I have now made this dish 3 times in the past few months and I finally hit the mark this week. I made it for our Holiday Lunch at the office and at least 10 people asked for the recipe, so...here's your sign...it was good!
Corny Corn Bread Pudding (Serves 10-12 as a side dish)
Ingredients
1 batch favorite Cornbread recipe, cooked and crumbled
4-6 Sandwich/Hoagie Rolls or Hot Dog buns--2 to 3 day old is best
1 Sweet, Yellow Onion, diced
4-5 Stalks Celery, diced small
3 Tbs Butter
2 1/2 Cups Chicken Stock (divided)
2 Cans Creamed Corn
1 Large Pkg Whole Kernel Sweet Corn
1 Tsp Garlic Powder
2 Cups Grated Cheddar Cheese
5 Eggs at room temp
1 Cup Milk
Salt and Pepper to taste
(NOTE: This starts out much like Southern cornbread dressing for Thanksgiving or a Corn Souffle)
In large mixing bowl, crumble up the Cornbread and Rolls and set aside
Saute Onion and Celery in Butter until tender. Add some of the Chicken Stock (about 1 cup) and season with Salt, Pepper and Garlic Powder. Cook on Med heat to reduce for about 5 minutes.
Add in the Frozen Corn and heat through. Add both cans of Creamed Corn, the remainder of Chicken Stock. Remove from heat and let cool for several minutes.
In small mixing bowl, whisk together the eggs and milk and set aside. When cooked vegetables have cooled enough not to scramble the eggs, pour them into the crumbled bread and combine well. Taste for seasoning and adjust as needed. Add in the eggs, milk and cheese and combine.
Preheat Oven to 350 degrees
Prepare a large dish or roasting pan with a non-stick spray. Pour in mixture and cover with foil.
Put dish in oven and reduce heat to 300 degrees. Bake for 45 minutes covered. Remove foil and continue baking for 15-20 minutes until just brown around the edges and the eggs are cooked through in the middle. Do not over bake or it can become dry.
(NOTE: If serving immediately, turn off the oven when you remove the foil and allow to finish baking and to keep warm).
I combined everything the night before and baked it off the next morning. This freezes GREAT!
This can be a MAIN DISH by simply adding 3-4 cups of cooked, shredded chicken and another 1/2 Cup of Chicken Stock...
ENJOY!
Thursday, December 22, 2011
Sunday, December 18, 2011
Holiday Memories Continued...
My cousins, Phyllis Teague Payer and David Teague both reminded me of the love and smells in our Mamu's kitchen. She had this big Cat Cookie Jar in the corner of her counter that was always filled with Snickerdoodles. I can still smell her house today...
Here is the 60 year old recipe (at least!)
Mamu's Snickerdoodle Recipe
1/2 cup butter , softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg at room temp
1/2 teaspoon good vanilla
1 1/2 cups AP flour
In small bowl:
2 tablespoons sugar
1 teaspoon ground cinnamon
In large mixing bowl, Cream together the softened butter and the 1 cup of Sugar. Add the baking soda and cream of tartar; mixing together. Beat egg and vanilla into the mixture. Slowly add the flour until entirely combined. Let the dough sit in the icebox for 30 minutes.
Preheat oven to 375 degrees.
In small bowl, combine the 1 teaspoon of cinnamon and 2 tablespoons sugar. Shape the dough into small balls and roll in the cinnamon/sugar mixture. Place a few inches apart on an ungreased cookie sheet. Bake 375°F oven for 9 to 10 minutes and let cool slightly and remove to a flattened Piggly Wiggly sack to cool completely. (In a convection oven, lower temp to 325 degrees and cook for only 8 minutes max).
ENJOY and Bake with LOVE!! If you have a good cookie jar, keep it filled with these when the grandkids are around.
Here is the 60 year old recipe (at least!)
Mamu's Snickerdoodle Recipe
1/2 cup butter , softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg at room temp
1/2 teaspoon good vanilla
1 1/2 cups AP flour
In small bowl:
2 tablespoons sugar
1 teaspoon ground cinnamon
In large mixing bowl, Cream together the softened butter and the 1 cup of Sugar. Add the baking soda and cream of tartar; mixing together. Beat egg and vanilla into the mixture. Slowly add the flour until entirely combined. Let the dough sit in the icebox for 30 minutes.
Preheat oven to 375 degrees.
In small bowl, combine the 1 teaspoon of cinnamon and 2 tablespoons sugar. Shape the dough into small balls and roll in the cinnamon/sugar mixture. Place a few inches apart on an ungreased cookie sheet. Bake 375°F oven for 9 to 10 minutes and let cool slightly and remove to a flattened Piggly Wiggly sack to cool completely. (In a convection oven, lower temp to 325 degrees and cook for only 8 minutes max).
ENJOY and Bake with LOVE!! If you have a good cookie jar, keep it filled with these when the grandkids are around.
HOLIDAYS PAST...
One of my favorite family holiday food memories is the loaves of BANANA NUT BREAD that my grandmother Lamphere, "Mamu" would have around in December and then bring over to our house on Christmas morning.
My favorite way to eat it today is slice off a thick piece, cover in real butter and toast/broil in the oven until brown and crispy on top...made Mamu's recipe today at the cabin to continue the tradition...
MAMU's BANANA NUT BREAD (Makes 2 loaves)
3 Eggs (room temp)
1/2 teasp good Vanilla
1/3 Cup Milk
1 Cup Oil
3 Cups Sugar
3 Cups VERY RIPE Bananas mashed well (I used 6 bananas)
In large mixing bowl combine the above ingredients in the order listed...fold bananas in last.
Sift together the following ingredients and add to wet mixture in small batches, combining well before adding the next batch:
3 1/2 Cups AP Flour
1 1/2 teas Salt
2 teas Baking Soda
1 Cups Pecans or Walnuts (toss in some flour before adding to batter to prevent them from sinking to the bottom of the pan).
Pour into 2 loaf pans that have been buttered and floured well
Bake at 350 Degrees for 45 minutes to 1 hour. Toothpick should come out clean. Careful not to overbake so it stays moist.
Allow to cool completely and wrap in plastic wrap and then good foil. These will freeze very well for 3-4 weeks.
ENJOY!
My favorite way to eat it today is slice off a thick piece, cover in real butter and toast/broil in the oven until brown and crispy on top...made Mamu's recipe today at the cabin to continue the tradition...
MAMU's BANANA NUT BREAD (Makes 2 loaves)
3 Eggs (room temp)
1/2 teasp good Vanilla
1/3 Cup Milk
1 Cup Oil
3 Cups Sugar
3 Cups VERY RIPE Bananas mashed well (I used 6 bananas)
In large mixing bowl combine the above ingredients in the order listed...fold bananas in last.
Sift together the following ingredients and add to wet mixture in small batches, combining well before adding the next batch:
3 1/2 Cups AP Flour
1 1/2 teas Salt
2 teas Baking Soda
1 Cups Pecans or Walnuts (toss in some flour before adding to batter to prevent them from sinking to the bottom of the pan).
Pour into 2 loaf pans that have been buttered and floured well
Bake at 350 Degrees for 45 minutes to 1 hour. Toothpick should come out clean. Careful not to overbake so it stays moist.
Allow to cool completely and wrap in plastic wrap and then good foil. These will freeze very well for 3-4 weeks.
