Archive for June, 2008

“Can she bake a cherry pie, Billy Boy?”

Sunday, June 15th, 2008

That ol’ Mattie Kostrya. She’s so uppity. Pies and cobblers aren’t supposed to be fussy. That’s why men like them. Save the cream of tartar for homemade playdoh, Martie, not for desserts. And keep the baked fruit and dough recognizable to our men on this their special day.

Here’s Mona Faye’s favorite and very old-fashioned berry cobbler recipe written in her own hand. It’s originally from her other daughter-in-law and from Arkansas — Missouri’s less sophisticated neighbor. That Arkansas is the exact opposite to everything uppity makes it the perfect place to discover the best cobbler recipe.

Now, if you mention berries to Mona Faye, she will tell you that her favorite are blackberries or “maybe dewberries, but I don’t get many of those. . . . if you’re going to go pick them, you have to wear long sleeves because there are stickers and long blue jeans because there are chiggers and a big straw hat because you don’t want a sunburn. You just don’t!!”

Yes, good, old-fashioned cooking has to hurt just a little bit. This daughter-in-law has made two cobblers to honor the men in her life today — blueberry and cherry. And she risked life and limb by wearing only short sleeves and capris as she picked those berries . . . right out of the freezer case.

Arkansas Blackberry Cobbler

[tags]Berry Cobbler, Vintage Recipes, Martha Stewart[/tags]

Rift in the Space-Time Continuum

Sunday, June 1st, 2008


Only the Joys of Jello would dare to pair the cheapest and flimsiest of desserts with the finest of crystal. And not only that! Jello’s Joys flaunt the sanctity of all that is good and decent by asking a mere housewife to slant her best stemware in the darkest recesses of her kitchen.

We at Mona Faye’s Kitchen have tried to impress with Jello before. We ask you, Gentle Reader, do remember that no matter what you do to the Jello — no matter how joyful and no matter even how “perfect” — it still tastes just. like. Jello. Is it worth the risk for nothing more than red-flavored cow bones?