Kings of the Earth by John Clinch

Well, there are the three Proctor brothers, and a sister and two parents, a well-meaning yet slightly nosy neighbor and his wife, the state trooper, the nephew, the brother-in-law, and throw in a couple drug dealers, a girlfriend, a waitress, and the narrator, and it makes for quite a few points of view, but such is John Clinch’s Kings of the Earth, and I haven’t read Clinch since his debut novel, Finn, which I absolutely loved and will try not to review here because this is about Vernon, Audie, and Creed Proctor, and everyone attached to the mystery that is their lives as well as the mystery of how Vernon actually died, so you must understand that what you have here is a slowly unfolding tale told through different perspectives and eras, but as you piece together the Proctor brothers’ existence you’ll begin to comprehend why they are like they are—maybe—but I couldn’t believe anyone, even fictional, could live as they do with years of grime worked into their very pores until it colors them and everything they touch a shade of wretched yellow to downright repulsive brown, and try as you might, the smell of them, which takes on a life of its own like another voice, comes right off the pages of the book with Clinch’s frequent reminders in the form of well-written description that you really could do without because you’ll find yourself wrinkling your nose and holding your mouth open the way you do when they’re trying not to smell something bad, but now you’ve gone and made it worse because you can taste it, and Lord knows you don’t want to taste it, but like looking at a bad car accident, you just can’t tear your eyes away from the pages because you need to know what happened, how, and why, and Clinch certainly delivers as he discards the ridiculous writing rule being taught to writers today about choosing one point of view and sticking with it, and let me tell you he brilliantly breaks that one and many others in such a way as to give close-up views and sweeping panoramas, so you find yourself drawn in like one of those visitors who comes to see Audie’s whirligigs, but now you don’t know who you’re rooting for, and then all too soon the writing stops but the story never does.

Anya by Susan Fromberg Schaeffer

Don’t read Anya by Susan Fromberg Schaeffer if all you want is a quick read about the Holocaust. Today’s writers are cranking out enough of those complete with prescribed character arcs and inciting incidents occurring within the first three pages guaranteed to keep you hooked. If, however, you’re willing to be stitched into the fabric of life of the protagonist, if you are willing to invest yourself in details and description, if you are interested in conversation that reads like it takes place at a large family gathering, then Anya just might be your novel.

The book reads like one long memory, and I believe it is this quality that makes the events of Anya’s life so seamless. The transition from well-off daughter, wife, and mother to a woman scrambling to keep her family together in the ghetto and then hold herself together mentally and physically in the concentration camps is so smooth. Perhaps it’s because very little detail about the war is provided as if the reader should already know the particulars of how, why, who, when, what, and where. Rather, we are given Anya’s perspective and reaction to everything that occurs. In fact, it’s very late in the war years that Hitler is even mentioned and only then as somebody far away who somehow has power over Anya’s life.

The reader will always be right in the moment with Anya. Schaeffer creates tension that keeps the reader from holding on to Anya’s past because the danger of the situation prevents one from mourning what was lost. There is simply no time to do so. That will come later. Maybe. As for the future, don’t bother contemplating it because it is inconceivable that a future—at least a positive one—could even exist with all Anya is forced to endure and to do just to survive. The only saving grace is that this is not your story, dear reader. Unless maybe it was.

What I found to be the most chilling as I lived Anya’s story with her was the fact that I mentally collected her actions and words to fall back on in case I found myself in a similar situation. Perhaps it is the political, social, and cultural climate of today that subconsciously prompted me. I honestly cannot say. Still, for a work of fiction, Anya is one novel whose influence and impact will stay with me for a long time. I have said before that finishing a well-written book was like leaving behind great friends. The same is true for Anya. The ghosts will live on.

The Scarlet Pimpernel

Zounds! Zooks! And maybe even a few Egads! Although I may be flashing back to Clarence Day in Life with Father. These exclamations are just one of the many things that make The Scarlet Pimpernel so adorably charming. Who knew that cozy mysteries came in a vintage version? And thank you, Baroness Orczy, for taking only five weeks to transform your well-received play into a novel that reads like it was written in only five weeks.

