A Southern Life

with Between Naps on the Porch

vignette friday

Wow, I had big plans this week, but it is still SO HOT!!!! Heat index of 110 today! So, no cooking again tonight. We have actually done some grilling this past week, but absolutely no turning on the oven.

Remember last week’s takeout? Well, after working all day, I’m thinking of doing a repeat with different takeout. Tonight we are going really easy with pizza in the living room, on the coffee table with, horror or horrors, paper plates. I rarely ever use paper plates but they really actually have some pretty nice ones these days.

Red plates with red and white napkins.

The roses were on sale at the grocery store for $4.99. They aren’t opening up real well, but hey, they were only $4.99 and I think they add a nice touch to the table.

The placemats are too big to fit horizontally, so, I just turned them the other way.

This looks pretty good for pizza! No need for flatware either. How easy is that?

One for you . . .

one for me.

A closer look at the roses. They are pretty nice!

Staying in . . .

and staying cool!

That is what we are doing around our home. What are you doing to stay cool?

Today’s Lagniappe: Shrimp Fettuccine Alfredo
This one is from Mama. She says it is delicious and very easy. It is supposed to feed 4. She said if you are really hungry, it won’t go that far!

* 8  ounces  Dried Fettuccine
* 2  tablespoons  Butter
* 1  cups Whipping Cream
* 1/2  teaspoons  Salt
* 1/8  teaspoons  Black Pepper
* 1/2  cups  Parmesan Cheese
* 12  ounces  Shrimp, cooked
* 1  teaspoons  Dried Basil

1. Cook pasta according to package directions.

2. Meanwhile, in a large saucepan melt butter. Add cream, salt, pepper, shrimp, and basil. Bring to boiling: reduce heat. Boil gently, uncovered, for 3-5 minutes or until sauce begins to thicken. Remove from heat and stir in the 1/2 cup parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Sprinkle with additional parmesan cheese.

Yikes! As I write this it is 98 with a heat index of 105! That is actually not as hot as it was supposed to be today. Of course, the day is not over.

When it is this hot, turning on the oven is just not something I want to do. Actually, cooking with any kind of heat is to be avoided if you ask me. I really would prefer not to do laundry or start the dishwasher either. So, I guess, it is really just an excuse to be lazy! LOL!

Okay, so maybe we’ll order take-out but I can still serve it on pretty dishes, can’t I?

My Mikasa Studio Nova Garden Bloom plates on a clear placemat that is rimmed in gold, with my gold flatware and, of course, a wine glass.

That is a nice place to serve some take-out!

I still have some pink flowers leftover from last week so I just dressed up the table a bit by adding them along.

One of the things I like about the placemats is that I don’t have to launder them! I can just wipe them down and they are ready to go again.

A great way to beat the heat – don’t cook and eat inside!

What is your favorite way to beat the heat?

Today’s Lagniappe: Italian Spinach and Mushroom Salad
From Wishbone.

• 1  package (10 oz.) fresh spinach leaves, rinsed and patted dry
• 1  package (8 oz.) sliced mushrooms
• 1  can (19 oz.) chick peas or garbanzos, rinsed and drained
• 1/3  cup  bacon bits
• Seasoned croutons
• 1/2  cup  Wish-Bone® Italian Dressing

1. Combine all ingredients except Dressing in large salad bowl. Drizzle with Wish-Bone® Italian Dressing; toss gently. Serve, if desired, with additional Dressing.

TIP: Make it a main dish salad…just Flash Marinate! Brush meat or poultry repeatedly during grilling or broiling with Wish-Bone® Italian Dressing for that marinated taste; then slice and add to salad.

Go check out some wonderful, inspirational table ideas at

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Pink Saturday with Beverly at How Sweet the Sound

It is still really hot here, but I still try to brave the back porch whenever possible. Today, while I was out, a small rain shower moved in and cooled things just a tad. The sun was still out while the rain fell. Norvelle Turner, who helped raise my husband used to say, “the devil is beating his wife” when it rained while the sun was shining.

