On the way back I saw a banner for a Greek Festival at the Hellenistic Center in October. Which we will be attending.
Then the end of October is the Shalom Y'all Jewish Food Festival in Forsyth Park.
Wednesday, September 29, 2010
Savannah Happenings
There was a great Jazz concert in Forsyth Park last week. The girls had fun and enjoyed the music.
On the way back I saw a banner for a Greek Festival at the Hellenistic Center in October. Which we will be attending.
Then the end of October is the Shalom Y'all Jewish Food Festival in Forsyth Park.
On the way back I saw a banner for a Greek Festival at the Hellenistic Center in October. Which we will be attending.
Then the end of October is the Shalom Y'all Jewish Food Festival in Forsyth Park.
Williamsburg and then Norfolk
I love this pictures of the girls
The Governors Mansion
Colonial Time Outs
We spent the morning at Williamsburg and then the afternoon in Norfolk at the Chrysler Museum of Art. We got to see a large collection of Tiffany Glass, and their awesome collection of Egyptian art which we have been studying. The display includes a sarcophagus, plaster reliefs with hieroglyphs on them, and a large statue of Sekhmet, the warrior of Ra.
They also have a collection of Greek art, including a replica of the Discobolus and several of the redish orange and black vases. Which will be cool the reference when we get to Greece in our Art History.
Also got to see, and then hear the history on, the Norfolk Mace.
We also drove past, but didnt go in, to Naticus to see the USS Wisconsin. We also got to see the Naval Shipyards on our way through the tunnel.
Then we went home.
The End
They also have a collection of Greek art, including a replica of the Discobolus and several of the redish orange and black vases. Which will be cool the reference when we get to Greece in our Art History.
Also got to see, and then hear the history on, the Norfolk Mace.
We also drove past, but didnt go in, to Naticus to see the USS Wisconsin. We also got to see the Naval Shipyards on our way through the tunnel.
Then we went home.
The End
Washington DC
Then we went to Washington DC
We got to walk around the mall a little
And see the sculpture garden beside the Museum of Natural History
Then the museum itself
Right across the street from the Museum of Natural History, and the reason we went t DC in the first place was the National Gallery of Art. Sadly you can't take pictures there, but I found a copy of Miriams favorite painting she remembered from when we where there at Thanksgiving. My favorite(s) are Thomas Coles Voyage of Life.
Tuesday, September 28, 2010
I forgot...
...We stopped at the Tamarack in West Virginia. A huge market that is a combination of craft fair and farmers market.
And this shot while driving
And this shot while driving
Stop Two
I finally made it to Pittsburgh. And had lots of fun, Pittsburgh is a really pretty and interesting city. But I didn't take many pictures except one blurry one from the car while driving in traffic in the rain.
We also had an ice cream party with tasty homemade sauce. None of which I had to make! The Butterscoth was my favorite.
We also had an ice cream party with tasty homemade sauce. None of which I had to make! The Butterscoth was my favorite.
Monday, September 27, 2010
Vegetarian Shepherds Pie
I shameless plug for my other blog, Bean Basics.
It's really was tasty though. I make my potatoes with equal parts of butter and sour cream. They turn out very tasty and a little tangy, depending on your sour cream. I made this the night before and stuck it in the fridge covered with plastic wrap. Then the next day when we got home from church it was all ready, I just had to stick it in the oven to heat while I made a salad.
Sunday, September 26, 2010
I'm Back!
I hear my reader(s?) missed me! Hubby went out of town, so I left too. Hey, I live in Hinesville, you can't give me a hard time. You would too!
We did fun things involving a stop at a local apple stand in the mountains of Virginia
At the same exit as the apples was a fun re-creation of an Indian village build right on the site of an original they found through archeological digging. You start at the museum and see artifacts from the area. Then you walk down the 1/4 mile through the woods to the village. They show you several round houses and their interiors, lots of furs, several pieces of cookware and hunting equipment. They talk about daily life in the village and show you a working "three sisters garden". We also walked down to the stream and she told us how they fished.We just played in it.
We did fun things involving a stop at a local apple stand in the mountains of Virginia
At the same exit as the apples was a fun re-creation of an Indian village build right on the site of an original they found through archeological digging. You start at the museum and see artifacts from the area. Then you walk down the 1/4 mile through the woods to the village. They show you several round houses and their interiors, lots of furs, several pieces of cookware and hunting equipment. They talk about daily life in the village and show you a working "three sisters garden". We also walked down to the stream and she told us how they fished.We just played in it.
At the museum on the way to the village eating honey sticks.
The girls making a "pecked bowl"
Snake Squash. They usually twist up and look a little like a snake, because this one was left hanging it grew long.
Playing in the creek. The water was crystal clear but we where kicking up dirt from the bottom so it looks a little cloudy in some pictures.
Check back tomorrow to find out where we went next!
The girls making a "pecked bowl"
Snake Squash. They usually twist up and look a little like a snake, because this one was left hanging it grew long.
