So much nostalgia on Facebook these days.  One particular Page, “Old Laurel (Mississippi) Memories” brings out the best and most.  There are thousands of friends, most eager to tell a story or comment. Most likely it’s because many of my FB friends have approached the time in their lives when the remembering of the past is more fun than massaging that new ‘pain’ they encountered when they got out of bed this morning. True enough for me, to be sure.  I have enjoyed the pictures and the names of old places haunted half century ago. 

One posting brought back to mind the “5^th Avenue Grill”.  It’s hay day coincided with my time to begin life’s experiments.  Those include those somethings that burn inside.  Those things that caused wonder, so exciting and wholly consuming. Let’s call them “The Naughties”.  Naughties: things so egregious so as to include smooching, and cursing, and beer, oh my! 

The 5^th Avenue Grill story began one summer night in 1963 during a local election year.  It began at DQ.  You know what that was, PDI today.  The almost identical food and pavement today, but not the routine.  In that time, DQ was much more a routine than a place.  The car park was jammed with the boys’ cars, the driveway ringed with the girls’ cars.  They glided round n’ round to see Who was out that night.  Truth is that the same routine was taking place in every small town in America. 

One car drove by, and I got a wave.  It came from a smiling girl in the back seat wearing a bright top and a big smile.  The big car with three girls slowed, and I hopped into the back beside the smile. I had been on several dates with that smile lately. Once to themovies, another for just a ride.  She was fun, a cutie with crescent eyes, the first ones I remember noticing. Her best friends were the others in the front, Sisters.  One of them was watching for a “James Dean” type.  Sure enough, he was, sitting behind the wheel of his Cadillac car.  We whipped in and all hopped over into the one car that fit us all.  A 6^th climbed into the back with Sarah and me. 

With a “2 miles/gallon” roar, off we went up Magnolia Street.  The Cadillac knew the way to 5^th Avenue, a drive to the Grill some 3½ miles North.  The Grill was situated in the fork of 5^th Avenue and Hoy Road, some 250’ up from the intersection.  One could drive through the lot. On the Hoy Road side, it was dark, and parking a car on the dark made for some safe underage opportunity to share a brewskie.  The car hops in those days had one question only, “What do you want?” 

One asked and our driver ordered a Tallboy Bud in his coolest voice . All the quarters came out, we paid, and sat back to wait.  The Budweiser came, and it was quickly opened with a “Phizzzup”.  One sip, then it was passed to a Sister snuggled close by. She followed his with her sip.   

Suddenly from the 5^th Avenue side of the drive-through, came a roaring auto, its lights brights straight at us. It stopped at our door and was, as our eyes adjusted, followed by a Police car.  Out jumped two men in suits, one policemen, then others in tow.  The “suits” appeared at our door.  Their mission surely was to stop teenage drinking in Jones County,  save a soul here and there from evil drink, and if some election year publicity came along, all the better.  

We were trapped, nowhere to hide.  Nowhere to run, well, ….no, let’s not. It didn’t take long for them to start the lecture, but then the threat became real. Consequences of our hateful crime were worse than a lecture. Transferring us all to police cars, we were taken downtown to City Hall into an upstairs meeting room.  All our parents were on their way.

There in the room, when the question was asked, “Who was drinking?” total silence indicated total denial.  But, said Suit #1, “I can tell who was drinking.” Then and there, he began the smelling of breaths.  It was a mistrial, so to speak, with only two convicted, olfactorilly speaking.  You already know whose breath was fouled, yet we were all convicted by association.  Then came the real lecture wiht all the parents sitting to the rear of the room.  

It all ended soon after, terrible scolding from the Suits and an even worse one on the way home. 

The next day we were on one hand tarnished sinners. On the other, flashing stars in the crowd at DQ. 

So that’s my 5^th Avenue Grill story, and I am sticking to it.  Wonder what happened to Sarah?  

Everyone who cooks has a few favorite cookbooks.  One of mine belonged to my favorite Mother-in-Law.  She came from the Mississippi Delta and wore this cookbook out over many years.  I am not really sure which Printing this one is, but it abides among my favorites.

