Tag: SaltInkAndSoul

  • What’s the Best Way to Deal with Negative Thoughts?

    What’s the Best Way to Deal with Negative Thoughts?

    The best way to deal with negative thoughts is not to pretend they are not there.

    I know that because I have tried.

    I have tried to push them down.

    Tried to laugh them off.

    I tried to tell myself I was fine when I knew I wasn’t 

    It worked for a while.

    Until it didn’t.

    It could be anything: a word, a look, clutter, anything 

    A moment that should not have mattered as much as it did.

    And suddenly all those buried thoughts, all that hurt, all that anger, all that disappointment came rushing out at once. Sometimes toward someone who did not deserve to receive what I had refused to deal with.

    That is the danger of burying things.

    They do not stay buried.

    Negative thoughts are not always the enemy. Sometimes they are messengers. Sometimes they are telling us there is something we have not faced, something we have not grieved, something we have not forgiven, something we have been carrying too long without admitting how heavy it has become.

    The first step is to deal with them.

    Not while you are in the middle of the fire.

    Not while your emotions are loud and your judgment is clouded.

    But when you can sit with yourself honestly.

    When you can ask, Why did that hurt me? Why did that thought come back? What am I afraid of? What am I still holding onto?

    There is strength in being able to sit alone with your thoughts.

    But there is also wisdom in knowing when not to sit with them alone forever.

    There is nothing wrong with talking to someone.

    For me, it took A counselor.

    Someone safe enough to hear you without making you feel small.

    I know sometimes that sounds like a lot. Especially when you are used to keeping things to yourself. Especially when silence has become a kind of armor. But silence can also become a prison if we never let anything out.

    Negative thoughts are like poison when they stay trapped inside you.

    They change you

    They make love feel suspicious.

    They make peace feel temporary.

    So the best way I know to deal with negative thoughts is to stop pretending they are harmless just because no one else can see them.

    Name them.

    Sit with them.

    Let the emotion pass long enough for you to think clearly.

    Then deal with what is underneath.

    And when it becomes too heavy, talk to someone.

    That is not a weakness.

    That is maintenance of the soul.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Grilled Zucchini and Summer Squash

    Grilled Zucchini and Summer Squash

    The Quiet Work of Ordinary Things

    Some ingredients never become famous.

    Nobody waits all year for zucchini season the way they wait for peaches or tomatoes.

    Summer squash rarely becomes the centerpiece of a celebration.

    It doesn’t ask for attention.

    It simply arrives.

    Year after year.

    Garden after garden.

    Kitchen after kitchen.

    Reliable.

    Dependable.

    Quietly doing its work.

    I’ve always admired things that don’t need applause to have value.

    The people who show up every day.

    The neighbor who checks on an elderly friend without anyone knowing.

    The teacher who remembers every student’s name.

    The parent who packs lunches before sunrise.

    The grandparent who somehow makes every meal feel like home.

    Their work is rarely celebrated in headlines.

    But if they disappeared, we’d notice immediately.

    Zucchini reminds me of those people.

    It doesn’t demand the spotlight.

    It simply makes the meal better.

    Sometimes that’s enough.

    Maybe more than enough.

    Grilled Zucchini and Summer Squash

    Serves 4

    Ingredients

    • 2 zucchini, sliced lengthwise
    • 2 yellow summer squash, sliced lengthwise
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
    • Juice of 1 fresh lime
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon crumbled feta cheese (optional)

    Instructions

    Step 1: Prepare the Vegetables

    Slice the zucchini and summer squash lengthwise into even planks.

    Brush both sides lightly with olive oil.

    Season with garlic powder, smoked paprika, salt, and black pepper.

    Simple ingredients deserve thoughtful attention.

    Step 2: Grill

    Heat a grill or grill pan over medium-high heat.

    Cook the vegetables for 3 to 4 minutes per side until they are tender but still have a little bite.

    Look for those dark grill marks.

    They’re more than decoration.

    They’re proof that fire, when treated with respect, adds character rather than destroys it.

    Step 3: Finish

    Transfer the vegetables to a serving platter.

    Squeeze fresh lime juice over everything.

    Scatter chopped parsley across the top.

    If you like, finish with a light sprinkle of crumbled feta.

    The feta isn’t there to take over.

    It’s there to remind you that sometimes the smallest finishing touch changes the entire experience.

