Breaking Up the Past

We have a tradition in the mountains called "Breaking Up Christmas". The parties start on Christmas night and extend to January 6, referred to as Epiphany by some, but called "Old Christmas" by my Granny. In this hectic world where it is so hard to cram in all the activities before Christmas, I think it is the perfect time to revive this tradition. It is a gentler transition into the New Year, and it is a reminder of how important friends and family are; everything else is secondary.

This Christmas was so special to me and to Woodrow because we were able to go home to the hills and visit with family and friends he has never met. They loved him, of course. Especially my uncle who brought a banjo and a guitar to the family dinner and commented, "Ah heard you could pick some."

In all the commotion, one of my cousins commented on how I used to be introverted. Now, introversion is a relative term (as the pink boa illustrates), but it was true. I struggled so with being myself. If there is one reason life with Woodrow is so right, it's because I am truer to myself than in the past, and so is he, I believe.

You know, it's been pounded over your head with a rolling pin, but BE YOURSELF!!!!! TOTALLY YOURSELF!!!!

Then, and ONLY then, will the Woodrow or the Dixie you find be truly connected.

So why on earth are we all so afraid of being ourselves? I don't know. If you figure that one out, let me and Dr. Phil know. There is a struggle between acknowledging your uniqueness and yet how similar we are is the conflict of the ages.

After failing miserably at love, or something like it, I thought that having things in common was very important. It is. But what should you have in common?

Not necessarily interests or hobbies. That's nice, but not the glue that binds you. What you must have in common are VALUES!

Now, this means you need to know what you VALUE. When I look around at friends who are foundering miserably and going from one encounter to another like Aunt Hazel scarfing the Chex Mix, this is the most common flaw I see. How can they enter wisely and lovingly into a relationship when they don't even know what theythemselves hold dear? Faith? Family? What does that mean? Home? What kind of home? What kind of life?

Think about these things as you are breaking up Christmas. Think of who you are, who you bring into this New Year and what kind of people you want to surround yourself with. Be patient, with others, but most importantly with yourself.

Love yourself. Love your life. Be grateful.

Mayberry on Main

If you love the Andy Griffith Show (and something is seriously wrong with you if you don’t), you’re going to have a spasm when you visit Mayberry on Main -- as in Main Street, Mount Airy, North Carolina.

Yes, Dear Hearts, I’ve been home for the holidays!

Debbie and Darrel Miles are originally from Indiana. Growing up in the South is not a requirement for loving Andy. In fact, I’ve encountered so many folks around this wonderful country who love Andy because they are not natives. They long for Mayberry in their hearts. (Some people long for Elvis in their hearts but that’s another story.)

So Darrel and Debbie loaded up their truck and headed to Mayber-ry.

They love it, and Mayberry loves them.

In between Cousin Brenda’s creamed potatoes, Cousin Dennis’s red velvet cake, Aunt Emma Lee’s chocolate black walnut cake, Sister Berniece Denise’s sweet potato pie, Cousin Christine’s meatballs, Aunt Lucille’s cornbread muffins, Sherry Boyd’s biscotti (the best I have ever had!!!) --- in between stuffing Woodrow and myself until we were ready for the Santa Claus tryouts, we waddled into Mayberry on Main. Even though they didn’t grow up in the South, Darrel and Debbie sure have been blessed with Southern hospitality!!

They love my hometown with the zeal only a convert can possess, the same way I love my adopted Kansas and sing its praises. I was so pleased to see them again.

Since they have the license to produce the Mayberry memorabilia that EVERYBODY has to take home to Michigan or Maine, Alabama or Alaska, the store is neatly stacked floor to ceiling with t-shirts, cookbooks, mugs, magnets, and local edible goodies. Darrel is an connoisseur of fine hot sauces and the wall is lined with empty bottles that are evidence of years of research.
In short, Darrel and Debbie love sharing what they love. They’re my kind of people.

If you are lucky enough to find yourself on Main Street, Mayberry, through the holidays, stop in and say “Hey” and along with the stack of Mayberry souvenirs you’ll be putting under your tree, pick up an autographed copy of my Guide to Cookin’ and Kissin.’

