Everything for Your Home's
Beauty, Comfort & Convenience 384-2123
704 Jamestown St, Columbia
Dr. Ronald P. Rogers
Support for your body's natural healing capabilities
Click here for details
Click here for information
Real Estate & Auction Co.
Duo County Telecom
Now Available Through
Your Cable Service!
GUN & PAWN
What's Going On
Info about the
Janice Holt Giles
and Henry Giles Society
Columbia Gas Dept.
GAS LEAK or GAS SMELL
24 hrs/ 365 days
270-384-2006 or 9-1-1
Call before you dig
Directory of Churches
phone numbers and more
for churches in Adair County
Find Great Stuff in
Antiques, Help Wanted,
Autos, Real Estate,
Legal Notices, More...
School: you've gotta love it
By Linda Marcum Waggener
School is starting and I have family members who are delighted about it, some dread it, and some fear it. I worry about them, encourage them to stay the course and say prayers for them. And I remember how school can be awful. School is definitely hard. Negotiating with all the personalities can be the greatest challenge. But here's why I love school, continuing education, no matter the age, because directed study adds to and pulls things out of our brains that we weren't consciously aware were there.
I believe in life education. Frequently as a non-traditional student trying to finish degrees late in life, I'd be asked, "what are you doing going to college at your age?" The answer was, I love it. Not the process, necessarily, not tests, but the gained knowledge and the questions that cause thought.
And from thought I get to write and encourage others to write.
In one class, an assignment pulled up memories that I cherish and love rereading. It was in Folk Studies, Cultural Diversity in the US, with instructor Jim Browning, that the recipe below and its backstory got documented.
Professor Browning, author of The Tie That Binds, an account of food’s integral part in the drama played out each time a rural Kentuckian passes from life to death, had his class bring a recipe that had meaning to their family and explain why. The resulting homework is shared below. I didn't know I remembered the recipe and why it meant so much, and now I wouldn't take anything for the snapshot the homework left me with.
Ed Waggener’s Scalloped Oysters
Both mom and dad’s families have wonderful holiday feasts making it hard to single out just one recipe to share. This traditional favorite is a standout, however, because my husband Ed first created it with flair at holiday time when our sons were little, and while it cooked he read to them from Lewis Carrol who wrote the funny oyster saga in his Walrus and the Carpenter:
...'I weep for you,’ the Walrus said: ‘I deeply sympathize.’The Scalloped Oyster recipe which follows was handed down through Ed’s mother’s family, the Chelfs of Knifley, KY who were, according to Ed’s sister Jean Waggener Cravens, bakers of food, more than fryers of food as the Waggener side was more prone to be. Ed and his cousin/brother Bob Chelf often explained to their children, Pen and Tom Waggener, and Jenny and Amy Chelf, that Chelfs were different, reserved, quiet, solitary, studious, even yes, perhaps curious, but they loved fine food and good humor. And that’s what we had plenty of at holiday time in Columbia when Bob’s wife Andi and I would shop, organize, then stand back and enjoy as our good-dad husbands held court with the children.
2 or 3 cans of oysters (as many as you can afford)
Old fashioned soda crackers
Butter and half-and-half cream
Worcestershire sauce & Tobasco sauce
Grease a baking dish. (We use a Corning 6” x 6” x 3” size).
Cover the bottom of the dish with a layer of crumbled crackers. Add pats of butter 1” apart on top of cracker layer. Add a layer of oysters (save the liquid aside). Douse with Tabasco, Worcestershire, and pepper to taste. Repeat above layering to fill pan up to within one layer from top of dish.
Next, mix oyster liquid and half-and-half cream. Slowly and evenly pour over contents of pan until liquid is just visible on the sides, and contents of pan are well moistened. The last layer should be added, and then a final layer of cracker crumbs over the top. Moisten and smooth to form a cracker crust. Place very thin pats of butter on top.
Bake in oven pre-heated to 350 degrees approximately 45 minutes, or until top is browned and crusty.
That's why I hope you'll keep going to school every day for life -- because directed study adds to and pulls things out of our brains that we weren't consciously aware were there, and the results can be wonderful.
This story was posted on 2017-08-11 12:16:29
Printable: this page is now automatically formatted for printing.
Have comments or corrections for this story? Use our contact form and let us know.
To sponsor news and features on ColumbiaMagazine, please use our contact form.
More articles from topic News:
Jon Halsey: on Frustration trying to get answers on telephones
Columbia Adair County P&R elects new officers
Columbia VFW Post 6097 plans dedication on Armistice Day 2017
Transportation great for first day of school in Adair County
BJF: State could lower speed for courthouse worker safety
Fish Fry at Barnetts Creek UMC is 19 Aug 2017
Zachery Oakes: Ono is near Eli
30th Reunion, ACHS Class of 1987: Sat 16 Sep 2017
Robert Cumming: Study has Columbia 9th safest in Kentucky
Kentucky Color: All Signs
View even more articles in topic News
Click for Info
Bank of Columbia
If You're Thinking of Selling,
Let Us Do the Yelling
Principal Broker & Auctioneer
Burton Real Estate
& Auction Service
Call Us For Appraisals
Click for Listings
On This Site
or Click Here
The Best of
Local Stories of
The Greatest Generation
Order Book or e-Book
See who's celebrating
Birthdays and Anniversaries
Special Events List
ColumbiaMagazine.com content is available as an RSS/XML feed for your RSS reader or other news aggregator.
Contact us: Columbia Magazine and columbiamagazine.com are published by D'Zine, Ltd., PO Box 906, Columbia, KY 42728.