Southern Craziness

Submitted by Christi

My life is getting completely crazy! It seems like I just go from one meeting to another and in between, it is work, work, work. Thank you Lord for work to do!

When people come to meet with us at our home office, we always offer coffee or a cold drink and we also try to include some little something to eat. Got to keep the Southern hospitality going, at all times!

So, this week is our “conference/dining” table. Set up for a meeting with coffee and cookies. This is the kind of meeting I had with Margaret Banks while we were discussing her upcoming radio show that I am co-hosting this coming Saturday on Mountain Talk 97. If you are out of the area, you can hear us discussing social media here.

Ready to "get down to business."

Ready to "get down to business."

We still need something "pretty."

We still need something "pretty."

A few cookies to keep us going.

A few cookies to keep us going.

Ready for "business."

Ready for "business."

Now, I need to get back to work!

with Between Naps on the Porch

with Between Naps on the Porch

Today’s Lagniappe:  Easy Coffee Cake
Something to have along with the coffee, if you have time to cook (obviously, I used store-bought cookies which is fine, but if I have time, I love to cook something to have for meetings!).

* 2 cups sifted flour, sifted before measuring
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup sugar
* 6 tablespoons butter
* 1 egg, beaten
* 1/2 cup milk
* 1 1/2 tablespoons melted butter

Topping

* 1 tablespoon flour
* 1/4 cup sugar
* 1/2 teaspoon cinnamon

Into a mixing bowl sift together the flour, baking powder, salt, and sugar. Cut butter into the dry ingredients with a fork or pastry blender. In a separate bowl combine egg with milk; add to flour mixture. Stir until mixture is well blended and smooth. Spoon into a greased and floured 9-inch layer pan. Spread dough evenly. Brush top of dough with melted butter.

Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly. Bake at 400° for 25 to 30 minutes. Cut coffee cake in wedges; serve warm from the pan.

Southern Dreamin’

Submitted by Christi

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

Picture-036

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

How about Jamaica – watching a RED sunset.

sunset

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

christi-beach

Now, we’re talking.

Or maybe, New Orleans.

new orleans3

Where they are celebrating Mardi Gras

CA Mardi Gras 013

And the Saint’s going to the Superbowl!

New-Orleans-Saints-Logo

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

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

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

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

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

Warm Southern Memories

Submitted by Christi

Since the nation is in the deep freeze this week, I thought it might be nice to remember some warmer times!

Basil tastes like summer to me.

Basil tastes like summer to me.

Remember this from my friend Darla?

Remember this from my friend Darla?

Magnolias and moonlight on a summer evening on the porch.

Magnolias and moonlight on a summer evening on the porch.

Brunch on the porch with the pink dishes.

Brunch on the porch with the PINK dishes.

Tomato and basil from my own garden.

Tomato and basil from my own garden.

Now, I’m getting warmer!

Hot summer night!

Hot summer night!

Some good WARM memories to warm us up!

What pink things are going on over at Beverly’s for Pink Saturday?

Pink Saturday

Today’s Lagniappe:  Daddy Jack’s Lobster Bisque
When we lived in Dallas one of the places we loved was Daddy Jack’s on Lower Greenville. I’m still waiting for the clam chowder video (it is to die for)! In the meantime, enjoy Daddy Jack’s video on making lobster bisque:

Lobster Bisque Video

Southern Farmer’s Market

Submitted by Christi

Yesterday, I showed you the blueberries that I got at the local farmer’s market. For Outdoor Wednesday with A Southern Daydreamer, I wanted to show you some more of the farmer’s market.

Our farmer's market is in the town square.

Our farmer's market is in the town square.

Farmers back in and sell their wares around the court house.

Farmers back in and sell their wares around the court house.

Lots of umbrellas to protect them from the sun.

Lots of umbrellas to protect them from the sun.

Organic lettuce and herbs.

Organic lettuce and herbs.

Fresh local produce!

Fresh local produce!

And, of course, those blueberries that we talked about yesterday.

And, of course, those blueberries that we talked about yesterday.

Hope you are enjoying fresh local produce from your garden or farmers market or your local grocery store!

Go see some great outdoor photos at Outdoor Wednesday with A Southern Daydreamer.

Go see some great outdoor photos at Outdoor Wednesday with A Southern Daydreamer.

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Today’s Lagniappe:  Blackberry Avocado Salad
A great way to use that local produce!

10 to 12 ounces fresh blackberries, washed and drained
1 tablespoon butter
1 cup pecan halves
6 cups torn mixed greens
1 ripe avocado, peeled, pitted and cubed
3 tablespoons crumbled goat cheese

Dressing:
3 tablespoons virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 small garlic clove, finely chopped
1/2 teaspoon Dijon-style mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Cooking Instructions:

In small skillet, melt butter. Add pecans and saute until lightly browned.

Cool and set aside. In small bowl, whisk together oil, vinegar, honey, garlic, mustard, salt and pepper, and set aside. In salad bowl, combine salad greens, blackberries, pecans, avocado and goat cheese. Pour on dressing and toss.
Serves: 4