Big Mill Bed and Breakfast

1607 Big Mill Road, Williamston, North Carolina 27892
Innkeeper(s): Chloe G. Tuttle
 
Previous
Next

Miss Sadie’s Mill – the Original Big Mill 14 Feb 2012, 5:38 am

“Miss Sadie” James ran the Big Mill gristmill
for as long as I can remember.


(Sadie James & Chloe Ann sitting out front of Miss Sadie’s country store. Photo by Joy Greyer)

In the 1940′s prior to when she and her husband, Columbus, bought it, it had been a water-powered sawmill. It was converted to a grist mill, the stones to grind the corn were shipped over from England.

Sometime later in the night, the dam was blown up. After that there was a long pulley attached to a tractor that powered the mill. It was a fascinating place where you could get the best ground corn meal ever.

I rode my bicycle there every day. Sometimes I played in the creek behind the mill, but more often I just talked to Miss Sadie. Often nephews Barney or Monk went with me – at times we rode a mule or drove an old pickup truck before we were legal.

Miss Sadie also had a small country store and sold things like penny candy and small Coca Cola in a bottle – she kept her drinks in one of those box-type coolers.

She lived in the store too. And she had a big gun…folks tried to rob her several times; but they were foiled.


Kristie, Chloe Ann and Miss Sadie in Miss Sadie’s store

Other folks thought she was odd, but not to me. She had one light bulb and no running water. She cooked on top of a pot belly stove, she wore her dead husband’s shoes. Fine with me.

Ben Roberson bought the mill and moved it to his farm. He and his wife Mary resurected a great mill. It has all the parts, but it is different – still wonderful.

The mill had such fascinating parts.


(New photo, guess you can tell by the WD-40)


Ben’s Mill on Holly Springs Church Road in Williamston -
made from gears and parts of Miss Sadie’s Big Mill

(photos by Chloe Tuttle)

P.S. thanks to all the Chloe’s Blog readers who told me that I can’t spell “Dam.” Too funny.

 

Peach Jacks – a Southern Tradition 29 Jan 2012, 11:45 am

I remember eating fried peach jacks whenever I went to Dinner on the Ground at a small country church in eastern North Carolina. Dinner on the Ground all over the south celebrated the end of revival – they called it Homecoming. Like peach jacks, these celebrations are a fading tradition.

A great southern treat, these jacks are made from cooked dried peaches in a crust that is fried in lard. Someone has to do it now that Paula Deen is in trouble. Well, you can fry these in canola oil if you choose, but I just wanted to recreate the goodies of my youth.

So I gathered up my stuff and visited friend Nancy and we fried up peach jacks. A Southern Plate cookbook author even cooked these up on the Today Show.

Southern Peach Jack Recipe

Peach Filling (Make filling the day before you plan to make the jacks)

  • 1 6-ounce package of dried peaches*
  • 1 1/2 – 2 cups water (Add water if it cooks out before peaches are soft)
  • 1 cup sugar

Simmer peaches and water in a small saucepan for 45 minutes to an hour until peaches are soft. Be careful, they tend to stick. Add water if needed. Add the sugar and cook 15 minutes more, stirring often. Remove from heat and refrigerate overnight. You will have 2 1/2 cups peaches.

Dough

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup milk
  • Extra flour for dusting cutting board and rolling pin.

Frying

  • 1/2 – 1 cup lard for frying

Or you can use canned biscuits. Friend Nancy uses canned biscuits and her peach jacks are fabulous.

Stir together the flour and salt. Using two forks, cut in the shortening. Add milk and stir. Separate into 8 to 10 portions. Using the extra flour and a rolling pin, roll each dough piece into a 6″ round. Roll dough as thin as you can without tearing dough.

If you are using canned biscuits, roll each biscuit on a floured surface or waxed paper. Roll as thin as possible; each round should be about 6 inches across.

Put 2 Tablespoons cooked peaches in the center of the rolled dough. Fold the edges over to make a half circle. Crimp edges with a fork. Trim off excess dough.

Melt lard in a medium-size frying pan. Grease should be quite hot before you fry jacks. Fry jacks until they are golden in color. Turn and brown the other side. Remove from heat and drain on paper towels. Continue until all jacks are cooked.

The sweet, tangy taste of Peach Jacks is a treat. They are good cold but, oh, so good when they are hot.  Yum!

Yield: 6-8 jacks

* Use dried fruit . . . in the south, we used dried peaches, apples or cherries. Fresh fruit just doesn’t have the zing.