    Serve With

    This dish pairs beautifully with:

    • Green Chile Mango Salsa Chicken
    • Avocado and Cucumber Salad

    Together they make a colorful, fresh summer dinner that feels satisfying without feeling heavy.

    Sweet.

    Fresh.

    Smoky.

    Bright.

    A plate that tastes like sunshine.

    Closing Thought

    The world has a habit of celebrating whatever is loudest.

    The kitchen teaches a quieter lesson.

    Not everything valuable arrives with fanfare.

    Some things simply keep showing up.

    Again and again.

    Steady.

    Reliable.

    Making everything around them a little better.

    People can be like that.

    So can ingredients.

    If we’re paying attention, both deserve our gratitude.

    And maybe that’s one of the reasons we gather around a table in the first place.

    Not simply to eat.

    But to remember that ordinary things, given care and shared with others, have a remarkable way of becoming unforgettable.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Avocado and Cucumber Salad

    Avocado and Cucumber Salad

    The Wisdom of Leaving Things Alone

    There is a temptation in cooking to keep adding.

    Another spice.

    Another sauce.

    Another ingredient that promises to improve something.

    Sometimes that instinct serves us well.

    Sometimes it ruins everything.

    The older I get, the more I appreciate restraint.

    A perfectly ripe avocado doesn’t need a committee meeting. A crisp cucumber doesn’t need to be disguised beneath layers of dressing and distraction. Good ingredients often arrive carrying everything they need.

    The real skill is knowing when to stop.

    That lesson extends far beyond the kitchen.

    We spend our lives trying to improve ourselves, improve our circumstances, improve our plans. Yet some of the best moments we experience come when we stop forcing things and simply appreciate what is already in front of us.

    This salad is built on that idea.

    Simple ingredients.

    Clean flavors.

    Nothing is hiding behind anything else.

    Just freshness, balance, and the quiet confidence that comes from knowing enough is enough.

    Avocado and Cucumber Salad

    Serves 4

    Ingredients

    • 2 ripe avocados, diced
    • 1 large cucumber, diced
    • ¼ cup red onion, thinly sliced
    • Juice of 1 lime
    • 1 tablespoon olive oil
    • Salt to taste
    • Freshly ground black pepper to taste
    • 1 tablespoon fresh cilantro, chopped

    Instructions

    Step 1: Prepare the Vegetables

    Dice the avocados into bite-sized pieces.

    Cut the cucumber into similar-sized pieces.

    Thinly slice the red onion.

    Place everything in a large bowl.

    Try not to overthink it.

    Uniformity is overrated.

    Step 2: Dress the Salad

    Add the lime juice, olive oil, cilantro, salt, and black pepper.

    Gently toss everything together.

    The goal is not to mash the avocado into submission.

    Treat it with a little respect.

    Step 3: Taste and Adjust

    Taste.

    Add another squeeze of lime if it needs brightness.

    A little more salt if it feels sleepy.

    Trust your instincts.

    Recipes are suggestions.

    Your tongue is the final authority.

    Step 4: Serve

    Serve immediately while everything is fresh and vibrant.

    This is not a dish that benefits from waiting around.

    Neither do many of life’s best moments.

    What to Serve Alongside

    This salad pairs beautifully with:

    • Green Chile Mango Salsa Chicken
    • Grilled fish
    • Black beans seasoned with garlic and cumin
    • Grilled zucchini and summer squash
    • A simple piece of crusty bread

    Nothing complicated.

    The salad already knows what it is.

    Closing Thought

    There is a strange kind of freedom that comes from realizing not everything needs improvement.

    Some things only need appreciation.

    A ripe avocado.

    A cool cucumber.

    A meal shared with someone you care about.

    An ordinary afternoon that turns out to be memorable for reasons you never saw coming.

    The world encourages us to chase more.

    The kitchen occasionally reminds us to recognize enough.

    And enough, when we’re paying attention, can be a beautiful thing.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Green Chile Mango Salsa Chicken

    Green Chile Mango Salsa Chicken

    Healthy Food Doesn’t Have to Be a Punishment

    There was a time when healthy eating got a bad reputation.

    Somewhere along the way, people started believing that taking care of yourself meant giving up joy. Meals became spreadsheets. Flavor became suspicious. Every bite was measured against guilt instead of pleasure.

    That has never made much sense to me.

    Food is one of the few things we do every day that can nourish both the body and the spirit. Why would we willingly strip away the part that makes it worth looking forward to?

    The best meals are not the ones that make you feel deprived. They are the ones that remind you how much goodness can fit on a single plate.