We may have to have our meals earlier in the morning or way later in the evening to enjoy them outside, but still, I love to be outside and watch the birds and the rabbits and see the wind blowing the trees. Here is my pink outside tablescape:

The inspiration

A pink table for:

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Some pink for:

Pink Saturday with Beverly at How Sweet the Sound

And today’s lagniappe is a summery recipe for:

With Designs by Gollum

Today’s Lagniappe:  Summer Squash and Cherry tomatoes in Basil Butter
From Dining by Fireflies: Unexpected Pleasures of the New South – The Junior League of Charlotte, North Carolina

1 lb yellow squash, thinly sliced
8 oz. cherry tomatoes, halved
2/3 cups basil butter, divided

Saute squash and tomato in 2 tablespoons basil butter in a large skillet over medium-high heat 10 minutes or until squash is tender. Serve with remaining basil butter.

Basil Butter

3 garlic cloves, minced
1 shallot, minced
3/4 cup tightly packed fresh basil leaves
1/2 cup butter, softened
freshly ground pepper to taste

Process all ingredients in a food processor until smooth,  stopping once to scrape down sides. Cover and chill until ready to use.

Save any leftover basil butter to slather on hot corn on the cob.

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

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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)!

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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

My heart is breaking when I see the destruction caused by the oil leak in the beautiful Gulf of Mexico. It makes me want to return to a better time, gathering seashells along the beach and using them in a tablescape. The shells used in this tablescape were gathered by my friend Darlene.

A lighthouse, seaglass and a few other gems from Darlene’s collection take center stage on this table.

It turns out, I don’t have a tablecloth in the shade of blue I would have liked to use, so, I used this green.

White plates with seashell pink napkins and Darlene’s collection of seashells at each plate.

How about this guy and his delicious load?

A seagull on the rocks, some fish netting and sea glass bouy near the light house.

The top of the lighthouse holds a tea light.

Even the bird feeder got in on the nautical act!

Love the little boat going by. It is actually a napkin holder.

This menu definitely calls for seafood!

Meet you at the dock!

Today’s Lagniappe (lagniappe – pronounced lan-yap=something extra) Crab Dip

1 lb. lump crabmeat
1 package of cream cheese
Approximately 8 Tbsp. seafood cocktail sauce
Crackers (nice ones that won’t crumble easily)

Put the cream cheese block on a serving dish, Let it soften for a few minutes, flatten a bit. Pour the crabmeat over the cream cheese. Pour the cocktail sauce over the crabmeat. Provide crackers and knives for people to scoop the crabmeat, cream cheese & sauce onto crackers.

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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 www.OzarkHomeTeam.com

Click on the first photo to start the show!

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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:

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and enjoy the lovely tablesettings of some very talented bloggers!

As I have been working today, I have noticed the pink flowers pouring over the fence in the back. It reminds me of when I put in my garden last year as these flowers were blooming. Alas, I am not putting in my regular garden this year. I am gardening in pots. Too much going on right now for the full blown deal.

Last year, as I was putting in the garden, I enjoyed resting near the pretty pink blooms. Here is that time revisited:

Working in the garden can really tire you out. I think I really need a nice place to take a break. This is my tablescape entry this week in Tablescape Thursday hosted by Susan at Between Naps on the Porch. Y’all stay tuned. There are robins building a nest on my porch and I’m taking pics of their progress that I’ll be posting.

A nice place to take a break.

A little lemonade.

A couple of cookies - gotta keep up my strength!

A couple of my favorite gardening books.

My garden gloves.

My garden trowel.

Some seeds.

A watering can with flowers.

Hey, there's a bunny in my watering can!

Everything I need . . .

for a nice break from gardening!

Hope you enjoyed this as much as I did! – Christi

Today’s Lagniappe: Garden Salad with Mustard Vinaigrette
Something light and easy to enjoy.

Use your favorite salad greens and veggies and dress them with this lovely mustard vinaigrette. Easy!

