The Queen Mother Sauce…

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Recently we were in South Alabama, in Bon Secour Bay, near Fairhope Alabama, when we saw these beautiful fresh Royal Red Shrimp. Royal Reds are deep water Shrimp- translucent underwater, but turn this brilliant shade of red when pulled out of the sea. They are called the ‘Crown Jewel of Alabama Shrimp’. Very few shrimpers are licensed to harvest this delicacy and since Royal Reds prefer cooler and deeper waters, it is considered a delicacy. Can you imagine harvesting Royal Reds anywhere from a 1000 feet to a half mile deep, often 60 miles out from the shores? The flavor is slightly different from the common brown shrimp- some say Royal Reds have notes of lobster or scallops. A Royal Red calls for a light hand, is more tender than our wonderful Alabama Gulf Wild Brown Shrimpimage

All types of Seafood are served during the Holidays in the South. I have a friend who is entertaining her family this weekend with Seafood Gumbo. Some serve Oysters fixed in various ways from Thanksgiving to New Year’s Eve. Many serve Seafood on Christmas Eve or as part of the Christmas Dinner. We eat seafood year round in the South, however the months with an ‘R’ in the name are particularly favored for the very best seafood in the South, when the colder waters produce the finest. Alabama produces some of the best seafood in the world from our very own Mobile Bays, Inlets and the Gulf of Mexico.image

We all want our holiday meals to be special, but with time running short, Southern ladies love to have special sauces to add zing to our meals. Trained chefs have a number of Mother Sauces and while I am untrained, I have a few tried and true Mother Sauces of my own and apparently so do generations of Southern Cooks. In just one Junior League Cookbook I have- there are probably a dozen or more sauces. I love the names-

  • Jezebel Sauce, George Major’s Sauce, Espagnole,
  • Jubilee Sauce, Marchand de Vin, Remoulade,
  • Shrimp Arnaud, Absolutely Perfect Hollandaise,
  • Green Goddess for Shrimp, Bernaise, – and all of these could be written up in the cookbooks right beside
  • Hot Dog Sauce, Chili Sauce, Barbeque Sauce.

We love our Sauces- leaded or unleaded, if you get my drift. However, there is one Sauce that I have used for years that I consider a fancy All Purpose Sauce for Shrimp like the Royal Reds, Blue Crab, Fish, Chicken or even Vegetables. With a tweak or two- my Queen Mother Sauce can elevate Royal Reds or almost anything to a fancier, tastier dish. The best part is- it’s easy to make! I like it so much I call it- Queen Mother Sauce, for it is the crowning glory of my sauces! You will definitely be Queen of the Day when you serve it with just a little wave to your adoring subjects!  It is leaded, since it contains White Wine or Sherry , just make sure you don’t get sauced in the process. I have been known to triple the recipe, pour some over chicken breasts and seal in a freezer bag to pull out when I need a quick but special meal. I know your mouth is watering so without further ado- let me present Her Majesty- Camellia’s Queen Mother Sauce.image

Prepare all ingredients before beginning the Queen Mother Sauce This is for 2-3 lbs of large peeled and deveined Gulf Shrimp:

  • 3 Tbs of finely chopped Garlic (finely chopped or sliced shallots offer a slightly different taste- this is good to dress fresh Blue Crab and add capers if desired)
  • 2 Tbs Lemon Zest
  • 2-3 Tbs of Fresh Squeezed Lemon Juice (don’t you dare use that bottled kind!)
  •  Finely Slice 1 Lemon (to tuck around Shrimp as it cooks)
  • A heaping teaspoon of Dried Oregano (here is where the dried herb is best- fresh is too strong)
  • 1 teaspoon of chopped fresh Thyme (the closer you live to your own fresh herbs the better your life will be especially when it comes to Thyme)
  • Dried Red Pepper Flakes to taste
  • (It is best not to use too much salt when preparing deep water seafood- which is naturally salted by the sea, however you may add a pinch to taste)
  • 1/4-1/3 cup of good Olive Oil and 2-3 Tbs of Butter.
  • Olive Oil to be brushed on before baking

