This version of caccia e peppe, or cheese with pepper pasta, came about last spring when I had a lot of oregano that needed a trim.
Above: oregano and lettuces growing in a repurposed box frame
Below: freshly harvested oregano, mint, basil, and cilantro
I also had a few tomatoes, Vidalia onions, and garlic. I chopped them as I would for a salsa fresca and sautéed them in olive oil with some fresh oregano, salt, and pepper. It simmered on low heat for a bit while the pasta boiled.
For the pasta, I chose angel hair pasta, a slightly skinnier version capellini.
After boiling the pasta for a whole 4 minutes to hit the al dente stage of doneness, it was drained. (At this point, it is wise to save some of the salted pasta water to use if needed in the dish. )
The drained pasta was added to the sauce with gratuitous amounts of parmesan cheese and black pepper. Even more fresh oregano and a bit of basil was added right before plating–after the cheese had begun melting and mingling nicely with the olive oil-based sauce. If I hadn’t been out of mushrooms, I totally would have added some….
A bit more parmesan sprinkled over the top is not a bad thing either…
Ingredients:
-Pasta (often capellini or spaghetti)
-Water and salt (follow package directions for cooking the pasta)
-Olive oil and/or butter–approximately 2 tablespoons total
-Ground black pepper to taste
-A cup (or more) of Grated hard cheese (parmesan, Asiago, etc.)
-About a cup and a half total of chopped tomatoes and onions and a tablespoon chopped garlic (or just use salsa fresca or pico de gallo)
-A handful if fresh, chopped herbs that you enjoy (or need to use…) Suggestions are basil, oregano, parsley, and perhaps a bit of mint
Instructions:
Thoroughly wash all fresh herbs and vegetables before chopping them.
Prepare pasta in salted boiling water to al dente. (Al dente means “to the tooth.”) While the pasta cooks, simmer your tomatoes, onions, and garlic in a bit of olive in a small skillet or pan to help take the edge off of the garlic and bring out the onions natural sweetness.
Drain pasta and reserve some of the water.
Return pasta to pan with a bit of the pasta water and a couple tablespoons of unsalted butter or olive oil.
Toss it all together.
Add grated cheese and black pepper. Toss together until sauce the looks smooth and creamy. Add the tomato, garlic, and onions.
Top with fresh herbs and even more grated cheese. Serve and enjoy!
As some may have noticed, my last post was at the beginning of summer, right before Memorial Day Weekend. It is now after Labor Day, and summer is gone… Fall is here (even if we can’t always tell that it is by the weather.)
On June 26, I fell in my bathroom, breaking a mirror that I had standing up against the linen closet where it was waiting to be hung on the door. When I was able to get up off the floor, I realized that I had cut myself on the mirror and hit my head. To be safe, I called an ambulance. That was just the beginning.
I arrived in the Emergency Room at Carbondale Memorial Hospital and found that my head and cuts were ok from the fall. However, the big BUT was that I had the dreaded COVID-19. I had been tested multiple times within the past year when I had the “normal” symptoms and tested negative. Fortunately, due to the fall, they admitted me overnight for observation.
I was admitted to the COVID isolation unit. The next thing I can remember is feeling absolutely helpless and being told that I had been on a ventilator in ICU for 10 days. I couldn’t speak, I couldn’t move, I couldn’t see, and I couldn’t do anything for myself. I was absolutely terrified. During what I assume was time that I was very medicated to remain sedated, I remember seeing geometric shapes of bright magenta and turquoise and feeling trapped in some sort of translucent geodome. I remember being afraid that the building was on fire and trying to tell people that I couldn’t swim… Of course, none of that was reality. It was a combination of the virus, medication, and fear.
I didn’t really know where I was at that time. I felt very much like the soldier in Metallica’s video for “One” who could not communicate and felt like he had been reduced to just a box. It amazed me how much the lyrics to the song, written a few decades ago about an injured soldier, related to my experience on the ventilator.
Before I knew what was going on, I briefly felt like it was time to let go. However, I wanted to see my family-including my fur babies. My kids are now legally adults, but still young. I also feared for what would happen to my fur babies if no one was able to adopt them. I knew there were more family memories to be made.
