Okay, a confession: I wander through my days with great anticipation for the next meal. Even if it’s just a hot cup of strong tea and bowl of brown rice cereal, envisioning what I get to eat next is a great motivator for getting out of bed in the morning and getting off the computer in the evening. I just love food and always have, and eating is surely one of the most fun things a person can do sitting down.
No surprise that food looms large in all my memoirs and novels, whether it’s the hunt for the best fried chicken in Kansas (in the memoir, Poem on the Range), or a vivid description of the magical rotating dessert case in a New Jersey diner (in
About a month before the manuscript was to mosey on over to my publisher, I couldn’t sleep at night because the idea of including recipes kept waking me up. Luckily, Steve Semken, owner of Ice Cube Press, said yes, and then so did some marvelous food geniuses in our community: Nancy O’Connor, educator director of our long-standing food co-op, The Merc, and author of The Rolling Prairie Cookbook; Jayni and Frank Carey, who have gathered and created many quintessential Midwestern recipes, particularly in The New Kansas Cookbook; Janet Majure, not only my weight-lifting coach, but a cookbook author with an eye for good dishes; and Lauren Pacheco, Kris Hermanson, and owner of the Ladybird Diner, Meg Heriford, who happens to make some of the greatest pie in the cosmos.
Close to 40 pages of recipes later, the cooking and baking in Miriam’s 40-plus-year journey through America becomes recipes for some of our journeys too. Here’s a sneak preview of two recipes, each named for a character in the book: Batty is Miriam’s mother, originally named Matilda, nicknamed Matty, and then called Batty for reasons you’ll see in the novel. The Acadian Dream Inn is a resort on — where else? — Mount Desert Island of Maine where Miriam and her sister-in-law Cindy commandeered the kitchen to the delight of guests.
Please consider getting all the recipes and the whole novel through my Indiegogo campaign to help fund my national tour for the book — you can get advance copies of the book (and at a discount) here (other cool perks abound) until the campaign finishes on March 9.
Batty’s Stuffed Cabbage
Batty learned this recipe from her parental grandmother, who died before Miriam was born. It was a dish the whole family, especially Miriam, loved, so Batty made it often. The smell of this baking filled the kitchen with such warmth and comfort that Batty was drawn to keep making on a regular basis long after she moved to the Southwest, and she even brought it to various potlucks, where others fell in love with the dish.
1 large green cabbage
1 lb ground beef
1 cup uncooked rice
1 large onion chopped into large slices
2 large cans stewed whole tomatoes
1 cup water
1/8 cup lemon juice
1/8 cup honey
1/2 cup golden raisins (optional but highly recommended!)
Preheat oven to 325 degrees.
Boil or steam cabbage until soft enough to roll. While the cabbage is boiling, combine the rice and beef, and season with salt and pepper as desired. Lay out cabbage leaves, and roll in the meat/rice mixture, placing the meat at one end, rolling, then tucking in the sides. Place seam side down in casserole dish. For the sauce, brown chopped onions in pot until softened, add in stewed tomatoes and water, and mix well. Coat the bottom of a casserole pan with sauce mixture, place the cabbage rolls in, seam side down, and add in the rest of the sauce and water. Cover tightly with lid or foil. Bake for approximately three-four hours until done to your desire Add in lemon juice and honey and raisins in last half hour of