Happy Southern Independence Day!

Submitted by Christi

Looking for lots of great Independence Day table ideas for:

Tablescape Thursday with Between Naps on the Porch

with Between Naps on the Porch

Here is what we are doing around here . . . Of course, we just had the Red, White and Blue Festival last weekend, so this coming weekend, we will grill some barbecue ribs and enjoy the porch!

RWB Tablescape

A little red, white and blue on the table.

And around the citronella lantern (gotta fight off those skeeters!

Of course the table doves are present!

We may even have some real doves visit the bird feeder.

Happy Independence Day!!!

Today’s Lagniappe: Stuffed Strawberries
Something that is no bake and delicious – from Paula Deen

  • 20 whole large strawberries, hulled
  • 8 ounces cream cheese, softened
  • 1/4 cup confectioners’ powdered sugar
  • 1/4 teaspoon vanilla or almond extract
  • 2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

Southern Fireworks

Submitted by Christi

It is that time of year. Hear all of the snap, crackle and pops? We just had our fabulous Red, White and Blue Festival here. Here are some pics from the event (thank you to Christy Keirn for some of the great pics – we forgot to put a card in our camera. Video of fireworks were taken from our phone!).

Monkeys on doggies!

Are they adorable or what?

Cuteness with a sunset!

A young Southern Belle on a pony.

My friend Kim's little ones - Jack and Trevie looking adorable!

And then . . . there were the fireworks!

Some fun for Outdoor Wednesday!

Outdoor Wednesday with A Southern Daydreamer

Today’s Lagniappe: Cucumber Tip
Thanks to Wehoney on the Southern Living board for this great tip!

Cut a small piece off the end of the cucumber, and then rub it on the cut end, cut sides together, until a foam appears…rinse it off, with the cut end facing downward, repeat on the other end…this is suppose to take the gas out of the cucumbers.

Is that a great tip or what???

Southern Celebration

Submitted by Christi

This past weekend, our community celebrated it’s 11th annual Red, White and Blue Festival. One of the fun events leading up to the festival was a decorating contest. People were encouraged to decorate their homes, businesses, cars, etc. in red, white and blue and submit photos to our local newspaper where readers could vote for their favorites. The contest was called “Paint the Town – Red, White and Blue.” Here are some of the fun results:

A local nursing home got in on the fun - by the way, they won the people's choice award.

a local bank

A local bank.

I love the bunting and flags on this home.

Another local business.

One of the festival's founders, Pat Ballard outside his home that is decorated in great red, white and blues.

The contest was a great way for everyone to get in the mood for the festival which is always held the last weekend in June. I’ll be sharing some other great photos this week. Can’t wait to show you the monkeys riding the dogs!

How are you transforming your place with red, white and blue this week? Bet you can get some great ideas at:

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Red White and Blue Pastry Cups
Something easy peasy and delicious!

Pepperidge Farms puff pastry shells, baked according to directions on box
Blueberries and sliced strawberries tossed with a little sugar or Splenda
Cool Whip

Place the blueberries and strawberries in the baked pastry shells and top with cool whip. Can it get any easier than that?

Southern Sunday

Submitted by Christi

Had such a great time out at the Red White and Blue Festival yesterday. Look forward to posting some great pics from the event!

In the meantime join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!



From July 21st, 2009:

Southern Peace

Sometimes we live in an anxious world. We live in a world with sickness, war, unemployment, bills, well, you get the picture. Sometimes it is just good to stop and see the beautiful world around us and be reminded of God’s blessings. Here are some of the photos that I’ve taken that remind me that I am blessed.

This guy was eating the leaves of a tree. His horns are growing beautifully.

This guy was eating the leaves of a tree. His horns are growing beautifully.

Taking a snack to go.

Taking a snack to go.

A spider weaving a web.

A spider weaving a web.

Fog over the lake.

Fog over the lake.

Isn't he handsome?

Isn't he handsome?

Children playing.

Children playing.

A nice place to perch.

A nice place to perch.

The evening sky after a rainshower. I thought it looked like it was on fire.

The evening sky after a rainshower. I thought it looked like it was on fire.

Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understand, will guard your hearts and your minds in Christ Jesus. Philippians 4:6-7

Check out all the outdoor photos over at A Southern Daydreamer


Today’s Lagniappe: Cha Cha Chicken Salad

From an old Southern Living cookbook. I’m not a big fan of curry so I would leave that out, but, that’s just me 🙂

Makes 6 to 8 servings

1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

Southern Defense

Submitted by Christi

Yes, today I am defending the oft maligned – mimosa tree!

