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.

You can sign the petition at Restore the Gulf.

Today’s Lagniappe:  Cajun Shrimp

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:

Outdoor Wednesday with A Southern Daydreamer

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

Click on the first photo to start the show!

[View with PicLens]

What a wonderful day on the river it was!

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!

[View with PicLens]

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.

Outdoor Wednesday with A Southern Daydreamer

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.)

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.

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.

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.

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

1. 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.
2. Pat into a 9 X 13 inch pan.
3. Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer.
4. Bake for 40 to 45 minutes. Cool.