Miles to go for Blue Plate Mayo

My husband Bud is the cook in the family.  Seriously.  People beg for his potato salad, his cornbread dressing and his Bloody Mary’s.  He’s particular though – not the kind of guy who just throws together whatever is in the kitchen for dinner.  He’s the kind who makes the cornbread a day early so it dries out just right for the dressing.  He’s the kind of guy who knows the difference between Helman’s and Blue Plate.  And, he’s the kind of dad who packs his suitcase full of Martha White Self-Rising Corn Meal and Wondra so his girls have the kind of Thanksgiving dinner he’s come to be known for.

He says it’s because he married someone from Wisconsin right out of college who didn’t know the first thing about the Southern cooking he loved.   He had to learn it for himself if he wanted dressing instead of stuffing at holiday gatherings.  Since then, he’s cooked Thanksgiving dinners every year and his girls travel from wherever they are to have his turkey, dressing, sweet potatoes and mashed potatoes.

He claims there are a few things you can’t do without in the kitchen.  Blue Plate Mayo is one of those.  It’s the secret to his potato salad (well, that and a little splash of dill pickle juice) and his pimento cheese.   It’s all he’ll eat on a brat or a burger.  This 4th of July, we debated a friend over the virtues of Blue Plate over Duke’s when the friend finally said “If you ain’t got Dukes, you ain’t got s*#t!”  Bud held firm and the friend agreed he only preferred Dukes because his daddy once sold it and his mother had cases in the house.

We came home from the July 4th holiday in Greenwood, Mississippi, with an order for White Lily flour and 4 jars of Blue Plate from friends here in Arkansas.  Seems you can’t get either in Mountain Home.  We’ve taken for granted that our favorite products would always be available, and when they aren’t, you resort to stocking up when you can.  That’s why a daddy will do whatever it takes to cook the way his daughter’s remember his cooking!  Even if it means taking Wondra and Martha White Self-Rising Corn Meal to Wisconsin, or grits to California.  A man’s gotta’ do what a man’s gotta do!


About ckeirn

This is an account of my life’s journey – road trips, places in my heart, people and things I love.
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11 Responses to Miles to go for Blue Plate Mayo

  1. Janet says:

    I think I’d like to try some of Bud’s dressing long ’bout next November….and some of his potato salad would be fine ’bout next month….or this month…
    Wonder if we couldn’t talk Harp’s into getting some Blue Plate mayo so you don’t have to keep haulin’ it? By the way, thank you for the jar you sent me via Sus…she did share…her mama taught her to do right.


  2. AJ says:

    Okay. I undestand Blue Plate… although my personal favorite is Kraft. BUT what the devil is Wondra? I’ve been here more years that I care to admit to and I’ve never heard of such. If you get in a bind, holler. I pick up a case of Blue Plate and meet ya half-way.


  3. AJ says:

    I’ll pick up a case. Can you tell I’ve been at the lake all weekend and my brain is still on vacation!?!


  4. RD Seawright says:

    All hail Blue Plate mayo and all other accoutrements of authentic Southern cuisine … as I chew wistfully on my low-carb Atkins bar and forcefully convince myself I’d rather eat cardboard and get skinny (when really I’d just above give my right arm for Bud’s potato salad). Great blog, Christy!


  5. RD Seawright says:

    *about not above! I blame the iPhone 🙂


  6. rrd says:

    Agree: Wondra and Martha White. Will go down fighting for Kraft. I also agree, that it’s all about what you were raised on. You’re lucky, like me, that these kinda things make family memories. How lucky we are that they will be passed on.


  7. I didn’t know what Wondra was either, until I met Bud. It’s made by Gold Medal and is a quick-mixing flour. It’s the only thing he thinks thickens up gravy from turkey drippings without being lumpy. It’s not easy to find Wondra, except in the south. Add liver, salt and pepper and you’ve got some great gravy!


  8. Martha White I’ll agree with but it’s Hellmans Light for me! BUT, if I had a man that would cook, I’d take whatever he fixed!! Love and miss you!


  9. kim whitten says:

    I agree with Barbara, I’ll eat what a man will be cooking!!! LOL

    SO I’ve never heard of Wondra either, but I know where I’m going for Thanksgiving. 🙂 Bud sounds like a heckuva guy…one you are deserving of.


  10. Pingback: Miles to go to see how my first year of blogging went… | Miles to go…

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