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Wednesday, June 27, 2018

Just For Fun, An East Tennessee Ghost Story


Rufe Taylor’s Ghost

by John Tullock

I first laid eyes on Rufe Taylor when I was just a little feller. He was a friend of my grandfather’s, and lived about a mile from us. My grandfather and I would sometimes walk the gravel road to pay him a visit. He and Grandpa would sit on the front porch and whittle while they talked politics.

The porch ran all along the front of the two story house. The house had been built out of bricks made on the site out of the Tennessee clay, and the floor was supported by chestnut beams that ran from the front edge of the porch all the way to the far edge of the back porch. There were two rooms on the first floor and two on the second, and the kitchen was out back. The kitchen was open on three sides, with a shed roof made out of galvanized steel, penetrated by the chimney pipe for a massive, wood-burning cast iron range. Rain or shine, warm or cold, Mrs. Taylor cooked and did the household laundry out in that open kitchen.  The house was mostly free from extraneous ornament, standing plain and foursquare upon the earth, much like its owners. Two massive oaks shaded the porch. They looked to be older than the house.

I grew up and left home to go to college, and eventually forgot all about Rufe Taylor. When the highway department built a new four lane highway within 100 yards of the Taylor house, the cross road that my grandfather and I had followed became “Rufe Taylor Road,” with a green and white metal sign on either side of the intersection and black asphalt paving over the gravel. By the time that beautiful old house was torn down to make way for a brand new Taco Bell, most of the residents of the community had forgotten all about Mr. Taylor. Ask a random stranger why the road bore his name, and they likely couldn’t tell you.

Nowadays, I don’t get up home much. Other than to visit the graveyard near Decoration Day, when all the graves are bedecked with flowers, I don’t have a lot of reason to visit. I am an old man now and most of my family is gone. But the week before Christmas a minor bit of business necessitated a return to my old home town, and I stopped into that Taco Bell for lunch. My companion and I were sitting at the table looking at our phones, when a movement caught my eye. I looked up, and at the table across the aisle sat Rufe Taylor. Dressed in a pair of Duck Head overalls and a blue flannel shirt, he looked to me no different than the last time I had seen him. What? Maybe 50 years ago. He was whittling; long, thin shavings of red cedar peeling from the stick in his calloused hands, and falling--somewhere. There were no shavings on the floor.

For a moment, I thought I was having a stroke. I read that strokes sometimes produce hallucinations. Then Rufe Taylor nodded at me. He paused whittling and spoke.

“You’re Clarence Boswell’s grandson ain’t ye?”

Nobody else in the room seemed to notice. I nodded, somewhat meekly.

“Speak up, boy! You know I been half deef since that heifer kicked me in the ear. Speak up!”

Aloud, I said, “Mr. Taylor?”

No one looked up from their nachos, including my companion. It was as if Rufe and I were in another place altogether.

“That’s right, boy. Rufe Taylor at your service.” His eyes twinkled.

“What are you doing here,” I asked, “And why can’t anyone hear us.”

“It’s a long story, boy, but don’t worry. Nobody can hear us or see me unless I want them to. It’s one of the perks, I believe you young-uns say.”

“Perks of what?” I was almost in shock. It was the strangest situation I had ever been in.

“Why, of being dead, of course. Here, sit and listen a spell.”

He reached out and seemed to touch my forehead with that piece of cedar he had been whittling on. I could hear his voice inside my head, as he began to speak again, and I found that I could finish my lunch during his soliloquy.

“Now, boy, you remember what I used to say about my false teeth? They hurt me quite a lot, and I used to say I didn’t have a hankering to actually go to Hell, but I reckon I’d like to get close enough to throw these damn teeth in.”

I noticed he was a toothless ghost.

“Well, sir. I had a bad pain in my chest one day, and passed out, and when I woke up, I was standing right in front of the gates of Hell. Lordy, it was hot and the smell of sulfur like to have choked me to death. This nasty looking little varmit was standing there. He reached out like he was going to grab me by the arm, and all at once the sky turned so bright I couldn’t see and I found myself standing at the Pearly Gates.

