Editor’s note: A version of this article was published in the Aug. 31, 2015 issue of the Quill. Columnist Sue Neitzel has rewritten it for renewed publication in honor of Emily “Annie” Noblin, who died May 9 of injuries suffered in a head-on collision on April 20.
She was born with a name that perfectly suited a writer: Annie England Noblin. A petite young woman with a big heart for dogs, Annie never imagined she would write a novel or learn to cook. But she went on to publish her first novel, "Sit! Stay! Speak!" — a story about a dog that beautifully integrated her own family recipes.
A native of the area, Annie credited her grandparents for her love of writing and cooking. They gifted her a journal when she was just 8 years old, and later, they passed down cookbooks filled with recipes from generations past. It was no surprise that she wrote about the things she loved most: dogs and cooking.
Annie considered herself a lifelong student in the kitchen. As a teacher by day, she realized that once she got married and had a child, feeding her family became a significant responsibility. It was time to grow up. “After all, you can’t eat Pop-Tarts all day!” Annie quipped.
Finding time to write a book took dedication and easy meals. "Biscuits are one of our favorite things to make," she said, recalling the many baking days she spent with the England women. "I grew up with a positive feeling towards food, and I was never denied any food that I wanted to eat." Annie often reflected on how many young girls these days are afraid to eat. "Food is a good thing; it keeps us alive," she pointed out. She hoped her son, Jude, would always relate to food in that same positive light.
Her first book, "Sit! Stay! Speak!" was released in September 2015 and included a dozen family recipes straight from her grandmother's old collection. Those recipes are still cooked and enjoyed within the family today. Annie loved to brag about "Mimi's" amazing mashed potatoes — a dish only her grandmother, Marimartha Ritter, could make. It was a memory from her childhood that conveyed the love of food she felt everyone should have. "It's comforting to know I come from that stock," Annie said, "even if I'm still just learning."
Annie shared a favorite topping for those family biscuits straight from her book for all to sample. “Don't be afraid to try new things, whether it be a recipe or writing a book,” Annie smiled.
Fannie Lou’s Chocolate Gravy
• 4 tablespoons cocoa
• 1 1/2 cups sugar
• 1 stick butter (not margarine)
• 3 cups whole milk
Directions
Mix the cocoa and sugar together by hand in a bowl. Place the dry mixture into a skillet or pan — this is best made in a black cast-iron skillet. Slowly add the whole milk to the pan, stirring constantly to ensure there are no lumps. Cook the mixture over medium heat, stirring frequently so it doesn’t burn, until it thickens to a gravy consistency. Serve warm over hot, fresh buttermilk biscuits.
PHOTO CUTLINE?