    This is one of those meals.

    The sweetness of ripe mango. The earthy heat of green chile. Smoke from the grill. Fresh lime. A little cilantro. Chicken that stays juicy because you gave it the attention it deserved.

    Nothing complicated.

    Nothing trendy.

    Just ingredients doing what they were meant to do.

    A meal that feels like summer, even when life feels heavy.

    Green Chile Mango Salsa Chicken

    Serves 4

    Ingredients

    For the Chicken

    • 4 boneless, skinless chicken breasts
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon ground cumin
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • Juice of 1 lime

    For the Green Chile Mango Salsa

    • 2 ripe mangoes, diced
    • 1 cup roasted green chiles, chopped
    • ¼ cup red onion, finely diced
    • 2 tablespoons fresh cilantro, chopped
    • Juice of 1 lime
    • Pinch of salt

    Instructions

    Step 1: Season the Chicken

    In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.

    Coat the Chicken with olive oil and lime juice. Sprinkle generously with the seasoning mixture and rub it into every surface.

    Let the chicken rest for at least 20 minutes. Longer if you have the time.

    Good food often begins with patience.

    Step 2: Make the Salsa

    Combine diced mango, green chiles, red onion, cilantro, lime juice, and salt in a bowl.

    Stir gently.

    Taste.

    Then taste again.

    The mango should bring sweetness. Chile should bring warmth. The lime should wake everything up.

    If one ingredient is shouting louder than the others, adjust.

    Cooking is as much about listening as it is about following instructions.

    Step 3: Grill the Chicken

    Preheat a grill or grill pan over medium-high heat.

    Cook the Chicken for about 6–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.

    Remove from the heat and let it rest for five minutes.

    Do not skip this step.

    A rushed cook often creates dry Chicken and regrets.

    Step 4: Assemble

    Place the Chicken on a serving platter.

    Spoon the green chile mango salsa generously over the top.

    Serve immediately.

    What to Serve Alongside

    This Chicken pairs beautifully with:

    • Avocado and Cucumber Salad
    • Grilled Zucchini and Summer Squash
    • Cilantro-lime cauliflower rice
    • Black beans seasoned with garlic and cumin

    Keep it simple.

    The Chicken is the star.

    Everything else is there to support the performance.

    Closing Thought

    Some meals leave you feeling full.

    Others leave you feeling cared for.

    There is a difference.

    One fills a space.

    The other reminds you that your well-being matters.

    In a world that often encourages shortcuts, drive-thru windows, and eating while distracted, there is something quietly radical about preparing a meal like this.

    You take a few fresh ingredients.

    You give them your attention.

    You sit down and enjoy them without apology.

    That is not dieting.

    That is not deprivation.

    That is care.

    And sometimes care is the healthiest thing we can put on the table.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Chocolate Chip Pancakes and the Gift of a Slow Morning

    Chocolate Chip Pancakes and the Gift of a Slow Morning

    Most mornings are negotiations.

    The alarm goes off. The clock starts ticking. Coffee becomes less of a pleasure and more of a survival tool. Breakfast is whatever can be eaten with one hand while searching for keys with the other.

    I understand that. Most of us do.

    There is nothing wrong with convenience. Some mornings require it. Life asks enough of us already.

    But every once in a while, a different kind of morning arrives. A morning without urgency. A morning that gives you an extra hour. A morning that reminds you that living and merely getting through the day are not the same thing.

    Those mornings deserve something better.

    Not a home version of fast food.

    Something made slowly enough that you can hear the batter sizzle when it hits the pan. Something that fills the kitchen with the smell of vanilla and butter. Something that reminds you that food is more than fuel.

    Today, that something is a stack of chocolate chip pancakes.

    Not because they are fancy.

    Because they are kind.

    Chocolate Chip Pancakes

    Serves: 4

    Ingredients

    Dry Ingredients

    • 2 cups (250g) all-purpose flour
    • 2 tablespoons monk fruit sweetener
    • 1 tablespoon baking powder
    • ½ teaspoon salt

    Wet Ingredients

    • 2 large eggs
    • 1¾ cups (420ml) milk
    • 4 tablespoons (57g) melted butter
    • 2 teaspoons vanilla extract

    Add-In

    • 1 cup (170g) Lily’s semi-sweet chocolate chips

    For Serving

    • Butter
    • Sugar-free maple syrup
    • Fresh strawberries or blueberries
    • Good-quality turkey sausage

    Instructions

    1. Make the Batter

    In a large bowl, whisk together:

    • Flour
    • Monk fruit sweetener
    • Baking powder
    • Salt

    In a separate bowl, whisk together:

    • Eggs
    • Milk
    • Melted butter
    • Vanilla extract

    Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are perfectly fine.

