GRANDMOTHER WITH AUNT AND MOTHER

My grandmother, Annie Louise Middleton Markham with her daughters Stella and Izetta, (my mom on her lap). This photo was taken 1913 in Tennessee.

MOCHA MILKSHAKES

I think the last time I had a milkshake was in the early 1980s at the White Palace Restaurant in Purcellville, Virginia. The building is the oldest standing structure in the town, built in 1908. It was originally Purcellville's Town Hall and Post Office. In the 1920s it became an ice cream parlor. You can make this delicious milkshake as if it were made at an old fashioned soda fountain.

Chocolate syrup

4 large scoops coffee ice cream

1 cup whole milk

1 T espresso powder

1 T chocolate syrup

1 t pure vanilla extract

Whipped cream

Chocolate shavings

Drizzle some chocolate syrup in two milk shake glasses or tall glasses. 

Place in refrigerator while making milkshakes.

In a milkshake blender or regular blender, add the ice cream, milk, espresso powder, chocolate syrup, and vanilla extract.

Pulse until smooth.

Pour into the two glasses and top with whipped cream and finish with a few dark chocolate shavings or chocolate sprinkles.

Makes 2

MOTHER & DAUGHTER

Izetta Middleton Markham Croson & Dorothy Jean Croson c1945

CAPE MAY, NEW JERSEY - AUGUST 1981

SOY MARINATED GRILLED FLANK STEAK WITH SAUCE

The marinade makes this simple grilled flank steak extra special. Serve with a side of grilled sweet potato wedges or French fries, and a green salad.

1 (2 lb) flank steak

Marinade & Sauce

¾ cup soy sauce

¼ cup dark brown sugar

3 T apple cider vinegar

1 T Worcestershire sauce

1 T Dijon mustard

1 T grape seed or avocado oil

1 t chopped fresh rosemary
1 clove garlic, pushed through a garlic press

¼ t ground black pepper

Pinch of cayenne pepper

In a 9 by 13 inch baking dish, whisk together the marinade ingredients. 

Place steak in dish and cover tightly with plastic wrap. 

Refrigerate 1 hour.

Remove from refrigerator, flip steak over and return to refrigerator for another hour.

Prepare BBQ grill. 

Remove steak from marinade to a platter or baking sheet.

Let sit on counter to come to room temperature while grill is heating up.

Pour marinade into a very small saucepan.

Slowly boil marinade for 5 to 7 minutes, until reduced by half.

Grill steak, 6 to 7 minutes, turn over and grill another 6 to 7 minutes.

Remove to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes.

Carve steak and place on a platter and drizzle with cooked Marinade & Sauce.

Serves 4 (or 2 with leftovers for sandwiches)

BOILED PARSLEY & BUTTER POTATOES

When were got married 49 years ago, this August, this was my easy "go to" recipe for a potato side dish. My mom, Izetta Middleton Markham, made these often. So simple. . .so easy . . . so delicious!

2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks

2 cloves garlic, left whole

4 T unsalted butter, melted

¼ cup chopped fresh Italian parsley
Sea salt and freshly ground black pepper

Place the potatoes and garlic cloves in a large pot and add water to cover.

Season the water with about 1 t sea salt and bring to a boil.

Reduce temperature to medium, and simmer until potatoes are tender when pierced with a fork, about 10 to 12 minutes.

Drain the potatoes and discard the garlic cloves.

Pour drained potatoes back into the empty pot.

Add the butter, parsley, and season to taste with salt and pepper.

Gently toss to coat.
Transfer potatoes to a serving bowl.

Serve immediately.

Serves 4 to 6

EASY SOURDOUGH FRENCH BREAD

Sourdough began in the old West in ceramic crocks in chuck wagon larders, homesteaders' kitchens, and covered wagons. Old starters were carefully guarded and shared with family and friends. My sourdough starter is 15 years old and I store it in my refrigerator. Each time you use part of your starter, replenish it with equal amounts of flour and water. If you prefer, you can buy commercially prepared dehydrated sourdough starter. Sourdough gets its unique flavor from the air in your surroundings. When I feed my starter in the summer, I leave it near a window where it captures the night air and the mist of the ocean.

Simple Sourdough Starter (start this 4 to 5 days ahead, at least)

2 cups filtered or spring water (non-chlorinated)
½ cup rye flour

1½ cups bread or all-purpose flour
½ t yeast
2 t honey

Place water in a quart size glass jar or crock (nothing metal) and stir in the flour, yeast, and honey. Cover with cheesecloth or a clean knee-high stocking 5 to 7 days, depending on how long it takes to bubble and sour. 

Bread

1½ cups warm water

1 T active dry yeast   

2 t honey 
1 cup Simple Sourdough Starter

4½ to 4¾ cups unbleached bread flour

2 t sea salt

½ t baking soda

Pour water into the bowl of an electric mixer, add yeast and honey.

Swirl to combine and let proof for 10 minutes, until mixture becomes foamy.

Attach the bowl to the mixer and add a dough hook.

Add 1 cup of the Simple Sourdough Starter, flour, salt, and baking soda. 

Mix at medium speed for 10 minutes.

Turn out onto a lightly floured surface and knead for about a minute or so, adding a little more flour as needed to control the stickiness.

Form dough into a smooth ball and place into an oiled bowl, cover and let rise in a warm spot for 2 hours.

Punch dough down and form into two oblong shapes, pinching dough underneath, to seal dough. 

Place on a lightly floured baking sheet.

Place 3 rolled up clean towels, that have been sprinkles with some flour, on sides and in between dough.  
Let rise in a warm place for 30 minutes, lightly covered with a damp clean tea towel or flour sack towel.

15 minutes before bread is ready to bake, preheat oven to 425 degrees F.

Just before baking make diagonal slashes on the top of the loaf with a wet and very sharp knife or blade.

Remove towels from around dough.

Throw 3 to 4 ice cubes in bottom of oven.

Bake loaves for 20 to 25 minutes, until golden brown. 

Transfer breads with a large spatula to a wire rack to cool completely.

Makes 2 loaves