My time with Meredith

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James Meredith telling me a little about his life’s story and continuing mission.

Saturday, I spent an hour or two with James Meredith, the first integrated black male at the University of Mississippi.  It was an amazing opportunity, an experience I will never forget. Though many see him as a civil rights leader, Meredith does not identify with this image. More of Meredith’s story will be in The Daily Mississippian and the Ole Miss Yearbook: http://www.thedmonline.com/article/james-meredith-opens

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Meredith, friend Hiram Eastland and me in front of the Lyceum October 13, 2012. Meredith was greeted that day with thanks and kind words from several people, young and elderly.

A Gal and a Gun: Why am I “for” firearms?

While this video is just a peek at what I sometimes do for fun, I’m a firm believer in what laid the foundation of my country: freedom. The freedom to hold an opinion, to express religion and sexuality and the right to bear arms. I’m grateful for the men and the women who fight to give me the opportunity to defend myself and my loved ones in the case of a clear and present danger.

Popsie’s Sautéed Mushrooms and Onions

Wanted to share this quick and easy recipe I stole from my dad (Popsie, as my nephew calls him). I’m a low budget kind of gal when it comes to food and definitely prefer dishes that are low maintenance. This one takes about 20-30 minutes, and it makes a mean bowl of tasty grub. Oh, and I should mention…it has next to 0 carbs (a few pop in with the mushrooms). It is quite the ketogenic side dish for my friends who are into that sort of thing. And it serves great next to steak!

ImageWhat you’ll need:

1 bottle of white cooking wine

2 yellow onions

1 large package of mushrooms

1 stick of butter

Gather these four ingredients and whatever spices you like!

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Cut that butter into 4 chunks. Turn the heat on between Medium and High.

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Add in the bottle of wine. The original recipe only calls for half the bottle. I like to use the whole thing. White cooking wine is zilch calories.

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Plop the mushrooms in the pan. Leave them be, stirring occasionally, until they shrink. Add in the spices you picked out! The Stephens’ use 1 tsp. salt, 1 Tbsp. lemon pepper, and 1 1/2 Tbsp. garlic.

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Chop up your onions into chunks like this. I did it by cutting the onion in half and then cutting that chunk in half, repeating about 4 times.

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Add those onions to the pan. Stir them in, of course, and wait until they are soft. This part takes the longest. It all depends on what you consider “soft.” For me, I let them soften for 10-15 minutes. Check and stir them occasionally.

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Watch Braveheart while you wait.

After you’ve waited a bit, go in for a taste test!

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Taaaasting……..taaaaasssttttiiinnnggg. If the onions aren’t soft enough for you and they haven’t soaked in enough of the cooking wine flavor, stir ’em and leave ’em in!Image

And… it’s darn delicious! It’s filling, too. For a chick that likes to eat, this recipe makes 4 servings. I got in two servings. 🙂 What can I say, it’s good!

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Shout out to my Granny for making me a nifty apron!

And that’s all she wrote. Let me know if you try this recipe and put your own twist on it! Do share!