"Bake Me A Pretty Cake"

This and a few reindeer plates can totally evoke the Christmas Spirit in me! The colors and the theme are so cheerful and fill me with a sense of anticipation for the days leading up to Christmas Day.

I sat down with my Mystery Chef Cookbooks today-as well as my Southern Living, mentioned in the previous post!

I have narrowed my holiday baking to a family favorite . . .a rich chocolate layer cake with raspberry drizzled deep into the layers, plumped by layers of fresh whipped cream blended with creamy marscapone. This luscious creation is then draped in a shiny chocolate ganache and served up to delighted guests!

Another Christmas favorite comes from a Woman's Day Cookie Edition from the early 90's. A vanilla sandwich cookie filled with jam and decorated to resemble holly! Easy but festive.

Ron and I have discussed it and think it might be time to pump up the volume on these holiday tasties by dipping them in white chocolate!

What's your favorite cookie recipe?

MadMaxx

This is MadMaxx, my little rescue raised by Rottweilers. He's a sweet, affectionate male that would rather hang out with Zena, our female Rottie, than other cats.

Thanksgiving evening he came home sick and wailing for his mommy! We weren't able to find signs of trauma or blood so we have to assume he ate something that didn't agree with his tummy.

One of the reasons I bring this up, ibeing a holiday and not really understanding what was wrong, these type of events can lead to panic.

Rather than panic . . I calmly placed a capsule of charcoal and milk thistle down his throat. The next order of business was to get him hydrated, since I had not seen him for twenty-four hours. We let him sleep til morning. The next day, I doubled his water intake and gave him another milk thistle.

On his third day he asked for food and drank on his own. He's still weak but restly comfortably on his favorite chair.

Just a gentle holiday reminder to stock up on pet necessities that might help save your pet's life.

These are safe remedies that are also good for humans. The charcoal moves poisons through the body and milk thistle is a gentle kidney and liver flush. I have started my own daily routine of milk thistle and dandelion tea to aid the cleansing of my own liver and kidneys.

On a final note, another valuable group of volunteers in Coweta County has ask that I share their information with all of you.  Please visit there website and help however you can.  Volunteer, donations, and loving homes are always welcomed at our Coweta rescues! http://www.shelterrescueinc.org/

Thanksgiving Favorites!

One of my favorite things about being the Thanksgiving cook is being responsible for everyone's favorites-although my son wants Ron to bake Pecan Pie and he's created his "masterpiece" today and I can't wait to taste it.

Over the years I have shared some of my secrets and easy techniques for getting professional results. Good job, Ronald McDonald.

Colleen, my daughter-in-law loves roasted meats, roasted potatoes and fresh bread. Tuscan-style Roasted Golden Yukons with homemade Sourdough Bread Crumbs and a large golden loaf of my wonderful Italian bread.

Ron loves sweet potatoes, dressing and gravy. For me-it's all about the dressing and cranberries. My mother always made the best cornbread dressing and I continue her methods today.

I realized today that I also have favorite cookbooks that I pull out during this special time of the year. My favorite sitting on the counter today is the 1981 edition of Southern Living. Within the pages are recipes that most closely match my idea of a perfect Southern holiday meal.

Atomic Blueberry Roasted Chicken Wing Sauce

Don't let the pretty blue color fool you. . .this sauce packs plenty of heat! 

This has proved to be so popular with my hubby, he's making me dinner, these days.  Roasted Chicken Wings with Fruit-flavored hot sauce, crispy fresh celery with my own recipe for Blue Cheese Dressing! 

So, as the holidays loom, Ron and I will marinate our cornish hens in a milder version of this blueberry sauce and offer the bottle to those at the table who can handle the heat!

Happy Thanksgiving, y'all!

Thanksgiving Blues!

Mixed Peppers and Blueberries



Cranberry Conserve with Pears and Walnuts


Flavored sparkling cranberry adds more flavor than water!

With such a small family gathering this year, I decided to step out a little and serve an untraditional menu.  The menu is Blueberry Hot-Sauce Glazed Cornish Hens, Tuscan-style Roasted Potatoes, Sweet Potato Souffles, Minted Peas, Cornbread Dressing and my Cranberry Conserve with Walnuts. 

I've started several of the components today and the delightful scent of blueberries, cranberries and hot, hot peppers collides with our noses as we enter the house!

Would you believe that my earlier summer batches of Raspberry and Fig Infused Hot Sauces are gone?  I posted the pictures at the end of summer using fellow blogger, Susan Coggins' wonderful mixed bag of peppers.  We created a roast Hot Wing recipe especially for Ron-who is trying to lose a little weight!  The wings are his specialty now and he does them well!

With the success of the wings I decided to create a blueberry hot sauce with a batch of blueberries that I froze at the end of the season.  I plan to butterfly the hens and roast them on my infrared grill for a tender, spicy bird with low fat and high flavor.  The birds will marinade overnight in olive oil and the blueberry hot sauce! YUMMY!

Candlelight Tour of Homes in Newnan

Piedmont Newnan Hospital Auxiliary and the Newnan Reading Circle Host 23rd Candlelight Tour of Homes

NEWNAN, Ga. – The Piedmont Newnan Hospital Auxiliary and the Newnan Reading Circle are gearing up for a very special holiday event, the 23rd Candlelight Tour of Homes to be held on Friday, Dec. 4, from 4 to 9 p.m. This year’s event will celebrate the Newnan Reading Circle’s 100th Anniversary, featuring the historic homes of the original members of the Newnan Reading Circle. The current members will host each home dressed in full 1909 period attire.

Proceeds from the event will benefit the Auxiliary’s pledge to the new Piedmont Newnan Hospital outpatient diagnostic center and annual scholarships.

Tickets are $12 in advance and can be purchased at Scott’s Bookstore (28 South Court Square in Newnan), both locations of Sprayberry’s Barbeque (229 Jackson Street in Newnan or 1060 Highway 34 East in Newnan), the Piedmont Newnan Hospital Wellness Center (26 West Court Square in Newnan), or the Piedmont Newnan Hospital Gift Shop (60 Hospital Road in Newnan). For ticket or general information call 770-253-8866. Tickets can also be purchased for $15 at the door

Stuffed Roasted Pablanos

This is two-pot cooking at it's best-enhanced by very fresh ingredients!

One pot, one baking dish and you have an authentic Mexican meal with so little effort. The secret lies in the authenticity of the ingredients. Fresh Pablano chiles, cilantro, Anchiote chile flavoring the sauteed chicken, Mexican-style rice, a small amount of salt and Asadero Cheese-one of my favorite Mexican cheeses.

I par-boiled fresh pablano peppers in a little salted water for seven or so minutes. The seeds are removed, the chiles cleaned and split before placing them in an oiled two-person baking dish. Allowing one chile per person, I layer the peppers with Ro-Tel tomatoes, garlic olive oil, the minced chicken flavored with the Anchiote chile, cilantro, Mexican-style rice and a small amount of the Asadero Cheese.

I bake the chiles for twenty minutes at 350 degrees or until the cheese is melted. It's a good idea to rest the dish before serving. Serve with a small dollop of sour cream, some fresh-chopped cilantro and a little tomato . . . and you'll be dancing around your sombrero!

Saying Goodbye To An Old Friend

These past few months have proved a challenge.  As a woman over fifty-I still believe I have many good creative years ahead- new adventures and challenges at work.  Unfortunatley, these past years  have challenged my good spirits and belief in the power of positive thinking and prayer.  I understand better that a lot of our power and confidence comes from the people and creatures who love and rely on our strength. It is humbling. . .

I am faced with the loss of another old friend, Dunkin, our fifteen year old rescue from Dunkin Donuts-here in Newnan, Georgia.  Dunkin has always been a strong alpha male and even in his twilight years he commands respect and fear from those under him.  Thankfully, he has mellowed over the years and become a mama's boy!

It's difficult to believe his time is near but he faces it bravely and has fought to hold on these past days.  Dunkin stopped eating suddenly and although he was never a big eater he began to consume less than two cups of food.  His ribs are showing through but he continues to go about his life . . .following the family to different rooms and locations, sleeping nearby and making an effort to eat a little more.

I miss the animals I have lost these past three years, Ace, our big lovable bear of a Rottie, Red-my handsome stray rescue, Brother-one of three siblings that picked up his small family and moved to our house and Gypsy, our 19-year old black cat who pretty ruled all of us for ten years!  And although Henrietta has been gone for almost six years, she lived to be twenty-two years old, a westie-mix , rescued from a New Orleans Humane Society!  She was truly the Queen of our household and kept us all in line!

Transformation In Progress

The renovations are almost complete. We have painted, updated and spit-shined a few more spaces in our wonderful old home. Some days I think it will get the best of us-mostly, we seem to be winning. What started out as an impossible situation to some has revealed a comfortable, happy home.

After seventeen years, the past is slowly revealing itself. Hidden documents and online resources shed light on the company dealings, civic involvement and home life for past occupants. Many of them passed on now-but still so many stories unfolding.
The Old Garden Inn Bed and Breakfast enjoyed so many guests in our first seven years. Guests from Russia, Italy, Germany, Japan, England and many from here in America have graced our breakfast table. . . each depositing their energy and creativity into our space.

I can't help but wonder about the lives of future guests of Casa Bella Bed and Breakfast, our new name for our Bed and Breakfast. What will there lives reveal, where will they come from. . .

The Pizza King Visits Newnan

It's great to be King. . . I imagine.

This is my son, Shane, and he makes really great pizza. By the way, he is a "self-proclaimed" king. . .In his defense, his Pizza Marguerita is really delicious and my favorite - which in my book qualifies him to be king.

I have discovered conflicting accounts of how this pizza came into being but most of the stories include kings and queens so we are going to stick with what makes the story work.

In one version, King Ferdinand was said to dress up as a commoner to enjoy a delicious slice of this Neopolitan delight-banned by his queen.

In another version, a baker created the pizza in celebration of Queen Margherita's visit to Naples.

Thankfully, the popularity of this pizza has spread through-out Italy and is available in just about every pizzaria.

Soaking Mung Beans and Garbanzos

Yesterday while shopping at our favorite international market, Ron and I decided to enjoy lunch at the cafeteria.  It one's one of my favorite spots for fresh salads with ingredients from every corner of the earth.  I'm able to enjoy all the field greens I can stand along with curried beans and root vegetables GALORE.  I recreate a Persian-styles salad with walnuts, feta, hummus, egg, cucumbers, beets in ginger sauce, tabouleh and hummus.  I hav little delectable pockets of orzo salad with fresh greens and mung beans! 

The flavors explode in my mouth and Ron says my face lights up with excitement.  Who knew all it tooks was beans?!

I have my own dried mung and garbanzo beans soaking at home-I am going to make a side dish for this week's show that incorporates a little of everything I love.  More and more of my audience is asking for alternative protein dishes for their diets and both of these beans are loaded with protein (over 7 grams in 3.5 oz.) if boiled.  Raw, they provide double that
amount.  They are also an excellent source of potassium, necessary for a strong, healthy heart!

Comfort and History

Every day brings us a little bit closer to our projected opening of Casa Bella.

