SPEAKING OF FOOD: In recipes, errors bound to happen

I have the privilege of sitting across from a co-worker who rarely makes mistakes. Scott Morris is, dare I say, practically perfect in every way. The man just doesn’t mess up.
And when he does, it’s a huge deal. He will rise from his desk, stand stoically, and announce to the rest of us, “I have just made my first mistake of the year.”
We quickly and quietly document the day in our calendars because it truly is a rare event.
I, on the other hand, make mistakes all the time. Daily. Multiple times a day. And often, they’re documented in the pages of the Daily Journal.
One of my biggees occurred in the mid-1990s, when I was the news editor. It was an election day and I told readers, in a big banner across the top of the front page, that if they had not voted in the primary, then they couldn’t vote in the runoff.
We had to call the radio and TV stations to get that corrected, lest I be solely responsible for some poor politician losing his seat because of my carelessness.
And there have been many others, mainly in my role as food editor.
I think it was maybe the second or third Cook of the Week feature in 2002 when I printed a recipe for a chocolate pie. Only I left the cocoa out of the ingredients.
I got many a call on that one.
So from then on, any time a recipe had chocolate in the name, I made sure there was chocolate in the list of ingredients.
A couple of years later, I ran a recipe for yeast bread, only I left the flour out of the ingredients. So, I made doubly-sure henceforth any recipe that called for dough had flour in the list.
Not too long ago, I had a recipe that called for four drops of green food coloring. I’m not sure where my brain was when I was typing, but the recipe I put in the Journal called for four cups of green food coloring.
That was a doozy.
And then last week, Christi McCoy Smith gave me a recipe for her aunt’s Buttermilk Pie. When I went to interview Christi, she had all her recipes typed up and ready for me, but we started talking about the pie and she gave me that recipe on the fly.
Christi accidentally omitted the sugar from the recipe and I didn’t catch the omission.
Mack Loyd Wadkins of Tishomingo County did.
He called me last Wednesday afternoon and said he was ready to make the pie, but he believed it would be a bit bland without any sugar. So note to self: Make sure pie recipes contain sugar.
One day I’ll learn.
In the meantime, here’s the Buttermilk Pie recipe again. My apologies for anyone who tried to make it as first printed.

Buttermilk Pie
112 cups sugar
14 cup all-purpose flour
1 stick butter
12 cup buttermilk
3 eggs
12 teaspoon vanilla
1 unbaked pie shell

Combine ingredients and pour into unbaked pie shell. Bake at 350 degrees for 1 hour.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal

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