for all our humidity we do have some things that just can’t be beat.

last night’s dinner that brought back my childhood days is definitely one of ‘em.  

homemade cornbread made with bacon drippin’s in a cast iron skillet.  real cornbread should not be sweet.  unless you’re eating it with strawberry preserves on top for dessert.  i just forgot to pick up some buttermilk to crumble my warm fresh cornbread into.  oh, how i missed out.

fresh homegrown tomatoes (wish they were from my own garden – but, alas, i’ll settle for someone else’s, for now.)  straight from the icebox and sliced – still not fond of salt on mine, but i will take a little ranch dressing.

purple hull peas (mine, unfortunately were from the freezer this time, i neglected to buy some from the farmer’s market) – sliced onions, salt, and pepper with a little bacon drippin’s for flavor.

green tomatoes – sliced, dunked in milk and dredged through cornmeal, paprika, garlic, salt, and pepper.  fried to a golden brown in, what else?, but bacon drippin’s.

and a side of salisbury steaks just for a little added protein.

served up with a tall glass of freshly brewed sweet tea.

and dessert?  why, watermelon, of course.

i’d've made my mama and daddy proud last night.