Fresh Salsa and pictures of Spring in Big Creek and Destin

It's been a while since my last post. April 23rd we attended the Holland Family Reunion in Dothan. We had a great time. I think everyone who came had a good time and ate until they were stuffed! I will post about that later. Today I am going to share a salsa recipe with you and post some pictures I have taken in the past few weeks.
Wade and I were so happy to have our good friends Tom and Annie come for a visit the 14th of April. They live in Ketchikhan, Alaska. We all went to the farm to visit brother Steve who is married to Tom's niece, my sweet sister-in-law Donya. Wow that's complicated.....Here's some pictures we made that day.


Colton holding baby chick




Colton and Uncle Tom




Tom with one of Steve's Roosters named "Red"





Colton gathering eggs




Rooster and hen





Rooster with hens




Brother Steve and his rooster




Cock a doodle do!!!

Every spring we have a flock of Ibis that come to visit for a few days. The ducks let them roam the fields without too much argument. :)

 We had a great time with Tom and Annie. We walked down to the docks and had a great time at the Boathouse drinking a Corona and eating some fried crab claws. Then we rode over to Fort Walton Beach and went to eat some fried chicken at Mary's Kitchen. Tom wanted some southern fried chicken and okra. It was delicious of course. Mary's Kitchen is located in Fort Walton Square on Eglin Parkway. If you are in town and want a good home cooked meal that's the place to go.



The first of May my niece Amber came for a visit with her boys and I took these precious pictures.....



Hudson Smith



Hudson looks like his Dad Justin but sometimes like in this picture I think he looks like my grandfather Hubert Holland.







Hudson and Holland in the bed with Uncle Wade watching Toy Story.....Wade said "Hey this is a good movie!"









 The last picture was taken last week. I cut the cilantro in my garden and made salsa.
This is the way I made it.

2  #2 cans diced tomatoes
4 large cloves of garlic minced
2 jalapeno pepper minced with seeds removed
1 purple onion chopped small
1/2 of 1 red pepper chopped fine
1 teaspoon cumin
3 bunches cilantro
Salt and Pepper to taste

I chopped all of the ingredients and then I placed the canned tomatoes in the blender and pureed them. I pureed one can at a time and then poured the puree into a large bowl and added the cilantro, onions, cumin and garlic, and jalapeno. Salt and Pepper to taste.  Then I covered the bowl tightly with lid and placed it in the refrigerator for several hours. This made alot of salsa.

I took a quart out and then in the remaining salsa I added frozen corn, that I cooked in beef broth and drained. I also drained black beans and added those. This was really good too. I made yellow rice and served it with the salsa, corn and beans it was delicious.

This little frog only has one eye now but he is still hanging in there with a big WELCOME for you. :)





Lemon Cheese Cake...."Lucy Goosey"

Momma's "Lucy Goosey"

This is a picture of  "Lucy Goosey." The mother goose left her egg unattended so Momma took it over to my brother Steve's chicken incubator and waited for her to hatch. She was raised with the chicks she shared the incubator with. When she was large enough mother let her roam the yard with her. The other geese didn't accept Lucy to begin with. They chased her away, they wouldn't let her swim with them or eat with them. The herd chased Lucy and she ran straight to mother every time. For several months she had her own custom goose condo! She and mother were so tight that Lucy  actually rode on the golf cart seated next to mother! I missed that picture by a few seconds. Skeeter, mother's dog ran Lucy off before I could snap it. Eventually the other geese accepted Lucy. Now she roams the barn yard in the mornings with the others snatching up the loose horse feed, and sleeps and swims among all of them. And yes she still comes to mother when she calls her. :)

Momma's lemon cheese cake will be a special treat this Easter weekend. She uses Duncan Hines Butter cake mix and makes this wonderful creamy lemon icing. We are having our family reunion Saturday and this cake will be on the table! For a few minutes anyway!!

Lemon Cheese Cake

Bake Duncan Hines Butter Cake Mix in 4- 8" well greased and floured round pans. In my oven for 4 layers it takes about 12 min. at 375 degrees until they test done with toothpick. As soon as you take the cake out of the oven run a sharp knife around the edge to loosen. Let stand in the pan for a few min. Then turn the layers out on a cooling rack of a clean cotton dish towel.

