By ThinkGoat
Greenville, Mississippi One of my greatest accomplishments was impressing a couple of black women with my culinary prowess in the deep South. Believe me, it’s a moment I’ll not forget for quite some time. These women took everything they did seriously, especially cooking. I’d spent months attempting to prove my worth as a supervisor with these two which was no easy task; I’d never folded a fitted sheet properly (strike one) and I’d never put a grit or a collard green in my mouth (strikes two – ten). So when it came to a potluck dinner, I kept my contribution a top secret thinking if it were a complete failure, I could ditch it and go to Piggly Wiggly or Winn Dixie and pick up a nice dessert. But I persevered and not only did I win respect in the kitchen, they shared a few tips in preparing the true Southern delicacies. I listened enthusiastically. I knew I’d never use a single one of them – I didn’t care for grits – I loathed collard and turnip greens – but the manner in which they spoke displayed sheer unadulterated passion for their time in the kitchen. As one would start to share, the other would nod in agreement and sing praises to the Lord. I learned how prideful the true Southern women were about their food and I learned a true meal is something that cannot be thrown together on a whim. It’s worked for, it’s lovingly prepared, and it takes a great deal of time. Which leads me to Terrie Robinson. As I write, I’m imagining the conversation I’d be having with Miss Mackannie and Miss Hannah regarding Robinson’s culinary contribution. I think it’s safe to say these ladies had cooked up just about everything under the sun but it’s equally safe to say I don’t think they’d ever cooked up one of their children. (more…)
Crime Crawlers 