The next few days

If I am sitting in front of my computer, writing on my blog, at 1:33 in the afternoon, then it would suggest that I have way too much time on my hands at this particular moment. Of course, I am waiting on returned phone calls from several different people, so that may account for some of the extra time on my hands. At the same time, if the real estate business were still strong, I have a feeling I would either be getting ready for a closing or preparing the documents for one down the road.

In the meantime, I am awaiting a new client at 2:00 and then my slate is clean for the time being until it comes to the point where I need to go pick up Cindy at Griffin Tech.

I need to pick up Kate's shoes and her pants at the various places around town. I need to get everything ready so Cindy and I can travel to Clinton tomorrow afternoon. At this point, I would like to leave on Saturday morning and only spend one night in Clinton, but I don't think that is feasible at this point. I have three gallon plastic containers of barbecue, two of which are headed for Clinton. I also have one quart bottle of home-made barbecue sauce. I am never really certain how many people like the barbecue sauce, since everyone seems to like the gloppy, sweet barbecue sauce, or something like it. But I persevere.

As I have stated before, my present favorite barbecue in Georgia, other than my own, is found in Columbus (at Country's) and Pine Mountain (at Three Little Pigs). That comes after sampling quite a few plates of barbecue everywhere from Darien to Columbus and from LaGrange to Carnesville, and everything else in between. I am not a snob, although I must say that the place on Georgia 16 between Jackson and Griffin which went out of business when they widened Georgia 16 is thankfully gone, in my opinion. And I can tell the difference between something mediocre and something better than average. Not to mention the just plain bad.

The accoutrement of barbecue can be important. For instance, burgoo is usually better than brunswick stew, although there are notable exceptions (Harold's is supreme, with crackling corn bread). I would prefer corn cakes to white bread; white bread seems to be giving up on the presentation. Whereas, corn cakes, hot with butter are wonderful. Regular corn muffins are excellent if not too dry.

Most barbecue around here is served with brunswick stew and cole slaw. With slaw, again, I am not much of a snob; however, I prefer a good vinegar-y barbecue slaw over the sweet kind. My momma has a recipe from a Huntsville, Alabama cookbook which is quite tasty.

Potato salad is my preference with barbecue, because the starch and the sweetness of the potato salad cuts the heat of the barbecue sauce. I have enjoyed good old vegetables with my barbecue ever since I was a kid and we would go to the Pic-A-Rib in Clarksville, Tennessee, across from the train station. Country's serves a nice selection of vegetables with their barbecue and have fresh vegetables from the garden in the late Spring and early Summer.

Anyway, Saturday we will chop and heat it up and serve it before the game. That will be fun.