Southern Cooking

My wife matured in Charleston, SC. She introduced me to Southern cooking subtly and gradually: first collards and grits, and then I discovered biscuits and biscuits plus gravy by myself on our visits south. But recently she astounded me with a surprise–crab pudding. That’s what they call it, but it looks like a souffle.

It has the richest golden brown surface when finished baking, and the softest, unobtrusive crab taste. I thought, is this what heaven is all about? Am I starting Heaven here on earth? I mean, have I discovered all about existence yet?

I’m glad I’m still around, because the amazing aspects of being have not stopped yet. I’m staying on the good side of the Lord of all these surprises.

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