Southern Dressing and Giblet Gravy

Nanny (my maternal grandmother) passed the duty of making the dressing and giblet gravy down to Aunt Mary Evelyn and my mother. I remember Mama complaining that Aunt Mary Evelyn put too much sage into the dressing so she would always try to maneuver Aunt Mary Evelyn into another task so she could make the dressing with less sage. They were using dried sage, and a heavy hand could get the flavors out of balance. So I agreed with Mama.

This task has fallen to me, and it is a duty I love. Probably because I love eating dressing so much. It has to be the best food served on Thanksgiving and Christmas. I have reverted back to the sage most likely used by my ancestors, fresh homegrown sage.

The day before the dressing is to be prepared, I bake a huge hoecake (one huge biscuit) and cornbread in a cast iron skillet. On the big day, I crumble the biscuit and cornbread. Add finely chopped celery, onion and sage. Mix well with rich stock, melted butter, and eggs. One-half teaspoon each baking soda and baking powder. Season well with freshly ground black pepper and only a little sea salt. This thick batter is baked in a very large jelly roll pan (Large sheet pan with one inch sides).

I honor all those great family cooks that have made this dish before me. That kinship is the deepest when I am involved in the task of making the dressing.

We are the Economy

Oprah writes about AHA! Moments. You know what she means, those serendipitous moments. Today I was talking with my accountant, and the conversation got around to the economy and all the news about it.

The aha! moment came when he said, "You are the economy!" My hospital is a small business, and the future of the U.S. economy depends on all the small businesses all over the country. I think it is very exciting to realize that Northeast Veterinary Hospital is the economy. I will strive to make very responsible decisions concerning the hospital since I realize we are the economy. Why did I not realize that before?