Columns

Wed
01
Jul

Hey, Let’s Talk!

Hey, Let’s Talk!

A Gift?

Sam Sifton is the Editor of the Cooking Section for the N.Y. Times and frequently has some comforting and sometimes intuitive thoughts to open the weekly section especially during these quarantines. A few weeks back I saved this excerpt, “Cooking, that joyful act, seems near powerless to bring any comfort in the face of our grief and worry (…) and yet it is not. It’s the one thing you can do that can make someone else’s life a little better if only for a few minutes. It is a way to offer (them) a gift.”

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Wed
01
Jul

Along the Way

Along the Way

Sometimes amid the negativity of current events, it’s good to take a break.

For us this year, the 4th of July will be just that.

We’ll float on pool hammocks in my parents’ pool in the country while mom and dad’s Sixties Hits blares from the music channel.

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Wed
01
Jul

Did You Know?

Did You Know?

July 4th is approaching soon and it is one of the most sacred days for the American Citizen. On July 4th, 1776, delegates to the Continental Congress in Philadelphia, Penn. voted to adopt the Declaration of Independence. The 56 men who issued that famous document realized they were signing their own death warrants because the British would consider them traitors. A followup article next week will tell of the suffering and hardships each of the signers and their families went through.

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Wed
24
Jun

Did You Know?

Did You Know?

What was the Louisiana State Fair in Shreveport, La. in 1940 for three senior boys out of school for the day with five dollars each to spend? DeSoto Parish schools were off for Fair Day and the three boys called themselves the “Do-It Trio”. The buses left Logansport High School at 8:00 am and John who was a football player, J.L. who was a basketball player, and this writer called “Senior” who was a boxer spent their first 25 cents for the bus ride still leaving $4.75 left for the Fair.

The month was October with the world famous “Royal American Show” waiting. It took 80 train cars to move the Show and after seeing all the rides, sideshows and food stands it was easy to see why it took so many cars. In addition to the large group of Carnival workers that traveled with the show there were many local people employed for the 10 days selling tickets, working in food booths, & etc.

 

Wed
24
Jun

Hey, Let’s Talk!

Hey, Let’s Talk!

Have you ever wondered why there’s no ham in a hamburger? Well while doing some research on the subject of this week’s column on Salisbury Steak I found out. Thanks to ole Tommy Craig I found out about an LSU Sports themed website called “Dandy Don’s Sporting News” started by Don Long. He talks about and updates all LSU sports but is really heavy on baseball and football and a real necessity for me now especially during the season. Reading Dandy Don every day during last year’s magical championship season was very rewarding and I recommend this site for any of you that are Tiger Fans. It’s a free site but I send in a small donation every year to help out with expenses so tune it to it and repeat after me, “Geaux Tigas” as Coach O growls.

 

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Wed
17
Jun

Did You Know?

Did You Know?

There are some historical events that I believe every American should remember. Please forgive me if you think differently but my mind will probably not change. The war in Europe was over but Japan’s Emperor Hirohito had called on his people to fight to the last person living. They stood behind him solidly.

Wed
17
Jun

Hey, Let’s Talk!

Hey, Let’s Talk!

Tiger Sauce

My friend Butch and I have a lengthy set of “Gameday Rituals” for LSU football and baseball games. Heck I guess most intense fans do, too: Favorite shirt or hat, lucky appetizers or foods, cheers or chants and on and on. In our minds we all know that any lucky habits like these ultimately have no effect on how young men play a game but in our hearts we still don’t want to chance it. One of my gameday rituals is to make a big Bloody Mary after breakfast with Zing-Zang mix and extra hot sauce. Zing-Zang is excellent with only ice and vodka but you know I have to add a dash of Louisiana Hot Sauce, Crystal Hot Sauce, and (of course) Tabasco. This is where the title of Tiger Sauce comes in. Butch’s nephew, and mine kinda too, is Bake Barron son of Gay and Roy Lee Barron who were from right here in Mansfield, La. He asked Butch if I would do a little research on and write about Tiger Sauce.

 

 

Wed
10
Jun

Did You Know?

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Most history buffs occasion ally venture off into areas they know little about but that is one way to gain additional knowledge. Early medicine and early doctors of DeSoto Parish is today’s topic. Of course there are plenty of doctors that would know more about early medicine than this writer but have you seen any of them take the time to write about it?

Medicine as we know it today is almost solely a 1900’s and 2000’s development. Until the early 1900’s there were only a few drugs and most of them came from plants. Aspirin, quinine, morphine and it derivative of paregoric, either and chloroform all were plant based. In early times and even to some measure today illnesses were personal. When a person was sick they were referred to as “indisposed, confined, under the weather or puny”. Early obituaries usually referred to the deceased as “God took them to their rewards or they were called home to Jesus”.

Wed
10
Jun

Along the Way

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Phase Two of reopening the economy amid COVID-19 is here.

I’m not one to engage much in political banter, so that aside, I think a main pro to reopening (other than the economical aspect) is the social and emotional outlook for many kids and teens.

One thing that I feel has been largely ignored during the pandemic is the impact that isolation has had on children, particularly kids in late childhood, preteens, and teenagers.

A few weeks ago, my 10-year-old daughter Juliana said, “Mama, I’m lonely.”

Those words were hard to hear because Juliana loves school, her friends, and life.

 

 

 

 

 

 

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Wed
10
Jun

Hey, Let’s Talk!

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I noticed some nice fresh looking yellow hookneck squash at Brookshires the other day. Few things evoke Summer than these that looked just like they had been picked that morning out of someone’s garden. When I noticed they were still not real chilled from the cool wet produce bin I decided to buy a few. My favorite ways to do squash is to stuff them with cheese or a rice/onion/beef mixture and broil them or put chunks on a shiska-bob. AND those are all good but my favorite way is to thick slice and boil with sautéed onions until just soft. This bunch was crying out for that!

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