One of my favorite songs from church services kept coming to mind. “Another in the Fire ” referenced when people could see a fourth person in the Fire with Shadrack, Meeshack, and Abenigo. They came out smelling a bit burnt, but they survived. It was a reminder that however difficult the situation was, God was still with me.
When I was able to whisper, I started just praying, “Jesus, please help me.” Eventually, I prayed silently because I had pretty much no voice or strength. I did get a bit amused, finding humor among pain, when one of the medical professionals (I wasn’t able to see at the time to know which one) said to the others, “I’ve been called a lot of things before, but no one has ever called me Jesus…”
Fortunately, God has perfect timing. I finally calmed down a bit once I found out that one of my surgical nurses was a dear friend with whom I had served in children’s ministries. She explained to me where I was and that I was on a ventilator. I had been on it for 10 days in the COVID ICU room.
When I gained consciousness, I had no strength. I could not lift my cell phone or the remote/nurse call button. It blew my mind that I could not move my legs or do anything on my own. I had to begin physical therapy, speech therapy, and occupational therapy. I was totally dependent upon the wonderful SIH staff to even be moved in the bed.
A couple of the sweet CNA’s and nurses put my hair into little braids with cut up pieces of gloves (brilliant!) to keep it from getting all matted in ICU and the COVID unit. I expect to see this stylish and functional trend pop up on fashion runways soon…
Eventually, I learned that they actually had tried to intubate a second time just a few hours after I had been taken off the ventilator because it was not going well. Doctors explained that I almost had to go on dialysis because of COVID affecting my kidneys. I also found out later that my body had been rejecting the feeding tube. Different medical professionals that had treated and cared for me while I was unresponsive came in once I was more alert to talk to me. They explained that it was a miracle as most on the ventilator, especially two times, do not make it. When I had called the ambulance in June, I had no clue how close to death I was at that time. Within hours, I had to be intubated.
One thing that I had a hard time wrapping my head around was losing 10 days. I had been admitted in June, and I found out that I missed the 4th of July and landed in a whole new fiscal year. All of the Christmas in July specials on TV made things more confusing.
After gaining consciousness, it was a few days before I was allowed to have any food or liquid that did not come through an IV or feeding tube. Of course, every other commercial on tv was some type of beverage. I had never been so thirsty in my life. Once off the ventilator, I didn’t automatically get regular water. Liquids started out being thick–and unfortunately, not at all appetizing. Iced tea so thick you could eat it with a spoon was not refreshing. I was very thankful to graduate to a few ice chips a day or two later. Once the speech therapist determined it was safe, I was allowed to slowly sip some water–but not at the same time as food. Food started out having to be soft until I could demonstrate that I could eat graham crackers safely. Then I went to normal food, and eventually, I could have liquid with meals.
My view from COVID-19 isolation. There were many ambulances and helicopters. I would expect the “normal” admissions and ER visits to be exhausting for the hospital employees. I can’t imagine how many times harder COVID-19 has made their lives.
Once my condition had stabilized enough to leave ICU, I was able to transfer to a COVID-19 isolation room. Because of the severity of my symptoms, the health department determined that I had to spend 20 days in quarantine. When I was in a COVID-19 room, I couldn’t have visitors, and everyone who entered my room had to suit up. They were covered head to toe with yellow scrubs, gloves, and “space helmets” with a facial shield and a constant air flow. The helmets made it difficult for them to hear. My voice was still very weak from the ventilator. It all seemed very sci-fi. I have no idea how they managed the adhesive bandages and tapes with those gloves and all that Scrub fabric. Even though I was freezing, they had to be hot in all the special gear.
My actual first attempt to text my family once I had my cell phone charged... These were the responses 🙂
I learned that atrophy and “use it or lose it” was real. The amount of time spent on the ventilator meant having to relearn/regain strength to write, type, or walk. Trying to use my cell phone was extremely frustrating. Between my inability to control my typing and autocorrect, the first message I was able to send to my family was basically incoherent.
