Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

Tuesday, January 9, 2024

Landon Talks. A Lot


A teacher at the Laurel Magnet School of the Arts and former winner of the Mississippi Educator of the Year, Landon Bryant is the creator of the insanely popular channel LANDONTTALKSALOT, where he discusses the fine details of Southern Culture in a way that reminds anyone from here of being here.  

He's on the advisory board of the Lauren Rogers Museum in Laurel.  A 2014 BA graduate from the University of Southern Mississippi, His wife Kate is a painter and journalist, also living in Laurel.

With the success of Ben and Erin Napier's "Home Town" on cable TV and now the sensation surrounding Landon, the renaissance of Lauel is unmistakable like a firework at night.

Laurel was one of the first locations of the Office Supply Company outside of Jackson.  It's there that my Uncle Boyd met Alexander and Elizabeth Chisholm who involved him in the career of Lyontine Price.  On my many trips eastward to Laurel, I soon became enchanted with its picturesque downtown and the old homes off the square.  

Landon's videos have a hypnotic quality to them.  They invoke a feeling for your own childhood in your own hometown and a memory for people long moved onto another plane.  

Fresh out of college, Landon and Kate's first apartment with their baby burned to the ground with all their belongings.  Local fundraisers helped them get back on their feet without any hint of the massive success coming their way.  

Landon Talks A lot -- Youtube

Landon Talks A Lot -- Instagram

Landon Talks A Lot -- Tic Tok

The Coolest Kate -- Instagram

Katelyn Bryant -- Facebook

Monday, July 10, 2023

Factor 75 Summer Squash Medly

 Summer Squash Medley with Pimento Cheese & Roasted Asparagus

This is one of my favorite meals yet, and check out the 120 calories.  It comes with a generous portion of Zucchini and yellow squash topped with a really tangy pimento cheese sauce.  They really don't skimp with the portions.  This meal weighed in at a respectable 11 ounces.   Freezing and canning squash can ruin its texture, but these have never been frozen or canned, so they still have that farmers market fresh texture.  There's a healthy portion of chopped asparagus with herb butter sauce.  

Not vegan, but vegetarian, this meal is a little low on protein, so pair it with a chicken breast. All the other nutritional numbers look great!

Nutrition Per Serving

Calories                120kcal
Fat                        10g
Saturated Fat        4g
Carbohydrate        5g
Sugar                    3g
Dietary Fiber        2g
Protein                3g
Cholesterol           15mg
Sodium                190mg

Use my link to get a great discount

Wednesday, July 5, 2023

Mushroom, Tomato & Goat Cheese Cavatappi

 Mushroom, Tomato & Goat Cheese Cavatappi with Herb-Roasted Zucchini

Tonight's meal is a meatless selection from Factor 75.  It’s vegetarian, not vegan; it’s also my favorite so far.

Done well, I prefer good mushrooms to medium-quality meat, and these were done well.  This is the second dish I’ve gotten served over a cauliflower-based cavatappi, again trying to make your carbs count.  If you’re shooting for less than 300g of carbs per day, this entire meal is only 44g.

Goat cheese is a factor in weight loss in that it’s digested more easily than cow’s cheese.  It can also have the effect of making you feel more full than cow’s milk cheese.   The main reason to use goat cheese, though, is its tangy fresh goodness.  I’d put goat cheese on anything.

This is the second time I’ve had a dish with their Herb-Roasted Zucchini as a side.  Side dishes can be carb and fat bombs, Factor 75 wisely spends those calories in the main dish while making the side dish still very enjoyable.  It might have been on two meals this week because zucchini is in season.  Using seasonal vegetables is a very good sign.  

With good mastication, it took about thirty minutes to prepare and eat tonight’s meal.  That’s two minutes for heating and twenty-eight for enjoying.  With wine and a dinner partner, this could easily stretch to an hour.  At 440 calories and a good time, you can’t go wrong.