And remember, love makes life worthwhile. Love what you do and love the people you’re blessed to share your life with!

And a Merry Mayberry Christmas!!!!

(Photo above, Debbie Miles holding one of the "Fun Girls From Pilot" T-shirts; bottom photo, Cousin Deb holds up Mayberry T-shirt with image of the squad car. Photsos by Gary Bisel.)

Dixie Lee Lemony Cupcakes--Sugar Free

Play "Rockin' Around the Christmas Tree." Wear something swingy.

With sugar falling on us faster than snow, and piling up more dangerously around our hips, here is a wonderful sugar-free recipe that will satisfy your cravings and for those who aren't interested in sugar-free, they will never know the difference.

Take 1 box of the Pillsbury Sugar Free Yellow Cake Mix. Add the oil (or you can use about a cup of no sugar added apple sauce if you want to cut down on fat). Mix up a 2 quart packet of Crystal Light Lemonade mix and use the lemonade instead of water in the batter. I do not use eggs, because I like this really moist. If you want to use an egg, just use one. Egg makes it cakier, but it also makes it a little drier. You might want to add a couple of drops of lemon flavoring, but you might want to keep the cake a little more neutral. Then put the batter in cupcake tins and bake according to the package, sorta. When you change ingredients, especially the egg and oil, it has an impact on cooking time. It may take longer. Keep an eye on and test with a toothpick.

While they are baking, get a container of the Vanilla Sugar Free Pillsbury Frosting. Dump into a mixing bowl. (You might even want to warm it for a few seconds in the microwave to make it mix more easily.) Dump DRY lemonade mix, 1 two-quart pack or into the frosting. Add lemon flavoring to taste. I like to add a little lemon zest, just to make it real. You might also want to add some yellow food coloring because none of this has a lot of color. It will be very pale yellow without added coloring. I also add half a stick of softened butter, for flavor and for texture. The packaged frosting can be sort of "plastic" tasting, especially sugar-free, so I think mixing it with cream cheese, a little sour cream, or some butter, really does help the flavor. Experiment with what tastes good to you.

When your cupcakes are done, let them cool for at least 20 minutes before adding the icing, and then pile it on. It's delicious. You may want to decorate with some sugar free candies. You can crush some hard lemon candy and sprinkle on, or just find some cute candy and stick it in the middle. Arrange on a platter with Christmas ornaments. If you're serving this at a party, you might want to put a little card that says this is sugar-free. This is not LOW calorie, but if you are trying to keep an eye on sugar without giving up treats, this is wonderful.

Now, go get you some REAL sugar under the mistletoe!

Happy Christmas!

Many of you are agonizing over what to give for Christmas. I am here for you, Honey! My Guide to Cookin' and Kissin' fits every stocking and every pocket book, and Lord knows, there's a need for it! Click on the link to the left to order with Paypal or send me an email for other arrangements.

It is also available on Kindle, so I sure would love it if somebody would drop me one of those in my stocking.

So Woodrow and I are in Philadelphia where there are a lot of Yankees. Only a couple of days ago we were in Mayberry (and Lowgap and Lambsburg), where he met some of my family for the first time. I thought it best to give him a break before heaping the whole group on him later this week. My sister, Bernise Denise, will be having as much of the family as can fit into her house on Friday night. You know what that means? Yes, someone is already cookin' up a mess of green beans!

We stopped by my Aunt Gladys's house and there was leftover cornbread on the counter. I had me a piece with just a little dab of butter . . . .oh my! I'm sorry, but you just don't walk into one of my friends' homes in Kansas and find REAL cornbread. . . . Of course if you did, I would be so big my hair wouldn't fit.

The Americana Christmas Show

The only pursuit equal to the sharing of good food is the sharing of good music. You all know I love me some good picking, so I am thrilled to be the emcee for the Americana Christmas Show this Saturday night at the Potwin Presbyterian Church. Show starts at 7:30. The church is located at 5th and Washburn here in Topeka, and has some of the loveliest stained glass windows you have ever seen. My banjo-picking preacher friend Sue Ann Seel is the pastor, so this is a church with some real soul.

