December 7, 2011

Joie de Vivre - My Grandma Charlotte


This blog post was fairly personal and I had to put it down and come back to it; so it took me a while to complete. I thought it a fitting time to finally finish and post it, however, since we are coming up on the yearly observance of her death.


"When somebody dies, a cloud turns into an angel and flies up to tell God to put another flower on a pillow. A bird gives the message back to the world and sings a silent prayer that makes the rain cry. People disappear but they never really go away. The spirits up there put the sun to bed, wake up the grass and spin the Earth in dizzy circles. Sometimes you can see them dancing in a cloud during the daytime when they're supposed to be sleeping. They paint the rainbows and also the sunsets and make waves splash, and tug at the tide. They toss shooting stars and listen to wishes. And when they sing wind songs, they whisper to us, 'Don't miss me too much. The view is nice and I'm doing just fine.'"

A couple months ago, my cousin, Ashlee, posted on her Facebook page that her fiancĂ© made the off-hand comment that she wasn’t sexy. There were a plethora of replies- some funny, some not so much- and I had to throw in my two cents. It wasn’t really to prove her fiancĂ© wrong; it was more to prove a point.

The following was my response:

Every woman has a vagina; but not every woman is sexy. Drag queens notwithstanding, of course. ;)
Sexy is all about how a woman carries herself and how much confidence she exudes without coming off as an unapproachable or intimidating bitch.
Having said that; Ashlee is my first cousin. If you were to blend her, Elizabeth (another cousin) and me together you'd have a clone of our grandmother, Charlotte, who was unequivocally the most sexy woman I've ever *personally* known. She had to ability to walk into a room and make men drool. Men wanted her and women wanted to be her. She commanded attention without saying a word. The way she walked, the way she talked... her very presence made people feel like a million bucks.
And I know my opinion isn't biased just b/c she was my grandmother... she's been dead for nearly 20 years and to this day, I STILL have people tell me what a sexy lady she was. Just two weeks ago, I walked into a local place and the man who owns it knew our grandmother. He just stared at me for a moment and then commented, "My God, as I live and breathe, it's Charlotte all over again." Then proceeded to tell me (as he has several times before) what a sexy, beautiful woman she was.
Now, having come from stock like that... Ashlee can't help but be sexy. It's in her essential make-up; it's in her genes. Perhaps she just needs a man who can bring out the sexier side of her more often. ;)

Yeah, I know, I know… I couldn’t resist the jab at his manhood there at the end. My bad. LOL I’m sure he’ll forgive me.
As I wrote the response, I realized that I’d never written a blog about my grandma, Charlotte. Probably because even after all this time, she’s still a difficult and somewhat painful topic for me to discuss. Not in the piercing serrated-knife-to-the-heart sorta way; more in the dull-ache-that-will-never-heal kinda way.

God, I miss her.

It’s not just her that I miss; it’s the way I felt when she was around that I miss, too. She had a certain zest for life that few ever experience- what the French call, “joie de vivre.” It made her an irresistible magnet. You couldn’t help but want to be around her.

I remember her coming to our house when I was a little girl for Christmas and such. She was almost always late. Fashionably late, she called it. I remember staring out of the window, waiting for her to arrive, being aggravated that she wasn’t already there. But the moment she came in the door, all was forgiven. She had a way of making you forget that you were ever mad at her.

I remember once she brought us bags of dress-up clothes. I really have no idea where those clothes came from- a yard sale? Consignment shop? No clue. But there were green lizard-skin stiletto heels in that bag and that was all that mattered. There were heels and dresses and hats and gloves and purses- a veritable treasure trove of dress-up clothes- and my cousin Elizabeth & I were in hog heaven. I can’t imagine that there were two happier little girls anywhere on the planet that day.

As I think back on that, I realize that my love of shoes probably isn’t a random coincidence.

She taught me to be pretty if I could, be witty if I must, but to be gracious if it killed me.

She taught me the “proper” way to do dishes- starting with the glasses and ending with the silverware. Made sense to me and if I still washed dishes by hand, that’s how I’d do them.

She made me eat liver and onions once. It did not make me a fan, but it taught me to try something new.

My Mama taught me basic table manners, like chewing with my mouth closed; but Grandma Charlotte taught me more formal table manners like sitting up straight, keeping my elbows off the table and the difference between a salad fork and a dinner fork. She said that I needed to know formal manners because one day I might have dinner at Buckingham Palace and need to know which fork to use.

At the time, I absolutely believed it was entirely possible that she was right. Hey, it could still happen! Not likely, but at least I won’t look like one of the Buffoons of York if I ever do find myself at a state dinner in the palace.

It won’t matter if I live to be a hundred and ten, I will still be able to recognize her handwriting. Grandma had a beautiful old-fashioned ultra-feminine script, like something you’d see in an old diary. Every now and then when I am going through old photos or boxes of things, I run across her handwriting and it always startles me- in a good way. It reminds me that she’ll never be completely gone. Not really. Not while traces of her linger here and there.

