- Full Title: Delish A Home-Baked Christmas: 56 Delicious Cookies, Cakes & Gifts From Your Kitchen
- Autor: Delish
- Print Length:
- Publisher: Hearst; Spi edition
- Publication Date: October 2, 2012
- Language: English
- ISBN-10: 1588169324
- ISBN-13: 978-1588169327
- Download File Format | Size: epub | 13,73 Mb
EDITED BY NOLA MCKEY
FOREWORD BY JACK LOWRY
Food Photography by J. Griffis Smith
Food Styling by Fran DeCoux Gerling and Quincy Adams Erickson
UNIVERSITY OF TEXAS PRESS
Copyright © 2005 by the University of Texas Press and the
Texas Department of Transportation
All rights reserved
Printed in China
First paperback edition, 2014
Requests for permission to reproduce material from this work should be sent to:
University of Texas Press
P.O. Box 7819
Austin, TX 78713-7819
LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA
Cooking with Texas highways / edited by Nola McKey; foreword by Jack Lowry; food photography by J. Griffis Smith.—1st ed.
ISBN 978-0-292-74772-2 (pbk. : alk. paper)
1. Cookery, American—Southwestern style. I. McKey, Nola, 1946– II. Texas highways.
ISBN 978-0-292-73296-4 (library e-book)
ISBN 978-0-292-78816-9 (individual e-book)
To all the loyal readers of Texas Highways, who make publishing the magazine a labor of love.
STATE FARE: AN INTRODUCTION
SNACKS & BEVERAGES
SOUPS & SALADS
VEGETABLES & SIDES
SAUCES, SPREADS, & MORE
Cookbooks usually represent the contributions of many individuals, and this one is no exception. Most of the tantalizing food shots on these pages, for example, are the result of a longtime collaboration between staff photographer J. Griffis Smith and food stylist Fran DeCoux Gerling. Between Griffs superb photographic skills and Fran’s culinary genius, this team produced many a masterpiece. Fran, who also tested the majority of the recipes and even provided some of her own, retired in late 2002. Griff continues shooting food for the magazine, aided by food stylist Quincy Adams Erickson, and her fine work also appears in the book.
Photography editor Michael A. Murphy deserves special recognition. He not only provided direction regarding photography but supplied invaluable computer expertise on this project as well. And as our resident Dutch-oven expert, Mike tested recipes and wrote copy for the Dutch-Oven Dishes section.
Other Texas Highways editorial staff—namely Jack Lowry, Jill Lawless, Ann Gallaway, Lori Moffatt, Marty Lange, Jane Wu Knapp, Jane Sharpe, Kirsti Harms, and Nora Baldwin—also contributed immeasurably to the cookbook. From coordinating, editing, and designing the food stories where most of the recipes originated to picking up the slack on the magazine when cookbook deadlines loomed, their respective talents and support were crucial to this project. Thanks, gang. Special appreciation goes to Jack Lowry, Jill Lawless, Ann Gallaway, and Lori Moffatt for their help in editing cookbook copy and recipes.
Members of the Texas Department of Transportation’s Travel Division, which publishes Texas Highways, were also supportive. Not only was this group always ready to taste-test, they were willing to cook! When the word went out that we needed recipe testers for some of the older recipes, a number of people volunteered to try them at home. In addition to editorial folks, TH circulation manager Cynthia Kosel and TH administrative assistant Lupe Valdez, along with Travel Division staffers Lois Rodriguez, Alice Sedberry, Julie Welsh, and Mary Lynn Mathews, also tested recipes on their own time. As a result of these collective efforts, we eliminated several recipes outright and updated or improved many others.
Thanks also go to TH publisher Kathy Murphy and ancillary products manager Julie Jacob for championing the cookbook. Julie’s initial entry of more than three hundred recipes on the magazine’s Web site (www.texashighways.com) laid the digital foundation for this project. (As the magazine’s recipe archives grow, more recipes will be added to the Web site.)
And finally, our thanks go to all the chefs, restaurant owners, and others who furnished recipes over the years (check out the credits at the end of each recipe), and to the Texas Highways readers who gave us enthusiastic feedback. We appreciate your contributions to what we hope is a mouth-watering, can’t-put-it-down guide to Texas cooking.
