Eat Arkansas

Gosh, the sight of the jar of watermelon rind pickles brings back memories. Thrifty Southern ladies when I was growing up put them by each summer. Have to say, I never acquired a taste for them. They tasted like...nothing...liberally seasoned with cloves and lots of sugar.

Thanksgiving: since I won't be home to partake with family, they're all coming over Tuesday for a pre-Thanksgiving dinner. And you've given us the idea for it. We plan to go to Supermercado Fresco and order several dozens of assorted tamales, make a huge salad with all the fresh things that came in this month's Hardin basket, and a dessert.

Pecan pie would be my druther, but whether I have energy for it is another matter. Who can go wrong with a pound of butter, eggs, lots of brown sugar, and whole pecans that rise up to candy while the custard bakes?

We're going to the in-laws in Chicken Capitol AR. My mother-in-law's turkey will be a little dry, her dressing flat (I'm going to volunteer to make it), her mashed potatoes will need butter and salt. But we'll have a great weekend and a good time with them. MIL and I will get up early on Friday and go shop. For all that she's not a great cook, she's an EXCELLENT shopper!
Mr. EY and I are going to make them shrimp scampi for them one night.

My brothers were in town for round one of the Thanksgiving food-fest this past weekend. The menus were varied as it was not officially the fourth Thursday of the month.

Friday night - Mamaw's homemade chicken and dumplin's. My too-thin uncle called them "hormones and carbs." Party pooper. :)

They were so good, the pot was empty before I got back for seconds. DANG! But, my mom had made Grandma's chocolate pie (that'd be my paternal grandmother, whereas Mamaw is on the maternal side). I had two pieces of that to make up for the lack of dumplin's.

Saturday - we had grilled pork tenderloin, green beans, mashed potatoes, gravy, light bread, broccoli salad, and cookies for dessert.

This Thursday will be the traditional fare. Can't wait.

In the meantime, I made a delicious corn & potato soup for football watching Sunday. I made it without the shrimp this time, but you could also use chicken, bacon, or no meat at all. Here's the super easy (and nowhere near healthy) recipe:

Shrimp and Corn Soup

2 cans cream of mushroom soup
2 cans cream of potato soup
2 cans cream corn
1 can regular corn
2 blocks cream cheese
16 oz half &half
2 lbs shrimp
1 bunch green onions
red pepper to taste

Combine all ingredients except shrimp. Cook on low heat till cream cheese is melted. Add shrimp for last 15 minutes of cooking. Season to taste. May need to add skim milk so that it will not be so thick.

Enjoy this week!

Where can I get this stuff?

Belly Boy: The grocery stand in the River Market is the easiest place to find 'em. I think you can also order @ http://www.oldsouth.com/

As I think further about my anticipatory Thanksgiving menu, am wondering about a sweet potato soup.

I think I'll bake several sweet potatoes in the microwave in their jackets, then let them cool. Meanwhile, will melt a few spoons of butter in a tad of olive oil in a soup pot, and then add several tablespoons of flour to let it brown into a roux.

Then I'll add some stock, scraping the bottom of the pot well, and the sweet potatoes, peeled and roughly mashed. Probably some chopped onion, too, along with salt, pepper, a good dose of nutmeg.

After that simmers a while, I think I will add two or three peeled and coarsely chopped apples. When they have become tender, will stir in some milk and/or yogurt, adjust the seasonings, and serve with some grated parmesan, more black pepper, and possibly some toasted and chopped pecans for garnish.

With a substantial and tasty soup to begin a meal with, who needs a groaning table afterwards?