ENJOY!
Friday, November 18, 2011
It's That Time of Year...my most requested recipe
Keep It Simple Turkey Recipe
I have used this easy, no baste method for years...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Sunday, February 20, 2011
Texas Birthday Bash
My daughter, Lindsay, turned 25 this weekend and we did a Texas themed birthday party to celebrate our family roots. BBQ and all the Fixins plus some other nibbles...
Here are a few of the recipes that folks have requested:
Pineapple-PepperJack Pimento Cheese Dip
1 cup grated Pepper Jack Cheese
2 cups grated Sharp Cheddar Cheese
1 small can Crushed Pineapple (Drained)
1 cup Mayo (may need to add few more Tbsp for desired consistency)
1 small jar diced Pimentos (Drained well)
1 small Jalopeno Pepper (seeded/deveined) chopped fine
3 Green Onions/Scallions sliced fin, green and whites
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
In large bowl mix the Mayo, Onions, Pimentos, Jalopeno. Add in Pineapple, but dont over mix or it will get watery. Gently fold in Cheeses until well combined. Refrigerate for few hours to allow flavors to marry.
Serve with hearty crackers, pita chips or roll into tortillas jelly roll style and slice. Also great as a grilled cheese sandwich. I have also spread this into a platter and topped with Pepper Jelly...
ENJOY!
Here are a few of the recipes that folks have requested:
Pineapple-PepperJack Pimento Cheese Dip
1 cup grated Pepper Jack Cheese
2 cups grated Sharp Cheddar Cheese
1 small can Crushed Pineapple (Drained)
1 cup Mayo (may need to add few more Tbsp for desired consistency)
1 small jar diced Pimentos (Drained well)
1 small Jalopeno Pepper (seeded/deveined) chopped fine
3 Green Onions/Scallions sliced fin, green and whites
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
In large bowl mix the Mayo, Onions, Pimentos, Jalopeno. Add in Pineapple, but dont over mix or it will get watery. Gently fold in Cheeses until well combined. Refrigerate for few hours to allow flavors to marry.
Serve with hearty crackers, pita chips or roll into tortillas jelly roll style and slice. Also great as a grilled cheese sandwich. I have also spread this into a platter and topped with Pepper Jelly...
ENJOY!
Sunday, January 30, 2011
Best Thing I Ever Ate...Up to Now...still Eating...
There are a couple of Food Network and Cooking Channel shows that highlight some of the FN host's favorite bites and unusual food-finds or unique eats. Watching these made me think of my own culinary experiences to date. Here is a short list and, as usual, this list is subject to change as I continue to travel, experiment and munch my way through this life.
I will start off with some favorite dishes from basic "food groups" and finish with some of my "other" favorite bites. Some made my eyes roll back in my head...Here we go:
Favorite Pizza: Canadian Bacon/Mushroom/Pineapple-Thin Crust @ Crystal's Pizza Cave in Ablilene, Tx. Favorite Local--Rosa's Pizza and Marietta Pizza Company in Marietta, Ga
Favorite Mexican: Queso Flameado con Chorizo@ Uncle Julio's and Chicken Tortilla Soup @ The Mansion on Turtle Creek in Dallas, Tx. Sour-Cream-Chicken Enchiladas my Mom's recipe.
Favorite Sushi: Favorite dish on the menu: Lobster Ceviche Salad@ Morimoto in Philly. Favorite Local--Shallot's Sushi and Thai in Roswell, Ga.
Favorite Steak: Grilled Rib-Eye with Garlic Butter @ Zentner's Daughter Steakhouse in San Angelo, Tx.
Favorite Chinese/Thai: Tea Smoked Duck @ Hunan's Home in San Fran.
Favorite Local--Prawn and Scallops in Garlic Sauce @Chin Chin, Marietta, Ga
Favorite Breakfast: Crab Cakes Cavallo @ Another Broken Egg Cafe--Destin, FL and Buttermilk Pancakes @ The Coffee Cup in Pensacola, Fl.
Favorite Seafood: Pan Roasted Mussels (with EXTRA Garlic Bread for soaking up the broth) @ Chicago's in Marietta, Ga.
Favorite Celebration Meal: 5 Course Dinner with Cornish Game Hen Tajine Entree @ Imperial Fez, Atlanta.
I will start off with some favorite dishes from basic "food groups" and finish with some of my "other" favorite bites. Some made my eyes roll back in my head...Here we go:
Favorite Pizza: Canadian Bacon/Mushroom/Pineapple-Thin Crust @ Crystal's Pizza Cave in Ablilene, Tx. Favorite Local--Rosa's Pizza and Marietta Pizza Company in Marietta, Ga
Favorite Mexican: Queso Flameado con Chorizo@ Uncle Julio's and Chicken Tortilla Soup @ The Mansion on Turtle Creek in Dallas, Tx. Sour-Cream-Chicken Enchiladas my Mom's recipe.
Favorite Sushi: Favorite dish on the menu: Lobster Ceviche Salad@ Morimoto in Philly. Favorite Local--Shallot's Sushi and Thai in Roswell, Ga.
Favorite Steak: Grilled Rib-Eye with Garlic Butter @ Zentner's Daughter Steakhouse in San Angelo, Tx.
Favorite Chinese/Thai: Tea Smoked Duck @ Hunan's Home in San Fran.
Favorite Local--Prawn and Scallops in Garlic Sauce @Chin Chin, Marietta, Ga
Favorite Breakfast: Crab Cakes Cavallo @ Another Broken Egg Cafe--Destin, FL and Buttermilk Pancakes @ The Coffee Cup in Pensacola, Fl.
Favorite Seafood: Pan Roasted Mussels (with EXTRA Garlic Bread for soaking up the broth) @ Chicago's in Marietta, Ga.
Favorite Celebration Meal: 5 Course Dinner with Cornish Game Hen Tajine Entree @ Imperial Fez, Atlanta.
Other Best I Ever Ate--
Best Chicken Fried Steak: Joe Allen's in Abilene, Tx
Best Gravy: Whataburger (Everywhere in Tx and FL)
Best Salad Dressing: Pat's Garlic Dressing at Kountry Kitchen, McCaysville, Ga
Best Donut: The chocolate on chocolate from LaMar's in Kansas City
Best Mac and Cheese: Frankie Bone's on Hilton Head, SC
Best Meat and Three: Alcenia's in Memphis (Fried Pork Chop!!)
Best Sandwich: The Bacon Mushroom Club (sans the Sprouts) at Mellow Mushroom and the Super Duper from Jordan's in Hamlin, Tx. (Extinct :( )
Best Birthday Cake EVER: Texas Chocolate Sheet Cake--most moms and grandmothers in Texas have made this for their families.
Best Cupcake: Caramel Apple from Gigi's Cupcakes--East Cobb
Best Fried Pickles: Zaxby's
Best Lasagna: Blue Jeans in Blue Ridge, Ga
Best Wine: Evolution--Sokol Blosser Winery
Best Burger: Sonic or Whataburger
That's all for now...I'm hungry!
Foods to Focus on in 2011
As we all try to do the right thing and get on track after the gluttony of the holidays, here is a list of the Top 20 Healthiest Foods (according to nutrition experts, not me!)
Hope this helps...Drum roll please....
