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R. Harper Mason

January 13, 2010

Deer Delicacies

Filed under: Arkansas redneck tales — Tags: , , , — R. Harper Mason @ 4:00 pm

Deer Delicacies

Yep, we got them deer this year! Heck, we shot ‘em with bows and arrows, muzzleloaders, and AK 47s, not to mention the thirty-aught sixes. Did we do any good? Sure did. The papers were full of dead deer pictures and proud hunters, from a four-year-old Porker’s Chapel shooter to a 90 year old geezer from Bigfoot.
Now, with a freezer full of deer meat, we’re in good shape as we enter the second year of the George ‘Herbert Hoover’ Bush Depression, and, since we’re going to eat a lot of deer, this is a great time for some of our kitchen heroes to really get creative. Heck, I’ll bet we’ve got some Arkansas cooks that would whip up some tasty dishes of unusual deer delicacies, if given the ingredients. So guys, step up to the plate, and if you whack a big buck, don’t toss the mountains oysters out on the side of the road, like you do the innards and hide. Bring ‘em home for Momma to cook. Well, she may take a little time to feel comfortable with a mess of mountain oysters, but heck, if those Cajun or Chinese cooks can handle blood sausage and pig’s ears, she’ll relish whipping up a batch of poached mountain oysters, or maybe
something French, like mountain oysters sautéed in their own juices. Makes your mouth water, don’t it?
But there’s so much more. You know, if you’ve watched some of those exotic food shows on TV, there’re a lot of animal parts, we usually throw to the dog, that other folks eat. Let’s start with deer tongue? Deer tongue? Sure, the French would rather eat horse or cow tongue than a sirloin steak. How about a sliced and fried deer tongue sandwich on toasted white bread for junior’s lunch? I’ll guarantee you he’ll have a school lunch that will really stand out.
But folks we haven’t scratched the surface when it comes to edible deer parts. How about sautéed deer brains as a side dish this Christmas? I know you think I’m pulling your leg, but no. In south Arkansas, when we had fried squirrel for supper, grandmother would pounce on the head like it was a crown jewel, and then give that squirrel head several stout licks with the end of a knife to crack it. Usually, after a lick or so the eyeballs would shoot out, and if you weren’t careful, you’d have to wipe a squirrel eyeball off your forehead before you could dig in. Well, after Grandmother cracked the head, she’d dig out the brains and plop them in her mouth.
“Hummmmm! The very best part of the squirrel!” She’d always say.
Okay, if Grandmother can eat squirrel brains, what about deer brains? Don’t we eat calf brains? So guys, when you bring home a big buck, get out the hammer, whack that deer head, pull out a mess of brains and throw ‘em in the sink. Then say, “Honey, I want them brains medium rare.”
Well, there’s so much more tasty food we can get from a deer. Just think of the unusual dishes we’d get, if we’d let a Cajun, Chinese, and a French cook into an Arkansas kitchen, and plop down a mess of special deer parts for them to work on. Shoot, they’d come up with dishes that would make your stomach do flips. Just think of Cajun deer blood sausage or fried chitlins, or maybe Chinese Deer Hoof Soup, or Tibetan Candied Eyeballs.
Well, cooking is one thing, but every good cook needs fresh ingredients, so this may take a trip to the deer camp. I strongly recommend you arrive well before lunch. An arrival late in the day would be embarrassing to all, and instead of getting your special ingredients, you’d probably be recruited to head for the hospital with those hunters that had staggered into the campfire. So, try to arrive around 11:00 A. M. just as the hunters are coming in from a morning hunt and pick out the biggest deer of the bunch. Then, pointing to the big deer, say,
“Bubba, get me two fruit jars of blood, the tongue, the mountain oysters, eyes, ears, innards, and, oh yeah, don’t forget the hooves and put ‘em in this Wal-Mart sack.”
After you have your sack full of delicacies, thank everyone, and say this, “What time is supper? Y’all have been so helpful, I’m gonna go home and cook these up, and I’ll be back later to serve them. Don ‘t bother to cook tonight.”
Well, don’t bother to show back up either, because the guys will spend the rest of the day moving camp .

January 6, 2010

Lyin’ Like a Dog…the redneck character

Filed under: Arkansas redneck tales,Richard the Paperboy — Tags: , , , — R. Harper Mason @ 3:44 pm

In the novel, Lyin’ Like a Dog there is man who is, without a doubt, a mean reneck. This is Richard’s first encounter with him.

