Sometimes you wander into a BBQ spot that’s new to your taste buds, and suddenly the wonderful aroma of gloriously smoked meat! It grabs you! A song sings! Already you’re a believer!

 

Welcome to the Blue Hound in Dillard, Georgia.  Never heard of it? Set yourself up for your taste buds to stop talking and start eating!  

 

This wonder is on the base of the Smokey Mountains, and so close to North Carolina you wonder if you already passed the state line.  You did not. Georgia is Georgia and so is this charming Que!

 

Walk in to the sound of country music that fills the air and fits right into glorious aroma of BBQ. Country folks are seated at every table and the ladies at the counter are so courteous. “Yes Mam” and “Yes Sir,” lets you know, this here is the south Y’all.

 

County music grabs me and gets me set for Que:

 

“A snake done killt my dog and now he took my wife.”

 

And the ever popular, “Your Bucket of Love Done Sprung a Leak!”

 

Also: “I Thought You Said Forever, But You Really Said Whatever.”

 

But enough about the charms of country music. You may want to know something about the BBQ!  

 

My southern gal and I got ribs that fell off the bone and into our taste buds, along with sweet potato mash with pecan nuts, and a couple of different salads to match. Potato salad and broccoli salad, both of which were held together nicely with delicious creamy dressings.

 

Oh, there’s more. BBQ of pulled pork, smoked sausage, beef brisket. Get yourself a mound of all. Then charge on to banana pudding and peach pudding, both covered with mountains of whip cream.

 

Those desserts looked scrumptious, but I didn’t dare. My cardiologist had already told me…..well never mind what he told me. And anyway, let’s keep your eyes on the delicious BBQ you’ll find at the Blue Hound! 

 

Never think it’s just any old smoke pot!  It ain’t ya’ll! And don’t stop reading ‘till you read about all the BBQ awards they’ve won.

 

 

 

 

 

In Food Network’s BBQ Brawl, the pitmaster of Blue Hound, Kyle Bryner, won The Master of the Cue.

 

Kyle also won The Grace Award as the Emerging Restaurateur of The Year

 

Best of Georgia voted Blue Hound the 2025 Best of Georgia Barbeque Joint

 

A Pleasant Little Southern Coffee Show

 

Broiling hot, even in a Georgia morning and even in the mountains.  Walking down the sidewalk, looking for a place to hide from the heat. Turned a corner, after passing a very big Catholic Church. All of a sudden, my mind screamed! Without thinking I did a quick dancing  two-foot leap with a mouth full of astonishment enough to startle a host of sleeping angels, and make a priest pray it wasn't only sweat in his wet robes.  

 

Blame the bright sunshine and the driver who nearly bested me, when his car sent me a screech that thankfully stopped from me from having me to shake hands with St Peter.

 

The driver, an older man, rolled down his window and asked pleasantly, “I know you’re new here. Want some help? Where are you going, son?” I could immediately tell I was in the south. This man was being kind.

 

I was catching my breath, but managed to spit out, “Coffee.”

 

“Other side of the street, son. ‘Bout half a block. Beans and Grounds.  Can’t miss it. Tell Miss Beauford, that rascal Willard sent you.”

 

Nice place, just where Willard said it was. Miss Beauford was out for the day. Gallstones, and her husband was at the hospital getting a colonoscopy. 

 

The waitress, whose name I thankfully can’t remember, but who I silently called Get-A-Bra, decided she should love get into medical details.  “This is the third time this year. You know everything Miss Beauford had to go through? And there’s her husband. I won’t say it all, but it is when they use a long tube….”

 

I had to jump in. “I know. I’m a doctor.” Which I am not. “Breast enlargement are much more fun.”

 

“Well….,” she looked startled.

 

“Or breasts and big tubes …..”

 

“Oh…..I should take your order.”

 

“Did you say Miss Beauford’s husband is having a colonoscopy?  Well please don’t ask me if I want biscuits with brown gravy.”

 

Quickly, Get-A-Bra fled toward the lady’s room, calling to another woman something she wasn’t able to fully say with both hands over her mouth.

 

Soon enough, a very charming young woman appeared.

 

“Are you ready to order?”

 

“Just coffee, please.”

 

“Are you sure? We have wonderful omelettes with large French-fried chicken breast? 

 

“Just coffee, please.”  We’ll talk about the breasts later, and Father forgive me for I hope I know where this his going
.

 

The Interview

 

1950 

 

“How long have you been working here? I’m assuming you are an in and out kind of woman.” It wasn’t he was being abrupt. Well, yes he was, and knew it. Reporters tend to be abrupt and rude. He worked for a relatively well known paper, and as a side line, he also worked as an interviewer for a trash paper that paid the rent. 

 

He’d been sitting in this rather nice hotel, just scanning the coming and going. As soon as he saw her, he picked her as the type, hoping not to end up on the street with his suit ripped and hearing sirens heading his way.

 

None of that happen. Apparently, she had no trouble being asked by a nicely dressed and good-looking man who might be able to afford her.

