I said goodbye to my best friend yesterday. We have been together for over six years. We have been through a lot together, traveling together from one adventure to another. You have been there for me from the day we first met. You were there on the day My life changed forever. My best friend was a 2012 Kia Sorento! A car? Yep!
I was in a job for 20 years, doing what I knew best, number crunching. Along the way, I became the care taker of the employees of that company. Then, the new guy arrived. It didn't take long for things to change. First it was the little things. Then they became bigger. Finally, I had enough. It was time for a change. But how do you do this at age 54?? I figured, make it through the busy season, and then find out.
I got my last annual review. This time, my rank of officer was lowered. If I did not get back to the prior level in three years, I would lose several benefits, including the keys to the company car. This was pretty much the last nail in the coffin. But then, it hit me. I could decide when the keys got turned in!
The next week i went on the hunt, for a new car. I didn't need anything fancy, just a ride. My last three purchases were Dodges from Doug Wilson. I liked his location, right on Lakeland Drive. He no longer handled Dodge, but he had just added KIA.
Through the magic of internet searches, I decided on a Kia Sorento. I liked that it was an SUV, and had some of the early techy stuff that caught my interest.
I bought the Sorento, and the next day, I sent an email to the fleet department indicating that I was surrendering the keys to my company car. Damn, that felt good!
Several weeks past, then one day, on a Friday afternoon, the bossman called me into his office. I was informed that my position with the company was being eliminated! At first, I was like, WTH??? But then it hit me! Here was my way out!!! As I was walking out the door that last time, I realized that it was the car that finally was the last straw!!! Thank you Kia Sorento!
On that day, me and my Kia began a new adventure! First there was the unemployment check. I collected it for two years, the only requirement was job searches for three positions per week. The internet and career builders made that easy. I applied for over 250 jobs during that time, resulting in only two interviews. Hum. Let's see. I was over 55, over qualified, and overpaid. The employers could hire someone younger, trained at newer technology, and pay them less. Rutrow....
During this time, I was the chauffeur for the Spousal unit. At least the bus driver got to eat free! I finally found a contract job, putting standees together at the movie theaters.
Standees are the cardboard promo signs that advertise upcoming movies. This was actually a lot of fun. Me and my Kia were in the know about all the new upcoming feature films!
Then there were the beach trips, lots of them! And i had the margarita machine! I was having the best times! I wass having the time of my life! No more work stress, no more 8 to 5! Eventually though, I needed to find something else to occupy my time. Thank you again. To the internet search engines!
I would be able to start drawing out of my retirement soon, and I needed some supplemental income. I found work doing product assembly. Work alone, unsupervised, at my own pace. Sounded like just the job for me and Sorento!
That car and I covered the entire State of Mississippi, building product for HD and several variety stores. We have been to Oxford, Tupelo, Laurel, Hattiesburg, and to the coast!
But, as we travelled these roads, my friend, Kia Sorento, began putting on the miles. It was now time to give the ole girl a rest. What better send off than to update her with a newer model!
So, I have said goodbye to my best friend! Thank you for being there when my life got transformed. I had forgotten how to smile, and you helped bring it back with a vengeance! You will be missed, but a new chapter begins!
Hopefully those of you that are struggling with a job decision will find your KIA!
Retired in 2012. I'm trying to out run old age and boredom. So far, I'm winning the race!
Thursday, March 8, 2018
Sunday, February 11, 2018
Como Steak House
With a condo in that town up north, the Spousal Unit and I are trying to eat our way through Oxford. In eighteen months, we have given it a pretty good run! We have missed out on some opportunities, as restaurants open and close all the time. In a few instances, its been close, but no cigar. Walked up to Taylor Grocery in early January, only to discover they were closed, but having a private party. We tried the Ravine, but parking made it impossible, on a dark, rainy night. Eventually we will get there.
This weekend was a short trip, for the Spousal Unit to attend the Ladies Baseball Forum on Saturday, then she was flying to Baltimore on Sunday morning. I dropped her off and made my rounds. First stop was at BBB (Big Bad Breakfast) for their Eggs Benedict, oh so good! The waitress was Kristin, a gal from Inverness (my hometown), who tried her best to get me to try their new donut special. If she would've at least offered a sample! My next stop was Bottletree Bakery. They have the absolute best pastries that you ever put in your mouth! I got enough to share with the Spousal Unit, because I knew she would be starving, from looking at all those tall and slender baseball boys in their uniforms! (She was!)
The Como Steak House had been on out "to go to" list for months, but its a 45 minute ride from our Condo, in that town up north. Since this was such a short trip, why not? Otis could entertain himself for a couple of hours, and ole Gustoff was upstairs and could check on him.
