A Southern Life

I had some tomato soup for lunch today. As I was eating it, I was reminded of how much I loved the tomato basil soup at la Madeleine.  Oooh, it is so good. It is thick and creamy and so, so yummy. Just what is needed on a rainy fall day.

La Madeleine has 60 locations in Dallas/Fort Worth, Austin, San Antonio, Houston, Baton Rouge, New Orleans, Atlanta, Washington D.C. and surrounding areas.

Well, I don’t live near a la Madeline’s anymore, so I had to go looking for a copy cat recipe. Here is the recipe I found from several sites. They all refer to the same source, the Fort Worth Star Telegram.

La Madeleine Tomato Basil Soup

1 hour | 15 min prep

SERVES 8

* 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or canned whole tomatoes, crushed
* 4 cups tomato juice (or part vegetable or part chicken stock)
* 12-14 basil leaves, washed fresh
* 1 cup heavy cream
* 1/4 lb sweet unsalted butter
* salt
* 1/4 teaspoon cracked black pepper
* lemon juice (optional)

1. Combine tomatoes, juice/and or stock in saucepan.
2. Simmer 30 minutes.
3. Puree, along with the basil leaves, in small batches, in blender, food processor. Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.

She wrote, “Once a year, in January I run a column of our most requested recipes — This year, that column included the recipe for La Madeleine’s popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again — “.

Wish the basil in my garden was still growing. I may have to start a pot indoors.

Pair this with a grilled cheese sandwich and you have got yourself a winner!

Now, if I could just get Daddy Jack’s Clam Chowder recipe, I could be in soup heaven.

Check out all the great recipes at Designs by Gollum for Foodie Friday.

Today’s Lagniappe:  la Madeleine’s Country Potato Soup
While I was looking for the tomato basil soup recipe, I found this recipe for another great la Madeleine soup.

1/8 cup unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook.
(Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
Add cream, bring to a boil and serve hot.
Garnish with Cheddar cheese and diced bacon.

Well, I would call it a Halloween table, except it is not very scary. Maybe, it is just a friendly Halloween table? Whichever, you call it, today’s table is this weeks entry for Tablescape Thursday with Susan at Between Naps on the Porch.

Come in and have a seat.

We're all decked out for the season.

Gold rimmed goblets

Golden Wreath china by Lenox

Bailey is thinking I'm at it again.

So is Princess Grace Calli Cat (who does occasionally play the piano).

I think we are being watched!

We are definitely being watched!

The sun is setting and night is approaching.

The candles will light our way.

The places are set. . .

for our Halloween feast!

All Hallow’s Eve is upon us soon. I think we are ready!

Today’s Lagniappe: Dracula’s Revenge
It is said that garlic repels the dreaded Vampires. No vampire could get past this garlicky shrimp!

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
Salt

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.

My beautiful mother sent me these pics and I am so happy to share them with you.

Mums in a whiskey barrel.

The mums in Mama’s whiskey barrel are all volunteer. They have been coming back from last year now!

Mums and petunias in a whiskey barrel.

The petunias have been coming back since two years ago. Aren’t they pretty. She is not even sure where they came from. However, there were petunias in this barrel at one time many years ago.

Pumpkins at Silver Dollar City.

Mama and her husband, Chester and my step-sister and her husband and their two beautiful daughters Danielle and Lydia went to Silver Dollar City last month. They took this picture there. That is one large cornucopia!

Mama and the pumpkins.

That is Mama in the red top standing next to the pumpkin cornucopia! What a great fall outing!

What to do with all of that pumpkin. Make your own pumpkin puree for pumpkin pies, soups and more. It’s easier than you may think!

1. Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get.
2. Cut open the pumpkin and remove the seeds and fibrous strings.(We call them pumpkin brains)
3. Cut the pumpkin into four to eight pieces.
4. Line a large baking pan aluminum foil. This will minimize the cleanup task.
5. Place the pumpkin pieces onto the baking pan.
6. Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is soft.
7. Remove the pulp from the rind with a spoon and discard the rind.
8. Blend the pulp until smooth using a blender, food processor or mixer.
9. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.

Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time. Canning of pumpkin puree is not recommended by the USDA.

Today’s Lagniappe: Slow Cooker Pumpkin Soup
A great use for that pumpkin puree!

A little outdoor red 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.

It’s almost here. Halloween! Let’s try a bunch of  “spooky” food this week.