The beautiful, fragrant, puffy pink clouds in the Mimosa Tree (sometimes called a silken tree) have gotten a bad reputation for some! Not me, I love those pink puffs. Some call it a “dirty” tree. What kind of silly name is that? Yes, it re-seeds prolifically. Yes it sheds a bit, but how can you resist those pretty pink puffs?

They remind me of my childhood and I look forward to seeing them every year! Those palm-like leaves just look so luscious amidst the pink fluff.

If you have them around, you know you can’t get rid of them (even if you are so misguided as to want to!).  They attract butterflies and hummingbirds galore!

Okay, so the fluff falls off and does make a bit of a mess. I have even read that some neighborhood associations ban these beauties! What do you think? I love them and always will.

Hope you are having a wonderful Saturday and hope you are enjoying a

Pink Saturday

Pink Saturday with Beverly at How Sweet the Sound

Today’s Lagniappe: Mimosas
You had to see this one coming 🙂

Today’s Lagniappe: Mimosas
Don’t forget the drinks. What fun to have champagne for breakfast!

Orange Juice
Grand Marnier (or other orange liqueur)
Strawberries for garnish

Pour a little Grand Marnier in a shallow saucer. Put a little sugar in another shallow saucer. Dip the rims of champagne flutes in the Grand Marnier and then in the sugar. Fill the champagne flutes halfway with champagne and the fill the rest of the way with orange juice, add a splash of Grand Marnier. Cut a slit in a strawberry and place on the rim of the flute if desired for garnish.


Southern Fun

Submitted by Christi

We will be really busy this weekend with our local Red, White and Blue Festival! Can’t wait for all the fun and festivities!

As you may know, in the South, we fry everything! Looking at the vendors for the festival I see fried Twinkies and Funnel Cakes and hot dogs and all kinds of crazy things!

The craziest thing on the menu (which I have never had) is Fried Twinkies!

Yes, you read that right. Do you dare? Have you?

Today’s Lagniappe:  Fried Twinkies

# 6 Twinkies
# Popsicle sticks
# 4 cups vegetable oil
# Flour for dusting
# 1 cup milk
# 2 tablespoons vinegar
# 1 Tablespoon oil
# 1 cup flour
# 1 teaspoon baking powder
# 1/2 teaspoon salt


1. Chill or freeze Twinkies for several hours or overnight.

2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

  • 6 Twinkies
  • Popsicle sticks
  • 4 cups vegetable oil
  • Flour for dusting
  • 1 cup milk
  • 2 tablespoons vinegar
  • 1 Tablespoon oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1. Chill or freeze Twinkies for several hours or overnight.

    2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

    3. Mix together milk, vinegar and oil.

    4. In another bowl, blend flour, baking powder and salt.

    5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.

    6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.

    7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

    8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

    Okay, enough craziness! Hope you all have a fun weekend!

    With Designs by Gollum

    Tell the truth now – have you ever indulged in this decadence?

    Southern Red, White and Blue

    Submitted by Christi

    This upcoming weekend our local Red, White and Blue Festival is taking place. This is always such a fun time. Lots of activities for kids and adults alike. The festival starts with a parade and then over 2 nights there is a lot of great music, food and then it ends with a spectacular (and I mean really spectacular) fireworks show!

    So, this week, I am in the mood for some Red, White and Blue!

    A 4th of July table for 2.

    You may remember this plant hanging from the shepherds hook in a previous post. Today, I've dressed it up for the holiday.

    Remember this from Monday? I added a silver charger and a red candle.

    Even the table doves got in on the act:

    Even the birds got in on the act with their Uncle Sam hats.

    A silver charger, white plate, red napkin and Spode Blue Fitzgerald plate on top make up the layers.

    A silver charger, white plate, red napkin and Spode Blue Fitzgerald plate on top make up the layers.

    Red cut glass goblets and two-toned flatware finish the setting.

    Red cut glass goblets and two-toned flatware finish the setting.

    A little fluted white bowl with blue trim for dessert.

    A little fluted white bowl with blue trim for dessert.

    Isn't he handsome?

    Isn't he handsome?

    We're ready to eat!

    We're ready to eat!

    Thanks for stopping by. Hope you enjoyed your visit. You can find lots and lots of great tablescapes by lots of great people over at

    Tablescape Thursday with Between Naps on the Porch

    with Between Naps on the Porch

    Today’s Lagniappe:  Brie and Fig Tartlets
    I found this great recipe using Fillo cups from Athens Foods.

