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

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

Well it is a FALL PARTY DAY! Today we are joining:

Tablescape Thursday with Between Naps on the Porch

Fall Open House with Hooked on Houses

Fall Mantle Party with The Nester

So much fun today!!! Here we go – click on the 1st picture to start the show!

First off a Fall Tablescape

[Show as slideshow]

Hmmm, got to find a great fall recipe to serve on the fall table.

Now on to some decorations. I have a fireplace, but alas, no mantle. Luckily, Miss Nester was nice enough to include those of us without mantles in her party. I just decorated a little bit everywhere!

[Show as slideshow]

Happy Fall, Y’all!

Today’s Lagniappe:  Christi’s Favorite Banana Nut Bread
Heat it up and slather with butter or cream cheese and enjoy on a cool autumn morning with a steaming cup of coffee!

1 cup sugar
1/2 cup butter, softened
2 eggs
2 cups flour
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
3 mashed bananas
1/2 cup chopped pecans

Cream sugar and butter, add eggs, beat well. Sift in flour, soda, cinnamon and cloves, beat well. Mix in bananas and nuts. Pour into greased loaf pan. Bake 1 hour at 325 degrees.

I can’t believe that it is already Labor Day, which to me means the end of summer. We even had a bit of a cool down in the weather here for a few days so it really felt like fall was arriving. Of course, it will still be a couple of weeks before fall really arrives. However, I’m already kind of getting in the mood. You know, once football starts, even though we still have some hot days, fall is on our doorstep! It fills me with a sense of wonder.

I’ve already been thinking about getting out some of those fall decorations. Can you believe it? I haven’t done it yet, but I was looking back at some of my pictures from last years fall decorations to kind of get some inspiration.

A little Autumn on top of the tv cabinet

A few pumpkins on the coffee table

Scarecrows in the house plants

And this guy is just hanging around in the kitchen waiting for Thanksgiving!

Happy Fall Y’all!

See what others are up to in their homes on this Met Monday with Susan.

If you haven’t checked out my nephews audition for the History Channel program, Top Shot, here it is:

Today’s Lagniappe: Oatmeal Scotchies
One of my fall favorites

* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract or grated peel of 1 orange
* 3 cups quick or old-fashioned oats
* 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

While summer is in full swing we have fewer birds at the feeder. There are abundant insects and berries for the birds to feast on. Now is a good time to make some plans for fall feeding and maybe just add a little extra for the few birds that do regularly visit the feeder in summer.

We have doves and cardinals and blue jays that are regular visitors right now. Occasionally, a robin will stop by as will the little red finch couples. Here are a couple of projects for adding some critter attractions to your yard.

Metamorphosis Monday with Between Naps on the Porch

From one of my bird books is this cute and easy idea for chipped teacups. You may have some around your house or can find some pretty ones at garage sales, flea markets or thrift stores. Just screw some hooks in a board and hang them up and then fill them with bird seeds. There are lots of things you can do with this idea. You could cup the board in the shape of a teapot and paint it. You could arrange the cups in a pretty decorative pattern. What ideas do you have?

Here is one for the squirrels. It is called a squirrel IQ Test. Just take an empty, clean soda bottle, remove the lid and fill with peanuts in the shell. Hang up by wiring it to a post or fence and watch the squirrels work at getting the peanuts in the right position to remove them! Fun and inexpensive entertainment!

One thing that is good for attracting birds any time of year is moving water. Apparently, they love the sound of water. It is easy to make your own fountain. Just search on line for easy directions or look here. All you need is a waterproof container, a pump and some tubing.

Even a sprinkler will do, and they make some very decorative ones these days.

What do you do in your yard and garden to transform it into an attractive place for birdwatching? Would love to hear your ideas!

Today’s Lagniappe: Hummingbird Cake
The ultimate Southern cake. I’ve run this recipe before but I thought it would go well with this post and who can ever get enough Hummingbird Cake?

