By LEON YOUNGBLOOD
It’s advantageous, I guess, to all along update the Briar Circle stories, recipes, vital information, etc., for the benefit of those who perhaps will benefit from it. So, here goes:
I can still be reached at [email protected] This email address may eventually be changed, but for now, it stands. I appreciate the comments, suggestions, recipes and things that have been submitted, and for those who prefer this method of communication, I promise your email address will not be forwarded. However, you may find yourself, disguised, in print.
And if you have an article, item or story you’d like to submit, by all means, contact Craig Hall, editor of the Leflore County Journal by email at [email protected]. And incidentally, Craig, the LCJ and I are on Facebook, too, and on LinkedIn, for those of you who like social media venues.
The “Help LY Out of Poverty” drive still exists, but it isn’t doing well. This seems to be because everybody except the IRS thinks I’m joking. I’m not. If you have any money you don’t need, send it in! And please, just send cash. No checks, no money orders, just cash. It won’t be tax deductible, and probably isn’t legal or moral, either, but I won’t tell if you won’t. And I’m more honest about it than certain politicians who say they “want change” when we all know they want folding money! I’ll tell you up front, I prefer folding money, but I’ll take change, too.
Regarding last week’s Hog Wild story, Riley still isn’t allowed to hunt on our land, but: He’s apparently right about feral hogs. Go ahead and eat ’em. A fellow told me, “Actually, meat from feral hogs is pretty tasty, and it’s leaner than domesticated pork.
The meat from old boars may be tough and rank. However, if you cook it well enough, and prepare it right, it will do. The meat should be cooked until it’s well done, but this is true with any pork. And you cook it like any pork product that comes from the supermarket. As a rule of thumb, the slower the meat is cooked, the more tasty and tender it becomes. It’s a cheap source of meat, it’s available any time of the year, and my family likes it better than store-bought pork.”
I’ve been invited to sample feral hog, and hope to take advantage of the offer in the near future.
And while on the subject of cooking, Briar Circle Recipes will still appear, but probably not regularly. The reason is it was started in the first place was to help my friend Gene, who married a northern woman, get Southern cooking. “She started out in the right direction,” Gene commented recently, “but she likes some of her Yankee dishes more, I guess. And too, I found out–the woman just can’t cook!” Gene has gained weight, though, so he should not be complaining.
And speaking of persons who just can’t cook, some of you may remember the Recipes, College Style report? I’m proud to announce, three of those young men are back in the area working in restaurants. However, take this as a warning, not an endorsement.
My young friend “Clem” Clemmens still hasn’t found anymore Sasquatch monsters after our first and only embarrassing encounter with the creatures. He looks for them, as well as for ghosts, aliens and other cryptozoological things. This is merely a hobby for him, though, and he isn’t obsessed with it. He’s interested in hidden treasures, too. I like this sort of thing myself, and so does our friend, the Reverend Brother Doctor Pastor Preacher John. All these descriptive titles apply to John, too, but he isn’t proud and still doesn’t “care what you call him as long as you call him to dinner.”
And, incidentally, this joke is pretty ancient. It was found on the Code of Hammurabi stele, and in fragments of the Dead Sea documents, but it is generally mistranslated from both sources in the textbooks. However, I like it and will doubtless use it again sometime.
Alas, the usual typos, grammatical errors, whimsical line spacing and so forth will likely continue. I often don’t like them myself, but until I get eyeglasses and reread the grammarians’ rule book, I have to plead creativity. Language, after all, is living, growing, constantly changing thing, and the intelligent, artistically sensitive reader will likely appreciate my subconscious efforts to this phenomenon. And it’s not a bad thing, either. My column is sometimes used by the teacher of a creative writing class, Ms Biggly’s, in fact, affectionately called “Ol’ lady Biggly” by those suffering under her instruction.
She tells the students to read Briar Circle, “and don’t do that!”
Anyway, these are some of the updates. It’s good to keep current and be informed.
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