Our bathrooms are now outfitted with ample sinks with granite tops that create space for in-room amenities like Honey Soap and Shampoo. Recalling our favorite Tuscan villas and resorts has provided a road map for recreating romantic guestrooms with modern amenities.

Creating reading vignettes with ample natural and artificial lighting ensures each guest a cozy custom reading chair or sofa-perfect for enjoying a good book along with a steamy cup of hot chocolate or tea.

In the main hall a newly upholstered chair and a half with oversized footstool is the perfect sunny spot to enjoy Patty's collection of design and travel books, cookbooks and decorating magazines. Escape to the massive front tiled porch and reflect on the day's activities before heading out for a fun-filled day exploring our wonderful county.

Casa Bella Bed and Breakfast of Newnan

Guests of Bed and Breakfasts, for the most part, are pretty easy to please. A comfy bed in clean surroundings - a few pretties, here and there, and a hot breakfast with lots of fresh coffee. That's pretty much the formula!

This weekend we installed a small coffee nook to satisfy the need for the fresh, hot coffee. We're still waiting on a new countertop but it's easy to imagine the finished space. Spread around the B & B are several one-cup coffee makers; allowings guests to grab a quick cappuccino or hot tea before breakfast or after a late night in Newnan.

It's been seven years since we closed The Old Garden Inn. Between learning how to operate a leased-access channel and running a Bed and Breakfast, the work load was a little too heavy.

But, as the opening draws near, I find myself becoming more and more excited. Choosing the breakfast menus and adding a few new items is great fun for a "foodie". Imagining the "oohs and ahh's" from guests is motivation to create beautiful plates of hot food. Laughter and smiles at the end of the morning are the reward, as well as the possibitlity of meeting wonderfully creative artists, authors and professionals.

Almost sixteen years ago I met my friend, Char' through the Bed and Breakfast. She called late one night and inquired about a weekend reservation. I explained to her that we intended to close that weekend -we had tickets to see "Grease" at the Fox Theater in Atlanta. She very lightly replied "oh, I was in "Grease" on Broadway". Of course I was excited . . .I am a "Grease" junkie. . .probably have watched the movie 100 times! So, began our long,wonderful journey into "sisterhood".

Ron and I agreed to let her and her husband, Roy Yeager, check themselves into their room and we would all meet in person at breakfast! "Grease" at the Fox was dull and disappointing. My sweet friend, Char' Fontane, was never dull and a thrill ride to the end. She's been gone now for two and half years-but I could never hope to meet another guest that was as so uniquely charming and loving!

Casa Bella Bed and Breakfast

Ok, I can understand you might not want to stay just yet but things are starting to shape up around our house. The furniture is being upholstered. . .or painted; as is the case here.

This is my project today. I am applying a sunny white paint to this 30-something year old chair and upholstering with this pretty red fabric that was just applied to the bar stools. We are excited to offer our corporate guests a less-formal space to catch breakfast on the run. There is a pretty bar with granite and bar stools. And soon; a pretty little chair. All of these are just around the corner from the coffee nook and a nearby cappuccino machine.

We hope to open in mid-December-just in time for Christmas guests and family.  Please check back for our projected opening or call us at area code 770-755-6750.  Casa Bella Bed and Breakfast of Newnan, Georgia

Fig-Infused Hot Sauce

As works continues towards the re-opening of our Bed and Breakfast in Newnan, I hardly have time to type out a quick note, much less cook! But eat and blog we must!

We are eating a simple meal of Fig Hot Sauce-infused Chicken Wings for dinner, served with crispy celery and homemade
Bleu Cheese Sauce. The hot sauce was the result of the bag of peppers I blogged about earlier in the month. Over the weekend I taught my hubby how to make an oven-roasted version of Chicken Wings that would omit most of the fat and quite a bit of the calories.

I start the process in an electric Meyer pot so that I can easily adjust the temperature through-out the first step. Before placing the wings in the hot pot, I coat the wings lightly with olive oil and sea salt. I start them on a temperature of 350 degrees and toss them regularly to prevent sticking. Once cooked through they are tossed in the fig-hot sauce with a little traditional hot sauce and garlic and allowed to marinade for at least twenty minutes before adding them to a foil-lined roasting pan. We roast them for about fifteen minutes at 425 degrees. The oven is well-heated before placing the pan in the oven.

The fig hot sauce provides so much flavor and pleasant heat that there's no time to miss the batter or butter traditionally used in Hot Wings.

Pictured here is my own Fig Balsamic which is another ingredient in the Chicken Wing Marinade. 

The recipe for the marinade is 3 tbsp olive oil, 2 tbsp fig balsamic, 1 cup fig hot sauce, 1 - 2 traditional hot sauce and salt to taste.

Flower Bed

I love whimsy in the garden and this is such a great conversation piece. Thanks to Aliree Helton for her imaginative use of an old iron bed.

While my "plate" at home is busy with dusty renovations, it has created a window of opportunity to plan next year's garden. I have been busy with seed drying and trying to understand gardening techniques that will ensure my success with new ideas. So far I have dried peach pits, prune plums, "killer" mini-beefstake seeds, pablano and some extra sweet green/red peppers.

As my husband and I prepare to re-open our Bed and Breakfast, I look forward to growing edible flowers to decorate plates at breakfast-along with useful veggies, herbs and fruits that will make their way into some of our old breakfast favorites.

Last night we enjoyed a French Potato Omelette with fresh tomatoes and Triple Cream Brie from France. Crunchy bits of fried potato provide a great contrast to the creaminess of the brie and softly cooked eggs.

Our new name for the Bed and Breakfast will be Casa Bella and will offer guests a totally updated look from the previous inn. We are excited to welcome visitors from around the world and showcasing our beautiful county and artistically-gifted residents!  We hope you will visit often for updates and watch for our opening in late fall!

How Does Your Garden Grow?

I missed being in my garden this year and don't plan to go another year without growing my herbs and edible flowers.

I transplanted a clematis that was not doing well in a previous location. In the heat of early summer it died back but I had
confidence it would be back. And here it is, growing at a rate of about a foot a day and if the weather stays nice I will have a few flowers!

I mentioned my prickly pear cactus in an earlier post and and I am hoping for a huge cactus in a few years. I had to learn about the process for rooting a prickly pear-but it seems to be doing fine. The cut had to scab over before placing it in a cactus mixture. So, now it's a bit of wait and see! I have my blender on stand-by!

We also cleared a second piece of property attached to our main lot and have ordered a new garden shed. I have happily busied myself drying seeds and planning some new trees, including 2 Tuscan olive trees and some prune plums and my Kadota figs. I have the most wonderful peaches and apples and think a mini-orchard might be just the thing!

Mini-Beefstakes and Kadota Figs

This year was the first year I begged for tomatoes and anything fresh from the garden. Fortunately for me, friends were generous.

One of the best surprises were a minature hybrid beefstake. Looking more like oversized cherry tomatoes, these flabbergasted me with their sweet, robust tomato flavor! So much so, that I am fermenting the seeds to dry for next season. It will be a challenge to sprout the hybrids but I am about to begin the drying process.

I will report back on the progress.

The second picture is of the Kadota figs I found at one of the local homestores. And I am happy to report they love their new locations and are bearing fruit, already. I am planning to place the bushes around the pool to keep a close eye on them. I intend to grow them as a bush. (My mother remember fig bushes in Louisiana - not trees.) I happened to catch Walter Reeves on PBS this past weekend doing these exact two processes. I learned a lot about planting figs and can confidently proceed.

The other planting that I have scheduled is a species of cactus (probably from South American) that bears the beautiful pinky-red tunas or prickly pears! To our amazement we stumbled upon the beautiful succulent in Grantville, Georgia while visiting a salvage company. It was loaded with the ripening fruit that I use for my cocktail from a earlier post.

Ribolita!

Ahh! Ribolita. Tuscan comfort food. I crave soups in the fall and this has to be one of my all-time favorites.

My friend, Ombretta, made Ribolita and sent it home for us one day when I was a little under the weather. My friend, Char, had recently passed away and I wasn't my usual adventurous self. Still a little weepy I stayed closed to home and was pretty quiet for most of our visit.

A beautiful basket of food was waiting for us one rainy day. I can still remember the aroma wafting up from the basket. What an incredible dinner we enjoyed that evening-along with a wonderful bottle of Enzo's chianti. There was Ribolita, Ragu with Polenta and wonderful bread and cheeses.

Ombretta had prepared all these delicious foods for a group of us that were to gather for a trek up a mountain with a picnic to follow. I'm sorry now that I missed it because our outings were such memorable occasions.

I have a pot of white cannelini soup of the stove. It's missing the black cabbage and Tuscan unsalted bread but I might just have to head to the Farmer's Market tomorrow and find the missing ingredients.

Cleaning House

We are in the final days of fixing a serious leak in our 98-year old house. A large cast-iron pipe suffered a hairline crack and leaks were appearing in several places.

Big deal. . . a hairline crack. Well, when that four inch pipe is embedded in concrete it becomes a little more of a "to do".

As of yesterday the sheetrock is back in place and the dust is settling. Everything now must be vacuumed, washed and spit-shined! Thankfully, we covered all the furniture. We held a yard sale to get rid of things that didn't need to come back into the house-but truly, it has been like starting over.

The good thing through all of this is the opportunity to visit some of my favorite pieces and revisit the memories attached to each of them.

The teapot featured here is a one of those special treasures.

It was brought to the U.S. by a Ukrainian friend when she visited the states for the first time. The piece is typical of Russian Gzhel pottery but mine is marked U.S.S.R. It serves as a reminder of the times.

During her visit, I was asked to cater her friend's birthday celebration. Specifically, they were interested in some Lousiana foods but wanted to mix it with traditional foods of Russia. And what a mix it was. There were tongues and other organs prominently displayed next to the Louisiana BBQ'd Shrimp. Bottles of vodka were at the center of every table and the music was typical Ukrainian folk music.

It was a spectacular party with new friends and I have this beautiuful teapot to remind me of a special friend.

Easy Meatballs with Mushroom Sauce

I have long since stopped expecting an answer when I ask Ron what he would like for dinner - but to my surprise(!) tonight he suggested he would like some meatballs.

I had ground beef on hand, homemade bread crumbs, fresh parsley, dried sage and dried black and shitake mushrooms.  I combined the meat, fresh herbs, bread crumbs, anchovy paste, lemon and garlic; gently pan-fried the meatballs in olive oil and removed them to paper towels while I made a quick sauce.

To make a rich gravy, I soaked the dried mushrooms for a half-hour-until a dark, robust flavor and color developed in the warm water.  A half cup of the mushroom water was blended into 2 tablespoons of the reserved olive oil.  I whisked together 1/8 cup warm water with 2 tablespoons of Bisto (Beef) and added it to the mushroom water.  I eventually added the soaked mushrooms in the final stage of cooking.

A little red wine, a teaspoon of espresso powder, a pinch of salt and, finally, I added the cooked meatballs back to the sauce.  Everything simmered for ten minutes and was spooned on top of freshly cooked short grain rice.

Pan-Fried Chicken With Risotto

Just a little hint of coolness in the air and I am transported to one of our favorite Tuscan villages, Terranouva.

