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Memories & Recipes
The Grove Hill Arts Council sponsored the event held Saturday, June 16 at the Grove Hill United Methodist Church. Professor Steve Owen conducted the sessions on writing fiction and memoirs. Steve shared outlines filled with ideas, techniques, tools and information that would enhance even the most novice writer. The room held a mixture of poets, fiction, human interest and memoir writers. I personally found each to be quite the professional. We all broke for lunch at noon and I soon learned that writers can also cook - and eat! We enjoyed such goodies as Hazel Garrick's Rum Cake, Linda Vice's Spinach Casserole, Susie Kennedy's Chicken Casserole, Steve Owen's Blueberry Cobbler, Jim Herod's Butternut Squash and Annell Gordon's Potato Salad. There was more food, but I was unable to keep up with who made what since all of it was so good. After all, I wanted to take my time out to eat! During the meal we were able to visit and found that our youngest writer, 18-year-old Lindsey McNeeley, was from Mobile and the farthest distances traveled were by writers from Meridian, Fairhope and Tuscaloosa. For me, the highlight of the day began at 2 p.m. when the professor and the writers critiqued each submission. I had never participated in a session like that-but soon discovered that this was quite a useful tool. Jim Herod had written that there is no better feeling for a writer than to have a reader. Writers are grateful when others read and discuss the work of their minds and their hearts. I see that this is true. I didn't know how to critique the compositions this time but I will be ready and eager to participate in future sessions. It would behoove each of you to join me. I wish you could have read the works that were presented. Clarke County is full of talent. For future meeting information email Jim Herod at jherod@tds.net or Annell Gordon at stebo@tds.net.
Here are some recipes for you to prepare and savor while you think of what you want to write about. The writers have promised to send their recipes for our pleasure, so look for them in future articles.
Preheat oven to 375 degrees. Prepare cake following package directions. Divide batter into thirds and place in 3 different bowls. Add a few drops red food coloring to one and a few drops green to another. Leave the third one plain. Spoon pink batter into ungreased 10-inch tube pan. Cover with white batter and top with light green batter. Bake and cool following directions on package. Follow direction on cream cheese frosting label for glaze. Glaze top and sides of cake. Divide remaining glaze in half and place in two different bowls. Add red food coloring to one and green to the other. Drizzle each color around edge of cake so it will run down sides.
Preheat oven to 350 degrees and grease 13 x 9 x 2-inch pan. Dump pineapple with juice into pan and spread evenly. Dump in pie filling and spread evenly. Sprinkle cake mix evenly over cherry layer and sprinkle pecans over cake mix. Dot with butter. Bake for 50 minutes or until top is lightly browned.
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