Thanksgiving is the peak day for home cooking fires, according to the National Fire Protection Association (NFPA). Unattended cooking has caused seven fire deaths in Mississippi so far in 2023. There were three cooking-related fire deaths in 2022. “Make your home safer by installing multiple smoke alarms,” said Insurance Commissioner and State Fire Marshal Mike Chaney. “Many people have family and friends over for the holiday. Don’t let distractions put you and your guests in danger.” Use these safety tips from the State Fire Marshal’s Office when preparing your Thanksgiving meal: If you must leave the kitchen for even a short amount of time, turn off the stove. Avoid wearing loose clothing or dangling sleeves while cooking. Loose clothing can catch fire if it gets too close to a gas flame or electric burner. Keep kids away from cooking areas by enforcing a "kid-free zone" of 3 feet around the stove. o If you have young children, use the stove's back burners whenever possible. o Turn pot handles inward to reduce the risk that pots will be knocked over. o Never hold a small child while cooking. If you have a fire Just get out! When you leave, close the door behind you to help contain the fire. Call 911 after you leave. Be sure others are getting out and you have a clear way out. Keep a lid nearby to smother small grease fires, pan and pot fires. Smother the fire by sliding the lid over the pan and turn off the stovetop. Leave the pan covered until it is completely cooled. For an oven fire, turn off the heat and keep the door closed. If using a turkey fryer Fryers should be used outdoors, a safe distance from buildings and any other flammable materials. o Some turkey fryers are designed for indoor use. If you use one of these, follow manufacturer directions carefully. Never use a fryer in a garage or on a wooden deck. Make sure fryers are used on a flat surface to reduce accidental tipping. Never leave the fryer unattended. If you do not watch the fryer carefully, the oil will continue to heat until it catches fire. The U.S. Dept. of Agriculture recommends you thaw a turkey 24 hours for every 4 to 5 pounds. Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. The Mississippi State Fire Marshal’s Office recommends, when using a propane fryer, using a hose at least 6 feet long to distance the propane tank from the fryers flame.

The Mississippi Department of Education (MDE) is seeking stakeholder feedback via a questionnaire by 5 p.m. Friday, Dec. 1, regarding development of a one-year Perkins V State plan for the 2024-25 school year to increase access to high-quality career and technical education (CTE) programs in secondary schools and community colleges that meet the needs of students and employers. MDE’s Office of Career and Technical Education is particularly seeking feedback from business and industry leaders, community colleges, educators, workforce developers and communities at-large. Responses to the questionnaire will help formulate revisions to the current Mississippi Perkins V State Plan. Mississippians will get the opportunity to share public comments on the updated Perkins V plan in spring 2024. The U.S. Department of Education (DOE) must receive the final plan in May 2024. During the 2023 legislative session, the state legislature appropriated $94.1 million to support CTE programs, including a $1.4 million increase for new CTE programs and $1.6 million for additional industry certifications. The DOE has appropriated nearly $16 million to go to secondary districts and local community colleges to provide CTE and training. The Strengthening Career and Technical Education for the 21st Century Act reauthorizes the Carl D. Perkins Career and Technical Education Act of 2006 (Perkins) and is referred to as Perkins V. States across the nation are in the process of updating their respective plans in order to receive designated federal funds in fiscal year 2025 to advance their education, workforce and economic development goals. There are approximately 27,000 Mississippi students enrolled in secondary CTE coursework across the state, according to the National Strategic Planning & Analysis Research Center at Mississippi State University. CTE is an educational option that provides learners with the knowledge and skills to be prepared for college and careers by emphasizing real-world skills and practical knowledge within a selected career focus. Learners in CTE programs take specialized courses, in addition to required courses, and often have the opportunity to participate in internships, engage with mentors and practice what they are learning through hands-on projects. Learners can participate in CTE at the middle and high school level and at postsecondary institutions in every community in Mississippi. Stakeholders can access the questionnaire here. Find all MDE news releases at mdek12.org/news.