#20--Turkey Breast--Love It--most versatile protein on the planet
#19--Olive Oil--Use It, keep it simple
#18--Quinoa (hmm?)--had it once I think--becoming more common
#17--Black Beans--Good Stuff--find ways to incorporate in many dishes
#16--Green Tea--Drink it daily--good hot or cold
#15--Eggs--They are Back! Muscle-building, memory-enhancing Choline!
#14--Milk--Low Fat/Skim--daily dairy turns on your fat burners
#13--Water--8x80z per day...you cannot drink too much water in a day
#12--Sweet Potatoes--Baked (not the Yammy Casserole stuff)
#11--Soy--Milk, Tofu, Edemame...good stuff
#10--Beef--careful here--4oz LEAN portions only 3-4 times per week
#9--100% Whole Wheat/Whole Grain Breads--need that fiber--good carbs
#8--Almonds--great for heart, digestion, skin
#7--Yogurt--watch for sugar, keep it low fat and watch exp date--want "active" cultures
#6--Spinach/Broccoli (tie)--eat a bag full!
#5--Bell Peppers--Red, Orange, Yellow are best
#4--Tomatoes--Lycopene--Antioxidant--proven to prevent Prostate cancer
#3--Oatmeal--Best breakfast on the planet--takes down the cholestrol
#2--Blueberries--Antioxidant king!
AND THE #1 Healthist Food is...
#1--Salmon!! Not a personal favorite, but I will do the smoked/lox and in Sushi!
ENJOY!!
Hope this helps...Drum roll please....
#20--Turkey Breast--Love It--most versatile protein on the planet
#19--Olive Oil--Use It, keep it simple
#18--Quinoa (hmm?)--had it once I think--becoming more common
#17--Black Beans--Good Stuff--find ways to incorporate in many dishes
#16--Green Tea--Drink it daily--good hot or cold
#15--Eggs--They are Back! Muscle-building, memory-enhancing Choline!
#14--Milk--Low Fat/Skim--daily dairy turns on your fat burners
#13--Water--8x80z per day...you cannot drink too much water in a day
#12--Sweet Potatoes--Baked (not the Yammy Casserole stuff)
#11--Soy--Milk, Tofu, Edemame...good stuff
#10--Beef--careful here--4oz LEAN portions only 3-4 times per week
#9--100% Whole Wheat/Whole Grain Breads--need that fiber--good carbs
#8--Almonds--great for heart, digestion, skin
#7--Yogurt--watch for sugar, keep it low fat and watch exp date--want "active" cultures
#6--Spinach/Broccoli (tie)--eat a bag full!
#5--Bell Peppers--Red, Orange, Yellow are best
#4--Tomatoes--Lycopene--Antioxidant--proven to prevent Prostate cancer
#3--Oatmeal--Best breakfast on the planet--takes down the cholestrol
#2--Blueberries--Antioxidant king!
AND THE #1 Healthist Food is...
#1--Salmon!! Not a personal favorite, but I will do the smoked/lox and in Sushi!
ENJOY!!
Saturday, November 20, 2010
Keep It Simple Turkey Recipe
I have used this easy, no baste method for years...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Saturday, June 5, 2010
Makes Me Smile
I have decided to keep track of stuff that makes me Smile :)
Some folks may refer to this as "life's simple pleasures," Jack Nicholson and Morgan Freeman had their "Bucket List," Julie Andrews had "...a few of my favorite things," and each holiday season there is "Oprah's Favorites List" that is a marketing phenomenon and creates overnight millionaires. Then there is that crazy hoarding thing that has found a place in the weekly reality TV lineup...scary!
I am just gonna jot down things that make me smile for whatever reason. When I think about it, I will add to a Scott's Smile Stuff list. I may also try to get rid of some of the clutter and junk-stuff in my offices, car and around our house. (I have shown a few hoarding symptoms if I'm brutally honest...scary!).
It's no surprise that this list starts off with foodie stuff. What did you expect?
SCOTT'S SMILE STUFF
Black-eyed Peas and Cornbread in a bowl; Burnt Ends of BBQ Brisket; That crunchy piece that you nibble off the stick of a Corn Dog! My girls in their matching PJs first thing on Christmas Morning; Sunrise/Sunset in the N. Georgia Mountains; Kim's Blue Eyes when she laughs; Real Lemonade; Chubby Babies; Pictures of my Parents and Grandparents; Making a Par in Golf; Funniest Home Videos; Banana Nut Bread; Janie's Chocolate Gravy on hot Bisquits; Brunswick Stew; Oskar's-Lake Martin, AL; Mussels from JTC Kitchen-Atlanta; Rudy's BBQ-Texas; my new Corny Cornbread Pudding; ALL things Wonka!
More to come...
Some folks may refer to this as "life's simple pleasures," Jack Nicholson and Morgan Freeman had their "Bucket List," Julie Andrews had "...a few of my favorite things," and each holiday season there is "Oprah's Favorites List" that is a marketing phenomenon and creates overnight millionaires. Then there is that crazy hoarding thing that has found a place in the weekly reality TV lineup...scary!
I am just gonna jot down things that make me smile for whatever reason. When I think about it, I will add to a Scott's Smile Stuff list. I may also try to get rid of some of the clutter and junk-stuff in my offices, car and around our house. (I have shown a few hoarding symptoms if I'm brutally honest...scary!).
It's no surprise that this list starts off with foodie stuff. What did you expect?
SCOTT'S SMILE STUFF
Black-eyed Peas and Cornbread in a bowl; Burnt Ends of BBQ Brisket; That crunchy piece that you nibble off the stick of a Corn Dog! My girls in their matching PJs first thing on Christmas Morning; Sunrise/Sunset in the N. Georgia Mountains; Kim's Blue Eyes when she laughs; Real Lemonade; Chubby Babies; Pictures of my Parents and Grandparents; Making a Par in Golf; Funniest Home Videos; Banana Nut Bread; Janie's Chocolate Gravy on hot Bisquits; Brunswick Stew; Oskar's-Lake Martin, AL; Mussels from JTC Kitchen-Atlanta; Rudy's BBQ-Texas; my new Corny Cornbread Pudding; ALL things Wonka!
More to come...
Saturday, May 1, 2010
Oops! Dang! Man This Pie is GOOD!
My best friend from high school was coming to our cabin for a guy's weekend and I thought I would make a pie to go along with all the Chicken Fried Steak, Junk Food and BBQ we were planning on fixin and eating for the 3 days.
It started out as my Mom's Buttermilk-Chess Pie (with a few chocolate chips thrown in) just because. Then, a late night idea, a bit bad planning, and a dash of gut instinct turned a layered concoction into something that made our eyes bug out on the first bite!
I didn't have all the ingredients, so I had to improvise. Our cabin near, Blue Ridge, GA, is 2o minutes from town and because of the late hour, I couldn't run to the store. I decided to hit the kitchen anyway. In addition to not having all the ingredients, I hit a few wrong buttons on the oven's "Timer." Instead of setting it to cook for 20 minutes and then go "ding," I set it to turn off after 20 minutes...needless to say, I forgot about the pie. With no buzz or ding to let me know it was done, it sat there cooking, then cooling for 2 plus hours!
So, here's the recipe...it really is amazing and one piece of this pie sent two country boys from West Texas into a sugar coma. You've been warned!
CHOCOLATE-CRACK PIE
(The name comes from how the top looks when you pull it out of the oven--you have to make this thing to really get that part)
Preheat oven to 400 degrees
I used a prepared Pillsbury Pie Crust (the kind you unroll out of a box) and layed it into a 9 inch glass pie plate--no need to blind bake.
