Southpaw from Calhoun

Among the first professional sports players from Calhoun County, Mississippi was a rangy lefty from Banner named James Corbett Edwards, most often called “Jim Joe” or “Little Joe” when he played in the major leagues during the 1920s.

Edwards was born Dec. 14, 1894. He enlisted during World War I as a Marine, later joining the Navy, where he became a Pharmacist’s Mate 3rd Class. On March 25, 1920, Edwards, who was by that time enrolled at Mississippi College in Clinton, was awarded the Croix de Guerre with palm by the Third Republic of France, the highest military honor of the French Government, issued to military units for heroism.

In the 1920s, baseball was easily the premiere sports activity in the nation, and while playing ball at Mississippi College Jim Joe caught the eye of professional scouts. According to Mike Christensen, author of the recently-released Of Mudcat, Boo, The Rope and Oil Can: An Informal History of Mississippians in Major League Baseball, “Edwards debuted with the Cleveland Indians on May 14, 1922, going five innings in a loss to the Washington Senators at Griffith Stadium in Washington, D.C. I think it’s interesting that other players in that game included Sam Rice, Goose Goslin and Bucky Harris of the Senators and Tris Speaker, Stuffy McInnis and Doc Evans, a Meridian native, for the Indians. Those are some famous names.”

Edwards batted right and threw left. He pitched in 10 games for the Indians, and had a 4-3 record and a 2.84 ERA. After 13 games and an ERA of 8.25 the following season, he was released and picked up by the Chicago White Sox, pitching in nine games towards the end of the season. He spent the 1926 season with the White Sox, and had a 6-9 record and a 4.18 ERA in 32 games, 16 of them starts. In 1927 he had his first taste of minor league baseball and spent the year with the Seattle Indians. In 41 games for them, he had a 20-17 record and a 3.36 ERA. The following season he had a 1-8 record and a 3.14 ERA in ten games.

The Cincinnati Reds signed him to a contract during part of the 1928 season, and in his last season in the majors, he had a 2-2 record and a 7.59 ERA in 18 appearances. He then spent four more seasons in the minor leagues to end his professional career. In a six-season career, Jim Joe posted a 26–37 record with 211 strikeouts and a 4.37 ERA in 145 appearances, including 59 starts, 23 complete games, six shutouts, four saves, and 584 ⅓ innings of work.

After his career in baseball, Edwards was postmaster at Banner before moving to Pontotoc where he became postmaster. He was also a teacher and football coach.

Edwards died January, 1965, after a car accident.

Snipe Hunt

Will and Scott met in a dusty New Orleans bar on a wet November afternoon and shortly fell into a discussion of favored bridge abutments. Neither in fact were vagrants, both family men: Will an attorney, Scott a businessman, both Mississippians in NOLA for the wedding of mutual friends, Will the bride’s, Scott the groom’s. In time they found ethanol and automobiles in common too, but not hunting. Scott had never taken the field for game.

“Let me take you hunting,” Will said.

“Okay,” said Scott. “For what?”

Will looked him dead in the eye and said, “Snipe.”

“That’s not funny.”

“I’m serious,” Will said.

. . . . . . . . . .

They left Jackson in the darkest dawn, drove through for coffee and biscuits, then went up 49 watching the earth settle, fall away and go somewhere else.

Clambering from the truck with gear, they sank ankle-deep in muck, slugged first to one patch of mud just above the pooled water to another atoll of broken grasses, the Delta sky pushing distance to the rim of a tall lens, bringing all else into focus, amplifying sound. The rattles of the brittle grass echoed into the distance, across the river, all over the world. The mud was as old Egypt, richer than sin itself.

That close to the river, earth is a matter of water–making it, shaping it, teaching it–letting earth absorb all light, all air, all crisp, cold and fragile, brushed with a thin brittle crust on a  bitter morning.

Furrowed and churned, the field was a mummified of pale brittle stems that collapsed hither and thither, hiding muck, confusing footwork and sheltering snipe, the being itself, a will-o’-the-wisp the very color of winter—white, grey and black fading to or from indiscriminate brown, beige or buff in indifferent patterns on insignificant substance—a bird of earth without place in air where it seeks in fits to find a place and–failing, furtive–rushes back to the tussocks.

. . . . . . .  . . .

“Here we go,” Will said, stepping into the muck and pointing out into the water-mirrored field. “The birds hide up in piles of grass near water. They flush easy, so ease up before you move in.” The grass in front of them rustled and set alight two birds, translucent in the sun trailing faint alarms before they lit in another field.

“Can’t even see them mid-air,” Scott said. “They’re too light and grey.”

Will grinned. The sky was a blinding blue that dribbled down in pools and puddles. The only wind blew way above under a small cool sun, moving shadows of blades, leaves and stems. They walked, guns at their hips, talking to fill the void.

. . . . . . . . . .

“You don’t talk much about over there.”

“Not a lot to say,” Scott said. “It wouldn’t make sense to you.”

“Does it have to? Did it to you?

“Some of it did.” Beside them a clump of cattail folded brown and enclosed exploded into a busy ball of air. Scott crouched and shot, the sound bouncing across the field, the bird falling, twisting, one wing reaching for lift.

Will found the winged bird, wrung its neck, put it in the sack on his shoulder and said, “I want to know what it’s like to kill someone.”

