Okay, tomorrow,  October 12th is my 13th wedding anniversary. When we were looking for places for the ceremony and reception, of course, I took pictures and after the wedding, then, I had before and after pics! I would love to share some of them with you for the wonderful Monday Metamorphosis hosted by the very talented Susan at Between Naps on the Porch.

Thorncrown Chapel

The picture above was taken months before the wedding. We knew the minute we entered Thorncrown Chapel that this was where we wanted to be married.

Thorncrown Chapel

Here is the chapel the night of the wedding. Can you see us there at the alter?

Thorncrown Chapel

The chapel looks very different, although still beautiful with wonderful people in it.

Basin Park Hotel Ballroom

The picture above is of the ballroom at the Basin Park Hotel. Actually, it has been completely redone since then, but this was what it looked like over 12 years ago.

Basin Park Hotel Ballroom

Here is the ballroom with the Jack Mitchell Big Band. They were fabulous. The drummer is Jack Mitchell. They played all Big Band music which we just loved (that is why we chose them, after all).

Basin Park Ballroom

And, of course on the other side was the table with the cakes. There were tables along the side wall with lots of food and lots of yummy champagne and punch were served by the wonderful wait staff.

The mothers

Here is a picture of the mothers. My mother, Carrol, is on the left. My husband’s mother, Miss Iola, is in the wheelchair and the dear lady who we dubbed an “honorary mother” is Norvelle Turner. She lived with my husband’s family for nearly 45 years before her death from cancer. She loved my husband like a son; and he her like a mother. His mother died 2 months to the day after her death. Though Norvelle was Miss Iola’s housekeeper, she was loved like a member of the family, and, in fact, my husband took care of her ’til her dying day.

The happy couple

And, here we are, the happy couple then and the happy couple now. I am very blessed to have married this wonderful, Godly man whom I love even more now, 13 years later.

THE peace of God, which passeth all understanding,
keep your hearts and minds in the knowledge and love of God,
and of his Son Jesus Christ our Lord: And the blessing of God Almighty,
the Father, the Son, and the Holy Ghost,
he amongst you and remain with you always.
Amen.

Today’s Lagniappe: Mint Chocolate Truffles
Okay, other than the shrimp, I don’t really remember what was served at my wedding reception. I’m sure I didn’t get around to have anything. We were too busy having the time of our lives! Anyway, there had to have been chocolate. I like this recipe and think it would be great for a wedding reception.

• 1/3 cup semisweet mint-chocolate morsels
• 4 ounces Neufchâtel cheese, softened
• 1 (16-ounce) package powdered sugar, sifted
• 1/4 cup unsweetened cocoa
• 1/4 cup sifted powdered sugar
• 2 tablespoons semisweet mint-chocolate morsels

Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.

Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.

Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.

Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

We are so happy to have business to the East of us in Jonesboro, Arkansas and Memphis, Tennessee. Here are some pics form our recent early September trip to these lovely places.

The lake as we are leaving Mountain Home, Arkansas had a light fog over it.

As we pass through the small town of Ravenden, we see the Raven that watches over their city (a bit scary for my tastes, but to each his own!). I just think those eyes are kind of spooky.

Then on to the rice and soybean fields in the Delta of Arkansas. The fields had taken on some beautiful golden and green colors that just cried out for me to take a picture. Often as we pass through, we are treated to a fabulous show by the crop dusters dipping and lifting and soaring over the fields.

Just a beautiful drive through beautiful country!

Today’s Lagniappe:  Pecan Rice
Did you know that Arkansas is one of the largest producers of rice?

• (7-ounce) package pecan rice
• 3/4  cup  toasted chopped pecans

Prepare 1 (7-ounce) package pecan rice according to package directions. Stir in 3/4 cup toasted chopped pecans. Prep: 5 min., Cook: 20 min.

Note: Konriko Wild Pecan Aromatic Rice from Louisiana is a great source for pecan rice. Look for it in your local supermarket, or order directly from www.konriko.com.

Outdoor Wednesday with A Southern Daydreamer

Outdoor Wednesday with A Southern Daydreamer

On our way back from Oklahoma last week, we had an amazing show of the full moon rising over the Ozark Mountains. Between Fayetteville, Arkansas and Mountain Home, Arkansas, the full moon led the way! We took a few pictures with our phone. I probably would have had better pictures if we had stopped, but stopping along this road is not really a good idea. Very little shoulder and deep ravines beyond, kept us on our way. You can see that the headlights were on, but the moon, still, was very beautiful rising above the Ozark Mountains.

The moon is peeking out from behind the horizon.

Moon rising between the Ozark Mountains

It really was a beautiful sight. Very calming and a reminder of God’s blessings to us.

If you haven’t been over to YouTube yet to see my nephew’s audition for Top Shot, please check it out. He is my favorite nephew and is just as good a guy as they come! It is a great encouragement to him (and to me to) to see all of you who have visited and I really appreciate everyone who checks it out!