Spider Bites

Spider Bites

* 1 (12-ounce) package semisweet morsels
* 1/2 cup creamy peanut butter
* 6 cups pretzel sticks

Place parchment paper on baking sheet; set aside.

In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.

Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.

Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.

Black Magic Cake

Black Magic Cake

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Carrot Fingers

Carrot Fingers

• 1 bag peeled baby carrots
• 1 cup sliced almonds
• Cream cheese
• Bottled ranch dressing

Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot “finger”. Repeat until all carrots are finished.

Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.

Yummy Mummy Dogs

Mummy Dogs

• 1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ flaky dough sheet
• 2 1/2 slices (2.5 oz.) American cheese slices, quartered
• 10 large hot dogs
• Cooking spray
• Mustard or ketchup, if desired

Heat oven to 375 degrees F.

Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal.

Recipe Creations: Unroll dough; cut into 4 rectangles.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. High Altitude (3500-6500 ft): Bake 15 to 19 minutes.

With mustard, draw features on “face.”

Witches Brew (Crock Pot Hot Cider)

4 cinnamon sticks
16 whole allspice berries
1 square cheesecloth (6″)
1 length kitchen string (12″)
4 cups apple cider
4 cups cranberry juice
Orange slices for garnish

Wrap cinnamon and allspice in cheesecloth, tying into bag with string. Combine cider, cranberry juice and cinnamon packet into slow cooker.

Cook on low heat for 4 hours. Remove cheesecloth bag and discard. Garnish with orange slices, if desired.

Garnish with orange slices, apple wedges and fresh cranberries for a more colorful celebration.

Of course, you’ll want to carve a pumpkin. There are some great patterns here.

We like to have fun on Halloween. One year, I dressed as a witch and my husband put on a pig mask. Living in Arkansas Razorback country, pig masks (or rather hog masks) are easy to come by. When kids would come to the door, I would give them candy. My husband would come out and tell them that I turned him into a pig. The kids got a kick out of this. We did really tone it down for the smaller kids. One of the mothers, when she saw my husband, (as the pig) said, “I thought we left your father at home.” We thought that was pretty funny too.

We live in a small town where it is still safe for kids to go trick-or-treating down the street (of course, with their parents along). I’m so grateful to live in such a place.

Today’s Lagniappe: Toasted Pumpkin Seeds
After you carve the pumpkin, be sure to toast the seeds for a yummy and healthy treat.

• 1 1/3 cups pumpkin seeds, cleaned and rinsed
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preheat the oven to 350 degrees F.

Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt,  and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

A change is in the air. I can feel it and when I look around the neighborhood, I can see it. Something is afoot here! The world is metamorphosing even as I live and breath.

Who is that standing by the tree?

And people are putting pumpkins out on their porches!

It is getting spooky.

Boo!

A ghost! Oh, well, he looks pretty friendly.

Hey, there are more of those pumpkins left out.

Mums in the fountain and more pumpkins? What is going on here?

pumpkins and scarecrows and flags, oh my!

Those scarecrows are really getting around.

They are taking over the neighborhood!

They try to hide.

But I still find them.

These ghosts don't look so friendly!

Big pumpkins!

Eeeeeek!

I’m not sure what is going on but it is really scary around here. Could it be? I think it is . . . Oh yes! It is almost Halloween!

Let us take a moment out for a quick announcement:

As many of you know, in addition to this blog, my husband and I have another blog for his business (Wharton Website Design and Marketing). On that blog, starting tomorrow, we will be teaming up with Soldiers’ Angels to participate in the Valour IT project.

Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. As of November 2008, Valour-IT has distributed over 2700 laptops to severely wounded Soldiers, Sailors, Airmen and Marines across the country, and is now expanding its mission to include other technology that supports physical and psychological recovery. Every cent raised by this effort is used directly for the purchase and shipment of the technology needed.

The project is divided up by teams representing the different branches of the armed services to make it a little more fun. All of the money raised by the teams is for the same project. Wharton Website Design and Marketing has joined the Marine team! Go Marines.

If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Let’s give back to those who sacrifice for us!

Okay . . . back to our regularly scheduled program.

It is Metamorphosis Monday! See all the metamorphosing in the blog world at Between Naps on the Porch!

Today’s Lagniappe:  Monster Toes
A fun recipe that I found at the Disney Family Fun website

Cocktail wieners
6-inch tortillas
Ketchup or mustard

Toothpicks

1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

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

Peace I leave with you, my peace I give unto you:
not as the world giveth, give I unto you.
Let not your heart be troubled, neither let it be afraid.