Nutrition Per Serving Per Serving

Calories         440kcal
Fat         23g
Saturated Fat 12g
Carbohydrate 44g
Sugar 13g
Dietary Fiber 6g
Protein 15g
Cholesterol 105mg
Sodium         890mg

I have been heating up flavorful, filling food with Factor for some time now, and I thought you’d want in too. Sign-up with my personal link and you will get up to $150 off your first boxes.

Tuesday, July 4, 2023

Factor 75 Sun-Dried Tomato Chicken Fusilli

Sun-Dried Tomato Chicken Fusilli with Italian Herb-Roasted Zucchini

One thing I've noticed about the Factor 75 foods is they really like to be flexible and creative with the pasta they use.  Fusilli is a spiral-shaped Italian pasta.  Pasta is made in different shapes because increasing the surface area gives more places for the sauce to cling, increasing your flavor profile. This particular dish uses Lentil flour to make its pasta rather than wheat flower.  Lentils are tiny beans, and they make pasta with the same texture as wheat pasta but with more protein and more fiber, basically more bang for your carbs.

You get about 2/3 of a boneless, skinless chicken breast cut up into the dish.  You don't miss having more chicken as it's about eight ounces of food.  It's seasoned with basil, oregano, and garlic and then covered in a generous portion of the cream, sun-dried tomato sauce.  

Like with my last review, the zucchini side dish was generous.  Normally you'd expect chefs to just load it down with salt and butter and call it a day, but since they're choosing to spend their fat ounces on the main entry, there's hardly any fat at all, so they make up for it by really developing a garlic-centered flavor profile.  It's a generous portion and really very good.

They recommend you not freeze your meals, although you could.  From a cold but not frozen state, they recommend you microwave it for two minutes, which gets the meal very warm, almost too hot to take the cover off, but doesn't overcook the pasta or the meat.

Summary: Of the two meals I've reviewed so far, this was my second favorite, but still very good.  I'd have no problem serving this to an important guest.  It's flavorful and filling and under 500 calories, which is important to me.  You get 28 grams of protein, which is just two grams less than a Premier Protein shake.  

1 serving - 12.4 total ounces.  

Calories            490
Fat                    27g
Saturated Fat    12g
Carbohydrate    36g
Sugar                9g
Dietary Fiber    6g
Protein              28g
Cholesterol      130mg
Sodium            900mg

Sign up with Factor 75 with this link for a generous discount

Monday, July 3, 2023

Factor 75 Cavatappi & Italian Pork Ragu

 This is my first meal with the Factor75 program. The meals come cold but unfrozen in a box, a week's worth at a time. I chose the “calorie smart” and “protein plus” menus. I’m starting with the six-meals-per-week plan. There are several other options. With shipping, that’s $98.37 for six meals, $16.40 per meal.

Tonight's meal was cavatappi, which is a type of spiral pasta, and Italian pork ragu with steamed broccoli. The meals come in plastic trays with two wells. It’s hard to gauge the size of the portions from looking at the trays because the wells are pretty deep. The portions were generous, though, and by the time I finished eating both wells, I was pretty full.

The meal was 490 calories, with 26g of fat, 23g of protein, and 43g of total carbs. If you’re using Noom, it’s already listed in the meal options.

This is their image. I’ll start making my own as I write more of these.

Microwave pasta isn’t always great, but this was perfect. The Ragu was flavorful but not too meaty. I guess they have to do a balancing act to keep the calories at their goal. It ended up being a generous portion. I was full when I finished it.

The steamed broccoli was steamed broccoli. They had a garlic sauce with a little butter, which I would have preferred a whole bunch of butter, but they’re trying to economize calories, and so am I. Green vegetables like this cost almost nothing on Noom, so I could have eaten three times as much without going over my budget, but what they sent was more than adequate.

For $14 and two minutes in the microwave, I’d say it’s worth it. That’s less than I’d spend at a restaurant for about the same quality, and more than I’d spend at a fast food place, with much greater quality.