In mixing bowl combine the following ingredients:
4 Eggs
1 C Sugar
1/2 C Light Brown Sugar
1/2 C Butter, melted
Beat together until fluffy
Add 1/2 T good Vanilla
3/4 Cup Milk or Cream
1 T White Vinegar
2 T Flour
1/2 T Salt
Mix well
Sprinkle enough Milk Chocolate Chips on the bottom of the crust to just cover, disperse evenly...about 1/3 of Cup of Chips should do.
Pour filling over chips to fill pie shell. Place on baking sheet and put into oven, shut the door, and Bake for 15 minutes THEN TURN OFF THE OVEN and Leave it ALONE for 90 Minutes!!
Best eaten at room temp, but store it in the icebox.
Note: Let it set out for a few minutes before eating to take the chill off...ENJOY!
It started out as my Mom's Buttermilk-Chess Pie (with a few chocolate chips thrown in) just because. Then, a late night idea, a bit bad planning, and a dash of gut instinct turned a layered concoction into something that made our eyes bug out on the first bite!
I didn't have all the ingredients, so I had to improvise. Our cabin near, Blue Ridge, GA, is 2o minutes from town and because of the late hour, I couldn't run to the store. I decided to hit the kitchen anyway. In addition to not having all the ingredients, I hit a few wrong buttons on the oven's "Timer." Instead of setting it to cook for 20 minutes and then go "ding," I set it to turn off after 20 minutes...needless to say, I forgot about the pie. With no buzz or ding to let me know it was done, it sat there cooking, then cooling for 2 plus hours!
So, here's the recipe...it really is amazing and one piece of this pie sent two country boys from West Texas into a sugar coma. You've been warned!
CHOCOLATE-CRACK PIE
(The name comes from how the top looks when you pull it out of the oven--you have to make this thing to really get that part)
Preheat oven to 400 degrees
I used a prepared Pillsbury Pie Crust (the kind you unroll out of a box) and layed it into a 9 inch glass pie plate--no need to blind bake.
In mixing bowl combine the following ingredients:
4 Eggs
1 C Sugar
1/2 C Light Brown Sugar
1/2 C Butter, melted
Beat together until fluffy
Add 1/2 T good Vanilla
3/4 Cup Milk or Cream
1 T White Vinegar
2 T Flour
1/2 T Salt
Mix well
Sprinkle enough Milk Chocolate Chips on the bottom of the crust to just cover, disperse evenly...about 1/3 of Cup of Chips should do.
Pour filling over chips to fill pie shell. Place on baking sheet and put into oven, shut the door, and Bake for 15 minutes THEN TURN OFF THE OVEN and Leave it ALONE for 90 Minutes!!
Best eaten at room temp, but store it in the icebox.
Note: Let it set out for a few minutes before eating to take the chill off...ENJOY!
Saturday, November 7, 2009
Try It You'll Like It!
At this point in my life and culinary journey, I thought I had heard of or tasted just about every type of food or recipe born in the South...not so.
This week, my good friend, Janie Payne made Chocolate Gravy for breakfast...wow!
This stuff is going into the new cookbook and will be a staple at all family/holiday breakfasts moving forward. (My future grandkids will have glorious memories of breakfast with Grandaddy)?
As with most good, southern cooks, Janie does not measure or record exact amounts, but it starts off like this:
CHOCOLATE GRAVY
1 stick of butter, melted slowly in skillet
Add mixture of equal parts Flour and Cocoa (unsweetened)--use 1/2 Cup total per recipe.
1 to 1 1/2 Cups Sugar (Splenda),
Cook dry ingredients in the butter as you would a roux, stirring constantly, do not let sugar carmelize, but cook flour well.
1 T. Vanilla
Slowly add milk, (as a beginner, I would warm milk in micro for 20 seconds)
Stir briskly until you get a smooth, creamy texture. It will continue to thicken as it cooks and especially as it starts to cool.
Keep Covered until ready to serve and then spoon over hot biscuits, pancakes, waffles...
Note: This was a slow process and because the cocoa masks the color of the cooking flour, you may have to experiment with the cooking temps and times. It can lump and burn on you, so give it a few attempts and patient tries...well worth it!
ENJOY!
PS...the "new" cookbook should be available in the far future. I keep looking for the time to sit down and get all the ideas and recipes into one spot! I'll git er done one of these days...
This week, my good friend, Janie Payne made Chocolate Gravy for breakfast...wow!
This stuff is going into the new cookbook and will be a staple at all family/holiday breakfasts moving forward. (My future grandkids will have glorious memories of breakfast with Grandaddy)?
As with most good, southern cooks, Janie does not measure or record exact amounts, but it starts off like this:
CHOCOLATE GRAVY
1 stick of butter, melted slowly in skillet
Add mixture of equal parts Flour and Cocoa (unsweetened)--use 1/2 Cup total per recipe.
1 to 1 1/2 Cups Sugar (Splenda),
Cook dry ingredients in the butter as you would a roux, stirring constantly, do not let sugar carmelize, but cook flour well.
1 T. Vanilla
Slowly add milk, (as a beginner, I would warm milk in micro for 20 seconds)
Stir briskly until you get a smooth, creamy texture. It will continue to thicken as it cooks and especially as it starts to cool.
Keep Covered until ready to serve and then spoon over hot biscuits, pancakes, waffles...
Note: This was a slow process and because the cocoa masks the color of the cooking flour, you may have to experiment with the cooking temps and times. It can lump and burn on you, so give it a few attempts and patient tries...well worth it!
ENJOY!
PS...the "new" cookbook should be available in the far future. I keep looking for the time to sit down and get all the ideas and recipes into one spot! I'll git er done one of these days...
Thursday, October 8, 2009
Food Forever
Several months ago, I was asked this random question:
"If you had to eat the same thing everyday for the rest of your life, what would it be"?
I answered immediately: Grilled Cheese or Grilled Ham and Cheese Sandwich...
At the time, I thought to myself...really?...Would this answer change depending on my mood, who was asking the question? current environment?
Well, it has been over 10 months and for some reason, this question has come up in several conversations.. I am sticking with my original, gut feeling.
I could eat a grilled cheese or ham and cheese sandwich everyday.
Now, everytime I make one at home or order one while eating out, I am reminded about this question and my answer is validated, I love a good grilled cheese!
I must also say that not all grilled cheese sandwiches are created equal. One would think that this basic of all basic comfort foods would have little variation in taste, texture, style and structure. Not so. While there are hundreds of possible combinations and numerous attempts have been made to take a gourmet swing at this culinary staple, nothing beats the simple combo of bread and cheese, cooked in butter/margarine/PAM on a hot griddle or skillet.
Since this question was posed to me, I have been keeping track of some of my favorites...
The short list:
Waffle House--consistent and cheap
Atlanta Bread Company--Provolone on Sour Dough
Courtney's Restaurant-Birmingham, AL--just good
Hilton Hotel-Myrtle Beach, SC--Crispy Bread, lots of real Cheddar
OK Cafe-Atlanta, GA--just good
Demitri's BBQ-Birmingham, AL--WOW! Best Cheese--all time favorite
(Update New Contender as of 11-5-09: The CABIN Pancake House in Pigeon Forge, TN
WORST EVER-Piccadilly Grille-Bread toasted in toaster then 1 piece of American Cheese placed in the middle and served in styrofoam box. Another surprise disappointment was the Grilled Bacon and Cheese at the Cracker Barrel--really! Not so good...
