by Christi on July 25, 2010
Late July and Early August are really hot around here and also very humid. It has been said that the humidity is what gives Southern girls their wonderful complexions! It may also be responsible for some really bad hair days. I don’t even try to fight the curls in the summer. Just not worth it. My summer do is definitely of the naturally curly variety.
This is also a great time to harvest all that wonderful goodness from the garden or at least the farmer’s market. I’ve been putting up okra.
Gather it from the garden (get 3 or more pods)
Some people use a buttermilk batter when they fry their okra. That is not the way I grew up eating it. The way my mother made it is by just cutting it in to slices and tossing it in a mixture of cornmeal with a little flour and salt and pepper (I also add garlic powder to mine). It is easy to prepare to freeze that way as well. Just process it and put it in freezer bags and in to the freezer and it is ready whenever you are.
When you are ready, just heat up some oil with a bit of bacon grease to around 350 and gently drop the okra in the pan and fry until golden. YUMMY!
This is also the time of year when there is a good harvest of tomatoes. In my case, this year I have cherry tomatoes in pots with basil.
Looks like a bird dropped a sunflower seed from the bird feeder in this pot.
We have been making frequent trips to Jonesboro, Arkansas this summer for our business. One of the fun/scary sights of summer, we see on our trip over. It is KUDZU! Yes, the kudzu that is eating it’s way across the South!
photo courtesy of dmott9 via Flickr
The kudzu transforms trees and power poles into giraffe like figures and an ordinary bush looks like a green leafy monster. Lots of fun!
This time of year is also when the morning glory really comes in to it’s own.
Yes, it is really hot and really beautiful and quite tasty as well!
Today’s Lagniappe: Bananas Foster Cheesecake
Saw this recipe and thought is sounded fabulous!
Crust:
- 3/4 cup all purpose flour
- 3/4 cup finely chopped pecans
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 3 tablespoons sugar
- 2 tablespoons (packed) golden brown sugar
- 1 1/2 teaspoons vanilla extract
Filling:
- 2 8-ounce packages creme cheese, room temperature
- 1 1/4 cups sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 2 cups puréed bananas (from about 4 bananas)
- 1 cup sour cream
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Topping:
- 1 cup sour cream
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 17-ounce jar caramel sauce
- 2 tablespoons dark rum
- 2 bananas, peeled, sliced
For crust:
Position rack in center of oven and preheat oven to 350°F. Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.
For filling:
Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until just blended after each addition. Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.
Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.
Meanwhile, prepare topping:
Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight.
Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas top cake.
Visit Susan at Between Naps on the Porch for Metamorphosis Monday and Smiling Sally for Blue Mondays. You will find wonderful and talented bloggers with fantastic posts!
Also check out:
Balancing Beauty and Bedlam’s Tasty Tuesday
Blessed with Grace’s Tempt My Tummy Tuesday
The Gypsy’s Corner’s Three or More
by Christi on July 6, 2010
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
Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.
While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
by Christi on June 8, 2010
Wow, we were treated to a magnificent display of clouds the other day. Weather officials called the unusual formations “scud”. Not a very pretty name for what was a gorgeous site. My friend, Candy Barnes caught some great photos and graciously allowed me to share them with you. Sit back and enjoy!
Weren’t those clouds spectacular! No severe weather from them, just a little rain and then it cleared off. Thank you Candy for rushing to the lake to get these pictures. They are fabulous!
See some other great pictures of the great outdoors with:
Outdoor Wednesday with A Southern Daydreamer
Today’s Lagniappe: Peach Shortcake
A great way to enjoy fresh peaches.
# 3 cups all-purpose flour
# 1 tablespoon plus 1 teaspoon baking powder
# 1 teaspoon salt
# 1 teaspoon ground cinnamon
# 1/2 cup light brown sugar, firmly packed
# 3/4 cup butter
# 1/2 cup coarsely chopped pecans
# 1 egg
# 3/4 cup milk
# 8 to 10 medium peaches, about 2 pounds peaches
# 1 1/2 cups sugar
# 1 cup heavy cream
# 1/2 teaspoon almond or vanilla extract
Sift flour, baking powder, salt and cinnamon into a mixing bowl. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork until blended. Turn two round cake pans upside-down and grease bottoms. Spread half the dough on each bottom to within about 1/2-inch of edge. Bake at 450° for about 20 minutes, or until golden.
Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with flavoring until stiff. Place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.
by Christi on April 27, 2010
Our friend Jim Gaston at Gaston’s White River Resort has been at it again. He runs a wonderful resort, but I think his true talent is photography! If you have never visited, you absolutely should! Check out their Facebook specials right now!
Check out Jim’s great pics of the mighty Blue Heron on the White River:
I just don’t know that it gets any more spectacular than that. Thank you Jim Gaston for your wonderful photography. He has some great subjects, doesn’t he?
Outdoor Wednesday with A Southern Daydreamer
Today’s Lagniappe: Strawberry Pie
* 2 cups granulated sugar
* 6 tablespoons cornstarch
* 1 package strawberry flavored gelatin, 4-serving size
* 2 cups water
* 4 pints strawberries, hulled
* 2 9-inch baked pie shells, cooled
Preparation:
Cook sugar, cornstarch, jello and water until thick; cool. Place whole berries the baked pie shells. Pour sauce over berries and refrigerate until thoroughly chilled.
Serve with lightly sweetened whipped cream or whipped topping.
by Christi on April 21, 2010
Mama is traveling this week to San Antonio. This is a great time to travel through Texas. The bluebonnets should be blooming! I remember when I lived in Texas how I looked forward to the pretty blue flowers.
When I was growing up, my bedroom window faced a field that would bloom in the Spring. I could lay in my bed in the morning and look out at the beautiful wild flowers. What a blessing that was! I wish I had pictures I could share. They are only in my head as memories. I do remember some of the flowers that would bloom.
Tons of these:
And, lots of these:
So many beautiful colors. What kind of wild flowers do you have in your area?
A few outdoor pics for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.
Today’s Lagniappe: Fruited Brisket
Tender delicious and easy – made in a crockpot!
* 2 1/2 lb. beef brisket
* 2 onions, chopped
* 1 tablespoon pepper
* 1 tablespoon paprika
* 1 tablespoon garlic powder
* 1 C. dried apricots
* 2 C. dried sweetened cranberries
* 1 C. dried prunes
* 3 C. water
Season the brisket on both sides and sear on all sides in a hot frying pan. Then in your slow cooker, put down your 2 c of onions and place seared brisket on top. Add in all the fruits. Pour 3 cups of water over everything and cook on low for 4 hours. Refrigerate overnight (it’s easier to cut it real thin when it’s cold). Place sliced beef and all the gravy and fruit into your slow cooker on high to heat for 20 minutes and serve.
by Christi on April 13, 2010
I’ve been “rambling” a lot lately. By rambling, I mean walking. Generally, I spend my day at my desk, creating websites, blogs and social media as well as other internet marketing activities, so my daily walk is very important!
I thought I’d show you a couple of the more challenging parts of my walk. This hill is a real leg burner. At the top, you turn left and continue to climb!
This is another favorite hill:
Oh well, at least I have lovely scenery to distract me! The wisteria, azaleas and iris are blooming now and they are gorgeous!
a little baby wisteria bush.
I loved seeing the pretty red azaleas and dogwoods blooming at the same time.
Snowballs and purple iris.
I have to avert my eyes from the crepe murder that is going on. I also saw a redbud being cut down today – horrors! I am quite proud of myself for refraining from yelling “STOP” to neighbors who are committing these crimes 
Of course, I can always tell all my blog friends about it and we can be suitably horrified together. What’s going on in your neighborhood?
A few outdoor pics for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.
Today’s Lagniappe: Cheesy Corn Dip
Serve this with corn chips.
1 pound Monterey Jack cheese, shredded
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup creamed corn
1/2 cup fresh OR frozen corn kernels
1 can (4 ounce) diced green chiles
2 cloves garlic, minced
1 tablespoon red pepper flakes
Combine all ingredients in a 4-quart slow cooker and mix thoroughly. Cover; cook on high heat setting about 1 hour.
by Christi on April 10, 2010
What a beautiful week this has been!
It has truly been a beautiful and wonderful week! Filled with sunshine and so many beautiful colors, including PINK!
Happy Pink Saturday!
Pink Saturday with Beverly at How Sweet the Sound
Here me visiting with Margaret Banks on The Margaret Banks Show at Mountain Talk 97 with Audio on Demand. Just click the “Audio on Demand” button and look for The Margaret Banks Show 4-10-10.
