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I started this column in 2004, when garlic was named the herb of the year by the International Herb Association.
I wrote the first column about garlic. It is hard to believe I have been writing for eight years, starting out as a bi-monthly column and progressing into weekly. My how time flies when you are having a good time, and I have certainly had that.
This column has been my place to go to during very stressful times when I was dealing with my mother’s Alzheimer’s disease. It gave me focus every week, demanding that I take the time and change my thoughts to something much more joyful, after all, eating and cooking are very joyful experiences.
You, my devoted readers, have made this journey very special for me. While grocery shopping, many of you have stopped and asked questions about food or a particular recipe, others have told me how much they enjoy my column with all the stories.
The stories I have told are from my experiences through food and family. It really is amazing how all of us can tell our stories through family meals, just think about that. They are very important and precious moments in our lives.
Carroll County welcomed us with open arms when we moved here in May 1996. In the 16 years we have lived here, there has never been a moment that we haven’t felt right at home. From unknown friends who left a pot of wild white violets on our doorstep when we lived in the Poet’s House, to the vegetable plants started for us every year by our dear friends, Mary and Joe Beall, we have been truly blessed. Thank you all so much. What a blessed life we have had here!
I have learned so much from so many people in this community, I cannot express it enough.
I have had the privilege to work with many organizations and clubs: Carroll County Cooperative Extension Service (Council and Foundation Board) Carroll County Chamber of Commerce, The News-Democrat, Library Foundation, Champions (in the beginning), Caby M. Froman Club, Ghent Woman’s Club, Senior Event Committee, Chamber Banquet Committee. What a privilege it has been to work beside all of you.
A very special person I must acknowledge, Chet Mitchell. He came into both Bob and my lives at a crucial time and helped me so much in dealing with my mother. I received a card from him offering his help and I am forever grateful. He was and is a Godsend then and will always be a great friend!
So by now you may have guessed, this is my final food column. Bob and I are moving back to Georgia to spend some time with our four grandchildren there. Thank you Carroll County for all you have done for us. We still have land and very good friends here, so we will be back from time to time to visit.
2 cups flour
1 1/2 cups sugar
1 tsp. salt
2 tsp. soda
2 eggs, beaten
1 can (20 ounces) crushed pineapple, including juice
Mix well and beat. Spray a 13x9-inch pan with cooking spray. Pour batter into pan.
Sprinkle on top of the batter the following:
One-half cup packed brown sugar
One-half cup chopped nuts
1 cup coconut
Bake at 350 degrees for 40 minutes. Let cake cool a couple of minutes, then pour the topping over the cake.
Topping: (Mix in saucepan) :
One-half cup granulated sugar
1 teaspoon vanilla
1 stick margarine or butter
1 cup evaporated milk
Bring ingredients to a boil, then immediately pour over hot cake.
Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.