    1 4-ounce package sliced prosciutto
    1 13.2-ounce wheel of brie cheese, rind removed, cut into 1/2-inch cubes
    30 Athens Mini Fillo Shells (2 boxes)
    1 10-ounce jar of fig preserves

    In a large pan over medium heat, or on a baking sheet in a preheated 375ºF oven, crisp prosciutto. Place on paper towels to cool. Once the prosciutto is cooled, cut it into small pieces.

    Place one cube of brie into each Mini Fillo Shell. Spoon a teaspoon of fig preserves over the brie. Bake shells in preheated 375ºF oven for 8-10 minutes until brie is melted.

    Remove shells from oven and garnish each shell with small pieces of crisp prosciutto.

    Southern Rainbow

    Submitted by Christi

    When the storms of life roar, it is always nice to see a rainbow to remind of of God’s love and give us a moment of peace! We were blessed to see a rainbow this past week.

    God, thank you for the rainbows in the midst of the storms!

    Today’s Lagniappe:  Honey Fried Rainbow Trout

    2 trout.
    2 tablespoons of honey.
    4 tablespoons of butter.
    1 lemon.
    ½ cup of cornmeal.
    ¼ cup of flour.
    1 medium egg.
    1/3 cups of milk.
    Salt and pepper, to taste.
    In a bowl, mix the cornmeal, flour, salt and pepper.

    In another bowl, mix the egg and milk.

    Rub the fish with lemon and dredge in the cornmeal mixture. Dip in the milk mixture and then back into cornmeal mixture.

    In a frying pan, heat the butter to almost smoking.

    Put the trout in the pan and cook until golden brown on both sides.

    Put the honey on top of the fish, lower heat, then cover and cook for 4 minutes.

    Hope you are all seeing some wonderful sites in the great outdoors (in our case the very hot outdoors) this week.

    Outdoor Wednesday with A Southern Daydreamer

    Southern Bird Feeder

    Submitted by Christi

    Happy Monday everyone! You may remember my wonderful bird feeder.

    My “bonus” father, Chester Ward, made this for me several years ago. I just loved it.

    Unfortunately, time and weather and well, birds, took their toll on this bird feeder. Luckily, for me, Chester retired this year and had time to make me a brand new bird feeder! He even supplied the bird seed for the first go-round.

    Here it is:

    I didn’t get it in time to have those beautiful blue morning glories growing up the pole yet, but I’ll definitely get something going soon. One of the things I love about the new feeder is that it is big enough to hold a little roof for the birds in case of rain. By the way, it hasn’t rained much here in some time (as in the grass is getting crispy). Oh well, that will give me time to fill in the “roof” of the covering.

    It has been hot, hot, hot here so maybe, I ought to make that a shade covering!


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

    Today’s Lagniappe:  Tomato Salad
    The perfect summer tomato is show-cased in this recipe!

    * 4  tomatoes
    * 2 tablespoons of sherry vinegar or red wine vinegar
    * 1/2 cup extra-virgin olive oil
    * 1/2-ounce chopped herbs (parsley, basil and chives)
    * Salt and fresh ground pepper


    Cut the tomatoes into bite-size slivers or chunks and simply add all of the ingredients to the tomatoes. It is best to let marinate for at least 30 minutes but not more than 2 hours.

    Note: I like to add some crumbled feta to this recipe as well!

    Southern Father’s Day

    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!
    Happy Father’s Day to all the dads out there! You have seen my favorite post for today many times. I was thinking this past week that I need to write another “Daddy-isms” post. My dad had a lot of great things to say that have stuck with this daughter even now, nearly 18 years after he died.

    One that keeps coming back to me is:

    “If your problems can be solved by money, you don’t really have problems.”

    This has been going through my mind this week as I watch the tragedy of the oil spill on the Gulf Coast and after our local community lost a wonderful lady who was a leader and who gave very generously of her time and talent.

    It is true, lost lives and a lost way of life can’t be recovered by any amount of money. Money problems are tough, no doubt about it! But, life and health are very precious and are worth more than gold!

