By Kara Kimbrough Christmas is almost here, so technically, your shopping needs to be complete. However, if you’re like me, there are always a few last-minute gifts to buy. Here are a few suggestions for the food-lover, home chef and traveler (and some may fit into all three categories) on your list. If you can’t find them before the big day, simply print a photo of the item from the internet, wrap it in a festive package and include a card with the disclaimer that the gift is “on its way.” They’ll be so happy with any of these gifts that it won’t matter that it’s a little late. Merry Christmas! 1.     Cuisinart 14-Cup 50th Anniversary Food Processor – One of the most used items in my kitchen is my Cuisinart Food Processor. When I have lots of vegetables to chop (think summer canning season), I simply can’t survive without a little help from this trusty appliance. In simple terms, it’s indispensable when I need to slice, grate, shred, dice and pulverize almost anything. The 50th anniversary model is a modern version of the old-school version that debuted in 1973. 2.     The Always Pan – Believe it or not, there’s now a pan that can do the job of 10 (yes, 10) pieces of traditional cookware. The Always Pan is deep enough to roast a chicken and shallow enough to fry an egg – it braises, sears, steams, strains, sautés, fries, boils, bakes, serves and stores leftovers – in short, it basically does it all. It’s also oven safe, perfect for stovetop-to-oven recipes. It’s a little pricey, but when you consider that it replaces several other pans, the price is justifiable. 3.     Rollink Flex 360° Carry-On Spinner Suitcase – Just when you think you’ve seen ever modern invention in the world of travel accessories, a new one comes along that blows all the others out of the water. If you’ve ever pushed a carryon bag while sprinting through the Atlanta Airport (and who hasn’t if you’re flying anywhere?) you know the value of one that’s lightweight and doesn’t create any more problems that you’re likely already experiencing.  Rollink created a lightweight, yet durable carryon that’s not only superior to any carryon I’ve ever had, but is also built with expandable sides that accommodate last-minute additions, then folds flat accordion-style for easy storage. To order, visit the website: www.rollink.com. My latest favorite Rollink product is a hardshell Tour Mini Bag that can be worn as a crossbody purse for easy access to items. Slash and cut resistant straps offer added protection while traveling. 4.     Countertop Ice Maker – The need for one of these now-indispensable kitchen appliances originated with the purchase of a new refrigerator with a larger-than-normal ice container. The solution? Remove the unwieldy container and purchase a countertop ice maker. Once I began using it, I wondered how I’d lived without one. Being able to quickly fill a cup with perfectly-shaped small ice cubes (there’s an option for larger cubes) is wonderful.  I’ve begun seeing them in offices, kitchens and even classrooms. Inexpensive models can be found at most major retailers for less than $100. 5.     The charcuterie board craze has been around for awhile now, but doesn’t appear to be going away any time soon. In my opinion, you can never have too many boards, ranging from small round ones to medium-size to a giant one for those impressive spreads. I’ve found several of mine at TJ Maxx and other discount stores. 6.     If you’re giving the gift of travel for Christmas or planning to treat yourself with a trip to New York City in 2024, there’s no better time to make a reservation than right now. Reservations can now be made for Hotel Week, set for Jan. 3 – Feb. 4. Hotel Week offers visitors the opportunity to save 24% at 150 hotels across the city. I’ll be attending a large travel writers show in January and have already booked the Hilton New York Times Square at a substantial savings. To make a reservation, visit: nyctourism.com/hotelweek. Speaking of last-minute life-savers, here are two of my favorite “saves” when a little something extra is needed for the Christmas dinner table. Mrs. Walters’ Fruit Salad (This is the recipe for the ambrosia served in the movie “The Help.” Actress Sissy Spacek, who played Mrs. Walters, the quirky mother of mean-spirited Hilly, ate fruit salad as she watched her soap opera during Hilly’s bridge party.) 