Summer Report from Duck River, Tennessee

At this moment, six o’clock in the evening, I am seated in the side yard under our young black walnut tree, listening to the song of the bobwhite in the pasture. It has been a rewarding and a fulfilling day to one who loves the country and the simple life.

We were out of bed this morning at five-thirty. After a breakfast of cereal, eggs, bacon, hot biscuits, sweets, and a beverage, Jimmy left to help a neighbor vaccinate some young calves.

I straightened the house and then went into the utility room and sat down in my small rocking chair, with a bushel basket of green beans to prepare for canning. The task took the entire morning and the last canner full of field beans was taken off the range shortly after noon.

Then I put on my swimsuit, called the dogs, went across the road in front of our house, and stepped into the musical water of Blue Buck Creek. The dogs and I waded upstream quite a distance. I picked up some rocks, a very nice horn coral, and a large piece of yellow quartz.

It was a busy day. I feel replete with its goodness.

There are twenty new quarts of food on the cabinet shelves, the freezer is full, and there is still a garden in the making. I plan to make tomato sauce, creole style, and there are more beans and sweet corn yet to come in, for we expect these vegetables to mature when the rains fall.

I am glad I was born as early in the twentieth century as I was. I like very much to preserve food and to do other homemaking duties that progress has made obsolete. In a few more years who will bother to make a fancy pickle preserve, or gather wild plums to make into a delicious batch of conserves, or even bake a cake from scratch, or make a pan of biscuits for breakfast? It is easy to do things the frozen-food-department way. But once in a while a sense of achievement is worth the extra effort.

Tonight I am overflowing with gratitude for one day’s span, and I have a sense of well-being in a world where one seldom hears the feeling of well-being mentioned.

Creole Sauce

After I have made my favorite tomato sauce, I add the following to make creole sauce. You might use a commercially made tomato sauce. To each quart of the tomato sauce add:

1/2 cup celery, cut into 1/2-inch pieces

2 tablespoons chopped red or green pepper

2 tablespoons chopped onion

1 tablespoon lemon juice or white vinegar

1 teaspoon sugar

1 1/8 teaspoon basil

Few drops of Tabasco and other seasoning desired

Cook the mixture over moderate heat until the celery is tender. Add salt if needed. I like the sauce with even more of the thickening vegetables in it. I add as much of the above ingredients as I think will make the sauce good. You might prefer it of thinner consistency. It is a matter of preference. Use the sauce to dress up a plain omelet or boiled rice, with canned corn or beans, or with fish or meats. It is good in meat loaf.

For canning creole sauce: Fill scalded jars to 1/2 inch of top. Screw lids tight. Process pints and quarts for forty-five minutes in boiling water-bath canner.

Webb Dycus