She had a style that was all her own. The flashier, the better. She actually owned a gold lame’ blazer. Liberace, Michael Jackson and Cher notwithstanding, the vast majority of us really can’t pull off wearing something like that. But she could. And she did it with style. On me, it’d look like one of NASA’s satellites had crashed to earth; but on her, it was perfect. Tall and statuesque, she wore clothes like nobody’s business. She was a firm believer in, “if you’ve got it, flaunt it” and, by God, she had it.

Sometimes, I’ll see a well-dressed, refined and polished woman and think of my grandmother. You know the ones I mean- the accessorized women who are the epitome of good breeding. Ladies whose hair and makeup are “just so” and nails are painted a tasteful red. They’re impeccably groomed in a beautifully tailored outfit, color-coordinated Dolce & Gabbana shoes & handbag and silk Hermes scarf. They are women who ooze sophistication and drip gentility. That was my grandmother.

Of course, even in a housecoat and slippers, she was well-dressed. I suppose it’s because she always exuded self-confidence. Always. In every situation. There may be someone somewhere who can remember seeing her out of her element, but I am not one of those people. She was comfortable in every situation. If she wasn’t, she did a damned good job of covering it. Better than that, she made you feel comfortable, too. She didn’t have that snotty, I’m-obviously-better-than-you attitude. If she liked you- and she liked most people- she had a way of making you feel totally at home and completely at ease. She was as down-to-earth as someone like her could be. Those who knew her will know what I mean by that.

She was the kind of woman who, if she’d shown up at a party wearing the same gown as another woman, it would never have been awkward. She’d have embraced that woman like an old friend and spent the evening laughing and telling everyone who’d listen that the whole thing was planned from the start. It wouldn’t have mattered that the women was a complete stranger to her; by the end of the night, she’d have made a new friend.

She had some of the most beautiful pieces of jewelry I’ve ever seen. It wasn’t that they were super-expensive pieces from Tiffany’s, nor were they particularly unique; but they were classic, timeless, and they were her. They defined her, somehow. Or maybe she just knew how to pick good pieces, I don’t know. But she wore them with elegance personified.

If I could have picked any of the pieces, I’d have chosen a gold heart necklace she had. Yes, I could buy myself one that looks just like it, but it wouldn’t be hers. Unfortunately, along with many of the valuables she treasured, her jewelry disappeared shortly after she died. Even more unfortunately, it was probably pawned for a pittance long ago in a seedy pawn shop and is currently hanging around the sweaty neck of some stranger who can’t begin to appreciate that its true value has nothing whatsoever to do with a dollar figure. Such is life, I suppose.

In my romanticized version of the pathetic reality, maybe my grandmother’s necklace was given to this woman as a gift from someone who meant the world to her and maybe she cherishes it as much as Grandma Charlotte did.

At least, that’s the lie I’m comfortable believing.

I’ve always found it interesting how scents evoke memories just the same as photographs do. To this day, I can’t smell Estee Lauder Youth Dew or Super Cologne spray without thinking of Grandma Charlotte. Something about the way it mixed with her body chemistry made it undeniably her. Combined with the smoky odor of a Virginia Slims cigarette, for me, it’s an absolutely unmistakable scent. Once in a great while, I’ll catch the faintest whiff of that particular combination and immediately, my brain ceases to think and, for a split second, I’m transported to another time and place.

She was a proper southern lady and she really did have the ability to make people feel like a million bucks. When she invited you into her home, you were treated like Her Royal Highness, The Queen of England. You were welcome to whatever she had cooking on the stove and given a glass of the sweetest iced tea you’ve ever had in your life.

She also had the ability to tell you to go straight to hell in such a way that you actually looked forward to the trip. You walked away knowing you’d been supremely insulted but felt like a better person for having been told off. Of all the things I inherited from her, that’s the one I wish I had more of.

I’ve been told I look like her by many, many people. As I walked into that store a few weeks ago, I knew what the owner would say- he says it every time I walk in. But this time, he stared at me for a minute longer than he usually does, just shaking his head in disbelief. His exact quote was, “My God, as I live and breathe, it’s Charlotte all over again.”


While I do favor her somewhat, those who knew her best tell me that I don’t so much look like her as I have her mannerisms and expressions. In my opinion, my cousin, Ashlee, physically looks the most like her and has her flair and flamboyance. My cousin, Elizabeth, sounds the most like her and has her panache and creativity. And I’ll be the first to admit that the two of them got the lion’s share of Grandma’s sense of style- give me basic black any day- but if there were a way to meld the three of us together, you’d have Grandma Charlotte.



I really did mean what I said about men wanting her and women wanting to be her. Since I’ve been an adult, I’ve had more than one man tell me how much he’d have loved to have had a shot at dating her. One, in particular, told me that he thought she was the most beautiful woman he’d ever known. He said it wasn’t just her pretty face; it was her attitude, too. He said she was one of the kindest people he’d ever known. It’s always interesting for me to hear her described from another’s perspective.

He also said he loved her voice. I’m not sure if he meant her accent or the timbre of her voice but both were unforgettable. She had a thick southern accent. The kind you hear on movies and wonder if anyone really talks like that in the Deep South. I am here to tell you that yes, yes, they do, indeed. She said words like “peppah”, and “buttah.” But it wasn’t corny or contrived; it was smooth and husky from years of smoking.