This past Sunday night at the Bullet Proof Cafe a Middle Eastern dish was on Special.  We found some ground, very lean, lamb and decided to wrap some of the treasure in cabbage leaves.  Season some tomato sauce with more garlic, lemon juice, cinnamon, thyme, and enjoy the dish with fresh bread and a common red wine. 

The process is simple if  you have dexterious fingers.  Blanch a whole cabbage so that the leaves can be pealed off without tearing.  Season the lamb with garlic, salt, pepper, cinamon, some onion, and paprica.

Wrap it up in the leaves and use a toothpick to hold it firmly.  Layer the beauties with some garlic placed between the layers. 

Pour over the layers a generous helping of tomato sauce and cook covered for about an hour at 350° F.     

Serve it.  I find that the cabbage is almost like pasta.  What’s not to like?

People who own real estate should concern themselves with various environmental issues that occur naturally in and on the land and the buildings constructed there. One of the most famous problems down south is the termite.  Everyone knows that termites live in colonies and attack materials that adore food sources rich in cellulose. That’s wood, by the way!

One problem few people know much about is “Stachybotrys”, the fancy name for molds or fungi. Many of these little things also love materials rich in cellulose and they are of serious concern to property owners. There are many widespread species, the most infamous of which is known as “black mold” or “toxic black mold.

These molds can be toxic and this can have a wide range of effects. Depending on how long the exposure is and how many spores were involved, symptoms can include fatigue, headaches, fever, eye irritation, nose and throat irritation, sneezing, and various rashes.

For these reasons, any property owner or their agent should be paying close attention to any existence of any condition on a wall, floor, or ceiling that looks like this.

It is important to know that these things cannot grow and flourish without plenty of water. Down South, if there is an enclosure without much ventilation, and there is some moisture around, like a roof leak or plumbing drip; black mold will thrive. The rule of thumb is that if you take away any water source in the area, the mold dies. Add some air circulation, and things usually clear up quickly.

I found this web site that provides some guidance to us all. Take a look at all the ways we can help prevent the condition arising in our homes and offices.

How To Prevent Mold

Do you have any real estate questions?  Click Comment and just ask.

Yesterday morning, 15 November 2011, I headed for the kitchen for the special coffee we love at our house and as I passed through the Cozy, through the window I was shocked by the explosion of color out side the window. There with a bright sunshine smile was the little maple Japanese Maple given to us by A. Crumbley, when we became neighbors.  The little tree has flourished, enjoying the waves of traffic along our street and the activities in its driveway each day.

So, as I left for work later, I took this photograph so as to have a record of one easy way to get the day started with a smile and a Thanksgiving.  It is only 1.3 miles to my office in downtown Laurel, and a pleasant drive it was.  It has been dry this year, so the trees are so colorful.  At my arrival there before me was a picture from an arbor day postcard. There at the end of my little street on Mayhaw Place was some pretty sight, a Ginkgo tree screaming “Look at me, I am Yellow”. Ginkgo Story One quick picture later, I was in the office working along bright and cheerful as can be on a 2nd Monday of the week.                        Just think, that tree under God’s blue sky sheds a carpet of leaves on the ground to take our eyes up and down to enjoy the canvas.

So they day had really begun so well.  Home for lunch after the busy morning found my favorite, tuna salad sandwich.  The tuna came from the Oregon coast, caught, cleaned, cooked, and canned by one R. Huelshoff.  He was a dandy, may be rest in peace.   Chick’s tuna is the best I know, and the salad it makes is clean and fresh, just like the trees pictured above.How I am doing on this Tuesday? Freddie Strickland left a message that the Persimmons were ripe down in Ellisville. He is a fine friend from another time in my life. His bride of 63 years, Frances, a “mess”, as we say.  Just like my day, she was bright and cheerful when I got to their farm to see this tree, with NO leaves.  Look what it did have! Those persimmons weigh not far under a pound each. Imagine how that little tree strains to hold up all that fruit. Freddie was pleased to show me the tree and tell me stories of people who have a part in the life of his Persimmon crop.

As the day ended, it was frightening how fast it had gone by. I suppose they all do when one is enjoying the walk.

Thanksgiving is next next week too.

