The State Fire Marshal’s Office (SFMO) encourages firework safety this Independence Day whether at home or at a firework show. “The SFMO performs pyrotechnic inspections for shows that are performed on state owned properties,” said State Fire Marshal Mike Chaney. “It’s up to you to set your own safety standards when shooting fireworks at home. That means using common sense, never pointing fireworks at another person, and disposing of fireworks in water to prevent fire.” Pyrotechnics companies must apply for a permit for shows on state-owned property. Once received, the SFMO verifies all information pertaining to insurance, technicians, and local public safety information. Deputies must be on site for the firing of the display and clean up. Fireworks were involved in more than 15,000 injuries treated in U.S. hospitals in 2020, according to the United States Consumer Product Safety Commission (CPSC). The CPSC also reports a 50 percent increase in deaths and injuries compared to 2019. The Mississippi State Fire Marshal suggests you follow these safety tips: • Observe local laws. o Those wishing to purchase and use fireworks should first check with their fire protection officials to make sure that local laws are being followed. o Some municipalities prohibit fireworks from being used within city limits. • Use common sense: always read and follow the directions on each firework. • Never point or throw fireworks at another person. • Buy from reliable fireworks sellers. Store them in a cool, dry place. • Always have an adult present when shooting fireworks. • Put used fireworks in a bucket of water and have a hose ready. • Only use fireworks outdoors, away from homes, dry grass, and trees. • Light only one item at a time and keep a safe distance. • Never experiment or attempt to make your own fireworks. • Never re-ignite malfunctioning fireworks. • Never give fireworks to small children. • Never carry fireworks in your pocket. • Never shoot fireworks in metal or glass containers.

Blackened old banana peels, egg shells, used coffee grounds, moldy grapes and dried-up orange skins. The diet of champions. Loaded with antioxidants and nutrition, and guaranteed to make the body healthier. And so appealing to the eye. Just makes you drool at the very thought of loading your plate, right? Well, ummm. Most people – not so much. “Are you crazy?!” Ask any teen if they want a heaping helping of this delightfully healthy food, and you will most likely get blasted with their particular version of that statement, along with a disgusted roll of their eyes. Can’t blame ‘em. If you were to hand me a snack of any of those things, my own answer wouldn’t be much sweeter. But take a look at this garbage from another point of view. Ants will notify the queen of their colony, “Hey, Your Highness, we just came across a whole smorgasbord of really good stuff! You want us to form a line to begin transporting it all back to your storage bins?” That army of ants will cart away every tiny crumb that is loose. (And given a chance, they will remove your entire pantry.) They don’t view our garbage leftovers as trash, but as a real treasure trove. Because, the truth is, that garbage is healthy stuff! Put it in a blender with water and puree the fire out of that mess until you have a disgusting brown liquid. Mix it into your garden soil, where you are going to plant your vegetables. Then later on, watch your plants stand and salute you for having the forethought to give them some of the nutrition they need to grow big and healthy – before they were even planted. Same thing happens with us humans. What we know as painful events in our lives – things we view as horrible garbage - is the very things that our Creator and Maintainer is using to feed us and grow us into mature, useful adults. But just like if we were handed a plate of unedible food, our reaction to the bad things that happen is usually, “Are you crazy?!! This is horrible stuff! I hate what’s happening, and this can’t be good for me.” But those among us who are gardeners know what a good dose of ugly, organic food can do for a growing young plant. And so does God. You might just call Him the Master Gardener, who knows exactly what each of us needs in our life to make us grow up emotionally. He is very aware that a steady diet of ‘the good life’ will make us self-centered, undependable, and immature. So, out comes the Creator’s blender to create a hodgepodge of the needed heartaches that makes us more like Him in the end. Loving, mature and caring. I don’t care for the taste of that awful liquid He doles out any more than you. But it does do the job.