Faraway country. Poverty stricken area with hard-working citizens, who don’t have much chance to see things change for the better. My hero rides his Honda into their part of his world every day, to deliver help and hope. To teach them that their God truly loves them. That He isn’t mad at them, no matter how badly they have disappointed their Creator. That He wants them to turn to Him in faith and trust. That He will help them live life, even in the midst of their difficult circumstances. And that He will take them home to live with Him forever, when this pain-filled life on earth is over. My Honda Man is my kind of hero. Selflessly giving his time and energy to go to others, strangers whom he has never met. No matter the weather, daily he climbs on board that motorcycle and rides hours away, leaving behind those he holds dear to his heart. Paid good money to do this? Not a chance. Building his resume in order to leapfrog to the top of his field? That’s not his motivation in any way. Fulfilling his hobby, a love of riding just for the fun of it? Never would that cross anyone’s mind if you could know his circumstances. Do I personally know Honda Man? Will I ever meet him and see where he rides? Meet the people he tries to help? Will I ever know what he looks like? Meet his friends and family? No, to all those questions. That will most likely never happen. Not on this side of eternity, anyway. But do I admire and hold him up as a hero among heroes? That is an absolute YES. To me, in my vivid imagination that can run rampant when left to its own devices, Honda Man stands about twenty-five feet tall and can leap tall mountains in a single bound. Oh yeah, I know that last sentence isn’t true, but please leave me to my beliefs that truly good and honorable people still exist in this world. And a twenty-five-foot tall, mountain-leaping dude represents all of them. I am personally acquainted with a lot of wonderful men and women, who genuinely love the lonely and hurting among us, and try to help them in so many ways. But although I respect them and would tell anyone they are the salt of the earth, not one of them holds my admiration like Honda Man. I have no doubt that I will have the chance to look Honda Man in the eyes, and I will instantly and instinctively recognize that man – on the other side of eternity. And I will have the opportunity to hug his neck and tell him what an inspiration he was to me – back on this side of eternity.

By Kara Kimbrough Using the first letter of the all-too-brief season, fall is filled with festivals, football, family time and fun activities in the span between six months of searing heat and the cold, rainy weather that accompanies winter. Finding time for preparing food can be a challenge, but it doesn’t have to be a chore, especially when so many one-pan, intriguing and minimal-ingredient recipe are as near as the latest cookbook or the internet. Without further ado – after all, you’ve got FUN fall activities to get to – here are a few “trending” recipes that’ll allow you to enjoy the season while enjoying some…here’s that F letter again…fabulous food! Viral One-Pot Pasta Dinner (Simple and easy to make, but still delicious; it’s been shared over 1 million times on TikTok...I know, I know...don't judge until you've tried it!) 1 pound ground chuck or Italian sausage 8-ounce cream cheese Seasonings (salt, pepper, garlic powder, Italian seasoning) 1 jar favorite pasta sauce 1-pound grated mozzarella cheese Brown ground chuck or sausage in oven-safe skillet until done; drain. Add seasonings; mix well. Over medium heat, add cream cheese and pasta sauce; stir well until cream cheese is melted and all three ingredients are well mixed. Top with mozzarella cheese, then place under oven broiler for a few minutes until cheese is melted. Serve straight from the skillet. Big Mac Tacos 1 pound ground chuck Soft street taco tortillas, small size (can substitute any soft taco shell if needed) Shredded lettuce, diced onions, pickles American cheese slices Big Mac Sauce (recipe below) Place about two ounce of ground chuck on each street taco tortillas; press thin and flat in a circle on the tortilla. Coat a nonstick skillet with vegetable oil and cook meat fully, using a spatula to fully flatten and cook. Flip over tortillas once meat is cooked and top each one with a slice of cheese. Cover skillet with lid and cook over medium heat for 1 minute or until cheese is melted. Remove each one from pan and top with shredded lettuce, diced onions, pickles and “Big Mac” sauce. Big Mac Sauce recipe: 1 cup mayonnaise ¼ cup pickle relish 1 tablespoon yellow mustard 1 teaspoon white vinegar 1 teaspoon paprika ¼ teaspoon garlic powder Half teaspoon each: salt and pepper. Mix all ingredients thoroughly before topping each tortilla with a spoonful or more to taste. Double recipe if you plan to dip tacos in sauce. Bend tortillas at edges to hold ingredients together. Dip in Big Mac sauce for additional flavor. Penicillin Soup (I’m allergic to this drug, so I was quite hesitant to try the soup that’s trending all over the internet. My fears were forgotten after tasting this warm comfort food that’s guaranteed to cure whatever ails you.) 3-4 pounds chicken 10 to 12 cups water 3 stalks celery, divided 2 white or yellow onions, peeled, divided 3 large carrots, peeled, divided 1 tablespoon kosher salt, plus more to taste, divided 2 teaspoons freshly ground black pepper, divided 2 tablespoons olive oil 2 clove garlic, minced 1 tablespoon reduced sodium chicken base (such as Better than Bouillon) 1 cup pastina or other tiny pasta, such as stars 1 tablespoon chopped parsley, or to taste (optional) 2 tablespoons freshly grated Parmesan cheese, or to taste (optional) Place chicken in a large pot and pour water over to cover. Roughly chop 2 stalks of celery, 1-1/2 onions and 2 carrots and add to pot with chicken. Season with 2 teaspoon salt and 1 teaspoon pepper and bring pot to a boil over high heat. Reduce the heat to medium-low and allow the chicken to simmer 1 hour, covered. Remove chicken from the pot and allow to cool before removing and shredding the meat. Strain the stock and discard the solids. Reserve liquid and add water if necessary to measure 12 cups of liquid. Wipe pot clean. Finely chop remaining celery, onion and carrot. Place pot over medium-high heat and add oil. Add chopped vegetables, remaining salt, pepper and garlic and cook frequently until vegetables are tender and onion is translucent (the veggies should not be browned). Add reserved stock and chicken base and stir to combine. Bring mixture to a boil and reduce it to simmer. Allow soup to simmer 10 minutes. Increase heat to high and bring to a boil. Add pasta and cook, stirring occasionally 15 minutes or until pasta is tender. Reduce heat to low and add chicken and season if desired. Cook 5 additional minutes. Stir in chopped parsley and serve with grated Parmesan cheese. Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkprco@yahoo.com.

Wesson Attendance Center held its annual Veterans Day Breakfast and Program on Friday, November 10, 2023. Guest speaker for the program was Bobby Thornton, Commander of Wesson American Legion Post 79. Thornton presented a special POW/MIA ceremony entitled "America's White Table" to the student body and guests with the assistance of students who attended Boys and Girls State. The Mighty Cobra Band played while each service of the armed forces was recognized. Students in grades 7-12 were present for the program and students in grades kindergarten-sixth constructed handmade tokens of appreciation to decorate the school halls and send home with Veterans. Attendance was great this year and we continue to want the program to reach more and more Veterans every year. If you are a Veteran and would like more information about our annual program, please contact barbara.roberson@copiah.ms.

By Guest Cooking Columnist Charles Fortson, Jr. It’s turkey season, with the holidays almost here. These days, fried turkeys, as opposed to baked or smoked ones, are the most popular. If you haven’t cooked a fried turkey, it is a relatively easy task. Whole chickens can be prepared similarly. Ingredients: 1. 1 10-pound to 12-pound fresh bird without butter or seasoning already injected -- no Butterballs (larger turkeys may not cook thoroughly, with meat still pink at the center). 2. 1 8-ounce jar of injector Creole butter sauce1 cup of finely chopped onions. 3. Your favorite Cajun seasoning (mine is Louisiana). 4. 1 3-gallon jug of peanut oil. Directions: 1. Thaw frozen turkey for two days before beginning preparation. After thawing: 2. Remove wings & cook separately to avoid burning. Throw away tip of wing with relatively little meat of give to your favorite dog or cat. 3. Inject turkey throughout (breast, thigh, legs, etc.) and separated wings with butter sauce the night before cooking. 4. Spread seasoning lightly over turkey and wings to absorb flavor overnight, cover thoroughly with cling plastic wrap & refrigerate overnight. The next day: 5. Remove plastic wrap & liberally cover the turkey and wings with seasoning. 6. Pour cooking oil in pot & heat to the standard 350 degree temperature. 7. Slowly place turkey into the heated oil (wings go into a separate pot). 8. Cook 3 ½ minutes per pound. 9. Remove from pot, slice and serve. Serve with a happy face to eight to ten. 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.