John 14:27

Thanks for joining me today. I woke up with that scripture in my head. It is a favorite and has brought comfort to me many, many times. Before I get to the past favorite post, there is an announcement to be made. As many of you know, in addition to this blog, my husband and I have another blog for his business (Wharton Website Design and Marketing). On that blog, starting tomorrow, we will be teaming up with Soldiers’ Angels to participate in the Valour IT project.

Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising  effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. As of November 2008, Valour-IT has distributed over 2700 laptops to severely wounded Soldiers, Sailors, Airmen and Marines across the country, and is now expanding its mission to include other technology that supports physical and psychological recovery. Every cent raised by this effort is used directly for the purchase and shipment of the technology needed.

The project is divided up by teams representing the different branches of the armed services to make it a little more fun. All of the money raised by the teams is for the same project. Wharton Website Design and Marketing has joined the Marine team! Go Marines.

If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Let’s give back to those who sacrifice for us!

Okay, now to the Sunday favorite. Originally posted for a Memorial Day tablescape on May 27 (which also happens to by my birthday), this is a favorite for honoring those who have served:

It’s Tablescape Thursday with Susan from Between Naps on the Porch. Click on the pic to see more great tablescapes this week.

Once again we are visiting my friend Linda at The Cottage. Linda brought her white fiestaware and pictures of people in her family who have served in the military. She has pictures of family serving in every war since WWI. That is amazing. We set this table as a tribute for Memorial Day. We used her pictures on the table in decorative frames.

We added the apples for a little more color.

The pictures of family who have served in the past are a wonderful tribute.

Lots of red, white and blue and Old Glory on the table, too.

God bless America!

The Cottage is ready for Memorial Day.

Thanks Linda for sharing your wonderful pictures. Linda will tell us more about these sometime. For now, hope everyone had a great Memorial Day!

Southern Memorial Day

Today’s Lagniappe: Mile High Strawberry Pie
Summer in a pie shell!

Bring to a boil stirring constantly:
1 c sugar
3 tb cornstarch
3 tb light corn syrup
1 c water
Cook for five minutes until thick and clear.

Add:
1 (3 oz) pkg strawberry jello
Stir until dissolved.

Come on in, take a tour of the house with it’s fall decorations and have a bite to eat. It’s time for Hooked on House Tours with Hooked on Houses and Foodie Friday with Designs by Gollum.

What is that eerie thing glowing through the window?

This is a little more welcoming.

Good thing that scarecrow is there to keep the crows out of the house plants.

Our friends Eve and Nancy at The House of Realty provided us with this big pumpkin with the pretty decorations. They gave these to their customers and vendors. We did their real estate website so we were the lucky recipients of this pretty pumpkin.

You've seen the top of the TV cabinet before, decorated for fall.

And also the coffee table.

Even the table on the back porch.

I love decorating for fall. After a long hot summer, it is nice to welcome some cooler temperatures and warm things up on the inside with beautiful fall colors, just as the colors are changing outside as well.

Now, for some refreshments:

Today’s Lagniappe:  Pumpkin Dip
Serve this in a small hollowed out pumpkin with spiced wafers, apple slices or gingersnaps – yummy and pretty.

Combine sugar and softened cream cheese until well blended. Beat in remaining ingredients. Store in airtight container in the refrigerator.

The weather has been beautiful the last couple of days. After so much rain, we had to take advantage of it. I live within minutes of 2 beautiful lakes and 3 wonderful rivers. Today, we ventured out to Norfork lake for a picnic of corn chowder and smoked turkey sandwiches. The rain is coming back in tonight and there was just a bit of nip in the 65 degree air. We wanted to go out on Cranfield point but, it was closed, so we found a table under a pavilion nearby and set up for a lovely lakeside picnic.

A beautiful fall day.

Set up for a lovely lunch.

A bit of Americana with the picnic basket and the red, white and blue settings.

Ready for some hot corn chowder and a nice sandwich.

Some fall leaves in a little red, white and blue basket.

A beautiful day to enjoy the outdoors by the lake.

No forks needed here. Just a spoon and an appetite.

So nice.

How blessed am I to live surrounded by so much beauty. It was easy to get away for a nice lunch. The day was gorgeous and so was the scenery.

Wish you could all have been there. We could have had a party! Thanks for stopping by. Join Susan for Tablescape Thursday to see a lot of great tablescapes! Looks like Miss Susan may have something spooky going on this week!

