Southern Storms

Submitted by Christi


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

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One Response to “Southern Storms”

  1. Mama Says:

    I fixed frozen asparagus a couple of nights ago, simular to the Lemon Butter recipe but easier and faster. Put desired amount of asparagus in a skillet or with at least 2 TBS butter; sprinkle with lemon-pepper or lemon juice or both; slice part of a red pepper in thin strips and add to asparagus. Saute for about ten minutes or so stirring frequently. Taste great, and looks pretty too, and you don’t have to clean the asparagus.

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