“Dang, the sound just echoed through the woods, and I nearly jumped outta my skin ’cause a bullet smacked into a tree right beside me and bark flew out and stung my arm. Shoot, Sniffer jerked away and took off like a scalded dog.
“What in the world?” I yelled. “Who’s shootin’ at us?”
Heck, we were scared just absolutely outta our minds, and we didn’t move an inch ’cause we were afraid whoever was shooting at us might shoot again.
“That’s far enough, boys!” yelled somebody from up in front of us.
I jumped about three feet again when that fella yelled, and then he stepped out from behind a big pin oak tree holding a rifle. My gosh, he was one of the worst-looking men I’d ever seen. He had on an old crumpled felt hat and some ragged overalls with a blue work shirt pulled over them, and he was wearing some old beat-up work shoes with shoelaces hanging off the side. He had a stub of a cigar in his mouth and a kinda scruffy “I ain’t shaved in a while” look. Shoot, that guy looked as mean as some slimy snake.
It took us a little bit to calm down, and then I hollered back, “Why’d you shoot at us?” Well, I kinda threw out my shoulders like I was all put out and stuck my fingers in my belt.
“Hell, son, I didn’t shoot at you. If I’d shot at you, you’d be dead right now. I shot at that tree to get your attention.” He pulled the cigar outta his mouth, spit a stream of tobacco juice toward us, and gave us a sneer like “Y’all messing with the wrong man.”
“Whata you mean? We ain’t doing nothin’, just walkin’ ’long the creek bank,” I said. “Shootin’ at somebody’s against the law!”
“You’re trespassin’—comin’ on private property―and I’m the law in these woods. You understand that?” The man shifted his gun to his other hand like he was maybe gonna point it at us again, and I began to get real worried.
Well, I’m a little bit of a smart aleck, and I put my hands on my hips and stepped forward.
“Naw, I don’t understand that ’cause we ain’t a-trespassin’; this is Parson’s Timber Company land, and it ain’t posted or nothin’. Heck, we’re always roamin’ round on Parson’s land. Do you work for Parson’s?”
“Naw, I don’t work for no damn timber company, but if I say this is private property, then its private property. You understand that, boy?”
Well, the man kinda shifted his rifle again and gave us another hard look.
“Richard, shut up―let’s get outta here,” John Clayton whispered.
But shoot, I knew durn well we weren’t trespassing, and I just kept going on and on.
“Naw, it ain’t private property, and even if it is, you ain’t got the right to shoot at us just for walkin’ down the creek. We could have you arrested!” I kinda yelled that arrested part and shook my finger at him.
Dang, that was a big mistake ’cause, after I shook my finger at the man, he kinda squinted his eyes and his lips curled down. Whoa, I knew right then I shouldn’t have done that ’cause that man kinda leaned his head forward like he couldn’t believe I’d talked back to him, and then he licked his lips real mean. Then, my good lord, he raised his gun.
“Y’all is gonna regret pokin’ round down in this swamp!” he yelled.
“Dang! Dang! Dang!” I whispered to John Clayton. The hair on the back of my neck just stood straight up, and I stopped breathing.
“Oh my god, don’t!” yelled John Clayton, who was already backing away.
“Ahaaaaa, don’t shoot us!” I screamed, and, heck, I was running before them words was outta my mouth. ’Course, John Clayton did the same thing, and then I just nearly dropped dead of a heart attack.
Boom!
There was a rifle shot and dirt kicked up, and wow, did we turn it on. We flew through them big woods like nothing you’ve ever seen, and then, just as we started to slow down, another boom sounded, and a bullet tore through the trees above our heads. ’Course, that put us in high gear again, and we must have run another half-mile before we stopped. Well, we’d just stopped running when Sniffer, that cowardly dog, came sneaking outta the woods with his tail between his legs, giving me that “I’m so sorry I run off,” whiny look. John Clayton was panting like he’d run five miles.”

Lyin’ Like a Dog will be released March 1. If you would like to review this novel, please contact me. I only ask that you post your review on Amazon.com.