Performers include: Ashley Davis, Celtic,; Racheal Black, Blues; Mojo National, Gypsy Jazz; Diane Gillenwater, Bluegrass; Jim Krause, Oldtime; and many more professional artists playing your favorite American Christmas music. Americana Teachers and students will also perform. This is a fundraiser for the Americana Student Scholarship Fund. The Americana Music Academy is a non-profit music school with locations in Topeka and Lawrence. There will also be an audience sing along with fiddle caroling and the renowned repeat of the Hallelujah Chorus played on Kazoos. For more information call my dear friend, Diane Gillenwater, at 785-249-8830.

On the same evening, Woodrow will be playing with Borderline at the Moose Club on North Kansas Avenue. Let me tell you, there are some dancers there! And do they ever decorate for the season!

Friday night, of course, is First Friday so Woodrow and I will be at the Art Walk, first at the Jayhawk Theater at 7th and Jackson, and then at Rusty Haggles in the NOTO Arts District. December is going to be a fun month!!!!

Apples -- A Reason to Celebrate

Flatfootin' to the beat of High Falutin' String Band -- Chris Frost, Tom O'Brien, Stuart Yoho. Preston Miller couldn't make it Sunday.

Greg Fox performed his original songs to the delight of the audience.

Puppies love Dixie Lee, too!

The Apple Festival at Old Prairie Town at Ward Meade Park was glorious. The weather was absolutely perfect. Our good friends, The High Falutin' String Band, Greg Fox, and Kyler Carpenter provided great music and Jim Two Crows of Independence, Missouri, told entertaining stories of Kansas history and western heros.

Congratulations to Erin F. who won a copy of Greg Fox's CD, "Counting Hills," and Dolores L. who won a copy of my Guide to Cookin' and Kissin'.

Viva Las Vegas!

Good-bye, Dave Johnson!

Hello, Las Vegas!

Dave Johnson has been with WIBW TV for a while now -- more than four years. He made folks in northeast Kansas eager to get out of bed in the mornning. Before the announcement was public, I was among the email recipients who got the news that Dave's last day was Thursday. Broke my heart!

I've joined Dave and Amanda and Drew, and sometimes Josh Mabry, many times. Always Dave was a gracious gentleman, and just plain fun.

He will be missed. I did not make it to Thursday's party because my services were needed in Winfield at the Walnut Valley Festival, but Monday's appearance with Dave and Stephanie Ramos was bittersweet knowing it would be our last together. While in Winfield, the question I was most often asked was, "Hey Dixie, where's Dave going?" (These people obviously do not tune in every day, but hey . . . .)

The upside of this transition, of course, is that Dixie Lee is lobbying to be his first guest in Vegas!

TV in Sin City will never be the same. Good-bye, Dave! Eat your veggies!!!

Even though I live in Kansas, lots of folks in Missouri love me. That's because folks in Missouri value fine cookin' and know a right smart about quality kissin.' So when my dear friend, Dan Hadley, invited me to Lone Jack, Woodrow and I loaded up the cast-iron skillet and headed out. It was Woodrow's idee to make French toast with bacon inside it or "Dixie Lee's Pig in a French Blanket."

This soldier boy, portrayed by Greg Higginbotham, who also portrays Frank James, "volunteered" to fry up the bacon since he has extensive experience with sow belly. At one point, he needed reinforcements, so John Mackie stepped up to the plate. Cole Younger (portrayed by Dave Bears) was our waitress, er, waiter, and made sure everyone in the audience sampled this tasty treat.

Dixie Lee will return to Lone Jack, thanks to Alinda, the boss, for the 150th anniversary where Frank James and Cole Younger will be her able assistants.

Doesn't Greg look nice in that see-through apron?

Happy Birthday to Me!

Celebrating on WIBW with Dave & Amanda in the morning. . . .then the Break Room in the evening. . . .tickets are $25 for dinner and a floor show....visit gourmetcabaret.com for tickets. . . then Hyvee at 29th & Wanamaker for booksigning on Saturday from 10-2! Thank Goodness, I'm not getting any older!!!!

