A Southern Life

Thanks again to Chari at Happy to Design for hosting Sunday favorites. Here is one of mine:

One of my very favorites titled “Daddy-isms”

Since I posted Mama-isms, one of my two beautiful sisters requested that I give equal time to Daddy-isms. My Daddy died in 1992 at the age of 54 of cancer. Daddy was a big, lovable man, full of integrity and loved by all who knew him. He laughed a lot and smiled a lot and I am very blessed to have had such a great Daddy. He was a very optimistic and positive man who had sayings that deserve equal time as well as a few funny memories.

When asked how are you his response was invariably, “If I was any better I couldn’t stand it!”

You can’t go through life looking in the rear-view mirror.

About anyone who was a good cook – You’re a good cooker.

About Marriage – Love is important but commitment is equally important.

The Bible is a book that is meant to be understood by reading.

When we were kids, my younger sister had a slumber party on March 31st one year. The following morning, my Daddy woke all of the sleeping girls and told them to be calm but to hurry outside because the house was on fire. When they were all safely outside he called to them from the door “April Fools.” He loved to pull April Fools jokes but that was one of the best.

Daddy loved to swim and he made sure we all had swimming lessons. He would take us to the pool and delight us by throwing us high in the air. We would wear him out by begging him to throw us again.

He would wake us up in the morning by turning on the light and singing (loudly)

Good morning to you,
Good morning to you,
We’re all in our places
With bright shiny faces.
For this is the way,
To start a new day.

If we didn’t wake up after the singing, he would stand at the end of the bed and say chop, chop, chop (as he was falling forward) to give us time to get up before he said TIMBER and fell on top of us. To my recollection, he never actually fell on top of any of us.

I could go on and on. As you can see, Daddy was a fun guy.

Today’s Lagniappe:  Recipe for Spinach Madeleine or Crawfish Spinach Dip

I spent the afternoon yesterday with my friend Darlene planning our upcoming Mardi Gras party and it put me in mind of something with a little New Orleans’ Flavor. This is copied from Chef John Folse & Company Website. If you don’t have the River Road Cookbooks, look for them, they are great.

Prep Time: 30 Minutes
Yields: 5-6 Servings

Comment:
This traditional Louisiana recipe was first presented in River Road’s cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft’s Velveeta line introduced a similar Mexican cheese.

Ingredients:

* 2 packages chopped spinach, frozen
* 4 tbsps butter
* 2 tbsps flour
* 2 tbsps chopped onions
* ½ cup evaporated milk
* ½ cup reserved spinach liquor
* ½ tsp black pepper
* ¾ tsp celery salt
* ¾ tsp garlic salt
* 6 ounces Velveeta Mexican cheese, sliced into ¼-inch cubes
* salt and red pepper to taste
* 1 tsp Worcestershire sauce

Method:
Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight.

This traditional dish can be spruced up for the holidays by adding ¼ cup diced red bell peppers when the onions are sautéed.

There are other great dishes that can be made with this versatile recipe, such as:

Crawfish Spinach Dip: Add 1 pound of Louisiana crawfish tails when you add the cheese and serve warm with tortilla chips or crackers

Sorry to be so late posting this morning. I had an early morning appointment with the eye doctor.

I’m getting ready for a visit from Mama and her husband Chester. We are really, really looking forward to seeing them and spending some time relaxing and having fun.

When they visit we always have a very competitive spades game. Girls against the boys. We may actually try to go fishing this time if the weather holds out. I’m don’t get that excited about actually catching a fish but I love being out on the river just casting a line. The water and sun and beauty are always so refreshing and restoring.

I hope all of you have a wonderful weekend. I look forward to seeing you next week. Next week will be a special week of posts to honor Veterans in honor of Memorial Day. Hope y’all can join me for some great stories.

For now, I’ve get to get some baking done in preparation for the weekend!

Today’s Lagniappe: Lemon Thyme Cookies
This is one of the things I’m making for the weekend.

* 1/2 cup butter, softened
* 1/4 cup granulated sugar
* 1 tablespoon snipped fresh thyme
* 2 teaspoons finely shredded lemon peel
* 1 tablespoon lemon juice
* 1/4 teaspoon ground cardamom
* 1-1/4 cups all-purpose flour
* Coarse sugar or granulated sugar

Directions

1. Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice, and cardamom. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.

2. Divide dough into three equal portions. Roll each portion into a 6×4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.

3. Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool. Makes 36 cookies.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

See other great recipes at Foodie Friday with Designs by Gollum.

You may remember getting to know Linda Howell previously. She is my good friend who is a great real estate agent and a fabulous actress. Linda invited me out to The Cottage last weekend where we sat at this beautiful table with her gorgeous china and visited.

The china is Montmery by Haviland. It was passed on to her by her mother. She says when her father was made enough money to buy something nice for her mother, he bought her this lovely china. It features pretty little forget-me-nots.

The crystal is over 100 years old. It belonged to Linda’s best friend’s grandmother and was given to her as a wedding present by her friend’s mother. Her friend has since died but Linda uses this beautiful crystal as a way to remember her.

See the pretty forget-me-nots?

Here is that special crystal I told you about - over 100 years old!

A lovely time on the porch with a wonderful view.

A nice, simple centerpiece.

Beautiful cups

Isn't the little bird pretty?

More of that lovely view from the table.

A special way to spend time with a friend.

Hope you enjoyed this tablescape and all the others at Between Naps on the Porch

Today’s Lagniappe:  BLT Pasta Salad
Something nice for a warm Spring day.
2 cups uncooked pasta
5 green onions, finely chopped
1 large tomato, diced
1/2 cup finely diced celery
1-1/4 cups good mayonnaise (Duke’s or Hellmann’s)
5 teaspoons white vinegar
1/4 tsp salt
1/4 or more tsp pepper
1 lb bacon, cooked and crumbled (set aside)

Cook pasta according to package directions; drain and rinse in cold water. In large bowl, combine the pasta, onions, tomatoes, and celery. In small bowl, combine mayonnaise, vinegar, salt, & pepper. Pour over pasta mixture and toss to coat. Cover and chill for at least 4 hours. Just before serving, add bacon.

As promised, here are more pictures. Today we are taking part in Outdoor Wednesday with A Southern Daydreamer.

Here are the little hatchlings

And the proud parents.

Feeding time

Sharing the job

Helping each other

Too precious

See more outdoor Wednesday by clicking on the pic above.

Today’s Lagniappe:  Shrimp Dip
My Mama used to make a similar version of this that I just loved with tortilla chips, enjoy!

Mix all ingredients together well, adding the shrimp last.

Chill at least two hours or overnight.

It’s 2nd Time Around Tuesday!

My dog Bailey is my story today.

Isn't he the cutest?

Bailey was 2 years old when we found him in a shelter in Paragould, Arkansas. It was his 2nd time in a shelter in his short 2 years. He was filthy dirty and a bit afraid. When we found him, we called immediately. He was available. We drove the three hours to meet him. We took a toy but he had no idea what to do with a toy. A treat was a better attention getter.

Poor Bailey had just come from the vet where he had been neutered and had his shots. He was not a happy camper. He slept in my lap for the entire drive back. When we got home, he was afraid he would get in trouble for going in the house. We put him on the bed with us and he looked at us like we were crazy.

That was four years ago. It took nearly a full year for little Bailey to get to really, really trust us. He had a lot of baggage. Now, as I write, he lays next to me on the floor. He sleeps at our feet on the bed at night. He loves to be next to us and is pretty demanding these days about treats. He chases squirrels from my bird feeder and is great about guarding the house.

Bailey just needed another chance. We are so glad he got it with us. He’s my little bundle of joy and a valued member of the family!

Today’s Lagniappe: Peanut Butter Bars
Sometimes you just gotta have ’em

1 cup butter, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar

1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions:
1.     In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
2.     In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Talk about a metamorphosis! How about this:

We went from this . . .

to this . . .

Then, back to three!! What happened. We're not sure but one is missing 🙁

Then, finally this! Three little babies Sunday morning!

I want food!

Check back on Wednesday for more pics. They are so sweet. Both Mama and Daddy birds are feeding the babies and, yes, I’ve got pics.

Join Susan at Between Naps on the Porch for more Metamorphosis Monday!

Today’s Lagniappe: Margarita
Now that warm weather is upon us, it is time for something frosty to sip on the porch after a long day.

* 1 1/4 cups fresh lime juice
* 1 cup Triple Sec or other orange liqueur
* 1 cup silver tequila
* 3 tablespoons fresh lemon juice
* 3 cups ice cubes

DIRECTIONS

1. Combine the lime juice, triple sec, tequila, lemon juice, and 2 cups ice in a blender; blend until smooth.
2. Place 1 cup ice cubes in a cocktail shaker; add desired amount of margarita; cover and shake well; serve.

