Lan4Dawg

One would think w/ two cats living on the deck right next to the blue berry bushes, two full bird feeders in the front yard, and the woods behind the house full of all sorts of treats that birds would not be a problem. Last week I noticed bunches of blue berries that would be ripe and ready to be plucked by the week-end and was eagerly anticipating what I would/could do w/ those soon to be harvested morsels. On Sunday morning I decided it was time to go "a pickin'" and noticed, much to my dismay, that there was not a ripe berry to be found. The only thing on either of the bushes was a mocking bird who--yes--mocked me for thinking that I would have bunches of desirable blue fruit goodness for muffins, pancakes, syrup, &c. He could not have looked more guilty if he had blue berry juice running down his beak. Apparently the cats do not phase them and neither do humans as this bird just sat and stared at me until I was just about close enough to smack him and then he flew just out of reach taunting me the entire time. I spent much of the after noon watching and noticed a parade of mocking birds, blue jays, and a couple of species I did not recognize landing on the bush or the deck railing and looking for ripe blue berries. They left the green ones alone but looked long and hard for any thing ripe. Unfortunately for them--and for me--they and their friends had already cleaned out the bushes. I suppose I should not complain too much as I did make it up to my parents' house in north Georgia on Monday and picked three gallons of the delightful little fruits fr/ the dozen or so bushes they have. Amazingly enough my mother--who feels that leaving a tomato to rot on the vine is a personal affront to the good Lord him self and a sin for which you will have to atone before St. Peter when you reach the Pearly Gates--does not worry about the birds getting her berries. Her reasoning is simple, "your father and I can not reach those on the top of the bushes any way and it is too much of a struggle to get the step ladder every day so we let the birds have at it. As long as they stay out of my tomatoes!" They were not so happy last fall when they went to harvest the muscadine and wild grapes they had been cultivating all summer only to find a couple of dozen wild turkeys standing beneath the arbors gorging them selves on every grape they could reach. Mother swears a couple of them were on their tip toes w/ their necks stretched as far as a giraffes' going for the fruit. The Rev still laments that he could not get back to the house for his shot gun in time. Mean while I yell at the cats for being so lazy as to allow the birds to enjoy the fruits of my labors (pun intended) and the cats just roll over and expect to be scratched behind the ears. Me thinks there might be a conspiracy here....... btw, for jealousy purposes, lunch on Monday consisted of sandwiches made w/ fresh-from-the-garden tomatoes on home made rye bread, stuffed eggs, home made bread & butter and dill pickles from last year's cucumber harvest, fresh-from-the-garden cantaloupe and caramel pound cake and in addition to the blue berries I came home w/ enough tomatoes to fill my 12 quart stock pot and they are now rendering sauce as I type, several butter nut squash, enough egg plant to feed a small army, a number of pretty good sized zucchini, two cantaloupes that would make Dolly Parton proud, an armful of cucumbers, peppers by the dozens, and if I had stuck around another hour I probably could have gotten a bushel or so of okra as it was growing that fast.

I think the name is hilarious. Minor League Base ball names are priceless. The Augusta "Green Jackets" in an obvious reference to the Masters played there. Carolina has the "Mudcats" which used to play in Columbus, GA. which sits on the banks of the Chattahoochee. Of course the Durham "Bulls" are probably the best known but there are also the Chattanooga "Lookouts" from the mountain of the same name which looks over the city, the Tennessee "Smokies" named for the mountain range and I am trying to think of any other references to food besides possibly the Macon "Peaches" but the sports writers are having a blast over there w/ analogies to base ball & biscuits.

now he does not necessarily fall in the lines of Williams, Faulkner, et al but Lewis Grizzard did several odes to biscuits in his columns. He blamed part of America's ills on what he called "whomp" biscuits or biscuits that came fr/ a can. (if memory serves he signed his publicity photo at Loveless Cafe as "these ain't no 'whomp' biscuits") I will do a quick run through his books and see if I can find the specific article. I vaguely remember reference to biscuits in one of Flannery O'Conner's short stores but can not remember exactly which one.