By Bob Garver Last month, I wrote about “The Exorcist: Believer” actually working pretty well as a taut kidnapping thriller until the requisite demon possession stuff kicked in. Now comes “Five Nights at Freddy’s,” which has the opposite problem: the kidnapping-thriller elements get in the way of the supernatural stuff. I think the difference is that I wasn’t exactly eager to get to the possessed children, but I am eager to spend time with possessed child-friendly robots from a family entertainment center. They can have my full attention, no need for distractions from terrified families. Josh Hutcherson stars as Mike, a protagonist with a mess of a life. He can’t hold a job, he’s struggling to keep custody of his kid sister Abby (Piper Rubio), and he suffers from PTSD from his brother’s abduction when he was a child. His career counselor (Matthew Lillard) informs him that the only job available is working overnight security at the defunct Freddy Fazbear’s Pizza. Mike thinks that maybe the job will be so undemanding that he can sleep through the nights without anyone noticing, but local cop Vanessa (Elizabeth Lail) keeps him on his toes. Besides, even with all the darkness and emptiness, it’s hard to sleep knowing that the main room features a creepy robotic house band. For the first few shifts, things go bump in the night, but Mike figures it all has a rational explanation. Meanwhile, his aunt (Mary Stuart Masterson) plots to gain custody of Abby, because apparently the state gives out huge checks to guardians. She hires goons to wreck up Freddy’s so Mike will get fired. Abby’s babysitter is unavailable, so Mike has to bring her to Freddy’s with him, and… she gets a surprisingly warm welcome is all I’ll say. At this point, the film is about halfway in, and I have to say I was having a good time. It isn’t brilliant by any means, but it works as a fun guilty pleasure with the killer robots making a mess of disposable goons that answer to a scenery-chomping Masterson. They’re sure to be full-on bad guys preying on Mike and Abby soon enough, but for now it’s okay to laugh heartily as a scumbag gets attacked by a robotic cupcake. But then the movie makes a fatal mistake: it starts taking itself too seriously. Mike’s obsession with learning about what happened to his brother crowds out the plot about the goofy robots, as does the longstanding lore of children going missing at Freddy’s and drama in Vanessa’s past. I can understand the filmmakers wanting the movie to be smarter and deeper than it appears, but when the movie is sold on supposedly-jovial robots haunting a children’s emporium, it needs to stay in a certain lane. It seems a lot of people are unhappy with “Five Nights at Freddy’s.” The film’s Rotten Tomatoes score is below 30% and its domestic box office dropped off 75% from one weekend to the next (yes, I know Halloween passing was a factor, but that’s still bad). I don’t think the problem is that audiences can’t “get into” the movie, so much as the movie can’t keep its audience’s interest. I think the majority of people enjoy the movie for about half its runtime, and then it takes a downturn that sends them home unhappy. It doesn’t help that the explanations we eventually get are confusing and the characters’ motivations highly questionable, but the real problem is that by the end, the movie just isn’t fun or exciting anymore. The last act is so bloated that it feels like it takes five nights to finish. Grade: C- “Five Nights at Freddy’s” is playing in theaters and streaming on Peacock. The film is rated PG-13 for strong violent content, bloody images, and language. Its running time is 109 minutes. Contact Bob Garver at rrg251@nyu.edu

The young lady had gigantic dreams. Visions of becoming a movie star filled her daydreams constantly. From the very first movie she saw as a child, and was entranced as the female lead lit up the big screen. She wanted to be her. Family ties, college degrees, being financially independent, marriage, children of her own - none of these came close to the importance of becoming an international star who was famous and wealthy. The only thing that truly mattered was her goal of having her name known worldwide. She worked hard to get what she wanted. Her obsessive drive and boundless energy saw her through endless acting and dance classes, cattle calls, and countless auditions for bit parts that she never received. She supported herself through those lean years doing anything she could to bring in enough money to pay the rent and buy beans. Years passed and finally, the