* 1½ cups salad oil
* ½ cup white wine vinegar
* 2 Tbsp. Dijon mustard
* 1½ tsp Kosher salt
* ½ tsp ground white pepper (or freshly ground black pepper)

1. Combine the mustard and vinegar in a glass or stainless steel bowl and whisk them together briefly.

2. Place the mustard-vinegar mixture along with the oil and seasonings in a blender and mix for about 10 seconds or until fully combined.

3. Serve right away, as the oil and vinegar will begin to separate as soon as you stop mixing.

Makes 1 pint of dressing.

Don’t miss a lot of wonderful tables at:

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I’ll have to admit, when ever it is even the least little bit warm enough, I’m ready to move it outside. I love having morning coffee on the porch, lunch on the porch, dinners on the porch. I’ll even try to arrange to have meetings on the porch. Anything to be out enjoying the sunshine! Of course, eventually, it will be a little too warm to be out on the porch until late, late in the evening. That is okay – I’m there, watching the lightning bugs and listening to the cicadas!

This evening, it is just another supper on the porch. I’ll try to keep this fresh, but sometimes, I just enjoy the regular evening on the porch without anything fancy. But . . . not this evening. This evening, I broke out the china!

What is going happening on your porch? Check out some great tablescapes at:

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Today’s Lagniappe:  Pickled Asparagus
It is asparagus season! Make a batch of these to serve on an antipasto platter or with a Bloody Mary.

* 1 onion, thinly sliced
* 4 lbs fresh asparagus
* 1 red bell pepper, seeded, and cut into thin strips
* 5 cups white wine vinegar
* 2 cups water (distilled is best)
* 4 tablespoons sugar
* 4 tablespoons pickling spices
* 2 teaspoons pickling salt or kosher salt

1. Place several slices of onion in the bottom of two 1-quart jars.
2. Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
3. Place the pepper strips in between asparagus.
4. Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
5. Pour into the jars, leaving 1/2-inch head space.
6. Seal the jars according to the manufacturer’s directions; process for 20 minutes in boiling water bath.

What a beautiful week this has been!

It has truly been a beautiful and wonderful week! Filled with sunshine and so many beautiful colors, including PINK!

Happy Pink Saturday!

Pink Saturday with Beverly at How Sweet the Sound

Here me visiting with Margaret Banks on The Margaret Banks Show at Mountain Talk 97 with Audio on Demand. Just click the “Audio on Demand” button and look for The Margaret Banks Show 4-10-10.

Before we get to the fun tablescape let me announce the winner of the National Association of Junior Auxiliary’s Silver Spoons, Blueberry Afternoons Cookbook give away!

And, the winner is . . . Victoria! Congrats Victoria and thank you to everyone who left comments to win.

Don’t forget, you can still get this fabulous cookbook from the NAJA website.

Now, on to the fun table:

This is probably one of the most fun tables I have done. The placemats don’t match. Some places have china, some, everyday dishes. None of the glasses match and there are a few other things that are kind of strange!

Colorful but crazy!

A centerpiece with Easter eggs, Christmas ornaments and . . . apples!

Hey! Who left the apple core in the centerpiece?

One candle has a Christmas candle ring and the other a spring candle ring.

Let’s take a closer look at those place settings.

Christmas plate with a visiting bird. Is that any way to place the flatware?

Ah, it looks like Spring, except for that turkey!

Pretty pink florals and stipes with a pretty pink . . . pig?

Fall and Mozart - now that makes sense. Way more than where the knife, fork and spoon are placed.

Beautiful china with an elephant crawling on top.

Can't find my knife! Oh, there it is at the bottom of the plate. I need it to fight off that turtle.

April Fool!

That was fun. Now, I can concentrate on Easter. If you would like to see last years Easter Champagne Brunch table, click HERE. To see lots of creative and beautiful tablescapes check out

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Today’s Lagniappe:  Hot Cross Buns
Something yummy to have on Good Friday morning. In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. Take some to your friends and neighbors as a special blessing to them. I’ve found a shortcut method to making them that I hope you will like.