In a saucepan over low/medium heat- gently heat Olive Oil plus 1-2 tablespoons butter, until butter is melted- now add finely chopped garlic until warmed. Truly a half minute is enough! You are just adding flavor to the oil and butter and honestly who wants a bitter garlic flavor – so watch it! We use salted butter in the South- however if you have used unsalted butter you may add a pinch or so of sea salt now. Remove saucepan from heat and add white wine or a mild sherry, the lemon zest, fresh lemon juice, dried oregano and fresh thyme to the flavored oil. Now back on a very low heat- warm the Queen Mother Sauce, she won’t like it one bit if she gets hot! Now, this next step is important, *pour the Queen Mother Sauce in the bottom a baking dish, top with the Large Shrimp (please do this in a pretty design) Tuck the thinly sliced lemon among the Shrimp. Brush with a bit of Olive Oil or Butter, sprinkle with Red Pepper Flakes to taste. Bake in a hot oven – 375º until Shrimp turns a pretty pink- in the case of Royal Reds, they will be even brighter and take less cooking time! No more than 20 minutes.

*Serve Shrimp warm with Rice, which has been enhanced with the Queen Mother Sauce. At room temperature as an Appetizer with thinly sliced toasted bread and the warm cooked Queen Mother Sauce for dipping. As a First Course, serve shrimp on lettuce leaves with a drizzle of the Queen Mother Sauce and a wedge of lemon. Y’all this Queen Mother Sauce is so easy you won’t believe but please just do it like this and if possible, please use Gulf Seafood, it does make a difference!

  • *Chicken allow more time for baking time- 30-50 minutes or until skin is golden brown (boneless/skin on chicken breasts are best- ask your butcher to do this or do it yourself and save the bones for use in stocks) and you may want to use freshly cracked black pepper rather than red pepper flakes
  • *Fresh Fish Filets, slightly more cooking time is required than for Shrimp, cook until the fish flakes easily- do not overcook
  •  *Vegetables-use seasonal yellow squash, zucchini and thinly sliced onions- the cooking time varies, but do not overcook.
  • *Blue Crab pick through fresh crabmeat to make sure there are not any bits of shell or cartiledge-omit butter and increase oil if necessary-also omit garlic- add thinly sliced shallots and 1-2 Tablespoons of drained capers, marinate for several hours.

Since Alabama’s Eastern Shore towns Fairhope, Bon Secour Bay and Point Clear are so beautiful, I hope you enjoy a few of my photographs from area, which has almost perfect weather year round!  For more information on those beautiful Royal Reds, visit http://www.eatalabamaseafood.com

Love y’all, Camellia

Christmas Rolls…

img_1852Whether you can make them or not- give the gift of Christmas Rolls. One of the most thoughtful things you can do is provide good rolls. Southerners love yeast rolls, especially during the holidays. Old Holiday Menus set our mouths watering with visions of  hot yeast rolls and melted butter dancing in our heads. We cut our teeth on yeast rolls made for special occasions. The best memories are conjured up when we smell fresh baked rolls.

  • We remember yeasty rolls made in school lunchrooms, we can still smell them.
  • Tiny soft rolls were made for teas, luncheons, bereavement tables or bridge parties.
  • Ladies went to Cobb Lane for the tiny Orange Rolls.
  • Even big men delighted in the basket of Orange Rolls brought out in Bogue’s Restaurant while they waited for their Meat and Three lunches.
  • Cinnamon rolls from The Electric Maid were a special treat.
  • Hand rolled to order, someone was assigned to pick up the rolls at Savage’s Bakery.img_1858

Some ladies had household help or a family member who always made the yeast rolls. Cookbooks abound with recipes for them, with notations:

  • These make a soft tender dinner roll. 
  • These can be made ahead, just allow 2-3 hours for them to rise. 
  • Can be shaped as desired but cloverleaf is best.
  • Allow several rolls for each dinner guest, be prepared with extra to run in the oven, if needed.

There were recipes for Bride’s Rolls, which were said to be easy- though most have so many steps I can imagine a young bride being reduced to tears.  Ice Box Rolls for the busy housewife who could make yeast rolls days in advance or even the night before. Then there are the full-on – you-better-know-what-you’re-doing recipes for Parker House Rolls, which came di-rect from Boston. Only the most experienced baker would attempt these!