During the time I was unresponsive, my best friend and my mom spoke often. No one was allowed in to see me in ICU. A couple friends who figured out where I was were able to wave through a door.
People were not sure what happened to me. I posted about being in the ER then just disappeared from everything. A two week absence from social media was odd for me.
Learning to use a walker …
Yes, “Mork & Mindy” still has an influence on today’s physical therapy fashion trends.
On July 16, in the middle of a torrential rain storm, I was wheeled out to a Rides Mass Transit bus and made the transfer to Murphysboro for the Upswing Program. It easy the first time I had been outside the hospital since June. I was soaking wet but did not care–I was outside for a bit.
For the first time in nearly a month, I was able to watch my church service on Facebook live once I got to St. Joseph. I’m sure it was no coincidence that one of the songs was “Another in the Fire. ” I just cried and watched/listened. It was overwhelming to think back at all God had brought me through in the past month. I was thankful for the opportunity to chat through Facebook live with some of my church family.
The view from my Upswing Program room.
Even though St. Joseph was smaller than Carbondale Memorial, they had their share of helicopter traffic. Also, area hospitals had become full, causing them to admit some oveflow.
I was able to go outside for physical therapy on some days at St. Joseph. I missed my little garden at home, but some of the employees did have a raised garden of basil, tomatoes, and a few other things. They also painted my nails for me and tried to help me to find some normalcy again. I felt a lot better once I was able to have my hair washed the first time in almost a month. There were wonderful chaplains and a very nice recreational therapist. I enjoyed chatting with the nurses and CNA’s. Getting to the point I could walk short distances with a walker was a big deal.
Using a cane to do a few steps so that I could get into or out of a house was also an important milestone toward being able to go home. I was finally able to see my kids and my mom. I was able to talk to my best friend and even “mi hermana” in Costa Rica. Social media was available as well. Since I had (and still) have some pain and difficulty with my hand and wrist, I had to not try to type a lot at once. In fact, I started writing this post before I left Carbondale Memorial. It has taken this long for me to type and think through what I needed to say.
The signature salad at St. Joseph was wonderful. I would actually order it in a restaurant. Dietary at both hospitals was excellent. (I don’t blame them for the thick liquid diet before I could have real water and food–that was pre-packaged…) They were always pleasant and patient with me trying to get out words or work through the COVID-19 fog to order meals. I really liked the vinaigrette on the pasta salad at Carbondale Memorial too.
I am very thankful for all of the prayers and well wishes from family, friends, my church, my job, and many others. I am equally grateful for the fine staff at SIH that took such good care of me. I do not envy their jobs, and I am certain many of us had taken for granted all that they sacrifice and do for others.
August 2 was the end of the hospitalization and beginning of the next phase of recovering. (I am still in that phase.) The wonderful staff at St. Joseph in the Upswing Program lined the hall with a sign and plastic clappers to cheer when I was wheeled out to my mom’s vehicle for discharge.
Hospital discharge day in Murphysboro
One of my sweet hospital doctors asked me to please let people know that the most severe cases they have seen had not yet been vaccinated. I told him that I would pass that information on in this blog. I realize that vaccines are a bit controversial now, but this was what has been seen in this area. I had been trying to get an appointment that I could make for one of the options that from what I found, were the most ethical, but I had not yet been vaccinated. In retrospect, that might have been a blessing as there are reportedly a lot of false negative test results. If I actually had COVID-19 when I tested negative, the vaccine would not have been appropriate yet.
Now I am waiting to be told that it has been sufficient time since having the virus to be able to get the vaccine. I still have trouble breathing normal with much exertion at all and have to rest quite a bit. Although I have regained a good amount of leg strength, I still need to use the cane for much walking and the rollator so that I have a place to sit if I wear out walking. I have also found that there is a learning curve to driving one of the motorized grocery store carts. I am rarely out in places with crowds as not only is energy an issue, my immune system is not that strong yet. I don’t yet know how long it will be before I am able to return to my job. I still have quite a bit of physical therapy and occupational therapy to do. Trying to do a bit here and there with my ASOSI posts, cooking in short increments, and some crafting helps me feel like I am still doing something useful. My fur babies have been very attentive, and my kids have really had to assume a lot of tasks I normally do. I’m proud of them all.
