Friday, June 9, 2023

Southern Six-Pack

southernsixpackIt’s time for the Southern Six-Pack, a highly curated, somewhat curious, collection of news stories from across the region (and beyond).

1.  Most days, around 3:00 or so, I run a Google recipe search based on the (remembered) ingredients of my refrigerator/freezer/pantry hoping against hope that the results will yield something more delicious than this. Typically, I’m in luck and around 6 or 6:30 (a non-potted meat) supper makes it to the table. Some days, I’m reminded that there is a better and more thoughtful way to feed ones self and ones dear hearts. Which brings me to SFA member and friend Paul Fehribach and his regular column On the Menu. Week after week, Paul shares the stories behind his food — part food history lesson, part regular history lesson, part culinary school, and entirely delicious.

2.  Refusing to eat in near empty restaurants means you are likely missing out on authentic food and wildly attentive service. Proceed and be bold!

3.  Cold weather and a less than stellar weekend of NCAA football match-ups means it’s time to snuggle up with a good book. Get your blanket, toddy, and crackling fire ready, and pick your favorite from this list of best food books that aren’t cook books.

4.  It lurks within.  Here’s a Halloween tale that doesn’t get much traction, fresh vegetables trying to poison you. Paralysis peas and false morels. They sound sinister because they are sinister.

5.  DIY celebrity chef costumes because what could be more terrifying than Anthony Bourdain and Guy Fieri in the same room???

6.  It’s decorative gourd season! It’s decorative gourd season!! It’s decorative gourd season!!!

–Melissa Booth Hall, Southern Foodways Alliance