By Peggy Sims
The silty waters of the river rush over jagged rocks and algae covered vegetation. It flows steady until it runs upon a constricted tunnel or shattering waterfall.
It then slows as a snail laden with a backpack house or moves as lightning splitting a pine tree.
The waters crawl up sticky red clay hills and down into the black delta dirt canvassed in white cracked cotton bolls.
The rain swelled, ice thawed waters have fought against formed levies and spilled onto the land and into the houses shaded by this man-made landform.
This ever-changing super highway of sorts has been traveled by rotund slapping paddleboats, raucously rattling steam engines, and golden grain filled barges.
The jerking, swirling tug hidden in the violet waters has pulled many river-worthy sailors to a savage end.
It renders up ghosts of charming Southern Belles in wide brimmed hats and swaying hooped skirts, and riverboat gamblers with their plaid vests jingling coins in striped pants pockets.
Huckleberry Finn and Tom Sawyer dug with long bamboo poles through the turbid waters into the soft mud of the bottom.
Snaking its way through the lands, in the shadow of mountains, sun parched deltas, and kudzu hills and through grassy green valleys – The Mighty Mississippi – Where are you going and where have you been?
Mississippi Mud Cake
2 c. sugar, 2 c. flour, 1 stick butter, 1/2 c. of cocoa, 1/2 cup vegetable
oil, 1/4 c. water, 2 eggs, 1/2 c. buttermilk,
1 box confectioners’ sugar, 1 cup chopped pecans, 1 pkg. miniature
marshmallows, 1 t. vanilla. Mix sugar and flour. Bring butter, oil, and water to a boil. Add to flour mix. Beat eggs, buttermilk, and vanilla, add to chocolate mix, add marshmallows and pour in pans.
Marshmallows will float to top. Bake 25 – 30 minutes. Icing – Melt 2 T. butter, 1/4 c. cocoa, and 4 T. milk bring to boil. Stir into confectioner’s sugar and add nuts and 1 t. vanilla. Pour over cake while warm. Icing will be thick.