FLOUR

DRESSING     OR     STUFFING     ?????????

Well we've enjoyed Thanksgiving and all the special food dishes that come around this time of year, but I have to ask, are you a dressing or a stuffing person?

I grew up eating "dressing," served as a side dish since we did not stuff our turkey.  It was made primarily of cornbread, poultry seasoning, salt and pepper, turkey and/or chicken broth, celery, onion, the giblets, AND chopped hard boiled eggs.  Despite the egg addition and the giblets (not my favorite), as a child I thought this concoction was good and I ate it with no complaints.  Our dressing was more wet than dry and crumbly which was fine, but I did not care for the texture or taste of including the giblets or hard boiled eggs.  It was only when I got older and watched the making of our dressing that I saw either white bread being torn into pieces and tossed with the cornbread, or crushed saltine crackers added to the mix.  Then I was disappointed as I did not think wet bread or crushed crackers added anything worthwhile, but again, I ate it.  I later ate dressing made by friends, other family members, and at restaurants and learned about adding chopped green pepper and including the herbs individually instead of as part of a blend.  Today my dressing is still cornbread, but I also add chopped apple, carrot, and this year I added dried cranberries and sunflower seeds.  I enjoyed the different textures and the flavors of the fall fruits and vegetables.


Now we are in-between two major holidays with college football championships and bowl games included in this festive time.  Truly much party making and celebrating is in our futures.  One of the simplest and yet enjoyable little snacks for football enthusiasts or party guests are Sausage Balls.  They are easily made by mixing 3 cups of Bisquick, 1 lb. of hot sausage, and 12 oz. of grated cheese.  Even though I used to watch my mom make these, this recipe comes from Frederica Fare, Favorite Recipes and Historical Sketches from St. Simons and the Golden Isles of Georgia, 1977.  The directions say to mix together and roll into small balls.  Bake at 350 degrees for 15 minutes. I have varied the types of sausage in terms of heat and also the types of cheese used.


Another popular snack food good for a gathering is a cheese log.  This one from my husband's family combines 8 oz. sharp cheddar cheese, 8 oz. mild cheddar cheese, 2-3 oz. packages of cream cheese, 2 garlic cloves chopped, and 1 small can chopped pimento.  The recipe says to add one cheese with the pimento and mix.  Then mix the other cheese and cream cheese and knead.  Then both cheeses are combined with the garlic.  Divide into four equal logs and roll in chili powder or paprika.  After they have chilled in refrigerator, serve with your favorite crackers.



FLOWER

The following is actually not about blooming flowers, plants, or trees, but a creature who lives among them.  

I was driving down the highway recently and caught a fluttery movement from the corner of my eye.  I realized it was the familiar bird of flight perched on an electrical wire that I like to look for and watch this time of year.  So in its honor, I composed this poem!

The Hawk

He thinks he's hiding
But I can see
The darkened shape
Is not the tree.

Awaiting dinner
In cold and gloom
His daily meal
Knows not its doom.

Marked by nature
He is known
As a hunter
Who works alone.

This is his habit
For the entire year
But when leaves fall
We know he's near.