by Christi on January 24, 2010
As I am writing this, New Orleans is preparing to play in the NFC Championship game in the Superdome in New Orleans. Five years ago, after hurricane Katrina, it was said that another football game would ever be played in the dome. Win or lose – the people of New Orleans have something to celebrate. The people of New Orleans and the Mississippi Gulf Coast are resilient people. Yes, some will never go back, but those that do are the people who love their cities and are helping to rebuild.
Here is an aerial view of the Superdome just after Katrina.
And now.
The Bay St. Louis Bridge in Mississippi after Katrina
And now.
Some of my very favorite places – New Orleans and the Gulf Coast of Mississippi. Great people, great food, great views, great music – just a great place.
Today’s before and afters are my contribution to
Metamorphosis Monday with Between Naps on the Porch
Today’s Lagniappe: Commander’s Palace Creole Bread Pudding with Whiskey Sauce
Absolutely delicious, this recipe comes from the Commander’s Kitchen Cookbook (lots of other yummy delights in this cookbook as well! See details below the recipe.)
- 1 tablespoon butter
- 12 medium eggs, beaten
- 2 cups heavy cream
- 2 tablespoons pure vanilla extract
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 4 ounces day-old French bread, sliced 1 inch thick (see Note)
- Whiskey Sauce (see below)
Preheat the oven to 250 degrees F.
Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that’s what you’ve decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you’re unsure whether it’s done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won’t work.
- Whiskey Sauce
- 1 1/2 cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/3 cup sugar
- 1/3 cup bourbon
Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
by Christi on July 28, 2009
Today, I’m still sharing some of our quick weekend trip to Vicksburg, Mississippi. If you have been following along this week, you know that we were there to visit my husbands high school, All Saint’s Episcopal. The school opened in 1908 and closed in 2006. He was there to talk to other alumni about the upcoming celebration of the school and deconsecration of the alter in the chapel. The school has been leased by Americorp and the campus will be used as a training center.
Bratton Memorial Chapel
I love the gothic arched doorway.
Across from the chapel is the rectory where the headmaster lived. This is where the alums met and where we enjoyed that delicious shrimp remoulade for lunch.
This is Green Hall. It housed classrooms and resident students. My husband lived on the top floor.
Another view of Green Hall. My husband tells me in his day this porch was lined with rocking chairs.
I’m sure all of the students who attended All Saint’s will really enjoy their reunion in November. It looks like it will be a wonderful celebration for all of them.
Join Susan at A Southern Daydreamer for Outdoor Wednesday!
Today’s Lagniappe (lagniappe=something extra): Scalloped Okra with Corn
The okra in my garden is starting to come in. My favorite way to eat okra is fried, but, here is a great recipe that is a little different.
- 2 cups sliced fresh or frozen okra
- 3 to 4 tablespoons butter, divided
- 1 can (11 to 15 ounces) whole kernel corn, or about 1 1/2 cups cooked corn kernels
- 2 tablespoons flour
- 1 cup milk
- 8 ounces shredded sharp Cheddar cheese
- 1 cup dry bread crumbs
Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn. Make a white sauce by melting remaining butter in a saucepan over low heat and blending in flour. Milk should be added all at once, cooking quickly and stirring constantly. Cheese is stirred in until blended. Pour this mixture over vegetables. Melt remaining 1 or 2 tablespoons of butter and toss with bread crumbs. Sprinkle buttered crumbs over casserole. Bake at 350° for approximately 45 minutes, until the casserole is heated through and the crumbs are brown.
6 to 8 servings.
by Christi on July 26, 2009
Sunday, my wonderful husband and I took a little drive. We enjoy driving out to the lakes or down to the rivers here in our little neck of the woods. We are always struck by the transformation of this house:
It went from this (see above). To this:
Isn’t that amazing. I’ll try to get more pics for future posts but it really is wonderful what they did to this place. Before it was about to fall down. Now, what you have to know is that this place had to keep at least one wall in tact while remodeling/rebuilding. This is due to the fact that it is on septic. We won’t get into all the nasty details about that. Apparently, they moved the walls within several times before the final product. So glad this old gem was saved. It has a spectacular view of the lake from the back deck and, if for now other reason, it should be saved for that!
Today’s Lagniappe (lagniappe=something extra): Boat Dip:
If your going to live by the lake, you need to have a boat, or, at least, this boat dip!
