After a long day of catching up at the office, I ran home to grab tongs, a paring knife, a chef's knife, a dish towel, a dish cloth, a vegetable peeler and $12 before heading over to Hoover High School.
Karen, Laura, Emily and I hovered over stoves in the home-ec room with about 8 other ladies (most of whom were old enough to be our mothers) channeling our inner Paula Deen. Class began with a fried chicken tutorial that used, without exaggeration, 48 ounces of Crisco and ended with a Southern Cooking buffet made by the four of us and our fall-themed sweater wearing classmates.
A full plate of fried chicken, smothered pork chops, collard greens (that were cooked in a pot with a ham hock), macaroni and cheese, grits, fried cabbage and creamed corn and peach cobbler. Really I think I ate my weight in southern style goodness.
I'm still full. And smell like fried Crisco.