“Now this is more like it, I thought to myself, and I walked right up to the gate. I had figured out by this time what had happened to me, and I was looking forward to seeing Mama and the girls again. The gate was locked, but there was a little angel standing there with a clipboard. He looked me over and said, ‘Taylor, is it? I am afraid there has been a bit of an error and you were sent down below by mistake. Something about your teeth. But never mind about that, we have determined that you must return to Earth. You will go there as a spirit, and may enter the gate only when you have done a good deed to redeem yourself.’ And with that, I found myself right back here, on the porch of my house.”

“How does that explain how I can see you?”

“I’m a-gittin’ to that. The angel also told me I would have to get someone to help me in the physical world, someone I knew when I was alive. You are the only person that has been by here in fifty years that I recognize. Everybody else is as dead as I am.”

“What do you want me to do?”

“Down by the creek yonder is a big sycamore tree. Can you see it?”

I turned and looked toward the creek. The deathly white limbs of the tree projected above the rest of the growth.

“Yes, I can see it from here.”

“Down at the base of that tree, between hit and the creek, they’s a rock. It’s big, but not so big a man can’t move it if he’s a mind to. Under that there rock is a Mason jar with some money I saved up after I sold that holler down yonder to Lamar Johnson, back in 1976. I was going to buy my youngest daughter a house for her wedding present, but I died before she found a husband, bless her heart.”

I once knew the daughter. She taught school for years, never married, died more than a decade ago.

“And what do you want me to do with the money, assuming I agree to dig it up?”

“Why, give it to my church, of course.”

He went back to his whittling like the matter was settled. My companion asked if I was ready to hit the road. He had heard nothing at all. When I looked back toward Rufe, there was nothing there but the laminate-topped table.

A few days later, I put a garden spade and a canvas shopping bag in the back of the car and drove back up to Greeneville. I parked at the side of Rufe Taylor Road, just around the curve from the Taco Bell. Grabbing the spade and bag, I stepped into the woods and walked the dozen yards to the edge of the creek. I followed the creek bank until I arrived at the sycamore tree. Sure enough, there was the rock. I struggled to move it, and finally found a stick that I could use to lever it up. It tumbled down the bank and landed in the creek with a splash. I paused, hoping the noise had not attracted anyone’s attention. All clear.

Digging down with the spade, I encountered something solid under about two inches of the rich, black soil. It was a pale blue Mason jar with a zinc cap. Inside was just over $1000 in gold coins. As collector’s items, they were worth at least ten times their face value. I shoved the jar in the shopping bag and headed back to the car.

When I got back to Knoxville, I found a coin dealer who would take the coins, handing me a check for $12,358.00. Not long after that, the Cross Anchor Cumberland Presbyterian Church received an anonymous donation in the same amount. As it happened, the church was needing a roof, and the tiny congregation was at a loss as to how they would come up with the money.

Next time I went to Greeneville, I stopped at the Taco Bell. I ordered some food, sat down at the table, and looked over toward where the beautiful old Taylor home once stood. Sure enough, there was Rufe sitting on the porch with his whittling. Mama was cooking out back, and his daughters were playing in the grass under one of the giant oak trees. He looked up at me and grinned. He had teeth as white as the sycamore tree’s branches. I grinned and waved, in so doing gathering an odd look from a couple of the customers.

And when I looked again, there was nothing there but the parking lot.

Tuesday, June 26, 2018

It's Berry Time in Tennessee

I drive by the patch nearly every day. Those wild berries will soon be ready, and I intend to pick some. One of the many pleasures of East Tennessee living is the summer's crop of blackberries. They usually are ready during the last week of June or the first week of July in the Valley, later in the mountains. Whenever you can get your hands on some, take advantage, as they make some of the best desserts you have ever tasted.

