“Most cookbooks use explicit measurements in their recipes. . . [My husband] would say, “Billie if you’ll just measure, you’d be a better cook.” My response: “I can’t ever find the measuring spoons or the measuring cup.” When you have little kids you’ll give them anything. . .to play with, if it’ll keep them happy. (One day I found my measuring cup in the boys’ room with a live baby turtle in it. See?)
In my recipes, when I say “teaspoon” I mean a small spoon. Unless I say “heaped” make it level. Don’t give up; there’s more; A dab: Like a dab of butter. A heaping teaspoonful. A gob: That’s a heaping tablespoon. A smidgen: that means a pinch, and a pinch is what you can hold between your thumb and index finger.”
—Billie Touchstone Signer, “Redneck Country Cooking”
Be sure to drop back by tomorrow for a guest post from Jim Casada about old timey measurements.
Come cook with me!
MOUNTAIN FLAVORS – TRADITIONAL APPALACHIAN COOKING
Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley
Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.
Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.