1 Mississippi. 2 Museums. 5 Years. Since opening on December 9, 2017, more than half a million people have visited the Two Mississippi Museums – Museum of Mississippi History and Mississippi Civil Rights Museum. Join us December 9–11 for a free, fun party weekend to celebrate our fifth anniversary. “In celebrating this fifth anniversary, we acknowledge the wealth of opportunity and wisdom these museums give us,” said Pamela D.C. Junior, director of the Two Mississippi Museums. “More than 500,000 people have come together to listen, investigate, learn, and reflect on our Mississippi history. We look forward to continuing this journey with all of you, for many more years to come!" The celebration begins on Friday, December 9, with free admission and continues Saturday, December 10, with free admission, trackless train rides for children, live music, food trucks, guided tours, and a party with champagne. Admission will also be free on Sunday, December 11, with a showing of The Muppet Christmas Carol. The Mississippi Legislature funded construction of the $100 million Two Mississippi Museums along with generous support from private donors. A significant early contribution from the W. K. Kellogg Foundation was critical to attracting additional support from others. “The Two Mississippi Museums preserve the painful stories and truths of our ancestors and are a testament to the deep resolve we have to healing our communities,” said Rhea Williams-Bishop, director of Mississippi and New Orleans programming for the W. K. Kellogg Foundation. “We are excited to celebrate the museums’ anniversary and help ensure everyone can learn our rich and complex history.” The anniversary celebration also will give visitors an opportunity to see the special exhibit The World of Marty Stuart before it closes on December 31. This exhibit includes hundreds of items never shown before in the state, including Marty's first guitar, original handwritten manuscripts by Hank Williams, guitars from Merle Haggard and Pops Staples, costumes from Porter Wagoner and Dolly Parton, personal items from Johnny Cash, including his first black performance suit, and much more. The free weekend is sponsored by the Community Foundation for Mississippi through funding from the W. K. Kellogg Foundation.

LEGAL NOTICE TOWN OF BOLTON ANNOUNCEMENT OF JOB OPENING November 21, 2022 THE TOWN OF BOLTON is taking applications for a Deputy Clerk. The work involves keeping accurate records of water/sewer billings, customer service, and clerical work involving governmental accounting and reporting. Assist the Town Clerk in any duties as may be assigned. Application and job description are available at Town Hall, 202 Bolton Raymond Road. You may submit your Resume by email to bolton_town@yahoo.com or mail it to Town of Bolton, Post Office Box 7, Bolton MS 39041. Applications will be accepted until Friday, December 30, 2022. The Town of Bolton is an equal opportunity employer. /s/Lawrence Butler, Mayor

By Bob Garver Like the cozy restaurant setting of “The Menu,” the theater at my screening of the film this past Friday was sparsely populated. But though the attendance was small in number, there was an unusual sense of kinship in the air. Laughs and groans could be attributed to individual audience members, as well as occasional biting comments (including one of my own, after the movie), and I think we all got a sense of what made one another tick. One thing was for certain: like the characters in the movie, we were all in this intense experience together. The film follows audience surrogate Margot (Anya Taylor-Joy) as she journeys with her date Tyler (Nicholas Hoult) to a private island that boasts the upscale restaurant Hawthorne. Other diners include a food critic (Janet McTeer), a movie star (John Leguizamo), and other affluent types. The group is greeted by no-nonsense maître d’ Elsa (Hong Chau), who leads them into the dining room, where they meet world-renowned chef Julian Slowik (Ralph Fiennes). Slowik will be in charge of everything this evening, from the food to the entertainment. Both may be suited more to his tastes then the guests’. Opinions are mixed on a first course that includes a rock and a second course of absent bread. Everybody is uncomfortable with a third course of incriminating tortillas and a story of violence from Slowik’s past. The real game-changer comes with the fourth course, which includes a demonstration of violence rather than a story. Slowik’s intentions soon become clear: he and the staff of Hawthorne are going to kill everyone, including themselves and all the customers. But first, he’s going to break his elitist guests’ spirits, “play with his food” as it were, though I will shoot down a popular theory and say that his plan does not involve cannibalism. Simply put, Julian Slowik is the most memorable movie villain of the year – maybe of the last several years. Fiennes imbues the character with menace, wit, humor, and most of all, charisma. He has an entire kitchen staff under his thumb, and seemingly an entire restaurant full of victims as well. Nobody besides Margot makes a whole-hearted attempt to escape. Nobody