Another St Patty's Day

Yes, those are green deviled eggs and they were delicious! March 16, I visited with Dave and Amanda on WIBW and we made dip and deviled eggs. Yes, those are my feather boas around their necks. Yes, that is a hat on top of my hair. Yes, in the picture below, Dixie Lee lets her hair down!

Yes, once again Woodrow cleaned up Carol Ann's red truck and she and I hopped in the pickup bed for a trip around town. The weather was glorious, the crowd was enthusiastic and green! St Patrick's Day is the best day of the year to be living in Topeka. After the parade (which was at least 2 hours long), Woodrow and I had a home full of food, musicians, laughter and love.

Life is very, very good.

Top photo: Woodrow Dean; Bottom Photo: Courtesy of our good friend, photographer and musician, Danl Blackwood.

Local Is Good

Check out the blog for my bluegrass buds, Kenneth Berrier and Linda Wright, hosts of Local Grass Internet Radio. I'll be joining them at a point in the future. We'll keep you posted! Aren't we fortunate, Friends, that distance doesn't keep us from enjoying one another and music from all over?

Kenneth and I have known each other a long time, since the days he and his brother, Barry, formed the phenomenal group, Summer Wages. Check them out on Youtube and give a listen. What talent! What energy! By the way Kenneth, we need more of those bumper stickers that say, "What would Ernest Tubb do?" I could move a lot of those out here!

Linda is my new friend, another mountain girl with lots of talent and just cuter than a June bug on an organ grinder's monkey! She's smart, too, and lots of fun and I just can't wait for us all to visit.

Yesterday afternoon, I dropped some books by Kansas Guitar Exchange so if you're in the neighborhood of 8th and Gage stop in and tell Rick that Dixie sent you! Rick is a fine guitar player, in addition to being a very nice guy. In fact, just in case you missed it, my cousin, Deb Goodrich Bisel, wrote a fine article about Rick in the last issue of TK Magazine. Go buy and ask Rick for one of those, too. While you're there, ask him to autograph it.

While I was visiting with Rick and Doug Ruth, he reminded me that the Iwig Dairy Store had opened next door to him. I stopped in for milk, cream, and butter. This butter is soooo delicious, you could eat it like cheese!!!! Stop in and say Hey to those good folks and pick up some good, local, good-for-you, good-tasting stuff. They have ice cream and flavored milk, too. Tell them Dixie sent you!

Local is good! Whether it's right here or somewhere else.

Last Minute Valentines

Last night, we made Valentines.

At the fundraiser for Midland Care and the Community Health Ministry, I took google-eyes and construction paper and we made Valentines. I am sure there are some among you who have not yet purchased a Valentine for your beloved. How fortunate because I can help you create an original, heartfelt Valentine. With y'all in mind, I wrote some verses that you can use if you can't think of your own.

Like,

I sent you a card scented with butter,

I love you and not any utter!

or,

I love you more than my first car. Almost.

or,

Your cookin's not as good as my Mama's but your kissin' sure is better!

Now put some googley-eys on that and a couple of feathers and sign it with love.

Credit me or take all the compliments for yourself.

Potato Soup Days

Here in Topeka, the snow keeps a fallin,' to paraphrase Loretta Lynn. . . .

The temperature last night was 1 degree. Yes, Friends, O-N-E degree. I mean, why bother? It makes us want to crawl into an overstuffed chair with Dixie Lee's potato soup.

I am blessed with an overstuffed chair, given to me by my friend, Marvelous Mona. Marvelous Mona modernized, something that really doesn't happen in my house, so she sent me her overstuffed chair. I curl into it with the cat, my laptop, a pile of cookbooks and correspondence, a cup of potato soup, and the snow piling into the white pines outside my window. It is, altogether, very pleasant.

For potato soup, we start with bacon. Fry you up some bacon, maybe 4 or 5 slices. Depending on how much grease is in the pan, drain off until you just have a skim coat of bacon grease. Add half a stick of butter and brown a whole onion and maybe some chopped celery if you like that. Now, put all this into a soup pot and cube 4 - 6 good-sized potatoes. Cover with water and boil til tender. Then add 1 can evaporated milk, liberal salt and pepper and mix in half a cup to a cup of instant potatoes. This is the ONLY valid use for instant potatoes. They are never to be served as if they were really potatoes, but as a thickening agent for potato soup, they are excellent.