    Fold in the Lily’s chocolate chips.

    2. Cook the Pancakes

    Heat a cast-iron skillet or griddle over medium heat.

    Lightly butter the cooking surface.

    Pour approximately ¼ cup of batter for each pancake.

    Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.

    Flip and cook another 1 to 2 minutes until golden brown.

    Repeat until all batter has been used.

    3. Cook the Turkey Sausage

    While the pancakes are cooking, prepare your favorite turkey sausage according to the package directions.

    Whenever possible, choose a quality organic brand with ingredients you recognize. Not every meal needs to be made entirely from scratch. Good cooking is often about knowing where to spend your time. If buying a well-made turkey sausage gives you more time to enjoy a slow breakfast with your family, that sounds like a good trade to me.

    4. Serve

    Stack the pancakes high.

    Add a pat of butter.

    Drizzle with your favorite sugar-free maple syrup. Look for one sweetened with monk fruit or other modern sweeteners rather than one loaded with artificial ingredients.

    Add a few turkey sausage links or patties on the side.

    Scatter fresh berries around the plate.

    Take your time.

    The dishes can wait a little longer.

    Serving Suggestions

    Serve with:

    • Fresh strawberries, blueberries, or raspberries
    • Hot coffee
    • A glass of cold milk
    • A quiet kitchen
    • A slow morning

    The last two are optional, but they help.

    Cook’s Note

    One of the things I’ve learned is that eating well and eating joyfully do not have to be opposites.

    For years, many of us were told that healthier food had to feel like punishment. Less flavor. Less comfort. Less satisfaction.

    Thankfully, that’s no longer true.

    A few thoughtful ingredient choices—a quality sweetener, good chocolate, fresh fruit, and a little restraint—can create something that feels like a treat without turning Breakfast into dessert.

    The goal is not perfection.

    The goal is balance.

    Something delicious enough to look forward to and sensible enough to enjoy without regret.

    A Brief Word About Cast Iron

    If you cooked these pancakes in a cast-iron skillet, you’ve used one of the most reliable tools a kitchen can have.

    Cast iron does not ask for much, but it does ask for consistency.

    After cooking, wash the skillet with hot water and a brush or sponge. Dry it completely—water is the enemy of cast iron. Once dry, place it over low heat for a minute or two to ensure all moisture is gone.

    While the skillet is still warm, rub a very thin layer of oil over the cooking surface. Not enough to make it shiny or sticky. Just enough to protect it until the next meal.

    A well-seasoned cast-iron skillet is not bought. It is built.

    Meal after meal. Year after year.

    In a world that often encourages us to replace things, cast iron teaches a different lesson. Take care of something long enough, and it becomes better with age.

    The same is true of good tools, good friendships, and often ourselves.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • What Do You Love Now That You Hated When You Were Younger?

    What Do You Love Now That You Hated When You Were Younger?

    Myself.

    That answer took me a long time to arrive at.

    I would not say I hated myself when I was younger. Hate is too strong a word. But I spent a great deal of my youth wishing I were someone else.

    Even at a young age, I knew I was different.

    Sports were fine, but I was never as good as my older brother. Music was enjoyable, but I could not play an instrument or sing like my other siblings. Everywhere I looked, someone seemed to have a gift that was easier to see than mine.

    My gift was quieter.

    I was smart. I liked books.

    That may not sound like much now, but when you are young, fitting in can feel more important than understanding who you are. I spent years measuring myself against other people and coming up short because I was using the wrong ruler.

    I wanted to be an athlete. The musician. The person everyone noticed when they walked into a room.

    Instead, I was the kid who disappeared into a book.

    What I did not understand then was that the things that made me different were also the things that would shape my life. The hours spent reading taught me how to think. They taught me curiosity. They taught me empathy. They taught me how to sit with an idea long enough to understand it.

    Most importantly, they taught me how to find my own voice.

    Age has a way of settling old arguments. The things we once viewed as flaws often turn out to be foundations.

    Today, I no longer wish I were someone else.

    I am grateful for the quiet kid who loved books. Grateful for the young man who kept reading even when it was not popular. Grateful for the person who eventually learned that fitting in is overrated and that becoming yourself is the greater achievement.

