Southern Frog

Submitted by Christi

Well, we heard we were going to get snow. We heard it would be a lot of snow. It was! We had more snow than I have ever seen in a place where I have lived. We live in a retirement community and many of the people who retire here are from “up North.” This is the first place I have ever lived where people have snow shovels. Well, they needed them this weekend.

A little before, during and after . . .

Observe the noble frog.

Isn't he cute in the bird bath?

Isn't he cute in the bird bath?

Hmmm, getting a little chilly!

Hmmm, getting a little chilly!

This isn't looking to good.

This isn't looking to good.

Where'd everybody go?

Where'd everybody go?

We are so thankful that it was snow and not ice like last year. Unfortunately, not everybody was so lucky. I understand that a lot of places got ice. Never fear, the sun will shine again, and the snow will start to melt.

And things will be clear once again.

And things will be clear once again.

Hope your homes and hearts are warm. – Christi

Go check out all the before and afters at:

Metamorphosis Monday with Between Naps on the Porch

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Parmesan Pull-Aparts
When the cook gets snowed in, the cook starts baking!

* 2 teaspoons active dry yeast (from a 1/4-oz package)
* 1 teaspoon mild honey or sugar
* 2/3 cup warm milk (105–115°F), divided
* 2 1/2 cups all-purpose flour plus 2 Tbsp for sprinkling
* 1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 oz)
* 1 teaspoon salt
* 3 large eggs
* 5 tablespoons unsalted butter, cut into Tbsp pieces and softened
* 1 tablespoon water

Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 Tbsp at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
Scrape dough into center of bowl and sprinkle with remaining 2 Tbsp flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle.
Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.

Southern Sunday Favorite

Submitted by Christi



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

This past week, we have had a lot of snow. It started out as sleet and we were so fearful that we would have a repeat of last year’s ice storm that left us without power for 7 days. Thankfully, we did not experience that here this year. I understand that some did get ice. Will certainly keep them in my prayers.

This Sunday’s favorite is from last year after the ice storm. I was reflecting on the things that I took for granted and didn’t realize I would miss. What was good about the storm was it took away all distractions of TV, radio, computers, cell phones. Without the distractions, we were able to get to know our neighbors better and became a little community within our city.

I also learned more about constant prayer. Without the distractions, I found myself more in prayer than with all the noise of our convenient lives. So, even though the week was difficult, it was a good experience.

Here from February 2nd, 2009:

Some of the damage. More pictures will be posted later today.

More pictures at - Click on picture to view.

After 7 days without power I am amazed with small things. This is the longest I have ever been without power so if you have had this kind of experience, bear with me. We are so enjoying a warm room. Now, we had a couple of warm days and the house even got up to 54 degrees at one point. The nights are the worst. It gets dark around 6:00 p.m. and then what? We were going to bed around 8:30 and it was a chore to stay up until then. Life got really simple. It was just basically about staying warm.

The storm came in Monday night, January 26th. We had power part of the day on Tuesday then we were out. We heard a lot of cracking and then crashing of limbs. It was the only noise for a couple of days. Then we heard the hum of generators and the buzz of chain saws.

The upside of this is that we have gotten to know our neighbors better. We all pulled together and watched after each other. We stood in the street together talking and laughing. We had neighbors knocking on our door just to keep in touch and we did the same.

I often take my dog on walks and wave and talk to neighbors but not like I did this last week. When we ran into neighbors everybody wanted to know if you had power and how you were keeping warm and how you were able to eat. We shared stories and wishes for good luck. In that sense, I think it was worth it. I’ll say that now that it is over (except for the cleanup) but it was rough going. Around our house we are really hooked into technology. Getting our computers back on was kind of overwhelming after 7 days off.

Things I don’t really think about and didn’t know I’d miss:

  • Forecasts and temperature on command
  • Reading by lamplight
  • Warm rooms
  • Soft bed (we slept on the floor in front of the fire)
  • Food from the fridge
  • Light after dark
  • Email
  • Cell Service (ours was on and off)
  • Washer and Dryer (I don’t like to do laundry but I really like clean clothes)
  • Coffeepot with a timer (ready when you get out of bed)
  • TV
  • Microwave
  • Oven
  • Light in the bathroom when you get up in the middle of the night
  • The garage door opening
  • Dishwasher
  • Garbage disposal

You get the idea. So . . . now, on with life. And that is what it is really all about, isn’t it? We deal with the difficulties and then we move on. There are still many without power that we should all keep in our prayers.