When at home, I prefer honey wheat, a little mayo and 1 slice cheddar, 1 slice provolone grilled in a little butter on hot cast iron skillet...makes me smile...
Enjoy!
"If you had to eat the same thing everyday for the rest of your life, what would it be"?
I answered immediately: Grilled Cheese or Grilled Ham and Cheese Sandwich...
At the time, I thought to myself...really?...Would this answer change depending on my mood, who was asking the question? current environment?
Well, it has been over 10 months and for some reason, this question has come up in several conversations.. I am sticking with my original, gut feeling.
I could eat a grilled cheese or ham and cheese sandwich everyday.
Now, everytime I make one at home or order one while eating out, I am reminded about this question and my answer is validated, I love a good grilled cheese!
I must also say that not all grilled cheese sandwiches are created equal. One would think that this basic of all basic comfort foods would have little variation in taste, texture, style and structure. Not so. While there are hundreds of possible combinations and numerous attempts have been made to take a gourmet swing at this culinary staple, nothing beats the simple combo of bread and cheese, cooked in butter/margarine/PAM on a hot griddle or skillet.
Since this question was posed to me, I have been keeping track of some of my favorites...
The short list:
Waffle House--consistent and cheap
Atlanta Bread Company--Provolone on Sour Dough
Courtney's Restaurant-Birmingham, AL--just good
Hilton Hotel-Myrtle Beach, SC--Crispy Bread, lots of real Cheddar
OK Cafe-Atlanta, GA--just good
Demitri's BBQ-Birmingham, AL--WOW! Best Cheese--all time favorite
(Update New Contender as of 11-5-09: The CABIN Pancake House in Pigeon Forge, TN
WORST EVER-Piccadilly Grille-Bread toasted in toaster then 1 piece of American Cheese placed in the middle and served in styrofoam box. Another surprise disappointment was the Grilled Bacon and Cheese at the Cracker Barrel--really! Not so good...
When at home, I prefer honey wheat, a little mayo and 1 slice cheddar, 1 slice provolone grilled in a little butter on hot cast iron skillet...makes me smile...
Enjoy!
Monday, May 26, 2008
S T R E T C H
Stretching is an exercise that is more than just pushing or pulling muscles in order to relieve tension. I am learning that I need to stretch more. T0 stretch myself physically as well as spiritually and mentally. Stretching before and after exercise prevents injury and protects the back and joints. Stretching these other areas--pulls me out of my "box" and pushes me to my self induced limits.
Last month, I was allowed and required to stretch myself in so many ways. On several occasions, I was out of my comfort zone, in over my head and forced to ask for help and direction. I joined a group of 300 high school students on Spring Break mission trip and traveled to Mexico. This trip forced me to wear hats and take on responsibilities both new and foreign.
Those who know me well will verify that common house hold tools are not something I use frequently or have a general need for. However, on this trip, I "lead" a group of students to build a house for a Mexican family...and we did it in 4 days! I was completely lost, even with the manual, and quickly discovered that I had no natural talent or instinct for this project. I had to ask for help, learn on the fly and stretch (trust) that I could do my part and be a contributor.
This new home included 4 walls, 4 windows, 2 doors, and tin roof. I learned how to install windows properly (there is a technique!! who knew?!). I learned the difference between the beam, the truss and the perlins--that was a brand new addition to my vocabulary. The completed structure measured a full 10 feet x 14 feet. This is now a home for a family of 4! Most of us have bedrooms larger than this house. I had to stretch (my thinking) to appreciate how truly blessed I am.
We traveled from Atlanta to Matamoros, Mexico by bus. Our lodging was a bunkhouse of sorts. The water...well, you know. It was hot, dry, dusty and Spanish is not my second language! Dispite our living and travel conditions, I was constantly amazed at the maturity level and the display of servanthood I experienced with these kids. Seldom did I have to be a parent and lead...they lead me and showed me new ways to relax and have pure fun. I had to stretch (my control) and let go...enjoy each moment as it presented itself...allow God, these kids and the environment to determine what should happen next. I became an observer and a sponge...that is not common for me...I was stretched.
All this to say, don't sell yourself short...step out of your zone and do something that requires you to be humbled and learn a new skill. Expect more from yourself and expect God to show you that He can use you in new ways. Ask God to stretch you...it can change your life!
Enjoy!
Last month, I was allowed and required to stretch myself in so many ways. On several occasions, I was out of my comfort zone, in over my head and forced to ask for help and direction. I joined a group of 300 high school students on Spring Break mission trip and traveled to Mexico. This trip forced me to wear hats and take on responsibilities both new and foreign.
Those who know me well will verify that common house hold tools are not something I use frequently or have a general need for. However, on this trip, I "lead" a group of students to build a house for a Mexican family...and we did it in 4 days! I was completely lost, even with the manual, and quickly discovered that I had no natural talent or instinct for this project. I had to ask for help, learn on the fly and stretch (trust) that I could do my part and be a contributor.
This new home included 4 walls, 4 windows, 2 doors, and tin roof. I learned how to install windows properly (there is a technique!! who knew?!). I learned the difference between the beam, the truss and the perlins--that was a brand new addition to my vocabulary. The completed structure measured a full 10 feet x 14 feet. This is now a home for a family of 4! Most of us have bedrooms larger than this house. I had to stretch (my thinking) to appreciate how truly blessed I am.
We traveled from Atlanta to Matamoros, Mexico by bus. Our lodging was a bunkhouse of sorts. The water...well, you know. It was hot, dry, dusty and Spanish is not my second language! Dispite our living and travel conditions, I was constantly amazed at the maturity level and the display of servanthood I experienced with these kids. Seldom did I have to be a parent and lead...they lead me and showed me new ways to relax and have pure fun. I had to stretch (my control) and let go...enjoy each moment as it presented itself...allow God, these kids and the environment to determine what should happen next. I became an observer and a sponge...that is not common for me...I was stretched.
All this to say, don't sell yourself short...step out of your zone and do something that requires you to be humbled and learn a new skill. Expect more from yourself and expect God to show you that He can use you in new ways. Ask God to stretch you...it can change your life!
Enjoy!
Tuesday, April 1, 2008
More Food and Fun!
A simple email to some friends about a local Pizza Hut promotion quickly spun out of control and gave us all a chuckle...others have asked me to share so here ya go...ENJOY!
Hey,
Just a head’s up about Pizza Hut…there is one in the Publix center across from the church…in case you guys ever need food delivered for meetings, parties, gatherings or whatever…they are now doing pasta in addition to pizza and wings…mmmmm
Revelation: You know, I hate to admit it, but you can always count on me to know the latest and greatest about food in East Cobb and the greater Atlanta area!! Its an obsession and on the verge of some type of sickness, psychosis. I think I may need a
12 Step program (another one!).
My program will look a lot like this…
Step 1—I am powerless over fast food (any food) and my life has become unmanageable (along with my long hair)
Step 2—I have come to believe a power greater than myself can restore me to sanity (or maybe I should just up the dose of Xanex/Valium)
Step 3—Made a decision to turn my life over to the care of God (I did that 30 years ago—that was before internet food ads and food blogs, food network, Willy Wonka and Biggie Size IT!) Need Him more than ever now...