* 3 cups all-purpose flour
* 2 cups granulated sugar
* 1/2 teaspoon salt
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 eggs, beaten
* 1 1/4 cups vegetable oil
* 1 1/2 teaspoons vanilla extract
* 1 can (8oz) crushed pineapple, well drained
* 1 cup chopped pecans
* 2 cups chopped firm ripe banana
* Cream Cheese Frosting:
* 16 ounces cream cheese, softened
* 1 cup butter, room temperature
* 2 pounds confectioners’ sugar
* 2 teaspoons vanilla extract
* 1/2 to 1 cup chopped pecans

Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.

Late July and Early August are really hot around here and also very humid. It has been said that the humidity is what gives Southern girls their wonderful complexions! It may also be responsible for some really bad hair days. I don’t even try to fight the curls in the summer. Just not worth it. My summer do is definitely of the naturally curly variety.

This is also a great time to harvest all that wonderful goodness from the garden or at least the farmer’s market. I’ve been putting up okra.

Gather it from the garden (get 3 or more pods)

Some people use a buttermilk batter when they fry their okra. That is not the way I grew up eating it. The way my mother made it is by just cutting it in to  slices and tossing it in a mixture of cornmeal with a little flour and salt and pepper (I also add garlic powder to mine). It is easy to prepare to freeze that way as well. Just process it and put it in freezer bags and in to the freezer and it is ready whenever you are.

When you are ready, just heat up some oil with a bit of bacon grease to around 350 and gently drop the okra in the pan and fry until golden. YUMMY!

This is also the time of year when there is a good harvest of tomatoes. In my case, this year I have cherry tomatoes in pots with basil.

Looks like a bird dropped a sunflower seed from the bird feeder in this pot.

We have been making frequent trips to Jonesboro, Arkansas this summer for our business. One of the fun/scary sights of summer, we see on our trip over. It is KUDZU! Yes, the kudzu that is eating it’s way across the South!

photo courtesy of dmott9 via Flickr

The kudzu transforms trees and power poles into giraffe like figures and an ordinary bush looks like a green leafy monster. Lots of fun!

This time of year is also when the morning glory really comes in to it’s own.

Yes, it is really hot and really beautiful and quite tasty as well!

Today’s Lagniappe: Bananas Foster Cheesecake
Saw this recipe and thought is sounded fabulous!

Crust:

• 3/4 cup all purpose flour
• 3/4 cup finely chopped pecans
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3 tablespoons sugar
• 2 tablespoons (packed) golden brown sugar
• 1 1/2 teaspoons vanilla extract

Filling:

• 2 8-ounce packages creme cheese, room temperature
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 3 large eggs
• 2 cups puréed bananas (from about 4 bananas)
• 1 cup sour cream
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt

Topping:

• 1 cup sour cream
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract

• 1 17-ounce jar caramel sauce
• 2 tablespoons dark rum
• 2 bananas, peeled, sliced

For crust:
Position rack in center of oven and preheat oven to 350°F. Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.

For filling:
Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until just blended after each addition. Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.

Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.

Meanwhile, prepare topping:
Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight.

Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas top cake.

Visit Susan at Between Naps on the Porch for Metamorphosis Monday and Smiling Sally for Blue Mondays. You will find wonderful and talented bloggers with fantastic posts!

Also check out:

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

Wow, getting this post done during a break from the storms. We were a couple of hours East of here today meeting with clients and when we got back there were small branches in the road and a shutter of a neighbor was broken off. We have had lots of lightening and thunder and rain since we arrived home. Always good to get back home.

I took some pictures of the awesome clouds as we were driving home.

These pictures were taken around 5:30 p.m. with my phone. Wish you could have seen them in person. They were crazy!

We have had some more storms this evening. We really needed the rain! Glad for a break in the heat. What is going on outside in your neck of the woods?

