Tag Archives: culinary mystery

Lost Along the Byways

There’s a lot to be said for the road less traveled. When I was a child, my father liked to go for long drives in the country on the weekends. Invariably he became “lost,” sometimes for hours, during which he skillfully avoided any signs of civilization. My mother would get excited and start to worry, and he would laugh, and I would enjoy myself immensely, sitting in the back seat off on an adventure, happy to be lost for the day. Eventually he would find his way back to a small town with a recognizable highway and pronounce us “rescued.” My mother would breathe a sigh of relief and begin to enjoy herself again, and I would always be a little sad that we were no longer lost in a world of narrow lanes, forests, and open fields with something new and unexpected around every corner.



This may account for my continued love of wandering over the countryside, this time with my husband, who is never lost, but who is able to find such obscure back roads that I can spend days with no real idea of where I am. And thanks to my father, I don’t care. Being lost doesn’t scare me. I just love being along for the ride, and I live in an area where the ride is fascinating–and beautiful.



Spring, summer, fall or winter, there are flowers and trees and lakes and streams. There are birds and llamas and cattle and herds of wild horses rescued from overcrowded or disappearing habitats in the West and let loose to roam huge swathes of ranchland in Oklahoma. There are hills and prairies and red dirt and sandstone. And small towns linked by old highways and kept alive by farmers and ranchers and people driving through and stopping to spend a few hours wandering among the antique shops and flea markets and craft stores–where peaches are sold along the roadside in early summer and farmers’ produce stands line the rural highways.



For me, the road less traveled reveals a land of endless wonder. As a writer, it fuels my imagination and makes me want to translate what I’m discovering into something I can share with others. And as wondrous as the land is, the people who populate it are just as amazing. Young and old, rich and poor, good and bad, full of hope and burdened by despair–people are the heart and soul, the breath and blood–the life–of any town, any land, any story.



So this is my inspiration. Because when I’m lost along the byway, I know it’s only for the day. As darkness falls, I will find my way home again. But there are others who will linger in my imagination, lost still, unable to find their way back, waiting to be rescued, and these will eventually find their way to the town of Myrtle Grove and the adventures waiting for them there. Because this, after all, is a place where mysteries, and adventure and justice are a part of life, and where the ladies of the Myrtle Grove Garden Club offer rescue to anyone wandering alone and lost on the byways of life.

Banana Walnut Muffins



Preheat oven to 350 degrees

Start with: 3/4 cup milk
(for extra volume, add 2-3 teas. Vinegar and stir. Let sit 10 min. Then add 1 teas. Baking soda and stir well. Will become foamy as it sits and add volume to batter.)

Dry mixture:
2 1/2 cups flour (can substitute Gluten-Free flour–I included 1/4 cup milled flax seed to a mixture of gluten-free flours. Add 1 1/2 teas. Xanthan Gum, if using gluten-free flour. Can also use Spelt flour with or instead of gluten-free. Spelt doesn’t need Xanthan.)
3 1/2 teas. Baking power
1 teas. salt (omit baking powder and salt if using self-rising flour)
Sift dry ingredients together.

Cream together:
1 cup mashed, very ripe bananas (2 medium-sized)
1 cup sugar (I use turbinado or raw)
3 tablespoons oil or melted margarine/butter
1 egg

Add flour mixture and milk to creamed ingredients, alternating 1/2 to 1/3 of each (easily stirred with a spoon until everything is combined and moist)

Stir in 1 cup chopped walnuts

Will make 18 medium-sized muffins in greased muffin pans or paper baking cups–bake for 20-25 minutes.
Or can be made as tea bread in greased loaf pans–bake for 50-60 minutes.