Author: Debbi Covington

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.

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.

Today is Thursday and my column was due on Tuesday. With all of the Water Festival revelry this week, I’m having a tough time actually getting anything accomplished. Still, we do have to eat, don’t we? The big question at our house lately is, “What do you want for supper?”

Life’s a beach! Although you may not be able to actually transport your dinner party to the ocean, you can create the ambiance of the beach for your guests. Scatter sand around a centerpiece décor of driftwood, shells and other beach treasures. Decorate your dining table with twinkle lights and candles. Crank up some beach music on the stereo. You can almost feel the ocean breeze! (Photography by Paul Nurnberg.)