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This Side of the Mountain

This Side of the Mountain Sidney Saylor Farr Appalachian Heritage, Volume 22, Number 4, Fall 1994, pp. 79-80 (Article) Published by The University of North Carolina Press DOI: https://doi.org/10.1353/aph.1994.0089 For additional information about this article https://muse.jhu.edu/article/437256/summary Access provided at 19 Feb 2020 21:18 GMT from JHU Libraries This Side of the Mountain Sidney Saylor Farr When I am in pain or feel that the world is closing in on me, one thing will make me feel better and that is to cook food like my mother did when we lived on Stoney Fork in Southeastern Kentucky. Green beans, fried corn, biscuits, fried chicken and gravy, mashed potatoes, baked ham, homemade pickles, soup beans with ham hock, jam cake— these are foods that I can take out and savor in memory even if I am not prepared to cook any of them for my next meal. Usually, though, I do cook at least one dish like my mother did, during the low times in my life. At home we didn't have cakes and pies very often because of tlie expense involved in making them. One time that we could count on, though, was at Christmas. Mother made a two-egg yellow cake with meringue frosting which http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Appalachian Review University of North Carolina Press

This Side of the Mountain

Farr, Sidney Saylor, --
Appalachian Review , Volume 22 (4) – Jan 8, 2014
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University of North Carolina Press
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Copyright © Berea College
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2692-9244
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2692-9287

Abstract

Sidney Saylor Farr Appalachian Heritage, Volume 22, Number 4, Fall 1994, pp. 79-80 (Article) Published by The University of North Carolina Press DOI: https://doi.org/10.1353/aph.1994.0089 For additional information about this article https://muse.jhu.edu/article/437256/summary Access provided at 19 Feb 2020 21:18 GMT from JHU Libraries This Side of the Mountain Sidney Saylor Farr When I am in pain or feel that the world is closing in on me, one thing will make me feel better and that is to cook food like my mother did when we lived on Stoney Fork in Southeastern Kentucky. Green beans, fried corn, biscuits, fried chicken and gravy, mashed potatoes, baked ham, homemade pickles, soup beans with ham hock, jam cake— these are foods that I can take out and savor in memory even if I am not prepared to cook any of them for my next meal. Usually, though, I do cook at least one dish like my mother did, during the low times in my life. At home we didn't have cakes and pies very often because of tlie expense involved in making them. One time that we could count on, though, was at Christmas. Mother made a two-egg yellow cake with meringue frosting which

Journal

Appalachian Review – University of North Carolina Press

Published: Jan 8, 2014

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