They made a real effort to make sure their shipping boxes were recyclable and biodegradable, so maybe the meal trays are next.

Use this link and get a $150 discount on Factor75 food.  

Monday, July 11, 2022

Shrimp and Grits

 1985.  Ruben Anderson is appointed to the Mississippi State Supreme Court.  My dad decided to have a dinner party in his honor.  My dad was making a point.  He probably thought his points were subtle, but they never were.  There were men in Mississippi who might make a face at having a black man on the State Supreme court, and my dad wanted them to know his opinion of their opinion.  

Besides Judge Anderson and his remarkable wife, the guest list was the regular suspects, Brum Day, Rowan Taylor, Charlie Deaton, and added in George Hughes, Bill Goodman, and of course, everyone's respective spouses or public girlfriends.  A lot of times, I was more pleased to see the spouses and girlfriends than the men themselves.

Daddy was making a point.  His side of the Capitol Street Gang approved of Judge Anderson, and he didn't care who had other opinions.  Not just approval of Judge Anderson, although he's a genuinely remarkable man, but approval of having black men in positions of power in Jackson, Mississippi.

The guts and the details of the dinner party fell to my mom.  She was a self-taught cook and a great one.  Her regular co-conspirators were Mrs. Kroeze, Mrs. Lewis, Mrs. Flood, Mrs. Bass, and my Aunt Linda.   Jane Lewis was the best baker I've ever met.  They told me it was a rare disease that took her from us, but several other dear Mississippians died of the same condition, so maybe it wasn't all that rare after all.  That disease stole vital human beings from me.  That makes it my enemy.

Mother was a very experimental cook, which I appreciated, but my siblings often had another opinion.  Sometimes her menus were unconventional.  Gazpacho, different forms of liver and oysters, and calf's tongue were served at family dinners but not well received.

"What are you serving?"  I asked as she was cutting onions.

"Shrimp and Grits," she said.  I could see the shrimp in the sink where she de-veined them.  She bought them from a man coming up from Biloxi every week and parked his truck with ice chests full of fresh seafood at Deville Plaza.  Every woman in town made occasional trips to meet him and cut a deal. 

"Mother, this man is a judge; you cannot serve grits for supper."  I was adamant.

She ignored my opinion, as she often would.  In this instance, she was correct.  This was a few years before Bill Neal made shrimp and grits famous and Southern Cooking respectable.  If you've never heard of Bill Neal, I'll include a link to a video about him.  He's a remarkable man and responsible for many of the recipes you eat.

Years later, I asked her how she knew ten years before anyone else that Shrimp and Grits were a thing.  She said she got the recipe out of Southern Living, but I've looked, and there weren't any Shrimp and Grits recipes in Southern Living that year.  Further research told me that Galatoire's in New Orleans had occasionally been serving Shrimp and Grits since the seventies.  Her recipe was similar to that.  Either she had it there, or one of her co-conspirators had it there.

The best Shrimp and Grits I've ever had was at City Grocery in Oxford.  Their recipe was similar to Bill Neal's but had a little extra push to it.  By now, if you're from here, you've had the dish somewhere unless you were kosher or suffered a shellfish allergy.  

For me, Shrimp and Grits mean a time when my mother was right, and I was wrong.  They represent a day when my Daddy wanted to make a blunt point, and my mom made it graceful.  Food isn't just food.  It's art, and it's culture, and sometimes it's memory.

A video about Bill Neal

Monday, May 30, 2022

The Origin of Barbeque Sauce

 While the technique of pit cooking is pretty much universal, nearly every food historian posits that the origin of Barbeque is the Caribbean and a combination of native and African influences during the colonial period.  I'm willing to accept that.  The word itself is Spanish if that tells you anything.  If you look at how Barbeque spread and where it's distributed, even today, a Caribbean origin is the most likely.  Considering how many Southern enslaved people came from or through the Caribbean, it kind of seals the deal.

