" Miss Mary BoBo's "

On Main Street in the small town of Lynchburg,Tennessee you will find an old Hotel which is very famous for the food served there. Miss Mary BoBo's Boarding House ! Lynchburg is located off I-65 halfway between Nashville and Huntsville, Alabama. Miss Mary ran the boarding house from 1908 till 1984 when she passed away just shy of her 102 nd birthday.











This is a typical spread at Mary BoBo's where the dining is boarding house style. You can also purchase a wonderful cookbook (Miss Mary BoBo's Boarding House Cookbook) containing all her famous recipes such as her Jack Daniels Sweet Potatoes! Jack Daniel took his noon meal at this boarding house everyday until his death in 1911 at the age of 65.

Lynchburg draws a lot of tourist both for the food at Miss Mary's and those who wish to tour the Jack Daniels Distillery...........The Distillery now owns and operates Miss Mary's exactly the same way she did! I LOVE the Welcome Center!

I have toured the Distillery and it is a fascinating tour! Of humorous note is that Lynchburg is in a DRY county, No alcohol sold whatsoever !

You can also "sit a spell" and visit with Jack Daniel himself.............

Now here's what all you gals want..........The Recipe! They are actually called Sweet Potatoes & Pecans. I call them JD Sweet Potatoes! One of my favorite Thanksgiving Dishes!

4 large sweet potatoes

1/2 stick of real butter

3/4 cup sugar (I use brown)

1/8 teas. salt

1/4 cup of Jack Daniels Whiskey( any whiskey will do)

1/4 cup chopped pecans (and whole ones for decoration)

Mash baked sweet potatoes when cool enough to handle with the butter.Beat in sugar,salt and

Jack Daniels. Spread half the mixture in baking dish.Spread chopped pecans over the mixture.

Repeat with remaining mixture and top with more pecans, chopped or whole. Bake 30 minutes at 325 degrees or until hot and pecans are toasted.

Many of you also e-mailed for the Gumbo Recipe. I DO NOT use a recipe when making Gumbo.

You can find many Cajun Gumbo recipes on the web. I will give you some tips I go by. I use Shrimp that we get fresh and put up in the freezer. I buy Crab Claw meat, Oysters and Crayfish Tail meat. I boil my Shrimp an Crab Claws, remove and cool them. Then after we shell them, I put the shells and dug out Crab Claws back in the water to boil . Let this simmer for at least an hour, this is where your stock flavor comes from. I saute my red and green bell pepper,

purple onion, celery and garlic in Olive Oil, probably a half cup. When they are cooked down, I strain the veggies out of the oil . Then I make my roux which is just flour that is browned VERY dark in the oil. Instead of adding water like making gravy, I add the roux to my stock pot that had been strained of the shells and claws.I use a wire wisk to make sure I have no lumps.Then I add 1/4 cup of Zatarain's Cajun Seasoning. When this comes to a boil, I add my Oysters and their juice, the Crab meat, Shrimp, the Crayfish and their juice along with the veggies. You can then add salt and pepper to your taste. I turn it on low and let it simmer for several hours.

The Cobbler is a breeze with this Cobbler Mix! I added 2 cups of Blackberries from the freezer that I cooked down with a 1/4 cup of sugar. I hope you will make and enjoy all these dishes!

We had a pretty pastel Sunrise this morning............

And lots of mist over the pond.............

I wish my camera captured the intense color better............

My big surprise was when I walked out to take Sunrise pics the Moon was still high in the North/Western sky!

HAVE A GREAT DAY !!!!!!!!