Makes 1 dozen

* 1  loaf frozen bread dough (1 lb.)
* 1/2  cup  golden raisins
* 2  tablespoons  brandy
* 1/4  teaspoon  ground nutmeg
* 1  large egg
* 3/4  cup  powdered sugar
* 1  tablespoon  milk

Preparation

Thaw frozen bread dough following package directions. Place in a large bowl, cover, and let stand until pliable and no longer cold, 30 minutes to 1 hour.

In a small bowl, soak raisins in brandy for 30 to 40 minutes. Add raisin mixture and nutmeg to dough. In bowl or on a board, knead raisins into dough. With floured hands, divide dough into 12 equal pieces; shape into round rolls. Place about 2 inches apart on a buttered baking sheet. Cover and let rise in a warm place until almost doubled, about 20 minutes. In a bowl, beat egg with 1 tablespoon water. Brush buns with egg mixture (discard remainder). Bake rolls in a 350º oven until golden brown, about 20 minutes. Transfer to a rack and let stand 10 minutes.

In a bowl, mix powdered sugar and milk. With a spoon, drizzle icing over buns in the shape of a large X.

My dear friend, Christy Case Keirn is the president of the National Association of Junior Auxiliaries.

Christy Case Keirn

The NAJA has a publication that is published twice a year called The Crownlet.

In this publication is information about the NAJA Cookbook – Silver Spoons, Blueberry Afternoons.

“A collection of recipes from junior Auxiliary Chapters in Louisiana, Mississippi, Arkansas, Tennessee, Missouri, Texas, Alabama and Florida. This cookbook is filled with NAJA history and stories of the work Junior Auxiliary Chapters are doing for children in their communities.”

As you can see, the ad for this cookbook features a tablescape! I was so honored when Christy called and asked for pictures of tablescapes for the NAJA publication. Christy has also offered to allow one of the cookbooks to be given away on A Southern Life!! So, you know the way this goes – leave a comment here. You can leave one comment a day between now and next Wednesday, March 31st at 3:00 p.m. central time.

Even if you are the lucky winner, I’m sure you will want to go to the NAJA website and purchase more to give away to friends! The proceeds from the sales of the cookbook go to further the NAJA mission which is:

“To encourage members to render charitable services which are beneficial to the general public, with particular emphasis on children; to cooperate with other Charitable 501 (c)(3) organizations.”

What a wonderful organization. Okay, so which tablescape pic did Christy choose?

This one!

So, here is the entire tablescape presentation that includes this picture from June 3rd, 2009.

Blue Fitzhugh china by Spode

Simple and pretty

The colors go well with my planter in the background.

White petunias in the tureen.

Of course, my birds are always invited.

Nice crystal glasses.

And pretty coffee cups.

Cream or sugar?

Very nice.

Checkout Between Naps on the Porch to see a lot of great tablescapes by a lot of lovely and talented people.

Today’s Lagniappe: Buttery Herb Cheese Muffins
This recipe is from the ad in The Crownlet.

2 cups self-rising flour
1 cup (2 sticks) butter, melted
1/2 cup sour cream
1 (6 ounce) package garlic and herbe spreadable cheese, softened

Mix the flour, butter, cheese and sour cream in a bowl until smooth. Spoon into lightly greased miniature muffin cups, filling to the tops. Bake at 350 degrees for 25 minutes or until light brown. Makes 2 1/2 Dozen.

Last week, I shared a recipe for Lemon Thyme cookies that I made for lunch with a friend. I told you I would post more about that. My friend is the precious Christy Case Keirn from Macomb, Mississippi. Christy is the president of the National  Association of Junior Auxiliaries and the marketing directory of our local community college, Arkansas State University, Mountain Home. NAJA has some great cookbooks and, yes, we will have a give away of one soon. They actually used a picture of one of my tablesettings in their latest edition of their organization’s publication to publicize their latest cookbook. I’ll definitely be showing you which setting that was soon as well.

Anyway, today, I would love to share with your some pictures from my lunch with Christy.

It was just the two of us at my huge dining table so I tried to make it a little cozier with  kind of grouping everything in just one corner. We had chicken delight (see today’s lagniappe), salad with lemon vinaigrette, hot yeast rolls and lemon thyme cookies. To drink, we had lemonade spritzers.

