[wdfifteen]

I was watching a TV show about Appalachian cuisine that discusses some of the foods that my grandmother used to make.

Chow Chow - was a kind of condiment or sometimes used as the dinner's vegetable that was made from the dregs of the garden at summer's end. It could be almost anything that was still in the garden - cabbage, peppers, green tomatoes, old corn, carrots - all in proportion to what was available and mixed with vinegar, salt, and sugar and canned in a hot water bath. "Life is like a jar of Chow Chow, you never know what you're going to get."

Vinegar pie - pie made with vinegar and a LOT of sugar. It was kind of like Key Lime pie only it tasted awful. My grandfather loved it because it was so full of sugar. For me - interesting, not a favorite.

Salt rising bread - I don't remember a lot about it. It was always made from some "starter" that was kept in the cellar, like sourdough. It was coarse and crumbly. If we didn't have salt rising bread on the table we had a cheap version of Wonder bread. I was 20 years old and beginning to travel before I discovered that bread could be good.