The Heirloom Pan: i HEART southern food

Sunday, October 25, 2009

i HEART southern food

i HEART southern food!
i love to cook it.
i love to eat it.
i love to smell it.

the university of mississippi did something novel. they decided to study it: southern foodways alliance. they have scholarly symposiums about southern gems like pimento cheese, fried chicken, mint juleps, boiled peanuts, mississippi delta hot tamales, tabasco sauce, boudin, and gumbo. this makes me warm inside because i HEART southern food.

so, imagine this. i happened upon this website, nola cuisine, and completely lost my mind. i think i spent about 5 hours on this website because i get obsessive like that sometimes.

i fret not. i can now have sweet dreams of my grand culinary tour in The Big Easy. That's right, a whole vacation devoted to eating. BREAKFAST... snack... LUNCH... snack... DINNER. each restaurant well researched, each meal meticulously chosen, each spirit carefully paired, and each coma definitely worth it. :)

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More about me...

I grew up in the rolling hills of North Mississippi with four large garden plots directly adjacent to my home. I spent my summers sowing fields, eating fresh, homegrown produce, and steering clear of indigenous reptiles.

My first food memory is shelling purple hull peas with purple-stained fingers at our kitchen table, and most of the early part of my life revolved around food. As a family, we farmed the land. We hunted the woods. We fished the lakes. We raised our own pigs. We foraged the native foods that grew wild around us (such as blackberries, plums, muscadines, and poke salad). Quite naturally, we also did a lot of cooking. So, it's no surprise that I take the Virginia Wolfe approach to life: "one cannot think well, love well, sleep well unless one has dined well."

At age 23, I became pesceterian. Some people tell me, I've lost my southern roots. I find that absurdity pretty funny. I find solace in my buttery, delicious cornbread muffins. As I strive to live healthier and continue to expand my culinary repertoire, I build on the history and traditions that have brought me and sustained me thus far.