Is there a certain meal, dish, or dessert that just takes you back? Takes you back to the good ol’ days of when you were small and had absolutely no responsibilities? The only thing you ever had to worry about was if your homework was done, being inside by the time the sun went down, or when the last time was that you brushed your baby doll’s hair. Man, those were the days, weren’t they?

I remember wishing I were older, with my own house, being able to make my own rules. Now I’d give anything to be that little girl again. To come home from school to Momma’s homemade warm cookies and anxiously waiting for my dad to get home. There, I would sit watching “Little House on the Prairie” or “Rugrats” until dinner, unless I was outside playing. Our home filled with the smell of whatever my momma was cooking for dinner that night. Those smells still bring me pure nostalgia.

I have certain meals that still take me back when I smell or taste them. My momma’s homemade potato soup is still probably one of my favorite smells that takes me back to cold winter days in my childhood home. The aroma of onions and celery filled every room in the house and lingered until the very next day. Playing out in the snow with my brother and coming inside to that smell is something I will never forget. Isn’t that crazy?

I love that we have scents that can just take us back to those days. My brother, Luke Perry, also cherishes those days, too, because this was back in the good old days when I would sled ride with him. Once I started dating Chris, he said I was too busy to sled ride with him anymore. This was a hard time in his life, and he really should have gone to therapy. (Haha! I am totally kidding.) But he still never lets me live this down, so therapy could have helped him work through some of the devastation of us not having snowball fights or sled riding together once I hit a certain age. Poor kid. Lost his Yee-Yee (he couldn’t say sissy) in that matter of a new boyfriend who could drive — sorry bro. I wish I could go back in time and still sled ride with you and have you help me take my snow boots off! Miss you being Yee-Yee’s little slave. I mean, helper. *enter cheesy face here*

My momma has been sending us home food or having us over once a week since all this health stuff has been going on with me. Eventually, I will share more, as I know I have shared previously what’s been going on, but I’ll wait until I get more answers. (You can’t make it up. It’s been a rollercoaster!)

But I had said to Momma that it doesn’t need to be fancy, even just hot dogs with her corn frits sounded awesome! Hot dogs and corn fritters are something I remember having when I lived at home. I missed it.

So, God bless her, last Tuesday she had us over for dinner and we had hamburg BBQ, and corn fritters. It tasted amazing and took me back to my childhood. I can say I have never made them, but now that I have the recipe from Momma, I am definitely throwing them in our monthly meal rotation. Warm corn fritters with maple syrup are such an amazing combo.

Trust me. Especially on a cold winter night, and I’m not sure why that is. It just is. Just give my momma’s corn frits a try. She called this last batch “Momma’s Flopped Corn Fritters” because they didn’t look as pretty. I think it’s because I told her it was going to be in the Webb. I should have just kept my mouth shut, but to me, it doesn’t matter how they look. They tasted just like I remember, and I am so thankful for a momma who still makes me childhood nostalgia recipes that take me back. Everyone needs a little nostalgia every now and then, no matter how old we get.

Momma’s Corn Frits
Ingredients:
• 3-4 ears fresh corn or 8.75-ounce kernel corn
• 1 1/2 cup all-purpose flour, sifted
• 3 tsp baking powder
• 3/4 tsp salt
• 1 beaten egg
• Splash of milk
Directions:

Cut off the tips of the kernels, then scrape cobs to make 1 cup of cut corn. Drain fresh (or canned) corn, reserving liquid. Add enough milk to the corn liquid to measure out 1 cup.

Sift together dry ingredients. Combine egg, milk mixture, and corn. Add to dry ingredients. Mix until moistened.

Drop batter into hot oil by spoonfuls. Fry until golden brown, 3-4 minutes. Drain on paper towels. Serve with warm maple syrup. Makes two dozen.