    “Keep your life free from love of money, and be content with what you have, for he has said, “I will never leave you nor forsake you.” – Hebrews 13:5

    Okay, on to my Sunday Favorite. One more time for Southern Daddy-isms – originally posted January 26th, 2009:


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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Prep Time: 30 Minutes
    Yields: 5-6 Servings

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


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

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

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

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

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

    Southern Coffee Cup

    Submitted by Christi

    You may remember, some time ago, I posted about my pretty pink coffee cup. You know the one my husband fills with coffee every morning and brings it to me in bed (Yes, I’m a lucky girl).

    My favorite cup.

    Well, you can see how the pretty pink flowers have really faded on this cup. The china is pretty thin and, now, it has a very small crack that has sprung a leak!

    Oh, the sadness 😉 So, now I am on a quest to find the new perfect coffee cup. The store where we purchased the one pictured above has closed so that is not an option. I loved how this cup was footed and had the pretty handle. I also like cups that have a pretty little picture inside the rim as well.

    What are your requirements for the perfect coffee cup (or am I the only crazy person who thinks like this)?

    Anyway, I’ll be on the lookout. If you are looking for something pink, don’t miss:

    Pink Saturday

    Pink Saturday with Beverly at How Sweet the Sound

    Southern Fiesta Tasting

    Submitted by Christi

    Today, I am displaying some wonderful dishes that have been shared with me by wonderful people. JoAnn Butler (aka, Mommy Jo) sent me her wonderful individual sombrero dishes. They are all different and are all so much fun to use in a tablescape! Mommy Jo’s daughter, Donna Butler Douglas sent me the great and colorful appetizer plates that just happen to go very well with the sombrero dishes. I added these adorable little cocktail forks and some colorful flowers and came up with a very fun and very colorful result.

    Thanks Mommie Jo and Donna for your contributions to today’s

    Tablescape Thursday with Between Naps on the Porch

    with Between Naps on the Porch

    So on with the fun! Don’t forget to come back and click on the logo above to see a great parade of tablescapes! Click on the first photo to start the show of choose to view with PicLens for an even larger version of the show (not as good quality)!

    Today’s Lagniappe:  Chicken Empanadas
    This would be a perfect little bite to eat off of the little plates and you wouldn’t even need a fork! From Paula Deen.

    • 3 cups chopped, cooked chicken
    • 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
    • 4 ounces cream cheese, softened
    • 1/4 cup chopped red bell pepper
    • 1 jalapeno, seeded and chopped
    • 1 tablespoon ground cumin
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1 (15-ounce) package refrigerated pie crusts
    • Water

    Preheat oven to 400 degrees F.

    Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

    Southern Home Farming

    Submitted by Christi

    The weather is getting hot, hot, hot and that is a great time to skip turning on the oven and just use veggies from the garden!

    So many wonderful possibilities springing from a few seeds! Tonight, I want to tell you about a wonderful site set up by Triscuit. Yes, Triscuit! Those wonderfully, delicious wheat crackers. They are promoting something close to my heart – growing your own HOME FARM! Check out their great site at http://www.triscuit.com/homefarming for some great ideas and tips on how you can grow your own home farm! They are even including seeds with their promotional boxes of Triscuits. You know, even if you have already planted herbs, you can still plant more to extend your herb harvesting season!

    Triscuit was so kind to let me know about this program so I could pass it on to you here. They sent me 2 boxes of Triscuits – both original and reduced fat. By the way, there is very little difference in the taste of the original and the reduced fat – gotta love that! They also sent a $20 gift card to help pay for some potting soil to plant the wonderful seeds that were included with the Tricuits! One card of dill seeds and one card of basil. I didn’t have dill already growing, so I am really looking forward to that. I did have basil growing so I will use those seeds to extend the season.

    Growing herbs and veggies from seed is one of the most rewarding experiences you can have! Thank you Triscuit for encouraging this activity! Y’all enjoy your time in the garden – even if it is just a pot on your patio!

    Today’s Lagniappe:  Classic Caprese Toppers
    Something else yummy from the Triscuit website!

    Prep: 5 min Total: 5 min

    8 TRISCUIT Cracked Pepper & Olive Oil Crackers

    1 oz. POLLY-O Fresh Mozzarella Cheese, cut into 8 thin slices

    4 grape tomatoes, halved

    8 small fresh basil leaves

    1/4 tsp. coarse black pepper

    TOP crackers with remaining ingredients.

    Makes 4 servings, two topped crackers each.

    Information: 60 calories, 3g total fat, less than 5mg cholesterol, 75mg sodium, 7g carbohydrates, 1g dietary fiber, 0g sugars, 2g protein

    Enjoy your Wednesday and be sure to check out:

    Outdoor Wednesday with A Southern Daydreamer

    and What’s on the Menu Wednesday with Dining with Debbie!

