On our way back from Oklahoma last week, we had an amazing show of the full moon rising over the Ozark Mountains. Between Fayetteville, Arkansas and Mountain Home, Arkansas, the full moon led the way! We took a few pictures with our phone. I probably would have had better pictures if we had stopped, but stopping along this road is not really a good idea. Very little shoulder and deep ravines beyond, kept us on our way. You can see that the headlights were on, but the moon, still, was very beautiful rising above the Ozark Mountains.
The moon is peeking out from behind the horizon.
Moon rising between the Ozark Mountains
It really was a beautiful sight. Very calming and a reminder of God’s blessings to us.
If you haven’t been over to YouTube yet to see my nephew’s audition for Top Shot, please check it out. He is my favorite nephew and is just as good a guy as they come! It is a great encouragement to him (and to me to) to see all of you who have visited and I really appreciate everyone who checks it out!
Thanks for visiting A Southern Life. I really, really appreciate all of you!
Today’s Lagniappe: Apple Upside Down Pie
September 1st already~ Time for some apples! What is your favorite apple?
* 1 cup chopped pecans
* 1/2 cup firmly packed light brown sugar
* 1/3 cup butter, melted
* 1 (15-oz.) package refrigerated piecrusts, divided
* 4 medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
* 2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.
2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).
If you have been reading A Southern Life for any time, you know how much I love the Gulf of Mexico. From South Padre Island to the Florida Keys it is beautiful and has some of the best seafood in the world. The wetlands that are closer in host oysters and crawfish and pelicans and all kinds of wonderful life.
Of course, recently, the Gulf has been hard hit with the BP oil spill. Now that it looks like the oil spill may be a bit contained, (praise the Lord!), it is time to start looking to restoring this national treasure.
1 lb. shrimp (3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer (room temperature)
Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.
Check out what is going on in the great outdoors with:
Okay, technically, this is a “rock-scape” because we used the rocks as our table down by the White River. Check out past posts from this week to see the river house and some of the spectacular views. I may even throw in a few extras here. And, don’t forget, if you would like to have the river house as your very own, Visit my friend Ann at www.OzarkHomeTeam.com
Today’s Lagniappe: Grilled Butterflied Trout with Lemon-Parsley Butter From Bobby Flay, this recipe sounds like a divine way to enjoy some of that trout from the beautiful White River!
4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
Lemon-Parsley Butter:
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper
Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.
Hope you enjoyed your visit to A Southern Life today. Check out:
with Between Naps on the Porch
and enjoy the lovely tablesettings of some very talented bloggers!
Just a few more pics from our day at the river with Ann and Randall Messick. What a beautiful place they have. I’m not sure how they can bear to part with it. If you would like the house that has these spectacular views on the banks of the White River, visit them at http://www.OzarkHomeTeam.com.
Click on any of the pictures to start the show or you can view with pic lens too!
Today’s Lagniappe: Fried Trout
Yes, another trout recipe since that is what the White River is famous for!
One trout
1 cup of sour cream
2 tablespoons of butter
½ teaspoon of lemon juice
½ teaspoon of salt
¼ teaspoon of lemon pepper
Cornmeal, for dredging
Shortening, for frying
Clean and wash the trout; then cut into serving pieces (keeping the skin on).
Add salt and lemon pepper, and coat throughout with cornmeal.
In a frying pan bring about 1/3 inch of shortening to high heat.
Add the trout, and fry for about 3-5 minutes; then turn and cook for another 3-5 minutes or until the trout is browned.
Place the trout on a hot serving platter.
Pour off the fat from the pan and replace with the butter. Add the sour cream, then stir with a spoon to loosen any dredgings.
Cook for about 5-10 minutes, but do not boil.
Remove the from heat, add the lemon juice and stir; then and pour over the fish.
Sunday afternoon, we visited with Ann and Randall Messick at their river cabin. It is a fabulous place right on the river. They have made it very cozy and it is now for sale! The perfect spot for someone who wants to get away from it all on the banks of the beautiful White River which is well known for it’s fabulous fishing.
A nice place to sit and enjoy . . .
The view!
Cozy living room.
Ann and Randall redid the floors. See the wonderful wood stove. The windows lead you to a screened in porch.
The kitchen.
Ann took the fronts of her mothers old cabinets and put them on top of the kitchen cabinets. I love how the red color pops in this room.
Rack over the kitchen stove
Ann found this fabulous stove with cast iron burners and the rack behind is a great touch. Perfect for hanging your pots and pans.
Kitchen table
Well, the picture didn’t turn out as I had planned, but I love that you can see what the view is from the kitchen table. The table belonged to Ann’s parents and it goes with the cabin.
Kitchen cabinets
I love the glass fronted cabinets in the kitchen.
Master bedroom
Even the bedroom has a fabulous view! There is another bedroom and a bathroom.
I think Ann and Randall have done a great job on their cabin and I don’t know how they can bear to part with it. But, they are. If you want more details, give them a call and check out their website.
Great views and great fishing.
Sorry, Miss Lilly doesn’t come with the deal.
I’ll be showing you more from the river cabin this week. Yes, we even did a tablescape while we were there!
This is Monday so it must be:
Metamorphosis Monday with Between Naps on the Porch
Today’s Lagniappe: Gaston’s Trout Amandine I found this recipe at All Recipes and thought it was so appropriate. Gaston’s is farther up the White River from this river cabin. You may have seen some of Jim Gaston’s fabulous photos on this blog before. The White River is renowned for it’s trout fishing. Enjoy!
* 4 medium rainbow or brook trout, cleaned
* 2 tablespoons fresh lemon juice
* Cracked pepper
* 1/2 cup butter or margarine, divided
* 1 1/2 cups slivered almonds
* 1/4 cup fresh lemon juice
* 2 tablespoons minced fresh parsley
* Garnish: lemon slices
Brush trout with 2 tablespoons lemon juice, and sprinkle with cracked pepper.
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add 2 trout, and cook 6 to 8 minutes, turning once, or until fish flakes easily when tested with a fork. Remove to a serving platter, and keep warm. Repeat procedure with remaining butter and trout. Wipe drippings from skillet with a paper towel.
Melt remaining 1/4 cup butter in skillet; add almonds, and sauté until golden. Stir in 1/4 cup lemon juice and parsley; pour over trout. Garnish, if desired.
This afternoon, I spent my time on the beautiful campus of Arkansas State University, Mountain Home. It really is a fabulous campus with beautiful buildings. I was teaching a Facebook ABC’s class. Great attendance and class. Thank you so much to everyone who attended. I’ve been thinking that I would love to share some pics of the campus for a while, so here they are!
From a couple of the festivals held on the campus:
Can’t wait to see what they are going to do next. By the way, my friend, Christy Keirn is the marketing director at ASUMH. She is just the best ever and you will be hearing more about her here at A Southern Life soon!
A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.
Today’s Lagniappe: Irish Coffee Happy St. Patrick’s Day!
* 1 cup freshly brewed hot coffee
* 1 tablespoon brown sugar
* 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
* Heavy cream, slightly whipped
Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.
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.
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
My husband has been wanting catfish all week long. I’m going to make it for him tonight. Like many in the South, we love catfish. We live near one of the best places on the face of the earth to get fried catfish, Fred’s Fish House in Mountain Home near Lake Norfork in Arkansas. [...]
Happy Birthday, Elvis! Can you believe it? Elvis Presley would be 74 today. Of course, Elvis was a Southern boy having been born in Tupelo, Mississippi. Tupelo is a lovely Southern town with an interesting history. If you ever get to Tupelo, there are lots of things to see in addition to Elvis Presley’s birthplace. [...]