Playing in the creek. The water was crystal clear but we where kicking up dirt from the bottom so it looks a little cloudy in some pictures.
Check back tomorrow to find out where we went next!
Thursday, September 23, 2010
Cinnamuffins
I was making cinnamon rolls for some friends today and I had three left, and was out of pans (I made a lot) So I plopped the in muffin liners and then dropped those into muffin tins. Now just to wait and see how they turn out...
Later that day: Yup, they taste good. I just wish that I had still Pam sprayed the inside of the muffin liners a bit, and shorten the baking time from what you think.
Plus I realized I forgot cream cheese for frosting, so I had to turn to my favorite penuche frosting recipe from my Pumpkin Cinnamon Rolls
4 Tbsp. butter
1/2 c. packed brown sugar
2 Tbsp. milk
1 c. powdered sugar
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, and bring to a boil. Cool slightly, then beat into powdered sugar until smooth. Pour frosting into a plastic bag, cut a hole in the side, and drizzle over slightly cooled sweet rolls.
Sunday, September 12, 2010
Creole Style Gumbo
I while ago a friend and I went to Savannah for the day to have fun and goof off all under the name of "Cafe Hopping". Savannah disappointed us greatly. But we did find a really cool little local market with a gumbo seller. It was just a man at a table with two HUGE pots of gumbo (with and without seafood). It was amazing, especially his cornbread, which I haven't been able to re-create yet, sadly. We both left happy.
This is usually served with rice. You can just serve it over rice which is easier OR if you wants to do something fancy you can plate it.
Use a shallow bowl or a plate with a bit of a lip on it. Pour the gumbo in the bottom of the plate. Cook the rice so it's kinda sticky, at least sticky enough to hold together. Line a muffin tin with plastic wrap, one for each person you are plating for. Fill the lined muffin tins with rice, pressing some so that it is packed enough to hold its shape after you remove it. Chill for about 5 minutes, but not long enough so that it gets cold, you still want it warm. Remove from the muffin tin and place in the center of the plate with the gumbo already on it. Top the rice, called a timbale, with chopped fresh herbs for color.
For a cheaper option I usually replace the chicken with a can of kidney beans. Just drain the beans and after you have cooked the kielbasa leave it in the pan. Add the vegetables and cook according to the direction. Add the beans in when you add the tomatoes. You can also add shrimp to this, which is traditional, but I can't eat seafood so I don't.
I once made this in the early afternoon and then put it in the crock-pot to keep warm. It really changes the texture of the sauce, the kielbasa gets tough, and it cooks down so that it gets uber salty. It wasn't good, I don't think I will ever be doing that again. It also does not freeze well, the sauce turns kinda solid and rubbery and looses a lot of flavor. Not at all appetizing.
Also, just an interesting tidbit, in southern cooking the combination of onion, celery, and bell peppers is called the "Holy Trinity" and is used in most everything, with garlic of course.
This is really tasty served with cornbread on the side
Gumbo
1 lb. kielbasa, sliced on the bias
1 lb. boneless skinless chicken breasts, cut into small pieces
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped (Fresh probably works too, I just got a huge bag of frozen at my grocery store and keep it in there for my increasingly frequent gumbo days)
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
Hot sauce to taste
Roux:
6 Tbsp. Butter
3/4 c. flour
1 cup water
1 Knorr brand vegetable bouillon cube (Other bouillons or broths work, I just like the vegetable since the flavor blends well with all the other flavors already going on in here)
Saute kielbasa until starting to brown a bit. Remove from pan and add the chicken. Cook until chicken is no longer pink. Add the kielbasa back to the pan and add the celery, cook until just starting to get tender. Add the green onions and garlic and cook 2 minutes. Add the bell peppers and cook another 30 seconds. Add pimentos, okra, tomatoes, oregano, thyme, lowrys seasoning, and gumbo file. Simmer on low.
For the roux - In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue to cook over medium low heat, stirring constantly until it starts to darken and thin. When it is a golden orange\copper color turn the heat down a bit and continue to cook until it is a dark chocolate color. This takes quite a while, usually between 30 - 45 minutes. Be really careful to not let it smoke or it will taste burnt. Add one cup water and vegetable bouillon cube. Simmer for about 10 minutes and check the flavor, you want to make sure it doesn't taste too salty but still has a good flavor. When you like the taste combine an additional 3 Tbsp flour and just enough water to make a thin paste and stir it into the roux to thicken it.
Pour roux over kielbasa and vegetables and simmer an additional 10 minutes to blend the flavors.
This is usually served with rice. You can just serve it over rice which is easier OR if you wants to do something fancy you can plate it.
Use a shallow bowl or a plate with a bit of a lip on it. Pour the gumbo in the bottom of the plate. Cook the rice so it's kinda sticky, at least sticky enough to hold together. Line a muffin tin with plastic wrap, one for each person you are plating for. Fill the lined muffin tins with rice, pressing some so that it is packed enough to hold its shape after you remove it. Chill for about 5 minutes, but not long enough so that it gets cold, you still want it warm. Remove from the muffin tin and place in the center of the plate with the gumbo already on it. Top the rice, called a timbale, with chopped fresh herbs for color.