hard stuff began to pay off. She signed with an agent, won a few bit parts, and got to play in a few television commercials. She began working her way up the ‘it pays to know the right people’ food chain. Two steps forward and three steps back. But eventually, she landed a minor part in a movie that hit the big time, which finally led to bigger and better things. After years of slogging through, it all came together for her. All her hard work, knowing the right person, who put her in touch with the right people, who cast her in a major movie. Certainly not the female starring role, but a secondary role that saw a lot of screen time. Her name became synonymous with that acclaimed movie of the year, and seemingly overnight a few producers and directors were familiar with her name and her work. She was on her way. Many movies later, she was famous and wealthy…and trapped. She had it all and yet had lost so much. Fame became a prison, because any real privacy or freedom had become a distant memory. No longer could she go where and when she chose without being mobbed by adoring fans. Safety issues were a major issue, so she had to travel with a bodyguard at all times. Her siblings either jealously rejected her, avoided her from awe of her status, or used her as a gold mine. Several failed marriages and resentful children of those failures added to her problems. And the invaluable sense of peace, trust and being-loved-for-being-me that everyone cherishes? That had vanished into the same bottomless black hole that had swallowed her freedoms. Yes, she was famous and wealthy beyond her dreams. But at what cost? Contrast that life to one of purposely and intentionally serving her Creator, working to sustain and nourish real relationships, marrying only for love - for a lifetime, and deciding to let God guide her through the years. Yes, this is a work of fiction. Or, is it really?

Wesson Fastpitch Softball senior standout, Mallory Sanders, inked a scholarship today with the Longwood University Lancers out of Farmville, Virginia. Mallory will begin Longwood in the fall. Mallory is a driving force for Wesson's fastpitch team both offensively and defensively. Last year, Mallory was chosen as Wesson's Fastpitch Softball Best Offensive Player of the Year, as well as, Best Defensive Player of the Year. She was also named All-Region in 7-3A. Mallory was also chosen to play in the MAC All-Star South Softball Game and was chosen as Most Valuable Player. Pictured for her signing include: Front (L to R): Misty Sanders, Mom; Mallory Sanders, Signee; and Mark Sanders, Dad. Back (L to R): Karla White, Wesson Assistant Fastpitch Softball Coach; Jeremy Loy, Wesson Athletic Director; and Michelle Nunnery, Wesson Head Fastpitch Softball Coach.

Even though the Mississippi is popularly considered the birthplace of the blues, musicians from across the state, including Copiah County, contributed to its development and international recognition. Robert Johnson of Hazlehurst, Tommy Johnson (no relation) of Crystal Springs and Houston Stackhouse of Wesson were three well-known blues artists from the county. Robert Johnson actually spent most of his short life (1911-1938) in the Delta, recording only 29 tracks, but going down in history as the “Grandfather of Rock and Roll” with his unique style. He was the master of the guitar, so great that rumor had it that he had made a pact and sold his soul to the devil. The 1986 film Crossroads was based on his career. The Blue’s Foundation’s Hall of Fame inducted him in 1986, and three markers on the Mississippi Blues Trail honor him across the state. The Robert Johnson Museum is in Crystal Springs, although he is buried at Little Zion Missionary Baptist Church in Greenwood. Stackhouse was born Houston Goff at Wesson in 1910 and assumed his stepfather’s surname when he moved to Crystal Spring in 1925. Varied local musicians, including his Uncles Luther and Charlie Williams, Lonnie Chatmon of the Mississippi Sheiks, Tommy Johnson and his brothers Mage and Clarence influenced him. He settled into playing the guitar after learning the violin , harmonica and mandolin; was one of the earliest blues guitarists to perform on live radio broadcasts in the Delta and taught the instrument to such renowned blues musicians as Robert Nighthawk, Jimmy Rogers and Sammy Lawhorn. His career encompassed early work with Robert Johnson, Tommy Johnson and his brothers and dozens of other Copiah County musicians; and continuing work in the industry during the 1940s around Helena, Arkansas, and in Memphis in the 1970s. When