We have traveled to Tuscany several times in early fall to catch a great airfare deal but it has become one of our favorite times to visit Italy.

There are all sorts of festivals, including Perugia's chocolate festival- positioned between ancient buildings, fabulous museums and, oh yeah. . .lots and lots of chocolate-the only other place I remember anyone ever shoving chocolate at me was in my dreams!

I didn't start the blog to ramble on about chocolate . . . I intended to share this ingenious Knorr product

from the IPER store-Porcini-flavored cubes. I found them last night tucked away in the back of one of my cupboards. I made a pan-fried version of the Pollo Al Mattone and served a delicious risotto with porcini and field greens. It was authentically Tuscan.

Stuck On You!

Besides hoarding beautiful dishes and serveware, I might be a little bit "hoard-ish" of pretty paper. I have a chest of drawers that is filled with some of my favorite scraps.

Martha Stewart sent me a boxful of beautiful paper, rubber stamps and ink after a Lupus Fundraiser back in 1996. After reading an Atlanta Journal article where I was quoted as "wanting to be Martha" when I grew up, I was invited to host Martha at the luncheon and return her safely to Hartsfield Airport after the event wrapped up.

I used some of her beautiful papers to wrap gifts for my friend, Char, before she passed away. She loved beautiful packages!

These magnets that I made for my office represent a gift from Japan and wedding flowers from the pages of an annual wedding book.

The blue-checked paper was in a gift box from Tokyo,Japan. A lovely family stayed at our B&B for a week before the marriage of their daughter to a young Newnan man. They shared a few of their pre-nuptial traditions and guided me through the making of sweet red beans and their tradition of taking tea.

My gift box was filled with fabulous graphic papers and an instruction book on the art of origami. After ten years I thought it would be appropriate to turn it into something more lasting where I could enjoy it every day.

The pretty floral magnet is from the glossy pages of an annual wedding book and represents a set of four I made from the beautiful wedding bouquets presented in the book.

SWEET Pepper Sauce, Batman!

Friend and fellow blogger, Susan Coggin, generously shared brightly-colored, garden-fresh peppers from Quail Hollow.  My bag was filled with dangerous-looking hot varieties laced with a few sweet peppers.

Alone in my LA-BOR-A-TORY I fired up my bunson burners!  Into the little beakers, I threw a little of this and a little of that!  (Mostly garlic, herbs and spices)

A sugary peach syrup from a previous blog was gently swirled into the smokey beaker and finally, the mixture thickened with the addition of two tablespoons of raspberry jam.

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Limoge Monograms

 

 

 

One of the many reasons I enjoy our old house, even though it continues to be too big for two people, is that I occasionally stumble upon old forgotten trinkets. Yesterday, I opened a cabinet under the staircase and enjoyed some of my beautiful keepsakes-artfully displayed for maximum enjoyment.

I'm looking forward to cooler weather so that I can make the climb into our 1200 sf of attic space. It's hung with old pictures and strewn with boxes of goodies. Bolts of fabric casually piled in a corner remind me of my decorating days in Atlanta-so long ago!

Since I rarely go to the attic it doesn't feel like my space-which makes for a fun afternoon rediscovering box contents and poking through the bolts of pretty fabric.

I enjoy the cabinet under the stairs so much that when it's time to wash the contents I take pictures of the arrangement so that each beautiful piece goes back into its rightful place. Over the next few months I'll share the contents of my cabinet and travel stories attached to each piece.


This beautiful set of Limoge china is a dessert set with a gold monogrammed "F" on the plates. I was drawn to the set for two reasons-my maiden name is Foster and the delicate handpainted violets are one of my favorite flowers. There are five dessert plates, 6 cups and saucers, a dessert tray and a sugar with no lid. It is made of sheer porcelain-so much so that when you hold it up to the light-you can see light through each piece.

With the delicate nature of these pieces it has been a miracle that the set has survived intact for seventeen years. I have used it on Home At Last! through out the years and feature it on my website in one of my headers. The pretty little cake with wild violet sits on one of the saucers.

" A Place In The Sun" TV Britian's Channel 4

I received an email about TV show, "A Place In The Sun" and a companion venue, OverSeas Buying Exhibition at the NEC-Birmingham. The exhibition will showcase properties for sale through-out Europe, as well as answer questions about living abroad!

Unfortunatly I can't attend but it definitely sparked some favorite travel memories. I blogged a little about our Birmingham, England trip earlier this spring after stumbling upon on a beautiful costume bracelet scored at the Rag Market held on weekends in Birmingham.

I relunctantly sampled my first kidney pie, loved English bacon and particularly enjoyed the local pubs including Mad O'Rourkes, famous for its "Desperate Dan Cow Pies", complete with horns!

There were so many wonderful surprises in Birmingham, famous for it's "metal" bands of the 80's - including Black Sabbath and Judas Priest.

Totally unfamiliar with Birmingham, the sight of colorful handpainted canal boats drifting along the 174 miles of canals . . more than Venice, Italy, came as a pleasant shock.

Victoria Square, the beautiful pedestrian town centre offered surprises on every corner. I visited my first Cadbury Store, enjoyed tea at Victoria Tea Room, and shopped some of the beautiful antique stores. One in particular caught my eye and demanded a visit. The owner was an American-originally from Maine, I believe. She was friendly and eager to discuss the U.S.! It was a pleasant visit and soon we were introduced to her husband, Ian, a pony-tailed, well-dressed Englishman.

Our conversation was lively as we all swapped travel stories. I eventually asked Ian about his profession . . .and he very properly replied, I'm with Judas Priest! Ian Hill of Judas Priest. It proves one thing. . .the co-founder and bass player of "British Steel" fame occasionally steps out of his leather and looks good!

Judas Priest has reunited for a world tour and is currently headed for the U.S. If you grew up on Mtv like I did and are looking to revisit your metal days check out their world tour schedule at JudasPriest.com

 

Mainstreet Newnan Oktoberfest Boutique Tasting

 

For a complete list of fall events visit MainstreetNewnan.com/calendar.php

Mystery Peaches

 
 

It's hard to believe that these pinky-red beauties are peaches. Back in March I shot beautiful images of the spectacular blooms that laced my pretty little tree! And for the first time since planting the tree I had a treeload of small peaches.

I am having a difficult time identifying the variety and if anyone recognizes the 2 1/2 - 3 inch peach I would appreciate some help!

It could not be a more perfect peach for my taste! Sweet, somewhat firm cling peaches. The flesh is a brilliant pinky-red with a distinct raspberry peach taste! I mean, come on! Perfect on a delicate angel food cake, next year I will take the production much more seriously, ensuring that not one small peach ever hits the ground!

If you remember from my earlier blog, I remembered the name as a King peach-at least part of the name. I remember because my great-grandfather on my mother's side was a King, from Serepta, Louisiana.

The gentleman who plucked my small tree from the wild assured me this was a proper pickling pear! I don't know if I would spare a few of these delicious beauties for vinegar-they are much too spectacular!

Senoia Road Kill Hot Sauce

 

I love sampling local foodstuffs and around our area we find alot of BBQ Sauces, jellies, bread and butter pickles and occasionally some really great cheeses. Sweet Grass Dairy is one of my favorite artisan cheesemakers and is located in right here in Georgia.

I don't see many hot sauces but I have run across a few great ones. Being a Louisiana girl I'm pretty settled on Louisiana Hot Sauce-perfect for my crispy soft shell crab po-boys and consequently I don't tend to look much further.

One surprise was a few bottles of Chef Boy Hidy Hot Sauce. I met Gary Waters at a party at the Botantical Gardens in Atlanta, years ago. A passionate foodie like myself, "Chef" introduced me to his hot sauce on an episode of Home At Last! Pleasantly hot with a well-rounded taste, I have used and enjoyed every drop of flavorful sauce.


The Senoia Road Kill Hot Sauce is another new one. I found it in a shopping bag after a trip to a friend's antique shop in Senoia. Carriage House Antiques and Custom Framing is an ecletic mix of antiques, collectibles, gifts and foodstuffs. Nancy carries the SanRiver Raspberry and Pecan Preserves that my whole family enjoys with our bries and other soft cheeses.

Senoia is one of those pleasant small towns in Georgia that continues to develop in some really remarkable ways. RiverWood Studios President, Scott Tigchelaar, has shared his vision of a new Senoia that draws from it's gentle past. Roll your mouse over the links to learn more about Senoia and RiverWood Studios.

Converting worn out buildings into beautiful storefronts perfect for markets, shops and restaurants, Senoia attracts visitors and locals from nearby Peachtree City as well as Coweta County and beyond.

What's your favorite hot sauce?

Tahini-Panini

 
 

I don't use enough Tahina in a year to pay for a large jar . . .only to watch it turn rancid.

So I create a more relaxed Italian version of a Chick Pea spread that delivers amazing flavor, a rich, smooth texture and loads of vitamins and fiber.

For two cans of Italian chickpeas, I strain the off the liquid, add three to four tablespoons of my homemade garlic oil, add four or five cloves of fresh garlic, 2 tbsp of white sesame seeds, 1 - 2 tsp of sesame oil and a tsp of fresh lemon juice. I use a pinch of kosher salt to round it all out.

I love this milder version. It's so tasty served on top of my fire-roasted bread or as in this picture with my homemade cracker bread.I've topped it with fresh-from-the-garden tomatoes tossed in a little fig balsamic vinegar!

A small grating of pecorino cheese on top! And my husband tells me I have given him new reasons to come home at night!

Hey, whatever it takes!

Favorite Aprons

 
 
 

I was inspired today by an artist friend's blog about her apron-making talent. She designed a pretty retro-style apron and suddenly I was up running for one of my new acquisitions.

I started "my collection" the first year of Home At Last! I still have all my old aprons and have many favorites including . . . a very small delicate apron that belonged to my grandmother.

One of my newest favorites is the one featured in these photos, from Harrod's Department Store. It's laminated and easy to clean. Perfect for baking and BBQ-ing! I picked this up in London after sailing across the Atlanta on the Queen Mary en route to Tuscany! Talk about a relaxing vacation. . .

Six luxurious days aboard a very elegant ship bound for the other side of the big pond. Sigh . . .how I miss our early evenings in the Queen's lounge, sipping cosmos on a buttery leather chesterfield sofa . . .mesmerized by the large, dark gray-green waves lapping up against our ship.

Sunny afternoons were enjoyed at the bow of the ship in one of our favorite spots-the ship's library. I enjoyed every English decorating magazine I could lay my hands on, checked emails, and read a thriller from a favorite author.

Late evenings we developed an extravagant habit with room service. Asking for two simple bowls of ice-cream, each night our attendants added more flavors, more embellishments and bigger grins. I wondered if there were bets placed back in the kitchen . . ."let's see if they can eat this?"

European Vacations

 

As many of you may have noticed I'm not cooking very much these days. (We aren't eating too well, either.)

Renovations of our wonderful old house keep us busy-when we aren't producing or editing for television.

Nearing the end of our stewardship of this fabulous house, we are in the final renovations . . .updating bathrooms-adding much needed storage and general re-decoration.

