The Introduction to this document contains this recollection from Dewitt Spencer: The way the idea originated, as I remember it–this was over two years ago-we had, during National Library Week-this was in 1973-I was on the Board for Dixie Regional Library-and Calhoun City Library had open house as part of its activities for the week and had some older people come in and tell about the early days of Calhoun County on tape. All of them were white, of course.  I thought this was a great idea, but why not tell it for the whole county and for all the people? At that particular time I was writi ..read more

There walk among us those in which the spirit of rebellion is fierce and pervasive, scofflaws whose sense of outrage at any form of constraint extends even unto the recommended directions printed on the back of a box. Honestly, the nerve of some people. The following variant reflects the decadence and degradation–not to mention the unmitigated arrogance–of such an approach to existence. Here wholesome milk is replaced by debased beer, which the originator assures us gives a “lighter, somewhat more robust and yeastier” taste to the cake. Yes, well, no doubt. Mix one 15-ounce box yellow cake mi ..read more

This Alice B. Toklas Cookbook recipe was omitted in the first American publication (1954) but was included in the second (1960). Here’s Alice’s recipe from the 1984 edition: Haschich Fudge (which anyone could whip up on a rainy day) This is the food of Paradise—of Baudelaire’s Artificial Paradises; it might provide entertaining refreshment for a Ladies’ bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storm ..read more

If, like me, you find sweet potatoes too sugary for many menus, this combination provides a semi-savory option. Peel and slice on the thin side waxy white and sweet potatoes, layer in a lightly buttered casserole, gratin, or skillet–be artistic–with sprinklings of salt, pepper,  and thyme. Brush lavishly with melted butter and bake at 350 until the tops crisp and brown.   ..read more

1⁄4 cup mung peas 1⁄4 cup azuki peas 1⁄4 cup lentils and/or split peas Cranberry beans – enough to cover bottom of kettle 1⁄2 bunch celery 1 lb. carrots 4 large yellow onions. 1 bunch bok choy 1⁄2 cup chard 1 medium potato Any vegetable to taste – solid ones first, leafy ones last 1 tomato 4 lb. sliced mushrooms 2 cubes of beef or chicken bouillon 1-2 cups red wine (any cheap, dry red goofy) Grated Parmesan cheese Use a large kettle (can be picked up for about a quarter at most thrift shops) of 1 gallon or more capacity. Put enough water in the kettle to reach 2-3 inches up the sides. Pour in ..read more

Toss fresh berries, drupes, or pomes (in this case, peaches and cherries) with sugar and macerate overnight. Mix well one and a quarter cup of plain flour, two tablespoons sugar, and a teaspoon of salt. Cut in a stick of cold butter until mixture is grainy, then add enough cold water and additional flour as need to to make a stiff dough. Form into a ball and refrigerate for no less than an hour. Roll out to a 12” circle. (It doesn’t have to be perfect) and move onto a lightly oiled sheet pan. Drain fruit and mound in the center of the dough, leaving a 2” edge. Fold the crust over the fruit, b ..read more

In addition to their numerous charitable endeavors, the Junior League of Jackson has issued two quite remarkable publications. The first, in 1978, was their landmark Southern Sideboards, a truly luminous work that has since gone through fifteen printings, five of those Southern Living Hall of Fame editions. The recipes in Southern Sideboards altogether comprise nothing less than an exhaustive tutorial for home cooks in the Deep South, and if that weren’t enough also includes a heart-felt introduction by Wyatt Cooper. Their second, more important work, is Jackson Landmarks (1982) dedicated to ..read more

The original recipe from Katzen’s Moosewood Cookbook calls for zucchini, but most any squash will do. The crust can be made in advance and refrigerated or frozen before lining a pan or casserole. You can bake smaller crusts on a cookie sheet. Use 2 cups grated, drained and squeezed squash to one egg (the original calls for a 1:1 squash/egg ratio, but that’s a little much). Mix well with a good slug of olive oil, a half cup each grated mozzarella and Parmesan, and a little grated onion along with enough plain flour to make sticky dough. I like to use a little more Parmesan for a somewhat drier ..read more

Trim one pound gizzards, poach in unsalted water until tender, and drain well. (Save that beautiful gelatin-laden broth for any number of sauces and gravies, even those pâtés you’ve always wanted to try.) Heat sesame oil in a wok or large sauté pan until very hot, add garlic, sliced peppers–poblanos and  sweet bananas are a suggestion–and gizzards. Toss and stir with a little soy until peppers are cooked to your liking . Serve with rice and Dixie kim chee ..read more

Buried deep in my album is a photograph from the hot summer of 1979, of the boys playing music on a flatbed trailer. We appear to be laying down some pretty hot licks, going for the big $100 purse in the band contest on the Oxford square. Old John Bradley is thumping the stand-up bass; Mr. Cragin Knox frails the banjo. Randy Cross, staring off into the flaw- less summer sky, is on rhythm guitar; the immortal L. W. Thomas is playing lead; and I am sawing on the fiddle. Our faces are solemn masks, the de rigueur expression of the old-time string band. WOOR Radio is flashing us out over the airw ..read more