Gingerbread conjures all kinds of memories. Mama used to make gingerbread using locally made sorghum syrup, dark and rich. One year she served us gingerbread squares with sliced bananas and whipped cream. I asked where she got that idea. 'Good Housekeeping magazine.' I'd skimmed past the elaborate dessert with piped swirls of whipped cream as too much trouble. Mama reduced it to its lowest terms: gingerbread, bananas and whipped cream.
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