Our neighbor's dog, Harley, keeping warm in his snazzy coat.

Our neighbor's dog, Harley, keeping warm in his snazzy coat.

Today’s Lagniappe: Barbeque Shrimp

  • 2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don’t whine. This feeds 8 – 10 people! DO NOT use margarine! Real butter only.)
  • 2 tablespoons Creole seasoning, to taste; OR
  • 2 – 3 teaspoons cayenne pepper and 3 – 4 teaspoons black pepper, to taste
  • 2 tablespoons chopped rosemary leaves
  • 1/2 cup Worcestershire sauce
  • 6 ounces good beer
  • 5 – 10 cloves garlic, finely minced (or as much as you like)
  • 1 medium onion, very finely minced
  • 3 ribs celery, very finely minced
  • 3 – 4 tablespoons chopped parsley
  • 2 teaspoons fresh-squeezed lemon juice
  • 5 pounds shrimp, heads and shells on

Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 – 3 minutes

Southern Season

Submitted by Christi

Okay, we have had unbelievable snow here. For those of you East of Arkansas, it is coming your way! Okay, so it is time to bring out the Spring inside. I tend to go for live houseplants but I love these pink silks:


The vase was a gift from wonderful friend in Dallas, Julie Jones.

Looking around the house today (kind of snowed in here) to find other signs of Spring that I can bring out.

Be watching this week to see all about DONNADOTS. They are fabulous and you will love them. Stay tuned Wednesday night for more on that.

Need some pink inspiration today? Check out Beverly at

Pink Saturday with Beverly at How Sweet the Sound

Pink Saturday with Beverly at How Sweet the Sound

Today’s Lagniappe:  Snow Ice Cream
Because we have an abundance today, this is perfect.

Put a clean bowl outside to collect snow. When you have a large bowl of snow, bring it inside and add sugar, cream (or milk, or half and half) and vanilla to the snow to your desired taste and consistency. I’ve seen some great ideas to add – flavored kook-aid, chocolate syrup. Hmmmm, the possibilities are endless.

Southern PinkPi

Submitted by Christi

Pink Saturday is coming up. One of the features will be what is coming up this week with Donnadots – Stay tuned!

PrintYou will love them. That and more . . . for

Pink Saturday with Beverly at How Sweet the Sound

Pink Saturday with Beverly at How Sweet the Sound

With all of the snow we have had here in Arkansas, you would think that I would be way ahead, but, I’ll admit, I kind of took a day off for fun. Pink Saturday will be up Saturday morning. Hope you will check it out! – Christi

Southern Survival

Submitted by Christi

Well, they say it is coming. An ice and snow storm. Last year we had the terrible ice storm that left us without power for seven agonizing days.


It was not fun, but somehow, we managed.

Picture 061

As I am writing this, I already have seen reports of 15,000 without power already in our neighboring state and home to many family and friends in Oklahoma.

We are really hoping and praying that we do not lose electricity with this storm, but if we do, we are prepared. Got firewood stacked on the porch, candles out and oil lamp ready, plenty of food that can be cooked on the gas stovetop or the grill, or doesn’t need to be cooked. We really, really hope that this is all unnecessary!

I have posts planned for Saturday and Sunday. If you don’t see them, you’ll know why. Maybe, it will jut be  pretty snow!

Hope you all have a wonderful Friday!

Today’s Lagniappe: Grilled Steak My Way
This is how we grill steak around our house. The grill can be used even if the power goes out! And, by the way, It’s

With Designs by Gollum

With Designs by Gollum

Season steaks with salt, pepper and garlic powder on both sides.  Fill a charcoal chimney with coals and light them. Let them get red hot and then place them in the bottom of the grill. While the coals are getting hot, soak some wood chips (we like Jack Daniels chips) in hot water (alternatively, you can soak them for several hours in advance). Place the soaked chips over the hot coals. Grill the steaks 5 minutes per side (for 1″ steaks) for medium.

Remove steaks from grill and let them rest for about 10 minutes before serving.

