When HG was a little boy, HG left The Bronx with his Mom and lived for a year in an Athens, Georgia boarding house. Mom was there to help nurse HG’s late brother, Bernard, who was recovering from a leg amputation after a terrible barnstorming plane crash which killed the pilot and Bernard’s fiancee. Bernard was the only survivor. It was a sad time but HG received much comfort from the boarding house cook. HG recalls her as an ample African-American woman who gave HG many much-needed affectionate hugs. Her cooking was sublime and gave HG a lifetime delight in old fashioned southern cuisine. Steaming grits. Ham and eggs with gravy. Fried pork chops smothered in caramelized onions. Cornbread. Biscuits. And, collard greens. Ah, those collard greens. They were cooked into tenderness with ham hocks. A bowl of the good stuff was given a topping of vinegar mixed with incendiary red peppers. After hearty meals, HG played with her joyous children. These experiences influenced HG forever. They left HG with a hatred of any form of racism. Food comfort was often associated with African-American cooking and a large cast iron pan. Well, last night it was BSK who used a big cast iron pan to pan-broil juicy pork chops. They were accompanied by collard greens. BSK chopped the frozen greens and cooked them in olive oil with lots of chopped onions and sliced garlic. Added chicken stock as they steamed into tenderness. Final touch was some Frank’s Hot Sauce. Brought back Georgia memories.
