I’ve been posting about my nephew all week. He has been asked to submit an audition video to Top Shot, a series on the History Channel featuring some of the top shots in the nation! He is a wonderful guy and a great shot and has served his nation proudly!
Please check out his video. If you have a YouTube account, you can give him a thumbs up and a comment. Either way, I invite you to meet my favorite nephew and see his video.
Bryan and his wife, Shara have some lovely china. Their wedding china is a lovely red and white. See the beautiful table they set?
Today’s Lagniappe: Garlic Lemon Shrimp I think Bryan and Shara would love this one!
For the citrus vinaigrette:
1/2 cup chopped fresh Italian parsley
3 tablespoons each: lemon juice, key lime juice
2 tablespoons finely chopped fresh garlic
1 1/4 cups extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black freshly ground pepper
For the shrimp:
1/4 cup olive oil
30 jumbo shrimp, peeled, deveined
1/2 teaspoon each: salt, black freshly ground pepper
3 lemons, halved
For the vinaigrette, mix parsley, lemon and lime juices and garlic in a large bowl. Gradually add the olive oil in a thin, steady stream, whisking constantly until all is incorporated and the mixture looks creamy. Whisk in salt and pepper. Refrigerate overnight in a covered container.
For the shrimp, heat the olive oil in a large skillet over high heat until just short of smoking, about 2 minutes. Add the shrimp in a single layer as much as possible. Sprinkle salt and pepper over the shrimp. Cook, without stirring, 1 minute. Reduce the heat to medium-high; turn shrimp. Cook until pink, about 3 minutes.
Add 1 1/2 cups of the vinaigrette to the pan. Cook until the vinaigrette just begins to bubble and the shrimp are barely done, about 45 seconds, moving the shrimp around with a spoon so the vinaigrette flows evenly around all the shrimp. Remove from heat; let the shrimp sit in the pan 30 seconds; pour the shrimp and sauce into a large shallow pasta bowl or serving platter. Garnish with lemon halves.
Metamorphosis Monday with Between Naps on the Porch
Happy Monday everyone! Personally, I am really ready to get back to some kind of normal after last week. Thank you again to everyone who posted such nice things after the loss of my Grandpa.
I’m revisiting an old post with an update today. You may remember my post about my nephew and his “metamorphosis” from a young man to a Marine. Well, he has been invited to apply as a contestant on Top Shot. Top Shot is a series on the History Channel where shooters compete for the Top Shot title. Bryan really is a great shot, believe me, I’ve watched him! Besides that, he is just a really cool guy and my very favorite nephew (okay, he is my only nephew but it still counts!).
I would love for all of you to watch his 5 minute application video and then give him a thumbs up on YouTube. I don’t know that it will count towards getting him on the show, but I think it would be very encouraging for him.
Oh, and by the way, not only is he a good shot – what most people don’t know is that he lost 98% of his vision in his left eye during a training exercise while he was stationed at Camp David in the Presidential Guard. You would never know it because he just never calls attention to it. I think it is amazing what a great shot he is even without that vision in his left eye!
Check out his video and then you can read about him below! Hope everyone has a wonderful, wonderful week!
I have posted about my nephew (the Marine) before. It is a different kind of metamorphosis to be sure. But, it is an important kind of transformation. I am so proud of my nephew for so many reasons. I wish you could all meet him. He is a fabulous cook and makes his own wine. Quite the Renaissance man.
Pic of Bryan with me when he graduated from Marine boot camp (1996).
Today, I want to introduce you to my nephew, Bryan. Bryan is a Marine. He is not actively serving, but, I learned early on, “once a Marine, always a Marine.” The metamorphosis here is what happened to him at boot camp. They took a bright, energetic, clever boy and made him into a bright, energetic, clever man.
My sister, Tammy (his mother), and I went to his boot camp graduation. It was a life changing experience for me. We met with the drill instructors first. They spoke well of my nephew, which was a good thing. My sister and I were ready to take on the entire Marine force, if, for any reason, they didn’t have good things to say about him (which was unlikely). Luckily for us and for them, the drill instructors had nothing but good to say about him.
It was a goose bump moment when we heard the cadence from the young men as they marched towards us in the dark. You could hear them coming from a distance. Once they arrived, they stood at attention until they were dismissed to find their families. That was an awesome time. We saw him go in as as a young man and he came out a Marine!
The day he graduated from boot camp, I asked him what he had for breakfast. He said duck. I was surprised and said, “duck?” He told me that they had duck a lot. He told me that you duck your head and eat as much as you can before they kick you out. Never heard of that “duck” recipe before!
I am so proud of my nephew, then, and now. After boot camp, he was assigned to the presidential guard. He served in Washington D. C. and then at Camp David. He served in Kuwait during the initial invasion of Iraq.