By Kara Kimbrough As we approach the Fourth of July holiday, here’s a word of caution: stock up now on your favorite prepared mustard, especially if hot dogs or burgers are on the menu. According to reports, mustard seeds are in short supply, a situation that’s certain to raise prices. The all-American spicy yellow condiment may even go MIA on store shelves. Now for the good news: Fourth of July 2022 will be a hot one BUT there are ways to stay cool and enjoy a delicious Independence Day feast. My #1 stay cook no-bake tip is one I recently mentioned– use your slow cooker to prepare as much of the food as possible. Second, delegate the grilling to someone who doesn’t mind roasting (and I’m not referring to meat) outside over a hot grill. Also, prepare as many cold salads and desserts as possible to reduce the amount of oven time. Nothing heats up an already-steamy kitchen more than an oven, at least in my opinion. And last, if burgers are on the menu (and why shouldn’t they be if someone else is grilling them?) jump on the charcuterie board craze and prepare a Fourth of July burger board similar to the one I created. Here are several recipes to make to ensure your Independence Day spread is easy to prepare, cool to eat and courtesy of the burger board, Pinterest and Instagram-worth. Happy Fourth of July! Tangy Mississippi Iced Tea 1-6-ounce can frozen lemonade, thawed 5 cups water 1 teaspoon each vanilla and almond extract (reduce amounts if you desire) 1 tablespoon instant tea mix Combine all ingredients in slow cooker. Cover and cook on high for 2 hours or until hot. Chill and serve over ice. (can be served hot straight from the slow cooker if you want a hot drink). Slow Cooker Short Ribs ½ cup all-purpose flour 1 teaspoon each salt and ground black pepper (can use Mrs. Dash) 4-5 pounds boneless beef short ribs or 6-7 pounds bone-in beef short ribs Sauce: 1 large onion, chopped 2 cups beef broth ¼ cup apple cider vinegar ½ cup brown sugar (more to taste) ½ cup each chili sauce and ketchup 1/3 cup Worcestershire sauce 2 tablespoons minced garlic 1 teaspoon chili powder Combine flour, salt and pepper in a Ziploc bag, add short ribs a few at time and shake to coat each one. Brown ribs, in batches, in a hot skillet coated with vegetable oil or butter. Transfer to slow cooker. Reserve skillet drippings. Combine sauce ingredients in skillet, scraping in drippings, until mixture comes to a boil. Pour over ribs, cover and cook on low for 9-10 hours. Memphis-Style Cole Slaw (This mayo-free slaw is perfect for dining outdoors) Grate and mix together: 1 head cabbage Carrots and onion (quantity depends on your taste; I usually use ½ of an onion and 2-3 carrots) Dressing: 1 cup apple cider vinegar 1 cup canola oil (or light oil of your choice) 1 cup sugar 2 cloves garlic, minced 1 teaspoon cayenne pepper Salt & pepper Tabasco sauce (to your taste) Mix dressing and pour over cabbage mixture. Cover and refrigerate overnight if possible or at least several hours. Drain liquid in a colander and serve. Best Burger Sauce 1/2 cup mayonnaise ¾ tablespoons ketchup or chili sauce (whatever you have; chili sauce makes a tangier sauce) 2 tablespoons dill pickle or sweet relish 1 teaspoon each apple cider vinegar and sugar 1/8 teaspoon salt Add mayonnaise, ketchup or chili sauce, relish, vinegar. sugar, and salt in a small bowl and mix to combine. Use a food processor if you prefer a smoother version. Cover and refrigerate for at least an hour. Keeps (covered) up to a week. Recipe doubles and triples easily. Sweet Baby Ray’s Slow-Cooked Beans For a Crowd 3 28-ounce cans baked beans, drained 1 pound of fried ground round, drained 1 cup Sweet Baby Ray’s Barbecue Sauce 1 cup light brown sugar 1 tablespoon each Worcestershire sauce and prepared yellow mustard Pour ingredients in a slow cooker, cover and cook on low for 5 hours or on high for 3-1/2 hours. (Reduce ingredients in half for a smaller batch) Patriotic Mixed Berry Cobbler Batter: 1 cup all-purpose flour ¾ cup sugar 1 teaspoon baking powder ¼ teaspoon ground cinnamon Pinch of salt 2 large eggs 2 tablespoons butter, melted 1 tablespoon vegetable oil Berries: 16 ounces frozen raspberries (I use strawberries, but only in combination with a firmer berry) 16 ounces frozen blueberries ¾ cup sugar 1 tablespoon cornstarch, whisked into ¾ cup water Create the batter by combining flour, sugar, baking powder, cinnamon and salt in a mixing bowl. In a separate mixing bowl, whisk together eggs, butter, milk and oil. Fold the liquid mixture into dry ingredients until combined. Spray the crock of a slow cooker with nonstick cooking spray and then pour batter into the bottom. Place all berries in a saucepan over medium-high heat and bring to a boil. Pour berry mixture over the batter in slow cooker. Set the cooker to high, cover and cook for 2 hours. Remove cover and let cool in cooker at least 15 minutes, to thicken before serving. (Great served topped with -or over- vanilla ice cream!) Cobbler recipe from Favorite Slow Cooker Recipes by Quail Ridge Press. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

