By Teri Cayton
The Parsons Advocate
I am totally disheartened by people sometimes. I just read a news release that right here in West Virginia there is a couple who have been arrested for allegedly adopting black children and turning them into basic slaves. It is alleged that the children are locked in a barn with no access to the primary residence. Law enforcement has been contacted and both adults are being held for trial.
You see things like this happening in large cities and I just never thought it would happen here. I guess I have to broaden my horizons and get my head out of the sand. I am surprised that there have not been marches and riots letting everyone know that West Virginia is a slave state. Momma Said, “You can never underestimate the lengths people will go to.”
I don’t know how this couple thought they could keep this a secret. With everyone on social media it was bound to get out sooner or later. Apparently the children were found locked in a room in a barn with no windows or other means of escape. God forbid if there was a fire and the children could not get out. Momma Said, “God look out for the little ones and keep them safe.”
When I was a kid you did your share of work but you were fed, clothed and loved. It was not slavery but just the thing to do, it taught us a good work ethic and it was just the thing to do. With these children it was totally different, they were adopted so the couple were probably getting payment from the state for the care of the children, so why not treat them like children and not farm animals.
Whole Lemon Tart
4Ingredients
- 1 pie crust (I like to use Pillsbury roll out dough)
- 1 medium lemon
- 1 ½ cups sugar
- ½ cup butter, softened
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons cornstarch
- 3 tablespoons (lemon juice
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment and fill with pie weights. (I use lentils or beans)
- Blind bake the crust for 20 minutes.
- Remove the pie weights and parchment paper and let the crust bake for another 5-10 minutes to let the bottom bake.
- Prepare the filling: Half and quarter the whole, washed lemon, remove and discard any pits you see. Add the lemon, sugar, and butter in a food processor and process until very smooth, roughly 4-5 minutes. To the food processor, add the eggs, yolk, cornstarch, lemon juice and salt, process until combined.
- Pour the filling into the pre-baked crust, place on a baking sheet, and bake until the filling is set but still slightly jiggly when tapped, about 35-40 minutes.
- Let cool for at least two hours, or until it has cooled to room temperature. Serve with freshly whipped cream.
- Store, covered in the refrigerator for up to 2 days.