Today’s Lagniappe: Corn Chowder
The perfect soup for a fall picnic. Just make it, pour into a thermos and you are ready to go! This recipe is from Tyler Florence.

• 2 tablespoons butter
• Extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only
• 1/4 cup all-purpose flour
• 6 cups canned vegetable stock
• 2 cups heavy cream
• 2 Idaho potatoes, peeled and diced
• 6 ears corn
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

This past weekend, the weather was so beautiful. After the football games, my husband, the dog (Bailey) and I took a walk in the neighborhood. I took along the camera to capture some of the Autumn beauty.

This beauty was in my bird feeder before we left.

Grabbing a bite to eat.

Beautiful bush in front of a neighbors house.

Decorating for the season. Love the red hat.

At Master Gardeners we would say this rose bush had good hips!

I love how they have landscaped around the mailbox.

This is a tree in our own backyard.

The stems of the pokeweed are such a pretty red/purple.

A little outdoor red 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: Slow Cooker Apple Praline Crisp

6 medium-size crisp tart apples (Granny Smith or Jonathan), peeled if desired, cut into 1/2 inch slices (about 6 cups)
1 tsp. ground cinnamon
1/2 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup toffee bits
Ice cream, if desired

1. Spray a 3-4 quart slow cooker with cooking spray or use a crock pot liner and spray it. In a large bowl, mix apples and cinnamon to coat. Place in slow cooker.
2. In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.
3. Cover; cook on LOW heat setting 4 to 5 hours. Serve with a scoop of ice cream

New Orleans

If you followed my anniversary posts, you saw that part of the honeymoon was spent in New Orleans (the rest in Jamaica). New Orleans, the city that care forgot, the big easy, the crescent city. So many names, so little time. I loved the music, the smells, the feel of New Orleans. Come with me and enjoy some tastes of  New Orleans:

Barbecue Shrimp

* 4 lbs Gulf Shrimp
* 1 lb butter
* 1 cup olive oil
* 4 tsp cayenne pepper
* 2 tsp salt
* 2 tsp ground thyme
* 4 tsp black pepper
* 1 tsp ground oregano
* 1 tsp ground basil
* 2 tsp paprika
* 6 tsp crushed garlic
* 2 tsp ground rosemary
* 4 tsp Worcestershire sauce
* 2 tsp Tabasco sauce
* 2 tsp Liquid smoke
* 1 tsp lemon juice
* 3 bay leaves (finely crushed)
* 1/2 cup fresh chopped parsley

Rinse shrimp and drain.
Spread out in a shallow baking pan.
Combine remaining ingredients in sauce pan over low heat until butter is melted.
Pour over shrimp.
Marinate for several hours (or overnight), turning and basting several times.
Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
Serve in deep bowls with crusty French baguettes

BREAD PUDDING

* 7 slices of bread (broken in small pieces
* 1 stick melted butter
* 8 eggs
* 1 1/2 cups sugar
* 1 can evaporated milk
* 1 1/2 teaspoon vanilla

Mix all ingredients together in large bowl. Pour in glass pan and place pan in water in oven. Cook at 350 degrees for about 1 hour.

SAUCE FOR BREAD PUDDING

* 1 box powdered sugar
* 1/2 teaspoon vanilla
* 1 teaspoon rum flavoring
* 1 1/2 stick melted butter
* Milk (added to make sauce thin)

Mix sugar, vanilla, rum and melted butter well. Add milk as needed serve over hot bread pudding.

If you search on my blog for either of the recipes above you will, doubtless find other great recipes.

Today’s Lagniappe:  Pralines
The  yummy New Orleans candy

• 4 cups sugar
• 2 cans of canned milk
• 1 stick butter
• 2 teaspoons vanilla
• large bag of pecans (whole or halves)

• Put 1 cup of water in freezer to use to test doneness.
• Combine in sauce pan sugar, cream and vanilla.
• Cook for about 15 minutes on medium setting.
• Bring to a boil.
• Add butter.
• Keep stirring because mixture will boil over.
• After 45 minutes of cook time, drop some in test water from freezer. If it forms a ball, candy is ready.
• Add pecans and stir a few more minutes to cover pecans. You can butter counter or pan to put candy in after it is finished.
• Let cool and cut.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

It’s time for Met Monday with Between Naps on the Porch.

