Memphis is a song before it’s a city,
a horn warming up on Beale
before the first note ever leaves the brass.

The moment we crossed into Florida, it was like the universe flipped a switch. Even the signs seemed to know, Welcome to the Sunshine State! a campy marker that told us we’d left behind not just Georgia, but whatever weight we carried from home.

But then, a tremble, a flicker too bold,

The fat slips free from the body it knew

A love once whole, now distant and cold,

Split at the seam like truth through and through.

Each line he writes, a prayer, a song, To summer’s reign or winter’s wrong. The menu, more than food or price,

Is where restraint becomes precise.

There’s Grandma’s soft hands, wrinkled maps of the land,
That folded the biscuits with flour-caked hands.
And Mama’s red apron, stained by the years,
Still holds every secret and season and tear.

A seasonal macro look into the seeds and plant habits for the summer heat in the Midsouth, leafy greens are hearty and delicious but there is still time for many additional crops to flourish

Focaccia bread, most historians believe it originated with either the Etruscans of North Central Italy before the Roman Empire was formed, or in Ancient Greece at the beginning of the first millennium BC -- though flat unleavened flatbread similar to it has also long been made throughout the Middle East.

Essential ingredients for baking and pastry and how they interact together is crucial in the success of any recipe. In this small excerpt you will read about Flour, Eggs, Milk, Sugar, Fat, Salt, Yeast and Water

Despite all the mysticism and lore about creating the concoction, a sourdough starter is merely a naturally fermenting mixture of flour and water. Add water to dry flour, let it sit on the counter for a few days, and you'll see nature weave life into a once lifeless lump: bubbles will appear and the mixture will rise.