Blogging from A to Z: April – 2016: L

Blogging from A to Z: April – 2016: L

The Blogging from A to Z challenge is to post everyday during the month of April 2016, except Sunday. I will start with the letter A and hopefully make it all  the way to Z. I hope you enjoy the read!

Come sit a spell with me and learn about the foods and memories of my Southern heritage, and enjoy a little Southern talk along the way… I grew up in the heart of Georgia, married a  Yankee in Connecticut and suddenly became displaced from my roots. But one thing is true – You can take the girl out of the South – But you can’t take the South out of the  girl! I’ve learned to eat differently over the years, but I’ve never given up the foods I grew up on. When I left Georgia, at the young age of nineteen, I knew how to cook nothing! I pretty much learned to cook by asking mama over the phone, how do you do make this, and how do you make that; thank heavens for my Southern mama! Even though mama doesn’t cook too much today, she still remembers the recipes and she’s been my go-to person every night in chatting about my Southern foods and many of her memories.

Southern Food and Memories

LNow the letter “L” is one I have a favorite for – Mama’s Lemon Pie – Oh Me – Oh My!

Lemon Pie is actually the only dessert I remember my mother baking – she was a great cook, but not a baker. Imagine… I grew up in a house having only one dessert, no cookies, no cakes. What an underprivileged child I was! LOL…

I happened to mention that Lemon Pie to mama the other night and… “boy could I go for a slice right now.” I’m packing the ingredients with me on my next Georgia trip so I can make it for her. It’s a super easy dish to make. I use the deep dish graham cracker crust, 3 egg yolks, 2 cans condensed milk and ¾ cup lemon juice. I give it a quick whip and pour it in the crust, bake 350 for about 25 minutes.


First slice “out of the oven” of my Lemon Pie!

I love to eat a slice warm right out of the oven – maybe because I just can’t wait for it to cool off, or maybe because it’s do good warm ! I swear I’m gonna gain 10 pounds plus, in writing these food posts.

If  you want a meringue on top, whip up the whites for the top. Don’t add them till the pie is almost done and once the tips of the whites are brown – it’s done. Me, I never liked meringue, so in the trash the whites go.

If you want to try to try your hand at making meringue – check out What’s Cooking America – photo below of their meringue pie. Lots of good pie tips there!


It’s basically only me in our house who loves my Southern “Lima Beans.” My daughter eats them only in soup, but I like them also served as a side dish.  I very seldom cook them – as it’s so much easier to go to Cracker Barrel and get my fix there.  Living in the North, I get my Southern fix on a few dishes there, and when I’m on the road – it’s always a favorite place to stop. I think I’ll count all the Cracker Barrel’s  on my next trip to Georgia – we seem to pass hundreds of them.

Need More A to Z -then  you know what to do…2016: Blogging from A to Z Challenge

 © 2016 Jeanne Bryan Insalaco

About Jeanne Bryan Insalaco

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This entry was posted in 2016: Blogging from A to Z Challenge, Daily Writings and funnies.... Bookmark the permalink.

3 Responses to Blogging from A to Z: April – 2016: L

  1. Wendy says:

    My grandmother was the champion lemon pie baker. When the church had a bazaar or bake sale, she could barely get in the door and put her pie on the table before it was sold.

    Liked by 1 person

    • Wendy you have my mouth watering for a slice – I’ll send you my address:). The lemon pie mama made with the condensed milk was more cheesecake texture than that lemony look many have. I see it also made using Key Lime juice – it’s good also! I also like the lemon pie with chocolate on top. I’ve just made myself hungry – skimping dinner tonight – going right to dessert!


  2. mike spain says:

    I like lima beans and that lemon pie looks like a slice would be wonderful

    Liked by 1 person

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