Lemon Cheese Icing

3 large or 4 medium to small lemons zested and squezzed
8 egg yolks
2 cups sugar
1/2 cup butter
1 egg white

Seperate the eggs while they are cold.

Mix together lemon juice and zest, egg yolks, sugar and butter, and 1 egg white in large sauce pan. Cook over medium heat until thick enough to spread. Stir constantly do not leave it. This will probably take about 10 min. Remove from heat and let stand until cool enough to touch, then ice cake.

Lay small strips of wax paper on cake plate where the edges of cake layers will lay to keep icing off plate. When cake has cooled and the icing has cooled to point where you can touch without being burned layer icing and cake. Ice sides of cake also. Let stand for an hour and remove wax paper. Store at room temperature in Cake Dome. Do not refrigerate.

Old Friends....Bacon Tomato Dip

This past Saturday, at the farm, I hosted, along with Elizabeth Rich and Lisa Coleman, a bridal shower for Hannah Farris, bride to be of John David Lewis. We had a simple menu. Everyone wanted the recipes so I am posting them here on granny lessons, and mailing the bride to be a copy for her new recipe file! We had a good time. It is such a great joy to see John David and Hannah so happy! Donna Lewis, John David's mother has been a close friend of mine since we were about 14 years old. A long time! I am so very blessed to have had these wonderful women in my life for such a long time. We all still feel like we are 20 when we get together! No matter how long we have been apart when we get together it's like we saw each other yesterday.It's comforting to know that no matter what happens we are all there for each other. I love you guys and I am thankful for every minuet we have together.


The menu for Saturday's shower was real simple. We had Chicken salad, Bacon tomato dip, Pinwheel sandwiches, mixed fresh fruit, and vegetables with cucumber dill dip. Lisa made some yummy brownies marbled with cream cheese and mini pecan muffins. And of course we had to go to Rolen's Bakery for some of their classic cheese straws. For drinks we had sweet and unsweet tea and regular and diet coke and Granny Jane's sweet lemon mint tea.


I am posting the Bacon Tomato Dip and the Pinwheel sandwich recipes for you. Hope you have a great week. :)

Bacon and Tomato Dip

6 medium size ripe tomatoes chopped or a quart of cherry tomatoes cut in half

2 lbs. bacon fried crispy

2  bunches chopped green onions

1 teaspoon finely chopped fresh basil (optional)

1 8 oz package cream cheese room temperature

2 Tablespoons sour cream

Salt and pepper to taste

Peel tomatoes and chop into small pieces.

Chop green onions including green tops fine

Chop basil fine

Mix together tomatoes, onions, and basil. Cover tight and refrigerate for several hours or over night.

Cook bacon crispy and let cool. Chop fine and reserve until just before you are ready to serve.

About an hour before you are ready to serve remove tomato mixture and drain. Mash room temperature cream cheese with fork, add sour cream and mix in bacon. Reserve about 2 tablespoons of bacon to sprinkle on top. Lightly fold in the tomato mixture carful not to crush the tomatoes. Place in serving dish and sprinkle with remaining chopped bacon. Serve with “Scoops” corn chips.

This will serve about 30- 35 people appetizer portions.

You can also serve on a bed of lettuce for a luncheon dish with crackers of your choice.

Pinwheel Sandwiches

1 package flour tortillas

1 package cream cheese room temperature (regular or fat free)

2 Tablespoons sour cream (regular or fat free)

1 package Hidden Valley Ranch dressing mix

1 yellow bell pepper chopped

1 small jar pimentos

1 large cucumber chopped fine

Using a fork mash the room temperature cream cheese until soft and creamy. Mix in the ranch dressing mix and sour cream. Set aside and chop vegetables. You can use any vegetable you like. Carrots chopped fine are good and broccoli florets are good cut up fine also. Just make sure that you drain tomatoes if you use those. Wet vegetables will make the wraps soggy and that’s not good.

Working on a flat clean surface, take one tortilla and cover the entire tortilla with cream cheese mixture. Lightly sprinkle vegetables on three fourths of the tortilla covered with cream cheese. Roll the tortilla toward the side not covered with the vegetables. If you put vegetables on entire tortilla they fall out and make rolling difficult. By covering the entire surface of the tortilla with the cream cheese, the cream cheese serves as a binder for the roll up.

