tag:blogger.com,1999:blog-62121510964717903272024-03-12T23:15:44.633-04:00My Scenic Life...Views from a Road Less Traveledarwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-6212151096471790327.post-91614206484589015902018-03-25T17:45:00.001-04:002018-03-25T18:04:39.043-04:00Spring 2018<div dir="ltr" style="text-align: left;" trbidi="on">
It's been a busy time since the start of 2018. We continue to settle into our suburban oasis in central Arkansas, but I think we're finally getting into a good routine. I've even found more time to cook lately, and that has produced a parade of relatively notable meals and even a major culinary breakthrough for me personally. Recent menus have included herb roasted chicken with my favorite <a href="https://mysceniclife.blogspot.com/2012/11/ive-got-plenty-to-be-thankful-for.html" target="_blank">green bean casserole</a>, honey oat waffles topped with <a href="https://mysceniclife.blogspot.com/2011/10/fall-in-smoky-mountains.html" target="_blank">sausage and apples</a>, stuffed quail cooked in gumbo (a recipe known as "death by gumbo"), and Eggs Benedict with smoked salmon and dill Hollandaise sauce. This last item is the breakthrough I was referring to. For years, I have tried to make my own Hollandaise, but it always cracks!! Recently, an article in the <a href="http://arkansaslivingmagazine.com/article/its-brunch-time/" target="_blank">Arkansas Living Magazine</a> provided a set of instructions for this tricky sauce that helped me better visualize the process I needed and rekindled my courage. I won't say I got it right on the first attempt, but, eventually, I checked a box on my culinary bucket list and made the most beautiful, fluffy Hollandaise you can imagine. I can't promise it will ever turn out that well again, but at least I can say I've done it (proof below). I know traditional Eggs Benedict comes with Canadian bacon, but I ordered it once with smoked salmon ("lox" to some) at a <a href="https://thecooperstavern.com/" target="_blank">restaurant</a> in <a href="https://mysceniclife.blogspot.com/2012/09/the-land-of-cheese-and-beer.html" target="_blank">Madison, Wisconsin</a>. It's been my go-to version ever since! The saltiness and velvety texture of the salmon with the egg and sauce is really something you must try.<br />
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Tonight my family is planning to enjoy another dish new to us, a lemony rice and chicken soup called Avgolemono. We've also been working on my new herb box and will begin preparing our backyard vegetable garden soon. More pictures and recipes to come as we forge ahead on our daily food adventure!</div>
arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com2tag:blogger.com,1999:blog-6212151096471790327.post-19643574050216651692017-12-30T12:54:00.000-05:002018-03-25T17:48:08.333-04:00Winter White<div dir="ltr" style="text-align: left;" trbidi="on">
Rather than a single, large meal at Christmas, this was a year of small groups and extended festivities. In our new (centrally located) home, we ended up hosting multiple groups of family and friends as they passed through town to their holiday destinations. Of course, such things can get a bit hectic, but it felt the way Christmas is supposed to feel to me - an overflow of hospitality and love. As long as you can keep the Christmas tree lit and the sheets clean, you're doing okay. Several of the meals included visits to favorite local restaurants, but with at least two menus at my disposal, I had the chance to double dip into my box of holiday recipes. Turkey and I have a love-hate relationship that relegates the over-sized poultry to a Thanksgiving-only station in my culinary world. This always leaves me with a beef vs. pork conundrum for Christmas, but this year's answer was easy: both.<br />
<br />
The Christmas Eve menu focused on beef:<br />
2" Thick Cut Ribeye Steak - grilled rare, sliced<br />
Salad with Homemade Ranch Dressing<br />
Potatoes Au Gratin<br />
Southern Bread Pudding with Whiskey Sauce<br />
<br />
The Christmas Day menu focused on pork:<br />
Petit Jean Brand Smoked Ham with a Mustard and Brown Sugar Glaze<br />
Hashbrown Casserole<br />
<a href="https://mysceniclife.blogspot.com/2012/12/christmas-cranberries.html" target="_blank">Double Cranberry Apple Sauce</a><br />
Pan Roasted Brussel Sprouts and Radishes<br />
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I am told by my family that the white-cheese Potatoes Au Gratin was the MVP of the holiday season. Unfortunately, I make this dish largely "by feel" so it's difficult to put into a shareable recipe. I'm sure it's pretty far from an authentic version of Potatoes Au Gratin; but it's tasty and easier than you might think. I'll do my best to summarize.<br />
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Ingredients for Potatoes Au Gratin:<br />
Olive Oil<br />
1/4 Small, Sweet Onion, Finely Chopped<br />
2 Garlic Cloves, Diced<br />
2-3 Tbsp AP Flour<br />
4-6 Yukon Gold Potatoes (or Other Semi-waxy Potato)<br />
Parmesan Cheese (finely shredded)<br />
Gruyere Cheese (shredded)<br />
1 Pint of Half and Half<br />
Salt, White Pepper, Herbs de Provence (HDP; finely ground)<br />
White Wine (I used Pinot Grigio because it's what I had)<br />
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1. Clean your potatoes and "bake" them in the microwave until softened but not completely cooked. Allow the potatoes to cool. Pull skin off the potatoes by hand and slice to approximately 3/8".<br />
2. Using an oven-safe skillet (important later) - heat a small amount of olive oil on the stove top. Add onion and cook until softened. Add garlic and soften but do not brown.<br />
3. Add enough flour to turn the remaining oil into a paste. Add half-and-half and whisk until the paste is dissolved.<br />
4. Add Gruyere and a little Parmesan, salt, pepper, and HDP to taste. Simmer to reduce until the cheese sauce is thick enough to coat a spoon but still liquid. You can always add milk or more half-and half if it over-thickens. Remove from heat and whisk in a splash of white wine for acid.<br />
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5. Preheat your broiler to high.<br />
6. Evenly space your potato slices around the skillet and "wiggle" them down into the cheese sauce. When you're finished, you should have two stacked layers of potato. Spoon sauce over the top until everything is coated.<br />
7. Add a healthy sprinkling of Parmesan Cheese (and a little Gruyere if you want) over the top.<br />
8. Broil until browned on top.<br />
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Even though it looks a little fancy, this dish is surprisingly easy and relatively fast. I've even managed to pull it off on a week night. The trick is just to add the cheese and seasonings incrementally and taste as you go. Gruyere can become over-powering if you're not careful and not everyone wants the same amount of cheesiness. BUT remember that you're spreading it over an ultra-bland ingredient at the end. You need the sauce to have enough flavor to carry the dish, not just to stand alone (that would be fondue...different blog).<br />
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I hope this gives you some ideas for future meals. Hoping everyone had a Merry Christmas and wishing y'all a wonderful New Year!</div>
arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-81521908477435249182017-11-16T23:04:00.002-05:002017-11-16T23:04:58.417-05:00A New Beginning<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Readers,<br />
<br />
After an extended hiatus, I am thrilled to announce that I am bringing back the <i>My Scenic Life </i>blog, a blog about food, sustainable living, and travel. To get started, I thought I would share a short update about all the changes in my life since we visited last.<br />
<ul style="text-align: left;">
<li>After four years of sharing recipes, photographs, and life, I took a break from the blog in the Spring of 2014 to finish graduate school. I am proud to announce that in May of 2015 the University of Georgia conferred upon me a PhD in Veterinary and Biomedical Sciences.</li>
</ul>
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<ul style="text-align: left;">
<li>In September of 2014, I had the opportunity to take the trip of a lifetime. I traveled to Iceland to present my graduate work at the International Sea Duck Conference. There will be more coming about this trip later.</li>
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<ul style="text-align: left;">
<li>As I was finishing graduate school, my husband and I learned that we would be welcoming a new addition to our family. Our beautiful baby boy was born in the Fall of 2015.</li>
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<li>After graduating, I received a job offer in my field which took our family across the country from our little farm in Georgia to Greeley, Colorado. This meant an entirely new climate, culture, and adventure for us.</li>
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<ul style="text-align: left;">
<li>After 18 short months in Colorado, another job offer unexpectedly brought our family back to our home state of Arkansas. So here we are...back where we started. Literally. We are living in the house I grew up in, raising our little boy, cultivating our roots in urban farming, and enjoying the long-lost pleasure of having family close by.</li>
</ul>
The holidays are coming. There will be many recipes and pictures to share. I am thrilled to welcome you back to share more of my journey on a road less traveled.<br />
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com2Sherwood, AR, USA34.8150907 -92.224315334.710833199999996 -92.3856768 34.9193482 -92.0629538tag:blogger.com,1999:blog-6212151096471790327.post-56713141132907665512014-05-23T22:50:00.000-04:002014-05-23T22:51:27.027-04:00Southern Voice<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="verse" style="text-align: left;">
Written by: Bob DiPero and Tommy Douglas</div>
<div class="verse" style="text-align: left;">
Performed by: Tim McGraw</div>
<div class="verse" style="text-align: center;">
</div>
<div class="verse" style="text-align: center;">
Hank Williams sang it, Number 3 drove it<br />
Chuck Berry twanged it, Will Faulkner wrote it<br />
Aretha Franklin sold it, Dolly Parton graced it<br />
Rosa Parks rode it, Scarlett O. chased it</div>
<div class="verse" style="text-align: center;">
</div>
<div class="verse" style="text-align: center;">
Smooth as the hickory wind<br />
That blows from Memphis down to Apalachicola<br />
It's "Hi y'all, did ya eat? </div>
<div class="verse" style="text-align: center;">
Well, come on in. I'm sure glad to know ya"</div>
<div class="verse" style="text-align: center;">
Don't let this old gold cross<br />
And this Allman Brothers t-shirt throw ya<br />
It's cicadas making noise<br />
With the Southern voice</div>
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</div>
<div class="verse" style="text-align: center;">
Hank Aaron smacked it, Michael Jordan dunked it<br />
Pocahontas tracked it, Jack Daniels drunk it<br />
Tom Petty rocked it, Dr. King paved it<br />
Bear Bryant won it, Billy Graham saved it</div>
<div class="verse" style="text-align: center;">
</div>
<div class="verse" style="text-align: center;">