Some folks like to add cheese. If you want, that is fine. This is not a low-calorie food so be sure you shovel some snow after you have curled into your chair and warmed your insides. There are enough calories in this for you to clear the entire neighborhood of snow.

Cowboy Wisdom of the Day from Cowboy Culbertson:
There are two theories to arguin' with a woman. Neither one works.

Photo: My neighbor's yard

Meeting Fans

. . . is so much fun!

Lloyd Zimmer Books and Maps is a dangerous place for me or Deb. There is ALWAYS something among his voluminous treasures that I want. On Friday night, he was host to my first booksigning event for Dixie Lee Jackson's Guide to Cookin' and Kissin.'

Very, very top photo-- Chris Meinhardt learns to make crust and buttermilk pie; Very top photo -- a gentleman and a scholar, Lloyd Zimmer; Top photo: Melessa Moran and me -- I'll bet you could see us from outer space; Left, my new-found Cousin Judy. She's so purty I know we're related! Right, below -- signing a book for Doug Wallace while adoring fans, Lee and Alice Wright wait their turn.( There's also one happy bookseller in the background.)

Then on Sunday, the official launch party was held at the Topeka Shawnee County Public Library and it was a wonderful event as well. Special thanks to D. K. Clark who drove down from Lansing and Beth Meyers who came over from Lawrence. Chris Meinhardt and Preston Miller (who plays in a band with Woodrow) "volunteered" to help me out on stage. It was more fun than a batch of baby pigs! Les Glenn, from #1 ranked Oldies 99.3 came by. His car, a 1960 Pontiac Bonneville, is featured on the book cover and he's awful proud of it!

Unsweetened Sweets

Y'all know I have a sweet tooth. But too much of that white, crystalline stuff can be hazardous to your health. (I'm all for getting your sugar somewhere else).

If you want something decadent for Valentine's Day, but you or your Sweetheart need to limit your sugar, have I got something wonderful for you!!!!

Amanda Lanum and Dave Johnson helped me make this on WIBW TV this morning and I'll already been swamped with requests for how it's done.

First, play Cally Krallman's torch-music CD. Woo! It's some sexy stuff! Wear your see-through apron. (Dave looked so cute in this!)

I get Pillsbury Sugar-Free Brownie Mix. Then, INSTEAD of oil, egg, and water, use a half cup to a cup of buttermilk. Buttermilk is magic. Now bake according to directions, about 25 minutes on 350 degrees.

Now for the topping: Take one package of cream cheese, softened, and cream together with a half cup or more of sour cream. Add Splenda to taste. Add vanilla. Add ALMOND flavoring. All to taste. This tastes so rich you can't believe it.

Now, to top that get sugar-free cherry pie filling. The only sugar in this dish is the natural sugar in the cherries.

Another variation on this brownie mix: Instead of oil, water, and egg add a half cup or so of buttermilk and about a cup of peanut butter. This is incredibly good!

Guiltless indulgence!!!

Snowed In

I am watching Paula Deen. She and her girlfriend, Edie, are making cinnamon rolls. They just slathered two sticks of butter on the dough, then about ten pounds of brown sugar, half a cup of cinnamon, pee-cans -- this is the most incredible looking cinnamon roll I have ever seen. Paula kept looking over shoulder for the po-lice it is so decadent. I can smell these through the television screen. OMG, now they are deep-frying them. I believe you could get a heart attack walking past the screen.

Am I going to make cinnamon rolls? No, my chickadees. There is a blizzard outside my door and I'm going to make snowcream with 2 percent milk and Splenda and VANILLA. I figure there's about 50 calories to a mixing bowl.

This is my version of eating healthy and living large at the same time.

Oh, wait, what's that I smell? My beloved is in the kitchen making omelettes. . . .

(Moral of the story: Sit on your butt long enough, and your man will cook for you! If you're lucky, you have a man who cooks good like my Woodrow!)

Fried Chicken Wins

You know, this is really funny. Of all the dishes that y'all selected as most Southern, it was the one we least often had at home.