By Bob Garver A biopic of Elvis Presley is an absolutely perfect fit for director Baz Luhrmann. The filmmaker is known for a garish visual style that, while not “ugly” per se (and in fact can be quite beautiful if seen with the right eyes), always screams “excessive.” He captured the spirit of flashy rebelliousness in the party scenes in “The Great Gatsby” in 2013 and turned the “Moulin Rouge!” into a paradise of hedonism in 2001. Elvis, or at least his onstage persona, was all about exploiting rebelliousness and hedonism, and looking like the most ambitious kind of eyesore in the process. It’s a shame that Elvis and Luhrmann were professionals in different eras, because one wonders what they could have created if they had worked together. As it is, we have to settle for Luhrmann simply creating this lengthy tribute to Elvis. All the expected pieces of the music biopic are covered here. We follow Elvis (Austin Butler) from his well-meaning early days on the carnival circuit to a successful tour where he picks up some bad habits to superstardom and cockiness to a humbling decline to a roaring comeback to misplaced complacency to the utter destruction of his life. Rise and fall, rise and fall, tragic end. The closest thing I’d say this movie has to an “insight” about Elvis is a scene where he confesses that he fears that he won’t be remembered. His fame has been well-established at this point, and if he were thinking more clearly, he couldn’t possibly mean what he’s saying, but still, it’s a powerful reminder that everyone thinks like this sometimes. The story is told from the point of view of Elvis’s manager, “Colonel” Tom Parker (Tom Hanks). Really, all three parts of that name should be in quotation marks with what a phony this guy is. Every stereotype about the greedy, manipulative, criminal manager is on full display with Parker. Come to think of it, Parker himself probably did a lot to helm that stereotype. The movie adds face-fattening makeup and a Dutch accent stolen from “Austin Powers in Goldmember” to make the character even more repulsive. It actually makes sense that he would technically be the main character in this movie. Not because everyone is the hero in their own story, that’s to be expected, but because it’s so on-brand for him to take something of Elvis’s and make it all about him. The music in the movie has its hit-or-miss moments. Butler is better at capturing Elvis’s dance magic and stage presence than his singing voice (then again, was it ever really about the singing?). But there are some memorable performances, made all the more memorable by the funny facial expressions made by screaming female extras. Sometimes the Elvis songs are remixed with hip hop, which works a few times, but probably should have been done more sparingly. I’ve been told that, like many biopics, this movie makes Elvis out to be a better person than he actually was. Apparently he did more drugs, was more of a sexual deviant, had a worse attitude, and his integration of Black mannerisms into his act was less “drawing inspiration” and more “cultural appropriation.” True, you’re just as naïve as the young version of the character if you think he was an angel perverted by cynical forces. But at the same time, you can’t expect a PG-13 movie that celebrates Elvis’s style and showmanship to paint him in too harsh of a light, even though Colonel Tom no doubt made a mint off of paintings that did just that. Come for the superficial visual style, stay for the superficial visual style. “Elvis” doesn’t need to work as a deep movie to deliver on the flair it promises. Grade: B- “Elvis” is rated PG-13 for substance abuse, strong language, suggestive material and smoking. Its running time is an appropriately over-indulgent 159 minutes. Contact Bob Garver at rrg251@nyu.edu.

