Chapters (33)
- Cover
- Sassafrass, Cypress & Indigo
- Copyright Notice
- Dedication
- Chapter 1
- Chapter 2
- Chapter 3
- Chapter 4
- Chapter 5
- Chapter 6
- Chapter 7
- Chapter 8
- Chapter 9
- Chapter 10
- Chapter 11
- Chapter 12
- Chapter 13
- Chapter 14
- Chapter 15
- Chapter 16
- Chapter 17
- Chapter 18
- Chapter 19
- Chapter 20
- Chapter 21
- Chapter 22
- Chapter 23
- Chapter 24
- Acknowledgments
- Praise
- Also by Ntozake Shange
- About the Author
- Newsletter Sign-up
“Yes. Santa Claus.” Hilda Effania gave a hot toddy & a piece of pound cake to each & every one. She listened to the five & ten minute courtships her daughters recounted.
“& then he said . . . you know what Billy said to me, I know I was chosen . . . Go on, Mama, guess what happened then . . .”
Hilda Effania couldn’t wait till Christmas. The Christ Child was born. Hallelujah. Hallelujah. The girls were home. The house was humming. Hilda Effania just a singing, cooking up a storm. Up before dawn. Santa’s elves barely up the chimney. She chuckled. This was gonna be some mornin’. Yes, indeed. There was nothing too good for her girls. Matter of fact, what folks never dreamt of would only just about do. That’s right, all her babies home for Christmas Day. Hilda Effania cooking up a storm. Little Jesus Child lyin’ in his Manger. Praise the Lord for all these gifts. Hilda Effania justa singin’:
“Poor little Jesus Child, Born in a Manger
Sweet little Jesus Child
& they didn’t know who you were.”
BREAKFAST WITH HILDA EFFANIA & HER GIRLS
ON CHRISTMAS MORNING
Hilda’s Turkey Hash
| 1 pound diced cooked turkey meat (white & dark) |
1 tablespoon cornstarch 3 tablespoons butter |
| 2 medium onions, diced | Salt to taste, pepper too |
| 1 red sweet pepper, diced | (A dash of corn liquor, optional) |
| 1 full boiled potato, diced |
In a heavy skillet, put your butter. Sauté your onions & red pepper. Add your turkey, once your onions are transparent. When the turkey’s sizzling, add your potato. Stir. If consistency is not to your liking, add the cornstarch to thicken, the corn liquor to thin. Test to see how much salt & pepper you want. & don’t forget your cayenne.
Catfish/ The Way Albert Liked It
| ½ cup flour | 3 beaten eggs |
| ½ cup cornmeal | Oil for cooking |
| Salt | Lemons |
| Pepper | 6 fresh catfish |
| ½ cup buttermilk |
Sift flour and cornmeal. Season with your salt & pepper. Mix the beaten eggs well with the buttermilk. Dip your fish in the egg & milk. Then roll your fish in the cornmeal-flour mix. Get your oil spitting hot in a heavy skillet. Fry your fish, not too long, on both sides. Your lemon wedges are for your table.
Trio Marmalade
| 1 tangerine | Sugar |
| 1 papaya | Cold water |
| 1 lemon |