even needs to be tied down. Heck, nobody even complains when they’re billed before dessert. It could be argued that the patrons know they’re no match for the large henchmen stationed at the exits, or that they realize that they deserve what they’re getting, but I think it has more to do with them all wondering with morbid curiosity what’s coming next from Slowik’s kitchen of surprises. That’s why the rushed ending was such a disappointment for me. I was hoping Slowik’s plan for the characters’ fates would be a little more… individually catered. While Fiennes does give the standout performance in “The Menu,” I don’t want to short-change Taylor-Joy and Hoult. Margot doesn’t fit in with the crazed staff or the snooty guests and Slowik’s one imperfection is that he himself doesn’t know what to do with this fellow member of the service industry. As for Tyler, he’s more excited about being allowed to dine under Slowik’s roof than with the beautiful woman sitting across from him. In a movie where half the characters are trying to commit murder, he’s somehow the most detestable for his simple condescension. The characters’ eccentricities, mind games, and dark humor all come together to make “The Menu” one of the best films of the year. Not bad for a movie whose entire point is that cheeseburgers are a joy and an honor to serve. Grade: B “The Menu” is rated R for strong/disturbing violent content, language throughout and some sexual references. Its running time is 107 minutes. Contact Bob Garver at rrg251@nyu.edu.

By Lisa Miller A homecoming anniversary singing was held in honor of Albert "Country Boy" Lewis at the Jimmie R. Lewis Pavilion in Bolton, MS. This event was to honor Mr. Lewis for his promotion of gospel music. There was great fellowship and good gospel music by many artist from Jackson and beyond. The entertainment was provided by The New Gospel Keystones from Jackson, MS. They were in charge of this event. Also performing were Mt Elizabeth Male Choir from Bolton, MS, Bishop Tyrone Lindsey from Lexington, MS, Westhaven Funeral Home Choir from Jackson, MS, White Chapel Singers from Jackson, MS, Pure in Heart from the Bolton/Jackson area, Randy Avery and the Gospel Melodies from Jackson, and many other groups. The food was free, the music was awesome and the fellowship was amazing! To see pictures from this event, follow the link below. https://albert-country-boy-l.boltonms.com/

The Mississippi State University Alumni Association is honoring eight prominent Bulldogs as the university’s 2022 Alumni Fellows. This year’s class will assemble on campus Nov. 3-5 to network with MSU students, faculty and staff, sharing professional experiences and career guidance in university classrooms and informally. The fellows also will be recognized at the MSU vs. Auburn football game. Established in 1989, the program annually seeks to bring alumni of distinction back to their alma mater to showcase their achievements and engage and inspire current students. “The Alumni Association is proud to bring dedicated alumni from each of the university’s eight academic colleges back to our campus to share their stories, and to mentor and enrich the lives of our students,” said Jeff Davis, executive director of the MSU Alumni Association. “We have had many outstanding graduates among our Alumni Fellows through the years. This annual experience strengthens the Fellows’ connections with MSU and better positions them to serve as strong alumni leaders for current and future members of the Bulldog family.” The 2022 fellows, who carry the title for life, are among the university’s more than 158,000 living alumni worldwide. The honorees include (by college): College of Agriculture and Life Sciences Ted H. Kendall IV of Bolton is a fifth-generation farmer and second-generation Bulldog who earned a bachelor’s degree in agricultural economics in 1982. After graduation, he returned home to begin his career in the family business, where he serves as president and co-owner of The Gaddis Farms, a family-owned, diversified row-crop, beef cattle, wildlife management and timber farming operation in Hinds County. Throughout his career, Kendall has invested his time and resources in a variety of areas that help advance Mississippi’s agricultural industry. An entrepreneur, community leader, farmer and advocate, Kendall has held and continues to serve in numerous leadership positions, including vice president of the Mississippi Farm Bureau Federation, delegate and chairman for the state of Mississippi on the National Cotton Council and member of the boards of directors for both Southern Farm Bureau Casualty Insurance Co. and Merchants and Planters Bank, among others. He also served as chairman of the USDA Farm Service Agency State Committee for Mississippi and is currently serving as vice chairman of the board of directors for the Mississippi Food Network. College of Architecture, Art and Design Ben Jenkins of Dallas, Texas, is the founder and design director of two Texas-based businesses—OneFastBuffalo graphic design and brand strategy agency, and sporting goods company Warstic Sports, Inc. A former student athlete who