Here's to BHS ...

Biloxi High School's Class of 2010 will hold commencement ceremonies on May 23rd.

I come from a long line of Biloxi High grads. I, myself, am a member of the Class of '78.

Of course, when you're talking about BHS, you always have to relate which BHS you are referring: the "old" school on Howard Avenue, which most of my mother's generation attended, the formerly "new" school on Father Ryan which my generation attended, or the "currently new" school off Popp's Ferry Road which has been the "official" school since 2004.

No matter which school you attended, graduation is a big deal -- particularly in my mother's generation, when high school graduation often marked the end of formal education.

Uncle Raymond was so excited, he wanted the whole world to witness his receipt of his diploma. So he and his best friend invited then-President and Mrs. Eisenhower to attend Biloxi High School's commencement ceremony.

The Eisenhowers didn't come, of course, but the First Lady sent a handwritten note in which she warmly congratulated both boys and wished them future success. The local newspaper, The Daily Herald, ran a story about it.

Uncle Raymond had started a family graduation tradition.

By the time I graduated from BHS, a lot of people had the White House on their mailing list. I received a lovely engraved card -- bearing the Presidential seal - in which President Jimmy Carter expressed his and Roslyn's best wishes.

I wonder if anyone remembered to invite the Obamas this year?

Rosemary Roasted Cashews

Traditionally, the family always had a little social back at the house where well wishers could drop by to congratulate the graduate. The refreshments usually included a sheet cake, some punch, a dish of mixed nuts.

These rosemary-roasted cashews are a nice alternative to the usual party mix. I serve these a lot for cocktail gatherings. They are the perfect amuse bouche. If you don't like rosemary, they are also good roasted with thyme. The original recipe came from Ina Garten, but as with most recipes, I've adjusted a little over the years.

1 pound roasted unsalted cashews

2 tablespoons minced fresh rosemary (or thyme or a mix of both herbs)

1/2 t cayenne pepper ( or a dash or two of hot sauce)

2 teaspoons brown sugar (original recipe calls for light, but I usually have dark on hand so I use that).

1 Tablespoon of sea salt (or kosher)

1 T butter melted

Preheat the oven to 350 degrees. Spread the nuts on a sheet pan. Toast in the oven about five minutes. In a large bowl, combine the rest of the ingredients. Toss the warm cashews in the mixture until thoroughly coated. These are best served warm.