You may remember my friend Donna Butler Douglas that I introduced you to last year. Remember her? She is the creator of the fabulous DonnaDots!

Here are some DonnaDots to help you remember:

Yes, that Donna. She is so very talented and as it turns out, very organized as well. Donna has graciously written down some of her favorite organization tips for me to share with you. I will be doing that soon but today I wanted to share something else about Donna.

Donna lost her wonderful friend, her faithful dog Beau this past weekend. Beau was 13 years old and his health had begun to fail. I know many of you are pet owners and have known the heartbreak of losing a beloved pet. Donna is a very talented composer as well as a graphic artist. She writes beautiful anthems that can literally bring tears to your eyes.

Donna shared one her anthems in this very special tribute to her beloved dog, Beau. Get a tissue before you watch this beautiful video.

Love you, Donna!

Today’s Lagniappe: Easy Quesadillas
Love things that are yummy and easy!

3/4 cup taco meat
4 (8-inch) flour tortillas
1 1/4 cups (5 ounces) shredded Mexican cheese blend, divided
1/2 cup salsa, divided
Sour cream

-Spread taco meat evenly over 2 tortillas. Sprinkle evenly with 3/4 cup cheese, and drizzle with 1/4 cup salsa. Top with remaining tortillas.
-Microwave 1 quesadilla, covered with a paper towel, on a microwave-safe plate at HIGH 1 to 1 1/2 minutes. Repeat procedure with remaining quesadilla.
-Cut each into 8 wedges; serve with remaining 1/4 cup salsa, sour cream, and remaining 1/2 cup cheese.

The dogwoods are blooming beautifully here. Love dogwoods and how inspirational they are.

Have you hear the Easter legend of the dogwood?

When Christ was on earth, the dogwood grew
To a towering size with a lovely hue.
It branches were strong and interwoven
And for Christ’s cross its timbers were chosen.

Being distressed at the use of the wood
Christ made a promise which still holds good.
Not ever again shall the dogwood grow
To be large enough for such a tree, and so,

Slender and twisted it shall always be,
With cross shaped blossoms for all to see.
Petals shall have bloodstains marked in brown,
And in all the blossom centers a thorny crown.

All who see it shall think of me,
Nailed to a cross from a dogwood tree.
Protected and cherished the tree shall be
A reflection to all of my agony.

Author Unknown

Happy and blessed Easter Season to all!

Outdoor Wednesday with A Southern Daydreamer

After a few stormy and then cool days, it was time to get out and make a difference in the yard. Things have been getting pretty wild out there and it is time to get things under control. I won’t be able to get everything done in one day, but little by little, it will eventually get done. Let’s start with the bird feeder.

As you can see, there are some lilies that are trying to come up but they are being chocked back by weeds. The bath was cleaned throughout the winter but after the recent rains it has gotten a little messy.

The first step was to get rid of the weeds and then cover them up with some papers.

Then finally, cover the papers with some mulch and water it in. I also cleaned out the bath and refilled it with fresh water.

That is much better. In the meantime, a robin has come to build a nest on our back porch. If you have been around A Southern Life for a while, you may remember when they built a nest in the same place a couple of years ago.

The robin this year had a bit of a hard time. She got her nest started but it was pretty windy.

She spent quite a bit of time building. Her nest turned out a bit wild.

Unfortunately, the nest above blew off. We tried to help by putting the nest back in place and wiring it down. The robins weren’t really buying that solution. They came back and checked it out but weren’t really impressed. However, we had saved the nest that was in this exact place a couple of years ago. We thought since that nest had been successful, maybe they would like it better.

We placed the “used” nest above back in place and wired it in place. Apparently, the robins liked this solution. They have taken up residence and the mommy robin is laying eggs!

Robins will lay one egg a day until they get to 4 eggs. They will then stay with the eggs and care for them for 14 to 16 day when they will hatch.