Lots of people enjoy Fish Tacos.  I do too.  One night when I was planning put them on the menu at the Bullet Proof Café, at the last minute I found that I had no corn tortillas anywhere.  Looking around I found some 12” flour ones and thought,  “Why not a Burrito?”  I poured a glass of wine and got started. 

It only takes a little time to cook the fish, so get your fresh salsa ready before broiling the catfish.  Chop some onion about the size of green peas.  I prefer purple onion, but any will do.  Chop some tomato the same size and the good news is that in winter, Roma tomatoes are just fine once the seeds and pulp are removed.  Avocado is next, and add them together.  Cilantro gets chopped in coarse pieces.  Then some jalapeño chopped the same way is added, with our without the seeds.  Gently toss these ingredients in a bowl. 

As you work up of the salsa, put some oil in a pan with some of the chopped onions.  Add some whole kernel corn, a taste of the chili powder, some lime juice and cook until the onions are limp and cooked through.  Season with salt and pepper and jalapeño to taste.  

Now start broiling the seasoned catfish.  It’s so easy.  Rub the catfish with a bit of oil and put on salt, pepper, a shake of garlic powder, and a taste of chili powder and cumin.  You can substitute a little taco seasoning.  It works just fine.  Place the catfish under a preheated broiler until firm and beginning to brown.  You know ‘firm’ by removing the fish from the broiler and gently poking it with your finger.  Firm is just that.  Flip the fish over and broil a bit more until the surface is dry and that side is firm. 

While the catfish broils, grate some cheddar cheese.  Chop some crisp lettuce. Set these aside for later. 

In small bowl, mix three TBS of sour cream, a TBS of red or green chili sauce, a TBS of lime juice, pinch of salt, and a pinch of cayenne.  Mix these together to make a sauce to place on the finished Burrito.   

Place the flour tortillas in a damp towel and put it in the now warm oven, broiler off.  

Season the salsa now.  To the bowl of salsa, add one TBS lime juice, salt, and ½ tsp of cumin.  Gently stir this around, with the object to keep the vegetables fresh and crisp.  

At this point, you are ready to construct the Burritos and serve. 

Place a filet of the catfish in a tortilla lying on the work surface. Put some of the cheese and lettuce on the warm fish, add some of the cooked onion and corn mixture.  Fold the tortilla into a round with the seam on the bottom to hold it. 

Place the Burrito on the plate, and over the top place some salsa.  Over that pour some of the sour cream sauce.   Serve it. 

On this plate you see some frijoles blanco.  Ask me by commenting here on the Blog if you want this recipe.  Es Muy guapo, Mi Amigo!

Go wash the dishes with a smile.

It’s the same every year in South Mississippi, except this one.  This year you bought a little slice of heaven. You found the perfect place to land, a place where under God’s blue sky your toes can feel the dirt as you dig and stir the soil for a garden.  You did just that too.  A few weeks ago, a neighbor plowed up a patch and you bought some seed.  That little rain, that very same bright sun, those cool days and nights all joined to make those little dark seeds sprout after you spread them on the ground.   

Just imagine a perfect Fall morning. The sun is so bright, the air so clean, and not one puffy white cloud in the sky. The little weather front came pouring through yesterday afternoon bringing just enough rain to wash clean this green earth.  There is a nip in the air making a sweater feel so fine.    

As you stand on the hill in the middle of your very own turnip patch, you wonder “How can life be so bright.  Can I find better medicine than these green leaves cooked with some salty meat on a bone? Can I find a better view?”   

Find your little slice of heaven today.

Every politician, every editorialist, every educator, every Mom and Dad, rooms full talk about improving education. Why not stop talking and go do something about education? There are a few people who things that improve the education. Some like the many really “dedicated’ teachers, who get up early and work with the eager children hungry to learn, are the very best at it. Those are the ones who matter most. Notice I did not say “qualified”, I said dedicated. Qualifications are easy to buy. One cannot buy dedication to the job of helping others to find a path to a good life.

It was my absolute pleasure to volunteer to go read a book to some little ones in a public school kindergarten recently. These were little children growing up in families from by and large low income households. Maybe 85% need the nutritious meal that gets served each day at school. At the moment though these little faces were not hungry for food, they wanted some fun. Every one was eager and smiling, some had apprehensions about a strange man with gray hair appearing suddenly in their classroom, but most were poised for some fun.