Smooth as the hickory wind<br />
That blows from Memphis down to Apalachicola<br />
It's "Hi y'all, did ya eat?<br />
Well, come on in. I'm sure glad to know ya"</div>
<div class="verse" style="text-align: center;">
Don't let this old gold cross<br />
And this Crimson Tide t-shirt throw ya<br />
It's cicadas making noise<br />
With the Southern voice</div>
<div class="verse" style="text-align: center;">
</div>
<div class="verse" style="text-align: center;">
Jesus is my friend, America is my home<br />
Sweet iced tea and Jerry Lee<br />
Daytona Beach, that's what gets to me<br />
I can feel it in my bones</div>
<div class="verse" style="text-align: center;">
</div>
<div class="verse" style="text-align: center;">
Smooth as the hickory wind<br />
That blows from Memphis down to Apalachicola<br />
It's "Hi y'all, did ya eat?<br />
Well, come on in. I'm sure glad to know ya"</div>
<div class="verse" style="text-align: center;">
Don't let this old gold cross<br />
And this Charlie Daniels t-shirt throw ya<br />
We're just boys making noise</div>
<div class="verse" style="text-align: center;">
With the Southern voice, yeah, yeah, yeah, yeah</div>
<div class="verse" style="text-align: center;">
Southern voice<br />
I got a Southern voice<br />
Southern voice</div>
</div>
arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-33213216381992420862014-02-14T22:59:00.000-05:002014-05-23T23:01:06.236-04:00Ain't Love Grand<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been doing some writing for one of my favorite websites, Bourbon and Boots! For my February blog about homemade candies, check out their <a href="http://www.bourbonandboots.com/aint-love-candy-sweet-valentines-day-treats/" target="_blank">website</a>.<br />
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Happy Valentine's Day!</div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-59121799333965761852014-02-12T23:36:00.000-05:002014-05-23T23:39:42.891-04:00Georgia Aquarium<div dir="ltr" style="text-align: left;" trbidi="on">
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I had such a wonderful time taking my mother-in-law to the Georgia Aquarium during her holiday visit. I always forget how truly spectacular that place is! I wrote a quick blog about it for <a href="http://www.bourbonandboots.com/something-fishy-in-georgia-aquarium/" target="_blank">Bourbon and Boots.</a> Hope you enjoy!<br />
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-21171078963237028442014-01-15T23:28:00.000-05:002014-05-23T23:29:08.144-04:00Stripling's Country Store<div dir="ltr" style="text-align: left;" trbidi="on">
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Everyone knows that I love to eat, and a good meal starts with a great protein. Check out the awesome <a href="http://www.bourbonandboots.com/you-never-sausage-place-like-striplings/" target="_blank">butcher/sausage shop</a> I found here in North Georgia.<br />
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-84136961437847734552013-12-31T19:36:00.002-05:002013-12-31T19:36:22.358-05:00Ringin' in the New Year Right!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">I'm sure every culture in the world has a way of
celebrating the start of a new year, but here in the South, we like to ring it
in with food, steeped in tradition and seasoned with a dash of
superstition. As a child, I was told that midnight could not come and go
without black-eyed peas, collard greens, and hog jowl. It sounds like a pretty weird combination, and it's one my mom desperately tried to avoid. That's why we, like many modern Southerns, usually ended up with a combination more akin to cooked spinach, black-eyed peas, and ham. That's close enough and absolutely essential for starting the year right.</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">
It’s interesting how these traditions started. Some stories say that Union soldiers looting their way across the
South left only “animal fodder,” such as peas and greens, to sustain man and
beast alike. Somewhere along the way, greens became symbolic of dollars and peas
of coins, edible talismans for financial prosperity in the year to come. </span><br />
<span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit;">Hog
jowl is a fatty cut of pork from the cheek of a pig. Smoked or cured, it can
be used to flavor both peas and greens or fried like bacon. The only honest to goodness hog jowl I've ever eaten was at Lambert's Cafe in Sikeston, Missouri (</span><a href="http://www.throwedrolls.com/"><span style="font-family: inherit;">http://www.throwedrolls.com/</span></a><span style="font-family: inherit;">), and it was pretty tasty. </span><span style="font-family: inherit;">Eating rich pork
products, like jowl, on New Year’s Eve is supposed to bring good luck for the
future.</span><br />
<span style="font-family: inherit;"><o:p></o:p></span><br />
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<span style="font-family: inherit;">
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<span style="font-family: inherit;">Another superstition is that cornbread should be eaten with the above meal to represent gold and further prosperity. I didn't hear this part of the New Year's tradition until I was grown, but as it happens, cornbread is the perfect complement to peas and greens. Lucky or not, it's welcome on my table any time.</span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">New York can have their lighted ball and Pasadena their
roses. Give me a bowl of hot greens and a kiss at midnight, and I’m set for
another great year!<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
Happy New Year!</div>
arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com1tag:blogger.com,1999:blog-6212151096471790327.post-33565347968147946432013-12-15T09:27:00.000-05:002013-12-17T21:26:38.538-05:00A Flippin' Good Time<div dir="ltr" style="text-align: left;" trbidi="on">
I was standing over my stove this morning making pancakes and drinking my <a href="http://www.bourbonandboots.com/store/products/float-trip-coffee/" target="_blank">Ozark Float Trip</a> coffee when I started thinking about the first time I ever made pancakes. I was in elementary school, and I was allowed to cook on the stove top for the first time. I remember standing on a stool and peering down on the griddle, counting the bubbles as they rose up through the batter. I can still feel myself staring so intently, trying to calculate exactly how many bubbles would mean a perfectly golden pancake and a mess-free flip. I also remember scraping the last few drops of batter from the bowl to make a scant mini-pancake for our family dachshund. (As a vet, I can't condone this now, but it seemed perfectly reasonable at the time.)<br />
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I'd like to believe that my cooking prowess has expanded somewhat since that first solo flight in the kitchen, but pancakes are still one my favorite comfort foods. Today's batch was particularly fun because it meant the debut my latest canning endeavor (homemade blueberry syrup) as well as my husband's venison breakfast sausage. The whole combination made for a perfect morning, but it also reminded me of the real beauty of pancakes. They are such a simple food, and yet, there are probably as many versions as there are families on planet earth. Even at my house, it's always changing....over-ripe bananas? Banana pancakes. Fresh blueberries in the freezer? Blueberry pancakes. Wanting something rich and decadent to start the day? Buttermilk pancakes. What? You don't keep buttermilk on hand? Meet my favorite baking cheat: <br />
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Evaporated buttermilk is a small miracle of modern cooking. One canister lasts for ages in your fridge, and you can pull it out any time a recipe calls for buttermilk. Just mix with water according to the ratio on the canister, and you're good to go. It isn't going to hit the spot if you're wanting to drink buttermilk, but baked into anything, it gives richness and flavor without pesky leftovers. (A shout-out to my mom for this tip!)<br />
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With the holidays upon us and pancakes on my mind, I thought I would share a great recipe for a potato pancakes. They are a fun, different item for breakfast, and the first time I made these for my husband said they were "what leftover mashed potatoes were meant to be." I'm guessing more than one person out there is going to end up with leftover mashed potatoes this Christmas, and this might come in handy.<br />
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<strong>Potato Pancakes</strong><br />
1 cup grated raw potato<br />
1 cup leftover mashed potatoes<br />
1 cup all-purpose flour<br />
2 tsp baking powder<br />
2 tsp salt<br />
2 eggs, lightly beaten<br />
1/4 cup milk<br />
1tsp dried rosemary, finely ground<br />
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Squeeze the raw potato in a clean tea towel to remove excess water. Mix all ingredients and spoon a scant 1/4 cup of the mixture into a hot, greased skillet, pressing out flat. Allow to cook until the bottom is golden brown and lifts easily from the pan. Turn the cake over. When both sides are browned, remove the cake from the skillet and place on a paper towel to drain. Serve potato cakes with honey for breakfast or with stew.<br />
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-8100025796653582872013-11-30T11:43:00.000-05:002013-12-02T10:36:58.393-05:00Thanksgiving 2013<div dir="ltr" style="text-align: left;" trbidi="on">
Well, another Thanksgiving has come and gone. If you've been following my blog, you probably know that Thanksgiving is my favorite holiday. It happens in the fall (my favorite time of year) and centers on gratitude and food, two things I value tremendously. This year I started my morning in the kitchen of the Emmanuel Episcopal Church in Athens, GA. This church prepares a huge meal for the community on Thanksgiving, and I went over to help with the cooking. What I received from the experience, however, was so much greater. Normally, I wouldn't write about this sort of thing because I believe what it says in Matthew 6:1-4 about letting your giving be done in secret. Today, however, I need to make an exception, because if I don't, I can't tell you what I learned. There was a gentleman working at the church (I won't use his name out of respect for his privacy) who has been helping to prepare this meal for over 25 years. He took the time to share the history of this event with me while he taught me to make his special turkey gravy. When the event started, they prepared the meal in a field with tubs of water, outdoor cookers, and bonfires to keep themselves warm. It eventually moved indoors (which he says is much easier), and it has had several other changes along the way. Nonetheless, the event has endured, and this gentleman has been there every step of the way. He told me how he learned to cook in his family's soul food restaurant, and how he raised his daughter on his own. He talked about the importance of family and even let me have the first taste of this year's gravy. Thinking back on my week of great memories, it was this experience for which I am most deeply grateful, and I dedicate this blog to my new friend.<br />
