I am Tom Freeland,
a lawyer in Oxford, Mississippi. The picture in the header is my law office.
I'm on Twitter as NMissC
Missing Posts: If you have a link to a post that's not here or are looking for posts from Summer of 2010, check this page.
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A new grower at the MidTown Farmers Market yesterday, who is from Pea Ridge (I’m sorry I did not catch their name) had bundles of beautiful delicate lettuce that looked somewhat red-leaf like. I suspect this lettuce would not survive shipment.
Joyce immediately recognized it as the early Spring leaf lettuce used in her [...]
This was the best opening market I remember in a long time. One news bulletin: The Bosts are set up for accepting Food Stamps. I’m not sure how to spread the word, but the Bosts’ prices are very reasonable; any Food Stamp eligible family would do very well to check it out.
I saw a number [...]
and figs in late May?
I took these pictures in my yard this afternoon. This seems extraordinarily early, by a month.
The mosquitoes this year are going to be epochal.
The folks who make Van Winkle bourbon release product in the Spring, just before Easter, and in the Fall, at Thanksgiving. The Mississippi release has apparently just happened, and Star Package in Oxford has a few bottles of the 12 year left.
If I were in Jackson and hoping for some, I’d go [...]
In Tunica for Chancery Court, we went by the Blue & White Restaurant for the lunch buffet.
The Blue & White was in downtown Tunica by the railroad tracks until 1937, when Highway 61 was upgraded on the edge of town. The Blue & White moved out to the highway, where it was [...]
While in Cleveland in the Delta last Saturday, I saw a small banner that suggested I be afraid.
I just encountered this video, which illustrates what folks are supposed to find fearful…
… and discover there’s a whole website devoted to Okra fearing at Delta [...]
Marion Nestle is a nutritionist and food writer who is definitely on the side the side of consumers and not “big food.” Yet her latest food column, which is about “lean finely textured beef,” popularly known as pink slime, sheds a fair amount of light and points out a lot of “on the other hand” issues about the [...]
In the New York Times magazine, Sam Sifton writes about the cornbread recipe from Chris Schlesinger’s East Coast Grill in Cambridge, Mass. The recipe contains 2 parts flour to 1 part cornmeal, reversing the ratio I use (because, opines Sifton, if you don’t the cornbread will be “gritty.” Sifton must be using the wrong [...]
Would you rather eat ground-up bugs or whale vomit? Fortunately, this bartender in Chicago is only suggesting you smell the whale vomit with his cocktail, while the folks at Starbucks and Kellogs are asking you to eat ground-up cochineal beetles. Mmmm. Strawberry frappuccino. Never had one. But I will say, from having read the [...]
The latest Beard Award nominations include a huge endorsement of New Orleans food right now, including a total of six chef nominations lead by Donald Link, who is nominated for the big award: Outstanding Chef, described as “A working chef in america whose career has set national industry standards and who has served as [...]
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