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Quote by Susan Wiggs

“She made them honey butter fried chicken and buttermilk biscuits the way her mother had taught her, with White Lily flour and the butter shredded on a box grater. She served charred eggplant with cilantro pesto, polenta pasticciata, grilled corn, and fried dill pickles.”

Quote by Susan Wiggs

Book:Sugar and Salt
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Sugar and Salt

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Author

Susan Wiggs
Susan Wiggs

Susan Wiggs is an American author born on May 17, 1958. Her works primarily focus on family, love, and community life, and she is beloved by readers for her warm emotional descriptions and profound character portrayals. more

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“Pa motioned for her to sit at a small table overlooking the wharf. She couldn't read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh picked cotton. He had fried shrimp, cheese grits, fried "okree," and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it'd be worth it.”

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“Afterward, Marvina and I fried the chicken, and, I tell you, all hell broke loose when Kerresha tasted the meat. "Oh my God! Holy Jesus and Guadalupe Mary!" Before Marvina could ask her to stop using the Lord's name in vain, Kerresha leaned back in her chair and feigned a heart attack. "Oh my God! Mmm, mmm mmmmm! Where? What kind of voodoo did you put in this chicken?" "Ain't no voodoo here in this house," Marvina bucked. "Yes! There is!" Kerresha licked her fingers. "I promise you. On God." She put a hand on her heart. "This chicken just took me back to the spiritual power of the ancestors." Marvina was so flattered she couldn't be mad. We both looked at each other and laughed, because, truth be told, this was exactly the reaction people gave the first time they tasted Momma's seasoning on expertly fried chicken. "Y'all." Kerresha raised both hands in the air like she was getting happy in a holiness church. "Is it the grease? The seasoning? Chickens raised by unicorns?" "It's the seasoning," my sister and I said simultaneously. Kerresha swallowed another bite. "Whatever y'all put in that seasoning is a miracle. A double miracle, since it also has the power to make y'all finally both agree on something.”

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“Deciding she'd earned a snack break, Mae moved over to the refreshments table. She slowly walked along it, taking mental inventory: a whole sliced ham, its edges dark and shiny. A colorful macaroni salad speckled with chunks of tomatoes, bell peppers, celery, and carrots in a creamy dressing. Deviled eggs loaded with filling and a healthy shake of paprika. Chunky potato salad a deep shade of golden yellow. Seeing it plucked a string in her chest. Her dad, who considered himself a potato salad connoisseur, said a sign of a good potato salad was what color it was. If it's white, it ain't right, he used to say. She loaded her plate with a little of everything--- and an extra-large scoop of potato salad. Mae brought a forkful to her mouth, tasting a sharp zing of mustard and sweet pickle relish. It was creamy, tangy, and so much better than the pale, bland potato salad Madison's mom made every Easter.”

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“Mae drew closer, bending down to peer at the tiny words written on the ripped scraps of paper. Most of the pieces were no bigger than a Post-it. Smothered chicken. Shrimp and grits. Lamb chops. Fried chicken. Black-eyed peas. Chicken pot pie. Oyster dressing. Corn casserole. Barbecue sauce. Seeing these felt like being reunited with an old friend. The tiny handwriting was unfamiliar, but the dishes jumped out at her like memories. Her dad had talked about some of these. He'd told her about shrimp and grits on those mornings at Skyline Diner. And he'd mentioned oyster dressing and corn casserole once when Mae had asked him what his family ate at Thanksgiving. The barbecue sauce might have been something Althea made a big vat of for their annual Fourth of July event.”

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“The smothered chicken and gravy, collard greens, and the black-eyed peas she'd modified to make vegetarian for Sierra were ready and warm on the stove. The rice waited patiently in the rice cooker on the counter. The corn fritters were warming in the oven. The peach cobbler, fresh out of the oven, cooled on the counter next to a dish she hadn't told the Townsends about, which she'd covered in foil until it was time to bring it out. The entire house smelled heavenly, from the savory garlic and onion to the rich chicken-gravy to the cobbler's sweet cinnamon spice.”

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