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Let's Get Off The Merry-Go-Round

Friday, November 13, 2009


Friday, the end of a beautiful fall week, even if it is the 13th. I plan to go out, examine my flowers, and contemplate what could be done to help them get ready for winter. Notice I said contemplate, not that I plan to actually do any work among the last of the blooms and leaves. And I’m aware that it is in the passive voice.


I’m feeling lazy today, contemplative, reconsidering. I find that it is useful occasionally to get off the merry-go-round and look at my activities. After a busy week with lots of appointments and plans, what did I really get done? Many good things such as made a living, which seems to be very important to my various creditors; enjoyed time with friends, always refreshing to my spirit; spent time in worship which is good for my soul. But some things just didn’t get done. Car needs washed, house needs cleaned, desk needs cleared, activities that can wait until next week. Its nice just to give myself permission to go with flow for the rest of the day and enjoy the blessings God has surrounded me with.

Hope you can do the same.
A J

Devo: A Refiner and Purifier of Silver

Friday, October 2, 2009

Often as I do research to make my fiction writing more authentic, I learn something that in turn helps grow my own understanding of Scripture. Such is the case with the work of a silversmith.


To refine silver it must be held over the fire, not just held in the fire, but in the hottest part of the flames so that all the impurities will burn away. The silversmith cannot just place it into the flame, but he must sit in front of the fire. Sit close enough that he can constantly watch the silver. At just the right moment it must be removed and not a moment longer. If left in the flames too long, the silver is destroyed. How does the silversmith know the moment to remove the melted silver from the flame? When he sees his reflection in the silver.

Never forget that God always has his eyes on us. As we go through the flame of trial, He will keep watching us until he sees in us his reflection.

Malachi 3:3 'He will sit as a refiner and purifier of silver.'

Putting up with Impatience

Tuesday, September 29, 2009

Christy Truitt "I don't think I'm getting any more patient. But I'm learning to tolerate my impatience better.”

What a great quote! As various events have happened this past week, I have needed to be reminded to tolerate my impatience with myself, with others, and with life in general. Below is the post where Christy Truitt's comment first appeared.

Putting Up with Impatience Posted by Rachael Gardner at Tuesday, September 29, 2009
http://cba-ramblings.blogspot.com/

A couple weeks ago I was having dinner with a group of novelists (who also happened to be my clients). We were talking about the terrible waiting that's always involved in publishing. At every step of the journey, whether you're agented or not, published or not, there seems to be a huge need for patience. The waiting sometimes gets unbearable.

We bemoaned the difficulty of developing patience. Is it even possible, or just wishful thinking?

Then my sweet friend Christy Truitt spoke up. "I don't think I'm getting any more patient. But I'm learning to tolerate my impatience better.”

Wow! What a cool insight, and a terrific goal: To be able to exist in a state of impatience, and be okay with it.

To be waiting, and longing, and frustrated that it's taking so long (whatever it is) and still be okay, still have a measure of peace.

To me, that seems like a more realistic goal for writers, and possibly a healthier one. After all, we don't want to completely lose the impatience, because it's part of what drives us. It creates a tension inside us, and as we strive to calm the tension, we're working towards our goals. You could even say that the impatience keeps the fire lit beneath us.

What would it mean for you, to stop trying to be more patient, and instead tolerate your impatience better?

Taking it one step further, how can you use your impatience and actually benefit from it?

Thanks, Christy, for the great thought!

Lacy-Edged Corn Pancakes

Monday, September 28, 2009


Many people are starting to get hit hard by the declining economy. It's a time for tightening our belts and seeking ways to save money. In a time of affluence, we take the easy route toward meals by eating out and picking up fast food. One way to simplify our spending on food for the family is to look back at how people managed who didn't have much cash flow. Below is a simple recipe from the 1800s that cost less than fifty cents a serving.

I keep powdered buttermilk in the frig for such recipes. Buttermilk gives a slight tang or zip to the recipe without adding a buttermilk taste. I also keep cornmeal in an airtight container in the freezer. A two-pound bag of cornmeal will last for some time if properly contained.

After you try the recipe, let me know how you liked it.

