Memorial Ceremony

Submitted by Christi

Memorial Day is the national holiday where we honor all of the members of the military that have fallen. Thank you to all military members, past and present for all you do to protect us and our freedom!

One of the most moving parts of honoring fallen military is the playing of taps and the flag folding ceremony. The flag is transformed from into a memorial symbol for the family that remains.

Some interesting information about the flag ceremony from the Retired Enlisted Association

We fold from the stripes towards the stars, for whereas the strips represent the thirteen original colonies that founded our republic and they are now embodied in the fifty sovereign states represented by the stars so that the stars cover the stripes.

The first fold stands for liberty. In America, we are free to own property, to elect our government representatives, to attend the church of our choice, to openly disagree, to travel freely without restriction, to pursue an education and the “American Dream”. The white stripes of the Flag symbolize our liberty.

The second fold represents unity. Abraham Lincoln stated that a house divided against itself cannot stand. National unity in the face of natural disasters and external threats, such as those posed on September 11, 2001, has preserved our constitutional republic.

The third fold stands for justice. In America we believe that every person stands equal before the law and is deserving of just and fair treatment. The laborer and the lawyer are both entitled to justice in America. The blue of the Flag embodies justice.

The fourth fold symbolizes perseverance. To persevere means to endure, to remain steadfast despite severe hardship and obstacles. The Continental Army suffered repeated setbacks before claiming any significant victory. Yet throughout the brutal winter of 1777 at Valley Forge, they persevered.

The fifth fold represents hardiness. Hardiness is the ability to withstand difficulty while remaining resolute despite adversity. The aggressors in World War II underestimated American hardiness. They thought that Americans were soft, incapable and unwilling to endure hardship. Our soldiers and sailors such as those who fought at Normandy and in Korea proved them wrong.

The sixth fold stands for valor. Valor means courage, the act of defending what is right even in the face of opposition. Nathan Hale, the Revolutionary War patriot, was convicted of spying by the British in 1776. Before he was hanged, Hale displayed great valor with his words, “I only regret that I have but one life to give for my country.” The red color in the flag represents valor, symbolic of the blood shed by all the American heroes who sacrificed for our freedom.

The seventh fold symbolizes purity. A pure nation is free from taint, from what weakens, pollutes or renders it ineffective. Our Founding Fathers illuminated freedom’s path for us when they created the Declaration of Independence, the Constitution and the Bill of Rights. The pure intent of these documents enabled the United States of America to become the greatest of all nations, a land of liberty which beckons to all who are seeking asylum from persecution and oppression.

The eighth fold represents innocence. Innocence implies that one is unacquainted with evil and is thus free from sin. George Washington once stated, “The love of my country will be the ruling influence of my conduct.” Americans pay tribute to him and to all those who give devoted service to uphold freedom’s ideals without selfish or evil motivations.

The ninth fold signifies sacrifice. To sacrifice is to give up something valued for an ideal, belief or goal. America exists today because of the sacrifices of countless Americans. Many have made the ultimate sacrifice of their lives in battles waged during the Revolution, the World Wars, in Korea, Vietnam, the Gulf War, Afghanistan and other locations around the world. We pay tribute to them and to the firefighters, policemen, soup kitchen volunteers, members of our armed forces and numerous others who continue to sacrifice for freedom.

The tenth fold stands for honor. One who possesses honor possesses a keen sense of ethical conduct. To honor a person or ideal is to display respect for them. We give thanks for all who have acted with honor in the founding and growth of America. We pray that each citizen and all those who represent us in government will conduct themselves in a manner that will continue to bring honor to our nation and to our Flag.

The eleventh fold symbolizes independence. Independence is the state of being free, of being able to make unrestricted choices within the law as free individuals and as a free nation. Ever since our nation’s birth, Americans have fiercely defended their independence against all oppressors. Patrick Henry articulated the sentiments of his fellow Americans past, present and future when he uttered those famous words, “Give me liberty, or give me death.” America stands as an icon of freedom and independence for the oppressed of the world. May it always remain so.