 

“You are a lady of the night, or pardon me if I’m wrong.”

 

She smiled smoothly.  “I prefer Woman of Glory, and to answer your question, that’s not any of your business. Your real question is, am I what you’re looking for?”

 

“How old are you?”

 

“Where is this going? I know you’re writing something that will end up somewhere.”

 

“You needn’t worry.”

 

“Please don’t lie! Once on paper……Say something worthwhile or leave me alone.”

 

This was suddenly going nowhere, so he changed the tone quickly. “I will not use your name or where you…..ummm…where you work or with whom you work.”

 

“I need to know a bit more before I give you……well, I’m sure you understand,” she said and lost the smile.

 

“I write for Bedroom Antics.”

 

“I know of it.”

 

“Glad to hear it. It’s become popular, especially among the ladies,” he said.

 

“Why do you think that is? I would have guested men are the biggest readers.”

 

“Well, I don’t know for sure, but my guess it has fewer partially nude pictures. Women are more interested in…”

 

“Women, see men as open books, which they are. Men see women as mysteries,” she said.

 

“You really think men are open books?

 

“Of course not. Men come to me to chat about Shakespeare, poetry and the Stock Market.”

 

“Well, Bedroom Antics has a lot for men readers too. I didn’t mean to say only women read it.”

 

“Like what?”

 

“Like I’m an interviewer. I gather as much as I can about women in general and especially those of your……your …… is ‘profession’ a word you like? Anyway, men are interested.”

 

“I prefer An Element of Charm.”

 

“So how long have you worked as An Element of Charm?”

 

“Since I was married five years ago.”

 

“I’m shocked!” His eyes blinked.

 

“Are you married?” she asked.

 

“Yes.”

 

“Happily?”

 

“Yes.”

 

“What do you think a wife does?” she asked.

 

“You mean sex?”

 

“Is your wife An Element of Charm?”

 

“I certainly wouldn’t call her that!”

 

“What would you call her?”

 

“She is sweet, intelligent, and really lovely.”

 

“Another way of saying, you’re not getting enough.”

 

“Let’s leave my home life out of this! I am doing the interviewing! And my wife has nothing to do with it.”

 

“In other words, she’d much rather be doing the laundry.”

 

“Ok! Ok!  My turn!  Would you rather be doing the laundry for you husband?”

 

“Would you like me to show you?”

 

----------------------------------------------

 

“It went well?” Her girlfriend, another An Element of Charm, asked.

 

She smiled. “Of course. I picked he out in ten seconds.”

 

“Jesus! that’s all it took? How do you do it?”

 

“I got him to talk. He thought he was interviewing me!” She smiled.

 

“Did he …..? “

 

“Of course. Very generous. Lovely room in that hotel. Very nice guy. And you can bet he has a lot more interviewing to do.”

 

“Have his name and phone number?” The girlfriend had that hopeful look.

 

“Oh yes, but his business phone. He insisted. Just, tell him you want to be interviewed. Men are open books, especially married men.”

 

Bless Me

 

I closed the tension that watered my eyes 

Until surrounding needs fled the field of nameless noise 

And calmed autumn’s ancient leaves racing the wind 

Giving such soft reminders of all the good that has passed 

Oh how I long again, again to feel the touch that draws me

Into the mountains that Christen the golden moon 

Blessing me to find my way.

Lemon Bars? Not Quite! Lemon Cake By The Careless Cook

   

 

You see, I have a recipe for Lemon bars and really thought about sticking with it, but two reasons popped up:

 

First off, I am The Careless Cook, and careless means I couldn’t take a lot of time. But, with a little sleight of hand ‘Puff’ the problem dissolved.  

 

On we go! I was baking for lots of folks, and my recipe was for 15 Lemon Bars. Not nearly enough.

 

My careful thoughts pushed me away from Lemon Bars, using the same ingredients! Presto, a dandy Lemon Cake.  Same ingredients baked in a cake pan would feed forty in a lot less time.

 

Bingo!

 

Now you’re asking:  Would keeping the same ingredients change the taste?  I found that most of my Lemon Cake was gone faster than fat girls at a birthday party. I really say that. I meant faster than a person of substance.

 

A new concern popped up. Fewer hungry mouths than I’d expected. How ever the few pieces that were left, disappeared with the snaping of purses.

 

But maybe you don’t need to feed forty, or fill up purses. Easily done. Just cut the recipe in half, or bake it all and put the rest in the fridge and save it for when you invite guests for morning coffee, or cocktail hour. See what a problem solver the Careless Cook is!

 

EQUIPMENT

 

9 X 13 Pan

 

Use your Food Processor if it’s big enough.

 

I used a big bowl and a handheld mixer.

 

INGREDIENTS 

 

3 Cups flour (I use Italian flour from Amazon)

2/3 Cups powdered sugar

1/2 Teaspoon salt

12 Tablespoons butter

3 Tablespoons (or more) fresh lemon zest

3 Cups sugar

8 Eggs

 

A dash of vanilla 

1 Cup of fresh lemon juice (taste after mixing and add more if your tastebuds tell you)

 

FOR ICEING, optional:

 

1 Tablespoon butter, melted

A short quirt or two of fresh lemon juice

Enough powdered sugar to make it thicken when you brush it on the cake

 

INSTRUCTIONS – this will not take much time to blend everything together. 

