Sunday Pot, Monday Soup
One big Sunday pot, and how a Charleston grandmother turns what is left into soup, rice and supper for the rest of the week.
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Odessa Grant grew up in a house where nothing went to waste and nobody went hungry. Sunday meant a big pot on the stove, and Monday meant soup made from whatever Sunday left behind. This cookbook and kitchen memoir follows that rhythm through a full week: the Sunday chicken bog, the Monday okra soup, the Wednesday red rice and the Friday fish. Each recipe comes with the story of who taught it to her and why it matters.
My grandmother Hessie had one pot that mattered, a black cast-iron Dutch oven big enough to bathe a baby in, and on Sunday it went on the stove before we left for church. Chicken, onion, a little smoked sausage, rice and water, and a lid that stayed on till we got home. She could tell if the rice was done by the sound the lid made when she tapped it with a spoon. That is chicken bog, and it feeds twelve if nobody takes seconds, which nobody ever did not. Here is how I make it now. Brown two poun
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About the author
Odessa Grant
For thirty-one years I ran the cafeteria at Burke Elementary, which means I have cooked more rice than most people will see in their lives. I learned to cook from my grandmother on Johns Island and learned to cook for a crowd from a lunch line that never stopped moving. When I retired, my grandchildren asked me to write the recipes down before I took them with me, so I did, and then I kept going, because a recipe without the story is only half a meal. I live in West Ashley with my husband Clarence, who taste-tests everything and has never once said no.
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