December 24, 2009

The 2009 Christmas Letter

CHRISTMAS 2009
This Christmas, Vertis and I will be staying in South Arkansas.
There’s something about Christmas that seems to draw us back to our roots. I can’t think of a place we’d rather be than Corinne, our wonderful home of 35 years…sitting by a crackling fire listening to carols. Then, maybe we’ll ride downtown, where we’ve been heavily involved…it seems like forever… to view thousands of old fashioned, red and green Christmas lights and take a nostalgic ride in a horse-drawn carriages. All of the glitter and glitz of Las Vegas can’t make a Christmas sparkle like a sense of place shared with family and friends
To me, the holidays are always about returning to our roots, seeing family and friends, and reaffirming our wonderful faith. This year will be no exception. Thanksgiving turned out to be one of the warmest and most pleasant times we’ve had with our family in years, as our extended family gathered around the table to give thanks and to enjoy each other’s company.
But, as Christmas approaches, our thoughts are always more than just about family and friends. It’s a time to celebrate our faith, and one of the special ways we do that is to attend a very special Christmas Eve service at First Baptist Church, with candles and carols. If that doesn’t get you in the Christmas spirit nothing will.
This year we have lost friends from illness and tragic accidents, and our prayers go out to those families who are grieving this Christmas. It makes us so grateful, as we approach the new year, for our health and the well being of our extended family.
As Vertis and I approach the autumn of our lives, we are especially grateful for the friendship of so many in such distant places, and, of course, here in Arkansas. Friends are such a integral part of life that I can’t imagine living without them. Christmas calls attention to our lives and relationships, and, as we look forward to Christmas, I can assure you that a life without faith, friends, family, and a place to call home, is surely a dismal existence.
And finally; as the new year approaches, Vertis and I are looking forward to a very special day, January 17th. Fifty years ago we walked out of First Baptist Church in Smackover, Arkansas to spend the rest of our lives together. This coming January 17th we’ll forgo the reception our children wanted to give us, and, maybe selfishly, take a sentimental journey back to New Orleans where we spent our honeymoon. We won’t be staying in a $10 a night Quality Inn and eating Chrystal Hamburgers this time.
Merry Christmas
Richard
Vertis

December 21, 2009

Redneck Christmas float

Filed under: Arkansas redneck tales — R. Harper Mason @ 7:00 pm
Redneck Xmas float

Why Santa won't fly low over Arkansas

[gallery]

December 17, 2009

A red wagon…for a name

Filed under: Arkansas redneck tales — Tags: , , , , — R. Harper Mason @ 8:37 pm

This is a true story about a wonderful man I grew up with in Norphlet, Arkansas. His name was Raymond Henley, and he lived out on Henley Hill, or so we called it: Henleys’ on both sides of the road. Raymond was a delightful man and fun to be arround. I lived right down the road and played with his kids. I ate my first…and last Armadilla… in Raymond’s back yard. It really did taste somewhat like chicken…but not enough to take second bite.
Raymond was famous for kidding with waitresses, and I mean playing the redneck, county farmer for all it was worth. We went out to dinner with Raymond when I was attending the University of Arkansas, and were in a nice restaurant when a very prim and proper young waitress came to take our order. First Raymond ordered a glass of buttermilk and cornbread, with grits on the side. Well, no the restaurant didn’t have any buttermilk, cornbread or grits, so Raymond ordered again. This time the waitress tried to help him with the menu, but Raymond pretended not to be able to read. That was so funny I had to kick him under the table to make him quit. After a few minutes, he said, “Naw, I just want something simple. Whip me up a plate of calf brains with some hot sauce and chitlins on the side.”
I had just gotten married and my new wife had never met Raymond until we met in the restaurant. I don’t know who was more upset Vertis or the waitress. Finally, after trying to order sweet potatoes and salt pork, he asked the waitress to help him. Well, if it hadn’t been for some French sauces, that might have worked, but when one of the dishes came with a special preparation featuring a French sauce, Raymond threw back his head and just cackled, “You a-kidding me, ain’t you? This here is Arkansas, and they ain’t a Frenchman in a 100 miles of here.” “But sir..but…but.” Well, Raymond finally did order. Naturally, my wife calls this this the longest meal of her life.
But when I was a young boy, Raymond’s claim to fame had to do with red wagons. Raymond made it known that if you named your child Raymond, he would give you a red wagon. Of course, you might shake your head and think who would name their kid Raymond just to get a red wagon. Well, this was 1946 and Norphlet was and is a southern country village. You didn’t have to give your child the name Raymond as a first name. It could be Bobby Joe Raymond Jones, or Billy Raymond Smith, or any name with Raymond in it. Raymond gave away a lot of red wagons.

December 1, 2009

Uh, huh, You might be a Redneck!

Filed under: Arkansas redneck tales — R. Harper Mason @ 3:45 pm

Of course gobs of books have tried to define who and what is a redneck. Let me give you my two cents worth on the subject. First off, you can’t be a redneck if you don’t live in the south. A redneck is a southerner…If you live up north or out west, you might be called something else or have the traits of a redneck, but you ain’t a redneck.
And, I might say, a lack of an education doesn’t make you a redneck. There are plenty of rednecks that college educated and still qualify as a rednecks. So what are some of the typical signs that immediately lalbel someone as a redneck?
One of my favorite comments, and it sure isn’t original is, “If you go to a family reunion looking for a date…you’re a redneck.”
And if you have more than one indoor appliance on your front porch…your certainly suspect.
A redneck is bullheaded. enough said. A redneck is usually not a computer whiz, and some even think e-mail is of the devil.
A lot of rednecks believe President Obama is the Anti-Christ and naturally that he was born in Keyna.
Rednecks are usually Republicans…it’s the three Gs thing. Rednecks either love or hate all of them God, Guns, and Gays; and they don’t give a whit that every economic issue the Republican espouse is against their interest. The Republicans have done an outstanding job in redneck recruiting. Arkansas, according to the last election results, proves the point. Our little state is the center of the universe, as far as redneck voting is concerned.
And finally; There won’t be any rednecks reading this blog.