While the Spousal Unit was at the ladies forum, I did my research. Como is 45 minutes from our house, just 15 minutes north of Batesville. Their foodie pictures on the internet looked awesome. the are open 5-10 Monday -Thursday, and 4:30-10 on Friday and Saturday. Wait??? 4:30? Who eats dinner at 4:30???
The ladies forum was over at 3:00, so we decided to dine early, come back and pick up Otis, then travel back to Cliffview Drive. 5:00 sounded early enough for us, shouldn't be crowed at that hour, and we can get home at a descent hour. 45 minutes later, we are in downtown Como, MS! I turn on main street, as directed by Brender, out GPS lady. As we get closer to the address, we begin to notice that the parking on Main Street is completely full of cars in every direction! WTH???? it's only 5:00!!!!!
I drop off the Spousal Unit at the door, to get our name on the list. We and the Acura proceeded to go to the county line for a parking place. Did i mention its only 5:00???? There are several other restaurants, including the Windy City Grill along the street, but there is no way that all the drivers of these cars are eating a steak, right???? As I get halfway back, it became obvious what was going on. In the middle of the block, they also have a venue for weddings and such, with a big one going on right now. A peek thru the window, and there are at least 10 bridesmaids and 10 groomsmen, all lined up for photos. Somebody was gonna write a BIG check!
I arrive at the door of Como Steak House, and there is a crowd already standing. They must be waiting to be seated. Nope. The restaurant is already FULL, and folks are already chewing beef! I look around, no Spousal Unit. I make my way to the back of the restaurant, and there she is, sitting at the last tow seats available for the first seating, at the end of the bar. As you make your way thru the restaurant, you get to see what others have already ordered. Then, there is the meat case, full of select cuts of prime beef. Then as you make your way further, you see that they have two charcoal pits with attendants working the coals and turning the steaks, and hitting them with melted butter! There is even an upstairs dining room and it was full!
The meal comes with a salad, slice of Texas toast, a baked potato, and the steak cut of your choice. There are several other entree items on the menu, but when in a steak house, you know what to do! The Spousal Unit got their smaller ribeye, and I got the larger cut with the bone in. Both were cooked to perfection. The guy next to us got a "chopped steak" (dentures????) and his wife had a plate with one of the bigger cuts. She ended up sending it back to the fire for a little more doneness. I don't think she knew her temperature chart!
This weekend was a short trip, for the Spousal Unit to attend the Ladies Baseball Forum on Saturday, then she was flying to Baltimore on Sunday morning. I dropped her off and made my rounds. First stop was at BBB (Big Bad Breakfast) for their Eggs Benedict, oh so good! The waitress was Kristin, a gal from Inverness (my hometown), who tried her best to get me to try their new donut special. If she would've at least offered a sample! My next stop was Bottletree Bakery. They have the absolute best pastries that you ever put in your mouth! I got enough to share with the Spousal Unit, because I knew she would be starving, from looking at all those tall and slender baseball boys in their uniforms! (She was!)
The Como Steak House had been on out "to go to" list for months, but its a 45 minute ride from our Condo, in that town up north. Since this was such a short trip, why not? Otis could entertain himself for a couple of hours, and ole Gustoff was upstairs and could check on him.
While the Spousal Unit was at the ladies forum, I did my research. Como is 45 minutes from our house, just 15 minutes north of Batesville. Their foodie pictures on the internet looked awesome. the are open 5-10 Monday -Thursday, and 4:30-10 on Friday and Saturday. Wait??? 4:30? Who eats dinner at 4:30???
The ladies forum was over at 3:00, so we decided to dine early, come back and pick up Otis, then travel back to Cliffview Drive. 5:00 sounded early enough for us, shouldn't be crowed at that hour, and we can get home at a descent hour. 45 minutes later, we are in downtown Como, MS! I turn on main street, as directed by Brender, out GPS lady. As we get closer to the address, we begin to notice that the parking on Main Street is completely full of cars in every direction! WTH???? it's only 5:00!!!!!
I drop off the Spousal Unit at the door, to get our name on the list. We and the Acura proceeded to go to the county line for a parking place. Did i mention its only 5:00???? There are several other restaurants, including the Windy City Grill along the street, but there is no way that all the drivers of these cars are eating a steak, right???? As I get halfway back, it became obvious what was going on. In the middle of the block, they also have a venue for weddings and such, with a big one going on right now. A peek thru the window, and there are at least 10 bridesmaids and 10 groomsmen, all lined up for photos. Somebody was gonna write a BIG check!