Step 4—Made a searching and fearless moral inventory of myself (I weigh each week at the Y, naked, in front of 3 witnesses…not a nice visual but brutal honesty)
Step 5—Admitted to God, to myself and another human being (that would be ya’ll) the exact nature of my wrongs (burp!)
Step 6—Became entirely ready for God to remove these defects of character (as well as my spare tire, man-boobs, and 3 out of 4 chins) Maybe God will send a Plastic Surgeon my way!
Step 7—Humbly asked God to remove my shortcomings (as well as the aforementioned gut, chest and chins)
Step 8—Made a list of all persons I had harmed and became willing to make amends to them all (OR I can just make everyone a cobbler, some enchiladas or Mac and Cheese and call it even!)
Step 9—Made direct amends to such people wherever possible, except when to do so would injure them or others (Back into the kitchen--cake is quick cure all!) Step 10—Continue to take personal inventory and when I am wrong promptly admit it (uh, can someone define "promptly…")
Step 11—Sought through power and meditation to improve my conscious contact with God, praying only for the knowledge of His will and the power to carry that out (Hey, I got this one down. 11 out of 12, not so bad)
Step 12—Having had a spiritual awakening as a result of these steps, I try to carry this message to others (that would be ya’ll) and to practice these principles in all my affairs (Listen, can we talk about all of this over some lunch, dinner, breakfast, a little snack, leftovers…you choose!!)
Anyway, I really was sending this notice about the Pizza Hut stuff (see below) as a head’s up!!
I need professional help……going go get some now….right after lunch….
Tuesday, March 25, 2008
Some Words of Wisdom (from Today's Reading)
It's cool when we get those moments of clarity or an "ah-ha" from something we read or hear. Many times it is words, phrases or scripture that we have heard over and over but it makes perfect sense today or is completely relevant to the present situation...I believe God's timing is always perfect and His way of being present in our situation.
I have several books and devotionals that I like to read from each morning. This message from my Courage to Change book was helpful to me and I want to share it...ENJOY...
I have several books and devotionals that I like to read from each morning. This message from my Courage to Change book was helpful to me and I want to share it...ENJOY...
In the past, forgivness meant power to me. I could judge an offender--the person wasn't doing what I wanted them to do (or thought they should do)--and then exercise my power by showing that I could rise above the offense and magnanimously bestow my forgiveness. But I would never forget what had been done. Today I know that forgiveness has nothing to do with
power. It does not give me control. Forgiveness is simply a reminder that I am on equal footing with every other child of God. We all do good and noble things at times; on other occasions we may offend. I have no right to judge, punish, or absolve anyone. When I behave self-rightously, I'm the one who suffers--I separate myself from my fellow human beings, focus on others, and keep busy with hateful and negative thoughts. By taking this attitude I tell myself that I am a victim, so I remain a victim. The most forgiving thing I can do is to remember that my job is not to judge others, but to think and behave in a way that lets me feel good.
TODAY's REMINDER--I don't know the motives or circumstances that cause another's behavior. I do know that when I hold onto resentment and blame, I occupy my spirit with bitterness. Today I will find a more nurturing way to fill myself up.
"YOU CAN'T HOLD A MAN DOWN WITHOUT STAYING DOWN WITH HIM."
Booker T. Washington
We often spend time focusing on the actions and attitudes of others and then we seem to have a deep need to comment on their actions or attitudes either to them (nag) or to someone else (gossip). Alot of energy is spent on others in a futile attempt to change them or let them know we are not approving of them and/or their behavior.
I'm not sure as to why we do this, but I have decided that I don't want to do it anymore.
Be patient and give me some time. Old habits are hard to break!
Monday, March 17, 2008
ALL IS WELL
This past weekend, I witnessed some incredible leadership, planning, implementation, delegation and teamwork! All from high school kids...they were awesome! I was one of three adult "sponsors" on a weekend camping trip with the Pope High School FCA (Fellowship of Christian Athletes) group. These kids, planned the trip, took care of all the details, bought the groceries, selected the camp site, set up the tents and made a wet, dreary weekend something to be cherished and remembered. I was literally along for the ride...what a joy!!
The weather was less than cooperative, but not one single person complained! When we got to the site, it was completely dark, but everyone worked together to unloaded the gear, hustled looking for firewood and did whatever need to get done to prepare for a wet weekend. The air was damp (so was all the wood) but they managed to create a great campfire to dry us out and then lead worship under the stars. We were awakened around 3:00am to an amazing thunder and lightning show that echoed through the mountains of the Alabama State Park...the bottom fell out and it poured for a while, then stopped. The moon shone bright enough that flashlights were not necessary "nature called" and you had to step out of your tent and wonder a few yards away from camp. The nearest facilities were miles away, oh well...
The next day, after a lesiurely breakfast of Bacon and Eggs cooked over the campfire, we hiked several trails, saw some beautiful water falls, a few jumped off of the rocky cliffs into the icy water, got out and did it again! Enjoying all that nature had to offer...free of charge! PB and J sandwiches for lunch by the creek and back to the hiking trails. We got soaked by an afternoon shower while jogging to see the last of the falls...all is well!
Back to camp to build a huge fire to dry off by. Chef Jared treated us all to Cheeseburgers and Dogs cooked over the open fire and we grabbed wet sticks to create the best S'Mores ever! Campfire talk and stories of embarassing moments, school pranks and "this one time..." Gene again lead us in worship with his guitar and group singing. I kept thinking that most adults do not work this well together (without a committee chair and strategic planning) much less allow themselves to enjoy the the moments that nature in it's purest form provides. There was no set agenda to follow, just be present, enjoy each other, respect each other and laugh alot.
The next morning, everyone up and at'em by 7:30, chipping in to pack, clean and haul all the gear back down to where the vehicles were parked and head home. I was dirty, smelly and completely exhausted. But my spirit was refreshed and encouraged by these kids. I am so glad my future is in their hands! Thanks PHS/FCA for a great weekend...because you gave so much of yourself, I slept like a baby on wet, hard ground in a cold tent--completely out of my element! Can't wait til next year...all is well.
The weather was less than cooperative, but not one single person complained! When we got to the site, it was completely dark, but everyone worked together to unloaded the gear, hustled looking for firewood and did whatever need to get done to prepare for a wet weekend. The air was damp (so was all the wood) but they managed to create a great campfire to dry us out and then lead worship under the stars. We were awakened around 3:00am to an amazing thunder and lightning show that echoed through the mountains of the Alabama State Park...the bottom fell out and it poured for a while, then stopped. The moon shone bright enough that flashlights were not necessary "nature called" and you had to step out of your tent and wonder a few yards away from camp. The nearest facilities were miles away, oh well...
The next day, after a lesiurely breakfast of Bacon and Eggs cooked over the campfire, we hiked several trails, saw some beautiful water falls, a few jumped off of the rocky cliffs into the icy water, got out and did it again! Enjoying all that nature had to offer...free of charge! PB and J sandwiches for lunch by the creek and back to the hiking trails. We got soaked by an afternoon shower while jogging to see the last of the falls...all is well!