From speaking with many of the wonderful people who took care of me in the hospitals, I learned that many had been through the virus and continued to experience varied symptoms for months–including severe headaches and hair loss. (As a cancer survivor, I’ve already been through a season of hair loss and hope to bypass it this time.) Doctors have stressed that the vaccine is not one hundred percent effective, but that for those who are able to have one, it appears to greatly reduce the severity of the symptoms if a vaccinated person gets it.
The loss of time and even finances associated with the virus are real. I found out that some supplemental critical illness insurance policies have cleverly made any diagnosis related to COVID-19 ineligible for those benefits. You may need help to straighten out your indemnity claims so that the system doesn’t just kick it out when it sees the word “COVID-19.”
If you contribute to a Flexible Spending Account (FSA) to help with your medical expenses, you cannot access it when you need it most on temporary disability–unless you continue to pay in pre-tax. If you need to be on disability for a period of time, you have to pay in what would normally be deducted for health insurance and other things. Temporary disability is less than the normal pay on which you have based your costs of living and assorted bills… You likely will need a large amount of medication for a while. (I will tell you that the copay on just one of the inhalers I had to get at discharge for breathing was over $200.) You will continue to have medical appointments and fees and most likely will not be able to use your FSA account that you paid into for that very reason. Delivery fees for household needs and groceries may be necessary as well as transportation costs until you can resume driving. I realize that not everyone experiences the virus at the same severity level, but some may still lose work hours or incur other financial loss.
Although there continue to be unknowns and controversy surrounding the ugly virus and its variants, there are some absolute truths. I know without a doubt that there is power in praying in the name of Jesus. I believe that God absolutely had His hand on everything from the perfect timing of already being in the hospital when my oxygen level required the ventilator to assembling a wonderful, skilled medical team literally from around the world to treat my condition. I also know that I am very grateful for everyone I encountered in receiving help and that I have so much more respect now for those who work in hospitals–regardless of position. I also don’t think I will ever take for granted being able to drink water again!
HerrinFesta Italiana has been a Memorial Day Weekend tradition in Southern Illinois since it started 1991. The event celebrates Herrin’s Italian heritage. Festa, an alias of the festival, became one of millions of events cancelled in 2021 due to the COVID-19 pandemic. Southern Illinois’ festival that signals the unofficial beginning of summer has finally returned to Herrin.
The dragon rollercoaster has been a favorite of many children through the years…This was in 2009.
A carnival, food, and shopping opportunities make up the Midway. As indicated on the festival’s website, ride armbands are $25 per day unless purchased prior to midnight on May 26 for $20 each with a $2.99 service charge per order through https://www.herrinfesta.com/
Another family favorite: the carousel
Over the years, many local and famous acts have graced the HerrinFesta stage in the Piaza. Some of these include Survivor, Firehouse, 38 Special, Drew Baldridge, and Three Doors Down. 2015 became known as “The Year That Riding the Storm Out Was So Not An Option” due to a heavy downpour and lightning storm interrupting the REO Speedwagon concert. The 2018 line up included The Beach Boys, Slaughter, Queensryche, and Faith & Family Night at the Festa with Natalie Grant and Jordan Feliz.
38 Special in 2010
This year, with some COVID-19 restrictions still in place and the aftermath of over a year of sheltering in place and quarantining, no national bands have yet been announced. However, Festa goers will be treated to free local music in the Beverage Garden Tent beginning at 6:30 pm on Friday through Sunday night. Taylor Made will play on Friday evening. Saturday night features Most Wanted. Dave Clark will take the stage on Sunday night.
The Scrambler, 2009
Some of the special events that people look forward to each year include the parade, bocce ball, pasta eating contests, and the Road Races. The second annual Jeep Poker Run takes place on May 31. May 28 will be the HerrinFesta Italiana Golf Tournament. The pageants, baby contests, and a prayer breakfasts are other popular events. This year’s events so includes the Hartley Fine Art Exhibit at 100 South Park Avenue.
