By Kara Kimbrough Thanksgiving is a couple of weeks away, but believe me when I say, you need to claim dibs on the turkey BEFORE the day arrives and here’s why. The game is not over when the turkey has been whittled down to a toothpick-like state. There are several meals left from leftover meat and dare I say it…the bones themselves. A few years ago, a reader shared a recipe for turkey bone gumbo that has become one of my favorite dishes. Her recipe is actually what started my obsession with claiming the leftover turkey meat and bones. I do love traditional gumbo, but am not a fan of sausage. So, having an alternate gumbo with flavorful broth, vegetables and turkey pieces is a wonderful thing. I usually slip in a pound or two of shrimp, which makes a more Coast-like gumbo. I’ve shared it a couple of times, but if you missed it and would like the recipe, simply drop me an email and I’ll send it your way before Thanksgiving. After this revelation, I attended a cooking class at The Mary C in Ocean Springs. There, the chef taught attendees how to make homemade garlic bread and turkey and wild rice soup using leftover remnants from the Thanksgiving meal. This savory dish has not surpassed turkey gumbo on my favorites list. Served over hot rice, it’s the ultimate satisfying comfort meal. So, take my advice: call your family or whomever you’re planning to celebrate Thanksgiving with and claim the leftover turkey, bones and all. They may think you’re nuts, but it won’t matter when you try one (or all) of these turkeycentric recipes. After trying them – especially turkey and wild rice soup – like me, you may start looking forward to the day AFTER Thanksgiving the way you used to anticipate the holiday itself. Either way, you’ll never again let the turkey bones and any lingering meat go to waste. Turkey and Wild Rice Soup (this looks like a long recipe, but it comes together very quickly) 4 tablespoons butter 2 carrots, chopped 1 large onion, chopped 2 celery stalks, sliced 3 garlic cloves, minced 4 tablespoons flour 4-5 cups turkey or chicken stock (see directions below) 1 tablespoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary ½ teaspoon Worcestershire sauce 1 cup uncooked wild rice (I use a package of Wild Rice Blend, with no seasoning packet) 3 cups shredded cooked turkey ½ cup half and half or heavy cream (heavy cream is best and doesn't break up, but half and half will work if you're trying to watch fat content) Salt and pepper Cooked rice (optional, but it pairs perfectly with this soup) Melt butter in a large Dutch oven or stock pot. Add carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes. Add garlic and cook another 5 minutes. Add flour and cook about 3-5 minutes. Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice. Bring to a simmer and then cover and simmer for 30 minutes. Add the turkey, half and half or heavy cream. Taste and add salt and pepper as needed. Serve over hot rice. Turkey Broth Recipe: Place the carcass in a large stockpot. Add 3 stalks of celery, two coarsely chopped onions, water, salt, a few peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer uncovered for 2 hours, stirring occasionally and skimming any foam that forms on the surface. Remove from the heat and let cool. Skim any fat that has risen to the surface. Strain through a large fine-mesh strainer. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery to use in the soup. Turkey Bites (perfect for post-Thanksgiving breakfast) 2 cups leftover turkey cooked, cut into small pieces 1/2 cup mayonnaise (more to taste) 1 cup mozzarella cheese, shredded 1 8-roll package crescent rolls Pinch each: dill, salt, pepper, thyme Spray non-stick cooking spray into muffin tin. Place large end of crescent triangle into bottom of each muffin tin. Mix turkey and all other ingredients together and spoon into each muffin tin compartment. Fold smaller end of crescent triangle over top of turkey mixture. Bake as directed on crescent roll package or until lightly browned on top. Turkey Tetrazzini 12 ounces dry spaghetti, cooked until al dente 3 tablespoons butter 1 onion, diced 3 cloves garlic, minced ¾ pound mushrooms sliced (or one small can, rinsed and drained) 3 tablespoons flour 2 ¼ cups chicken or turkey broth 8 ounces spreadable cream cheese, garlic flavor 1 ⅓ cups half & half or light cream Salt & pepper to taste 1 tablespoon fresh parsley 1 teaspoon Italian seasoning 2 cups turkey cooked and chopped 2 cups mozzarella cheese divided ¼ cup Parmesan cheese Preheat oven to 350 degrees. Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute. Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings. Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until cheese is melted. Kara Kimbrough is a food and travel writer and travel agent specializing in New York City and Coastal travel. Email her at kkprco@yahoo.com.