He is no longer actively serving in the Marines but he still has that Marine attitude. He is a truly wonderful man that I am proud to have as my nephew. He is now married to a wonderful young lady and is still making me proud every day. I am truly blessed to have such a wonderful young man as my nephew, and, we as a nation, are blessed to have so many like him who serve our nation so we can sleep in peace at night when we lay down our heads.
Thanks Bryan and to all of the other Marines for all they have done and continue to do for our country!
Today’s Lagniappe: Mussels with Garlic, White Wine and Butter
My nephew has become quite the connoisseur. He makes his own fine wine and is quite an accomplished cook. On one of our trips together, he ordered mussels. He loved them. Here is a recipe that I’m sure he would love.
3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards as you wash them. Discard any mussels with broken shells.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and stir to incorporate. Season with salt and pepper. Sprinkle with the parsley. Serve with hot crusty French bread.
I’ve posted many times about my wonderful Grandpa – Frank Dicus. How influential he has been in my life. How his positive outlook and zest for and love of life have always been an inspiration. When I think of my Grandpa, I always see him with a smile or laughing his infectious laugh as he tells one of his wild tales about his incredible life.
Grandpa turned 94 this year on January 24, 2010. He died yesterday on August 20th. The world will never be the same. It is, in fact, hard for me to imagine a world without him in it. I feel the same about the world without my father, (Grandpa’s oldest son) who we lost 18 years ago. Some people are just larger than life and their loss just really leaves a void. I’ve learned, in the case of my father, that eventually, we can fill the void with the wonderful memories and lessons learned from those who have had so much influence in our lives.
I take comfort in knowing that, in fact, time does heal and soften the pain of losing those we love, especially when we have the comfort of knowing of their salvation through Jesus Christ.
Sunrise
Peace I leave with you, my peace I give to you: not as the world gives, give I to you. Let not your heart be troubled, neither let it be afraid. John 14:27
From Grandpa, I learned to live my life fully and not in fear, to embrace each day, to work hard and well. From Grandpa, I learned not to be pretentious, just be who you are. I’ve learned to embrace tough times and learn from them and become stronger. I’ve learned to be on time.
It is a wonderful thing to be so proud of the family you come from (on both sides!). Today, I feel like I am one of the most blessed people on earth because of the people that I have had and continue to have in my life.
Thank you God!
Sunset
Rest in peace Grandpa! We love you very much and will miss you dearly.
Christi
Join Beverly at How Sweet the Sound for Pink Saturday (sunrise/sunset) and Ginger and Charlotte and Ginger at Blogger Spirit for Spiritual Sundays.
Welcome! Glad you are here. Tonight we are having a cocktail party!
with Between Naps on the Porch
I found these adorable cocktail napkins. They each have the name of a cocktail and then a cute little character for each. Click on the first one to scroll through and see all 8.
Today’s Lagniappe: Cuba Libre
I wasn’t familiar with this cocktail when I saw the napkin. It is a drink with a story (gotta love that). If you prefer a non-alcoholic drink, just omit the rum and you will still have a very tasty drink.
The Cuba Libre (Spanish for Free Cuba) originated around 1900 in Havana, Cuba during the Spanish-American War. Patriots aiding Cuba often toasted the West Indian Island and its freedom with this rum, cola, and lime cocktail.
1-1/2 oz. dark or white rum
Juice of half a lime
Ice
Coca-Cola
Fill a highball glass with ice. Add the ingredients. Stir and garnish with lime wedge.
What a week it has been. Very busy and very, very hot! My favorite post today for Sunday Favorites is from July – when it was still hot but we got some cooling rain! I took pictures of the clouds as we were traveling down the highway. They were so awesome.
The awesome clouds call to mind God’s glory!
Isaiah 44:22:
I have blotted out, as a thick cloud, thy transgressions, and, as a cloud, thy sins: return unto me; for I have redeemed thee.
Psalm 57:10
For thy mercy is great unto the heavens, and thy truth unto the clouds.
Revelation 1:7
Behold, he cometh with clouds; and every eye shall see him, and they also which pierced him: and all kindreds of the earth shall wail because of him. Even so, Amen.
From July 6th 2010
Southern Clouds
Wow, getting this post done during a break from the storms. We were a couple of hours East of here today meeting with clients and when we got back there were small branches in the road and a shutter of a neighbor was broken off. We have had lots of lightening and thunder and rain since we arrived home. Always good to get back home.
I took some pictures of the awesome clouds as we were driving home.
These pictures were taken around 5:30 p.m. with my phone. Wish you could have seen them in person. They were crazy!
We have had some more storms this evening. We really needed the rain! Glad for a break in the heat. What is going on outside in your neck of the woods?
Outdoor Wednesday with A Southern Daydreamer
Today’s Lagniappe: Strawberry Ice Cream
Something yummy and refreshing for a warm summer day!
