Only two things in life are certain. Whether we’re ready to accept it or not, we’re all headed for the same fate. And while we have no control over how our life will come to an end, we can have control over how we say goodbye. Many of us have imagined our big day since we were little. Can you imagine having a big southern wedding without doing all the planning? As good as that might sound since you’d be skipping the stress, most of us would never even consider it. Just like all our monogrammed towels, we want personalized and unique services that celebrate our lives.
Just like I am in life, I am a micromanager. I am not going to lie; it worries me a little that my parents (or worse my husband) might not put on quite the awesome bash I have longed for. In a generation that can spend hours researching which new restaurant to dine at or creating Pinterest boards, it’s little wonder that Southerners don’t know how to do a simple funeral.
There are other things that Southerners excel at that make funerals better. We tell great stories and make good toasts. Southerners quickly switch to hosting gear at the first sign of a wedding or a baby shower, deploying casseroles, strategizing seating charts, and polishing silverware. Funerals are no exception. Being dead is no excuse.
Southern funerals are miracles when you think about it. They are actually just a step or two below a wedding—except that the reception lasts three or four days, you cry more, and you pull the whole thing together in less than a week. Part of the success of a funeral depends on your community showing up. But that's part of the miracle too. A few neighbors will probably bring platters of cold cuts, a cousin will replate leftover side dishes, some sort of buttered cheese puffs materialized, and dozens of people will eat all afternoon, loaves-and-fishes style. This brings me to one of the most beautiful, important lessons I learned about Southern funerals: There's always a logistics operator behind the scenes.
In some parts of the South, it's not uncommon to bury loved ones with a few of their favorite things. When a Southern Living editor's father died, he requested a watermelon and a six-pack of Budweiser to bury with him. My grandfather chose his send-off to include his favorite New York Yankees baseball cap.
Me? I'm going out with a bang. I only want to die when peonies are in bloom, R.E.M.’s 'I’m going to DJ at the End of the World' is my burial song, and someone please make sure I have an extra large jar of Duke’s mayo with me. Make it two. Amen.
Epic & Easy Chicken Pot Pie
INGREDIENTS
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- 2 tsp Kosher salt
- 1 tsp black pepper
- Freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 4 garlic cloves, minced
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1 cup diced carrots, blanched for 2 minutes
- 1 cup celery
- 1 tsp dried thyme
- 1 (10-ounce) package of frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- Season with more salt and pepper to taste
- 1 box frozen puff pastry, thawed
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut or shred the chicken into large bite-sized pieces.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic, celery, carrots, and thyme. Cook for an additional minute. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add salt, pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well and cook until heated through.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. * See note below for additional crust option. Brush the dough with egg wash and make 3 slits on the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 45min to 1 hour, or until the top is golden brown and the filling is bubbling hot.
*If you have additional pastry left, I like to put a layer on the bottom. Sprinkle with a little flour to keep from getting too moist.