The Scholastic Book Fair will be held at BEEMS from November 6-15, 2023. Join us for the following events to promote literacy and a love for reading!!! Cash and credit cards will be accepted. Parents, friends, family, and school supporters can also bless students by adding funds with eWallet which allows students a chance to shop with an online account. Our goal for this year is to sale 500 books!!! Money raised from the book fair will be used to purchase books, instructional materials, and incentives for our students!!!

"Falling back to Standard Time early Sunday morning remains a good reminder to check your smoke alarms and change batteries," said Insurance Commissioner and State Fire Marshal Mike Chaney. "There were 71 fire deaths in 2022. In 34 of those fires, there were no working smoke alarms in the home." Create an escape plan and make sure everyone knows where to meet outside of the home, in case of fire. One suggestion for families is to have children draw an escape plan with their parents or guardians. The drawing should show how everyone will get out of the house. There should be multiple exits. The drawing should also include where they will meet outside the home. Once done drawing, talk about the plan together as a family. Also, remember to: Test smoke alarms at least once a month using the test button. Make sure everyone in the home understands the sound of the smoke alarm and knows how to respond. Replace all smoke alarms when they are 10 years old. Replace the smoke alarm immediately if it doesn't respond properly when tested. Smoke alarms should be placed in every sleeping area and common hallways and on every level of the home. Should a fire break out in the home, have an emergency evacuation plan for the family to follow and have a designated meeting place for all family members. Once everyone is outside the burning home, call 911 and don't go back inside the home under any circumstances.

The Mississippi Agriculture and Forestry Museum will host the 2023 Harvest Festival November 7-11 from 9:00 a.m. to 2:00 p.m. each day. Admission is $8 per person for ages 3 and up. “I encourage the public to take advantage of this beautiful fall weather and attend the annual Harvest Fest at the Mississippi Agriculture and Forestry Museum,” said Commissioner of Agriculture and Commerce Andy Gipson. “This unique event teaches generations about the importance of agriculture and its historic relevance to our state. Visitors can experience the traditional operations of days gone by at the cotton gin, sawmill and blacksmith shop, as well as children’s activities, ag exhibitions and so much more.” In addition to all the usual exhibits, live demonstrations throughout the museum grounds will give visitors a glimpse of Mississippi’s past and show the impact agriculture has made within our state. Displays inside the Heritage Center gallery allow visitors to see how agriculture has changed throughout the years from the methods and equipment used in farming with horses and mules to the invention of tractors. The model train exhibit, featuring three gauges of model trains depicting life along the rails in Mississippi, is a must see. And the Children’s Barnyard features cows, chickens, goats, sheep, pigs, turkeys and horses. Train, carousel and wagon rides will be available each day for $1 per rider. Saturday only, see a special display of antique tractors and hit-and-miss engines. Concessions will be available for purchase each day of the event and visitors are encouraged to stop by the General Store for snacks and souvenirs, along with many new items. Complimentary biscuits will be given to everyone participating in the festivities while supplies last. For more details on the annual Harvest Festival, visit www.msagmuseum.org/harvest-fest. The Mississippi Agriculture and Forestry Museum, located at 1150 Lakeland Drive in Jackson, is open Monday through Saturday from 9:00 a.m. to 5:00 p.m. For more information about the Museum, call 601-432-4500 or 1-800-844-8687, visit www.msagmuseum.org or visit the Mississippi Agriculture and Forestry Museum on Facebook. The Ag Museum is a division of the Mississippi Department of Agriculture and Commerce.

If you're looking for a delightful way to spend your Sunday, come to St. Mary's at 3:00 pm on November 5. Hal and Connie Jeanes will fill the air with beautiful music. Hope to see you there!