2013 Road Races
On May 27, Herrin Festa Italiana Goes to the Movies… An Italian film, Va’Sentiero (Follow the Trail) subtitled in English, will be shown at the Herrin City Library from 6-7pm. The film’s Director, Andrea Buonopane, granted permission for its public viewing.
Herrin Jr. High Dance Team preparing to step out into the parade line up in 2012.
The 2021 Talent Contest, hosted by Herrin Woman’s Club and Karen Sala, President, kicked off the week of HerrinFesta Italiana events. The winners were named as follows: James Windings, Herrin; Travis Westbrook, Carterville Karen Sala, director Brax Melvin, West Frankfort Rebekah Crouse, Herrin Tara Kay Tanner, Johnston City. Knox Robbins, Mulkeytown Kyler Followell, Benton
Unity Christian School waiting to begin the parade route in 2013.
This Year’s (and Last Year’s) HerrinFesta Parade Grand Marshalls are Tom DeChristina and Marilyn Matthews Ruppel. Both are known for their long-term involvement within the Herrin community and support if its people and events. The couple of 26 years will lead the Grand Festa Parade on Saturday, May 29, at 11 am.
Herrin Marching BandMark Kiesling, WSIL-TV, entertaining kiddos along the parade route in 2010.
HerrinFesta Lifetime Achievement 2020 – 2021 was awarded to Herrin native Richard “Itch” Jones. As a member of eight different sports Hall of Fames, he has recognized that his grade school through high school education provided him with a quality foundation. Mr. Jones is listed among the 20 winningest coaches in NCAA Baseball Division 1. He earned his master’s degree in physical education at SIU-Carbondale, where he played baseball and basketball, in 1965. Mr. Jones also played for the Baltimore Oreos minor-league system.
What do you fix for dinner when you have ground beef but can’t decide if you want tacos or meatloaf? Mija recently solved that dilemma at our house by making a wonderful Salsa-Loaded Meat Loaf.
Ingredients
Meatloaf
2 tablespoons olive oil
1 onion chopped
1 garlic clove, minced
1 pound ground beef
½ cup salsa
¾ teaspoons salt
¼ teaspoon ground black pepper
1/8 teaspoon ground guajillo pepper
½ teaspoon cumin
2 eggs, beaten
¼ cup ketchup
¼ cup sour cream, Mexican crema, or a mix of both
½ cup dried breadcrumbs
½ cup shredded cheddar (or other melting cheese)
Glaze
½ cup ketchup
½ cup salsa (jarred is fine)
¼ cup brown sugar
1 tablespoon Salsa Lizano
Directions
Preheat oven to 375 degrees Fahrenheit.
Heat oil in skillet over medium high heat. Add onion, then garlic. Be careful not to burn the garlic. Cook until soft, approximately 7 minutes.
Combine in a large bowl: the sautéed onion, garlic, and ground beef.
Combine in a medium bowl: eggs, salt, pepper, ground guajillo, and cumin in a medium bowl. Add the ketchup, salsa, and sour cream. Mix together with a large fork.
Back to the large bowl: pour the egg and spice mixture over the ground beef. Add the breadcrumbs and thoroughly mix by hand.
Place half of the meat loaf mixture into a greased a 9×13 loaf pan. Spread the cheese over it. Then cover the cheese with the remaining meat loaf mixture.
Bake the meat loaf approximately 45 minutes. Ground meat must cook to an internal temperature of 160 degrees Fahrenheit to be safe. Carefully remove the pan from the oven. Pour any excess juices/grease into a heat safe container to cool for disposal.
For the glaze, stir the ketchup, salsa, brown sugar, and Salsa Lizano together in a saucepan and cook over medium heat for approximately 5 minutes. Spread the cooked glaze over the meat loaf. You may wish to save some or make a double batch for serving. Place the glazed meatloaf back into the oven for another 5 minutes.
Serving suggestions
You may wish to use extra glaze, salsa fresca, pico de gallo, queso fresco, queso blanco, cheddar, or avocado slices in plating.
Substitutions
Guajillo chiles are a mild heat pepper with a slightly fruity taste registering 2,500 to 5,000 on the Scoville scale. For comparison purposes, jalapeños are 2500 to 8000 and poblanos are 1000 to 1500 SHU.
