My Granny - A Lasting Legacy

By Debra DuPree Williams @DDuPreeWilliams

One of the things I loved most about my childhood was having our grandmother, Mama’s mother, Ludie Smith Bass, live with us. She was such a sweetheart and I wish I’d been old enough to truly appreciate just who she was in my life. Of course, I was aware that she was Mama’s mother, but I had no clue about the people she knew and from whom she descended.

It took me many years to finally begin the search for my roots, on all sides. But Granny’s are some I rarely write about. Mainly because I didn’t know much about that side of our family.

Granny’s mother and father, I do know—Turner Thomas Smith and Elizabeth Gilbert, and sisters and brothers, but off the top of my head, I can’t tell you all their names. That is so sad to me. These are the people who influenced Granny’s early years, thus, the remainder of her life.
 

Thank you, Cousin

Our second cousin compiled the story of the Smith/Gilbert family. All the cousins owe her a huge debt of gratitude for all the years of work that went into making the spiral-bound book a reality. Thank you from the bottom of my heart for opening doors to us about our shared ancestors.

When Granny was eighteen in 1908, she married my grandfather who was forty-eight. I know it seems like a huge age difference, but times were different then. Grandpa’s first wife had died, and he needed help with his little children. The youngest was only about four or five when he married Granny. Grandpa and Granny had eight children together, the youngest of which was my mother, Dot, the second-born of identical twin girls.

When Mama was only seven, Grandpa died leaving Granny with all those children to raise. Because of Granny and the dedication of Mama’s eldest full brother, my Uncle Boo, all the kids grew up to live good lives. Uncle Boo was the last to marry, waiting until all the others were taken care of.

Life With Granny

I don’t really know why Granny lived with us, the story behind it, but, Mama and Daddy were the ones who lived in the city limits of Dothan, Alabama. The other siblings lived either in the country or in other states. Thus, Sis and I got to spend the early years of our childhood with Granny.She passed away when I was eight.

Granny was an outstanding cook. She made the most scrumptious cobblers you can imagine. Thinking about them makes my mouth water. She made down-home country meals. It wasn’t unusual to have ham and red eye gravy with breakfast biscuits. Collard greens were a staple, served with fried corn bread to soak up the pot-liquor. Sometimes she would cook the collards with what she called corn dodgers. This was that same cornmeal batter dropped into boiling pot-liquor. Mmmm-mm.

It was Granny who took us to the courthouse or a little country church for Sacred Harp sings. It wasn’t until a couple years ago that we learned our Grandpa had been a leader of the Sacred Harp sings. He would be so proud of all the musicians in the family, especially those who have become worship leaders in their churches. His legacy lives on.

Country Cooking & Patchwork Quilts

Granny has left her own legacy. Sis and I are both wonderful country cooks as are all our cousins and down to the next couple of generations, her great-great-grandchildren. Sis and I both remember the quilting lessons and have made many quilts for our own families. 

But the most important legacy from our ancestors that has been passed from generation to generation is their faith. (Psalm 90:1)

I’m proud of my roots. Proud of all these good people who came before me. I know they would be proud of their children and the generations since them.

Have you discovered your long-ago roots? Tell us about your family. What is one legacy you are proud of?

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My Granny—A Lasting Legacy @DDuPreeWilliams (Click to Tweet)

Ham Steak with Red Eye Gravy

Ham Steak (I use the regular one as I don’t like country ham, too salty for me, but if you like  country ham, by all means, use that)

½ cup coffee

½ cup water

Cook ham steak over medium heat, on both sides until brown, about 4-5 minutes per side

Remove ham from pan.

Pour in water and coffee and scrape any goodies from the bottom of your pan with a wooden spoon. Bring to gentle boil, just to blend flavors. Pour into gravy boat.

Serve with grits or biscuits. A Southern delicacy.