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After the gravy was finished, it was time to go home and make my own family meal. The weather was cold and crisp (pretty much a perfect day), and my menu was a combination of old and new recipes. Instead of a turkey for just four people, I decided to roast a chicken with herbs, butter, and white wine. This made for an absolutely delicious gravy afterwards (using my friend's tips of course!) My mom made her traditional stuffing to go with it, and I made the <a href="http://mysceniclife.blogspot.com/2012/11/ive-got-plenty-to-be-thankful-for.html" target="_blank">green bean and artichoke casserole</a> I wrote about in last year's Thanksgiving blog. I also made the <a href="http://mysceniclife.blogspot.com/2012/12/christmas-cranberries.html" target="_blank">double cranberry-apple sauce</a> from my 2012 Christmas blog, but I used half as many apples and the same number of cranberries. This made a tarter, slightly more traditional version that went really well with the meal. Now for the new....I made a roasted vegetable galette roughly following a recipe from <a href="http://www.raisingjane.org/journal/26156" target="_blank">raisingjane.org</a>. My version of the recipe is below.<br />
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<strong>Roasted Vegetable Galette</strong><br />
1 sweet potato (peeled and cubed)<br />
1 beet (peeled and cubed)<br />
1 parsnip (peeled and cubed)<br />
2 carrots (peeled and cubed)<br />
1 onion (chopped)<br />
12 Brussels sprouts (halved)<br />
2 tsp kosher salt (or more to taste)<br />
1 - 2 Tbsp olive oil<br />
4 cloves of garlic (peeled and minced)<br />
3-4 sprigs of fresh thyme (minced)<br />
1 1/2 - 2 cups fresh kale (finely chopped)<br />
6-8 ounces softed cream cheese<br />
2 1/2 cups all purpose flour<br />
1/2 tsp granulated sugar<br />
2 sticks cold, unsalted butter (cubed)<br />
cold water<br />
1 egg (beaten)<br />
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To begin, make the pastry dough by combining the flour, sugar, and 1 tsp of the salt in a food processor. Add the cold butter and process it until the mixture is crumbly with small pieces of butter still visible. Add the cold water very slowly until the dough has the right consistency (sticky but not gooey - holds together when pressed). Dump the dough out on a sheet of plastic wrap, work it together ever so slightly with floured hands, wrap it tightly in the plastic, and put it in the refrigerator for no less than two hours.<br />
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Preheat the oven to 400 F. Peel and chop the roasting vegetables (sweet potato, beet, parsnip, carrot, onion, Brussels sprouts). Toss them in the olive oil and remaining salt, and roast them, covered, until they are tender but not completely soft - usually 30-40 minutes. Set the vegetables aside.<br />
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Combine the garlic, thyme, kale, and cream cheese in a separate bowl until the mixture is relatively smooth and creamy.<br />
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Roll out the pastry dough out on a floured surface to make a large circle approximately 1/4 inch thick and 18 inches in diameter. Move the dough to a baking surface (I like my pizza stone, but use what you have). Spread the cream cheese/kale mixture out in the center of the dough leaving a 2-3 inch margin around the edge. Spoon the roasted vegetables over the top, covering the kale mixture. Fold the dough edge over the vegetables in sections, allowing it to overlap at the corners. Brush the dough with an egg wash and bake (still on 400 F) until the crust is golden brown (approximately 30 minutes).<br />
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<a href="http://3.bp.blogspot.com/-0YDrgzvZ2D0/UptlmcbySJI/AAAAAAAAA0Q/tWXM3s7Vrx0/s1600/IMG_2401.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="http://3.bp.blogspot.com/-0YDrgzvZ2D0/UptlmcbySJI/AAAAAAAAA0Q/tWXM3s7Vrx0/s320/IMG_2401.JPG" width="320" /></a>A couple of notes: I doubled several of the vegetables to serve on the side for some carb-minded family members. If that's the route you plan to take, I would finish the extra vegetables in the oven uncovered so they will brown. The vegetables on the galette with finish and brown as the dough cooks. My recipe calls for considerably more cream cheese than the original recipe. The kale didn't cook down as much as I expected, and this should help to smooth everything out. If, however, you want to use less cream cheese, I would recommend chopping the kale very finely and maybe even wilting it briefly before adding it to the filling. The recipe is good as is but could probably use some tweaking. Please let me know if anyone out there has a suggestion.</div>
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The galette was delicious and beautiful, though admittedly a lot of work. We finished the meal with my grandmother's famous <a href="http://mysceniclife.blogspot.com/2011/11/thanksgiving-in-deep-south.html" target="_blank">pumpkin pie</a> and proceeded into the usual Thanksgiving stupor. In closing, let me just say that I am so deeply grateful for all of the tremendous blessings in my life, and I wish everyone out there a safe, happy, and blessed holiday season.<br />
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com1tag:blogger.com,1999:blog-6212151096471790327.post-58038824231498328822013-10-06T20:44:00.000-04:002013-10-08T13:24:51.181-04:00Under the Fig Tree<div dir="ltr" style="text-align: left;" trbidi="on">
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When my husband and I rented an old farm house in rural Georgia, we adopted something rather common for old homesteads: a large patch of fig bushes. I don't know exactly why these plants were so popular with previous generations, but I have a few guesses. They are very easy to grow. The fruit is really delicious and easy to preserve. Despite this, part of me thinks that the biblical significance of this plant has played a role in its popularity. In fact, figs are mentioned more than 50 times in the bible. Adam and Eve clothed themselves in fig leaves after the fall, and the promise land was described as:<br />
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"a land with streams and pools of water, with springs flowing in the valleys and hills; a land with wheat and barley, vines and fig trees, pomegranates, olive oil, and honey; a land where bread will not be scarce and you will lack nothing" (Deuteronomy 8:7-9)</blockquote>
As appealing as that picture is, my favorite story about a fig tree comes from the book of John in the New Testament. It's the calling of the disciple Nathanael (also known as Bartholomew).<br />
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'When Jesus saw Nathanael approaching, he said of him, "Here is a true Israelite, in whom there is nothing false."<br />
"How do you know me?" Nathanael asked.<br />
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Jesus answered, "I saw you while you were still under the fig tree before Philip called you."</div>
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Then Nathanael declared, "Rabbi, you are the Son of God; King of Israel."</div>
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Jesus said, "You believe because I told you I saw you under the fig tree. You shall see greater things than that."' (John 1:47-50)</div>
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The first time I heard this story, I wasn't sure why someone would be convinced that Jesus was indeed the Son of God because He saw them sitting under a tree. But I heard a sermon about it several years ago, and I liked the explanation. The figs we grow in our backyards are really just bushes, but in the middle east, the figs are a different plant. They really are trees with low-hanging branches. If you were sitting under one of these, you'd be pretty well hidden. Moreover, if you've gone to sit under a tree like that, you're probably thinking about something important or maybe praying. If you really think about it, the only explanation that would justify Nathanael's response would be if he were praying under the tree and Jesus acknowledged something about which only God could have known. What Nathanael was praying for I can only guess. Perhaps he was questioning God's purpose for his life or desiring to be used in a meaningful way. Maybe he desperately wanted to see the Messiah in his lifetime or was in the midst of a crisis of faith, his only question being, "Are you there?" I often think about this story while I'm collecting figs in my yard. The sun is usually setting, and I look at the tangle of fig leaves and honey suckle. I would be pretty well hidden under my fig tree. It's comforting to think that God knew Nathanael while he was sitting under his tree, and He knows me under mine. He hears the prayers we say in quiet places, and He answers them when we least expect it.<br />
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<a href="http://1.bp.blogspot.com/-G_KQb5cqP74/UjYGonwJhSI/AAAAAAAAAxw/kZcmRYDgdLE/s1600/IMG_0866+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-G_KQb5cqP74/UjYGonwJhSI/AAAAAAAAAxw/kZcmRYDgdLE/s320/IMG_0866+(2).JPG" width="320" /></a>Whatever the reason for their popularity through the generations, I think that figs are a beautiful, earthy fruit that is sometimes underappreciated. Since acquiring my own (plentiful) source, I've tried a few recipes that I would highly recommend. I used chopped figs (along with goat cheese) to stuff a <a href="http://mysceniclife.blogspot.com/2012/12/happy-happy-birthday.html" target="_blank">pork tenderloin</a> for my birthday party last year. I also canned fig and strawberry preserves (figs alone can be bland). They were great served on toast, grilled brie sandwiches, or over a brie pastry. Another great way to use this fruit while it's fresh is to grill it for a quick, everyday dessert.</div>
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<b>Grilled Figs</b></div>
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4-6 figs (ripe but not soft) - washed and halved (longitudinally)</div>
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2-3 tsp granulated sugar</div>
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dash of allspice</div>
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4-6 Tbsp mascarpone cheese</div>
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1 tsp lemon juice</div>
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1 Tbsp confectioner's sugar</div>
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Sprinkle the cut surface of each fig with 1/2 tsp of granulated sugar and place, cut side down, over indirect heat on a hot grill until the figs are soft and the sugar is caramelized. You may have to flip them over for a few minutes to make sure they cook through. Meanwhile, whip the cheese, confectioner's sugar, and lemon juice in a small bowl and refrigerate. When the figs are done, sprinkle them with a dash of allspice and add a dollop of the cold cheese mixture. Serve immediately.</div>