One of the hidden pleasures of all this hard work is stumbling upon keepsakes from our travels abroad. This hand-painted champagne flute is a perfect example of a great summer vacation spent along the Rhine River in Germany. After discovering UNTours on Oprah we rented a roomy apartment in Baccarach, Germany.

I think we rented our apartment for two weeks-giving us plenty of time to explore, relax and enjoy local history. We attended a summer festival along the Rhine in Bopart, sipped local wines at a 400-year old winery in nearby Cologne and drifted quietly along the Rhine River-experiencing the mystery of the Lorelei; a sheer rock reputed to have claimed the lives of young sailors. . . lured by the song of a beautiful young maiden.

My flute was scored in Rudesheim-a tourist destination that typically we would avoid. Friendly Germans suggested we should experience it once and I was glad we did. Narrow streets, beer gartens, nutcrackers and outdoor restaurants-reminded me of class tours we enjoyed as military brats back in the 60's.

Up and down the Rhine River we floated with our teachers on field trips!

Even as a child I was aware the food was fabulous. The museums have provided me with a lifetime of memories and the pristine villages have drifted in and out of pleasant dreams for over forty years!

Crackerville

 
 
 

As the weekend comes to a close, my cracker-making experiment has left me with a couple of observations.

1. I didn't need fancy tools to make delicious crackers.

2. I'm a really messy cook!

3. Practice makes perfect.

Today's cracker making was easier than yesterday. I even developed a few of my own little tricks along the way.
I found hand rolling with a wooden rolling pin to be just as easy as the pasta maker and more fun! I prefer the
irregular shapes over the rectangles.

I also found the pin was useful when I wanted to press the cheese and spice mixture into the dough. My only thought with that . . .make sure you keep the rolling pin well-floured.

I tried my own bread recipe for the dough, today. The Armenian recipe called for as much whole wheat as white. I chose my recipe because it has five flours including white whole wheat and semolina. We agreed it had a lot more flavor.

I also am able to split the recipe for bread or pizza dough. I even had time to mix up (2)5 cup bags of pre-mixed
flours so that the next time we want fresh bread, I just have to pour my flour into the bread machine and add the
wet ingredients.

I'm Sorry. . .Our Kitchen's Closed

 

The Estruscan Chicken is delicious! Moist, well cooked and tender. I drizzled the cooked chicken with extra virgin olive oil and served it with lemon wedges.

A simple side of snap beans and goat cheese was the perfect choice! A glass of sparkling Pelligrino water and I could imagine myself sitting in my hillside villa in Tuscany.

After dinner I played with the cracker bread and enjoyed great results. Since it was my first time, I developed my own methods as the process went on. What I found . . .the paper thin is more effort but definitely worth it. I used the 4 - 6 setting on my pasta maker and passed through each setting once. I also started out cutting rectangles but as I tired I tried other shapes-The more rustic it was the better I liked it. I thought the crackers were attractive standing on end-like in my picture. They would be great served at a wine tasting.

The taste and texture are delicate and delicious. I developed two toppings. The plain parmesan cheese and then a second with hot chile salt and the parmesan. Both very good!

I think I will continue with the recipe but adjust the flours the same as with my bread. I find I like five flours for a very authentic tasting Italian bread.

Pollo al Mattone

 
 

This ancient Estruscan recipe is a fun way to liven up roasted chicken. The chicken is butterflied with the breast plate removed. A simple marinade of olive oil, herbs and chiles provides loads of flavor and generally takes a quick hour. I prefer to add sea salt as the chicken cooks. The translation is simply "chicken under brick". How easy is that?

Since I had no bricks on hand, I wrapped a heavy iron skillet in foil and placed the chicken on a slab of preheated marble. This recipes is sometimes done on the stove top frying the chicken in 3 tbsp or so of olive oil and flattening with the brick. I like using my infrared grill to keep the summer heat out of the kitchen. The recipe cooks in under an hour. Just be sure to cook it through.

The rising dough is a Lavash bread recipe that I have added parmesan cheese and dried chives. Next I intend to put the dough through my pasta maker for extra thin strips of flatbread. I will sprinkle it with sea salt after it bakes.

If I can't get to my beloved Tuscany this year-I will simply have to bring Tuscany to me!

One of our favorite memories visiting with friends in Tuscany led us to a famous village in the Chianti region where we were able to videotape an Estruscan tomb. Our hosts arranged for a private guided tour of a very important Estruscan museum where I was able to see first hand the remants of Estruscan life. . .their beautiful art reminded me so much of early Greek art.

The museum graciously allowed us to videotape the museum and artifacts. Watch for it on an upcoming episode of Home At Last.

The slide show featured on my blog is the village featured in this blog. It is a beautiful location far up on a mountain. During WWII, a brutal battle was fought on the mountainside between the Nazis and American forces.

A Hard Day's Night!

 

This was a fun project. The results proved worth the effort. As the Fig Conserve chills I decided to look for new ways to serve it since I had no bread or crackers in the house.

Just as well, because I spied these Anna's Ginger Cookies in my pantry. Perfect! Ginger cookies topped with German Butterkase and my own Fig Conserve with Toasted Pecans.

I need to go open a bottle of wine!

One Final Step

 
 

My Fig Conserve has passed it's final taste test. I usually cool a portion down-sample it and adjust the flavors that aren't in balance. I love my job.

I used a creamy German Butterkase and place a "smallish" dollop on the cheese. Some cooks might not adjust their preserves and conserves but I think there is a benefit to taking the extra time to conduct a taste test before placing the conserve into sterilized jars.

A found I needed a couple of adjustments. 1. I added a pinch more salt! A little salt balances the delicate sweetness of the sugary figs. 2. I added an additional amount of citric acid from fig balsamic. For my tastes, it adds a richness that isn't developed with plain lemon or lime juice.

Now, I'm waiting on pecans-which we'll be added just before I seal my jars.

Fig Conserve

 
 

I don't like to go begging but there are times when I have to put my pride aside. I decided to beg anyone and everyone I know for figs and tomatoes.

Usually I grow my own tomatoes and herbs but this year's house renovations haven't left me with much spare time. Walking by my pathetic little patch of dirt I am ashamed of my insincere promises to return with seeds. Deep down, I knew I wouldn't be back.

In desperation I put the call out for figs and tomatoes.

Yesterday, my flavorful sweet, local figs arrived-thanks to friends that heard my plea! As I type the conserve is cooling on the stove top. Soon I will delicately open the figs and place them in my glass jars.

We use Fig Conserve for my homemade bread or an family recipe for delicate biscuits. One of our favorite hor d'oerves is a sliver of rich triple cream brie topped with a small dollop of figs. We serve it with golden crustini drizzled with exta virgin olive oil and pan fried until crunchy.

Going Green!

 
 

Maybe a wee bit overused by the media these days, a lot of us are still unclear as to what this really means. I'm pretty sure the answer will vary depending on who you ask.

Eager to make a few changes in my own household my first course of action is getting away from bottled water (plastic)to filtered tap water. I am tired of all the expense, waste and impact on the landfills.

With cancer impacting all of our families and my concern over the health of my pets growing, I question the consumption of foods and drinks in plastic. Who knows how this will bear out in studies, but little changes make me feel better.

Ten years studies take . . . well, ten years! Sadly, I just read the results of one study that bore out some of my concerns. If for no other reason I would love to reduce the amount of garbage that my household generates.

And while I'm certain that plastic will remain a part of my life-as evidenced by my veggie keeper (that I love) I still look for ways to conserve resources, reduce waste and find healthier eco-friendly alternatives.

Turkish-style Rice Pilaf

 
 
 
This is a nostalgic dish from my childhood! My mother made a similar pilaf with her BBq'd chicken. Dinners were simple back then but delicious! I know your wondering. . ."then". . ."when"?

For the sake of my story let's just say. . .a long time ago, in a land far away.

I continue to make this dish for my husband and this "pumped-up" version is an excellent one pot meal.

On the plate are carrots, garlic, baby vidalia onion, green onion, celery, quartered cherry tomatoes and chicken. I also added a teaspoon of chopped mint and Greek seasoning blend, as well has a small handful of dried currants. If I have them on hand I love to add raw spring mix or any type of simple greens.

Great tasting and healthy, this simple creation is loaded with fiber and has very little fat other than a tablespoon or two of olive oil. Exotic Sri Lankan Curry and hot dried red pepper flakes create exciting flavor enhanced by a small dollop of creamy sour cream and slivered green apple.

The dried red currants provide a beautiful contrast to the smoky cumin and brightly-flavored cherry tomatoes balance out the flavor.

Just For Fun

 

This shot was taken at a recent Memorial Day Celebration in Senoia, Georgia. One of the local clubs displayed cages of brightly colored chickens and roosters. This particular rooster seemed to enjoy having his picture taken.

Artist-Walter Anderson

 
 

Make time for the Walter Anderson Museum, an eccentric artist whose work has been labeled "intense and evocative".
A daily ritual of rowing twelve miles to an isolated barrier island provided Anderson the opportunity to paint and draw the island's vegetation, birds, animals and insects. Stunning water colors and intricate patterns allow a glimpse into the lonely mind of a brilliant artist.

Located on the main street of charming Oceans Springs, Mississippi. To learn more about artist, Walter Anderson and the museum hours visit www.WaltAnderson.org

Ocean Springs, Mississippi

 
 
 
 

Charming tree-lined streets, fun specialty shopping and plenty of restaurants are waiting for visitors in the quaint shopping district of Ocean Springs-just across the bay from Biloxi. Parking is plentiful, allowing for a leisurely walk through town.

Featured in the photos above is The Candy Cottage! Filled with homemade candies and authentic New-Orleans-style pralines, a visiting youth group from Minnesota promises to never forget the sugary pecan candies!

A Evening At The Beach

 
 
 
 

It was a perfect sunset! The water was exactly the temperature I remembered. Growing up along the Mississippi Gulf Coast has provided me with a lifetime of pleasant memories - including this quiet stretch of beach across from the new location of the White Caps Restaurant, a favorite of my parents back in the 60's!

Cruising The Mississippi Coast

 
 

There aren't adequate words to describe the breeze blowing off the Gulf Coast during the twilight hours. I can't imagine a more tranquil setting in the south . . .

The twenty-six miles of magnificent shoreline stand as testimony to the resiliency of the the people rebuilding the post-Katrina Mississippi Gulf Coast.

Newnan, Georgia

 
 
 

In a past life I was fortunate to make a living in interior design. Not so much a job as an opportunity to work with beautifully-crafted fabrics, study the fine details of weathered wood and stone and in the process develop a passion for the tiniest details.

Fig and Mamey Syrup and Peach Bliss Protein Shake

 
 

I created a syrup of Black Mission Figs (3 pints) by covering the figs with sparkling white grape juice and adding about a cup of chopped Mamey Fruit. I added 1/4 cup of sugar, a pinch of salt and 1 tbsp of very good vanilla. I cooked the fruit until the liquid was a beautiful burgundy color and strained off the first batch of syrup.

I added another 1/4 cup of white grape juice and 2 tbsp of grenadine syrup and allowed the fruit to cook for another ten minutes. I put the fruit into a strainer fitted inside another strainer. I mashed the fruit with the back of a spoon through the strainer, allowing the liquid to flow from the fruit into a large bowl.