1 small can mandarin oranges, drained 1 small jar maraschino cherries, drained 1 can pineapple chunks, drained 1 cup mini marshmallows 1 cup flaked coconut 1 (8 ounce) carton sour cream (supplement sour cream with scoops of Cool Whip if you want a sweeter taste) Mix all ingredients together. (You can add other favorite ingredients like strawberries, grapes and chopped pecans if you'd like). Refrigerate and chill before serving Pull-Apart Crescent Roll Christmas Tree 2 cans (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count) 2 packages (5.5 oz each) garlic & herbs Boursin® cheese 1 tablespoon butter, melted 3 tablespoons shredded Parmesan cheese (more to taste) Heat oven to 375 degrees. Line large cookie sheet with cooking parchment paper. Separate dough into 16 triangles. Use kitchen scissors or knife to cut each triangle in half lengthwise. Spoon about 2 teaspoons cheese on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Build trunk by vertically placing two crescents side by side. Please remaining crescents next to each other in a tree-shaped pattern, pointed sides up, continually working your way up to make a pointed top. Bake 20 to 24 minutes or until deep golden brown. Brush with melted butter; sprinkle with cheese. Recipe adapted from Pillsbury.com Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkrpco@yahoo.com.

Chris McSweyn, the long-time chef at Wesson’s once world-renown Porches Restaurant before taking over as Executive Chef for Co-Lin’s Aladdin Campus Dining, serves one of the five signature food specialties he taught some 30 participants to make in an Institute for Learning in Retirement (ILR) workshop at the college’s Thames Center. At the workshop, McSweyn shared start-from-scratch recipes for buttermilk biscuits, turkey cranberry sliders, brie, asparagus and prosciutto wraps; cherry (or blueberry) cream cheese tarts and shrimp creole; showed class participants how to prepare them from fresh ingredients, cooked and served the food to them in the tradition of his grandmother and shared thoughts on how to make the dishes extra special. McSweyn, who grew up in a cooking family and still recalls his grandmother’s tutoring, engaged in conversation with his ILR students throughout the workshop, revealing his own secrets as they tested their knowledge and understanding with him.  He said he likes to brine fish, poultry and other meats and blanch fruits and vegetables. Brining before starting to cook meats moisturizes and tenderizes them, enhances their flavor and reduces their cooking times, he explained.  A simple brine is a mixture water and salt, but brines may include sugar, spices and other seasoning mixed with broths, buttermilk and juices as well as water.  Usually, meats are refrigerated in a brine overnight. Blanching -- immersing a vegetable in boiling water for one to two minutes in cook it rapidly and then abruptly stopping the cooking with an ice bath -- preserves the flavor, color, texture and nutritional value of vegetables and fruits like cauliflower, green beans and tomatoes.

By Guest Cooking Columnist Charles Fortson, Jr. Try something different for your Christmas dinner this year.  Oven roasted pork loin can make your holiday meal special. Ingredients: 1. 3-5 pound pork loin. 2. 1/2 buch of green onions with bottom cut off. 3. Your favorite Cajun seasoning (mine is Louisiana.) 4. 2 tablespoons of minced garlic. 5.  1 ½ pound of thin sliced bacon. 6.  ½ stick of butter. 7.  Paprika. You will also need cooking string and tooth picks. Directions: 1.       Two way to prepare the pork loin: -          Cut ¾-inch into meat down its length. -          Cut ½-inch into meat down its length and unroll it until it looks like a sheet of paper. 2.       Apply the Cajun seasoning and paprika all over the meat. 3.       On the inside cut, spread the 2 tablespoons of minced garlic. 4.       Place 4 bacon strips on the inside cut. 5.       Cut butter into slices and place them on inside cut. 6.       Close up the pork loin, tying it both ends and the center with the cooking string.  Set aside. 7.       Lay out remaining slices of bacon side by side. 8.       Place pork loin on the bacon slices.  Wrap them around it, with ends meeting at top, and secure at top with tooth picks. 9.       Preheat oven to 425 degrees. 10.   Place the prepared pork loin in cooking pan and put in oven. 11.   Cook for 15 minutes with top of pork loin up.  Turn over and cook another 15 minutes. 12.   Cover pork loin and cook for one hour at 350 degrees.  Larger pork loins will need to cook longer. Remove from oven and serve sliced into ½-inch cuts with favorite sides, cut thinner for great sandwiches.  White pepper gravy serves well over it on those cold winter days. EDITOR’S NOTE:  Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park.  He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location.  Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.

