I thought it would be great to begin sharing how I set my kitchen up and have on hand the things I need.
To begin, these are pictures of creations from my kitchen that I serve at home and professionally as a Chef, Caterer and Party planner.
I wear many hats and take pride in what I do. The adverse diversity in my life leads to some creative ideas and this represents the ideas becoming reality!
My travels around the world have opened me to some great experiences. This is a starting point today.
I was born in a small town in Tennessee. My mother said that when I was born there was a football game and the band was playing. She also said that the football team had just scored a touchdown and the band was playing the fight song. What an interesting way to be born! Word filtered out over the City that Margaret DeShong had a new grandbaby and life changed.
Mama and daddy took off in another couple during their junior year in high school to Corinth Mississippi to get married. Imagine that! Well things heated up and they happen to not tell anybody they were married until mother started showing with me. I think she might’ve had morning sickness or something when they finally had let the cat out of the bag and boy did life change then.
Well I began life as a product of two people much too young to be married and least of all children. My parents had just graduated from high school and were separated when I was born. I began my life in the court systems of Gibson County, Tennessee. People have asked me how later in life I knew so much about the legal system in the United States. The answer lies in my being in an out-of-court fortitude for two decades and dealing with attorneys along with men in black robes. By the time I was a teenager I knew the ins and outs of every courtroom in Gibson County and West Tennessee. Here’s an interesting way to grow up and back then,in the 50’s, it was unusual to have a single mother.
When I was five years old my mother had another child, a brother whom I’ve never met but perchance might someday. It’s ironic that my mother was also adopted and raised by two loving parents who also embraced me. Seeing that my brother was not particularly welcome at the time and living in a small town, we had to move. That move took us to Memphis Tennessee where we lived in East Memphis not far from Second Presbyterian Church where I grew up. Growing up Presbyterian was kind of interesting as that is where I also went to school at Presbyterian Day school. There isn’t much I don’t know about the Presbyterian Church or the system of government in the church and that’s something I’m quite proud of. I was also fascinated by Mrs. Robertson playing the organ every Sunday. To me it was humongous and I started taking piano lessons at the Berl Olswanger studio in Memphis. I was also exposed to a wonderful choir and talented musicians of the Memphis Symphony, some of which attended church there and my love of music was ingrained for life.
I really enjoyed my first year of piano learning the notes learning the sounds and playing by ear. I used to dream even at that young age of playing at Carnegie Hall one day. My grandparents bought me an upright piano and it was placed in the living room far far away. Our house on Goodlett was gigantic to me and it even had a maid’s quarters in the back. This was in that timeframe of the 50s and 60s, the time of the civil rights movements across the United States. Yes I was raised by Willie Mae and her sister. Have a lot of fond memories of them. My grandmother was involved in the bridge club and my mother was a working single mom. My grandfather was a traveling shoe salesman and was gone a lot during the week. So my practice time was in the afternoon playtime lasted about 45 minutes when dinner began and time for studies. Life seemed grand to me for a while.
As I grew older, about seven or eight years old, I began to wonder why I didn’t have a father around all the time and started questioning my mother about why daddy does live with us. I could not understand why he was in Memphis in college and I went to see him at the Sigma Chi house all the time. Every other kid I was in school with, their mother and father lived together so why don’t y’all? That’s when I first begin to realize that things were a bit different and I had to adjust. I did have some of the kids picking on me at school asking where my father was as it was unusual to them for me not to have a father. I took it to heart and began to delve into the music more along with the books. Music became my escape, my safety zone, my safety net. Practicing took me away from the realities I did not want to face.
It’s very interesting to me that later in life when I became a professional musician at the age of 11 there was something inside me that wanted to come out and I spoke to the music but it was vocal, organ, piano and later on clarinet. Thanks to the work of Ms. Turner, I became the youngest member of the chancel choir at Second Presbyterian Church when I was in the seventh grade. And thus began another aspect of my life.
I was quite happy singing in the choir as it was a dream come true for me. There I was in the chancel area, on stage, and I could watch Mrs. Robertson play the organ.