Southern Mardi Gras Memory

Submitted by Christi

Last year, we had a fabulous Mardi Gras party. That was back before I started participating in the wonderful Tablescape Thursday, hosted by the always gracious Susan at Between Naps on the Porch.

with Between Naps on the Porch

with Between Naps on the Porch

I only posted one picture from the party last years, so today, I thought I would share some pics from the party with the fun tables that we created. You’ll kind of have to look around the people in the pics to see the tables, but they are decked out as well.

The main table was spread with a gold toned spread and the centerpiece is a glass hurricane that is filled with green and gold ornaments and then draped with Mardi Gras beads. As you can see, pretty much everything was draped with beads!

The main table

The main table

Please excuse the hand with the drink in the pic below 🙂 Just wanted to show you the purple, green and gold napkins. The traditional Mardi Gras colors. There is also a tray of glasses just waiting to be filled with a delicious drink.

More of the main table.

More of the main table.

Lots of great food on the table.

Good food and good fun.

Good food and good fun.

There was another table in another area with a punch bowl full of mint julep punch. YUMMY!

The Mint Julep Punch

The Mint Julep Punch

In the kitchen, we draped the kitchen bar with another gold cloth and created a little platform for the King Cake. You can see the pretty blue pitcher on the end is even draped with beads. Oh, and yes, that is a gaudy, lit up coconut tree in the background. There was another one on the front porch so everyone would know where the party was.

Kitchen Bar

Kitchen Bar

Serving the King Cake.

King Cake

King Cake

There was also another drink table set up on the kitchen island. Didn’t get a picture of that. On the stove we had a pot of gumbo and a pot of jambalaya.

There were beads for everyone!

Lots of beads.

Lots of beads.

Add some blues/jazz/zydeco music and some fun people and it made for a really good time for all.

Today’s Lagniappe:  Crawfish Pie
Yes, you have to have a little Jambalaya, Crawfish Pie and File Gumbo!

3/4 medium chopped bell pepper
1 large onion chopped
2 ribs celery chopped
3/4 cup butter
6 tbsp crawfish fat (optional)
1 1/2 pound crawfish tails
1/2 cup each minced parsley and green onions
1/2 tsp black pepper
1 1/2 tsp salt
1/4 tsp red pepper
1/2 tsp garlic powder
cornstarch to thicken
Dough for double crust (pie crust)

In a medium saucepan, saute bell pepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary, with a little cornstarch; let it cook long enough to thicken gravy.

Place half of the pie crust dough in a nine-inch pie pan. Fill with cooled filling. Place top crust on pie, moisten edges and seal edges. Cut two or three one-inch-long slits in the top crust.
Individual tart/pies can be made and baked using muffins in pan with large cups. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown.

Southern Dreamin’

Submitted by Christi

Last year at this time, we were without power because of the awful ice storm.


Our weather forecast this week is calling for freezing rain and snow! This really is NOT working for me. I’m thinking of places I’d rather be.

How about Jamaica – watching a RED sunset.


What is the saying? Red sky at night, sailor’s delight. A sign of a fine day to come! Hmmm, let’s add a glass of champagne to that picture.


Now, we’re talking.

Or maybe, New Orleans.

new orleans3

Where they are celebrating Mardi Gras

CA Mardi Gras 013

And the Saint’s going to the Superbowl!


The forecast here Thursday and Friday of the week is rain, freezing rain, sleet and snow. New Orleans? In the 60’s. Which would you choose?

I may only be there where it is warm and sunny in my mind, but I’m definitely there.

Today’s Lagniappe: Stuffed Figs
Something you can make without turning on the stove (and without electricity if it comes to that).

Cut a slit in large side of 24 dried figs, cutting to, but not through, stem end. Stir together 1 (3-oz.) package softened cream cheese, 2 tsp. powdered sugar, and 2 tsp. orange liqueur; fill each fig evenly with cream cheese mixture and 1 roasted, salted almond. Press figs to secure filling.

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

Southern Tortilla Tuesday!

Submitted by Christi

The wonderful tortilla. So versatile, so affordable, so yummy!

What can you make with the wonderful tortilla?

Chicken Tortilla Soup
Perfect for a chilly day (or a hot day, or a windy day . . . hmmm, just about any day)!