I arrive at the door of Como Steak House, and there is a crowd already standing. They must be waiting to be seated. Nope. The restaurant is already FULL, and folks are already chewing beef! I look around, no Spousal Unit. I make my way to the back of the restaurant, and there she is, sitting at the last tow seats available for the first seating, at the end of the bar. As you make your way thru the restaurant, you get to see what others have already ordered. Then, there is the meat case, full of select cuts of prime beef. Then as you make your way further, you see that they have two charcoal pits with attendants working the coals and turning the steaks, and hitting them with melted butter! There is even an upstairs dining room and it was full!
The meal comes with a salad, slice of Texas toast, a baked potato, and the steak cut of your choice. There are several other entree items on the menu, but when in a steak house, you know what to do! The Spousal Unit got their smaller ribeye, and I got the larger cut with the bone in. Both were cooked to perfection. The guy next to us got a "chopped steak" (dentures????) and his wife had a plate with one of the bigger cuts. She ended up sending it back to the fire for a little more doneness. I don't think she knew her temperature chart!
This was my plate, and it was to die for! We were so full, the word dessert never even came up! I loved this place and I will return, hoping they have my favorite cut of porterhouse for me to try. If you decide to give it a try, you better be on Vince Lombari time!
Sunday, January 28, 2018
Cathead
The spousal unit loves to do her Groupon thang and she came across a 2 for 1 for a tour of the Cathead Distillery. It's the first distillery founded in Mississippi since prohibition, and located in downtown Jackson, behind the convention center. At $15 for the two of us, why not?
As part of the "tour" you get the run of the place and four samples of their product at the end. They sponsor events at the Distillery throughout the year, with one coming up in several weeks.
You can see from the picture that as you approach the building from the road, the name is clearly visible. A taco food truck is usually there on tour days, which in this instance was on Saturday. The tours are on the hour from 1-5, and are limited to small groups, the biggest being the one at 5.
Once you are inside, you go to the bar and check in, to validate that you are on the list. The building is an old warehouse with lots of space for entertaining groups and those special events. They have a dart board, corn hole, connect 4, Jenga, and card games for you to occupy your time while you wait for your tour or afterward. They also sell beer by the bottle or draft. Their products are not for sale in the Distillery but you get to sample 4 at the end of the tour.
They have several of these homemade tables and benches for you and your crew to use before and after the tour. There was a gal there playing and singing, but the acoustics in a warehouse are something to be desired. The resident dog enjoyed it though, as he joined in with her, howling along as she played and sang.
When it's your tour time, you gather up with the tour guide, beer in hand. A rarity, I think the spousal unit and I were the only ones without a drink, during the tour!
This was our tour guide. He's the computer tech dude and part time tour guide. He gets all the free beverages he wants, see the cup??? Behind him is the workings of the Distillery. The acoustics of the building makes hearing him a challenge, especially with the gal and the dog singing in the background.
The tour lasted about an hour. You get the history of Cathead and how it got its name, you See the process they go through from start to finish, and then, the best part, you get small samples of their products.
I left out a lot of the details, which is all part of taking the tour. I recommend that you go as a group, and include dinner afterwards to round out the day. I "liked" their Facebook page so I can keep up with their sponsored events for a return visit, hopefully in a group of friends. The more the merrier!
If you plan your day just right, you can also hit Lucky Town Brewery, but may be another blog post!
You can see from the picture that as you approach the building from the road, the name is clearly visible. A taco food truck is usually there on tour days, which in this instance was on Saturday. The tours are on the hour from 1-5, and are limited to small groups, the biggest being the one at 5.
Once you are inside, you go to the bar and check in, to validate that you are on the list. The building is an old warehouse with lots of space for entertaining groups and those special events. They have a dart board, corn hole, connect 4, Jenga, and card games for you to occupy your time while you wait for your tour or afterward. They also sell beer by the bottle or draft. Their products are not for sale in the Distillery but you get to sample 4 at the end of the tour.
When it's your tour time, you gather up with the tour guide, beer in hand. A rarity, I think the spousal unit and I were the only ones without a drink, during the tour!
The tour lasted about an hour. You get the history of Cathead and how it got its name, you See the process they go through from start to finish, and then, the best part, you get small samples of their products.
I left out a lot of the details, which is all part of taking the tour. I recommend that you go as a group, and include dinner afterwards to round out the day. I "liked" their Facebook page so I can keep up with their sponsored events for a return visit, hopefully in a group of friends. The more the merrier!
If you plan your day just right, you can also hit Lucky Town Brewery, but may be another blog post!
Sunday, January 7, 2018
Angels on the Highway
You never know when you will find or encounter an angel. Today I met two!
