By Teri Cayton
The Parsons Advocate
In a few weeks I am going to be going on my first deer hunt in a long time. My nephew has invited me down to hunt with him and I think it is about time I got back out in the woods. My shoulders are so bad I think I am going to get me a crossbow. I have never used one before so it will be a learning experience. Momma Said, “You are never too late to learn new things.”
I miss being out in the woods, the sounds, the smells, just the experience of being. It really sets you back and makes you just want to slow down and savor the moment. Hunting was a big thing for Mom and it was a good way to get fresh meat to feed four growing kids. I tried everything she brought home, we had no choice. In hunting season if she killed it, we ate it. I have eaten squirrel, deer, elk, groundhog, goose and bear.
She was a woman who survived and taught us how to do the same. We never went hungry and she made sure of that. She could stretch a dollar so far that if George Washington was still alive he would be eight feet tall. She was not frugal but she could make something out of nothing. She did look out for sales at the grocery and she loved to stock up on a good buy. If chicken was on sale, we ate chicken for supper more than once a week.
I miss her dearly and the anniversary of her death is approaching. It is still so had to believe that she has been gone for 21 years. Everyone that has lost a loved one wishes they had more time, but with me I feel that she taught me a lot of life skills and in my heart I know she was preparing me for a time without her. Momma Said, “Hug your loved ones because time is short.”
- 2 eggs
- two cups of all-purpose flour
- 2 tsp. of baking powder
- pinch of salt
- 1/2 cup of vegetable oil
- 1 cup of sugar
- 1 cup of sour cream
- 12 oz. of strawberries
- powdered sugar for dusting
Heat your oven to 350 F or 177 C.
Beat the eggs and sugar in a bowl until they turn a pale color.
Add in the sour cream and oil and beat until well combined.
Sift in the flour, baking powder, and salt. Mix over low speed until a smooth batter forms.
Grease and line a pan with parchment paper.
Pour half the batter in and top with diced strawberries.
Add the remaining half of the batter and cover with the remaining diced strawberries.
Bake for 50 to 60 minutes.
Allow to cool completely.
Dust with confectioners sugar and serve.