Christy is such a fun friend, wish you could all meet her personally. So, what kind of tablescapes are going on today  for:

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Today’s Lagniappe: Chicken Delight
Easy and delicious!

4 chicken breast, cooked and cut into small pieces (I usually use 5)
1 2oz. Jar pimientos
1 8 oz can sliced water chestnuts
½ cup slivered almonds
¼ tsp. Celery salt
dash of pepper
2 TBsp. Lemon juice
1 cup mayonnaise
1 cup cream of chicken soup (or mushroom)
1 3 oz. Can onion rings

Mix chicken, pimientos, water chestnuts, almonds, celery salt, pepper, lemon juice, mayonnaise, and chicken soup. Bake at 350 for 30 minutes. Sprinkle with onion rings and bake for another 20 minutes. (Serves 4)

Not long ago, my Mother had an overnight guest. One of my nieces, Danielle, had come to visit. My Mother got to have fun being a Grandma. According to her, the story goes like this:

After a good nights sleep, Danielle awoke and made her way to the kitchen, In the kitchen she found Grandma and Grandpa were already awake. Grandma asked little Danielle if she would like to have a tea party before breakfast? Well, of course, Danielle thought this was a grand idea.

Grandma set up the tea tray:

Tea and cookies and strawberries.

What a yummy sight for tea!

Pretty Blue Danube tray and china.

Grandma and Grandpa showed Danielle how she could hold the stem (or green part) of the strawberry and eat it without getting sugar on her fingers!

What a fun way for a little girl to start the day!

Danielle also learned to put her napkin in her lap before eating.

Yummy

Danielle loves to visit with Grandma and Grandpa.

Pretty teascape

They always have so much fun.

Mama had so much fun putting together this “teascape” for Danielle. She always has a way of making things special!

What other kinds of “scapes” are out there for:

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Today’s Lagniappe:  Lemon Tea Cookies
The perfect cookie with a spot of tea.

1 2/3 c. all purpose flour
1/3 c. powdered sugar
1 c. butter, softened
1 tsp. vanilla

FILLING:

1 egg, beaten
2/3 c. sugar
2-3 tsp. grated lemon peel
1 tsp. cornstarch
1/4 tsp. salt
3 tbsp. lemon juice
1 tbsp. butter
Coconut or powdered sugar

In medium bowl combine first 4 ingredients; blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb or forefinger make imprint in center of each cookie. Bake at 350 degrees for 8-10 minutes or until lightly browned. Immediately remove from cookie sheet; cool. In medium saucepan combine filling ingredients except coconut or powdered sugar; cook over low heat stirring constantly until smooth and thickened. Cool, top each cookie with about 1/4 teaspoon filling. Sprinkle with coconut or powdered sugar. 36 cookies.

During the week, breakfast is kind of a hit and miss sort of deal around here. More often than not, I grab something as I am sitting here at my computer with a cup of coffee as I am working. Weekends, though, are another matter. Even though there is plenty to be done on the weekends, we try to slow down a little and enjoy a weekend breakfast together.

This coming weekend, it is supposed to be in the 60’s and sunny. Perfect for breakfast on the porch. Here are some pics of a previous weekend breakfast on the porch. Look forward for more to come!

We're all set.

Bailey is peeking at us over the table.

Have a seat.

I love the little fruit spoons (far right)

I can see a pretty little flower while I sip my coffee.

Mimosas can be served from the pretty pitcher.

We can keep an eye on the robin's nest.

We can enjoy some good food . . .

some good conversation . . .

At our lovely Southern breakfast!

Thanks for joining me at my Southern Breakfast Tablescape. Check out the other lovely tablescapes at Between Naps on the Porch.

Today’s Lagniappe: Eggs Sardou
Delicious – If you don’t want to make these yourself, just head on down to New Orleans and order it from one of their great restaurants! It was created at Antoine’s and named after French playwright Victorien Sardou

4 Poached Eggs (See below)
1 Recipe Creamed Spinach (see below)
1 Recipe Hollandaise Sauce (see below)
4 Artichoke bottoms
Paprika for sprinkling

Divide the creamed spinach in the center of two heated plates, nest two artichoke bottoms per plate on the spinach. Place a poached egg on each artichoke bottom then top with a generous portion of Hollandaise sauce. Sprinkle with Paprika. Serve.