We had fried catfish real often when I was a child. Daddy would go fishing with Cousin Larry over on New River and we'd have trout and catfish like crazy. I can still remember Daddy getting choked on a bone. It was a lot cheaper to kill a fish than a chicken, and way more fun.

Granny made the best pan-fried chicken in the world. This is not the same as Colonel Sanders. It was fried in her cast-iron frying pan and was heavily peppered. The best chicken that is what most people would consider "traditional Southern chicken" was that made by Billie Karns at the truckstop on Sundays. Folks would leave church and head to the truckstop for Billie's fried chicken, chicken gravy and biscuits. And the coffee was incredible. Billie was one of the best cooks I have ever known. And then there cakes, made by Billie's sister, Kathyrn. To die for.

My sister, Berniece Denise, reminded me that Billie's niece, Diana Lowe, owns ASAP Restaurant, back home on South Main Street. ASAP stands for "As Southern As Possible." She makes fried chicken the same way her Aunt Billie did. Y'all stop in!

Since that poll has closed, I'm asking for all y'all to give me your opinion on what the theme song of the South should be. No musicians will be harmed, I promise.

History Lessons

Some of us grow where we're planted; others have to roam. I had to leave my home just to find somebody to kiss outside my gene pool.

My friends, Cally Krallman and Diane Gillenwater, wrote this song, "Prairie Glimpses," for the Kansas Song Project. They are remarkable women, "hearty pioneer stock," as we say. Listen to the words of this song, be courageous and stout of heart. Take out that recipe you clipped from a magazine years ago, that difficult, gourmet recipe that you're not sure if you can handle. If you have a bonnet like Caroline Ingalls would have worn, put that on. Think of our pioneer mothers and fathers who did not have air conditioning or hairspray. It makes me weep!


Now challenge yourself to create something wonderful, beyond what you thought possible.


If you don't have a recipe in mind, I'll share one. Since we had a peach orchard, I'm partial to fresh peaches. If you don't have an orchard go to the farmer's market and get as close as you can to right off the tree.

Peel and slice about 8 good sized peaches. Puree in a food processor. Soak about a tablespoonful of gelatin in 3 tablespoons of lemon juice. Pour into the peaches and stir real good. Then let it chill for a while.


Put a tablespoonful of gelatin into three tablespoonsful of water and let it soak. After it has set a while, you'll want to heat it and make sure it's dissolved. Take off the heat. Take about a cup of cream cheese that has been softening and and beat with until it's light and soft. Then blend in the gelatin/water mixture and blend some more. For good measure and further decadence, whip a cup of cream and then fold it into the cream cheese mixture. Chill for a while.

Now just before the peaches and the cream cheese mixture have set, fold them together into a pretty mold. It may be cheating, but you can spray LIGHTLY with non-stick spray just make sure it slides out real purty. Make sure that it has set up well before taking out of the mold.


Now this dish may sound simple but think about the steps you have taken and the tools you have used: a food processor, a mixer, a stove, a refrigerator -- and the ingredients: cream cheese, gelatin, whipping cream, and FRESH peaches. Even 50 years ago some of these were just not to be had or were difficult to come by.

Serve this on a beautiful dish to someone you love. Hold hands and thank the Good Lord you were not born a day, or a century, before your time.


Visit the kansassongproject.com to get the CD and learn more about the songs and artists. The Georgiabelle peaches are from the actual HCHarold orchard on Willis Gap, Arart, Virginia. Visit them online at hcharoldorchard.com.

Presentation, Presentation!

Spent the morning at Lloyd Zimmer, Books and Maps, setting up the display window for the February 4 booksigning. Cheryl Logan came by and offered her assistance, less things become too busy or, heaven forbid, tacky. When it was complete, Lloyd stepped out to the sidewalk and shook his head.

"My regular customers aren't going to know what to think!"

It's going to be an interesting evening!

*************

Spent the afternoon at the library with Diana Friend and Susie Marchant (Susie is really responsible for Dixie's coming to be!). Preparations are being made the big launch event on February 6. It will truly be a "coming full circle" since Dixie Lee's very first performance was February two years ago. Wow! So much has happened since then! We made sweet potato sonker then. This time, I think we'll make buttermilk pie.