November 25, 2009

Deer Delicacies

Filed under: Arkansas redneck tales — Tags: , , — R. Harper Mason @ 9:06 pm

Deer Delicacies
By R. Harper Mason

Yep, we got them deer this year! Heck, we shot ‘em with bows and arrows, muzzleloaders, and AK 47s, not to mention the thirty-aught sixes. Did we do any good? Sure did. The papers were full of dead deer pictures and proud hunters, from a four-year-old Porkers Chapel shooter to a 90 year old geezer from Bigfoot.
Now, with a freezer full of deer meat, we’re in good shape as we enter the second year of the George ‘Herbert Hoover’ Bush Depression, and, since we’re going to eat a lot of deer, this is a great time for some of our kitchen heroes to really get creative. Heck, I’ll bet we’ve got some Arkansas redneck cooks that would whip up some tasty dishes of unusual deer delicacies, if given the ingredients. So guys, step up to the plate, and if you whack a big buck, don’t toss the mountains oysters out on the side of the road, like you do the innards and hide. Bring ‘em home for Momma to cook. Well, she may take a little time to feel comfortable with a mess of mountain oysters, but heck, if those Cajun or Chinese cooks can handle blood sausage and pig’s ears, she’ll relish whipping up a batch of poached mountain oysters, or maybe something French, like mountain oysters sautéed in their own juices. Makes your mouth water, don’t it?
But there’s so much more. You know, if you’ve watched some of those exotic food shows on TV, there’re a lot of animal parts, we usually throw to the dog, that other folks eat. Let’s start with deer tongue? Deer tongue? Sure, the French would rather eat horse or cow tongue than a sirloin steak. How about a sliced and fried deer tongue sandwich on toasted white bread for junior’s lunch? I’ll guarantee you he’ll have a school lunch that will really stand out.
But folks we haven’t scratched the surface when it comes to edible deer parts. How about sautéed deer brains as a side dish this Christmas? I know you think I’m pulling your leg, but no. In South Arkansas, when we had fried squirrel for supper, grandmother would pounce on the head like it was a crown jewel, and then give that squirrel head several stout licks with the end of a knife to crack it. Usually, after a lick or so the eyeballs would shoot out, and if you weren’t careful, you’d have to wipe a squirrel eyeball off your forehead before you could dig in. Well, after Grandmother cracked the head, she’d dig out the brains and plop them in her mouth.
“Hummmmm! The very best part of the squirrel!” She’d always say.
Okay, if Grandmother can eat squirrel brains, what about deer brains? Don’t we eat calf brains? So guys, when you bring home a big buck, get out the hammer, whack that deer head, pull out a mess of brains and throw ‘em in the sink. Then say, “Honey, I want them brains medium rare.”
Well, there’s so much more tasty food we can get from a deer. Just think of the unusual dishes we’d get, if we’d let a Cajun, Chinese, and a French cook into an Arkansas redneck kitchen, and plop down a mess of special deer parts for them to work on. Shoot, they’d come up with dishes that would make your stomach do flips. Just think of Cajun deer blood sausage or fried chitlins, or maybe Chinese Deer Hoof Soup, or Tibetan Candied Eyeballs.
Well, cooking is one thing, but every good cook needs fresh ingredients, so this may take a trip to the deer camp. I strongly recommend you arrive well before lunch. An arrival late in the day would be embarrassing to all, and instead of getting your special ingredients, you’d probably be recruited to head for the hospital with those hunters that had staggered into the campfire. So, try to arrive around 11:00 A. M. just as the hunters are coming in from a morning hunt and pick out the biggest deer of the bunch. Then, pointing to the big deer, say,
“Bubba, get me two fruit jars of blood, the tongue, the mountain oysters, eyes, ears, innards, and, oh yeah, don’t forget the hooves and put ‘em in this Wal-Mart sack.”
After you have your sack full of delicacies, thank everyone, and say this, “What time is supper? Y’all have been so helpful, I’m gonna go home and cook these up, and I’ll be back later to serve them. Don ‘t bother to cook tonight.”
Well, don’t bother to show back up either, because the guys will spend the rest of the day moving camp .

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