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Yahoo to the New Book Cover of “Tales of a Cosmic Possum”

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Can I say this book cover wasn’t what I was expecting?Book Cover.jpg

But then I didn’t know what I was expecting either, and it is perfect for Tales of a Cosmic Possum.

My surprise was real, as I gazed at the mountain-blue nuances. The dark coolness of shades drew me into the Appalachian range where the Ingle family lived with its customs, food, and sayings that were once foreign to me.

When Make and Lizzie Ingle left Erwin, Tennessee, to work in Tucapau Mill in Startex, South Carolina, they left their open, mountain shelter behind for the clacking noises of cotton mill workers. Not far behind them, Amanda and John said good by to their hand-to-mouth struggle on a small, North Carolina farm in the hills and moved to the sweltering. work environment of Clifton Mill #2.

Neither the mountains or the farm land could support either family any longer. A weekly pay check was necessary for survival, and so they moved to the Upstate. These cotton mills, where they worked, changed their families’ lives for four generations.

Their stories show these unknown women as heroines. They all have fortitude, hardiness, and gumption, which they passed on to their children, because that is what Appalachian women do.

And, so the countdown begins until I hold my fifth book in my hands. Thank you, John, for sharing your family’s stories with me! It’s been another adventure.

Mill Hill Recipes from “Tales of a Cosmic Possum”

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Women in the mill hill villages depended on their own gardens, chickens, cows, pigs, as well as buying from the Company Store for their food. Fruit trees and pecan or walnut trees usually produced bounty to divide with neighbors. They freely shared with each other, and all had a kitchen specialty. Though they had little, the matriarchs made the best of what they had.
They cooked on a wood stove with light from the windows or kerosene lamps. Water was provided from a common well that several families shared. Wooden utensils stirred and turned food heating in cast iron skillets and bean pots (We have John’s mother’s/Lois.), and porcelain pots.
Meals were plain, uncomplicated, and similar. Any left overs were eaten at the next meal or fed to the animals. Drying and canning vegetables from summer and fall gardens improved winter diets. Nothing was wasted; even watermelon rinds were made into preserves. Though menus were sparse in variety, biscuits or cornbread topped with homemade butter and honey never grew old.

Here is  one.

Simple Slaw
Choose a solid and firm cabbage from your garden, and squeeze the cabbage head to check to see if it’s ready for the table or not. Cut the cabbage off the stem. Wash cabbage, and shake excess water out. Strike the bottom of cabbage down on table to loosen the core. Twist the core to remove. Cut the cabbage to slaw consistency with a very sharp knife. Add salt, pepper, and Duke’s mayonnaise to taste. (In 1917, this favorite was created by Mrs. Eugenia Duke at Duke’s Sandwich Shop in Greenville, SC.) Stir and serve this extra for Sunday dinner or when company was visiting.

Tales of a Cosmic Possum is just weeks from being published, and I am going to share some vignettes with you.

Image result for cotton mill life quotes