Y'all come!

French Toast

My favorite part of the month is joining the morning crew on WIBW TV. Even though it requires me to get up before the crack of dawn and Woodrow, being an old-fashioned gentleman, insists that I not go by myself. Thus, he, too, gets before the crack of dawn and we pile up Dixie Lee's dodads and head for the TV station.

The crew there could not be nicer. Of course, since they are all up at just past midnight, I don't think they're quite right.

Just before Christmas, I made French Toast with Dave Johnson. We've been together a while now so I decided he was ready for actual cooking and not just mixing. Since that appearance, I've had lots of requests for the recipe. French Toast is one of those wonderful breakfasts that can be served any time of the day. The aroma whispers of home and sweet memories so for this dish I think we should play "Counting Hills" the title track of Greg Fox's CD. It's a wonderful song about sitting in the back of the station wagon counting the hills on the drive to the family home. It is sweet and uplifting and nostalgic --- just like French Toast.

French Toast, as decadent as it is, is an humble food, too, which is another reason this is the perfect song. On WIBW, I took leftover hotdog buns from the boyscout fundraiser at Auburn and turned them into French Toast. Just trim off the tops (save them to toast for breadcrumbs) and you have the perfect thickness.

In a mixing bowl, beat two to four eggs. They go a long way, actually, so don't get carried away. Add a little cream, a dab of sugar, vanilla, nutmeg, cinnamon, a dash of ginger, a dash of salt, and the juice from one orange. Grate a little orange zest in there, too. This touch of citrus makes all the difference. Drag the bread through this mixture, turn over a time or too, but don't let it soak. I think that just gets the bread too wet. When the butter melts in your pan, carefully lay the egg-laden bread in. Don't cook too quickly; this has to cook all the way through. It may take five minutes for each side. When done, lots of folks sprinkle with powdered sugar and then pour on the syrup. If you're concerned about sugar, leave off the powdered sugar and use sugar-free syrup. Or, serve with fruit and yogurt. Get creative with your toppings. I think this toast is so good it really doesn't need syrup.

Really wonderful if served with some thick bacon. The smells will drive everyone wild.

Dating the Dead

As a rule, guys who are alive are better kissers but that doesn't mean there isn't the occassional exception.


I have never dated a corpse myself. I do have a cousin that went out with a corpse, or rather she went out with the undertaker, and the corpse just happened to be in the back. I think they were delivering it to another city and took advantage of the free gas. She said it was a lovely drive through the moutains and all and all, a wonderful date.

Keep an open mind, my little chickadees!

Booksignings Coming Up

Dixie Lee Jackson's Guide to Cookin' and Kissin' will make its world debut at Lloyd Zimmer's Books and Maps, downtown Topeka, on February 4 at 5:30. The price is $15. Watch for me around 6:40 that morning on WIBW TV with Dave Johnson and Amanda Lanum.

This event coincides with First Friday Artwalk so after visiting Lloyd and me, check out the fabulous venues all over town.

The second booksigning is at the Topeka Shawnee County Public Library at 2 p.m., Sunday, February 6. This will include a presentation by myself. See all y'all there!

* * * * * *

Around eight inches of new snow in Topeka last night. That means "Snow Cream!"

Lots of facebook chatter about snow cream -- unheard of to some and a favorite childhood memory for others. I'm going to lean out the door soon and scoop some up myself. Get a big mixing bowl and get it plumb full of snow. CLEAN snow. Then sprinkle on about 3/4 cup of sugar (if you are accustomed to the taste of Splenda, it will work). Add a tablespoonful of Vanilla Extract. This the flavor of snow cream -- all the other ingredients, including the snow, are just about enhancing the flavor of vanilla. Add your milk very slowly because this mound of snow will just melt before your eyes. Mama used evaporated milk which adds a very rich flavor. Sweet milk will do fine, as long as it's whole milk. I can't imagine making this with skim milk.

Wrap up in a blanket and eat slowly because this will freeze you from the inside out, but it's worth it! I'm listening to B. B. King, "You Know I Love You," perfect snow cream song.

***********

And who hasn't had a wine emergency?