Okay. I’ve officially lost my mind. While trying to get over the loss of Lucky Dawg and Rebel, my 15-year old puppies who died within three weeks of each other, I suddenly find myself with two new puppies and I’m back right where I was. I’m rehouse-training two new puppies named Lucky Too (II) and Happy. Continue reading
It has occurred to me over the last several weeks that I have a large case of arrested development. I simply don’t know what I want to be when I grow up. Once again, Netflix to the rescue!
Let me explain. Over my eight-week incarceration ( the sentence was to eight weeks of extreme boredom for the crime of wearing stilts most of my life), I watched a lot of Netflix since I couldn’t do much else but beg my friends to make Reese’s Peanut Butter Cup runs to Fred’s from time to time.
I gave this one of downtown Starkville at sunset to my son for his birthday. Paul waited days with his telephoto lens to capture the scene on the one day in the year when the sunset produces this effect. Unfortunately, my phone camera didn’t do it justice.
Now hold on. The word “pimp” doesn’t always refer to some slimy guy setting up clandestine meetings in dark alleys. In this case it means the magical ability to turn lowly grits into the food of the Gods. You pimp them when you take them to new heights through the addition of non-traditional ingredients. Above, Chef Vivian Howard demonstrates one of the grits recipes in her restaurant in North Carolina. In her show “Life of a Chef” on CREATE, she devotes her time to featuring a “farm to table” menu Continue reading