played as a shortstop and outfielder for the Diamond Dawgs, Jenkins credits MSU with helping him to further his art career. He took several classes in graphic design while earning a bachelor’s degree in interdisciplinary studies. After graduating in 1996, Jenkins played minor league baseball for the Philadelphia Phillies for several seasons and later enrolled in graduate school at School of the Art Institute of Chicago. He began producing work as a freelance artist, which eventually led to the 1999 establishment of OneFastBuffalo. In 2010, he founded Warstic Sports, Inc., which began with a focus on designing better baseball bats. Warstic bats were approved for use in Major League Baseball in 2016, and the company is now a multi-sport product development enterprise. College of Arts and Sciences Myna Dickerson Sowell of Spring Hill, Tennessee, received her Bachelor of Arts in Communication in 1991 and has since remained very engaged with Theatre MSU and the Department of Communication. As a student, Sowell learned vital skills such as classical work, technical skills and communication methods, participated in seven productions with the theater program and was a member of the Alpha Psi Omega National Theatre Honor Society. Her lifelong love for theater, bolstered by her MSU education, led Sowell to a meaningful career as a standardized patient at Vanderbilt University’s Center for Experiential Learning and Assessment, where she helps train medical students in interpersonal communications through practice in talking to and treating their patients. College of Business Cynthia Cooper of Brandon is an internationally recognized speaker, consultant, best-selling author and advocate. She previously served as the chief audit executive and vice president of internal audit at WorldCom. In 2002, she was named among TIME Magazine’s Persons of the Year for her role in uncovering and reporting fraud at WorldCom, at that time the largest corporate fraud case in U.S. history. Cooper went on to serve for over two years as vice president of internal audit with MCI, WorldCom’s successor, helping the company move forward and successfully emerge from bankruptcy. She has received numerous awards and recognitions for her contributions, including being the first woman inducted into the American Institute of Certified Public Accountants Business Hall of Fame and an inaugural inductee of the Institute of Internal Auditors American Hall of Distinguished Audit Practitioners. Cooper is a Certified Fraud Examiner who received a Bachelor of Professional Accountancy degree from MSU in 1986 before going on to pursue her Master of Professional Accountancy degree at the University of Alabama. At MSU, she currently serves on the College of Business advisory board and has been instrumental in helping the college add the NASBA Center for Public Trust Certificate in Ethical Leadership to the curriculum. She began her career in public accounting and currently serves as CEO of CooperGroup LLC in Jackson. College of Education John Correro of Starkville has dedicated more than 60 years to Mississippi State through his years as a student and Bulldog football player, his distinguished career at the university and his continued service as a loyal alumnus. As a student at MSU, Correro served as secretary and treasurer of the campus M-Club and later became president. He also was named Mr. MSU and lettered in football for three years. He graduated in 1962 with a bachelor’s degree in social studies and physical education, and later earned a master’s degree in educational administration with a minor in counseling. While working on his master’s, the Greenwood native served as a graduate assistant and assistant freshman football coach for the Bulldogs. In 1964, he moved to Natchez, where he accepted a teaching position and also served as an assistant football coach at Natchez-Adams County High School. He later was promoted to athletics director and head football coach before returning to Starkville to serve as MSU Alumni Association field secretary. In 1975, Correro was promoted to associate director and later executive director, a position he held from 1994 until his retirement in 2005. A former sideline reporter for MSU football’s radio broadcasts from 1979 to 2016, Correro was inducted into the MSU Sports Hall of Fame in 2017. James Worth Bagley College of Engineering Frederick V. “Fred” Buie of Brookhaven is a two-time Mississippi State graduate who earned both his bachelor’s and master’s degrees in industrial engineering in 1978 and 1991, respectively. He began his career with the General Electric Co., where he held project engineering and production management positions in the motors, aircraft instruments and lighting departments. Buie also served in the consulting business and as a manufacturing methods engineer for McDonnell Douglas Aircraft Co. In 1998, he purchased Des Moines, Iowa-based Keystone Electrical Manufacturing Co. The company, which Buie led as president for more than two decades, manufactures protection and control relay panels, medium voltage switchgear, and turnkey control centers used in the generation, transmission, and