Lot of medications out there to fix problems. And a lot of them are aimed directly at anxiety. Am I here to poke fun at people for feeling anxiety? To tell you that it is your problem and you can fix it yourself? To ‘Just pull yourself up by your bootstraps’, or to ‘Put on your big girl panties.’ Or maybe this one; ‘Fake it ‘til you make it.’ How about; ‘It’s all in how you decide to look at life. So just make up your mind to change your thinking.’ No way, stupid I am not. But I do happen to be intelligent enough to realize that our long-term mental or emotional state has a lot to do with our current anxiety levels. No doubt about that. Here’s why. Childhood sets us up. Negative childhoods influence us as adults… period. If there was no training back then to have the confident attitude of, “Yep, I gotta a problem right now, but I know I can handle it until it’s gone” - that creates a problem. The learned self-assurance and confidence that helps to ward off anxiety and worry as adults can easily be missing. And evidently that happened a lot back when we were all playing in the dirt, riding bikes, or feeding imaginary milk to our little dollies. Because there are prescriptions by the armload for medicating anxiety problems away. And folks, the pharmaceutical companies do not just manufacture a drug for the fun of it. There has to be a huge need for it. The cost of bringing a drug to the United States market is not small, and for some odd reason they insist that they be able to pay the costs involved and also make a profit. But experience with anti-anxiety meds has taught that there are problems with the ‘Just pop a pill and make it all go away’ mentality. Problems that make the initial worry a simple walk in the park. Oh, sure, you swallow that little pill, and that huge anxiety ball that lives 24/7 in your chest will float away. But depend on your ‘Sweet Little Friend’ long enough, and you can easily find yourself living with three ‘Big Ugly Enemies.’ 1) Over time, your body will demand more friends to give you the same effect. 2) Your body can easily become actually dependent upon the chemicals in that pill. 3) The problem that is creating your anxiety doesn’t dissolve when that anti-anxiety pill dissolves in your stomach. We need a better, healthier, and permanent solution. Here it is: Isaiah 41:10 in the Bible. Read it, believe it, learn to quote it to yourself when the panic attacks hit every few minutes. “So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand.” Try it for yourself.

By Kara Kimbrough Famous chefs and culinary experts never cease to inspire me...but not for the obvious reasons. Julia Child’s response to a reporter’s question asking if she ever ate fast food was golden. “I order fast food occasionally – everybody does when they’re on the road. A burger has protein, carbohydrates and vegetables.” Hearing Food Network star Ree Drummond, aka The Pioneer Woman, state on national television this week that she was “over” cooking elaborate dishes was equally inspirational. Her words caused me to try a shortcut lemon treat that looked too easy to be good. “When the pandemic was over, I thought I’d start cooking large meals again,” Drummond said as she stirred together three easy oven-baked pasta dishes on the Today Show. “It hasn’t happened.” Drummond’s recipes, which can be found on the show’s website, were short on ingredients and preparation time. As a result, I tried a recipe containing only four ingredients that appeared, from all photos, to be every bit as delicious as “Oprah’s Favorite Lemon Cake,” a recipe I’d made once and loved but shelved due to the long ingredient list. I have a hard time distinguishing between cakes and quick breads made in small loaf pans simply because, once sliced, most are very similar in taste and appearance. The major difference? Most quick breads have less sugar and fat than cakes, but they can still be moist and delicious if the right ingredients are used. Another plus is the fact that stirring everything together in one pan and baking it in a loaf pan instead of a heavy Bundt or other cake pan appears to take less time. I may think, “I don’t have time to bake a cake…but in mere minutes, I can bake a lemon loaf or my favorite cherry bread. Wrapped in clear cellophane and decorated with festive ribbon, it’s the perfect Christmas “happy” - or treat to enjoy with a cup of morning coffee any time of year. Call them whatever you desire…small cakes, loaves or quick breads…if you’ve stopped baking because of the time involved in cake-baking, these recipes will have you back in (and better yet, out of) the kitchen in no time. Crazy-Easy Lemon Loaf 3 extra-large eggs 11.25 ounce can sweetened condensed milk 1 cup self-rising flour 1 medium lemon, juiced (about 1/4 cup) and zest of lemon Icing: 1 cup powdered sugar 1 tablespoon lemon juice 2 tablespoons milk Splash of lemon juice or flavoring (optional) Preheat oven to 350 degrees. Grease and