I keep thinking that Pig's Nose brand of Scotch should some how be involved just for the name alone. Barring that there has got to be some thing that can be done w/ pickled pigs' feet & the pickling juice--like two shots of 'shine, a splash of pigs' feet brine, and fill w/ bloody mary mix. Garnish w/ a Vienna sausage. It would be awfully salty but no more than a bloody bull. You could even call it a bloody pig.

all of the men in my extended family would heartily vote "PECAN PIE!" and vote loudly & often. It has become traditional that at Thanksgiving the Fuss has to make six pecan pies. One each for the Rev and both of his brothers & one for his brother-in-law, one for the table, & one to keep at home (if you think I am missing out, well then you can think again!) For some reason people tend to think of peach cobbler when they think of truly Southern desserts but I do not ever remember getting peach cobbler at a family function or even a church social. That was always more of a restaurant sort of thing. Just about every thing else on the list showed up at some family function, church social, funeral, camp meeting, "all day singin/preachin and dinner on the ground", or other similar type gathering.

one of my favorites is another pairing of Hitchcock and Grant, "North by Northwest". Roger Thornhill (the character portrayed by Cary Grant) is being told of the spy agency that has made his life miserable for the past few days and is asked to continue the role responds, "I am afraid I can not carry on with this little charade of yours Professor. I have a business, two ex-wives, and several bar-tenders depending on me." (or that is as close as I can come to the exact quote w/ my feeble remembering machine) I must pat my self on the back for one line. A few years back we were dining in Nashville at City Grill of all places and the waiter was bringing my martini to the table. About the time he was in ear shot I said, "Oh look! here comes my best friend in the world.....and he has a waiter attached." The poor waiter started laughing so hard he spilled most of my drink and had to return to the bar to replace it.

My Dear Takomabaker, Sincerest condolences to you--& your family--on the death of your grand mother. Words are little consolation at a time like this but know that thoughts are with you. Please let us know when you plan to remember your grand mother with a meal including swamp cabbage and I propose that all of us prepare some in her memory along with you (unless you prefer for it to be a personal tribute of course). If you choose to share a favorite receipt it would be special. Thomas

I do not think it is regional nor is there any rhyme or reason to the abbreviation. I have seen it "spelled" a couple of different ways at the same joint. Much depends on the personal preference of the one who is doing the writing and how much room they have (& perhaps how literate the writer is).

As far as I know, Maraska cherries are only grown in Dalmatia . . . ← Preiss, who imports Luxardo products, says that Luxardo has approximately 22,000 maraska cherry trees in Italy. ← did you happen to ask them about getting their stuff in Georgia?

Help! as Dave the Cook & I have discovered the hard way no one in the Atlanta area is carrying Luxardo Maraschino Liqueur & my supply is running dangerously low. Due to a buy out of the distributor (apparently) the entire Luxardo line is being discontinued in the Atlanta area. We get blank stares when asking about Maraska and occasionally some one will carry Stock brands but only the vermouth (besides I know I would rather have the Luxardo). Does any one know where we can find it near Atlanta? (I will be road-tripping around the SEC come foot ball season so am willing to travel to certain cities but hopefully will not have to wait that long & hate to stop at every liquor store I see just to ask if they carry Luxardo Maraschino Liqueur). Georgia will not allow mail order so that option is out (& I would rather not test the laws, thank you). Any suggestions? btw, what is the major difference between Maraschino liqueur and Kirshwasser--briefly please just so I can answer the same question intelligently.

well if nothing else we could set it up as a discussion page about "all things grits" (w/ appropriate links to eGullet, natch). btw, you know that the South of your child hood is no more when you go to the local mega-grocery and can not find "sho nuff" grits nor can you find butter milk. To make matters worse when you ask a clerk about them they look at you as if you are daft. Now I might be daft but I still want my grits and butter milk and it is nothing short of a sacrilege that a grocery store in the South does not carry either.

What about a great big cartoon tiger as our mascot? He could appear to jump off the back ground screaming, "THEEY'RRRRE GRITS!" nah, the Kellogg's people would never go for it. btw, it is pronounced VIE-enna like the original town in South Georgia not the pretender over in Europe. I like the pickled eggs garnish for the martini. Either that or we could just have those big jars of pickled eggs, pickled pigs' feet, & beef jerky sitting on the bar.