distribution of electric power, and serves the electric utility industry throughout the nation. In 2020, Buie returned to his native Brookhaven, where he retired following the sale of Keystone to a former competitor. At MSU, he serves on the foundation’s board of directors and the Engineering Advisory Board and was previously honored by the Bagley College as a Distinguished Fellow in 2008. College of Forest Resources Zack Parisa of Piedmont, California, graduated from MSU with a bachelor’s in forestry in 2006. He then went to graduate school at Yale University and earned a master’s degree in forest science in 2009. The following year, he co-founded National Capital Exchange, a California data-driven carbon market company, for which he continues to serve as CEO. Over the last decade, Parisa has developed and pioneered precision forestry tools that have revolutionized the way forests are now measured, valued and managed. NCX also has worked with other large companies such as Microsoft to create Basemap—the first high resolution forest inventory in the U.S.—creating a map of over 92 billion trees that now underpins the NCX market. In 2021, NCX created the largest forest carbon project in the contiguous U.S. and was named on the 2021 Environment and Energy Leader 100 list. Parisa was a candidate for the Pritzker Emerging Environmental Genius award from the University of California Institute of the Environment and Sustainability. College of Veterinary Medicine Rance M. Gamblin, DVM of Akron, Ohio, is a Jackson native who enrolled at MSU in the fall of 1985 as a member of the first class of the College of Veterinary Medicine’s Early Entry Program. He received his bachelor’s degree in biological sciences in 1988, followed by his Doctor of Veterinary Medicine in 1992. After graduating, Gamblin completed a rotating small animal internship at Colorado State University’s College of Veterinary Medicine and Biomedical Sciences. He then served as a research associate in experimental radiation therapy before relocating to begin a clinical oncology/hematology residency at Ohio State University. Upon completion and passing certification examinations in 1997, Gamblin became a Diplomate of the American College of Veterinary Internal Medicine’s Specialty of Oncology. For the last 25 years, Gamblin has been a clinical veterinary oncologist in private practice as well as a partner/co-owner of Akron, Ohio’s Metropolitan Veterinary Hospital—one of the oldest 24/7 emergency and referral veterinary hospitals in the U.S. More information on the 2022 class of MSU Alumni Fellows and the alumni association can be found at www.alumni.msstate.edu/alumnifellows. MSU is Mississippi’s leading university, available online at www.msstate.edu.

Two quarterbacks, three running backs, two wide receivers, and three defensive players make up the list of nominees for the 2022 C Spire Conerly Trophy. Each college and university in the state with a football program selects one player who they feel best represents their team as the Most Outstanding Player to be nominated for the prestigious award. This year’s winner will become the 27th recipient since the program started in 1996. Named in honor of Ole Miss and NFL star Charlie Conerly, the award is voted on by a panel of media and NFL scouts who cover college football in the state. This year’s nominees are: · Alcorn State University – Jarveon Howard (Running Back) · Belhaven University – Connor Fordham (Linebacker) · Delta State University – Patrick Shegog (Quarterback) · Jackson State University – Shedeur Sanders (Quarterback) · Millsaps College – Moïse Tezzo (Wide Receiver/Kick Returner) · Mississippi College – Marcus Williams (Running Back) · Mississippi State University – Emmanuel Forbes, Jr. (Defensive Back) · Mississippi Valley State University – Ronnie Thomas (Defensive Lineman) · University of Mississippi – Quinshon Judkins (Running Back) · University of Southern Mississippi – Jason Brownlee (Wide Receiver) Overall it has been a very good year for football in the Magnolia state with seven of these schools with records above .500 including undefeated Jackson State and 10-win Delta State. Several of these schools and players this season have received national attention such as Jackson State University hosting ESPN’s College Gameday and clinching a spot in the SWAC Championship, Emmanuel Forbes, Jr. announced as a Jim Thorpe Award Semifinalist, and Quinshon Judkins in the running as a semifinalist for the Shaun Alexander Freshman of the Year Award. The 2022 C Spire Conerly winner will be announced during a presentation at the Country Club of Jackson on November 29th featuring special guest host and CBS football analyst, Charles Davis. The evening will also include the announcement of the Kent Hull Trophy presented by Entergy which goes to the top Offensive Lineman of the Year. Tickets for the event are available at the Hall of Fame office or online at www.msfame.com. Last year’s recipient was Matt Corral of Ole Miss and other winners include Elijah Moore, Jeffrey Simmons, A.J. Brown, Evan Engram, Dak Prescott, Patrick Willis, Eli Manning, and Deuce McAllister.