After you roll the tortilla, place it on a platter seam side down. When you have rolled all of the tortillas, cover with plastic wrap and place in the refrigerator for at least an hour or over night.

Remove and cut off uneven ends of tortillas. Slice with serrated knife into ½ inch thick slices. Cover with plastic wrap and return to refrigerator until you are ready to serve.

Bacon is really good added to these roll up pinwheel sandwiches but since we were having bacon in the bacon tomato dip I didn't add bacon. You can also add chopped dry beef or prosciutto ham. Get creative and Enjoy.

Sweet Filling for Pinwheel Sandwiches

For a sweeter pinwheel use the following ingredients and roll same as above.

1 package cream cheese room temperature

2 tablespoons sour cream

1 cup drained crushed pineapple

¼ cup finely chopped walnuts or pecans

Pinch of salt if using unsalted nuts

1 teaspoon finely chopped fresh mint

Dash of reserved pineapple juice

Drain pineapple for an hour. Reserve juice.

Mix together cream cheese, sour cream, mint and dash of pineapple juice. Let stand for about 20 min. You want this mixture to be easy to spread but not wet.  

Spread cream cheese mixture on entire tortilla, sprinkle pineapple and chopped nuts on ¾ of tortilla then roll, and place seam side down on tray, refrigerate for at least 1 hour and cut into ½ inch thick pieces.

You can use fat free cream cheese and sour cream.....avoid the calories!

"Pure".... Roasted Chicken and Vegetables

This is a recipe granny made often. If she didn't have all the ingredients she would add in what she had.
She often cooked chicken by browning it without flour until browned and tender. Browning the chicken first and them baking with gravy gives an extra layer of flavor and a crunchy texture to the meat even though it's baked with all those juicy good veggies.
She usually served this over rice or mashed potatoes.

Roasted Chicken and Vegetables

1 roasting chicken cut into pieces for serving
2 tablespoons butter
1 onion minced
1 green pepper chopped
2 carrots chopped
6 mushrooms chopped
1 fresh tomato or 1/4 cup canned tomato
1 cup water
1 teaspoon paprika
Salt and Pepper
1/4 cup sour cream
1 tablespoon flour

Melt butter, add onion, and cook until lightly browned.  Salt and Pepper chicken and cook until well skin is browned. Add bell pepper, carrots, mushrooms, tomato. Mix paprika and water and pour over chicken and vegetables. Cover and cook 350 degrees for about 30 min. or until tender. Mix flour and sour cream together and stir into vegetables and drippings. Cook 3 more min.

I am including a picture taken in the Ga. mountains. Daddy loved to tell a story about taking Granny to the Smokey Mountains National Park. They were just outside the National Park around the Cades Cove area and Granny looked up and saw a grave yard on the side of the mountian and she said, "Well my word Doyle, there is a pure graveyard up there on that mountain." Daddy responded with " Yea people die up here too Momma."  "Pure" was an adjective she used usually when she was amazed with or surprised by something. Like, "Oh Katie, there's a pure flea on that puppy."  Or "There's a pure ring on that table! Your Grandpa just won't use a coaster!"
Another story about a trip to the mountains with Granny and Momma Peacock. First of all let me tell you Momma Peacock always referred to Granny as Mrs. Holland and Granny referred to Momma Peacock as Mrs. Peacock. Always. Never first names of Luvern or Lota. Not even after knowing each other for 60 years! That was norm for all of their neighbors and friends, their age. It was always "Mrs. Childs" and "Mrs. Branton" and "Mrs. Snell" and "Mrs. Roney."
Momma was driving and Momma Peacock and Granny were in the seats in the middle of the SUV. They were talking non stop about everything, as usual. Just north of Atlanta, Granny says "Well Mrs Peacock, I don't know where we are right now but seems we should be getting close to Atlanta."  Momma Peacock responds with, " I don't know either Mrs. Holland, but we can't be to Atlanta yet we hadn't come to the first red light."  Momma laughs and tells them they drove through Atlanta about 45 miles back..... on the interstate....no "Red Lights."  :)

Black Rock Mountain, Ga. State Park, looking North East toward
 Highlands, North Carolina

Sally's Chicken Enchiladas

This is a recipe my mother in law, Sally Everett, shared with me. It's easy and delicious. Enjoy!