What about Barbeque Sauce, though?  Traditional food history says that Jamaican Jerk Sauce is the most likely origin of Barbeque sauce, which makes sense, but here's my issue:  the principal ingredients of Barbecue Sauce are tomatoes, chilis, and some form of acid.  Traditionally, the acid is vinegar, but let's assume that the acid might originally have been citrus, maybe limes, but what about a pre-Columbian acid, like passionfruit juice?      

Here's what I'm getting at: all of the main Barbeque sauce ingredients are pre-Columbian and originate in central and south America, not the Caribbean.  I don't believe that Mole sauce is colonial in origin, the name might be, but I refuse to believe it was the first time somebody used a molcajete to grind chiles into a sauce.  

Here's my theory, and I'm not a professional, so don't beat me up.  If you want a professional opinion, ask George Bey or David Woodward.  I think Barbeque Sauce is much older than Carribian Barbacoa.  I think the people pit cooking in the Carribian already knew of the sauce.  They inherited it from Central and South American ancient sources and had been putting it on meat for generations.  If you look at the development of chiles and tomatoes and ceviche and the molcajete, you have all the essential ingredients of Barbeque sauce, and they all pre-date Columbus by thousands of years.  Surely they weren't waiting for the arrival of Europeans to put it all together.  

Monday, May 16, 2022

Mississippi Famous Foods

One day, I want to develop this into a much fuller piece.  Here are some of my notes so far.  I'm gonna use ya'll to help me work out the kinks and give me some ideas.

Comeback Dressing

Comeback dressing was invented by Mr. Alexander Dennery at the Rotisserie Restaurant at five points in Jackson sometime in the '30s and '40s.  Both the Rotisserie and its successor Dennery's are closed now, so the reigning comeback champion is The Mayflower Cafe in Jackson, using a recipe by Mr. Kountouris.  Both Kountouris and Dennery were Greek immigrants, but Comeback Sauce is much closer to French remoulade sauce.   Put it on salads, fries, burgers, hell, just pour some on saltines.  Everybody in town has their version of Comeback now.  Besides the Mayflower, try Scrooge's, Hal and Mal's, Crechale's, and CS's.  

Hot Tamales

This was my dad's favorite.  So much has been written about Delta Hot Tamales I don't know what I can add.  I've never found a Delta Hot Tamale at a Mexican restaurant.  Look for somebody who serves them in coffee cans if possible.  They should come tied in bundles of three.  

Best Choices; Sollys in Vickburg, The Big Apple Inn in Jackson, and Doe's Eat Place in Greenville, but that's just the tip of an enormous iceberg.  There's some discussion about whether they should be wrapped in corn husks or parchment paper.  I like them both ways, but some insist the corn husks add something the paper doesn't.  

This part is controversial, but Hormel makes a decent canned hot tamale.  They're based in Minnesota, for God's sake, and I have no idea how they came to produce a Delta hot tamale, but they're not bad.  Serve warm with saltines just like regular tamales.  They're good in a hot tamale pie too.

Mississippi Mud Brownies and Mississippi Mud Pie

A 1927 recording of Bing Crosby with the line "beat your feet in the Mississippi mud" might be the origin of this dish.  There are two versions of this dish.  As best I can tell, the first is the Mississippi Mud Brownie which is a chocolate brownie topped with marshmallow and ganache.  It was in many cookbooks in the sixties and seventies.  The second is the Mississippi Mud Pie, which comes in a pie shell, often with a chocolate wafer crust, and replaces the marshmallow with vanilla ice cream.  Both versions are sinfully good.  

Biloxi Pressed Po-Boy

The Po-Boy (poor boy) may be a New Orleans invention, but the Biloxi version, which is pressed like a panini, is far superior.  Primos Northgate used to have one of the best I ever tried.  They would press it, then wrap it tightly in butcher paper which helped unify the sandwich. 

