But considering the stereotypical nature of this AND the hypersensitivities of today's black folk, well, perhaps this isn't the best idea:
See also, Michelle Malkin, "MLK, Black History Month, and Cuisine Correctness" (via Memeorandum).
See also, Michelle Malkin, "MLK, Black History Month, and Cuisine Correctness" (via Memeorandum).
Dr.D,
ReplyDeleteMan, these guys are special. Mexican food on Cinco de Mayo can't be far behind. They probably went home and told their neighbors in the McMansions about the colored food they ate at lunch. How enlightened they are!
I make a mean fried chicken, I made some over the weekend.
ReplyDeleteMmmmmmm fried chicken....
See, this is what happens when northeastern libs try to do soul food.
ReplyDeleteEverybody knows that the only meat that goes into collards is smoked ham hock, not smoked turkey.
Aside from that, around these parts, we call that menu Sunday dinner.
And you will find people of several colors huddled around the table in the dining rooms of families all over the south, fighting over that last drumstick.
And the only items missing were fresh cut corn from the cob, a plate piled high with big, fat sliced summer tomatoes, fresh speckled butter beans that myself, along with my siblings and cousins would sit on the front porch after church and shell by the bushel, and several watermelons in a couple of coolers packed with ice.
There was also about five gallons of iced tea that was so sweet you could contract diabetes by just sitting in front of one of the pitchers, and every kind of pie you can think of, as long as it was pecan.
And there was also lots of vanilla ice cream, and it didn't come from some grocer's freezer, either.
LOL - I feel sorry for people who didn't grow up here in the south, as they have no idea what they missed.
-Dave