There is really something to be said for the instruction, “Do it yourself.” It’s the best way to learn, and it’s the best way to excel at whatever you do. This is the title of the cook book Evelyn Monroe Johnson wrote for her family–her children and grandchildren. Evelyn was employed many years at the Registration Office of The University of Tennessee; but, like many of the rest of us, learned that if you will cook, “they” will come. Eventually, I’m sure she got so many requests for recipes and how to do this or that it was just easier to sit down and write them a book.

I think most everybody likes pineapple. There's Pineapple Upside Down Cake, Pineapple Casserole and last but not least, Pineapple Pie. I like pineapple any way you fix it. Of course, fresh pineapple is the best, but that is only available part of the year.

Do you need a dessert for supper? And you can't find a recipe that doesn't need a trip to the store? Custard pie would fit the bill. The ingredients are in every kitchen.

I have a story about one special custard pie. It happened long ago when I was still a teenager and living at home in the 1940s

When I was growing up during the Great Depression years, there was no cake mix, no Bisquick and no pancake mix. It was like my dad with his cigarettes; he rolled his own. We made our own. I don't have Mother's pancake recipe. Like I said before, she seldom used a recipe. Anyway, I was too young to watch and write down the measurements.

This recipe is from Lita, Jamie Porter's Filipino wife. They came to Tennessee to visit us a year ago. Lita made these for us. I wanted to chop the veggies in my food processor. She was horrified. They must be chopped by hand, she told me. Sorry, Lita. It's the food processor for me.

You can find the egg roll wrappers in the frozen food section of the grocery store. Or you can go to West Knoxville to an Asian store and buy the fresh ones. They are in a package, too, so I don't see any difference except taking more gas for the car to buy them from an exotic Asian store.

Have you ever heard of Scorched Gravy? It doesn't sound like much, but it's tasty. I fix it now, even when there are meat drippings for flavor. Scorched Gravy is another recipe from my childhood. Mother made it often during the Great Depression. We always had potatoes to build a meal around. Meat was another thing. With no refrigeration, fresh meat was a delicacy, not often on our table. Potatoes and gravy were.

Brrrrr! It's cold outside. Christmas is over. I am ready for spring. I have never liked cold weather. Growing up, Mother would send my brothers and me outside to get us out of her hair. Each of them had on a jacket, toboggan, boots and gloves. I was shrouded in a sweater, “ski pants,” heavy coat, toboggan, big scarf, boots and mittens. That made me the last one out the door.

Most every cook has a favorite recipe for scrambled eggs. Some add cheese. Some add milk or cream. I add a white sauce. You know, make a flour and butter roux, then add milk and cook until thickened. Do this when there are more than two or three for breakfast. It is a good company dish.

Just recently, a dear friend gave me a starter for Amish Friendship Bread and a loaf of Amish Friendship Bread. I was so excited. I remember my mom making this bread when I was younger. As a teenager, the lady who is now my mother-in-law would make this, also. My mother-in-law frequently made hers in muffins and my mom made loaves of bread. Either way, it is delicious.

Ok, so this doesn't look like my dad. If I hadn't said that, you might have thought my dad had a full beard and was portly, as they said back in the day. He really was skinny as a rail. Dad passed away on Armistice Day, what we now call Veteran's Day, November 11, in 1951. Armistice Day was to commemorate the signing of the end of World War 1. When I was growing up, that was a very important day in our house. After all, Dad was a veteran.