Pig Ear Slider and Red Hot Slider

Big Apple Inn, on Farish Street in Jackson, MS, is home to two uniquely Mississippi dishes that are reasonably famous now.  Pig Ear Sliders are actual pig ears, cooked in a pressure cooker until soft, then served on a slider bun with mustard.  At least try one before you turn your nose up.  Red Hots are Red Rose sausages by Magnolia meats stripped out of their casing, then cooked on a griddle and served on a slider bun with mustard.  

Fried Dill Pickles

It's possible fried dill pickles were invented in Arkansas.  I'll cede them that.  I insist they are far more plentiful in Mississippi, though, and the recipes are far better.  For my taste, the very best fried dill pickles in Mississippi come from Cock of the Walk on the Pearl River Reservoir (I don't use its official name) 

Kool-aid Pickles

This one really is Mississippi Specific.  Kool-aid Pickles are easy.  Take a regular jar of pickles and mix in a packet of cherry Kool-aid and some sugar.  Where to find them?  Gas stations and roadside stands in The Delta.  Don't turn up your nose.  You've had sweet pickles your whole life if you're from here. These are just red. 

Fried Catfish

You don't think fried catfish is Mississippi-specific? Fight me!  Yeah, they have catfish all over the South, and yeah, lots of people fry things, but Mississippi is the catfish king and always will be.  Best catfish in Mississippi?  Boy, I really am looking for a fight, huh?  Let's try Jerry's in Florence and Cock of the Walk on the Rez.  Your opinion may vary. 

Fried Buffalo

Often caught in the same waters as the catfish, the buffalo (Ictiobus cyprinellus) is prepared, dusted with cornmeal, and fried, just like a catfish.  Some people consider Buffalo a trash fish, and to try one you often have to go to an older, more run-down establishment.  Give them a try though.  They're tasty with flaky white flesh,   They don't clean as easily as catfish though, so beware of bones.  

Cheese Straws

I might get some blowback on this one.  Cheese wafers are made all over the South, but I insist that Cheese Straws made with a piping bag are a Mississippi creation (or at least perfected here).

Coke and Peanuts

I can't really claim this is a dish unique to Mississippi, but you've most likely seen it if you're from here.  It's just a bottle of cold Coke with a packet of salted peanuts dumped through the mouth of the bottle. You drink the Coke, then tilt the bottle back to get the peanuts.  The salt interacts with the coke, and the coke interacts with the peanuts, creating a profoundly southern synergy. 

Boiled Peanuts

I would love to claim boiled peanuts as a uniquely Mississippi dish, but they're found all over the deep south.  Peanuts originated in South America, then made their way to Africa, where they were called "goobers" or "pindars" and served boiled, then imported back to America via the slave trade.   The best source for boiled peanuts is roadside stands found all over the state in the summer.   

You might have heard that you can only make boiled peanuts using "green" (un-dried) peanuts, but truth be told, you can use the same dry raw peanuts you use for roasting, but soak them for 24 hours before boiling, just like you would dry red beans for red beans and rice, and they'll boil up just fine.  They freeze really well, and they're good for you!  Try making them with crab boil, lemons and MSG added to the brine.

State Fair Taffy

Malone's State Fair Taffy candy is based in Byram, Mississippi but sold at state fairs and carnivals all over the South.  It comes in one flavor: vanilla, and softens quickly in the microwave.  Off-season, you can get it from their website.

Mississippi Pot Roast

Slow cooker pot roast with pickled jalapenos and a packet of ranch dip mix. This dish is said to have originated with Mississippi State tailgate parties.

Mississippi State Cheese

In 1938, Mississippi State University Dairy Science Professor F.H. Herzer imported ten teakwood molds from Belgium to teach cheese production.  His Edam cheese soon developed a reputation for quality, and now they can barely keep up with demand (and often can't).  Mississippi State cheese is only sold at Mississippi State University, either through their website or from the campus store.

