One of the very best things about Thanksgiving is simply being with family. I am so thrilled that for Thanksgiving 2017 we will have our son Will, his wife Christi, and their three children, William, Thomas, and Mattie, our granddaughter Amanda Evans, her husband Jared, their five children Candi, Hailey, Caitlin, Charli, and Kaison, and our grandson Charles D Reeves all with us. There will be laughter, chatter, games and teasing–and lots of good smells and eating. One of the children will tell the Pilgrims’ story. Charles will pray. And then he’ll carve the turkey cooked on his new Primo grill (our first time doing a turkey on the grill, praying hard!)
So why did I title this blog “Hominy Day”?
We’re not having hominy for Thanksgiving. Maybe corn, not hominy. But thinking about “being with family” brought me to thinking of the togetherness my birth family experienced all the time, one day, for example, being “hominy day.”
If you arrive at your answer as to whether you like hominy by how that anemic hominy in a can tastes you need to taste my mother’s homemade hominy. Not that it’s still available. But wow! That was good stuff. The memory is delicious.
It wasn’t that easy to make. Simple, yes, but not easy.
First you had to have corn. Dry corn. Off the cob, of course. So you had to grow the corn, which required a lot of hot field work, but which also gave an opportunity for word games and philosophying and teasing to the rhythm of hoes clicking. Harvesting dried corn is a rattly, somewhat itchy proposition. Then there’s the shucking. And there had to be some for the cows. So sometimes Dad supplied corn for such a big family by buying some by the bushel from a neighboring farm. I loved it when Mr. Loggins came in the fall with a horse drawn wagon full of dried corn, pumpkins, sweet potatoes, and purple crowned rutabagas (not my favorite, but they were pretty).
We didn’t have a corn sheller. Well, we did too. Seven, eight, however many of us were at home. Sometimes we shelled corn in the barn. That was like a party. We had competitions to see how many of the fuzzy red cobs we could pile up, or someone told a wild story, or we ended up in a cob fight. If you’ve never shelled dry corn with your own bare hands you don’t realize how you roll the heel of your right hand over the hard kernels forcing them off the cob to rattle down into a bucket. And, yes, your hands do get sore before they grow tough. Sometimes we all shelled corn at night in Daddy’s study while Mamma read to us from a really good book like Lorna Doone or Tale of Two Cities.
So one day it would be time to make hominy.
The dried corn kernels would be placed in a very large pot, covered in water with a lot of soda, maybe half a box, added. The soda makes the tiny piece of husk detach from each kernel leaving a cute little hollow groove. The soda also turns the kernels a pretty golden color.
The hominy had to cook all day until the kernels were no longer crisp or hard or tough. They would be soft like little tiny pillows but not smooshy like boiled potato.
Then came the last operation late in the afternoon, usually very cold in November. We had to wash the soda out of the hominy so it wouldn’t be bitter. We did not yet have running water in our kitchen. The hominy washing job had to be done at the spring where there was plenty of water to wash and rinse and rinse and wash the hominy back and forth between two buckets. It was cold but it was fun. You never heard any more hilarity and cackling. If there were a minor accident such as someone spilling some of the precious product and having to pick it up grain by grain, that was just cause for more laughter.
Mamma welcomed us back to the cozy kitchen and promptly began to prepare hominy for our supper. She put butter in an iron skillet and piled the skillet full of hominy. Once she’d cooked it for about an hour it was ready to serve. There was never any left over! But of course Mamma had more hominy not yet fried ready to last several days. As we enjoyed that golden hominy we chattered over various interesting happenings of the day, other than hominy making–a sighting of strange tracks on a sandy beach of Ramble Brook, a discussion on how far away the moon was and its relation to Venus, or the discovery of Boleta mushrooms on Firewood Heights.
As I write this the wind picks up speed and our wind chimes play a merry jingle. I’ve been baking pies, making freezer rolls, stocking up on butter, extra coffees, making cornbread for the dressing, purchasing “the bird,” etc. etc. No, we won’t have hominy for Thanksgiving. And, yes, I am thankful for running water in the kitchen! But mostly I’m thankful for my family and that we will be together–laughing, teasing, telling stories and loving each other.
Happy Thanksgiving, All!
“Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name.” Psalm 100:4 (KJV)