Today, I’m joining our friend Chari at Happy to Design for Sunday Favorites whre we get to share a favorite past post. I love this. Thank you Chari for the great idea!

So here it is. I always have enjoyed sharing with y’all about people I love. Here is one of my favorites:

Southern Mama-isms

A Southern Mother is something very special. They have the job of raising a good Southern girl. My Mother had several pieces of advise, or sayings, if you will, that are good for anyone. I call them Mama-isms.

• You can catch more flies with honey than you can with vinegar.
• If you can’t say anything nice, don’t say anything at all.
• Sit up straight.
• Put on your red badge of courage (meaning lipstick).
• Set the table (something done every night with placemat, knife, fork, spoon, plate and glass – each in it’s proper place.)
• Walk like a lady.
• Never wake a sleeping child.
• How’s your attitude? (Getting a good parking place anywhere, depends on your attitude!).
• Pretty is, is pretty does.
• All you can do is all you can do.
• Consider the source and go on. (or as her mother – my grandmother put it: Pass and re-pass).
• Smile and make people wonder what you’ve been up to (when you were frowning).
• If your lip gets any lower you’ll step on it (when you were pouting)
• If you don’t  watch out your face will freeze that way (when your face was anything but pleasant).
• If you don’t stop crying, I’ll give you something to cry about!

There were many more. What did your Mama tell you?

Today’s Lagniappe: Recipe for Spicy Shrimp and Rice

2 lbs. unpeeled medium sized fresh shrimp
3 cups cooked long grain and wild rice mix (1 box Uncle Ben’s original   recipe with 23 herbs & seasonings)
1 cup shredded sharp cheddar cheese
1 (10-3/4 oz.) can cream of mushroom soup, undiluted
1 tablespoon butter
1/2 cup chopped green onions
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
few dashes of Tobasco (to taste)
Cajun seasoning – around 1 teaspoon or more if you want more spice)

Melt butter over medium-high heat and add green onions; cook, stirring constantly, until tender

Combine all ingredients and spoon into a lightly greased 2 quart baking dish.

Bake at 375 degrees F. for 55 minutes.

Serve with crusty french bread, green salad and crisp white wine.

P. S. : Mama emailed me one that I left out that is important – Remember who you are and Whose you are.

I’m joining Kitchen Bouquet today for Flashback Friday and Designs by Gollum for Foodie Friday. I’m flashing back to remember one of my Daddy’s favorite dishes, chicken fried steak! His mother, my grandmother made this and my mother learned how to make her recipe from her and now my mother has taught me.

This is my Daddy.

This chicken fried steak is tender and delicious. As with a lot of handed down recipes, this one doesn’t have measurements. It is a technique. Here it is:

Good quality tenderized cubed or round steak
Flour, seasoned with salt and pepper
Egg and Milk beaten together
Cooking oil or shortening

Heat about a 1/4 inch of oil or shortening in a large skillet.

Bread the steak in the flour first, then, the egg and milk, then, back in the flour. You can repeat this step if you like more breading – your call.

Fry the breaded steak until you can lift it easily. Turn it over and brown it on the other side.

Carefully, lift cooked steak out of the skillet and place in a foil liked pan. Don’t stack the steak. Put the pan in a 300 degree oven for 45 minutes to an hour. You can leave it in the oven longer at a lower temperature if you like. Leaving it in the oven is an important step because it makes it really tender.

For the gravy. Keep about 2 tablespoons of the drippings in the pans. Deglaze the pan with a little bit of water. Add a little flour to the drippings to form a smooth paste then add milk. Heat until the gravy is thick. How thick? Well . . . as thick as gravy!

Today’s Lagniappe: Lemon Drop Martini
After that meal (or before) you may need something refreshing to drink!

1 1/2 ounces vodka
1/2 ounce Triple Sec
1 teaspoon superfine sugar*
3/4 ounce freshly squeezed lemon juice
Ice cubes
Superfine sugar for dipping
Twisted peel of lemon

* Superfine sugar is instantly dissolving sugar that is typically used in drinks.

Mix the vodka, Triple Sec, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake well (supposedly the cocktail is to be shaken 40 times to make sure the sugar is well blended). Pour strained liquor into sugar-rimmed martini glass and garnish with a twisted peel of lemon.

NOTE: To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the superfine sugar.

Makes 1 serving.

Y’all have a great weekend!