literally

Hello friends and Merry Christmas!  I have recently found a few likes at the library.  It excites me so.  My favorite new passion is for Christy Jordan's southern cooking cookbooks.  I just got Southern Plate over the weekend from the library and have already made five recipes out of it.  All of them turning out fantastically.  I have to share that tonight I made the squash casserole and steak and milk gravy.  The casserole was awesome but when I drizzled the gravy over  broken up white bread it truly brought back memories of my Mom making gravy with supper.  Oh the way that tastes is shear heaven on a plate.  If you are in a bit of a cooking rut... making the same things mainly because you can remember all of the ingredients by heart and make the dish without a recipe... not that that ain't good... it may be time to shake it up back to your roots.  Grab one of her.  You will not hate yourself I promise.

I've also taken to watching Modern Family in my kitchen nook.  I've seen several seasons sitting here on the counter.  I think Phil is just about my favorite character.  I do love them all.  Sometimes I wish I could remember some of the funny stuff they say and apply it to some conversation to make someone laugh but I never can.

M.C. Beaton... not long ago I was really into reading the Hamish MacBeth stories by M.C. Beaton and still am!  BUT... recently, while browsing the author's books for something centered around Christmas, I checked out on of her Agatha Raisin mysteries instead of my Hamish ones.  I lack finishing the last chapter right now and even though Christmas is just this weekend I will still love the next one I have ready for pick up right now.

The author, Christy Jordan, is apparently good friends with the author of the other cookbook listed... The Southern Bite.  I can only assume at this point what this one is about.  Hopefully it will be just as good as hers and every bit as inspiring.  I love a good cookbook that gives new life to ingredients I normally have on hand.

Botanical Style... I really can't wait to gawk over the pictures in this book.  I forgot until tonight that I had it on my wait list.  I can't remember what blog.... wait... yes I can... nope.. wrong.  I thought it was THIS one.  I love her gift guides.  Anyway.. maybe it will at least inspire me to water my plants more and give them more love.  It's like this.. I've had some of them for so long I think they are old enough to water themselves.  At least Juanita lets me know when she's thirsty.  I have seriously had that plant for twenty three years.  There's a picture of her HERE oh and apparently I forgot at some point that her name was Lola... I've called the dang thing Juanita for the last four I know... HERE she is getting a new pot.  What an oddball!

I seriously hope you each have a wonderful Christmas and the Happiest of New Years!! 

fall decorating

I personally am not ready for Fall to arrive.  Granted the cooler nights sound appealing from a campfire point of view.  On a look back through pictures, browsing for fair entries, I came across an open house Mary Evelyn and I visited last year that may pose as a bit of inspiration for you.  Some pictures have more and some a splash here and there.  But it all has me thinking a bit forward.

 

 

 

Although her style of decorating her home may be different than yours, as it is mine, it's fun to see and get ideas for even a little place to sit a pumpkin or string up some mini gourds.  I love hers hanging over the oven.



Venison Stroganoff

Today I have a fantastic recipe for you.  This is a supper for those gals who love their deer meat and love to pat the man (or woman) on the back that got up early during deer season and brought it on home to you.  Unless you shot it yourself... in that case.. You do it girl!  Even if you don't eat deer meat you can use beef or turkey and I promise you will still love how easy it is and how much you will love to hear the other eaters at your table say "oh... oh... thank you!"  Just please don't pour the boiling water from the noodles on your hand like I did this evening!  That web part in the middle of your fingers is tender I tell ya! 

I typed up this recipe and loaded it like a picture so you should be able to right click and print it with ease.  I like it like that... easy.  This recipe feeds my man and I with a serving left over for lunch the next day.  I also slap up some green beans and bread to go with.  Make it easy on yourself now!

Now a note on deer meat.  There are a lot of sceptics on venison out there.  That it has too much of a gamey taste, and that can happen.  For instance if you shoot a buck in rut or a deer in mid run when all the blood is flowing into the muscles and all, that can give it a stronger taste.  But a good doe with a little fat on her, you can't beat that one bit!  And I always say, if you don't like deer meat, then it ain't been cooked right!  Do not be afraid of deer meat.  I will admit, when I first began cooking with venison I over seasoned thinking it wouldn't taste right.  But some years later now I want the taste up front and center of a good deer.  And deer meat is good for you!  I promise, unless some little woodland elf has been shooting steroids into deer while they sleep, there are no man made hormones or anything like that AND they have less fat than beef or turkey.  Just try it or get over it already!  You will fall in love and become very sad when the freezer is empty and deer season seems so far away.

 

 

P.S. Happy Birthday Mama and Tracy!

3/23

Yes... one of my sisters was born on my Mom's birthday!  She got the boobie prize that year!

Love you both! XOXO

 

 

******Recipe Correction******

I noticed this morning that I put 3/4 Chardonnay!  That's funny. 

I meant 3/4 cup not 3/4 of the bottle of wine!  I am sure it would still turn out well... a little runny unless you really let it cook down.

Fried Southern Squash

They're coming in! The squash plants in our garden are starting to produce squash like nobody's business! Are boy are they gooood. Last week Shaun and I picked the first two squash from our garden. They were in the frying pan within thirty minutes! Although I froze squash to use all winter long we have been out for a couple of months. At the same time, if you're a squash lover, nothing can beat the taste of a freshly picked yellow beauty.

Here's my recipe for fried squash. It is based on just two squash because that's enough for a side dish for me and my hubby.

Southern Fried Squash

2 Squash
1 egg
2 tablespoons milk
1/2 cup all purpose flour
1/2 Tablespoon Butt Rub or whatever seasoning you prefer.. or not
salt and pepper to taste
1/4 cups Canola Oil
1 Tablespoon butter

This is in the order of the process here. Slice squash, cutting off the two ends, into about 1/4 inch thick slices or a tad smaller. In a small bowl whisk egg and milk together. In another bowl blend flour, and seasonings together with a fork. Heat canola oil in a skillet on medium high heat.. that's about a six on my dial. Dip each slice into the egg/milk mixture then into the flour mixture flipping it in the flour several times to coat well. Sit each slice on a plate. Do this whilst your oil is heating up.
Test your oil for readiness by adding the butter to it. It should sizzle and melt pretty quick when ready. Place about seven slices of battered squash into the pan. You should be able to see the edge of the bottom beginning to brown slightly. When you do, carefully stick a fork in the edge and turn each one over to brown the other side. When both sides are lightly browned to perfection remove them to a paper towel covered plate. Continue with the rest of the squash.

I also bread okra this same way. Okras tend to pop more in the frying pan so turn the heat down. And also turn it down if it starts to smoke or brown too quickly.

It's golden goodness on a plate folks and a sure sign that summer is here!
P.S. If you've never heard of Butt Rub.. now you have. My family usually picks it up in Florida but I believe it's readliy available in Tennessee somewhere. www.buttrub.com