About Dawson County news. (Dawsonville, Georgia) 2015-current | View Entire Issue (May 15, 2024)
Wednesday, May 15,2024 dawsonnews.com I DAWSON COUNTY NEWS I 3B No Emmys yet, but they know me Perhaps, it was two years into our marriage when my reality sank in: I, a country girl bom of the purest of Appalachian folks, had married into one of America’s most admired, most well-known television families. Until that sobering moment on a day when I went into my office and glanced over at the antique black and white television con sole that pre ceded my fami ly’s first color television, I had thought little about it. I spent many Saturday nights lying on my stomach, watching that tech nicolor wonder. Even before I met my future hus band, I’d seen his name often on the opening credits of television shows. My brother-in-law, Rodney, had asked me once, “Do you ever watch that show called ‘Judging Amy?”’ I shook my head. “Good?” He nodded. “We like it a lot.” Then, he gave an appealing synopsis. Still, I did not watch it until a cou ple of years later. This, I remember clearly: I was sitting on the living room sofa, autographing books for an upcoming speaking engagement, as the television played in the back ground. I looked up just as the credit “John Tinker” appeared on the screen. “Tinker,” I thought. “He must be kin to Grant Tinker.” Even growing up on Rural Route One, where the mail carrier, daily, left me half a package of Dentyne with a bit of mail, I knew his name and that of his star wife, Mary Tyler Moore. This is how famous Grant Tinker was: his name was never once listed on a tele vision show, despite the many that he greenlighted as the president of MTM Productions and, later, as chairman and CEO of NBC. However, his movie star good looks and regal, patrician bearing put him on the cover of many magazines that I studied at the grocery store while Mama brought White Lily Flour and Crisco. Months earlier, I had been on the Fox studio lot in Los Angeles for lunch in the commissary with pro ducers interested in a story of mine. One of the men was a director, work ing that week on ABC’s “NYPD Blue.” After lunch, he asked, “Would you like to come by the set?” We entered the darkened studio as he explained what scene they were shooting. A tall, slender guy was crouched down in front of a monitor, fiddling with knobs. “That’s my boss. Mark Tinker.” “Grant Tinker?” I asked. “His son.” Into this family of multi-Emmy winners, I toted a heavy twang and a propensity for mis-pronouncing words. Tink, on the other hand, went from Hollywood to Dollywood, bringing along his Emmy for best drama writing which gathers dust on the hearth. When a new documentary about “Mary Tyler Moore” was conceived, the director began emailing, asking Tink to participate. For six months, they asked him to fly to L.A. or New York to be interviewed. Here’s the thing about my hus band: he has wonderful stories but in full humility, he never believes he has anything interesting to say. Respectfully, he declined. Finally, they offered to fly the film crew to him. “Til do it if you’ll interview my wife, too. She knew Mary well in her last years.” I was confident that the director, James Adolphus, said “Yes!” because he wanted Tink. Not me. When reviews began rolling in, though, I was astounded to see how often I was mentioned while Tink howled with laughter. “Look at that little country girl!” Under my name, I am identified as “Grant Tinker’s Daughter-In-Law.” “Being Mary Tyler Moore,” broad cast on HBO Max, earned an Emmy nomination for best documentary and fattened my IMDb page. I joked that I was finally a real Tinker because I have an Emmy nomination. Tink repeatedly reminds me that I am not a real Emmy nominee. Yeah, but that line about lying on my stomach, watching Mary every Saturday night, made it all the way to the ears of Hollywood Emmy voters. Ronda Rich is the best-selling of the new novel, “St. Simons Island: A Stella Bankwell Mystery.” Visitwww.rondarich.com to sign up for her free weekly newsletters. RONDA RICH Columnist Elevate ADLEN ROBINSON Columnist In my cooking, unless it is a dessert-type dish, I rarely use sugar as a sweetener. My first choice is honey, and my sec ond go-to sweetener is pure maple syrup. Cooking with quality, locally produced honey, is a great way to elevate your dishes. As an added bonus, honey is super healthy and tastes amazing. I am sure you have heard of Hot Honey Chicken, which originated in Nashville, Tennessee. But do you know the history of the dish? It is a rather cute story. Apparently, in the 1930’s, a man named Thornton Prince, was known as a “ladies man.” One time, Prince’s girlfriend at the time, became upset because of Prince’s popularity among the ladies was getting a bit out of hand. In an effort to “get even,” the girlfriend made Prince some fried chicken, laden with a super spicy honey coating, designed to cause Prince some extreme gastric pain. Her tactic backfired. Prince found the combination of sweet-heat to be absolutely delicious. The duo didn’t make it, but Prince turned the hot honey chicken into an extremely successful business. The rest, as they say, is history. If you have ever fried chick en, you know what a big mess it is—albeit delicious, but super messy. Here, the chicken is baked, not fried. Feel free to make the honey hotter—just remember, you can always add more heat, but cannot take it away—so use caution. Enjoy! Baked (Not Fried) Hot Honey Chicken • 6 cups cornflakes • !4 cup parmesan, grated • 1 teaspoon smoked paprika • Vi teaspoon onion powder • Vi teaspoon garlic powder • 3 eggs • 2 tablespoons hot sauce • 1 % pounds boneless, skin less, chicken tenders, or chick en breasts, cut into strips • 'A cup olive oil Hot Honey: • Vi cup honey • 3 tablespoons hot sauce • 2 teaspoons cayenne, plus more to taste • % teaspoon chipotle chili powder • Vi teaspoon garlic powder • Vi teaspoon onion powder Garnish: • 1 teaspoon flaky salt • Vi cup parsley, minced your dishes with honey Alexander Mils, Unsplash To a food processor, add cornflakes, parmesan cheese, smoked paprika, onion pow der, and garlic powder, pulsing to combine. In a bowl, whisk together eggs, 2 tablespoons hot sauce, and chicken tenderloins. Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Dip chicken tenderloins in cornflake mix ture, then back into the eggs, then in cornflake mixture again. Place on parchment paper lined baking sheets. Drizzle with olive oil. Bake for 25 minutes, until cooked through. Meanwhile, in a saucepan, combine honey, 3 tablespoons hot sauce, cayenne pepper, chipotle chili powder, garlic powder and onion powder. Heat until hot, stirring to com bine. When chicken is done, remove to a platter and pour hot honey sauce over all. Sprinkle with flaky salt and parsley. Honey-Bourbon Glazed Salmon • 4 salmon filets • % cup bourbon whiskey • ¥i cup brown sugar • 2 tablespoons honey • 2 teaspoon soy sauce • !/2 teaspoon ground ginger • 1 teaspoon salt • !/2 teaspoon pepper • 2 tablespoons olive oil Pat salmon filets dry with paper towels. Sprinkle with salt and pepper. In a bowl, stir together bourbon, brown sugar, honey, soy sauce, and ginger. Place salmon in a shallow pan and pour bourbon sauce over all. Marinate for an hour. Drain and reserve marinade. Brush salmon with olive oil. Either grill salmon 4-6 minutes per side, or cook in skillet for 4-6 minutes per side, covering the last few minutes to finish cooking. Boil marinade for a minute, and then drizzle some over the salmon before serving. Honey Butter Cheddar Biscuits • 2 !/2 cups flour • 1 tablespoon baking powder • 1 teaspoon garlic powder • !/2 teaspoon onion powder • 1 teaspoon salt • 1 stick cold butter, frozen and grated, plus more for skillet • 1 cup whole milk • 1 cup extra sharp cheddar cheese, grated • 2 teaspoon honey Honey Butter Topping: • 4 tablespoons butter • 3 teaspoons honey • !/2 teaspoon garlic powder • 2 tablespoon parsley, minced • Pinch of salt Preheat oven to 425 degrees. Rub a cast iron skillet with some butter. In a bowl, combine flour, baking powder, garlic powder, onion powder and salt. Add grated, frozen butter and cheddar cheese, mixing to combine. Add milk and 2 teaspoon honey, mixing. Turn out dough to a flour dusted board, patting into a rectangle. Fold one side into the center and the other side on top. Repeat. Cut dough with a 3-inch biscuit cutter. Place biscuits on a baking sheet and bake for 20-22 min utes. Meanwhile, in a small saucepan, combine butter, honey, garlic powder, parsley, and salt. When melted, drizzle over biscuits. Honey Mustard Dipping Sauce • Vi cup mayonnaise • 2 tablespoons honey • 2 tablespoons yellow mus tard • 1 tablespoon Dijon • !/2 tablespoon lemon juice Combine ingredients in a bowl, mixing to combine. Blueberry Apple Walnut Salad with Honey Balsamic Vinaigrette Salad: • 4 cups spring mix salad • 2 apples, peeled, cored, diced • 1/3 cup crumbled gorgon- zola or goat cheese • 1/3 cup walnuts, chopped and toasted • !/2 cup fresh blueberries • 14 cup parsley, chopped Combine salad ingredients in a bowl. Vinaigrette: • 14 cup olive oil • 2 tablespoons balsamic vin egar • 2 tablespoons honey • I/2 teaspoon salt • I/2 teaspoon pepper Whisk together olive oil, bal samic vinegar, honey, salt and pepper. Pour dressing over salad and toss to combine. Adlen Robinson is an award-winning columnist and author of “Organic Food and Kitchen Matters.” You can email heratadlen@adlenshomematters. com. FROM IB Track • Anna LeCave (Pole Vault, eighth place) — She made significant improvements in this event during the regular season, eventually hitting a personal best of 8 feet, 6 inches (second-best in school history). She hit 8 feet even at the State Finals. • Girls 4x800 relay (eighth place) — The defending state runner-up Lady Tigers 4x800 relay team had their best run of the 2024 season at the State Finals, hitting 10:22. The team consisted of Jules Phillips, Addison Smith, Anna LeCave, and Katie Gloeckner. A few other DCHS athletes also competed at the State Finals. Here are those results: • Aaric Muilenburg (400- meter, 10th place) - The junior broke the DCHS school record over the week end, posting a time of 51.14. • Boys 4x400 relay (10th place) - Muilenburg, along with Lowe, Jaden Horner, and (leap s sr- e *® IN%I% 'M 4 pw Pir-ii ttH ! i! “'IK*! Rio White Dawson County News Colton Land finished up his record-breaking season with a fourth-place finish in the discus event at the Class 3A state finals. Luke Gloeckner, competed in • Elizabeth Knight (High • Colton Land (Shot Put, this event. Jump, 10th place) 14th place) FROM IB Baseball during region play but were perhaps even better during the playoffs. Bearden had 9 hits and 6 RBI in the team’s four state playoff wins, while Odom had 8 hits and 4 RBI. Dawson County also had two honorable mentions — Davis Glass and Carson Sosebee. Glass, a junior power hitter with a solid swing, had some big moments for the team throughout the season. His ability to draw walks and mus cle out long hits helped the team stack up runs. Sosebee, a freshman catcher, was a breakout player for the Tigers. In addition to getting solid playing time behind the plate, he showed some clutch hitting throughout the season, including the go-ahead RBI double in Game 1 of the Sweet 16.
