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travelingtheusa · 4 years ago

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TENNESSEE

2021 May 4 (Tue) – We went to Oak Ridge this morning. It was called the Secret City back in the 1940s. Oak Ridge was one of 3 cities where the atomic bombs were produced. Its population went from 1,000 to 50,000 people in 6 months. Unfortunately, the museum was closed. So was the Museum of the Appalachia and the Museum of Tennessee. We got to see a short film at the NPS office, which was a little booth located in the corner of the Children’s Museum.

We then drove to Knoxville. There wasn’t much to see but we drove around to look at the city. We drove into the Old City and past Market Square. The city had lots of old buildings mixed with new construction. We stopped at Corner 16 for lunch. It was an excellent choice. The food was outrageous. We bought some of the chili to bring home for dinner.

2021 May 3 (Mon) – We packed up and left Lebanon at 9:30 a.m. It was raining and rained for most of the drive. About three-quarters of the way to our destination, the skies opened up and it poured. The rain was so heavy we could barely see past the hood. There was a break in the rain just as we arrived at our new campground – the Windrock State Park Campground in Oliver Springs. It rained all night long, sometimes ferociously. There was lightning and thunder and, at times, hail.

The campground is very high class. We spotted at least 3 Prevost RVs. Those are very expensive rigs. This campground is up in the mountains and is nicely laid out, neat and clean with plenty of space between sites. There is extra space for ATVs. This seems to be a favorite spot for ATV riding. The campground is at the head of many trails leading off into the wilderness. We’ve been watching them come and go for the two days we’ve been here. Covered in mud and debris and smiling from ear to ear.

2021 May 2 (Sun) – We drove into Nashville today to go to the Johnny Cash Museum. His life story was quite interesting. His parents couldn’t agree on a name when he was born, so they named him J.R. Years later, when he tried to enlist in the Air Force, they insisted that he had to have a first name so he chose John. That morphed into Johnny as his musical career took off.

It cost us $20 to park for two hours. The parking lot appeared to be 3 in 1; three different machines for different areas of the same parking lot. It was strange. The town was bustling with people. It was so crowded that we had to step off the sidewalk to go around clusters of folks gathered outside restaurants and shops. No one was wearing masks outside, although you still have to wear a mask indoors. Looks like things are finally starting to loosen up. Infections around the country are dropping as people get the vaccine and venues are beginning to open again. It feels very hopeful.

We wanted to have lunch in Nashville but it was too crowded. We hopped in the truck and drove back to Lebanon. First stop was at the number one and number two restaurants, according to Trip Advisor. But, you guessed it. Too crowded with long wait times. We finally wound up at Cracker Barrel. The gal who checked us in said it was 20 to 30 minutes. We waited almost an hour. The food was good, as usual, but the long wait took the bloom off the rose.

After lunch, we stopped at WalMart to get some groceries. Then it was a stop at the liquor store to pick up some spirits. And finally, we stopped at a gas station to fuel up for tomorrow’s trip. We got back to the campground at around 3:45 p.m. It started raining later in the evening. Weather forecasters are saying it’s going to rain for next two days.

2021 May 1 (Sat) – We packed up and after a brief stop at the dump station to empty the tanks, we were on our way. It was 2-1/2 hours to Lebanon where we are staying in a KOA. This campground is very tight and also on uneven terrain, like our last campground. It is lucky we have a pull-through site. It would be very hard to maneuver between all the rigs and on a hillside.

Once we were set up, we took the laundry to the machines and did the wash.

2021 Apr 30 (Fri) – We drove to Lexington (still in Tennessee) for lunch at Dan’s Café. It was a small house converted to an eatery. It had a 50’s flair to it. The food was good.

After lunch, we drove to Parker’s Crossroads and toured the battlefield. The north and south clashed there and had an intense 5-hour battle where neither really won. The confederates were able to escape and cross the Tennessee River but not before causing havoc for many miles on their mission to disrupt Union rails and resources. The battlefield is spread out with walking tours and storyboards recounting the activities that went on at that point. The Visitor’s Center had a video that told the story of the battle. It was quite informative.

Next door to the visitor’s center was the Tennessee State Veteran’s Cemetery. We drove through the grounds. There were only about 50 graves. It is a new cemetery just established in 2018.

After getting some fuel, we stopped at a gas station shoppette to pick up milk. They had loads of beer and soda to go with lots of snacks, but no milk. The closest supermarket was 24 miles away. We drove over the bridge to the next gas station shoppette and were able to find milk there. Thank goodness!

We got news that the Washington, D.C. caravan we signed up for has been cancelled. The caravan was scheduled to take place the first week in July and the plan was to march in the National Parade on Independence Day. The parade, which is run by the National Park Service, has been cancelled. In addition, several other tourist places around Washington, D.C. will not be open. Also, the number of rigs signed up for the caravan fell to 11. That’s below the minimum threshold of 15 rigs for the caravan to go. We will still go to D.C. for the 2 weeks we planned to be there. So will our friends, Rick & Brenda from Florida. Our other friends, Hank & Brenda from Texas, cancelled out of the D.C. caravan but they will join us on the drive from D.C. to New York for our caravan around Upstate NY. I sent an email to the manager at Fort Belvoir to tell her we will still be coming for the 2 weeks we reserved.

2021 Apr 29 (Thu) – We pulled up stakes and left Memphis at 10 a.m. It rained during most of the drive. In addition, as accident occurred right in front of us. The traffic was at a stand still for an hour and a half. Two tractor trailers and two cars got into it. One of the cars had 3 kids in it. Luckily, no one was seriously hurt.

We finally arrived at the Natchez Trace RV Park at 1:30 p.m. It was a little tricky getting into our site around the trees. The slick mud didn’t help things a bit. The trailer wouldn’t level right either. It kept resetting itself and the RV was on a tilt.

2021 Apr 28 (Wed) – We dropped off Bonnie’s urine sample to the vet’s office this morning. The vet came out and told us there is no urine infection. She also refilled Bonnie’s liver medication for 3 months. I asked for 4 but they only had 3 boxes. Oh, well. You take what you can get.

After the vet, we drove to the Blue Plate Café where we met Steve & Diane for breakfast. Not only was the food good but the company was also enjoyable. We stayed for over an hour and a half.

Next stop was at Vitamin Shoppe where I got some vitamins. Paul is still not feeling well. He’s still suffering the effects of the vaccine.

2021 Apr 27 (Tue) – I took Paul to lunch (or did he take me?) at Las Tortugas Deli Mexicali. It was a different kind of set up. You ordered at the counter from a menu that was in Spanish with English in parentheses. We recognized very few of the dishes. We both wound up ordering sandwiches which were very good. We brought leftovers home.

I called the vet��s office where no one knew anything about what I was calling about. I left a message for Dr. Bates to call. I called again at 5:30 pm. The doctor got on the phone and said she left a message today. There was no message on my phone. She didn’t know anything about a urine sample so we agreed to bring another one in tomorrow. She said she would refill Bonnie’s liver medication. Five months’ worth will be waiting for us when we drop off the urine sample tomorrow.

Just as we were sitting down to dinner tonight, there came a knock on the door. It turned out to be Diane. She and husband, Steve, were on our Utah caravan. He served as the Weatherman. They will be staying here in the campground until Friday. We agreed to get together for breakfast tomorrow.

Paul is feeling cruddy tonight. He is feverish and achy. Guess the vaccine is doing its thing.

We got a call from a campground in Ticonderoga, NY today. The manager had looked over the list of RVs I sent her and decided they couldn’t accommodate the larger rigs. They cancelled our reservation. What a disaster!!! Less than 3 months to go and we lose a campground. We would be lucky to find another place that can fit 22 RVs at this late date during the height of the tourist season. I felt sick. Paul jumped on the Internet and did some research. I tried calling the campground we were going to stay at before the cancelled one to see if we could just extend our stay. No luck. They are booked solid for the week after us. Paul found a place 65 miles east in Peru, NY. I called and they were able to fit us in. I sent a list of campers and RV sizes. Hopefully, things will go OK. I also got a call from another campground on our caravan saying our deposit was due May 1st or our sites would open up. I quickly sent off a missive to SMART HQ to send out a check. That could have been a serious problem! Luckily, the fates were looking after us.

2021 Apr 26 (Mon) – We went out to lunch at a BBQ place. The food was good. Then we dropped off a urine sample at the veterinarian. Bonnie is acting like she has a urine infection again. *sigh* She just can’t seem to get past this thing. The vet she saw last time was not in, so a tech took the sample and said he would handle everything. Also pass on our request to refill Bonnie’s liver medication.

We then went to CVS where Paul got his second COVID shot. I picked up some Mother’s Day cards. As we were standing on line, Paul saw a young man wearing a motorcycle helmet put two car chargers in his pocket and walk out. He yelled at the guy but the clerk, who was ringing up a customer in front of us, just giggled about the incident. She just shrugged it off.

I called the vet’s office later to see what happened with the urine sample but nobody had anything to say about it. Guess I will talk to Dr. Bates tomorrow.

2021 Apr 25 (Sun) – It was cold this morning. The heat pump went off about 2:30 a.m. this morning. We keep that off because of the noise it makes. It turns out the furnace was not working. It looks like the techs did something that made the controls work improperly. We cannot get the furnace to turn on.

All Vanleigh personnel were gone early this morning so I posted our issue on Facebook. Sure enough, the tech folks were still monitoring the website and responded to my post. The tech said he would send us a new program for the Spyder Control Panel. Apparently, he knows exactly what they did. Aaaaarrrggghhh!!! We’ll have it sent to Travis & Sam where we will be in two weeks.

We packed up and left Hot Springs at 10 a.m. It was a long drive. We pulled into a parking lot at a mall around noon to make ourselves lunch. We arrived at Agricenter RV Park in Memphis around 2:30 p.m. The host couldn’t find our reservation and it turns out that I had made reservations for a different date. He was able to clear up the confusion and find us a spot.

After that lovely RV resort in Hot Springs, this feels like a slum. Lol. The RVs are very close to each other in rows with grass that needs cutting, no trees, and stone campsites. The road is asphalt that needs some repairs. Several of the campers are long term as we saw 40 lb. and 100 lb. propane tanks outside their RVs. The cost was higher than I expected but reflects a military discount. Guess we can expect charges to continue to increase with all the new RVers out there and no new campgrounds to accommodate them.

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jafreitag · 4 years ago

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Grateful Dead Monthly: Capital Centre – Landover, MD 9/25/76 // Onondaga County War Memorial – Syracuse, NY 9/28/76

On Saturday, September 25, 1976, the Grateful Dead played a concert at the Capital Centre in Landover, Maryland. And on Tuesday, September 28, 1976, they played a concert at the Onondaga County War Memorial in Syracuse, New York.

The Capital or “Cap” Centre opened in 1973 just outside Washington, D.C. The arena hosted the NBA’s Washington Bullets and the NHL’s Washington Capitals, as well as the Georgetown University men’s basketball team, until 1997. It was demolished in 2002 and replaced by a mall. The Dead played there 26 times from 1974 to 1993.

Perhaps ill-named, the Onondaga War Memorial is less of a memorial, and more of an indoor arena. The venue was built from 1949-51, and Wikipedia calls it a significant example of “World War I, World War II[,] and Aroostook War commemorative,” as well as “an early and sophisticated example of single-span thin-shell concrete roof construction.” Ok, boomer. It’s an old shed. And it’s now called the Upstate Medical University Arena at Onondaga County War Memorial – a name that just rolls off the tongue. The Dead played there five times: twice in 1971 (during the furious five era), twice in 1973, and once in 1976.

These shows were in the middle of a short tour that began in Durham, NC on 9/23 and ended in Detroit, MI on 10/3. Between those dates, the band wound its way north, playing Landover, Rochester, NY, and then Syracuse. The first and third of those nights are commemorated (or memorial-ized, see what I did there?) as Dick’s Picks #20.

I asked Liner Notes’ Chief Dead-itor ECM for his impressions of that particular release. He focused on the Landover show, 9/25/76, and sent this extended review:

Note – Keith’s piano is very prominent in the mix and he is in good form for this show.

The band started touring again in June 1976 after an almost two-year hiatus that began after the Winterland shows in October 1974. There were some big changes when the band returned, the most notable being that Mickey Hart rejoined the band after a five-year absence. It took the band some time to adapt to the two-drummer format. This resulted in an overall tempo slow-down for most songs. However, by September the band started hitting their groove and was working towards the glorious, almost orchestral sound that they eventually achieved in May 1977. There are hints of that progression in this show – especially in songs like Mississippi Half-Step, Sugaree, Cassidy, Scarlet Begonias and Dancing in the Street (sans Mu-tron, of course).

The show starts off in fine form with a Bertha that is speedy and driving. It has a great finale with Garcia adding “whoa’s and woos” in between each “Anymore.”

Minglewood is next. It is only the ninth performance since the band revived it at the Orpheum run in July 1976 after a five-year absence (last played on 4/29/71 at the Closing of the Fillmore East). These early versions are tepid compared to the way it would be played with Brent but the band puts in a very solid performance.

The next highlight of the evening is Cassidy. The jam section is now more developed than it was when the band brought it (back) into the repertoire in June 1976 (they played is once on 3/23/74 and then shelved it until the first show in 1976 – 6/3/76). This is an upbeat version that is totally nailed.

Mama Tried, usually a throw-away tune, has some pep in its step and keeps the energy high. It features enthusiastic backing vocals by Garcia.

The Peggy-O that follows is gorgeous, especially Garcia’s second solo. Beautiful vocals .

The set closes with a lively Let It Grow, which gets downright frenetic at some points. There is also a short drum break which only happened in 1976 and then things simmer down and become a bit exploratory before the reprise. It is notable that Let it Grow was almost exclusively a second set song in 1976. So this first set performance was a bit of a treat. Additionally, Let it Grow would only be played two more times after this before taking a one-year break, making it all the more special. Instead of ending the set there, the band break tradition and give the audience another treat – a bonus song to end the first set – Sugaree. This version is nice and gooey. More telling though is how it shows early signs of the powerhouse that it was about to become in 1977.

Set II opens with Lazy/Supplication and Half-Step which are typically “first set songs.” It’s always interesting to see when the band mixes things up and gives “first-set songs” the second-set treatment.

In this case, Lazy/Supplication fares about the same way it does as a first set song. That is to say that it is not as long or exploratory as we might expect a second set song to be. Also, the Supplication jam seems to get cut-off early, but Weir’s vocals are very amped up!

On the other hand, Half-Step is a horse of a different color. Similar to Minglewood, Half-Step was revived at the Orpheum run in July 1976. It had absent since the hiatus. The tempo here starts off a little sluggish but the advantage of this is that it provides Garcia the opportunity to really dig deep vocally with the way he emphasizes the lyrics (i.e., on my waaaaay).The Rio Grandee-O section is fabulous. Garcia plays fluid, joyful, melodic passages which serve to electrify his bandmates as they approach the vocal section. The energy is palpable. The vocal harmonies are delivered with such confidence that the song feels like an anthem. Keith’s gorgeous piano flourishes add to the joyful vibe. Garcia patiently takes the outro jam to a slow and steady peak – early signs of 1977 (without the massive crashing chords). This is probably the best version of 1976.