I am always amazed at how many men can artfully discuss their memories of yeast rolls from days gone by. I’ve always had an uneasy relationship with yeast. As a bride I could not figure out for the life of me, how to make a decent dinner roll! The shame of serving Brown and Serve rolls that came in plastic bags from the grocery store. Apparently I was not alone. Along came Sister Schubert® rolls, busy Southern cooks breathed a sigh of relief. The holiday menus began to add her rolls – ‘Are you going to bring the rolls? get Sister Schubert’s®. Even Julia Reed, the famous southern journalist served them at her swank dinner parties in New York City. They still rule the holiday dinner tables. I now have another favorite. img_1850

A lady named Millie Ray began making wonderful rolls for her bridge parties in the late 1970’s, they became so famous in the Birmingham area and beyond that in 2010, Millie Ray’s® went commercial. I love her rolls! Instead of Sister’s round pan, Millie Ray’s come in a square tin. Her rolls are still hand rolled and cut for the homemade look. Busy ladies simply do not have or take the time to make homemade rolls often, but we want them! I once gave a busy lady with a large family a stack of these delicious rolls- she still says it was one of the best gifts she ever received. Are you looking for a last minute gift for the one who has everything but time on her hands? Make her Christmas morning easier! Whether you buy Sister’s or Millie Ray’s- buy at least three types.  I buy Orange Rolls which can be served any time, Yeast or Dinner Rolls and Cinnamon Rolls. Stacked and tied with a red bow- add a Christmas Card with a personal greeting- ‘Don’t worry about the rolls Darlin’.  img_1854

For Christmas morning- all three can be used on a Breakfast Buffet, Orange and Cinnamon Rolls and Yeast Rolls filled with a sliver or two of Ham, truly an entire meal from just a stack of rolls!  Christmas Rolls may be the perfect gift- delicious, consumed and well remembered, a welcome addition to any meal. Give the gift of Christmas Rolls!

Love y’all, Camellia

* This post is not a paid advertisement for either Sister Schubert’s® or Millie Ray’s® I just happen to love them! And they are made right here in Alabama! As are Marshall’s Biscuits® which wouldn’t be a shabby addition to the stack of yeast rolls! That makes them extra good in my book.  Look for them online or if you are extra blessed, in your local grocery store’s frozen food section. All photographs are obviously mine.

Give me some Sugah!

img_1839What the South lacks in snowy white winters, we more than make up for in Sugar! After all, how many regions can boast sugar plantations, big copper pots bubbling with molten  sugar for Pralines right on the streets, and Sugar Cane chopped and ready to make Sorghum Syrup? One of the joys of my childhood was getting a sliver of sugar cane and chewing on it at county fairs or farmers markets. Long jointed fat sugar canes stripped and chopped into three inch pieces were a special treat for adults and children alike. In the South,

  • Most of us are born with a Sweet Tooth.
  • Sugar is a pet name- pronounced- ‘Sugah’ even shortened to ‘Shug’ .
  • To say ‘Give me some Sugar.’ is to ask for a peck on the cheek or a Sweet Southern Kiss.

I admit to believing Sugar had it’s own special magical qualities. Cooks I knew would say: ‘Now, Betty Jo, you know we can’t make Divinity this week- it’s raining, we’ll have to wait until a good dry day or that Divinity will be as hard as a rock!’ The same was true for Pralines or Chocolate Fudge- make it on a rainy day and it would be grainy, they said- ‘Not fit to eat.’  And, horror of all horrors-  ‘Can you believe she put out that grainy Fudge and that hard Divinity? I almost died’.Sugar syrup is a staple in the Southern Pantry- a must have for iced tea or added with confectioner’s sugar to make Icing for cakes. Now, remember, we don’t say Frosting. For holiday candy making, making a sugar syrup with a candy thermometer is a must- it has to be bubbled to just the right temperature, for the type of candy you are making-img_1805

I have yet to per-fect even the first batch of Southern Pralines or Divinity- however they are on the culinary bucket list! I can make Snow White Marshmallows, a fairly decent caramel and if the weather conditions and the candy thermometer are just right, ButterToffee is one of my favorites! Topped with Chocolate and Chopped Pecans, I have to say- it is a little bite of heaven. img_1839

The mystery of sugar, the science of sugar, the timing, the weather conditions, the culinary art of candy making is daunting, yet somehow irresistible to me. I drag home five pound bags of sugar, dreaming of the perfect batch of Butter Toffee, Caramels or homemade Snow White Marshmallows, sugary visions dancing in my head. Give me some Sugar, a big pot and a candy thermometer and I’m transformed into a combination of Meteorologist, Mad Scientist and Cauldron Watcher. I feel very mysterious and sticky! If the candy doesn’t turn out- I throw it out and start all over! I never failed to be amazed how- cooking sugar to one temperature can result in an amber colored Butter Toffee and another temperature results in a perfect batch of Snow White Marshmallows- image

Here’s a photo journey- Butter Toffee first:

And Snow White Matshmallows:

Oh yes, Give me some Sugar! Pure Cane Sugar. Like I said, what we lack in Sugar White Snowfalls- we more than make it up in Granulated Sugar!  It’s beginning to look a lot like Christmas! Give me some Sugar and the Magic begins!