1 pint sour cream
1 Cup Mayonnaise
1/3 Cup chopped green onion
2 tsp. Old Bay Seasoning
Combine ingredients. Cover and refrigerate 1 hour or more. Serve with cut-up fresh vegetables and potato chips.
by Christi on March 17, 2009
Photo: Courtesy of the Savannah St. Patrick's Day Parade Committee
Happy St. Patrick’s Day. Hope you are wearing your green so you won’t get pinched. I remember as a kid people who didn’t wear green would say they were wearing green underwear so you wouldn’t pinch them. Didn’t you hate that?
One of the biggest celebrations in the U. S. of St. Patrick’s Day is held in the beautiful Southern city of Savannah, Georgia, which has been celebrating St. Patrick’s Day since 1813. According to the Chicago Tribune’s March 14th edition,
Savannah, Ga., is well known for its haunted mansions and Southern charm, but every March, the cobblestone streets along the Savannah River become the focal point of the second-largest St. Patrick’s Day celebration in the nation. That’s right—it’s larger than Chicago’s and Boston’s, taking a back seat only to New York City.
Around here at our home, we have are having a quiet celebration. We will wear green and NOT pinch people who are not wearing green (although, we should). We will wish people Happy St. Patrick’s Day and maybe have something Irish (potatoes?) with supper.
I want to link to another blog article from our friend, Rhoda at the Southern Hospitality Blog. She is a stay at home wife who has a small decorating business that she runs from her home. Recently, she posted some great decorating tips that I am happy to link to and pass on to you. Go visit her and read this great article and tell her Christi sent you.
Happy St. Patrick’s Day, Y’all!
Today’s Lagniappe: Potato/Corn Chowder
A little something for St. Patrick’s Day. You could add green food coloring but I wouldn’t 
- 2-3 slices bacon, diced
- 1 med. onion, chopped
- 1/2 c. diced celery
- 2 c. diced raw potatoes
- 3/4 c. water
- 1 1/2 c. milk, warmed
- 1 (16 oz.) can whole kernel corn
- 1/2 tsp. salt
- 1 tbsp. butter
- Pepper
In a large heavy saucepan fry bacon until crisp. Remove bacon and drain on paper towel. Pour off fat except for 1 tablespoon. Add onions to saucepan and saute until transparent, not brown. Add potatoes, celery and water. Bring to the boil, then reduce heat. Cover pan and simmer for 10 minutes or until potatoes are tender. Add remaining ingredients and heat just to boiling.
For a richer chowder replace 1/2 cup regular milk with evaporated milk or light cream. Chowder has more flavor if it is made ahead and allowed to sit for several hours. Reheat before serving.
Makes 6 servings.
by Christi on March 6, 2009
Hooray! Daylight Saving Time starts this weekend. I don’t mind the dark mornings for a few weeks. Of course, I love it in June when you start hearing the birds singing around 5 a.m. and the days are looong.
I love sitting on my porch long into the evening. In the Summer, I even brave the mosquitoes to sit out and watch the lightning bugs. I love how the world (or at least my world) wakes up in the spring and the flowers start blooming and the air smells so fresh. I think I’m sounding a little crazy, must be that Spring Fever again.
By the way, thank you to the readers from Wisconsin who came to visit. Welcome! And, of course, thank you to the people from Alabama. You are great to come and visit. For the life of this blog, which isn’t actually that long, you have been great about visiting from the start.
I have to tell you how crazy I was when visiting Mobile, Alabama one time. I was staying at the Ramada Inn downtown and doing work at Christ Church, an old Episcopal church downtown. First, about the church. It is a beautiful church that was established in 1823. It has a great history and features stained glass windows by Louis Comfort Tiffany.
Anyway, I left my hotel room in search of Mobile Bay. I love to watch the water. I drove and drove and ended up on some remote road. After driving several miles, I finally turned around and returned to my hotel, disappointed. I asked the desk clerk how to get to the Bay. She told me, “It’s right there,” pointing in the opposite direction from where I had come. I could actually see the ships masts from my hotel window! I had been driving away from the Bay all that time!
Okay, I think I’ve told on myself enough today.
Today’s Lagniappe: Gooey Butter Cake
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter, melted
* 2 eggs
* 1 teaspoon vanilla extract
* 1 (8 ounce) package cream cheese
* 2 eggs
* 1 teaspoon vanilla extract
* 4 cups confectioners’ sugar
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon.
- Pat into a 9 X 13 inch pan.
- Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
by Christi on January 15, 2009
Just checked out Southern Living online. They asked the question, “What makes a person Southern?” Then they assembled a list of 40 things that every Southerner ought to do. I’ve decided to assemble my own list of things that I’ve done that I think every Southerner should do. Some are from their list, but most are my own. What would you add?
- Have beignets and cafe au lait at Cafe Du Monde in New Orleans and blow powdered sugar on your friends.