NOLA MCKEYASSOCIATE EDITOR, TEXAS HIGHWAYS
Cooking with Texas Highways. Sounds like fun.
Since Texas Highways became a travel publication in 1974, we have published hundreds of recipes and restaurant reviews, and we have let readers know about savory foods at Texas’ great festivals and celebrations. Texas has a rich culinary heritage, and the readers of Texas Highways have come to expect a variety of food features and tips on where to eat all across the Lone Star State. And our readers
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wer of cooking a romantic dinner. I am happy to say I am still on this journey but have left the food poisoning bit back in the depths of the eighties.
I was a dancer with the Sydney Dance Company, and spent ten years travelling the world, which for a foodie was just wonderful. I loved performing in different countries and even more so, discovering the foods of those countries. I never understood how some members of the troupe could eat out at a typical fast-food joint we have back at home instead of a restaurant to try the local cuisine. When I started doing films, I was lucky enough to make movies in a range of countries and had the opportunity to really sample the regional culture and food. I learned that the food in L.A., Texas and New York is as different to one another as the food of Northern and Southern Italy. I love these contrasts and find them both inspiring and exciting.
Being an actor in Australia is a tough gig and whether you like it or not, periods of award-winning work can be followed by dark, angst-filled periods of no work. What does one do with all that spare time and creative energy? If you are like me, you cook. I started making my own sourdough breads, sausages, salamis, beer and smoked meats. I dabbled in French cuisine, Thai food, Tex Mex, Spanish, Italian, Chinese, Barbecue, slow-braising, wok-cooking, and more. I made beer ice cream, beer sorbet, beer sausages even a beer cheese cake — as you may have noticed, I love beer. In short, I cooked with no rules or guidelines, I played around, had fun and in doing so, discovered what cooking is all about.
Throughout my life and work, food has been a great source of interest, creativity, passion, inspiration and occasionally income but I still haven’t answered the question of how I ended up with my own food show. The simple answer is luck.
Perhaps from watching too many cooking shows and from doing a few cooking segments on TV myself, I thought it would be cool to be a TV-cooking-bloke. One day I read in the paper that Channel 7 were looking for a host for a new food show. I did everything I could to find out all about it hoping to get an audition but it was to no avail. Then one Friday afternoon a producer I had been working with rang me and mentioned that he was doing the new food show. Unfortunately for me he had developed the show for a particular chef so I was out of the picture. Early the next morning, I received a phone call from that same producer explaining he was down at the Melbourne Food and Wine Festival with a crew ready to shoot the pilot but the chef had inexplicably pulled out of the show. Since he had no host, he asked whether would I come down and fill in — of course, I said yes. Half an hour later I was hosting the show — interviewing wonderful food producers and tasting some great food. Upon watching the pilot and seeing some of my other TV food presentations, the producer, the sponsors and the network decided I could have the gig. Am I glad that chef pulled out!
That show was called The Food Trail. We shot six episodes in Victoria in 2005 and four in Tasmania in 2006, it was shown nationally on Channel 7 and rated very well. A year after we shot the last episode of The Food Trail a different production company — WTFN — developed Mercurio’s Menu and the rest is history.
This book features recipes from series one and two as well as recipes from the various talented chefs who appeared on the show. People often ask me where I get my recipes from and the simple answer is, I make them up. The great thing about the show is that it is produce-driven so my task is to work out something interesting to do with the produce I am filming. Sometimes a recipe will just pop into my head and other times I will rack my brains, look through all of my cookbooks and trawl the internet for clues as to how other people may have used the particular food item. I will then play around with my ideas, build a recipe then cook it and see if it works. Quite often when I make a dish on camera it is the first time I have cooked it and my fingers are crossed that it will work. So far I haven’t had a disaster!
I hope you enjoy cooking the recipes from this book. Think of the recipes as guidelines — sure, cook them as they are written but don’t be afraid to make changes according to your own taste.
Add a bit more of this, or a little less of that when and where you want, and don’t forget to write down what you do so that you can re-create it and continue to hone the recipe to your liking.