Thanks for visiting A Southern Life. I really, really appreciate all of you!

Today’s Lagniappe:  Apple Upside Down Pie
September 1st already~ Time for some apples! What is your favorite apple?

* 1  cup  chopped pecans
* 1/2  cup  firmly packed light brown sugar
* 1/3  cup  butter, melted
* 1  (15-oz.) package refrigerated piecrusts, divided
* 4  medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
* 2  large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
* 1/4  cup  granulated sugar
* 2  tablespoons  all-purpose flour
* 1  teaspoon  ground cinnamon
* 1/2  teaspoon  ground nutmeg

1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

If you have been reading A Southern Life for any time, you know how much I love the Gulf of Mexico. From South Padre Island to the Florida Keys it is beautiful and has some of the best seafood in the world. The wetlands that are closer in host oysters and crawfish and pelicans and all kinds of wonderful life.

Of course, recently, the Gulf has been hard hit with the BP oil spill. Now that it looks like the oil spill may be a bit contained, (praise the Lord!),  it is time to start looking to restoring this national treasure.

You can sign the petition at Restore the Gulf.

Today’s Lagniappe:  Cajun Shrimp

1 lb. shrimp (3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer (room temperature)

Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.

Check out what is going on in the great outdoors with:

Outdoor Wednesday with A Southern Daydreamer

Okay, technically, this is a “rock-scape” because we used the rocks as our table down by the White River. Check out past posts from this week to see the river house and some of the spectacular views. I may even throw in a few extras here. And, don’t forget, if you would like to have the river house as your very own, Visit my friend Ann at www.OzarkHomeTeam.com

Click on the first photo to start the show!

[Show as slideshow]

What a wonderful day on the river it was!

Today’s Lagniappe:  Grilled Butterflied Trout with Lemon-Parsley Butter
From Bobby Flay, this recipe sounds like a divine way to enjoy some of that trout from the beautiful White River!

4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)

Olive oil or canola oil

Salt and freshly ground pepper

Lemon-Parsley Butter, recipe follows

Parsley sprigs, for garnish

Lemon wedges, for garnish

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.

Lemon-Parsley Butter:

1 stick unsalted butter, at room temperature

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

3 tablespoons finely chopped fresh Italian parsley leaves

Salt and freshly ground pepper

Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

Hope you enjoyed your visit to A Southern Life today. Check out:

with Between Naps on the Porch

and enjoy the lovely tablesettings of some very talented bloggers!

Just a few more pics from our day at the river with Ann and Randall Messick.  What a beautiful place they have. I’m not sure how they can bear to part with it. If you would like the house that has these spectacular views on the banks of the White River, visit them at http://www.OzarkHomeTeam.com.

Click on any of the pictures to start the show or you can view with pic lens too!

[Show as slideshow]

Today’s Lagniappe:  Fried Trout
Yes, another trout recipe since that is what the White River is famous for!

One trout
1 cup of sour cream
2 tablespoons of butter
½ teaspoon of lemon juice
½ teaspoon of salt
¼ teaspoon of lemon pepper
Cornmeal, for dredging
Shortening, for frying

Clean and wash the trout; then cut into serving pieces (keeping the skin on).

Add salt and lemon pepper, and coat throughout with cornmeal.

In a frying pan bring about 1/3 inch of shortening to high heat.

Add the trout, and fry for about 3-5 minutes; then turn and cook for another 3-5 minutes or until the trout is browned.

Place the trout on a hot serving platter.

Pour off the fat from the pan and replace with the butter. Add the sour cream, then stir with a spoon to loosen any dredgings.

Cook for about 5-10 minutes, but do not boil.

Remove the from heat, add the lemon juice and stir; then and pour over the fish.

Outdoor Wednesday with A Southern Daydreamer

Sunday afternoon, we visited with Ann and Randall Messick at their river cabin. It is a fabulous place right on the river. They have made it very cozy and it is now for sale! The perfect spot for someone who wants to get away from it all on the banks of the beautiful White River which is well known for it’s fabulous fishing.

A nice place to sit and enjoy . . .

The view!

Cozy living room.

Ann and Randall redid the floors. See the wonderful wood stove. The windows lead you to a screened in porch.

The kitchen.

Ann took the fronts of her mothers old cabinets and put them on top of the kitchen cabinets. I love how the red color pops in this room.

Rack over the kitchen stove

Ann found this fabulous stove with cast iron burners and the rack behind is a great touch. Perfect for hanging your pots and pans.

Kitchen table

Well, the picture didn’t turn out as I had planned, but I love that you can see what the view is from the kitchen table. The table belonged to Ann’s parents and it goes with the cabin.

Kitchen cabinets

I love the glass fronted cabinets in the kitchen.

Master bedroom

Even the bedroom has a fabulous view! There is another bedroom and a bathroom.

I think Ann and Randall have done a great job on their cabin and I don’t know how they can bear to part with it. But, they are. If you want more details, give them a call and check out their website.

