Correspondence such as mail, emails and questions posted to social media are all favorite ways I love connecting to readers, always inquisitive and caring, each with very perceptive perspectives with a definite eye for detail.
Valerie Divincenzo of Inwood, West Virginia, wrote to me after “seeing a mermaid” photographed in our farm birdbath, included as a photo with a recent column.
“We lived in Chicago for years until we moved south almost two decades ago,” Val wrote.
“We still read the Tribune online, and I enjoy your columns and have two of your cookbooks. Recently you ran a photo that had a mermaid statue washing her hair in your farm birdbath. I’m sure in the past that you had a statue of the goddess Venus in your birdbath, and I even recall seeing it photographed in your recent posts on Facebook. Just wondering what happened to her that a mermaid has taken her place.”
Val is correct about seeing our mermaid figure anchored in the farm birdbath, which is one of two birdbaths we have to attract our feathered friends. At my parents’ house is a deeper, scalloped concrete bowl birdbath which features the metal woman figure Val was describing.
Rather than Venus, this metal sculpture of the female figure is a very old, distressed replica of artwork by the French sculptor Jean-Antoine. The base even features an engraved nameplate which reads: Antoine. Because she is missing her arms (which must have broken off years ago), I can see why this piece might be mistaken for the famed armless Greek marble statue “Venus de Milo.”
Our armless gal was discovered by my dad and my late Uncle Swede and Aunt Lottie more than 40 years ago when they were working up the soil of Aunt Lottie’s garden for spring planting. Dad struck this buried statue in the ground at the old Klek Farm, which Aunt Lottie and Uncle Swede purchased in 1974.
Reader Jenell Joiner of Gary called my desk asking for the recipe for Joann Scamerhorn’s sloppy joe sandwiches.
“You ran a recent recipe for Diane Traher’s sloppy joes, which I clipped out of the newspaper, but I’d also like to try Joann Scamerhorn’s recipe you make reference to in your column,” Jenell explained.
“Will you please tell me which cookbook I can find this recipe included so I can try making it for my family?”
Last Sunday, Oct. 12, marked the first anniversary since our dear farm neighbor friend Joann Scamerhorn died at age 84. The recipe you refer to is not included in any of my published cookbooks, the last volume of which was released in 2019 and captures all of my From the Farm columns published from May 2010 to November 2015. The recipe you are seeking was published in the Sept. 16, 2016, editions of the Post-Tribune and can also be found archived at www.chicagotribune.com.
Gloria Trass of Gary emailed me asking: “Where can I find pure sorghum molasses in Northwest Indiana, such as you described in your recent column?”
While the Baum’s Natural Foods store in Highland does not stock natural pure sorghum molasses, a quick call to the Merrillville location, located off Interstate 65 and U.S. 30, found that location has plenty for sale on its shelves.
Joan Haugh Beatty of North Judson wrote me asking for an update on how 96-year-old dad Chester is doing after his Aug. 13 heart valve replacement surgery at the University of Chicago.
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Thank you to Joan and to the other readers who have asked the same question. Dad is doing fine (as is Mom), and he continues to faithfully do his therapy to stay active and walk steadily to a full recovery.
Deborah Weiss of Gary wrote me to thank me for publishing the recipe for duck soup.
“I loved the column published with the duck soup recipe, and especially after Stephen Colbert’s talk show cancellation, I can appreciate your phrasing of ‘there’s been much anger and lament (my own included) about this month’s government budget cuts for support and funding for PBS radio and TV stations around the country.’ Phil, please remind readers it is so important that freedom of speech and expression not be silenced or subjected to qualifications. Sincerely and sadly Deborah Weiss”
One of the most requested recipes I get is for a funeral “carry-in” luncheon recipe, which has been around for decades. Surprisingly, I’ve never featured it over the years in my columns and cookbooks.
This recipe is called “Funeral Potatoes.” My 2007 cookbook “More From the Farm” includes a recipe from Notre Dame University for “Washing Machine Potatoes,” and back in April 2023, I featured a scrumptious recipe for “Barb’s Baked Mashed Potatoes,” which was served at my mom’s twin sister’s funeral. However, neither of these is the same as “Funeral Potatoes.”
This weekend, we have the Catholic mass funeral for one of our small town’s longtime residents, Jim Oliver, who died at age 91 on Sept. 13, 2025. His beloved wife Rita preceded him in death at age 80 in 2018. It’s a likely guess that “Funeral Potatoes” will be part of the traditional carry-in lunch menu hosted by our church ladies.
Columnist Philip Potempa has published four cookbooks and is a radio host on WJOB 1230 AM. He can be reached at [email protected] or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Funeral Potatoes
Makes 12 servings
2 cans (10.5 each) cream of chicken soup
1 pint sour cream
1 1/2 cups grated Cheddar cheese
1/2 cup dehydrated onion flakes
1 package (30 ounces) frozen shredded hash browns, thawed
1 cup crushed potato chips
Directions:
1. Heat oven to 350 degrees.
2. Combine condensed soup, sour cream, Cheddar cheese, and onion flakes in a large bowl.
3. Mix in hash browns until well combined.
4. Pour into a 9-inch-by-13-inch casserole dish. Sprinkle with potato chips.
5. Bake uncovered in the preheated oven until cheese is melted and the top is crisp, about 45 minutes.