line a 9×5 inch loaf pan with parchment paper; leave paper hanging over long sides. In a large bowl, whisk together eggs and sweetened condensed milk until smooth. Add in flour and mix until incorporated. Then, add in lemon zest and juice and whisk together until smooth. Pour into the loaf pan and bake for 35-45 minutes or until toothpick comes out clean. Remove from oven and let cool completely (about an hour) before adding the icing to the top. Icing: To a medium bowl add all icing ingredients and whisk together until smooth. Top loaf evenly with the icing. Grate a little more lemon zest on top of icing for decoration. Blueberry-Lemon Quick Bread 2 lemons, zested and juiced 2 tablespoons lemon juice, freshly squeezed 1 cup sugar 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup sour cream 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 cups fresh or frozen blueberries Sugar for sprinkling Heat the oven to 350 degrees. Grease an 8 1/2 – x – 4 1/2-inch loaf pan and line with a sheet of parchment paper; leave paper hanging over the long sides of the pan. Rub the lemon zest into the sugar with your fingers in a bowl until fragrant. Whisk in oil and vanilla for 30 seconds. Whisk in eggs, one at a time; then the lemon juice and sour cream. Sprinkle baking powder and salt into bowl, one at a time, vigorously whisking after each. Fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup of the berries. Pour the batter into the pan, smooth the top, then arrange the remaining 1/2 cup of berries over the top of the loaf, pressing down gently. Lightly sprinkle with sugar and bake for 60-70 minutes, rotating at 30 minutes. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Christmas (Or Anytime) Cherry Bread 2-1/2 cups all-purpose flour 1 cup of buttermilk ¼ cup juice from 10-ounce jar of maraschino cherries (reserve the cherries for the end) 1/2 cup each white and brown sugar ¼ cup softened butter 2 eggs 3 teaspoons baking powder ½ teaspoon each - salt and baking soda Cup of chopped walnuts, lightly toasted Add everything except cherries to mixing bowl. Beat well, scrape sides of bowl and beat again. Add chopped cherries and mix well. Bake in a greased and floured bread pan in a 350-degree oven for 60-70 minutes. Cool on rack, then invert onto a serving dish. Glaze: just mix a cup of powdered sugar with a teaspoon or two of milk and a teaspoon of almond extract. Beat and add milk until you get the consistency you like. Drizzle over warm bread. Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkprco@yahoo.com.

By Mika Hartman When you try something new, there can be hesitation. Like riding a bike. It’s exciting, but when your dad lets go and you likely will fall. You get up and try again. The reward of independently riding is worth the risk. Some days give me that feeling of riding a bike, like, I got this. Other days, I am learning something new. And sometimes I feel like we are on autopilot and out of nowhere, I have to grab the handlebars again. Hear this part loudly: This applies to every child. Period. Children with Down syndrome have a third copy of the 21st chromosome. There are three types of Down syndrome. People often can’t tell the difference between each type without looking at the chromosomes because the physical features and behaviors are similar. Below are definitions provided by the CDC website for “Facts About Down Syndrome”. • Trisomy 21: About 95% of people with Down syndrome have Trisomy 21. With this type of Down syndrome, every cell in the body contains 3 individual copies of the 21st chromosome instead of the typical 2 copies. • Translocation Down syndrome: This type accounts for a tiny percentage of people with Down syndrome (about 3%). This happens when an extra part or a whole extra 21st chromosome is present, but it is joined or “trans-located” to a different chromosome rather than being a separate 21st chromosome. • Mosaic Down syndrome: This type affects about 2% of the people with Down syndrome. Mosaic means a varying pattern. For children with mosaic Down syndrome, some of their cells have 3 copies of the 21st chromosome, but other cells have the typical two copies of 21st chromosome. Children born with mosaic Down syndrome may have the same features as other children with Down syndrome. However, they could have fewer features of the condition due to the presence of some (or many) cells with a typical number of chromosomes (CDC,2023). I was recently asked (again) if you can have levels of Down syndrome. The answer is no. You either have an extra copy of the 21st chromosome or you do not. You can have a different type, but that would be determined in genetics testing and not based on a feeling. Hudson was tested and fell under the 95% of those born with Down syndrome, Basic Trisomy 21. The third copy of the 21st chromosome was present in every cell of his body. It is hard not to compare your child to other children, but I truly advise you to not do