The daffodils are starting to bloom, soon to be followed by forsythia, phlox, redbud and so much more. Like the beauty of a Knockout Rose.

Knockout Rose

Or, the sweet little baby bunnies:

Just waiting for spring!

Hanging out under this little tree.

We are just little ones.

Hoping to survive long enough to visit your garden . . .

And, maybe find a bite to eat.

Today’s Lagniappe: Honey and Ginger Glazed Carrots
The perfect dish for a little bunny or a hungry honey!

6 cups water
3 pounds young, small carrots with tops trimmed to 2 inches, peeled or scrubbed, or 3 pounds packaged peeled baby carrots
2 tablespoons margarine or butter
2 tablespoons honey
4 teaspoons minced fresh ginger
1/4 teaspoon salt

Directions
1. Line a baking sheet with paper towels. In a 12- or 14-inch heavy skillet bring water to boiling. Add carrots. Return to boiling; reduce heat. Cover and simmer about 10 to 12 minutes or until carrots are just tender. Drain carrots. Carefully turn out onto prepared baking sheet. (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.) Pat dry with additional paper towels.
2. To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt. Stir constantly over medium heat until margarine is melted. Carefully add carrots. Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
3. To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan. Makes 12 servings.

A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.

I’m craving shrimp today. Not just any shrimp I want Wild American Shrimp – for me, that means from the Gulf of Mexico. Such a wonderful flavor. I don’t want to be bamboozled!

I like shrimp most ways but today, I am wanting it barbecued, Pascal’s Manale style.

You may need three or more pieces of French bread to soak up all this goodness.

1 pound (21-25 count) shrimp, heads removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving
Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.

Manale Spice:
4 tablespoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Combine all ingredients thoroughly and store in a dry, airtight container.

That, my friends, is some gooood stuff! Add a salad and that crusty French bread and it is heavenly!

Today’s Lagniappe: Italian Salad with Herbs
A yummy salad to go along with the shrimp. This salad recipe is from Giada De Laurentiis

* 1/4 cup fresh lemon juice
* 2 teaspoons grated lemon peel
* 1 teaspoon honey
* 1 teaspoon salt, plus more for seasoning
* 1/4 teaspoon freshly ground black pepper, plus more for seasoning
* 1/2 cup olive oil
* 1 head romaine lettuce, coarsely chopped
* 4 Belgian endives, thinly sliced crosswise
* 1 cup pitted kalamata olives, halved
* 1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
* 3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces

Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

You’ve met my friend Donna of the fabulous Donnadots before. Now she is redoing her bathroom. Here are the before pictures.

I kind of like that octagonal window. She is planning on painting the walls tan and replacing the light fixtures. I will post “after” pics as she gets finished with the project. What do you think? Any suggestions? Check out what metamorphosis’ are going on at:

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe:  Muffuletta Pinwheels
An appetizer version of a New Orleans favorite from All Recipes.

1/3 cup finely chopped pimento-stuffed
green olives
1/3 cup finely chopped black olives
1/2 teaspoon dried oregano
extra virgin olive oil
2 (8 ounce) packages cream cheese,
softened
1 pinch dried oregano
1 pinch garlic powder
5 (10 inch) flour tortillas
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced salami
1/4 pound thinly sliced mozzarella cheese

Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.

Roll the tortillas up and wrap in foil. Chill for at least 2 hours.

Remove the foil and slice on a 45 degree angle into 1-inch pieces.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

It is 13 days to SPRING! Along with all the beautiful color that spring brings also comes the spring storms. That is the way it is in life as well. Sometimes we experience the storms in life, but eventually, the sun will shine again.

..Weeping may endure for a night,
but Joy Comes in The Morning.

Psalm 30:5

I love how my dad looked at the strong storms as I tell in this post from March 25, 2009:

It is storm season in the South again. We had a nice one come through yesterday. A lot of rain and wind with a little thunder and lightening thrown in. It wasn’t too bad. When I was a little girl, I was terrified of storms. I would get sick whenever the tornado sirens went off. Finally, one really stormy Spring, the sirens went off so often that I finally got where they didn’t bother me any more.

My daddy used to say “God’s stuttin’ His stuff” when we would have a big storm or a beautiful sunset or some other awesome event. Again, I am reminded how blessed I am to have grown up in my family.