Personally, I love to write with a pencil in my cookbooks, it’s kind of irreverent and naughty but at the same time freeing and fun. And that’s what cooking is all about — being creative, nourishing the soul as well as the body and sharing the joy with family and friends.
The view was sensational, the restaurant one of Sydney’s acclaimed and the chef a master craftsman when
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is passionate about wine, would always summon me when he opened an interesting bottle: “J, come here if you do not want to die stupid.” He would help me appreciate the fascinating aroma and flavors. This is the spirit that I want to embrace in this book.
Each recipe is accompanied by a brief description of the main ingredient so that you may come up with other, perhaps even more surprising, uses for it. You should also feel free to substitute ingredients: if a recipe calls for Thai basil, try it next time with a different kind of basil, or something else altogether. Be daring and experiment. And balance out the wickedness in your life!
Lavender Citrus Tea
½ cup dried lavender ((see Suppliers List))
1 cup dried chamomile flowers ((see Suppliers List))
1/3 cup dried orange peel, cut into small pieces
1/3 cup dried pineapple, cut into small pieces
This deft blend of floral scents, sharpened with a tinge of citrus, is the perfect solution for both stress and fatigue.
Combine the ingredients in a 2-cup airtight jar. You can store the tea in this jar for later use.
In a tea press, put 1½ tablespoons of the tea for every 10 ounces of boiling water you plan to add. Pour in the water. (If you are using a teapot, follow the same directions, but use a tea strainer when you pour the tea into a cup.)
Wait 4 minutes, and press.
LAVENDER exudes a pleasant, floral, almost pine-like aroma. It is often used in potpourris to scent houses. The flower originated in the Mediterranean region, and in ancient times, Romans would use lavender to scent the water of their baths; the word “lavender,” in fact, is derived from the Italian lavare, to wash. Because of its rich aroma, lavender can be used very effectively to accent the flavors of soups and teas. English lavender has bluish-green leaves and blue-tinted buds, whereas French lavender has grayish-green leaves and dark purple flowers.
1 tablespoon sugar
1 whole egg (medium)
4 egg yolks (medium)
1½ cups milk
1/3 cup all-purpose flour, sifted
1/3 cup almond flour, sifted (see Suppliers List)
1 teaspoon kosher salt
5 tablespoons butter, melted
1 cup medium-size cauliflower florets
This dessert invigorates the classic clafoutis base with the sweetness of cauliflower, offering a unique interaction of old and new.
Preheat the oven to 325°F.
In a medium bowl, whisk together the sugar, egg, and egg yolks. Mix in the milk, flour, and almond flour. Whisk in the salt and butter. Stir in the cauliflower.
Pour into six 4-ounce ramekins. Place the ramekins in a baking dish and pour hot water around them. (The water level should reach about half the height of the ramekins.) Bake until the clafoutis set, about 15 minutes. Serve warm, in the ramekins.
CAULFLOWER heads are composed of flower buds, albeit densely packed, underdeveloped ones. Although the exact history is unknown, it is thought that cauliflower first originated in the Mediterranean region and was then brought to the rest of Europe by explorers. The curds are usually white, although with some effort you can also find “broccoflower,” a cross with broccoli that features a green curd and has a milder taste. There are even purple varieties as well. Cauliflower is very high in vitamin C, minerals, and fiber, and contains chemicals some believe can reduce the risk of cancer.
1 cup medium-size cauliflower florets
5 fresh artichoke hearts, trimmed and cut into medium-size dice
1 cup medium-size broccoli florets
½ cup diced golden beets, cut small
½ pound (2 sticks) unsalted butter (not softened)
½ cup sugar
2¼ teaspoons baking soda
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon hot paprika
3 medium eggs
Who knew that this classic blend of vegetables could make such a good dessert? You almost won’t believe that this is good for you, or even that you’re eating vegetables!
Preheat the oven to 350°F. Line a 10-by-4-by-4-inch loaf pan with parchment paper and spray with oil.