The twelfth fold represents truth. Truth is the body of real events and facts. It is preserved through adherence to reality and the avoidance of falsehoods. America was built upon God-given truths articulated in the Declaration of Independence “that all men are created equal, that they are endowed by their Creator with certain unalienable rights, that among these are life, liberty, and the pursuit of happiness.” Adherence to these truths has made America a great nation. We pledge to continue this noble legacy of truth so that in America, every man woman and child may forever be free.

Hope everyone has a wonderful memorial day. Don’t forget to take some time to remember our military!

Today’s Lagniappe:  Arnold Palmer
Named after the golfer a cool drink for a hot holiday!

Pour equal parts lemonade and iced tea over ice and stir. Really, that is all there is to it! It is said to be Arnold Palmer’s favorite drink.


Visit Susan at Between Naps on the Porch for Metamorphosis Monday and Smiling Sally for Blue Mondays. You will find wonderful and talented women with fantastic posts!

Southern Sunday – A Memorial

Submitted by Christi

Thanks for stopping by this Sunday. My favorite post for this week is appropriate for the Memorial Day weekend. It is about my father-in-law, Dr. Joe B. Wharton, Jr., who was a wonderful man who loved the Lord. This is the quote, my husband, Joe B. Wharton III is reminded of when he tells about his father:

May the peace of God, which passeth all understanding, keep your hearts and minds in the knowledge and love of God, and of His Son, Jesus Christ our Lord. And the blessing of God Almighty, the Father, the Son, and the Holy Spirit be amongst you, and remain with you always.

I love the phrase “peace of God, which passeth all understanding.” The peace of God is what gets you through the rough stuff, huh? From May 24th, 2009:

Southern Memorial Day


This is my first time joining the Blue Monday posts at Smiling Sally’s. Can’t wait to see what everybody is doing this Monday.

In honor of Memorial Day, today, I am posting Navy Blue.


Specifically U. S. Navy blue.

I want to tell you about my father-in-law, Dr. Joe B. Wharton Jr. Dr. Joe B., as he was known, was a Navy doctor during World War II. He served in the South Pacific. One of our treasures is the letters that he and my mother-in-law, Iola Holt Wharton, exchanged during his service in the South Pacific.

During Dr. Joe B.’s service, John F. Kennedy was injured on PT109. Dr. Joe B. was the doctor who attended him. John F. Kennedy and Dr. Joe B. had become friends before Mr. Kennedy’s injury and continued corresponding for many years after the war.

In 1961 The Saturday Evening Post wrote an article about John F. Kennedy’s adventures during the war. They ran the picture below.


Below is the full picture.


That is Dr. Joe B. on the left with John F. Kennedy. The dog had been adopted by JFK and the cat had been adopted by Dr. Joe B. As you can see, they were holding the pet that belonged to the other in the picture. The Saturday Evening Post contacted Dr. Joe B. for permission to use the picture with him in it. At that time, Dr. Wharton had a busy medical practice in El Dorado, Arkansas and never got around to getting back to them with permission to run the picture with him. They cropped him out and ran the picture without him.

There are several letters of correspondence between Dr. Joe B. and JFK during JFK’s presidency. These are archieved at the JFK Presidential Library.

On Memorial Day, we remember. This is just a small story from World War II that I wanted to share with you.

Hope you are all having a wonderful Memorial Day. Don’t forget to take time to honor those who have and continue to keep us safe!

Today’s Lagniappe: Red, White and Blue Salad

* 1 package (3 ounces) berry blue gelatin
* 2 cups boiling water, divided
* 2-1/2 cups cold water, divided
* 1 cup fresh blueberries
* 1 envelope unflavored gelatin
* 1 cup heavy whipping cream
* 6 tablespoons sugar
* 2 cups (16 ounces) sour cream
* 1 teaspoon vanilla extract
* 1 package (3 ounces) raspberry gelatin
* 1 cup fresh raspberries
* Whipped topping and additional berries, optional

In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.



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

Southern Birthday!

Submitted by Christi

Happy 2nd Birthday to

Pink Saturday

Pink Saturday with Beverly at How Sweet the Sound

Lets have some cake with pink roses.

Some pink flowers.

and some pink balloons.

Wishing you another wonderful Pink Saturday Year, Beverly!

Today’s Lagniappe: Coconut Cake
I had a lovely piece of coconut cake on my birthday this past Thursday. It was delicious and perfect for a birthday celebration!