Out of the three pints of figs and cup of Mamey fruit I extracted 4 cups of syrup.

For the Protein Shake:

1 large skinned peach, chopped
1 small blueberry yogurt
1/2 cup 2 percent milk
2 tbsp Fig and Mamey syrup
3 scoops of Vanilla Soy Protein Powder
1 cup of ice

Blend ingredients until smooth.
Serves 2

Peach Bliss From Carroll Farms

 
 
 
 

I have been frantic this past two weeks-worried that I might get too busy and forget to head down to middle Georgia for our Lane Peaches-when happily I was directed to a peach packing company in my own backyard.

Carroll Farms is located in neighboring Merriwether County, Georgia-a hop, skip and a jump from Coweta County. Their roadside stand offers fresh peaches by the bag, bushel and box and are picked from trees right across a narrow country road.

While excited to get a box of large, firm freestone peaches-we also sampled their refreshing soft-serve peach ice cream made from a family recipe! Owner, Kay Carroll Barnes, graciously allowed us to snap photos of her family, peach trees and popular roadside stand decorated with rustic signs and oversized rockers!



Paired with a Fig and Mamey Syrup I created yesterday, Ron and I enjoyed a vitamin-packed soy shake of fresh peaches and Blueberry Yogurt! The only comments uttered during the consumption of our enriched shake "WOW".

For more information about Georgia Peaches and directions to the Carroll Farms Roadside Shop visit their website at
www.CarrollFarms.com

Moon Over The Back Bay

 

Beauty Abounds!

 
 
 
 

I meant the IP Biloxi Casino Resort and Spa! We just couldn't resist a few photos in front of the massive live oaks that I very well could have climbed as a child! I was a BIG tree climber as a small tomboy and was even called from a tree climbing adventure to be informed that at that very moment I had to begin to wear a bra! My tree climbing days were never to be as carefree again.

The IP has done a fabulous job of re-inventing itself in this post-Katrina town. Thoughtful design, interesting textures and sea glass abound on the stunning first level.

The roof level pool and cabana area arereminiscent of a grand ocean liner. Mahagony wicker and ocean blue striped towels create a island feel and proved casinos can be a great getaway for those of us just want to get away for a little R & R!

Relax! It's the Mississippi Gulf Coast

 
 
 
 

The Biloxi-Gulfport International Airport celebrated the arrival of AirTran's new service from Atlanta to the Gulf Coast this morning with a formal water cannon salute by county and city firetrucks lining the tarmac.

The Mississippi Gulf Coast Convention and Visitors Bureau and IP Biloxi are hosting Home At Last! for a few days as we plan upcoming shows and an exciting deep-sea fishing trip for future episodes!

I will be cooking one of my childhood favorites of deep-fried hardshell blue crabs-a recipe prepared by my father after learning the recipe from locals back in the 60's!

How I Luv Ya, How I Luv Ya. . .My Dear Ole Mamey

 
 
 

Just like the conquistidors and early adventurers arriving in the New World I have stumbled upon the Mamey Fruit,(pronounced ma-Mey), the national fruit of Cuba.

Silken like soft pudding, the fruit has a complex layer of flavors, reminiscent of mango and figs. (Some say apricots but I tasted figs.)

I have two plans for my Mamey fruit. The sauce (pictured here)will top a grilled Grouper Sandwich. I paired the Mamey
with ripe banana, unsweetened coconut cream, fresh chives, hot chili oil, mayo and wasabi.

The second recipe will be a conserve of Black Mission Figs and Mamey Fruit for grilled breakfast breads and cheese!

Southern Fried Chicken

 
 
 
 

Inspiration

 

I was inspired today by a friend's photo of young mallard ducks feeding near a tranquil pond. (on Facebook) I found myself enjoying his pleasure in watching baby birds growing into adulthood.

I miss living near water here in Georgia. Being landlocked in West Georgia you have to know someone to enjoy a serene pond or lake!

Fortunately, I am enjoying a rare lucky streak and happened by my pool today with camera in hand. . . Amazed, I caught a rare glimpse of this migrant water fowl . . .luxuriating in our cool pond!

Vidalia Valley

 
 
 

Whew!

Every once in a while, life and work, gets in the way of this blogging thing. With a little bit of extra time each day, I opted for sleep. . . rather than eating. . .and that didn't leave much time for cooking!

My company, Paper Moon Productions, was chosen by the University of West Georgia, to produce a pretigious APPA Award video, as a result of their Campus Facilities being honored. With less than two weeks to deadline there have been many early mornings and quite a few late nights.

Ok, it's probably sounding like I didn't eat very well at all . . that's not entirely true. I enjoyed two more of the most delicious soft-shell crabs this side of the Gulf Coast! My husband tried his hand at his first delicious meatloaf for meatloaf sandwiches! And, what else. . .my son made a skillet of lime-cilantro shrimp.

We also stocked up on Vidalia onions and have slated Beer-Battered Onion Rings for the weekend. I am making a Vidalia Chow-Chow for a hamburger topped with a fried egg (famous at the Texas Inn in Lynchburg, Virginia). Featured in the photos are a Vidalia Onion Stuffed with Sweet Sausage. CLICK HERE For Recipe To Learn More About Vidalia Valley Click on the title.

We are enjoying lunch tomorrow at AQUAKnox in Atlanta as guests of The Mississippi Gulf Coast CVB and the Gulf Coast Airport. Non-stop flights from Atlanta are due to take flight beginning July 8th!

Stinky Cheese

 
 
 

Not for the faint of heart. . .one of my favorite Italian stinky cheeses. This is one of those cheeses that you love or hate. A delicate blend of sheep, cow and goat's milk this cheese offers a silken texture and a more pronounced tangy flavor.

Still battling my loss of taste from a spring bout of flu I am eating little and choosing carefully! This La Tur cheese is a treat and I will simply soften it and spred it on my homemade rolls. Paired with a mix of black and green olives I am pretty much good to go!

Fried Oysters

 
 

Fried Apalachicola Oyster Sandwiches. What else can you say! Crunchy,fresh fried in an easy coating of equal parts yellow and white cornmeal and a pastry flour. My spices included Tony Cacheries, paprika, and garlic powder. I served it up with a homemade tartar sauce and fresh lemon.

Soft Shell Crab Po-boys With Remolade Sauce

 

Finally, I was able to get some soft shell crabs! They ended up the feature on Home At Last! this week! For the show I made a Soft Shell Crab Po-boy and delivered it to a friend who was craving a taste of New Orleans.

I paid attention to every detail and complimented the crab with an easy remolade sauce. The bread was my own and we were estactic with the flavor and texture provided with a new Italian flour.

Here's my easy recipe for Remoulade Sauce.

1 cup of mayonnaise (or 1/2 cup mayo and 1/2 cup English Salad Cream)
1 1/2 tbsp creole mustard
1 1/2 tbsp bread and butter pickles (chopped fine)
1 clove of finely chopped garlic
1 tsp creole seasoning
1/2 tsp of fresh cracked pepper
1 tsp of Louisiana Hot Sauce
1/2 tbsp of Worchestirshire Sauce
1 tsp olive oil
1/2 tbsp chopped green onion

Fried Green Tomatoes and South African Liver Salad

 
 

Last night we opted for appetizers for dinner. . . just like Will's dad. . . in one of my favorite Will and Grace episodes.

I turned a couple of large, firm green tomatoes into one of our favorite appetizers of buttermilk-soaked green tomatoes with a fire-roasted red pepper sauce with goat cheese! It just doesn't get much better on a summer night.

As a companion I made one of my favorite South African salads. Mixed field greens with fried chicken livers and an easy potato salad with wasabi oil.

Loads of flavor and a great way to engage a loved one in the kitchen. I had Ron help me with prepping while I turned the charred pepper into a simple sauce with garlic olive oil and a little sour cream and fresh cracked pepper. The tomatoes were soaked in buttermilk before dredging them in a mixture of yellow and white corn meal and flour.

The chicken livers were dredged in flour, salt and pepper. Not too many clashing flavors-I let the sauces do the heavy duty. I drizzle the salad with olive oil and fresh cracked pepper and salt.

Catfish And Collards!

 
 
 
 

I don't think I could have imagined a more perfect day. The "boat" was fired up and we set sail for the back roads of Coweta County. My only goal-to see if I could score some bulk sausage from Williams Sausage in Haralson, Georgia. SCORE!!

Our second goal-to stop in a little roadside cafe passed on the way to Williams Sausage for a little BBQ, which goes so well with fresh air and sunshine.

Upon seeing their extensive menu I immediately switched to fried catfish, mac and cheese, fresh collards and a wonderful afternoon with Uncle C and daughter! We swapped family secrets for great BBQ, talked about our childhoods in the south and reminisced about happy days spent in Germany-exploring food and great beer!

It was a delightful afternoon spent in the company of friendly, attentive owners with great Southern food. The catfish was moist and crispy, mac and cheese (cheesy) and cornbread fit for the finest buttermilk! And their were hushpuppies-to boot!

Uncle C shared a jar of homemade fresh fig preserves and promised to hook me up with all the figs I could can! I took him seriously-stopping at Crook's in Senoia to pick up canning jars!

Oh, and we scored "mini-Moon Pies" at the gas station! And hoop cheese!

Uncle C's Bar-B-Que
173 Hwy 85 Haralson, GA
770-599-9105

Open 7 Days A Week

Beauty In The Details

 

I have been anxious to try my new experiment with my own freshly roasted coffee beans. Using about a half of a cup of my Mocha Java Joe Beans (great chocolately undertones) I created the sugar-free liqueur with the addition of a Madagascar Vanilla Bean to a decanter of vodka.

The mixture has been sitting under the wine bar for about four weeks-developing the most beautiful deep chocolate brown tones and decadent aroma!

It struck me today that the perfect presentation for this liqueur was this beautiful cordial from the 30's. Cool colors, minted simple syrup and my own coffee-chocolate liqueur resulted in this refreshing "Peppermint Patty" cordial.

Perfect Weather For A Boat Ride

 

This time of the year you can usually find me in one of three places . . .(listed according to preference)

1. At the bottom of the pool!

2. In my boat-cruising back roads-hunting for good food!

3. Grilling on my Sears Infrared Grill.

On a good day I get to do all three. Today will be one of those perfect days. I have already donned my bathing suit,
I am about to apply red lipstick and I have a pork butt thawing for bbQ!

AQUAGirl Lives!

sshhh! Don't Tell-Anchovies and Pizza

 

I love anchovies and sneak into them into many of our favorite dishes in the form of paste, fish sauce or the whole filets. (whenever I am feeling particularly mean.)

Living in a "NO ANCHOVY" zone like I do-I have learned to be pretty discreet. I don't rush to disclose every ingredient when the "delicious-ness" of a particular dish is heralded!

Last night was a perfect example. . . I decided to make pizza. Since I hadn't planned homemade pizza for dinner I didn't have much on hand in the way of toppings. I did have a can of black olives and had every intention of using them. There was also a cooked sweet sausage, grape tomatoes and Vidalia onion.