From there the drummer’s pound out a brisk and aggressive lead-in to Dancing and the energy lifts off. Once the lyrics are dispensed with, Garcia begins a quick and funky lead that foreshadows the 1977 versions without the Mu-Tron. Things slow down as the vocals trail off. The band embarks on what will be the very last version of Cosmic Charlie ever played. Although I love the album, Aoxomoxoa, I am not a big fan of the slowed-down versions of Cosmic Charlie and St. Stephen that were revived in June 1976. The outro chorus “Go On Home…” on this version is extended and repeated like a chant which makes it gloriously eerie. Maybe it was their special way of giving Cosmic Charlie a final sendoff.

Coming off a stand-alone slow tune, the band needed to pick the energy back up so Scarlet Begonias was a perfect choice. This is an upbeat, full-bodied version that hints at how the song will develop when the band joined it with Fire on the Mountain just 6 months later. Donna is very subdued on the outro and does not overstep as she sometimes can do. Her voice quietly drifts in and out of the music which is the way I like it.

The show ends with a typical long romp on the St. Stephen > Not Fade away segue which was so typical for this era. A respectable Sugar Magnolia provides the encore for one of the better shows from 1976.

And Icepetal at the Grateful Dead Listening Guide blog has covered the Syracuse show, not only highlighting the show itself, but also discussing ’76 and its audience recordings:

This show is featured almost in its entirety on Dick’s Picks Vol. 20. But it has history from long before it came out commercially, and that history is in part related to demonstrating the glory of AUD recordings from a part of a year that isn’t famous for its soundboards. Most of the SBDs from Fall 1976 fall a bit flat. They just lack a lot of sparkle. As we have been dabbling into this period with AUD tapes, there are a fair number of good ones to be found, and it is now time to add 09/28/76 to this list as one of the more satisfying 1976 AUDs. Very up front, with exceptional low end, this tape permeates the sound field with the power of the Dead’s new (in ’76) sound system. Particularly sweet are the sound of the kick drums and Phil’s bass. These instruments tend to lay very flat on the SBD’s, while in the AUDs you can literally touch the energy coming out of them. The drums, especially, pulse with power. You can almost feel the push on the air, absent almost completely from the soundboards. On 09/28 we are thus treated to that most wonderful alignment of the stars – a wonderful recording of a wonderful performance.

It’s hard not to talk about 1976 without mentioning the dismissing the year gets in many Dead trading circles. Generally you either love 1976, or absolutely don’t. However, even some of the most anti-76 folks out there will generally acquiesce that there are a few glowing spots in this year. 09/28/76 falls into this category easily. In fact, after revisiting this AUD after a good many years myself, I regret that it took me so long to share it here on the blog. This show and recording demonstrate all that I love about 1976, and then some. It was one of the first late-1976 tapes I acquired in trade, and as an AUD, continued to cement my preference for this recording medium over soundboards. For this show, and a few others from the Fall of ’76, the audience tape brings an entirely heightened level of experience to the music itself – not because of the crowd, or the energy in the air, but strictly based on the way the sound of the band comes through on tape.

Icepetal’s typically eloquent rendering of the music is worth a read. He effuses about the long transition between Let It Grow and Goin’ Down the Road Feeling Bad, as well as the second set Playing Sandwich – Playing in the Band > The Wheel > Samson and Delilah > Jam > Comes a Time > Drums > Eyes of the World > Dancing in the Street > Playing in the Band.

I found a review of the Syracuse show in the college newspaper. Wheel of Fortune is such a great song, ha.

Here’s the Spotify widget for DP#20.

https://open.spotify.com/album/34KjKiNyuggM0g2No4ZnTv?si=R3d3HsVvTXK6Faf1WHAVTw

And transport to an audience recording of 9/28/76 HERE.

Thanks as always to Ed.

More soon.

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metawitches · 5 years ago

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But First, A Brief, Non-Exhaustive Tour Through My Favorite Romantic Vampire Media

Though I have been writing reviews on this blog for more than three years, I have been keeping a dark secret from you, dear readers. I haven’t really been keeping the secret on purpose, but a lie of omission is still a lie, so please, try to forgive me. I don’t think this reveal will come as much of a shock to my regular readers.

The truth is, I have a deep, lifelong love of vampire romance. I’m open minded, and can consider other supernatural romances as well, but werewolves are so packminded that I question their devotion to their beloved. Ghosts seem so thin and superficial. Zombies are interested in brains, but I want more than just a relationship of the mind. Angels and demons both have to leave their beloveds in the lurch when they get called into service by the higher- and lower- powers they serve. A shapeshifter is an inconstant lover in so many ways, how could we ever develop trust?

There are exceptions: Oz from Buffy. The medieval ghosts of Lynn Kurland’s paranormal romance novels. The sentient zombies of In the Flesh. The married angel-demon couple from Midnight, Texas, another Charlaine Harris story. And no one is more trustworthy than True Blood’s own shapeshifter, Sam Merlotte.

As a general rule, witches and wizards are the only other supernatural beings I truly find exciting, with their wide range of abilities to charm or bewitch the pants off a girl, depending on the mood.

Since I’m a witch myself, and wizards are a dime a dozen, can you blame me for looking for a little more variety in my fantasy life?

Bring on the dark, brooding vampires, who are the epitome of devoted, romantic lovers, are immortal, manageably dangerous and adventurous, definitely where they’re supposed to be during the day, gorgeous and who can share their blood. Blood which, if used in small quantities, will heal without turning a human into a vampire, but which can also make the user immortal if desired, so they can share everlasting love with their vampire lover.

What could go wrong? Don’t answer that, we all need to discover some things for ourselves.

I admit, this is a hereditary issue for me. My mother and older sister sat me down in front of the Gothic soap opera Dark Shadows in 1966, when I was 5 years old, to watch the trials and tribulations of vampire Barnabas Collins, of the supernatural Collins family of Collinsport, Maine. Collinsport was a mysterious town on the cold, rocky shores of northern Maine, just like the small towns in coastal northern Maine my mother’s family had lived in for 300 years, until my parents moved us to upstate NY.

With the amount of inbreeding that went on in the small early populations of northern New England, I wouldn’t be surprised if I share some relatives in common with Barnabas Collins. 😉 I certainly share the vampire’s love of night and inability to handle strong light.

(Yes, I live in New Mexico, why do you ask? This is why hats, tinted glasses and long summers with warm nights were invented. True Blood is a Southern Gothic for a reason. The Twilight vampires can keep their rain soaked, cold climates.)

I still have a copy with this original cover.

Dark Shadows ran for 6 seasons, through 1971. Then I moved on to films and book series, most notably Anne Rice. I received 2 copies of her book Interview with the Vampire for my 16th birthday, in 1977, because my friends and family knew me well, and I haven’t looked back since. Though the author clearly favors the character Lestat, tenderhearted Louis will always be my favorite of her vampires. He is, after all, the vampire who was interviewed.

There were other favorites through the years, such as the film The Lost Boys in 1987 and the Dark Shadows revival in 1991. There were viral vampires, such as The Strain and The Passage, descendants of Nosferatu rather than Dracula. Viral vampires are better not mentioned if you prefer your vampires to be romantic. There was Buffy the Vampire Slayer, film and series. Who could resist Angel? He was so irresistible that David Boreanaz has starred in one TV series or another continuously ever since. I definitely resisted Spike, though I know others didn’t.

There was The Vampire Diaries on The CW, which ran for 8 seasons (2009-17) and spawned 2 spin off series, The Originals (2013-18) and Legacies (2018- ). The first 4 seasons of The Vampire Diaries were as good as any vampire media I’ve seen anywhere. I lost interest when the storylines were watered down by splitting the cast to create spin offs and some of my favorite actors left the franchise, but those vampires are obviously still doing it for others.

Over the years, Ann Rice has written more than a dozen books on vampires, plus other series on other supernaturals, some with her son, Christopher Rice. She managed to make a mummy sexy. Her original vampire trilogy was turned into two mediocre films. I also had a fling with Katie MacAlister’s Dark Ones book series in the 00s, a fun vampire soulmate series. Now I notice she’s added a few installments since I last checked in with it about 10 years ago so, yay! Something else to read over the winter.

The big vampire story of the 00s was Stephenie Meyer’s Twilight book series, which my kids and I shared the way I’d shared Dark Shadows with my family as a child. The Twilight films were terrible, terrible things. I recommend skipping them. But as with so much that’s perceived to be originally aimed at teenage girls, the Twilight books have been unfairly maligned. They are full of universal themes and vivid characters.

Bella is a great character for anyone to follow and she has a romance to die for. She does so much more than have a boyfriend and a baby in her books, but even if that’s all she did, it would be enough. Navigating personal relationships is a huge part of life, and for someone from a background of abuse and neglect, like Bella, learning how to have healthy relationships when you are older is a long term challenge.

If it takes a vampire family to show you what real love, care, equal relationships and decent parenting look like, there’s nothing wrong with that. There are very good reasons why Bella’s romance is in love not just with Edward, but with his entire clan. Because of her childhood experiences, she’s in love with the idea of transforming from a human who has difficulty defending herself against the human monsters in her world, who include her parents, into a vampire who can protect herself and her entire devoted vampire family from even the fiercest of supernatural monsters. After a youth full of struggle, she finds her own power and uses it on her own terms to win a war, in addition to conducting an epic vampire romance.

There was a last, forgotten, one and done vampire TV series of the 00s, Moonlight, on CBS, starring Alex O’Loughlin, who quickly went on to become better known as Steve McGarrett in the Hawaii Five-0 revival, and Jason Dohring of Veronica Mars. Moonlight aired during the 2007-08 season, so it was affected by the infamous, endless writers’ strike which killed more than 1 show that year. It was just hitting its stride when the season was cut short.

As a vampire romance noir which explored multiple historical time periods plus the present day, it was sadly ahead of its time for broadcast TV. Plus, though the show had already been completely recast after early sample filming (except for Alex O’Loughlin), the writing still focused too much on the relationship between O’Loughlin’s main vampire character, Mick St John, and the lead ingenue human female, Beth (Sophia Myles), rather than the much more interesting and complex relationship between Mick and his ancient vampire, on again-off again wife and maker, Coraline (Shannyn Sossamon).

The show was course correcting in that direction when it ended after 16 episodes, an unusually short season in those days. I would be thrilled with a reboot of Moonlight that was done right. (It’s currently streaming on cwseed.com.)

Alas, the media deities rarely listen to my brilliant ideas, so we are subject to the slings and arrows and fangs of outrageous fortune. But just 4 short months after Moonlight went off the air, a new vampire romance rolled into town, and it wasn’t shy about telling us what it wanted. True Blood was the answer to all my vampire romance prayers.

Let’s Finally Review True Blood Season 1

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True Blood aired on HBO for 7 seasons, for a total of 80 episodes, from the fall of 2008 to the summer of 2014. It’s based on the 13-14 book series The Southern Vampire Mysteries by Charlaine Harris. The TV series was created by Alan Ball, who was handpicked by Charlaine Harris because she felt he understood what she was trying to do with the books. He stayed on as showrunner for the first 5 seasons, which were all critically acclaimed.

The TV series stars Anna Paquin as Sookie Stackhouse, a telepathic waitress who lives in Bon Temps, a small town in rural Louisiana. Sookie sees her telepathy as a disability because she has a hard time turning it off, which makes it difficult to concentrate on anything else or to have normal human relationships. As a result, she’s socially isolated, other than a few close friends and her family- the warm, generous grandmother she lives with, Adele, known as Gran (Lois Smith), and her charming but selfish, promiscuous brother, Jason (Ryan Kwanten).

Sookie works at her friend Sam Merlotte’s bar and restaurant (Sam Trammell), where she’s also friends with much married fellow waitress Arlene (Carrie Preston) and fabulous short-order cook and hustler, Lafayette (Nelsan Ellis). Her best friend and Lafayette’s cousin, Tara (Rutina Wesley), begins working at Merlotte’s as a bartender at the beginning of the series. Most of the town passes through Merlotte’s at one time or another, since it’s a popular local hangout.

Sookie’s parents died in a flash flood when she was a child, but other than that and her telepathy, her life has been normal, even humdrum. Until vampires came out of the coffin a few years ago, as far as she knew there was nothing extraordinary about the world. She still has no idea why she’s psychic.

A synthetic blood which can sustain vampires, known by the brand name Tru Blood, has encouraged vampires to take the controversial step of revealing themselves as a species to humans. Amongst both vampires and humans, some have embraced this revelation and some fear what it will mean for the future. Sookie makes her very first vampire acquaintance, with the vampire Bill Compton (Stephen Moyer), when he stops by Merlotte’s to try a Tru Blood. Bill is attempting to mainstream, meaning he’s trying to blend in with humans as much as possible, rather than living the full vampire lifestyle, which naturally disregards human manners and customs. Normal vampire ways tend to alienate normal humans fairly quickly. They can even be deadly for humans.

Vampire blood can be used as a recreational drug, so there are dealers who capture vampires, drain their blood, then sell it. Sometimes they kill the vampire in the process. In the first episode, an unethical couple lure Bill into the parking lot to drain him, which Sookie overhears using her telepathic ability. Sookie is surprised to discover how easily some silver and the promise of a tasty snack can disarm a vampire. She rescues Bill and their relationship is born.

Due to the images her telepathy puts in her head, Sookie has never been able to date human men, so Bill is her first boyfriend. His main attraction is that she’s unable to read his mind. Perhaps because they are technically dead, vampire minds are a blank to her. For a telepath who’s always “on”, this is soothing.

True Blood season 1 is a Southern Gothic, paranormal, horror, mystery, romance, urban fantasy, much the same as the book it’s based on, Charlaine Harris’ Dead Until Dark. Though the subject matter is intense, the writing is relatively fast-paced and there’s a dark comedy element to it that keeps the horror aspect from becoming overwhelming. The show isn’t as light and breezy as the books; in addition to the book’s humor it uses visuals and a heightened reality to emphasize the outrageous nature of Sookie’s world. The characters frequently comment on that outrageousness and on the ironies taking place around them.

In season 1, there’s a serial killer on the loose who provides the season long mystery arc. The killer is after young women who’ve been with both vampires and human men. Since Sookie has a vampire boyfriend and is frequently around other men, she eventually becomes one of the targets.

The show’s theme song, Bad Things, by Jace Everett, perfectly encapsulates the mood of True Blood. It’s an upbeat country song that promises an out of control romance, which plays over the opening credit sequence of each episode. Humans and animals experiencing intense situations flash by, while names are superimposed over them. The activities in the visuals aren’t necessarily even immoral, they’re just filmed in a way that makes them feel creepy, until you aren’t sure anymore what’s actually bad and what’s just making you feel bad.

