Charlotte and I have been in love with LA (Lower Alabama) for more than a decade. The laid back lifestyle, sugar-white sandy beaches, golf courses, great food and (yes, shopping) have kept us entertained for weeks on end.
Now there's another reason to visit: Beer.
I have been addicted to salmon cakes since my days growing up in Arlington, Texas. Although she worked and had three crazy kids to chase, my mom Patsy made weeknights seem special by whipping up pan-fried salmon patties like these.
My spin on mom's classic recipe is one of our favorites for a light supper or Sunday lunch. I keep canned salmon in the pantry so we can have these anytime.
Who doesn't like food on a stick? There's something naturally fun about handheld food. It elicits memories of country fairs and football games. This recipe was inspired by the offerings of a gas station in Oxford, Mississippi. I am a member of the Southern Foodways Alliance, an organization based out of Ole Miss (the University of Mississippi, to the rest of you) that documents, studies, and celebrates the diverse food cultures of the changing American South.
Yesterday I was cleaning out some files and ran across my old DRAFT CARD. Nothing establishes Baby Boomer street cred like one of those relics.
Since I'm in no danger of being featured on Hoarders (Charlotte may be a candidate) I'm always finding stuff I wasn't looking for when I'm throwing out stuff I don't need.
I present the DRAFT CARD as EXHIBIT A. This thing was worn and fragile from being stored in my wallet longer than my first condom driver's license. I mean, c'mon, I know it wasn't the Dead Sea Scrolls, but it's a significant relic.
It was 1974 at the tail-end of the Vietnam War. I'd just turned 18 and had to register for the draft. I put it off as long as I could without serving time in Federal prison. When I couldn't delay it any longer, I registered at the Somervell County Court House in Glen Rose, Texas.
It's been 52 years since a major film studio made a movie about the legendary Hank Williams. If you saw George Hamilton (no joke) in the original back in 1964, it can only mean one of two things: 1) The 60's didn't kill you, or 2) You REALLY like Hank Williams. I fall into category #2.
Talk about no work, this couldn't-be-easier dip comes together quickly and cooks in the microwave. I keep all the ingredients on hand because we're always in the mood for this warm and satisfying delight. You'll need some chicken, Rotel tomatoes with green chiles and Huy Fong Sriracha sauce with the rooster on the bottle. Plus, salsa, Tabasco, Velveeta, cream cheese, chives, cumin, poultry seasoning and garlic powder.
This is a great way to use leftover grilled chicken because you only need about half a breast. If you don't have grilled chicken on-hand, try boiled or deli white meat. Either way, start by steaming the chicken in the oven so it's easier to shred.
Every week, I buy a package of boneless, skinless chicken breasts. The intention: simple, lower-fat meals in quick order. Truth be told: Half the time they end up in the freezer. "Boring!" the kids announce.