Thames makes memories cooking

Erin Thames didn’t always cook much, but once she was living on her own after college, that started to change.

Back then, easy meals like boxed pasta mixes were her go-to. Now, the kitchen has become one of her favorite places to spend time.

She credits her grandmother, Mae Robertson, with sparking that interest early on. Growing up, the two would often bake banana oatmeal cookies together.

“We liked the dough more than we liked the cookie itself,” Thames said.

These days, she is newly married to Wilkins Thames, having tied the knot in October, and works as a tax credit investment associate at Cadence Bank in Ridgeland.

The couple splits their Sundays between their home churches, First Methodist in Philadelphia and Mt. Zion Methodist in Union.

A 2023 graduate of Mississippi State University, Thames earned her master’s degree in business analytics after completing her undergraduate studies in business and marketing the year before.

Now that she’s cooking more often, she’s found a few favorites, including sourdough bread, macaroni and cheese for parties, and an array of pies and cakes, especially during the Neshoba County Fair.

At home, her husband handles the grilling, often making pulled pork and wings. One of his favorite dishes of hers is spaghetti.

“I do it different every time,” Thames said. “I use different spices to see which one tastes best.”

For holidays and family gatherings, she loves baking sweet treats like chocolate chess pie and key lime pie. And while she’s still learning, she sticks to family cookbook recipes but is always looking to grow.

“Sometimes I’ll find two similar recipes and try to combine them if I can’t decide,” Thames said. “Eventually, I want to try new things.”

Not everything has turned out perfectly so far, like a brown rice dish that finished more as a soup, but she says even the kitchen flops come with their own kind of reward.

“Sometimes recipes don’t turn out good, but you just learn from your mistakes and keep trying,” she said. “You’ll end up with memories that are funny to laugh at.”

SOURDOUGH DISCARD BLUEBERRY MUFFINS

Dry ingredients:

1 ½ cup all-purpose flour (unbleached)

¾ cup white sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

Blueberries

Wet ingredients:

1/3 cup melted unsalted butter

1 large egg

100 grams sourdough discard

Preheat oven to 400°. Mix together dry and wet ingredients separately, then combine together. Fold in blueberries (at least 1 cup or more). Bake at 400° for 20-25 minutes.

Note: Don’t be scared of salting. If combining all ingredients together, add milk accordingly to soften/loosen up. Sticky consistency.

SWEET & SOUR GREEN BEANS

2 (15 oz.) cans green beans, drained, juices reserved (3/4 cup)

3 slices bacon, chopped

1 cup chopped onion

1 Tbsp. all-purpose flour

¼ cup apple cider vinegar

2 Tbsp. sugar

1 tsp. salt

¼ tsp. pepper

Cook bacon in medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 more minutes.

Pour vinegar and ¾ cup of the reserved green bean juice into pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in green beans. Continue cooking at a low simmer until beans are hot.

BANANA OATMEAL COOKIES

1 ½ cup flour

1 cup sugar

1 tsp. baking soda

½ tsp. salt

¾ tsp. cinnamon

¾ cup shortening

1 egg, well beaten

1 cup mashed bananas

1 ¾ cup oats

1 ½ cup nuts (pecans), crushed

Sift together flour, sugar, baking soda, salt, and spices in mixing bowl. Add shortening, egg, bananas, oats, and nuts. Blend well. Drop by teaspoon on baking sheet. Bake at 350° for 13-15 minutes (or until bottoms are brown).

If you would like to nominate someone to be featured as Cook of the Week, please email Jace Henderson at jace@neshobademocrat.com.