Thanks For Giving

Thanks For Giving

It's that time of the year again. The leaves have turned from brilliant oranges and yellows to shades of brown. The time had changed and temperatures have cooled and most importantly, Turkey Day is here!

Officially, in America, November 22 is Thanksgiving Day this year (always the 4th Thursday in November). A national holiday where the government shuts down and most everyone gathers with family to over-eat and nap and watch football. It's the day we recognize for giving thanks.

So personally, I'd like to give a shout-out to all the Native Americans (read: Indians) and thank them for sacrificing their way of life, their land and their lives so our great country could be born to police the world.

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The End of Baseball Rain

The End of Baseball Rain

November is finally kicking into full swing and the cold is upon us. After a month of teasing us with relatively mild temperatures, Autumn has turned the corner.

Summer in the South is marked with intensity. Whether it's intense heat, intense humidity or intense thunderstorms; summers here are characterized by extremes. That also goes for a simple rainstorm.

In the Summer, rain rarely falls lightly or all day. Storm clouds form in a matter of minutes and drop gallons of water in the blink of an eye. Growing up, I always called it Baseball Rain.

Why? Because it was the type of rain that fell during baseball season. Baseball Rain has many distinct characteristics.

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Homage To The Southern Biscuit

Homage To The Southern Biscuit

In the South, we take a lot of things in stride. If it rains on game day, we shrug and celebrate that at least we don't have to work in the yard. If our car breaks down, we call someone to pick us up. But whatever you do, don't mess with our biscuits.

The biscuit is a Southern staple. For breakfast, you can fill it with eggs, sausage, bacon, country ham, cheese, breaded chicken, pork loin, steak. You can drown it with sausage gravy, milk gravy, red-eye gravy. Or you can simply slather it with butter and eat it straight.

As the South has been infiltrated by different cultures, the biscuit has taken on other unlikely partners. Chicken-fried steak. Kielbasa. Bratwurst. I've even seen them served with salami and pastrami, accompanied with spicy mustard.

But no matter how many different items the biscuit gets paired with, the Southern biscuit itself remains constant. When baked to perfection, it sports a golden crown that glistens with freshly drawn butter. Its texture remains flaky throughout while still retaining the consistency between a heavy bread and croissant. And when it enters your mouth, it melts over your tongue like cotton candy with a unique flavor that can't be duplicated.

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