    What do I love now that I disliked when I was younger?

    The answer is simple.

    I love being me.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • To All the Men Called Dad

    To All the Men Called Dad

    To all the men who answer to Pop, Pops, Dad, Daddy, Father, or even “The Old Man.”

    Happy Father’s Day.

    Most of us do not ask for recognition. We do not keep score. We simply do what needs to be done.

    We wake up early. Stay up late. Carry worries we rarely speak aloud. We fix things, provide what we can, protect who we love, and keep moving even when we are tired.

    Much of what fathers do goes unnoticed because, when it is done well, it looks ordinary. The lights stay on. The bills get paid. The advice is there when needed. The steady hand remains available even when no one thinks to thank it.

    That is the nature of fatherhood. Much of the work happens quietly.

    But we know.

    We know the sacrifices made, the opportunities passed by, the extra hours worked, the fears swallowed, and the promises kept.

    So today, take the day.

    Take a breath.

    Sit in your favorite chair. Enjoy your coffee a little longer. Watch the game. Fire up the grill. Take a nap. Spend time with the people you love.

    The work will be there tomorrow.

    Today, give yourself a moment to appreciate the man in the mirror.

    You have earned it.

    Happy Father’s Day

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Who Are You Most Inspired By?

    Who Are You Most Inspired By?

    The person who inspires me most is Fred Rogers.

    Not because he was famous.

    Not because generations of children grew up watching him.

    And not because he seemed to have all the answers.

    He inspires me because he knew exactly who he was and never seemed interested in becoming someone else.

    In a world that often rewards loud voices, he spoke softly.

    In a world that celebrates outrage, he chose kindness.

    In a culture that often mistakes cynicism for wisdom, he believed people were worth caring about.

    What strikes me most is that he did what he truly loved. He found a way to use his gifts in the service of others and then spent decades doing exactly that. He did not seem to chase trends, popularity, or approval. He held fast to his convictions, whether the crowd agreed or not.

    That kind of consistency is rare.

    Many of us spend years trying to figure out who we are. Others know who they are but are afraid to live it. The pressure to fit in, to be accepted, or to be successful on someone else’s terms can be overwhelming.

    Yet he seemed content to walk a different path.

    A path built on the belief that every person has value.

    As I’ve gotten older, I’ve come to admire that more than talent, wealth, or fame. The people who leave the deepest mark on the world are often the ones who make others feel seen. They remind us that kindness is not weakness, that compassion requires courage, and that treating people with dignity is a worthy life’s work.

    When I think about the kind of person I hope to become, I don’t think about being the smartest person in the room or the most successful.

    I think about being useful.

    I think about leaving people better than I found them.

    That is why he inspires me.

    Not because he changed the world through power.

    But because he changed it through service, one person at a time.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Chewies: A Request from a Friend

    Chewies: A Request from a Friend

    I made these Chewies at the request of a very dear friend, the same friend who encouraged me to write my first book when I wasn’t entirely sure I had one in me. Long before there was a blog, before there were essays about food and memory, she was one of the people who believed I had something worth saying.

    She lives in South Carolina, a place I sometimes think of as the Old South. Not because it is frozen in time, but because the past still lingers there—in the food, the stories, and the traditions that continue to find their way to the table.

    When she shared this recipe with me, I did what many of us do once we’ve reached a certain age. I looked at the ingredients and started counting risks instead of blessings.

    Butter.

    Brown sugar.

    More brown sugar.

    Pecans.

    I read the measurements and immediately began complaining about the health consequences of eating something this rich.

    She laughed.

    Not a polite laugh. Not a sympathetic laugh. The kind of laugh that comes from someone who already knows how the story ends.

    “You’ll love it,” she said. “You’ll probably eat the whole pan in one day.”

    I sincerely hope I don’t.

    These days, I try not to burden my closest friends with every ache, every doctor’s visit, or every reminder that time moves in only one direction. We all carry enough. I’d rather spend our conversations talking about books, grandchildren, old memories, and recipes passed from one hand to another.

    And that is what these chewies feel like to me.

    A gift.

    A reminder that friendship often arrives in simple forms. Sometimes it is a phone call. Sometimes it is encouragement when you’re afraid to begin. Sometimes it is a recipe shared across state lines with the confidence that you’ll understand why it matters once you take the first bite.

