It was a road-trip after all, so we also ate plenty of road snacks. A few snacks of note:
Erica taught me to eat shelled* sunflowers the way her father had taught her. I'd never done the whole thing with sticking a bunch in your mouth at once and then moving the shells and seeds into different cheeks like a hamster. I'm not sure I've really mastered it yet.
Coming out of Starkville, I bought a little taste of home -- "The Original 1893 Chicago State Street Caramel Corn". Of course, it turned out to have been made in South Carolina. Tasty, none-the-less.
Now, don't get me wrong, I love pork fat. I gross out Erica all the time by eating the nice fatty strip of my pork chops. Pork cracklins are pretty weird, though. They're super-hard at first, but as they re-hydrate in your mouth they turn into -- fat. Weird.
I was having such a mixed coffee-experience on this trip that when noticed that a rest stop vending machine claimed it could provide me with an "espresso"** for 70 cents, my curiosity gland overrode my common sense and I got one. It was terrible, of course.
* Or unshelled? Are we refering to the process or the state? Anyway, they had shells on.
** Or chicken soup. Out if the same tube?
Dan Telfer
Adventure font!
ironic1
The mother of my children sometimes calls them "chitlins" as a diminutive of "children." They recently found out what "chitlins" really means. I now sometimes refer to them as "fried pork intestines."
Ignorance really is bliss sometimes.
John Smith
I'm a distributor in the Northeast Arkansas and Southeast Missouri area and have been for over twenty years. I'm currently selling Brims and Southern Recipe products and some of Jays products. I've seen some of your product down in Mississippi and would interested in selling only your product in the pork skin and cracklin line. I have tried your product and it is an excellent product. I'm very interested in getting a price list and how much it would cost to have a direct shipment and case minimum. Please email me with this info