The congregation of Strong Hope Baptist Church surprised its pastor, Brother Matt Scopel (second row center) with an appreciation lunch following the worship service at the church on Sunday, October 1, to honor his service.  The congregation billed the lunch as the “Fall Harvest Fellowship Meal” to conceal the surprise from Scopel. Above, Scopel is pictured with his family.

By Bob Garver NOTE: This Japanese film is available in both “Subbed” and “Dubbed” versions. This review will focus on the “Dubbed” version with the English-language voice cast. Anime legend Hayao Miyazaki has come out of retirement for “The Boy and the Heron,” a sprawling fantasy with semiautobiographical elements. Surprisingly, it’s the more grounded elements that work better, maybe because they’re lifted from Miyazaki’s own life. They’re part of his own story so he made sure to get them right before letting himself indulge in the fantastical portion of the film. The film follows 12-year-old Mahito Maki (Luca Padovan) a few years after the death of his mother in a Tokyo hospital fire. His father (Christian Bale) marries his mother’s younger sister Natsuko (Gemma Chan) and together they move to the countryside, to an estate originally built by Mahito’s eccentric architect great-granduncle (Mark Hamill). I really was drawn into the story of the boy being whisked away to a new family life in an unfamiliar place, a position of affluence where he’s nevertheless incredibly lonely and broken. Then the maids showed up and the movie lost me. There are seven maids that work at the estate, and I have to believe there’s some sort of “Snow White” parallel there. They’re animated in a different, jarring fashion than the human characters we’ve seen up to that point, and the way they talk and move is off-putting too. Only one of them, named Kiriko (Florence Pugh) is necessary for the story. I have a theory that Miyazaki held a contest among his animation team to see who could design the funniest-looking old lady character in his trademark style, and he liked so many entries that he created more characters just so he’d have an excuse to use them. Mahito has such a hard time fitting in at school that he smashes his head with a rock to get out of going. It’s around this time that the gradually-building fantasy elements start manifesting, and I can’t help but wonder if what follows is a result of brain damage. A mysterious heron has been following Mahito around the property. He finally asks it what it wants, and surprisingly, the bird (Robert Pattinson) has an answer. It wants to take him to an alternate world ruled by his great-granduncle, a world where a younger version of his mother (Karen Fukuhara) is still alive. From there, the movie is a crazy adventure through an alternate reality, maybe several alternate realties, it’s all so confusing. There are new creatures and bizarro people around every corner. Somehow parakeets are the dominant species, and their king (Dave Bautista) wants to keep it that way. Eventually Mahito learns the hard lesson that the real world, with all its faults and malice, is better than even the best fantasy world, though I question how tempting the fantasy world actually is when it’s filled with bloodthirsty parakeets. Maybe “The Boy and the Heron” makes more sense to people well-versed in Miyazaki’s style. His contributions to animation – not just in Japan, but worldwide – can’t be overstated. He even won a Best Animated Feature Oscar before Disney ever did. This was my first official exposure to his work, and I can’t say I cared for it. I got a sort of whiplash from being constantly thrown into new fantasy worlds with new rules every five minutes. It doesn’t help that this movie is coming out at a time when people are tiring of the “multiverse” genre. Miyazaki clearly wants to get as many of his ambitious ideas onscreen as he can at age 82, but I didn’t need to be hit with everything, everywhere, all at once. Grade: C “The Boy and the Heron” is rated PG-13 for some violent content/bloody images and smoking. Its running time is 124 minutes. Contact Bob Garver at rrg251@nyu.edu

As part of its “Check Your Charity” initiative, the Office of the Mississippi Secretary of State has published its “2023 Report on Charitable Organizations” accessible on its web site (www.sos.ms.gov). The report covers several hundred charitable organizations to which Mississippian donate, providing contact information and pertinent information to evaluate each organization as a potential recipient of donations, including total revenues and expenses, fundraising expenses and charitable purpose and non-charitable purpose expenses. “Disclosure of charitable revenue and spending exposes unscrupulous groups who might prey upon the generosity of our citizens by lining their pockets under the guise of selfless motives,” says Mississippi Secretary of State Michael Watson.  “Additionally, transparency in financial reporting promotes the good work of credible organizations who are responsible stewards of your time and contributions.  