Reminscing about summer revivals

By PEGGY SIMS,

Some of us were talking about the things we missed the most this summer with the pandemic raging a hundred miles an hour. There are lots of things that actually hurt my heart that I cannot do right now… hug and kiss my children and grandchildren, visit my close friends and hug on them, go shopping, take my time grocery shopping as this is one of my favorite things to do, and so many other things. 

One of the main things I find so discouraging is missing summer-time revivals. I am a Southern Baptist and we Baptists are well-known for our “jumping up and down” revivals and fellowship/eating.

Oh my, especially all the eating. 

I do not know about all the other churches, but our Baptist cooks are great cooks!

When I was a child, my mother and daddy would always take us to the tent revivals that were held in the yard of our old home churches. It was hot and no fans or air conditioning.  It was sweatin’ hot and all we had were those funeral home hand fans to move a little breeze. 

We always invited a preacher that was known for his evangelistic qualities — jumping up and down, slapping the pulpit and getting loud. There was nobody dozing off during these sermons.

I can remember thinking the altar calls were almost like those of Billy Graham because so many went down to the front at that time.

Then the Sunday that the revival ended, we all had dinner on the ground and baptizing in the pond. 

It was something that I wish everyone had experienced.

The food was not equal to that of a fine restaurant. It excelled the finest of cuisine. 

At this time of year, everybody’s garden was at its peak and there were so many fresh vegetables. My Aunt Louise always brought her creamed corn, Aunt Doris her pickled peaches, my mama her creamed potatoes with mayonnaise, my aunt Odessa and her lime pickles. I could just go on and on.

These kinds of revivals do not take place anymore, regardless of a pandemic or not, and I truly wish they did.  It was a special and perfect time in my growing-up years and I wish our children could have these precious memories to share with their children.

Aunt Louise’s Cream Style Corn

3 cups fresh from the cob cream corn

1 T. sugar

1 T. flour

4 T. bacon drippings

1 cup milk

salt and pepper to taste

Combine corn, milk, flour and bacon drippings. Pour into an iron skillet and cook for 5 minutes. Add the milk and cook for another 10-15 minutes or until as thick as you would like.

Mama’s Creamed Potatoes

5-6 white potatoes cooked and mashed

½ to 1 cup of mayonnaise

Add enough pet milk until the constancy you like. Salt and pepper.