About a year later, I could finally reach the pedals on that wonderful instrument and I began to play the organ. I had already been playing Bach on the piano and after the Stainer book on organ technique, I graduated the Bach chorales, figured bass, and that unique collection of organ works by Bach. I thought this is fantastic! About that time, during the ninth grade, there are some problems at home and I decided I wanted to see what it was like living my father and he had just become married again. It was an easy making the change in fact it was a fight between me, my father, my mother, attorneys and the judge. Interesting memories and feelings from that time.
One good thing that happened with move and back and forth was I picked up the clarinet, sax and flute. My first teacher was a gentleman named Mr. Robert Hodge. He was the band director for the junior high he came across during the time of integration. He is a wonderful man and an interesting person very dedicated to his craft and come to find out was a jazz artist! More about that later…
I was back and forth during that ninth grade year in school, between Memphis and Milan as it was different to me actually living with my father. I knew my parents loved me in some way and I expected the same thing I saw with my friends and their parents. However it wasn’t that way and I did not understand why. Was I not good enough? Was I a bad kid? What am I doing wrong? All questions of a young teenager.
I sometimes feel I grew up before my time as I was always hanging out with adults and felt uncomfortable with the kids. I spent a lot of time practicing the organ and the clarinet also reading. I began to collect books, kinds of them. I liked biographies, world history, Civil War history, American revolutionary war history and the occasional lower book. I dated a lot, became engaged, dated long-distance, and still the music. My grandmother Douglas, better-known as Mimi, purchased a Thomas organ for me, the Lawrence Welk Deluxe like Bob Ralston played on the show. I was adamant practicing the organ and piano along with playing with Mrs. Foster at the nursing home. She could not read a note of music but boy can she play at the age of 80. We put a lot of duets together and even got a picture in the paper! Seem like fun times of going to school, working, going to the lake and living life so to speak. There were good days and bad days at the times and sad times and even though daddy and I had our differences there was a bond of some type.
Mother was my party animal in my Auntie Mame. She was a single mother of the 60s and 70s and she were that as a badge of honor. She had a good job, supported herself and me, and like to eat well and party. When I would go see her in Memphis it was always a fun time yet there was an undertone always. It took me a few decades to figure it out as mother events of my life but I did that’s a story for another chapter but suffice it to say I graduated high school with the help of Don Farmer and many nights my nose in the book trying to stay sober.
I began my high school music career playing the organ professionally and clarinet in the band. Mr. Robert Hodge was the jazz band director and boy was he tough! I don’t think any of us realized that he had been around the world seemingly and played with some of the greats that we only dreamed about meeting. I believe it was our junior year when he took a group of us up to meet Count Basie and his orchestra. I remember shaking his hand and him asking Robert if he brought his horn. The Count was a very unique man and I did not realize that our paths would cross again. I have to say that Robert, even though he was tough, was very thorough and made sure we knew all her parts and how to read jazz rhythms and jazz licks. He turned out a kick ass band!
I didn’t find out until years later when I was playing with Ray Charles and it came to Georgia my mind. You probably know that song, is one of his most famous. Well, I was in Memphis playing lead clarinet for a pickup orchestra job during Memphis in May with Ray. The rehearsal was that morning and when they came in he sat down piano and started playing. After he got his fingers warmed up and started rehearsal, it got to the song Georgia and well I started playing the clarinet. I wasn’t nervous and I played the best I could. He stopped the orchestra, looked my direction and said “That’s got to be a black clarinet player!” I responded, “No Sir, Mr. Charles. I am white but my first teacher was Robert Hodge!” His response, and I quote “Count Basie’s lead tenor!” Yes Sir! That was an eye-opening experience for me as I could not believe this connection it may just from my sound after Mr. Hodge being so difficult so hard on us. Looking back I learned a lesson there, never take anyone for granted as you never know their history unless you ask and they want to share.
I have to say that growing up between a major metropolitan area and a small town was quite an adventure. I actually had two sets of friends, one set I was around a lot and another set I knew on the fourth weekend of the month and six weeks in the summer. One of the aspects of growing up this way has given me itchy feet and letting the grass grow under my feet for too long makes me anxious to be someplace else a lot of the time. The results of this will be explored throughout this tome of my life’s adventures. Some say I have never met a stranger. Well, that holds true because I am usually the first to say Hello to anyone and carry on some type of conversation.