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Most recently, I came across a recipe for a fig and almond dessert known as a galette (if you speak French) or crostata (if you speak Italian). Essentially it's a rustic or free-form tart. The almond filling has the consistency of a lemon bar, and the subtle sweetness of the figs gives this dessert a beautiful, light flavor. My first bit of advice is to make sure that there is plenty of filling and fruit under the folds. Too much crust can make it a tiny bit dry. My second bit of advice is not to try to move it off the parchment paper (unless you're way more talented at such things than I am). When I took this to a party, I trimmed the parchment paper so that it wasn't noticeable, and moved it (paper and all) to a serving dish. This is truly an amazing and beautiful dessert that I would serve for any fall party. I found the original recipe on <a href="http://www.marthastewart.com/342375/fresh-fig-and-almond-crostata?center=276955&gallery=275229&slide=284193" target="_blank">http://www.marthastewart.com</a>, and I've changed it very little.</div>
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<strong></strong><br /></div>
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<strong>Fig and Almond Galette</strong></div>
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Dough:</div>
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1 1/4 cup all purpose flour</div>
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1/2 tsp granulated sugar</div>
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1/2 tsp kosher salt</div>
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1 stick of cold, unsalted butter, cubed</div>
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3-5 Tbsp cold water</div>
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Filling:</div>
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1/2 cup blanched almonds</div>
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1/2 cup granulated sugar</div>
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2 eggs</div>
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1/2 stick unsalted butter</div>
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2 tsp all purpose flour</div>
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1/3 tsp pure vanilla extract</div>
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pinch kosher salt</div>
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10-12 fresh, ripe figs</div>
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1-2 Tbsp lemon or lime juice</div>
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To make the dough, combine the flour, sugar, and salt in a food processor with a dough attachment. Add butter and pulse lightly until the dough has a crumbly consistency with visible pieces of butter remaining. Add the water, a little at a time until the dough has a stickier, crumbly consistency but holds together when pressed. Carefully dump the dough mixture onto a piece of plastic wrap, and work minimally to form a ball or disk (with floured hands). Seal the plastic wrap around the dough and place it in the refrigerator for at least an hour.</div>
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To prepare the fruit, wash and slice the figs, discarding the stems and the bases. Add the fruit juice and mix to coat. You can add a small dusting of granulated sugar to this if your fruit is a little under ripe. Cover in plastic wrap and refrigerate</div>
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Preheat oven to 350 F. </div>
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To make the filling, in a food processor with a chopping attachment, combine the blanched almonds and granulated sugar until everything is finely chopped. Add one of the eggs, butter, flour, vanilla, and salt. Pulse until the mixture is thoroughly combined.</div>
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When the dough has firmed up, remove it from the refrigerator. With a lightly floured rolling pin (on a lightly floured surface), roll the dough into a circle or oval with an approximately 1/4 inch thickness. Place this on a piece of parchment paper over a cookie sheet. Pour the almond mixture into the middle of the dough and spread evenly, leaving a 1 1/2 - 2 inch border round around the edge. Place the sliced figs, side by side, across the entire surface of the almond mixture. Fold the border of the pastry over so that it cover the outermost filling. Fold in sections, allowing pleats or creases to form as you change your angle. Whip the remaining egg with a teaspoon of cold water, and liberally brush the pastry dough, particularly at the corners.</div>
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Bake 45 min or until the crust is golden brown. Some of the filling will leak out but don't fret! It is easily trimmed away when everything is finished.</div>
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This is honestly one of my new favorite desserts. I hope you enjoy it also. Please share any fig recipes you have. I'd love to try them.</div>
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-14824871191980727412013-09-01T13:35:00.000-04:002013-09-01T13:46:55.967-04:00Fall Is On Its Way....<div dir="ltr" style="text-align: left;" trbidi="on">
With the summer winding down, I'm getting very excited about some great fall food. This week I made one of my favorites: apples and sausage over waffles.<br />
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You can find my recipe for apples and sausage in my <a href="http://mysceniclife.blogspot.com/2011/10/fall-in-smoky-mountains.html" target="_blank">October 2011</a> post, but I have the most wonderful recipe for whole-grain waffles. I like putting the apples and sausage over these waffles because the density of the whole grain, while not overbearing, suits the heavier topping. I cut this recipe out of a magazine several years ago (probably <i>Southern Living </i>but I can't remember for sure), and I've modified it a bit.<br />
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<b>Oat and Honey Waffles</b><br />
1 cup uncooked regular rolled oats<br />
1 1/2 cup all-purpose flour<br />
1 tsp. baking powder<br />
1/2 tsp. salt<br />
2 large eggs, split<br />
1 1/2 cups milk<br />
4 Tbsp melted butter<br />
2-3 Tbsp honey<br />
1-2 Tbsp sorghum molasses<br />
pinch of cream of tartar<br />
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Preheat the oven to 350 F. Toast the oats for 10 minutes (stirring halfway through). Allow the oats to cool, and then place them in a food processor. Pulse the food processor until the oats are roughly ground. Mix the flour, baking powder, salt, and oats in a large bowl. Beat the egg whites and cream of tartar on high until soft peaks have formed. Whisk the milk, butter, honey, molasses, and egg yolks until well blended. Add these to the dry ingredients. Lightly fold the egg white mixture into the batter. Preheat and follow standard instructions for the use of your waffle iron.<br />
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When the waffles are finished, serve them with a heaping spoonful of apples and sausage, drizzle with maple syrup if desired.<br />
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I'd love to hear about your favorite fall foods. Please tell me about them in the comments or post a link to the recipes.<br />
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
</div>
arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com3tag:blogger.com,1999:blog-6212151096471790327.post-5737816703009357662013-08-29T23:12:00.000-04:002013-08-31T10:08:55.822-04:00Top 10 Favorite Arkansas Things<div dir="ltr" style="text-align: left;" trbidi="on">
I recently joined the Arkansas Women Bloggers group, and a few days ago a fellow blogger challenged us all to answer a set of questions about our experiences in Arkansas. Although I'm something of an expat these days, I remember my home state fondly and happily accept the challenge!<br />
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Favorite stretch of road in Arkansas: Hwy 154 from Hwy 7 to Petit Jean State Park<br />
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Favorite time of year in Arkansas: Fall in the Ozark Mountains<br />
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Favorite place to eat fancy in Arkansas: Ashley's at the Capital Hotel in Little Rock, AR<br />
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Favorite place to eat casual in Arkansas: Gadwall's Grill in Sherwood, AR<br />
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Favorite place to get away in Arkansas: Mountain View, AR<br />
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Favorite place to walk in Arkansas: Little Rock Zoo<br />
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Favorite thing that grows in Arkansas: White oak trees<br />
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Favorite place to swim in Arkansas: The swimming area at the Blanchard Springs camp ground (the one by the low-water bridge not the one by the bath house)<br />
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Favorite colorful expression or place name in Arkansas: Woo Pig Sooie!!<br />
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Favorite fair or festival in Arkansas: Arkansas State Fair<br />
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com2tag:blogger.com,1999:blog-6212151096471790327.post-7238328618376346232013-08-06T19:48:00.002-04:002013-08-06T19:51:40.098-04:00Caprese Salad<div dir="ltr" style="text-align: left;" trbidi="on">
The essence of a caprese salad is pretty simple: mozzarella cheese, tomato, and basil. So what makes this such a delicious side dish? I think it's all about the quality of the ingredients. If your home is anything like our farm, you're enjoying the last of the summer's bounty. We have fawns playing in our yard. The basil is in full bloom, and the tomatoes are starting to pack up for the season. It's the perfect time to savor the richness of summer one last time. Soak it up and let it keep until next year.<br />
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<strong>Caprese Salad</strong><br />
Cut the tops off of your fresh tomatoes. Slice each tomato vertically approximately 3/4 of the way down. Place fresh, soft mozzarella cheese slices and 1/2 of a fresh basil leaf between each tomato slice. Sprinkle with salt, pepper, and garlic powder. Lightly drizzle the salads with extra virgin olive oil and balsamic vinegar. Serve chilled.<br />
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-77656943025014978372013-07-27T17:17:00.000-04:002013-09-11T17:37:09.031-04:00Southern Girl<div dir="ltr" style="text-align: left;" trbidi="on">
Written by: Jaren Johnston, Rodney Clawson, and Lee Thomas Miller<br />
Performed by: Tim McGraw <br />
<br />
<div style="text-align: center;">
Now I ain't sayin' them LA ladies don't know what they doin'</div>
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And I've been in love with New York City a time or two</div>
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I had some Seattle coffee, some Chicago wind</div>
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Some Kansas wheat fields I'd love to see again</div>
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But the fireflies play where the cattails grow</div>
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And them southern girls, they talk nice and slow with</div>
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<br /></div>