OOOH!! I think we have found eHominy's house martini! In keeping w/ the corn theme we offer grits cooked in 'shine served in a cocktail glass garnished w/ a twist of "rat trap" cheese and a Vienna sausage. ":^)

Considering all of the different opinions involving said corn based product posted here, perhaps it would be beneficial to have some type of "match making" service - all of your products could be prepackaged and vacuum sealed in plastic bags that come ready to boil - instead of browsing and choosing a product - you fill out a profile that asks you questions about your background and matches you with the appropriate grit products based on that information - these products are then shipped to you via FedEx and the spoon is sort of like the gift you get for signing up and $10 off coupons to Dollywood. It could all be online - and - (I wholeheartedly apologize for this in advance) - could be called eHominy. ← OMG, That's it!!! Edited to add: I apologize for being remiss by not saying earlier that your last line where you give the proposed grits restaurant/empire a name--eHominy--is absolutely the funniest thing I've seen or heard all day, actually probably all week! ← I just spewed coffee all over the computer screen in a spit take that would have made Danny Thomas proud. On the same theme: the on-line store as eHominy (I had to re-type that three times b/c I was still chuckling) our slogan can be "We'd like to teach the world to eat with perfect hominy" the piano bar attached to the restaurant would have to be known as "Melody and Hominy" & those who work there would be called "the Homineers" we could call our grits spoon a "hominica" any franchises would be known as "hominems" just think of all the possibilities. eHominy--that is priceless.

Dave, if you are up in this direction (Gwinnett County) try the Gwinnett Int'l Farmers' Market (or Fammer's Market as is mis-printed on all of their aprons). It is in the old Pro Bass store on Shackleford Rd (between Steve Reynolds and Pleasant Hill) just down fr/ the Home Depot. Limes are 10/$1 this week and were on sale at 20/$1 last week. Lemons were 6/$1. I stocked up for the store and for home use. In any case you might want to check the place out just for fun. As a chef once said to me, "those markets are like a 'Toys R' Us' just for chefs". btw, when is the family vacation?

I'm actually surprised that no one here has thought to take this idea all the way. By that I mean a grits restaurant--maybe a chain of restaurants, if the idea takes off--located in distinctly "unsuspecting gullible Yankee" territories. These restaurants would follow in the footsteps of those niche restaurants that only serve variations of crepes or rice pudding or peanut butter and jelly sandwiches. Why, I'll bet we can get folks to eat grits with just about ANYTHING on top or on the side. Besides the most common toppings/sides mentioned above we could offer: grits and natto, grits Marguerita (basil, tomatoes, and mozzarella), grits and Haggus, grits on a bed of foie gras "foam" with caviar "air," deconstructed grits--bring a box of grits, salt, and boiling water to the table and let them figure it out--and bananas foster grits brulee for dessert. And don't forget to charge an obscene amount of money for these dishes. Oh, the possibilities are endless.................. Once this idea has taken off we could then capitalize on Lan4Dawg's idea by offering an entire line of the appropriate grits tableware, sold on QVC or Home Shopping Network, perhaps with a guest spot on Food Network's Food Finds or The Best of or Roker on the Road. I can see a grits empire in the making. ← oh yeah...offer regionalized grits: North Georgia from Nora's Mill near Helen up-state fr/ Anson Mills in socar Appalachian grits fr/ Cade's Cove Ozark style fr/ War Eagle Mills near F'ville, &c. then get in to discussions such as: "would you make a Charleston specialty such as shrimp & grits using Appalachian style grits?" or "what is the best type of grit for making a 'grits Marguerita'"? I could see the sommelier now, "well I believe a good crisp Pinot Grigio would work best w/ the 'grits Marguerita' but I think the preferable match w/ your 'Scottish grits' would be a nice Highlands ale." of course there would have to be a "grits martini" of some sort as the house specialty drink.....

