Published on August 10, 2021

I’m taken back in time, pondering what was and will be

By Shirley Prihoda
The Bulletin

I recently found a group site on Facebook entitled “Remember in Freeport, Texas when…”

The site took me on a magical stroll back to a time when Freeport was inconveniently located in the center of everything.

If you wanted to shop, Freeport was where it was at.

If it was a grocery store, Weingarten’s, Kroger, or Three Brothers were there to supply every item on your list. Granted, these stores would not seem large by today’s standards, but if you grew tired and hungry pushing your grocery cart, both Weingarten’s and Kroger’s served breakfast and lunch in a booth or on a stool at the counter.

Serving food was not a unique phenomenon for that time since most drug stores also served food with the latest rock n’ roll song playing on the jukebox. The food counters were staffed by soda jerks in white hats resembling the olive-green ones issued by good old Uncle Sam.

As I savored each picture, I was overcome with a freight train of emotions because each one spoke to me from the whispered edges of forever. As I exited the site, it occurred to me that trips down memory lane are often bittersweet because we didn’t know the value of the moment, until it became a memory.

Living in the present and reminiscing about the past gave thought to a previously well-used word from the 20th century that has become an almost-never production: “pondering.” Why this old-school word has lost its appeal is a mystery to me. Perhaps in our fast-paced world, there isn’t room to navigate the depth of where this word can take us.

There are mysteries in life that are awaiting answers, and pondering could be the key that opens a treasure chest of knowledge greater than what has been unearthed on “The Curse of Oak Island.”

One such item to ponder is, why were TV actors not considered true actors until the late 90s? Only movie actors received accolades as “real” actors. Likewise, why were paperback books considered inferior to hardback books when the printed words were exactly the same? Did the fact that they were enclosed in a different wrapper diminish the value of the words contained within the pages? Another puzzle that seemingly does not have a correct answer is: which is silent in the word scent, the S, or the C?

The 21st century has given us many things, and quite possibly one that may have reached the point of over-saturation is opinion pieces.

It’s still early in the day, but when I last checked, the First Amendment is still somewhat recognized. Therefore, in stating my opinion, I fully acknowledge my lack of accreditation to do anything other than make a surprisingly good pan of buttermilk biscuits may be somewhat limiting.

Given that disclaimer, one must wonder when did life on planet Earth make the Titanic look like a pleasure cruise? Pondering this led me to question: “How did we get into this shape in the first place, and where do we go from here?”

In the opinion of a 72-year-old female pastor of 7.33 grandchildren, we need to awaken to the fact that it’s not the responsibility of the government to legislate morality.

It’s time for the pulpits to preach the truth of God with conviction once again, and a good place to start would be to stop confusing God’s patience with His approval. We need to awaken to the fact that we are accountable for our own actions, thoughts, and attitudes. In the end, a personal relationship with the Creator of this universe is the only way out of the mess we’ve gotten ourselves into. If we ponder the end results, we can turn this ship around before it hits the iceberg.

Buttermilk Biscuits

There are a lot of buttermilk recipes out there, some good and some not so good. Try this one before you make your final judgment.

1/2 Cup (1 stick) Salted Butter, grated
1 1/3 Cups All-purpose Flour
2/3 cup Cake Flour
1 Tablespoon Sugar
1/4 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Cup Buttermilk (Bulgarian is the best)
Preheat the oven to 425°F.

Grease the pan with Crisco or similar vegetable shortening. (I prefer a metal pan to produce a brown bottom on the biscuits.) Grate the butter into a large bowl. In another bowl, add the flours, sugar, baking soda and baking powder and whisk to combine.

Add the flour mixture to the grated butter and lightly toss with your fingers. Add in the buttermilk and stir with a spatula until mostly combined. I use my fingers, but you are probably more refined. Pour the mixture out onto a floured surface. Sort of toss and pat the dough several times into the flour to cover. Lightly pat the dough into a 3/4-inch-thick flat square and cut with a floured biscuit cutter or a tall glass. Place each biscuit touching each other in the prepared pan. Don’t throw away any of the leftover dough, simply pat together, roll it around a little bit and make another biscuit.

Bake 15 minutes or until a rich golden brown. Remove the biscuits from the oven and brush with melted butter.

(To contact Shirley, please send emails to john.bulletin@gmail.com or write to The Bulletin, PO Box 2426, Angleton, Tx. 77516)