Today, we were on our way to the funeral of my Uncle Bubba, up in the Delta, in the sleepy little town of Inverness, MS. The family was gathered at Cousin Will's house for a meal prior to the visitation and funeral at the Baptist Church. We were running late, and I didn't want to be a bother at Wills so I decided to venture on to Indianola for a quick bite.
I knew a finger or two would be shaken at me for not coming by. In small towns like Inverness, you never go hungry, especially during a funeral. Feelings get hurt if you don't come by, even if its for a slice of pie or a cup of coffee.
With time to get a quick bite, and make it back for the visitation, we approached the intersection of hwy 49 and 82. Suddenly i had a sneezing attack as i was pulling up to the stop sign, and the next thing you know, pop!, I had hit the curb and blown out the front left tire!
Well crap! So much for making it to the funeral service! I slowly made my way into the parking lot of the old Webers truck stop. Boy, the memories that flashed through my head from my youth!
We were in the spousal unit's Acura. These days they do not put spare tires in the trunk, you just get a tire inflation kit. Those damn Japanese! Time to dial 1-800 Acura roadside assistance, and the two hour wait for a tow truck and ride back to Brandon. :-(
I made several calls and a text message to see about getting the spousal unit to the funeral service while I saw about the car, but no luck.
Just then i had my first encounter with a highway angel! A black guy was in the parking lot working on an 18 wheeler. He walks up and asks me if he can help me with my flat. Bless him! I went through my issues with Acura's and the lack of a spare in the MDX. He then proceeds to tell me, "well, I have a friend that does tire repairs on trucks." Now, keep in mind, this is Sunday, 1:00, in the Mississippi Delta, what's my luck in finding a 19 inch Japanese specialty tire???
Well, son of a gun! The tire repair guy answered the call, and he just passed the only tire store open on Sunday in Indianola. He makes a u-turn, gets the specs for the tire from us, and low and behold, they have one used tire, $40, cash. Sold!
The tire repair guy, Chris Barnes, arrives, picks me up, and we are off to get that tire! I have just met my second highway angel of the day!
Yep! They had the used tire, including a hand full of leaves in the bottom to go with it. Back to Webers truck stop parking lot we go!
We get back to the car, and highway angel #1 and the truck he was working on, are gone. I look at the rim and notice the need for a specialty socket for the locked lug nut. Ok God, you have had my six so far..... yep, the lug socket was in the back! My new friend Chris worked his magic, and Presto! Used spare 19 inch tire is on the ground! I asked him how much I owed him. He says, "what ever you want to pay." Did i mention this is the Mississipi Delta? I gave him all I had, $55, and offered to meet at an ATM for more. His response, just drive safe my friend.
Would you believe we made it to the funeral service with five minutes to spare. God was in that santuary, but he had his highway angels working overtime, on a Sunday, in the Delta! God's country, yes indeed!
Today, we were on our way to the funeral of my Uncle Bubba, up in the Delta, in the sleepy little town of Inverness, MS. The family was gathered at Cousin Will's house for a meal prior to the visitation and funeral at the Baptist Church. We were running late, and I didn't want to be a bother at Wills so I decided to venture on to Indianola for a quick bite.
I knew a finger or two would be shaken at me for not coming by. In small towns like Inverness, you never go hungry, especially during a funeral. Feelings get hurt if you don't come by, even if its for a slice of pie or a cup of coffee.
With time to get a quick bite, and make it back for the visitation, we approached the intersection of hwy 49 and 82. Suddenly i had a sneezing attack as i was pulling up to the stop sign, and the next thing you know, pop!, I had hit the curb and blown out the front left tire!
Well crap! So much for making it to the funeral service! I slowly made my way into the parking lot of the old Webers truck stop. Boy, the memories that flashed through my head from my youth!
We were in the spousal unit's Acura. These days they do not put spare tires in the trunk, you just get a tire inflation kit. Those damn Japanese! Time to dial 1-800 Acura roadside assistance, and the two hour wait for a tow truck and ride back to Brandon. :-(
I made several calls and a text message to see about getting the spousal unit to the funeral service while I saw about the car, but no luck.
Just then i had my first encounter with a highway angel! A black guy was in the parking lot working on an 18 wheeler. He walks up and asks me if he can help me with my flat. Bless him! I went through my issues with Acura's and the lack of a spare in the MDX. He then proceeds to tell me, "well, I have a friend that does tire repairs on trucks." Now, keep in mind, this is Sunday, 1:00, in the Mississippi Delta, what's my luck in finding a 19 inch Japanese specialty tire???
