Friday, December 30, 2016

New Year's Celebration

Time to see grands that we haven't seen for six months. A good time will be had by all. Starting with lunch at a Mexican Restaurant in Natchez, MS. Venturing out into the community of the world around Mount Hermon and then to the wide world of McComb, MS. Welcome to our world, Hailey and Gabe.

Tuesday, December 27, 2016

Happy New Year from Washington Parish

From the hills of Washington Parish in Louisiana comes the fairest wish of all. Happy New Year. May you enjoy all that's in-store for you this year.

Monday, December 26, 2016

Christmas Day 2016

Just before our church service and before Collin makes another load from his old apartment. Today, I will help him clean and I am delighted to do it.

Saturday, December 24, 2016

Now and Then

Thirty two years ago we were married in a quaint little white church in Bethany, Texas. My daddy performed the ceremony and we were one. We then went down the road to the Bethany estates where we all enjoyed a Christmas luncheon of turkey, beans, dressing. We took off to Dallas where we spent the night in a swank hotel. The next morning we were off to Santa Fe.

Tuesday, December 20, 2016

Have Zucchini, Will Crisp It

Ingredients Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 1/4 cup plain dry bread crumbs 1/8 teaspoon salt Freshly ground black pepper Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. Read more at:

Monday, December 19, 2016

Fresh Cranberry Orange Relish

Ingredients 1 unpeeled orange, cut into eighths and seeded 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained 3/4-1 cup sugar Directions Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Saturday, December 17, 2016

Greek Orzo and Broccoli for Christmas

Ingredients 3/4 cup uncooked orzo pasta 2 cups fresh broccoli florets 1/3 cup pitted Greek olives 1/4 cup crumbled feta cheese 1/4 cup grated Parmesan cheese 2 tablespoons minced fresh basil 4-1/2 teaspoons slivered almonds, toasted 1 tablespoon olive oil 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon pepper Directions In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil. In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat. Add Meyer lemon to taste. Yield: 6 servings.

Zucchini Pancakes for Christmas

Ingredients 2 cups grated zucchini 2 large eggs, slightly beaten 2 tablespoons chopped green onion 1/2 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/2 teaspoon baking powder 1/2 teaspoon salt 1 pinch dried oregano 1/4 cup vegetable oil, or as needed Directions Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened. Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Friday, December 16, 2016

New Feedback from Etsy Shopper

She and her husband were geeked when the Whitehall goblets arrived just in time for Thanksgiving dinner. I love feedback like this and what a beautiful table setting.

Sunday, December 11, 2016

Thirteen Days Until Christmas

Not listed on any site, the Louisiana pelican has been carved by Dr. Lane Brigham. The price is $600. If you are interested, send an email to

Tuesday, December 6, 2016

Eighteen Days Until Christmas

Sold items are on their way to someone's Christmas. How about you? Can I put something in the mail for you?

Monday, December 5, 2016

Pioneer Christmas

We enjoyed a Pioneer Christmas at the Washington Parish Fairgrounds this past weekend. All the cabins were open with roaring fires, brownie bites, sassafras tea and descendants from the cabins to share their stories of the occupants. There should have been a parade but it was cancelled due to rain.

Sunday, December 4, 2016

Aging in Place

I lost my eye glasses last night. It keeps me awake at night being that it is three o'clock in the morning. I have checked everywhere. They must be in the laundry, or the car. Probably the last time I saw them was when I cleaned my face last night. I had them on my feeble little head last night watching television after all. Surely they are not still in my wool jacket that I wore to the Pioneer Christmas festival yesterday. They are so big and green and plastic. How can I lose something so big? And, then, I come to the realization that everything is going to be ok. I think back to the wonderful Celtic music the men played in the Mount Hermon schoolhouse yesterday. Update at 8:30am. I found my glasses. They were on the bed last night and had fallen off the bed and slipped under the bed skirt. It all turned out!

Thursday, December 1, 2016

Merry Christmas

I heard the bells on Christmas Day Their old, familiar carols play, And wild and sweet The words repeat Of peace on earth, good-will to men! And thought how, as the day had come, The belfries of all Christendom Had rolled along The unbroken song Of peace on earth, good-will to men! Source:

Sunday, November 27, 2016

Twiced Baked Potatoes Double Up

Ingredients 6 medium potatoes, baked 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1 lb bacon, cooked and drained 3 cups sour cream 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 2 green onions, chopped DIRECTIONS Cut peeled potatoes in 1 inch cubes. Place half in greased 13x9 baking dish. Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream and cheeses. Repeat layers. Bake, uncovered at 350* for 25 minutes. Sprinkle with onions.

Friday, November 25, 2016

The Day Has Come and Gone

It was a beautiful day with just the right temperature in the South. In the 70's with blue skies and light breeze. The family was all together, talking about the past and the future. We laughed and prayed and then sat down to a beautiful meal of gumbo, rice, turkey, dressing, twice baked potatoes, green beans and broccoli sprouts, rolls and praline bread pudding with topping.