For a cheaper option I usually replace the chicken with a can of kidney beans. Just drain the beans and after you have cooked the kielbasa leave it in the pan. Add the vegetables and cook according to the direction. Add the beans in when you add the tomatoes. You can also add shrimp to this, which is traditional, but I can't eat seafood so I don't.
I once made this in the early afternoon and then put it in the crock-pot to keep warm. It really changes the texture of the sauce, the kielbasa gets tough, and it cooks down so that it gets uber salty. It wasn't good, I don't think I will ever be doing that again. It also does not freeze well, the sauce turns kinda solid and rubbery and looses a lot of flavor. Not at all appetizing.
Also, just an interesting tidbit, in southern cooking the combination of onion, celery, and bell peppers is called the "Holy Trinity" and is used in most everything, with garlic of course.
This is really tasty served with cornbread on the side
Gumbo
1 lb. kielbasa, sliced on the bias
1 lb. boneless skinless chicken breasts, cut into small pieces
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped (Fresh probably works too, I just got a huge bag of frozen at my grocery store and keep it in there for my increasingly frequent gumbo days)
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
Hot sauce to taste
Roux:
6 Tbsp. Butter
3/4 c. flour
1 cup water
1 Knorr brand vegetable bouillon cube (Other bouillons or broths work, I just like the vegetable since the flavor blends well with all the other flavors already going on in here)
Saute kielbasa until starting to brown a bit. Remove from pan and add the chicken. Cook until chicken is no longer pink. Add the kielbasa back to the pan and add the celery, cook until just starting to get tender. Add the green onions and garlic and cook 2 minutes. Add the bell peppers and cook another 30 seconds. Add pimentos, okra, tomatoes, oregano, thyme, lowrys seasoning, and gumbo file. Simmer on low.
For the roux - In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue to cook over medium low heat, stirring constantly until it starts to darken and thin. When it is a golden orange\copper color turn the heat down a bit and continue to cook until it is a dark chocolate color. This takes quite a while, usually between 30 - 45 minutes. Be really careful to not let it smoke or it will taste burnt. Add one cup water and vegetable bouillon cube. Simmer for about 10 minutes and check the flavor, you want to make sure it doesn't taste too salty but still has a good flavor. When you like the taste combine an additional 3 Tbsp flour and just enough water to make a thin paste and stir it into the roux to thicken it.
Pour roux over kielbasa and vegetables and simmer an additional 10 minutes to blend the flavors.
While I know know this looks a bit like chili I promise it tastes nothing at all like it.
Wednesday, September 8, 2010
Lily
You would never know....
...unless I told you...
...these where taken in the ER at 3 AM.
She really was sick.
She really was sick.
Monday, September 6, 2010
Super Tasty Caramel Chocolate Slush
I very strongly recommend the Da Vinci brand caramel syrup. You can usually find it at Sams club in the coffee isle.
Torrani brand caramel tastes like windex, so I don't use it, though their fruit flavors are really good.
Monin brand caramel syrup tastes like brown sugar, more a penuche than caramel. It's still good, just different, you need more of it, it's not as strong
Stirling brand is well, bland. And way over priced.
Torrani brand caramel tastes like windex, so I don't use it, though their fruit flavors are really good.
Monin brand caramel syrup tastes like brown sugar, more a penuche than caramel. It's still good, just different, you need more of it, it's not as strong
Stirling brand is well, bland. And way over priced.
1/4 c. cocoa powder
1/3 c. sugar
1/3 c. water
2 c. ice cubes
1 1/2 c. heavy whipping cream
1/2 c. sugar
1/4 c. caramel syrup
Whisk together the chocolate and sugar. Add the water and simmer until smooth. Chill
Blend together the cream, and remaining sugar until sugar is dissolved. Add the ice and pulse until ice us all crushed. Add chilled chocolate syrup and caramel syrup.
Bon appetit!
Icebox Cake
Start with
1 pkg. Nabisco Chocolate wafer cookies
Whipped cream, sweetened and flavored with vanilla
Ice one side of a wafer with a fairly generous amount of whipped cream. Top with another wafer
When done ice the entire thing with whipped cream. Let chill 8 hours. Slice on a diagonal so you see the layers.
Or you can check out Smitten Kitchens recipe for making your own wafer cookies from scratch. I haven't tried it, but I have a lot of faith in Deb over at Smitten Kitchen so I am pretty certain they are good.
I tired this with Annas brand chocolate mint cookie thins, and while I like the mint, the cookies get really soft really fast and instead of being like soft cake they just get soggy.
I tired this with Annas brand chocolate mint cookie thins, and while I like the mint, the cookies get really soft really fast and instead of being like soft cake they just get soggy.
I found a more elegant way to serve this, here (scroll almost to the bottom)
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