    Now, I still don’t believe these chewies qualify as healthy eating. In fact, after reading the ingredient list, I’m fairly certain they qualify as the exact opposite. But friendship requires sacrifice, and if my friend was kind enough to recommend this recipe to me, the least I can do is share it with others.

    So that is my plan.

    I will make a pan and share them with some friends, and we can all be unhealthy together.

    At our age, that may not be the wisest decision. But there is something to be said for sitting around a table with people you care about, laughing at old stories, sharing good food, and pretending not to notice who reached for the second piece first.

    Sweet, rich, unapologetic, and deeply rooted in the Gullah Geechee tradition, these chewies are the kind of dessert that reminds us that not every recipe was created to be healthy. Some recipes were created to bring people together, to celebrate, to comfort, and most of all, to be remembered.

    Gullah Geechee Chewies 

    Serves: 10–12

    Ingredients

    • 170 g unsalted butter
    • 660 g packed light or dark brown sugar
    • 3 large eggs, beaten
    • 7.5 mL vanilla extract (1½ teaspoons)
    • 360 g pecans, chopped
    • 375 g self-rising flour
    • 30 g powdered (confectioners’) sugar, for dusting

    Homemade Self-Rising Flour (375 g)

    If you don’t have self-rising flour, whisk together:

    • 375 g all-purpose flour
    • 18 g baking powder
    • 3 g fine salt

    Method

    1. Preheat the oven to 170°C.
    2. Grease either:
      • a 23 × 33 cm baking dish for thicker chewies, or
      • a 26.5 × 39 cm jelly-roll pan for thinner bars.
    3. In a medium saucepan, melt the butter over medium heat.
    4. Stir in the brown sugar until smooth and fully combined.
    5. Remove from the heat and allow the mixture to cool for a few minutes.
    6. Stir in the beaten eggs and vanilla extract.
    7. Fold in the chopped pecans.
    8. Add the self-rising flour and mix until just combined.
    9. Spread the batter evenly into the prepared pan.
    10. Bake:
      • 25 minutes for the jelly-roll pan, or
      • 40 minutes for the deeper baking dish.
    11. The edges should be golden brown and the center set. A skewer inserted into the center should come out slightly damp.
    12. Dust lightly with the powdered sugar.
    13. Allow the chewies to cool completely in the pan before cutting.
    14. For easier slicing, turn the slab out onto a cutting board and cut into squares.

    Cook’s Notes

    • Toast the pecans at 175°C for 8–10 minutes before chopping for a deeper flavor.
    • These chewies are even better the next day, when the flavors have had time to settle and deepen.
    • Traditional chewies should remain slightly fudgy in the center. Avoid overbaking; they will continue to set as they cool.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • What Juneteenth Means to Me

    What Juneteenth Means to Me

    I will be honest.
    I do not remember hearing much about Juneteenth when I was young.
    Maybe that was because I was from the Midwest. Maybe it was because, for a long time, Juneteenth was mostly spoken of as a Texas celebration. Maybe it was because some parts of our history were passed down in whispers, while other parts were left for us to find when we were older and strong enough to carry them.
    But when I did learn what Juneteenth meant, I felt something heavy settle in me.
    It saddened me.
    The kind of sadness that comes when you realize freedom was not only denied, but delayed. When you realize some people knew slavery had ended and still refused to release those who had already paid for this country with their bodies. Their labor. Their children. Their names. Their grief.
    It is one thing to know slavery existed.
    It is another thing to understand that even after freedom was declared, some still refused to let enslaved people go.
    That is the part that stayed with me.
    Those additional years.
    Those families were still held in fields, kitchens, barns, and houses while the world had already shifted on paper.
    And yet, inside that sadness, there was also relief.
    Relief that someone finally came. On June 19, 1865, word finally reached the enslaved people in Texas that they were free.
    Not free from struggle.
    But free from legal bondage.
    Free from being owned.
    And for that, we remember.
    For that, we gather.
    For that, we cook.
    Juneteenth, to me, has never felt like a holiday that should be reduced to a sale, a slogan, or a color palette. It is not simply a summer event. It is not just another reason to put something on a calendar and call it progress.
    It is ours.
    That does not mean others cannot stand beside us. I believe they can. I believe they should if they come to understand that this is not a costume, not a marketing angle, not a borrowed celebration to be emptied of its meaning.
    Juneteenth is not about making everyone comfortable.
    It is about telling the truth.
    It is about the last day of slavery, reaching the last people who were still being held in its grip. It is about delayed freedom and the people who survived long enough to hear it named.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times