Love y’all, Camellia

*All photographs are mine.

 

Award Winning Pimento Cheese…

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Family recipes are sacred in the South- Mimi’s Award Winning Pimento Cheese is one recipe I had held in the family vault for over 30 years until a friend asked for the recipe- actually he begged. He wanted to put it in a Pimento Cheese Contest, and I was not surprised one bit when it won First Place! It turns out there were some serious food critics there. I discovered later that the Cookbook Editor for a James Beard Award Winning Chef tasted Mimi’s Award Winning Pimento Cheese; even she agreed it was indeed the winner! In case you are wondering…there are lots of Variations of Pimento Cheese. Yankees have been trying to duplicate Southern Pimento Cheese for years; without much success I might add- they get too creative. Southerners often add an Ick ingredient to Pimento Cheese-they mash in Cream Cheese! Avoid those recipes like the Plague! As you know, I am an Amateur Food Critic myself- perhaps because my grandmother was the most serious Food Critic I have ever known! Mimi’s food backed up her expertise. I’m feeling in a generous holiday mood, so even though Mimi’s Award Winning Pimento Cheese is a year round favorite- it is especially welcome this time of year! Now, before I share it- you must understand it is a Method as much as it is a recipe! 

Mimi’s Award Winning Pimento Cheese

Ingredients:

  • 12oz Sharp or Extra Sharp Cheddar Cheese- finely grated, don’t you dare buy packaged preshredded cheese!
  • 1/2 teaspoon of Cayenne Pepper
  • 1 teaspoon of Red Pepper Flakes
  •  1 small jar of Pimentos- not diced and not drained!
  • 3/4- 1 cup of good Mayonnaise –  I say this all of the time, it is too bad you don’t make it yourself– however, you must look for lemon juice as an ingredient in store bought mayonnaise, and don’t dare try to cut calories by getting light or reduced fat mayonnaise Hellman’s® has lemon juice and so does Winn Dixie’s® store brand, if you can’t find either, buy the regular kind and add lemon juice to it!
  • 1-2 teaspoons Pepper Sauce – for those of you who don’t know what this is- we use it to spice up turnip greens. It is an essential ingredient in a Southern Pantry- made from pickled hot peppers, the liquid is really what we want far more than the actual peppers! This is not Tabasco ® ! We use a lot of that- but not for Pimento Cheeseimage

Method:

  • I wish everyone had one of these little graters which finely shreds cheese in the most perfect form. You can use the fine side of a box grater- *please don’t do this in a food processor! Finely grate the Sharp Cheddar- *grate it cold, let it come to room temperature for the best results. That pre-shredded mess is coated with corn starch or something and it will not absorb the other ingredients! Put the finely grated Cheese in a medium size mixing bowl, allowing a short time to soften.
  • Start with adding 3/4 jar of the Pimentos and most of the juice to the grated Cheese .
  • On top of Cheese put the good Mayonnaise, start with 3/4 cup- you may need to add the rest later.
  • Add 1-2 teaspoons of the Hot Pepper Sauce on top of Mayonnaise. You aren’t stirring yet are you?
  • Add Spices- Cayenne Pepper, Red Pepper Flakes on top of the Mayonnaise.
  • Now you can lightly incorporate the Mayonnaise, Pimentos, Pepper Sauce and Spices into the cheese. The mixture will seem stiff at first- keep lightly mixing until all is absorbed.
  • At this point, you will know if you need more Mayonnaise or Pimentos with a bit more of the juice. *Hint- for a sandwich spread or Tea Sandwiches you will want Mimi’s Award Winning Pimento Cheese to be thinned out more, but to spread on crackers- a stiffer mixture is better. This is by feel, so you will need to either grate more cheese, if too thin- or add more Mayonnaise if too thick.
  • Do not be overly concerned as you are mixing, right at first. Just know that your hard work of grating that Cheese will pay off! It will begin to absorb the Mayonnaise, Pimentos, Spices and become thicker. When the Pimento Cheese is chilled it will become a stiffer mixture. Wait until it has chilled and set to decide whether to add more mayonnaise or more cheese.
  • Keep refrigerated in an airtight container until ready to use.For a party it will hold well at room temperature. *Warning! This is a spicy Pimento Cheese! Mimi was a spicy lady! But I’m warning you, if you mess with Mimi’s Award Winning Pimento Cheese you’ll be sorry!  Enjoy.