Back to camp to build a huge fire to dry off by. Chef Jared treated us all to Cheeseburgers and Dogs cooked over the open fire and we grabbed wet sticks to create the best S'Mores ever! Campfire talk and stories of embarassing moments, school pranks and "this one time..." Gene again lead us in worship with his guitar and group singing. I kept thinking that most adults do not work this well together (without a committee chair and strategic planning) much less allow themselves to enjoy the the moments that nature in it's purest form provides. There was no set agenda to follow, just be present, enjoy each other, respect each other and laugh alot.
The next morning, everyone up and at'em by 7:30, chipping in to pack, clean and haul all the gear back down to where the vehicles were parked and head home. I was dirty, smelly and completely exhausted. But my spirit was refreshed and encouraged by these kids. I am so glad my future is in their hands! Thanks PHS/FCA for a great weekend...because you gave so much of yourself, I slept like a baby on wet, hard ground in a cold tent--completely out of my element! Can't wait til next year...all is well.
Saturday, February 23, 2008
Small Plates...GENIUS!
A RESTAURANT REVIEW
7:30pm, Reservation for 4, a great meal, a great Saturday night...
It was the weekend after Valentine's Day and after 15 phone calls and signifcant web hunting, this was one the only restaurant that could seat us before 9:3opm...it was a risk since none of us had ever heard of the place. We were looking for something different, something special...we found it.
Two steps into VIII fifty on Holcomb Bridge Rd and I knew. We are not in East Cobb anymore! Situated in yet another strip shopping center eatery that Atlanta suburbs are known for, we could have easily been dining in New York, Las Vegas or Miami. This former Rio Bravo has been transformed into a stylish, modern "hot spot." The space is wide open, and the best part, it's not too loud...loved that! Guess I am showing my age.
I fell in love with the concept of Small Plates or "Tapas" several years ago while working in Miami. First, at a downtown Spanish Cafe that has been around for ages, the at TuTu Tango in Coconut Grove as well as Buckhead. The Chinese have been dishing up their small tastes during "Dim Sum" for ages. This is a great way to eat because you get to try all kinds of food, share with others and eat to your heart's content. Everyone's happy!
While "Tapas" are usually Spanish or have a Latin flavor, many chefs have incorporated or fused international dishes into all sorts of unique tastes and plated them in small portions to be mixed and matched and ordered throughout the meal. At VIII fifty this is the way to go. They do have a section dedicated to some great looking entrees but we could not get past the top half of the menu.
My first plate, a salad, was Brussel Spouts. I NEVER eat Brussel Spouts...NEVER! I did during this outing and they were something else. Roasted with bacon and apples, dressed with onion vinaigrette...who knew!? I will try them again.
Another feature was they did not clutter our table with tons of little plates. In addition to the salads, we ordered another 5 dishes and they brought them on a long, skinny platter that went down the middle of our booth so that we all had access and did not have to shuffle and pass dishes all evening...cool!
Round 1: A table-top buffet of Scallops, Duck, Kobe Beef Sliders (aka mini burgers), and Lobster Corn Salad. All very tasty and easy to share. The Ceviche came in a Martini glass and was chock full of seafood, but not one of my favorites. (Sauce was a little too think and had a overly sweet, catsup-like taste). For something different we had the New Orleans Crawfish Cheescake and the Maytag Strudel...the later being the group favorite and the star of the evening!
Round 2: We ordered the Roasted Chicken Pot Pie and the Singapore Street Noodles...WOW...not Small Plates but Big Bowls! We could not finish them between the 4 of us. The Pot Pie was very Southern, very Homemade and a meal in itself. The Noodles were in a spicy, green curry. I loved the heat, but you should know, these Thai style noodles have quite a kick. Save them for last so you can enjoy the full range of sweet, savory, fresh and hearty dishes.
After all this, there are still at least 10 "Small Plates" that need to be tasted and the next time I am saving room for desserts (plural). Thanks VIII fifty for a nice dinner. We will be back...soon!
7:30pm, Reservation for 4, a great meal, a great Saturday night...
It was the weekend after Valentine's Day and after 15 phone calls and signifcant web hunting, this was one the only restaurant that could seat us before 9:3opm...it was a risk since none of us had ever heard of the place. We were looking for something different, something special...we found it.
Two steps into VIII fifty on Holcomb Bridge Rd and I knew. We are not in East Cobb anymore! Situated in yet another strip shopping center eatery that Atlanta suburbs are known for, we could have easily been dining in New York, Las Vegas or Miami. This former Rio Bravo has been transformed into a stylish, modern "hot spot." The space is wide open, and the best part, it's not too loud...loved that! Guess I am showing my age.
I fell in love with the concept of Small Plates or "Tapas" several years ago while working in Miami. First, at a downtown Spanish Cafe that has been around for ages, the at TuTu Tango in Coconut Grove as well as Buckhead. The Chinese have been dishing up their small tastes during "Dim Sum" for ages. This is a great way to eat because you get to try all kinds of food, share with others and eat to your heart's content. Everyone's happy!
While "Tapas" are usually Spanish or have a Latin flavor, many chefs have incorporated or fused international dishes into all sorts of unique tastes and plated them in small portions to be mixed and matched and ordered throughout the meal. At VIII fifty this is the way to go. They do have a section dedicated to some great looking entrees but we could not get past the top half of the menu.
My first plate, a salad, was Brussel Spouts. I NEVER eat Brussel Spouts...NEVER! I did during this outing and they were something else. Roasted with bacon and apples, dressed with onion vinaigrette...who knew!? I will try them again.
Another feature was they did not clutter our table with tons of little plates. In addition to the salads, we ordered another 5 dishes and they brought them on a long, skinny platter that went down the middle of our booth so that we all had access and did not have to shuffle and pass dishes all evening...cool!
Round 1: A table-top buffet of Scallops, Duck, Kobe Beef Sliders (aka mini burgers), and Lobster Corn Salad. All very tasty and easy to share. The Ceviche came in a Martini glass and was chock full of seafood, but not one of my favorites. (Sauce was a little too think and had a overly sweet, catsup-like taste). For something different we had the New Orleans Crawfish Cheescake and the Maytag Strudel...the later being the group favorite and the star of the evening!
Round 2: We ordered the Roasted Chicken Pot Pie and the Singapore Street Noodles...WOW...not Small Plates but Big Bowls! We could not finish them between the 4 of us. The Pot Pie was very Southern, very Homemade and a meal in itself. The Noodles were in a spicy, green curry. I loved the heat, but you should know, these Thai style noodles have quite a kick. Save them for last so you can enjoy the full range of sweet, savory, fresh and hearty dishes.
After all this, there are still at least 10 "Small Plates" that need to be tasted and the next time I am saving room for desserts (plural). Thanks VIII fifty for a nice dinner. We will be back...soon!
Friday, February 15, 2008
EVER NOTICE?
Ever notice that when your car is stuck in the mud, the faster you make the wheels spin, the deeper they go?
Ever notice when you force the automatic revolving door at the airport to move faster, it stops and alarms go off?
Ever notice when your fingers are stuck in one of the Chinese Finger Traps--the harder you pull the tighter the straw draws around your fingers?
Ever notice when you try to stubbornly force your opinions onto your children, they cling stubbornly onto theirs?
Ever notice in Tug of War, the harder you pull the harder your opponent pulls?
Ever notice when you pray for patience, the longer it seems to get an answer?
Ever notice the more you focus on losing weight, the more you think about food?
Ever notice when you nag or try to change a loved one, they dig their heels in even deeper?