Speaking of family, Mama is on Facebook now. They say the fastest growing demographic on Facebook is people over 30. If you are on facebook, come on over and “friend” me (Christi Dicus Wharton). I would love to meet you. There is also actually a page for this blog. You can search on “A Southern Life” and become a fan if you like and post comments and stuff.

Alright, off to finish my tablescape for tomorrows post. Y’all have a great Wednesday!

Today’s Lagniappe: Asparagus Two Ways
I love asparagus and Spring is a great time to get it. Here are two recipes. I love the asparagus with the lemon butter sauce and that is the way I usually make it but the fried asparagus sounds really good. I like how the recipe sounds and will try it.

Asparagus with Lemon Butter Sauce

Clean and trim asparagus and then steam until tender. Melt some butter in a small saucepan. Squeeze in some lemon juice and a little salt and pepper (add a little garlic powder if desired). Stir the sauce and then pour over the asparagus. If you would like a little thicker sauce, it can be thickened with a little cornstarch and water mixture.

Fried Asparagus
This recipe says to fry in olive oil but since olive oil has such a low smoke point, I might substitute canola or vegetable oil.

1 pound of asparagus, trimmed.
1 medium egg.
4 ounces of freshly-grated Romano cheese.
1 cup of fine dry breadcrumbs.
1 tablespoon of milk.
Olive oil, for frying.
Salt and pepper.
Instructions for Fried Asparagus:

In boiling, salted water, cook the asparagus spears until just tender.
Drain on paper towels.
In a bowl, beat the egg with milk.
Dip the asparagus in the egg/milk mix, then into the breadcrumbs.
Heat enough olive oil to cover the asparagus in a deep fryer or a large skillet.
Fry the asparagus until lightly browned.
Drain on paper towels.
Season with your desired amount of salt and pepper.
Sprinkle with grated Romano cheese.

Photo by Chrislrmo

The Crepe Myrtle is one of my favorite trees/bushes. When everything else in the garden starts looking a little tired in the hot days of summer, the Crepe Myrtle still shines bright.

Pink Crepe Myrtle

Unfortunately, the beautiful Crepe Myrtle is also one of the most abused of plants. I have seen such abuse in my own neighborhood just this week. It makes me very sad. Cutting the poor tree down to the knuckles or “topping” them by cutting off all the beautiful arms is just wrong. It has even been referred to as “Crepe Murder.”

Crepe Murder

I am writing this post in an attempt to “stop the abuse.” If you want a short Crepe Myrtle, buy the dwarf variety. The natural form of the Crepe Myrtle is a lovely bottle shape that makes a wonderful addition to the landscape.

Southern Living wrote a great article on the proper care of Crepe Myrtle and included alibis for anyone who may have been guilty of abuse

Hope you are enjoying your Saturday – and feeling PINK!

Pink Saturday with Beverly at How Sweet the Sound

Today’s Lagniappe:  Lemon Garlic Chicken Breast
Something light and delicious.

2 tbsp. olive oil
2 lg. cloves garlic, minced
Grated peel & juice of 1 lemon
1/2 tsp. coarse salt
4 lg. chicken breasts, skinned & boned
1/4 c. chicken broth
2 tbsp. butter
1/2 tsp. coarse ground pepper

Heat small skillet over medium heat. Add olive oil. When oil is hot add garlic and saute 30 seconds. Stir in lemon juice, salt, pepper and bring to boil. Set aside. Arrange chicken in single layer in a lightly buttered shallow baking dish. Pour lemon garlic mixture over chicken. Sprinkle with lemon peel. Cover with foil. Bake at 400 degrees for 15 minutes.

Remove foil and bake additional 10-15 minutes or until chicken is cooked through. Transfer chicken to individual dinner plates and keep warm. Pour liquid from baking dish into small skillet. Add chicken broth and bring to boil. Cook until reduced by half. Whisk in butter. Pour sauce over chicken and serve immediately.

So glad to see March arrive. That really means that Spring is just around the corner. My husband’s birthday is March 21st so it is always near the first day of Spring. Just another reason to celebrate! This seems to have been a tough winter for so many. Around here, we are just really ready to celebrate some warm temps!