And Blue Monday at Smiling Sally’s

We had our first frost of the season this morning. Now, we aren’t supposed to have another freeze in the 10 day forecast (who knows after that), however, I’ve been making some plans for my outdoor plants.

You have seen pictures of my ferns hanging around the back porch.

See one of them there in the background

Well, once again, I’m going to see if I can keep them through the winter. For the freeze, I brought them in. As long as  the lows stay in the upper 40’s and 50’s I’ll leave them outside, but for a freeze, I’ll bring them in. I’ll admit, while I usually do very well with house plants, I’ve never had much success with ferns. They usually end up dried out and shedding all over the floor. I am, however, going to try again.

The problem is finding a place for them. Outside, they don’t look that big, but when you bring them in, they seem enormous.

I’m thinking about putting one on the piano.

See how big it is!

I may have to come up with a way to raise it up higher. It is hard to see the pretty Waterford lusters.

Mozart?

The Mozart bust that my piano teacher gave me when I graduated from high school is hard to see through the forest of fern.

Metronome

And the metronome is kind of hidden too.

The other fern is situated with my bird of paradise plant (remember the one that only blooms every 7 years?).

I love the blue planter

I see lots of vacuuming in my future.

We’ll see how it goes. My other house plants are pretty low maintenance, but ferns just aren’t. They require plenty of moisture and care. Maybe, I’ll be successful this year. I do love how they look in the house. They make me feel like I have saved a bit of the summer inside.

Do you bring your outside plants in for the winter? Tell me about them and how you keep them alive.

Today’s Lagniappe: Alabama Cookies
YUM!

• 1 cup shortening
• 1 cup sugar
• 1 cup brown sugar firmly packed
• 2 eggs
• 1 tsp. vanilla
• 1-1/2 cups flour
• 1 tsp. salt
• 2 cups regular oats
• 2 cups chopped pecans
• 1 cup Rice Krispies
• 1 cup flaked coconut

Preparation:

Cream shortening, gradually add sugars, beating well at medium speed of mixer. Add eggs and vanilla, beating well. Combine flour and salt, add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325° for 10 to 12 minutes. Let cool slightly on cookie sheets, remove to wire rack to cool completely.
Makes about 6 dozen cookies.

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

This is the day which the LORD hath made;
we will rejoice and be glad in it.
Psalm 118:24

This was originally posted April 28th, 2009:

Sunset over Bull Shoals Lake

Yesterday, I wrote about how I enjoy being outside. After I wrote that post, I watched the news. Again, I was so grateful for the beauty of nature. The news was all about the swine flu. I looked out my window at the Spring rain (okay, sometimes storm), and everything was put back in perspective.

In these difficult times, I think it is a good thing for each of us to look for the beauty in our lives. One thing I have always loved about living in the South is the warmth. Not just of the weather, but, of the people. When I walk in my neighborhood, people wave. I know my neighbors names and enjoy sharing a wave and a smile when we see each other. There is beauty in a well set table with good home-cooked food that you share with someone you love.

I feel like Julie Andrews singing My Favorite Things :). Oh well, it worked for her, and, obviously it works for me.

I hope each of you finds beauty and a few of your favorite things in this day.

Today’s Lagniappe: Tabouli Primavera

When I was growing up, we spent many weekends at the lake. Occasionally, we would drive over to a restaurant called Neifi’s, where they had tabouli. It is a middle-eastern dish that is pretty exotic for a small town girl like me. I always enjoyed it.

2 cups bulgur
2 cups boiling water
1 cup chopped tomatoes
1 cucumber, chopped
1 small bunch green onions, chopped
1 (4 ounce) package crumbled feta cheese
2 (2.25 ounce) cans sliced ripe olives, drained
1/4 cup minced fresh basil

Dressing

1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

DIRECTIONS

Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
In another large bowl, combine remaining ingredients.
Mix together dressing ingredients and pour over veggies.
Add bulgur and toss to coat.

It will be a football weekend around here with the OU/Texas and Arkansas/Florida games. We may have a little sun, which will require us to get out of the house (since it has been raining forever!). Game days call for easy and yummy recipes.

Baked Potato Soup

3/4 cup chopped Leek, washed well and drained
4 large Garlic cloves, chopped coarse
1 tablespoon Olive Oil
1 (1/2 pound) russet Pre-Baked Potato
2 1/2 cups Chicken Broth
3 tablespoons Heavy Cream
1 1/2 tablespoons minced Fresh Chives, Bacon Bits, and Sour Cream

In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes. At this point you can also add some grated cheddar cheese into the soup if you like. When serving, add a dollop of sour cream on top and in the center of the soup. Garnish with bacon bits and chives.