Like an insidious vampire who wants to have his way with us, the opening credits act to lower our boundaries and confuse us, so that we’re disoriented and easily taken out of our normal lives. Whether we’re being glamoured, romanced, drugged or conned, the first step is to convince us to leave our previous concept of normal behind.

The first year I watched True Blood, I thought the opening sequence was the grossest, most horrible opening credits sequence ever made. Now I love it and think it’s one of the best. Is that a good development or a bad one? *shrug* I still can’t watch the maggots though. The vampires haven’t completely taken me over.

True Blood continues to lower our defenses and push our boundaries once the opening credits end. Vampires and shapeshifters are welcomed into normal society. They take part in panels on CNN, discussing legal changes which have been proposed to help or hinder their assimilation. They stop at the 7-11 to pick up a 6 pack on their way home. They have difficulty getting a contractor to come out to their rural home and need a referral from a friend. They are business owners, employers and employees. They worry about getting blood stains out of their laundry. Possibly a little more often than most of us, but still.

They sleep underground in the graveyard when they can’t make it home before dawn. It’s sort of like crashing at a friend’s house. Okay, that one is pushing the boundaries of normal human culture. There is an entire vampire culture that exists outside of human sight, but we only touch the surface of it in season 1.

Sookie is drawn into this world as she seeks to solve the murder mystery and enlists Bill’s help. She visits a vampire bar run by the ancient vampire sheriff, Eric Northman (Alexander Skarsgård) and his vampire progeny, Pam (Kristin Bauer van Straten). They learn of her telepathy and seek to use her talents to solve their own mysteries.

Shenanigans ensue for 7 unparalleled seasons.

True Blood Season 1 vs The Southern Vampire Mysteries Book 1 (Dead Until Dark)

True Blood season 1 follows Dead Until Dark, the first book in the series, closely, using the same serial killer plot as the main mystery storyline and Sookie’s romance with Bill as the supernatural focus. The book was originally published in 2001 and my 2008 paperback copy is a quick 292 page read.

Neither the TV season nor the book are my favorite of their respective series, mainly because I am emphatically not a fan of Bill Compton and eventually I start to gag over the way Sookie continuously drools over him. But they are both entertaining and introduce the world of Sookie and Bon Temps with enough suspense, heart and humor to draw you into the next book and season.

In season 1, the TV series faithfully recreates Charlaine Harris’ version of Sookie’s world, from Gran’s old but well-loved farmhouse to Eric Northman’s vampire tourist bar, Fangtasia. The series also included mainly the same characters and subplots as the book, with a few alterations. The main difference is that the TV show expanded on plotlines that were only briefly mentioned in the book, such as recreational V(ampire blood) consumption by humans, Lafayette’s off hours activities and the vampires’ struggle for equal rights.

Many of the supporting characters and their backstories are much more developed in True Blood season 1 than they are in book 1. This is an unusual difference between a book and a movie, but it’s not as surprising when you realize that the Sookie Stackhouse novels are narrated in the first person by Sookie herself. Expanding on other characters isn’t a priority for her, even though it could be aided by her telepathy. She’s basically obsessed with Vampire Bill and the murders in this book, whereas she’s known the other characters her whole life. It’s natural for her to have little interest in providing extra details, so she tells us enough, but we don’t get a full biography.

Two characters who go on to appear in multiple books are left out of the TV series, Bubba and JB du Rone. Bubba is based on a very famous real life singer, so they probably figured he’d be distracting, as he typically is in the books. JB du Rone is a sweet man-child who shares some similarities with Lafayette and eventually becomes close to Tara. I suspect the Lafayette we see on screen is actually meant to be a composite character, with many tweaks and Lafayette’s brains.

The biggest change from Dead Until Dark is the addition of Tara Thornton to the cast. In the books she doesn’t appear until the 2nd installment, Living Dead in Dallas. Several major season 1 subplots revolve around Tara, including the set up for the main storyline for season 2, and she’s heavily involved in other characters’ plot arcs as well. Rutina Wesley is such a vibrant presence that it’s hard to imagine Bon Temps without her version of Tara, so this was certainly a welcome change. With Tara comes her alcoholic mother, Lettie Mae, played by one of my favorite actresses, Adina Porter.

Another notable change is the expansion of the storyline for book character Amy Burley, played by Lizzy Caplan. She and Jason become involved with a vampire played the Man in the High Castle himself, Stephen Root, with disastrous consequences, but it’s fun while it lasts. The Amy-Jason-V subplot is particularly effective, with its psychedelic visuals, sometimes subtle violence and obsessive relationships.

The actors and the visuals drive home the multiple abuse aspects of this plotline in a way that would be much more difficult using only words. The genius of True Blood is that the writing, acting, music and visuals come together to make an entertaining, memorable show while showing the dark side of society and how that dark underbelly can bring pain and pleasure. But True Blood wouldn’t exist if Charlaine Harris’ genius hadn’t already given us the snarky, bold, scandalous world they are elaborating on.

True Blood is streaming on HBO’s websites and Amazon Prime. Charlaine Harris has a new book in her current Gunnie Rose series, A Longer Fall, coming out in January 2020. Until then, I’m amusing myself by revisiting Sookie Stackhouse.

Images belong to those who created them.

Book vs Screen Review: True Blood Season 1 vs Dead Until Dark by Charlaine Harris-But First, A Brief, Non-Exhaustive Tour Through My Favorite Romantic Vampire Media-Bring on the dark, brooding vampires. #TrueBlood #CharlaineHarris But First, A Brief, Non-Exhaustive Tour Through My Favorite Romantic Vampire Media Though I have been writing reviews on this blog for more than three years, I have been keeping a dark secret from you, dear readers.

#Alex O&039;Loughlin #Ann Rice #Book vs Screen #Charlaine Harris #Dark Shadows #Dead Until Dark #Katie MacAlister #metacrone #Quick Review #review #supernatural #True Blood #Vampires

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magicpelagic · 6 years ago

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Age/origin in relation to international perception

tl;dr I've been thinking about lately regarding age, origin, and perception of the world, in particular, Middle America/the middle east not in a particularly political way but I suppose it's inherently political because of global policies, conflicts, etc and I really should be studying, I was going to post this on Facebook to have a bit of discussion going but I’m friends with a bunch of people from NYC and people get REALLY defensive about it because a lot of us saw it happen. So I figured this was probably a better place to post it

Something I've been thinking about lately is the different perception of different areas with regards to age and living location. For example for people who were born and raised in NYC you've been told countless times that it's the greatest city in the world and all that, if you can make it here you can make it anywhere. There's also a lot of NYer pride from being from your perspective area and all that, the pride in working yourself to a husk and spending your free time commuting back to your overpriced closet. If you didn't get to travel much your perception of the rest of the country basically comes from whatever media you consume, stories you've heard. Going to college upstate was such a huge eye-opener to what the rest of the country is like after befriending people from different areas and visiting them. Especially the difference between NYC and the other parts of the state. New York is huge, there so much going on in the state it's a culture shock even moving to a smaller city. I suppose I didn't think much about where I was going to live my whole life at that point but I assumed NYC because why would anyone want to leave? After leaving I learned how much I actually liked everywhere else I've lived in a lot more.

I've had friends from NYC come up to visit and they called Troy, NY suburban. which was my initial perception as well until I actually visited a suburban area (everyone jokes about Staten Island being a suburb but MAN actually suburbs are weird). When chit-chatting about politics with friends from different areas of the state it was really eye-opening to hear the different issues different parts of the state have and what they think about when voting and how much attention downstate gets when upstate gets scraps. (Example talking about gun control with a friend of mine who's family hunts for a lot of their food and sells furs, when thinking about gun legislation she's nervous of her family's livelihood (despite being supportive of banning assault rifles and all that jazz, is nervous about downstate overall influence ignoring upstate), which is something I never even considered living in a city because I thought that was just a southern thing.

Anyway, that's just a small example, the same can be said vice versa for people who've only visited a city, or have their perceptions of it based on media. It's very much glamorized and the harsh realities that come from living in a city aren't ever really shown, and when it is the characters almost always turn out okay in the end. This isn't a bad thing necessarily, you can't know about everything, this got me thinking about the rest of the world so I like to read forums about other countries.

Making friends from people who've lived in different countries has also been such an eye-opener. Being able to look up "what's life like in Croatia" at any given point on the supercomputer that almost everyone has in their pocket makes this such an extraordinary time to be alive. If I wanted to I could find someone from Algeria's twitter and see what their life is like. When the war in Afghanistan started I was very young, but in most of my education, reading the newspaper was a consistent assignment, so of course, as an older child/younger teenager I didn't have a nuanced understanding of the history of what was happening in Iraq and Afghanistan, it was boiled down to America good guys, we're helping overseas that whole thing. However now as an adult, I can through a social media platform find someone who is from the region and talk about what it was like before and after (shout out for google translate).

Talking with older people in my life ( I love and value having intergenerational friends who like to have discussions like this with me) it's really interesting asking them what they think about countries they've never been to and how they think life is like for people there. For example I showed a relative of mine picture of a few young people tanning by a pool, he assumed it was in Florida but it was in Bangladesh, and it never actually occurred to him that ya know people elsewhere have fun too, he just assumed it was all misery there all the time because that’s all he knew about the region. Even my late grandmother, who was an immigrant who acknowledged how wrong most people were about her own country..She had the opinion of just nuking the middle east and starting over, something she said when I was around 13, and that really stuck with me, I've seen that opinion before in the newspaper opinion section, but hearing someone say that in seriousness really hit me hard. Now thinking about that conversation as an adult, not that I'm making excuses for that universally cruel and quite frankly inhumane opinion, but it sorta makes sense why she thought that. She religiously listened to the radio and the only thing she ever heard about the region (and honestly she would not be able to point to one of those countries on a map) was only misery torment and justifications about what America was doing was right and payback for 9/11 , if you're an NYer you know how sensitive this topic is when it's brought up, it gets people very upset talking about it especially bringing up that over 244,000 innocent people (which is one of the most conservative estimates by the way) paid the price overseas for it.

I wonder if my grandmother had the means to read this article: https://nyti.ms/2pqpk5L if her opinion about it would change. Or if she was able to look up what cities in that humongous region even looked like, or even about the day to days of the people living there. Would she still think a large amount of the human population should get a death sentence, I wonder if her opinion of the situation would have changed if the same problems were in countries that were primarily white. Unfortunately, these aren't conversations I'll be able to have with her, but I can take solace in knowing how lucky I am to have the ability and luxury to easily access a world of different opinions and perspectives on a certain issue.

My driving ed instructor in this area, starting talking about politics, which I don't mind. We had different views on things, but it's how it goes. I mentioned a friend of mine immigrated to Norway and loves it there, and he went into a rant about how Nordic countries have no freedom and it’s all propaganda that they're happy because the socialist policies control the masses. This was uh surely an interesting stance to take, I asked if he's ever been there or knew anyone there and he said no. So this was just based of the news/radio/whatever political media or opinions he's been exposed too. He lived through the cold war maybe it was a carryover of the initial nervousness of the word socialism.

I suppose this is a long way to say, I wonder how in the future this will affect international policies and potential conflicts. If another war was to start, will people be as eager to support it? Will they want to look up about the area? Will they look at social media of people living there? Will seeing the humanization of people in a different part of the world even matter to the powers that be who make these global decisions? It's hard to say, we're living in such an interesting time period, I like to stay optimistic and hope it'll help bridge prejudice gaps and contribute to world peace eventually (whether ten years or a hundred years from now). Social media really changed how politicians can act. For example, the Vice president has tweeted more than once on his account that he doesn't like dippin’ dots, which outside of him being president is a very normal thing for someone to use social media for, but now on a global platform, America's vice president announced dippin' dots. You can be blocked from your senator online, despite being a constituent, which is such a new situation that hasn't been seen before. Simultaneously it allows you to be much closer to your representative, if they post online a lot, they aren't nebulously working (not that a lot of them do their job anyway) far away and can only access them by letter, you can hit them up and see what they're saying and what they're up to, who they associate with. I'd like to hope these connections allow them to be closer to the people they're supposed to serve/ if they do need to decide about what to do for a crisis that they'd look at people who live there's take on the issues. So far we've seen them ignore situations like flint's water crisis and Puerto Rico after the storm. I'd like to stay hopeful for the future that social media will bring people more together and help people make more informed opinions instead of just act as a tool for division.

#politics #kinda just rambling i want to put it somewhere so i dont lose the thought if that makes sense #idk feel free to hit me up if this is a topic that interest you because i find it really fascinating and i'd love to talk about it #nyc #war in afghanistan #war in iraq #9/11 #imperialism #social media #millennials #discourse #i think thats good for any trigger warnings #propaganda #long read

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lachanterelle-endicott · 5 years ago

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Emma Guilfoil: A Chef, A Server, A Student & A Steward

It’s a Thursday night around 6:30 p.m. and the doors have just opened to the wine tasting room. Service students greet each guest and seat them at a table. Culinary students are patiently waiting to plate the food they have just finished preparing. In about 20 minutes, it is starting time for the next three hours. La Chanterelle is a place where people of all ages and backgrounds come together to share in one common goal: to create a unique and memorable experience for each guest who dines. It may be hectic at times, but there is always a sense of urgency and confidence that soars through each student. The professors are there to teach the students, but oftentimes the students return the favor and teach the professors something new. Emma Guifoil is a sophomore Hospitality Management student that was given the gift of both student and professor. Emma started her freshman year at Endicott as a culinary student and ended working the front of the house as a server. She made such an indelible mark on the family of La Chanterelle, that she was asked to return in the fall to be the executive steward, another term for a dishwasher. Emma, knowing that she had learned so much from everyone she worked with during freshman year, understood that this was an opportunity to give back and help students learn the ins and outs of one of the best places on the Massachusetts North Shore. With that in mind, she said yes. Below is only a short spotlight on the conversation with Emma, and it will entice readers to think more deeply about the powerful effects of practical learning.

Q: Where are you originally from?

A: I am originally from Lake George New York, in Upstate NY

Q: Why did you choose Endicott?

A: I chose Endicott ironically because of La Chanterelle. No other school I visited had this hand on experience that teaches students the front and back of the house of the restaurant industry because it is important to start by knowing the basics. In addition, the small class sizes and the professors being so approachable, friendly and so helpful to achieve our dreams in the hospitality career.

Q: What are your hobbies outside of La Chanterelle?

A: My hobbies outside of La Chanterelle are photography, drawing, and going to the gym

Q: When did you start working at La Chanterelle?

A: I started working at La Chanterelle September 5, 2019. It came about during the last semester of freshman year and I was approached by Professor Ryan Blodgett. I had to take a meeting with him about our final exam, and he asked me if I wanted to be the dishwasher for the next semester. He said that they really thought of me because I had the respect of my classmates, I worked really hard, and this would help out my financial situation. I didn’t have to come about it then and there, but on our final practical exam I accepted the position and stated that I was excited to go back to La Chanterelle and help out the new freshmen come about and see why it is an amazing experience.

Q: What is your daily routine each Thursday?