Today, I want to celebrate Pimiento Cheese. Also known as the pate` of the South. The pimiento cheese I grew up on was from Priddy’s. It was just delicious with some mayonnaise and white bread. YUM! I’ve heard that this delicacy is not that well known outside the region. Basically, it is cheese, mayonnaise and pimientos mixed up. But, of course, there are many variations on the theme.

With Designs by Gollum

How about today’s lagniappe from an old issue of Southern Living?

Today’s Lagniappe:  Feta Apple Spread
This is really going far afield but it is still yummy!
2 (4-ounce) packages crumbled feta cheese
1 medium Granny Smith apple, diced
1/2 cup sour cream
1/4 cup chopped kalamata olives or pitted ripe olives
1 medium carrot, shredded
1 tablespoon chopped fresh parsley
1 (4-ounce) jar diced pimiento, drained
Preparation
Stir together all ingredients. Chill, if desired.

Prep: 7 min

NOTE: For convenient sandwiches, serve spread in quartered pita rounds.

During the week, breakfast is kind of a hit and miss sort of deal around here. More often than not, I grab something as I am sitting here at my computer with a cup of coffee as I am working. Weekends, though, are another matter. Even though there is plenty to be done on the weekends, we try to slow down a little and enjoy a weekend breakfast together.

This coming weekend, it is supposed to be in the 60’s and sunny. Perfect for breakfast on the porch. Here are some pics of a previous weekend breakfast on the porch. Look forward for more to come!

We're all set.

Bailey is peeking at us over the table.

Have a seat.

I love the little fruit spoons (far right)

I can see a pretty little flower while I sip my coffee.

Mimosas can be served from the pretty pitcher.

We can keep an eye on the robin's nest.

We can enjoy some good food . . .

some good conversation . . .

At our lovely Southern breakfast!

Thanks for joining me at my Southern Breakfast Tablescape. Check out the other lovely tablescapes at Between Naps on the Porch.

Today’s Lagniappe: Eggs Sardou
Delicious – If you don’t want to make these yourself, just head on down to New Orleans and order it from one of their great restaurants! It was created at Antoine’s and named after French playwright Victorien Sardou

4 Poached Eggs (See below)
1 Recipe Creamed Spinach (see below)
1 Recipe Hollandaise Sauce (see below)
4 Artichoke bottoms
Paprika for sprinkling

Divide the creamed spinach in the center of two heated plates, nest two artichoke bottoms per plate on the spinach. Place a poached egg on each artichoke bottom then top with a generous portion of Hollandaise sauce. Sprinkle with Paprika. Serve.

Serves 2.

Poached Eggs Recipe

Fill a dutch oven with 1? of water, heat until just below a simmer. Add a few dashes of white vinegar. Crack the eggs and gently drop them into the water, keeping the shell as close to the water as possible when dropping them in. With a slotted spoon, gently move the ghost like strands of white back to the yolk. The eggs are done when the whites are no longer transparent, and the yolks are still runny. Remove with a slotted spoon and gently dry off with a towel.

Creamed Spinach Recipe

1 Cup Cooked and chopped Spinach, squeezed in a kitchen towel to remove excess water
1 Pint Heavy Cream, reduced by 3/4 of its volume
A pinch Freshly Grated Nutmeg
A pinch of Cayenne
1 tsp Crystal hot sauce
A few drops of Worcestershire sauce
Kosher salt to taste

Hollandaise Sauce Recipe

2 tsp Red Wine Vinegar
2 tsp Fresh Lemon Juice
3 Egg Yolks
1/2 Cup Clarified Butter, warm
Kosher Salt & Cayenne Pepper
1 Dash Crystal Hot Sauce
A few drops Worcestershire Sauce

Place the vinegar, lemon juice, and egg yolks in the top deck of a double boiler. The water in the lower deck should be hot but not boiling.
Whisk slowly until you see the yolks start to coagulate on the sides. If the pan gets too hot, remove it from the heat for a minute, whisking constantly.
Whisk while cooking, minding the bowl temperature, until the yolks are lighter in color and do not leave yellow streaks when the whisk goes through them. If you see any signs of scrambling, remove the bowl from the heat.
When the yolk/acid mixture is good and thick, remove from the heat and slowly drizzle in the clarified butter, whisking constantly, until incorporated.
Add the hot and Worcestershire sauces, and season to taste with the salt & cayenne.

