by Christi on March 2, 2010
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.
by Christi on February 21, 2010
The daffodils are starting to pop out and soon the most wonderful metamorphosis of all will be taking place. Soon it will be SPRING!
I have even added a Spring countdown clock to the sidebar on the left. This seems to have been an unusually cold winter and, although I have Spring Fever every year, I think this year may be the worst case EVER!
But . . . soon, the world will be alive with color! Yellow daffodils and forsythia, pink quince, creamy dogwoods and bright pink redbuds!
Of course, one of the first signs, though is the sweet daffodil, nodding it’s yellow head in the early Spring wind.
I love all of the seasons but Spring is probably my favorite because the days get longer and the world comes alive after the dark of Winter. Even as a kid, I remember loving the colors of Spring and looking forward to being out of school for the Summer.
There was a redbud tree outside my window in the house I grew up in. I will always think of redbuds as good “climbing trees.” I would climb up in the tree and look out at the sky and everything in the world was good. I love that memory of Spring. Maybe that is one of the reasons I love it so much.
And, by the way, it is a metamorphosis we can all enjoy 
Metamorphosis Monday with Between Naps on the Porch
Today’s Lagniappe: Garlic Shrimp
Make this with fresh Gulf shrimp for a fabulous flavor!
1/3 cup of butter
1 ½ to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 ½ tablespoons of lemon juice
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.
by Christi on February 9, 2010
Yesterday, I was writing about the monochromatic color of the snowy world. Well, Jim Gaston of Gaston’s Resort in Lakeview, Arkansas proved me wrong. He has such an eye for finding that spot of color in the midst of the snowy white.
Just waiting for Spring
Let's play
Getting cold feet.
At the top of Bull Shoals Dam looking down at the White River
Tall Grass in the snow.
Thank you Jim for once again reminding me what a beautiful area we live in! Wednesday Feb. 10th is the last day to enter to win the Donnadot give away. Don’t miss it! Be entered by 4:00 p.m. central time to have a chance to win
A little outdoor pic 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: Crockpot Chocolate Pudding Cake
Somthing chocolate-y and decadent to share on Valentine’s Day!
- 1 pkg. two layer chocolate cake mix
- 3 oz. pkg. instant chocolate pudding mix
- 4 eggs
- 1 cup water
- 2 cups sour cream
- 3/4 cup vegetable oil
- 3/4 cup semisweet chocolate chips
- 1/4 cup milk chocolate chips
Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings
by Christi on February 8, 2010
Here we are in Arkansas having yet another snowfall! Okay, it was pretty the first couple of times, but I’m ready to see some color!
Snow in the tree
I’ve posted the above picture before and received many nice comments on my black and white photo, however, it is actually a color photo. Just not a lot of color.
Tree without snow
The picture above has the same tree in the background. This picture was taken during the summer. Much more color.
The sun shining through the branches of the same tree and others during the fall. The three pictures have such different looks for the same tree through the seasons.
So, as I look out today, it is back to a monochromatic world. Pretty for a while but I’m so ready to get back to a more colorful world! A winter wonderland is just wonderful – for a visit. Keep in mind I’ve always lived in places where you couldn’t even buy a snow shovel. Where I am living now is the Northern part of the South but it is still the South so this snow is just taking some getting used to. I’ll try to remember this cold when it is hot and humid during the summer!
Is it a winter wonderland where you live?
Today’s Lagniappe: Pace Picante Marinated Beef Steak
From the Pace Picante Sauce website, something to warm us up!
Serves 6
2/3 cup Pace® Picante Sauce
1/3 cup vegetable oil
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 beef top round steak, 1 1/2-inch thick (about 1 1/2 pounds)
Directions:
Mix the picante sauce, oil, oregano and garlic powder in shallow, nonmetallic dish or resealable plastic bag. Add the steak and turn to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 30 minutes.
Lightly oil the grill rack and heat the grill to medium. Grill or broil steak until desired doneness, turning and brushing often with picante sauce mixture. Discard any remaining picante sauce mixture.
Slice the steak into thin diagonal slices. Serve with additional picante sauce.
Balancing Beauty and Bedlam’s Tasty Tuesday
Blessed with Grace’s Tempt My Tummy Tuesday
The Gypsy’s Corner’s Three or More Tuesday
by Christi on February 1, 2010
Welcome February!!! So much to enjoy in February. First of all, thank you so much to Kelee at The Katillac Shack. She informed me this morning that I won a $20 gift card to Hobby Lobby from her great give-away post which honored her friend Colette. Go check it out!
Okay all of the February fun:
The Superbowl with the Saint’s (my pick) and the Colt’s next Sunday, February 7th.
Valentine’s Day on Sunday, February 14th
President’s Day on Monday, February 15th
Mardi Gras on Tuesday, February 16th
How could you not LOVE February? We are going to be celebrating all the fun here at A Southern Life all month, starting Thursday with a really fun give-away! Let the fun begin!