“This can’t be a vintage cozy mystery,” you protest. “It’s about the Reign of Terror in France.” Yes, well, gentle reader, this version is about the more swashbuckling side of those dark days in the history of France. It features a thinly veiled hero, a beauty in need of rescue, and a villain who rubs his hands in malicious glee all the while laughing, “Bwa-ha-ha-ha!” At least that’s what I heard in my head every time Chauvelin rubbed his hands together. Which he did with annoying frequency. For a more realistic, yet still fictional, rendering of the Reign of Terror, I suggest A Tale of Two Cities by Charles Dickens.

Let’s also not forget to thank the Baroness for failing to consult her thesaurus for alternative adjectives when describing her three main characters. By the end of the novel, if you don’t know that Sir Percy Blakeney is inane, Lady Marguerite Blakeney is the most fêted woman in London, and Chauvelin is sarcastic, then you haven’t been paying attention. Then there is the gorgeous gorgeousness of life for the Blakeneys even though (SPOILER ALERT) they’re going through a bit of marital discord at the moment. In her defense, the Baroness did come from writing plays to novels, and perhaps she forgot that the repetitive adjectives worked better as onstage direction rather than actual words one has to read over and over and over.

Let’s take a closer look at Baroness Orczy’s hero, Marguerite Blakeney. “Wait—Marguerite is the lady in need of rescue. She couldn’t possibly be the hero of this story,” you again protest. Yes, well, since we’re all pretending we don’t know Sir Percy is the Scarlet Pimpernel, you must admit the majority of the story is told from Marguerite’s point of view. This small detail is a pleasant surprise as the reader is treated to a transformation in Marguerite’s character. And then Lady Blakeney ruins the ride by falling back in love with her husband and needing rescue herself thus shining the last few moments of glory on Sir Percy AKA the Scarlet Pimpernel. Way to dissapoint the feminists, Baroness.

I would have thought an inane man who kept an extra set of sumptuous clothing on his yacht into which he could change after performing astounding feats of derring-do to thwart a sarcastic villain would gladly have shared the heroic limelight with his fêted wife. As for Sir Percy’s alternate identity, it’s easy to see why he chose the Scarlet Pimpernel over the Red Ninny or the Crimson Fop. Those last two certainly wouldn’t make a damsel in distress tremble with desire.

The brilliant naming schemes don’t end there, dear reader. The worst is given to Mr. Jellyband whose name is so painfully, so obviously not a real name but rather a representation of his jovial character that I’m a titch surprised we weren’t further inflicted with Sir Manly Gorgeousbod, Lady Beauty Misunderstood, and Baddy Badguy. But really, the novel is so stinking precious than one simply cannot help but laugh aloud. To hate it would be like hating kittens, puppies, and babies.

Wilberforce

Morgan Wilberforce is a boy in trouble in the coming-of-age novel that bears his name, Wilberforce. His story is set in England in the 1920s at a time when the effects of the war are still fresh on everyone’s mind. The reader is thrown into the action along with Morgan as he wakes up from a suicidal tackle during a game of rugby. From there one journeys with him as he navigates life at St. Stephen’s Academy, complicated relationships, and devastating situations made so by Morgan’s involvement. Pay attention to the dark shadow of a clue delivered at the beginning of the novel as well as those tossed throughout the following pages. H. S. Cross handled these details in such a way that the reader never feels as if he/she is constantly trying to catch up.

Perhaps it’s because I’ve read several novels about all-boy schools in England, but I wasn’t the least bit surprised when the seamy underside of life at such a school included what Morgan referred to as ‘mucking about.’ The details were only implied, but the subject almost put me off from finishing the book. I’m glad I stayed with it because the situation plays into the larger issue of what Morgan is truly dealing with.

The last one-third of the novel slowed to a pace that, in the hands of a less skilled writer, could have tanked the whole book. Then Cross broke the rule of introducing a character late in the story (one of several rules she broke brilliantly, so I still complain about the way writing is being taught!), and she added the unexpected layer of—what shall I call it?—religion. And yet, while the Bishop (said late character) represents Anglo-Catholicism, there is nothing religious about his approach to helping ‘sort out’ Morgan Wilberforce. Cross didn’t make the story about religion but rather delivered a heavy dose of compassion, so when Morgan finally experiences a breakthrough, it is genuine. It is also surprisingly swift, occurs at the brink of Morgan’s sanity and the edge of the novel’s conclusion, and is satisfyingly realistic.