I’ve heard it said that how you face life is only half as important as how you face death. If that is so, then she was a courageous woman, indeed.

When she started having unexplainable headaches that no amount of Tylenol would alleviate, she cut off her hair, thinking the weight of it being pinned up was causing the headaches. It was only a few short weeks later that she found out she had lung cancer. She chose to fight it and fight she did- in true Charlotte style. She started by packing up her things and moving to my family’s beach house. She also did chemo and radiation.

She fought hard and for a while there it looked like she just might win when the cancer went into a brief remission, but by 1992 it had spread into her brain and there was no beating that. There was only making the best of the time she had left.

She actually teased us and joked with us about death. Macabre, yes, but it was her way of dealing with a situation that was beyond her control. She wasn’t making light of death but she knew that it would be damned near impossible for us to have to watch her die and be helpless to stop it. She always hated gigantic white elephants sitting smack dab in the middle of the room. In her magical way, she confronted it head-on and made it okay to talk about. Talking about it didn’t make it go away completely, of course; it just made it easier for us to forget that she was sick and to treat her normally.

For a while it worked- until the cancer came back.

Cancer is a bitch. Period.

Cancer took her from us- from me- entirely too soon. It’s not fair that she missed my wedding. It’s not fair that she never got to meet my husband- I think she’d have loved him. It’s not fair that she never got to meet her great-grandchildren and not fair that they never had the privilege of knowing her. And it’s damned sure not fair that I can’t pick up the phone and call her or drop by to see her.

There is a song by Rhett Akins called, “If Heaven Wasn’t So Far Away.” In the song, he says, “If Heaven wasn’t so far away, I’d pack up the kids and go for the day. Introduce them to their grandpa and watch ‘em laugh at the way he talks…
And tell them we’d be back in a couple of days. In the rear-view mirror, we’d all watch ‘em wave. And losing them wouldn’t be so hard to take; if Heaven wasn’t so far away.”

If only it were that easy. To just go visit any time I’d like. That would work for me. But if I am honest with myself, I don’t want just five more minutes to hear her voice or smell her unique scent- it would never be enough for me. I’m selfish like that.

Whenever I am confronted with something I don’t want to face, I tend to shut down and pull inside myself. I don’t want to go through the motions of getting out of bed, getting dressed and being civilized. And I am an absolute master at finding reasons why these things aren’t necessary so that I won’t have to do them. When she got sick, it was one of those times. So when I say that I’m not quite sure of the exact sequence of events and dates, now you know why.

Thanksgiving of 1992 was hard. Hospice had been called. She’d lost all her hair for the second time. The steroids she had to take in order to keep any food down made her look sick and bloated. Her perfect, pale porcelain skin was ashy and pasty.

Still, we went on as if she wasn’t sick; as if the end wasn’t imminent, knowing all too well that it was. The giant white elephant was back again and this time, he wasn’t budging. We all knew it was just a matter of weeks. Everyone- my Papa (her first husband and father of her children) and Gran, aunts, uncles, cousins- everyone made sure to stay close by. The only ones who ventured further than a couple hundred miles were my parents.

That year, my parents had won a trip to Arizona to accept an award at a convention. As luck would have it, the convention was in December. They debated for weeks whether or not to attend and in the end, they decided to go. While Mama and Daddy were gone, everyone came to our house. Since all the kids would be at Mama’s and since it was still Christmas, I decided that we needed a Christmas tree. That was the first year I did the tree entirely by myself. It helped me to appreciate how much trouble my mother went to every.single.year- year after year- to make our Christmases special.

Looking back, I know it was a desperate attempt on my part to bring normalcy to what was certainly not a normal situation.

During this time, Grandma Charlotte didn’t really recognize anyone. Not well, anyway. She’d have short periods of time where she was completely lucid but there close to the end, I don’t think she even knew where she was.

It was also during this time that Grandma began to slip in and out of deep sleep. I would call these episodes comas but I don’t think that’s really the proper term for it. Each time, they’d think that would be “it” but it wasn’t. I can’t recall exactly, but I think we were called in at least twice because they thought it was over and each time, she’d always wake up again.

I’m not really sure how to explain how I felt at this point… it’s difficult for me to express. No, my feelings weren’t misplaced guilt. No, I didn’t blame her for being sick. My God, how could I? It wasn’t her fault.

I suppose I was angry with the injustice of it all.

I am a doer and delegator by nature- I always have been. If I see something that needs to be done, I do it or have it done. I make things happen and I am good at it. I can be relentless when I want something. Some people would call that pig-headedness; I call it persistence.

In this case, I was powerless. She was being ripped away from me and there was nothing… absolutely nothing… I could do to stop it.

The helplessness was maddening for me.

Sure, I’d faced the death of a loved one before but this time was different. I’d been close to my great-grandfather, but when he died I was only ten; now I was fifteen and much more aware of- and struggling with- my own mortality. Much more aware that life isn’t easy nor is it fair. I was dealing with not only the loss of my beloved grandmother but a heaping, extra-bitter dose of reality as well.

It was so hard for me to see her sick. As a result, I stayed away except for the times I had to visit. In my mind, she was still the sophisticated woman who inspired men to drool and turned women green. But the reality was far different from the image in my mind’s eye. Here was this vibrant, beautiful woman who was so many things to so many people, basically wasted away to nothing but a sick, deathly pale, ravaged shell of the woman she once was. It was heartbreaking to witness.