* 3 cups sifted cake flour (sift before measuring)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup butter, room temperature
* 1 pound powdered sugar
* 4 egg yolks, well beaten
* 1 cup milk
* 1 teaspoon vanilla
* 1 cup shredded coconut
* 4 egg whites, well beaten
* .
* Frosting:
* 1 cup sugar
* 1/2 cup light corn syrup
* 3 tablespoons water
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla
* 1 cups grated coconut

Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

Southern Memorial Day Tablescape

Submitted by Christi

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


We are are remembering visiting my friend Linda at The Cottage. Sadly, The Cottage is no more, but we had a lot of fun setting up a tablescape for Memorial Day there. 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.

We added the apples for a little more color.

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

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.

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

God bless America!

God bless America!

The Cottage is ready for Memorial Day.

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!

If you enjoyed this story, you might also enjoy this story:

Southern Memorial Day

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

1 baked 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.

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

Pour over:
1-1/2 quart of fresh strawberries that have been cleaned and hulled.
Mix until strawberries are coated, pour into baked pie shell, and let cool.
Serve with sweetened whipped cream.

Southern Patriotism

Submitted by Christi

As you know, we walk every morning in our neighborhood. Took the camera along this week and took pictures of the Stars and Strips flying in the neighborhood. I love the colors of the flag with the early morning sun shining through. Because it is the week before Memorial Day, I thought this would be a great time to post these pictures!

God Bless America,
Land that I love.
Stand beside her, and guide her
Thru the night with a light from above.
From the mountains, to the prairies,
To the oceans, white with foam
God bless America, My home sweet home.

Today’s Lagniappe: Strawberry Shortcake

Add some blueberries to make this a patriotic red, white and blue recipe!

* 1 quart strawberries, rinsed, hulled, sliced
* 1/3 cup sugar

* 3 cups sifted all-purpose flour
* 4 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/3 cup shortening
* 1/3 cup butter
* 1 cup milk
* melted butter
* whipped cream, sweetened with a little sugar if desired

Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving.

Sift dry ingredients into a mixing bowl. Cut in shortening and butter until mixture is fine. Add milk; stir with a fork until all flour is moist. Turn out onto a lightly floured board and knead gently for 20 seconds. Divide dough into 2 equal portions. Gently roll out or pat each portion to fit a 9-inch round cake pan. Place each portion into a lightly buttered pan; press edges to form a slight ridge. Brush with melted butter. Bake at 450° for 12 to 15 minutes. Brush each layer with butter. Spoon sweetened strawberries and juice between layers and on the top. Serve warm, cut in wedges, with whipped cream.

Outdoor Wednesday with A Southern Daydreamer

Southern Celebration

Submitted by Christi

Next week we will be celebrating Memorial Day – a day set aside to remember the brave service men and women who have given their lives for their country.

This week I am honoring those who gave all – God bless them and their families!

Today’s Lagniappe: Flag Cookies
If you use royal icing, these will ship well for sending to our troops. Check out Soldier’s Angels to see how you can help.

* 1 cup butter, softened
* 1/2 cup cream cheese, softened
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shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen. Philadelphia Cream Cheese
* 2 cups sugar
* 4 eggs
* 1-1/2 teaspoons vanilla extract
* 1 teaspoon lemon extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* Decorating icing and/or colored sugars

* In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired.
* Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired.


Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

Southern Red, White and Blue

Submitted by Christi

We are getting ready for Memorial Day next week. I took a look back at how I got ready for Summer’s patriotic holidays last year. The table on my porch went from this:


to this:


With the addition of a few flags, some red and blue twizzle sticks and a red, white and blue ribbon, this table was transferred from a garden party table to a festive, patriotic celebration table.

Hope everyone has a great Monday!


Visit Susan at Between Naps on the Porch for Metamorphosis Monday and Smiling Sally for Blue Mondays. You will find wonderful and talented women with fantastic posts!

Hope everyone has a wonderful week starting with a fantastic Monday!

Today’s Lagniappe: Blueberry Coffee Cake

2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs slightly beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries

1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

Heat oven to 375. Grease a 13×9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.

Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

Southern Sunday

Submitted by Christi

Happy Sunday! I am remembering a past post where I just took a stroll around the yard and enjoyed God’s majesty!

