A Southern Life

Just a few Fall photos from my stack for an orang-y Pink Saturday!

Happy Halloween and Happy Saturday!

Christi

Special Note: Pray for Teagan

Life just really gets crazy sometimes! We have just been crazy busy lately, which is a good thing for our business. Looks like soon, we’ll be finished with some major projects and, maybe, I can get back to regular posting again. I’m sorry I’ve been kind of a “no show” lately.

In the meantime, I’m sharing a quiet little setting from last Fall that reminds me of some not quite as crazy days!

Enjoy and be sure to go check out all the wonderful tablesettings at Between Naps on the Porch with Susan!

At the edge of the yard in a quiet little spot.

A wonderful spot to enjoy a cup of tea and a good book

and some late afternoon sunshine

Some cookies and a crisp apple to enjoy

The book is The Forgotten Garden by Kate Morton - a very good book

A little fall decor to make it extra special

A very special fall afternoon

Today’s Lagniappe: Slow Cooker Pork Chops with Apple Cherry Stuffing

A yummy one from Betty Crocker and something to add to Crockpot Wednesday with Dining With Debbie.

1 package (6 ounces) herb stuffing mix
2 medium celery stalks, chopped (1 cup)
1 medium tart cooking apple, peeled and chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried cherries
1/4 cup butter or margarine, melted
1 cup Progresso® chicken broth (from 32-ounce carton)
6 pork boneless loin chops, about 1/2 inch thick
1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing mixture over pork.
3. Cover and cook on low heat setting 6 to 8 hours or until pork is tender.

I always enjoy looking at Jim Gaston’s photos. I’ve shared some with you before. Jim Gaston owns Gaston’s White River Resort. He takes some fabulous pictures around the area.

When I saw this one, I immediately thought Pink Saturday!

Cloudless Sulphur (Phoebis sennae) - Gaston's Nature Trail

See that pink on the edge of the wings? Isn’t that just gorgeous? How beautifully God creates! Here are a few more pictures that he has posted lately.

Ready for Fall

Honey locust (Gleditsia triacanthos) - Gaston's Nature Trails

Fall color and trout fishing on the White River

Happy Fall Y’all!

A harvest table today for Tablescape Thursday with Susan at Between Naps on the Porch.

Come in and have a seat.

We're all decked out for the season.

Gold rimmed goblets

Golden Wreath china by Lenox

Bailey is thinking I'm at it again.

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

I think we are being watched!

We are definitely being watched!

The sun is setting and night is approaching.

The candles will light our way.

The places are set. . .

for our Halloween feast!

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

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

1/3 cup of butter
1 ½ to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 ½ tablespoons of lemon juice
Salt

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.

Note: I’m adding this note on Sunday morning. First – thank you to everyone for you kind comments here and on Facebook. Second – I really thought this post would be so hard to write but it turned out not to be as hard as I expected. Probably, in part,  because I had thought about it so long, but also because I have faith that that through our salvation through Jesus Christ, we will be together again one day.

Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you. Let not your heart be troubled, neither let it be afraid. John 14:27

I also know how incredibly blessed I am to have had such a wonderful friend for so long. Okay, end of note back to the post 🙂

Here is the post that I have thought about for a long time but have not been able to write. Not sure I’m ready now, but here goes. This post is pretty long but there are not enough words in the world to do justice.

Best Friends (October 11th, 1997)

My best friend is the beautiful blond on the left. This picture was taken 13 years ago, the night before my wedding. Her name is Jacqueline Ann Nelson Richey. In high school she went by J.Ann. In the years after high school she simply went by Jay.

I’m not sure when we first met. We became friends in the 7th grade. We had met years before that because we both took piano lessons from the same teacher (Mrs. Norma Millsap) and we saw each other twice a year, year after year at our piano recitals.  We became good friends in 7th grade and the friendship continued until her death at age 43 on Christmas morning, 2005 from breast cancer.