Chicken Enchiladas

3 bone in chicken breast
2 stalks of celery chopped
1 can cream of mushroom soup.......I use low sodium
1 cup shredded monterray jack cheese
1 small can chopped green chilis
4 green onions chopped
1/4 teaspoon cumin
1 1/2 cup sour cream.....I use low fat
Flour tortillas
salt and pepper

Salt and Pepper chicken breast place in a large pot with enough water to cover and chopped celery. Boil until tender. Remove chicken alow it to cool enough to remove bones and chop, set aside.

Preheat oven to 350 degrees.

Mix cream of mushroom soup, chillis, onions, cumin, sour cream and 3/4 cup cheese.

In a 9 x 13 baking dish spread a little of  the soup mixture in the bottom.

In a skillet warm the flour tortillas and place chopped chicken down the center of tortilla. Roll the tortilla and place on top of the soup mixture in baking dish seam side down. Continue until dish is full.

Spread the remaining soup mixture over the top of tortillas and sprinkle top with remaining cheese. If you like extra cheese that's o.k. too!

Bake in 350 degree oven for 20 to 25 min. until cheese has melted and it bubbles in the middle.
Serve hot with a dollop of sour cream, guacamole and chopped tomatoes and chopped fresh cilantro.

Remember if you don't have one or two ingredients you can substitute. For instance last night I made this recipe and I didn't have green chilis and cream of mushroom soup. I substituted cream of celery soup and 1/2 a can of rotel tomatoes. Turned out great. This is a good recipe for a crowd and you can make them ahead and bake just before you are ready to serve.

Ham Recipes

Two ham recipes that are easy and delicous. The first came from my Mom and the second one was Granny's. Both are delicious and easy to make.

Ham and Potato Sour Cream Casserole

2 slices smoked ham cut about a 1/2" thick
8 medium red or golden potatoes peeled and sliced thin
1 can low sodium cream of mushroom soup
1 cup sour cream
1 teaspoon salt
1 cup sliced onions
Dash of black pepper
1 cup shredded sharp cheddar cheese

Cut each piece of ham into 4 pieces. Peel and slice potatoes thin. Combine soup, sour cream, salt and pepper. In greased 3 quart casserole alternate layers of ham, potatoes and onions with sour cream mixture. Top with shredded cheese. Cover casserole loosely with foil and bake at 325 degrees for 2 hours.



The following recipe is a good make ahead dish.

Cheese and Ham Casserole

Butter a 2 quart retangular casserole- Remove crust from 6 slices of white bread and cut into 4 squares. Line casserole bottom with squares.

In mixing bowl combine

12 oz. sharp cheddar cheese
2 cups chopped cooked ham
3 large eggs
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
2 shakes of tobasco sauce

Pour mixture over bread squares. Refrigerate at least 12 hours. Bake at 325 degrees for 45 minutes. Serves 8 to 10.

Momma Peacock's Twelve Layer Chocolate Cake

This cake was my Dad's favorite. Momma Peacock occasionally made it and brought it over to our house because she knew Daddy loved it. We all love it! I am making it today for my Wade's birthday!
Happy Birthday Honey, I love you!

Twelve Layer Chocolate Cake

Preheat oven to 350 degrees. Grease and flour 2 or 3 cake pans. Make glaze before you start cooking cake layers. The thin layers cool quickly and need to be warm when you glaze them. If you feel comfortable with mixing the cake and making the frosting at the same time this works well.  Just make sure the glaze is cooked  before you start baking the cake layers.

Glaze:

¾ cup butter

5 oz. unsweetened chocolate

4 ½ cups sugar

2 cups evaporated milk

2 teaspoons vanilla

¼ cup strong coffee cooled

In a small heavy bottom sauce pan melt chocolate. Set aside.

In a large saucepan melt butter. Add melted chocolate, sugar, evaporated milk, vanilla and coffee. Cook over medium heat until glaze boils. Reduce heat to medium low and continue cooking until mixture thickens, about 15 to 20 min.  Remove glaze from heat.  Frost layers as you take them out of the oven. If the glaze cools return to low heat and warm to spreading consistency.

Cake Layers

1 cup butter room temperature

2 ½ cups sugar

6 large eggs room temperature

2 cups milk plus 1 tablespoon

1 teaspoon vanilla

4 cups self rising flour

In a large mixing bowl cream butter and sugar until smooth.  Add eggs beating after each single addition until well blended. Mix vanilla and milk. Add flour in 1/3’s, alternate with milk, beginning and ending with flour. Mix until well blended.

