These two bowls belonged to my grandmother, she used them for rising bread as did my mother after her. It pleases me no end to see my David using them to prepare his bread too. Growing up my mom also used the bigger light colored one to make our Thanksgiving dressing. It was southern style, "one third biscuit, one third cornbread and one third light bread" my grandmother always said. Saved bits of frozen and stale breads, torn into bits and then topped with celery and onions that were boiled in turkey broth and all poured over the top and stirred in with salt and pepper and sage and covered to steam until the bread was softened. Then a couple of eggs were added to the mix and it was all pressed into a hot cast iron skillet to brown in the oven so the outside would be crispy. Won't be long now till we get to eat that special meal, always my mama's favorite. The combo of turkey, mashed potatoes and crunchy dressing topped with gravy is one of the best in the whole wide world as far as I'm concerned. I'm getting hungry just writing about it.
Those cast iron skillets that we use to bake the dressing and the corn pones, those came from our moms and grandmoms too. There is something so rich and special about touching these things that fed the families down through the generations, to hold the bowls and skillets that were held by our ancestors and know we've so carefully kept them whole into this milleniium. It's a tremendous and wonderful thing.