life at

Dear Friend,

Our supper club always has a good time. My wife, Pam, and I have been in one almost constantly since we married. Besides the camaraderie, what we enjoy the most is when the food is spread out and it is time to eat. Our gatherings are anything but formal, and the food choices range from the simplest casserole to the finest dessert.

Several years back, Beth Morris, one of our group's members, made a tasty peach cobbler that we all raved about. On the way home Pam informed me the cobbler was made with white bread. I didn't believe her, so she showed me the recipe and has made it many times since. Now I realize you probably doubt me. Don't worry, some of our Foods staff did too. To pacify me, they tried it-white bread and all-and were just as delighted with the taste as our supper club was.

We've found another fantastic cobbler from reader Vera Pirtle, which we feature in our story "Easy-as-Pie Cobblers" on page 83. We are pleased to present two variations on Vera's original peach cobbler, and, yes, hers uses white bread as the topping.

When it comes to eating, one of our copy editors has a plan that I wish I could hold to like she does. In January 2002 Leah Dueffer wrote a story for our Wellness special section about her own positive eating plan. Two years later Leah updates us on the enjoyable approach she and her husband, Heinz, have adopted (see page 62). Their success represents what this special section is all about: the positive side of healthy living.

I want to close with a disclaimer. Pam makes awesome macaroni and cheese and so do my mother-in-law and my mother. We're running Mom's recipe on page 103, but I promise to share Pam's and her mother's in another issue. Their versions are different because they use mustard as the secret ingredient. How's that for covering all my bases? Have a comfortable and enjoyable January.

Best regards,

John Alex Floyd, Jr., Editor

John Alex Floyd, Jr., Editor

Copyright Southern Progress Corporation Jan 2004
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