ya know people put strawberries on corn flakes... My mother used to make what we called "grit pancakes"--essentially fried grit cakes--that we then topped w/ syrup or fruit so I suppose there is a place but you are correct in that I can not imagine an order of regular grits w/ some sliced strawberries on top. As for how to eat the things much depends on how they are served. I some times just make a big pot of grits for breakfast. We ladle them in to a bowl, add a little cheese, some hot sauce, lots of butter and a bit of salt & freshly ground black pepper and go at it w/ a spoon. If the grits are a side item then what ever utensil is used for eating the rest of the food. Hmmmm, there might be some money to be made here. We could get a bunch of un-suspecting Yankees to pay handsomely for a "grits spoon". They could be sold at truck stop gift shops, Stuckey's, welcome centers, and alligator farms all over the South. I can see the ad copy now: "Do not be left out! Eat your grits as the good Lord intended and as Rhett & Scarlett enjoyed theirs with this handsome faux silver grits spoon. Just like the one that Aunt Pittypat had in her silver collection--the one that she had to hide from Sherman! No home should be with out a set!" (I once had a woman believing that the Mimosa trees she had seen on the high way fr/ the air port were actually "grit trees" and we harvested them about twice a year--early Spring and late Fall--b/c you wanted your grits as fresh as possible. If the host of the party had not fallen out of his chair from laughing so hard she would have bought the entire story.)

just an fyi..... The "Center for Southern Literature" in association w/ the Margaret Mitchell House and the AHS and Historic Oakland Foundation is sponsoring Gayden Metcalfe author of "Being Dead is No Excuse: the Official Southern Ladies Guide to Hosting the Perfect Funeral" on Tuesday, 26th July @ 6.00pm. Admission is free to members of any of the afore-mentioned groups but $8.00 for non-members. Clicky-clicky for more information: http://www.gwtw.org/csl.html#metcalfe I am going to try to make it and hope fully will see some eG folks there.

I will take two festival queens to go w/ a side of runner-ups and a couple of Miss Congenialities for later. Fuss was queen of some festival or another down near Covington many, many years ago and claims that she has never yet used it on her resume`. I maintain that she is just not creative enough. Back to the subject at hand how ever..... the main thing I remember about Corinth, MS is that I had read in several WBTS guide books that the town was "dry". Thinking that meant that I could not get a drink & would have to bring my own I had the usual assortment packed for "traveling purposes". When we were checking in to the B&B the owner was helping us w/ our bags and mentioned that the county was "dry". I responded that I had read that hence I had brought my own. He told me that the county was "DRY" which according to the county law (at least at the time) was that any one caught w/ liquor was subject to a fine of up to $1,000 and a night in jail. Not wishing to argue the point I returned every thing to the trunk and became a tea-totaller for the couple of days we were there. Hopefully the statute of limitations has run its course and the good public officials of Corinth will not be at my door step in the a.m. about that which was in my trunk.

the Rev said that about a particular pie at a small country church "all day singing and dinner on the ground"--except the term he used was "gooder'n snuff and not near as dusty"--to which a little old lady from the church looked over at him--with the tell-tale lump in the bottom lip--and said, "tain't neither". Then there is the story, supposedly true, of the preacher in north Georgia who during his sermon got in to the sins of alcohol, smoking, gambling, adultery, &c, &c, &c, to which a little old lady in the back row would loudly respond, "Amen!" until the preacher mentioned snuff. At that point she got up to leave. An usher asked her what was wrong and she told him that the preacher had "done quit preachin' and gone to meddlin'". btw, I am jealous as my tomatoes are all blossom and no fruit.

Remember there are "angel biscuits" and then there are "angel" biscuits. The former is a type of biscuit noted for its relative light and airiness--like an angel--hence the name. The latter is any type of biscuit made by an "angel"--see most Southerners' grand mother, mother, great aunt, wife, sister, significant other, et al. Although any one who will get up in the morning and make biscuits for you deserves "angel" status. The latter are much more important and leave a much more lasting impression. The Fuss is known for her biscuits and woe be unto us should we show up in Athens on game day w/o a mess of biscuits accompanied w/ sausage, ham, an assortment of home made jams, marmalades, jellies, &c. We get to Athens some time between 7.30/8 in the a.m. and are met by a bunch of hungry Red Coats waiting for biscuits. She used to make a version of the "Touch of Grace" biscuits but she found another (fr/ "Secrets from Southern Living Test Kitchens" book) that we like better. She makes a relatively wet dough (uses more butter milk than is called for) as she likes the way she can work w/ them better. tee hee! (I just guilted her in to making a batch of chocolate chip cookies for me since she slept in this morning and did not make biscuits to go w/ brunch. She is as popular for her choc chip cookies as her biscuits and those same Red Coats who show up in the morning for biscuits usually swing by our tail gate after the game for choc chip cookies)

Or, just buy a bag or two of ice when you hit the local liquor store. ← I am w/ Stephen on this one. It chaps my cheeks to pay $1.49 for a gallon of frozen water that Athens only knows how long has been sitting in the bottom of that unlocked freezer. One of the other things we do is keep ice bagged seperately in the coolers instead of just dumping it on top of every thing so we can use it if necessary. There is usually enough left over to at least get us started on cocktails when we get to where we are going. As for glass ware check w/ Garden Ridge and Old Time Pottery. They usually have pretty decent Libby brand (or even better) martini, rocks, wine, &c glass ware at prices around $1.50/stem. At $1.50/stem they are cheap enough that if they get broken/lost/left behind you really do not worry too much.