Hiney Ho Smoked Sausage

Produced by the Hinds Community college meatpacking department, you can only get it at the Raymond campus store in Porter Hall.  It's especially good with biscuits or on a hoagie roll with mustard.

Barq's Root Beer

Edward Charles Edmond Barq Sr. first bottled Barq's Root Beer in Biloxi, Mississippi, in 1897.

Cathead Vodka

I wanted a spirit, and this is a good one.  Also, their distillery on South Street was the original home of the Mississippi School Supply Company, where my dad once upset the world by hiring a black secretary and sitting her out front where people could see her.  

Inez Burger

Technically a chili burger with queso sauce and pickled jalapenos. The Inez Burger from CS's is much more than that if you're from here.  Get it with the cheese fries and give Inez a hug from me.

Slug Burger

Slug Burgers are indigenous to Corinth, MS, where they have an annual Slug Burger festival.  Slug Burgers use potato flakes or other fillers to extend the ground beef, then the patty is deep-fried and dressed simply with mustard and pickles on a bun.  

Primos Brownie (Fudge Squares)

I wanted to include a recipe from Pop Primos, but which one?  The caramel cake and the gingerbread men were contenders, but the Primos Chocolate Brownie is legendary.  

Pirouline Cookies

Pirouline Cookies might have a European flavor and sensibility, but they were invented in 1984 by Peter DeBeukelaer and produced in Madison, Mississippi. 

Pimento Cheese

I can't really posit that pimento cheese is a uniquely Mississippi dish.  I can say though that the best Pimento Cheese I ever had came from the Woodland Hills Jitney.  Some people make a vicious version using Mississippi State Cheese blended with cottage cheese too. 

Sliced Tomatos

This is another one that isn't unique to Mississippi, but is ubiquitous here.  The concept is simple.  A whole ripe heirloom or beefsteak tomato, cut in one-half inch slices (use a serrated knife) and served with salt, pepepper and a simple vinagrette or mayonase (dukes preferred)  Try a scoop of cottage cheese or pimento cheese for a Mississippi Caprese Salad.  


Ok, so this isn't food, but if you have a kitchen or a bathroom, you're familiar with Pine-sol.  Harry A. Cole of Jackson, Mississippi, invented Pine-sol in 1929.  In 1948 Dumas Milner acquired Magnolia Chemical Company producing Pine-sol, and in five years, they increased sales to twenty million bottles distributed in eleven countries.  In 1963, Milner sold Pine-Sol for $17 million, and production moved from Jackson, MS, to New Jersey.

Thursday, May 12, 2022

What Is The Mississippi Delta

The good Lord made some people to heal us.  My new friend Jennifer gave me a copy of Delta Hot Tamales by Anne Martin.  Jennifer's mom runs Sollys in Vicksburg, so she knows a thing or two about Tamales.

You have to be careful with Delta girls.  They'll steal your heart, and you'll never get it back.  Lord knows, there are pieces of mine from Memphis to Natchez. I don't regret a minute of it.  Lightning can strike the same spot many, many times.

It begs the question, though, what exactly is "The Delta."   In season six, episode one of Andrew Zimmerman's Bizarre Foods about Delta cuisine, he covers Sollys in Vicksburg, but he also includes Jackson and reviews The Big Apple Inn and Walker's Drive-in.  Lord knows I love Big Apple Inn and Walkers, but is Jackson The Delta?  I never heard such, but The Food Network seems to think so.   

A geologist will tell you the Mississippi Alluvial Plain includes parts of Illinois, Missouri, Kentucky, Tennessee, Arkansas, Mississippi, and Louisiana.  Flooding the Mississippi River as it goes into the Gulf of Mexico creates it.  It only looks like a triangular delta when it gets to New Orleans.  Is New Orleans The Delta?

