GINNA PARSONS: College choice distresses one, delights another

By Ginna Parsons/NEMS Daily Journal

Much to my husband’s chagrin, our daughter Mary will be attending the Ole Miss Honors College in the fall. My husband is a fourth-generation Mississippi State man, so you can appreciate his distress.
For years, he thought it was bad enough that I was a University of Mississippi grad. Then, when his oldest daughter, Jennifer, got ready to pursue her bachelor’s degree, she, too, chose Ole Miss.
Charlie thought he still had a fighting chance with our two children, Mary and Patrick. In her formative years, Mary bled maroon and white. She jumped at the chance to attend MSU football games. She asked for, and received, a cowbell decorated with little paw prints one Christmas. Last fall, she even applied to State.
But at the end of the day, she found her heart belonged in Rebel country.
For weeks, Charlie found it hard to accept the decision. Every time a piece of mail came for Mary from State, he’d wave it at her and proclaim, “There’s still a chance for you to go to the right school.”
But Mary stood her ground.
In fact, before she made her final decision, Mary actually applied to five universities, one being the University of Georgia. One day a few weeks ago, Mary received in the mail a key chain from UGA with a Georgia Bulldog on it.
Charlie pounced.
“Look, Mary, you still have an opportunity to be a Bulldog,” he cried.
But she wouldn’t budge.
Charlie has now come to refer to the University of Mississippi as “the Ole Miss School for Girls.” What he really means is it’s the Ole Miss school for his girls.
Looks like the ball is now in our son’s court.
Hotty Toddy, Patrick.
And speaking of Ole Miss, the Department of Nutrition and Hospitality at Ole Miss is working on a second cookbook, Rebel Recipes Lite, which will be a collection of the Ole Miss community’s favorite dishes.
All recipes are welcome. Just visit http://news.olemiss.edu/rebel-recipes/ to submit your recipe online. You’re welcome to include an Ole Miss memory or a memory associated with your recipe as well. All submissions are due by April 15.
Here’s my offering:

Red and Blue Bites
1 (8-ounce) container soft light cream cheese
1⁄2 cup powdered sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 packages frozen Athens mini-phyllo pastry shells, thawed
30 fresh raspberries
30 fresh blueberries
Stir together cream cheese, powdered sugar, zest and juice in a small bowl. Spoon mixture evenly into pastry shells. Top each with a raspberry and a blueberry. Refrigerate.
Makes 30 tartlets.
Ginna Parsons is the Daily Journal’s food/home/garden editor.