The Saga of Tater!

Like a lot of people, my school experience resembled a roller coaster ride…it was filled with happy highs and not-so-happy lows. All these moments normally remain safely tucked away in my memory bank. 

For some reason, the approach of Thanksgiving this year unlocked a long forgotten incident from my elementary school, and it floated to the surface. In 1953 my dad was in the military and we were living in Virginia for a few months.

I went to a small K-12 school situated in a mostly rural area. The entire school had fewer than 100 students with one teacher per grade level. On this particular day, our play yard was blessed with beautiful, clear blue Autumn skies and a scattering of trees wearing golden, scarlet, and bronze crowns.

The Head Master had let the teachers know that the students were to assemble in the play yard at a pre-determined time that morning. We were lined up and led to the yard in a flurry of excitement. This was an unusual event and cause for lots of whispered speculation.

Picture this…

There in the center of the play yard behind the painted hopscotch grid stood the Head Master and a T-U-R-K-E-Y! Yes, a living, breathing, gobbling turkey named Tater! If this were to happen today, I expect parents would be up in arms that the children were traumatized, but sure enough, the Head Master challenged us to come up with a plan to save Tater from his fate as Thanksgiving dinner.

Now, Head Master neglected to tell us that Tater was a beloved pet, so I remember frantically trying to come up with an idea. Blank! My mind was a total blank! I think I ended up writing that they should eat extra potatoes and vegetables. Lame, I know, but in spite of my less-than-stellar suggestion, that day was special. The students across all grade levels had banded together with common purpose. Student engagement was at an all-time high and collaboration was everywhere. I don’t remember my teacher’s name or the Head Master’s name, but the turkey’s name was Tater!

He was named Tater because his family would eat nothing but potatoes before they would ever eat him! So, Tater had a happy ending, and so does this post. I memorialized this moment and Tater with my persuasive writing activity: Save Tater the Turkey.

Tofu anyone? LOL!

So, here’s to Happy Teaching, Happy Memories, and Happy Thanksgiving!

In my Father’s Footsteps

From Generation to Generation:

My father loved to cook. I remember him standing in the kitchen over a hot stove with a cold beer in hand. He spent many an evening pouring over his collection of cookbooks and foodie magazines looking for new recipes to try. And try them he would. Today my parents have passed away and I am living in their home and each time I walk out into the kitchen I can see him standing there chopping, dicing, or stirring. I miss him. 

My father invited my son to join him in the kitchen. They stood side by side while performing culinary tricks and today that passion for cooking has been passed along to a new generation of chefs. I find great pleasure in watching him stand in his kitchen looking so much like my dad. Not only does he like to cook, but he’s very good at it! 

One of the things I like to do occasionally is pull out one of my father’s recipes and recreate it. We all sit around enjoying the food and our precious memories. Here is one of his favorites. I made it recently, and it is just delicious.  Here in Coastal Georgia we have access to wonderful wild caught local shrimp. Give it a try!
Shrimp with Tequila Dipping Sauce
Shrimp:
Lay 1-2 pounds of medium to large shrimp out on a roasting pan. Coat with olive oil, sprinkle with salt and pepper. Roast in the oven at 350 degrees until the shrimp have just turned pink. Watch them carefully. If you overcook them, they get tough. Cool them and arrange them on a platter. You may peel them for your guests or leave them in the shell. If you peel them, leave them in the shell until just before you serve them so they won’t dry out.

Dipping sauce:

1 large whole egg

1 large egg yolk

1 teaspoon Dijon mustard

1 Tablespoon white wine vinegar

½ teaspoon salt

1 cup vegetable oil (canola is good)

1 7 oz. jar of pimentos, drained

¼ cup tequila

¼ cup bottled chili sauce

1 dash of Worcestershire sauce

1 dash of bitters

1 dash of hot sauce

In your Vitamix, blender, or food processor with the steel blade, blend the egg and the extra egg yolk, mustard, vinegar, and salt. With motor running, add oil in a slow stream. It is important to pour slowly so the mixture emulsifies and thickens, almost like a mayonnaise. Add pimentos, tequila, chili sauce, Worcestershire sauce, bitters, and hot sauce. Blend until well combined. Chill until ready to serve. 
Put the sauce in a bowl and top with a pretty sprig of parsley and a few lemon wedges. Surround the bowl of sauce with the shrimp. Your guests will love it! 

In Loving Memory

Manley Woodward Clark

1913 – 1997