Fay Wray with Debbie Reynolds
Tammy and the Bachelor (1957)
You've probably heard that The Delta begins in the lobby of the Peabody Hotel in Memphis and runs to Catfish Row in Vicksburg.  Sometimes, it's the duck-pond fountain in the Peabody to Under the Hill in Natchez.  These definitions have been used so long that I"m struggling to find out who said it first.  It's often attributed to Twain, but I'm not ready to plant my flag there just yet.  

Fay Wray once told me she made a movie about The Delta with Leslie Nielson set in Natchez, so as far as I'm concerned, Natchez is in The Delta.  I'll take Fay Wray's side on anything. The film was based on the book Tammy Out of Time, written by Cid Ricketts Sumner, a Millsaps Alumni, and produced the hit Tammy's In Love, sung by Debbie Reynolds.  

Why the Peabody Hotel, though?  Before cotton was king, The Delta primarily grew tobacco.  Cotton was easy to grow but difficult to process. Ely Whitney changed all that with his Cotton Gin.  Once Mississippi started growing cotton, they had to get it to market.  The river flows north to south, so all our cotton and tobacco went downstream to New Orleans for many years, with growers cashing in there and making their way home with the profits as best they could by the Natchez trace.  

When the steam engine came to the Mississippi,  up-river was as easy as down-river, so the Cotton Exchange in Memphis became the financial center of the Delta economy, with the Peabody just scant blocks away.  Planters traded their cotton for coupons at the Cotton Exchange and spent them at Beal Street and the Peabody.  Don't ask what they spent it on.

So, does cotton define The Delta?  My great-grandfather grew an awful lot of cotton and corn outside of Kosciusko in Hesterville.  Is Attala county The Delta?  Many farms in The Delta don't even grow cotton anymore; soybeans are easier on the soil and often more profitable. What about catfish and rice?  India and China grow almost twice as much cotton as the United States. Are they The Delta?

Maybe The Delta is political.  Despite being yellow-dog Democrat for many years, the Mississippi Delta was one of the most conservative places in the United States.  Florida passed them years ago, and now the Mississippi Gulf Coast is far more conservative than The Delta.  

What about culture?  If you go by country of origin, Mississippi Delta citizens include African, American Native, French, Spanish, English, Scottish,  Irish, and Italian.  Toward the end of the nineteenth and into the twentieth centuries, Jewish, Hispanic, Chinese, Indian, and East Asian peoples started populating The Delta.  Religiously, you'll find Catholics, Baptists, Presbyterians, Episcopalians, and Methodists (united and independent), and don't forget about the Jewish, Muslim, Shinto, and Buddhist congregations.  

Shelby Foote is from Greenville, but some of the most famous writers about The Delta aren't even from there.  Eudora Welty is from Jackson, and William Faulkner is from New Albany. Is that The Delta?

If you're from here, you know many parts of Mississippi aren't The Delta if you're from here. There's The Coast, The Piney Woods, The Golden Triangle, and more.   But, If you're not from Mississippi, you probably think it's all Delta.

Maybe, The Delta is what you say it is.  Andrew Zimmerman and his producers seem to think so.  Try telling people not from here that Elvis was born in Lee County, not The Delta.    I don't want to start any arguments, and I'm not one to tell you how to think, but if you're from here, you really should have an opinion on this.

Saturday, April 30, 2022

HBO's Julia, Episode 7 Foie Gras

I've remarked before how much I'm enjoying this program.  This week's episode is especially good.  

If you enjoyed the banter of David Hyde Pierce and Bebe Neuwirth on "Fraiser" you'll find this episode a treat.  Later in the episode, Julia encounters Betty Freidan, author of "The Feminine Mystique", a foundational book involving the burgeoning feminist movement, for a powerful tet-a-tet about Julia's program and its influence on the role of American Women.

Toward the end of the episode, Julia has a moving encounter with someone most of you will recognize.  I have no idea if it's based on a real-life encounter, but I'd like to think so.

HBO hasn't yet decided about a season two of "Julia".  Let's hope they pick it up.  

Official Ted Lasso