2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups lower-sodium chicken broth
1 (14-ounce) can diced tomatoes, undrained
1 cup mild picante sauce
1 (15-ounce) can ranch-style beans, undrained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried oregano leaves
½ teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken
¼ cup chopped cilantro (optional)
Tortilla chips
Sliced avocados
Shredded Cheddar cheese

1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
2. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.
3. Ladle into soup bowls and top with tortilla chips, sliced avocados, and cheese. Serves 6.

Salmon Pinwheels

1 (15-ounce) can salmon or 2 cups cooked salmon, flaked and deboned
1 (8-ounce) package cream cheese, softened
1/4 teaspoon cumin
1 teaspoon cilantro
2 tablespoons chopped fresh parsley
4 tablespoons mild or hot salsa
8 (8-inch) flour tortillas
Fresh dill, optional

Drain canned salmon and remove skin and bones. In a small bowl, combine salmon, cream cheese, cumin, cilantro, parsley and salsa. Mix well. Spread about 2 tablespoons over each tortilla. Roll up tightly and wrap individually with clear plastic wrap. Refrigerate 2 to 3 hours. Slice each tortilla into bite-size pieces. To prevent roll-up from flattening, roll it as you slice. Garnish with dill, if desired. Yield: 48 appetizers

Crockpot Enchiladas

1-1/2 lb. ground beef
1 medium onion, chopped
1-2 cloves of garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
6 corn tortillas
2C. fresh or frozen corn (or 15-oz can)
1 19-oz can enchilada sauce
2 C. (8 oz) shredded cheddar cheese
1 2-1/2 oz. can sliced ripe olives, drained
1 C. sour cream

Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

And . . . don’t forget dessert!

Fried Apple Burrito

A can of apple pie filling
6 tortilla shells
A cup of sugar
Some vegetable oil

Fill the tortilla shells with equal amounts of pie filling.
Then roll the shells with both the ends closed.
Fry the shells in oil until golden brown and sprinkle it with cinnamon mixture and sugar.
Boil the remaining sugar and cinnamon on top of the stove with a cup of water. This can be used for simple syrup to drizzle over the dessert.


Today’s Lagniappe: Baked Tortilla Chips

Gotta have these!

Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt

Preheat the oven to 350 degrees F.

Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. 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

Southern Recovery

Submitted by Christi

As I am writing this, New Orleans is preparing to play in the NFC Championship game in the Superdome in New Orleans. Five years ago, after hurricane Katrina, it was said that another football game would ever be played in the dome. Win or lose – the people of New Orleans have something to celebrate. The people of New Orleans and the Mississippi Gulf Coast are resilient people. Yes, some will never go back, but those that do are the people who love their cities and are helping to rebuild.

Here is an ariel view of the Superdome just after Katrina.

Here is an aerial view of the Superdome just after Katrina.


And now.

The Bay St. Louis Bridge in Mississippi after Katrina

The Bay St. Louis Bridge in Mississippi after Katrina

And now.

And now.

Some of my very favorite places – New Orleans and the Gulf Coast of Mississippi. Great people, great food, great views, great music – just a great place.

Today’s before and afters are my contribution to

Metamorphosis Monday with Between Naps on the Porch

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Commander’s Palace Creole Bread Pudding with Whiskey Sauce
Absolutely delicious, this recipe comes from the Commander’s Kitchen Cookbook (lots of other yummy delights in this cookbook as well! See details below the recipe.)

  • 1 tablespoon butter
  • 12 medium eggs, beaten
  • 2 cups heavy cream
  • 2 tablespoons pure vanilla extract
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 4 ounces day-old French bread, sliced 1 inch thick (see Note)
  • Whiskey Sauce (see below)

Preheat the oven to 250 degrees F.

Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.

Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that’s what you’ve decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you’re unsure whether it’s done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.

Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won’t work.

  • Whiskey Sauce
  • 1 1/2 cups heavy cream
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1/3 cup sugar
  • 1/3 cup bourbon

Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

Southern Birthday!

Submitted by Christi



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

Today, is my wonderful Grandpa’s 94th birthday! I wrote this post last year for his birthday. What a wonderful blessing to have such a wonderful man in my life! Grandpa has lived quite a life. Sadly, he has seen the loss of his oldest son, my father and two of his grandsons, my brother and my cousin. But, he is a very resilient man who loves his family and always has a wonderful positive attitude.

