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All the world is nuts about
What's in The Nut Gourmet
We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.
To send any questions to Ask Aunt Nettie, .
Both Lily in Santa Clarita and Colette in North Hills asked Aunt Nettie if she had any old-fashioned home remedies for treating the common cold.
Here is Aunt Nettie's enthusiastic response.
Dear Lily and Colette,
Well, younguns, I kin jes hear ya snifflin' 'n sneezin' 'n hopin' fer some relief. I certainly do have an ole fashion' remedy that'll clear up yer troubles in no time, but ya haveta be faithful an' stick with it fer a couple days, an' stay away from people (you'll see why).
Start with some vegetable broth, 'bout a quart (about 1 liter). I keep a few cans handy fer times like this. Put yer broth into a saucepan, 'bout a 2-quart (about 2 liters) size pot. Next, peel and slice up eight cloves o' garlic an' I mean eight big cloves. That's why ya stay away from folks fer a spell. Throw yer garlic inta the saucepan. Peel a 2" (5 cm) piece o' fresh ginger an' slice it up. Throw it inta the pot, too. Then shake some red hot pepper flakes inta the pot, as much as ya kin take. Now, don't be a sissy. It's gotta be good 'n spicy.
Cover yer pot 'n turn the heat on high. Boil fer 5 minutes. Strain and drink a cup ever' couple hours. Ta save a bunch o' trouble, I make up a really big batch 'n plan on drinkin' the stuff fer two 'er three days. By that time ya oughta be feelin' purty good 'n chipper 'n smellin' like the devil.
Our Aunt Nettie has a head like a hard disk. It's filled with megabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
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