Summer Optimism

That is one of the most optimistic sights of all of summer. Look at that sautee pan with those pretty home grown tomatoes. You can see that picture and know that you just eliminated the idea of a bacon tomato sandwich, but that you're ok with that decision. Tomatoes in olive oil...homemade pasta with meatballs, spinach and tomato orzo, summer chili, succotash, summer tomato aspic, oh it goes on forever!

One of the best parts of being in a small town is that our friends, Heath's patients, my dad's friends bring us produce plucked straight from their gardens. Most nights at my house have some kind of tomato based side dish. Last night we had tomato, spinach and asparagus orzo for dinner. Very light, very fresh and just yum.

But looking at that picture now...I'm almost ashamed I ruled out the bacon tomato sandwich. there's always tonight.

Father's Day at the Lake

As always, my sweet sister, Jennifer, hosted our family for a father's day at the lake. We swam! We sunburned! We grazed! Ok so we grazed until there was nothing left but crumbs and Rory winning the U.S. Open. Father's day at the lake seems to be our summer opener. It's been so horribly hot and dry around here, so I decided to keep things light as far as my contributions to the grand graze.

I should point out that I'm stuck on mango right now after my recent trip to NYC. After a couple of long days filled with smoke and meat and smoke and meat we snuck into Eataly for treats. My new personal anti-BBQ food is proscuttio and mango. I can't even begin to tell you how ridiculously awesome that place is. I won't try in this post.

I've digressed, as usual. Mango.

I made this fruit salad for my daddy and I want to hang on to this recipe in case I ever decide to diet. ha.


2 mangos diced
1 pint strawberries quartered
1 pint of raspberries
1 pineapple, cored and diced
1 cup of green grapes

Dressing: 1 cup of Sprite Zero, 2 tablespoons of honey, 1 teaspoon of lemon juice and 5 chiffonade mint leaves. Pour dressing over fruit and allow to sit for at least an hour.

I watched my dad drink the juice from his paper plate when he thought no one was looking. This leads me to think that all this needed was the juice drained and a little vodka for a nice spritzer! This was really quick to throw together and really pretty to look at AND it was tasty to boot!

This I believe

This I believe…


I believe in wood smoke and charcoal fire. I believe in the light and the heat and the passion that come from a barbeque grill. Smoke should be gentle, subtle and sweet. Heat should be low and cook slow. Fires should be tended with care. I believe in the bonding that comes with shared fires. In my world, secrets are kept AND shared; recipes are handed down through the generations; and slow cooking is assumed.

I believe in the flavor of smoke, the sweet and the spicy, the marriage of flavors that inspire words, understandings and disagreements. I believe in tall tales told around the fire; the friendships that are forged in flames; the mingling of minds when ideas finally become feasts.

I believe in the power of food and drink. I have seen and felt old wounds heal, equality achieved, families created from sharing a table. I have associated tastes and smells with people I love and cherish. I have captured years in the span of a bite. I have found common ground with hundreds of people in a shared love of food and drink. The strongest conflicts arise from choosing a favorite, and those conflicts simply lead to delicious conversations

I believe that barbeque can spark conversations, grow relationships, and establish traditions. I believe that barbeque is an international language, breeching stereotypes, prejudices, and restrictions. I have felt walls fall when people begin to talk about their favorite barbeque region, their favorite flavors and their favorite joints for good barbeque. Pit fires spark passions and stories and smiles.


But. Sometimes when it’s raining outside, when I am tired from a long day, when my own family is hungry and cranky I believe in my stove top gas grill, some vegetables and meat and the quiet that descends when my family is sated.


I believe in barbeque.

Barbequesuperstars included us!

Great interview with Daddy and I. Except we're not Ubones...ha!

Ubon's and Vlasic: One of the World's Greatest Partnerships!

Special thanks to our partners for the weekend, Vlasic. I'd call the #7 pork shoulder in the WORLD a successful partnership!

Meet the Pros on GrillingwithRich.com

We got to know Rich and Michelle from www.grillingwithrich.com over the weekend. I am always excited to see someone's reaction to a bbq contest, but watching the reaction of some REAL BBQ enthusiasts is awesome! Especially when their first contest is Memphis in May


Please check out our interviewwith Rich as well as his review of our Ubon's Dipping Barbeque Sauce.

Thanks Rich and Michelle!

Crab Pimento Cheese

Last month while I was visiting Greenville, South Carolina, I had the luxury of dinner at Rick Erwins Nantucket. Truly some of the best oysters I've ever had. But even the best oysters I've ever had didn't come close to one of the greatest things I've ever eaten.

You see, in the south we pride ourselves on our Pimento Cheese. My friend Beeve calls it "Minna Chee" and he likes the simple cheddar variety. My mom likes hers with extra black pepper.

My dad and I like the kind my grandfather, Ubon, used to make...velveta pimento cheese with pickle relish. If I'm fancy I'll mix several kinds of sharp cheeses for my Uncle Steve to take to his in laws in Tupelo. (They like the velveta kind too.)

I once worked with a woman who told me that she made "the world's best pimento cheese." Meh, it wasn't bad but world's best? She did point out that if she proclaimed it the world's best, I wouldn't forget her, even if it was just normal. (Obviously she's right.)

I've made Pimento Cheese with chilies, with strawberry preserves and with pecans. Today I think I've found the magic recipe I've been looking for.

In case you're wondering why I started this post with .">The Nantucket, well it was there that I had the greatest pimento cheese ever. If you're there...get the Spicy Crab and Pimento Cheese Dip. Then call me and tell me thank you. If you're not headed to Greenville, SC...try this. It's pretty dang good.

2 bags of shredded extra sharp cheddar cheese go into a bowl, 1 wedge of brie with the rind removed and smooshed into the cheddar. Add a large jar of pimentos, a teaspoon of whole grain mustard, a half cup of mayo (don't go with the whip...and DO NOT go with the low fat, promise me!), salt, lots of black pepper, a table spoon of your favorite all purpose seasoning (like seazn'tup) and a few tablespoons of your favorite hot sauce. (I used texas pete wing sauce tonight). Add 8oz of lump crab. Mix everything together with your hands. Taste and adjust your seasoning. Serve with crackers, bagel chips.

And again, you can call to thank me when you give this a try.