Southern Places

Southern Trip to the East (Southeast)

by Christi on September 14, 2010

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.

Norfork Lake

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.

soybean field

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

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Southern Tablescape on the River

by Christi on May 12, 2010

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!

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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!

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Southern Day at the River

by Christi on May 12, 2010

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

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Southern River Cabin

by Christi on May 9, 2010

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.

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Southern Recovery

by Christi on January 24, 2010

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 ariel view of the Superdome just after Katrina.

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.)

1 tablespoon butter
12 medium eggs, beaten
2 cups heavy cream
2 tablespoons pure vanilla extract
2 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 ounces day-old French bread, sliced 1 inch thick (see Note)
Whiskey Sauce (see below)

Preheat the oven to 250 degrees F.

Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.

Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that’s what you’ve decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you’re unsure whether it’s done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.

Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won’t work.

Whiskey Sauce
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

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Southern Trip

by Christi on July 28, 2009

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.

asessign

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.

outdoor-wednesday-logo51

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.

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Southern Metamorphosis

by Christi on July 26, 2009

Sunday, my wonderful husband and I took a little drive. We enjoy driving out to the lakes or down to the rivers here in our little neck of the woods. We are always struck by the transformation of this house:

front2-old

It went from this (see above). To this:

front-new

front2-new

Isn’t that amazing. I’ll try to get more pics for future posts but it really is wonderful what they did to this place. Before it was about to fall down. Now, what you have to know is that this place had to keep at least one wall in tact while remodeling/rebuilding. This is due to the fact that it is on septic. We won’t get into all the nasty details about that. Apparently, they moved the walls within several times before the final product. So glad this old gem was saved. It has a spectacular view of the lake from the back deck and, if for now other reason, it should be saved for that!

Today’s Lagniappe (lagniappe=something extra): Boat Dip:
If your going to live by the lake, you need to have a boat, or, at least, this boat dip!
1 pint sour cream
1 Cup Mayonnaise
1/3 Cup chopped green onion
2 tsp. Old Bay Seasoning

Combine ingredients. Cover and refrigerate 1 hour or more. Serve with cut-up fresh vegetables and potato chips.

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Southern St. Patrick’s

March 17, 2009

Happy St. Patrick’s Day. Hope you are wearing your green so you won’t get pinched. I remember as a kid people who didn’t wear green would say they were wearing green underwear so you wouldn’t pinch them. Didn’t you hate that? One of the biggest celebrations in the U. S. of St. Patrick’s Day is [...]

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Southern Sunshine and Mobile, Alabama

March 6, 2009

Hooray! Daylight Saving Time starts this weekend. I don’t mind the dark mornings for a few weeks. Of course, I love it in June when you start hearing the birds singing around 5 a.m. and the days are looong. I love sitting on my porch long into the evening. In the Summer, I even brave [...]

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Are You Southern?

January 15, 2009

Just checked out Southern Living online. They asked the question, “What makes a person Southern?” Then they assembled a list of 40 things that every Southerner ought to do. I’ve decided to assemble my own list of things that I’ve done that I think every Southerner should do. Some are from their list, but most [...]

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A Southern Accent

January 13, 2009

I am currently living farther North than I have ever lived in my life. It is still considered the “South” but it is different. I got to thinking about it. The South is a pretty vast region that is bound together with a common history but with still a lot of differences. We all say [...]

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