Yours, O LORD, is the greatness and the power and the
glory and the majesty and the splendour,
for everything in heaven and earth is yours. Yours,
O LORD, is the kingdom; you are exalted as head over all.
1 Chronicles 29:11



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

From June 16, 2009

Southern Stroll in the Yard

We have had a lot of rain lately. This afternoon after the rain, I took a stroll through the yard and snapped a couple of pics for Outdoor Wednesday with A Southern Daydreamer.

Click on the logo to see some great outdoor pics.

Click on the logo to see some great outdoor pics.

Okay, so here we go for the stroll.

Here is another pic of the little robin teenager looking for worms. We are so glad that they have stuck around. Apparently, they will stay within 1/4 mile of the nest.

Here is another pic of the little robin teenager looking for worms. We are so glad that they have stuck around. Apparently, they will stay within 1/4 mile of the nest.

Here is the garden. A little soggy,but loving the rain.

Here is the garden. A little soggy,but loving the rain.

Can’t wait to harvest some of the vegetables out of the garden. They are growing really fast. I usually already am able to harvest by this time but got a little bit of a late start this year.

I've had this for a long time. I just moved it to the veggie garden.

I've had this for a long time. I just moved it to the veggie garden.

You can see the clover, as well as the veggies, love the rain.

You can see the clover, as well as the veggies, love the rain.

She Who Loves A Garden
Has A Very Special Treasure
For She Has Found Her Private Paradise.

Today’s Lagniappe: Rosemary Shortbread Cookies
This recipe is very similar to the Lemon Thyme Cookies, only with Rosemary. Hmmmm!

By the way, a friend asked what a lagniappe is – it is “a little something extra.”

  • 1 1/2 cups unsalted butter
  • 2/3 cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons white sugar for decoration
  1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
  3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
  4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Southern Party!

Submitted by Christi

Been traveling a lot this week to meet with clients! Something I love to do. In fact, it is one of my favorite parts about website design and internet marketing. Meeting with people and seeing what they do and hearing their ideas. Of course, on the other hand, that didn’t leave me much time for tablescaping today, which is a shame because I have a brand new tablecloth that I can’t wait to show you. However, I will have to wait to show you. This week, I’m revisiting a fun party from last year.

It was a warm night and I had  a few friends came over for drinks on the porch. Well here are the pics for Tablescape Thursday with Susan at Between Naps on the Porch.

Click on the logo to see all of the tablescapes this week.

Click on the logo to see all of the tablescapes this week.

And look for those pretty pink touches for

Pink Saturday

Pink Saturday with Beverly at How Sweet the Sound

I am always looking for inspiration and I get so much from all of you. Here is the inspiration for this weeks table:

I saw this on the save on crafts website (you can go there by clicking on the pic). This look was created for a wedding. I loved the double shepherd’s hook on the table. I had a double shepherd’s hook but I didn’t want to use it in the middle of the table, nor, did I need anything that formal. I just took their idea and made a less formal, kind of rustic, shabby chic version. This is what I did:

I put up the hook, covered the bottom with moss, added a hanging plant on one side and a candle in a bird cage on the other.

I put up the hook, covered the bottom with moss, added a hanging plant on one side and a candle in a bird cage on the other.

Added some good food and drinks.

Added some good food and drinks.

Some friends.

Some friends.

And we had a great time!

And we had a great time!

A robin had tried to build a nest in one of our trees and it had blown out. The nest is at the top of the hooks.

A robin had tried to build a nest in one of our trees and it had blown out. The nest is at the top of the hooks.

Here is the candle in the cage.

Here is the candle in the cage.

As it got dark we lit the candles.

As it got dark we lit the candles.

We watched the fireflies, listened to the crickets and birds and visited and had a wonderful time.

Wish all of y’all could have been there. I’ll admit, mine is not nearly as polished as the magazine shoot. I just used what I had on hand and I was not planning anything so formal as a wedding. I actually didn’t have to purchase anything for the shepherd hook look and I kind of like the shabby chic approach to this.

I think there are a lot of possibilities here. Maybe in the fall, hang mums and wrap around a fall garland. For a patriotic look add red ribbon to the hooks and patriotic plant pokes to the hanging plant.