Mississippians are known for their generosity, especially during the holiday season, but it’s important to remember the wisest giver is an informed giver. Through our annual Report on Charitable Organizations, we encourage all citizens to check the validity of a charity or organization before making a donation.” Although new organization face high administrative expenses due to start-up costs, and large gifts or donor restrictions on the use of contributed funds can skew an organization’s apparent management of funds in either a favorable or unfavorable light, Watson notes that the Council of Better Business Bureaus recommends at least sixty-five percent of a charity’s total revenue be spent on program activities directly related to the organization’s purposes.  Fundraising and administrative costs by an established organization should never exceed thirty-five percent of related contributions, the Council advises. Watson offers these tips to Mississippians for making decisions about charitable donations: Check the charity.  Use the “Charity Search” portal on the Secretary of State’s website to verify the charity is registered with the State. Ask questions before giving, and be sure to ask for answers in writing. Legitimate charities always welcome inquiries. Resist pressure tactics.  Donation decisions do not have to be made immediately. Take time to evaluate the information provided by the charity. Watch for similar names.  Many charities have similar names.  Often, scam artists intentionally use names resembling those of respected groups. Take a few extra minutes to research the charity online so you can be sure your donation goes to the right place. Be wary of telephone calls.  Always get the name of the person calling and the exact name and spelling of the charity. Ask if the caller is a professional fundraiser, how much of donations actually go to the charity if so. Verify mail solicitations.  Be wary of mail containing novelty items you can keep if you contribute.  Federal law states that unless you ordered the item, you can keep it without contributing. Always get receipts.  Receipts are vital for tax deductions and provide a tracking mechanism for donations. To be safe, always donate directly to the charity by credit card or check. For more information, contact the Charities Division of the Office of the Mississippi Secretary of State  at 601-359-1599 or by email (charities.customerservice@sos.ms.gov).

By Mississippi Insurance Commissioner Mike Chaney I recently read that more than $308 billion is stolen through insurance fraud every year and that if you stacked up those dollar bills, they would stretch to the moon and back - 16 times. That information came from the Coalition Against Insurance Fraud. The number and the illustration with the moon seems absurd, unimaginable. To bring it closer to home, the FBI estimates that fraud costs the average family $400-$700 more in premiums every year. Insurance fraud is not a victimless crime. It costs businesses billions of dollars each year - an expense that is passed on to consumers in the form of higher premiums. Fake insurance companies or agents defraud consumers by taking money for premiums on bogus policies with no intention of paying claims. My office deals with common scenarios including: Scammers offering fake policies at costs that are significantly lower than competitors’ prices. Legitimate companies selling non-insurance products marketed to look like insurance. A dishonest insurance agent “pocketing” a policyholder’s premium payment, instead of turning it in to the insurance company, as they should. This leaves the consumer without coverage. Consumers can also be guilty of insurance fraud. The most common forms of policyholder fraud relate to auto insurance and workers’ compensation. Deliberately staging an accident, exaggerating a legitimate claim, or knowingly providing false information on an application are all examples of insurance fraud, which is a crime. The National Association of Insurance Commissioners (NAIC) recommends following these tips: Don’t ignore red flags. If you are suspicious, stop, call your state insurance department, and confirm. Red flags can include an insurance company or agent that does not have a phone number or is hard to reach. Another warning is if you purchase a policy and do not receive an insurance ID card or a copy of your policy in a timely manner. If you have doubts, stop before signing any paperwork or paying your premium. Call my office and confirm the company or agent offering insurance is legitimate and licensed to sell insurance in your state. Legitimate agents and insurers will understand why you’re taking precautions. If you are a victim of insurance fraud or you are aware of fraudulent activity, call my office at 601-359-3569 or file a complaint online at www.mid.ms.gov. We work with consumers on these issues every day. In 2022, our investigations division received 542 complaints and recovered hundreds of thousands of dollars for Mississippians.