Bring a large pot of water to a boil. Separately blanch the cauliflower, artichokes, and broccoli for 1 minute each; remove with a slotted spoon or strainer and set in an ice bath. (This procedure partially cooks the vegetables while maintaining their firm texture.) Add the beets to the boiling water and cook for 5 minutes. Drain all the vegetables, place them in a bowl, and set aside.
Place the butter and sugar in the bowl of a standing mixer, and beat on high speed with a paddle attachment until the butter is fluffy and light, about 5 minutes.
Sift together the baking soda, flour, salt, and paprika. Turn the machine to low speed, and add the flour mixture and the eggs. Mix for 1 minute. Add the vegetables, raise the speed to medium, an
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family gatherings and barbecues in the South. It’s another one of those filling side dishes that can be made on the fly and with very little expense—our favorite kind. To get a Southern cook’s macaroni salad recipe, you have to be quick, though, as I’ve never known one who actually measured anything out. Instead we make it by heart, adding a little of this and a little of that. My sister-in-law Tina, affectionately known as “Aunt Looney,” makes a delicious salad, and I stood over her shoulder the last time we visited so I could bring you a recipe that would allow you to duplicate it. This tastes better if allowed to chill for several hours.
10 ounces dry macaroni
½ to ¾ cup mayonnaise (if you like more dressing, add the full amount)
1 tablespoon spicy brown mustard (you can use regular if you have it on hand)
One 4-ounce jar pimentos, drained
1/3 cup sweet pickle relish Salt and pepper to taste (I start with ½ teaspoon of each)
Cook the macaroni according to the package directions. Drain in a colander and run cold water over it to cool.
Mix all the other ingredients together in a medium bowl. Add the macaroni and mix well, adding more mayonnaise if needed. Cover and chill. Stir before serving.
mandarin orange cake
this has always been my favorite cake, although I don’t remember Mama actually making it any time other than our yearly family reunion. She would make it three days before, set it at my eye level in the fridge (not sure if that was intentional or not), and keep it there, untouched, until the reunion day. It was pure torture.
Mama makes this a layer cake, but I prefer to make mine in a 9 x 13-inch pan for ease. I just frost it in the pan, cover it, and store it in the fridge until ready to serve. And if you don’t lick the bowl after making that icing, I’m going to disown you!
1 box yellow cake mix
One 11-ounce can mandarin oranges, undrained, diced
½ cup vegetable oil
Preheat the oven to 350°F and grease and flour three 9-inch round cake pans. In a large bowl, mix all the ingredients together well. Pour into the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan before turning out to cool completely.
One 3.4-ounce box instant vanilla pudding mix
One 8-ounce can crushed pineapple, undrained
13 ounces whipped topping
In a large bowl, mix the pudding mix and pineapple together with a spoon. Fold in the whipped topping until well blended (this is going to take a lot of stirring, but hang in there). Frost the cake. Keep refrigerated before serving. It’s best if made two or three days ahead and refrigerated before serving.
* * *
Is It Homemade?
Is it homemade if I use a boxed mix? I get asked this question a lot and am always a little surprised. I answer it with a question: “Was it a cake when you paid for it at the grocery store?” Of course not—it was just a mix. You brought it to your home, added to it, and created a cake, so in my mind it’s homemade! Every now and then you might happen upon a stickler who will insist that your cake isn’t homemade if you used a mix at all (which is ridiculous). My mother had a way of getting around this when she’d say, “Of course, I made it from scratch!” Then she’d add in a whisper, “Scratched my arm the whole time I made the thing.”
* * *
every family reunion I’ve ever been to has featured at least one version of this salad. Granny Jordan loved to take this to church dinners. It’s beautiful when layered in a clear glass punch bowl and it has always been a real crowd pleaser. I love its perfect blend of flavors and textures.
6 cups chopped lettuce
2 cups chopped tomatoes
2 cups sliced mushrooms
One 10-ounce package frozen green peas, thawed and drained
4 ounces mild cheddar cheese, cubed small
1 medium red onion, sliced into rings
2 cups mayonnaise
4 to 5 slices bacon, cooked and crumbled, optional
1/3 cup shredded cheddar cheese, optional
In a 2-quart serving bowl, layer the lettuce, tomatoes, mushrooms, peas, cubed cheese, and onion in that order. Spread the mayonnaise over the onion rings, sealing to the edge of the bowl.
