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.
Posted by Picasa

Comments

Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasiona
Read more

Artist-Walter Anderson

Image
    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
Read more

Sweet Potato Cheesecake

Image
        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 almon
Read more