Well, son of a gun! The tire repair guy answered the call, and he just passed the only tire store open on Sunday in Indianola. He makes a u-turn, gets the specs for the tire from us, and low and behold, they have one used tire, $40, cash. Sold!
The tire repair guy, Chris Barnes, arrives, picks me up, and we are off to get that tire! I have just met my second highway angel of the day!
Yep! They had the used tire, including a hand full of leaves in the bottom to go with it. Back to Webers truck stop parking lot we go!
We get back to the car, and highway angel #1 and the truck he was working on, are gone. I look at the rim and notice the need for a specialty socket for the locked lug nut. Ok God, you have had my six so far..... yep, the lug socket was in the back! My new friend Chris worked his magic, and Presto! Used spare 19 inch tire is on the ground! I asked him how much I owed him. He says, "what ever you want to pay." Did i mention this is the Mississipi Delta? I gave him all I had, $55, and offered to meet at an ATM for more. His response, just drive safe my friend.
Would you believe we made it to the funeral service with five minutes to spare. God was in that santuary, but he had his highway angels working overtime, on a Sunday, in the Delta! God's country, yes indeed!
Saturday, December 23, 2017
A Turkey is a Turkey is a Turkey
Gone are the days of the oven roasted, dried out turkey. These days, rarely do you see such a bird on Facebook.
Years ago, my Dad rediscovered the kitchen. His favorite chef was Louisiana's Justin Wilson. Justin had a TV show that featured his cooking inside the kitchen and also outdoors. One of the featured outdoor recipes was for deep fried turkey. After watching that episode, dear ole Dad was hooked for life.
Boss Weems' fried turkeys became legend in Inverness long before the popularity spread. It wasn't long before there was a list of others one of his birds. After a few years, this had become a major undertaking, and he eventually cut the cooking down to just a bird or two. By then, everybody was trying their hand at turkey frying!
One must be committed to this endeavor, as one needs to overcome the costs: propane tank and burner, pot with a basket, temperature gauge, and three to five gallons of peanut oil. And, peanut oil is not cheap, but it has a much higher burn temperature. Rookies have to figure out how much oil to put in the pot to prevent boil overs, must be patient in getting the bird to the right internal temperature, and not burn themselves in the process!
I took my turn over the years frying turkeys, bur decided to go a different route. I started smoking my bird, covered in Tony C's cajun seasoning. The salt end ups sealing the skin of the bird, and the meal is as moist and delicious as fried. And the skin is the favorite part. No need for 3-5 gallons of peanut oil, just a $2 container of seasoning and a few hours on the smoker, without the smoke!
With our investment in a condo in that Town Up North (Oxford), I had to find an alternative to cooking with charcoal or propane. I found an inexpensive electric smoker that fit the bill. The best part, it heats up to a constant 200-225 degree temperature and never runs out of fuel! Pork butts, ribs, chicken wings and briskets come off mighty tasty!
This year, our boys are meeting us in Oxford for Christmas. With the need for more than on 10-12 pound turkey, I needed to add some speed to the cooking process. As luck would have it, I found a Masterbuilt Butterball turkey fryer on Samsclubauction.com, one of my favorite auction sites. After a little research, I bit the bullet and bought one.
The best part about this cooker is that it fries, boils and steams. The unit is considered an indoor model because of the short electrical cord. For frying, you add 3 gallons of peanut oil, plug it up, wait for the grease to get to temperature, then fry away! According to the instructions, anyway.... Funny of the day: me, never to be one that likes reading instructions, took the plunge and read them from cover to cover. After all the unpacking, and hooking up, I'll be dadgummed flabbergasted if I could figure out how to "make it Heat up"! I finally went to Utube, and on the 5th video, BAM! I saw the Dude hit the right combination of buttons. We now have heat!
The heating element is inside the tank, and it takes it about 45 minutes to bring the peanut oil up to temperature. A basket and lift handle come with it to help remove the done bird. The cooker has a preset temperature of 375 degrees so that you won't burn the oil. The electic cord is magnetic and short, for safety as well. Cleaning up is a snap, with the built in drain plug. I started with three gallons of oil, and all but three cups of oil went back into the jugs, and fairly clean. The pot comes out and cleand up with a soapy sponge.
Overall, I was very pleased with this Masterbuilt Butterball turkey fryer. I can't wait to use it to fry fish, shrimp, etc... and use it as a crap steamer and shrimp boil pot at the Condo in that Town Up North!
Years ago, my Dad rediscovered the kitchen. His favorite chef was Louisiana's Justin Wilson. Justin had a TV show that featured his cooking inside the kitchen and also outdoors. One of the featured outdoor recipes was for deep fried turkey. After watching that episode, dear ole Dad was hooked for life.