- Cross over the Chattahoochee River on my way to Phoenix City Alabama from Columbus, Georgia while Alan Jackson is singing “Way Down Yonder on the Chattahoochee” on the radio and sing along.
- Have a slaw burger and a cheerwine in North Carolina.
- Drive on Daytona Beach, Florida.
- Scoot a boot at Billy Bob’s Texas in Fort Worth.
- Attend a party at South Fork in Dallas, Texas.
- Take a sunrise hot air balloon ride over Charlottesville, Virginia from the Boar’s Head Inn ending with a champagne celebration.
- Attend the crawfish festival and pinch the tails and suck the heads in Beaux Bridge, Louisianna.
- Listen to blues on Beale Street in Memphis, Tennessee after having just eaten great barbeque.
- Grow mint to make mint juleps for Kentucky Derby day (or any other day for that matter). Haven’t ever made it to the actual Derby but I enjoy joining in the fun at home.
- Cheer till your throat is soar at any SEC football game. (I cheer for Arkansas – wooo pig!).
- Grow tomatoes and okra.
- Grow roses and win a blue ribbon with one at the county fair.
- Set a beautiful table.
- Drive from Columbus, Georgia to Warner Robbins on a warm summer day (I did this for a work trip and enjoyed the scenery).
- Collect Southern cookbooks.
- Have breakfast at Brennan’s in New Orleans.
- Attend Jazz Fest in New Orleans.
- And of course (from the SL list) . . .
- Mind your manners.
- Talk Southern y’all.
I’m sure given the time I will think of many more. What about you? Feel free to comment!
Todays Lagniappe: Mama’s Beef Stroganoff
1-1/2 lb. sirloin steak cut into pencil thin strips
1 cup flour (for dredging)
1 teaspoon salt
1/4 teaspoon pepper
2 small onions, chopped fine (I usually use one medium)
1/2 lb mushrooms (can use canned if you prefer)
1 clove garlic, crushed
4 – 6 tablespoons butter (Mama says it always takes more)
Sauce:
2 tablespoons flour
1 (10-1/2 oz.) can beef consumme
1 pint sour cream
salt and pepper to taste
paprika
1 tablespoon Worcestershire sauce
Season flour with salt and pepper. Dredge strips of meat in flour. Melt butter in large skillet. When butter is foaming, add the meat. Brown the meat a little and then add the onions, mushrooms and garlic. Cook until onions are transparent.
Remove meat mixture from the pan and keep warm. Reserve 2 tablespoons of butter in the pan (this is where you probably have to add more). Sprinkle flour in the hot butter and stir until smooth. Add beef consumme and cook for a couple of more minutes. Lower the heat and add the sour cream (do not let the sour cream curdle). Add the salt, pepper and stir in the Worcestershire.
Return the meat mixture to the pan with the sauce and stir to get the meat covered with the sauce. Serve warm over egg noodles.
by Christi on January 13, 2009
I am currently living farther North than I have ever lived in my life. It is still considered the “South” but it is different. I got to thinking about it. The South is a pretty vast region that is bound together with a common history but with still a lot of differences. We all say y’all but there are definitely different flavors of Southern accents. There are the Carolina’s with their flavor which is decidedly different than that of Georgia and Alabama. There is Mississippi and Arkansas which are different from the Georgia. There is Louisiana with its Cajun flavor and the strange almost New Jersey sounding accent of some from New Orleans. I think this is part of what I love about the South. It is a region rich with diversity but bound together with a heritage that is as thick as molasses.
I have traveled quite a bit, thanks to my former job, training all over the United States. (See my “places I’ve been” on my facebook page) Nothing makes you feel more Southern to be in Chicago and have them whisper behind your back, “Did you hear her say y’all?” Or the time I was asked if we wear shoes all of the time. I’m not really sure what that was about. It seems when you are a novelty it just brings out the real Southerner in you. My Southern drawl would tend to get a little drawlier (if that is a word) and I enjoyed their smiles when I would say I was “fixin” to do something. Being a novelty is fun for a while, bless their hearts. It is always nice, though, to get back to the people who talk like you do (even if it is in another flavor) and share with you the common bond of being “Southern.”
Todays Lagniappe: Recipe for Cheese Straws
10 oz. sharp cheddar cheese
1-1/3 sticks butter
1-3/4 cups flour (not sifted)
1 teaspoon salt
1/2 teaspoon cayenne
1 teaspoon Tabasco
Preheat oven to 350 degrees F.
Mix cheese and sofented butter. Add all other ingredients and work into stiff douh. Put though cookie press with star design in long rows on a cookie sheet. Bake 15 minutes. Cut in 3-4″ strips.
