Ginna Parsons

gparsons

I write about food, homes and gardens for the Daily Journal. I'm passionate about cooking, cats, yard art and antiques.

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ginna.parsons@journalinc.com

Stories Written by Ginna Parsons

By Ginna Parsons Daily Journal For all practical purposes, Caroline Randall Williams and her mother, Alice Randall, have written a cookbook called “Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family.” But it’s really more than a cookbook. “It’s a love letter to all the women in my […]

By Ginna Parsons Daily Journal ABERDEEN – Tupelo native Jean Massey knew the basics of cooking when she got out on her own, but she wanted to take that knowledge a step further. So she started experimenting. “Anything that sounded like it was going to be good I’d try,” said Massey, 63. “I started buying […]

Marie’s German Chocolate Pound Cake 2 cups sugar 1 cup shortening 4 eggs 2 teaspoons vanilla flavoring 2 teaspoons butter flavoring 3 cups self-rising flour 1 cup buttermilk 1 (4-ounce) Baker’s German’s sweet chocolate bar Cream sugar and shortening. Add eggs and flavorings. Beat well. Alternate adding flour and milk, mixing well. Soften chocolate in […]

I had never heard of a tomato pie until I moved to Tupelo in 1992. We didn’t eat such things in south Alabama, where I grew up, or in any of the other Southern states where I’ve lived in my 52 years. Joe Rutherford, the Journal’s editorial page editor, made me my first tomato pie […]

By Ginna Parsons Daily Journal FULTON – April Gordon is 27 and fearless in the kitchen. She’ll try any recipe once and even if it’s a disaster, she’ll get right back in there and try again. “I made a batch of cookies one time and I think I misread the numbers,” she said. “They were […]

Nita Dyer’s Marinated Shrimp 2 pounds raw shrimp, unpeeled 2 quarts water 1 tablespoon crab and shrimp boil 1⁄4 cup Old Bay Seasoning 1 cup thinly sliced onion 5 bay leaves 11⁄2 cups vegetable oil 3⁄4 cup white vinegar 1 bottle of capers with liquid 21⁄2 teaspoons celery seed 2 to 3 shakes of hot […]

When I got to Bodock Bed and Breakfast in Pontotoc a couple of weeks ago to do an interview, proprietor Jane Winston had done a little prep work for the photographer. Because she is known for the delicious breakfasts she makes for guests, Jane had gone ahead and prepared and plated a typical summer breakfast: […]

By Ginna Parsons Daily Journal PONTOTOC – Just off the Square in downtown Pontotoc is a narrow road with a drive that leads to an old wooden house partially hidden behind trees. A small sign with the letter “B” is the only indication of what lies ahead – the Bodock Bed and Breakfast. Toby Winston, […]

By Ginna Parsons Daily Journal TUPELO – New Jersey native Lee Hartmann is humbled to live in the South, where she’s surrounded by good cooks. “I cannot compete,” said Hartmann, who moved to Tupelo in December 2013 to take a job as the regional director of field operations for United Blood Services. “I always test […]

Squash Casserole 6 yellow squash, sliced 1 medium onion, chopped 1 tablespoon margarine 1 teaspoon salt 1⁄4 teaspoon pepper 1⁄4 cup chicken broth 1 egg, beaten 25 bacon-flavored Ritz crackers 1 cup shredded cheese Sauté squash and onion in melted margarine. Add salt and pepper and broth and simmer. Combine egg, crackers and cheese and […]