She’d always tried so hard to be dignified, sophisticated; but seeing her like that- barely recognizable- I knew inside that if she were able to protest, she wouldn’t want anyone to see her that way.

Just before Christmas, they called us to come again and this time it was different. Somehow, I knew in my heart that this really was “it.” She’d already gone to sleep when each of us arrived. To this day, I remember the exact way the room felt when I came in- the way it smelled. Her labored, intermittent breaths, followed by utter silence.

I wasn’t sure what to say so I just told her that I loved her. There really was nothing more to say, I guess. I have no idea if she did, of course, but I’d like to think she heard me.

Then they quickly whisked us kids out of the room and sent us out on the deck to sing Christmas songs. At some point a bit later, someone came up to tell us that she’d passed on.

She had looked Death in the face and, in her typically gracious way, accepted that he’d won.

I remember feeling guilty over the relief I felt. I wasn’t relieved she was gone; I was relieved she was no longer suffering. There was no more pain. No more indignities. As much as I wanted her to stay, death was a bittersweet blessing.

Grandma and I had a theological discussion once and she asked me if I believed in heaven and hell. I told her I absolutely did believe in heaven and hell. She asked if I believed in souls and spirits and ghosts and I told her I absolutely did. Then she told me that if there really was life after death and there was any way possible for her to come back and let me know that she was okay that she would.

I have lived in this world long enough to learn that I have still a lot to learn. There are things that are beyond my comprehension- things that are beyond any our understanding on a personal, religious, or scientific level. But I do know what I’ve seen and heard. I’ve learned to trust my senses and my gut feelings.

Those nights that I wake up and smell that unmistakable scent that could only belong to her, I know she’s here with me. Those times when it’s perfectly still in my house and a sudden rush of cold wind blows through the house for no apparent reason- I know it’s her.

I know, I know, I’m crazy, right? It’s okay, you don’t have to believe me. Most people have a hard time accepting what they can’t explain.

After she died, I can’t tell you how many times I picked up the phone and dialed her number, only to have my stomach drop to my toes as I remembered that I couldn’t call her. There are few days that go by that I don’t miss her or think of her in one way or another.

Now, was she perfect? Oh, God, no. Was she well-behaved? Hell no. If I am honest with myself about this, I really think don’t think she wanted to be perfect or well-behaved. I think she simply was who she was, and that was that. Take her or leave her but, try as you might, you sure as hell weren’t going to change her. She didn’t try to fit in anywhere, she made people fit her. Only you didn’t realize you were doing it at the time. She was truly one of the most unique and amazing people I’ve ever known.

Personally, I don’t think she was ever meant to stay among us mere mortals. I think she was always meant for somewhere better than here.

November 23, 2011

Thanksgiving at My House

To All Our Family and Friends:

Just a note to let you know we are hoping to see you Thanksgiving Day. But Martha Stewart will not be dining with us this Thanksgiving. I’m telling you in advance, so don’t act surprised.

Since Ms. Stewart won’t be coming, I’ve made a few small changes:

Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.

Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I’ve gotten the kids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.

The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.

Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.

We will be dining fashionably late. The children will entertain you while you wait. I’m sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 a.m. upon discovering that the turkey was still hard enough to cut diamonds.

As accompaniment to the children’s recital, I will play a recording of tribal drumming. If the children should mention that I don’t own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.

We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We’ve also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door.

Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress “private” meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat.

I would like to take this opportunity to remind my young diners that “passing the rolls” is not a football play. Nor is it a request to bean your sister in the head with warm tasty bread.

Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance. Cheese Sauce stains.

Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it.

I hope you aren’t too disappointed that Martha Stewart will not be dining with us this Thanksgiving. She probably won’t come next year either.

Happy Thanksgiving Everyone!!

September 28, 2011

Molten Chocolate Lava Cake

Ingredients:

8oz Bittersweet chocolate
8 tablespoon butter (1 stick)
plus more for ramekins
3 eggs
1/2 cup granulated sugar
1/2 cup flour
1 teaspoon vanilla

Preheat oven to 400 degrees F.

Generously butter four 6 ounce ramekins.

Place the prepared molds on a baking sheet and set aside. Melt the chocolates and butter in a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla. Stir in the egg mixture into the chocolate and then add the flour, mix well. Divide the batter among the prepared ramekins and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet. Serve immediately with vanilla bean ice cream. You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.

*Recipe and Image courtesy of: Delicious Shots

September 25, 2011

Pumpkin Dump Cake

Ingredients:
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter- melted
1 cup chopped pecans
1/2 cup toffee bits (optional)

Directions:
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into prepared pan. Sprinkle entire box of cake mix on top, followed by nuts and toffee chips. Pour melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

NOTES-
Be sure you're using pumpkin puree and NOT pie filling- there is a difference.
I used a Duncan Hines butter yellow cake mix.
For those with nut allergies, try using crushed graham crackers in place of the nuts.
Serve with ice cream or whipped cream.

