But It’s So Cold Out!
Chapter 8
As Addy, Brandon and their friends were heading to family lake house on the Vernon River for the day, she recalled several of her father's childhood stories. To her they were sweet and ideal.
“But, it’s so cold!”
That is what 4-year-old Grayson Wilder exhorted as he sat on the ice cream maker. There was no electricity at the Wilder’s lake property off Rose Dhu. So, a crank ice cream maker was brought along. Brandon’s contribution to the process was for him to sit on piles of old towels which were placed on top of the maker to hold it in place. His brothers would take turn cranking the metal handle until the sweet cream became a delicious treat.
His parents had bought property on the Vernon River with the idea of building a lake house. The area was breathtaking in beauty.
Every weekend, during the summer, the family would venture to the property to cut the grass, tend the birch trees and pick the wild blackberries. Grayson recalled wading through the blackberry brambles to harvest the deep purple prizes. But it always came at a cost. There were little scratches, but the most grievous offenders were the “Chiggers” or red bugs. They would burrow under is tender young skin. His mother always had a bottle of calamine lotion to dap the itchy spots. His reward was her delicious blackberry ice cream.
The river also held other memories for him. He remembered curling up with his father on the green hammock with white fringe which was tethered between two sturdy palmetto trees. They would swing and sing songs. His little fingers would brush the fringe as they swung. He would inevitably drift off in his father’s arms and have a deep and peaceful rest.
Grayson’s brothers were avid fisherman. They spent the day in the Savannah sun burning to a crisp to see who could bring in the biggest catch of Flounder and Blue Crabs for the day. The taunts between the two would sometimes grow feverish. Afterwards, the brothers would clean the fish and crabs.
His mother prepared a sweet Vidalia Onion marinade which she brushed on the flounder fillets. He remembered the aroma wafting from the grill. He was famished by the time they were put on his plate. Mrs. Wilder brought fresh cornbread and sweet tea to complete the meal. The Blackberry Ice Cream as always the dessert.
The days were ideal.
Mrs. Wilder’s Flounder with Vidalia Onion Peppercorn Dressing
INGREDIENTS
6 Flounder Fillets
2 Thinly Sliced Vidalia Onions
4 Tablespoons of the Southern Conserve’s Sweet Vidalia Onion and Peppercorn Dressing
1 Lemon Thinly Sliced
Salt and Pepper to taste
Fresh Parsley for Garnish
DIRECTIONS
Pat Flounder dry on both sides using a paper towel.
Salt and Pepper flounder and place on foil sheet.
Spread Vidalia Onion Peppercorn Dressing on one side of the fish.
Place the thinly sliced Vidalia Onions on top of the dressing (Overlapping the Onions).
Bake at 350 degrees in a Preheated Oven for 15 mins.
Plate the fish and add additional Vidalia Onion and Peppercorn Dressing to taste.
Garnish and Enjoy!
The Southern Conserve is the Products Line from Chef Theodore Paskevich + Donald Holland. It is sold at Provisions SAV and online on our website.