While I was retrieving my dish from the church potluck last week, an older lady asked me what I had brought. It was couscous with Rotel and garbanzo beans, so I quickly explained I just threw the ingredients together. I knew couscous wasn't the most common of foods, so I tried to explain.
She stopped me. "Rotel?" she asked me to clarify. Apparently, couscous wasn't the confusing factor.
Another Arkansan was standing nearby. "They don't know about Rotel here," she said.
Is this true? Is using Rotel in every other recipe an Arkansas thing?
I thought catfish was our only signature dish.
Monday, September 20, 2010
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