There is a wonderful cookbook I use quite often. Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table
I was fortunate to make an adventure to her actual spot several years back on a school trip. There was something about that down home family dining experience that brought Sema home back to my own table. I was touched by pictures of history that adorned the restaurant walls that boasted Ms. Wilkes much-noted fame despite her initial intentions. What touched me the most, was this woman who happened to be in love with preparing and serving food, was a mere fragment of the weight I envisioned. Apparently she was on to something. Sema's tables were truly family style. There was a multitude of sides at any meal. Any patron could find extra veggies, fruits, breads, and pickles to munch away while savoring his meal allowing less fatty calories to bond. Of course, this makes sense, the more healthy sides offered at the table, the less calories consumed, and Sema always had good old fashioned healthy sides of vegetables, fruits, and salads.
Do think about this thought as you set your own table. How many sides do you offer? Is your family more of a meat and potatoes family enjoying only fare that is rich in carboydrates and fats? What else can you place on your table to get your family eating healthier?
1 cup fresh or frozen blueberries thawed
3/4 cup sugar
2 cups flour
1/2 tsp. baking soda
3/4 tsp. salt
1 egg, beaten
1/4 cup melted butter or margarine
3 tab. plain yogurt in a measuring cup, add milk to fill 3/4
Preheat oven to 400 degrees. Combine blueberries (drained) with 1/2 cup sugar. Sift flour, baking soda, salt, and 1/4 cup more of sugar. Mix egg, milk, and margarine. Make a well in the dry ingredients and add the liquid all at once. Stir until just blended. Add blueberries, and mix lightly. Fill greased muffin pans to 2/3 full. Bake for 20 minutes.
- Adapted from Mrs. Wilke's Boardinghouse Cookbook
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