But at the last moment I remembered a cupboard-full of anchovie-stuffed green olives from Spain and thought it would make for an interesting experiment. . .if I could keep my mouth shut.

I tried not to pay too much attention to Ron's first bite-knowing that things could go either way. I didn't even watch.

"Hmmmmm" he said. I rest my case!

Memorial Day In Senoia, Georgia

 
 
 
 

I sincerely wish each of you a fine Memorial Day! I hope that you spent a small part of the day in reflection of lives lost protecting our wonderful freedoms - including our right to speak and publish freely, without fear of retribution or bodily harm. God Bless America!

Golden Mojitos

 

Every home bar should stock simple syrup. Equal parts water and sugar. Easy to make and essential in the art of making cocktails that taste like your favorite restaurant or bar.

Although, technically, the addition of other ingredients equals flavored syrups-until they change color-I still call my concoctions simple syrups.

Take for instance,mojitos . . . the addition of the simple syrup takes the drink to a deeper level of minty lime goodness-faster. Mint leaves provide the contrast and balance to the refreshing lime characteristics of the drink.

For an easy simple syrup I sanitize sparkling water bottles and mix the batch right in the bottle. For mojitos I add 10 mint leaves and a bottle pourer before placing in the refrigerator.

Stored in the refrigerator the cold liquid keeps the drink from becoming watery and adds the desired sweetness to the rum.

Braised Short Ribs For Tomato Gravy

 

Every once in a while it's just fun to make a long-version of a classic tomato "gravy" (as all my NOLA friends called a red sauce.) Ron prefers his sauce served on Penne Pasta-hopefully with a little sweet sausage added.

I first learned to make it this way in the mid 70's from an old Italian woman visiting the U.S. Patience and lots of love was her advice to me!

Ron remembers many wonderful pasta meals at the back of the grocery store in Mamaroneck, N.Y. where either his mother or grandmother worked on a pot of sauce with short ribs.

I usually roast the short ribs in the oven for a half hour or so before even putting into the sauce. It develops a rich, meaty taste that is lacking in quick sauces.

Home At Last! Welcomes Panera Bread!

 

Say hello to my newest sponsor, Panera Bread, on Home At Last! With Patty Gironda. Featured here is their breakfast sandwich on ciabatta bread! Fresh eggs, Vermont Cheddar and a choice of sausage or bacon. Try one and please tell them you saw their ad on Home At Last!

Peanut Clusters

 
 
 
 

My experiement with my peanut clusters didn't give me the results I had hoped for. The nuts and chocolate were good but the caramel was from a vendor I had never tried. I think next time I would rather use my own recipe. I found the caramel to be lackluster in depth and robust flavor. The ratio of salt to sugar was off.

My original thoughts for the filling were more towards the nougat texture and it looks like it's back to the drawing board! Oh, darn-who will ever eat all this chocolate!

Seared Redfish

 

Now that I have two pounds of peanuts made it just made sense to create a dinner that could take advantage of their crispy, sweet flavor!

On a trip earlier in the afternoon I picked up a nice piece of redfish and a box of greens. I opted for field greens- all our favorite toppings including grape tomatoes, cukes and black olives. I made a quick Japanese-style potato salad with Kewpie Mayonnaise, Wasabi Oil and chives.

The basting sauce was a combination of fish sauce, fig balsamic, rice vinegar, my peanut sugar mixture, dark soy, olive oil and a teaspoon of plum sauce.

The salad was fabulous-with tender, perfectly-seared fish-topped with the crunchy chopped peanuts! I used the salad dressing from last week and drizzled a small amount of the basting sauce on each salad!

Patty's Sweet and Savory Peanuts

 
 
 
 

This recipe yields a favorite snack in the Gironda household. Simple to make with a recipe that can easily make larger batches for a party or to store in the pantry.

I use it for other things besides a snack-including candy. I am working on a chocolate-covered peanut chew with a praline filling.

For the peanuts:

The raw peanuts are boiled for ten minutes with dried red pepper and equal parts water, honey and cane syrup (or in my case equal parts molasses and cane syrup.) Once boiled, the peanuts are strained and tossed in a dry seasoning mixture comprised of three sugars; white, light brown and dark brown sugar seasoned with paprika, onion and garlic powder, turmeric, curry, cumin, dark chili powder and kosher salt.

Once coated they are spread on parchment paper for thirty to forty minutes in a 200 degree oven. After they cool they are removed to a covered container where they are once again tossed with the dry mixture and more kosher salt.

Finally I place them in a warming oven for the rest of the day so that they can dry. If you don't have a drying oven the counter works fine.

The dry mixture keeps in a covered container like sugar.

For the dry mixture:

2 cups white sugar
2 cups light brown sugar
2 cups dark brown sugar

To the sugars add:

2 tbsp Hungarian Paprika
1 tbsp dark chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp curry powder
1 tsp cumin
1 tsp cayenne pepper
1 tbsp kosher salt
1 tsp fenugreek (optional)
1 tsp turmeric

All the ingredients are pulsed in a food processor and adjusted for taste.
This is easily adjusted for personal taste. We like the spicy and sweet flavor with the salt finish.

Chin, Chin Raphael!

 

Vacations in Tuscany usually include many exciting wines and olive oils showcased at our friends' store in San Guistino Valdarno. Local wineries are plentiful and we have been fortunate to meet many of the enthusiastic owners eager to share their passion for good wine.

On one very special trip we were guests of three wineries producing some of my favorite Tuscan wines. Each of the families and their wineries continue to inspire me today. I remember the first time we walked the vineyards-sampling the Merlot, Pinot and Sangiovese grapes as the Tuscan sun set over the hills in the distance.

I enjoy both the Pinot and Merlot grapes but knew very little of the Sangiovese grape. Luscious, full-bodied and very pleasing with lighter roasted meats and fish I really enjoy the lighter feel of this happy grape.

The Panizzi Rosa, featured here on my back porch as I roasted potatoes, was a gift from an Italian cousin who knew how much we appreciate Tuscan wines. I really enjoyed the clean, crisp Sangiovese Rose wine with the meal. Chin, Chin Raphael!!

Tuscan Bread and Potato Scramble

 
 
 
 

With a "honey-do list" a mile long, there aren't enough hours in the day to accomplish everything life demands! It's important for me to make a list and move items up and down.

Getting the pool ready for the first hot day was suddenly moved to the top of the list...

I don't have a fancy cape or anything "super hero-ish" but in the summer I'm known by family and friends as "Aqua Girl" I pretty much hang out by the pool-ready and willing to prepare light meals and cocktails whenever I am needed.

My busy week didn't leave much time to cook but I did manage to bake two loaves of Tuscan bread and six roasted potatoes. I made BLT's with one loaf of the bread. (Very good BLT's) When the bread started drying out I made this scramble with the potatoes and leftover bread.

My inspiration behind the scramble was from our innkeeping days. We served a wildly popular French Potato Omelet. The scramble is all the taste without the work.

For the scramble or omelette. . .

I boil red potatoes until they are tender and remove them to a bowl where I dress them with olive oil, kosher salt, paprika, cumin and chives. After a half hour I place them on a piece of marble inside my hot grill for another hour. I put a jar of water inside the grill to keep the heat low enough ensure even heat.

 

When I'm ready to make the scramble I coat the pan with 4 or tablespoons of olive oil and add the bread, the potatoes, fresh chives and a super fine grating of an aged cheddar. When everything turns golden I flip it and do the same for the other side, adding lightly beaten eggs and a little more aged cheddar.

The recipe for the bread is listed on Home At Last in the Recipe Section!

Click Here To View.

King Crab Ravioli

 

I am on a roll with my pasta! Craving seafood I sent out for 2 pounds of succulent King Crab and turned every bit of the crab into stuffing and sauce. I boiled down the shells for stock and made a delicate lobster-type sauce with a little tomato and sherry. The pasta was as sheer as a dainty hankerchief and was perfectly tender, again.



My big push, this week, is to make the perfect loaf of Italian bread for po-boys. A friend wants to learn how to make gumbo and po-boys. While it's easy to find all the ingredients for gumbo-it's a bit of a challenge to find just the right New Orleans-style Italian loaf for po-boys. Larry has requested an Oyster Po-Boy (one of my favorites) and for good measure we will make a Soft-Shell Crab Po-boy with lots of Louisiana Hot Sauce.

Ron asked that he act as my guinnea pig tonight on the bread experiment and asked that his po-boy be dressed as a BLT. I started to ask him to stop by the store for green tomatoes to put the sandwich over the top! But that's another day!

Coconut Milk and Vanilla Custard

 

My husband loves Pina Coladas and borders on embarrassing with his passion for the goo-ey drinks with pretty umbrellas. However, I still love to make his favorite drinks and foods and found inspiration in his passion for the coconut/pineapple flavor combo.

I used a can of coconut milk, 1/4 cup of honey, a one inch piece of a vanilla bean, 2 tablespoons of heavy whipping cream and 3 egg yolks beaten and streamed into the mixture very slowly. The mixture was whisked continually until I removed it from the heat. It was cooled for ten minutes before putting it into the fridge.

It set up beautifully and hopefully will make it to nightfall. I have grilled pineapple and will combine it with with a little dark rum, sugar and a teeny bit of butter for a decadent topping.

Limoncello and Co-Co Liqueur

 
 

Today is one of my play days. I was due to tape a show but couldn't sleep at all last night-so I opted to wait until tomorrow, leaving me with a little free time between editing and cleaning house.

I have shifted gadgets between my two kitchens, checked stage one of the Limoncello batch-strained it and will make the simple syrup and fresh lemon juice batch later today. I also started an experimental batch of a new idea that came to me when I wasn't sleeping.

I'm going to try a coffee, vanilla and chocolate liquer. My plan is to make it similar to the Limoncello as that recipe is delivering very consistent results.

Two stages-the first 40 days developing the essense and the second 40 days to blend a simple syrup and develop the intesity of flavor. I am starting with the coffee and vanilla beans and in 40 days will make a chocolate simple syrup. Easy, breezy!

Medjool Dates

 

I never think to blog about my favorite restaurants but as I photograph my big box (eleven pounds) of medjool dates I drifted off to one of my favorite Persian (Iranian) restaurants on Roswell Road in Atlanta, Persepolis.

Sinfully warm flatbread (made on the premises), large sweet medjool dates, a creamy Baltic feta cheese served with large flavorful walnuts and perfectly seasoned hummus are a few of the items in abundance on the lunchtime buffet.

Lamb, chicken and beef stews and a variety of roasted kabobs-all served with aromatic rice studded with raisins and lentils are available off the menu and on the weekday buffet.

Service is attentive and friendly. The experience always leaves me craving more.

Still full from my meal I head straight to the store up front to purchase some of the hard to find items for my pantry. Sumac, black cumin, file powder and hard to find spices and herbs are my favorite reasons to shop this exotic shop. But the cheeses, figs, walnuts and dried beans and pea selection are just pure fun!

Buttermilk Bread Pudding with Rum Honey Sauce

 
 
 
 

A friend wrote to tell me we were under a tornado watch and I thought, "O.K., good-I'll bake something!"

