SUCCESS!

I found it. I found the dress. Three counties, at least a dozen stores and four hours of driving today alone. And, naturally, it was at the last place I stopped. The place that is 5 miles from my house.

I could regret the investment of time and energy, but I don't. I love thrift-storing, and I got to spend the day with hubby dear. I met some wonderful folks today, and I got to see a sister-in-law and brother-in-law that I haven't seen in a couple of years.

And now, I have it. The dress. THE dress.

I have redeemed myself, providing the washing machine doesn't destroy my find.

I'm keeping the details on the down low, because I want to see the look on each and every face.

But I will say this: It's shiny. It's UBER-80s. And I paid TWO DOLLARS for it!

See you at the Prom!

Prom prep, Part Deux

I found a prom dress -- unfortunately.

Given the absolute lack of plus-size formal wear available locally, I have, in desperation, turned to eBay. I bid on a dress, hoping against hope that I would be outbid. Alas, I won it.

It's a beautiful dress, if the picture is to be believed. And that's the problem. It looks classy and sophisticated -- not at all what I wanted to wear to the Prom at the Pitman. I wanted something ultra '80s -- poufy sleeves, lots of lace. Instead, I have a sleeveless gown (and, given my upper arms, that will have to be remedied). It's made for a grownup, not dress-up.

I promise I'm not overreacting. Carol described the dress as "very classy." The disappointment came through even in e-mail. Laura commiserated with me. I believe Eric cried "party foul."

I have a few more days to check out thrift stores. Don't count me out, folks. After all, I thrive on deadlines.

Choc-n-Guac

When two or more gather at The Gadsden Times, lunch is liable to break out. It's not uncommon for someone to wander through the lunchroom and find a table full of potluck surrounded by a motley crew of diners. We have an unofficial motto: If you cooked it at home, it's not leftovers to the rest of us.

After hosting a brunch soiree at Casa de Wright, Eric mentioned that he had food, food and more food just searching for some bellies. He brought it; we ate it. There were the remains of the five or six or seven (accounts vary) meats he had prepared, plus a delicious hash-brown casserole and some biscuits. Short work was made of most of it, but there were biscuits to spare.

Cue Lisa: It's chocolate gravy time!

So, the next day, chocolatey goodness, all warm and syrupy, was generously poured on the remaining biscuits. And then a miracle took place. There was extra chocolate gravy. This called for a battle plan.

By the end of the day, arrangements were made: Laura was in charge of facon; Carol, fresh off her decisive win in the guac-off, contributed fruit; Lisa brought more biscuits, plus link sausage, hash browns, cherries and additional chocolate gravy; and Andy and I chipped in cash. Eric was guest of honor, because he started the ball rolling.

So much food arrived that we had to annex a nearby table for the spread. Chairs were pulled in to the main dining table, but overflow seating was needed. The ebb and flow of conversation gradually but steadily gave way to sighs of contentment.

Ah, but no one is resting on his laurels. Before the dishes were cleared, another gathering was planned. We'll be sending Lisa north to Alaska, so a farewell lunch is in order. Makes me hungry just thinking about it ...

Perhaps one of these days we can all open a restaurant. The Choc-n-Guac will specialize in guacamole and all things avocado, but there will be just one dessert: Chocolate gravy on catheads. (If you don't know what that is, ask a Deep South friend.)

Prom prep

Some things never change. I'm getting ready for my third prom, and once again, I can't find a dress. Of course, I've only been to two thrift stores, so I'm not going to give up.
Kenny, on the other hand, hit paydirt last night. We're looking for 1970s stuff for him, because that's when he graduated. The Alabama Thrift Store in Rainbow City had the perfect suit. (Kudos to the Catoes for the tip to check there.) It's not the powder-blue leisure suit we were hoping for -- although we did find a powder-blue sports coat. Instead, we found a suit with a label inside from a store from Gadsden. It looks like the type of suit a '70s grad might have borrowed from his dad. We snagged a couple of ties, and I think he's pretty well set.
Just in case anyone can hook me up, I need a dress, size 22 or 24 (or bigger), that has lots of lace -- very Southern belle. The fuller the skirt, the better.
I guess I should explain why we're doing this. We're getting ready for the Prom at the Pitman, a fundraiser to help restore/renovate the Pitman Theatre in downtown Gadsden. The more, the merrier, so put on your fancy duds and come to Gadsden Sept. 5.

If a tree falls in a subdivision ...

Enjoy this brief interlude provided by Mother Nature.

Cookie Monster??

I've been playing around with batch of photos trying to figure out how to make a slideshow out of it. Props to Eric (as always) for his technical support (and moral support). Photos by Haley; captions by me; hamming it up by Otis. NOTE: No actual cockatiels were harmed in the making of this slideshow.

Granny Clark's Cantaloupe Pie recipe

Props to Eric for the photo -- and the tutorial on how to make it show up!


A couple of new foodie friends have come into my life, and that means it's time again to take Granny Clark's Cantaloupe Pies to work.
I love, love, love the reactions the name gets -- sometimes it's incredulity; sometimes revulsion; sometimes curiosity. I understand completely, and I always tell new tasters the same thing: If you'll try just one "no-thank-you" bite, I promise not to be offended if you hate it. Thus far, I've probably witnessed 50 tastings. Only one person claimed to hate it; I choose to think that's a reflection on the person's lack of sophistication and not Granny's culinary genius (kidding, I'm just kidding).
This summer's batch of pies brought the same responses: One person really, really wanted not to like it, but found it intriguing enough to have a whole piece; another liked it but turned down a full serving because she "couldn't get past the name."
Since I brought the pies, I kept promising to post the recipe. It has run in the paper a couple of times, but here it is again, committed to the blogosphere for perpetuity:

GRANNY CLARK'S CANTALOUPE PIE
4 cups cooked cantaloupe puree (see note)
1 1/2 cups sugar
3/4 cup self-rising flour
3 large eggs
1 stick butter, melted
1 tablespoon vanilla flavoring (or to taste)
2 pie crusts

Preheat oven to 400 degrees.

To make puree:
Peel and seed two large or three small cantaloupes; cut into chunks. In a covered boiler, slowly heat, stirring to prevent sticking. Do not add water. When cantaloupe begins to produce juice, remove cover and increase heat. Cook 15 to 20 minutes, until cantaloupe changes color and breaks down. If the melon is very juicy, it might be necessary to drain some juice in the early stages of cooking. Once the cantaloupe pieces soften, remove from heat. Using an immersion blender or hand-held mixer, puree melon. Set aside.

To make pie filling:
In a large bowl, beat eggs. Add sugar and mix well. Temper the egg mixture by adding the puree a little at a time until the puree is fully incorporated. Add flour a tablespoon at a time, adjusting the amount according to the consistency of the puree (thicker puree needs less flour). Add butter. Stir in vanilla.

To bake pies:
There are two options:
1. Put oven rack to lowest position. Place unbaked pie crusts on rack and ladle in filling. Bake 30 minutes or until center is firm and crust is brown.
2. Blind bake crusts (prick with a fork and bake until crust is nearly done). Ladle in filling. Bake 30 minutes or until center is firm and crust is brown.

Cool completely before serving. Keep refrigerated.

If you have leftover filling (and you most likely will), butter a glass baking dish (size depending on the amount of leftovers) and bake until center is firm. Serve as a custard.

Let me know if you'd like me to post the back story for this recipe. I didn't include it here because this already is long.

And remember, if you make this, please be sure to give Granny Clark her props.