Flying Toward Forever by Marla Cantrell

Eunice Iola Mondier was my grandmother. Small and short and black-headed, with crystal blue eyes, she attended the Second Baptist Church. She sold Beauty
Eunice Mondier 001Counselor makeup. Even then, when I was a girl, I felt as if she should have attended the much bigger First Baptist Church, as if she should have sold Avon cosmetics. Those were names a person could get behind; they were A-list material. At least that’s what I thought when I was all of nine years old.
Which is a nice way to say that my family was very nearly poor and not well connected, which seemed at the time to
matter more than almost anything else.
Not that she ever said that to me. Her life suited her just fine. She wore old clothes and drove quick new cars in bright colors with wide racing stripes. She wore big straw hats and spent afternoons fishing. She got her hair done on Fridays and spent the rest of the week sleeping with a pair of satin panties on her head to keep her up-do up.
My best friend’s grandmother wore a bun, made her own clothes, and baked like she was getting graded on it. What she talked about, when I sat at her cozy kitchen table, was the weather.
My own grandmother defied storms, standing in front of her picture window as lightning struck, as hail pelted the catalpa tree, as thunder shook her little house.
You don’t learn to crochet from a grandmother like mine. You don’t learn to bake, or clean, or do cross stitch.
I did learn from her, though. She taught me the books of the Bible when I was in her Junior Sunday school class and gave me a religious charm bracelet as a reward. She picked up a raft of kids on her way to church, from places that made our trailer, that we’d parked right behind Grandma’s house, look palatial. She sang in the choir, her alto voice so low that it verged on being bass.
At home, she talked back to soap operas and indulged in a little gossip, both things my parents disapproved of. But she also took in her full-grown nephew after he suffered a brain injury that made living alone impossible. What I remember most was how she seemed to delight in him, and in doing so he got a lot better than anyone expected him to.
When I got engaged at a ridiculously young age, she kept her mouth shut and bought me a can opener. “Man’s gotta eat,” she said, and that’s all she said. Later, when the marriage failed, she told me about her first love, Alonzo Willett. I had seldom heard his name, even though he was my grandfather. The story of his treatment of my mother and grandmother was cautionary and filled with so much pain it rarely got told. But on this day she said, “There’s no love like your first love, and he was mine.”
The statement solidified everything I knew to be true about my grandmother. She was not easy to pigeonhole. She taught Sunday school, but smoked clandestinely, a big no-no in the Baptist faith. She shunned divorce but had gotten one from Alonzo in the 1930s when her community considered it treachery to do so. She remarried a saint of a man soon after, someone she loved dearly, and when he died, she went out and found a third husband. “If something happens to him,” she said, once, her head held high, “I’ll go get me another one. I can’t live without a man.”
As far as I know my grandmother never wrote anything other than a few letters, so I don’t get my writing gene from her. And she didn’t read excessively. A few magazines, the Bible, her Sunday school lesson. She had a collection of Reader’s Digest condensed books that did little more than frustrate me, so I didn’t get my incessant need for stories from her either. I don’t think I got my brains from her either. She was a dozen times smarter than I will ever be.
I like to believe I got a dose of kindness from her, but I might be flattering myself. I do know that I’m glad she wasn’t the pie-baking, hand-sewing, fairy tale-reading grandmother I thought I wanted when I was younger. She was tough like cowboys are tough, and soft they way women whose hearts are broken early sometimes are. When I think of her now, it is always when she is behind the wheel, her foot hard on the gas pedal, her eyes just barely scaling the top of the steering wheel. I want her to slow down, but she can’t, and so keeps going, until the road turns to silver beneath her and the sky opens up and takes her away.

MoMo’s Teacakes

Watching my grandmother (MoMo) make Teacakes is one of my most cherished childhood memories. Unknown-1 And I loved getting the spoon to lick, (or sometimes the bowl!) while the aroma of the cookies baking filled the kitchen.  (Nowadays cake mixes carry warnings about not eating raw dough.  Really? )

Since MoMo didn’t need a recipe for Teacakes, all that remains is what I can remember.  Below is the recipe I use for my own grandchildren or for anyone needing serious comfort food.  It’s a combination of other traditional recipes and what I remember.

Flour was always sifted to make it lighter and more uniform.  Also it had no preservatives, and therefore could have weevil larvae and other undesirables (preservative-free enthusiasts, take note). Since she churned her own butter, she added a little salt.  Flavorings were purchased from the “Watkins Man.”    (Watkins is still the best vanilla, in my mind.)  Electricity  wasn’t available in our part of the country until after her death,  so she relied on an icebox for the most perishable items; milk not being among them.  Cows were milked every morning to provide milk for the day.  Cream was skimmed for churning into butter and excess milk was “soured” for cooking.

INGREDIENTS
4 cups white flour, sifted
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs at room temperature
1/2 cup sour milk (or buttermilk)
1/2 pound soft butter
Pinch of salt (if using unsalted butter)
1 teaspoon flavoring; vanilla, lemon or almond

DIRECTIONS

Using  a wooden spoon, cream together the butter and sugar in a large bowl.   In another bowl mix the sifted flour, baking soda, and baking powder and add to creamed butter in thirds. Then add eggs, milk and flavoring.  Mix until a soft dough forms.

Roll out dough on a floured surface to about 1/4-inch thick. Cut into shapes and bake in a moderate oven (350 deg) until light brown, about 10 minutes. Dust with sugar and let cool.  This recipe  will make about 2 dozen “cake-like” cookies.  They are best when one or two days old, served with cold milk.