Boss Weems' fried turkeys became legend in Inverness long before the popularity spread. It wasn't long before there was a list of others one of his birds. After a few years, this had become a major undertaking, and he eventually cut the cooking down to just a bird or two. By then, everybody was trying their hand at turkey frying!
One must be committed to this endeavor, as one needs to overcome the costs: propane tank and burner, pot with a basket, temperature gauge, and three to five gallons of peanut oil. And, peanut oil is not cheap, but it has a much higher burn temperature. Rookies have to figure out how much oil to put in the pot to prevent boil overs, must be patient in getting the bird to the right internal temperature, and not burn themselves in the process!
I took my turn over the years frying turkeys, bur decided to go a different route. I started smoking my bird, covered in Tony C's cajun seasoning. The salt end ups sealing the skin of the bird, and the meal is as moist and delicious as fried. And the skin is the favorite part. No need for 3-5 gallons of peanut oil, just a $2 container of seasoning and a few hours on the smoker, without the smoke!
With our investment in a condo in that Town Up North (Oxford), I had to find an alternative to cooking with charcoal or propane. I found an inexpensive electric smoker that fit the bill. The best part, it heats up to a constant 200-225 degree temperature and never runs out of fuel! Pork butts, ribs, chicken wings and briskets come off mighty tasty!
 |
| Smoked 10-12 lb turkey |
 |
| smoker pork butts |
The best part about this cooker is that it fries, boils and steams. The unit is considered an indoor model because of the short electrical cord. For frying, you add 3 gallons of peanut oil, plug it up, wait for the grease to get to temperature, then fry away! According to the instructions, anyway.... Funny of the day: me, never to be one that likes reading instructions, took the plunge and read them from cover to cover. After all the unpacking, and hooking up, I'll be dadgummed flabbergasted if I could figure out how to "make it Heat up"! I finally went to Utube, and on the 5th video, BAM! I saw the Dude hit the right combination of buttons. We now have heat!
 |
| Fried 10-12 lb turkey |
Overall, I was very pleased with this Masterbuilt Butterball turkey fryer. I can't wait to use it to fry fish, shrimp, etc... and use it as a crap steamer and shrimp boil pot at the Condo in that Town Up North!
Sunday, November 19, 2017
Another Season in the Grove
Another season spent in the Grove in that town up north has come and gone. Its time to pack up all the gear and store it away for next year. The winter, spring and summer will be spent buying something new for the group, cataloging new recipes, and adding new members to the group for next year's season of tailgating.
By now, everybody has acquired "the wagon" that has a mind of its own, It is an art to pull that thang without it climbing up you heel or running over somebody else. Its amazing how much stuff you can pile on one of these, especially when you have a bungee cord or two!
My biggest score this year was a bar height 10ft table that you secure to the tent legs, and but the food tables up next to it. I knew it was a score when several tent neighbors came and asked, "hey! where can I get me one of those???" Its an Ozark brand from Walmart.com.
After "the big storm" at yesterday's game, there will be a lot of new tents for 2018. We had four tents bungee corded together and had people manning all the poles. Several gusts of wind had the food tables rise up off the ground almost a foot! We had side walls up to protect the ladies and their hair from the rain. You had to be ready for the downpours coming between the tents, or you would be soaking wet!
We are lucky with our tent spot, being across the street from the grove. The "inner circle" of the Grove does not allow any type of gas or charcoal cooking. We are lucky to have Chef Kyle and his gas powered Weber Q. Grilled sausage is an every game occurrence, along with grilled quail. Skewered shrimp have become our new favorite treat!
On our corner of the Grove, we continue to be entertained by the Ole Miss fans who forget the "beer rule", no exposed packages of six packs, twelve packs, or cases please. Bush Natural Light seemed to be the most common beverage that was sacrificed this year. Who actually drinks that stuff???? Starving, budget minded, college kids, I guess....
The clothing choices leave nothing for the imagination. I call them the micro-mini skirts. Why would you want your cheek lines exposed for all to see. I just knew the winds of yesterday were going to invert some of those skirts like an umbrella, poof! But no such luck :-( . Velcro or duck tape must be involved!
As we were leaving for the last time, all our Popo buddies wished us well, and can't wait to see you next year! These are great people, that watch your stuff while you are at the game. And cleanup is a breeze, since all your leftover food has been consumed by said Popo!
We'll give it a couple of months, and planning will begin again for 2018. We might be on the lookout for some younger folks to join us. Great spot, great crew, and memories to be made!
By now, everybody has acquired "the wagon" that has a mind of its own, It is an art to pull that thang without it climbing up you heel or running over somebody else. Its amazing how much stuff you can pile on one of these, especially when you have a bungee cord or two!