In recognition of one of the state's top producing crops, the Mississippi Farmers Market will host a Sweet Potato Day on Saturday, November 19, from 8:00 a.m. until 1:00 p.m. In addition to the usual variety of farm fresh foods and handcrafted items, shoppers will be treated to a variety of complimentary sweet potato treats, children's activities, specialty food vendors, Vardaman area sweet potato growers and a sweet potato exhibit presented by the Mississippi Sweet Potato Council. The Genuine MS® Store, located inside of the Mississippi Farmers Market, will also be open to the public. The unique retail operation, which offers an array of products grown, raised, crafted and made in Mississippi, is extending its operating hours. The Genuine MS® Store will now be open every Tuesday through Friday from 10:00 a.m. until 2:00 p.m. and on Saturdays from 8:00 a.m. until 1:00 p.m. Visit www.genuinems.com to shop exclusive online holiday gift options and learn more about the Genuine MS® program. The Mississippi Farmers Market, a division of the Mississippi Department of Agriculture and Commerce, is open every Saturday from 8:00 a.m. until 1:00 p.m. For more information about the Mississippi Farmers Market, visit www.msfarmersmarket.com and follow the Mississippi Farmers Market on Facebook, Instagram and Twitter.

Christmas will be here before you know it and the Mississippi Department of Transportation (MDOT) wants to spread a little extra holiday joy to Mississippi’s highways this year. MDOT needs your help! Starting today, Wednesday, Nov. 16, you can submit your most clever holiday messages for a chance to see them on the big screen, MDOT’s digital message signs (DMS)! The last day to submit your messages is Wednesday, Nov. 30. “Driver safety is MDOT’s top priority. The DMS boards that you see along Mississippi highways are such a useful tool to help spread MDOT’s message and remind drivers of the importance of safe driving along with some helpful tips,” said Brad White, MDOT Executive Director. “MDOT’s 12 Days of Christmas is just another way to engage with the public and spread a little holiday joy.” Traffic safety messages appear on DMS boards along highways and interstates throughout Mississippi. These 12 days of messages will revolve around Christmas-themed movies, songs, and characters. However, any local emergency messages and traffic updates automatically override scheduled messages already on the DMS boards. The winning messages will be displayed starting Wednesday, December 14, and drivers will see a new holiday themed safety message each day with the final one posted on December 25. There is no limit to the number of messages you can submit, but below are some guidelines to remember: The message must relate to traffic safety. Signs can only accommodate three lines and 21 characters per line, including spaces. Hashtags, phone numbers and website addresses are not allowed. No emojis. Some of MDOT’s favorite holiday messages from 2021 include: JINGLE BELL ROCK A SEAT BELT SLOW SLEIGH? JINGLE TO THE RIGHT LANE Follow @MississippiDOT on Facebook, Instagram and Twitter for details on how to submit your messages.