MCM Partners invite you to dress in your neon best and make plans to attend Neon Night on Saturday, July 16th from 8:00 p.m. – midnight! Guests will enjoy an evening with glowing neon lights, electrifying music, specialty cocktails, and savory snacks. Neon Night is an MCM Partners signature fundraising event where young professionals can connect, while supporting MCM’s educational initiatives and exploring award-winning exhibits. “Neon Night brings MCM to life on a summer night with great music, local food, and beverages. We are honored to be a part of this signature fundraising event to support Mississippi’s current and future generation of children,” says Neon Night Co-Chair, Ann Ferrell Alston. Guests over 21 are invited to dress up with glowing necklaces and bracelets and dance the night away with Powerhouse Band playing everyone’s favorite dance hits! The event was established by a dedicated group of young adults who value and support MCM’s mission to promote literacy, health, and education for children. As MCM’s “youngest” signature event, Neon Night has quickly become a must-attend party for the young and young-at-heart crowd. “This fun-filled evening will be an occasion to celebrate and support MCM, which serves as a resource to so many families throughout Mississippi,” says Madison VanLandeghem, Neon Night Co-Chair. This year the event is presented by TrustCare Kids and sponsored by Simmons Erosion Control, Inc., Southern Farm Bureau Life Insurance, Atmos Energy, Monkee’s of Ridgeland, Tito’s Handmade Vodka, Geri Beth and Allen Smith, The Bridal Path, Maggio Thompson, LLP, Merkel & Cocke, P.A., Ann Carter, Inc., Howard Industries, Brunini Law Firm, Smith Towing Company, Paula and Randy James, Fuse.Cloud, Phelp’s Dunbar, LLP, McCorquodale Transfer, Sue and Peter Keyes, Matrix Solutions, Inc., Align IT Group, Bossier & Associates, PLLC, Gilchrist Donnell, PLLC, Porter & Malouf, Southern Beverage Company, and Clark Beverage Group. Guests will be able to enjoy a variety of food trucks including Hog Heaven BBQ, Aplos, Green Ghost Tacos, and Crooked Letter Kitchen. A specialty cocktail contest sponsored by Tito’s Handmade Vodka will also be held, where Manship Wood Fired Kitchen, Bravo, Estelle, and Babalu will present their signature cocktail for the evening. Tickets are available for $55 online at one.bidpal.net/neonnight22 until noon on July 16 or available at the door the evening of the event July 16. About the Mississippi Children’s Museum The Mississippi Children’s Museum (MCM) is a 501(c)3 nonprofit organization with a mission of creating unparalleled experiences to inspire excellence and a lifelong joy of learning in all children. The 40,000-square foot museum is designed around five primary initiatives, with correlating exhibits, programs, and outreach efforts. These initiatives include: Literacy, STEAM, Health and Nutrition, Cultural Arts, and Mississippi Heritage – the keys to helping our children mature into healthy and productive adult learners. In response to community needs due to the COVID-19 pandemic, MCM shifted operating and programming priorities to best serve Mississippi’s children and combat learning loss through facilitating virtual schooling and creating online educational enrichment – services that continue today through a robust, daily afterschool program and an online platform for teacher professional development. In 2021, MCM celebrated a monumental year by receiving an Institute of Museum and Library Services National Medal, the nation’s highest honor for museums, and through opening its first satellite museum, MCM-Meridian, which received the 2021 Governor’s Award for Travel Attraction of the Year. To learn more about MCM visit www.mschildrensmuseum.org.

A $300-million settlement ends Mississippi’s part in lengthy, multi-state FERC rate dispute Entergy Mississippi customers will receive credits on their energy bill as early as this summer and future bill reductions over the next several years as part of a $300-million settlement the company has reached with the Mississippi Public Service Commission. Earlier this week, Entergy officials and MPSC commissioners approved the settlement agreement that ends Mississippi’s part in multi-state rate proceedings before the Federal Energy Regulatory Commission involving the customer rate impacts of Grand Gulf Nuclear Station. Entergy operates Grand Gulf and owns 90% of the station under its subsidiary, System Energy Resources, Inc. Entergy estimates approximately $300 million in benefits to Mississippi customers as a result of the settlement. Customers will see these benefits in three ways. First, an estimated $200 million of the benefits will be used to offset high fuel prices being incurred to generate electricity. Fuel costs are passed through directly to customers with no profit to the company. Second, an estimated $35 million of the benefits will be provided as lump sum bill credits to each Entergy Mississippi customer this year. The $35 million benefit results in a one-time credit of approximately $80 for Entergy Mississippi’s residential customers. Third, customers will receive the remaining benefits of the settlement in the coming years in the form of lower bills than they otherwise would see. In addition, Entergy Mississippi customers have already received another $50 million in bill credits through prior refunds made during the FERC proceedings. “By resolving these issues, we can focus on the long-term future of Grand Gulf Nuclear Station to ensure it remains the