Rita Tarvin Rocket win streak reaches five G-Men ascend to 4-0 in SBAAC National Division with win at Williamsburg Jays soar to 3-1 with win at North Adams Young Lady Jays improving as season progresses Mary J Yockey Callie J Maynard Windle Blanton Daisy D Nevels Regional disaster drill held Jacob honored Sardinia joins new fire district County pays 10K in Varnau attorney fees Gast’s three-point shower drowns the Tigers Lady Rockets capture wins over Ripley, Batavia Keplinger signs with Shawnee State Warriors down the Devils, fall to the Greyhounds Broncos edge out Williamsburg, 53-50 Carol S Newman John E Short $200M Solar Farm discussed Adult education continues to grow at Southern Hills Georgetown 2017 Christmas parade Donald C Vance John C Morris Rebecca E Simpon Hot start sets pace for Broncos’ 85-40 win over CNE G-Men get off to 1-1 start Lady Rockets start off season with tough string of road games Basketball Special: 2017-18 Katherine J Wolfe Virginia J Germann Rev Commadora Manning Mona K Kirker Anderson pleads guilty Mt. Orab Christmas Parade Senior Playground now open Unemployment rate up slightly in October Bonita Planck Carol J Wagner Christopher O Richey Sr Five new members to enter WBHS Athletic Hall of Fame Blue Jays ready to soar under Woodward Fischer named to OPSWA All-Ohio First Team of football all-stars High school girls’ hoop action kicks off in Brown County Man charged with killing grandson Orscheln holds grand opening in Mt. Orab New joint Fire & EMS District discussed Dale G Ferriel John E Slack Nicholas A Arthur Bonnie J Roush Charles E Faul Phyllis A Mills Carl L Watson Marc W Bolce Robert R Moore Robert K King June R Williams William T Ishmael Sr Deborah J Napier High school hoop action begins Fayetteville SAY Girls Wing Soccer Team finishes season among state’s Final Four Devils visit Georgetown for OHSAA Foundation Games Grandfather charged in boy’s death Reward for Stykes info doubles Veterans honored at Western Brown Wenstrup to run for re-election Shop With A Cop Donation Kenneth M McKinley Vilvens signs with Mount St. Joseph SBAAC awards girls tennis all-stars Layman inducted into Miami University Athletic Hall of Fame SBAAC hands out awards to First Team girls’ soccer all-stars John D Marks Fourteen indicted by Brown County Grand Jury Commissioners donate to task force Voters return Worley to the bench Georgetown Police Department welcomes new officers Ruby A Ratliff Donna J Moore Stella M Glasscock Ellen L Gelter Alverda T Guillermin Justin N Beach EHS dedicates ‘Kiser Court’ SBAAC awards First Team football all-stars, winning teams Sizer earns SBAAC American Division Volleyball Player of Year honors for 3rd straight year Broncos to host Blue Jays for OHSAA ‘Jimmy Young’ Foundation Game, Nov. 17 Vern W Kidd Jr Brown County Election Results – 2017 Michael D Hines Raymond W Napier Leslie E Boyle Gary L Barber Meth makes a comeback The bomber crash of 1944 4-H holds ‘shootout’ with BCSO County jobless rate falls Russell K Wolfer

How about some soup beans and cornbread?

It seemed that in the winter months more than any other time of the year Mom made a meal that was basic and very good, soup beans and cornbread. There are some variations to preparing it but not many. Soup beans can usually be made from Navy beans or Great Northern beans, or my personal favorite Pinto Beans. Any of those varieties are good if the cook adds a little pork meat in the pot to flavor them. If not, then your meal is a flop.

I think Mom started preparing this meal back when she was a little girl and for her to think there was a need for a cook book was laughable. The pot of beans soaked overnight in water so the beans would swell to actual size and by morning Mom would add some pork for the seasoning. (I’m not kidding when I say she added cured hog jowl when we were on the farm and cured our own pork.) She would put the pot on to simmer all morning and would check on the progress routinely. One secret I learned was that the longer the beans cooked the better they tasted.

Now as good as she could make those beans they were nothing without her cornbread. Mom would mix up a bowl of white corn meal with clabbered milk (spoiled) and a touch of bacon grease and bit of flour and salt and other items and then pour the batter into a blackened greased skillet ( greased with lard) that she had brought from her home when my folks got married in 1934 and it was blackened then and probably had been black for generations. She put it on the stove and cooked it like a pancake type of cooking.

She called it white cornbread and it was unique in its taste. It wasn’t sweet, but oh was it tasty! I think the real name for it was corn pone instead of cornbread but none of us was going to argue with the cook ( that was just plain foolish). When it was done to her satisfaction, it was browned and crispy on the crust part and tender in the middle. She would cut the cornbread into wedges so that we each could get enough to be crumbled up in a bowl of beans and have some to put butter on and maybe even spread some strawberry preserves on.

It always seemed there would be enough for supper so I would take a glass and pour in milk and then crumble up some of that cornbread in it and it made a great evening meal, even though it sounds anything but good. You will just have to take my word on it but if you had been there and seen us fighting over the cornbread, you might understand. This meal of beans in a seasoned broth and some pork along with a stick to your ribs cornbread that could be eaten in several ways was really a delightful meal for all.

Mom took pride in her cornbread and I have to say I have never tasted any other like it. She made it so many times it only continued to get better. She would say, “I make cornbread from white corn meal, not that yellow corn meal that tastes sweet like a cake. If your cornbread isn’t good then how can your beans taste right?” Based on what I was eating and how it tasted, I could see no reason to argue with her.

Now as I said in the beginning it seemed to me that from tobacco stripping time to spring this meal was offered a few times a week and I must admit that no matter how good she cooked it, a person could grow weary of it. Since Dad was the one who got to eat this meal the most, and since he liked navy beans, that was what Mom prepared the most of. (A benefit of being head of the household I guess.)

Once in a while Mom would switch it up and cook pinto beans. To me, this was a red letter day. One thing was certain, I could never get up up from the kitchen table and not be full.

Time has passed since those days and with Mom went the recipe for her cornbread (if there ever was one in writing). The years have passed since I’ve tasted Mom’s meal in a pot and a skillet that had blackened from generations of serving its owner. I miss her meals of course, but fortunately my wife knows how to put those beans to soak and flavor with some pork and although her cornbread is made with yellow meal, she prepares a meal that can be served that would make her predecessors proud.

When I walk into the kitchen and I smell what is on the stove, I immediately look for a bowl and spoon and all the while I think back to the days past and feel fortunate that I’m getting to eat this here and now. I have no doubt that this meal will never fade into history because it is such a big part of our history.

Rick Houser was raised on a farm near Moscow in Clermont County and loves to share stories about his youth and other topics. He may be reached at houser734@yahoo.com.

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The Good Old Days

Rick Houser

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2016 News Democrat