I was her maid of honor at her first wedding. After she married, she moved away and we lost touch for a few years but as it turned out, we ended up living and working very close together in the Dallas area. We reunited and became close friends again. It was different than our high school friendship. We both had grown older and had more life experience  that enriched our friendship. It deepened our adult friendship to have known each other in those early years and to understand where we came from. She had divorced and we were both single girls in Dallas now!

We had so many wonderful times in Dallas. What a great friend she was. She knew me better than anyone and vice versa. We shared secrets with each other that we wouldn’t share with anyone else.

Eventually, her interests took her away from Dallas to Nashville, or more specifically, to Franklin, Tennessee. This time when she moved, we kept in touch. In 1997, she was my maid of honor at my wedding. My wonderful friend, Julie Jones was my matron of honor.

I remember when she called me to tell me that she had been diagnosed with breast cancer. We talked and talked and talked and convinced ourselves that it was no big deal. After all, people survived breast cancer all the time now, didn’t they? Little did we know. She has surgery, chemo and radiation and was good to go – for a time.

In 2002, she remarried. She had relapsed and undergone more chemo before her marriage but on her wedding day, she was as beautiful and radiant as ever.

After her marriage, she continued to fight breast cancer. She underwent experimental treatment but it had metastasized. I remember visiting her in March of 2005. Her husband talked to me privately and told me that her doctor had advised that she might live a year to a year and a half with more experimental treatment, but he had not told her. I asked her what she would say to that kind of prognosis. Her response: “It is not their choice!” She said (and I agreed) that only God knew when she would die, everyone else was just guessing.

She had already undergone so much treatment and was understandably tired of it. She was determined to pursue more naturalistic methods from there on out. She really needed support for this (however, she would have done it without support) and I was happy to provide it.

We talked all the time about her treatment and how she felt. She was AMAZING! And, no matter how things were going with her, she always wanted to know what was going on with me as well. I remember her telling me so many times that I needed to have more fun! How wonderful is that?

Sometimes, she would just say, “we always talk about me and how I feel, let’s just talk about something else.” We had so many great visits. I visited with her in Nashville again in September of 2005. She was starting to experience more pain. We talked about her pain and how she would handle it if it escalated (as it surely would). She was pretty opposed to pain medication but she agreed, if the time came, she would seek a pain specialist to help.

Throughout, she kept her incredible (and fun) spirit. She had a Halloween party at her house that year. She wasn’t up to doing a lot but she enjoyed everyone else having a great time. We spoke the week before Christmas. She was planning another party. She was on morphine then and things were not going well but she was still planning a party! She wanted to have it between Christmas and New Years. My husband and I were going to spend Christmas with my mother and then head to Nashville to be with her.

The greatest thing about Jay is how she lived her life. She didn’t let cancer define her at all. She was who she was no matter what. She got her strength from God and from those who loved her.

How blessed I am to have had such a special friend. I do pray that they find a cure not only for breast cancer but for all cancer!

Back in the day, Jay and I used to laugh about how we would someday sit in our rockers and laugh and laugh at all of our stories. We even had started writing a book together. I miss her so and can’t wait to see her in heaven.

Pink Saturday with Beverly at How Sweet the Sound

With Chari at Happy to Design

October 12th was my 13th wedding anniversary. I remember so well picking out my wedding china. My wonderful groom went with me and we picked it out together. We wanted something that was classic and would stand the test of time. We decided on Lenox Citation Gold. The crystal we chose accented it beautifully (in my opinion) and we also chose an Onieda pattern as well. I set the table on the porch with the wedding china. I didn’t have red as one of my colors, but I thought this accented the china beautifully.

Lenox China

I loved the cup of the coffee cup saucer

The crystal

The crystal candlesticks are in the same pattern as the crystal stemware

A glass frame with a picture from our wedding reception

I was singing along with the big band and my wonderful friend Denise White who was singing "You Made Me Love You"

Here is a closeup of the Oneida flatware

Wonderful memories of a wonderful time

Join Susan at Between Naps on the Porch for some lovely tablescapes.

Today’s Lagniappe: Emeril’s Homemade Worcestershire Sauce
We made this for our wonderful chef at the Crescent Hotel to serve with the beef tenderloin, which was one of the choices at our rehearsal dinner. It was delicious! The other choice was Trout Meuniere.