The old man is sitting on his front porch is his favorite rocking chair and talking to a his freshly minted twenty-one-year-old grandson – attempting to encourage him to think things over clearly before deciding. To make decisions for his life based on clear facts, a living God, and real love. Instead of impulse, illogical dreams, and irrational hopes. He was trying to get that young man to realize that an older person has already walked a lot of roads and seen an enormous amount of heartache and pitfalls. Pitfalls that an inexperienced walker who can’t see around the bend can avoid. But only if he is willing to listen to the voice of someone who has already fallen many times, and had to painfully pick himself back up and limp on down the road. But, as is very predictable, the young energetic rabbit isn’t eager to sit and listen to the advice of the old tortoise. He wants to race down the roads himself, to make his own way, to prove to himself and to the world that he is able, intelligent, and clever. He is convinced that he will be successful at avoiding all the heartache the old man keeps talking about. And arrogantly and naively believes that he is the master of his own fate. Nobody is going to tell him how to live his life. As he stands and begins making noises to leave, the old man glares exasperatedly and finally attempts to yell in a wheezing, weak voice. “Hey, son! I’m not just sittin’ here flappin’ my gums at ya for the fun of it! You got a lot of hard life in front of ya. I done been there, and I already know whut it’s is gonna cost ya! Ya need to sit back down and listen ta’ me, cuz believe me, ya don’t want to walk some of those roads that I can see ahead of ya! So jest shut up and sit back down and listen ta’ me!” You already have a pretty clear idea of how the conversation went from that point. The old man sitting there in his rocking chair, shaking with frustration and anger while he tries to yell loud enough to be heard by the retreating figure of his grandson, who is now almost jogging to get to his sports car and make a quick getaway. The old hairy saying is still true; ‘You can listen and learn, or you can live and learn – but you WILL learn.’ But another saying is also true: ‘Rare is the person who is willing to learn by listening to someone who has already fallen way too many times.’ Most of us go at it the hardest way possible. We come to a steep cliff, think about it for a little while, impulsively make an ill-informed decision, close our eyes and leap. Just hoping for the best. Stupid. There are better ways.