Grab a cup of coffee and let’s chat for a bit!
Ah, the joys of New Orleans! I have to admit that I have an affinity for this cuisine as I was raised on the Mississippi River which connects North to South and runs through Memphis. Growing up, I had the best of the city and the country, a bit like in the movie “A River Runs Through It”. Couple that with a good John Grisham novel and there you have it. Court Square in Memphis was a nice relaxing place in the middle of downtown, close to Symphony Hall and right across from Goldsmiths which Is now Macy’s.
Times change, people grow and I have the memories. When I begin to prepare this dish, I think of Willie Mae, our maid, that raised me in Memphis, Beale Street and a nice laid back afternoon.
Way down yonder in New Orleans, the gumbo be good! I been making this gumbo for a long time and it good. So good in fact that it don’t take no hot sauce because it be plenty spicy.
There is a difference between Creole and Cajun cooking. The Creole is a combination of French, Spanish and American Indian cuisines and was developed in New Orleans. The Cajun style is from the bayous of Louisiana.
First off, for any good Creole or Cajun dish like this one has to make a good roux. The standard is one to one on the oil and the flour. I use everything from bacon grease, corn oil to butter and even use some of the fat from the roast in this one to give it an extra punch. To make the roux, I use a black cast iron skillet on medium to medium low heat. Heat the oil and for this one I used ¾ cup of oil to ¾ cup flour. The oil was a mix of bacon grease, beef fat and corn oil. Stir the mix frequently or use a whisk for about 30 minutes and don’t try to speed it up. It should be a medium to dark brown for that extra flavor.
Alan Balter, Musician, Mathematician, Conductor, Maestro, a Wonderful Human Being! Working with Alan was never dull or boring, always a new adventure each and every day.
Beginning with a couple of lessons when he was at the San Francisco Conservatory and I was still in the First Marine Division Band and carrying forward to Memphis, Tennessee, it was a decade of improvement and exploration without parallel.
Most did not know of Alan’s expertise on the computer or of his double degree in Mathematics, an ideal combination for any musician or any other field of endeavor. At his home in Memphis, we would work with the clarinet and the piano for hours and adjourn to his study for a bit of enlightenment on the computer and learning DOS from a true Master.
During his performing career, Alan had a bout with Hodgkin’s Lymphoma, which caused issues with his ability to produce…
You don’t get much more into the soul food tradition than this! The oxtails used to be a throw away part of the animal but now are coming into prominence in good Southern Cuisine. I use fresh as possible and like sourcing from farm to table as I prefer to know where the foods I use come from.
5 pounds oxtails
10 pounds collard greens
10 pounds mustard greens
Three hot red peppers
5 cloves fresh garlic, minced
1 large onion, diced
1 gallon of water to begin with
Wash the greens well in salt water. It usually takes two to three washings to get the grit off. Trim the leaves from the stems by pulling them off. I keep the stems for other uses.
Put the water on to boil with the oxtails in the pot. Add bacon or country ham to taste. When boiling, add the rest of the ingredients and reduce to a simmer for about two hours. Be sure and check the pot to add more water when needed. I sometimes use homemade chicken or beef broth to add more flavor to the dish.
When done, put the greens and oxtails in a big serving bowl and I serve the pot liquor on the side. The pot liquor is full of the necessary stuff for my joint lubrication and to cut down on that old arthritis pain. Adding fresh turmeric to the cooking pot also increases the medicinal quality of this great dish! I recommend it highly.
This is one of the places I shop! Global Seafoods North America has a great selection of seafoods and condiments to go along with them! It’s important to source ingredients at a cost effective and with a high quality.
The Wild Alaskan Smoked Salmon is fantastic, especially on a Sunday morning with a good bagel and eggs. My coffee comes from New Orleans.
And then there is Caviar for the discriminate tastes! Here, we have an excellent Caviar! Try it, you will like it!
Empowering, Creative, Interaction, Living Life As An Art Form