In some parts of the country that might be an odd response to a nasty storm headed your way-but, hey, I'm from Louisiana-I react by preparing food and drink. . .known in Louisisana as a "hurricane party".

Today's reaction resulted in a New Orleans and family favorite, Bread Pudding! I have been baking it so long now there's no need for a recipe-just leftover bread, a few eggs, milk and some flavoring.

I played a little today-adding buttermilk rather than whole milk. I backed off some of the sugar and added a few tablespoons of a cane-molasses syrup blend I keep on hand for biscuits.

This was one of our more popular breakfast courses during our innkeeping days. I panfried the bread pudding in a little butter and topped it with a Tequila Sauce and fresh whipped cream.

In Louisiana, all food is recycled and creates some of the most delicious cuisine in the U.S. Don't throw out that old bread, ya'll!

Ragu Of Sweet Sausage, Porcinis and Asiago Cheese

 

Looking through pictures today I stumbled upon some favorite images from Tuscany; including my friend's ragu simmering on the stovetop of their tiny kitchen in the back of the grocery store owned by Ombretta's family.

Every treasured photo album of Tuscan vacations includes images of delicious foods proudly showcased by village markets, restaurants and chefs-including several images in my slide show. Deep in the Chianti region we dined on the chef's recommendation of a wild boar ragu and wonderfully crisp polenta.

Of course this is exactly the type of memory that triggers meals that I will recreate through-out the year-including tonight's dinner-Ragu of Sweet Sausage, Porcinis and Asiago Cheese.

Another building process, I start the ragu with olive oil and fresh sweet sausage-searing the sausage with the casing on to ensure tender meat. I sear the sausage for about 8 minutes-cool it down and remove the sausage from the casing.

I deglaze the pan with red wine and quickly saute chopped onion, celery and carrot before adding porcini water and dried herbs. I add a small 12 oz can of tomato sauce, 1/4 cup of red wine, chopped porcinis and simmer for about 20 minutes.

Finally, I add 2 fresh-chopped tomatoes with no skin or seeds and the loose sausage and simmer for another 10 minutes, adding liquid as needed.

Seasonings are adjusted, pasta is drained and a small amount of grated pecorino cheese tossed with the pasta. I ladle the ragu sauce a cup at a time onto the steamy pasta until I have the right amount of coating.

A final grating of young Asiago cheese and a refresher on my red wine and I have dinner ready in under an hour!

Not Your Ordinary Noodle

 

Another easy salad idea for the hot days ahead. This Asian-inspired salad is easy to prepare and delivers complex layers of flavor and texture.

I cook all the components in my black iron skillet or wok and remove each cooked layer to bowls until I'm ready to assemble the individual salads. I have my cold items sliced, diced and seasoned-ready to be served before I even begin the cooking process.

Experience and repetition have taught me how to prepare ingredients in the proper order to ensure that each stage of a recipe is ready when I need it. Learning the art of combining ingredients on hand comes from years of studying the core ingredients of different ethnic recipes and finding their common denominator(s).

And finally, stocking my pantry with ingredients that allow me to grab ordinary ingredients and creating a tasty meal without a recipe.

For this simple salad, I boiled the chicken wings with fresh garlic and saved my stock. For the black iron skillet I created an essential taste combo that sears the wings. I start with a hot skillet and add vegetable oil with a small amount of sesame oil. I build on this with fish sauce, rice vinegar, dark soy, sugar and a seasoned rice wine.

The wings are then stir-fried-and removed from the pan. I deglaze with a tablespoon or so of stock before adding my sliced veggies; in this case-lettuce, carrots, cucumber, fresh garlic, celery and red onion. The veggies are stir fried until they have a nice sheen but not over-cooked. I deglaze again with more chicken stock and then add my cooked noodles. Then I add back the vegetables and make sure everything is well incorportated and hot.

That's it. The ingredients are ready to build a salad. The cold ingredients are sliced lettuce and cucumbers seasoned with a rice vinegar dressing with a small amount of sugar. I continue buiding with the noodles and cooked vegetables and finally the wings. I garnish with toasted black and white sesame seed.

I make this sometimes with pork and it would be great with no meat.

Sweet Potato Cheesecake

 
 
 
 

This big ole sweet potato kept following me around the kitchen. I would move it and there it would be-just staring back at me.

So, I decided to cook it. Not to be mean-but I didn't know what else to do. There it was. . . all steamy in the bowl
And then it occurred to me that I would honor the sweet potato by incorporating it into a tasty dessert.

I poked my head around a little in the refrigerator and there sat a big container of ricotta and homemade peach syrup. Things were looking up.

I continued opening cabinets to see what was on hand-rather than sending my runner out to the grocery store. I found a container of blanched almonds and pretzel rods. Interesting. . .

I got me a big bowl, my whisk and starting creating. Every once in a while you just get lucky. And if ever there was a time to get lucky this was it. In the South, we like our sweet potatoes!

What I ended up with was a perfectly dense ricotta "cheesecake" with a hidden layer of blanched almonds just below the surface. I made a crunchy pretzel and almond meal crust and a topping of mixed sugars, almond meal and little left over pretzel meal.

What made the cheesecake stand-out was a tablespoon of cane syrup and one of peach syrup. The crust and the crunchy topping were a great surprise and added the perfect saltiness to the sweet potato. I used nutmeg and cinnamon in moderation and gained a lot of flavor from dried egg whites with vanilla.

Family

 
 
 

My family has placed me on notice-it's time to open the pool! I feel like Mind That Bird, a little slow out of the gate but a strong finisher. The water is being checked daily not by the thermometer lying at the bottom of the pool but by my very sophistical big toe. The BIG TOE KNOWS!

I find myself thinking ahead-stocking up for easy menus after a long day of swimming. These photos reminded me of oone or favorite gatherings in the kitchen. Triple Cream Bellatoire cheese, fig spread from the Adriactic Sea and my own decadent Strawberries Romanoff! If I play my cards right I will persuade my son, Shane to make us all pizza. He IS the Pizza King!

Ron's put in his request for Prickly Pear Margueritas and will be scouring Hispanic markets in search of the prized cactus tunas. I have timed a batch of Limoncello and will christen the 2009 Season with a toast to all of our loved ones no longer with us!

Pretty Beehives and Yummy Spun Honey

 

These are the cutest little beeswax candles I found at the Sharpsburg Festival a few weekends ago. They are made by friends, Wally and Lynn Batchelor, who also have the most delectable spun honey! Fresh, flavorful and available online! Click on post title to visit their website.

It's already been a month since Newnan's Market Days and I look forward to seeing what's new!

 

Tuscany On My Mind

 

Enzo, has recently completed renovations of his 17th century farmhouse in Tuscany. Eight comfortable apartments and a central gathering apartment for breakfast and pizza nights make this one of our favorite choices in the San Guistino Valdarno area for long-term stays.

Our one bedroom split level apartment came complete with a dishwasher, washing machine and well-stocked kitchen. A perfect mattress and soft nighttime breezes made for heavenly sleep!

Featured in the photos are Enzo's homemade Chianti and his four acres of olive trees that make for some fragrant extra-virgin olive oil. To learn more about this charming Tuscan getaway click here.

Tropical Fusion

 
 
 

Two of the most interesting salads I have ever enjoyed were in Europe. My all-time favorite salad was at the Hotel Guittard in Zug, Switzerland. We checked into this small boutique hotel late one summer night. Perched high on a hill overlooking a beautiful lake the hotel offered amazing views from the balcony-including an inviting patio restaurant engulfed by candlelight.

On a recommendation I ordered their specialty salad and was delighted with the beautiful presentation. The variety of fresh ingredients-each neat pile complimented by a unique dressing provided a memorable dining experience and great Swiss beer.

I enjoyed a similar style of salad on the Rhine River in Germany. A tuna salad-not in the Nicoise-style but more like the Swiss-style I just mentioned. Both of these salads left a lasting impression and I regularly make similar interesting varieties in hot weather.

Although last night's salad was informal and quickly pulled together it delivered an interesting contrast of flavors and pleasant textures.

The salad dressing was an creamy light dressing-thin by American standards. It was combination of mayo, coconut milk, catsup, apple juice and fig balsamic. I added a tablespoon of snipped chives, a half teaspoon of garam masala powder and garlic.

Fresh ingredients included julienned carrot, cucumber, tomatoes, avocado, banana, and I grilled fresh pineapple in Asian Chile Oil and garlic olive oil. The roasted pork was the meat (of course it was-I'm on the last 6 oz of that roast.) And it was served with fresh cracked pepper and sea salt. Ronald Mac was happy!

Vidalia Onion Season

 

I know the rest of you probably have photos of your kids, pets and favorite art pieces on your refrigerators but my custom-made magnets are holding reminders of seasonal foods.

For instance, our visit Saturday night to the Little Hawaiian Restaurant reminded me that the vidalias are beginning to trickle in to area stores. Ron has requested my Roasted Stuffed Vidalia (recipe on my website) and plans have been made to include a favorite hamburger of my father's from his teen years in Lynchburg, Virginia.

Topped with a fried egg and a chow-chow type of secret dressing I have created a close replication made from cabbage and vidalia onions. I have roughly five months to buy up and create the dressing before the sweet onions disappear for winter.

I also took note at the farmer's market this week of seasonal seafood. In a few more days we should start seeing some fresh soft shell crabs-one of my all time favorite foods. I adore Soft-shell Crab Po-Boys and Louisiana Hot Sauce.

I have been working on my own rolls to create that crispy roll found only in Louisiana. Ron and I owned a sandwich shop in Gretna, Louisiana back in the 80's and many hours were spent hunting down the freshest seeded buns and French Bread for Po-Boys at Schweggman's.

Let's Do Lunch!

 
 
 

I have finally come to the end of the second roast pork. I have surprised myself with all the creative uses for this succulent recipe-including some toasty appetizers with slivers of pork, homemade rolls rubbed with fresh garlic, topped with mozzarella and crunchy German barrel pickles.

The latch batch of homemade Italian bread was made into crunchy rolls using my muffin tin. It paired well with my pork sandwich topped with seasoned pineapple and chive mayonnaise.

A Hard Day's Night

 

I shouldered my Canon XL1 for almost three hours in a cold auditorium this past Saturday for the Georgia District of Kiwanis International Art and Music Showcase that takes place each of the past four years in Carrollton, Georgia. Did anyone see the baby whooly mammoth piece on tv this week? Frozen for 40,000 years she looked better than I did Saturday!

As always the hosts of the show and the Carrollton Cultural Arts Center were gracious and friendly, making the job a "piece of cake". I know you were wondering how I would somehow get this back around to food.

Afterwards a few of us made our way to a very lively restaurant right off the square in Carrollton. "Little Hawaiian" I had oysters and oysters! I would have had them for dessert but I would have embarrassed myself. Pictured here is the Showcase Chairman, Dan Lewis, his wife, Penny Lewis, Director of the Carrollton Cultural Arts Center and their two lovely daughters.

Kudos on another job well done, Dan. Ron asked me to remind you about that Master's golf shirt!

4-Cheese Ravioli With Saffron

 

These were my resting ravioli-laced with a wee bit of fresh nutmeg and then stuffed with four Italian cheeses, saffron, turmeric and young shallot greens.