My biggest score this year was a bar height 10ft table that you secure to the tent legs, and but the food tables up next to it. I knew it was a score when several tent neighbors came and asked, "hey! where can I get me one of those???" Its an Ozark brand from Walmart.com.
After "the big storm" at yesterday's game, there will be a lot of new tents for 2018. We had four tents bungee corded together and had people manning all the poles. Several gusts of wind had the food tables rise up off the ground almost a foot! We had side walls up to protect the ladies and their hair from the rain. You had to be ready for the downpours coming between the tents, or you would be soaking wet!
We are lucky with our tent spot, being across the street from the grove. The "inner circle" of the Grove does not allow any type of gas or charcoal cooking. We are lucky to have Chef Kyle and his gas powered Weber Q. Grilled sausage is an every game occurrence, along with grilled quail. Skewered shrimp have become our new favorite treat!
On our corner of the Grove, we continue to be entertained by the Ole Miss fans who forget the "beer rule", no exposed packages of six packs, twelve packs, or cases please. Bush Natural Light seemed to be the most common beverage that was sacrificed this year. Who actually drinks that stuff???? Starving, budget minded, college kids, I guess....
The clothing choices leave nothing for the imagination. I call them the micro-mini skirts. Why would you want your cheek lines exposed for all to see. I just knew the winds of yesterday were going to invert some of those skirts like an umbrella, poof! But no such luck :-( . Velcro or duck tape must be involved!
As we were leaving for the last time, all our Popo buddies wished us well, and can't wait to see you next year! These are great people, that watch your stuff while you are at the game. And cleanup is a breeze, since all your leftover food has been consumed by said Popo!
We'll give it a couple of months, and planning will begin again for 2018. We might be on the lookout for some younger folks to join us. Great spot, great crew, and memories to be made!
Saturday, September 30, 2017
Farmer's Table in Livingston
Well, birthday 61 was rolling around, and I new exactly what I wanted to do., the cooking school at Farmer's Table in Livingston, hosted by Chef Conner Wolf. I've been following my little buddy Connor Wolf for years. I go way back with this kid, to the days with his Dad Tommy, on the soccer fields of Rankin County. Conner has been cooking ever since he was tall enough to reach a skillet on the back eye of the stove. I've been tempted to run over to his Momma Patty's house to get the last bite of his latest creations posted to FB, but I knew I'd be too late to even lick the plate!
Lately I've been celebrating more than just the day of my birth, more like the week of my coming out party! I went to the Farmer's Table web site and checked the menus for the week. Turns out, my special day was lobster roll day. Lobster in Mississippi???? Well, da boy is a chef, and he has been to one of them fancy cooking schools in Miami, and he's been sou cheffing at Walkers and Local 463 for several years, so he must know a thang or two, or three???!!! The menu consisted of : Fall Lettuce Salad, Old Bay Potato Chips and Smoked Comeback, Slow Butter Poached Lobster Rolls, and Almond Cookie with Lemon Ice Cream. Tickets were purchased and the calendar was set for 6:30 on Thursday.
Farmer's Table is located at the end of highway 463 out from Madison. Several businesses have made a home there, and quite a few events are planned there throughout the year. There was not a lot of car traffic, being this was a Thursday night.
As we entered the school, we were greeted by the smell of oil at 325 degrees, with thinly sliced pieces potato coming out pot! Chef Conner was making us his version of potato chips, as an appetizer and also a side to the lobster rolls. He had also whipped up a smoked comeback sauce for dipping. Two ladies joined our motley crew, time to get this thing started! This cooking school is gonna be a breeze!
Chef started us off with baking Almond cookies. Being a cookie baker this was awesome, starting it off with dessert! This recipe didn't call for any flour, using almond paste and powdered sugar and a few other ingredients to pull it together. Chef Conner put us right to work, zesting a lemon, chopping almonds, and measuring out powdered sugar in a cup without measurement markings! After a few pluses of the food processor, they were ready for the oven!
The salad wasn't your typical romaine or iceberg. We had hand picked fall greens of a variety of plants I've never heard of. We were put to work prepping the onion, peeling and slicing pears, chopping garlic, and crumbling up some bleu cheese. I guess us beginners have to start somewhere, chop! chop! The dressing was a balsamic sherry vinaigrette, held together by a touch of Dijon mustard! It works! That salad dressing never separated!