he returned to Crystal Springs in the late 1970s, he curtailed his work, although he performed in the first two Mississippi Delta Blues Festivals before his death in 1980. A Mississippi Blues Trail marker at the Wesson Old School Community Center honors him. A student of his uncle and brothers, who played instruments, in a musical family, Tommy Johnson sang about what he knew in a raw, raspy voice backed up by a driving guitar. A supreme vocalist of early Delta Blues, he could jump from a falsetto to a growl. His personalized lyrics and striking blues compositions incorporated fragments of African American folk poetry and fables. The movie O Brother, Where Art Thou? portrayed Johnson, with two scenes shot in Copiah County. In the movie, three escaped convicts ask him why he is at a crossroads in the middle of nowhere, and he reveals he sold his soul to the devil in exchange for the ability to play the guitar – a legend popularly, but erroneously ascribed to Robert Johnson first told by his brother LaDell in his biography. He recorded only 14 titles between 1928 and 1930, and died of a heart attack in 1956. He is buried in the Copiah County Warm Springs Cemetery. 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.

By Kara Kimbrough Thanksgiving is a couple of weeks away, but believe me when I say, you need to claim dibs on the turkey BEFORE the day arrives and here’s why. The game is not over when the turkey has been whittled down to a toothpick-like state. There are several meals left from leftover meat and dare I say it…the bones themselves. A few years ago, a reader shared a recipe for turkey bone gumbo that has become one of my favorite dishes. Her recipe is actually what started my obsession with claiming the leftover turkey meat and bones. I do love traditional gumbo, but am not a fan of sausage. So, having an alternate gumbo with flavorful broth, vegetables and turkey pieces is a wonderful thing. I usually slip in a pound or two of shrimp, which makes a more Coast-like gumbo. I’ve shared it a couple of times, but if you missed it and would like the recipe, simply drop me an email and I’ll send it your way before Thanksgiving. After this revelation, I attended a cooking class at The Mary C in Ocean Springs. There, the chef taught attendees how to make homemade garlic bread and turkey and wild rice soup using leftover remnants from the Thanksgiving meal. This savory dish has not surpassed turkey gumbo on my favorites list. Served over hot rice, it’s the ultimate satisfying comfort meal. So, take my advice: call your family or whomever you’re planning to celebrate Thanksgiving with and claim the leftover turkey, bones and all. They may think you’re nuts, but it won’t matter when you try one (or all) of these turkeycentric recipes. After trying them – especially turkey and wild rice soup – like me, you may start looking forward to the day AFTER Thanksgiving the way you used to anticipate the holiday itself. Either way, you’ll never again let the turkey bones and any lingering meat go to waste. Turkey and Wild Rice Soup (this looks like a long recipe, but it comes together very quickly) 4 tablespoons butter 2 carrots, chopped 1 large onion, chopped 2 celery stalks, sliced 3 garlic cloves, minced 4 tablespoons flour 4-5 cups turkey or chicken stock (see directions below) 1 tablespoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary ½ teaspoon Worcestershire sauce 1 cup uncooked wild rice (I use a package of Wild Rice Blend, with no seasoning packet) 3 cups shredded cooked turkey ½ cup half and half or heavy cream (heavy cream is best and doesn't break up, but half and half will work if you're trying to watch fat content) Salt and pepper Cooked rice (optional, but it pairs perfectly with this soup) Melt butter in a large Dutch oven or stock pot. Add carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes. Add garlic and cook another 5 minutes. Add flour and cook about 3-5 minutes. Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice. Bring to a simmer and then cover and simmer for 30 minutes. Add the turkey, half and half or heavy cream. Taste and add salt and pepper as needed. Serve over hot rice. Turkey Broth Recipe: Place the carcass in a large stockpot. Add 3 stalks of celery, two coarsely chopped onions, water, salt, a few peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer uncovered for 2 hours, stirring occasionally and skimming any foam that forms on the surface. Remove from the heat and let cool. Skim any fat that has risen to the surface. Strain through a large fine-mesh strainer. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery to use in the soup. Turkey Bites (perfect for post-Thanksgiving breakfast) 2 cups leftover turkey cooked, cut into small pieces 1/2 cup mayonnaise (more to taste) 1 cup mozzarella cheese, shredded 1 8-roll package crescent rolls Pinch each: dill, salt, pepper, thyme Spray non-stick cooking spray into muffin tin. Place large end of crescent triangle into bottom of each muffin tin. Mix turkey and all other ingredients together and spoon into each muffin tin compartment. Fold smaller end of crescent triangle over top of turkey mixture. Bake as directed on crescent roll package or until lightly browned on top. Turkey Tetrazzini 12 ounces dry spaghetti, cooked until al dente 3 tablespoons butter 1 onion, diced 3 cloves garlic, minced ¾ pound mushrooms sliced (or one small can, rinsed and drained) 3 tablespoons flour 2 ¼ cups chicken or turkey broth 8 ounces spreadable cream cheese, garlic flavor 1 ⅓ cups half & half or light cream Salt & pepper to taste 1 tablespoon fresh parsley 1 teaspoon Italian seasoning 2 cups turkey cooked and chopped 2 cups mozzarella cheese divided ¼ cup Parmesan cheese Preheat oven to 350 degrees. Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute. Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings. Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until cheese is melted. Kara Kimbrough is a food and travel writer and travel agent specializing in New York City and Coastal travel. Email her at kkprco@yahoo.com.

Cool temperatures and rainfall are two things most of Mississippi has not seen lately. Winter weather, however, could change that if anticipated El Nino conditions play out, but rains will not arrive quickly enough to save this year’s crop for some growers. The southwest quadrant of the state, encompassing Copiah and Lincoln Counties, is currently in what the U.S. Drought Monitor report classifies as a D-4 (exceptional drought) zone, while other portions near or below Interstate 20 are in D-3 or D-2 zones. Mike Brown, state climatologist and meteorology professor at MSU, said previous El Nino winters have contributed to some of the coolest annual temperatures and wettest years on record. “The El Nino in 1997 brought about our fourth coolest annual temperature to date,” Brown said. “The events of 1979 and 1983 were more pronounced, with 1983 being the third wettest and 1979 the fourth wettest years on record. This is not to say that we will see record rain or temperatures, but chances are better for a cooler and wetter winter, which is much needed to dig out of the current drought.” Brown explained the formation of El Nino patterns as an interaction between the atmosphere and the ocean. “Generally, the trade winds in the southern Pacific blow east to west -- just south of the equator -- from around Peru toward northern Australia,” he said.. “When there is higher atmospheric pressure over Australia, these trade winds tend to weaken or can even reverse direction. This helps to warm the water in the central and eastern portions of the Pacific due to less upwelling of cooler water from the coast of Peru. The reduced upwelling and warmer waters are conducive to more thunderstorms in the central and eastern Pacific due to increased instability. “We have several row crops that just are not going to yield this year,” said Corey Bryant, an agronomist and soil fertility specialist with the Mississippi State University Extension Service. “In the southwest part of the state, some growers are looking at the potential of not having anything to harvest. That is financially devastating, especially those who are just getting started.” Tyler Soignier, MSU research and Extension program manager based at the E.G. Morrison Brown Loam Branch Experiment Station in Hinds County, said a majority of growers in central Mississippi are dealing with yield reduction across all their row crops due to the extreme drought. “We had good growing conditions and adequate rainfall throughout May and June, but since July 9, we have not received a rainfall event over half an inch,” Soignier said. “The majority of our row crops initially looked good, but as the dry and hot weather continued throughout the summer, we began to notice that our plants were not able to fill out the fruit they had set as they began to reach physiological maturity. With the vast majority of our growers in this region having dryland fields, we have seen devastating yield loss.” EDITOR’S NOTE: Excerpted from Mississippi State University Extension Service report.