Blackberry Preserves

If your supply of blackberries is limited, you may want to consider making preserves, so you can keep that wild blackberry flavor until next year. (Note: wild blackberry preserves are so good, they may not last until next year, but theoretically they will.) Weigh the berries after you have washed and picked over them. Place them in a large saucepan or kettle. Add sugar. This can be anywhere from half the weight of the berries to equal weights of sugar and berries. You decide. Bring the mixture slowly to a boil over low heat, stirring now and then and bruising a few berries to release their juices. Watch carefully and regulate the heat so they don't scorch on the bottom. As soon as the mixture starts to bubble, remove it from the heat. Allow to cool to room temperature, then cover and refrigerate in the cooking container.

The following day, you should have berries swimming in their own clear, sugary syrup. Prepare canning jars, fill them with the berries and syrup, and process 15 minutes in a boiling water bath.

Easy Blackberry Tart

Line a 9-inch tart pan with pie crust. Use your favorite recipe, or purchased crust. Fill the crust with pie weights or dry beans and bake at 450 degrees for 9 minutes, or until lightly browned. Remove from the oven and cool completely. Preheat the oven to 350 degrees. Mix 2 cups of blackberries with 1/2 cup of sugar and 1 tablespoon of cornstarch in a large bowl. Turn this mixture into the prepared crust. Place the tart in the preheated oven and bake until bubbly. If the edges of the crust appear to be getting too brown, cover them with strips of aluminum foil.

If you prefer, use a sheet of puff pastry. Lay out the pastry on a parchment lined baking sheet. Fold in the edges all around to create a half inch border. Press this down gently with a fork. Add the blackberry mixture from the previous recipe. Bake at 350 degrees until the edges are puffed up and browned. Photo of a finished tart at left.

Dust either tart with powdered sugar just before serving. Whipped cream or ice cream are perfect with them, too.



Pickled Blackberries

These are delicious as a garnish for roasted red meats. Find the recipe in Appalachian Cooking.

Saturday, June 23, 2018

Perfect Picnic Fare: Trader Vic's Chicken Salad


This week's recipe is from my first cookbook, Seed to Supper

Trader Vic’s is a "tiki bar" type of restaurant that has been around for 80 years. This recipe came to me from a friend, who received it from a woman who claimed she refused to leave the restaurant until the chef yielded up the recipe. It is doubtful, therefore that this is the authentic dish, but who knows? Visit a Trader Vic’s location and decide for yourself. Like other mayonnaise-bound cold salads, this one travels well and is ideal for a picnic. Keep the toasted noodles and cilantro in separate containers, and use them to garnish the salad just before serving.

1 skinless, boneless chicken breast fillet, cooked and cubed, about ¾ cup
½ cup chopped scallions, white and green parts
½ cup diced water chestnuts
½ cup canned mandarin orange segments, drained

½ cup diced celery
½ cup mayonnaise (I only use Duke's)

¼ cup sour cream
1 ½ teaspoons soy sauce
Freshly ground black pepper
Packaged chow mein noodles
Fresh cilantro, chopped


Combine the chicken, scallions, water chestnuts, mandarin oranges, and celery in a large bowl. In a separate small bowl combine the mayonnaise, sour cream, soy sauce and a few grinds of pepper. Stir to combine, then pour over the chicken mixture. Toss gently to combine. Refrigerate until ready to serve.

Scatter some chow mein noodles on a baking sheet and place them in a preheated 350°F oven for a few minutes to crisp. Watch carefully and do not let them become too brown.

Serve the salad in individual bowls, topped with some toasted noodles and garnished with chopped cilantro.

Sunday, June 17, 2018

Succotash

I recently journeyed to UT Gardens with Stephanie Aldrich and crew from "Tennessee Life," a program about all things Tennessee from East Tennessee Public Television in Knoxville. As part of our segment on Appalachian Cooking, I had the pleasure of cooking up some of the vegetables grown by Holly Jones and the UT Kitchen Garden staff. Thanks to Holly and everyone at UT Gardens for allowing us to use their beautiful location.

Because I was unsure just what vegetables would be available on the day of our shoot, I chose a recipe that can be varied to suit whatever is in season, so long as you have an ear or two of fresh sweet corn. (I brought along corn from the grocery store.) The recipe I selected is one for succotash.