Outdoor Wednesday with A Southern Daydreamer

* 1 3/4 cups heavy cream
* 3 (3- by 1-inch) strips fresh lemon zest
* 1/8 teaspoon salt
* 2 large eggs
* 3/4 cup sugar
* 1 lb strawberries (3 cups), trimmed and quartered
* 1 tablespoon fresh lemon juice

Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).

Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Wow, we were treated to a magnificent display of clouds the other day. Weather officials called the unusual formations “scud”. Not a very pretty name for what was a gorgeous site. My friend, Candy Barnes caught some great photos and graciously allowed me to share them with you. Sit back and enjoy!

Weren’t those clouds spectacular! No severe weather from them, just a little rain and then it cleared off. Thank you Candy for rushing to the lake to get these pictures. They are fabulous!

See some other great pictures of the great outdoors with:

Outdoor Wednesday with A Southern Daydreamer

# 3 cups all-purpose flour
# 1 tablespoon plus 1 teaspoon baking powder
# 1 teaspoon salt
# 1 teaspoon ground cinnamon
# 1/2 cup light brown sugar, firmly packed
# 3/4 cup butter
# 1/2 cup coarsely chopped pecans
# 1 egg
# 3/4 cup milk
# 8 to 10 medium peaches, about 2 pounds peaches
# 1 1/2 cups sugar
# 1 cup heavy cream
# 1/2 teaspoon almond or vanilla extract

Sift flour, baking powder, salt and cinnamon into a mixing bowl. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork until blended. Turn two round cake pans upside-down and grease bottoms. Spread half the dough on each bottom to within about 1/2-inch of edge. Bake at 450° for about 20 minutes, or until golden.

Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with flavoring until stiff. Place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.

Our friend Jim Gaston at Gaston’s White River Resort has been at it again. He runs a wonderful resort, but I think his true talent is photography! If you have never visited, you absolutely should! Check out their Facebook specials right now!

Check out Jim’s great pics of the mighty Blue Heron on the White River:

I just don’t know that it gets any more spectacular than that. Thank you Jim Gaston for your wonderful photography. He has some great subjects, doesn’t he?

Outdoor Wednesday with A Southern Daydreamer

Today’s Lagniappe:  Strawberry Pie

* 2 cups granulated sugar
* 6 tablespoons cornstarch
* 1 package strawberry flavored gelatin, 4-serving size
* 2 cups water
* 4 pints strawberries, hulled
* 2 9-inch baked pie shells, cooled

Preparation:
Cook sugar, cornstarch, jello and water until thick; cool. Place whole berries the baked pie shells. Pour sauce over berries and refrigerate until thoroughly chilled.
Serve with lightly sweetened whipped cream or whipped topping.

Mama is traveling this week to San Antonio. This is a great time to travel through Texas. The bluebonnets should be blooming! I remember when I lived in Texas how I looked forward to the pretty blue flowers.

When I was growing up, my bedroom window faced a field that would bloom in the Spring. I could lay in my bed in the morning and look out at the beautiful wild flowers. What a blessing that was! I wish I had pictures I could share. They are only in my head as memories. I do remember some of the flowers that would bloom.

Tons of these:

And, lots of these:

So many beautiful colors. What kind of wild flowers do you have in your area?

A few outdoor pics for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

Today’s Lagniappe: Fruited Brisket
Tender delicious and easy – made in a crockpot!

* 2 1/2 lb. beef brisket
* 2 onions, chopped
* 1 tablespoon pepper
* 1 tablespoon paprika
* 1 tablespoon garlic powder
* 1 C. dried apricots
* 2 C. dried sweetened cranberries
* 1 C. dried prunes
* 3 C. water

Season the brisket on both sides and sear on all sides in a hot frying pan. Then in your slow cooker, put down your 2 c of onions and place seared brisket on top. Add in all the fruits. Pour 3 cups of water over everything and cook on low for 4 hours. Refrigerate overnight (it’s easier to cut it real thin when it’s cold). Place sliced beef and all the gravy and fruit into your slow cooker on high to heat for 20 minutes and serve.