critical, emissions-free power source it is to serve our customers,” said Haley Fisackerly, Entergy Mississippi president and CEO. “With natural gas prices having tripled over the last year, raising customer power bills as a result, the low-cost power we get from Grand Gulf is a financial lifeline to our customers right now.” The settlement involved more than a dozen separate proceedings, including some that raised decades-old issues, brought by the public service commissions of Louisiana, Arkansas, the City of New Orleans and, in part, Mississippi. The MPSC disputed the company’s position on a variety of issues involving the taxing, accounting and financing of the nuclear unit and its impact on customers’ bills. Entergy has long maintained that the disputed positions regarding the taxing, financing, accounting and operating of Grand Gulf before FERC are proper, well-reasoned and in the best interest of its customers and the company. Entergy also believes Grand Gulf has provided consistent value for its customers through its operations over the years. However, Entergy officials explained that the ongoing cost of the dispute at FERC and the uncertainty it created for customers, employees and stockholders led the company to seek a resolution. “While no settlement is perfect for all parties involved, we applaud the Mississippi commissioners for taking this action. They recognized the need to represent their constituents’ interests while at the same time securing the long-term future of a vital resource to Mississippi consumers and Mississippi’s economy,” said Fisackerly. Entergy officials added that they hope the other states involved in the FERC dispute will follow Mississippi’s lead and seek to settle the remaining claims. Entergy officials will work closely with the MPSC to make sure the customer bill credits for its more than 461,000 customers in Mississippi are implemented as soon as possible. In addition, Fisackerly said he appreciated those Entergy employees who have long worked with FERC on these issues and those employees at Grand Gulf who have reached several performance milestones despite the lengthy regulatory dispute. “The more than 850 men and women at Grand Gulf have not been distracted by these issues and have continually focused on safely and reliably serving our customers. In the last year alone, they have achieved not only the highest status in the U.S. Nuclear Regulatory Commission’s overall performance matrix, but also have set all-time station records for gross and net generation in megawatt-hours,” said Fisackerly. “The future is bright for Grand Gulf and its important place as a clean, affordable and reliable energy resource for our Mississippi customers.”

The young man’s bride of a whole six months waltzed dramatically into the den to show off her new outfit. But engrossed in the college football game of his alma mater, he never took his eyes off the screen. Slightly miffed, she moved in front of the tv to force him to notice her. Unfortunately, at the precise second she chose to make her move, his quarterback launched a thirty yard pass that hopefully would tie the game. He let out a frustrated bellow, and certainly not really thinking of consequences, young husband brusquely told her to move aside so he could at least see the replay. Needless to say, the first argument of their young marriage began. Hours, and buckets of tears later, she finally admitted her fear, “You obviously love football more than you love me!” Honest Abe thought a few seconds, and then made a fatal mistake when he blurted, “Well, honey, I love you a lot more than basketball.” That night a little smarter Abe got well acquainted with the guest bedroom. Sometimes priorities can get a little off-center. The pleasure you get from that hobby can easily derail your common sense, and make you totally ignore what you know…that your loved one is more important than your hobby. Be very wary if you find yourself pouring your time, or money, or even affection into what started out as a harmless pastime, but can end up as a hairy problem. If it makes your loved one feel neglected and abandoned, you got a hairy problem Social media, sports, outdoor activities, and friends are all a good thing, if kept where they belong…. below your spouse on your list of ‘I Want To Do This.’ Otherwise, you are running the risk of damaging the very relationship that started out as Priority Uno. Hobbies and side activities are a great thing, as long as they are just that – side stuff. Never let them become so important to you that your mate begins to feel jealous or abandoned. You are inviting consequences down the line that you are not going to enjoy. Because, rare is the loved one who simply takes that kind of abuse quietly. Maybe not in a knockdown drag-out, they may be passive-aggressive in showing you their hurt feelings, but sooner or later those feelings will make their presence known. Need some passive-aggressive examples? Mate starts looking for sly ways to hurt you. Bowling shirt got misplaced…hmmm, wonder how that happened? Spouse quits talking to you – or anything else. Money suddenly disappearing at a previously unknown rate into the pockets of local department stores. What used to be admiration and honor deteriorates into sniping and griping. Or some other irritating behavior that you will notice in your relationship. Realize, analyze, and be ready to apologize. Talk it out and compromise. You don’t have to totally give up your hobby, you just need to put it in its proper place.