Salsa Lizano is a very popular Costa Rican condiment that is found in most Costa Rican homes and restaurants. It is a brown sauce made from a special blend of vegetables and spices that is used to add flavor to most savory dishes and meats. If you cannot find it (my local international grocery store carries it,) it can be ordered online. Some people substitute worcestershire sauces when they run out or cannot access it.
Strawberry season has arrived in Southern Illinois. Blueberries, lavender, and other fresh edible treats will soon follow. Peonies are blooming, and Zinnia and sunflower fields will likely be ready in the future months for gorgeous bouquets. Don’t forget that there is even a gourmet mushroom farm.
As a kid, my parents took us to pick strawberries almost every spring. I remember my grandma going with us when I was really little. We often went to a spot near Farina. Of course, being kids, my brother and I probably looked forward to stopping in at Frontier Village on the way home for those huge, colorful, lollipops almost as we did being in the berry patch.
We also made memorable road trips to Blueberry Hill at Cobden. I don’t know that he is still there, but there was a really cool older gentleman named Moses that directed people to the right areas to pick blueberries. One of my aunts joined us for the adventure one year, and a neighbor friend came along another year. It was a fun event. Of course, we would drive around in the country and through the forest to see plenty of other sites in the area.
My mom would use some of the berries in a wonderful, no-bake blueberry cheesecake… We also made trips throughout Southern Illinois to pick blackberries, apples, and peaches. My parents would prep and freeze many of these fruits to use in the winter months. My parents canned and froze many things. Between these trips and our large garden, our deep freeze and a pantry closet in our guest room, we had a pretty good food supply on hand.
Listed below is a sampling of the many Southern Illinois Orchards, Patches, and Farms. This is by no means an all-inclusive list. Please be aware that due to COVID-19 precautions, places that previously offered U-Pick Opportunities may be unable to do so at this time. They may still have some wonderful, fresh treats already picked for purchase.
PLEASE contact each and/or check social media posts to see hours and if appointments are necessary as schedules may fluctuate before showing up to be sure they are open and not sold out of product.
We will continue to share posts from Southern Illinois farms, orchards, and farm stands, and farmer’s markets as we see them on the A Slice of Southern Illinois Facebook page. When possible, links to contact info for them will be in the “Shop Local: Farmer’s Markets, Stores, & Stands” section of the ASOSI app as well as this website.
Since approximatelty 2017, #ServeSoILL has been an annually anticipated event by Cornerstone Church of Southern Illinois. The church’s Western Kentucky campus has now joined the fun. Of course 2020 was the exception due to COVID-19 precautions, but #ServeSoILL 2021 returned strong. Hundreds of volunteers worked at sites throughout Southern Illinois and Western Kentucky on May 1.
Garden work in Cannon Park, CartervilleVolunteers working with Carterville Garden Club members
I did not visit every site, but I did have the privilege of traveling with a wonderful group to some of the Williamson County sites as part of the social media team.
Fence construction at Cannon Park, CartervilleWork at Anne West Library in CartervilleAnne West LibraryCannon Park
One thing illustrated in the photos is how adults and children of all ages and abilities worked together to fill some needs and serve within the community. It was a gorgeous day for a beautiful expression of the Biblical commandment to “love your neighbor as yourself.”
Carterville High School Bus WashDeep cleaning at Herrin House of Hope
Some of the other work sites were Bald Knob Cross of Peace at Alto Pass, various schools, and the Square in Marion..
Helping prepare the new Boys and Girls Club building in MarionRestoring floors at Herrin House of HopeVolunteers assisting the Marion Boys and Girls Club in building preparation
Search Facebook and Instagram for #servesoill to see additional photos.
Spring has finally made its appearance, and Easter is fast-approaching. We’ve all heard that as one door closes, another opens. This also holds true for Carbondale Farmer’s markets. There are TWO happening this Saturday. March 27 from 10:00 a.m. to 1:00 p.m. Saturday is also the last Carbondale Community Farmer’s Market of the winter/indoor market season at University Mall. Saturday is also opening day for the Carbondale Farmer’s Market in the Westown Shopping Center (“Murdale”) parking lot from 8:00 a.m. to noom.
