This month we’re going green down here in the South—and I’m not talkin’ composting and recycling. You see, each year Savannah plays host to the second largest St. Patty’s Day celebration the country has to offer. Nearly half-a-million people flock to our little downtown for the purpose of eating, drinking and being merry. Everything is dyed green—from the hair on people’s head to the fur on their dogs’ back. The city even goes so far as to dyeing the water in our fountains!
My backyard is no exception to the March greenin’ trend. There are truckloads of delicious spring greens covering every inch of my garden. It’s overflowing with fragrant herbs, thickly leafed collards, delicate salad greens and bushels of Swiss chard that somehow managed to survive all winter long. If Heaven has a garden—and I’m thinking it does—I swear it must look like mine right now. Lush, green and beautiful. I can’t bear to let a single heavenly leaf wilt away, so I’ve got to put ‘em to some good use.
And I know just where to start. Home-cooked collard greens have always held a special place in the hearts and bellies of Southerners. For the New Year, I simmer them down with meaty ham hocks or salt pork and eat ‘em for good luck and fortune (because the cooked leaves resemble folded money). But Southern families actually feast on them all year round; it’s in our blood. There’s just nothing that warms my heart more than watching my grandson shove a forkful of greens into his mouth and then ask for more. He’d choose his grandmomma’s greens over a boxed cookie any day. I hear some people complain about the pungent smell of greens cooking on the stove, but I consider it a test of your Southern breeding. If you can’t stand the smell, then you best get out of my kitchen. At least until dinner’s served.
As for all those crisp salad greens and fragrant herbs, well, don’t go thinking that I’m going to turn over a new leaf and start eating rabbit food. I’m too set in my ways. I have a hard time calling anything a salad unless it’s made with mayonnaise or Jell-O. But my recipes for Citrus Salad and Spinach Salad with Hot Blackberry Walnut Dressing change all that. I take those delicate and sweet salad greens and dress ‘em up in surprising ways, changin’ that bowl full of rabbit food into something you will remember. As for those fresh herbs, I plan on chopping them up to make a wonderful herb butter (1 stick butter mixed with 1 tablespoon of your favorite herbs) that will dress up any ol’ biscuit.
This St. Patty’s Day, I think I’ll skimp on the partying and instead spend a few quiet hours tending my overflowin’ garden. But I won’t miss Savannah’s Grand Parade. I get so excited seeing the marching bands play and the crazy folks waving from their floats. And I always get choked up when the service men and women who protect our freedoms come marching by. My favorite part is running up on our troops, to plant big, lipstick kisses on their cheeks. I think they’re a little surprised when they realize that Paula Deen is puckerin’ up, but they’re good sports. That’s what this season is all about. Celebrating. Having fun. Appreciating our blessings in all their many forms, especially the green ones.
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
Join Paula and family for a Party at Sea to the Eastern Caribbean (San Juan, St. Thomas and St. Maarten - roundtrip from Miami) aboard the Celebrity Reflection presented by Alice Travel. Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel. We are running out of space, so book as soon as possible!
Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
Click here for tickets.
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!