Lacy-Edged Corn Pancakes

1 cup white cornmeal,
1/2 teaspoon salt
1/2 teaspoon baking soda,
mix an egg with
1 1/4 cup buttermilk.

Place tablespoon of bacon fat or lard in hot skillet. Let the shortening smoke a little before placing into it a tablespoon of batter, dropped at a distance of six inches. Dropping batter at a distance into hot shortening is essential.

Serve with syrup made by bringing to boil over a low heat:
1 cup dark-brown sugar,
1/4 cup water,
tablespoon butter or bacon fat.

Pickled Eggs

Saturday, September 19, 2009


Pickled eggs are essentially peeled hard-boiled eggs that have been preserved in a solution of vinegar, salt and a selection of spices. They can be kept for several weeks or even months in a sealed jar and do not have to be stored in the refrigerator. Because it was difficult to keep eggs fresh without refrigeration, pickled eggs were a delicacy while on the trail.

There are many variations for making pickled eggs. One of my favorites is to add beets as this leaves the eggs a lovely pink color.

1-cup tarragon vinegar

1-cup water

2 Tbs sugar

½ tsp salt

½ tsp celery seed

1 clove garlic,

minced

2 bay leaves

12 shelled hard-boiled eggs


Combine all ingredients in saucepan, except eggs. Simmer 30 minutes. Remove bay leaf. Cool. Pour over eggs in a crock or jar. Cover and refrigerate 2 to 3 days before eating.

Opening into a New Window

Tuesday, September 15, 2009

Hope your week is going well. Mine is progressing with me learning a little something. That is always good. I usually finish my day having discovered more that I don’t know.

I am constantly trying to decrease my techno-ignorance. Part of that is learning more how to put this blog together.

This week I learned how to make a link open in a new window. Not a big thing, but having puzzled over it for months, it is satisfying to learn the secret. And as usual, it is so simple, if, you know how.

So here is how to get a link to open in a new browser window. target=”_blank” attribute to your link tag, like so:

a href=http://ajhawke.blogspot.com/2009/01/j-hawke.html target=”_blank”>About A J Hawke (Please note that the beginning and the ending indicators are not where they should be because I couldn't get it to show currectly. Another techno-glich.

This will give you this link:

About A J Hawke

Click on the link. The browser will open a new window with my About A J Hawke page in it. Remember to close the window when you are finished. You will be back to your home page. Use the close option rather the exit option, because the exit option may close your browser entirely.

So there you have it. Wasn’t that fun?

A J

AJHawke.blogspot.com

Jane Kirkpatrick, an author worth reading

Thursday, September 10, 2009



One of my favorite historical fiction authors is Jane Kirkpatrick. I enjoy reading interviews with her to get insights into her writing world. Joyce Hart, Jane Kirkpatrick's agent at Hartline Literary Agency, posted a good one.

I checked at my local library to see which books they had on the shelves by Jane Kirkpatrick. They didn't have any. WHAT! This is unacceptable! As a writer, I want good writing and stories available through the public library.

I marched over to the reference desk where you leave book purchase requests and handed the librarian a complete list of Jane's books. They now have ordered several and I’ll receive notification when they are available for check out.

At my local library, patrons can pick out a book and place it on the shelves next to the line for checkout for all to see and check out. Jane's books will soon start appearing there. My local library reached the one-millionth item checked out in July. We are heading toward a two million-item checkout year by December 2009.

So check out Jane Kirkpatrick's books, purchase them, and then ask your public library to purchase them.

Have a blessed day in the Lord,
A J

Lazy Cobbler

Monday, July 20, 2009


This updated version of an old cowboy dessert, sometimes called dump cake, will serve 12 hungry cowboys.
Cook in a 12’ Dutch oven.
Use 2 cans slices peaches or pineapple with syrup,(blackberries, cherries, etc. will also work). If using fresh fruit add 2 cups of water or fruit juice.
1 package of white or yellow cake mix,
1/3 stick butter
1/2 teaspoon ground cinnamon.
Place fruit into Dutch oven.
Spread cake mix evenly over fruit.
Sprinkle cinnamon and thin slices of butter on top.
Place 15 hot charcoal briquettes under the bottom and 10 on the top of the lid of the Dutch oven.
Bake for about 45 minutes or until you can stick a toothpick into the cake
without having batter on it when you pull the toothpick out.
Or, you can place in glass baking dish and place in oven at 350 degrees for 30 minutes or, until a toothpick comes out of the center clean.

