Nothing Else Will Do

Like everyone else on the planet, I have strived to make concessions when it comes to calories, cholesterol and salt. I have grumbled through low-sodium this and that, stopped my incessant eating of eggs at almost every meal and made the sign of the cross whenever I see a Lay's Potato Chip bag (however, Cheetos are straight from heaven).

Not to say I won't engulf fried green tomatoes when given the opportunity, or wolf down homemade buttermilk corn bread in the blink of an eye. But I do take exception to eating too much fried foods and that, in itself, in the state of Florida is as close to a miracle as it comes.

There is one thing that, no matter what, I will not make any concessions on any longer.

I am a Duke's Mayonnaise eater and I'm proud of it.

The Wondrous Mrs. Eugenia Duke, The Duchess
of Outstanding Mayonnaise

I discovered Duke's Mayonnaise in my twenties – I wasn't raised with it. Mom used Hellman's. I even think that at one time, because of financial restrictions, she even had some Miracle Whip in the house. I hated the taste of over-lemony Miracle Whip. I didn't much care for the oily taste of Hellman's. Then, while shopping at the Kroger store in Norcross, GA, I picked up a jar of Duke's.

I've been a convert ever since.

I can't tell you why, exactly, this stuff is so darned good – or at least tastes so good to me. I researched the history, and I won't bore you with it, but as it turns out, it's made without sugar, primarily because it was concocted during the sugar rationing years of 1917. Maybe that's part of it, I don't know, but it is excellent magic on a sandwich made with fresh-grown tomatoes (on – gasp – white bread).

Eugenia Duke certainly came up with a great sandwich spread. This April will be the 100-year anniversary, and if I didn't have so many art festivals scheduled, I think I'd take a road trip up to Greenville, SC just to partake in the universal love that is Duke's.