Pour 2/3 cup of batter into well greased and floured cake pans. Bake in 350 degree oven for about 11 min.  Remove layers from pans and frost while still warm.  Spoon up any that has dripped onto the plate. Good idea to line the plate with strips of wax paper or foil so your plate stays relatively clean.

If you have more than 3 pans you can have another group of pans ready to go into oven right away. If not wash and grease and flour your pans again. You should have about 12 layers. I had 14 layers today! 

Yum! I just cut the cake for this picture and after 2 hours it is still warm. Wade is having a good birthday!

Aunt Bertha's Japanese Fruit Cake and Mom's Brandied Fruit Cake

Today I am going to share a recipe from my Great Aunt Bertha Holland for Japanese Fruit Cake. This is a wonderful moist delicious cake. Aunt Bertha was a great cook. She loved to cook and see us eat! She was the oldest of her siblings. When her mother passed away Aunt Bertha and the next oldest sister, Aunt Naomi took over caring for all of the younger children. All together there were 14 children. I can't imagine having that much responsibility.
Aunt Bertha was 25 when her mother, Emma McInnis Holland died in 1936. She never married. She lived with her sister Ruby Holland, who also never married, until she died in 1982. Aunt Naomi married Wenzel Avery and stayed very close to all of her brothers and sisters. Naomi lived to be the oldest of all of her siblings. I asked her one day what her secret to good health was and she said, "Hard work, eating your vegtables and walking with the Lord, because when you walk with him he carries your burdens."
Aunt Bertha worked for Van Ritch, a fine ladies clothing store in Dothan, Al., as an alterationist. She was a fine seamstress.  She could take anything and make it into a beautiful work of art.  Her cooking was just as good. She loved and cared for all of her brothers and sisters, and nieces and nephews. There wasn't anything she would not do to help them. When she passed away I grieved for her for years and now I sit here with tears running down my face.
When I was about 4 or 5 years old my cousin Charles Thurman married and he and his bride Annie Ruth asked me to be the flower girl in their wedding. Aunt Bertha, made my dress and I believe she made Annie Ruth's, and the brides maids also. I remember Annie Ruth trying the dress on for Aunt Bertha in her sewing room. I was totally mesmerized by the beautiful white satin gown. I have a picture taken of the wedding. My dress was a beautiful seafoam green color too bad the pictures are black and white. The date I'm not sure except that it was the early 60's. The skirt of my dress was swagged around the bottom like Annie Ruth's and had glass rhinestones sewn in the gathers. I didn't want to take it off!

Aunt Bertha made both of the dresses I am wearing in these pictures. Mother still has this green one stored in her cedar wardrobe. The other one may be there also. I remember it being white with pink rosebuds embroidered on it.



This is a picture of Aunt Bertha made in the mid to late 40's. Guessing because of others that were taken about the same time when my dad was about 6 years old.





 The Brandied Fruit Cake recipe was a big hit with everyone. I remember mother and her garden club friends passing the starter around. Of course Granny loved it. She was a fruit cake nut!! If you like fruit cake this is a recipe of premium quality. You just have to be patient the process is 6 weeks long. You make an addition every 2 weeks for 6 weeks. The recipe is not complicated it just takes time. As all good things do. :) Mom made her brandied fruit in a glass container with a lid and kept it sitting on the shelf in the kitchen pantry.



Chicken Wings and Blue Cheese Dressing

One of Morgan's brothers plowing with mules.

The people in this picture I have not been able to identify. I think it may be part of the Kirkland and Holland family in Headland or Abbeville. I remember asking Granny and she wasn't real sure but said it was some of the Holland side of the family. The man seated in the front row looks alot like one of the men in the next picture. I am anxious to find some members of the Kirkland family who might be able to identify Emily C. Kirkland Holland, my Great Great Grandmother. This might be her seated in the center.

Another old picture.  I zoomed in on the wagon in front and it says, "Sold by
Morris-Bishop Supply Graceville, Florida."  I'm not sure if anyone in the family is in the picture or not. The man on the right with his foot up on the wagon looks alot like a man in the other old picture that no one can identify. It may be one of Morgan Holland's brothers. He had 3 brothers and one sister.