this. As a beautiful community that prides ourselves on kindness, to think your child is exceeding compared to other children with Down syndrome is the opposite of the message that we work so hard to share. Our children are on individual journeys, each child is perfectly made, and the time it takes them to move their bar is an individual goal determined on an individual basis. I often feel as if we don’t fit in with our community of children with Down syndrome because of Hudson’s dual diagnose with Autism. And we don’t fit in with those who alone have Autism, either. However, Hudson is perfect. He accomplishes many goals made and he’s on a path that we call “Hudson-time”. If I spent time comparing, this journey might get heavy. He can’t do what his peers are doing today, but that doesn't mean he won’t. I actually believe he will do big things. While Hudson isn’t riding a two-wheeled bike yet, he does stumble and he gets back up and tries again. We expect this from him. The independence he gains daily is worth the risk. What is Down syndrome to me? I know my son has an extra chromosome. I am sure you can see it, too. Down syndrome is a diagnosis that I wish I had been praying for; that someone would show us a life full of new beautiful firsts by just changing our lenses. If you have known someone with Down syndrome, you know what I mean. Down syndrome is love. I do wish Hudson didn’t need so many doctor appointments, surgeries or need to live in a bubble to keep him safe; but his resilience has shown me so much about him AND so much about me. We are blessed. We are strong. We are love. Hudson’s light and his laughter are so charming. They’re contagious. They’re infectious. Hudson gets to take the time he needs to live the life he wants. I am happy to be on this journey with him. Risks can come with benefits and some risks are worth taking. Don’t compare our children to typical children and certainly don’t compare our children to one another. All children are charming individuals, but it’s undeniable that children with Down syndrome are EXTRA charming. References CDC, 2023, “Facts About Down Syndrome.” https://www.cdc.gov/ncbddd/birthdefects/downsyndrome.html

What is a Sewer Water Slushee? Put any of your favorite fresh fruits into the blender. Add a bit of vanilla or cinnamon. Then pour in a splash of your favorite milk and some sparkling clean ice cubes. Blend it all together, then pour into a tall glass and sip away. Oh, but before you blend it, be sure to add a tablespoon of sewer water – straight from your local sewer. Sounds yummy, huh. After all, it does have healthy milk, vitamin-filled fruit, and clean refreshing ice with the faint hint of cinnamon and vanilla in the background. What’s not to love? Nothing, if you can ignore the fact that you are drinking awful-tasting and seriously contaminated sewer water that will definitely cause you to develop serious problems. Or instead, how about a swigging down a ‘Sickening Suicide Slushee?’ Made with the same selection of fresh fruit, cinnamon, vanilla and ice. But instead of adding milk, just pour in a full cup of thick soupy sewer water before blending it all together and slamming it down in one big gulp. Mmm-mmm-mmm, now THAT’S a meal in itself! The sippers of the Sewer Water Slushee make fun of the Sickening Suicide Slushee slammers. “You stupid idiots! You are killing yourself, don’t you even care?!” But the Sickening Suicide Slammers glare at the Sewer Water Sippers and angrily yell, “Hey, #*%, back off! It’s my life, and I can drink whatever and whenever I want!” What am I talking about? The average Sewer Water Slushee recipe contains things like a responsible job, paying the bills and spending time with loved ones. Eating healthy food and trying to get in a little exercise each week. Loving the kids. Maybe even attending a local church on Sunday. Some good healthy ingredients. But it also has another tiny ingredient. Might be the ‘harmless’ flirtation going on at work. Or the end-of-the-day relaxing time with a favorite hard drink. It could be the recreational drug that brings on a peaceful enjoyment of life. Or having sticky fingers every once in a while. Maybe the little white lie occasionally to keep out of trouble. You name it, a tiny portion of whatever you add is in there. But the Sickening Suicide Slushee recipe? I don’t even have to describe its major ingredients – you’ve already got the idea. Here’s my point. BOTH SLUSHEES ARE ABLE TO KILL YOU! And it does not matter whether you sip it slowly or you slam it. They both have contaminated sewer water. And there simply is no avoiding the fact that drinking sewer water is taking in body-murdering bacteria. Either drink IS going to harm you and can eventually destroy what you love about living. Yes, Sewer Water sippers, you can laugh at the Sickening Suicide slammers - while you ignore what’s happening to your own life. But it is still happening. One contented sip at a time.