A: Each Thursday, I get there at 2:00 p.m. and I change into my uniform after dropping my stuff off in Kayla’s office. I first pour water into the air pockets in the ground to help the ovens not overheat and stay cool. I then fill up the three sinks on the right hand side of the kitchen: one with hot soapy water, one with water, and one with cleaner. We take a break and have a group discussion sitting around the table talking about what guests have dietary restrictions, who is coming, VIPs, and who gets the bill. Then Dr. Cronin explains what the amuse bouche is and he tells me the plate counts for him and Rebecca. 25 plates for chicken and 15 for beef. After the plate counts, I go back to the kitchen and start setting up. I get the glassware out, I run dishes through the dishwasher. I stack the plates and wash them for Rebecca’s dessert first so that they can cool and then I wash all the other plates for when they are needed. I line up the plates for the kids so it is organized and looks professional. I also do the flower arrangements and I set up the coffee station. Then the kids start coming in and I continue washing dishes.

Q: What would you say the hardest part of your job is?

A: Good question. I would say the timing part is the hardest, both in service and culinary. There are some days that kids are going so fast that they’re already ready for entrees when the amuse bouche hasn’t even come out yet. That makes it hard for me to get the plates ready because I have to scramble for when each kid is in their certain position.

Q: What are some observations you have made by working at La Chanterelle?

A: I always see that if you take service first semester, culinary seems to be a little easier. By taking service first, you know the pace that everything has to go at, so you are a little more prepared when it comes to culinary. Culinary to service is a slower pace. Also, the kids get nervous during the first three weeks, but by the end of the semester they realize that they don’t have to ask many questions and they are much more confident. This brings calmness into the kitchen after the fourth week.

Q: What is your interaction with the students?

A: I have a pretty good interaction because the culinary kids ask a lot of questions because they respect my space and understand my job. It’s fun and upbeat and you can crack jokes. In service, it’s a little harder because I’m in the thick of it and they put things in the wrong place. Here, I am a little more stern because I want them to learn.

Q: What would be your favorite part about working as a dishwasher?

A: Probably seeing the kids start to finish. Culinary makes their plates look really elegant as the weeks go on, and service works on their synchronized service. It is really nice to see the growth with the kids and eating family dinner is great too.

Q: Have you had a most memorable night working at La Chanterelle?

A: In the dish pit, it was right before Christmas break where a lot of the culinary students couldn’t show up. I had to step in and time manage myself in the dish pit while help serve and plate the main entrees and amuse bouche. I also had to help service kids with the new coffee machines. I was mostly out of the dish pit that night, but I had a lot of dishes to do after. For a night, I got to do all three aspects of La Chanterelle.

Q: What is your dream job in the hospitality field?

A: The practical answer would be to work at a DMC (destination management company) and sell cities like Boston to even companies to have their events in a certain city. My dream job though would be to work on a mega yacht and travel the world.

Q: Has this experience changed your mindset on restaurants in general, or what you want to do in the future?

A: It has definitely changed my perspective on restaurants because I never really wanted to go into restaurants before I had this job. However, now since I’ve been through all three aspects of it, I think it’s nice to know all aspects of an industry. It has changed for the better.

Q: What advice would you give the person who will fill your shoes next?

A: I would say to stay calm. It isn’t as hectic as you think. I thought it would be really stressful, but it’s so much easier to get the plates out then you think. Have fun with it because it is a fun atmosphere, and work hard. Make sure you are on time with plates so everything can run smoothly. Be nice. You were in their shoes once, so they look up to you and want the same learning experience that you had.

Q: Can you tell me about the different people that work at La Chanterelle?

A: Johnathan and Niko are in the front of the house and they are international stagiaires. Niko is from Italy and Johnathan is originally from Switzerland. Johnathan is a wine connoisseur, so he really likes wine, and does the bar in the front of the house for tastings and he chooses the wine for each night and teaches wine theory. Being from Switzerland, he knows what it takes to have high class service to give the kids. Niko also helps out with service and he is stern while teaching the kids to make sure they are the best they can be. Kayla is our graduate student from Endicott and she is the back of the house runner that helps make sure the students put the orders correctly into the PMS system. She is very calm and a really great teacher because she explains the why behind what the students are doing. She also works really hard to calm everyone’s nerves down. Rebecca is an adjunct that works as a pastry chef while also balancing her own baking company. She strives for success and allows kids to make mistakes and ask questions. Professor Cronin is a very kind person who wants to see everyone succeed. He is very hands on and shows you what to do first and then allows you to follow what he does. He believes that you should put your best foot forward because this is your education and La Chanterelle makes Endicott so special. Endicott students get more internships and jobs after graduation because we prepare for all aspects of every industry. He uses this medium to inform students of everything he can.

Q: What would you say is the best part of working with Chef Cronin?

A: He wants to make sure you are okay both mentally and physically because he knows how busy my schedule is. He always tries to do the best for you and he wants to see you succeed both in school and in your work. Since I am a vegetarian, he always makes sure that I get the fish. He always checks in on me, and I think that’s great. As a supervisor, he is just so caring. He wants you to succeed in all aspects of your life.

Q: How has this hands on learning shaped you?

A: This hands-on learning helped shape me by showing me what it takes to be in this industry (hard work, dedication,) and it allowed me to learn from my mistakes and grow my knowledge of this industry unlike any other college could provide.

Q: What is your favorite dish to cook or eat at La Chanterelle?

A: My favorite dish to eat at La Chanterelle the Atlantic Salmon with the broccoli florets. But my favorite dessert is raspberry tiramisu.

Q: How have you grown since working at La Chanterelle?

A: I have grown because now my time-management skills are impeccable now. LOL. From making sure that plates for each course are hot and ready for the culinary kids to serve. Also, it has helped me progress my knowledge on how restaurants run behind the scenes and see how our professors prepare to help us gain the most of our education at La Chanterelle.

Thank you, Emma Guilfoil, for this amazing interview. As we can see, she has learned more in two short years than many learn in a decade. I hope this interview inspires people to go outside of their comfort zones and say yes. You never know how you will grow and learn.

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jenniferfaye34 · 6 years ago

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Guest Post ~ Sweet Horizons by Jean C. Gordon... #books #ContemporaryRomance #AmReading

Title: Sweet Horizons

Author: Jean C. Gordon

Genre: Sweet Contemporary Romance

Cover Designer: Naijla Quamber

Publisher: Upstate NY Romance

Editor: Jena O'Connor

Publication Date: May 23rd, 2019

Hosted by: Lady Amber’s PR

Blurb: There’s nothing like a wedding to bring people together, but family dynamics can be complicated, especially newly blended ones.

Sonja Cooper is thrilled that her daughter Lauren is marrying Jesse Brewster and giving her a ready-made granddaughter in the irrepressible 3-year old Shelley. The fact that Jesse is also Sonja’s business partner in the launching of the Morrison Mansion B&B is just a bonus.

Custom bike shop owner Jeff Brewster is also delighted that his son Jesse is marrying Lauren and building a new family. The one awkward aspect is the unexpected attraction he feels towards Sonja. For although Sonja feels the same spark, having been burned in her divorce from Lauren’s father, she’s determined never to be dependent on a man again.

Then the Indigo Bay Business Association pits Sonja and Jeff against each other by having their businesses compete for the coveted “New Business of the Year Award.” All’s fair in love and war, but hearts don’t always listen!

This is the 3rd novel in the Indigo Bay Second Chance Romances series, but all books can be read as standalones.

Now Live on all Retailers!

For Amazon Bestselling sweet and inspirational romance author Jean C. Gordon, writing is a natural extension of her love of reading. From that day in first grade when she realized t-h-e was the word “the,” she’s been reading everything she can put her hands on. She and her college-sweetheart husband tried the city life in Los Angeles, but quickly returned home to their native small-town Upstate New York, where she sets many of her books.

They share a 175-year-old farmhouse just south of Albany, NY, with their daughter and son-in-law, two grandchildren, and a menagerie of pets. Their son lives nearby. While Jean creates stories, her family grows organic fruits and vegetables and tends the livestock de jour.

A founding member of the Capital Region Romance Writers (Albany, NY), Jean currently serves as membership chair. She’s also a member of the Romance Writers of America and its Faith, Hope and Love Chapter, and Novelists, Inc.

Jean is currently working on a Christmas novella for the Small Town Christmas Wishes multi-author series, releasing this fall, and looking forward to writing a second book in the Sweet Promise Press No Brides Club series.

Author Links:

Amazon: https://amzn.to/2VHeohp

Twitter: https://twitter.com/JeanCGordon

Goodreads: https://www.goodreads.com/author/show/395675.Jean_C_Gordon

Web: https://www.jeancgordon.com/

Facebook: https://www.facebook.com/JeanCGordon.Author/

Now Live on all Retailers!

Chapter ONE

“A mechanic? Seriously, Sonja?”

Jeff Brewster stopped, drinks in hand, several feet away from Sonja Cooper and the man who was questioning her. Sonja’s ex-husband, he assumed. Although they hadn’t been formally introduced, the impeccably dressed man was around the right age and had been seated in the bride’s family pew at the wedding with Sonja, little Shelley, and Sonja’s cousin.

“I thought the whole purpose behind your ridiculous move to Indigo Bay was to be independent and better your situation.”

The man’s voice should have been dimmed by the hum of voices filling the ballroom of the soon-to-be open Morrison Mansion B&B, owned by Sonja and Jeff’s son Jesse. But it came through to Jeff loud and clear.

The guy continued, “I take time out of my work schedule to fly down here … and this is what I find. You should have remembered that the national sales conference is always around this time and how much work that means for me. I get here and find out she doesn’t want me to give her away or even participate in the ceremony.”

As uncomfortable as he felt eavesdropping, Jeff stayed rooted to the spot where he’d stopped. Sonja might need him.

“Can you blame her after the way you left us with no financial support to go start a new family?” Sonja said.

“And your solution to your and Lauren’s financial needs was to spend what money you did have to move nearly 900 miles away from everyone you knew and hook up with a guy who fixes motorcycles? ”

Sonja’s back went ramrod straight, and Jeff was surprised that her ex wasn’t pushed backward by the anger radiating from her. ‘That comment doesn’t deserve a response. I have not, nor do I ever plan to, get myself into a relationship where I’m depending on a man again for anything.”

Jeff’s gut clenched. He and Sonja weren’t anything more than in-laws, grandparents who shared his son’s daughter Shelley, possibly friends. But Sonja’s lack of words in his defense and her vehemence about not depending on a man laid open buried wounds about failing his deceased wife when she’d needed him most. Sonja’s ex was right about him not having anything to offer her. Everything he’d had had gone to his wife’s medical bills.

Not that he was about to offer Sonja anything but the drink he held. He forced his seemingly weighted feet into action and finished crossing the room to Sonja.

“Here’s that drink you wanted.”

She turned around. Her eyes narrowed.

Jeff halted. Did not depending on men include him delivering the drink he’d offered to get her? He was getting one for himself after all. He hesitated, the drink between them.

In a 180 turnaround, her face came to life, making her look far too young to have a twenty-eight-eight-year-old daughter. “Thanks, Jeff.”

He released his held breath and handed her the drink, sizing up the man standing across from Sonja. The guy was shorter than him and the tailored suit he wore didn’t quite hide the paunch in what may have once been an athletic physique. Jeff tightened his stomach muscles. One thing he could say about manual labor, it was a great workout.

“I don’t think you’ve met Tom Cooper, Lauren’s father,” Sonja said.

Lauren’s father, not her ex-husband. Interesting.

“Tom, this is Jeff Brewster, Jesse’s father.”

Again with the father stuff. But what did he expect? He was Jesse’s father. And Shelley’s grandfather. Why did that make him sound so old? Being a grandfather did not change the fact that he was only forty-seven.

Jeff accepted Tom’s offered hand, gripping it a shade too hard for the handshake and noticing the softness despite the guy’s tightening grip. “Nice to meet you,” Jeff said, feeling anything but nice. The guy’s soft hands and the casual, comfortable way he wore his suit, shouted money to Jeff. As for himself, it took all of his will power not to run his finger around the constricting collar of his tuxedo shirt when Tom released his hand. In the past when he’d had to dress up, he’d had his deceased wife, Shelley, to gently stop him from fiddling with his tie or collar button. He couldn’t expect Sonja to do the same. So why was he searching her face for help?

Sonja broke their eye contact. “I need to go check with the banquet coordinator. Thanks for the drink.”

“And I have a plane to catch,” Tom said.

Seriously? The man wasn’t even staying for his daughter’s wedding reception?

Sonja headed off in one direction and her ex in another direction, leaving Jeff in the middle of the room taking a swig of his beer and trying to figure out what had just happened.

#Sweet Horizons #Jean C Gordon #Contemporary Romance #Lady Amber's Reviews & PR #Hearts & Scribbles

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kiddiemom-blog · 6 years ago

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Pimento Cheese Recipe | Leite's Culinaria

This pimento cheese is a Southern classic made from Cheddar cheese, pimentos, sweet onion, and mayonnaise.

There is nothing about me that is remotely Southern. I can’t name the capital of Virginia. I have no idea whether Lee or Grant led the Confederate troops into battle (although I do know who won the war). And for the life of me, I simply don’t get the concept of boiled peanuts. For years my only primer to Southern society and mores was Gone With the Wind. And I’m not ashamed to admit that I have, when in a mischievous mood, borrowed from Scarlett O’Hara, that great icon of Southern strength and frivolity, when entertaining. See, our house in Connecticut has four ridiculous columns in front. It looks more like an antebellum home from the wrong side of the Mason-Dixon Line than anything remotely in keeping with the neighborhood. When we’re expecting guests known for their resilient senses of humor and hearty constitutions, I don my big floppy gardening hat, sit primly on the front stairs, and prattle on in my best Southern accent to no one in particular, peppering it with plenty of “fiddle-dee-dee”s. Vivien Leigh won an Oscar for her flibbertigibbet ways. I’m usually awarded a chorus line of shaking heads and pitiful looks as everyone steps over me on their way inside.

Video: How to Make Rebecca Lang’s Pimento Cheese

So earlier this year when I visited Beth Price, our director of recipe testing, in Charleston, South Carolina (which, I later learned, is not the capital of the state) for an LC gathering, I was literally a galumphing Yankee in a Southern belle’s courtyard. In those four days, Beth did much to instruct me in the ways of the South. I learned when to say, “Bless her heart” (that is, when someone is, well, basically hopeless). I found out how to conduct myself at an oyster roast (with abandon in one hand and a linen napkin in the other). And I discovered pimento cheese.

I have no idea why, but I had always thought pimento cheese was some inbred cousin of the pimento loaf—a vile delicatessen concoction of forced meat studded with pimento-filled green olives—that my grandfather Costa used to make me eat for lunch. But no. Pimento cheese, I was thrilled to find out, is reason enough to pull up stakes and permanently move to Charleston. For those Northerners who are woefully unacquainted with its bewitching ways, pimento cheese is Cheddar cheese mixed with mayonnaise, chopped pimento, and, depending on where in the South you are, various other seasonings.