"necessity being the mother of invention" (did I just coin that phrase?) I have found that I can make do w/ lots of stuff when I have to do so. Most places will have simple items that can do in a pinch. juicer: if worse comes to worst you can "fork" your lemon/lime. You will not get all the juice but, hey, some times you have to "make do". zester: hopefully the house will have some sort of grater and most of those have a zesting section. Again it is not perfect but should serve the trick blender: noted that most beach houses have some sort of a blender. Granted the thing will not be perfect--what at a rental is?--but at some point you will have to hit a Target/K-Mart/&c so grab a cheapie blender if necessary but I would not worry about packing one. cocktail shakers: plan to carry one & if another is necessary use a large tumbler and top it w/ a plastic cup that will fit snugly into the tumbler. Again it is not ideal but will work when necessary. strainer: hopefully a beach house will have some sort of a seive or the strainer in the shaker will some times work and there are always fingers ":^) jigger: some plastic and glass shakers have the measurements on the side and I have a metal shaker that has the increments on the top which is handy. Again there should be a measuring cup of some sort at the house to be used in a pinch. glassware: I have drunk my martinis out of coffee cups when necessary so I guess it depends on how formal you wish to be. We carry acrylic (I know they are not glass but acrylic is ideal for traveling) martini & rocks glasses w/ us in our handy bag (two parts that piece together so they take up little room). Any glass can be used in a pinch but if necessary certainly you can pick them up at that trip to the store. extra ice cube trays: now this one I will give you as I have yet to find a rental property w/ enough ice. I start making ice as soon as I get there & will freeze water in zip locks, soda bottles, or any other container and break it up when needed if necessary. muddler/swizzle sticks: spoons work in a pinch straws: I have never found them necessary but can be put on the "pick up list" standard kitchen equipment: should be at the house any way We are entertaining friends & relatives here so we can make do if necessary.

Dave, in what part of Atlanta do you live? I have found that either of the Tower's (Buford Highway/Doraville & Piedmont Rd/Buckhead), most of the Green's (Buford Hwy/near I-85 & Ponce in VA/Highlands), & Pearson's (smack dab in the middle of B'head) all carry an excellent assortment of "off the wall" liqueurs, &c not found in your average liquor store. I would definitely get Maraschino Liqueur, Lillet, Pisco (although this might not be a problem in Fl), Campari, & Noilly Prat Dry Vermouth before venturing out as you seldomly find in the standard neighbor hood package store. I am working to get those things carried up in Flowery Branch but it will take a while. Several years ago we were given a burlap wine tote that we have found is ideal for travel. It was made for wine but works just as well for liquor bottles. The up sides are that it is flexible (unlike a box) and if worse comes to worst you can take the liquor out & stash it in various spots in the trunk then put it back in the bag for carrying purposes, it is easy to carry, self-contained, & the dividers help sep the bottles and keep them fr/ breaking. It also keeps all of your "supplies" in one place when you get where you are going. We are to the point where it stays filled w/ litre bottles of gin, scotch, Noilly Prat, MM, cheap champagne (for the Fuss' Sunday morning Poinsettias), & the last section has general bar supplies (shaker, acrylic tumblers, knife, bitters, &c) for grabbing when we run out of the house for an over night trip.

I am planning a display at the liquor store for next week in preparation of July 4th/Independence Day and need some ideas/receipts for cocktails that have some thing to do w/ that subject. I pored through a few books and have so far found: American Rose American Beauty American Flyer American Fizz Americano Continental Cocktail Stars & Stripes but know there must be some thing else out there. A "rocket's red glare", "George Washington", "Founding Fathers", or "Independence" cocktail or similar. Any help is, naturally, appreciated.