This is a staple in the kitchen of Camellia’s Cottage, I hope you also will be convinced it’s truly Award worthy. *Do not send the container to a friend’s house before their party- you may find Mimi’s Award Winning Pimento Cheese has disappeared before party time! Remember to finely grate the cheese yourself and keep that Cream Cheese for something else, darlin’

Love y’all, Camelliaimage

Obviously all photographs are mine!

Thanksgiving in the South…

 

FABD3DC6-D245-4805-B4AE-374585D66D08It’s occurred to me that Thanksgiving in the South offers some interesting enlightenment of our people and our region.. All regions know how interesting, maddening, delightful and hilarious family holidays can be! Here we never want to be too critical of the family because, well it’s not exaggerating to say that Southern Food, Southern Beauty and Southern Accents are far superior. The South has eye popping beauty- refined, rustic or rough as a cob, like the people who’re from here.

Take the Grumpy Uncle who can get loud- you know the type- knows it all but never knows when to hush up.  His scope of the political landscape is daunting- he’s a ‘law and order, hang ’em high and often’ kind of guy- His wife watches NPR and graciously corrects him -saying ‘Thank you darling for sharing your perspective’. They stopped watching the nightly news together years ago and have agreed to disagree. She likes diversity- attends Combined Worship Services with all Communities- Grumpy Uncle stays home.

Then there’s the Nephew who lives for the Opening Day of Hunting Season- Bucky’s always dusty like the chert roads he drives on. Sometimes we think  Bucky loves his huntin’ dogs- Jackpot, Fang and  Cream Puff more than he loves his own Momma! Recently, Bucky offered to take his Momma up to the hunting lodge; told her he’d teach her how to shoot; she  politely declined. Secretly she keeps her great grandfather’s pearl handled pistol under the mattress, loaded. In fact, she won’t allow her mattress to be turned- evah.  The mattress weighs fifty ‘leven pounds and is reported to be worth a fortune.img_1579

Then there’s Aunt Eugenia, who always asks- ‘Who your people are?’. It’s been reported that a distant cousin was thinking of marrying a questionable young man- Aunt Eugenia wrote to the State Director of Archives and History  asking for the lineage of the young man. She’s had a working relationship with the Department for decades. The bane of Aunt Eugenia’s existence is her Niece, the political activist, the one who agreed to attend the full round of Catechism Classes at First Presbyterian and then announced to God and the Church Elders that she would not consider putting herself forward for Confirmation and Sprinkling even though the programs had already been printed. Her family was horrified.75396FD9-9E4D-465A-8974-D81AB94126B1

Who can forget Long Tall Double First Cousin Floyd? He led singings at Sacred Harp Conventions  for 50 years. Everyone feels obligated to ask Uncle Floyd to say the Blessing for Thanksgiving Dinner. With bowed heads, the women struggle to keep the food warm while Cousin Floyd starts in praying-  opening up with Original Sin in the Garden of Eden- ending fifteen minutes later with a flourish at the Great White Throne. All are very thankful by then.

Uncle Floyd’s  plump wife is the Pentacostal Princess of the Covered Dish- and I do mean prize winning. Princess wrestles with high blood pressure and swollen ankles. The high salt content in Cream of Mushroom Soup and Canned Onion Rings are contributing factors. E025EC53-CDFF-46F0-AA1C-F42608981D48

At the other end of the table is the Union Boss Aunt whose husband is Foreman on Third Shift. He had to learn how to make Biscuits and Cornbread and the best Blackberry Jam this side of heaven, just to survive his working wife’s inability and disinclination to ever come near an Iron Skillet; though she is proud to say– her Ironworkers have been making Iron Skillets for generations. She’s tough as pig iron- he’s a big teddy bear.