Writing Of The West In The Hot Texas Heat

Wednesday, July 8, 2009


With another 100-degree day for Texas, I sit here in an air-conditioned office and write a story. Not that I am complaining about the hot day we have for this is just normal July Texas weather. Air-conditioned home, car, stores, and work place have left me a little spoiled, okay, more than a little spoiled.

Theoretically, one can go the whole summer without a need to get out in the heat. But then, would I really appreciate the air conditioning or would I simply expect it always to be functioning?

The novels I write are set in the 1870s and 1880s when the possibility of getting cool in the hot summer just wasn’t there. People endured the heat and tried to cope with windows open, something to fan with and kill flies, and trying not to move around too quickly. I wonder if they complained about the weather as we do. They probably did.

Just thinking about it is making me uncomfortably warm. I think I’ll go adjust the air conditioning to make it a little cooler. After all, I wouldn’t want to have to suffer as I write about my hero riding out across the range on a hot summer day.

Celebrate Freedom!

Saturday, July 4, 2009

FreeFoto.com
Celebrating freedom, what a wonderful thought! I have been blessed to be born and to live in a free country, the United States of America. Even when I traveled to countries in the world were people are not free, I always had the knowledge that I was returning to my home in the USA. And I have been one of those who after a long journey clapped as the plane landed again on US soil. Back home in the land of the free and the home of the brave.

But more than my freedom as a US citizen I celebrate my freedom as a child of God, a Christian. In Christ I am truly free no matter what part of the world I live in and no matter what civil governments do, I am free.

When I think of freedom, I remember the story of Joseph in the book of Genesis. Scholars think he was about seventeen when his older brothers sold him into slavery. He was the pampered favorite of his father one day, and the next day he was a slave. As far as the Biblical record informs us, he never regained his physical freedom. However, when I read the full story of Joseph, I sense the heart of a man who was forever free in his life with his God. By keeping his eye on God the Father rather than his circumstances, he remained free to love, free to serve, free to forgive, and free to worship.

Yes, today let's celebrate our freedom, especially our freedom in Christ.

A J Hawke

Kiss Pudding

Tuesday, June 9, 2009



I enjoy trying the old recipes. Of course, I have it easy. With an electric stove and oven, there is no need to go chop the wood, fire up the stove on a hot day, and hope that it will keep an even heat. Where the recipe states to add flavor, I add a little vanilla. If anyone has other flavors to suggest that they might have had in the 1880s, I would like to hear about it. If you attempt this recipe, please let me know how it came out for you.

Kiss Pudding
One quart of milk, four tablespoons of cornstarch, mixed with a little cold milk, and five eggs.
Beat the yolks of the eggs with one cup of sugar and the corn starch. Put in the milk and let it boil until it thickens, stirring all the time.
Beat the whites: add a cup of sugar, flavor and spread over the pudding. Brown in the oven.
(From an 1883 Texas Cookbook)

How To Make A Splint Broom

Monday, May 11, 2009

As I have studied and read about frontier living, my awareness has grown of the work it took to have the simplest things. Take a simple broom for example. You couldn’t run to store and purchase a broom. When you were living on such small cash flows as most of the people had, you didn’t waste hard cash on something as modest as a broom, especially when you could make your own.

First you make sure your knife is sharp. You can’t make a proper broom without a real sharp knife. Then you go to the woods and find a small hickory log. After all the work was done for the day, you sit by the fireplace and strip the wood back from one end in thin splints a foot or so long. You work your way around the log. Now be sure to leave the upper ends of the splints attached.

Then you make another go around and make more splints leaving their lower ends attached just above the tops of the first set. You stop making the splints when the log is the proper size to be a broom handle. You bend the splints downward into a tight bundle and tie them down tight. Smooth out the rest of the handle, Make a hole at the top of the handle and put a piece of rawhide through, and tie off. Hang the broom on a hook ready for use.