Bands playing holiday music, Santa Claus and others tossing candy to bystanders, high school and college beauties and organizations and businesses with decorated floats helped town folk prepare to celebrate this special time of year in Wesson’s annual Christmas parade.  Parade participants proceeded south to the Highway 51 stoplight from the old Sunflower building and Wesson Baptist Church, and reversed direction northward with trucks and vehicles from Copiah and Lincoln County volunteer fire departments and the Wesson Police and Copiah County Sheriff Departments in the lead and Santa Claus in the rear as the climax for whom everybody -- particularly the kids -- were waiting.  In between were the Wesson High School and Co-Lin bands, interspersed with convertibles and other vehicles carrying, among others, Founders Day Queen Kayla Barfield, members of Wesson High School and Co-Lin homecoming courts and beauties and beaus from kindergarten through college freshmen and sophomore classes chosen in pageants at Wesson Attendance Center and Co-Lin; along with floats decorated for the season by varied commercial, faith, civic, service and social organizations carrying their workers, volunteers and members, many with children from the community on board as well -- the little ones who are readily awed by Christmas magic.  The floats were numerous this year, including those built by the American Legion, the Wesson Junior/High School Beta Club, Butterbeans Wesson Garden Club youth organization, Copiah County government, Fastpace Healthcare and Mossy Oak Properties, among others.  Then there were the cheerleaders who danced to the music and fired up the Christmas spirit of the spectators who lined the sides of Highway 51:  the Co-Lin Wolf mascot, cheer squad and Collette dancers; and students from Nena Smith Studio. Following the parade, Santa Claus brought a bag of goodies to the Wesson Volunteer Fire Department, where he met with children and punch and cookies were served.  Friends of the Library also hosted an open house at Wesson Public Library, where Mrs. Santa Claus read stories to children. Ken Carraway, as Chief of Wesson Volunteer Fire Department, which organizes the traditional parade, is the primary parade planner.

By Kara Kimbrough “Reggie and Ladye Love Smith…” when you hear the names that are often printed or spoken together, you might know them from one of many different places and events. Reggie may be remembered as someone with whom you grew up in Jones County. Same with Ladye if you’re an Iuka native. Or it may be an Ole Miss connection. Both were members of the University Concert Singers; Ladye was selected Miss University. Most likely, though, you’re familiar with their outstanding vocal talents as long-time members of the famous Gaither Family Vocal Band. In addition to their association with the Gaither organization, the Smiths have sung with some of the most iconic artists in both country and gospel music; have been part of the famous Opry Singers at the Grand Ole Opry; been featured as vocalists at Billy Graham Crusades and sung on movie soundtracks of award-winning films. Now, Ladye's name is on another project; a cookbook entitled, “Ladye Love’s Cookin’ It Up With Reggie.”  The cookbook, an easy-to-read spiral-bound book filled with over 300 of Ladye and Reggie's favorite recipes from family and friends, was updated from an earlier version created by her late mother, Yvonne, a long-time home economics teacher and renowned hostess in Ladye’s hometown of Iuka. While her plate is full with a full-time career and an active home life as a wife and mother, Ladye always knew she’d one day update her mother’s original cookbook. “My mother was an amazing teacher and cook with a natural talent for hospitality,” said Ladye. “She would cook for various church and community events and her food was loved by everyone in town. As a wedding gift, I asked her to compile a book of her recipes for us, but it took her several years to gather them all.” Whenever there was a funeral at the church, her mom would cook and serve meals to the grieving families, Ladye recalls. She also organized weddings, catered receptions and hosted numerous showers and other special events until the end of her life. Before her death, she was involved in renovating the kitchen of their church in Iuka. “After her death, we sold the cookbook she made for us and donated a portion of the proceeds to help complete the church kitchen renovation,” Ladye said. “In this new version of the cookbook, I have included recipes that we received during our concert tours or from friends and family. Due to our busy schedules, I tend to prefer quick and simple yet delicious recipes. Gloria Gaither kindly shared her mother's red raspberry cake