Tipper,

Thanks for stopping by! I was surprised how well the flavor of watermelon complimented the beef. It actually came out better than I had anticipated, except I wished I had used regular sodium soy sauce. It felt good to be able to use up the last bit of the watermelon.

Jackie I do remember eating this. It kinda reminds you of sausage and its
pretty good. Yes I would say scrap meat and scrapple are very much alike.

Jean,

I agree that we need to change our ways. We are way to wasteful and dependent.

Scrap meat and scrapple must be about the same thing. I’ve never had it but our friends from Philadelphia talk about it.

Jean,

I thought lytes were lungs but I just couldn’t be sure. My family made souse which is the same as hoghead cheese.

I think its going to be a have to to go back to the days of our Grandparents!

Jackie…Lytes are the lungs of an animal. Lots of people who killed hogs ate that but they never could get me to. My grandmother made hog’s head pudding too. The other granny different as day and night…made scapmeat.
So there you go!

Michele,

You and I are a kindred spirit. There’s not a doubt in my mind about that. Syrup and Biscuits has brought so many of us together who have known each other all our lives but yet we’ve never met. For that reason, Syrup and Biscuits is meant to be. I feel it in my soul.

I know exactly what you mean about all those organ meats. My Granny would eat brains and eggs. She didn’t have that very often and I’m not aware of eating that myself. But then, as you pointed out, who really knows? I have a post I/m working on in my head about finding chicken feet in chicken and rice. That only happened to me one time but it liked to have scared the life out of me! Do you know about Liver and Lytes? I have tried and tried to research that and I’m just not having much luck. It was pork liver that was cooked with hot peppers and “lytes”. From what I’ve read, some have suggested that lytes were the lungs but I’m not totally convinced of that just yet.

Michele, I am blessed by you everyday in more ways than you will ever know. I can’t wait until we meet in person. We will. I feel that in my soul, too.
Love,
Jackie

Cindy,
What a fantastic culinary history you have! You were so fortunate to have such diverse experiences in the kitchen.

Thank you so much for reading. I am blessed by you everyday!

Terri,

What a great inspiration your grandmother must have been for you. It wouldn’t hurt any of us to become more efficient and frugal with regards to our food. I will never forget the lesson I learned from my Granny. Thank for reading and commenting

Jean,

We certainly are! Thank you for reading and commenting. I am blessed by your everyday.

Jean,

Those lessons are the best ones to learn. We would benefit greatly if we all got back to more of the ways of the good ol’ days.

We are learning that every day we live arent we?

Ann,

I went through a period in my life where I was trying to get away from my upbringing and live what I thought was a “better life”. Luckily, I got over it and came to my senses! The good ol’ days were the BEST days!