The pimento cheese I practically devoured all by myself at Beth’s was from a recipe by food writer Rebecca Lang. I contained myself on the evening of the big cocktail party, instead welcoming Leite’s Culinaria folks and fans. But the next morning, when I arrived on Beth’s doorstep hungry and a bit hung over, it was a whopping pimento-cheese sandwich that she thwapped into my hand. And I am absolutely not embarrassed to say that throughout the day, I outmuscled and outmaneuvered her skinny adolescent son in order to get the lion’s share of the two 1-pound containers of pimento cheese she had tucked in the back of her fridge.

So a few weeks ago when I had a “hankering” (See? I start thinking pimento cheese and my best Scarlett begins to take me over, body and soul), I thought, what a lovely thing it would make mounded high on Carr’s Table Water Crackers for the holidays. So I called Beth.

“Puddin’, can you tell me, does that pimento cheese of yours work at a formal affair?”

I could practically hear her eyes rolling on the other end. “Well, Fatty Daddy, I’m serving it at a black-tie affair. Does that count as formal?” Damn, if only Faulkner could’ve been so witty, I thought, I would’ve read more of him.

Tonight, The One and I will ring in 2014—a year that I’m sure will be one of the finest ever—with crab and lobster and yet another largish bowl of pimento cheese. And when I wake up on January 1, there’s no way I’m going to have Scarlett’s famous 17-inch waist—corset or no corset. But that’s okay. After all, tomorrow’s another day. Originally published December 31, 2013.

Pimento Cheese

Adapted from Rebecca Lang | Around the Southern Table | Oxmoor House, 2012

After having consumed approximately half of Vermont’s supply of Cheddar cheese in the name of research, I’ve discovered that this pimento cheese recipe from Rebecca Lang is the best dang pimento cheese I’ve ever had. I also found that doing yourself a favor and making it a day ahead of time only improves the taste. The onion mellows, the pimento perks up, the color blends, and everything becomes, well, ambrosial. And it’s one less thing for you to do the day of when guests are on their way. And you can do waaaaay more than just slather the pimento cheese on crackers. You can also set it out as part of a crudités platter, stuff it in sandwiches (whether petite tea party bites or gooey grilled cheese sandwiches), or perhaps even scoop it straight from the container at 2:00 a.m. as you lean against the sink. Not that I know anything about that.–David Leite

Mellow Yellow Cheddar Cheese Note

When a Southerner makes pimento cheese, he or she is usually pretty particular about the type of cheese. David isn’t a Southerner but he is plenty particular about his recipes. He instructed us to share with you that he uses white Cheddar, not orange. He prefers the flavor of white. Besides, you still get a lovely orange tint from the pimentos. We haven’t run this by the author of the recipe, Rebecca Lang, although we’re curious to hear what she thinks. Let’s see if she notices…

Pimento Cheese

1 pound sharp white Cheddar cheese (or if you’re a true Southerner, by all means, stick with orange Cheddar)

3/4 cup store bought or homemade mayonnaise

One 4-ounce jar pimentos, drained well

2 tablespoons grated Vidalia or other sweet onion

Freshly ground black pepper, to taste

Crackers, toast points, crudités, or anything else you can think to serve with it

Directions

This pimento cheese is very addictive! It's easy to prepare but the 2-hour to overnight waiting period is definitely difficult to endure. Your reward, though, is a pleasingly rich cheese dip that really shows itself off, especially at room temperature.

Using a food processor will save some time but I do recommend grating the cheese first. After that, put everything into the processor and pulse a few times until you get texture and orange color you’re after. I found some of the pimento from the jar were rather large, so if doing this all by hand, be sure to finely chop the pimento so they mix adequately with the cheese, mayo, and onion.

Although I divide my time between NYC and a little town in upstate NY, I lived in Atlanta for eight years in the ’70s when I became all too well acquainted with pimento cheese, although I don’t think I’ve ever had it made exclusively with white Cheddar, which I will be sure to try. Julia Reed discusses it in the epilogue to her hilarious and delicious Ham Biscuits, Hostess Gowns, and Other Southern Specialties, where she quotes Scott Peacock as correctly pronouncing it “puhmenna cheese.” There is one brand of prepared pimento cheese that is (1) in every grocery store in Atlanta, and (2) pretty darn good, and when I found it in a supermarket in Williamstown, MA, I almost fainted and then took a picture of it with my iPhone to send to my Southern friends. It will not be as good as this recipe, I am sure, but if you want to know the name (this is not an advert), just holler. Happy New Year.

victoria@nycc, thanks for writing. (1) I just ordered Julia’s book. (2) Holler, girl! What’s the name of that prepared pimento cheese?

It is Palmetto Cheese from Pawley’s Island, SC “The Pimento Cheese with Soul.” It comes in Original and Jalapeño; both are good, but I go for the Original

If you don’t know her (and maybe you do), Julia Reed will move to the top of your list of people you don’t know who you want to hang out with to eat good food!

Happy New Year.

Thanks, victoria2nycc. I saw this when I was in Charleston. I wonder if I can get it up here in CT or NY? Happy New Year to you, too!

go to their website and they will tell you where you can find it in your zip area. Walmart and Albertsons have it around here – Baton Rouge, Louisiana

Yes, ma’am…just checked. Stop & Shop is supposed to carry, but they don’t. Bummer.

Does that mean a Care Package should be in the works?Let’s see who is closest to you ….I am sure we can manage to get some to you somehow. BTW, how could Stop&Shop NOT have it? Maybe someone beat you to the shelf?

I have no idea who is closest to me! I decided to order via Amazon. So, we’ll see.

Remember to take pictures for all the rest of us before you and The One devour the entire contents. I do hope you ordered more than one container! BTW, just another reason to make that reservation now, – we have Palmetto here and a good supply is on every shelf!

Karen, do tell: When is Casa Depp opening for the season?

Palmetto cheese is also available with green olives. You may only be able to get iit at their shop in Pawleys Island. I’ll check next time I’m in there, y’all :-)

Erin, that sounds fantastic! I’m on the hunt in Charleston.

As one who has lived her whole life in the South, I am glad we have another Pimento Cheese convert…Welcome, David!!!!

My darlin’, I thank ya kindly. I do, I thank ya kindly!

Richmond is not only the capital of VA and it was the capital of the confederacy too…..I know this cause I married a native Richmonder….Virginians have a hard time letting go of the past, but thankfully are moving toward being more “blue” politically, bless their hearts. Happy New Year to you & The One.

melinda, here’s to a more blue confederacy in 2014…or did I just start another Civil War?

Wish some of that Blue would rub off on Kansas – land of the backward Reds.

Dottie, I’m playing Switzerland on this….

Being from the South, I grew up on this stuff. Do try it stuffed in celery sticks and on baked potatoes too!!!

Baked potatoes! Carla, you are my newest goddess. I love the idea and i just may have to try it before the day is through.

Of course you stocked up on Duke’s Mayonnaise while you were down south, didn’t you, Sugah?

Cynthia, now you’ve got me sweating more than a hooker in church. No, I didn’t. It was good old Hellman’s. But I shall rectify that in 2014 and buy some jars. Gotta be politically correct when it comes to pimento cheese.

Dukes is the ONLY way to go, Cynthia!

David, you might want to try putting some toasted pecans in your pimento cheese sometime. Also, I like mine with a kick so I add cayenne and sometimes a dash or two of Tabasco. Smoked paprika, dill, and garlic frequently enter the mix as well. My grandfather put chopped green olives in his and I do that on occasion but only when I know my husband won’t be around, as he loathes olives. Happy new year to you and yours!

I love your ideas, Laura. Especially the Tabasco sauce. And smoked paprika. Olives shall never join the party in my pimento cheese bowl. That smacks way too much of pimento loaf for my taste. (What is it with grandfathers and pimento-ed green olives, anyway?)

You HAVE to try making Pimento cheese with roasted red peppers instead! Even more addictive!

Hmm, I will. But Beth Price practically made me swear upon a stack of bibles that I would use pimentos. (Honestly, I had such an aversion I had no idea there was a difference. I had to flip through my Food Lover’s Companion to discover there is indeed a huge difference.)

Whoa. Too much mayo for just a pound of cheese. A spot of dry mustard. A dash of Tabasco.

Really, tfiglio? How much do you use?

If I had to specify my last meal, it would be pimento cheese! Northern or Southern, it cures many ailments and puts many smiles on faces. Even better is a sandwich with honest real fresh tomatoes. Everyone should try this great stuff.

I couldn’t agree with you more, Cheree. Except my last meal would be whole-belly fried clams and lots of tartar sauce.

So sad and bothersome, and in reality grotesque, that you need to specify whole-belly for clams, anything else is just wrong! Also, folks might want to be made aware that their clam “strip” may not have any!

Amen, Sarah. Amen. Some folks (and I’m talking to my friends South of the Mason-Dixon Line, think clams strips are fried clams. They’re not! And…if you read my article about the fried clam trail in New England, you’ll discover than strips are really the sliced up “tongue” of the Atlantic surf clam. Blech.

Pimento cheese is one of the best things about growing up Southern. Try a touch of cayenne pepper and a little of the pimento juice to loosen things up. My dad adds a shot of Worcestershire sauce. One of the best things ever is a pimento cheeseburger. Make sure to toast the bun or, even better, use a sandwich press so it gets a little squishy and the cheese starts to melt. And boiled peanuts are the bomb!

Abigail, I like your suggestions. And the cheese burger is da bomb. Boiled peanuts…[shakes head trying to understand].

Oh, David, boiled peanuts are good. Really Really Good. It’s like crack-cocaine for me. Especially when the water is seasoned with brown sugar, salt, and a little cayenne.

Okay, ATNell, Renee, our ed-in-chief, thinks I’m crazy. I guess I need to special order some. I might have to give the Lee Bros. a call.

I suggest you try boiled peanuts too….I was very skeptical when I first encountered them, but now I am hooked……salty & wonderful

Do you have a source, Melinda?

Boil your own peanuts, it’s really easy. Just make sure to start with green raw peanuts (the best, but only in season around September/October) or dried raw peanuts (available year round). Boil them in lots of very salty water, about 1/2 cup salt to a gallon of water is a good starting point. Boil until they’re very soft. This will take between 1-4 hours for green peanuts, longer for dried. You can also use the slow cooker or pressure cooker. I’ve also had them spiced Chinese-style with star anise and chili pepper – very nice. And an Indian version where they shell the peanuts before cooking and spice them up with onion, tomato, mango and cilantro – that was wonderful. Do try it and get in touch with the legume side of the peanut.

But my question, Abigail, aren’t they all mushy? That’s what I never liked.

Tender, but not mushy. And if you make your own you can stop boiling them at the point at which you find them pleasing.

I gotta try this, Abigail. At least once.

Yes, tender and I would add “creamy.” A good boiled peanut reminds me in a wonderful way that it is indeed part of the bean family.

David Leite says:

See, that could kill it for me. The texture. Arrggh. Gotta make it and see what I think.

Vicki Ventura says:

David, as a transplant from CA to NW Florida, I was offered some boiled peanuts from a younger lady a few years back. Having never eaten them, I put a few in my mouth, then said “I believe someone’s already slobbered on these.” She asked where I was from, and she was NOT amused. I wasn’t, either. You either love these, or you don’t.

David Leite says:

Vv, I think I may fall into your camp….

Beth Price says:

Oh David, keep shaking your head. It leave more peanuts for me and Abigail and ATNell.

Frankly, my dear David, I don’t give a darn for peppers of any kind (or rather they don’t like me). But my TX aunt LOVES pimento cheese, so I will send her this recipe. And I may lose sleep tonight picturing you in your floppy hat sitting among the columns in CT. HAPPY NEW YEAR!

“As God is my witness, I’ll never be hungry again.” ― Margaret Mitchell, Gone With The Wind

Happy 2014 to you, too, Dottie. And damn it! I used the wrong GWTW quote. Yours is perfect!

If you are ever in Ann Arbor, Michigan you must try the pimento cheese at Zingerman’s. This stuff is unbelievable and at the Roadhouse they even make a mac and cheese with it.

Pimento cheese, mac & cheese. Amy you’ve got these old wheels a-turnin’.

I am from New Orleans David and all I can say is that in Virginia they make it wrong! That’s way too much mayonnaise (I use only my own that I have made); closer to 1/3 cup would be better. Add chopped pecans if you like (or don’t) but always add Tabasco sauce!

I can see it happening, AnnaZed. The South will go to war with itself over pimento cheese. I surrender! South Carolina and Louisana, have at it! (Love the Tabasco sauce, though.)

On “The Splendid Table,” Jan & Michael Stern found a place that–waitforit–made a pimento pizza. Yeah, baby, I’m all over that one since I’ve been make pimento grilled cheese for years now.

I like my pimento cheese made with peppadew (blasphemy, I know, but I like it), scallions, and a little bit of Worcestershire.

ATNell, from the variations I see coming in for this recipe, something is always going to be blasphemy to someone. But…pizza! I am all over that, baby.

Probably the place you are talking about was the Henpeck Market in Franklin, TN. They sold it and someone else now owns it. I haven’t been there since the new owners took over but I’m not hearing the same great things about it. BUT the original owners have another place now, sort of a take out gourmet food market called Simply Living Life on the border of Brentwood and Franklin, TN. Their pimento cheese has just barely enough mayonnaise to hold it together and a generous amount of freshly cracked black pepper. They made cold sandwiches with it, grilled, grilled with tomatoes and/or bacon – and they are all heavenly. After the Sterns’ Roadfood Tour of Nashville aired, I went there, and everyone fell in love with it. They did share their recipe and it is out there on one of the Roadfood boards – just search for Henpeck and you should find it.

To go along with our famous Nashville Hot Chicken, Hattie B’s (or their original restaurant – Bishop’s Meat ‘n Three) serve an absolutely heavenly pimento cheese mac and cheese.

Pimento cheese made with pepper jack cheese and additional pimento peppers is great. Or use a smoked cheddar. For parties, make crostini with baguettes then top with a mound of pimento cheese flavor of your choice and broil until the pimento cheese starts to get bubbly and the slightest hint of brown. Top with a sliver of bacon, candied bacon, jalapeno pepper, candied jalapeno pepper–or whatever other garnish sounds good. It’s also good just served in a crock with any kind of cracker, pita chips, and vegetables especially celery sticks.

Last but not least, a friend posted a picture of her and her grandmother eating homemade pimento cheese on an oatmeal cookie. Well, I had to try it so this past weekend I had both on hand so I tried it. First one I only put it on a little bit of the cookie and tried it. Wasn’t bad but I wasn’t sure. A little later I tried it again this time pretty much covered the whole cookie with it. Think I like it. So this leads me to a whole other avenue now – I am thinking ginger snaps or those thin Anna’s ginger cookies, the Rainforest types of crisps.

Um, MLinkinhoker, I’m gobsmacked. GOBSMACKED. All I can say is thanks. And I tried to link to as many places in your comment as possible.

