Good Morning (although part of me still wants to say Günaydın as I did in Marmaris.)
What’s up with our land permits?
As of this Tuesday we have our land permits!!!!!!!
Next the “tree man” goes and clears what will be the drive to the house site and the house site itself. Then Randal will use his new tractors to prepare cleared land for grass seeding to prevent re-growth and erosion. (Other erosion prevention measures will be implemented too which was what took so long getting the plan approved.) Next spring house building will begin; at least that’s the plan.
And here are some Pimento Cheese Memories in response to my pimento cheese story….
First from the ‘southern born folks’ who should be the experts according to everything written about pimento cheese now.
“When I drive south I know exactly where the Pimento Cheese line is! (The point where I can stop at a grocery store and get me some pimento cheese!!) Forget the Mason-Dixon Line.
I also know where the Cheerwine line is too. It is a little lower than the Pimento Cheese line. Cheerwine is a soft drink brewed in my hometown of Salisbury, NC.
Cheerwine and Pimento cheese together! Heaven!!!
Living up north without them: hell!
Kathy now lives ‘on the Cape’ up north in Massachusetts. We met in Roanoke bike riding! She was born in Salisbury, NC and after Roanoke lived in Seattle and many years in Alaska!
“Growing up in the South and having a maternal grandmother who country wood stove cooked for thirteen I consider myself a bit of an authority. The two best pim cheeses I have ever had were made with Velveeta and smoked Gouda. Not together, of course.”
Dick from Salem, VA who is a famous bike person in these parts.
And from folks born ‘up north’ some sure they know it and others are sort of vague about it like me. ( I may have been thinking about icky olive loaf.)
“My parents loved pimento cheese and they often ate it for lunch at the office. Kraft’s made a variety that came in a glass with a metal cap. I remember having a full set of those glasses that were the perfect size for morning oj. I think the Kraft’s variety was simply soft velvetta with pieces of pimento floating in it ~ not exactly a high quality rendition. I just asked the friends with whom I’m visiting if they remember the stuff. Both did, but the Northerner said she never really ate it and the Texas/OK/NM man said he used to eat it all the time. They both remembered the Kraft juice glasses.”
Deb, a growing up in New Bedford friend.
“I can’t say I remember pimiento cheese as I’ve had it in the South, but I do remember olive loaf and pimiento loaf, the former a square deli meat which you’d have sliced while the latter was a square deli (again sliced) yellow cheese flecked with red bits of the mild peppers. Then again, I could be hallucinating and none of this ever happened.
I do remember the explosion of ‘port wine cheddar’ sometime during my high school years, and if I recall correctly the brand was Wispride. To all of us, it was the height of sophistication to spread it on crackers, though the REALLY fanciest ones were made in a softball sized ball and rolled in chopped walnuts”.
Beth, a growing up in New Bedford friend
“Interesting story. Kraft has Pimento Cheese Slices available, as well as spreads…” https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAc QjRxqFQoTCIXDhdO6_8YCFUuZHgodrfQO6Q&url=http%3A%2F%2Fwww.foodfacts.com%2Fci%2Fnutritionfacts%2FMilk-and-milk-products%2FKraft-Singles-Pimento-Cheese-Slices–oz%2F24597&ei=gFC4VYWDMcuyeq3pu8gO&bvm=bv.98717601,d.dmo&psig=AFQjCNFyg6FCuDyLaY2ymemyF30Z9XDUdw&ust=1438228976140335
Cousin Ernest who grew up in NYC and tells the best family stories about my mom and all the New York relatives.
From the Mid-west…..
“I’ve heard of pimento cheese (before I went South). It could have been the southern influence of my mother, but I don’t really think so. I was never a fan. “
Martha who grew up in Southern Illinois, lived for years in Roanoke where we met working at the Roanoke County Public Library and now lives in Brookline.
And coincidentally in the summer issue of Roanoke Valley HOME Magazine; a recipe for pimento cheese!
Here’s the recipe which they suggest can be used for a burger topping
¾ cup mayonnaise
4 ounces cream cheese
2 tablespoons grated yellow onion
½ teaspoon salt
½ teaspoon fresh pepper
¼ teaspoon cayenne
1 teaspoon Dijon mustard
16 ounces cheddar cheese, freshly shredded
¼ cup chopped roasted red pepper (from the jar kind is the classic0
In a mixer combine the mayo, cream cheese, onion, salt, pepper, cayenne and Dijon mustard. Mix on low until smooth and combined. Add cheese and peppers and mix just until blended. Refrigerate for at least an hour.
Optional, updated add-inns: ½ cup drained and chopped martini olives, ½ cup roasted and chopped pecans, or 3 slices crisp bacon crumbled.