Welcome back to Table Talk, where The Daily Memphian’s food and dining editor Jennifer Biggs sends the latest food news (along with a dash of this and that) to your inbox every Wednesday.

You know when you take off work and come back, then you need a vacation from your vacation? That’s my current state, but there’s not much I can do about it because as we know, time marches on. Brutally, friends.

Are you making the best of your time? As one of those people too busy during the height of the pandemic to have the luxury of reflection, I find myself now taking that needed and delayed look at my life.

We all talk about time management and feel like we’re winning the game when we get a lot done. I love finishing assignments, scratching items off the to-do list, pushing myself to finish just one more thing that needs doing around the house, and I feel a little sanctimonious about it sometimes: I do more, so I guess that means I’m just better, right?

But that really only means I complete tasks. It’s been years since I completely tuned out and took a vacation where I truly disconnected. I watch my grandkids grow at breakneck speed; what I missed is gone forever. I noticed my dog is getting gray; when did that happen? (And, oh my: Am I???)

Anyway, the kitchen remodel and the rest of the immediate work in the house is done. Because of some COVID-related delays, I had time for purging the cabinets and did so mercilessly; that march down memory lane likely spurred the time crisis. There was so much I touched that produced no spark, so I Marie Kondo-ed boxes and boxes of joyless junk that I hope provides pleasure or utility for someone.

I also found some things that did. One of those was a cookbook almost 40 years old, “Jane Brody’s Good Food Book.” It still falls open to the messy page for the Best of Bran muffins, linked here, and I made a batch last week. I’ve riffed on this over the years by adding grated carrots, zucchini, pears, apples (or whatever), flaxseed and usually walnuts, though this time I used pecans.

They’re an excellent start for a reasonably healthy morning muffin, but my effort didn’t produce the deep brown muffin I was making when I was last making these regularly. I’ll keep trying; meanwhile, give these a shot. Halve the recipe if you wish, as 24 is a lot. They’re too moist to stay at room temperature (they’ll mold), so you’ll have to keep them in the fridge. Heat quickly in the microwave and serve with a pat of good butter.

On Sunday guests at Hog Wild East were able to sample some of the food the new takeout restaurant will offer. (Jennifer Biggs/Daily Memphian)

Here’s something else that sparked some joy for me this week: Over Yonder ice cream, a new line of my favorite indulgence. It’s made by Ernie Mellor’s Hog Wild and is available at his new shop, Hog Wild East, which opened Wednesday morning. When he saw his catering business dwindle to nearly nothing during the pandemic, Mellor joined a big group of pivoters and opened a retail location. Fortunately for him and our other local caterers, business is picking back up.

Memphis in May World Championship Barbecue Cooking Contest is back next week, and this is a one-of-a-kind opportunity. Tickets sales — advance only, none will be sold at the gate — are greatly curtailed because of COVID restrictions, so you can expect a fairly sedate rumble on the river, more of a scuffle.

And I’m actually excited about that, as it’s often very crowded and loud. When you spend four days down there, cooler, calmer, quieter sounds nice. 

Daily Memphian CEO Eric Barnes and I combined our podcasts last week and somehow managed to talk on the air for an hour, when we went live in the studio at WYXR 91.7 for a pledge drive. The hour went by fast for us and hopefully does for you. Have a listen and donate a little money if you can, or a lot if your wallet can bear it. 

It’s Cinco de Mayo, so drink a margarita if you so desire. And you know Sunday is Mother’s Day, so do something nice for the woman who loved you before anyone else did. Have a great week, and think about your most precious resource, then spend your time wisely.

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