When Sunday arrives and dinner approaches, Mississippians divide into two camps: the consumers and the creators. By all accounts, they look the same. They are indistinguishable by ethnic, religious, demographic and nearly every other common denominator. But when it comes to feeding the family, they lead different lives.

The consumers eat out and in doing so keep the Pine Belt’s many fine restaurants afloat. On the Sabbath, they don't go near a stove.

The creators – well, they cook. They shrug off the obstacles posed by church time and get busy in a kitchen that never sleeps.

Last Wednesday, my mother, solidly in the creator camp, began planning for the weekly rite of passage known as the family Sunday dinner. What she didn’t know was that her role as chief creator was about to be usurped.

Absent for awhile due to minor illness that’ll be corrected with a new spring arrival, my sister Marany planned to surprise us by bringing her family as well as the dinner itself.

Armed with two large pans of Swiss steak and gravy, they made the trip from Jackson with the container tipping over only once. The food was great, but the look of excitement on my mother’s face surpassed any food, including Chapel of the Cross’ Famous 11-Egg Cake she had made earlier.

It was a meal filled with catch-up talk, children’s laughter and good food. I wasn’t disappointed my one contribution – garlic bread topped with my favorite ingredients - was overshadowed.

There will be other October Sundays, more family dinners and more chances to prepare food for those around our family’s table.

Special Sunday Garlic Bread

1 large loaf crusty Italian bread, cut into 12 slices, about 1-inch thick

6 slices bacon, fried and cut into 4 pieces

1 stick butter

2 tablespoons minced garlic

3/4 pound mozzarella cheese, cut into 2 pieces