A Southern Life

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.

Now, I need to get back to work!

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.

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

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.

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.

Now, we’re talking.

Or maybe, New Orleans.

Where they are celebrating Mardi Gras

And the Saint’s going to the Superbowl!

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.

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

Now, I’m getting warmer!

Some good WARM memories to warm us up!

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

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.

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

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