Serves 2.

Poached Eggs Recipe

Fill a dutch oven with 1? of water, heat until just below a simmer. Add a few dashes of white vinegar. Crack the eggs and gently drop them into the water, keeping the shell as close to the water as possible when dropping them in. With a slotted spoon, gently move the ghost like strands of white back to the yolk. The eggs are done when the whites are no longer transparent, and the yolks are still runny. Remove with a slotted spoon and gently dry off with a towel.

Creamed Spinach Recipe

1 Cup Cooked and chopped Spinach, squeezed in a kitchen towel to remove excess water
1 Pint Heavy Cream, reduced by 3/4 of its volume
A pinch Freshly Grated Nutmeg
A pinch of Cayenne
1 tsp Crystal hot sauce
A few drops of Worcestershire sauce
Kosher salt to taste

Hollandaise Sauce Recipe

2 tsp Red Wine Vinegar
2 tsp Fresh Lemon Juice
3 Egg Yolks
1/2 Cup Clarified Butter, warm
Kosher Salt & Cayenne Pepper
1 Dash Crystal Hot Sauce
A few drops Worcestershire Sauce

Place the vinegar, lemon juice, and egg yolks in the top deck of a double boiler. The water in the lower deck should be hot but not boiling.
Whisk slowly until you see the yolks start to coagulate on the sides. If the pan gets too hot, remove it from the heat for a minute, whisking constantly.
Whisk while cooking, minding the bowl temperature, until the yolks are lighter in color and do not leave yellow streaks when the whisk goes through them. If you see any signs of scrambling, remove the bowl from the heat.
When the yolk/acid mixture is good and thick, remove from the heat and slowly drizzle in the clarified butter, whisking constantly, until incorporated.
Add the hot and Worcestershire sauces, and season to taste with the salt & cayenne.

If the sauce is a little too thick, you can thin it down with a few splashes of hot water.

Makes about 2/3 Cup.

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In Emeril Lagasse’s cookbook, Every Day’s A Party, he tells of a book called Almost Innocent by Sheila Bosworth that is set in New Orleans. In the book, tow characters, Rand and Airey, meet every Ash Wednesday at St. Louis Cathedral to get ashes, then walk to Antoine’s where they have their ” . . . annual White Lunch: vichyssoise, accompanied by vodka martinis, folowed by filet de truite au vin blanc, pommes de terre soufflees, a bottle of Pouilly-Fuisse, and for dessert, Baked Alaska. No green salad, or coffee, or cigars, in keeping with the Tout Blanc dictum.” Emeril liked that so much he devised his own menu for a white lunch.

I love the idea and can envision a Tout Blanc party.

All white decorations.

With touches of silver. Everyone would wear white and eat off of sparkling clean white plates with crisp white linen napkins. What a lovely story and a lovely vision.

You can see how to make the feathered centerpieces and the wine glass lamp shades at SaveOnCrafts. They have great prices and I always find lots of inspiration there.

Today’s Lagniappe: Emeril’s Vichyssiose

4 cups sliced leeks (use ONLY the white part)
4 cups diced potatoes (gold or baking potatoes recommended)
6 to 7 cups chicken stock
One and one-half to 2 teaspoons salt (or to taste)
One-half cup heavy cream (chilled)
1 tablespoon snipped fresh chives

Combine the leeks, potatoes and chicken stock in a heavy bottomed 3-quart saucepan.  Bring to a boil.  Season lightly with salt, partially cover and simmer until the potatoes and leaks are tender, 20 to 30 minutes.  Taste and correct seasoning.

Puree the soup in a blender or food processor and chill in the refrigerator for at least two hours before serving.  When ready to serve, add the heavy cream and mix well.  Top each serving with a bit of minced chives.

Makes 6 to 8 servings