|Elizabeth Crigger Scokin|
While her closet is full of couture and 4-inch designer heels, shopping for me involves browsing my favorite bookstore wearing shoelace-less Chuck Taylor’s.
Elizabeth grew up in Blytheville, Arkansas, a few miles north of my hometown. The streets are lined with old southern homes and evenly spaced shade trees, planted by forward thinking city planners decades ago. Overlapping branches form a natural arbor leading to the charming storefronts along Main Street. In the 1970s, downtown Blytheville offered a variety of retail and restaurants options. It’s where we did our back-to-school shopping. Plus, there was a new Sonic near the Interstate.
Elizabeth brings glamour into the kitchen.
A few weeks ago one of my friends was stumped on what to wear to a business conference, the appropriate attire noted on the invitation as Delta Casual. Who better to ask than Elizabeth, the Delta’s own fashionista? Her answer included “for night, a great gold or silver belt for twinkle…” I don’t own a gold or silver belt. I was thinking more boyfriend jeans… Oh my.
My fun collection of aprons includes mostly vintage ones picked up at flea markets. A bit kitschy, they feel and smell of another time. I imagine the ladies who wore them fifty years ago, and the large family meals they prepared.
Two years ago, my mother added to my collection giving me the most amazing apron, perfect for my annual Halloween party. Bright orange netting with a billowy black satin sash, the apron is trimmed in rows of black and purple rickrack. It’s an original Haute Hostess design – Samantha from the Give Me Sugar Collection. It is the only designer item hanging in my closet. And I wear it with my pearls, of course. And jeans and boots…
|Me and Samantha:)|
Elizabeth and I share the same mantra – if you follow your passion, great things will happen. Even for two farmer’s daughters.
2 c extra sharp cheddar cheese
2 sticks butter – melted
2 c plain flour – sifted (I NEVER sift flour, but Pat Crigger probably did…)
1 3/4 T tabasco
dash of red pepper
2 c rice crispies
Mix together cheese and butter. In another bowl, mix flour, tabasco and red pepper. All the flour mixture to the cheese mixture and mix in the rice crispies. Refrigerate until slightly firm – firm enough to roll into balls.
Roll into marble size balls. Arrange on an ungreased cookie sheet and mash with a fork. Cook for 13-15 minutes at 350 degrees. Perfect fall appetizer!
|Spicy Cheese Wafers|
“You can never be overdressed or overeducated.”
― Oscar Wilde