Day 1:

Day 2:

Day 3:

We feel so blessed to have a robin’s nest again. They are such a joy to watch. Can’t wait to see the little babies.

What is going on in your yard?

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Quiche Lorraine
Something light and lovely for Holy Week.

Pastry
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 6 servings

The weather was just beautiful here today. It looks like it is time to clean off the back porch and get it ready for Spring. After all, Spring will be here soon. Check out the countdown calendar!

We like to grill all year round. My husband moves the grill up on the porch and he grills in all kinds of weather. He also tends to make things a bit messy.

In addition to his mess, the birds have scattered seed all over the place as well. Oh well, the sunshine and pretty weather made cleaning it all up a pleasant job. Got out the broom, a trash bag and added some elbow grease!

Now, that is much better. Looking forward to bringing out some of my plants that have spent the winter in the house and adding some pretty flowers. Now, when we have the pretty days, I can go ahead and sit out on the porch and enjoy!

Even the doves that have spent the winter inside got to get out. I’m sure we’ll have some more cold weather before it is all over. As my mama says, “We’ll still have our Easter snap.” In that case, I’ll just bring the plant in and the birds can hold down the fort until the weather warms back up.

I’m thinking it is time to change the cushions in the chairs and do a little updating. I’ll let you know how things progress. Hope everyone else is having fun getting ready for Spring. Happy Monday! Have a great week!

Check out what metamorphosis are going on at:

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Lime Jello Fluff
Something easy and green this week for St. Patrick’s Day!
(Lagniappe = a little something extra)

* 1 (3 ounce.) pkg. lime Jello
* 1 (1 lb.) carton cottage cheese
* 1 can (lg.) crushed pineapple
* 1 (8 ounce.) carton Cold Whip

1. Mix first 3 ingredients in large bowl. Stir in Cold Whip (thawed). May be served immediately or possibly stored for 2 to 3 days.

So, Valentine’s Day is upon us. I’m thinking this would be the weekend to celebrate.

Are you planning something special? Shrimp, lobster, steak? I’m thinking the best plans would be reservations! Let someone else do the cooking!

Maybe a steak.

Or maybe lobster.

And, of course, you must have dessert!

Sounds delicious! Of course, you could go out and then come back home for dessert!

Today’s Lagniappe:  Chocolate Mousse
From Kraft – use sugar free if you want to make up for some of the dinner calories! If you want to leave out the Irish Liqueur, you can save even more calories. However, it is once a year so, go ahead!

BEAT pudding mix, milk and liqueur in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.

SPOON into dessert dishes. Refrigerate 20 min.

TOP with remaining COOL WHIP and berries.

With Designs by Gollum

Just a little more Mardi Gras color around here.

It has the traditional Mardi Gras colors of purple, green and gold. Just a grapevine wreath draped with purple ribbon and adorned with a big gold bow and a fun Mardi Gras mask. Couldn’t be easier!

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe:  Cajun Catfish
From Betty Crocker something a little spicy and fun for catfish. Do you think Betty Crocker was Cajun? LOL!

2 cups vegetable oil
1 cup Gold Medal® all-purpose flour
1/2 cup stone-ground cornmeal
2 tablespoons Cajun Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground red pepper (cayenne)
1 egg
2 pounds catfish nuggets, skin removed
Salt
1/4 cup lemon juice

1. In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
2. In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
3. Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.

Makes 8 servings

It started snowing here this morning and is still steadily snowing at mid-day here in my neck of the woods in Arkansas. Got some pics to share with you as well as a recipe!

I love asparagus. Of course, we usually cut off the top part and throw the woody part away. I’ve always seen cooking channel people do this and then say to save the woody part for another use. Well, while I’ve always thought I should do that, I never had – until today. I actually just served the tips last night for supper (roasted with lemon, garlic and olive oil) and saved the rest to make some soup. Turned out to be a great lunch for a snowy day!

