Bovine Fashion

Bovine FashionSeveral years ago, I believe it was around the time our son was still a baby, I learned that a new size had been created for women:  Size O. That’s amazing for two reasons. One, I’m pretty sure zero isn’t a size. In fact, zero is nothing. Two, I’ve been living among Americans all my life; I’ve seen how we eat. Who the heck is in need of Size O? I admit I may be incorrect about the date of invention of this stupidity. It may have occurred when I regained some weight when our son was eight, but whenever it took place, I remember it stood out to me because anything having to do with extra weight was a sore point for me.

I changed my initial impression when I realized that this was a brilliant piece of marketing, genius even. A little shifting of the numbers by clothes manufacturers and clothing designers could make a small percentage of women on the planet feel like the goddesses they believed themselves to be. Can you imagine the thrill of discovering you were now a Size O? The trickledown effect would be priceless as women sporting bigger sizes discovered they could wear a smaller size. Thank You God and Jenny Craig.

But wait, what about the plus-sized gal? Her clothing sizes didn’t seem to benefit from Size O. She was still segregated to the other side of the store, barred from the cute and darling world of Size O by a wall of clothing and mirrors. Oh sure, there were breaks in the wall where she could wander over to scan the jewelry, scarves, sunglasses, and shoes, but even her lingerie was kept in check by a plus-sized prejudice.

Our full-figured gal didn’t have to wait very long for the fashion gurus to re-emerge from their drawing boards with an even bigger piece of stupidity. Their intentions were good. So good that Satan was able to re-pave major portions of the Highway to Hell that receives much foot traffic from politicians. But I digress.

Picture this: I’m shopping in the plus-sized department, excited that I’m reaching the lower numbers as I shed weight, when I encountered a brand new clothing size.

“What is this?” I asked the young, thin, chipper sales clerk. I couldn’t believe what I was seeing on the tag in the shirt I held.

“Oh, that’s our new size.”

“What is it? It looks like a word.”

“Oh, that’s OX.”

“I’m sorry, what?”

“OX.”

I stared for a few incredulous seconds before I held the tag up and showed her. I spoke slowly to make sure she understood.

“Do you see that word right there?”

“Uh…”

“Do you really think I’m going to feel better about myself having the word ox in my clothing?”

“Well, it’s a new size. Really. It’s smaller than X.”

“That’s funny, because X used to fit me just fine. You do realize the only thing that has occurred is a shifting of sizes?”

The poor child looked at me blankly. And truly, I didn’t mean to take it out on her. I guess I just wanted a little respect and better selections for full-figured women everywhere. Not insults to my intelligence in the form of OX.

Collie Mercer’s Cornbread

Buttermilk Cornbread Ingredients

Buttermilk Cornbread Ingredients

There are probably as many recipes for cornbread as there are people. Well, at least as many as there are people in the southern part of North America. I chose the following recipe because it was the one I had in mind when I wrote my novel, The Secrets of Dr. John Welles.

The year is 1907. For the three oldest Welles children, Stanley, James, and Eunice, December will hold an extra surprise this year. They will receive an early Christmas presents in the form of a new baby brother. Each has an opinion on whether or not another sibling is a good thing for their family.

After the three children get a peek at their baby brother, the midwife, Collie Mercer, sends them off to do their chores. Collie is a brusque, but kind woman, who makes sure the children have food in their stomachs before heading out into the cold. She directs them to cornbread and buttermilk on the kitchen table with the promise of a real breakfast once they return from the barn.

I love this recipe because it is rich and moist. Usually, I serve it with butter and honey, but the recipe is also good with the inclusion of herbs or spices, cheese, green onions or chiles; whatever you choose to add to make it your own. It is great crumbled up in chili, soaking up the broth from brown beans, or toasted and served with apple butter.

Enjoy!

Served With Butter & Honey

Served With Butter & Honey

Collie Mercer’s Cornbread

6 tablespoons unsalted butter, melted

1 cup cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar (I use raw)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Cooking Spray

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter.

Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

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