One will never see this novel in the inspirational section of any library or bookstore. I’m not sure it should be by virtue of the fact that it doesn’t conform to the type of books usually shelved there. What I loved about Wilberforce is that it didn’t shy away from the harsh realities of life, didn’t glorify them for shock appeal either, but it included an element that undeniably dealt with redemption. I must admit, I didn’t see it coming. For this reason, I’m looking forward to reading more by H. S. Cross.

Hot Potato

As sweet and satisfying as any dessert, Mother Arlene’s sweet potatoes are always a hit at church potluck dinners, funeral dinners, and most especially at the Mother’s Day Feast hosted by the Baptist church. The recipe has been in Mother Arlene’s family for generations, and while she will gladly share it with anyone who asks, there is something extra special about the dish when prepared by Mother Arlene herself. That something extra is love, and it’s the ingredient Shirley Tedesco needs on the particular Mother’s Day she and her family spend with their best friends, the Roberts family, at their church.

The following recipe is the one I had in mind when creating the above-mentioned scene. The deep, rich flavor of these potatoes makes them a welcome addition to any dinner table, but don’t wait until Thanksgiving to enjoy them. Mother Arlene’s sweet potatoes will add spice to your middle-of-the-week menu and make you glad you tried them.

PS – Don’t be shocked by Mother Arlene’s inclusion of bourbon in her recipe. This Godly, graceful woman is no fool when it comes to using this classic, American spirit in moderation as a flavoring for her famous sweet potatoes just like her mother taught her. “Oh, honey—it’ll be our little secret,” she will say as she presses the recipe into your palm.

Mother Arlene’s Sweet Potatoes

5 large sweet potatoes

8 T unsalted butter

½ t sea salt

1 t ground cinnamon

½ t ground nutmeg

¼ t ground clove

¼ t ground ginger

Dash of allspice

¾ c sugar (I used raw)

½ c dark brown sugar

1 T vanilla

2 T bourbon

Preheat the oven to 350° F.

Wash the sweet potatoes and peel them. Remove any bad spots with a paring knife. Cut the sweet potatoes into slices about a half-inch thick and place them in a large bowl.

Place the butter in a medium saucepan over low heat. When the butter is melted, stir in the sugars, spices, vanilla, and bourbon. Keep over the heat until the sugars are melted.

Pour the syrup mixture over the sweet potatoes and stir to coat them thoroughly. Transfer the potatoes to a 9 x 13 glass baking dish taking care to scrape all the syrup mixture from the bowl into the baking dish.

Cover the baking dish with aluminum foil and bake the potatoes for 30 minutes. Remove the baking dish from the oven and carefully baste the sweet potatoes with the syrup mixture. Replace the foil on the baking dish and return it to the oven for another 15 – 20 minutes or until a small knife penetrates a potato slice with ease.

Remove the sweet potatoes from the oven and allow them to rest for 10 minutes before serving.

Enjoy!

War and Peace

One of the first things I noticed that people do when they discover you are reading War & Peace is to inquire which version it is. This seems to be a very important question because everyone has a favorite translation, and it would take the cannons of Tchaikovsky’s 1812 Overture to blast them out of the stronghold of their opinion on which version is best. Having only read the Pevear and Volokhonsky (henceforth P & V), I must admit that I am not, at this time, qualified to give an opinion on the superiority of one translation over another. I am, however, going to give my opinion on the novel as a whole.

This was my first experience with Tolstoy, and I went into the reading with certain expectations. Perhaps those expectations, which were rather high, diminished the novel for me. I was excited at the prospect of reading a classic Russian author for the first time (an event which had been put off for over a year due to the relocation of the classic literature book group I attend), and even more thrilled to be reading the P & V translation per the recommendation of the book group facilitator. The P & V, if not the newest then at least among the newest Russian to English translations, had been hailed by one article in particular as trumping all that came before.