Chili Cheese Dip
My brother taught me how to make this one. It is super easy and delicious with tortilla chips

• 2 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) can chili without beans
• 16 ounces shredded Cheddar cheese

Heat all ingredients together over medium heat in a saucepan. This can also be heated in the microwave.

Fall Mix

1 bag of candy corn
1 can of salted peanuts

Mix together and enjoy!

We’ll be here cheering on our teams and hopefully catching some sunshine as well! What are you doing this weekend?

Today’s Lagniappe:  Chocolate Toffee Bars
Something sweet to go along.

6 tbsps unsalted butter, softened
1/2 cup brown sugar
1 1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 cup semisweet chocolate chips
1/2 cup sliced almonds

1. Preheat oven to 350°F and lightly grease an 8-inch square baking pan.

2. Cream butter and brown sugar together in a large bowl, then blend in vanilla.

3. In a separate small bowl, whisk together flour and salt, then add to butter mixture and mix well. Spread dough evenly into the prepared pan, and bake for 17-22 minutes or until golden brown.

4. Sprinkle the top with chocolate chips, and cover the pan with foil or another pan to help melt the chocolate. After a few minutes, spread the chocolate with a spatula until evenly coated and smooth. If chocolate does not melt, pop the pan back in the oven for a minute.

5. Sprinkle almonds immediately over the top and press in gently so they will stick. Let cool completely and cut into desired shapes. Store in an airtight container.

Today, we are joining Foodie Friday at Gollum’s

It’s Tablescape Thursday with Susan at Between Naps on the Porch!

It has been cool and rainy and dreary here this week. Days like this make me want to stay in and cook and just be all warm and cozy. That is where this tablescape came from. I fixed a pot of chili and set the coffee table in the living room. We will just stay in and have our chili and watch a little tv and read and be comfortable.

Just the two of us.

A little fall decor

Pretty bowls with saucers

A plate underneath for extra crackers

Warm and cozy

Chili night

What a lovely way to spend the evening!

Today’s Lagniappe: Norvelle’s Jail House Chili
I’ve posted this before, but it is worth posting again. Norvelle was my husband’s mother’s housekeeper who was like a second mom to him. She made this wonderful chili. This recipe is originally from A Cooks Tour of Shreveport from the Junior League of Shreveport, Louisiana, 1964. Norvelle’s version is quite a bit spicier than the original. The recipe here has the measurements that she used. She made her changes in pencil in the cookbook. Read more about Norvelle here.

3 lb. diced lean beef or hamburger
1/4 cup liquid shortening (I use a couple of tablespoons – Christi)
1 quart water
8 tablespoons chili powder
5 teaspoons salt
8 cloves finely chopped garlic
2 teaspoons ground cumin
2 teaspoons marjoram
1 teaspoon red pepper (can use 1/2)
1 1/2 tablespoons sugar
5 tablespoons paprika

To thicken:
3 tablespoons flour
6 tablespoons corn meal
1 cup water

Heat oil in a large pot, add meat and sear over high heat, stir constantly until meat is gray but not brown. Add water and cover, cooking over low fire for 1 1/2 to 2 hours. Add remaining ingredients, except thickening, and cook at a bubbling simmer for 30 minutes. Mix together thickening ingredients and add to chili. Cook about 5 more minutes and stir to prevent sticking. More water may be added for desired consistency. If meat is very fat, skim off fat before adding thickening. This is rather hot chili. For milder flavor, cut the chili powder and red pepper in half but add more paprika for color.

In between the frequently rainy days, we have had some nice ones. Everything is really starting to take color.

Red bushes

Red sunrise

Red leaves

Red sky at moonrise

A beautiful red October.

Then there is this:

Pokeweed

Pokeweed berries

These are growing all over the place. They are the weeds whose young leaves are used in poke salat (salad). The berries are gobbled up by the birds, but are best not consumed by humans. We have a few in the back yard that we have let grow by the fence for the birds. The stems are a beautiful purplish red. Don’t you just love things like that?

A little outdoor red 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 Apple Butter
Something that smells great as it cooks and tastes great when it is done!

Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high. Next morning, add 2 teaspoons cinnamon, 3 cups sugar, 1/2 teaspoon cloves. Cook all day on low.