While growing up, Sundays were always the best.
I’d wake up that morning and slowly make my way out of bed. The first order of business was off cause getting to the kitchen for a cup of coffee.
But before I ever got there, I could already smell Sunday lunch.
Granny had been at it awhile.
Some weeks, she’d announce ahead of time what she was going to cook. Other weeks, she’d leave us guessing. Walking down that hallway, I’d try to figure out what was on the stove.
Gumbo was easy.
You could hear her working the pot before the smell of the Cajun Trinity hit you- the wonderful aroma of onions, bell pepper, and celery being sauteed down in a pot. The sound of the chicken browning in the hot oil—that crackling and popping that let you know something good was underway.
She’d stir and turn the pieces, scraping the bottom of the pot as she went.
Those were the sounds of Sunday morning.
By the time I made it into the kitchen, Granny would be standing there in her apron, with three or four dishes going at once. Gumbo, jambalaya, a roast, fresh vegetables, fried shrimp, or spaghetti -whatever she had decided on that week.
And if you didn’t like what everybody else was eating, she probably had something cooking for you, too.
She’d make a main dish for the family, then one or two more for the picky eaters. Preparing a whole Sunday lunch was apparently not enough work. She had to make sure everybody had something they liked- nobody was ever going to go hungry on Sunday at her house.
That was Granny.
Cooking was how she made people happy, and she put a lot of work into making us happy.
I can still picture her standing at that stove. The apron. The pots. Her stirring one thing while something else cooked beside it. Creole seasoning, butter, onions, bell pepper, and celery went into so much of what she made.
A written recipe rarely entered into the situation.
She knew what she was doing.
And then there were the desserts.
She made this fluffy cake with a vanilla flavor and cinnamon that I loved. Ask her about it, and she’d tell you it was just a box cake.
Well, that wasn’t the whole story.
It might have started in a box, but Granny added flour, sugar, nutmeg, cinnamon, and whatever else she figured it needed.
How it started was never how it ended.
She also made fig cake and syrup cake. To this day, I still have no idea how she made those. I remember eating them just fine. Making them is another matter.
But the dessert everybody fought over was her milk pie.
“Tart a la Bouille,” as we called it in Cajun French.
I can still see her with that rolling pin, flattening the sweet dough for the crust and the top. Even the leftover dough had a purpose. She’d turn it into tea cookies.
She worked her magic with flour, sugar, cinnamon, and nutmeg
Then there was the custard for the milk pie.
She made it in a double boiler, stirring and keeping the temperature just right until it was ready. I knew it took some doing, but watching her, you’d think she had never had a batch give her trouble in her life.
We’d all want whatever custard was left over.
Then, once the pie was finished, we’d fight over pieces of that, too.
For a woman who spent so much time making sure everybody had enough to eat, Granny could sure make a family argue over dessert.
That’s what I remember about Sundays. Waking up tired. Making my way down the hallway. The smell of lunch already cooking. Chicken popping in the pot. Granny in her apron, getting everything ready for us.
It was just what happened every Sunday.
Even to this day I just want to wake up on a Sunday morning and hear that spoon scraping the pot just one more time..









