CULTURE SHOCK

What are you bringing to the Thanksgiving table?

PHOTO COURTSEY OF WICKLES PICKLES

My culinary evolution has been an interesting show, and many fortunate individuals have been privy to a front-row seat. A recipe for disaster, my show could be described as wildly entertaining, tasty and always seasoned with love. I don’t follow directions well and have been guilty of confusing a butternut squash with spaghetti squash.

Thanksgiving is upon us, and we all know that we are not fully realized adults until we are assigned at least one Thanksgiving dish. I have graduated to the high honor of the dressing, but I can’t share the recipe because it evolves each year (mostly because I never save the recipe). I have been caught stuffing fresh rolls into the dressing to make it less runny, but I have my cornbread recipe down strong.

Let me take you back to one of my early assignments: deviled eggs.

In Alexander City in the early 2000s (think ‘08), Cecil’s was the place to be the Wednesday night before Thanksgiving. It was the watering hole and hosted an annual reunion for folks of all ages. My crew would typically plan an evening of overindulgence way in advance, and my mother, God rest her soul, would pick up everyone who lived on our side of town and escort us all safely home crammed into the minivan.

I could write an entire essay on the minivan and Thanksgiving. If you know, you know. I may save it for next year. This was the routine for years.

Thanksgiving morning usually found John and I blurry-eyed and giggling from the night before. We would make coffee, fumble around and forget how to boil water. Eventually, John would arm us with bloody Marys to tackle the hair of the dog and make the task a bit more manageable. I would begin an attempt to unsuccessfully peel the boiled eggs, quit, and John would take over.

Once, while left unattended, I sliced about half the eggs right through their fat middles, so they sat up, swaying like wobbling drunks, not unlike the old Cecil’s crowd.

Unable to nestle in the very Southern deviled egg dish, I faced certain heckling but took it on the chin. Fast forward to the present day, and Shirley Penton executes the eggs.

I did get better with time. I worked at Wickles Pickles several years later, and during my tenure there, I would become quite versed at deviled eggs and really anything that involved mayonnaise and relishes.

I’ll leave you with this Wickles Pickles deviled egg recipe. If Thanksgiving morn finds you with a slight hangover and laughing – about a good time – may the cooking gods be with you.

May you all be thankful for those around your table this holiday season. And if you are missing a few, raise a glass to their memory and be thankful for the good times. Cheers! Culture Shock Lacey Howell

~ Lacey Howell is a recovering English major from Auburn who now lives on Lake Martin, sells real estate, rides horses and loves good wine. Follow her on Instagram @ LaceyHowell and on her Facebook page.

Wickles Bloody Mary Deviled Eggs with Wicked Okra

Ingredients 12 large eggs 1/4 cup mayonnaise 1 tablespoon tomato paste 1 tablespoon horseradish 1/2 a lemon, juiced 2 teaspoons celery seed 2 tablespoons Old Bay seasoning Kosher salt, to taste Freshly ground black pepper, to taste Wicked Okra for garnish Celery leaves for garnish

Directions

Place eggs in a large pot and cover with about an inch of water. Place pot on the stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes.

Using a slotted spoon, remove eggs from the pan and place them in a bowl of ice water.

When cool enough to handle, peel eggs, then cut eggs in half. Scoop yolks out and place them in a medium bowl.

To bowl with yolks, add mayonnaise, tomato paste, horseradish, lemon juice, hot sauce and celery seed. Mix until well combined. Season with salt and pepper to taste and transfer to a piping bag.

Place Old Bay seasoning on a small plate, and press cut side of eggs into the seasoning.

Place eggs on a plate and pipe filling onto each egg. Top with a slice of Wicked Okra and celery leaves for garnish.