My great grandmother

Yet I knew little of these things, for our branch of the family was far removed from our Smith heritage. Although organized religion was not a prominent part of my life, I remember yearning in my heart for a relationship with God. When I was seventeen, our family moved to Conrad, Montana, where I happened to get a baby-sitting job with a Latter-day Saint family.

A set of red headed pigtails is at my side while I chop the mid-summer vegetables that need preserving — summer squash, cucumber, and a few green tomatoes that came off the vines too early.

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These are old-fashioned brined lacto-fermented pickles. Oh and they are dead easy to make. The process of lactic acid fermentation is part art and part science. By the same biological process we can make brine-pickled vegetables from literally whatever is in the garden.

The same beneficial organisms we find in good soil are on the surface of the vegetables we pick. Those beneficial organisms feast on the carbohydrates in the vegetables and produce organic acids as well as enzymes and beneficial bacteria.

It is the acids produced — part lactic and part acetic — that form the brine that preserves the vegetables from spoilage.

This process must happen anaerobically, outside of the presence of oxygen, which is why the vegetables are covered in a salt brine. This is the most critical aspect of the fermentation process: Beyond that, the process is unbelievably easy.

Shannon This is a basic formula. I have used it for cucumbers, squash, garlic, carrots, green tomatoes, radishes, asparagus, and just about any other vegetable you can eat.

You can make any size batch you wish. Using mason jars is common and I have fermented in quart, half-gallon, and gallon sizes with success.My grandmother who is always smiling spends most of her time with a man in the basement. It is a huge basement, big enough for more than one man, but my grandmother says .

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There are many different variations of bread pudding or Pudín de pan throughout Latin America, but this Colombian one is my favorite! This bread pudding is a great dessert for entertaining because it tastes better the next day, so make it one day.

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My mother gave the a recipe and a story about my great-grandma Cassie May Gould, who used to make a Lady Baltimore cake for guests at Christmas, but always made a special Dried Apple Cake with penuche frosting for my grandpa Carl, since it was his favorite.