Mrs. Wilkes Boardinghouse Restaurant

Food Tales, , , , ,

Savannah, Georgia

Every weekday, hungry folks wait in line for a table in Mrs. Wilkes Dining Room.By 11:30, the crowd snakes around the corner of brick paved Jones Street, in heart of Savannah.No reservations are taken and no credit cards accepted.

Mrs. Wilkes restaurant was legendary, long before John Berendt’s, Midnight in the Garden of Good and Evil, hit the bestseller list. His story included references to the boardinghouse food and my husband and I wanted a sample.

Being just a party of two, were quickly called to the front of the line.By tradition, the restaurant seats and serves family style; so this was our lucky day.

We entered a ground level room with a low hanging ceiling, giving it a cozy close feel, like dining at grandma’s house. Oilcloth covered tables were laden with so many side dishes, I lost count.In front of me rested bowls of lima beans, coleslaw, yellow squash, black- eyed peas, pickled beets, mashed potatoes and gravy.Next to Jay, an bevy of containers were brimming with beef stew, barbequed pork, succotash, collard greens, corn bread stuffing (called dressing in the South), mashed sweet potatoes, creamed corn, macaroni and cheese, tomato and okra gumbo and biscuits.

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Surviving Dominica

Island Destinations, Land Adventures, , , , , , , , ,
Beach carin

Rain pings against the metal roof of the treehouse, torrents that rip the hillside and drown the music of the tree frog serenade. Peering out an open window, I watch immense tropical plant leaves fill with water, sag, then douse the already saturated soil.

“No hiking today,” grumbles my husband, in a pre-caffeine stupor.

“Wanna bet?” I reply, eager for our planned trek. We’re part of a small group adventuring to Dominica’s famous Boiling Lake. The volcanic crater sits within 17,000-acre Morne Trois Pitons National Park, a UNESCO World Heritage site. Our six-hour round-trip takes us through the Valley of Desolation, where sulfuric fumes killed most of the vegetation. But, on the return route, we’ll stop to soak our tired muscles in thermal springs.

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Halloween Mummy Hot Dogs

Food Tales, , , , , ,
Make Mummy Hot Dogs for Halloween dinner.
Mummy Hot Dogs

I made Mummy Hot Dogs years ago when Laura was little, but resurrected the recipe for my grandson’s birthday party. Kids love them and so do adults. Best of all, you can use any kind of hot dog- turkey, kosher, fat free, vegetarian or all beef.

Just open a package of hot dogs; rinse and pat dry.

Unroll a carton of refrigerated crescent dinner rolls, keeping two triangles together to form a square. Roll dough to eliminate perforations and cut into thin strips.

Wrap the dough strips around the hot dogs, leaving a space for the mummy’s face.

Place on a cookie sheet and bake in a 350-375 degree oven until the rolls just begin to turn light golden brown, around 13-17 minutes.

Remove from oven and use a toothpick to create mustard eyes- or ketchup eyes. Easy!

The author and cook with a Mummy Hot Dog.
Debi holds a Mummy Hot Dog.

That photo goes way back because my grandson is now a sophomore in college!

Mummy Hot Dogs with legs or the Walking Dead.
My attempt at the Walking Dead or Mummy Hot Dogs with legs.

I recently saw an updated version of Mummy Hot Dogs that looked more like the Walking Dead. I tried to create them, but my attempt was poor. But, you can try it. Just cut the lower third of the hot dog to create legs. Happy Halloween.