My  great Aunt Agnes could play the piano like she was born to do so.  It seemed as natural to her as breathing.   Her daughter,  Faith can too. Aunt Agnes loved flowers and  she was as pretty as any  flower she grew.  Her trademark smile and dangling earrings charmed everybody.  My mom inherited Aunt Agnes’ good looks.

Aunt Agnes was quite a cook, too.  Her recipes are about sacred in the family.  I ate many good meals in her big kitchen.  She fed her five children and the farmhands every day at noon.  Do not think for  minute, we ate sandwiches.  She filled the huge table and the top of the “deep freeze” with all sorts of southern delicacies -all made from scratch. . .  At Christmas  she made an apple salad.

My mom had a notion for it this year at Christmas-so I attempted to concoct one like the one Aunt Agnes made.  I will tell you the ingredients sounded like a terrible combination and I just knew it would spoil my own reputation as a decent cook.  Still, mama wanted it-and it was Christmas, after all- so I  gathered the ingredients and hoped for the best . . and let me tell you it worked.  

Of course, I had to taste as I went along with it.  What a pleasant surprise I had, when it was better than “fit to eat”.  It was good.  It was so good, that I have made  it since and plan to again tonight.  Of course, as always, I do not measure ingredients (unless it is a new bread).  The good news is that it turns out anyway.  The quantity is easily adaptable.  I sent Miss Claudia a single serving and have not heard a complaint, so I suppose , measuring is not of necessity. 

• 4 or 5 large red skinned apples                                                                                          one stalk of celery, diced very fine                                                                                        large handful of raisins-depends on your taste                                                              large handful of  roasted pecans ( you could use walnuts-maybe almonds)       a good dash of brown sugar     

Cut unpeeled apple into bite size pieces.  Mix ingredients and  brace yourself.  Use a heaping tablespoon or more of mayonnaise combined with about a cup of whipped cream to coat the mixture.  It sounds awful,  but do it anyway -you won’t be sorry.  I do not make this too much ahead of time, because of the apples turning brown, and me being out of lemon juice.  

I would think a number of variations could work with this salad-maybe cinnamon or maple would be a nice flavor addition-and some may try yogurt instead of mayonnaise. I think this would be a good side served with pork, especially.  I also think it could be considered a light dessert.

I will tell you from experience, that dishes in general, taste better in the company of loved ones.