“Why? You gonna kill somebody?”

Will grinned. “Maybe. Maybe I just want to know what it feels like to point a gun at a man and pull the trigger and watch him fall.”

“They weren’t men,” Scott said. “Not to me. They weren’t even enemies. They were just things in the distance. Dark shapes that moved. I never killed anyone. I just shot things and watched them fall.”

“But didn’t they shoot at you?”

“Yes, dammit! Sure they did. You know they did, and I got hit, too!” Scott said.

“I didn’t know that,” Will said.

“In the fucking back,” Scott said. “Shattered my shoulder blade. It’s a steel plate now. Went right through. Bled like a motherfucker.”

“Can I see the scar?”

“It’s too cold to take my shirt off, man,” Scott laughed.

“You don’t have to. Just let me feel it,” Will said.

Scott stopped walking and rubbed the tears off his face. He cradled his gun in the crook of his left arm and with his right unzipped his jacket. “It’s on the left side,” he said.

Will took the glove off his right hand, turned and moved his hand into the jacket, beneath the shirt to the skin, the hair, gently probing, pausing, feeling.

“That’s not it,” Scott said, “That’s my . . .”

“I know what it is,” Will said.

“Up,” Scott said, “There.”

“Yes. Does it still hurt?”

“No,” Scott said. “Not any more. It’s still tender, but you’re not hurting me.”

“I don’t want to hurt you,” Will said. “I just wanted to feel the scar.”

“You’re not hurting me, Will.”

“It’s okay, Scott. It’s okay. Why don’t we call it a day, have a couple of drinks on the way home?”

. . . . . . . . . .

They moved towards the ruts atop the dam that passed for a road, their steps less measured, more insistent, no longer stalking, but in pursuit, the sinking sun reddening, silhouetting the distance, a glittering planet punctuating the blueprint heavens.

They climbed into the truck. Will cranked it up and turned on the lights.

“We can grab a bottle and go to Smitty’s cabin on the Big Black. I’ll call Beth and tell her to call Ann,” Will said. “We’ll tell them we didn’t kill anything, be home tomorrow.”

“Okay,” Scott said, wiping tears from his face. “I’m just tired.”

“I know you are,” Will said.

Stir-Fry Gizzards

Trim one pound gizzards, poach in unsalted water until tender, and drain well. (Save that beautiful gelatin-laden broth for any number of sauces and gravies, even those pâtés you’ve always wanted to try.)

Heat sesame oil in a wok or large sauté pan until very hot, add garlic, sliced peppers–poblanos and  sweet bananas are a suggestion–and gizzards. Toss and stir with a little soy until peppers are cooked to your liking .

Serve with rice and Dixie kim chee.

How to Make a Slugburger

Add two cups potato flakes and a cup of flour to one pound of ground beef. Mix in a quarter cup each of salt and pepper. Use your hands and mix very, very well. Form into patties, on the thin side. Some people—me included—dust the patties with flour before deep-frying in canola oil. Serve on a bun with mustard, pickles, onion. This recipe makes 8-10 burgers.

Hangtown Fry

Crisp three slices thick bacon in an 8-in. skillet. Remove, drain and crumble. Beat four eggs very well, add a half dozen shucked, drained oysters with chopped onions and mild peppers. Helps to stir it a bit. Reheat skillet and add another tablespoon or two of oil to the bacon drippings. When hot, pour in egg/oyster mix and pop into a hot oven until lightly browned. Top with bacon, chopped scallions, and grated hard cheese. Serve with sourdough toast.

Spatched Cornish Hen

This dish is a magical, grilly-fresh single serving for an outdoor evening, Rinse bird with salt water and pat dry. Remove wing tips and backbone with shears. Turn the hen breast side up, spread it open, and whack it a time or two with your fist to flatten it out. Tuck the wings under the hen, slather with oil, and season with pepper and a dusting of sage. Place rosemary, garlic and sweet peppers in the bottom of a skillet, lay the bird over them, and pop onto the top rack of a hot oven (350) until legs wiggle lose.

How to Make a Dagwood

Lay three slices of rye bread out on a cutting board. Smear two of them with a tablespoon each of yellow mustard. Smear the last one with mayonnaise. Top one of the mustard smeared slices of rye bread with 4 slices deli ham, 2 slices American cheese, 2 leaves of iceberg lettuce, and four slices bologna. Top the second mustard-smeared slice of rye with 4 slices salami, a half dozen pickle chips, 3 tomato slices, 4 slices turkey, 2 slices Swiss cheese, and the third slice of rye bread, mayonnaise side down. Stack this unit on top of the first mustard smeared slice. Secure the sandwich with wooden skewers with jumbo pimento-stuffed green olives.

Kale and Potatoes

This simple, hearty recipe is a perfect side for pork. The Irish call it calcannon, but you don’t have to.

Use two large starchy potatoes  to a packed cup of raw, chopped kale. Cut potatoes into chunks, boil vigorously until soft through, and whip with milk and butter., salt and white pepper. These don’t have to be perfectly smooth; in fact, they’re better a little lumpy, if you ask me (and I know you didn’t).

Stew greens, drain, and toss with a melted butter. Mix potatoes and kale, adjust salt and pepper.  Some people cook onions with the kale, but they’re better as a garnish.