Plant starts by Richard Bochantin
Farmer’s markets offer a unique shopping experience that allows a person to interact with the farmer, cook, or artist that is selling a product. They can answer most questions you might have about preparing an ingredient or even growing one of the live plants. This doesn’t always happen online or at a larger chain store. Whether you need to fill a basket to gift to a loved one or a basket of ingredients for Easter Brunch, there are many wonderful Southern Illinois products from which to choose. Many can be found at local farmer’s markets.
There are often baked goods and treats that may even be tastier than some of the traditional commercially-packaged bunny, chick, and egg-shaped treats. If you arrive in time, you might find homemade brownies, cookies, fresh and candied pecans, and more.
Candied Pecans and Lemon Cookies by Marty’s Munchies
Shopping for the foodie or someone who likes to cook is easy at the markets. The hardest part will likely be decision-making between organic herbs, spices, unique seasonings, gourmet sauces, and even drinking shrubs.
Coffee and tea lovers can usually find a great assortment from which to choose. Some local honey would also be a nice addition. For those who create and make drinks, non-alcoholic ingredients like locally-made shrubs, cordials, and bitters are perfect.
Above: Flora Bay Farm’s Hops Bitters and Elderflower Cordial by Glacier’s End
There are usually treats for fur babies for purchase so that they won’t be left out of the fun. Although each week may vary a bit, you can often find jewelry, art, plants, and more.
Reusable Beeswax Food Wraps by Honey and Shrooms
Grocery shopping at farmer’s markets is about as fresh as it can get without picking it yourself. Luscious greens, beautiful gourmet mushrooms, microgreens, and a variety of meats can usually be found. Opportunity to combine these into unique and tasty menus is unlimited. For those with Link, an added benefit of Farmer’s Market shopping is the ability to get matching free produce up to $25.
Left: Mushrooms from Flyway Family Farms , Right: Brunch crostini topped with egg, ham, and basil microgreens by Autumn Ridge Farms
It’s a twofer in Carbondale this Saturday for farmer’s markets. If you can get there, visit both. Hit the last winter market and the first spring market. Talk with the winter market vendors to find out how to find their products after the last market of the indoor season. Many products from both markets and others have participated in the online Carbondale Community Farmer’s Market through and/or the LEAF Food Hub, a local online ordering service that allows weekly pickup at the Neighborhood Grocery Coop in Carbondale. Other options might be available for delivery. Set your alarm and grab your face mask to hop down that bunny trail to The Dale for some wonderful farmer’s market finds. You might want to bring sunscreen and an umbrella too. After all, you know what they say about the weather in Southern Illinois…
It’s time again for the Southern Illinoisan’s Reader’s Choice Awards. Please make sure to support your favorite local businesses, services, and entertainment.
A Slice of Southern Illinois would also appreciate your vote for “Best Local Website” in the Entertainment category. (We would put the app in the Service category, but it isn’t an option…) Please use the write in option if the website is not listed. We were honored to be named Runner Up in 2018 and Honorable Mention in 2019.
Whether you have lived here forever or hope to visit our corner of the world, we appreciate you all so much! We enjoy being able to share information, events, recipes, and even some DIY about this beautiful region. Hopefully, we are also helping Southern Illinois locally-owned businesses get the word out to the world about what they have to offer!
So, my Christmas Eve Eve episode waited until Christmas Eve to actually post, but we still wish everyone a very Merry Christmas.
This episode has a few frugal Christmas decor DIY’s mingling in with a tour of a few regional Christmas Light display faves and unique shopping experiences. There are a few mouthwatering peeks at food from Drizzle Mini Donuts and Razmo’s too…
Wherever you are in the world, we wish you joy and peace as we celebrate the birth of Jesus Christ.
(For those looking for the PDF hot cocoa bar download, it’s in the Cozy Cocoa & More post.)
MakandaMarion Candy Cane Lane, West Frankfort Yost Family Lights, MarionReis Lane, Herrin