In physics as in life...force = friction.
Sometimes we just need to allow things to work out on their own, in their own time, as they were created.
From today's reading:
"It does not help the locomotive for its axles to become hot; their heat is only a hindrance. The axles become heated due to unnecessary friction. Dry surfaces are grinding against each other instead of working in smooth cooperation...The words FRET and FRICTION are very similar. Friction caused by fretting is an indication of the absence of the anointing oil of the grace of God. When we worry, a little bit of sand gets into the bearings. It may be some slight disappointment, ungratefulness, or discourtesy we have experienced--suddenly our life is no longer running smoothly. Friction leads to heat, and heat can lead to very dangerous conditions." from The Silver Lining
Dear restless heart, be still; don't fret and worry so;
God has a thousand ways His love and help to show;
Just trust, and trust, and trust, until His will you know.
Dear restless heart, be still! Don't struggle to be free;
God's life is in your life, from Him you may not flee;
Just pray, and pray, and pray, till you have faith to see.
Edith Willis Linn
Good Stuff...enjoy!
Thursday, February 14, 2008
Day Two--DISCLAIMER!
On more than one occasion, my mom said to me in exasperation... "Please think before you say something like that again..."! This lesson would be in the same vein as "Look before you leap," or "Stop, Look and Listen." I know this is wise counsel, but you should know that I am still a work in progress when it comes to this type of forethought and restraint...
That being said, I am going to post this "DISCLAIMER" as a notice to all readers that the primary goal for this blog is to simply share my thoughts, experiences, and observations...
My family gave me a T-shirt a few years ago printed with the words: "I MAKE UP STUFF" and I wear it proudly! Now you know what to expect here.
While my plan is to be brutally honest and share from my heart, I understand that some experiences may take a spin and fall into a tall tale of sorts. This writing style would be for added effect and for your enjoyment only. I think that is called-- writer's priviledge or poetic justice or something like that...anyway, just a head's up on that point.
Also, some of you might get a mention or two from time to time. You should know that I do NOT plan to change names to protect the innocent. I am saving that for the TV, Screenplays, and Hollywood genre and I have not decided to go in that direction at this time. I will, however, give full credit where credit is due! In some instances, I may resort to some type of code that is intended to provide some cover but communicate as needed.
The intentions for my bloggery are for pure, clean fun! Apologies all around for any future remarks or comments that may be TMI and have been included for shock value or are just darn true! If I step on a toe or two...oops, my bad, no harm intended and I am sorry. Just shake your head and Bless My Heart!
Now, I will move on with the assurance that you have been duly informed and I have taken the necessary steps to communicate the intended use of this material.
Nuf said!
(Effective today's date: February 14, 2008...how appropriate!)
That being said, I am going to post this "DISCLAIMER" as a notice to all readers that the primary goal for this blog is to simply share my thoughts, experiences, and observations...
My family gave me a T-shirt a few years ago printed with the words: "I MAKE UP STUFF" and I wear it proudly! Now you know what to expect here.
While my plan is to be brutally honest and share from my heart, I understand that some experiences may take a spin and fall into a tall tale of sorts. This writing style would be for added effect and for your enjoyment only. I think that is called-- writer's priviledge or poetic justice or something like that...anyway, just a head's up on that point.
Also, some of you might get a mention or two from time to time. You should know that I do NOT plan to change names to protect the innocent. I am saving that for the TV, Screenplays, and Hollywood genre and I have not decided to go in that direction at this time. I will, however, give full credit where credit is due! In some instances, I may resort to some type of code that is intended to provide some cover but communicate as needed.
The intentions for my bloggery are for pure, clean fun! Apologies all around for any future remarks or comments that may be TMI and have been included for shock value or are just darn true! If I step on a toe or two...oops, my bad, no harm intended and I am sorry. Just shake your head and Bless My Heart!
Now, I will move on with the assurance that you have been duly informed and I have taken the necessary steps to communicate the intended use of this material.
Nuf said!
(Effective today's date: February 14, 2008...how appropriate!)
Wednesday, February 13, 2008
My First Time!
NOW WHAT?
I have a blog spot, a blog site, I own and operate a blog...now what?
I am now a "blogger"? What does that mean? I thought this would be an easy, fun new project...now what?
All those words and ideas that I had in my head were destined for this exciting new site to be forever logged and an inspiration or entertainment for all!...Now WHAT?
I have to really do this all myself? What was I expecting? Why is this so hard? What am I afraid of? What do I do now?? NOW WHAT?
Oh well, here goes alot of nothin...enjoy...
As parents, Kim and I have spent the last 21+ years nurturing, teaching, molding, guiding, mentoring, and nagging our children. Add in alot of prayer, hope and trust that they will turn out to be decent, loving and most of all independent members of society. As the father of 2 amazing daughters, Lindsay, a 22 year old college senior and Madison, a 16 year old high school junior I am overwhelmed and inspired almost daily by these young women and the insights and lessons they now have for me!
Lindsay has a blog http://www.lindsaylamphere.blogspot.com/ that makes me laugh and cry each time I read it. So proud yet so awestruck that she has grown up to become this beautiful young lady with her own, independent thoughts and ideas! And the confidence to share them with the world...Wow! How did this happen so quickly?
Madison is behind her in age only! She too seems to know and understand so much. Her strong grasp of what is right and good...she is very organized and so responsible for a sweet girl of only sixteen. She is strong in spirit and in faith...Wow! What did we do to deserve these blessings! Thank God for Kim!!!!
Anyway, Lindsay says that I should have a blog...some professor in one of her PR or Communication classes says they are essential to success in this techno age.
So with Lindsay's sage advice and direction, a blogging we will go...
It's my first time, so be gentle :)
Enjoy!
I have a blog spot, a blog site, I own and operate a blog...now what?
I am now a "blogger"? What does that mean? I thought this would be an easy, fun new project...now what?
All those words and ideas that I had in my head were destined for this exciting new site to be forever logged and an inspiration or entertainment for all!...Now WHAT?
I have to really do this all myself? What was I expecting? Why is this so hard? What am I afraid of? What do I do now?? NOW WHAT?
Oh well, here goes alot of nothin...enjoy...
As parents, Kim and I have spent the last 21+ years nurturing, teaching, molding, guiding, mentoring, and nagging our children. Add in alot of prayer, hope and trust that they will turn out to be decent, loving and most of all independent members of society. As the father of 2 amazing daughters, Lindsay, a 22 year old college senior and Madison, a 16 year old high school junior I am overwhelmed and inspired almost daily by these young women and the insights and lessons they now have for me!
Lindsay has a blog http://www.lindsaylamphere.blogspot.com/ that makes me laugh and cry each time I read it. So proud yet so awestruck that she has grown up to become this beautiful young lady with her own, independent thoughts and ideas! And the confidence to share them with the world...Wow! How did this happen so quickly?
Madison is behind her in age only! She too seems to know and understand so much. Her strong grasp of what is right and good...she is very organized and so responsible for a sweet girl of only sixteen. She is strong in spirit and in faith...Wow! What did we do to deserve these blessings! Thank God for Kim!!!!
Anyway, Lindsay says that I should have a blog...some professor in one of her PR or Communication classes says they are essential to success in this techno age.
So with Lindsay's sage advice and direction, a blogging we will go...
It's my first time, so be gentle :)
Enjoy!
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