Author: Debbi Covington

Tailgating: Part Two Happy Football Season! This week I’m sharing five more delicious and easy recipes that are great for tailgating. I’ve gotta send a thank you shout out to my dear friend and fabulous photographer, Susan DeLoach, for shooting all of the yummy photos. Enjoy!

Tailgating: Part One ‘Tis the season! It’s once again time to break out the coolers and team banners and head back to college to watch football teams pass, toss and kick a pigskin ball up and down a field of green grass. Some folks that I know actually plan their lives around football season and travel up and down the east coast to attend every game.

Tailgating: Part One ‘Tis the season! It’s once again time to break out the coolers and team banners and head back to college to watch football teams pass, toss and kick a pigskin ball up and down a field of green grass. Some folks that I know actually plan their lives around football season and travel up and down the east coast to attend every game.

As another wonderful summer comes to an end, I have found myself with an excess of some of our favorite vegetables. Unlike my grandmothers, my mother and my aunts, I never got the knack for canning vegetables. I think after eating jar after jar of gray-colored green beans during my childhood, the idea of “putting up” vegetables just wasn’t appealing.

As another wonderful summer comes to an end, I have found myself with an excess of some of our favorite vegetables. Unlike my grandmothers, my mother and my aunts, I never got the knack for canning vegetables. I think after eating jar after jar of gray-colored green beans during my childhood, the idea of “putting up” vegetables just wasn’t appealing.

When I was growing up, my mother’s go-to salad was a wedge of iceberg lettuce topped with a blob of chunky blue cheese dressing. She and Daddy scarfed it up like it was candy. I turned my nose up. What was the appeal of this stinky, gooey cheese stuff? Of course, I swore that I would never eat blue cheese.

When I was growing up, my mother’s go-to salad was a wedge of iceberg lettuce topped with a blob of chunky blue cheese dressing. She and Daddy scarfed it up like it was candy. I turned my nose up. What was the appeal of this stinky, gooey cheese stuff? Of course, I swore that I would never eat blue cheese.

I wish I had a really good tale to share in this issue, but I don’t. A combination of busyness and laziness has kept me at home for most of the week. I have, however, been trying some new recipes that I thought Vince and I would enjoy. So, they’re my column for this week.

I wish I had a really good tale to share in this issue, but I don’t. A combination of busyness and laziness has kept me at home for most of the week. I have, however, been trying some new recipes that I thought Vince and I would enjoy. So, they’re my column for this week.

Meatapalooza 2016 The finale of Water Festival is celebrated with an annual Feast of Meats at the home of our friends Jon and Lolita. Every year, Jon cooks enough meat to feed a small army. We lucky invitees, the small army, are happy to scarf up all of his delicious creations. Guests supplement the Meatfest with appetizers, side dishes, desserts and adult beverages. Last year I asked Jon to share some of his smoked meat recipes. We had so much fun that we decided to do a repeat. These are a few his yummy offerings from this year’s soiree.