Cover with plastic wrap and chill for several hours or overnight. Garnish with crumbled bacon and shredded cheese, if desired.
This salad looks great made in a clear glass dish so that you can see the layers. When serving, dip all the way to the bottom so that you get all the layers.
6 to 8 servings
many old Southern families have a recipe for dinner rolls that they serve at gatherings and pass down to their kids. This is my special roll recipe. We love serving rolls with our meals, but they are especially good whenever you have ham, as they make the best li
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Step three Bake for 25–30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes, then turn out, peel off the parchment and finish cooling on a wire rack.
Step four To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally. Remove the bowl from the heat and stir the mixture to make sure the chocolate has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes.
Step five Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.
The cake can be frozen (iced or un-iced) for up to 1 month. Store in a round freezer-proof container about 2.5cm (1in) bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top. Seal, label and freeze. If the cake is frozen iced, the icing will not be quite as shiny once thawed. To defrost, release the lid but leave in position and thaw for 4 hours at room temperature.
Death by Chocolate Cake
I have given a generous amount of icing to fill and ice this cake, as it should be sheer luxury and a complete indulgence! The icing is very easy to make, but take care not to overheat it or it will lose its shine. For the same reason, don’t store the cake in the fridge – a cool place is fine.
Cake tins needed: 2 loose-based 20cm (8in) sandwich tins, 4cm (1½in) deep
275g (10oz) plain flour
3 tbsp cocoa powder
1½ level tsp bicarbonate of soda
1½ level tsp baking powder
215g (7½oz) caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml (8fl oz) sunflower oil
225ml (8fl oz) milk
for the icing
450g (1lb) plain chocolate (39 per cent cocoa solids), broken into pieces
200g (7oz) unsalted butter
for the chocolate waves
about 50g (2oz) each white and plain chocolate (39 per cent cocoa solids)
Step one Preheat the oven to 160°C/Fan 140°C/gas 3. Grease both the tins and line the bases with non-stick baking parchment.
Step two Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Add the sugar and mix well.
Step three Make a well in the centre of the dry ingredients and add the golden syrup, eggs, oil and milk. Beat well, using a wooden spoon, until smooth and then pour into the tins.
Step four Bake for about 35 minutes, until the cakes are well risen and spring back when pressed lightly with the fingertips. Turn out onto a wire rack, remove the lining paper and leave to cool completely. Cut each cake in half horizontally.
Step five To make the icing, put the chocolate into a bowl placed over a pan of hot water. The water in the pan must not touch the bowl or the chocolate may overheat. Place the pan over a low heat until the chocolate has melted, stirring occasionally, then add the butter and stir until the butter has melted.
Step six Put the bottom half of one cake on a wire rack and place a baking sheet underneath to catch the drips. Spoon a little of the icing onto the cake and spread it evenly to the sides. Repeat with the remaining cake layers, then pour the remaining icing over the top of the cake and smooth it evenly over the top and sides of the cake. Leave to set.
Step seven To make the chocolate waves, melt the chocolates in separate small bowls over a pan of hot water. Spread the chocolate onto four strips of foil about 4cm (1½in) wide and 35cm (14in) long. Lay the strips carefully over 2 tins, placed on their sides on a baking sheet, to give a wavy shape. Allow to set in the fridge, then carefully peel off the foil and use.
Farmhouse Orange Victoria Sandwich
A very special cake, and beautifully moist.
Cake tins needed: 2 x 18cm (7in) sandwich cake tins
175g (6oz) butter, softened
175g (6oz) light muscovado sugar
3 large eggs
175g (6oz) self-raising flour
1½ level tsp baking powder
zest of 1 orange
for the filling
40g (1½oz) butter, softened
100g (4oz) icing sugar, sieved
1–2 tbsp fine-cut marmalade
icing sugar, sieved, for dusting
Step one Preheat the oven to 180°C/Fan 160°C/gas 4. Grease the tins and line the bases with non-stick baking parchment.
Step two Measure all the ingredients for the cake into a bowl and beat well for about 2 minutes, until smooth and blended. Divide the mixture between the tins evenly and level out.