I’ve read many articles and blog posts since purchasing my P & V copy, and if they’re not touting the reasons why the translation they’ve put forward is best, they’re at least pointing out the best qualities of most of the versions out there. I’m tempted to read the Garnett, Maude, and Briggs translations, but after that I’ll call it quits. I liked War and Peace, but I did not love it.

Somewhere along the way I assumed that a work written by a Russian author would be marvelously passionate, full of brilliant prose, and replete with vivid description. I expected the author of said work to be akin to a male, Russian Jane Austen or Charlotte Brontë. That was not the case.

War and Peace was, as a friend described, an easy, accessible read, and while reading it, my attention remained focused on the story. However, as soon as I set it down to read another, more engaging book, War and Peace became easily forgettable. That did not mean I couldn’t pick it right back up where I left off, but there was no revisiting interesting portions, mulling over well-written passages, or enthusiastically detailing the novel over coffee with a friend. I told only a few people that I was reading the novel and did not comment on it unless a guest happened to notice it on my reading stack. In short, it was often bland to the point of boring.

I laughed aloud at several portions of the story and wondered if Tolstoy was writing a parody of Russian aristocracy. That would have been unexpected and interesting. As I progressed and continued to be underwhelmed, I pondered whether or not P & V’s translation was too literal, and if that was what rendered the story flat and the main characters dull. There was a small reprieve during the middle section where Tolstoy shined a little more light on his characters, but by then it became clear that he could not decide between writing a military history or historical fiction. It appears he chose to do both. The passages did not blend at all. They were patched together haphazardly not unlike when one used a Band-Aid when what he really needed was a sturdy piece of tape. The Band-Aid will hold but not very well.

For this reason, the fictional accounts succumbed to his overbearing and oft-repeated opinion that he alone knew exactly why the war transpired as it did. By the last third of the book, Tolstoy’s belief that more than any French or Russian historian he alone had it right, combined with the war itself, became its own character. As the book neared its conclusion, I gave up any hope that the predictable storylines would end with any satisfaction. In that respect, I was not disappointed.

Any interesting tidbit of writing was bestowed upon the peripheral characters such as Dolokhov, Kuragin, Denisov, Marya Demetrievna, and Mademoiselle Bourienne. Their dialog and actions roused interest in the story, and all too often they were discarded the moment their purpose had been served. For example, I truly thought Pierre would be the character to evoke a response in me. He was, after all, the illegitimate son who inherits everything right out from under those who believe they are more deserving. He should have been the scoundrel, the rogue, the one to upset Natasha and Andrei’s engagement. But no, that was Dolokhov who, although a villain, became the character I loved to hate whereas Pierre bumbled his way through his marriage, the war, and the story in general.

I know there are many people who love War and Peace—who believe it is one of the best works ever written—and to them I say, “God bless you.” I’m truly happy for these people. Unfortunately, many who adore War and Peace cannot say the same when they find out one does not absolutely love it as much as they.

I own two more books by Tolstoy which I do plan on reading. I’ll not allow one mediocre book to entirely sway my opinion against a writer nor will I let it keep me from reading other Russian authors. As with any book I read that has been called a classic, finding out exactly why the book earned this label is always of interest to me. In the case of War and Peace, I wondered if the strength of Tolstoy’s reputation as a writer carried the book into literary prestige.

Although I did not fall in love with War and Peace, I would not discourage anyone from reading it. This review is my opinion, and whether or not you agree with me is irrelevant. What is important is that you decide for yourself which books you will read, and then formulate your own opinion of them.

Cue the Comfort

The great thing about comfort foods is that they are incredibly simple and extremely delicious. With that being said, it never hurts to play with a basic recipe to ramp up the flavors and increase the appeal. The ladies at the Baptist church where the Tedescos spent Mother’s Day in 1978 certainly knew this.

In my novel, The Tedescos, Joe took Shirley, Grandma Josephine, and the kids to the church where their best friends, Smiley and Charlene Roberts, attended. Since it was Mother’s Day, the men had to do all the cooking and serving, but you can be sure it was under the direction of the ladies who wanted to guarantee that their best recipes turned out right.

One of the side dishes featured was classic macaroni and cheese. What the ladies at the Baptist church knew was that good food didn’t have to be fancy; it just had to taste like a little piece of Heaven. I imagine the following recipe is something like what these excellent cooks would have been proud to set out on the food table, perhaps with a bit of a flourish. It’s the type of comfort food that will have guests coming back for seconds and thirds.

