Drive Thru to Dinner PartyOne thing that always remains constant in our society is the convenience of drive thrus. Yes, they are fabulous in a sense of convenience, but let's face it, they do not provide a growing knowledge for learning how to cook on your own.
A Different Graduation for a Recent College Student I’ve recently come to realize that summer is slowing uncoiling from my grasp- soon kids of all ages will be back in the hustle and bustle of school and for the first time in my life I will not be one of them. I entered summer with a college diploma and ended my summer with a wake up call to reality – a job. “You mean I work nine to five and I don’t have homework?” This is still a common conversation I have with myself from time-to-time. My busy life has changed from: classes, work, different social events, and cramming for tests to: work, cleaning my house, and making sure I have clothes for work. My eating habits have changed also from the drive-thru diet of the college student to cooking in my own kitchen. I have time to cook? Who knew! I don’t cook just anything. I have been on a mission to master the culinary roots of my new North Mississippi home. I’m a Missouri girl which is not necessarily the South, but I was lucky to have a Momma raised in the Mississippi Delta. I was spoiled on home made anything! So I have enjoyed learning that I do have her ability to cook. I don’t know the recipes by heart, and I won’t feel truly accomplished until I can make gravy from scratch. Until then, I’ve decided to stick with the recipes my mom did actually write down, and when I can’t find what I want from those I go for my copy of what has become my favorite cookbook; Square Table. This isn’t just any cookbook, it’s my community’s cookbook, but one with a collection of recipes all from Oxford, Mississippi. I’m learning about my community’s traditions with recipes and stories told from famous Oxford chef, artists and authors. The home cooked meals I create entertain my friends and fellow co-workers. You definitely feel more grown up once you’ve hosted a dinner party or proudly brought a dish you have cooked to a social function. The friendships I made in four years of school now live as far away as Baltimore, South Florida, or Utah. When those friends visit I want to be able to give them a meal that really captures my new hometown, in all it’s flavor. I like to call it the Yoknapatawpha Special. The appetites are worked up after we’ve toured Faulkner’s house Rowan Oak, left an empty Wild Turkey bottle with a note on Faulkner’s grave, walked the historic square, and heard great live music. The meal that makes the trip is called Supper at Rowan Oak: smoked ham, red potato salad, sweet slaw, sweet onion pie, buttermilk biscuits, and pecan squares. I always serve it with Yoknapatawpha Tea seasoned with a little Wild Turkey whiskey. Yoknapatawpha Tea 4 English Breakfast tea bags 12 large fresh mint leaves 3 cups boiling water 1 cup orange juice 1/3 cup lemon juice 1 cup sugar 6 cups water Sprigs of mint Orange slices Place tea bags and mint leaves in a 3-quarter pitcher. Add 3 cups boiling water and steep until cool. Discard tea bags and mint leaves. Add orange and lemon juice, sugar and 6 cups water to tea mixture, stirring until sugar is dissolved. Serve over ice and garnish with mint sprigs and orange slices. 3 quarts for Serving *Permission to use Square Table Cookbook’s “Yoknapatawpha Tea” recipe granted by the Yoknapatawpha Arts Council The Yoknapatawpha Arts Council can be reached at www.oxfordarts.com # # # The YAC presents high level arts and supports over 20 different various groups. All of this is made possible by the support of individuals and businesses, through memberships and donated funds. End
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