Step three Bake for 25-30 minutes or until the cakes have shrunk away slightly from the sides of the tins and will spring back when lightly press
ed as this book was about to go to press: “Over the many years that there have been numerous accounts of that time frame, John’s posture has and continues to be that of not dignifying them with any sort of response; it would not serve a meaningful purpose other than giving a false platform to get attention. Those events are a part of history, they cannot be relived and those who were a part of creating the historical events of that era know the truth. Debating on any level, for John, would be counter-productive to serve a purpose for whoever’s views are not on point. With all that being said, John sends his appreciation for your concerns of misgivings and wanting to give him a voice, but it’s really not his style, he prefers to remain silent and let the records speak for themselves.” Regardless, Johnny Nash has my utmost respect and admiration for his incredibly important work in exposing reggae to the masses and making vital contributions that molded Bob and the Wailers into finest quality international entertainers.
There has never been an artist like Bob Marley, “the artist of the century.” His works are more popular than ever, with Forbes magazine listing him at number five among the highest-earning dead celebrities for 2014. Bob was psychic, and he declared that his work would last forever. It was just one of his many prophecies, some of which have yet to manifest. His abilities were recognized in 1976 by the Jamaican poet and author Geoffrey Philp, who wrote about meeting Bob for the first time at the Mona Heights Community Center in Kingston and reconfirmed them to me at a Marley seminar in Florida in 2015: “When I got there Bob was sitting under an acacia tree. I walked up to him, introduced myself and he told me to sit down. This was the first time I had experienced Bob’s so-called psychic ability because he began to tell me things about my life that no one else—not even my mother—knew about me. I still don’t remember the details because I was in a state of shock. I just couldn’t believe that anyone upon meeting me within the space of five minutes could have told me so much about my life.”
Here, now, his closest friends and associates tell you about the life of the Bob they encountered. As one of the early readers of this manuscript observed, “After reading this I feel like I really know the man.” My hope is that you will too.
—Echo Park, L.A.,
SO MUCH THINGS TO SAY
Where Is My Mother?
OGER STEFFENS: Cedella Malcolm Marley Booker, Bob Marley’s mother, was eighteen at the time of his birth. Her white husband, born in Clarendon, Jamaica, was named Norval Marley. He was around sixty-four when Nesta Robert Marley was born on February 6, 1945, in a tiny rural village called Nine Mile, which had no electricity or running water. Christopher Marley, a member of the white Marley family, has spent years tracing Bob’s bloodline and has been sharing his research with me as new discoveries come to light, debunking many of the false claims that continue to this day, including the idea that Norval was born in England and was an army officer.
CHRISTOPHER MARLEY: Bob’s father was Norval Sinclair Marley, born to a British father and a “colored” mother. Norval was not a “sea captain,” nor was he a “quartermaster” or “captain” or “officer in the British Army.” He was a “ferro-cement engineer.” His British Army discharge papers show that he worked in various “labour corps” in the UK during the First World War and was discharged as a private. He did not see active service on the battlefield. Norval Marley’s family was not Syrian, as has been suggested. He was a restless, wandering man. He traveled and worked all over the world at a time when travel was not the simple thing it is today—to Cuba, the UK, Nigeria and South Africa.
He was supervising the subdivision of some rural land in Saint Ann Parish for war veteran housing when he married eighteen-year-old Cedella Malcolm, whom he had got pregnant. He provided little financial support and seldom saw her and their son. He died of a heart attack in 1955, stone broke and living off an eight-shilling-a-week army pension (about US$1.20).
Norval was seriously unstable, to put it mildly. The rejection of Bob by the Marley family was a rejection of Norval.
CEDELLA BOOKER: Norval was living in Nine Mile at the time, watching the lands that the government gave people—certain amount of land to work on during the war. He was like an overseer.
ROGER STEFFENS: If there was any true direction in Bob’s earliest years, it would come from his grandfather Omariah, who was known locally as a myalman—a benevolent practitioner of healing arts—as opposed to an obeahman, whose darker intentions cast fear into the hearts of superstitious country folk. Omariah was reported to have fathered as many as thirty children.