*Recipe and Image courtesy of: Cookies and Cups

September 22, 2011

Chicken Saltimbocca

I'm not Italian. Not even a teeny bit by marriage of a fourth cousin on my mother's side twice removed... zero, zip, zilch, nada, niente. But, I am a foodie. I love good food, regardless of its origin. The following recipe is my personal variation of Buca DiBeppo's chicken saltimbocca.

Ingredients
4 (5 ounce) chicken breasts
4 thin slices prosciutto ham
2 T. fresh sage- chopped well
3 ounces olive oil
1 ounce all-purpose flour
5 ounces artichoke hearts, quartered & drained
1/2 ounce capers- drained well
4 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
½ stick butter
½ t. lemon zest
1 tablespoon salt

Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a sauté pan. Place chicken in heated oil, prosciutto side down. Brown one side, turn and brown the other side. Move to a tray. Drain excess oil from pan and deglaze with 4 ounces of white wine. Whisk in flour, artichokes, fresh lemon juice, cream and butter to deglazed wine. Cook until sauce is thickened. Add chicken back to the pan, add capers and lemon zest. Serve immediately.

Serves 4.

Notes-
Only use wine you'd drink from a glass.

September 20, 2011

Crock Pot Potato Soup


Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium to large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese
- 1 TBS seasoned salt or all-purpose seasoning (I used Emeril's Bayou Blast)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

Recipe and image courtesy of Mama Loves Food!

September 19, 2011

Blueberry Breakfast Cake

Ingredients
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ÂşF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.



Recipe and images courtesy of Alexandra's Kitchen

September 11, 2011

Pumpkin Cream Cheese Muffins

For the filling:
8 oz. cream cheese, softened
1 cup confectioners' sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Recipe courtesy of Annie's Eats Image courtesy AllRecipes.com.

September 10, 2011

Cream Cheese Pound Cake

While most recipes I have came from one of the fabulous cooks in my family, believe it or not, this one is actually mine.

Ingredients:
3 c. white sugar
3 sticks real butter (no substitutes)
1 8oz. package cream cheese
6 eggs
3-1/2 c. sifted all-purpose flour
1 t. real vanilla

Glaze:
1 c. powdered sugar
1 stick butter (softened)
¼-1/2 t. lemon juice (see notes for alternate recipe)

Cream together softened cream cheese, butter and sugar until light and fluffy. Add room-temperature eggs alternately with flour. Add vanilla last. Be careful not to over-stir!
Spoon into prepared tube pan. Place into a cold oven and bake at 350 for 1 hour. Reduce heat to 325 and bake 1 to 1-1/2 additional hours till tester comes out clean.
Remove from oven and cool 10 mins. Invert onto plate and glaze while hot, allowing glaze to drip down sides.

**NOTES**
This is the original recipe, but I have found making the following changes makes mine turn out better:

- Be sure the oven is cold when you put your cake in to bake. No preheating is necessary.
- Don’t be tempted to over-stir the batter. Stir only enough to incorporate all ingredients.
- Over-stirring causes the cake to turn out with a bizarre spongy texture.
- Prepare pans with shortening and flour.
- You can use two loaf pans instead of a tube pan.
- Be sure ALL ingredients are at room temperature when you start- no exceptions.
- Don’t be tempted to soften the butter/cream cheese in the microwave- it will be too warm.
- If you use a glass or non-stick pan, the outside crust will be darker and a bit thicker. Aluminum or enamel-coated pans produce cakes with a light, golden brown crust.
- If you use a dark or glass pan, reduce the heat by 25 degrees and bake for 1 hour. Reduce heat again and bake for 30 mins. Check cake after 30 mins. If it’s not done, bake for 15 more mins and test again. Do this until the tester comes out clean.
- This cake dries out very easily if you over-bake it.

Alternate glaze recipe-
Use ½-1 t. vanilla instead of lemon juice to make a vanilla-flavored glaze. I’ve also tried orange flavoring with great results.

September 9, 2011

Mama's Divinity


If you've never had Divinity, you're missing a true southern treat. White and creamy when done right, yellowish and hard as a rock when done incorrectly; it's somewhat of a temperamental candy to make. If you've never made candy before, I'd recommend having a helper in the kitchen for your first time.

The following recipe is courtesy of my Mama.

3 c white sugar
½ c water
½ c light corn syrup

Place all ingredients into a heavy-bottomed pot with a handle. Stir all ingredients together initially, just to combine. Cook over medium heat until the syrup comes to 248 or hard-ball stage on a candy thermometer. Do not stir syrup while it’s cooking.

Additional ingredients:
2 egg whites
1 c chopped pecans

While the syrup cooks, beat two egg whites till stiff peaks form. Set aside until syrup reaches the correct temperature. Once the syrup is ready, turn on your mixer and begin pouring the syrup into the egg whites in a thin trickle. Be careful because the syrup will be extremely hot. Do not be tempted to pour it all at once because the mix will clump together. Once all the syrup is incorporated into the whites, continue to mix until candy starts to cool. Turn off the mixer and beat the candy by hand with a wooden spoon. Add nuts. Stir until the candy starts to hold shape and loses some of its gloss. Using two teaspoons quickly drop spoonfuls of candy onto a piece of parchment paper.