Macaroni and Cheese as featured in the Ladies Auxiliary Cookbook

1 – 1 lb. box of elbow macaroni

½ c (1 stick) unsalted butter

½ c all-purpose flour

4 c whole milk

3 – 8 oz. blocks* of cheese, shredded

1 t salt

½ – 1 t black pepper (I used a coarse grind)

1 t dry mustard

10 – 12 slices of provolone cheese

Parmesan cheese

Cook the macaroni al dente according to package instructions. Drain thoroughly as macaroni holds a lot of water in the crook of the elbow. While the macaroni is draining, use the hot pot you cooked it in to melt the butter over a low heat. Add the flour and whisk until smooth. Cook for one minute over a low heat and do not let it burn. Slowly add the milk, whisking thoroughly, and cook for another minute over medium heat.

Preheat your oven to 400° during the next part.

Add the cheese by handfuls, stirring after each addition. Continue cooking until the cheese melts and becomes stringy. Not all the cheese may melt, but this is acceptable. The liquid portion of the mixture will still thicken quite nicely.

Add the drained macaroni to the mixture and stir to coat. Carefully pour the mixture into a 9 x 13 glass baking dish. (Do not panic if it seems soupy. The extra liquid will be absorbed and make the macaroni and cheese creamy.) Top with the provolone slices and liberally sprinkle with Parmesan cheese. Bake at 400° for 25 minutes or until the cheese on the top browns and bubbles. Let the macaroni and cheese sit for ten minutes before serving.

Toasted cheesy deliciousness!

*Side note:  I start with blocks of cheese over pre-shredded because it’s creamier. The pre-shredded stuff always seems dry to me. Also, I suspect the quantity isn’t exactly what the packaging says. You’ll want at least six cups of cheese, however, I’ve found that a little more never hurts which is another reason I prefer blocks of cheese. When choosing cheeses, I like to include at least one orange cheese to make it look like traditional, American macaroni and cheese.

Can She Bake a Cherry Pie, Charming Billy?

First place in the church pie bake off is in Shirley Tedesco’s sights. Ever since she joined as a newly-wed wife, her goal has been to reach the coveted spot held for far too long by fellow contestant, Claudia Romero. A sour cherry rhubarb pie is Shirley’s first third-place win, and Claudia can feel the younger woman breathing down her neck as she inches closer with every delicious baked creation.

I included cherry pie in my novel, The Tedescos, because it’s been a favorite since childhood. As delicious as sweet cherry pie is, there is just something—how can I describe it—more old-fashioned tasting about a sour cherry pie. The inclusion of rhubarb, traditionally featured alone or in combination with strawberries, makes Shirley’s pie a titch more special. Then there is the addition of a few ingredients even Claudia can’t discern.

Sour cherries were more readily available when I was younger. These days I have to travel a bit to find them, but they are worth it. Their too-short season of availability makes them even more desirable. If you can pick and pit your own, do so. However, fresh, pitted sour cherries can be purchased from farmer’s markets. I’ve heard good things about particular brands of jarred sour cherries in syrup, but I’ll let you do your own research and taste testing. Buying frozen sour cherries is an absolute last resort. I will say, though, that if you freeze sour cherries yourself, you’ll have better luck with them because the delicate fruit won’t be bashed about during transport and the defrosting process can take place slowly in your refrigerator.

Pre-picked and pitted sour cherries come in juice. Measure out four cups to a bag (enough for a ten-inch pie), and freeze them. Take care to evenly distribute the juice and don’t stack the bags on top of each other or place them where other frozen items will be stacked.

Rhubarb is easier to find in grocery stores and can be frozen until used. Neither the amount of red on the stalks nor the width has any bearing on the flavor. Wash the stalks, trim the ends, pat them dry, and cut into half-inch pieces. Lay the cut rhubarb in a single layer on a baking sheet with edges, freeze them for a couple of hours, and transfer the frozen pieces to a large plastic bag that can be sealed. Return them to the freezer immediately.