Today’s Lagniappe: Grilled Shrimp
We kind of went with a Mexican flavor for the party and all of the recipes are on this blog. Southwestern Cheesecake, Shrimp Dip, Guacamole and Lemon-Thyme Cookies. This grilled shrimp would have fit right in!

1 lb peeled, deveined shrimp (any size)
olive oil
garlic salt
Old Bay Seasoning
1 lime

Drizzle enough oil over the shrimp to coat. Sprinkle paprika, garlic salt and Old Bay, to taste (I use about 1/2 teaspoon of each for 1 lb of shrimp).Place on wooden skewers which have been soaked in water for 1 hour.

Put on grill, cooking until shrimp tails turn white. Flip and cook for 1 1/2 to 2 minutes more (depending on size).

Squeeze lime over the cooked shrimp and serve as an appetizer, or add to corn tortillas for shrimp tacos.

Southern Sunshine

Submitted by Christi

We have been seeing a lot of this around here lately:

So, I was so happy when it turned out to be a pretty sunny day for me to go to a neighboring county today to see some clients. To get there, you have to cross the White River. A good chance for some pictures!

Lots of white, fluffy clouds.

If you look closely at the picture above, you can see a bridge, way, way in the background. Well, hmmm, let’s get a closer look:

Remember this picture from Ann’s cabin on the river?

Those pediments came from that same Cotter Bridge above, when it was being renovated a few years back. You can see those same kinds of pediments in this picture of the bridge.

Cool, huh?

So glad to see the sunshine and the blue skies and the white, puffy clouds and the beautiful “rainbow bridge” at Cotter, Arkansas.

Outdoor Wednesday with A Southern Daydreamer

Today’s Lagniappe:  Blueberry Pecan Cobbler
Starting to see those blueberries coming in. If there are not seasonal for you, you can use frozen.

* 3  (12-oz.) packages fresh or frozen blueberries (if using frozen, thaw and drain)
* 1/2  teaspoon  ground cinnamon
* 1/2  teaspoon  vanilla extract
* 3/4  cup  sugar, divided
* 5  tablespoons  all-purpose flour, divided
* 5  white bread slices
* 5  tablespoons  butter, melted
* 1  large egg
* 1/2  cup  pecans, finely chopped

1. Preheat oven to 350°. Stir together first 3 ingredients, 1/4 cup sugar, and 3 Tbsp. flour in a lightly greased 11- x 7-inch baking dish.

2. Trim crusts from bread slices; cut each slice into 5 strips. Arrange strips over blueberry mixture. Stir together butter, egg, and remaining 1/2 cup sugar and 2 Tbsp. flour. Drizzle over bread slices. Sprinkle with pecans.

3. Bake at 350° for 40 to 45 minutes or until golden and bubbly. Let stand 10 minutes. Serve warm.

Southern Corn

Submitted by Christi

Just saw at the grocery store that Florida corn was in and on sale! Why do I love Florida corn? The truth is because my Mama always told how good it was and it is imprinted on my brain. My taste buds just naturally follow, but I think that it really is good!

Corn is such a versatile vegetable. In the winter, I love it in a corn pudding. In the summer, grilled or roasted is the way to go! You know, I’ll be stocking up!

Today’s Lagniappe:  Corn Salad
Another great way to enjoy sweet corn in the summertime.

* 6 ears corn, husked and cleaned
* 3 large tomatoes, diced
* 1 large onion, diced
* 1 cucumber, peeled, seeded and diced
* 1/4 cup chopped fresh basil
* 1/4 cup vegetable oil
* 2 tablespoons white vinegar
* salt and pepper to taste


1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, cucumber, basil, oil, vinegar, salt and pepper. Chill until serving.


Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

Southern Storms

Submitted by Christi

Wow, we need some sunshine around here! I know they are really feeling that in areas that have been hit by floods and tornadoes. My bonus sister, Melinda, (some would refer to her as a step-sister) and her family were recently hit by these violent storms in Oklahoma. This store sits at the exit you take to go to her home.

People are calling Melinda’s home the “miracle home” because it is the only home in the neighborhood that is even recognizable still as a home. The rest of her neighbors do not have anything to return to. The insurance adjusters are still doing their “adjusting” and they are still not able to stay in their home. The windows are blown out, parts of the roof are gone and their vegetable garden that they had planted was destroyed by two large trees that landed on it.

