Thanks for your response, Margie. That was a sweet comment you made about your grandmother never raising her voice. My mother was a Simmons, Annie Mae, born in Sowers, Floyd Co., Va. in 1914, and she, too, was a gentle person. She pleaded with me, at times, but never shouted or slapped me, which I probably deserved. It was the "Spare the rod, spoil the child" age, unlike today, but she didn't practice. I remember that my grandmother, Callie Edwards Simmons, had a pot of pintos on when we arrived from Portsmouth, Va., for a visit. Yum. She called them "octobers". Are they the same? Probably not, as they also called them "shell beans"? Jerry Lester On Tue, May 25, 2010 at 3:01 AM, <vafloyd-request@rootsweb.com> wrote: > > > Today's Topics: > > 1. Re: Mrs. Pearl N. Cockram (Grandma) (Margie Belcher) > http://bit.ly/Jamboree > > > Thank you Mr. Lester for posting the video... > Grandma was a special lady..she and Grandpa raised 6 boys and 6 girls. Her > pinto beans and cornbread were especially tasty, we were instructed to mash > 'em up real good so they would absorb more juice , and fill your tummy up > real fine! I never once heard her raise her voice in anger. It was a > real > sweet surprise to see your video posted. Thank you very much for sharing > it! >

Jerry, In my experience, pintos are brown and octobers are speckled, two different beans. My mother used to mix the speckled octobers in with a pot of half runners (a green or "snap" bean), cook them with "fat back" and serve them with chopped onions and cornbread and butter... talk about good eatin'! O'course, pintos, cooked and served the same way, are my favorites. Sometimes I'd take the pintos with plenty of the soup and crumble the cornbread up in them, sprinkle 'em heaviliy with chopped onions... m-m-good! On the side put a serving of kale, boiled 'til tender, drained and fried in fat back grease, sprinkle with a little vinegar... oh boy! Mother would serve it on a platter decorated with the strips of fat back (salt pork) and slices of hard boiled egg... made a pretty dish. Are you hungry, yet? I understand that served together, cornbread and beans have amino acids equal to those of meat. True? Carolyn HALE BRUCE Virginia Beach, VA

We are the bean capital of CA, we have a dried Bean Festival every August, ever try bean ice cream, bean pizza? LOL The best meal is beans and corn-pone baked in a cast iron skillet. Joyce in CA -----Original Message----- From: vafloyd-bounces@rootsweb.com [mailto:vafloyd-bounces@rootsweb.com] On Behalf Of Carolyn Bruce Sent: Tuesday, May 25, 2010 7:15 AM To: vafloyd@rootsweb.com Subject: Re: [VAFLOYD] beans Jerry, In my experience, pintos are brown and octobers are speckled, two different beans. My mother used to mix the speckled octobers in with a pot of half runners (a green or "snap" bean), cook them with "fat back" and serve them with chopped onions and cornbread and butter... talk about good eatin'! O'course, pintos, cooked and served the same way, are my favorites. Sometimes I'd take the pintos with plenty of the soup and crumble the cornbread up in them, sprinkle 'em heaviliy with chopped onions... m-m-good! On the side put a serving of kale, boiled 'til tender, drained and fried in fat back grease, sprinkle with a little vinegar... oh boy! Mother would serve it on a platter decorated with the strips of fat back (salt pork) and slices of hard boiled egg... made a pretty dish. Are you hungry, yet? I understand that served together, cornbread and beans have amino acids equal to those of meat. True? Carolyn HALE BRUCE Virginia Beach, VA To contact Listowner: Rena Worthen doreatr@rbnet.com View the Floyd County Virginia Website at: http://www.rootsweb.com/~vafloyd/floyd.htm ------------------------------- To unsubscribe from the list, please send an email to VAFLOYD-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message