Susan Spess Shay

Still playing make believe.


Lock Your Doors!

Marilyn Pappano, whose newest book, In the Enemy’s Arms, is on shelves now–and it’s fabulous, tells a joke about being from a Small Town World where the only time you lock your doors is during zucchini season. Guess what?

It’s time! 🙂

Most of my family LOVES squash. I remember eating it as a kid with ketchup, but I got smarter after that.

Grandma Reeves wouldn’t eat it at all. Mama could fry up a big platter, and Grandma would just pass it along. “I don’t eat squash. It’s poor folks’ food!”

“Then I’m a poor folk.” Daddy grinned big. “Pass that squash over here.”

We told our kids it was grown up food, and they couldn’t have any. Funny how that makes them beg for it! (It worked until they figured out what we were doing.)

I like straight or crook neck (yellow) ever better than zucchini, but I don’t quibble if someone else cooking. IT’S ALL GOOD.

You know how they tell you in church that you can’t out give God? You can’t out give a squash plant, either. It’s the gift that just keeps on giving. You can batter and fry the blossoms or eat the whole fruit.

The squash itself can be fried, baked, stuffed, boiled, broiled, sautéed or made into a casserole or dessert bread. (There’s not much better than zucchini bread. Yuuuum!) I’ve read you can even put leftover stewed squash in white bread, but I’ve never tried it.

When G-Man and I were first married, we were very successful at growing squash. (Hey, if you water it, it will grow.) We cooked that stuff every way we could think of. And we froze it.

If you freeze squash, don’t let your dog unplug the deep freeze. Bags of frozen squash left to defrost and sit a few days before you find is a real mess. (Blech.)

My absolute favorite way to eat squash is fried. Yuuummy goodness.

Here’s how Mama taught me–

First you slice the small fruit into a bowl of salted water.

 Keep the slices thin.

Dredge the slices in salted flour. (I’ve found that just salty water, the way Mama did it, isn’t enough seasoning.)

 Shake off the excess flour and fry the slices in oil. I use Cannola Oil, but any vegetable oil works. I don’t deep fry my squash, but you could.

Then you just set them on the table and watch them disappear. If they make it to the table. Sometimes it’s a toss up–will we leave any to serve with dinner? 😉

So–that’s my favorite way to prepare squash. Please–someone share their favorite zucchini bread recipe with me. I’ve never baked it. 🙂

My hibiscus–just for fun.


Carla Emory’s Old Fashioned Recipe Book

Carla Emery

Image via Wikipedia

One of my favorite all time books is Carla Emery’s Old Fashioned Recipe Book.

I first heard of Carla a long time ago. I saw her on the Phil Donohue Show. (Remember Phil? I think he was married to That Girl–Marlo Thomas.) Anyway, in 1977 Carla had a book for sale, published by Bantam.

In 1971, the book came out in four issues. Truly selfpublished. Carla wrote it, and with the help of friends mimeographed it on colored paper, punched holes in it, and put it together with metal rings.

There’s a big, smart and profitable movement these days toward self-publishing, but it’s nothing like what Carla did. I wonder how many people want to publish that badly? I’m not sure I do. At least, nothing I’ve written yet.

I love Carla’s book. It’s so much more than that. It’s how to live on your own without running to the store every day. (She tells how to preserve fresh eggs for the winter–in water glass.) How to be self-sufficient by raising most of your own food. (Animals and all.) How to believe you can do what needs to be done.

Something that always intrigued me was her recipe for homemade bread. Look in the index under bread, you’ll find–boiled, Boston Brown, cabbage, challah, rye, salt rising, unleavened, wheat and yeast. 

One heading under breads is called, The Science and Art of Yeast Bread Making. It tells what you need and why you need it. Liquid, yeast, sweetening, shortening, salt (all that’s pretty much explanatory) then, Other Things:

I’ve reached the point in my bread making where I don’t make a bread without some “other things.” A whole wheat bread is improved so much by the addition of a quite large part of fruit, vegetable or both.

 She adds cereals, or rice, or corn bread or crusts. AND plenty of things like eggs, mashed potatoes, pumpkin, apricots or peaches.

I’ve tried making bread Carla’s way. It’s been a long time since I tried it. G-Man makes bread more often than I do these days in our bread machine. And we rarely vary from the recipes in the machine’s instruction book. (We don’t want to gilflirt the bread maker.)

