
Down here, love doesn’t race — it lingers.
It moves slowly like the Mississippi at dusk, winding and wide, carrying years of stories in its current. In the South, we don’t rush affection. We let it simmer, low and slow, like a pot of butter beans on Sunday after church. We trust that time deepens flavor — and feeling.
In the South, love isn't just something you feel — it's something you live.
Love isn’t always spoken in grand declarations. It’s tucked into the small things: a plate fixed just right, the porch light left on, a hand that reaches for yours across a pickup truck. It’s in the way someone says, “How are you today, sugar?” and they mean it.
Here, we love out loud but without the noise. We let love speak in small, faithful gestures — holding the door, remembering how you take your tea, pulling over on the side of the road to pay respects during a burial procession, or stopping to help someone who’s never told you their name.
Our affection comes poured into cast-iron skillets and passed around crowded tables. It’s wrapped in foil and dropped off on doorsteps when life hits hard. Love, here, is layered — thick as humidity and just as inescapable.
In the South, love is in the way we wave at strangers from the steering wheel. The way we remember your mama’s name and your favorite pie. The way we show up unannounced — not to invade, but to help carry what you can’t hold alone.
Our love flows through food, through laughter, through quiet presence.
Through hymns hummed on front steps.
Through hands that hold grief with gentleness and joy with gratitude.
We don’t just say I love you.
We live it. Breathe it. Pour it.
We let it spill into casseroles, rockers, open doors, and funeral lines that last for hours. We give it space to move and swell, to rest and rise again.
You’ll feel it in the way we say, “Y’all good?” and “Call me if you need anything, alright?”
Not just habit — heritage.
Love, in these parts, is something we inherit, something we pass on, like family recipes and old hymns. It’s in the stories our grandfather told us as we sat in his lap and the meals our grandmothers pieced together with hands worn and calloused from decades of doing for others.
In the South, we don’t just give love. We grow it.
We water it with patience, plant it with prayer, and let it bloom in its own time. We don’t dam it up or ration it out. No — we do what the rivers taught us.
We let our love flow. Steady. Deep. Endless.
And if you stay long enough — if you sit still and listen — you’ll feel it wrap around you, too.
Turkish Meatballs with Mint Yogurt & Tomato Cucumber Salad
INGREDIENTS
For the Meatballs
- 1 red bell pepper, sliced
- ½ small white onion, sliced
- 4 cloves garlic
- ½ pound lean ground beef
- ½ pound ground lamb (or sub with lean ground beef)
- 1 cup fresh bread crumbs
- 2 teaspoons cumin
- 2 teaspoons dried coriander
- 1 ½ teaspoons smoked paprika
- 1 teaspoon red pepper flakes
- ½ ground cinnamon
- 2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- Shredded lettuce and pita bread for serving
For the Yogurt
- 1 cup plain full fat Greek yogurt
- ½ cup fresh mint leaves, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons lemon juice (about 1 large lemon)
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
For the Salad
- 4 vine-ripe tomatoes, pulp removed and diced
- 5 mini cucumbers, diced
- ½ large red onion, diced
- 4 scallions, chopped
- 2 cloves garlic, chopped
- ½ cup fresh cilantro, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- 2 tablespoons olive oil
- Juice of a lemon
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
INSTRUCTIONS
- Heat the oven to 375º F.
- In food processor, combine the bell pepper with onions and garlic cloves; pulse just until the vegetables are finely chopped but not puréed.
- Transfer the vegetables to a large bowl and add the lamb, beef, bread crumbs, cumin, coriander, smoked paprika, cinnamon, crushed red pepper, salt and black pepper. Mix the ingredients with your hands or a flexible spatula until thoroughly combined.
- Line a rimmed baking sheet with parchment paper. Using lightly oiled hands, form about 24 small meatballs (roughly 1 heaping tablespoon each) and place on the oiled parchment, spaced about 1 inch apart. Transfer the meatballs to the oven and bake until they are golden brown and cooked through, 25 to 30 minutes.
- While the meatballs bake, in a small serving bowl, whisk together the ingredients for the yogurt sauce. Adjust salt and pepper to taste.
- In a large serving bowl, mix all the ingredients for the salad. Adjust salt and pepper to taste.
- Serve the meatballs in pita with lettuce, tomato & cucumber salad, and yogurt sauce, or alternatively, deconstructed in a bowl served over warm couscous.