• 2 tablespoons olive oil
• 6 cups coarsely chopped onions
• 4 jalapenos, with stems and seeds, chopped
• 2 tablespoons minced garlic
• 2 teaspoons freshly ground pepper
• 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
• 1/2 teaspoon whole cloves
• 2 tablespoons salt
• 2 whole, medium lemons, skin and pith removed
• 4 cups dark corn syrup
• 2 cups 100 percent Pure Cane Syrup (recommended: Steen’s)
• 2 quarts distilled white vinegar
• 4 cups water
• 3/4 pound fresh horseradish, peeled and grated
• 3 pint-sized canning jars

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

Sterilize 3 pint-sized jars and their metal lids according to the manufacturer’s instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

Yield: 3 pints

Okay, tomorrow,  October 12th is my 13th wedding anniversary. When we were looking for places for the ceremony and reception, of course, I took pictures and after the wedding, then, I had before and after pics! I would love to share some of them with you for the wonderful Monday Metamorphosis hosted by the very talented Susan at Between Naps on the Porch.

Thorncrown Chapel

The picture above was taken months before the wedding. We knew the minute we entered Thorncrown Chapel that this was where we wanted to be married.

Thorncrown Chapel

Here is the chapel the night of the wedding. Can you see us there at the alter?

Thorncrown Chapel

The chapel looks very different, although still beautiful with wonderful people in it.

Basin Park Hotel Ballroom

The picture above is of the ballroom at the Basin Park Hotel. Actually, it has been completely redone since then, but this was what it looked like over 12 years ago.

Basin Park Hotel Ballroom

Here is the ballroom with the Jack Mitchell Big Band. They were fabulous. The drummer is Jack Mitchell. They played all Big Band music which we just loved (that is why we chose them, after all).

Basin Park Ballroom

And, of course on the other side was the table with the cakes. There were tables along the side wall with lots of food and lots of yummy champagne and punch were served by the wonderful wait staff.

The mothers

Here is a picture of the mothers. My mother, Carrol, is on the left. My husband’s mother, Miss Iola, is in the wheelchair and the dear lady who we dubbed an “honorary mother” is Norvelle Turner. She lived with my husband’s family for nearly 45 years before her death from cancer. She loved my husband like a son; and he her like a mother. His mother died 2 months to the day after her death. Though Norvelle was Miss Iola’s housekeeper, she was loved like a member of the family, and, in fact, my husband took care of her ’til her dying day.

The happy couple

And, here we are, the happy couple then and the happy couple now. I am very blessed to have married this wonderful, Godly man whom I love even more now, 13 years later.

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 Ghost,
he amongst you and remain with you always.
Amen.

Today’s Lagniappe: Mint Chocolate Truffles
Okay, other than the shrimp, I don’t really remember what was served at my wedding reception. I’m sure I didn’t get around to have anything. We were too busy having the time of our lives! Anyway, there had to have been chocolate. I like this recipe and think it would be great for a wedding reception.

• 1/3 cup semisweet mint-chocolate morsels
• 4 ounces Neufchâtel cheese, softened
• 1 (16-ounce) package powdered sugar, sifted
• 1/4 cup unsweetened cocoa
• 1/4 cup sifted powdered sugar
• 2 tablespoons semisweet mint-chocolate morsels

Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.

Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.

Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.

Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

As so many of you know, it is breast cancer awareness month.

My best friend since 7th grade died of breast cancer on Christmas morning 2005. I remember when she was first diagnosed we talked and talked and decided that it would be okay because lots of people survive breast cancer these days. She would have surgery and do chemo and radiation and everything would be fine.

How little we knew. I will be posting about this very special friend next Saturday. I’ve wanted to post about her for a long time but the time was just not right. I’m still working up to it. She was such a very special person, and we were best friends for so many years (she was 43 when she died) that is really hard to know where to start!

Whenever things were stressful or I was working too hard, she would always say, “Christi, you’re just not having enough fun!”

So, for today, I’m going to take her favorite piece of advice and go have fun. I hope you do too and I hope you think of her just for a moment when you do!