You haven’t spent a nickel of your cash money.

Did I forget to mention that each broom took about six hours to make?

I think I’ll stop by the store and buy a broom, maybe even an electric one.

Pinto Beans

Sunday, April 12, 2009

The pinto bean (Spanish: frijol pinto, literally "painted bean") is a common bean now available in all parts of the United States. It appears to have originated in south Texas and northern Mexico. It is most often eaten whole in broth or mashed and refried. It is a common filling for burritos.
Pinto beans are an excellent source of cholesterol-lowering fiber. Served with cornbread or rice, pinto beans provide a fat-free high quality protein. They are also a good source of B vitamins and other minerals

Starting the process of delicious pinto beans begins with sorting. First, sort the beans to make sure that the beans are free from rocks. After sorting the beans, place them in a colander and wash under running water for a minute or so. It is very important to note that beans expand at least double when cooked with liquid. Make sure that you use a pan that has plenty of room for this expansion.

Cover with water at least three inches above the beans. Bring to a boil. Reduce heat, cover with lid, and simmer for 10 to 15 minutes. Turn off the heat and let the beans sit for one hour with the lid on. The beans will then be plump and ready to cook. Remove the lid after the hour and pour out water. Refill beans in pan with clean tap water, covering beans at least one inch above the beans. Bring beans to boil. Reduce heat to simmer. Simmer beans with lid on for about four hours, checking every hour to make sure beans continue to have enough water. Beans are done when tender when poked with a fork or by tasting.

Do not add salt until after the beans are cooked. Adding salt before cooking will make the beans less tender. Adding chopped onion or fresh garlic while cooking makes very flavorful beans. Salt and seasonings to taste can be added after a few hours of cooking. Simmer for a short time after adding seasonings.

Pinto Beans (Using Canned Beans)
Mix together one 16 ounce can of the following:

Pinto beans, pork & beans, red kidney beans, lima beans, white northern beans and butter beans.


1 lb cut up bacon

1 chopped onion

½ tsp minced garlic

½ tsp prepared mustard

½ cup vinegar 1 cup brown sugar


Fry the bacon until done, but not crisp.

Pour beans, bacon, onion and garlic into large pan and mix.


Simmer for 15 minutes a combination of the mustard, vinegar and brown sugar.


Pour the liquid over the beans and bake at 350 degrees for 1 hour.

Mix the beans a couple of times during the cooking process.

Marketing Tips For Authors - Tony Eldridge

Saturday, March 28, 2009

I just returned from a workshop on Marketing For Authors presented by Tony Eldridge. What a lot of useful information! My only complaint of the workshop is that the material was given almost in a survey form, simply because there was so much material and too little time. But it's a big topic.

Tony Eldridge revealed a vast knowledge on the subject and was able to present it in a form that even a newbie at marketing could understand. Check back for more information on Tony as he is soon to release his video/ebook on marketing for authors. I'll keep you updated.

Check out his blog at http://www.marketingtipsforauthors.blogspot.com/. He is also the author of The Samson Effect, an action thriller with a cover endorsement by Clive Cussler.

Old West Cooking Terms

Monday, March 23, 2009

You may think some of these terms are made up, but I remember my mother using many of these terms as she would try to teach us kids to cook. My mother was a wonderful cook who had learned on a woodstove. But she wasn't big on printed recipes until she was older. She just put in a bit of this and a whole heap of that. She knew what she meant.

Here are some terms you would run into while traveling Out West in the 1800’s.


Passle ..........................................1/2 tsp
Pittance .......................................1/3 tsp
Dib ..............................................1/3 tsp
Crumble ......................................1/8 tsp
A Wave At It ............................1/16 tsp
Glob................................................1 tsp
Bit................................................3/4 tsp
Bitty.............................................1/2 tsp
LI’L Bitty....................................1/4 tsp
Lump............................................1 tbsp
Good Lump....................................2 tsp
Heap............................Rounded Cupful
Whole Heap............2 Rounded Cupfuls
Bunch.........................................6 Items

Frontier Pudding

Monday, March 9, 2009

½ Cup stone ground yellow cornmeal

¼ Cup molasses

4 Tbsp sugar

4 Tbsp butter

¼ Tsp cinnamon

¼ Cup chopped apples

1 Egg plus another egg white beaten together

¼ Tsp baking soda

3 Cups milk


Mix all ingredients except milk. Scald half the milk and mix with ingredients.