Because I freeze fruits and vegetables in amounts for one pie, the following recipe makes two pies because I’m combining sour cherries and rhubarb. Don’t be overwhelmed by the quantity, though. The pies will get eaten, and if you’re feeling guilty about consuming too much pie, you can always give one away or cut the recipe in half.

One last note: this recipe uses fresh sour cherries that came in their own juice. If you use cherries you picked, you’ll need to cook them with a little water, store bought cherry juice, or liquid from cherries you juiced yourself to soften them and bring out their natural juices.

Shirley Tedesco’s Sour Cherry Rhubarb Pie

For the Crust:

4 c all-purpose flour

2 t sea salt

4 sticks cold, unsalted butter, cut into ½ inch pieces

Ice water

Sift the flour and salt into a bowl. Work butter into the flour/salt mixture until it resembles coarse meal. A pastry blender or two knives is recommended, but you can work quickly with your hands so the mixture stays cool. Add ice water a little at a time, forming a dough ball with your hands. Wrap in plastic wrap and refrigerate while preparing the filling. Preheat your oven to 375° while the dough is chilling.

For the Filling:

4 c sour cherries, with their juice

4 c rhubarb, cut into half-inch pieces

3 c sugar (I used raw)

4 T kirsch

⅛ t mace

1 t sea salt

4 T butter

6 – 9 T corn starch

In a large pot over a medium heat, add the sour cherries with juice, rhubarb, and sugar. Stir gently to incorporate the sugar but not break apart the fruit/veg. When the sugar is melted and the mixture begins to steam lightly, add the kirsch, mace, butter, and salt. Stir gently.

Start with six tablespoons of cornstarch in a bowl and ladle hot liquid from the pot into the bowl until there is equal dry to wet. Stir the corn starch and juice until thoroughly blended, and then slowly pour it back into the pot. I pour the mixture into a particularly juicy area and whisk quickly to incorporate. Gently stir through the mixture and increase the heat to medium high to thicken the juice. Only use the remaining three tablespoons if your sour cherries and rhubarb are particularly juicy. Keep a close eye on the mixture so the bottom doesn’t burn. When the sour cherries and rhubarb are thickened, set them aside to cool.

Assembling the pie:

Remove the dough from the refrigerator and divide it into quarters. Return the other three to the refrigerator while working. Roll one quarter into a circle to cover the bottom of a ten-inch pie plate. Place the dough in the bottom of the pie plate and trim the edges to fit. Remove and roll another quarter for the bottom of the second pie and trim the edges.

Divide the sour cherry/rhubarb mixture between the bottom crusts by ladling it in. Remove and roll another quarter of dough for a top crust. Place it over the filling and tuck the edges of the top crust beneath the bottom crust. Crimp the edges between your fingers or seal them with the tines of a fork. Do the same with the last dough quarter for the second pie.

Place the pies on the middle rack of the oven with a baking sheet on the rack below to catch any drips. Bake the pies for 45 minutes, and then check them. You may need to keep baking in ten-minute increments until the crusts are golden brown. Allow the pies to rest for fifteen minutes to set up. Serve with fresh whipped cream or vanilla ice cream.

Enjoy!

Order in the Court

One of my favorite peripheral characters in my novel, The Tedescos, is Officer Ted Conley. Lieutenant Conley first makes a casual appearance in a chapter where I mention him as a friend who is visiting Joe Tedesco’s bowling alley. Ted and Joe are high school football buddies who stayed in touch after graduation.

It’s probably because I grew up around cops—my dad served twenty five years as a police officer—that I subconsciously chose the profession. But then I realized how handy it was to have a cop on the scene especially with a family like the Tedescos whose escapades sometimes require the compassionate arm of the law. For this reason, Officer Ted Conley makes several more appearances in my novel as both friend and policeman.

I didn’t pin down exactly where the Tedescos live right off the bat because I want my readers to relate to them as members of their own family and/or as friends. Really, where they live isn’t as important as what goes on between them. But I mention their locale every now and then as well as drop in clues.

One such hint came from my own memories of visiting my dad at work. The police station where my dad worked is located next to the courthouse, and in front of the courthouse are two amazing lion sculptures. They are the stuff of childhood fantasy, and more than once I imagined them coming alive. They made such an impression on me as a kid that is seemed natural to have Officer Conley waiting in front of one of the lion statues to be picked up by Joe for poker night.

