A Southern Life

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

with Between Naps on the Porch

Pink Saturday with Beverly at How Sweet the Sound

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

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)!

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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.

Be sure to join all the fun with

with Between Naps on the Porch

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:

with Between Naps on the Porch

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

with Between Naps on the Porch

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.

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:

with Between Naps on the Porch

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:

with Between Naps on the Porch

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.

It’s Tablescape Thursday with Susan at Between Naps on the Porch.
Click on the pic to see more tablescapes.

Yesterday, I posted pics of my beautiful robins and their eggs.

Robin's egg blue

The color of those eggs are what make me love this china so much.

The light blue color around the rim reminds me of the robin's eggs. The white rose in the center has a blue tint as well.

The pattern is called Sterling Rose by Royal Tettau.

The centerpiece is a pitcher with forsythia that was just starting to bloom.

You may remember that this is the china that I used for my placesetting that I entered in the County Fair.

With silver charger

Chantilly Silver

Silver Victorian knife rest

Small bouquet and white candle

The same place setting without the silver charger.

I may not have won the best of show ribbon at the fair, but this china certainly wins a best of show in my heart!

Today’s Lagniappe:  Shrimp Casserole
I love shrimp just about any way you cook it. Here is one way:

8 oz. spinach egg noodles
3 oz. cream cheese, cubed
Cook noodles, and drain. Place in 13 x 9 casserole.  Place cream cheese cubes on hot noodles.

1 1/2 lbs. peeled shrimp
1/2 cup butter
Saute’ shrimp in butter, and place all over noodles and cheese.

1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1/2 cup mayonnaise
1/2 tsp. prepared mustard
1 tbl. chopped chives
Mix all of this, and pour over shrimp.
Sprinkle 3/4 cup grated cheese (your choice) on top. Bake at 325 degrees until cheese melts and all is bubbly.

Meetings, meetings, meetings! This week has been full of meetings and still more to get ready for! So, I’m taking a trip down memory lane to a warmer, slower time. A time when it was hot and sultry instead of cold and frosty (actually, it has started to warm up here and was even in the 50’s today). A time when the full moon was lighting the sky and the magnolias were in bloom. Forget thinking about meetings, I’m going back . . .

back to last summer:

Magnolia leaves under clear plates with gold edging.

Magnolia leaves under clear plates with gold edging.

A magnolia leaf is tucked in the gold napkin rings.

Here is a closer look at those leathery magnolia leaves under glass.

As usual, my birds got in on the picture.

We got the gold stemmed crystal in New Orleans on our honeymoon.

I think the magnolia in the crystal bowl in the center is stunning.

This one that is not quite open is laying along side.

While I was taking the pics, this dove came and visited.

As the sun went down, the candles were lit.

A romantic, sultry, Southern summer evening.

The sun is sinking over the horizon.

The candles flicker gently.

And, we wait for the moon to rise.

Okay, back to work!

Check out a lot of great tablescapes at

with Between Naps on the Porch

Today’s Lagniappe: Magnolia Milk Punch
Perfect for a Sunday brunch.

Ingredient
1/4 cup Bourbon Whiskey
1 tsp Vanilla
1 cup Vanilla Ice Cream
4 parts Nutmeg

Directions
Combine ice cream, bourbon and vanilla in a blender and process until smooth. Pour into two glasses and sprinkle with freshly grated nutmeg.

Its’ a Thanksgiving preview for Tablescape Thursday!

So, I got everthing out and went for a preview of the Thanksgiving table. Why do a preview? This is a good chance to make sure you have everything. All the butter knives all the salad plates, napkins, candles. I did find a couple of things that I need to check on. I will need more candles and I need to do a little more ironing on the napkins. I also went ahead and got out serving pieces to make sure they are all clean and ready to go.

Looks good so far. I may turn up the lights a little or add more candles.

All the pieces are here for the place settings.

I like the centerpiece

I may add some fall leaves down the table.

I just love the look of crystal sparkling in the candlelight.

Pretty close to just how I want it!

I can’t wait for all the family to arrive. I love making things look nice for them. Thanksgiving is such a wonderful holiday.

As I was running errands today, I ran into so many friends who are struggling during this recession. I am so grateful for friends and my prayer is that we all have a wonderful Thanksgiving and can have just a little bit of time to forget our troubles and be thankful for our blessings, however smal they may seem. I’ll have to say, my heart is breaking over so many people who are just really experiencing tough times. If it is you that is experiencing a tough time, please know that I care and am praying for our nation and for everyone who is facing trying times.

Have a great Tablescape Thursday and check out everyone who has made something beautiful today!

Today’s Lagniappe: Thanksgiving Potatoes
This is a recipe from one of my favorite cookbooks The Silver Palate. I have made this many times and it is always a hit and tastes delicious!

The weather has been so gorgeous lately. Beautiful sunny days and wonderful moonlit nights. I just had to take some time to enjoy being outside with a cup of hot tea, some gingersnaps and a good book. The perfect fall afternoon with a nice setup for Tablescape Thursday with Between Naps on the Porch.

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

I really enjoyed my time out in the sunshine. I packed up a basket to take out the things to make the table pretty and a thermos for the tea and I was all set to spend some quality time enjoying the beautiful day. Honestly, I am always sad when daylight savings time ends and it gets dark earlier. I always enjoy the last rays of the day, whenever they are.

A Valour IT Update: Project Valour IT, so far, has raised over $50,000 to help wounded soldiers with technology to help them heal!

Project Valour IT is still going on (through November 11). Many of our military who are wounded receive comfort by way of technology. The Valour IT project is a fund raising effort to help provide the purchase and shipment of laptops and other technology for severely wounded service members. If you would like to donate to the help and comfort of our military, please go to the Wharton blog and click on the Valour IT link on the top right.

How else can you help? Join the effort yourself by posting about this on your blog. Help us get the word out. This fund raising effort runs from October 26 through Veterans Day, November 11!

Other needs you can help with:

One-time Care Packages
We have nearly 2,000 heroes waiting to be adopted! Would you consider sending a one-time package to help in the interim while we work on getting these soldiers adopted? If you are able to help us with this request, please send an email to soldiersangelsdonna@gmail.com.

Adopt a Military Family for Christmas
As the holiday season is just around the corner, we are starting our Operation Outreach for the holidays. This program involves adopting a military family for Christmas. If you would like to help make a military family’s Christmas a bit brighter, please send an email to opoutreach@soldiersangels.org.

Sweats for Military Hospitals
All Combat Support Hospitals and military hospitals are in need of SWEATS. Sizes needed are Medium to XXL with tan or olive drab for the Marines and tan or black for the Army.
If you would like to help with this request, please send an email to angels@soldiersangels.org or if you would prefer to send a monetary donation or a gift card, please send to:

Soldiers’ Angels
1792 E. Washington Blvd.
Pasadena, CA 91104

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.

Well, I would call it a Halloween table, except it is not very scary. Maybe, it is just a friendly Halloween table? Whichever, you call it, today’s table is this weeks entry 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.