<div style="text-align: center;">
Kisses sweeter than Tupelo honey</div>
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Little bit crazy like New Orleans</div>
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Memphis blue and Daytona sunny</div>
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Soft as cotton in some cut-off jeans</div>
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Don't you know,</div>
<div style="text-align: center;">
Ain't nothing in the whole wide world</div>
<div style="text-align: center;">
Like a southern girl</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Southern girl rock my world</div>
<div style="text-align: center;">
Hazel eyes and golden curls</div>
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Put on a country song, we'll dance all night long</div>
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<br /></div>
<div style="text-align: center;">
A southern girl's mama probably taught her how a lady should act</div>
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But a southern girl's probably got a barn somewhere out back</div>
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She'll get a little hay in her hair, her tires in the mud</div>
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She's been caught in the rain and washed in the blood</div>
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Likes cherries in her coke, takes a little sip,</div>
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Comes over to me with them sunburned lips and them</div>
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<br /></div>
<div style="text-align: center;">
Kisses sweeter than Tupelo honey</div>
<div style="text-align: center;">
Little bit crazy like New Orleans</div>
<div style="text-align: center;">
Memphis blue and Daytona sunny</div>
<div style="text-align: center;">
Soft as cotton in some cut-off jeans</div>
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Don't you know,</div>
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Ain't nothing in the whole wide world</div>
<div style="text-align: center;">
Like a southern girl</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Southern girl rock my world</div>
<div style="text-align: center;">
Hazel eyes and golden curls</div>
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Put on a country song, we'll dance all night long</div>
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<br /></div>
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If you've ever seen Savannah heat up when the stars come out</div>
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Well, then, fellas, come on, you know what I'm talkin' about</div>
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<br /></div>
<div style="text-align: center;">
Kisses sweeter than Tupelo honey</div>
<div style="text-align: center;">
Little bit crazy like New Orleans</div>
<div style="text-align: center;">
Memphis blue and Daytona sunny</div>
<div style="text-align: center;">
Soft as cotton in some cut-off jeans</div>
<div style="text-align: center;">
Don't you know,</div>
<div style="text-align: center;">
Ain't nothing in the whole wide world</div>
<div style="text-align: center;">
Like a southern girl</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Southern girl rock my world</div>
<div style="text-align: center;">
Put on a country song</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Southern girl rock my world</div>
<div style="text-align: center;">
Hazel eyes and golden curls</div>
<div style="text-align: center;">
We'll dance all night long</div>
<div style="text-align: center;">
Southern girl rock my world</div>
<div style="text-align: center;">
Hazel eyes and golden curls</div>
<div style="text-align: center;">
Put on a country song, we'll dance all night long</div>
</div>
arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-4482288706110504912013-07-20T13:42:00.000-04:002013-07-20T13:42:21.446-04:00Squash: Take Two<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Readers! I want to thank everyone who has helped make my June 2012 <a href="http://mysceniclife.blogspot.com/2012_07_01_archive.html" target="_blank">squash blog</a> such a huge success. I've had over 700 views on that page, and I'm so excited to think that someone out there is enjoying my recipes. The stuffed squash recipe on that post continues to be my very favorite thing to do with yellow squash, but I have a few more suggestions to mix it up. Much like last year, my husband and I have had a huge squash harvest from our garden, but we were smart enough to plant both yellow and zucchini squash this time. Here are three more squash recipes to help you make the most of the summer's bounty:<br />
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<strong>Crunchy, pan fried squash</strong><br />
2-3 small yellow squash<br />
1 medium zucchini squash<br />
1/4-1/2 small yellow onion<br />
2-3 table spoons all purpose flour<br />
kosher salt and black pepper<br />
canola oil<br />
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Quarter the squash longitudinally, scrape out the softest part of the seed core. Pat dry with a paper towel, and cube the remaining squash into 1/2 inch pieces. Chop the yellow onion. Toss the squash and onion in flour until everything is LIGHTLY coated. Heat the canola oil in a sauté pan on the stove top over medium to medium-high heat. (I don't give an exact amount here because it will depend on the amount of vegetables you have prepared and the size of your pan. But remember, you just want a light coating of oil over the pan.) When the pan is very hot, add the vegetables. Allow the vegetables to brown on all sides, but turn them as few times as possible to get maximum crisp in the breading. Salt and pepper to taste and serve hot.<br />
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A lot of squash recipes are mushy, and this one is very crispy if done right. The secret is getting rid of the softest part (seed core), using a very hot pan, and stirring as little as possible. It's a great way to use the vegetable if you have texture aversions or have just eaten a lot of squash this year.<br />
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<strong>Fried squash blossoms</strong><br />
4-6 fresh squash flowers<br />
2 cups of ricotta cheese<br />
1 tsp oregano (dried)<br />
1 tsp basil (dried)<br />
1/2 tsp kosher salt<br />
1/4 tsp white pepper<br />
2 eggs<br />
all purpose flower<br />
canola oil<br />
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Very gently, rinse the squash flowers and remove all of the parts from the middle of the blossom. Lightly pat dry with a paper towel. Mix the ricotta cheese with all of the herbs and spices. Place the cheese mixture in a zip-top bag and cut a small notch out of one corner. Pipe the cheese mixture into each of the blossoms until they are full but not distended. Twist the top of the petals together to close. Roll each stuffed blossom in a whisked egg wash. Dredge lightly in flour and drop immediately into a hot oil bath (4-5 inches deep). Remove the blossoms when they are crispy and lightly browned (less than 2 minutes). Lay them out on paper towels to cool and drain. Serve warm.<br />
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This is a very delicate and tasty way to do something very different with your squash plants. The blossoms don't keep well so pick them when you're ready to use them, and make sure your oil is nice and hot, otherwise they will be greasy.<br />
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<strong>Zucchini Bread</strong><br />
3 1/4 cups all purpose flour<br />
3 cups white sugar<br />
1 1/2 tsp salt<br />
1 tsp ground nutmeg<br />
1 tsp ground cinnamon<br />
1 cup chopped walnuts or pecans<br />
2 tsp baking soda<br />
4 eggs (beaten)<br />
1/3 cup water<br />
1 cup vegetable oil<br />
2 cups grated zucchini (squeeze well in a clean kitchen towel before using)<br />
1 tsp lemon juice<br />
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Preheat the oven to 350 F. Combine the dry ingredients (except the nuts). In a separate bowl, combine the oil, eggs, water, zucchini, and lemon juice. Mix the wet ingredients into the dry. Fold in the nuts. Spray two standard bread pans with nonstick cooking spray, and divide the mixture evenly between them. Bake for 1 hour or until a tooth pick comes out clean.<br />
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I like to make these loaves in disposable bread pans. That way I can freeze them or give them as gifts. The other day I was making this recipe and had an over-ripe banana in the fruit basket. I added it to the recipe and cut back a bit on the water. It made a really delicious flavor.<br />
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Thank you again for sharing my first post about squash, and I hope everyone enjoys this encore just as much!<br />
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<span style="font-size: x-small;">Photo Credit: Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-19221888173518716362013-06-30T22:16:00.000-04:002013-06-30T22:16:00.543-04:00Nova Scotia 2013<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;">John's Island, Nova Scotia</span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">I made my second annual excursion to Nova Scotia last month. It was cool and rainy compared to last year, but I enjoyed catching up with friends and colleagues. Like last year, I arrived via Halifax and traveled immediately to the Annapolis Valley. From there I made multiple excursions to the Eastern Shore and the southern coast. I had the chance to try several new food items (including moose sausage). I also revisited some favorites from last year (fiddleheads and salt fish) and tried a number of new restaurants. Here are a few that I would recommend to anyone traveling in the area:</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">1. Henley House Pub - Sheet Harbor, NS</span><br />
<span style="font-family: Times, "Times New Roman", serif;">This is a cute little spot on the coast that I've visited three times. The first two times I came wondering in very late...dirty, cold, and tired. The kitchen was all but closed. Nonetheless, the staff was very friendly and provided a nice selection of bar foods. It wasn't until I made a regular meal-time trip that I realized what a gem this place really is. It was packed with locals (always a good sign), and the service was great. The menu is a mix of traditional Maritime favorites and British pub fare. I had a house specialty, the Maple Curry Chicken Penne. It was so good that my colleague threatened to lick her bowl and mine (don't worry we stopped her). I would highly suggest this place if you're traveling along the Eastern Shore. </span><a href="http://www.thehenleyhousepub.ca/"><span style="font-family: Times, "Times New Roman", serif;">http://www.thehenleyhousepub.ca/</span></a><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">2. Library Pub - Wolfville, NS</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Wolfville lies near the heart of the agricultural region of Nova Scotia and houses Acadia University. There are several pubs around town, but the Library Pub is probably the most "grown up." I don't mean that it's stuffy, but you won't get trampled by undergraduates on the way to your table. More importantly, the menu is a step above the usual chicken fingers. There's an eclectic vibe, a good selection of beer and wine, and a tasty menu. My friend and I each had the pesto pizza, and I'd order it again if I had the chance. The Library Pub is right downtown and easy walking distance from </span><br />