Halloween should be scary and fun, not scary and dangerous. Keep trick-or-treaters safe from injury by following advice of paramedics at AMR. Remember: More youngsters are struck by cars on Halloween than on any other day. Injuries from falls are also common. Paramedics at AMR give these 13 Halloween safety tips: 1. It is crucial trick-or-treaters can see well and be seen easily. Avoid costumes with masks because masks can interfere with vision and hamper breathing. Instead, use makeup on the kids’ faces. 2. Go out in small groups. Decide on a definite route and timetable before leaving your house. Finish your trip before dark. 3. An adult should stay with and constantly watch all of the children. The younger the children, the more adults should be constantly present and alert. Keep the children together. Do not let them run ahead of their chaperones. 4. Costumes should be brightly colored, reflect light and have a label that says “flame retardant.” Stripe reflective tape across the front and back of the costume including the shoes. Give each child “glow in the dark” necklaces, bracelets or anklets called “glow sticks,” but do not let the children carry such items since they tie up one of the hands. Avoid hats, helmets, wigs, beards and capes. 5. Costumes should fit well, not so loosely as to trip over or snag on things. Wear flat shoes with closed toes that are the right size for the child. Avoid over-sized shoes such a clown would wear. 6. Keep at least one of each child’s hands free. Instead of letting a child carry a candy bag by hand, add a strap to the bag and drape the bag over the child’s shoulder. Be sure the bag doesn’t drag on the ground. 7. Give each child a flashlight to carry. The other hand should remain empty. 8. Stay on sidewalks and walkways, walk facing traffic, cross streets only at intersections, don’t run across lawns and don’t jump ditches. 9. Approach only those houses with outside lights on. 10. Trick-or-treaters should not enter any candy-giver’s home. 11. Do not allow the kids to eat any treats until the group returns home and an adult examines each bag. Eat nothing that is even slightly suspicious. Look for items that appear to have been unwrapped and then re-wrapped. 12. Dress appropriately for the weather, stay alert and keep handy a small first aid kit for scraped knees and other minor injuries. If a serious injury happens, dial 911 immediately. 13. Drivers should be especially vigilant for trick-or-treaters who might dart across the street. Moving flowerpots and other objects from porches and walkways will help prevent injuries from tripping and falling. AMR says, “Boo!” to you, too! Serving 20 Mississippi counties, AMR companies are the state’s busiest ambulance services. Operating in 20 Mississippi counties, AMR companies are the state’s busiest ambulance services.

As part of annual Homecoming festivities at Hinds Community College, Tra’Shaylah Wilson of Lake was named Miss Utica Campus and K’cy Jones of Canton was named Mr. Utica Campus in a ceremony on Oct. 19. Wilson is the daughter of Shawanda Pinkston and Marcus Wilson. Jones is the son of Reshampton Luckett and Albert Jones. Mr. and Miss Utica also participated in halftime Homecoming ceremonies at Joe Renfroe Stadium on the Raymond Campus.

