On Saturday, while the kids and I were out running errands, I told them I was taking them to a restaurant that they had never been to before. Now, Rincon, Georgia is a relatively small town and there isn't a lot of restaurants there that we haven't tried. My husband and I have eaten at Baibry's Coffee and Cafe quite a few times over the last couple of years and have always enjoyed it. But I have never taken the kids there because I didn't know if they would like it and if they would behave once we got there. But, this weekend, I was in the mood for a chicken wrap and pasta salad. I knew just where to go and thought I would take the kids along for the ride.
Sunday, February 27, 2011
This has become one of my favorite casseroles ever! And, if you use a rotisserie chicken, it's probably one of the quickest and easiest ones to make, too. The only thing this casserole needed was more of it! My husband was left alone with the leftovers and I never saw another bite of it. I miss it already! I made this for a large gathering in December and I've have several requests for the recipe since then. So, be prepared to share.
Thank you to everyone who entered the giveaway. It was a great turnout! I'm looking forward to my next Early Bird Review and hope you'll drop back in to get a sneak peek and sign up for another great giveaway. One little hint on what I'll be reviewing: Ho, Ho, Ho...
Friday, February 25, 2011
It's no secret that I love cookbooks. Reading, reviewing, and recreating recipes has become my second, albeit non-profit, career. But, for a while now, my husband has been encouraging me to close the cookbooks and create my own dishes, the way I do under normal circumstances when I'm not working towards a blog post. He's a staunch and utterly biased supporter of my cooking skills, fully convinced that I can run this blog based solely on my own culinary talents.
Wednesday, February 23, 2011
We imitate and reflect our Creator in that we nourish and comfort and create as He does - we just do it with food.
If you think that the only thing that you can take away from reading a cookbook is a serious craving and a handful of recipes, you would be wrong. I've mentioned before that I consider myself a student of culinary lit. I approach cookbooks like I approach novels - studying the plot, familiarizing myself with the characters, and trying to connect to the writer's voice. I became a fan of Johnnie Gabriel with her first cookbook, Cooking in the South. I've become a student of Johnnie Gabriel with Second Helpings, copyright 2010.
Sunday, February 20, 2011
Mom's Very Best Recipes, copyright 2011. This recipe was submitted by Kathy White of Cato, NY. While I'm a huge fan of couscous, I normally stay away from recipes with "Mediterranean" in the title simply because I don't like black olives or feta cheese which I associate with this region of cooking. But, Kathy was clever, she used black beans to mimic the look of the black olives. Well played, Kathy, well played!
Saturday, February 19, 2011
About once a year, Eric roasts oysters. His brother, Greg, is a welder by trade and has made the McCallie Family Oyster Roaster. Today was beautiful and uncommonly warm even for the south. So, Eric and his brother thought it would be perfect to roast some oysters and enjoy the early spring thaw.
Over the last year or so, I've come to love Pad Thai. I do realize that Thai food is not the same as Chinese food. But, once I developed a love for the fresh, full flavor of Thai food, it pretty much made Chinese food seem a little ho-hum. We have several Chinese restaurants here in Effingham County, Georgia and I've tried them all. There's a fairly large buffet-style restaurant in Rincon that is always busy, folks packing in to load their plates with fried rice and coconut shrimp. And, my kids are among them, sucking up their lo mein and gnawing on chicken wings. But, I couldn't help but look around me at the seemingly happy diners and wonder, "Why can't I feel the love?"
Friday, February 18, 2011
One day, years ago, I had an idea for a dish. Before that day, my husband and I had enjoyed this dish simply prepared with potatoes and onions baked in the oven. I came up with the brilliant idea of adding a sausage to it, turning a side dish into a meal. Eric seemed hesitant as he can be sometimes when faced with my epiphanies, but I forged ahead and made this dish. He's never regretted it. One evening, my father-in-law visited and I prepared this dish for our dinner. He's never stopped raving about it! I just keep telling him, "It's easy really - sausage, potatoes, and onions." But still, he remembers. So, I humbly present to you this simple supper.
Thursday, February 17, 2011
Wednesday, February 16, 2011
Sunday, February 13, 2011
When I was in the second grade, my school held a dance in the gym during the school day. To attend the dance, you had to bring in a signed permission slip from your parents. From what I remember, every kid in the school attended the dance except for two little girls. And, one of them was me!
stepping out of your comfort zone, to accomplish the WOW factor. I did and I'm glad. And, I think you should, too.
Saturday, February 12, 2011
Savannah Celebrations, copyright 2010, I cooked this luscious dish that should come with a warning: Caution - Romance Ahead!
Are you feeling the pressure to bake up some Valentine's Day treats? And, everywhere you look, you're seeing red as in red velvet everything. Although I'm a fan of Red Velvet Cake, Red Velvet Brownies, and Red Velvet Cake Balls, I just didn't want to tackle any of those this weekend. Since I loved the Brownie Crackles I made at Christmas, I thought I would make Red Velvet Crinkle Cookies using a recipe that I adapted from the Duncan Hines web site. Cupid would be proud!
Friday, February 11, 2011
Sunday, February 6, 2011
Saturday, February 5, 2011
To me there's nothing prettier
Than a well-filled cookie jar!
-Elsie Duncan Yale
Old-Fashioned Country Cookies, copyright 1995. There is something about the complete disorganization of the recipes that I find totally charming: No categories - just cookies - drop, shaped, bar, all living together in complete harmony.
Best-Ever Cookies, copyright 2011, I was immediately attracted to it for several reasons. First, it called for buttermilk which I have never used in brownies, but I had a full carton in the refrigerator and thought this would be the perfect excuse to use it. Second, these brownies are frosted! I don't think I need to explain my excitement for that little fact. Finally, all of the ingredients were already in my pantry and fridge - a huge selling point. This recipe is close to that of Texas Sheet Cake - one of my favorites! So, if you're a fan of that luscious cake, try these brownies. They are wonderful!
Best-Ever Cookies, copyright 2011. Life is better with toffee bits!
Friday, February 4, 2011
My mother had a great deal of trouble with me,
but I think she enjoyed it.