Cook for 20 minutes in preheated Dutch over at 450 degrees.
Scald remaining milk and stir into other ingredients.
Cook for 3 hours at 300 degrees.Serve hot or cold with cream.

Make Your Own Lip Salve

Tuesday, March 3, 2009

In the midst of winter, life can become a challenge. Between extreme temperatures and buildings heated too warm and low humidity, our lips become chapped and needing help. What did those hardy frontier folks do?
They made their own chap stick. Below is a recipe, or as they called it, a receipt for Lip Salve from the 1810 book, How To Cook. The remedies and cosmetics found in this book are fun to read about and to try to replicate. Although, I will admit that this recipe is beyond me.

Lip Salve – Take 2 oz. of best white wax, 2 ozs. of ox marrow, that has been well steeped in water for 3 days; melt them in a bath heat, then squeeze in a pound of best musk grapes, through a fine sieve; add a drachma of alkanet. Let them simmer, then beat it with a silver spoon till nearly cold, when you must run it into the boxes.

Mmmm...Ox marrow – I’m not sure where I would get this. And then there’s Alkanet root – a plant that makes a red dye. I wouldn’t need much as a drachma – dram – is only 1/8 of a gram. I think I’ll just stop by the drugstore.

The History of Saddles

Wednesday, February 25, 2009


The known history of the saddle can be traced back to the Moorish horsemen and warriors of the Dark Ages.

The Moors invaded Spain in the 700’s and brought with them a unique style of riding and tack. With high cantles and forks for protection and security, their saddles were designed for battle. They included stirrups to accommodate riding with armor. The knights rode these saddle on the crusades.

The Spaniards brought their Spanish War Saddle to the New World. These saddles evolved from a military saddle into a stock saddle, becoming a tool for the working cowboy.

Two schools of preference developed – the Texicans and the Californios. The Texican style was popular east of the Rockies and up into Canada. These saddles were big, plain, heavy square-skirted, double-rigged saddles. They were suited for the heavy brush of the region and the hard riding and roping style.
The Pacific coast, Great Basin country, and the Northwest were dominated by the Californios style saddle. Their saddles were lighter, round-skirted, and center fired rigged for the dally style of roping they used. The vaqueros had more free time because of the climate and terrain of the area. They used their time to begin to highly decorate their saddle and established the tradition of saddle decoration.

These two distinct styles can still be recognized in the Buckaroo slick-fork saddle (Californios) and the swell fork, square-skirt saddle (Texican).

Friday, February 20, 2009

Tatting
The origins of tatting, called frivolité (frivolous) in French, occhi (eyes) in Italian,and Schiffchen arbeit (little boat for the shape of the shuttle) in German, are uncertain. This lace made of knots has been used for centuries to adorn clothing and household goods. When it reached England in the 15th or 16th century it was named tatting, perhaps because of the old English word tat meaning to entangle or weave.

Tatting is made of knots worked in a ring or a semicircle around a base thread. It can be made with a long needle, but is more commonly created with a tatting shuttle and one or more threads. Textile historians believe that tatting may have developed from different forms of knotting, including macramé and purling (mentioned in Chaucer’s The Canturbury Tales). The early Egyptians made rings and circles of knots with a shuttle called a makouk (Dusenbury 3). To allow for thicker threads, European knotting shuttles are wider and longer than modern tatting shuttles. An early mention of tatting in found in the poem The Royal Tatter, by the English poet Sir Charles Sedley in 1707. In the poem Queen Mary II (1662-1694) is seen to be either knotting or tatting:

For here’s a Queen now thanks to God!
Who when she rides in coach abroad,
Is always knotting threads.