<span style="font-family: Times, "Times New Roman", serif;">campus.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">3. Troy - Wolfville, NS</span><br />
<span style="font-family: Times, "Times New Roman", serif;">This was a brand new restaurant when I visited. I usually hesitate to review restaurants that are too new because I don't want to send people to a place that might not be there long term. This isn't a commentary on the restaurants themselves so much as an industry that is frankly brutal to beginners. In this case, however, I'm going to be optimistic. Troy seems to be a very traditional Greek/Mediterranean restaurant with a variety of spicy and delicious foods. I'm not experienced with this type of cuisine, and for that reason, I really appreciated the number of sampler options they provided for folks like me. These allow new visitors to try a variety of things and learn what they like. This is just the sort of approach that is needed to introduce a new community to ethnic cuisine. I wish them luck in the coming year!</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">4. Dobbit Bakehouse - Musquodoboit Harbour, NS</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Because I work on the Eastern Shore quite a bit, I travel through Musquodoboit Harbour fairly often. On the main drag through town, there is a bakery with the most delicious food. A friend tipped me off about this place before I arrived last year. I didn't think I would see it, but when I did, I was so surprised that I had to pull over and turn around. I'm really glad I did. Just grab a cinnamon roll or cookie and a cup of tea on a cool spring day, and you'll know what a trip up the coast is supposed to feel like.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">5. Naked Crepe - Wolfville, NS</span><br />
<span style="font-family: Times, "Times New Roman", serif;">There's nothing particularly regional about this restaurant, but it's still a great way to start your day. They have an extremely diverse selection of sweet and savory crepes that extend way beyond the usual breakfast applications. I had a smoked salmon crepe with a poached egg to start and a banana nutella crepe to finish....The only thing I couldn't find on the menu was the stretcher I needed to wheel me out. Again, this restaurant is right on Main Street in Wolfville, an easy walk from campus. </span><a href="http://www.thenakedcrepebistro.ca/"><span style="font-family: Times, "Times New Roman", serif;">http://www.thenakedcrepebistro.ca/</span></a><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">If you want to know more about my experiences in Nova Scotia, please visit my two posts from </span><a href="http://mysceniclife.blogspot.com/2012_06_01_archive.html" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">June 2012</span></a><span style="font-family: Times, "Times New Roman", serif;">. Before I conclude, </span><span style="font-family: Times, "Times New Roman", serif;">I need to send out a huge thanks to the wonderful people who invited me into their homes and their lives over the last two years. It's a been an amazing journey, and although my research there has ended, I'm sure this is not really good-bye. See ya soon, eh! </span><br />
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com1Nova Scotia, Canada44.681986599999988 -63.74431100000003938.96431059999999 -74.071459500000032 50.399662599999985 -53.417162500000039tag:blogger.com,1999:blog-6212151096471790327.post-68436700825761242832013-05-15T23:33:00.000-04:002013-06-08T23:44:56.876-04:00National Cheeseburger Month<div dir="ltr" style="text-align: left;" trbidi="on">
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May is National Cheeseburger Month. In honor of that occasion, I thought I would share my favorite way to enjoy this American icon.</div>
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The first step to a great cheeseburger is preparing a nice thick patty out of high-quality ground beef. I like it cooked over a charcoal grill until it's just a little pink on the inside. In my opinion, the next most important ingredient is a great bread. I like Hawaiian sweet rolls or onion rolls toasted over the grill. In place of sliced cheese, I really like a melting dollop of pimento cheese. My favorite recipe for pimento cheese is Paula Deen's version called "<a href="http://www.foodnetwork.com/recipes/paula-deen/bobbys-pimento-cheese-recipe/index.html" target="_blank">Bobby's Pimento Cheese</a>." (Just a little hint: you can leave out the cream cheese and add a little extra mayo. It's still good and saves a couple of calories. I also add a little hot sauce.) After these key ingredients, I typically add avocado, lettuce, spinach, or bacon as the mood strikes. You won't need mayo if you let the cheese spread melt.<br />
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Whether you make your burgers at home or have a favorite place to buy one, be sure you celebrate the cheeseburger this month!<br />
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<span style="font-size: x-small;">Photo by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0Winder, GA, USA33.9926097 -83.72017089999997133.887286700000004 -83.881532399999969 34.0979327 -83.558809399999973tag:blogger.com,1999:blog-6212151096471790327.post-30492222544966323322013-04-14T10:36:00.000-04:002013-08-17T10:38:45.246-04:00Reflections on the Day<div dir="ltr" style="text-align: left;" trbidi="on">
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"We must learn to reawaken and keep ourselves awake, not by mechanical aids, </div>
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but by an infinite expectation of the dawn, which does not forsake us in our soundest sleep. </div>
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I know of no more encouraging fact than the unquestionable ability of man to elevate </div>
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his life by a conscious endeavor. It is something to be able to paint a particular picture, </div>
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or to carve a statue, and so to make a few objects beautiful; but it is far more glorious to </div>
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carve and paint the very atmosphere and medium through which we look, </div>
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which morally we can do. To affect the quality of the day, that is the highest of arts."</div>
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- Henry David Thoreau</div>
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<span style="font-size: x-small;">Photo by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-76845915209713947002013-03-17T09:59:00.000-04:002013-06-30T22:17:56.040-04:00A Snack for Spring<div dir="ltr" style="text-align: left;" trbidi="on">
Spring is almost here! That means it's time to do some of my favorites thing like fishing, turkey hunting, putting in my garden, picking strawberries, and going camping. It's such a beautiful time of year here in Georgia. Things are just starting to green up, and the frogs have been calling since late last month. In honor of all of this, I think it's a great time to share a new recipe I've worked out for granola, the perfect snack for outdoor activities. This recipe is derived from Alton Brown's version available at <a href="http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html" target="_blank">foodnetwork.com</a>. While Mr. Brown (a fellow Georgian) is a brilliant culinary expert, he and I have different taste in granola. I kept his perfectly balanced ratios, but tweaked the ingredients. Here's my version:<br />
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<strong>Blueberry muffin breakfast granola</strong><br />
3 cups rolled oats<br />
2 cups chopped pecans<br />
3/4 sweetened, shredded coconut<br />
1/4 cup brown sugar<br />
1/4 cup maple syrup (the REAL stuff!)<br />
1/4 cup oil (I've used canola or light olive oils and both worked great)<br />
1/2 teaspoon vanilla extract<br />
3/4 teaspoon salt<br />
1 1/2 teaspoon cinnamon<br />
1 cup dried blueberries<br />
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Combine the oats, pecans, coconut, brown sugar, and cinnamon in a mixing bowl. In a separate container, combine syrup, oil, vanilla, and salt. Pour the liquid over the dry ingredients and mix until everything is well coated. Spread the granola over a cookie sheet. Bake at 250 F for 1h 15 min, stirring every 15 minutes. Remove from oven. Allow to cool. Move granola to a bowl or zip top bag and mix in dried fruit. Freeze or refrigerate in an airtight container until use.<br />
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My favorite way to eat this is over vanilla yogurt, but it's great on its own. I'm planning to try some different combination trading honey or molasses for maple syrup and different nut/fruit combinations. If you've got kids, I think it would be easy to add M&M's or chocolate chips to keep the kiddos entertained. I'll let you know how my new combinations turn out!<br />
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<span style="font-size: x-small;">Photo by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com2Winder, GA, USA33.9926097 -83.72017089999997133.887286700000004 -83.881532399999969 34.0979327 -83.558809399999973tag:blogger.com,1999:blog-6212151096471790327.post-64308510915354087932013-02-14T18:04:00.000-05:002013-12-18T18:05:47.460-05:00Sonnet XXIX<div dir="ltr" style="text-align: left;" trbidi="on">
By William Shakespeare<br />
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When, in disgrace with fortune and men’s eyes,
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I all alone beweep my outcast state,
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And trouble deaf heaven with my bootless cries,
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And look upon myself and curse my fate,
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Wishing me like to one more rich in hope,
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Featured like him, like him with friends possessed,
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Desiring this man’s art and that man’s scope,
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With what I most enjoy contented least;
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Yet in these thoughts myself almost despising,
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Haply I think on thee, and then my state,
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(Like to the lark at break of day arising
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From sullen earth) sings hymns at heaven’s gate;
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For thy sweet love remembered such wealth brings
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That then I scorn to change my state with kings.