* 1 3/4 cups heavy cream
* 3 (3- by 1-inch) strips fresh lemon zest
* 1/8 teaspoon salt
* 2 large eggs
* 3/4 cup sugar
* 1 lb strawberries (3 cups), trimmed and quartered
* 1 tablespoon fresh lemon juice
Wow, I had big plans this week, but it is still SO HOT!!!! Heat index of 110 today! So, no cooking again tonight. We have actually done some grilling this past week, but absolutely no turning on the oven.
Remember last week’s takeout? Well, after working all day, I’m thinking of doing a repeat with different takeout. Tonight we are going really easy with pizza in the living room, on the coffee table with, horror or horrors, paper plates. I rarely ever use paper plates but they really actually have some pretty nice ones these days.
Red plates with red and white napkins.
The roses were on sale at the grocery store for $4.99. They aren’t opening up real well, but hey, they were only $4.99 and I think they add a nice touch to the table.
The placemats are too big to fit horizontally, so, I just turned them the other way.
This looks pretty good for pizza! No need for flatware either. How easy is that?
One for you . . .
one for me.
A closer look at the roses. They are pretty nice!
Staying in . . .
and staying cool!
That is what we are doing around our home. What are you doing to stay cool?
Today’s Lagniappe: Shrimp Fettuccine Alfredo
This one is from Mama. She says it is delicious and very easy. It is supposed to feed 4. She said if you are really hungry, it won’t go that far!
2. Meanwhile, in a large saucepan melt butter. Add cream, salt, pepper, shrimp, and basil. Bring to boiling: reduce heat. Boil gently, uncovered, for 3-5 minutes or until sauce begins to thicken. Remove from heat and stir in the 1/2 cup parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Sprinkle with additional parmesan cheese.
I want to introduce you to a very talented photographer. Her current choice of subject is nature. Let’s look at some of her photographs.
What makes this photographer so special?
She just turned 9 years old!
Quite talented, don’t you think? Happy Birthday sweet girl!
Today’s Lagniappe: Banana Split Ice Cream Cake
Cool and yummy!
* 2 cups graham cracker crumbs
* 1/2 cup butter, melted, plus 1/4 cup butter
* 4 to 5 medium bananas, sliced into 1/2-inch-thick rounds
* 1-1/2 quarts strawberry ice cream, softened
* 1 cup chopped walnuts
* 1 cup chocolate chips
* 1 cup confectioners’ sugar
* 1 cup evaporated milk
* 1 teaspoon vanilla extract
* 1 (8-ounce) container nondairy whipped topping
In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/2 cup of the mixture, then press the remainder into the bottom of a 9- by 13-inch pan.
Place the bananas in a single layer over the crust. Spread the softened ice cream on top and smooth. Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 1 hour.
In a large saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth. Add the confectioners’ sugar and evaporated milk. Cook, stirring constantly, over medium heat until slightly thickened and smooth, about 8 minutes. Remove the pan from the heat and stir in the vanilla. Cool the mixture, about 30 minutes, stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 45 minutes.
Spread the whipped topping over the chocolate layer and sprinkle with the reserved crumbs. Freeze for at least 3-1/2 hours. Remove the dish from the freezer 10 to 20 minutes before slicing. Serves 18.
It is salad time around here. Love something that tastes great, is fresh, healthy and you don’t have to turn on the oven!
Now is the time to enj0y all those garden veggies and some great lettuce. But, of course, and good salad has to have the perfect dressing, right? I love to make vinaigrette. There [...]
Hooray, in our little town, we now have a gourmet market. It is small, but it is wonderful! They are attached to our newest fine wine and spirits store. I love the name of the store. It is “The Peeps Little Bit Gourmet” – how great is that.
This store is the dream of four women. [...]
Yikes! As I write this it is 98 with a heat index of 105! That is actually not as hot as it was supposed to be today. Of course, the day is not over.
When it is this hot, turning on the oven is just not something I want to do. Actually, cooking with any kind [...]
While summer is in full swing we have fewer birds at the feeder. There are abundant insects and berries for the birds to feast on. Now is a good time to make some plans for fall feeding and maybe just add a little extra for the few birds that do regularly visit the feeder in [...]
It is time for another
I wrote the following post when it was really hot. Guess what? It still is! Oh well, that is what summer is all about
From July 14, 2010:
Southern Sunny Table
It is hot, hot hot here! As I write this, the heat index is 101 – down from 105 today! [...]
Wow, it has been crazy busy around here this past couple of weeks. I thought I would try to get by with combining posts and not actually posting every day. Oops, apparently not a good idea. In addition to my mother and my sister letting me know that they had noticed and missed a new [...]
Thank you so much Mama for this lovely tablescape that you put together this week. It has been a crazy week around here for me and you know I love to feature my wonderful mother and her wonderful talents. She set a table with Mikasa Studio Nova’s Blue Rhapsody for today.
Well, we have been looking for some rain around here. The clouds come along, but they haven’t gotten together to give us any rain lately to break this heat!
I go outside and here is what I see:
I know it will cool down eventually! In the meantime, I enjoy the pretty blue skies.