While out walking we met, greeted, and walked on past a lady who suddenly tripped over the little dog scampering at her feet. Causing her to fall face first on the hard street surface. Hearing the commotion, we quickly returned to find her obviously in pain from landing on her shoulder. It was very evident that she could not be moved safely, so someone from the now-gathered bystanders called 911. When the firemen and EMT with their ambulance arrived, and after assessing the immediate problem, they administered pain meds so she could be moved and loaded into the ambulance, with a minimum amount of discomfort. While waiting for the medications to take effect, Andy asked if she would like him to pray for her, to which she gratefully agreed. Before he could utter his first words of prayer, the two attending firemen/EMTs had already whipped off their caps and stood motionless with their heads bowed. Respect. Not for the man praying, because after all, he was only a man. Not for prayer, it in itself isn’t what demands respect. But for God. The Creator and Healer of everything. The scriptures say in I Corinthians 11:7 for men to remove their head covering when addressing our God. And these firemen, even while standing in the middle of a city street and doing their job, did just that in respect for Him. So here is my observation and my question: I see men in so many churches where we go, who wear a head covering in the form of a ballcap or any other headgear, while in a worship service. And unfortunately, some will actually be on the platform leading worship, still wearing a hat of some kind. Now, if we are in a worship service, aren’t we addressing our God as we praise and worship Him? Why are we seeing this? Either I have sadly misread my Bible, or some males in our current times have chosen to ignore Biblical instruction. Or they have never been told what the Bible says about men and headgear in church. This may seem trivial to some readers, who see this as being picky and critical. Could be. I freely admit that I could be wrong. And you certainly do have the right to believe as you choose, as does anyone. But more important than what you or I believe, what does God say? What does He expect from us? Firemen, while doing their jobs, did it out of respect for their God. But some church-going men while in church – they don’t. Seems to this writer that something sure seems out of kelter here.

By Kara Kimbrough “Getting a turkey, dressing and desserts on the Thanksgiving table is not that hard to do. But some people do get scared, especially when they’re cooking for a crowd and want everything to go perfectly.” Those words, uttered by a Mississippi caterer I interviewed several years ago, described my trepidation and if I’m being totally transparent – sheer terror – as I struggled to cook an entire Thanksgiving dinner during what will forever be known as 2020’s pandemic-scarred holidays. Yes, I DID cook an entire Thanksgiving dinner all by myself – turkey, dressing, mashed potatoes and gravy, cranberry sauce, green beans and bacon and hash brown casserole. Even better, I survived and nobody got ill, so I feel it's only fitting that I share tips to help others maneuver their way around what can be an extremely daunting experience. First, let me explain why I tackled such a task. Thanksgiving 2020 was the first major holiday following the beginning of the coronavirus, which reared its ugly head in March of that year (in case you've blocked it from memory). Since the vaccine had not yet been distributed (yes, I took the initial two vaccines and subsequent boosters and am still alive and thriving), most families, including my own, decided not to gather together for fear of spreading the virus. However, I still felt the need to drop off a few meals to family and friends, even if we were all cowering behind closed doors. And, if I’m going to be totally honest, I was looking forward to making batches of turkey gumbo and turkey and wild rice soup with the remains of the bones and leftover meat. So, I set about trying to find acceptable recipe substitution recipes for my brother’s delicious smoked turkey and my mother’s cornbread dressing, neither of which was headed for any family dinner table in the foreseeable future. The story of how I planned, prepared and cooked several dishes and actually got them on the table would take more space that this column allows. I will say, it wasn’t pretty, especially the sight of the frozen-turkey-that-wouldn’t-defrost floating in a dish pan in my sink for hours. Then there was the second pan of cornbread that was required after the first one overcooked when I got busy on another coking project. So, I’ll simply provide an overview of my ’20 pandemic Thanksgiving meal, with the hopes that one or two tips may provide inspiration: 1. Turkey talk - The USDA recommends thawing turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. Allow one day for each 4-5 pounds of weight. If, like me, you run out of time, thaw the turkey in