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-70712517295810442792013-01-21T08:00:00.000-05:002013-01-21T08:00:05.839-05:00In Honor of Dr. Martin Luther King<div dir="ltr" style="text-align: left;" trbidi="on">
Motel in Memphis<br />
By: Old Crow Medicine Show<br />
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Were you there when the man from Atlanta was murdered in Memphis?<br />
Did you see him layin' at the Lorraine Motel?<br />
Did you hear them say that the CIA is witness -<br />
To the murder of a man at a motel in Memphis?<br />
<br />
Motel in Memphis<br />
Motel in Memphis<br />
Run and tell somebody there's blood on the riverside<br />
Oh muddy water, rollin' to Memphis<br />
If you were there, you'd swear it was more than a man who died<br />
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Did you see Coretta? She was sobbin' on the corner in a black veil.<br />
Did you see Mr. Crump in a white coat grin?<br />
Did you walk downriver where the cottonwoods are swingin' -<br />
With ghostly bodies of men?<br />
<br />
Motel in Memphis<br />
Motel in Memphis<br />
Run and tell somebody there's blood on the riverside<br />
Oh muddy water, rollin' to Memphis<br />
If you were there, you'd swear it was more than a man who died.<br />
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(Instrumental)<br />
<br />
Were you there with Mahalia wailing at the funeral?<br />
Did you watch them lower his casket in?<br />
Did you tremble when you thought about the future?<br />
And cry out for a martyred man?<br />
<br />
Motel in Memphis<br />
Motel in Memphis<br />
Run and tell somebody there's blood on the riverside<br />
Oh muddy water, rollin' to Memphis<br />
If you were there, you'd swear it was more than a man who died.</div>
arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com0tag:blogger.com,1999:blog-6212151096471790327.post-46060927800920006722012-12-25T14:36:00.000-05:002013-01-19T15:11:16.705-05:00Christmas Cranberries<div dir="ltr" style="text-align: left;" trbidi="on">
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Christmas has come once again!
It’s a time for joy, faith, peace, and love. Most importantly, it’s the time to celebrate
Christ’s arrival and the beginning of His amazing journey toward the salvation
of the world. It’s a beautiful time of
year, and one I love to share with friends and family. Of course my favorite
thing to do for loved ones is to cook. What can I say? Food is my love
language.</div>
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This year I played with several
new recipes and focused on one very special ingredient: cranberries. Of course I’ve
served cranberry sauce with Christmas dinner every year. It’s a delicious holiday
staple, native to North America, and the clean, tart taste breaks up the
heaviness of the other holiday foods. But I’m ashamed to admit that I’ve always
used canned cranberry preparations. Maybe it was habit. Maybe I was intimated by
the texture, but this year, I broke out of the yoke of processed food bondage.<o:p></o:p></div>
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My inspiration for elevating this
ingredient started with my travels this year. As you may recall from previous
installments, I had the pleasure of spending time in both <a href="http://mysceniclife.blogspot.com/2012_06_01_archive.html" target="_blank">Nova Scotia</a> and <a href="http://mysceniclife.blogspot.com/2012/09/the-land-of-cheese-and-beer.html" target="_blank">Wisconsin</a>.
These lovely, northern locations are both cranberry producing areas, and I
brought home some choice flavors to save for the Christmas season. From Nova
Scotia, I brought Lake Rossignol Cranberry wine from the Lunenburg County
Winery at Hackmatack Farm. From Wisconsin, I brought Fireside Jam, a delicious
blend of cherries and cranberries, purchased from The Summer Kitchen’s booth at
the Dane County Farmer’s Market.<br />
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To build the rest of our holiday
meal, my family and I made an expedition to the <a href="http://www.dekalbfarmersmarket.com/" target="_blank">Dekalb World Market </a>in Atlanta.
My regular readers might be getting the idea that this is one of my favorite
finds in Georgia, and they would be right. I’m generally a huge advocate of local
food, but the atmosphere, incredible variety, and great prices at this
international market have become something of a moral splurge for me. <o:p></o:p></div>
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After stocking up on Sunday
afternoon, we spent most of Monday (Christmas Eve) preparing a big family meal.
It included mascarpone chive mashed potatoes, green bean and artichoke
casserole, double cranberry apple sauce, and a grilled beef tenderloin all
served with whole wheat rolls and cranberry wine. The mashed potato recipe came
from a fellow food blogger at <a href="http://www.goodlifeeats.com/2011/10/mascarpone-chive-mashed-potatoes-holiday-recipe-exchange.html" target="_blank">http://www.goodlifeeats.com</a>, although I did add
extra mascarpone cheese. The green bean casserole preparation was the same as
described in my <a href="http://mysceniclife.blogspot.com/2012_11_01_archive.html" target="_blank">November 2012 Thanksgiving post</a>. And although I modified it a
bit, I have to give props to <a href="http://www.myrecipes.com/recipe/double-cranberry-apple-sauce-10000000516779/" target="_blank">http://www.myrecipes.com</a> for the original cranberry
apple sauce idea.<o:p></o:p></div>
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<b>Double Cranberry Apple Sauce<o:p></o:p></b></div>
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6 small to medium Granny Smith apples, peeled, cored, and diced to 1”
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1 (12 oz) package of fresh cranberries<o:p></o:p></div>
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3 tsp lemon juice<o:p></o:p></div>
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1 cup granulated white sugar<o:p></o:p></div>
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3/4 cup water <o:p></o:p></div>
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¼ tsp ground ginger<o:p></o:p></div>
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1 cup sweetened, dried cranberries<o:p></o:p></div>
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Combine the apples, fresh cranberries, lemon juice, granulated sugar,
ginger, and water in a large sauce pan over medium-high heat. Bring to a boil,
stirring often. Reduce heat and simmer
for 15 minutes or until the cranberries pop and the mixture starts to thicken
(still stirring often). Remove from heat. Mix in the dried cranberries for
texture. Pour the mixture into your serving dish and chill in the refrigerator.
Serve cold.<o:p></o:p></div>
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My husband was the grill master for our tenderloin. He and I agree
that the most important trick for any meat course is to start with a high quality
cut. Don’t be afraid to ask your butcher what they have in the back. In our
case, we had a perfectly sized section cut from the middle of the loin by the
helpful people at the Dekalb Market, and we still spent less than at a
traditional grocery store. We seasoned it simply with salt, freshly cracked black
pepper, and garlic powder and cooked it to a medium rare over hot charcoal.<o:p></o:p></div>
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The cranberry wine was a nice
touch with dinner, and the cranberry jam was perfect over toast for Christmas
Day brunch. Speaking of Christmas Day, I have to take a second to brag on my
foodie loot for the year. Instead of stocking up on candy that I shouldn’t eat,
my family has gotten into the habit of exchanging nuts, dried fruits, and fun
snacks (like the green bean and plantain chips pictured below). I’m excited to
say that I also received a set of sustainably produced bamboo kitchen utensils,
two new pans, two small spatulas, an herb chopper, a fun set of monster bag
clips, a pie crust design cutter, and an adorable set of glass jars for herb storage.