Then there’s the rowdy offspring of Grandmaw Bama, a full blooded Cherokee- Grown men whoopin’ it up as part owners of Mississippi Casinos. Still. These Indian Chiefs were smart enough to marry good Methodist girls- quiet, unassuming DAR members. Their folks are the Bankers, Lawyers, Doctors and  Accountants. Generally their mothers are Pillars of Society or Teachers who wear sensible shoes. They know the ropes of society’s high demands. We count on these ladies to bring Tea Sandwiches, tiny Dinner Rolls and Petit Fours, tiny being the operative word.2015-06-05 12.02.11 (2)

And isn’t there always a skinny freckled Nephew with buck teeth who is the official photographer? Freddie has an annoying habit of catching the Beauty Queens without a smidge of lipstick on, looking pale as ghosts! The Beauty Queens exhibit varying degrees of glamour- for instance, the Cotton Queen and the Peach Queen are a cut above the Peanut and Boll Weevil Queens. The long line of Southern Queens manage households wisely, run the vacuum cleaner wearing  Tiaras and no matter how old they get- will always be Queen of Everything. 3AB23828-CEAD-44C1-875A-59D7F4612246

And dare I mention the motorcycle riding Vietnam Veteran, Billy Jack who brought home a sweet foreign wife? Always wearing matching bandanas- Billy Jack bears a striking resemblance to Willie Nelson. His wife has lived in the South 40 years but still thinks dumplings are steamed! Their son was a child prodigy, he learned Classical Violin before he was three, while simultaneously perfecting Hogcallin’ .

Aunt DawDaw keeps chickens and can be counted on to bring the Devilled Eggs. DawDaw’s son inherited the Family Cotton Farm and shocked everyone by not majoring in Agriculture- Fitzgerald got a degree in  Horticulture with a concentration in Floral Design. Fitz makes Wreaths and Floral Arrangements with the Family Cotton, his designs grace the Front Doors and Thanksgiving Tables all over the place. Folks whisper he’s topping high cotton makin’ more on his floral designs than a bale of cotton brings!  Fitz is a bit peculiar but all of the unmarried girls want to marry him or at the very least have Wedding Bouquets made by Fitzgerald! He’s admired by his whole family; Fitzgerald saved the family farm…and made enough to buy a fancy cotton pickin’ machine…2016-02-12 15.52.26

Like cyclist Billy Jack, Great Uncle Chester also married a foreigner. Bless her heart she was a Yankee.  Uncle Chester moved her down to Texas. Out in the middle of nowhere, Chester promptly drilled an oil well or two- then had the nerve to invite the whole family to his Ranch for Thanksgiving. Of all things. Listen- we don’t have Stuffing made with bread balls or cubes whatever they are– We have Dressing, Cornbread Dressing!  Thanksgiving Food is Sacred in the South. Don’t mess with it. Unfortunately, Uncle Chester’s wife tried to make Cornbread Dressing- and failed miserably. She put a liberal amount of Oregano in the Dressing Mix. She mixed up Oregano for Sage! All of that Oregano caused a gag reflux in Aunt Flora, who actually had to excuse herself from the table! She never forgot nor forgave it.

Aunt Flora was a real southern lady with unfailing good manners and an impeccable cook.  Every year without fail- Aunt Flora made the Cornbread Dressing -hissing that she would nevah get over Chester’s wife- ‘Can you believe it! She put Oregano in the Dressin’!’  On her deathbed, Aunt Flora stretched out her frail hand and said – ‘If you evah put Oregano in the Dressin’ I will twirl three times and come up out of mah grave!’ No one wants to risk it. Clumps of Sage were planted by her gravestone and granted perpetual care.

This is the South, y’all. We’re alike but different. Some of us think the others should be more open minded- others cling to the old ways.  We may not yell for the same SEC football team but we all agree it’s the best football in the country. We never disagree on how pretty it is down here or how to make decent food, especially Decent Cornbread Dressing.

The South simply can’t be described in all of its civilized or uncivilized behavior of varying degrees. Let me put it this way, Norman Rockwell never painted a Southern Family having a Southern Thanksgiving- Mr. Rockwell would not have inflicted that sight on the General Public. However crazy, peculiar, eccentric we might be- we defend her, overlook her eccentricities and step carefully in our Graveyards for fear of all the Rolling Over, Rising Up and Twirling surely going on in the South

This is a tale of a Southern Thanksgiving, your own family will look positively sane by comparison!  Oh lord, y’all- like all good Southern tales, this one is part Truth, part Myth and part Outright Lies…

Love y’all, Camellia

*I do confess to havin’ a great grandmother- full blooded Cherokee and affectionately called Bama. *This is a work of fiction! Any similarities are pure coincidence and for that I pity you.

*All of the photographs are mine.