cold water outside the refrigerator, but use caution when doing so. Remove packaging and place the turkey in a large plastic bag to prevent it from becoming waterlogged, then place in a large stockpot or bucket. Make sure the turkey fits inside the pot and can be fully submerged. Fill the pot with cold water - do not use warm or hot water to speed thawing, as this puts the turkey within the “danger zone” of 40-140 degrees for longer than is safe. Weigh the turkey down with a pot or skillet if it floats. Change out the water every 30 minutes. Estimate roughly 30 minutes for every pound of turkey to completely thaw, i.e., a 12-16 pound turkey will take 6-8 hours. A turkey thawed in cold water should be cooked immediately. Make sure the legs move freely, giblets can be removed easily and the cavity is free of ice crystals. 2. Call in the experts - I brined my turkey using Alton Brown of Food Network fame’s recipe. It can easily be found on the internet. And after perusing several cookbooks and the internet, I settled on Ina Garten’s Perfect Roast Turkey recipe. Despite the thawing issues, my turkey turned out moist, golden and delicious. However, due to the fact that this was my first turkey and I didn’t possess a load of confidence, I purchased a turkey breast from Honey Baked Ham and served it to family and friends along with other dishes I actually made. Disclaimer” my own meal and subsequent gumbo and soup were delicious and no food poisoning was forthcoming, so in hindsight, I shouldn’t have been concerned. 3. Dressing by any other name still tastes as good - When it came to dressing, I knew my mother’s recipe couldn’t be duplicated. So I settled on a chicken and dressing casserole-type dish in case my turkey failed to yield the required meat for dinner. I needn’t have worried, but I was happy just the same with the different type of dressing. 4. By my side - Mashed potatoes and gravy are not traditionally found on our family Thanksgiving table, or on most Southern menus, but it’s a staple on many Northern tables. I decided to add them and can report it was a nice addition. Other sides included green beans and bacon and hash brown casserole made from my own recipes. 5. A little saucy - Making your own cranberry sauce is so easy and most important, so much better from the canned product. I was able to stir it together while cooking a hash brown casserole, another dish I happen to like; therefore, it made the list. The sauce added the perfect sweet touch to the dinner, because… 6. …I didn’t get around to making dessert (I know, what’s Thanksgiving without dessert?!) However, as I mentioned last week, Marie Callender’s pecan and apple pies are acceptable substitutions to homemade. I followed my own advice and added a slice of each to the meals I dropped off to those on my list. And there you have it…I’m living proof that you CAN cook an entire Thanksgiving meal and live to tell the tale! Next week, I’ll share my top tips and places to try if your plan is to let someone else do the cooking. Homemade Cranberry Sauce 1½ pounds fresh or frozen cranberries 1 orange, zested 3 cinnamon sticks 1½ cups orange juice 1½ cups dark brown sugar 1 cup chopped walnuts In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, walnuts and brown sugar. Add enough water to cover, then bring to boil over high heat. Immediately reduce heat, and simmer for about one hour or until sauce has thickened. Remove the cinnamon sticks. Taste for sweetness and adjust with additional sugar if necessary. Continue cooking until you achieve the perfect consistency. Let cool, then refrigerate in a covered container until ready to use. Note: I chopped up 2-3 of the orange slices (finely) and added them to the sauce as it cooked, simply because I love the taste of oranges and cranberries, but this is optional. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

The Town of Bolton will host its annual Christmas parade on Saturday, December 10, 2022. The parade will begin promptly at 10:00 a.m. This year's theme iş: “Peace on Earth." Please allow this letter to serve as a formal invitation to participate in this festive occasion. We are encouraging all our local elected officials, business owners, churches, local schools, civic and social organizations to participate in this year's parade. The entry fee for the parade is $10 for individuals and $30 for car/horse/motorcycle clubs (up to five participants). The committee is waiving the entry fee for area bands participating in the parade. Below is the official parade application. Please complete the application and submit the entrance fee by Thursday, December 1, 2022. If you have any questions, please contact Ms. Alfenette Robinson (601-383-2407), Ms. BendaLonne Griffith (601-942-8694), Mr. Eddie Gaines (601-953-8044), Mrs. Rochella Sanders (601-866-7960), Mrs. Jean Butler (601-866-7317), Mrs. Johnie Thompson (601-291-0087) Mrs. Bobbie Hopson (601-866-7505) or Ms. Susie Carter (601-866-7125). ***ABSOLUTELY NO ALCOHOL OR DRUGS ALLOWED***