Southern Honeymoon

Submitted by Christi

Okay, no more wedding pictures today (I think). If I were going to show you a wedding picture it would be of my wonderful and talented friend, Denise White, who sang The Lord’s Prayer at our wedding and also had a wonderful time singing with the Jack Mitchell Big Band at the reception. I even joined her for our signature Boogie Woogie Bugle Boy rendition, that we always sing when we get together.

Okay, the last of the Anniversary pics for now!

Today, I’m going to show you some of the fabulous honeymoon pics. Remember, that I traveled (a lot) back in the day. We travelled from Fayetteville, Arkansas to New Orleans, where we spent a couple of days, and then on to Jamaica, for a glorious 10 days and then back to New Orleans for a final three days, first class, round trip for  – $29.00 yes that is twenty-nine dollars. Thank God for frequent flier miles. I should have known all that travelling would pay off somewhere.

We stayed at Sandals – Negril. This was the view outside our door!

Sandals Negril Jamaica

Sandals Negril Jamaica

We had a sunset toast every evening.

Sandals - Negril

Sandals - Negril, Jamaica

Sandals - Negril, Jamaica

Sandals - Negril, Jamaica

Sunset in Jamaica

Sunset in Jamaica

We had a wonderful time in Jamaica. It was fun after New Orleans. We arrived in the late evening in Negril. We made our way to the nearest restaurant where we ordered some of the delicious local seafood. We requested a bottle of Chardonnay. The waiter asked us if we wanted red or white! We knew we were a long way from New Orleans, the home of some of the best food and wine in the world!


It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Today’s Lagniappe: Creole Onion Soup
This is a wonderful recipe from Brennen’s New Orleans. It is a great soup to have in the cooler months of the year!

(8 servings)
1?2 c. (1 stick) butter
1 large onion
1?2 c. all-purpose flour
2 quarts beef stock
2 T. Worcestershire sauce
1 t. white pepper
Salt to taste
2 tsp. eggshade or yellow food coloring (optional)
1?4 c. freshly grated parmesan cheese

Melt the butter in a large pot, and sauté the onion until tender, about 5 minutes. Blend the flour and cook the mixture over medium heat another 5 minutes, stirring frequently. Add the beef stock, Worcestershire sauce, and pepper. Adjust the seasoning with salt to taste. If desired, add the food coloring. Reduce the heat and simmer until thickened, about 15 minutes. Sprinkle with Parmesan, then serve.