She tells:

How to make cheese. I’d love to try it some time, but I doubt I ever will. She even tells how to make rennet. (Enough on that subject.)

How to be a bee keeper. It’s one of those magical things I’d love to try, but won’t. LOL. I’m allergic to pain, so I can’t go there. I love knowing about it, though.

How to make jam, jelly and preserves. I tried making strawberry jam once years and years ago, using apple peel instead of pectin to thicken. When jam doesn’t set up, what have you got? Syrup. Yeah, I must have missed something. 🙂

How to raise just about any garden vegetable. Even Jerusalem Artichokes. Oyster plant. (Aka salsify–whatever that is.) And celery.

Celery and celeriac aren’t for just any garden or gardener. They are both difficult and demanding to grow even though celleriac is a little easier than celery.

How to make attar of rose, rose water and rose beads.

How to use herbs. How to dry them, make butters with them, vinegars, extracts and oils. She also tells about sachets and herb pillows.

Here’s a Midwestern pioneer recipe for a Headache Pillow: Mix together 2 ounces each lavender, marjoram, rose petals, betony rose leaf and 1/2 ounce cloves. You’re supposed to sniff it to cure your headache.

Anybody know what betony rose leaf is?

Sadly, Carla died in 2005. I won’t get to meet her this side of Heaven, so she’ll never know about all the hours of entertainment she’s given me. I’ll never be a pioneer woman. Never live anywhere that I don’t have indoor plumbing. I won’t preserve eggs in waterglass.

I certainly don’t plan be a homesteader, milk a cow or churn butter. I won’t depend on my garden in order to eat or feed my offspring.

But if for some reason I’m forced to, I’ll have my partner, Carla, to help me along the way.

Advice from Carla:

Take a leaf from our revered Colonial great-grandmothers who grew their own wool and flax, spun the thread, wove the cloth, and grew all their own food and drink. They drank out of a single vessel which circulated from hand to hand around the table and ate two or three to a bowl, which helped save on dishwashing. They specialized in one pot meals–mainly stew. When cold weather came the children were sewn into their winter underwear and wore it until spring when everybody had a bath.

  1. Don’t discuss the obvious.
  2. Don’t own a television or radio. Read no worldly magazines and only the front and back pages of a newspaper.
  3. Quit a job when you’re losing efficiency.
  4. Go to bed when you’re tired.
  5. Eat less salt and less sugar, and use less heat.
  6. Keep records of things to do, things to buy.
  7. Then get somebody else to do as much of that as possible.
  8. Don’t drink coffee, tea, colas, alcohol, smoke cigarettes, chew snooze or use drugs. Stay at home.
  9. Sing a lot.
  10. Pray a lot.


So just admit you can’t be an old fashioned girl and continue doing as much of everything else as you used to and decide what you’re going to neglect. Or better yet, go ahead and neglect it because deciding takes time.


Fry Bread

We used to call this Squaw Bread, but that just doesn’t sound very nice.

This is a recipe Mama got from Grandma Reeves, who lived in Cherokee County near Tahlequah for a while, and I believe she got the recipe there or from one of her neighbors in one of her many moves.

Grandma raised her family during the Great Depression of the ’30’s. During that time, Grandad worked where ever he could while Grandma kept the family together. At one time he went off to Illinois or Iowa or one of those “I” states to work while she stayed alone with their seven kids.

Mostly Grandad worked in the oilfields of Oklahoma and some in Baja-Oklahoma (Texas) although they did raise chickens at one point in Park Hill.

I’ve never met anyone who has eaten Squaw Bread and wasn’t related to me, but I found two nearly-the-same recipes also called Squaw Bread in a sorority cookbook my MIL gave me years ago. Here’s the recipe from Mama/Grandma–

2C flour
2T baking powder
1T shortening
1t salt

Mix these ingredients, then add enough milk to make a dough. Knead in flour until no longer sticky, then roll out to about 1/4″ to 1/3″ thick. Cut slits in the dough and fry in oil until golden brown.

Drain on paper towels, top with syrup and enjoy.

I know it sounds a little like sopappas (I can’t spell it, but I mean the dessert you sometimes get at Mexican Restaurants and eat with honey) but it’s not really. 

They’re delicious but aren’t diet food!