The earliest true tatting, as we know it today, was found on two chair covers made
by Mary Granville Delany in 1750 (Dusenbury 3). This type of lace was popular in
Europe in the last half of the 18th century, especially among aristocratic women. A
portrait of Madame Adelaide, the daughter of Louis XV, painted by Jean-Marc Nattier
(1685-1776) shows her holding a large tatting shuttle, as does an 18th century portrait by Benjamin West of Queen Charlotte of England and her daughter (Blomquist 8-9). Interest in tatting declined in the early 19th century but was revived by the display of several pieces in the first Industrial Exhibition in France. Tatting was mentioned in a book titled The Lady’s Assistant for Executing Useful and Fancy Designs in Knitting, Netting, and Crochet Work (1842) and The Ladies’ Hand-Book of Millinery,Dressmaking, and Tatting; with Plain Instructions for Making the Most Useful Articles of Dress and Attire (1843) (Mescher 2-3).

From 1846 to 1868 an English woman named Mademoiselle Elenore Riego de la Branchardière wrote eleven books on tatting. She was the daughter of a French nobleman and an Irish woman. She owned a needlework shop in London and was appointed as the Artiste in Needlework to Her Royal Highness the Princess of Wales. She won prizes at the Great Exhibition in 1851, 1855 and 1862 and her many innovations in the art were responsible for a great upswing in interest (Mescher 5). Prior to this, tatting had consisted of a series of knots that were sewn into circles. She improved on a system of rings of knots formed in a circle and connected by picots (small loops between the knots). Tatted lace adorned caps, shawls, collars, cuffs, handkerchiefs, baby clothes and underclothes. It was also popular on table runners, curtains, doilies, and antimacassars.

Tatting fell in and out of fashion as styles changed. After 1870, interest in tatting
waned, perhaps because of the popularity of the needle point laces. In 1910 The Art of Tatting was published by Queen Elizabeth of Romania (1843-1916), writing under the
pseudonym of Carmen Sylva, and her friend Lady Katharin Hoare. She incorporated
jewels and beads in her tatting and appreciated the beauty and luxury tatting added to an increasingly industrialized life. She expressed many women’s appreciation for the solace that needlework brought to their lives when she wrote “I have often pitied men, in the first place because they can’t know motherhood, in the second because they are bereft of our greatest comfort – needlework (Trumbull 57). Needlework provides a creative outlet for women who have few ways to express themselves, while also offering the opportunity to show off skills, fine tools, and the finished products.

Tatting came to America with the pilgrims, and although its popularity has
fluctuated over the years, it remains a well loved art. The women’s magazines of the 19th century, including Harper’s Bazaar, Godey’s and Peterson’s published tatting patterns and in the early 20th century American thread companies included tatting patterns in their leaflets. Much tatting in America today is used to decorate household linens and baby clothes as it launders well. Tatting is one of the sturdiest laces: once each ring of knots in tatting is closed, it is difficult to open. Because of this tatting holds it shape well and will not unravel like other laces. Traditionally done in white or cotton ecru thread, contemporary tatting often incorporates different fibers and colors. As with the other laces, there are guilds and teachers available to provide instruction and support. Yarn shops carry tatting shuttles and thread, and the lace making guilds include tatters among their members.
Like knitting and crochet, tatting patterns were initially written out in words.
Modern tatters have developed diagrams that provide a clear visual set of instructions. Most pattern books in print now provide both charts and written directions.

FROM: Michelle C. Chase. American Lace. (Pages 55-56), Master of Liberal Arts, Winthrop University, Spring 2004.

Cornmeal - Useful But Under Appreciated


Cornmeal – a plain, common food without any particular grace about it. It was cheap and easily accessible. It needs no refrigeration and if kept dry is usable for months. One benefit over flour was anyone could grind the cornmeal. Women have been grinding corn for their families for thousands of years. We don’t have to grind our own cornmeal but can get good whole grain or stone ground cornmeal at any grocery store. Arrowhead Mills, King Arthur and Hodgson Mill are some brands that make whole grain cornmeal. If you have any recipes using cornmeal that you would like to share, feel free!

