Thursday, December 14, 2006
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Thursday, December 14, 2006 |
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Community | Obits | Editorial & Columnists | Society | Sports | Education | Classified Ads | Calendar of Events | Features | Newsbriefs | Legals | Archives | Subscriptions | Photo Gallery |
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SocietyCity Personals Anne Kieffer Carson and Lauren Morris perform in recital Mollie and Jeanie Fant traveled to Collierville last Sunday to attend a tea in Mollie’s honor at the home of Beth Smith. Bea and Jimmye Dale Green attended the piano recital of their granddaughter, Anne Kieffer Carson (daughter of Rollie and Lynn Carson) on Sunday afternoon in Germantown, Tenn. Lauren Morris also performed. She is the daughter of Leigh and Kelton Morris of Memphis, Tenn., and the granddaughter of Mr. and Mrs. Jakey Hurdle of Holly Springs. (To put your news in City Personals, please e-mail maryclayb@yahoo.com; mail to City Personals, The South Reporter, P.O. Box 278, Holly Springs, MS 38635 or call 662-252-4261. You may also e-mail your City Personal news to south@dixie-net.com). Mollie Fant honored with shower, brunch, tea A cowboy Christmas ornament brunch honoring Mollie Fant was given Saturday morning at Thomas Arena. Hostesses were Kasie Teel, Emmily Hurdle, Mandi Carpenter, Karen Thomas and Sue Thomas. The tables were decorated with red branches and Christmas greenery. The buffet table was beautifully adorned with white lights that illuminated many delicious holiday treats. Mollie and her mother were presented carnation corsages. Everyone enjoyed watching the honoree open her gifts of western ornaments and holiday decorations. Sunday afternoon, Mollie Fant was honored with a bridal tea at Walter Place. Hostesses were Jorja Lynn, Lois Swanee and Farrah McAlexander. The magnificent home was beautifully decorated for Christmas. Guests enjoyed visiting in front of the 14- foot tall tree decorated with hundreds of ornaments that each have a special meaning. Refreshments were served from the 12-foot long dining table overladen with delicious hors d’oeurvres, petit fours and Baptist punch. An arrangement of white poinsettias was the centerpiece. Mollie and her mother were presented corsages of miniature red and white roses. Out of town guests, who included Mrs. Janet Goforth and Mrs. Beth Smith, mother and grandmother of the groom, enjoyed touring the antebellum home. Mollie Fant was honored with a bridal shower at the home of Roxi Quiren in Brandon last week. Hostesses for the occasion were Connie Kinard, Anita Kinard and Roxi Quiren. They presented the honoree and her mother with orchid corsages. The home was decorated with arrangements of herbia graudiolas and pastel pink, long stemmed roses. Guests enjoyed mimosas on the sun porch while Mollie opened her many beautiful gifts. Everyone was then invited into the dining room for refreshments. Punch was served from an antique crystal, cut glass bowl that had been passed down to the hostess from her father. Ariell McNeil won the game that was played in which the guests had to answer questions about Mollie. Museuming Greens are not a Southern dish, they’re universal Last week a man came into the Museum from North Carolina. He said he is working on a book, “Greens in America.” I told him the extent of what I know about greens is that my favorite is turnip greens, mixed with a few mustard greens. I also told him that greens are everybody in the South’s favorite food, that we are addicted to greens. He wanted to know what everyone grew in their gardens. I said that gardening had gone out with the new generation, that everyone used to have a garden, but not anymore. Nowadays, we just run to the store and buy what we need. Once upon a time, every family had a horse for conveyance, a cow for milk and butter, a hen for laying fresh eggs and a few chickens for meat. Today, do you know one person who can go in their back yard, catch a chicken, wring his neck, pluck his feathers and cook him for supper? I don’t know one either. That kind of fried chicken went out of style with gardens. A few people today may grow a tomato plant on their patio. Now, greens are different from anything else, as it is a wintertime vegetable. It is filled with chlorophyll that keeps them from freezing when everything else is dead and gone. That chlorophyll acts as a vitamin that is a cancer preventative called selenium. If you eat this every day, you will be healthy. People across America plant greens in different forms. That delicious turnip green, also has a great root, called a turnip; another is called rutabaga, which is my favorite in the world. Mustard greens have that frilly, little ruffle around the edge that improves anything you can eat. There are many other greens, such as spinach. Do you remember in the funny paper, Popeye and how strong he was if he ate his spinach everyday? Then there are kale, collard greens and beets, all producing that ultimate food -- greens. There is also poke salat, a delicious morsel in the springtime; but one must be careful of it, because as it matures, it turns bad. If you are thinking greens are only a Southern dish, think again! They are universal! I guess people in the north would have to dig under the snow to get to their greens and that would make greens too inaccessible and consequently they don’t have them as their favorite. With these greens, they must be accompanied with delicious “pot likker,” the water in the cooking pot. And the meal still isn’t complete unless you cook cornbread to go along with the greens to absorb the pot likker. Now the seasoning has changed, with the newer generations. No more fat back, no more hog jowl. We now use more healthful seasoning. Is your favorite color green? Do you love the green grass of spring or the green trees of Christmas? Aren’t you glad God made the trees green and not any other color? Green is my favorite color. Money is green and it’s what makes the world go around. Here is my recipe for absolutely the most delicious greens, it came out of my new cookbook about Byhalia and northwest Marshall County, which is on sale at the Museum for $35. The book has history, plus 300 recipes. This recipe is on page 154. Turnip Green Casserole
Combine ingredients (except cornbread) and pour into 9x13 dish. Spread crumbs on top and bake about 25 minutes at 350 degrees. Report News: (662) 252-4261
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