While we were seated, enjoying our professionally plated salad, Chef Conner was busy at the stove prepping for our main course, lobster rolls! He had fresh lobster rolls from a local bakery, and our job was to toast the edges. He had heated up four pounds of butter to poach the lobster. Yes, I said four pounds! While he was working with the butter, we were busy prepping the ingredients for the dressing. Chef Conner loves his Dukes mayonnaise, and I had to give him a hard time about that since I'm married to a Blue Plate kinda gal. The two other ladies grew up on Miracle Whip! The lobster tails were poached to perfection and then sent to the freezer for a little cool down, while the Chef did his magic to the dressing. I did notice he has a tendency to add a pinch of cayenne to the ingredients!
The lobster rolls were plated, with a side of his old bay potato chips made earlier. The best part of the meal, was the conversations between the four of us "guest chefs" and our interactions with our host, Chef Conner Wolf. The meal was finished off with a serving of lemon ice cream and almond cookies. I was lucky enough to blow out two candles that came with my serving. No birthday wish here, my wish had already been granted with this wonderful evening!
I highly recommend a visit to Farmer's Table in Livingston cooking school. Be sure to go online to check their calendar of events and get your tickets. You'll be glad you did!
 |
| Chef Conner Wolf |
Lately I've been celebrating more than just the day of my birth, more like the week of my coming out party! I went to the Farmer's Table web site and checked the menus for the week. Turns out, my special day was lobster roll day. Lobster in Mississippi???? Well, da boy is a chef, and he has been to one of them fancy cooking schools in Miami, and he's been sou cheffing at Walkers and Local 463 for several years, so he must know a thang or two, or three???!!! The menu consisted of : Fall Lettuce Salad, Old Bay Potato Chips and Smoked Comeback, Slow Butter Poached Lobster Rolls, and Almond Cookie with Lemon Ice Cream. Tickets were purchased and the calendar was set for 6:30 on Thursday.
 |
| Me and Chef Conner |
Farmer's Table is located at the end of highway 463 out from Madison. Several businesses have made a home there, and quite a few events are planned there throughout the year. There was not a lot of car traffic, being this was a Thursday night.
As we entered the school, we were greeted by the smell of oil at 325 degrees, with thinly sliced pieces potato coming out pot! Chef Conner was making us his version of potato chips, as an appetizer and also a side to the lobster rolls. He had also whipped up a smoked comeback sauce for dipping. Two ladies joined our motley crew, time to get this thing started! This cooking school is gonna be a breeze!
Chef started us off with baking Almond cookies. Being a cookie baker this was awesome, starting it off with dessert! This recipe didn't call for any flour, using almond paste and powdered sugar and a few other ingredients to pull it together. Chef Conner put us right to work, zesting a lemon, chopping almonds, and measuring out powdered sugar in a cup without measurement markings! After a few pluses of the food processor, they were ready for the oven!
 |
| I got to pulse! |
 |
| Chef Conner has the cleanest hands! |
The salad wasn't your typical romaine or iceberg. We had hand picked fall greens of a variety of plants I've never heard of. We were put to work prepping the onion, peeling and slicing pears, chopping garlic, and crumbling up some bleu cheese. I guess us beginners have to start somewhere, chop! chop! The dressing was a balsamic sherry vinaigrette, held together by a touch of Dijon mustard! It works! That salad dressing never separated!
 |
| Fall greens with pears and candied pecans |
While we were seated, enjoying our professionally plated salad, Chef Conner was busy at the stove prepping for our main course, lobster rolls! He had fresh lobster rolls from a local bakery, and our job was to toast the edges. He had heated up four pounds of butter to poach the lobster. Yes, I said four pounds! While he was working with the butter, we were busy prepping the ingredients for the dressing. Chef Conner loves his Dukes mayonnaise, and I had to give him a hard time about that since I'm married to a Blue Plate kinda gal. The two other ladies grew up on Miracle Whip! The lobster tails were poached to perfection and then sent to the freezer for a little cool down, while the Chef did his magic to the dressing. I did notice he has a tendency to add a pinch of cayenne to the ingredients!
The lobster rolls were plated, with a side of his old bay potato chips made earlier. The best part of the meal, was the conversations between the four of us "guest chefs" and our interactions with our host, Chef Conner Wolf. The meal was finished off with a serving of lemon ice cream and almond cookies. I was lucky enough to blow out two candles that came with my serving. No birthday wish here, my wish had already been granted with this wonderful evening!
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| toasted bun |
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| heaven on a plate |
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| food is love! |
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| birthday boy, lemon ice cream and almond cookies |
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| Kodiak moment by Chef Conner |
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| Me and the Spousal Unit! |
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| Wish was granted |
I highly recommend a visit to Farmer's Table in Livingston cooking school. Be sure to go online to check their calendar of events and get your tickets. You'll be glad you did!
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