Discove r Cit yV iewN C.co m's fre s h up d ate d loo k ! | 11
were a meticulous collection of her life's
events and those of her two children,
as she also kept separate diaries during
their childhoods written by her in their
first-person account of the days. en it
was the turn of the McFadyen brothers.
As a small boy, Granddaddy would (as
he referred to it) take me to ride. He
meandered the backroads and farms of
Hoke County and visited Uncle Turk
on the far reaches of Morganton Road
and checked in on Uncle Reg at Barton
Poultry behind Edgar Edens' farm.
Lunch on the road was usually seafood
– sardines and crackers with an RC
Cola. Every once in a while, though,
we would eat at their house at 312
McAllister Street.
ere would be a main protein course
of country-style steak or sliced ham
or one time I remember having rabbit
(another story for another day). ere
would be butter beans or field peas
or green peas. And there was always
cornbread.
Cornbread is like barbeque. Wherever
you go, it is different from where you
just were. Cornbread can be a tall cake
from a deep dish with actual corn
kernels inside. Or it can be a deep-fried
paper-thin concoction that crunches
when you bite it. Mamma's cornbread
was very simple. I remember standing
in a chair to watch her make it the day
she first showed me how. It was white
corn meal with water and salt and
pepper. And just a couple of splashes
of milk because she said that made it
brown up better. Simple ingredients
to form a daily staple. But her secret
was the cornbread skillet in which she
cooked it.
It was black cast iron, as all proper
skillets must be. It had the protruding
handle for re-positioning it over the
burner during cooking. e uniqueness
of this skillet was its depth. Actually, its
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