Let’s talk about fried cornbread, shall we? I have a recipe that was passed down to me from one of my favorite people, so let’s get to it.

Fried Cornbread
½ c. cornmeal
1 c. flour
1 tsp. of baking powder
1 egg
Dash of salt and enough water to make the mixture runny
Take oil and put in the bottom of a skillet, filling it ¼ of an inch full. When the oil is hot, spoon in 3 tbsp. of mixture into the skillet separating each one, so there is enough room to make 3 or 4 fried cornbread at a time. When the middle of each one stops bubbling, flip the cornbread and let it cook on the other side until brown. When both sides are brown the fried cornbread is done. After removing each one from the skillet, set them on a paper towel to wipe away excess oil. Let cool and serve either.
                                                                                                                                                                                                                                                                                                                                My father-in-law  

I was remembering a conversation that Bob and I had many years ago when I first started researching and writing The Notorious Texas Swindler, and I want to set the record straight. Many are under the impression that Bob, at one time or another, has buried money that has never been claimed; that he just has it stashed somewhere. I cannot tell you how many people have tried to dig in parts all over the state of Texas looking for that unclaimed money that they claim he has put up for safe keeping.  

During one of our many visits, he told me this, and as much as it infuriated me, I knew that someday someone would take him seriously, just as many others in the past have. Just as our visit had ended and he was getting up to leave, I told him, ‘You quit telling everybody you have money buried somewhere. Some fool is going to write that someday if you don’t stop it,’ and I’ll be damned if somebody didn’t. ​Folks, if something sounds too good to be true, please listen to your gut and know that it probably is.

​Flipping through my recipes I came across another one from my Grandma Viola and thought I’d share it with anybody who had a hankering for Swiss steak. Here goes.

Swiss Steak
Spread a large piece of heavy foil with ½ tbsp. of butter. Arrange on foil 4 servings (overlap) of 1” chuck steak (2 lb.). Sprinkle over the steak 1 envelope of onion soup mix, ½ lb. mushrooms sliced, ½ green pepper, 1 lb. can of drained chopped tomatoes (set the juice aside), ¼ tsp. of salt and a dash of pepper.
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Mix ½ c. of tomato juice with 1 tbsp. of A-1 sauce and 1 tbsp. of cornstarch and pour over steak. Bring foil over top of steak and close tight. Bake for 2 hours in a 375 oven.

                                                                                                                       Grandma Viola

One of my favorite pastimes is sitting on the front porch, sipping hot coffee while rocking in one of my favorite rockers, and reflecting on events going on in my life. 

I am looking forward to the springtime and the outdoor bbq’s, gathering with friends and family and going to the local nursery to pick out flowers and herbs to plant. ​My little bun Luce is certainly looking forward to all the new herbs that will be introduced into his diet too. Come on spring, we’re ready for ya!