Rutherford Weekly - Shelby NC
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Page 12 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, September 7-September 13, 2023 A retired grandfather I once knew referred to his grandson as his "best buddy" and the two were always hanging out together while the little boy's parents worked and his siblings were at school. A grandmother spends hours with a young granddaughter in a vegetable garden teaching the youngster about working, being together and loving the summer goodness of fresh vegetables and once Inside the house they crochet. Another grandmother answers the telephone in her kitchen and on the other end of the line is a long distance granddaughter, married and in her own kitchen, preparing her fi rst Thanksgiving dinner. She needs her Mawmaw's recipe for turkey dressing. Only her recipe will do. Sunday, Sept. 10 is designated as National Grandparents Day. If you're my age, your grandparents may have passed on, but perhaps you're a grandparent or are surrounded by many of them in your circle of friends. We know of grandparents today who have lovingly and responsibly adopted their grandchildren after a single parent passes. Without a second thought, these grandparents offered the children what they needed - a secure and loving home. Sometimes when parents meet tragic deaths or accidents, grandparents become the parents or if parents must be away with a sick child, grandparents step up without even a second thought to share the parental responsibilities. For these grandparents, a world of thanks. It is not an easy task. There are also grandparents who have the honor and privilege of being just that - grandparents to their grands. These grandparents have time for baking cookies, fi shing, playing games, vacations, celebrating birthdays together and later in life provide an ever listening and confi dential ear to the problems of growing up. I've mentioned my grandparents many times in columns over the years. Fortunately, our grandparents lived near each other and we visited them as children every Sunday afternoon, back in the day when visiting was important. We never lived with them, only visited with them and received many of life's lessons from them. Grandma Willie always had sugar biscuits on her kitchen table when her grandchildren arrived on Sundays. A sugar biscuit is a cold biscuit left over from breakfast with a bowl of white sugar and a teaspoon beside. She gave us her best. Grandma swept her yard with a broom and watched over her 11 children and loved them conditionally. Life wasn't easy for her and she worked hard. She died much younger than my other grandparents and my sisters and I cried when our parents gave us the news. I think I was probably 11. Grandpa Gordon hauled produce many years of his life and he knew a good watermelon from another and could pick the best tasting cantaloupe from a batch of hundreds. Going to the home of my Crawford grandparents was also a treat. Whether they were gathering eggs, cutting grass, shelling peas or picking apples we often shared chores with them. Work there was different from the work at home for some reason. There were large fi elds of kudzu where we would run as fast as we could before falling head fi rst in the vines. I was too young to remember this, but I was told I was following so close to my Grandma Crawford's heels once she dropped a plank on my mouth and a fever blister formed on my lip. I chewed on the blister so much, it later had to be surgically removed. Even that didn't keep me from following in their footsteps every chance I got. I can see Grandma making butter with her hands wiping the cream from the top of the butter churn. Grandpa thought it was funny to squirt his grandchildren with cow's milk while milking if we happened by the barn. We would scream and he would laugh. Grandpa was a preacher and that made me feel special. He taught me about praying, never giving up and looking to God for direction, loving family and about good preaching. I have 8 great-nephews and 2 great-nieces in ages ranging from 24 to a 4 year old. Some of them call me Grandma Jean while others call me Jean-o. At least 18 years ago or so when my great-nephew Joshua was about 3 years old, we were all headed to Tweetsie Railroad for a fulfi lled day. I was driving my niece's van when from the back of the van I heard this little voice, "Gramdma Jean, can I get a sausage biscuit?" Joshua overheard