By Kara Kimbrough What do you do when your football team is playing badly? Find a comfortable spot in the tailgate tent and find solace in the dips. Lack of entertaining football action can be tolerated and in some cases, totally ignored by continuously dipping chips, crackers, chopped vegetables, toasted bread sticks and more into tangy black bean salsa...hot seafood dip...cool and creamy vegetable spread...just a small sample of the dip delicacies at the Homecoming tent at my alma mater a couple of weeks ago. Dips have come a long way since a California housewife mixed a cup of sour cream with Lipton’s onion soup mix in 1952 and called it California dip. Today, there's a homemade version without the freeze-dried onion bits. And dips served cold, warm, baked, bubbly and hot can be made with every possible ingredient, filler and topping number in the hundreds, possibly thousands of recipes. I enjoy almost every dip known to man, especially those that double as a sandwich spread. Here are just a few of my favorite dip recipes to be enjoyed when your favorite team is playing poorly...or even when it's not. Black Bean Salsa Dip 4 (15 ounce) cans black beans, rinsed and drained well 1 (16 ounce) package frozen shoepeg or yellow corn, thawed 1 green onion, diced 1/4 red onion, finely chopped 2/3 cup olive oil 4 tablespoons balsamic vinegar 2 tablespoons apple cider vinegar 1 tablespoon white sugar 1 teaspoon salt 1 teaspoon ground cumin 1 tablespoon chopped cilantro Stir the black beans, corn, green onion and red onion together in a bowl. Whisk together olive oil, balsamic vinegar, apple cider vinegar, sugar, salt, cumin and cilantro together, then pour over vegetables (add mixture to taste); then stir. Chill in refrigerator several hours or overnight. Cold Crab Dip 1 package imitation crab meat, chopped fine 8-ounce cream cheese 16 ounces soup cream 1 packet Hidden Valley ranch seasoning Small bell pepper, chopped fine 1 small yellow onion, chopped fine Mix together crab, bell pepper and onion. Combine cream cheese, sour cream and ranch packet. Mix everything together and refrigerate at least two hours. Serve with crackers or chips or serve on croissant or sliced bread. Louisiana Hot Crab Dip 1/2 pound jumbo lump crabmeat, 8-ounce cream cheese 1/2 cup mayonnaise 1/4 cup grated Parmesan 3 tablespoons minced green onions (white and green parts) 2 large garlic cloves, minced 2 teaspoons Worcestershire sauce 2 tablespoons fresh lemon juice 1 teaspoon hot sauce 1/2 teaspoon Old Bay seasoning Salt and pepper to taste Preheat oven to 325 degrees. Combine all of the ingredients in a skillet and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot, with hot sauce on the side for those who like it spicy. Original Cream Cheese Shrimp Dip 8-ounce cream cheese, softened 3/4 pound cooked cleaned shrimp, chopped (about 2 cups) 3/4 cup cocktail sauce 1/4 cup shredded parmesan cheese 2 green onions, chopped fine Spread cream cheese onto bottom of shallow bowl. Toss shrimp with cocktail sauce; spoon over cream cheese. Top with remaining ingredients and chill before serving. Beefy Cheese Dip 1 pound ground beef 1 pound sausage 2 pounds Velveeta cheese, shredded 16-ounce jar salsa 1 bunch green onions, chopped Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 7-10 minutes. Drain and discard grease. While the meat is cooking, combine Velveeta, salsa and green onions in another large skillet over low heat. Stir constantly until cheese melts. Stir meat into the melted cheese mixture until incorporated. Simmer, uncovered, for a few more minutes or until ready to serve. Creamy Vegetable Dip 8-ounce sour cream ½ cup mayonnaise 2 tablespoons dry ranch seasoning mix 1 tablespoon grated onion ¼ teaspoon dried dill or 2-3 tablespoons chopped fresh dill ¼ teaspoon seasoning salt Whisk together all the ingredients. Serve with fresh vegetables and/or chips. (The flavors get better with time; dip can be made several days in advance and refrigerated until ready to serve.) Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkprco@yahoo.com.