Eggs & Rice -- GOTTA LOVE IT!

Eggs & Rice was one of my favorite childhood meals. It's great for breakfast, lunch, or dinner! Thanks to my mom, Egg and Rice ranked up there with her French Toast. YUMMY. My family teases me because of the over 40 year old ritual/preparation I go through before.


First my bacon has to be fried just right. Not squishy (fatty) and not so hard that the taste is lost. And PLUEEZEEEE – only PORK BACON!! Then comes the frying of the egg – not hard or browned, but scrambled just right. I toss my rice into the pan and mix together.

So here’s where the family thinks I’m weird---I must piece my bacon into very small size nits and spread over the egg and rice. That’s the only way I’ll eat it. It may seem silly, but that’s one ritual that will not be changing anytime soon.

Sunday Dinner

May 2007 - Talent Show
5th grade

Sunday Dinner won’t be a typical Sunday dinner. Why? Because I have 2 additional teenagers in my home! Camille’s friends are spending the weekend with us. Camille, Alexis and Mekaylah have been together since their elementary school days. Back at Otter Creek Elementary, those three young ladies were inseparable. They each possess beauty and brains. In the 5th grade they entered their school’s talent show. I, along with the other girl’s parents, was a little nervous because our rhythmically challenged children decided to perform a dance routine for the show. Shockingly and in spite of some great competition, the girls were the best performers for the show. Although the talent show was not judged, the girls were spotlighted as the grand finale of the show. The best were saved for last.

Camille, Alexis, &
Mekaylah ( May 2007)

Camille’s friends are like family. They are very much at home in our home. They’ll cook, do hair, get into my make-up, and beg to wear my shoes. Along with my other at home daughter, Catherine, friends, I have a very large extended family consisting of many “children”. I love my life. Catherine’s friend, Gabby, usually spend a portion of her Sunday with us. Coincidently, that time is usually at the dinner hour.

So what does one prepare for 5 hungry teenagers? SPAGHETTI & MEATSAUCE.

Camille, Mekaylah, & Alexis
September 2010 - 9th grade

Sorry no recipe. I dumped some Ragu Tomato, Garlic & Onion Sauce in the pot. I doctored it up with a few more seasonings and sugar. Sugar just may be a New Orleans thing. I got the sugar tip from my sister.

Here’s the Sunday Menu:
Spaghetti & Meat Sauce
Green Salad
Garlic Bread

French Toast



My mom, Henrietta Green Acox
circa 1990

Next to egg & rice, French Toast was a favorite breakfast in my childhood. My mom made the best French Toast in the world. In an attempt to pass on her recipe, I took the time to measure the ingredients so that future cooks would know exactly what amounts would be needed. I think I got it close to hers as possible. Try not to use fresh bread. Fresh bread tends to quickly absorb the liquid thereby becoming too soggy. Stale or close to stale bread works best.
Don’t be afraid of the amount of sugar the recipe calls for. It doesn’t taste as sweet as you may think. I made French Toast for my mom when she lived with me during the aftermath of Hurricane Katrina, Mom said my French Toast wasn’t sweet enough. Go figure!



French Toast Mixture



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Happy Thanksgiving - What's for Dinner?



My Sister Rhonda, "Ma-main-na",
& Me in the 60s

Tomorrow is Thanksgiving Day. I am cooking a Thanksgiving feast for my family and a few friends. I am very excited because my sister, Rhonda, is here visiting us from Cleveland, Ohio.
In the Thomas household, we have established a tradition of sharing what we are thankful for before we eat. We go around the table allowing each person to testify of God's goodness. Isn't that what Thanksgiving about---celebrating God's goodness. I have so much to be grateful for. Salvation, My husband and family, my church family, sanity of mind, decent health, and more.

I'm also thankful that I have memories. Each Thanksgiving, my grandmother, Momma Anna (we called her Ma-main-na because as kids, we couldn't speak well. LOL)  prepared gumbo, meats, vegetables and delectable desserts for our Thanksgiving family gatherings. How I remember eating those hot buttered rolls. back then, cooks did not measure the ingredients.

During Ma-main-na's life, I was too young and/or not interested in kitchen activity. I wish she would have penned her fabulous recipes. All of her treasured recipes are lost, never again to be duplicated. However, this has inspired me to begin writing down some of my recipes so that I can pass along my culinary skills to my children and generations to come.

Ma-main-na proved to be the thread that held the family together. After her death, much of our family scattered and.or lost touch. Her sister, "Aunt Lillian" carried the tradition of hosting the Thanksgiving Family Gathering. for the few who remained in contact.



My Grandmother's sisters Lillian & Alma sitting.
My cousin Paulette standing. All are deceased.
Circa Late  70s

My 2010 menu (stay tuned for links to recipes and pics):
Meats: Ham, Baked Turkey (injected with Cajun Seasoning)
Sides: Green Beans, Seafood Pie, Stuffed Peppers, Macaroni & Cheese, Candied Yams, Cornbread dressing & gravy
Bread: Dinner Rolls
Dessert: Chess Pie, Sweet Potato Pie

My Thanksgiving plate---I couldn't eat it all

Breaded Pork Chops



Orage Bell, circa 1986

 Working at Coca-Cola privied me to the world and teachings of Mr. Orage Bell. Bell was an older gentleman and  fellow Lab Tech who took me under his wings. Not only did he teach me job skills, but also life skills. Over a 2 year period, Bell generously shared insightful wisdom in the areas of, lab test, job production tips, money management, male/female relationship, buying the right car, as well as the history and other facts relating to the Masons. Oh yes, Mr. Bell was a proud Mason. More importantly, Bell could cook! He was my mentor who was  a huge influence on my life during that time. It was at Coca-Cola that I "grew up". I greatly benefited from his insightful wisdom. His love for cooking and sharing became the catalyst that helped me to become a much sought out caterer and a great cook for my family .

Me, hard at work & looking very surprised.

We were working the night shift when Bell brought mouth watering pork chops. The chops were so good that I went home and slapped my momma and my daddy. Well, maybe not, but I did prepare the pork chops for my parents. Back then, I lacked culinary skills, however, this dish became a highly requested meat for me to prepare. It took a long time for me to reveal the "secret ingredient" that caused those chops to taste so goo-googily-good. Thanks Mr. Bell for sharing the secret with me.