Southern Seasons

Okay, the truth is that dogwoods and daffodils don’t actually bloom at the same time around here. There are still a lot of daffodils blooming but they are starting to fade as the dogwoods take center stage. Oh, and the redbuds are pretty spectacular too!

Truly, one of the most wonderful benefits of our morning walks (aside from the health benefits) is the gorgeous, spring scenery that greets us each morning. We are greatly blessed!

A little outdoor pic 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: Crockpot Oatmeal
My 94 year old Grandpa eats oatmeal every day. Must be something to it!

• 1 C quick cooking oats
• 2 C milk
• 1/4 C brown sugar
• 1 T butter – melted
• 1/4 tsp. Salt
• 1/2 tsp. Cinnamon
• 1 C finely chopped apple
• 1/2 C raisins and/or dates
• 1/2 C chopped walnuts or almonds

Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours. Stir before serving.

{ 16 comments }

Getting ready for my next appearance on The Margaret Banks show. This week is about turning your passion into profits, which is actually perfect for bloggers!

In the meantime, trying to get time to be still a bit and enjoy the world around us. Like a red sunset. You know the saying:

Red sky at night, sailors delight.

Which signals that tomorrow, the weather will be nice. LOVE that!

Red sunset

Colors starting to burst out.

I love all of the colors of the beginning of Spring, when the earth wakes up from a drab and stark winter to soften into beautiful greens and the bright colors of Spring!

Hope you are having a wonderful week!

Today’s Lagniappe:  Pork with Orange
Something beautiful for a beautiful day.

1 1/2 Pound Lean Pork Strips
1 Teaspoon Extra Virgin Olive Oil
1/2 Cup Fresh Orange Juice
1/2 Cup Fresh Pineapple Juice
2 Minced Garlic Cloves
2 Teaspoons Cornstarch
1 Teaspoon Grated Orange Peel
1 1/2 Teaspoons Dried Basil Leaves
1 Pinch Of Salt And Pepper
2  Med Size Sliced Oranges
3/4 Cup Sliced Green Onion

In a large cooking pan, heat the olive oil on medium to high heat. Add the pork and cook for 4 to 5 minutes until cooked. In a mixing bowl add in the pineapple
and orange juice, minced garlic, cornstarch, and basil, stirring until it is all very well blended. Add the content of the bowl to the pork, bring to a boil then let it cool for 3 to 4 minutes while stirring. Now salt and pepper the meat, and place it on a bed of rice. Pour the orange basil sauce over pork and rice and let cool.

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

{ 12 comments }

The daffodils are starting to pop out and soon the most wonderful metamorphosis of all will be taking place. Soon it will be SPRING!

I have even added a Spring countdown clock to the sidebar on the left. This seems to have been an unusually cold winter and, although I have Spring Fever every year, I think this year may be the worst case EVER!

But . . . soon, the world will be alive with color! Yellow daffodils and forsythia, pink quince, creamy dogwoods and bright pink redbuds!

Of course, one of the first signs, though is the sweet daffodil, nodding it’s yellow head in the early Spring wind.

I love all of the seasons but Spring is probably my favorite because the days get longer and the world comes alive after the dark of Winter. Even as a kid, I remember loving the colors of Spring and looking forward to being out of school for the Summer.

There was a redbud tree outside my window in the house I grew up in. I will always think of redbuds as good “climbing trees.” I would climb up in the tree and look out at the sky and everything in the world was good. I love that memory of Spring. Maybe that is one of the reasons I love it so much.

And, by the way, it is a metamorphosis we can all enjoy

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe:  Garlic Shrimp
Make this with fresh Gulf shrimp for a fabulous flavor!

1/3 cup of butter
1 ½ to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 ½ tablespoons of lemon juice

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.

Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt then stir well.

Remove the pan from the heat and serve.

{ 10 comments }