Volunteers are needed to help with this Beautify Bolton project. The goal is to paint the flower pots located around town and place flowers in them and ask volunteers to help keep the flowers watered and maintained going forward.

By Kara Kimbrough “Beach or mountains?” This question is often thrown about when engaging in workplace “get acquainted” sessions and other venues. For me, it’s a no-brainer. Having grown up in a state with hills, not mountains, not to mention 26 miles of beautiful manmade beaches fronting the Gulf of Mexico at our southern-most tip, I’m quite partial to the beach. “I never met a beach I didn’t like” is a statement that easily applies to me. I feel guilty for visiting beaches other than our amazing Gulf Coast, but sometimes, I do. Here are a few highlights of a recent trip to Florida’s spectacular Emerald Coast. A few days with friends at Miramar Beach near Destin was the perfect start to summer. If you’ve never been, it’s an area of northwest Florida known for its sugar-like sand, emerald-hued water and amazing sunsets. Unbelievably fresh, creative and delicious food finds took the trip to a new hemisphere. Reality was left behind as we drove up the palm-tree lined drive of the Hilton Sandestin Beach Golf Resort and Spa and entered the cool oasis. Ensconced within the cocoon-like complex are close to 600 spacious rooms and suites, a world-class spa, fitness center and six on-site dining options. Glass walls open onto a sprawling pool, luxurious lounge areas and newly-expanded beach deck. A few steps away, the shimmering Emerald Coast, named for its light green color interspersed with stripes of brilliant blue, beckons like a magical oasis. Renting a beach condo or private home is something many of my friends do every summer. However, schlepping cooking supplies into a condo and stocking the fridge is not my idea of a relaxing vacation. But check in to a luxury resort, where changing into a swimsuit and heading down to an umbrella-covered lounge chair at the pool or beach is my only job? That’s my idea of a memorable vacation. Intermingled with fun at the resort were fresh seafood meals, delicious po’boys and sandwiches, innovative appetizers and creative desserts found in every town along the coastline. Surrounded by unparalleled natural beauty on the beach and along peaceful palm-tree-lined streets, visiting a place called Stinky’s seemed, well, a tad sacrilegious. However, it came highly recommended by a Hattiesburg friend, so we decided to give it a try. Located in Santa Rosa Beach on Florida’s famous Highway 30A, Stinky’s is a lively, casual-style restaurant. After sampling the mammoth wedge salad topped with crispy bacon, sliced tomatoes, onions and the restaurant’s delicious Green Goddess dressing, followed by fried shrimp, catfish and other seafood accompaniments confirmed we made the right dining decision. Further exploration of 30A brought glimpses of pristine sand beaches, rare dune lakes, plenty of shopping and opportunities for water view dining. Intrigued after learning Seaside’s Bud & Alley’s was named for a dog and a cat, we selected it from among a group of area restaurants and food trucks. Seated at a wooden table overlooking brilliant water, I sampled one of the best shrimp po’boys of my life. Lightly seasoned and breaded shrimp were nestled on a bed of the tastiest cole slaw I’d ever tasted. The chef shared his secret of adding sugar, grated onion and garlic powder to what I’m assuming is a homemade mayonnaise base with perhaps a dash of Greek yogurt. Other food highlights were giant homemade cinnamon rolls and pastries at the Hilton’s coffee shop and lobster rolls at Seaside’s Shrimp Shack. The culinary highlight of the trip was a visit to The Vue at 30A in Santa Rosa Beach. The picturesque restaurant was named “Best Waterfront Dining” by Travel and Leisure Magazine. Postcard-worthy views of the water and in the evening, amazing sunsets, from either its glass-fronted dining areas or beachfront patios, are mesmerizing. The arrival of dinner was the only thing that could’ve diverted my eyes from the waterfront view of a fiery sunset. I’d previously sampled lobster tails, but the chef’s crab-stuffed version was amazingly different. Two Maine lobster tails are topped with crab meat, smoked Gouda cheese, cream and panko breadcrumbs. It was an unforgettable meal topped off with a peach and mango cobbler with a crust so light and delicate it literally melted with each bite. The Vue has a seafood-centric menu, but there’s no scarcity of steaks. Others in our group enjoyed filet mignon topped with a red wine chorizo demi glaze and rosemary fingerling potatoes. Waiting in line outside Destin’s famous The Donut Hole was mandatory on the last day. Pancakes, waffles, omelets and biscuits are