It's an expression. I do not, under any circumstances condone abuse of any kind, particularly when it involves elder family members.
I grew up in Atlanta where we never used the words "slap" and "grandma" in the same sentence, unless you were to say ,"Hey, Grandma! Slap me some butter on that biscuit before you pass it to me."
So you can imagine my surprise the first time I heard my husband, who hails from somewhere in South Georgia, say, "Darlin, this pecan pie is so good, it makes you wanta slap your Grandma!" HUH?
I was appalled! (Look it up.) "Why would I want to slap my Grandma?"
"Aw, sugarpie, simmer down. Its just an expression." (For the record my husband doesn't really talk like that. He's never called me Darlin or Sugarpie. Its for the sake of the story. He most certainly did tell me to slap my Grandma.)
Since that day I have heard a few other folks use a similar expression as in "Slap your brother, those pancakes are good!" and so on. But more times than not, I've heard it referenced to Grandma. I'm not sure at all where this colorful phrase came from, but I imagine it started a long time ago when the kitchen would get way too hot to stay in it while waiting for supper (or dinner, if you're from down here) to finish cooking.
So Grandma would find her way out to her rocking chair on the front porch while she cooled off in the breeze with a refreshing cold beverage. Mint Julep, Spiked Lemonade or a couple of icy shots of Jim Bean would do the trick to cool off Grandma and before long, she would be out cold. Pretty soon supper would be ready but everyone had learned it was best not to wake Grandma from her "before meal nap". Occasionally Pa might say, "Junior, go see if you can wake Grandma for supper."
"Aw, Paw. I did it last time and she about knocked me out."
"Did you shake her to wake her?"
"Alright son. Come eat your vittles. Let her rest."
Then they sat down to commence to eating their roasted possum and carrots, to which Pa exclaimed, "Oooweee! This is good eatin'! Go get your Grandma and tell her she's missing a good meal."
Junior answers, "But Pa! What if she tries to hit me?"
"Well, son," Pa laughs, "Hit her back!"
Junior leaves and returns quickly with Grandma shuffling behind him.
"Y'all just gonna eat without me?" asks Grandma.
"You were having a good nap."
"Well, I'm here now. Pass the possum."
"How'd you wake her, Junior?"
"I slapped her, like you told me to."
"Okay, then. Have a seat and let's give thanks for these vittles, and for Grandma."
Then the next time Grandma was passed out cold and didn't want to eat, Pa told Junior, "Ooo...wee, these rutabagas are so good. I hate for your Grandma to miss them. Go slap her and see if she'll come eat."
And so on and so forth until eventually folks began saying, "These taters are so good they'll make you want to slap your Grandma (so she can come eat them too!)"
One of the Preacher's favorite meals is roast beef with potatoes and carrots, but I've never been as happy with the results as I would like to be, so he doesn't get to eat them as often as he'd like. I've always tossed everything into the CrockPot for eight hours (Or on high for four for Sunday lunch), just like Mama did. But the texture of the meat would be more shredded, and often chewy. But after tonight I think I'll only be using my Crock Pot for spaghetti sauce.
I don't share a lot of recipes. Not because I'm not a good cook, but I am somewhat on the lazy, yet creative side. I have six shelves of recipe books but once I find what I'm looking for I don't have all the ingredients and I improvise. I didn't see my Mama use a cookbook very often (except for the one that had magazine clippings pouring out of it), and I guess I inherited that ability. Putting some stuff together and praying it turns out edible!
Don't expect these fancy spices and herbs like Thyme and rosemary. My favorite spices are garlic salt and dehydrated onion. And if a recipe calls for Italian spices, a spoonful of Italian dressing does the trick, and adds moisture.
I've been wanting to fix a genuine POT roast for sometime. I got my 5 or so pound roast, a bag of small, peeled carrots (told you I was lazy) and a bag of potatoes. I looked up a recipe for Yankee Pot Roast online and it said after you simmer on the stove for an hour you put it in the oven for two more hours. Naw. If I wanted to wait that long I'd put it back in the Crock Pot. I had about an hour and a half.
I started by browning my meat in about 2 Tbsp. oil in a big-ole pot. I sprinkled garlic salt and dehydrated onions generously on both sides. Drained the oil and fat off and added about 2 cups water that I plopped four boullion cubes into (the kind that are wrapped like little gift packages). The water barely covered the top of the meat, just so you know. I then poured in the bag of carrots, quartered four unpeeled potatoes because
After I removed the celery I put the lid on and set the stove between low and medium. Hot enough to simmer (bubble lightly) but low enough so the meat doesn't stick to the pan. Let it simmer for about thirty minutes without stirring.
Stir about 2 Tablespoons of cornstarch (or flour) into a cup of cold water, until the cornstarch is dissolved and pour it over everything. Finally I tossed a basket of fresh mushrooms on top, popped the lid back on and let it simmer for about thirty more minutes.