I blended the dough with half semolina and half unbleached flour. I cheated with my bread maker-kneading them for a short four minutes.

They were deliciously delicate with a perfect tooth. I served them with a red wine sauce and braised short ribs and I received a gold star for the day!

Cinco de Mayo

 
 

The night before a production job demands hours of gathering video equipment, batteries, tape and cameras. Each piece of equipment must be inspected thoroughly-ensuring a worry-free job.

You can imagine that process doesn't leave much time for dinner but with our renewed commitment to dine-in I made one of our favorite quick meals. Soft tacos with fresh avacado, cilantro, chiles and nicely-ripened tomatoes. Normally, I would top these with fresh Asadero cheese but it's becoming increasingly difficult to find in the gringo supermarkets-so I used a very fine Amish cheddar!

I sprinkle the avacado with fig balsamic-a delicate sweet contrast to the fiery flavors of the Chef Boy Hidy Habenaro sauce providing some nice heat! The lettuce is spiked with fresh chopped cilantro-another aromatic contrast to the chiles and cumin for the nose-stimulating all the senses before this heavenly pouch ever hits the mouth!

The magic bullet for the recipe is a flavor packet from GOYA-full of flavor from the annatto chile, cumin and cilantro. Inspired by the taco stands of Tijuana and Rosarita Beach I have made these for almost thirty years.

I am busy designing a home-version of a Mexican gadget used at the taco stands. My gadget will fit inside my infrared grill-simulating the process used for marinating and grilling the pork before slicing tender pieces onto softly fried or grilled corn tortillas. The aroma of the grilled meat wafting through the streets with bowls of fresh toppings remains a lasting memory.

Another favorite memory of Tijuana, a corn tortilla factory where the proud owner escorted us to the front of the line to admire his shiny equipment and enjoy the fresh warm corn tortillas rolling off the conveyor belt.

A Mexican friend who helps me around the house has generously shared her family secret for some of the finest pork tamales I have ever been privileged to taste-our bond strengthened by sharing our cultures through family recipes. Her fiery green sauce is a perfect accompaniment for the lightly-sweetened tamales.

Poolside

 

Yesterday was a nearly perfect day!

The sun was bright, the air dry and the pollen almost finished! The rains this past weekend washed away most of the residue and finally, I could sit by the pool and relax!

Being in the initial stages of my first cookbook I have many organizational tasks ahead of me. I enjoy the process and find the work pleasant. Happily, the evening provided an opportunity for some quiet "alone" time with my food journal, pen and shaker of one of my favorite frosty cocktails.

Now that I'm thinking about it I wasn't totally alone . . . I think I had one cat on me, one on the table next to me, Zena was three feet away with another cat, Max, who believes Zena to be his mother!

The days are once again delightfully long, adding so much pleasure to each of my days. Not being an early morning person I can sleep until 10 and work quietly into the night.

The day was a great success, the bread rose and baked perfectly, the sushi was fresh and satifying and the cocktails were lovely by the pool!

I don't have a name for this but is the perfect shade of sable.

1 1/2 oz of dark rum
1/2 oz tia maria
1/2 oz dark creme de cacao
1 tsp marachino cherry syrup
1/2 oz 2% milk

Pour ingredients into a shaker with one cup crushed ice.
Stir until well-chilled and strain into a martini glass.
Garnish with a cherry.

The Cat Is Away . . .

 
 
 

O.K., so I have leftover brown rice, a tin of roasted eel and musago! Table for one, please!

On a recent trip to H-Mart I could see a crowd gathering around a cooking demonstration and made my way over to see what was cooking. As I approached the kiosk a woman was turning out the sheerest pieces of seasoned seaweed sheets with the help of a large conveyor belt and oven. Fascinated, my eyes were glued to the belt as it roasted and dried the seaweed. Still warm, the crowd was offered delicate, melt-in-you-mouth sheets of bliss.

Of course, I bought a package for home and tucked it neatly away in the Asian section of my pantry. Wondering what I would make myself for dinner tonight I remembered that Ron had suggested sushi! I had all the ingredients on hand, including eel and a free night to myself.

I question that the intended purpose of these delicate sheets is sushi-I thought possibly it might be intended for seaweed soup or some other tasty delicacy.

But still wanting to experience the delicate nature of the sheets I opted for roasted eel and musago sushi bites. The sheets were tough to roll but after cutting the pieces I wrapped a ribbon of seaweed around the bites and they held together long enough to be enjoyed!

The bites included roasted eel, seaweed salad, musago, brown rice and a small amount of cream cheese and black and white sesame!

Fast Food

 
 
 

Ron and I spent a pleasant evening in the kitchen.

Ron peeled and juiced the last of the lemons while I prepared a simple dinner of grilled tandori chicken, steamy brown rice with plump peas and carrots and sweet potatoes enhanced with pinch of ground coriander.

With a half cup of the Tamarind sauce made the day before, I created a fragrant peach sauce with the addition of a simple emulsion of carrots, cilantro, shallots, garlic and celery.

Chicken stock, cumin and tandori added sultry layers to the sauce as it bubbled in its shiny pot. The addition of the peaches soaked in dessert wine created the perfect balance of sweet, savory and spicy goodness!

 

Sweet Tamarind Sauce

 
 
 
 

Completely fascinated by the shape, texture and earthiness of the tamarind pod, I often make a reduction sauce with the addition of black plums and red grapes. Once cooled I bottle and store the sauce in the refrigerator, pulling it out whenever I need exotic Indian flavors.

Reduced further it makes a delicious paste that can be added to minced onions, cilantro, red chile and cumin for meats and sauces.

I usually start with 10 pods of cleaned tamarind, cover the fruit with water, add whole fresh garlic and shallot, a piece of dried red chile, a tbsp. of fish sauce, 2 tbsp of sugar, 3 skinned and halved black plums, a clump of red grapes, chinese chives, 2 tbsp. cumin powder, 1 tbsp of dark soy and a tbsp. of chutney powder or ginger powder.

I cook the mixture for about a half hour on medium heat, reducing it by half. Once cooled I put it through a manual food mill, separating the seeds and pulp from the liquid. I'm left with a thick, dark sauce that takes dishes to a whole new level!

Sharpsburg Spring Festival

 
 
 
 

For more images of the Sharpsburg Spring Festival please click on Home At Last.

Click on the Post Title to go to Patty's Photos

Succulent Pork With Scallion Sauce

 

Taking a cue from Korean cooks, I roasted another pork on the infrared grill with a scallion sauce laced with sesame oil and lots of fresh garlic! The red potatoes were parboiled and placed on a marble slab to roast. I tossed them with olive oil, turmeric, paprika and the perfect amount of cracked salt!

They were creamy-seasoned to perfection and topped with a remarkable sour cream sauce full of earthy goodness derived from Srilankan curry and black cumin! I parboiled the beans in the potato water and then tossed them with garlic olive oil and black and white sesame seed!

The meal was one of the first I could taste after this long bout of bronchitis! YEAH!

The Mystery Chef

 

Many people who stop to chat about Home At Last! usually ask about my favorite types of food. I'm often asked who inspires me and who do I enjoy watching on television.

The first question is the toughest-I love so many types of foods. I am a huge fan of Japanese food, I enjoy the passion behind Tuscan foods, and I often crave middle-eastern food with its rich, exotic spices and contrasting textures. So the answer changes depending on the day that question is asked.

Who has inspired over time is much easier to answer. I remember being captivated by Julia Child and she remains one of my favorite TV personalities. Jacques Pepin was another, Martha Stewart helped me realize that I was passionate about home and Francios Vatel, a famous French Chef inspires me to create beautiful food!

The radio and television personality that I would have most liked to meet was John McPherson, The Mystery Chef!

He predated Julia Child, starting out in radio in the 30's and he also enjoyed a short run on television is 1949. I have collected three of his cookbooks and he is one of my favorite reads!

The grapes pictured here are from the book. They are frosted rather than sugared and I think they work well as a garnish for cheese stations at an event. I know everyone knows how to sugar fruit and understands the method with beaten egg whites.

Here's John McPherson's method:

"Dip clean and dried fruit into apple juice. Allow all the juice to drip off the fruit before dipping into caster sugar."

I opted for a combination of powdered, granulated and pearl dust. It completely encased the fruit-so I took a pastry brush and brushed off parts of the grapes.

Beans and Rice

 
 

Most of my father's military tours were in Europe and Turkey, but when we were lucky enough to live in the states my father was stationed at Keesler Air Force Base in Biloxi, Mississippi.

As a young girl I loved the Mississippi Gulf Coast! There was so much for a little girl to do back then. We fished and crabbed the piers and rocks. We hunted tadpoles and sold them for pocket money. There were always school presentations, talent contests and fun family entertainment nights that took us a week to write, produce and perform.

One of our houses intersected with the road that emptied onto Beach Boulevard, with the Jefferson Davis Home, Beauvoir, on the corner. Back then, my mother allowed my sister and I to walk to the beach and even tour Beauvior by ourselves. My mother's only rule-hold hands when we crossed the big highway!

School lunches in the south were remarkably different from the school lunches on military bases overseas. Both left lasting impressions and hold a special place in my heart today!

One southern favorite from my school days was white beans served over steamy white rice. I worked the school cafeteria as a milk maid! Loved to pour the icy cold milk from the shiny stainless steel milk dispenser into these curvy-squatty glasses! Occasionally, I was allowed to ladle the beans onto the hot rice.

I still make white beans and rice for an easy dinner! Happily my husband loves them as much as I do! He often requests them and they are so easy! I make them the long way when I have time-but if not, I open these wonderful cans of Italian white beans, add a little smoky proscuitto, fresh garlic, green onions and spices. I can have this inexpensive, healthy meal on the table in under 30 minutes.

Here's an old tip from The Mystery Chef's (1930's cookbook) book I tried this week and it worked. Add a teaspoon of baking soda to your beans to reduce the discomfort (?) from eating beans! I tried it! Magic!

Meet Raleigh! Taste Of Newnan

 

It was a beautiful night on the square-perfect weather for the Spring Taste Of Newnan. Crowds were good and there was plenty for the kids to do and lots of good eats! More Photos At Home At Last! Raleigh, a 120 LB. Great Dane puppy. A happy boy!

A Long Day!

 
 

Two more shots I have to share! This is really intended for a new "blogger" friend, Doggybloggy, who is really like a male version of myself. We share the same rythym about food and I suspect we like a lot of the same foods. Plus, his blog is an interesting read!

Now, a couple days ago Doggybloggy had company and couldn't blog so he was "splaining" his situation. Instead of his usual blog about food with pictures- he wrote instead about his favorite tools and gadgets, he mentioned his impressive cookbook collection-a passion a lot of us foodies share! And, since I was in the midst of trying to relocate my own collection, I stumbled upon a favorite cookbook-one that I'm sure Doggybloggy doesn't have!

This arrived in my mail one day-a fun find from my dear friend Char! Inside handwritten apologies-she said she just couldn't resist!

Doggiebloggy. . .you can borrow it! Anytime!

On a final note, we shot four hours with Panera Bread, my new sponsor on Home At Last! The shots were pretty and we got our ad! Yeah.