It’s funny how, despite my multiple heritages, I claim certain aspects more. For example – I claim my Polish heritage more than anything else. But when asked where I’m from in the States, I say the South nine times out of ten.
It is true, I am from the South. I was born in Virginia and now live in North Carolina. But for my more formative years (ages 4 – 18) I lived in New York. I guess my nomadic lifestyle has allowed me to claim the best of either of the worlds.
Easter is the perfect example of my picking and choosing of my heritages. When it comes to Easter, I think of two things: chocolate and ham. Those years I was a vegetarian, I would think: chocolate and yam. Almost ham, but not quite. It’s a joke, roll with it.
As far as the foods though, I claim Southern pride when it comes to chocolate. My grandma’s fudge is pride-worthy. And with ham, or yams for that matter, I go with my Northern grandma and her honied ham and candied yams.
During my last visit to Gretna, Virginia – the home of my dad’s grandparents – I found my grandma’s secret for her devilish fudge: A cookbook from 1939 entitled: The Southern Cook Book of Fine Old Dixie Recipes (a cook book she’s had since they were married.)
This cookbook is a rare find: wooden panels serve as the cover, red yarn as the bindings and pages that don’t adhere to consecutive numbering (page 46 is followed by the index, the title page preceded by page 8).
In addition to the lyrics from antebellum South that border on racist (“Carry dat load on your head, De Lord will bless your good corn bread,” “I’s got a girl in Afriky, She’s az purty az can be”) and recipes that make 1200 gallons of Burgoo, I found my grandma’s recipe for fudge on page 46 (found at the front of the book). » Continue reading this post…