Sometime you need to try a pimento cheese deviled egg. You just mix some of your favorite pimento cheese into your egg yolk/mayo/mustard mixture. It doesn’t take that much, and sends the eggs over the top and through the net.

Check, check, and check, Melissa. It’s on the list.

for boiled peanuts, you have to get em fresh (dont think they’d ship well, and certainly not canned…ewww) they seem to be plentiful in SC, so a trip south is in order

Hmmmm. I may be in a pickle then. I don’t know where to get them fresh up here.

A TRUE fat man needs nothing more than a spoon, my friend.

Whaddya trying to say there? I’m not a true fat man?

As a Southerner born and bred, welcome to the pimento cheese lover’s club. I have to agree with you on boiled peanuts. Also would add to my no list hoppin’ john. We always had black eye peas on New Year’s day but not with rice. We had it with pork roast, sauerkraut and lots of chopped green onions. Yum! 78 years later I have never missed black eye peas on NYD. Right now mine are soaking ready to be cooked tomorrow.

Happy New Year

mfasy, thank you kindly, ma’am. We were supposed to have blacked-eyed peas this morning (a recipe from my cookbook), but a certain someone who shall remain nameless (The One) forgot to soak them last night. Arrrrrgh! Happy New Year to you, too!

you could make your own boiled peanuts! you do know your way around a legume, and i suggest making a savory and a sweet batch. i too was a naysayer…til i had some good ones. (not purchased IN the gas station, but from the stand OUTSIDE OF, and maybe a few yards down the road from, the gas station. i’ve never made my own, which is part of why i’d love for you to figure it out and teach me how to do it right! :) i have made pimento cheese many times and as long as you have the cheese, pimentos/peppers, mayo and onion right (some swear by adding in some cream cheese, which is also good) you really can’t fail.

julia knox, I just may have to add the recipe to my 2014 mastery list of recipes. Let me think on it!

Ain’t no Southerner ever turn his nose up at my pimento cheese which I make with my own roasted red peppers. I douse them with olive oil and sliced garlic and let rest for a day or so. Then chop, along with diced jalapenos and add to cheese with, of course, Duke’s mayo. I was born and bred in Brooklyn, but Duke’s has it all over Hellman’s. (PS-I love boiled peanuts, too.)

David, I’m late to this party, but I can answer the Duke’s question for you if no one else has. The company will ship. Four jars to a case and price includes shipping. I grew up with Duke’s, and nothing else comes close except homemade. I’ve ordered it direct from the company for years. (That, and Luzianne tea, but I can get that out here in the west now.)

And I agree with whoever said that is quite a lot of mayo in the recipe. Half a cup would be plenty unless you want to go swimming in it…which actually sounds like a delicious idea. ;)

Thanks, Renee. I did order a jar of it. The One and are split. I liked Hellmann’s more. He liked Duke’s, which is weird because he’s been a huge Hellmann’s fans for decades. So now we switch hit when it comes to mayo.

And I didn’t find the cheese was swimming in it. But then again, I never was a good swimmer!

Would I lose my dollar if I were to bet that The One has the lesser sweet tooth of the two of you?

My Other Half, who would choose pasta over dessert any day of the week, has never had anything good to say about any mayo, even homemade, but even he will accept Dukes in things like tuna or potato salad — although it took a Herculean effort on my part to even get him to taste it.

If I can’t get my hands on Dukes, I will use Hellmans (Best out here), but I find I have to cut the sweet factor elsewhere in the dish.

Ah, the power of suggestion. After reading all these comments, I had to make some last night. Pahmentah cheese on celery sticks, now there is the flavor of nostalgia.

Actually, it’s pretty much a tie, Renee. We both love sweets, but I can go for savory more than he.

Why, David O’Hara, how ever did you live so long without “puh-MIN-uh” cheese?! Your recipe is sound, but I’d throw in another 1/4 cup of mayo. Maybe I’ll send you my recipe. Oh, and feel free to keep it in the fridge up to a week — can’t kill this stuff!

Oh, fiddle-dee-dee, Jean. Why don’t you just send me your recipe, and I’ll see if I can stiff another pound down The One’s gullet.

i am so pleased, David, that you have discovered the pleasure that is Pimiento Cheese. I waxed rhapsodic about it once years ago on my own blog recounting my discovery as a young bride exiled to the Northeastern U.S. that not everyone knew of this particular delicacy. I find it endlessly amusing how something so humble that we Southerners have enjoyed all our lives has suddenly become a nationwide sensation. Why, I’ve been eating Pimento Cheese since my Mama started me on solid foods ;-)

All I can say, lanaann, Is that’s one smart mama you have there!

I am so pleased, David, that you have discovered the pleasure that is Pimiento Cheese. I waxed rhapsodic about it once years ago on my own blog recounting my discovery as a young bride exiled to the Northeastern U.S. that not everyone knew of this particular delicacy. I find it endlessly amusing how something so humble that we Southerners have enjoyed all our lives has suddenly become a nationwide sensation. Why, I’ve been eating Pimiento Cheese since my Mama started me on solid foods ;-)

David, thank you for your kind invitation to put my “puh-MIN-uh” cheese in a comment. Here it is:

It calls for a third more mayonnaise than yours because I just reallyreallyreally like good mayonnaise, and it’s the particular combination of simple ingredients that makes my tastebuds sing!

Oh FL, Bless Your Heart! and all the rest of y’all too.

The only way to improve on any Pimento cheese effort is to add pickled jalapeños to the mix. Yes, pickled jalapeños! And whether you use styrofoam crackers or a great biscuit–you can never get enough of this stuff. Biscuits, corn bread, flour tortillas, ritz crackers, cocktail rye, fingers, spoons, or knives–any vehicle works. Champagne, Prosecco (Sita, that was for YOU) or best–local icey cold (yes, in the middle of a snowstorm even) beer. What a feast! Happy 2014 Everyone. Now Y’all go get to the table!

Well, Karen, I believe that about says it all, don’t you think?!

Oh Sugar, we girls don’t “think” at all about stuff like this. Really. Just sit back and enjoy – and yes, those boiled peanuts are the best. Honey, we need to get you back down here so you can have some more good fun. If you don’t like them boiled, just throw a few salted ones in your Co-cola bottle, give it a shake, and you’re off to the races!

Now, tossing salted peanuts into my Co-Cola bottle is something I did as a kid. Now, tell me, girl, you got a spare room for The One and me?

Sugar Pie, I always have a place for you and The One! And biscuits, and pimento cheese, and grits and shrimp, and coconut cake, and gumbo, and red beans and rice, and some bubbly to go with it all! Make your reservation now!

Having grown up in the South, I adore Pimento Cheese. I even use it to make Pimento Cheese Macaroni and Cheese – I have a major weakness for Mac & Cheese and consider it one of my top ten comfort foods. And I too use Duke’s Mayo and I add a touch of cayenne and a mix of sharp and extra sharp cheeses.

Darn you, Susan. I’m at my parents’ home in New England, and now I’m just aching for pimento cheese mac & cheese. Thank ya, very much, missy.

This DOES sound very good. Recipe??

Unfortunately, I don’t write anything down but as a general guideline, I make the usual mac & cheese base with a milk sauce thickened with a light roux. Instead of adding grated cheeses, I add an equal amount of homemade pimento cheese and an extra dash of cayenne or Siracha Sauce and bake it. Then top with crumbled, crisp bacon.

I soooooo have to make this, Susan!

I have some strong southern tendencies from my mother’s side of the family. When I was pregnant with my daughter in Las Vegas, I suddenly had the urge for a pimento cheese sandwich. Of course, being pregnant, that reads as: NEED. ONE. RIGHT. NOW! Luckily it only took 2 stores before I found a tub and soothed my dairy craving! You have inspired me to make some homemade–I shall share it with my daughter, who is now almost 13, and marvel how quickly time passes!

How wonderful, Bloominanglophile. And, hmmmm. I get that NEED. ONE. RIGHT. NOW. feeling all the time. And I know we gays are big on equality in everything; I certainly hope this doesn’t mean I’m preggers….

So glad you discovered Pimento Cheese. It’s a staple for sure. As a personal slant on the wonderful stuff, I use Extra-Sharp Cheddar and I do not drain my pimentos. I think the tiny bit of liquid in the jar adds to the overall flavor. Plus, I love just a pinch of celery seed. I’m kinda known for my Pimento Cheese around my hometown, and I’m always happy to whip up a bowl for a special soiree or no reason at all. I even have an antique bowl that I’ve labeled my “Pimento Cheese” bowl.

Sounds wonderful, Anne. Do you use Duke’s, too?

No, I use Hellman’s. I live in Louisiana and Duke’s isn’t readily available. I think Hellman’s is just wonderful. Another thing I didn’t mention, chives. I like to add just a scattering of chopped chives from my little herb garden and then mix in. It’s a fresh green addition.

I use Hellman’s, too. Anne. I do have a jar of Duke’s in my Amazon cart. When I get enough items in there, I’ll pull the trigger and order. And chives sound great. I love chives, and we have tons in the garden.

Anne, I live in Louisiana too! And I use Hellman’s (or Best if I am in Utah!) unless I am feeling especially patriotic and then I use Blue Plate. OR – ta da – Tabasco Mayo which is really really good in Pimento Cheese.

Hello Karen! I’ve never used Tabasco Mayonnaise but on your recommendation I’m going to try it. I’m sitting here conjuring up several ways Tabasco Mayo would be terrific, such as Deviled Eggs! Thanks…

I am betting you will love it. And it is just perfect in egg salad. And on ham and cheese sandwiches. And tuna salad? Yes. Back to Pimenna cheese – a dash of Steens Cane Syrup vinegar does wonders for it!

The new boyfriend specifically asked me to make this to bring to a Christmas Eve White Trash party this year. Being a dyed in the wool Northeasterner (coughcoughNewJerseycoughcough), I had never made it before. So I looked up a few recipes and produced the requested cheese. As I was spooning it out of the food processor into the bowl the new boyfriend called and asked how it was going. My response was “Is it supposed to look like cat barf?” He didn’t reply for a very long second but then said “I’m sure it tastes fine.”

kitchenbeard, and…and did it? Taste fine, I mean?

It was….. how do I put this…. unusual to my taste. I think I’d need to try it again but with more research and better ingredients than the stuff the BF got from Safeway. I’m still not convinced that it wasn’t supposed to look like cat hurl.

Ok, I’m going out on a bit of a pissy limb here — and remember, I’m terribly sensitive: Does mine look like cat hurl? I think not. Over mixing and over processing can grind the cheese into a near paste. Next time, mix all the ingredients together except the cheese. Then fold that mixture into the cheese. It will keep the integrity of the grate. (Damn, folks, I sound like a Southerner with a pimento axe to grind!)

Yours looks considerably better than mine. CONSIDERABLY! I may actually have to ask the above referenced boyfriend to watch me make it. He was under the impression you could make a ball out of it and I told him I think he was confusing it with port wine cheese.

Completely. Port-wine cheese is ballified. Definitely not pimento cheese. Do try again, kitchenbeard, and report back.

Bless your collective hearts! Do you not see what is wrong with kitchenbeard’s pimento cheese (besides looking like a sick kitty’s best efforts) attempts? Well, listen close now darlin’s: do not EVER put anything connected with pimento cheese makings into a FOOD PROCESSOR! This is not processed cheese food we are talking about here! It is Pimenna Cheese. Use a lovely silver fork to gently blend the ingredients together. Honey, you don’t have to beat the Devil out of it. Just gently persuade it all to play nice together. Now, go back into the kitchen and calm yourselves down, and try it again. Pretty please.

Karen, can’t you shred the cheese in a food processor? I did the second time I made it.

Yes, Sweetie Pie, you can shred the cheese in the processor BUT don’t try to mix all the ingredients in it whether you use the blade (ouch) or plastic thingamajiggy. It just smashes and mashes and pulverizes the blazes out of it — makes it look sort of like…well, you know what.

Nev-ah. Nothing but a light fluff with a fork for my pimento cheese.

OK, this comment is waaay off course with all the previous comments & threads, and hopefully I won’t be condamned (spelled that way intentionally) for asking, but here goes. Any comments or experiences on subbing the mayo with greek yogurt? Say, if you’re out of mayo, or you have a darling child who can’t stand the thought or possibility of consuming mayo; or just wanting to reduce the fat of mayo or not consume uncooked eggs, and so on … Born & raised (mostly) in Virginia here, my mom always had pimento cheese around, but sadly she’s not around anymore for me to ask her if she made it or bought it already-made (but I do vaguely remember some store-bought small glass-shaped glass containers with metal pry-off lids of the stuff that she’d bring home from the grocery – is that a mirage?) Haven’t made it myself in my adulthood yet, but I’ve got some major hankerin’ goin’ on now.

LenaB, this is a “condamn-free” zone, so ask away. I can’t speak to your questions, as I’m a neophyte. Perhaps some of our testers and readers can jump in? Folks? And remember–“condamn-free” replies only.

David, I keep coming back to read the comments on this one! Though I would never “condamn” anyone, here’s what I consider the best pimento cheese (You kindly invited me to share my recipe before, but I never got around to it!):

1 pound medium or sharp Cheddar cheese, shredded 1 4-ounce jar pimientos, drained and diced 1 cup mayonnaise 2 tablespoons chopped dill pickle 2 tablespoons dill pickle juice 1/2 teaspoon coarsely ground black pepper 1/8 teaspoon cayenne pepper

But I’m always open to people making substitutions. After all, *I* am not going to be eating it! I’d like to ask LenaB exactly what mayonnaise she (or a darling child) has had that she doesn’t like. There’s a lot of bad mayonnaise out there. If she does try it with Greek yogurt, I’d love it if she’d contact me and let me know how she liked it.

Mighty kind of you, Jean. Thank you! Here you go, y’all.

Ahh, thank you, David. A little new here and was really getting a kick out of reading all this “pimenna” (or puh-menna) conversation. I was jus’ messin’ around about the ‘condamning’ – just a poke at how passionate folks can get about ‘their’ regional foods. Just like the insistence about ‘proper’ variations of different foods – BBQ, Chili, Pizza, Peanuts, etc.

Until this conversation, I don’t think I realized that Pimento (pimiento?) cheese had mayo as a base ingredient – which makes me think my mom must have served the already-made stuff – sometimes transferred to a pretty little serving bowl for company & special occasions. Usually with those little Melba toast slices, or plain ‘ol saltines. I assumed it was a cream cheese/sour cream-mix type of base. I worked alongside her with all the regular meals she would make for the family, as I was always “in-training” for making her meals myself when she went to work outside the home. Although I remember her mixing up batches of lots of different things, I don’t recall her mixing up a batch of pimiento cheese.

Jean, as for my non-mayo-eating child – it’s just any mayo – period. She just gets grossed out by it, as does one of my siblings – so I guess maybe it’s an occasional hereditary thing. I recently subbed greek yogurt for mayo in an artichoke-spinach dip for the non-mayo child & my other kids, and she not only appreciated it, but all of us liked it quite fine. I’ll definitely let you know how it goes with the greek yogurt – if I had any pimientos in my pantry I’d do it now, but first a trip to the grocery is in order.