Set on the coffee table in front of the fire and I even had a little mini-tablescape!

I’ve also been feeding the birds. Watching them is not only entertaining for me, it also keeps Calli-cat occupied. I’ve got covered bird feeders in the front. My bird feeder in the back is unprotected, so it is covered with snow. I made a makeshift bird feeder on the back porch and then scattered a little seed on the porch. The birds have really enjoyed it.

I have had cardinals, bluejays, wrens, chickadees, tufted titmouse, robins and red finches, mourning doves, a couple of woodpeckers and, of course, squirrels. What fun it has been to watch them. I’ve been trying to get pictures. Of course, the beautiful red cardinal is just as pretty as a picture but always seems to fly off just as I get the camera focused on him!

As I am typing this, a big Bluejay is feeding as a robin waits on this fence for his turn. Don’t you just love snow days!

Today’s Lagniappe: Asparagus Soup
This recipe makes 8 – 10 servings. I quartered the recipe (I didn’t even need half) and it turned out great! I also skipped the step for the tips of the asparagus since we had them the night before This is based on Emeril Lagasse’s recipe. YUM!
* 3 pounds fresh asparagus, rinsed
* 8 cups chicken stock
* 4 tablespoons unsalted butter
* 1 cup chopped onion
* 1 tablespoon minced garlic
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1/2 cup heavy cream
* 1/4 cup finely grated Parmesan, garnish

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the onions and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

with Between Naps on the Porch

With Designs by Gollum

Sometimes, it is nice to go out to eat at a restaurant. Saves having to cook, having to dishes and having to clean up. However, it rarely saves you money.

If I am going out to eat, I want to eat somewhere that has a specialty that I know without a doubt is going to be really, really good. Otherwise, I can be creative and cook at home. I know what ingredients are used and how they are used and with some simple planning and preparation, I can make even really complex recipes in my own kitchen.

There are a few things (3 or more) you can do to make having a meal at home as good as going out to a really nice restaurant.

I think the best tip I have learned for preparing great food with recipes that range from simple to complex is the concept of “mis en place” or having everything in place before you start cooking. That means if a recipe calls for chopped onions or minced garlic, I have them chopped and minced before I start. It helps to do as much ahead as possible.

The other thing I have learned (from Mama) is how to have everything ready to serve at the same time. To do this, you start with when you want to serve your meal and plan backwards. How much time will each course take? Whatever takes the longest, start first and then work forward from there.

One last thing, when you are cooking – clean as you go – as much as you can. If you have family members who can help rinse pots and pans and put things away as you are cooking (or help with the cooking) all the better. One of the best things about eating out is that you don’t have to clean up. If you clean as you go, at the end of the meal the cleaning is minimal. Get everyone to pitch in as much as you can.

Apart from the food, of course, there is the atmosphere. What good is it to have nice dishes if you never use them, after all? Get out the nice dishes and silverware and put them to good use. You can’t take it with you so you may as well use it. By the way, it is cheaper to use your own dishes than to continually use paper plates!

Setting the table is a great opportunity to teach the kids basic place setting etiquette. As a child, we always took turns setting the table, and I learned early on the proper place for the utensils, plates, glasses, napkins, etc. My mother had us set the table for every evening meal and we sat down as a family to dine. Wonderful memories were made. I don’t have children, but even for just my husband and me, it is still nice to have a proper place setting. It is just a little thing that brings beauty and order in an otherwise chaotic world.

People are having to cut down in this difficult economic time but that doesn’t mean we can’t still feel pampered at home. With these tips it can be really easy to enjoy nice meals at home and save some money.

Bon Apatite, Y’all!

Today’s Lagniappe:  Apple Cinnamon Pork Tenderloin
This would be a great recipe to enjoy “restaurant style.”

• to 1 1/2 pounds pork tenderloin
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar, packed
• 2 cooking apples, peeled, cored and sliced
• 2 tablespoons dried cranberries or raisins

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

A couple of days ago, as the day was ending, I looked up from my desk and noticed that everything outside kind of had a pinkish-golden hue. How beautiful it was!

