Writers like to be read. Journalists love readers and appreciate feedback -- even negative feedback, because it means that someone is reading their "cherished" words.
I guess it is something like publicity; you know, the politicians say that even bad publicity is publicity and that's good.
Over the years, I've had such a variety of mail and e-mail that it's impossible to anticipate what's next. Here are some samples of mail I've had over the years. (Often strong drink is involved. Who said, "I often cook with wine. Sometimes I even put it in the food?" Sounds like Julia Child to me.)
-- "If you can find me an antique Danish cherry-pitter, I'll give $10 to my church."
-- "I am fishing on the Au Sable drinking Jack Daniels and reading what you said about birds."
-- "I spent hours baking that cake, and it poured out of the oven. I think you left the flour out of the recipe." (Faulty recipes do sneak into print. We are sorry.)
-- "I have a He-Who-Must-Be-Fed." (Many readers say they have one.)
-- "How much whiskey do I put into one quart? (No mention of what she or he is making?)
-- "I really like your column. You're crazy."
I try to answer all mail. And when I get true fan mail, that is precious, and I am deeply touched. I got an e-mail yesterday from the son of a fan, saying that his mother, Lillian Hughes, of Gaylord, had passed away. Lillian was a lovely, caring woman who I think liked to matchmake -- not lovers or marriages, but the right attitude or gift to the right person.
And, a year or so ago, Lillian sent me an old, possibly antique, book, "The Detroit Times Cookbook," because she thought I'd enjoy it. I do, and I think of Lillian.
Margaret Heaton, another wonderful lady, also a food writer near or in Whitehall, writes that she and her husband are "peripatetic people," traveling to 17 states in just six months. The catch is that they try hard to travel between Sunday afternoon and return by Saturday evening -- this planned to make church and Holy Grounds on Sunday mornings.
Apparently, "Holy Grounds" is a name going around for church coffees, before or after services, and a cherished regular institution. (The February issue of "The Lutheran" magazine had Holy Grounds coffee cups on the cover.) The Holy Grounds meals at Heaton's church are special. Not only are they sumptuous breakfasts before church, but also the early feast is prepared by Heaton and helpers.
Heaton explains, "It was meant to be a time for visiting with each other before church while enjoying coffee and sweet rolls. Yet one morning we had hungry kids, very hungry kids. We served a hot meal the following Sunday and have continued every week since. God's word says to 'not hinder the little children from coming to him' and to 'feed' his sheep. When a person, be it an adult or a child, has a hungry belly, it is hard to sit and learn. What started with two people has grown to many people behind the scenes and many who will come early to help in the kitchen and serve the meal. We gather together to serve, eat and worship."
These particular Holy Grounds go far beyond coffee and a sweet roll. Heaton gives a typical menu: pancakes, scrambled eggs, sausage, juice, coffee, coffeecake or biscuits and a breakfast casserole of some type. Heaton's recipe for one casserole, Maple Baked Oatmeal, is below.
While my experience with feeding hungry people and getting most excellent results has been secular rather than sacred, both were successful. I was teaching a 6 p.m. English class at Northwestern Michigan College and, because of scheduling patterns, the class was mainly nursing students who had just finished a long, long lab. The very first session, I realized that these students, a class of ages 19 to over 40, were beyond concentration because of hunger. I announced that if, and only if, they would promise a thorough cleanup, we could have a makeshift buffet during the class.
Next session, students shoved empty chairs into a line and lined up the motley offerings they'd brought: A loaf of bread, cold cuts and such, some fruit and candy for dessert. They assembled paper plates quickly, returned to their chairs, and nibbled quietly and were attentive to my lecture. Lecture and meal ended and it was time for discussion.
Footnote: I was nominated for NMC Teacher of the Year, and now you know why. Feed the hungry, and let that feeling feed you. Thanks, Margaret.
Maple Baked Oatmeal
5 or 6 eggs
2 c. butter, melted
1 c. sugar
33/4 c. old-fashioned oatmeal
1 T. baking powder
1 t. salt
2 c. half and half (or milk)
1 t. vanilla
1 t. maple flavoring
Mix ingredients together. Refrigerate overnight. Before baking, stir and pour into a 9" x 13" greased baking pan. Bake at 350Ëš for 30 minutes or until set.
Options include adding raisins, coconut or nuts to the mixture. Try sprinkling cinnamon sugar or streusel topping on before baking. This mixture may also be baked in individual bowls, just adjust baking time accordingly.
Sally Ketchum, a northern Michigan writer, can be reached at ketchum1985@gmail.com. She loves reader input. For more In The Kitchen columns, log on to record-eagle.com/sallyketchum.
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