recipe and Bill's favorite tomato basil soup." Other “family favorites” included in the cookbook are her mom’s mock sukiyaki, a beloved recipe still made today by Ladye and her childhood friends, who were treated to the special meal countless times in Yvonne’s kitchen. Her aunt’s midnight fudge; Reggie’s favorite coconut cake; Yvonne’s famous breakfast steaks and Mississippi pot roast are other favorite recipes found in the cookbook. Besides the need to update her mom’s initial book, Ladye felt the need to publish another one due to the outpouring of interest from fans. Thousands grew to love the Facebook Live cooking videos she began posting during the pandemic. “We found ourselves isolated from both our loved ones as well as the wonderful people we meet on tour during the pandemic, so we turned to technology to connect us,” she said. “We started doing Facebook Live cooking and singing segments from our home, never expecting the incredible response we received. The popularity of the recipes we shared online prompted us to update our family cookbook.” She added the updated version includes many of the meals, appetizers, desserts and vegetable dishes they have shared online, along with many other favorite meals and desserts. To make the experience more interactive, a QR code next to certain recipes in the cookbook allows readers to scan them with iPhones or other online devices and link to some of the Facebook videos and personal stories about the friends and family members behind the recipes. The Smith’s Christmas plans often center around their touring schedule and other commitments. If they’re home in Nashville, the holiday includes attending a church service and a special meal served either Christmas Eve or Christmas Day. As expected, Ladye relies on her mom’s and other family members’ recipes to make the meal special. “I prepare our traditional meal with ham, turkey, and several dishes from the recipe book, such as corn pudding, green bean casserole, my aunt Jean's orange salad, lima beans, fried okra, sliced tomatoes, green onions and rolls,” Lady said. “If we have a party, I use many recipes from the cookbook, including appetizers, cookies, desserts, and finger foods like easy peppermint dip and fruit.” The day after Christmas, the family travels to Mississippi to see Reggie's parents R.V. and Linda Smith in Moselle. There, they enjoy another big Christmas dinner with the entire family that  includes “Aunt Beth's corn casserole, Mamaw's chicken and dressing and sweet potato casserole, all of which are found in the cookbook,” she added. To obtain a copy of this unique cookbook filled with the perfect blend of old family favorites and new, healthy versions of classic dishes, visit the Smith’s website at: www.reggieandladye.com. Cookbooks are also sold at concert venues at which the Smiths are singing with the Gaither Vocal Band tour. Here are two of Ladye’s favorite recipes from the labor dedicated to her mother, who set the bar high for cooking and entertaining, but most importantly, to be the kind of Christian Ladye she still aspires to be. “Everyone she came in contact with felt special and loved,” Ladye said of her mom. “I always said if I could be half the spiritual lady she was, I’d be fine because she not only spoke of love, she was love in action.” Reggie’s Coconut Cake 1 yellow or white cake mix 1 can cream of coconut 1 sweetened condensed milk 1 large carton Cool Whip 2 packages frozen coconut Cook cake as directed. Punch holes in hot cake. Pour in milk and cream of coconut. Cool. Spread Cool Whip and coconut on top. Refrigerate. Keep refrigerated. Yvonne’s Famous Breakfast Steaks Top round steaks, chilled in freezer, stiff enough to cut in 1/8-1/4 inch thinly sliced steaks, cut by butcher (have butcher chill steaks before cutting and ask them to tenderize them or many grocery stores now have then top round steaks already cut) Flour Vegetable oil Pepper Lowry’s Seasoning or salt Lightly flour, salt and pepper steaks. Fry in oil until done. Note: Make gravy and serve with hot biscuits. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

