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Unformatted text preview: ull privileges, the highest of which was to eat whenever and whatever I wanted. Growing up in that house, the children's lives had been centered around their parents, each other, the Bible, and the kitchen table. And for the holidays there was always a fresh dish of something on the table, and another two or three on the stove or in the oven. The announcement "Pecan pies are ready!" sent shockwaves through the small house, across the porch, and even into the street. The family gathered at the table where Esau rather quickly thanked the Lord yet again for his family and their health and for the food they were about to "partake"; then the pies would be cut into thick wedges, laid on saucers, and carried off in all directions. The same ritual was followed for pumpkin pies, coconut pies, strawberry cakes, the list went on and on. And those were just the light little snacks that carried them from one major meal to the next. Unlike their mother, the Ruffin children were not the slightest bit heavy. And I soon learned why. They complained that they were unable to eat like this anymore. The food where they lived was bland and much of it was frozen and mass-produced. There were a lot of ethnic foods they simply could not digest. And the people ate in a hurry. The list of complaints grew. My hunch was that they had been so spoiled by Miss Callie's cooking that nothing would ever measure up. Carlota, who was single and taught urban studies at UCLA, was especially entertaining when telling stories of the latest wacky food trends sweeping California. Raw foods were the current rage—lunch was a plate of raw carrots and raw celery, all to be choked down with a small cup of hot herbal tea. Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Gloria, who taught Italian at Duke, was considered the luckiest of the seven because she was still in the South. She and Miss Callie compared notes on the different recipes for things such as corn bre...
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- Spring '10