Monday, August 17, 2026

Dash Away to War

 



Dash away to war, to fight and win


Cut through rippled skies, plagued with angst 


Offering hell to those below, with angry, boiling clouds of conflagration


Leaving our enemy’s green jungle in a smoking pyre 


Return to sip icy beer and sleep in the depths of urgency 


Awaken to offer our lives  again and again


Except those comrades, lost forever beneath a green canopy of ruthless jungle 


Their bodies  rotting alone amongst the ever eager fungal  


The value, lonely scribed on cold, abrupt chiseled stone 


With only their mothers to remember their names.  


Still, we gather restless, meaningless reasons 


For a country that has forgotten why we dashed off to war.

Saturday, August 15, 2026

 



Dreams are only as they seem 

 

Cotton drifting clouds, nothing more

 

Floating in winds that capture sleep 

 

Whispers of uncommon voices 

 

Playing notes with tender fingertips, 

 

Plucking the mind through the night

 

Then many we know, calling our name

 

Interrupting, changing what we knew

 

Then once again sunny skies spill into day,

 

Leaving us lost again and aimless.

Friday, August 14, 2026

 


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

 

Tuesday, August 11, 2026

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
.

 

Friday, August 7, 2026

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.”

 

Wednesday, August 5, 2026

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.

Monday, August 3, 2026

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…..