just a few of the breakfast offerings at this old-school diner and bake shop. But it’s the 30+ flavors of homemade doughnuts that have residents and tourists lining up all day. A box of 12 different flavors of homemade doughnuts accompanied me to my home state featuring a beach, not mountains. Best Beach Key Lime Pie For the graham cracker crust: (a store-bought version can be substituted, but this recipe is so good!) 2 cups graham crackers, finely crushed 1/4 cup sugar 6 tablespoons butter, melted Pie filling: 2 - 14 oz cans sweetened condensed milk 1/2 cup sour cream Zest of 2-3 limes 3/4 cup lime juice, will take about 6 (use key limes if you can find them) 2 large egg yolks To make crust: Preheat oven to 350 degrees. Melt butter and set aside. Finely crush graham crackers in food processor, blender or crush in a Ziploc bag using a rolling pin. Add sugar and pulse a few times until blended (pour into a bowl and use a whisk if not using food processor or blender), pour in butter and stir with whisk or pulse a couple times until mixed. Pour mixture into 9-inch-deep dish pie dish and using hands, press into bottom and along sides. Bake for 6-8 minutes until just golden, not browned. Remove from oven and cool completely on wire rack for at least 10 minutes. To make filling: Preheat oven to 350 degrees. Wash, dry and zest 6 limes, set zest aside. Squeeze 3/4 cup of lime juice (about 6). Pour lime juice, sweetened condensed milk, sour cream, egg yolks and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes, scraping down sides as needed. Pour filling into cooled graham cracker crust. Bake at 350 degrees for 15-20 minutes until center is set, but still moves slightly. Don’t allow to brown. Remove from oven and cool for 30 minutes, then refrigerate for at least 3 hours. Top with whipped cream, if desired. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

Ms Alberta Gibbs, newly elected Alder Woman-at-Large, will be hosting a Sunday Funday in Bolton, MS on June 26, 2022 from 5PM until 9PM. The event will be held in Downtown Bolton at 250 Bolton-Raymond Road, which is the location of the new High Horse Bite & Beverage Barn. There will be food and drink available. Come out and enjoy the fun.

Men. The very first species of human-kind that the Creator made, and with absolutely no instruction manual to show Him how. The Bible says God made Man “in His image.” I have to wonder - is that why men are so reluctant to read the instruction manual, or stop and ask someone for directions? Was God so literal about man being made in His image, that a man has a built-in “Nope, don’t need it” in their DNA? Ever noticed the first thing the average man does when he has purchased and unboxed an item that needs assembling? Yep, you got it. He will immediately toss the packing Styrofoam, along with the printed INSTRUCTIONS FOR ASSEMBLING, into the trash. Then he will spend the next few hours muttering and grumbling as he repeatedly tries and retries to make the pieces, various bolts and all the screws fit. And then when, and if, he finally gets it all put together in a semblance of the original intent of the item, he probably will have a screw left over. At which point he holds it up triumphantly and yells, “They did it again! They invariably send at least one too many! I think they must do that to mess with your head.” “Written instructions from the manufacturer are there to help you correctly assemble and use the item.” That sentence is a simple explanation of why following the item’s manual is the easiest, fastest, and smartest way to succeed. Easy-peasy to understand the concept. Then why do most men make certain that the first thing to hit the bottom of the trashcan is said manual? Refer to my earlier sarcastic comment - their DNA? Bet you Bible-reading women already know where this is going. But I’ll continue on for the benefit of all. To have a good and loving marriage. To successfully rear children and be a great dad. To be the best that you can be at your chosen field of work. To be a godly man, husband and father. YOU GOTTA READ THE INSTRUCTION MANUAL THAT TELLS A MAN HOW TO DO IT. Men, you don’t have to just wing it – striking out on your own, just doing the best that you can with no instruction! That would be a pretty unfair expectation, and God didn’t do that. In His infinite wisdom your Creator knew you would need help. You have a difficult job ahead of you – being the leader of your home, a godly example and guide for your kids to follow. That’s why He gave you a Bible to read for instructions on how to do just that. Like my mom used to yell, “Do ya think I’m just talkin’ to hear my voice in the wind? I’m tryin’ to help you!” Same with your Creator. He wrote it down to help you, if you will just read it. Happy Father’s Day, guys.