By Guest Columnist Eddie Smith If you love pollinator plants or want to attract pollinator insects to your landscape, plant Caryopteris Gold Crest or Caryopteris Emerald Crest in your garden. These plants produce clusters of small, blue flowers that bloom late in the summer and throughout the fall. They are known for attracting butterflies and bees with their sweet nectar. Caryopteris Gold Crest is a unique plant characterized by its bright golden foliage, which creates a stunning contrast to the plant’s blue flowers. I think the golden foliage is this plant’s best characteristic. Even when the plant is not in bloom, its foliage adds an undeniable charm, making Caryopteris Gold Crest an excellent addition to any garden. I also really like Caryopteris Emerald Crest. Its striking emerald green foliage provides a beautiful backdrop for its blue flowers. Together, the emerald green foliage and blue flowers create a mesmerizing visual, adding a touch of beauty and elegance to the garden. Both of these plants belong to the Lamiaceae family and are native to East Asia. They are deciduous shrubs that can grow up to three feet tall and four feet wide. They thrive in full sun or partial shade and prefer well-drained soil. These plants are considered cold hardy in zones 5-9 on the U.S. Department of Agriculture’s Plant Hardiness Zone Map, making them great plants to grow throughout the South.  Caryopteris plants are low-maintenance and caring for them is easy. They require minimal pruning and can survive drought conditions.  In early spring, prune back any damaged or dead branches. You can prune these plants back to 12 inches to encourage them to keep a compact growth habit. Both Caryopteris Gold Crest and Caryopteris Emerald Crest are deer-resistant, making them an excellent choice for gardens where deer are a problem.  But having a deer-resistant plant does not guarantee the deer will stay away. If deer get hungry enough, they will eat just about anything to survive. For low-maintenance and visually appealing selections to add to your landscape, you can’t go wrong with Caryopteris Emerald Crest and Caryopteris Gold Crest. EDITOR’S NOTE: Dr. Eddie Smith is a gardening specialist and Pearl River County coordinator with the Mississippi State University Extension Service. He is also host of the popular Southern Gardening television programs. Locate Southern Gardening products online at http://extension.msstate.edu/shows/southern-gardening.]

Crystal Springs born Dexter Allen is a Mississippi blues and soul musician who has spent the last three decades touring and performing across the U.S. At age 12, he was playing bass guitar with The Christian Travelers, his parents’ gospel band, which performed regionally and nationally, and, as he has matured an artist, has earned an international following with soulful vocals and passionate, driving guitar. “Music is music, and I love music,” he says.  Most musicians don’t just play one genre, but one thing may be closer to their heart than the other,  My thing happens to be blues, soul and gospel.  When young people tell me they don’t like the blues, it’s because visually the mainstream shows blues as an old guy sitting on a bucket.  But when they come to my show, they say ‘Man, you rock.’  So I structure my music in a way, production wise, to catch today’s ear and keep the root of where it comes from. I sing the blues of today, not yesterday.  My blues is the 2020 blues.” A 1988 Crystal Springs High School graduate, Allen moved to Jackson in 1990, started playing with secular bands and artists, met legendary blues artist Bobby Rush while playing at a local church and joined his band as a guitarist, traveling with it from 2000 to 2006 before launching his career as an individual performing artist.  He closed out the decade wowing audiences everywhere from Seatle to Eric Clapton’s Crossroads Guitar Festival, touring on his album, Dexter Allen: Live from Ground Zero Blues Club.  He performed to sellout audiences on a European festival tour and at Legendary Rhythm & Blues Cruise, a Chicago Blues Festival, where he also had standout jam session with other musicians, including top touring guitarist Ana Popovic. Allen’s credits include playing in James Brown’s band in the Oscar-winning Get On Up, scoring films and a leading role in the western Indie.  He was honored as the Mississippi Music Awards Entertainment of the Year as a singer, songwriter, multi-instrumentalist and producer in multiple genres.  He served on the Blues Foundation Board and won the JUS Blues Award presented by Bobby Rush, who called him “a legend to tomorrow.”  British musician and radio personality Robin Phillips invited him to record at Muscle Shoals Studio, which asked him to play its annual benerfit. When Allen isn’t on tour, he makes his home in Byram, and conducts workshops in schools and for autistic youth. EDITOR’S NOTE: Throughout the 2023 Copiah County Bicentennial year, Wesson News will feature sketches of past and present visual artists, musicians, authors and photographers who are natives of the county.  They will be excerpted from Tricia Nelson’s reporting in A Shared History:  Copiah County, Mississippi 1823-2023 edited and compiled by Paul C. Cartwright and available through Cartwright for $25 plus $5 for shipping at 3 Waverly Circle, Hattiesburg, MS 39402.  Nelson is a Crystal Springs writer who contributes to the Copiah County Monitor.