Today, I want to share those pictures with you, as well as introduce you to a new blog/website. The site is called “Great is Thy Faithfulness” and it is written by my bonus father, Dr. Chester Ward. His latest article is titled, “Priorities” and it is a great message that I think will bless you.

Chester has been a pastor, director of missions and has been in ministry for many years. Last year, Chester retired from full time ministry as director of missions and is now entering a new phase of ministry. He is now available to preach as a supply or as an interim. He has written a book called “Basic Bible Doctrine” that is a great tool and is also available to lead a study on that book as well as other Bible studies.

Hope you will give him a visit today at Great is Thy Faithfulness and leave him a note of encouragement in this new phase of ministry.

Looking at the sky, I am reminded of how Great is Thy Faithfulness!

Hope everyone has a wonderful and blessed weekend!

Today, I am joining:

Pink Saturday with Beverly at How Sweet the Sound

And, finally,

Today’s Lagniappe:  Sausage and Cheese Frittata
Something warm and yummy for a cold winter morning.

• 1  (12-oz.) package spicy ground pork sausage (you can use mild if you prefer)
• 8  large eggs
• 1/3  cup  milk
• 1/2  teaspoon  pepper
• 1/4  teaspoon  salt
• 1  tablespoon  butter
• 1  cup  (4 oz.) shredded Cheddar cheese

1. Preheat oven to 350°. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Wipe skillet clean.

2. Whisk together eggs and next 3 ingredients until well blended.

3. Melt butter in skillet over medium heat; remove from heat, and pour half of egg mixture into skillet. Sprinkle with cooked sausage and cheese. Top with remaining egg mixture.

4. Bake at 350° for 23 to 25 minutes or until set.

With Designs by Gollum

While the snow is over (for now), it is still a bit chilly here. Time for some comfort food! Onion soup is yummy and the version I’m sharing today is Creole Onion Soup and the recipe is from Brennan’s New Orleans.

I love the traditional French onion soup but honestly, the mozzarella is just a tad difficult to eat as is the toasted bread crouton you have to fight through to get to the soup.

That is why I LOVE this Creole version of onion soup. It has yummy Parmesan cheese incorporated that will definitely not leave a string of cheese between the bowl and your mouth as you transfer the soup with your spoon!

Before we get to the recipe, I’ve got to tell you a story that explains another reason I love this soup. One beautiful Autumn when we were visiting New Orleans, yours truly was a bit under the weather. When I finally got to a doctor, it turns out I had a sinus infection. Grrrrrr, that can really put a damper on an otherwise fun trip.

What got me through was this wonderful Creole Onion Soup from Brennan’s. It was so soothing and warm and yummy.  Pretty powerful soup! Had to get the cookbook with that recipe on the double!

Oh, and one more thing, this soup doesn’t take HOURS to make. It is served with small croutons made with wonderful day old french bread.

Without further ado:

Today’s Lagniappe: Brennan’s Creole Onion Soup
If you don’t need 8 servings, you can easily halve this recipe.

(8 servings)
1/2 c. (1 stick) butter
1 large onion
1/2 c. all-purpose flour
2 quarts beef stock
2 T. Worcestershire sauce
1 t. white pepper
Salt to taste
2 tsp. eggshade or yellow food coloring (optional and I’m not sure why this is needed – CW)
1/4 c. freshly grated Parmesan cheese
Melt the butter in a large pot, and sauté the onion until tender, about 5 minutes. Blend the flour and cook the mixture over medium heat another 5 minutes, stirring frequently. Add the beef stock, Worcestershire sauce, and pepper. Adjust the seasoning with salt to taste. If desired, add the food coloring. Reduce the heat and simmer until thickened, about 15 minutes. Sprinkle with Parmesan, then serve.