heard us talking about stopping for breakfast. I turned to my niece and asked her if I heard what I thought I did. Yes. That was one of the sweetest things I'd ever heard. Not only did I buy him a sausage biscuit, I tried to buy the whole store. Whether you are Nana, Gram, Grandma, Mawmaw MeMop, Granny, Pops, PawPaw Grandpa or Gramps, to your grandchildren, you're the best. Even if they don't live near you, the times you spend with them will not be forgotten. How about your grandparents? Do you remember when they used to . . . Remember them this Sunday on Grandparents Day and if they are on this earth and if it's possible, go visit. Maybe there'll be a sugar biscuit on the old metal kitchen table with a glass bowl of white sugar - or a vision of one. Happy Grandparents Day to all. Contact Jean: gordonjean211@gmail.coms REFLECTING ON GRANDPARENTS ON THEIR SPECIAL DAY By: Jean Gordon FAVORITE SPICED PORK RIBS Find more recipes by visiting TajÌn.com/us. 2 racks (about 4 pounds) baby back ribs 1/4 cup TajÌn Cl·sÌco Seasoning 1/4 cup TajÌn Mild Hot Sauce, plus additional for serv- ing, divided 2 tablespoons olive oil 2 tablespoons brown sugar lime wedges, for serving mashed potatoes or steamed rice, for serving (optional) Rub ribs with seasoning. Marinate 4 hours or overnight in refrigerator. Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks. Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs. Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet. Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist. Place ribs on middle oven rack. Bake 2 1/2-3 hours, or until meat is tender. Preheat broiler. Unwrap ribs and place on foil-lined bak- ing sheet. Broil 4-6 minutes on middle oven rack. Serve with lime wedges and additional hot sauce. Serve with mashed potatoes or steamed white rice. SWEETPOTATO SUMMER ROLLS Find more recipe ideas by visiting ncsweetpotatoes.com. 2 1/2 cups North Carolina Sweetpotatoes 2 tablespoons olive oil 2 teaspoons sesame seeds 3 tablespoons maple syrup salt, to taste coarse pepper, to taste 4 celery sticks 1 red pepper 2 tablespoons creamy peanut butter 1/3 cup hot water 1/4 cup soy cooking cream 1 tablespoon soy sauce 12 sheets rice paper (22-centimeter diameter) 2 tablespoons chopped, roasted peanuts Peel sweetpotatoes, cut into 1-centimeter thick strips. In skillet, heat olive oil. Fry sweetpotato strips 3-4 min- utes, turning occasionally; sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season with salt and pepper, and let cool. Wash celery and red pepper; cut into strips. Mix peanut butter with water, cream and soy sauce. Let rice paper sheets swell according to instructions. Spread strips of sweetpotato, celery and red pepper on top half of one sheet rice paper. Drizzle with sauce. Fold lower half over strips then edges. Repeat with remaining rice paper sheets and ingredi- ents. Sprinkle summer rolls with chopped peanuts. Serve with remaining sauce. SAVORY MANGO CHAMOY DAQUIRI Find more recipes by visiting TajÌn.com/us. Rim Glass: 2 tablespoons TajÌn Fruity Chamoy Hot Sauce 2 tablespoons TajÌn Cl·sico Seasoning Drink: 4 tablespoons TajÌn Fruity Chamoy Hot Sauce, divided 1 cup frozen mango cubes, plus more for garnish, divided 1/3 cup natural syrup 3 ice cubes 1/3 cup orange juice 1 tablespoon TajÌn Cl·sico Seasoning, for garnish Rim glass: Rim glass in chamoy hot sauce then season- ing. Drink: Blend 3 tablespoons chamoy hot sauce, mango cubes, syrup, ice cubes and orange juice. In glass, pour remaining chamoy hot sauce. Garnish with mango cubes and sprinkle with seasoning. CHIPOTLE CHICKEN FLATBREADS For more summer recipe ideas, visit Culinary.net. 2 flatbreads 2 cups shredded mozzarella cheese 1 clove garlic, diced 4 chicken tenders, cooked and cubed 1 pint cherry tomatoes, quartered salt, to taste pepper, to taste 1/2 cup ranch dressing 1 1/2 teaspoons chipotle seasoning 2 tablespoons cilantro leaves, chopped Preheat oven to 375 F. Place parchment paper on baking sheet, add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken & tomatoes. Season with salt & pepper. Bake 16 minutes until cheese is melted. In small bowl, mix ranch and chipotle seasoning. Drizzle ranch dressing on flatbreads, sprinkle with cilan- tro leaves. If you're unable to get your regular copy of Rutherford Weekly, view it online at rutherfordweekly.com rutherfordweekly.com Our Our Digital Edition Digital Edition is is FREE! FREE! 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