**Notes**
-A candy thermometer works best, but if you do not have one you can tell the candy is done by holding a teaspoonful of the syrup over the pot and watching to see if thin threads begin to “spin” off of the spoon.
-Also, you can check to see if the syrup is done by pouring a small amount into a cup of cold water. If it crackles and turns hard like a lollipop, it’s done.
-Stirring the syrup while it’s cooking will cause the candy to be hard and brittle.
-Using a stand-mixer is best, but you can also use a hand mixer if you’re very careful.
-Can use additional pecans if desired.
-It won't turn out if you make it on a rainy day.

One more note...
Making candy is becoming a lost art, unfortunately; and while I think you should try to make your own Divinity, I understand that life is busy. Seems like there are never enough hours in the day. Here is a link to the Savannah Candy Kitchen located in Savannah, Georgia. They sell Divinity, along with some of the best old-fashioned candy this side of the Mason-Dixon line. The Chocolate Gophers are to die for- trust me!

They also do mail order, just so ya know. ;)

September 7, 2011

Pumpkin Spice Latte Cupcakes



Ingredients:

2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:

2¼ cups heavy cream, chilled
¼ cup confectioners' sugar

For garnish:

Ground cinnamon
Caramel sauce

Directions:

To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners' sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

*Image and recipe courtesy of Annie's Eats.

September 6, 2011

Chicken and Sticky Rice


1 whole chicken with enough water to cover it
½ - 1 c. chopped onion
1-2 t. celery seed
1-2 t. garlic powder (or several cloves fresh minced)
Salt & pepper- to taste
Rice (up to several cups)

Boil chicken until it’s beginning to fall from the bones. Remove from water and set aside to cool. Skim the water/broth to remove any bones, fat or foam- leave the garlic and onions in.
Set aside ¼ - ½ cup of broth (optional.)
Add enough rice to equal slightly less than half of the liquid. Remove the chicken from the bones and add it back to the rice. Bring to a boil, watching carefully so that it doesn’t stick. Stir, cover and turn down to low. When the rice is done, add the reserved broth and stir. Serve.


Notes-

You can use chicken breasts instead of a whole chicken, but the rice won’t have the same “sticky” quality.
Sticky (but not mushy) rice is what you’re going for. (So said my great-great grandmother!)
Control the portion you make by reducing the amount of broth before you add rice.
Use slightly less than half as much rice as you have water. (ex: 2 cups broth = 1 cup (-1T) rice.
I add the extra broth after it’s done to help with the consistency but it’s optional if you don’t want your rice as sticky.

February 18, 2011

Happy Birthday, Grandma Helen!

My great-grandmother is one of the most amazing people I’ve ever known, or will ever know. She’ll tell you that she’s been blessed to have lived so long as to know her great-great grandchildren. Truth be known, we’re the ones who are blessed to know her.

Honestly, if everyone had a Grandma to love them like mine, there would be no wars because everyone would know better. They’d worry that Grandma would find out and pinch their ears for misbehaving.

You’ve heard the expression, “they don’t make ‘em like that anymore”? That’s the kind of stock my Grandma Helen comes from.

 ©2011 All Rights Reserved
Photo courtesy of Ford Family Library
Grandma, as she’s known to most, was born in 1917. The oldest of six children, she grew up during a time when there was very little to go around. Yet I can’t help but think that, in some ways, the world was a better place; although she would probably disagree with that assertion.

Grandma can tell you all about ration stamps, oleo, cans of Klim, and the many uses of the Sears-Roebuck catalogue.

She’s the epitome of strength & perseverance. Can you imagine the world she was a kid in? I can but at the same time, I really can’t. There was radio, but only a few folks actually had one. Even less had a car.

There was no TV, no internet, and no video games. No one had a telephone in their house- what on earth would you need to tell someone that is so important that it can’t wait till you see them at church on Sunday?

Growing up in the middle of the sticks, there were no indoor bathrooms. If you had to go, you went in the outhouse. Hence, one of the many uses for the aforementioned Sears-Roebuck catalogue. If you had to go at night, either you lit a kerosene lamp, put on your shoes and trudged outside, or you went in a pot that was kept under the bed. Someone would have to empty that pot in the morning but that was just how things were done.

When she was a young girl, the simple things in life still mattered and she could appreciate them in a way that few of us today ever could. Going to the neighbor’s house to eat dried lima beans and floury biscuits was a treat. I remember her telling me that those beans weren’t even really done cooking. When you poured them from the pot, they actually clinked against the bottom of the bowl. Her brother, Uncle Alton, once told me that when you bit into one of the biscuits, flour poofed out of your mouth like a cloud.

As they told me these stories when I was a child, I could almost see those biscuits and beans. Didn’t want to try them, mind you, but I can understand why she treasured getting to go to the Ryalls’s for dinner.

Dinner is the meal you eat in the middle of the day, by the way. Supper is the evening meal. There is indeed a difference.

Some of my oldest and best memories of childhood revolve around Grandma in some way. Whether it was being at her house or playing in the old oak tree in her yard or her just being there, she plays a role in nearly all of my childhood memories.

One thing that sticks out clearly in my mind is the whole reason behind this blog: Flour-sack dresses.