When I asked them all “Who wants to help read a book?”, you should have seen the hands go up. Eager is really the word that keeps coming to mind.

The school principal introduced me by name and handed me the book she had chosen for me to read. It was a Halloween themed book written by Linda Williams. The cover was one the children recognized based on ther smiles and a comment or two.

I read loudly the title; “The Little Old Lady Who Was Not Afraid of Anything”. Clearly they knew the book.

The story was about that lady’s walk through the forest and with each turn she came upon some thing every little child knows. First came a pair of boots. She passed quickly, unafraid. Behind her came a “clomp, clomp” of those boots stepping at her same pace. She was unafraid. Then came some empty pants. Then came a shirt. Then more, until she came upon a pumpkin. You guessed that.

For me the reader, it took a minute to realize how to engage my listeners in the story. We began to make the noises and body motions of the ‘things’ following along. We all said and stomped CLOMP-CLOMP with the boots. We wiggled in the pants. Shook in our shirts………It became a Partridge in a Pear Tree fest with each encounter.

Then came a few secret tears. As I rose from the floor to leave, a number of them came to me, wrapped their arms around my leg and hugged me. Many said “Thank you for reading to us”.

We all go out for dinner. We love it when the chef cooks something very special for us. Over the years, at a restaurant, at Mom’s table, at home………it seems the very best is the simple stuff someone cooks. The simple “I can taste exactly what you cooked for my dinner or lunch or breakfast, now, when I needed it, I’m hungry now!

Tonight’s Bullet Proof Café menu was just that. Mississippi Cat Fish, simple seasoned, broiled, clean, tasting like Mississippi. Why not add a little something to those of us who love Picante? Make it simple, then add on the side…wait.forget the side………how about ‘in your face’ pecante?

Five (5) catfish filets, clean and fresh from Mississippi’s farmers.

2 Tbs. olive oil

1 clove garlic, minced, so fine.

Seasonings……try something store bought from Louisiana.

Mix these and rub over the catfish. They like a gentle rub too.

Place them in black iron skillet and cook on HIGH for 3-4 minutes, until browning under.

Remove from heat, transfer skillet to oven, preheated to BROIL, set timer to 8 minutes.

Chop ½ onion, 3 Tbs. cilantro, 15 (into quarters) grape tomatoes, 1 clove garlic minced, 1 avocado, 1 jalapeño.

Add juice from 1 lime, a taste of salt, black pepper.

Mix and one has a fantastic fresh salsa.

When oven timer goes off, remove the catfish, serve somehow. Enjoy!

Last week I caught wind of a buddy on his way home who had been fishing down in Port Fourchon. That’s about as far South as one can drive in Louisiana.  He had caught some speckled trout, and I was the lucky one coming upon him almost home with a cooler full of filets. He gave me three for dinner. 

Here, it is important to say that Speckled Trout is the very best fish that swims in God’s salt sea.  I do love it so.  So moist with large white flakes, it is suited best to be cleaned and cooked fresh, pan sauté style in light olive oil with a taste of butter, salt and black pepper.   

I took it straight home and got started.   

It’s my preference not to get too much going on when fresh fish is to be dinner.  The delicate flavors need only a bit ‘o butter and lemon to sauce them.  I like a fresh vegetables on the side.  That night, I had really fresh sweet corn just in from Baldwin County, Alabama. It was that Silva Queen stuff that they grow down there that, simply steamed, can become a meal unto itself.  Tonight though, I had Jalapeños from the yard, mushrooms, fresh parsley, green onions, and some really good broccoli.    I began choping, steamed the corn and sliced it off the cob. I quickly steamed the broccoli over the same water, and put the entire medley into a pan to sauté with just a smidge of butter, lemon, salt, and white wine.   

As the fish finished, I removed it from the pan. Then into the pan came a little butter, a squeeze of fresh lemon, a test for salt and pepper. After swirling it all around to get the brown bits up, it  all was served in a Bullet Proof platter.

Midway through, the white wine returned to remind me how much I love this fish and how lucky I was to have it.

Push back from the table, be comforted, be thankful.