Ohh, We're Soo Fat!

Surely, you’ve read recently that Mississippians have won the Fat Award for the fourth time. Hey, if you had our biscuits, cane ribbon syrup, grits and real butter, summer vegetables cooked in ham hock, cornbread with chitlin’s, and the variety of fruits at our disposal, you’d find it difficult to think thin.

Mississippians love their desserts. Home made ice cream, baked goodies, fudge brownies, not to mention candies made in our kitchens, and the sweetest of all—iced tea!! We drink gallons of sweetened tea during the summer. A day isn’t considered a good one without a tall, frosted glass of sweet tea. Go to any McDonald’s, McAlister’s, Krystal, and restaurants scattered throughout the state and you will find sweet tea so sweet your brain waves will jitterbug if you aren’t attuned to sugar.

In this week’s local Clarion-Ledger one of my favorite columnists, a popular chef and cookbook author, Robert St. John, defends us Mississippians and our love for good food by making this suggestion to the CDC on polling:

“Instead of a telephone poll to decide which state is fatter, the CDC needs to rent the Georgia Dome and host an Olympic-style competition of all 50 states. We might not win the 400 meter relay every time, but we could kick butt in the shot pu ,dead lift and pie-eating contest.

We’ll dust off all of the old high school cheers. When competing with Colorado—the nation’s skinniest state—we can chant from the sidelines:

“Two bits, four bits, gumbo roux, you better look out or we’ll sit on you!”

(Thanks, Robert, for your cheering words!)

We never get tired of fried chicken, barbecued meats, and catfish found on every day’s menu. And when you hear of a friend saying he’s going to neighboring New Orleans, he’ll mention in the same breath, FOOD: Louisiana is fourth in obesity with their mouth-watering Cajun foods, among them gumbo and jambalaya, which we Mississippians have adopted into our menus.

There's a local country restaurant just on the edge of Madison called Hamil’s. Ohh, do they know how to barbecue ribs. Their menu of “down-home” cooking packs the dining halls every day between 11 a. m. and 2 p. m. The folks there are known not to turn down a hungry straggler a bit past closing time.

My family has agreed that any of our northern friends who will brave the hot summer and visit us will be treated to lunch at Hamil’s.