CORNMEAL MUSH
One of the staples of the pioneers and many a child grew up with cornmeal mush as a normal breakfast food. Try the recipe below and imagine what it was like to live on the frontier.



Take boiling water about 1 qt. with salt, stir in your meal 1 1/2 cups until it gets thick like you want it, about like cream of wheat. Serve in sweet milk, or slice and fry until brown. Or use your mush like breakfast food with cream and sugar. Just guess how much you want as to how many would like it.

CORN BREAD
Another common food was corn bread and served with beans makes a full meal. It also makes for a complete protein when served together. My favorite way to bake cornbread is to preheat an iron skillet with a couple of tablespoons of shortening, pour the cornbread mixture into the hot skillet.
Sift all corn meal to take out bran. Make the amount according to your pan [about 2 cups for 8x8x2 inch pan].
salt 1/2 tsp.soda 1 tsp.
sugar 2 Tbs.egg 1buttermilk, about 1 cup or until a firm, but consistency to pour (you can also use milk)a little shortening 3 Tbs., melted
Mix all together. Bake in a warm oven (375°) till brown. Serve while hot. Serves 6.

The Homely Hominy

Friday, February 13, 2009

When the colonial settler first came to the shores of this country, they found the Indians growing and eating corn. Corn is easy to grow and can be grown across the United States. One of the products that is made from corn is hominy. The Indians developed hominy probably to add variety to a diet that depended greatly on corn. Since the stored dried corn would not spoil, it was always available and could be made anytime of the year.

When I was a child and my mother served hominy, I thought I was eating something like a bean. Then I learned it was made from corn and of all things lye.

The methods for making hominy differs only as it relates to the different methods of obtaining the lye. The most rustic method is ingenious. Even the poorest family could make hominy.

So, how do you make hominy if you have no lye and no way to extract it from wood ash?

First you prepare the corn by simply shelling by rubbing the cobs of dried corn together so that the kernels comes off, then wash the kernels to remove parts of the cob and the silks. You take one gallon of dried corn to come out with two gallons of hominy.

Now we must figure out how to obtain the lye. The purpose of the lye is to remove the hard outside hull of the dried corn, leaving the edible kernel. The lye also loosens the dark eye so as to have a nice looking white or yellow hominy.

Collect a bucket of ashes, preferably hickory, or any kind of oak, but not cedar ashes. Sift the ashes to remove any large pieces of charcoal. Put a quart of ashes, three pints of dried, shelled corn, and a gallon of water in a big pot. Stir until the ashes have dissolved. Cook the mixture over a slow burner. It will look awful. Use only a wooden spoon as the lye will erode a metal one.

When the hulls are loosened, take the pot of hominy of the stove, rinse, and rinse the hominy through a sieve to remove the ash mud and wash away the hulls and eyes. This is a good outdoor activity.

The raw hominy is the results.

Another way to make lye is to take ash from the stove to an ash hopper. Water from rain would trickle through the ashes, leaching out the alkaline salts, commonly known as lye. The lye water was stored in a covered barrel, out of reach of children. When the lye was needed, a granite or stone cup was used to dip it out.

The lye made by the rain water was enough for daily use but when special projects called for lye such as soap making, the pioneers would pour buckets of water into the ash hopper to increase the output of the lye.

Today you can purchase liquid or concentrated lye.

Wash the hominy, put in clean water, boil for about twenty minutes, and rewash. Once the corn is tender, it is ready to be eaten. Season with salt, pepper, a little butter, and serve.

The nutritional value of hominy includes calcium, iron, magnesium, protein and niacin.



Jane Winterston ran a sporting house and restaurant in early Abilene, Kansas. One of the favorite dishes was hominy. It was a favorite of Will Bill Hickok.


“Melt a generous amount of butter in a frying pan. Add a cup of hominy and mix until covered with butter. Chop up pimentos as finely as possible. Add to hominy and salt and pepper to taste.”

So there you have it, the homely hominy.

Needle Tatting

Tuesday, February 10, 2009

For a relaxing craft that requires few tools other than thread and a needle, try needle tatting. The history of shuttle tatting goes back several centuries, but, needle tatting appears in the early 1800s.