Great views and great fishing.

Sorry, Miss Lilly doesn’t come with the deal.

I’ll be showing you more from the river cabin this week. Yes, we even did a tablescape while we were there!

This is Monday so it must be:

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe:  Gaston’s Trout Amandine
I found this recipe at All Recipes and thought it was so appropriate. Gaston’s is farther up the White River from this river cabin. You may have seen some of Jim Gaston’s fabulous photos on this blog before. The White River is renowned for it’s trout fishing. Enjoy!

* 4  medium rainbow or brook trout, cleaned
* 2  tablespoons  fresh lemon juice
* Cracked pepper
* 1/2  cup  butter or margarine, divided
* 1 1/2  cups  slivered almonds
* 1/4  cup  fresh lemon juice
* 2  tablespoons  minced fresh parsley
* Garnish: lemon slices

Brush trout with 2 tablespoons lemon juice, and sprinkle with cracked pepper.

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add 2 trout, and cook 6 to 8 minutes, turning once, or until fish flakes easily when tested with a fork. Remove to a serving platter, and keep warm. Repeat procedure with remaining butter and trout. Wipe drippings from skillet with a paper towel.

Melt remaining 1/4 cup butter in skillet; add almonds, and sauté until golden. Stir in 1/4 cup lemon juice and parsley; pour over trout. Garnish, if desired.

This afternoon, I spent my time on the beautiful campus of Arkansas State University, Mountain Home. It really is a fabulous campus with beautiful buildings. I was teaching a Facebook ABC’s class. Great attendance and class. Thank you so much to everyone who attended. I’ve been thinking that I would love to share some pics of the campus for a while, so here they are!

From a couple of the festivals held on the campus:

Can’t wait to see what they are going to do next. By the way, my friend, Christy Keirn is the marketing director at ASUMH. She is just the best ever and you will be hearing more about her here at A Southern Life soon!

A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.

Today’s Lagniappe: Irish Coffee
Happy St. Patrick’s Day!

* 1 cup freshly brewed hot coffee
* 1 tablespoon brown sugar
* 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
* Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

As I am writing this, New Orleans is preparing to play in the NFC Championship game in the Superdome in New Orleans. Five years ago, after hurricane Katrina, it was said that another football game would ever be played in the dome. Win or lose – the people of New Orleans have something to celebrate. The people of New Orleans and the Mississippi Gulf Coast are resilient people. Yes, some will never go back, but those that do are the people who love their cities and are helping to rebuild.

Here is an aerial view of the Superdome just after Katrina.

And now.

The Bay St. Louis Bridge in Mississippi after Katrina

And now.

Some of my very favorite places – New Orleans and the Gulf Coast of Mississippi. Great people, great food, great views, great music – just a great place.

Today’s before and afters are my contribution to

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Commander’s Palace Creole Bread Pudding with Whiskey Sauce
Absolutely delicious, this recipe comes from the Commander’s Kitchen Cookbook (lots of other yummy delights in this cookbook as well! See details below the recipe.)

Today, I’m still sharing some of our quick weekend trip to Vicksburg, Mississippi. If you have been following along this week, you know that we were there to visit my husbands high school, All Saint’s Episcopal. The school opened in 1908 and closed in 2006. He was there to talk to other alumni about the upcoming celebration of the school and deconsecration of the alter in the chapel. The school has been leased by Americorp and the campus will be used as a training center.

Bratton Memorial Chapel

I love the gothic arched doorway.

Across from the chapel is the rectory where the headmaster lived. This is where the alums met and where we enjoyed that delicious shrimp remoulade for lunch.

This is Green Hall. It housed classrooms and resident students. My husband lived on the top floor.

Another view of Green Hall. My husband tells me in his day this porch was lined with rocking chairs.

I’m sure all of the students who attended All Saint’s will really enjoy their reunion in November. It looks like it will be a wonderful celebration for all of them.

Join Susan at A Southern Daydreamer for Outdoor Wednesday!

Today’s Lagniappe (lagniappe=something extra): Scalloped Okra with Corn

The okra in my garden is starting to come in. My favorite way to eat okra is fried, but, here is a great recipe that is a little different.

• 2 cups sliced fresh or frozen okra
• 3 to 4 tablespoons butter, divided
• 1 can (11 to 15 ounces) whole kernel corn, or about 1 1/2 cups cooked corn kernels
• 2 tablespoons flour
• 1 cup milk
• 8 ounces shredded sharp Cheddar cheese
• 1 cup dry bread crumbs

Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn. Make a white sauce by melting remaining butter in a saucepan over low heat and blending in flour. Milk should be added all at once, cooking quickly and stirring constantly. Cheese is stirred in until blended. Pour this mixture over vegetables. Melt remaining 1 or 2 tablespoons of butter and toss with bread crumbs. Sprinkle buttered crumbs over casserole. Bake at 350° for approximately 45 minutes, until the casserole is heated through and the crumbs are brown.

6 to 8 servings.