I’ll be posting recipes and other fun stuff for all the fun, so be sure to join in.
Today’s Lagniappe: Warm Sesame Pork on Salad Greens
To start all of the fun and frivolity, a warm and yummy salad from Southern Living.
- 1/2 (16-ounce) package wonton wrappers
- 2 pounds boneless pork loin, trimmed
- 3/4 cup sesame seeds, divided
- 1 cup vegetable oil, divided
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup dark sesame oil, divided
- 1/3 cup soy sauce
- 1/4 cup rice wine vinegar
- 10 to 12 small green onions, sliced
- 1 (10-ounce) package mixed salad greens
- 1 bok choy, shredded
Cut wonton wrappers into 1/2-inch strips, and cut pork into 3- x 1-inch strips; set aside.
Toast 1/2 cup sesame seeds in a large heavy skillet over medium-high heat, stirring constantly, 2 to 3 minutes; remove from skillet.
Pour 1/2 cup vegetable oil into skillet; heat to 375°. Fry wonton strips in batches until golden. Drain on paper towels; set aside. Drain skillet.
Combine remaining 1/4 cup sesame seeds, flour, salt, and pepper in a heavy-duty zip-top plastic bag; add pork. Seal and shake to coat.
Pour 2 tablespoons sesame oil into skillet; place over medium heat. Fry half of pork in hot oil, stirring often, 6 to 8 minutes or until golden. Remove and keep warm. Repeat procedure with remaining 2 tablespoons sesame oil and pork.
Process toasted sesame seeds, remaining 1/2 cup vegetable oil, soy sauce, and vinegar in a blender 1 to 2 minutes or until smooth.
Combine pork and green onions; drizzle with soy sauce mixture, tossing gently.
Combine mixed greens and bok choy; top with pork mixture and fried wonton strips. Serve immediately.
Balancing Beauty and Bedlam’s Tasty Tuesday
Blessed with Grace’s Tempt My Tummy Tuesday
The Gypsy’s Corner’s Three or More Tuesday
by Christi on January 19, 2010
It is warming up a bit around here and I am really, really getting antsy for Spring! The other day, I was sitting in the car while my husband ran into a local store. While I was waiting, I noticed a lovely robin that landed on a winterberry tree and was having a feast. It reminded me of the robins we had on our back porch last year. I enjoyed them soooo much. In case you missed them, here are a few pics.
HURRY SPRING!!
Today’s Lagniappe: Zatarain’s Creole Mustard Dip
Found this yummy dip recipe on the Zatarain’s site.
2 cups sour cream
1/4 cup chopped onions
2 tablespoons chopped green onions
1/4 cup ZATARAIN’S® Creole Mustard
1 teaspoon ZATARAIN’S® Creole Seasoning
1. Mix all ingredients until well blended. Cover.
2. Refrigerate 2 hours or until ready to serve. Stir before serving.
Serve with chips or veggies.
A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.
by Christi on January 15, 2010
It is that time of year. Time to bring in some of the branches from your forsythia and quince branches and force them to bloom inside!
I love the early Spring when the first blooms begin and bringing in a few branches to get an early start just gets the fun started sooner.
The quince and forsythia are fabulous for some January color:
Quince
Forsythia
So, how do you force these pretties to bloom a little early?
On a day when the temperature is above freezing, cut a few branches from your forsythia or quince. Bring the branches inside and put them in water.
Remove a branch from the water and re-cut the end. Pound the end of the branch with a hammer so that it will be able to get enough water. Place the branch in a vase with water. Repeat this for each branch.
Change the water every couple of days for lasting color. In about two weeks you will begin to see the buds about to burst on the branches. Before long the shrubs branches will be blooming and there will be beautiful spring color in your home. The forced branches should last several weeks inside for your enjoyment.
That is all there is to it. A wonderful glimpse of Spring in the middle of Winter! Need some more pink?
Pink Saturday with Beverly at How Sweet the Sound
Today’s Lagniappe: Quince Liqueur
Quince is a late Fall, early Winter fruit. This recipe is from the French Farmhouse Cookbook
2 large quinces
1 cup sugar
2 cups vodka
1. Cut the quinces lengthwise in quarters, then mince or grate them (skins and seeds included) in a food processor. Place them in a jar with at least a 2 ½-quart capacity-you need room for shaking. Add the vodka, then the sugar, and shake vigorously. Keep the jar in a cool, shadowed place.
2. Shake the contents of the jar every other day for 10 days, then when you think of it after that, about once a week for at least 4 additional weeks. Strain the eau-de-vie through a sieve lined with a double thickness of dampened cheesecloth, into a sterilized bottle. Seal with a cork.
3. The ratafia de coings will keep indefinitely. A sediment will form on the bottom of the bottle over time. Don’t be concerned, just pour carefully so it doesn’t cloud the individual glasses of eau-de-vie.
About 3 ½ cups
A note: Work quickly to get the grated quince in the vodka, as the flesh turns brown very fast!
