I Love My Home

We have lived here among the Jemison people and found them kind and good. We have bought us a nice home. I don’t like Jemison, but I love my home. It is a comfort to have a nice home, a place where happiness reigns supreme. - Frances, October 1891

Every year, on November 1st, I get a little sad. Once Halloween is over, most people skip right on over to Christmas, missing Thanksgiving entirely. The stores fill with red and green decorations, the movie channels switch to snowy scenes, and almost every TV commercial includes some part of the Nutcracker music. But what about Thanksgiving??

I love Thanksgiving because of the strong ties to family and tradition. Growing up, we always gathered at a family home to celebrate. First, it was my Grandmother’s house in Tuscaloosa - sitting down at the big dining room table. Then my Aunt’s house in Montgomery - taking the family photo on the deck. And my Aunt’s house in Atlanta - snacking on appetizers in the sunroom. A home holds memories like no other place.

From her diary entries, it sounds like Frances struggled with living in Jemison. She never goes into detail about why she doesn’t like Jemison, but she frequently describes her home as a source of comfort and relaxation. She raised her family in that house, and she always felt safe there. Even when the future looked uncertain, she had her home.

There is something wonderful about having a secure, safe place to call home. This Thanksgiving season, as we dust off the family recipes, let’s take a moment to remember the places of our past. Sometimes, home really IS where the heart is.

Honey + Nut Bran Muffins

I've been baking up a storm lately, so Annette's Honey + Nut Bran Muffins fit right in to my wheelhouse.  I had most of the ingredients in the pantry already, and I bet you do too!  Once I tracked down some oat bran, I was ready to roll.  I made this recipe as directed, but after just one batch, I could see endless variations.  Let's dive in!

The ingredients - basic pantry staples, for the most part.

I chopped the walnuts into smaller pieces, so the muffins wouldn't be so chunky.

The only instructions given were "Bake in quick oven 30 minutes."  I followed my baking instincts and mixed the dry ingredients first, adding the walnuts so they would be coated with flour and not sink to the bottom of the muffins.

Adding the wet ingredients

Mix until combined.  I used a whisk at first, but then switched to a spoon, in case Annette didn't have her whisk handy.

I portioned out the batter into an ungreased muffin tin, which Annette must have had, since other recipes call for a muffin pan.

"Bake in quick oven" - referencing the wood-burning oven they must have used.  "Quick" or "fast" ovens correspond to about 375-400 degrees Fahrenheit.  I baked the first batch at 400, but they only needed 22 minutes.  I tried the second batch at 375, and they took about the same time.  Good results, either way.

Nice and brown!

The finished muffin!  These little guys were SO tasty!  They were light and fluffy - not at all what I expected with the wheat and bran base.  If only I had some of that homemade butter left....

This recipe really surprised me.  The muffins were delicious!  Wheat flour and oat bran goodies can sometimes be heavy or dense - not these!  Great texture, great flavor, not too sweet.  What is really surprising is how well this recipe would do in these modern times.  No refined sugar - only honey (local, small batch if you've got it).  Wheat flour and bran for extra fiber.  No eggs, and minimal dairy that could easily be swapped out for a dairy-free or vegan option.  Nuts could be replaced by raisins or other dried fruit, or even chocolate chips.  The possibilities are endless, and would all be delicious! 

Once again, it seems like Annette turned to comfort food during her time in China.  I often find myself baking when I am stressed out.  Maybe it's in the genes!  Next time you need a hearty breakfast or brunch pot-luck dish, give this recipe a try.  Everyone loves a treat with a little history.  Enjoy!