Even to your old age and gray hairs I am He,
I am He who will sustain you.
I have made you and I will carry you;
I will sustain you and I will rescue you.
Isaiah 46:4


My Grandpa will be 93 tomorrow. I wish everybody could have a Grandpa like mine. Grandpa has always lived his life with a passion. Whenever I think about Grandpa, I think of him with a smile on his face. He has the best stories of anyone I’ve ever known and his life would make a great movie.

From Grandpa, I learned a great work ethic. When I was in high school, I worked for him in one of his businesses and I remember being 7 minutes late one morning. He told me if I was ever late again he would fire me. I learned at a young age the value of being on time.

Grandpa has always been so full of life. He always worked hard and played hard. He loves fishing. He used to go fishing in Canada and Mexico a lot and has wonderful stories from those times.

He always has the most beautiful lawn around and he is an expert on growing green lush grass. He used get the Wall Street Journal. I remember, he would give his old copies to me. He told me three columns to read so that I could carry on an interesting conversation with anyone.

Happy Birthday Grandpa! I love you.

Today’s Lagniappe: Chocolate Mayonnaise Cake with Chocolate Fudge Frosting

This is one of Grandpa’s favorites. It was also a favorite of my Daddy’s. Grandmother Dicus and Mama used Miracle Whip instead of mayonnaise for this recipe but you could use either one.

Chocolate Mayonnaise Cake

1 cup sugar
1 cup miracle whip or mayonnaise
2 cups flour
1 cup warm water
2 teaspoon soda
4 teaspoon cocoa (Mama used a little less)
1 teaspoon vanilla

Mix together sugar and miracle whip. Add soda and cocoa to warm water and then to stir it into the sugar mixture with vanilla.

Bake 325 for 20 to 30 minutes in a 9 x 13 pan. Let cake cool then spread with chocolate fudge frosting. Place pecan halves all over the top of the cake.

Chocolate Fudge Frosting

3/4 cup butter or margarine
1 cup Hershey’s unsweetened cocoa powder
4 cups powdered sugar (Mama uses regular sugar)
1/2 cup hot milk
2 tsps. vanilla

In small saucepan over low heat, melt butter; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat, set aside to cool slightly.

In large mixer bowl combine sugar and milk, beat until smooth. Add chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, 5 to 10 minutes. Cool at room temperature to spreading consistency, about 1/2 hour.

Southern Spring Prep

Submitted by Christi

Wow, I’ve got to do some maintenance on my computer today. While that is running, I’ll be getting out the Spring dishes and putting the Spring touches around the house. I’ll be sharing some of those pics this week. Here are my favorite dishes for Springtime.




Stripes and florals. Love them, especially in these dishes. These are Tienshan stoneware. The pattern is Prima Rosa. Just in time!

See some pretty pinks and get in your pink mood at Beverly’s place How Sweet the Sound for

Pink Saturday with Beverly at How Sweet the Sound

Pink Saturday with Beverly at How Sweet the Sound

Today’s Lagniappe:  Garlic Shrimp
In time for the Saint’s/Viking Game tomorrow – some New Orleans goodness.

  • 2 sticks salted butter or 1 cup extra virgin olive oil
  • 1 large head garlic, peeled and chopped fine
  • 2 medium onions, chopped fine
  • 1 1/2 lemons, unpeeled, cut into small, thin wedges
  • 6 bay leaves
  • 5 pounds Louisiana shrimp with heads (16–20 count)
  • salt and freshly ground black pepper

Melt the butter or oil in a pan, preferably cast iron, set over medium high heat. Add the garlic, onion, lemon and bay leaves and sauté until ingredients soften, about 5 minutes. Add the shrimp and season with salt and pepper.

Stir and cover until shrimp begin to turn pink, about 3 minutes. Reduce heat to medium and cook for 10-12 minutes, covered.

Remove the pan from the heat and set it aside, covered for 15 minutes. Serve with French bread to soak up the delicious juices.

Southern Fun

Submitted by Christi

Just for fun:




and for Foodie Friday

With Designs by Gollum

With Designs by Gollum

Today’s Lagniappe: Cheese Straws
A Southern classic

  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon dry mustard
  • 1/2 cup shortening
  • 3 to 4 tablespoons water
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon paprika

Sift together the flour, salt, and dry mustard. Cut in shortening until mixture resembles meal.

Sprinkle 3 tablespoons of water over and stir with a fork until flour is moistened and forms a ball. Add more water, a small amount at a time, if necessary.