When Grandma was a little girl, her Daddy was the switch-man on the train that went from one end of the county to the other. Back then, very little was disposable; you reused everything you could. As such, flour (and other commodities) came in huge printed fabric sacks. The ladies would then make clothes from that fabric. Often, it was a pretty calico print that was best used for a dress.

As the train conductor, her father (Grandpa Parker) was the one who’d go pick up the shipment when it came in. She said he’d always choose the prettiest patterns and set them aside for his wife and girls.

As a little girl, I wanted a “flower” sack-dress so badly that I begged my Mama to make me one. She said she couldn’t because they didn’t make flour-sacks like that anymore. I was convinced that if we just went to the fabric store, we’d be able to find flowers that would work nicely on my sack-dress. When I realized she meant a flour-sack dress, and not a flower sack-dress, I was undaunted. I wanted one anyway. Still do, actually.

When my first baby was born, I remember her telling me that since her baby (my grandfather, Tommy) and her younger sister were within a few months of being the same age, she and her Mama often shared the responsibility of breastfeeding. I know that in this day and age, such a thing is nearly unheard-of; but to them it was nothing out of the ordinary. Today, when so many moms choose not to breastfeed at all, can you imagine helping your mother nurse your baby sister? A baby sister who also has Down’s syndrome, no less.

I’ve often heard it said that everyone has a gift. A talent, if you will, that is God-given. Not necessarily unique but is innate in each and every one of us. If that’s so then Grandma Helen is a teacher.

Don’t know how to shell peas? Well, child, pull up a chair, I’ll get you a pan full of peas and you’ll learn.

Don’t know how to make ice cream? Well, let’s go get the churn and I’ll show you.

Don’t know how to clean? Well, let me get you a bottle of Windex and a rag; I’ll show you how to clean.

I can’t recall a time I spent with Grandma that she didn’t teach me something in one way or another; even if I didn’t realize I was learning something at the time.

She’s also a care-giver. The ability to give of yourself unselfishly is a rare and special trait. My grandmother possesses the kindest, most caring soul I’ve ever known.

It didn’t occur to me until I was an adult that Grandma has been caring for someone else nearly her entire life. When she was a kid, she helped with her younger siblings. As a young woman, she had a husband and son. As the years went on, she took care of her mother and baby sister, Bobbie. In fact, Bobbie (the sister with Down’s) lived with her for many, many years and Grandma cared for her as if she were her own child.

In many ways, especially mentally, Bobbie was still a very young child. She functioned well and we could understand her but she wouldn’t have done well outside of our family circle.

I know there are days I am impatient with my boys. At 6 and 8, they can be quite a handful. I have to remind myself that they’re just little boys and will be grown before I blink again. I take bittersweet comfort in the idea that they will one day grow up, leave home and have families of their own.

As I look back, I can rarely remember a time when Grandma was impatient with Bobbie. Unlike me, she didn’t have the preconceived notion that Bobbie would one day grow up and leave home. When Bobbie came to live with her, she took on the responsibility of an adult-child. That alone gives me a respect for her the likes of which I cannot describe.

Grandma has taught me the value of visitin.’ Few things are better for the soul than sittin’ & visitin’ for a while. You can sit & visit over sweet tea or coffee or blueberry cream pie. There are few better places to sit & visit than the orange booth in the kitchen of her house.

No where else smells the way Grandma’s house smells. It’s a heady combination of old linoleum, lemon Pledge and something cooking. Bizarre, I know, but every once in a blue moon I’ll get a random whiff of that scent and suddenly I’m seven years old again, running through her backdoor with my pigtails flying. I can almost hear the rattle of the screen door slamming against the door frame at the same time her voice calls out, “Don’t slam that door!”

It’s a wonderful reminder that somewhere in a simpler time I will always be that same barefoot little girl in blue overalls and pigtails.

When I was in elementary school, Mama dropped me off at Grandma’s every morning. She would make me breakfast and then put me on the bus. If memory serves, the bus came at 8:20 so I had to be finished with my French toast by then. But for those thirty or so minutes that I was with her every morning, I was the Queen of the Known Universe.

She sat me down in the booth, fixed me whatever I wanted for breakfast, quizzed me on the times-tables and then either put me on the bus or drove me the three miles to school. Every morning, she waited on me like my hands were glued on and gave me her full and undivided attention. Those mornings with Grandma taught me that it doesn’t take much to make someone feel incredibly special.

She’s also taught me the value of listening and hearing. There is a difference. Listening means you heard someone, hearing means you understood them. Grandma has always heard me. Always. No matter what cockamamie idea I come up with, she’s always heard me.

She’s taught me the importance of being able to laugh at yourself. She’ll be the first to admit she isn’t eloquent or very well-spoken but she has a way of getting her point across just the same.

Out in the field in front of her house there is a line of pear trees and one peach tree that Grandpa planted many years ago. I think they’re mostly dead today but a few years ago, Marcee and I were in Grandma’s kitchen sittin’ & visitin.’ The subject of pears came up and Grandma commented that we really should go pick all those peaches off that pear tree. Marcee and I exchanged a confused look and then burst out laughing. Realizing what she said, Grandma joined in the laughter, too. To this day, peaches-off-a-pear tree remains one of those things I can say to Marcee that makes her laugh.