If the sauce is a little too thick, you can thin it down with a few splashes of hot water.

Makes about 2/3 Cup.

Getting ready for my next appearance on The Margaret Banks show. This week is about turning your passion into profits, which is actually perfect for bloggers!

In the meantime, trying to get time to be still a bit and enjoy the world around us. Like a red sunset. You know the saying:

Red sky at night, sailors delight.

Which signals that tomorrow, the weather will be nice. LOVE that!

Red sunset

Colors starting to burst out.

I love all of the colors of the beginning of Spring, when the earth wakes up from a drab and stark winter to soften into beautiful greens and the bright colors of Spring!

Hope you are having a wonderful week!

Today’s Lagniappe:  Pork with Orange
Something beautiful for a beautiful day.

1 1/2 Pound Lean Pork Strips
1 Teaspoon Extra Virgin Olive Oil
1/2 Cup Fresh Orange Juice
1/2 Cup Fresh Pineapple Juice
2 Minced Garlic Cloves
2 Teaspoons Cornstarch
1 Teaspoon Grated Orange Peel
1 1/2 Teaspoons Dried Basil Leaves
1 Pinch Of Salt And Pepper
2  Med Size Sliced Oranges
3/4 Cup Sliced Green Onion

In a large cooking pan, heat the olive oil on medium to high heat. Add the pork and cook for 4 to 5 minutes until cooked. In a mixing bowl add in the pineapple
and orange juice, minced garlic, cornstarch, and basil, stirring until it is all very well blended. Add the content of the bowl to the pork, bring to a boil then let it cool for 3 to 4 minutes while stirring. Now salt and pepper the meat, and place it on a bed of rice. Pour the orange basil sauce over pork and rice and let cool.

A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.

My little sweetie, Bailey had surgery this morning to remove a large tumor from the end of his tail.

Bailey

He is doing well, still having some pain and is a little uncomfortable but did great and will be fine. What would I do without my sweet little dog and my pretty little cat.

Calli

They were both rescues. Bailey from a shelter (his 2nd at the age of 2 – he is 8 now) and Calli from living under the house.

They both add so much to our lives. So blessed to have them!

Need something easy today!

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

Today’s Lagniappe:  Slow Cooker Short Ribs
Something to cook in the slow cooker is great for a day when you need something easy!

¾ cups flour
½ teaspoon each salt and pepper
1 teaspoon paprika
4-5 beef, boneless short ribs
3 Tablespoons butter
2 Tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes
1 Tablespoon brown sugar

Combine flour salt & pepper and paprika in a shallow dish. Dredge short ribs in flour mixture, coating all sides. Place butter and olive oil in a large skillet and place pan on medium-low heat until butter melts. Lightly shake excess flour off each rib and place ribs in pan. Brown ribs on all sides. Place ribs in bottom of a slow cooker. Without cleaning the skillet, sauté onions and garlic cloves. Drain the liquid from the tomatoes into the skillet and cook for 2-3 minutes or until liquid is reduced. Add tomatoes and sugar to the skillet and stir. Pour the tomato mixture over ribs. Cook on low for 6-8 hours. Serve over rice.

March 1st – Spring is almost here! Soon, I’ll be able to spend time in the yard and on the porch. My favorite places! I can’t wait to transform my porch back in to an outdoor room. My porch is an extension of my house. I live there as much as possible when the weather is warm. Are you getting your outdoor spaces ready? What do you think is important in an outdoor room?

To me it is:

Comfortable seating

Shade

Some accessories

A place to dine,or just sit and enjoy

And, some flowers.

It is pretty easy to make me happy when I am outside enjoying the warm air and the breeze and hearing the birds sing. It won’t be long now. I’m planning in my head the metamorphosis to come!

What are you doing?

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe:  Easy Skillet Cordon Bleu
Saw this on Southern Living and thought it sounded easy an delish – my favorite combination:)

* 1/2  cup  Italian-seasoned breadcrumbs
* 1  teaspoon  pepper
* 1/2  teaspoon  salt
* 8  chicken tenders (about 1 lb.)
* 1  tablespoon  butter
* 1  tablespoon  olive oil
* 8  Canadian bacon slices, cut into thin strips
* 4  Swiss cheese slices, halved

1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.

2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.