Needle tatting uses a long needle with an eye; the double stitches are made directly on the needle and pulled through to form the ring or chain. For an article that give a good overview of the craft go to: http://en.wikipedia.org/wiki/Tatting#History

I have found some my best tatting patterns in books from the middle to late 1800s. I will endeavor to share some with you and photos of the finished products.

Happy tatting!

Sourdough Biscuits

Saturday, February 7, 2009

Sourdough Biscuits were a basic food item in the west during the 1800s. Not only was yeast and/or baking powder not always available, but during hard times something extra, like yeast, could not be afforded. However, they knew how to make their own yeast with a sourdough starter. In my novel, JOE STORM, the chuck wagon Cookie very carefully tended and fed his sourdough starter, which he kept in a crock. With care, he kept his starter growing throughout the journey. He made yummy biscuits as long as he had flour, salt, and lard.

Many a frontier woman on a ranch learned that if she kept biscuits baked that cowhands would trade cold biscuits for wood chopped and water carried. The cowhands would take the biscuits with them on their lonely days of work.

There are several recipes for Sourdough starter, but this is one from a cookbook from the 1800s.
Sourdough Starter
2 cups of potato water (lukewarm)
(Make potato water by boiling a couple of potatoes. Set the potatoes aside for a snack for later and retain the water.)

2 cups of flour
1 tablespoon of sugar

Mix thoroughly, put in container with lid. Store in a warm, dark location until it doubles in place, then store in cool place. (Check occasionally. If not used daily, feed the starter flour and water at least once a week. Most recipes call for two cups of sourdough starter. You then replace with the cup of flour and water.)

Dutch Oven Sourdough Biscuits

Get fire going and burned down to coals. (Optional, you can use your oven)
Get out 12” Dutch Oven, put in enough cooking oil to cover the bottom and then some and heat, (Use lard, or you can substitute Crisco, if you want to be authentic, butter flavored cooking oil if you want a good flavor, or just go for it and use butter)
Mix 2 cups of sourdough starter with ¼ cup cooking oil.
Mix dry ingredients:
2 cups all purpose flour
1 tablespoon baking powder (optional)
3 tablespoon white sugar
1 tsp salt

Combine dry and wet mixtures. Mix until you have a dough that is not sticky feeling (add flour a pinch at a time until it has the right feel).

Turn out on floured surface and knead for ten minutes.

Let rest for ten to fifteen minutes.

Pinch off enough dough to form a ball about 2 inches thick.

Dip into warm cooking oil and place in Dutch Over with the dipped side up (for a crusty brown top).

Set aside to rise for 30 minutes if using baking powder. If not using baking powder it will take longer, up to an hour. You want the biscuits to rise until they are double in size.

Bury Dutch Oven in hot coals—bake for 15 to 25 minutes. Check often and keep the coals off the biscuits. (Or, if using your oven, bake at 400 degree for 15 to 25 minutes, depending on how big you made each biscuit.)

Serve hot with butter. Enjoy!

Indian Fry Bread

Monday, February 2, 2009

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
3 tablespoons honey
Skillet
Oil, or lard

Mix warm water and honey; mix flour, baking powder, and salt. Roll out on floured surface. Pull off large egg-sized balls of dough and roll out into thin rounds with a hole in the middle.

Fry rounds in hot oil until bubbles appear on the dough, turn over, and fry on the other side until golden.

Hang on rawhide cord and eat as needed. If the bread becomes too hard, soak in water or coffee.

This was a travel, survival food of Indians long before the pioneers moved west. The people of the frontier soon learned how useful the bread was, especially for traveling.

A J Hawke

Saturday, January 10, 2009

Born in Spur, Texas, to a family that includes multi-generation Texans, I have lived and traveled in the west. Along the way, I have taken time to live, and work in many other parts of the world. I enjoy reading, writing, friends, family, and being a Christian.

Professionally, I’m a member of the American Christian Fiction Writers, and the Christian Writer’s Guild.

Western History

Saturday, January 3, 2009

This is where you will find interesting facts about Western History.

Author Interviews

Friday, January 2, 2009

Look for Author Interviews to come.
 

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