Grandma has taught me that there are few foods more comforting than chicken & dumplin’s, buttered biscuits, collard greens, blueberry cream pie & sweet tea.

Chicken & sticky rice will work in a pinch, but there’s nothing else in the world quite like Grandma’s chicken & dumplin’s.

Along that same line, she’s also taught me that there are few foods worse than unsalted & unbuttered grits. Blech.

Even though I’ve tried to make my chicken & dumplin’s turn out like hers, I know I will never be able to manage it because hers have an ingredient I can’t possibly include- a grandmother’s love.

She’s taught me that when you look back over your life, it’s the little things that will matter the most. She once told me, “Always sit & hold a baby when you have the chance. There will always be housework to do but babies don’t keep.”

She’s shown me that it’s ok to be mad at someone, just don’t let them make you mad at the world. It’s also perfectly acceptable to slam the screen door every once in a while.

She’s taught me not to judge. A banana-mayonnaise sandwich sounds awful until you’ve tried one.

As a woman who was married for more than fifty years, I figured I’d better take heed when she gave me marriage advice. She told me two things when I got married: “Don’t let the sun set on your anger” and “Don’t start anything now that you don’t want to have to do for the rest of your married life.”

I sure wish I’d listened to that last one!

Of course, she also said, “You love him so much now and you just want to eat him up. One day you’ll wish you had.” As it turns out, Grandma is also one of the funniest and smartest people I’ve ever known!

Indeed, I have been extraordinarily blessed. Don’t think I don’t know- I do! There will never be another person who will love me the way my Grandma Helen does. It’s more than unconditionally; it’s with her whole being.

Not too long ago, several of the grandchildren were sitting around chatting when one of us (I don’t remember which) said, “Well, I know she loves ya’ll, but I’m her favorite.”
The others looked at each other and narrowed their eyes as if to say, “Oh? Is that so?”
I think it was Marcee who spoke up and said, “Uhm, I thought I was her favorite.”
Then I think I said, “Nope, it was definitely me.”
Then one of the others said, “Ya’ll are all wrong. It was me.”

As I think back on that, I realize that even though we all have different memories and see her from our individual perspectives, we all feel that same special love that makes us each her favorite.

Even so, I’m still quite sure I was the one who was right… I’m certainly her very favorite. ;)

Today, on her 94th birthday, I want her to know just how much she’s shaped and impacted me. Because of her, I am a better mother, wife, daughter, sister, friend and person than I would have been without her in my life. She has helped me become who I am today and I am humbly grateful. In all the years I am given, I know I will never find another person who loves me like she does.

Thank you, God, for giving me one of your dearest and best angels.
I love you, Grandma! Happy Birthday to you!

February 4, 2011

Grits

Got a hankerin' for grits & eggs a few days ago only to find that I was all out of grits!! How does that happen in a southern girl's kitchen?! I keep waiting for the Grits Police to come knocking and take back my Girls Raised In The South card.

I think it's listed as one of the Unforgivable Sins in the Proper Southern Girl's Handbook. Ranks right up there with wearing white shoes after Labor Day or spitting unsweet tea on Scarlett O'Hara's grave or serving deviled eggs without the appropriate tray. It's just not right, I tell you!

My Mother-in-law told me once how her Mother prepared grits in their house. She'd cook them on the stove in much the same way I do, except she didn't add salt.

Didn't add salt?! What?! How on earth do you serve grits without salt?

Apparently, they cooked the grits and poured them into a loaf pan. Then they baked them and put them in the fridge overnight. Then they dumped the grits-loaf out, sliced it, dipped it in egg batter and fried it up. Then they served it with syrup.

Yep, syrup.

Now, I'll try anything once, but I cannot imagine what grits could possibly taste like with syrup on them. My MIL swears it was good, but I have my doubts.

Being the purist that I am, I think I'll stick to my plain ol' grits with salt & butter. Maybe a little bacon here and there. Maybe some tomato gravy on top. Or maybe a fried egg mixed in. With pepper. And salt. And butter!

Oh lord, now I'm hungry!

Blueberry Cream Pie

In the South, blueberry cream pie goes with summertime in much the same way that white goes with rice; they just go together. I can't remember a summer in my life that we didn't make this pie.

When I was a little girl, I'd go visit Grandma Helen and she'd always have one in the fridge waiting for me- summertime or not. If you read more than one page of this blog, you're going to hear a lot about blueberry cream pies so I figured I'd better post the recipe.

Ingredients:
1 8oz. block cream cheese (softened)
1 can condensed milk
1/4 cup lemon juice
1 9-in. graham cracker pie crust (see notes)
1 can blueberry pie filling

In a medium bowl, blend the softened cream cheese with the condensed milk until combined. Add lemon juice and mix well. Pour into pie crust and refrigerate until set- about 2 hours.
When the pie is set, carefully spoon the blueberry pie filling over top and serve.

Notes-
Grandma's recipe calls for a graham cracker crust, but I've found that using a Nilla Wafer crust is just as good.
Do not try to put the pie filling over top of the pie until it's set or it will sink to the bottom. It will still be good, it just won't be pretty.