"Succotash" comes from a Narragansett word meaning "broken corn kernels," and indeed corn seems to be the only constant throughout the numerous recipes I looked at during my research on regional foods. Many folks associate lima beans with this dish, and most recipes call for the inclusion of some form of legume, but it is extremely unlikely that the Narragansett people would have grown lima beans. They grow in warm climates, like the Deep South.

The combination of beans and corn provides complete protein, with all the essential amino acids for a healthy diet. No wonder Native Americans often combined beans and corn. With the inclusion of yellow squash, the dish reflects the Native American practice of growing the "Three Sisters," corn, beans and squash, together in the garden. After the arrival of Europeans on this continent, new ingredients, such as onions, found their way into the dish. European herbs have mostly replaced the native ones in succotash recipes, but it is not hard to imagine Native Americans adding ramps, lambs quarters or some other greens. And down in the Delta, and probably elsewhere in the South, they add okra, which arrived on our shores with enslaved African people. Succotash is such a hearty vegetable dish, it is sometimes served enclosed in a crust, like a pot pie.

Succotash is, therefore, about as all-American a dish as you could imagine. Moreso even than apple pie--apples come from Khazakstan, originally.

Here is the recipe as it appears in Appalachian Cooking:


Succotash

Two servings:



1 tablespoon olive oil

¼ cup chopped red onion

½ cup baby lima beans, frozen, thawed or fresh, blanched if fresh

½ cup corn kernels, fresh or frozen, thawed

½ cup diced summer squash

½ cup vegetable stock

2 fresh thyme sprigs

Salt

Freshly ground black pepper



Warm the oil in a small skillet over medium-high heat. Add the onion and cook gently, stirring once or twice, for about 2 minutes, or until softened. Add the remaining vegetables and cook, stirring occasionally, for about 2 minutes, or until the onion is translucent.

Pour the vegetable stock into the skillet. Add the thyme, a pinch of the salt, and a few grinds of the black pepper. Reduce the heat to medium-low and simmer for 10 minutes, or until the beans are tender. Remove from the heat and cover to keep warm until you are ready to serve.

Serve warm.
The ingredients highlighted in yellow can be anything you like. I used scallions instead of red onions, fresh green beans instead of lima beans, and diced carrots instead of the summer squash. Just for fun, I also added a couple of sliced okra pods near the end of the cooking, to thicken the sauce.

Wednesday, June 6, 2018

How to Win the Chili Cook-off

Full disclosure: I have never entered a chili cook-off, much less won one. Nevertheless, I think I have come up with a pretty good rendition of chili with beans. I don't intend to share the complete recipe. I might, after all, want to enter a chili cook-off some time. But I would like to share some tips that I think can take any chili recipe from good to prize-worthy.

Use the best quality ground beef you can find. I prefer grass-fed beef from Strong Stock Farms here in Knoxville. It has more flavor and less fat than grocery store ground beef. It is available at Three Rivers Market, and probably some other locations.

Cook the ground beef in bacon drippings, and season it in the skillet with your favorite Mexican spice mix. (There's one in Appalachian Cooking.) Add the spice when the beef is about half cooked, and then toss and stir until the meat is no longer pink.

Cool the cooked beef to room temperature, then refrigerate it in an airtight container for at least 24 hours and up to three days before you finish the chili. The flavors need to meld for the beef to taste really awesome.

Make the beans from scratch using dried organic pinto beans. Soak them overnight, drain, and cook in enough water to cover them with 2-3 cloves of garlic and a bay leaf. Do not salt beans until they are fully cooked. Beans can be made ahead and kept in the refrigerator for up to 3 days.

Use tomato sauce, preferably organic, rather than whole tomatoes or some other form.

Start the chili with a sofrito made by cooking chopped onions, Mexican spice mix, minced garlic and tomato sauce in bacon drippings until the onion is translucent. Add diced green chili peppers to the sofrito, if you wish. The sofrito can be made ahead of time. Cool to room temperature and store in an airtight container in the refrigerator.

With these preparations completed, you can bring the chili together in just a few minutes. Heat the sofrito, add the meat, stir until warmed through, and then add the beans, liquid and all. Let it cook for a bit, check the seasoning, and serve.