The Quilt Inn Country Cookbook

Aliske Webb

Canned Laughter

Once month a television crew from the local station, KORN-TV, arrives at the

Inn, accompanied by “Aunts” Ivy and Millie, who are local media celebrities. They like

to use our library to tape some of their TV programs. The library has wide-plank wood

floors, tartan-patterned wallpaper and one whole wall of book shelves. Over the

fireplace are framed eighteenth century hunting scenes. There’s a leather sofa and

plaid wingback chairs with good reading lights that are comfortable enough to invite

you to curl up with a good book, but straight enough to keep you from falling asleep. It’s

a very masculine-looking, “lord of the manor” sort of room which makes an interesting

backdrop for these two grey haired ladies’ “fireside chats.”

Aunt Ivy and Aunt Millie are good friends who have agreed to disagree on

everything. If one likes hot weather, the other prefers cold. If one votes liberal, the other

votes conservative. If one is logical, the other is chaotic. If there are two sides to

anything, these two will find them. And they’ve made a name for themselves by playing

“

point-counterpoint” on their program.

“Canning” TV shows always reminds me of my Grama and the crock of pickles

she inevitably had aging in the “Summer kitchen” out back, and the jars of jams and

relishes that were lined up on an old hutch.

Michael and I both grew up in a climate that had short Summers, followed by

what seemed to be an interminably long, cold and snowy Winter. Therefore, the

growing season was short, and the depths of January were always brightened by

savoring the fruits and vegetables which had been carefully nurtured in June, July and

August. So, we don’t mind the heat when it comes. We like to say that we are storing

it up for the Winter, the better to melt the snowdrifts that stand between us and our

dormant garden.

Here at The Quilt Inn, the seasonal swing is not as pronounced, but it still calls

for “putting up” fruits and vegetables, the better to remember the Summer growing

season. There are other reasons as well. What you prepare at home and serve has

less salt and sugar, and relies more on the natural tastes and textures than does “store

Published by Bookmice.com

Country Cooking