For some great culinary ideas, I received the <i>Cooking Behind the Fence </i>cookbook from Oak Ridge, Tennessee and the
two-book set of Julia Child’s historic <i>Mastering
the Art of French Cooking</i>. The piéce de résistance of the morning, however,
was my new food processor. I’m sure these goodies will inspire a host of fun
blog topics for 2013. I hope you’re looking forward to it as much as I am.</div>
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From my family to yours….Merry
Christmas and Happy New Year.</div>
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com1Winder, GA, USA33.9926097 -83.72017089999997133.887286700000004 -83.881532399999969 34.0979327 -83.558809399999973tag:blogger.com,1999:blog-6212151096471790327.post-83726391054860169512012-12-15T15:04:00.000-05:002012-12-25T15:26:41.357-05:00Happy, Happy Birthday<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Calibri;">It’s almost Christmas, and it’s
already been an exciting December.<span style="mso-spacerun: yes;"> </span>I
started the month by hosting my very first five-course meal to celebrate my 29<sup><span style="font-size: x-small;">th</span></sup>
birthday.<span style="mso-spacerun: yes;"> </span>The meal started with a
variety of cheeses, wine, and beer while everyone arrived and mingled. It continued
with a wilted green salad and bacon vinaigrette dressing; a rustic mushroom
soup; an entree of fig and goat cheese stuffed pork tenderloin and roasted
vegetables; and a whiskey-cherry upside down cake.<span style="mso-spacerun: yes;"> </span>I’d like to take this opportunity to thank
everyone that made this celebration possible. It was by far the best “grown-up”
birthday I’ve ever had.</span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
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<span style="font-family: Calibri;">The mushroom soup was delicious
and super easy! The recipe came straight from my fellow bloggers at <a href="http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html">http://blog.seasonwithspice.com</a>.<span style="mso-spacerun: yes;"> </span>The tenderloin was also incredibly straight
forward. I made it with figs from my own yard (frozen back earlier
in the year) and seasoned goat cheese instead of the blue cheese recommended in the
original recipe (<a href="http://www.whatwereeating.com/recipes/bacon-wrapped-fig-blue-cheese-stuffed-pork-tenderloin/">http://www.whatwereeating.com</a>).<span style="mso-spacerun: yes;"> </span>The whiskey-cherry upside down cake is one of
the more complicated cake recipes I’ve made, but it is totally worth the effort.
For great directions on this culinary treasure, see <a href="http://www.endlesssimmer.com/2012/06/11/cherry-whiskey-upside-down-cake/">www.endlessimmer.com</a>.<o:p></o:p></span></div>
<span style="font-family: Calibri;">After the birthday excitement, my
husband and I celebrated another first. We bought a live Christmas tree for the
very first time.<span style="mso-spacerun: yes;"> </span>We visited Jack’s Tree
Farm in Talking Rock, Georgia and picked out a fresh white pine. Unfortunately, when we arrived
home, we discovered that our tree stand was not quite large enough for our
selected tree.<span style="mso-spacerun: yes;"> </span>It spent the night in a
stock pot of water before being set upright and decorated. <span style="mso-spacerun: yes;"> </span>Aside from the natural beauty and lovely
smell of a live Christmas tree, there’s a lot of peace of mind for this
nature-loving hippy in knowing that this tree is produced sustainably and can be
composted after the holidays. </span><br />
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<span style="font-size: x-small;">Photos by Jenn Ballard, Jamie Brantley, and Maria Evola</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com2tag:blogger.com,1999:blog-6212151096471790327.post-51721990690515547232012-11-25T12:13:00.000-05:002012-11-25T12:22:18.560-05:00I've Got Plenty To Be Thankful For....<div dir="ltr" style="text-align: left;" trbidi="on">
Bing Crosby once sang "I've got plenty to be thankful for," and this year I'd have to agree with him. My husband and I have been blessed with two good jobs, a roof over our heads, and the best families we could ask for. We had a wonderful November full of birthdays, anniversaries, and Thanksgiving, and we're looking forward to the rest of an exciting holiday season. We celebrated Thanksgiving on the farm here in Georgia. Our meal had some great classics like fried turkey, mashed potatoes, skillet seared Brussels sprouts, and <a href="http://mysceniclife.blogspot.com/2011_11_01_archive.html">pecan pie</a>. I also got to try a couple of new dishes:<br />
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<strong>Souffled Pumpkin Pancake</strong><br />
adapted from a recipe on <a href="http://www.foodnetwork.com/recipes/souffled-pumpkin-pancake-recipe/index.html">Foodnetwork.com</a><br />
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<a href="http://4.bp.blogspot.com/-TTqdSIhfW4U/ULJJ2ihx_kI/AAAAAAAAAog/radTUpeJeqw/s1600/IMG_1114.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" src="http://4.bp.blogspot.com/-TTqdSIhfW4U/ULJJ2ihx_kI/AAAAAAAAAog/radTUpeJeqw/s400/IMG_1114.JPG" width="400" /></a>5 Tbsp butter</div>
1 Tbsp brown sugar<br />
1/4 cup pecan halves<br />
2/3 cup all purpose flour<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/4 tsp ginger<br />
dash of cloves<br />
1/3 cup sugar<br />
1/4 tsp salt<br />
4 eggs, separated<br />
2/3 cup buttermilk<br />
1 1/4 tsp vanilla extract<br />
1 cup pumpkin puree<br />
maple syrup for serving<br />
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Melt 2 Tbsp of butter in a 10 inch cast iron skillet over medium low heat. Add brown sugar and stir until the sugar starts to melt. Add the pecans and stir to coat them with the mixture. Cook 2 minutes and remove from heat. Set pecans aside and save skillet for pancake.<br />
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In a small mixing bowl combine the dry ingredients (flour, cinnamon, nutmeg, ginger, cloves, sugar, salt). Melt the remaining butter. In a separate bowl combine the butter, egg yolks, buttermilk, and vanilla. Slowly add the dry ingredients to the wet ingredients. Add pumpkin puree and combine well.<br />
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Beat the egg whites to soft peaks (add a dash of cream of tartar if desired). Fold the egg whites into the pumpkin mixture in two parts. Mix carefully. Pour into skillet. Sprinkle top with pecans. Bake at 350 F for 20-30 minutes. Service in slices with warm maple syrup.<br />
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My family and I usually have cinnamon rolls on Thanksgiving morning while watching the Macy's Thanksgiving Day parade. This recipe was a really tasty change of pace for our breakfast.<br />
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<strong>Green Bean and Artichoke Casserole</strong><br />
adapted from a recipe on <a href="http://www.marthastewart.com/337600/green-bean-and-artichoke-casserole?czone=food/dinner-tonight-center/dinner-tonight-side-dishes&center=0&gallery=274928&slide=262148">MarthaStewart.com</a><br />
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<a href="http://3.bp.blogspot.com/--ClV4mw8LWs/ULIo4_frPFI/AAAAAAAAAnc/vHcYRJgo-M0/s1600/IMG_1039.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="289" src="http://3.bp.blogspot.com/--ClV4mw8LWs/ULIo4_frPFI/AAAAAAAAAnc/vHcYRJgo-M0/s320/IMG_1039.JPG" width="320" /></a>1 lb green beans (fresh: washed and trimmed to 1-2 inch pieces or frozen: cut green beans)</div>
2 Tbsp butter<br />
3 Tbsp all purpose flour<br />
2 large cloves of garlic, minced<br />
2 cups milk<br />
1 can (12-14 oz) artichoke hearts in water, drained and quartered lengthwise<br />
ground cayenne pepper<br />
ground black pepper and kosher salt<br />
1 small canister of French fried onions<br />
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Boil green beans in salted water until tender, drain and set aside. In a dutch oven, melt butter, add garlic and cook until softened but not browned! Add flour and mix to make a blond roux. Add milk and bring to a boil, stirring often. Reduce heat and allow to simmer (stirring often) until mixture has thickened. Add a dash of cayenne pepper, salt and black pepper to taste. Add green beans and artichoke hearts to the mixture and fold until well combined. Pour filling into a baking dish. Top with French fried onions, and bake at 425 F for 7-10 minutes or until filling bubbles and topping is lightly browned.<br />
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I've been working on tweaking this recipe for the last couple of weeks. I think it's really top notch, and I'm excited to share it with the rest of my family on Christmas. I hope everyone enjoyed their Thanksgiving as much as we did. I would love to hear from my readers. Please post your favorite Thanksgiving day recipe or memory.<br />
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"You will be made rich in every way so that you can be generous on every occasion, and through us your generosity will result in thanksgiving to God." 2 Corinthians 9:11</div>
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<span style="font-size: x-small;">Photos by Jenn Ballard</span></div>
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arwildlifevethttp://www.blogger.com/profile/10246513045758136902noreply@blogger.com1Winder, GA, USA33.9926097 -83.720170933.9399492 -83.7991349 34.045270200000004 -83.6412069