While the history of the courthouse is quite interesting, this blog post focuses on the lions. After the original courthouse was demolished in 1905, a new one was completed in 1908. The new building was designed in the Second Renaissance Revival style of architecture and included two male statues and two lion statues.

The two seated males, one with a scroll and the other with a sheathed sword, represent law and justice. The two carved male lions are symbols of the law’s majesty and are sculpted of Salem Limestone (commercially known as Indiana Limestone). The lions, mirror images of each other, flank the courthouse sidewalk with one facing northwest and the other facing southwest. The lions rest on their hind legs with their front legs outstretched and mouths open slightly to reveal their teeth. The pair has impressively large manes, and their tails curl around and up to rest on their backs. They are placed on limestone plinths which set on mortared sandstone bases.

The lion sculptures cost $1,160 in 1908 which, according to an inflation calculator, would be $32,127.49 in 2017. In order to position the lions without cracking the stone base blocks, large blocks of ice were placed between the lions and the stone bases. As the ice slowly melted, the lions gently came to rest on their stone bases.

The only information I could find about the sculptor was a snippet by someone commenting on another website. Supposedly, August Blepp, a master stonecutter, is responsible for the carved lions guarding the courthouse. I shall continue to search for any details regarding the sculptor and update this post as needed.

Perhaps you noticed that I still have not mentioned the location of the lions or the county in which they and the courthouse reside. I enjoy a little mystery, and I’d rather these details be revealed within my published novel. Until then, I’ve provided a picture clue of one of the lions.

Happy hunting!

Southern Fried Solution

Joe Tedesco has a big heart, and he can see that his wife, Shirley, could use some cheering up for Mother’s Day. So, he pulls out all the stops when planning Shirley’s Mother’s Day celebration. Joe also has a big appetite, and the lure of a home-cooked meal is more than he can ignore. This is why the Tedesco Family will be attending church with their friends, Smiley and Charlene Roberts, on Mother’s Day. The Baptist church where Smiley and Charlene are members is hosting a meal in honor of mothers, and the dishes the men will prepare are the recipes their wives and mothers use. For Joe, this translates into culinary heaven. But really, the day is all about Shirley.

The following recipe is the one I had in mind for the above-mentioned scene in my novel, The Tedescos. This recipe is a meal unto itself, but when paired with other Southern favorites, then Joe is right in believing it’s ecstasy for the taste buds.

Southern Fried Cabbage

6 – 10 bacon slices

4 T butter

1 medium sweet onion, chopped

2 cloves garlic, minced

1 large head of cabbage, sliced or chopped

2 T Worchester sauce

3 T apple cider vinegar

2 T brown –OR– raw sugar

½ t hot Hungarian paprika –OR– ½ t Cajun seasoning

Sea salt

Black pepper (I used quad-colored peppercorns)

1 t crushed red pepper flakes (optional)

Side Note: I used an 8-oz. package of Applegate uncured turkey bacon for this recipe which produced less fat. You will need to increase the butter to 6 T to take the place of the bacon drippings should you choose to do the same.

Slice or chop cabbage, taking care to remove any ribs and the core, and set aside.

Stack the bacon slices and cut them into strips across the width. In a large skillet over medium heat, sauté the bacon until brown and crisp. Set the cooked bacon aside and reserve 2 T of drippings.

Add the butter to the reserved bacon drippings in the skillet. Add the onion and garlic and cook until the onion turns translucent. Add the Worchester sauce, apple cider vinegar, and sugar. Stir gently and allow the onions to caramelize slowly and the liquid to thicken as it cooks off. Return the bacon to the skillet and stir gently.

Add the cabbage and season with salt, pepper, and hot Hungarian paprika ­–OR– Cajun seasoning. Cover and allow the cabbage to cook down about half way. When the cabbage has begun to wilt, stir the mixture. Return the cover to the skillet and continue cooking until the cabbage is tender.

Remove the lid from the skillet to allow the excess liquid to cook off. Stir gently to coat the cabbage and keep it from burning. Sprinkle with red pepper flakes if using. Transfer to a serving bowl and enjoy!

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