Turn dough out onto a floured surface; roll into a rectangle 1/4-inch thick. Sprinkle half of the dough surface with 1/3 cup of shredded cheese and 1 teaspoon paprika.

Fold plain half over the covered half and pinch edges to seal. Roll out to a rectangle again and sprinkle half with another 1/3 cup shredded cheese and 1 teaspoon paprika.

Repeat rolling and sprinkling one more time. Roll into a rectangle 1/4-inch thick and cut into 3-inch strips.

Place cheese straws on ungreased baking sheet and bake at 425° for 10 to 12 minutes, until puffed and golden brown.

Southern Table

Submitted by Christi

It’s Tablescape Thursday with Susan at Between Naps on the Porch.
Click on the pic to see more tablescapes.

Yesterday, I posted pics of my beautiful robins and their eggs.

to this . . .

Robin's egg blue

The color of those eggs are what make me love this china so much.

The light blue color around the rim reminds me of the robin's eggs.

The light blue color around the rim reminds me of the robin's eggs. The white rose in the center has a blue tint as well.

The pattern is called Sterling Rose by Royal Tettau.

The centerpiece is a pitcher with forsythia that was just starting to bloom.

The centerpiece is a pitcher with forsythia that was just starting to bloom.

You may remember that this is the china that I used for my placesetting that I entered in the County Fair.


With silver charger

Chantilly Silver

Chantilly Silver

Silver Victorian knife rest

Silver Victorian knife rest

Small bouquet and white candle (optional)

Small bouquet and white candle

The same place setting without the silver charger

The same place setting without the silver charger.

I may not have won the best of show ribbon at the fair, but this china certainly wins a best of show in my heart!

Today’s Lagniappe:  Shrimp Casserole
I love shrimp just about any way you cook it. Here is one way:

8 oz. spinach egg noodles
3 oz. cream cheese, cubed
Cook noodles, and drain. Place in 13 x 9 casserole.  Place cream cheese cubes on hot noodles.

1 1/2 lbs. peeled shrimp
1/2 cup butter
Saute’ shrimp in butter, and place all over noodles and cheese.

1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1/2 cup mayonnaise
1/2 tsp. prepared mustard
1 tbl. chopped chives
Mix all of this, and pour over shrimp.
Sprinkle 3/4 cup grated cheese (your choice) on top. Bake at 325 degrees until cheese melts and all is bubbly.

Longing for Southern Spring

Submitted by Christi

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.

We went from this . . .

to this . . .






Today’s Lagniappe:  Zatarain’s Creole Mustard Dip
Found this yummy dip recipe on the Zatarain’s site.

zatarains2 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.

Southern Goodies

Submitted by Christi

Around our house we enjoy football. With the playoff games going on it has been a lot of fun watching the games and rooting for our teams (New Orleans Saints – win, Dallas Cowboys – lost). While we are watching the games, of course, like so many, we enjoy having a little snack.

6 Layer Dip


1 cans (9 oz. size) bean dip
1 cup guacamole (see today’s lagniape – if you are desperate you can use store bought)
1 cup sour cream
1/2 cup mayonnaise
1 packet taco seasoning
2 green onions, minced fine
1 can (4.25 oz. size) chopped black olives, drained
2 medium tomatoes, diced
1 cup salsa
3/4 cup cheddar cheese, shredded

1st layer: bean dip

2nd layer: guacamole

3rd layer:(combined) sour cream mayonnaise taco seasoning

4th layer: (combined) green onions black olives tomatoes

5th layer: salsa

6th layer: cheddar cheese

Spread each layer, one on top of the next, on large serving plate. Refrigerate.

Serve with tortilla chips.

Note: You can make this a 7 layer dip with the addition of ground beef seasoned with taco seasonings.

This can be made a day in advance and you won’t even have to miss any of the action! If you don’t like football, don’t let that stop you from enjoying this yummy dip 🙂

Geaux Saint’s

Today’s Lagnippe: Jay’s Guacamole
This is how my brother, Jay made guacamole. Turned out great every time.

This recipe is very much “to taste” so use your own judgment.)

Pace Picante Sauce (I use medium heat)
Garlic powder
Salt and pepper
Lime juice from fresh limes

Mash avocados with remaining ingredients to taste.


Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday