How wonderful to greet the arrival of fall and cooler temperatures. I have vowed not to complain about being cold a single time this winter. The hot weather has just about done me in.
The trees are beginning to change colors and are a joy to watch while traveling. Fall mums and pansies are being planted in yards to cue the oncoming autumn season.
Football nights are more enjoyable without the drenching sweat we have endured on game nights for the past few weeks. I know the football players and coaches are appreciative as well. Mosquitoes are gone, too, which is an added plus.
In addition to the colors and sights of this time of year is one of my favorite events - the Mississippi State Fair.
As a child, my best friend, Kathy, and I would go to the fair together every year.
Our parents took turns taking us to Jackson for a night at the fair.
We would go on a "school night" which was a huge deal because "back in the day" you didn't do anything during the week. I can remember that school day seeming to last forever until the clock read 3 p.m.
I can still remember taking that last curve on the interstate before you could see the High Street exit and the first view of the bright lights. The double ferris wheel and the roller coaster could always be seen above everything else.
With our "fair money" in hand and strict instructions from our parents, we were able to experience the midway and meet them at an appointed spot and time - which never seemed long enough.
The only problem was that we had to go through and see all the exhibits in the booths inside the coliseum before we were turned loose on the midway. Kathy and I could move pretty fast and view a whole lot in a very short time.
Last Sunday, Steve and I decided to ride to the fair after church. We had not been in several years - probably since our son was young and unable to drive himself to the fair.
I must admit that we basically go to eat the fair food. Forget the rides and the games - it's all about the food.
I am not an adventurous rider - never have been. Steve probably was when he was younger, but in our old age, we have become more cautious.
A slow ride on the ferris wheel and the sky lift above the fairgrounds to see all the sights below is about as wild as we get.
There are some crazy rides out there. I saw people being slung around, floors dropping out from under them and being turned upside down - I don't think so.
The games are pretty much the same but more than there were when I was a child.
I know that any time we walk by a basketball game, the workers will insist that Steve play because of his height. He never wins - claims the rims have been tampered with.
We do have great luck at the water gun race and played it with terrific results. We actually won Leila Rose a huge stuffed animal - we were very proud grandparents!
The amount of food available at the fair is absolutely amazing to me - not only the variety, but the availability.
I can't think of one thing that a person would want to eat that wasn't offered somewhere on the midway. We saw at least five Penn's booths offering everything from chicken on a stick to fried green tomatoes. Chinese Take-Em Out-Em offered a variety of Chinese food and a place to sit down and eat. Mexican food was abundant in a variety of eating establishments.
That was in addition to what I call basic fair food. Funnel cakes, elephant ears, gigantic cinnamon rolls, cotton candy and candied apples were just waiting for the folks with a sweet tooth.
My favorite thing is the roasted corn, dipped in butter and generously salted. Steve always makes fun of me and tells me I need a blue ribbon around my neck.
Unusual foods always crop up at the fair. The famous fried Twinkies originated there, and I hear they are wonderful.
I did see one item that I thought "took the cake" as far as food was concerned. It was a "hamburger" with all the trimmings. Instead of a hamburger bun, two Krispy Kreme doughnuts were used. Neither one of us could go there - you've got to draw the line.
A trip to the fair wouldn't be complete without bringing home some Malone's taffy. Our one box to the tune of $9 will have to last a while.
Hope you enjoy this week's recipes. I have never met a potato I didn't like.
Thanks for reading.
BABY RED MASHED POTATOES
4 pounds baby red potatoes
½ to 1 cup milk
½ cup butter
2 teaspoons kosher salt
1 teaspoon coarse black pepper
Clean and peel half the skin on the baby red potatoes.
Boil until tender to the fork, adding two teaspoons kosher salt to the water.
Drain potatoes, place butter and ½ cup milk in pot.
Whip potatoes adding enough milk for desired consistency. Add salt and pepper.
This is a great base to serve a steak over for a different steak and potatoes.
GERMAN FRIES
10 Yukon potatoes
2 teaspoons olive oil
1 tablespoon dried chives
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon coarse black pepper
Preheat oven to 400 degrees.
Bake medium size potatoes for 30 minutes.
Mix dry ingredients together to create a seasoning mix.
Cut potatoes into medallion slices, drizzle olive oil in frying pan.
Saute' potato medallions, generously seasoning with mix.
Turn over and season again, cooking until crisp and golden. Serve immediately.
If you have never cooked with Yukon potatoes, you must give them a try. Just quarter them, drizzle with olive oil and sea salt and pepper and bake until tender and they are divine.
BACON POTATO SALAD
4 pounds baby red potatoes
2 pounds bacon, diced
1/3 cup mayonnaise
4 tablespoons sugar
2 teaspoon bacon drippings
1/3 cup white wine vinegar
½ cup minced cilantro
Clean and pierce red potatoes.
Place in pot and cover with hot water and two teaspoons kosher salt.
Bring to a boil and cook until potatoes are tender but firm. Drain potatoes and rinse.
Slice potatoes in half for bite size servings; chill.
Saute' diced bacon until crisp.
Set aside two teaspoons bacon drippings for dressing.
Combine sliced potatoes and bacon in a bowl and drizzle with following combination before serving.
In a blender combine mayonnaise, sugar, bacon drippings, vinegar and cilantro and mix well.
Chill and shake well before serving.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