This recipe was in Granny's box and is hard to read so I will type it for you. It is good we tried it with the blue cheese dressing recipe that follows.....


Chicken Wings

3 1/2 to 4 lbs. of chicken wings cut tips off
1 tablespoon dry mustard
1 teaspoon paprika
2 tablespoons vinegar....I used apple cider vinegar
1 tablespoon Tobasco hot sauce
2 tablespoon Worcestershire sauce
1/4 cup soy sauce
1/4 cup honey

Preheat oven to 425 degrees.

Place chicken wings in large plastic bag. In a bowl combine mustard, paprika, and vinegar to make a smooth paste.  Add the tobasco, worcestershire, soy sauce and honey. Whisk until well blended. Pour over chicken make sure all chicken is coated. Refrigerate for 2 hours or over night. Occasionally roll the chicken around in the bag. Line large baking sheet with foil and lay wings in single layer on foil leave a little space around each piece of chicken. Bake 15 to 18 min. Brush chicken with left over marinade. Lower oven temperature to 350 degrees and bake 20 min. longer.


I think most blue cheese recipes are very similar, this is our favorite. It is a little different in that it has vinegar and buttermilk and lemon juice. Tangy and delicious with salad and wings.

Blue Cheese Dressing:

3/4 cup mayonnaise

½ cup sour cream

1/2 lemon, juiced

Pinch Seasoned Salt

1 teaspoon garlic powder

5 ounces blue cheese crumbles

2 tablespoons red wine vinegar

1 tablespoon buttermilk

Pinch black pepper

Mix all ingredients in a mixing bowl with whisk and store in jar with tight lid. I usually use a glass pint jar with a screw on top. Kept refrigerated, the dressing will stay fresh in refrigerator for up to 2 weeks.    If it last that long!!!

Todd's Syrup in Dothan, Alabama

The windmill marks the entrance to the Todd family fram on Hall Road off Coot Fowler Road south of Dothan on Highway 53.

This past Thursday Brooke Holland and I went to visit "The Syrup Man",  Mr. Joe Todd who lives south of Dothan. I think many years ago the area was called Cameron Mill. That's the name I always heard Granny give it. She lived about 1/2 mile farther south on Hwy. 53. You can read about Mr. Todd's family syrup business and the syrup making process by going to www.alafarmnews.com/0108archive/0108syrup.htm 
I remember going to see syrup being ground and cooked with my Grandpa. The mill we saw was powered by a pair of mules. Mr. Todd uses electricity to power his mill. In the operation we saw the sugar cane juice was cooked over an open fire in big cast iron pots. I remember seeing the pot being lifted off of the fire by two men with a big stick. They took it over to a covered area to cool. Out of another cooled pot they were ladling the syrup into metal pails. Of course we took some home with us.
We always had syrup on the table for breakfast. Try this pour a little syrup in your plate and take a small pat of butter and mash the butter into the syrup. Eat with a homemade warm biscuit. We also mixed peanut butter the same way. I usually chose the peanut butter. Oatmeal was always on the table for breakfast. About a teaspoonful of syrup and some butter in the oatmeal is soo good to a cold empty tummy. :)
I bought the Todd's Syrup Cookbook and enjoyed reading about the Todd family and their sugar cane crops and mill. I also bought some syrup that is a butter blend. Mr. Todd was sold out of the pure cane syrup. The butter blend is delicious though. The cookbook also contains some home remedies that were used in our family. Honey, syrup, baking soda, lemon, vinegar and camphor were staples for home health remedies. Grandpa made cough syrup and used heated syrup or honey, a squeeze of lemon and 1/2 a shot of whiskey.
Thanks for going with me Brooke. I had a blast!!!

This is the Cane in the field right now. He cuts it and then burns it back in the Spring. That's what you are seeing here.

He said he has to replant some of the cane about every 5 years. The two rows on the left are the new rows of cane coming up.

One of Mr. Todd's Mills. He has this one loaded on trailer to take to Landmark Park for a demonstration. This mill once belonged to the family that started Cocoa Cola.

Both of these brick structures contain the pots that he cooks the cane juice in to make the syrup.

These are some of Mr. Todd's family tools. Several are from the Civil War Era and belonged to his Great Great Grandfather. Mr. Joe Todd is the fifth generation "Syrup Man."