Happy Pink Saturday!

Pink Saturday with Beverly at How Sweet the Sound

Today’s Lagniappe:  Applesauce Pecan Cake
Something yummy from Gourmet

• Garnish:

  confectioners’ sugar

• Special Equipment:

  a 9-inch square baking pan

If you have been hanging around here at A Southern Life for a while you know how much I love animals and nature and all of God’s creations. I have been blessed with some wonderful pets (check out the sidebar).

Sometimes, in life, you are blessed with a very, very special pet. One that just steals your heart and everyone’s heart that comes in touch with her. My sister, Tammy, and her husband, Richard, had just such a sweet pet.

Her name was HONEY.

Let me tell you about Honey. Honey is a yellow lab. She was found in a shelter in need of a home. She was 2 years old and in her short 2 years of life had lived in a crate 80% of the time. The shelter advised against adoption, fearing she might be too wild to handle.

Well, what they didn’t know, is that this was a match made in heaven (literally). Tammy and Richard took sweet Honey home and she adjusted to her life of freedom easily. Tammy is a nursing home administrator. When they got Honey, Tammy was at a facility that included skilled nursing care all the way down to senior apartments. They had a beautiful campus that included a pond that was home to some lovely (but, in my opinion, kind of mean) swans. Honey fit in perfectly. Bringing joy to the residents who lived there and to the staff as well.

Honey, unfortunately, was diagnosed with an auto-immune disease which required steroid treatment. She, of course, gained weight which, in later years, complicated her arthritis.

Sweet Miss Honey, never showed her pain. She just wanted to bring joy to those she came in contact with. She traveled the country in her “home on wheels” (the moterhome that she enjoyed with her Mommy and Daddy).

Everywhere she went, she brought joy! She went to work with Tammy at the nursing home every day. How much joy she brought to the residents there! She loved to have belly rubs from anyone she met!!!

Really, words cannot say how special a good and sweet dog means to the ones who love her.

Rest in peace sweet Honey. Heaven is brighter with you there and I’m sure you’ll keep those rabbits in line!

[Show as slideshow]

Today’s Lagniappe: Honey Sprinkles
If you have a dog (or cat) they will love this. If you don’t have a pet, there are lots of other great recipes on A Southern Life to enjoy!

Leftover meat (chicken, pork, beef, lamb), bones removed and ground in the food processor. Sprinkle the ground meat over your pets food. Your pet will love it!

With Designs by Gollum

Oh, how I love these cool fall evenings! The sun is slanting at a different angle and there is just a hint of coolness in the air!

How about a little bite to eat on the porch for

with Between Naps on the Porch

Spode - Reynolds

Purple Grape Glasses

The sun is going down

A fall centerpiece

Time to light the candle

The sun is sinking below the horizon

Oh, how I love these cool fall evenings!

The candle is flickering in the evening dusk

A quiet Southern fall evening

Sorry to be so lax about posting lately. Life has been very busy, but in a good way. That means lots of work for us which is a very good thing. I have missed being a part of this wonderful blogging community this week!

Today’s Lagniappe: Pear, Blue Cheese and Walnut Salad
The pears at the grocery store are perfect right now! You can use the vinaigrette here or check out this past post for some other vinaigrette ideas. I used the classic vinaigrette with a touch of honey. Delish!

* 3 tablespoons fresh lemon juice
* 1 tablespoon Dijon mustard
* 1 medium shallot, minced
* 1 1/2 teaspoons chopped fresh thyme
* 1/2 cup olive oil

* 1 5-ounce bag mixed baby greens
* 2 large ripe pears, halved, cored, thinly sliced lengthwise
* 1 cup crumbled blue cheese
* 1 cup walnuts, toasted, coarsely chopped

Some Pink Roses for my sister, Tammy and her husband Richard this morning. Their sweet dog Honey is having a rough time and the vet says it is time to let her go. I know their hearts are breaking. I’ll post more about the sweet Honey-girl later.

Hope everyone is having a wonderful Pink Saturday.

Pink Saturday with Beverly at How Sweet the Sound