    Southern Catfish

    Submitted by Christi

    You know, around here, we love our catfish. We love it fried, grilled, baked, blackened . . . okay, so stop me, I am getting carried away. Including the yummy remoulade, there are 3 (or more) recipes here today!

    One of our favorite ways to have catfish during the summer heat is grilled (as in, keep that heat outside!). Occasionally, we have a filet left over. Well, don’t worry about that. We’ll just make catfish salad!

    Here is one version I saw from uscatfish.com

    2  U.S. Farm-Raised Catfish fillets
    1/4 pound white mushrooms, thinly sliced
    1/4 cup olive oil
    1 1/2 tablespoons balsamic vinegar
    1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
    1 small shallot, finely chopped (optional)
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 cups mixed salad greens such as arugula, chicory, escarole, mustard and radicchio, washed and torn into bite-size pieces and dried

    1. Place catfish fillet strips and mushrooms in a shallow dish. Mix olive oil, vinegar, tarragon, shallot, salt and pepper in a small bowl using a wire whisk until well blended.
    2. Pour two-thirds of the marinade over the catfish. Cover dish with plastic wrap and refrigerate for 30 minutes to marinate. Reserve remaining marinade to use as salad dressing.
    3. Prepare a grill or preheat the broiler.
    4. Place catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches from the heat source for 2 or 3 minutes on each side or until fish flakes easily when tested with a fork. Allow to cool slightly; serve warm.
    5. Toss salad greens, mushrooms and reserved marinade in a large bowl. Top with grilled catfish.

    My version is a like this:

    Today’s Lagniappe: Grilled Catfish Salad

    1 grilled catfish filet, cooled and chopped
    assorted salad greens
    Christi’s remoulade
    Your favorite croutons

    Mix all the ingredients together and enjoy!

    Christi’s Remoulade:

    Use in amounts that suit your tastes

    • Zatarains creole mustard
    • Mayonnaise
    • Red chili sauce (not much)
    • Horseradish
    • Worcestershire sauce (a dash)
    • Garlic

    Mix together. Refrigerate for at least 30 minutes before 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 – Amercian Flag

    Submitted by Christi

    It is time for

    Metamorphosis Monday with Between Naps on the Porch

    Monday, June 14th is flag day! I thought this would be the perfect time to change out our old flag for a new one.

    It is now out and flying proudly!

    I love how the flag looks against the backdrop of a blue sky with white fluffy clouds.

    Wondering what to do with your old flag? Take it to a local Boy Scout troop or American Legion The will ceremoniously dispose of it with the dignity it deserves.

    Flag Day, in the United States is always celebrated on June 14th.  Our flag is representative of our independence and our unity as a nation – one nation, under God, indivisible. Our flag has a proud history. It was at the lead of every battle fought by Americans. Many people have died protecting it.

    Some more information about flag etiquette:

    • The flag is normally flown from sunrise to sunset.
    • In the morning, raise the flag briskly. At sunset, lower it slowly. Always, raise and lower it ceremoniously.
    • The flag should not be flown at night without a light on it.
    • The flag should not be flown in the rain or inclement weather unless it is made of all-weather material.
    • After a tragedy or death, the flag is flown at half staff for 30 days. It’s  called “half staff” on land ,and “half mast” on a ship.
    • When flown vertically on a pole, the stars and blue field , or “union”, is at the top and at the end of the pole (away from your house).
    • The American flag is always flown at the top of the pole. Your state flag and other flags fly below it.
    • The union is always on top. When displayed in print, the stars and blue field are always on the left.
    • Never let your flag touch the ground.
    • Fold your flag when storing. Don’t just stuff it in a drawer or box.

    Hope everyone has a wonderful Flag Day!

    I pledge allegiance to the Flag
    of the United States of America,
    and to the Republic for which it stands:
    one Nation under God, indivisible,
    With Liberty and Justice for all.

    Today’s Lagniappe:  Patriotic Flag Dessert
    From Kraft Recipes!

    3 cups boiling water, divided
    2 pkg.  (4-serving size each) JELL-O Berry Blue Flavor Gelatin
    2 cups ice cubes, divided
    2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1/4 cup sugar
    1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor
    2 cups  halved strawberries
    1/2 cup blueberries
    Make It!

    STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13×9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.

    PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.

    SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.