Sunday, November 20, 2016

Praline Bread Pudding for Dessert

Ingredients 6 large eggs 3 cups heavy whipping cream 3 cups milk 2 cups packed dark brown sugar 2 tablespoons vanilla extract 1/4 teaspoon table salt 1/4 teaspoon ground nutmeg 1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 14 cups) 2 cups coarsely chopped toasted pecans Preparation 1. Whisk together first 7 ingredients in a large bowl. Add bread cubes, stirring to coat thoroughly. Let stand 1 hour, stirring occasionally to ensure an even coating. Stir in pecans. 2. Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour bread mixture into dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 5 minutes. Serve with Praline Sauce. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Friday, November 18, 2016

Clear Seafood Gumbo

Directions In a large pot, heat the hen broth. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the broth and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and shrimp plus okra, rotel and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice. Read more at:

Watergate Salad for Thanksgiving:A Vintage Salad

What You Need 1 can (20 oz.) crushed pineapple in juice, undrained. 1 pkg. ( 3.4 oz.) JELL-O Pistachio Flavor Instant Pudding. 1 cup JET-PUFFED Miniature Marshmallows. 1/2 cup chopped PLANTERS Pecans. 1-1/2 cups thawed COOL WHIP Whipped Topping. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Thursday, November 17, 2016


Ingredients 1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons lemon juice, or to taste 1 teaspoons sea salt In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy. Read more at:

Fresh Green Beans For Thanksgiving

Fresh Green Beans, One Way 1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil) 1 cup chicken broth 1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon) Ground black pepper Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize. Have a wooden spoon handy to protect your fair share. Love, Pioneer Woman

Wednesday, November 16, 2016

Twice Baked Potato Casserole As Enjoyed at Chrissy's

Ingredients 2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream 1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Tuesday, November 15, 2016

Grandma's Cornbread Dressing

"My husband's mother made this for family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!"
Ingredients 1 (16 ounce) corn bread 2 tablespoons butter 1/2 cup chopped celery 1 small onion 2 eggs, beaten 2 cups chicken stock plus much more from a hen 2 tablespoons dried sage 1 TBS Poultry Seasoning salt and pepper to taste Directions Boil hen with spices for extended period such as 8 hours. Prepare the dry corn bread according to preference. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, poultry seasoning sage and salt and pepper to taste; mix well. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Sunday, November 13, 2016

Fried Turkey Breast

Thinking about Thanksgiving!
-1/2 Teaspoons: kosher salt 1/4 Teaspoon: freshly ground black pepper 1 Tablespoon: onion powder 1-1/2 Teaspoons: garlic powder 1 Teaspoon: crushed red pepper 3-1/2 to 4 Pounds: TURKEY BREAST, non self-basting As Needed: peanut oil In a small bowl mix salt, pepper, onion and garlic powders and red pepper together. Rinse the turkey breast well with cold water and pat dry thoroughly with paper towels, including the inside cavity. Coat all surfaces of the breast with the seasonings mixture. Place the turkey in a basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 30+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.

Thursday, November 10, 2016

Hello November

Cheesy Sausage and Croissant Casserole 1 pound hot ground pork sausage (such as Jimmy Dean) 1 1/4 cups (5 oz.) shredded Parmesan cheese 1 teaspoon table salt 6 green onions, sliced 1 (13.22-oz.) package mini croissants (about 24), torn Vegetable cooking spray 3 cups milk 1 cup heavy cream 5 large eggs, lightly beaten 2 cups (8 oz.) shredded Gruyère cheese 1. Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray. 2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours. 3. Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère. Bake 45 minutes or until golden. Let stand 10 minutes.

Monday, October 24, 2016

Parish Fair Has Come and Gone

And, we loved every minute of it. We sat on the porches of Mile Branch Settlement, participated in a local display with young people who are against smoking and underage drinking and listened to good country and bluegrass music. We could smell freshly roasted peanuts and deep fried cracklins. We visited with long lost friends and caught up on missed time.

Great Time at the Washington Parish Free Fair

We enjoyed a visit from a dear friend who we hadn't seen since 2005. It was a joy to sit on the porches of Mile Branch Settlement, to smell the peanuts roasting and to stop and chat for thirty minutes at a time and then walk on. Thank you, Tai, for coming to our Fair and for re-remembering the fair from your childhood.

Tuesday, October 18, 2016

At Home In Washington Parish

We live here in Washington Parish Louisiana. Washington Parish (French: Paroisse de Washington) is a parish located in the U.S. state of Louisiana. As of the 2010 census, the population was 47,168. Its parish seat is Franklinton.The parish was founded in 1819. The weather is just perfect for carving and painting, creating and dreaming.