 

HEAT oven to 350F

 

Line the baking pan with parchment paper (makes it easy to get the cake out of the pan)

 

Blend all the dry ingredients in a big bowl, then add the wet ingredients a little at a time, blending well.

 

Pour the thin cake dough into the parchment lined cake pan. To make the cake even, just slap the pan on the counter.

 

Bake for 35 min. Test by sticking a clean knife in the cake.  Bake another five minutes or more if you need to, but be careful. Mine only took about 35 to 40 min.

 

If you are going to make the icing, wait until the cake has cooled.

 

After I put on the icing, I put the whole cake in the fridge for a few minutes to let the icing solidify, then I took it out. 

 

Yes, I did test the results. Can’t take a chance on ruining my good name.  Then I tested the results again. You can’t be too careful.

 

Then I tested one more time with coffee…….but what the heck, I had a cocktail handy…..

 

 

 

 

 

 

 

 

 

 

 

 

Delicious Easy Bread, from The Careless Cook

 

 

For a long time now, I’ve stopped buying bread that can sit on my shelf for weeks. Ever read what grocery store bread is made of? Better be good at high school chemistry to truly understand. 

 

It struck me that the grocery bread may last as long in my belly as it does on the shelf!

 

You been to Europe?  Let me inform you. If you buy bread in Europe, you better eat it in three days before mold sets in. European bread has only three or a few more natural ingredients, with no chemicals.

 

Now, some of the nervous crowd may say, “It just make sense to have bread that lasts until your next birthday.”

 

If you are one of those, get used to the wonderful things that begin to happen to your body. Bet it’ll be wonderfully amusing. You and your doctor can share a beer and laugh about it!

 

I have a better way to enjoy life. Bake your own bread!

 

You may say, bread is just too hard to make. Takes too long and I don’t have the time. Anyway, I don’t know how, and what if I don’t like it?

 

Read a few little tips to ease your reluctance and sooth your tummy. Then get off the couch and into the kitchen:

 

1.It ain’t difficult!

 

2.Making the dough takes about ten to fiften minutes.

 

3.Lucky you, I’m going to show you how to do it.

 

4. You will like it, and so will your body and so will your friends who think you are a pro.

 

Wait a sec…..doesn’t take long? What have you been drinking?

Yes, I’ve been drinking….coffee….it’s morning!

 

Check this: Prep time, just as I mentioned. 

 

Four hours letting the dough rise….all by itself... while you do whatever wonderful things you have planned. And what if you forget and let the dough rise another hour or so, don't sweat it.

 

Baking time: 40 min

 

Ok, time to get to the details that turns you  into a quick morning  baker!

 

INCREDIENTS FOR A SESATIONAL LOAF OF BREAD

 

3 Cups of flour (I use Italian flour) and a little more for dusting.

¼ Teaspoon yeast

1 Teaspoon salt (I use fairly coarse sea salt)

1 ½ Cups hot water (about 125 -130F). I use my finger to test. If my finger doesn’t scream, the temp right good.

 

(If you wish, just as I wished, add a heaping teaspoon of dried Italian herbs. No problem if you do or don’t.)

 

 

NOW THE REALLY EASY PARTS

 

1.     Mix the ingredients in a big bowl (I used a spatula to make sure everything is totally mixed.)

2.     Cover the bowl with plastic wrap (I used a shower cap)

3.     Let the dough rest for 3 hours at room temp. (I put mine in the oven with the oven light on.  Do not turn the oven on!)

4.     After three hours, put a hand full of flour on the counter or cutting bord. Scurry the bread dough out of the bowl and on the board. Dust flour over the dough.

5.     Fold the dough together about 12 times, adding more dusting flour if you need it.

6.     Use a longer ceramic dish the length of the dough. 

Before you put the dough in, put in parchment pape.

7.     Cover the dough and let it rest on the counter for another hour.

8.     At the end of the hour, turn the oven on to 450F.  Note I put a loaf of water below.

9.     When the oven reaches 450F, put the ceramic dish with the parchment paper and dough in the oven. (The parchment will turn brown, but will not burn, but sure helps ease the baked bread out!)

10.  Bake the bread for about 35 minutes or when it is browned to your desire. (I like mine very dark brown!)

 

There you have a wonderful bread, soft on the inside, crispy crust.

 

No, it did not take you very long.  Ten minutes to get the dough going. Another five minutes to fold the dough.  The rest of the time is just letting the dough sit.

 

When you cut a slice, paint some butter if you must.  

 

If you really want to charm your friends, tell them how you worked several days with a well-known French baker! Not just fifteen minutes while you did the laundry cut the grass and watched a great movie, while you downed a luscious wine with your loved one. 

 

Fifteen minutes just isn’t nearly impressive enough.