By Kara Kimbrough Mention food of any kind these days and the first thing that pops in anyone’s mind and out of their mouth is the cost, both in the supermarket and at restaurants. Here’s the thing, though – we still have to eat. I can’t in good conscience recommend that anyone stop dining out at restaurants, especially locally owned ones. And cooking at home used to be the less expensive alternative, but the costs associated with shopping for food continue to skyrocket. I compiled a few tips to make dining out more affordable, combined with easy-to-fix, economical meals to make at home. 1. Ask for a discount at restaurants. You’ve heard the old saying, “If you don’t ask, you don’t get.” Well, that holds true today, especially when times are tough and every penny counts. Restaurants need paying customers now more than ever and many are willing to make a deal. Children under the age of 12 (ages can vary), seniors and members of the military and law enforcement officers can often get a discount at numerous restaurants. And specials are sometimes offered early in the week when crowds are smaller. But, first you have to ask. Call before you go so you can budget accordingly. 2. Decisions, decisions...Before ordering, it’s perfectly fine to ask about the daily or early bird special, choose a hearty appetizer instead of an entrée and order water with your meal (usually free unless you ask for bottled water).One of my favorite ways to enjoy a favorite restaurant meal is to drop by for lunch, when menu prices are often lower than those offered at dinner. 3. Print or download instant savings. Check restaurant websites to see if they offer coupons. Most times, you’ll be asked to sign up with your email address. 4. Enjoy an app or dessert on the town. If you can’t afford an entire meal but are craving a meal prepared by someone else, dine in to enjoy an appetizer or dessert after eating dinner at home to get the “restaurant experience.” 5. Budget for a night (or lunch) out. Its simple, but it works. Save up for an occasional treat. The best way to do this is to prepare healthy, cost-efficient meals at home, then splurge on a nice restaurant meal. And of course, don’t forget to tip your waiter. My favorite way to beat the heat during the summer months is to use one or more of my Crockpots so that dinner will be ready when I walk through the door at the end of a long day. Here are four of my favorite “fix it and forget it” meals: Hawaiian Chicken Stir-Fry 2 pounds boneless chicken breasts 1 pound stir fry vegetables (fresh or frozen) 2 cloves garlic minced ¼ cup soy sauce ¼ cup honey ¼ teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon crushed red pepper flakes Add all ingredient to slow cooker. Cook on low setting for 6-8 hours. Shred chicken and mix with sauce in slow cooker. Serve over hot rice or pasta. Meatball Tortellini 1 package frozen fully cooked Italian meatballs (12 ounces), thawed 2 cups uncooked dried cheese tortellini 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 2-1/4 cups water 1 teaspoon Creole seasoning 1 package (16 ounces) frozen California-blend vegetables, thawed In a slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well. Cook, covered, on low 3-4 hours or until tortellini are tender. Add vegetables during last half-hour of cooking. The Skinny Italian’s Chicken Dinner 2 pounds skinless chicken breasts 1 package Italian dressing mix 1/4 cup water 8-ounce low fat cream cheese 1 can 98% fat free cream of chicken soup 2 cups cooked brown rice Place chicken in crock pot. Mix Italian dressing mix and 1/4 cup of water together. Pour over chicken. Cover and cook on low for 8 hours. Remove chicken from Crockpot. Mix soup and cream cheese in separate bowl. Pour soup mixture into Crock-Pot and mix with dressing on bottom. Shred chicken in soup mixture. Cook on low until heated through. Serve over brown rice. Crockpot Peach Cobbler 2 pounds ripe peaches (about 4 medium-large sized fruits), peeled, cored, and sliced 1 box of yellow cake mix 1 stick of unsalted butter, cut into 4 pieces Ground cinnamon, optional Add peaches to the bottom of your slow cooker. Top with dry cake mix. Top with butter. Sprinkle with cinnamon if desired. Add lid and cook on “low” setting for 4 hours or until top is golden brown. Serve hot, topped with a scoop of vanilla ice cream. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.