Our Mississippi Home
Sumrall Native Shares Her Thanksgiving Spin on Classic Deviled Eggs
SUMMARY: Tiffany Murry, a Sumrall native, has reinvented the classic deviled eggs with a Thanksgiving twist. Described as odd but delicious, her version omits the traditional relish and includes a distinctive combination of ingredients such as Jiffy cornbread mix, cream of chicken, sour cream, and cooked zucchini and squash. The hard-boiled egg yolks are mixed with these ingredients and mayonnaise, mustard, and a selection of seasonings. The concoction is then placed atop egg whites and garnished with cranberry sauce. Murry’s full recipe and its unique seasonal spin promise a new way to enjoy a beloved favorite during the holiday.
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SUMMARY: Beau Rivage in Biloxi, a AAA Four-Diamond beachfront resort, has been a holiday destination for over 20 years and is celebrating its 25th anniversary this season. From Thanksgiving to New Year’s, it transforms into a winter wonderland, featuring impressive holiday decorations, live entertainment, and shopping for all ages. December’s offerings include performances like The Nutcracker and Elf the Musical, alongside festive displays like a massive Christmas tree and stylish winter scenes. Visitors can indulge in seasonal festivities, making it a cherished family tradition for both locals and tourists. For details or bookings, visit www.beaurivage.com.
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SUMMARY: Marthonette Aguilar, a Picayune native and 2024 graduate of The University of Southern Mississippi’s (USM) School of Ocean Science and Engineering, secured two job offers at a recent job fair. Aguilar, who has a strong passion for hydrography and ocean engineering, interviewed with the Naval Sea Systems Command (NAVSEA) in Bethesda, Maryland. She will begin her career in the Platform Integrity department, focusing on testing ship reactions to impacts. Aguilar attributes her success to the skills gained in USM’s program and support from her professors, highlighting the program’s relevance and demand for skilled professionals in the field.
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SUMMARY: For 50 years, I’ve been making homemade eggnog, which offers a unique flavor compared to store-bought versions. The recipe origins trace back to recreating my grandfather’s favorite drink, nourishing him in his final days. This annual family tradition, filled with laughter and storytelling, is cherished. I serve eggnog without added liquor, preferring to keep it sweet and creamy. Preparation involves heating milk and blending egg yolks with sugar, cornstarch, and vanilla, then folding in beaten egg whites for texture. Shared hot, garnished with nutmeg and cinnamon, it’s a delightful holiday treat to enjoy with loved ones. Happy Holidays!
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