Talk about an opportunity for a metamorphosis! This is it. They will have to wait and see what happens. I noticed they had still more tornado warnings in Oklahoma on Sunday afternoon. Please pray for all of those who are effected by the storms and remember those in Nashville who suffered from the floods a couple of weeks ago.

So much re-building to do and metamorphosis to come!

Today’s Lagniappe:  Oklahoma Cheese Grits
Something comforting from those and for those in Oklahoma who have been hit by the storms.

* 6 cups water
* 1 1/2 cups quick-cooking grits, dry
* 3/4 cup butter
* 1 pound processed cheese, cubed
* 2 teaspoons seasoning salt
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons salt
* 3 eggs, beaten

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
3. Bake 1 hour in the preheated oven, or until the top is lightly browned.

Metamorphosis Monday with Between Naps on the Porch

Southern Pink Lemonade

Submitted by Christi

Well, the weather is nice and warm and I’m looking for something pretty and refreshing to quench my thirst!

I’ll take some pink lemonade please. Love a drink that looks as good as it tastes!

Today’s Lagniappe:  Pink Lemonade

6 – lemons
2 – teaspoons grenadine syrup
1/2 to 3/4 – cup sugar
4 – cups water
1 – cup crushed ice

This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.

Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.

Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

The Last of the Southern Trout

Submitted by Christi

I hope everyone has enjoyed visiting the Messick’s river cabin this week. I know I did! Don’t forget to visit Ann Messick at Ozark Home Team if you want to find out more about the cabin on the White River.

So, let’s see, so far I have posted four trout recipes. So tonight, I’ll finish the week with one more!

What kind of trout can you catch from the White River?

Rainbow Trout

Rainbow Trout

brown trout

Brown Trout

cut throat trout

Cut Throat Trout

I’m not really sure about that cut throat name. Sounds kind of creepy to me. They are all beautiful. I remember going out on the White River with a guide with my mother (my husband and her husband were in a separate boat). We caught 75 trout before noon.  I’ll have to say that is a great way to fish. The guide baited the hook, told us where to cast and then when to reel in. He then took the fish off the hook and also cleaned the fish for us to take home. That is my kind of fishing!

Okay, as I said, one last trout recipe:

Today’s Lagniappe:  Grilled Rainbow Trout
Who better to give us a recipe than the wonderful Emeril Lagasse?!

* Olive oil
* 1 head escarole, cleaned
* 2 pounds baby artichokes, cleaned and halved
* 5 plum tomatoes, halved
* 5 shallots, halved
* 4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
* 2 cups flour
* Essence
* Salt and freshly ground black pepper
* 2 tablespoons butter
* 2 tablespoons aged balsamic vinegar
* 2 teaspoons very fine grated lemon zest
* 2 tablespoons minced fresh parsley


Preheat a grill.

Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.

Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour.  Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.

Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.

Yield: 4 servings

See some wonderful recipes with the ever-wonderful Micheal at:

With Designs by Gollum

Southern Tablescape on the River

Submitted by Christi

Okay, technically, this is a “rock-scape” because we used the rocks as our table down by the White River. Check out past posts from this week to see the river house and some of the spectacular views. I may even throw in a few extras here. And, don’t forget, if you would like to have the river house as your very own, Visit my friend Ann at

Click on the first photo to start the show!

What a wonderful day on the river it was!

Today’s Lagniappe:  Grilled Butterflied Trout with Lemon-Parsley Butter
From Bobby Flay, this recipe sounds like a divine way to enjoy some of that trout from the beautiful White River!

4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)

Olive oil or canola oil

Salt and freshly ground pepper

Lemon-Parsley Butter, recipe follows

Parsley sprigs, for garnish

Lemon wedges, for garnish

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.

Lemon-Parsley Butter:

1 stick unsalted butter, at room temperature

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

3 tablespoons finely chopped fresh Italian parsley leaves

Salt and freshly ground pepper

Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

Hope you enjoyed your visit to A Southern Life today. Check out:

Tablescape Thursday with Between Naps on the Porch

with Between Naps on the Porch

and enjoy the lovely tablesettings of some very talented bloggers!