I have used Yogurt but usually mix it with some cream cheese-whole fat-non-flavored. Mix the two together b4 adding to make sure very creamy. Then I add Texas Pete and some cowboy jalapeno candy -stir into the extra sharp cheese = sprinkle a bit of salt and pepper.Stir gently-put on some good home made bread and sprinkle some “real cayenne pepper on top” not the stuff from the grocery store. Toasting the bread can be good so it is almost crispy or children usually prefer it soft. Make sure you let the bread cool first.Great for pic nics with little fried chicken wings. Both easy to pack and carry. Add a cheer wine soft drink :) and a moon pie or or oatmeal cookie for desert. Great thing about PC is you can change it anyway you want-or use what u have-any peppers that you can(pickle) will work or you just love. For me has to be Dukes mayo if you use mayo-nothing else compares. Personal note: b4 my husband became my DH (Sicilian) he loved fishing and this is what i would make for our lunch. So easy to pop in a cooler and just tonight he ask if I had any left for a midnight snack.Have fun with the recipes-use what you have-pepper cheese for example is just as good. Just dont let it be runny and much better the day after than not. If you use yogurt let it drain a bit or use Greek style. and yes- Southern born and bred and when im gone ill be southern dead.

Hi LauraJean – you read my mind on mixing the greek yogurt w/cream cheese, though I was thinking along the lines of the reduced fat/Neufachtel (sp?) variety. Just curious, when you say “real cayenne pepper–not the stuff from the grocery store”–can you please elaborate on this? Not sure what this might be. I lovelovelove spicy, but maybe not in pimiento cheese for me, but always game for variations!

Hi LenaB,

While I have never made “pimenna cheese” with greek yogurt, I say give it a try and see how you like it. Even after all our variations on the theme, I think the best pimento cheese is the one YOU like best. That is what is so great about it – we all love it no matter which version we create. And around here (Louisiana) I have friends who always add some vinegar and cream cheese to the mix of cheddar, pimento, and mayo. And guess what? It’s really really good that way too. So I would suspect that using Greek yogurt would be a good place to start and then add in whatever takes it to the next level for you and your family. Who knows, maybe even some boiled peanuts (that was for YOU, FL) would give it a certain zing!

Hi Karen – I hear ya on the cream cheese! I always assumed that was part of what made up the mix. And you’re right about food in general – you can make it what you like it to be! Thanks.

LenaB, not a mirage – the little glass jars were Kraft and they had several flavors, including pimento cheese. My parents used to buy them, even though my dad is famous for his pimento cheese. Go figure.

Thank you, Abigail, for confirming what I was thinking was my crazy imagination! I don’t believe I’ve seen those little jars in the stores in forever! And they made nice little juice glasses, too! That seemed like a cream-cheese type of spread, but it’s been a long time. I just know I liked it and I’m looking forward to mixing up some home-made stuff, now that I’ve learned a little more about it here.

Oh, dear me. Pimento cheese is a weakness for me. If you leave a batch in front of me (a good batch, anyway), I’ll eat the whole damn thing. I wasn’t born here, but I’ve lived in the capitol of Virginia long enough to develop quite a hankering for it. In fact, my friend made a documentary about pimento cheese featuring some special guests, and the premiere was a blast (with lots of pimento cheese to eat!) Around here, we say “pimenna” cheese, and we put it on and in everything. And we use yellow cheddar that’s been hand grated with jarred pimentos and Duke’s mayonnaise. Best served on Ritz or on a sandwich made with cheap white bread. Wheat bread and pimento is blasphemy. Don’t ever do that.

Kristel, cannot wait to whip up a batch of pimenna cheese, sit back, and watch the documentary. Thanks for the link!

Let me know what you think. And how many kinds of pimenna you’ve had by now. :)

Loved the documentary! Several faces I recognized as well as the packaging of the commercial pimento cheese (Stan’s) that’s in my fridge as I type. I’m a North Carolina native who doesn’t recall a day without pimento cheese. It was probably given to me by my dad on a saltine cracker once I started cutting teeth! I grew up using it as a condiment on hamburgers & hot dogs. My favorite summertime sandwich is whole grain bread with a couple of large slices of a ripe German Johnson tomato slathered with pimento cheese—I’m salivating now!

By the way, I’m a first time visitor by way of someone who commented on the Brown Eyed Baker blog. Loved reading all the pimento cheese comments–lots of people have definite opinions! Enjoyed reading them all!

Welcome, Debbie. I hope you enjoy our time with us!

Kristel, Thank you SO MUCH for posting a link to that absolutely charming little documentary. Someone on there even mentions boiled peanuts as extreme Southern food eating (which it is).

Out here in Southern California this displaced New Orleanian makes Pimmena’ Cheese. Though the Pimentos are hard to find, and I have more than once been reduced to considering picking them out of a jar full of olives; though it hasn’t come to that yet thanks to the interwebs. This delicacy is usually initially greeted with blank uncomprehending stares. Mayonnaise and cheese, what? Though this is soon followed by ooows and ahhhs and sighs of contentment.

The only other thing absolutely guaranteed to produce the same reaction (maybe even deeper incomprehension followed by bigger mouth reaction) is to produce a New Orleans debutant party Pickapeppa block. Extra points for those who know what that is!

AnnaZed, you are on!!! I have the Pickapeppa in my pantry and just did the block for New Years Day LSU watching! And I was in NOLA this morning for a meeting and lunch. How about Jezebel sauce????

Oh Karen, where ya’ at dawlin’; give this girl a pony!

My Mom used to have a method for making the Pickapeppa block that involved having the cream cheese very cold and already in the dish then pouring some Pickapeppa over it, refrigerating it, then pouring some more, refrigerating again – 4 cycles maybe – so it would have a nice thick Pickapeppa coat. That stuff is to die for.

I think Pickapeppa sauce needs to have a huge foodie love explosion and be loved and blogged about with praise and abandon by the food glitterati (like David for example!). The label with the parrot and the gold leaf is reason enough really. Basically it’s just a Tamarind catchup but amazingly complex. My parents lived in India before I was born and my mother claimed that in India they sell a similar sauce in a jar though I have never seen it. I am not sure that she is right though because the peppa’ component (if you will) has a distinctive Caribbean or even African vibe to me. Anyway, I could eat it spread on an old shoe.

On the other hand maybe not; probably you are not old enough to remember this, but in the 1970s there was said to have been a fire in the legendary Pickapeppa plant in Shooters Hill, Jamaica; causing an alarming worldwide (or at least Garden District-wide) shortage, hoarding, skyrocketing prices and some say lady fisticuffs. We wouldn’t want that to happen again.

A Jezebel sauce to me is an accompaniment to roast pork but my grandmother from Texas loved it on a Melba toast with cream cheese.

What is the deal with Melba toast? I kind of hate it (it’s too hard!) by my mother’s generation (born in the 1920s) thought it so sophisticated.

I, too, didn’t care for Melba toast. Always saw it when I was still living at home in CA, but haven’t seen it in YEARS. Maybe it was considered diet food back then. Did it go away? I had not heard of the Pickapeppa sauce, or the Jezebel sauce. The only stuff I’ve seen on blocks of cream cheese were the pepper jelly (in Amish country), and one aunt always put cocktail sauce (with maybe some lemon juice) that she’d added shrimp or crabmeat to, and poured it on a block, and served Ritz crackers with it. I’d make that now, except for I’d eat the whole thing, myself, within 2 days!!

My Grandmother (the Texan) used to make that Shrimp Cocktail Spread thing; very 1950s as well wouldn’t you say? It’s petty great in my opinion, except on Melba Toast–which yes has fortunately fallen out of fashion.

AnnaZed, yes, trés 1050’s. And perhaps you can lead a one-woman revolution to revive Melba toast…?!

Anna, I didn’t realize the cocktail sauce on cream cheese had been around that long. I didn’t see it till about the ’70’s. The aunt who first made it was a Navy wife, though, so she may have picked it up in a different geographical area than our little Monterey Peninsula. Of course, we may have just lived sheltered lives there…among those who were more worldly. Before that it was always the celery stuffed with cream cheese, and sprinkled with paprika.

Just watched the film – thanks for sharing the link, Kristel! It confirms some of my memories & ideas of ‘what’s-in-it?’, or confusion thereof! I saw close versions of the little glass jars I remember, & saw & heard lots of familiar sights, twangs & recollections! Thanks, that was fun.

I just watched the documentary. Very interesting, educating, and entertaining! Now I’m salivating for some pimenna!!

Okay, this is the first time I’ve made it (I’ve eaten it several times), and I used the basics, but something’s missing. Apparently the store-bought and convenience store sandwiches (yes, don’t condamn me) were made with added sugar, or SOMEthing. I grated Cheddar, put in pimientos and juice, and added mayo and black pepper, and tasted. No. Added some Miracle Whip. Better, but still something missing. Will have to check the label at the grocery store. And what’s with the spelling…either or? I’ve always seen it as pimiento. Guess that’s just the Spanish spelling.

VV, so sorry you didn’t enjoy it. Miracle Whip is made with sugar, so it would be sweeter. Regarding pimiento vs. pimento, I found this charming article in the Oct. 22, 1935 “women’s pages” of The Spokesman-Review.

I guess I like it somewhat sweet, is what I meant to say. I’m not really a Miracle Whip person…more a mayo person (except for deviled eggs, and then I have to do half-mayo and half Miracle Whip), but I used the Miracle Whip to see if that would give me the sweetness of the store bought version. Also, David, thanks for the article on pimiento vs. pimento. So, pimiento it is!

Vicki, sure thing. Although the article said the two versions of the word are often swapped. I don’t think you find many a Southerner pining for Pimiento Cheese!

Vicki, you need to add sweet pickle juice (and maybe a few of the sweet pickles themselves – or not) and that might achieve what you are looking for. I think of this as ‘Carolina Pimmena Cheese’. I had boarding school roommates from small town South Carolina and that’s how it was made in their kitchens.

Thanks, AnnaZed, I will definitely give that a try!!

I have heard Southern Belles on various sites go on and on about pimento cheese for years. I’m not a fan of mayonnaise, which is what kept me from it all those years. I bought my first and only taste and it was not very good. I don’t remember the brand, but it was greasy and bland. I’ll try your recipe but might use sour cream instead of the mayo. I am sure it will work as I garnish leftover mac and cheese with it to moisten it and it works wonderfully. So..based on that, sour cream it will be. I’ll report back.

Hey, Susan. Let me know how it works out for you.

Susan, the sour cream is a known and perfectly acceptable variation. Though somehow it just does not achieve the ‘ah’ on the palate that the classic does; for the mayo-adverse it’s better than the yogurt thing. Add some pickle juice or something acid. (just a tiny bit) to tip the Ph though.

Sugar Pie, aren’t you the sweetest thing to spread the word around about the delights of PC! The whole pimentos are more flavorful than the already-diced. Cut them up and add a bit of juice to your mix. A dab of Parmesan gives it a certain je ne sais quoi, but that’s a secret. Also, don’t ever use anything but homemade mayo as a binder.

Sweetie Love, just doing my Southernly duty–as a Northerner. You’re the first to say use homemade mayo. I thought that might have been trop haute.

As a current Alabamian, this is a staple at any tailgate (*roll tide*). My mom bases her recipe off the Southern Living one, but uses half regular cheddar and half extra sharp to give it a more balanced taste. She also adds a dash of worcestershire.

Down here we always like keep a jar of pepper jelly next to it for a little extra thrill on gameday.

Dana, I love the idea of the pepper jelly. Got to rethink things when I serve it next.

I make pimento cheese at least once a month – love it! I add prepared horseradish for zing and some sweet pickle juice for sweetness. (Old recipe from my Grandmother) Never added onion…I’ll try that next time!

I need to try horseradish next time, Sara!

Duke’s mayo is the ONLY mayo allowed in my house and perfect for pimento cheese. I didn’t notice that anyone used eggs in their recipe. There was never a real “recipe” but my grandmother always chopped up boiled eggs in hers and used a generous helping of mayo. It’s kind of like a pimento cheese/egg salad combo. I eat it on celery and on fresh white bread…at room temperature. Everyone thinks I’m nuts but if you let it sit out about 30 minutes before you are ready to eat it’s much better than eating it ice cold. Just one opinion of a true southern girl and you know what they say about opinions!

Penny, I’m not convinced yet about Duke’s Mayo. We did buy some but are on the fence. More taste tastes required. But…I do agree with the room-temp pimento cheese perspective. I think the flavors come out more when it’s warmer. (Colder foods require more salt and spices in order to be tasted.)

Yes, always at room temperature! In New Orleans one of the marks of a good hostess is pimena’ cheese nicely brought up to room temperature but not vile and obviously-left-out-for-hours at just the right time – it’s a challenge!

I am currently living in Australia and I couldn’t find any pimento so I subbed some roasted red peppers for pimento and it was very good and satisfied that craving for home. I have always used Hellman’s sorry. I didn’t grow up with Duke’s. I like the tangy twist.

Cleo, no apologies necessary. I know some people do use red peppers in place of pimentos. And right now The One and I are in the middle of a taste-test challenge between Hellmann’s mayonnaise and Duke’s. We shall see who the victor is.

Hello David! In the Philippines we call this cheese pimiento and the recipe I remember from childhood uses evaporated milk instead of mayo which makes it a bit more spreadable. Cheese pimiento is very popular both as a school snack and traditional fare at children’s birthday parties. No onions in the mix but some people use crushed pineapples (canned variety) for that bit of tang. For special occasions, we use Edam cheese (locally known as queso de bola) instead of cheddar for a richer, stronger taste. Thanks for this great post!

You’re more than welcome, Nonna. It’s amazing how far-reaching this recipe is.

Thank you so much. This really took me back to my childhood in Texas. We had pimento cheese often and its still a favorite of mine. I loved hearing all these southern voices.

Jane, you’re welcome. Yes, this recipe really struck a chord with readers.

The only thing missing with that pimento sandwich is a glass of sweet ice tea:)

Couldn’t agree more, Vicci.

I am thrilled to find this discussion on pimento cheese! I am a Chicago girl who fell in love with pimento cheese by way of Frank Stitt’s Southern Table Cookbook. The recipe is Miss Verba’s pimento cheese. I roast the peppers, and make homemade mayo, and it changed my world! A local bread baker makes a spicy cheddar bread that is an unreal match for pimento cheese, but it is good on anything. David, your blog is fantastic, I especially can’t wait to try your portuguese egg tart recipe. Thank you.

Lindsay, yes, we’re all pimento cheese fans around here. Thanks for the kind words, and I hope you enjoy the tart recipe.

The best pimento cheese recipe I have found. Dukes mayo is essential. I never stock any other in my pantry. Like other suggestions here add Tabasco- replace onions in your recipe with scallions. In this recipe, I reversed the salt and pepper quantities. This stuff is culinary “crack.” Highly addictive :-) Totally get the 2AM leaning on the counter eating it over the sink deal.

Making your own Pimento Cheese is a must and I can’t wait to try this! I found the tester, David Kraan’s comment “pleasingly rich cheese dip” too funny. It might be a Southern thang but Pimento Cheese is Pimento Cheese or Minna Cheese not some cheese dip. I make mine in clamp lid jars at Christmas & New Year’s to give to folks. I use a combo of Sharp Cheddar, Jalapeno Jack and Cream Cheese as well as a combo of Miracle Whip and Mayo along with roasted red bell pepper. But your recipe is up next!! Thank you Sir!!

Mali, I’m with you on pimenna cheese and this is one of my favorites!

I am from Oregon, learned about Pimento Cheese traveling in the South. I always use Tillamook aged white cheddar. Those other cheeses seem oily and bland. I use jarred roasted red peppers instead of pimentos. They integrate into the mix much more and I prefer the flavor. I was convinced to add 8 oz of cream cheese; I like the flavor and consistency. I add a fair amount of Worcestershire Sauce. Think I’ll try some microplaned onion. Like it for tea sandwiches on crust trimmed thin white bread, sandwiches on toast, in celery, and cold right out of the jar. Grating your own cheese is by far superior, but that food processor equals almost instant gratification. Bravo to who ever came up with Pimento Cheese.

Joan, there are as many versions of pimento cheese as there are people who eat it. I was completely immune to its charm–and, frankly, didn’t understand all the fuss until I tried it at the house of Beth Price, our director of recipe testing. I was BLOWN AWAY. (And I’ll confess, I ate an entire quart if it in a week. I know, shame, shame. But it was so freaking good.)

Ever make muhumarrah the Middle Eastern dip of roasted peppers and toasted walnuts? I like an aged sharp cheddar grated with butter — about 3 parts cheese to 1 part butter. Then I add muhumarrah to taste.

It’s about the same concept but muhumarrah has far more flavor and complexity than just roasted peppers. It’s pretty damned good!

PS If anyone hasn’t made muhumarrah it’s about time to discover it. It makes a wonderful Summer meal with some hummus, some baba ganoush and some flatbread.

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duaneodavila · 7 years ago

Text

Short Take: Masterpiece Lost

The Supreme Court punted in its Masterpiece Cakeshop decision, a 7-2 ruling that reversed the Colorado Civil Rights Commission on the narrowest of grounds, so fact-bound as to make it generally inapplicable to any other scenario. By doing so, the Court failed to answer the two questions posed: can a person be compelled to engage in speech against his will to avoid discrimination, and does discrimination on the basis of sexual orientation take precedence over discrimination on the basis of religion.

We’re no clearer on either issue today than we were before the ruling.

As many have noted, the path the court took toward ruling for the baker clearly reflected a compromise among justices with very different views. The court dealt with the profound issues of free expression and freedom of religion that the case seemed to present (whether it really presented them is a separate question) by avoiding them; as Prof. Michael Dorf of Cornell Law School wrote of the opinion, “At best, it is a masterpiece of ducking the hard questions.”

And Linda Greenhouse isn’t at all pleased with the outcome.

Those of us who were afraid that the Supreme Court would use the Masterpiece Cakeshop case to issue a license to discriminate against gay people in the name of religion breathed a sigh of relief on Monday. The court’s insistence that the dignity and equality of gay individuals “must be given great weight and respect by the courts” made clear that no such general license will be forthcoming as long as the majority opinion’s author, Justice Anthony M. Kennedy, remains on the bench.

Rather than hinge her fears on the vagaries of language like “dignity,” Justice Kennedy’s favorite word, and the trade off for “equality” for gay individuals that comes at the expense of compelled speech and free exercise of religion, despite their enumeration in the First Amendment, she lays the problem at Justice Kennedy’s door.

“As long as” is an important qualification, of course; the retirement intentions of Justice Kennedy, who turns 82 next month and is the court’s longest-serving current member, are the subject of increasingly frantic speculation.

This reflects a two-pronged problem: will Anthony Kennedy stay on the Supreme Court as Protector of the Faith? And if he doesn’t, will Darth Cheeto nominate the Ghost of Bork to replace him? But as Greenspan goes on to note, not even Justice Kennedy can be reliably trusted to hold firm to her “exquisite sensitivites.”

My fear is that the Supreme Court has imposed a regime of constitutional political correctness on how we talk about religion. There is a striking contrast between the exquisite sensitivity for religious feelings that Justice Kennedy displayed on Monday and his casual rejection only four years ago of the notion that unwanted exposure to religious speech could be so offensive to nonbelievers as to violate their constitutional rights. I’m referring to Town of Greece v. Galloway, a 2014 decision on whether the overtly Christian prayers with which an upstate New York town opened its monthly town board meetings violated the First Amendment’s Establishment Clause.

Notably, Greenhouse put little effort into explaining why the holdings appear inconsistent, and there is a view that Galloway was an unprincipled decision that gave a grudging hat tip to a tradition that wasn’t really too awful but couldn’t really pass constitutional muster if it was put to a serious test. To say so, however, would have made clear that the free exercise of religion has become a disfavored right, despite its enumeration, amongst a certain crowd who have other fish to fry.

Nonetheless, the religious right didn’t get what it wanted from this case, and we have Justice Kennedy to thank for that. He found a way for two gay men to lose a case without setting back the cause of gay equality for which he has earned his place in history.

For Greenhouse, the decision was simple: she favors “dignity and equality for gay individuals” over religion and free speech. For others, the question remains how, or whether, we can accommodate everyone’s rights. Kennedy’s opinion didn’t answer any of these questions, for which he has earned his place in history.

Copyright © 2007-2018 Simple Justice NY, LLC This feed is for personal, non-commercial and Newstex use only. The use of this feed anywhere else violates copyright. If this content is not in your news reader, it means the page you are viewing infringes copyright. (Digital Fingerprint: 51981395c77d7762065ca2c084b63e47) Short Take: Masterpiece Lost republished via Simple Justice

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shootingforthosestars · 8 years ago

Link

From the report by Kelsey O'Connor, posted Tue Feb 28th 2017

Sarah Crews, the officer who filed the lawsuit, has been an officer for more than 15 years and has worked at the Ithaca Police Department since 2007. Crews is openly gay and gender non-conforming, which means Crews does not conform to society's expectations of gender expression.

Because the Ithaca Police Department identifies Crews as female, Crews has had to transport and physically search female prisoners. Doing this, Crews said in the lawsuit, has put her job at risk because female prisoners recognize that Crews is openly gay and female prisoners have allegedly threatened false sexual abuse allegations against Crews.

The IPD’s policies rely on hetero-normative ideology, the complaint states, in which Crews does not fit because Crews is gender non-conforming. Despite Crews' objections, the IPD has continued to force Crews to transport, jail and physically search female prisoners more than her heterosexual male peers who are also on duty because of what the lawsuit calls "outdated, stereotypical and inherently discriminatory" polices at the IPD.

Crews also claims she has been retaliated against for complaining about the city's policies. The lawsuit says Crews' beat assignments were changed and notices of discipline were issued against Crews for conduct the IPD normally doesn't penalize, like using the f-word in a private conversation.

The lawsuit says Crews' workplace was a hostile environment for her because it was "permeated with discriminatory intimidation, ridicule and insult." The lawsuit said IPD’s staff is overwhelmingly composed of heterosexual men, in contrast to the more diverse population it serves.

In one example, the lawsuit states that Crews regularly chooses to wear a tie with her uniform, and says fellow officers have referenced Crews as looking like a "bus driver." Whenever Crews has brought concerns of discrimination to her supervisors, the lawsuit says, "they have ignored the concerns, inappropriately and ineffectively disciplined the offending officers or engaged in victim-blaming."

Me: Want to get depressed? Here’s the Facebook comments.

These comments are cynical, ignorant and hateful --predictably so. They show the gulf of knowledge & understanding between us here on tumblr and, well, the other side. The comments seem to grasp for the nearest bad cliche and all the usual ‘coulda-woulda-shoulda’s’ when it’s too early---way too early---to come to conclusions. Officer Crews’ complaint is damning. If she’s been working at IPD for 10 years, more than likely she’s able to handle the demands of the job OK, and instead something else is afoot.

Yes, Ithaca is generally a liberal town. Generally. Ithaca had a ‘Democratic Socialist’ mayor once. Ithaca voters replaced that guy with a conservative Democrat mayor (an era which brought Walmart, the Southwest Neighborhood strip malls and ‘The Bridge to Nowhere’). The most recent mayors, Peterson and Myrick, inherited a low-and-middle income housing shortage and skyrocketing costs of living, now a crisis that remains unabated. Ithaca’s bus service, TCAT, is a rolling underfunded disaster. Dangerous drugs are everywhere.

But every surrounding town, and especially every surrounding county, is typical upstate New York conservative. Slightly moderate, sort of agnostic, but very conformist, racist, patriarchal, intolerant and authoritarian.

(For background, here’s some maps of where D’s and R’s stand in NYS. And here’s a map of the many counties in NYS that voted Trump.)

Where do you think IPD’s officers live?

We live in a hateful, judgemental, intolerant, conformist and short-fused society, and as much as Ithaca is praised (or lambasted) as some sort of liberal oasis, in reality ....not so much.

Leaving this here: IPD has had trouble for the past 10 years staying out of the news, particularly for racism. There’s this. And this. And also this. Read about the Shawn Greenwood incident here and here and here. (The arsonist remains at large.) Read about the Keith Shumway incident here. Read about the Cornell University Ho Plaza murder here (and read about the dearth of answers about the case here; also the accused murderer is fighting the charges as lawyers argue IPD and NYSP acted unlawfully, and that police claims of video evidence are false). Read about the Ithaca Walmart murder here. Read about the Booker incident here, and the violence in West Hill here and here. Read about the 100 block of S. Meadow St. here and here, and the violence on W. State St. here. There’s good news though: IPD extended a well-received olive branch to I-town in 2015. Learn about IPD’s Citizens Police Academy here. Being a cop in Ithaca is very hard, and there’s seldom been a dull moment in Ithaca these past 10 years. It doesn’t excuse the department from bigotry, intolerance, corruption or misconduct.

Wait and see with this lawsuit.

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metawitches · 5 years ago

Text

But First, A Brief, Non-Exhaustive Tour Through My Favorite Romantic Vampire Media

There are exceptions: Oz from Buffy the Vampire Slayer. The medieval ghosts of Lynn Kurland’s paranormal romance novels. The sentient zombies of In the Flesh. The married angel-demon couple from Midnight, Texas, another Charlaine Harris story. And no one is more trustworthy than True Blood’s own shapeshifter, Sam Merlotte.

Since I’m a witch myself, and wizards are a dime a dozen, can you blame me for looking for a little more variety in my fantasy life?

What could go wrong? Don’t answer that, we all need to discover some things for ourselves.

I admit, this is a hereditary issue for me. My mother and older sister sat me down in front of the Gothic soap opera Dark Shadows in 1966, when I was 5 years old, to watch the trials and tribulations of vampire Barnabas Collins, of the supernatural Collins family of Collinsport, Maine. Collinsport was a mysterious town on the cold, rocky shores of northern Maine, just like the small towns in coastal northern Maine my mother’s family lived in for 300 years, until my parents moved us to upstate NY.

(Yes, I live in sunny New Mexico, why do you ask? This is why hats, tinted glasses and long summers with warm nights were invented. True Blood is a sultry Southern Gothic for a reason. The Twilight vampires can keep their rain soaked, cold climates.)

I still have a copy with this original cover.

There was Buffy the Vampire Slayer, film and series. Who could resist Angel? He was so irresistible that David Boreanaz has starred in one TV series or another continuously ever since. I definitely resisted Spike, though I know others didn’t.

Over the years, Ann Rice has written more than a dozen books on vampires, plus more series on other supernaturals, some with her son, Christopher Rice. She managed to make a mummy sexy. Her original vampire trilogy was turned into two mediocre films. I also had a fling with Katie MacAlister’s Dark Ones book series in the 00s, a fun vampire soulmate series. Now I notice she’s added a few installments since I last checked in with it about 10 years ago so, yay! Something else to read over the winter.

If it takes a vampire family to show you what real love, care, equal relationships and decent parenting look like, there’s nothing wrong with that. There are very good reasons why Bella’s romance is not just with Edward, but with his entire clan. Because of her childhood experiences, she’s in love with the idea of transforming from a human who has difficulty defending herself against the human monsters in her world, who include her parents, into a vampire who can protect herself and her entire devoted vampire family from even the fiercest of supernatural monsters. After a youth full of struggle, she finds her own power and uses it on her own terms to win a war, in addition to conducting an epic vampire romance.

As a vampire romance noir which explored multiple historical time periods plus the present day, it was sadly ahead of its time for broadcast TV. Plus, though the show had already been completely recast after early sample filming (except for Alex O’Loughlin), the writing still focused too much on the relationship between O’Loughlin’s main vampire character, Mick St John, and the lead ingenue human female, Beth (Sophia Myles), rather than the much more interesting and complex relationship between Mick and his ancient, vampire, on again-off again wife and maker, Coraline (Shannyn Sossamon).

Let’s Finally Review True Blood Season 1

youtube

Shenanigans ensue for 7 unparalleled seasons.

ETA 4/9/20: True Blood is streaming free on Hulu for a limited time.

True Blood Season 1 vs The Southern Vampire Mysteries Book 1 (Dead Until Dark)

Images belong to those who created them.

Book vs Screen Review: True Blood Season 1 vs Dead Until Dark by Charlaine Harris-But First, A Brief, Non-Exhaustive Tour Through My Favorite Romantic Vampire Media-Bring on the dark, brooding vampires. Now on Hulu. #TrueBlood #Hulu But First, A Brief, Non-Exhaustive Tour Through My Favorite Romantic Vampire Media Though I have been writing reviews on this blog for more than three years, I have been keeping a dark secret from you, dear readers.

#Ann Rice #black comedy #Book vs Screen #Charlaine Harris #comedy-horror #Dead Until Dark #metacrone #Quick Review #review #supernatural #True Blood #vampire romance #Vampires

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metawitches · 5 years ago

Text

But First, A Brief, Non-Exhaustive Tour Through My Favorite Romantic Vampire Media

Since I’m a witch myself, and wizards are a dime a dozen, can you blame me for looking for a little more variety in my fantasy life?

What could go wrong? Don’t answer that, we all need to discover some things for ourselves.

I still have a copy with this original cover.

Let’s Finally Review True Blood Season 1

youtube

Shenanigans ensue for 7 unparalleled seasons.

True Blood Season 1 vs The Southern Vampire Mysteries Book 1 (Dead Until Dark)

Images belong to those who created them.

#Ann Rice #black comedy #Book vs Screen #Charlaine Harris #comedy-horror #Dead Until Dark #metacrone #Quick Review #review #supernatural #True Blood #vampire romance #Vampires

1 note · View note