Happy Birthday Katybug!

Your children are not your children.
They are the sons and daughters of Life's longing for itself.
They come through you but not from you.

And though they are with you yet they belong not to you.
You may give them your love but not your thoughts.
You may house their bodies but not their souls.

Their souls dwell in the house of Tomorrow
which you cannot visit, not even in your dreams.
You may strive to be like them but seek not to make them like you.

Life goes not backward nor tarries with yesterday.
----------Kahlil Gibran
Katherine Ellis Hinton came into this world on April 27, 2007 welcomed by a whole host of people who love her wider than the sky and deeper than the ocean -- beyond measure. And when we tell her that, she and her brother stretch their arms as wide as they can. To them, there is nothing greater than that. I hope they always know that they are loved as big as it can get.
Perfect Girl celebrates her second birthday on Monday. As trite as it may sound, I cannot believe she has already reached such a big milestone. Her Nana and OoHoo (another story for another time) still want her to be the sweet, precious, tiny baby girl seen in this picture. Of course she is still precious and sweet, but she isn't so
tiny anymore.

She's talking and is close to being potty trained - what a good girl! She's much like her mom in that she is smart,quick, adventuresome and beautiful . And sassy! Once again I have the strong-willed child in my life! But her feelings are tender. A strong word (such as "NO") will cause a frown to form on her mouth and the tears to flow; she is crushed -- heartbroken.

She is generous with her kisses and hugs - even to her big brother who she really tries to copy. Upon occasion, however, she determines that he needs to be chastised, and she takes it upon herself to do just that. Perfect strangers merit her "hellos" and blown kisses. Babies need her gentle pats and strokes.

Kate is the keeper of the toys. When they come out, they also get put back up! She doesn't like things to be messy and will obsess over what she perceives as "twash" even though it has not bothered a single other person.. At the same time, she will call for her "boos" (boots) at the first sign of a rain puddle, dig in garden for worms, and climb the nearest sandpile.
Just like her mom and her Nana, she loves the sun, water and sand. She was as happy on the beach last summer as any baby I've ever seen. Beach time is always a time of renewal for me; I hope it will be the same for Kate. Something tells me that it will be.

She loves her dolls (they are all called "boy"), her jewelry, her kitchen, and her new birthday playhouse. She drives a mean plasma car, too! There's always some color of polish on her chubby little toes -- not necessarily just the toenails either. While she loves being read to, when she decides it is "night,night time," she heads to her bed with her "baby" (a pink and brown blanket and yes, we have a hard time knowing which "baby" she is referring to sometimes) Such an easy baby; she enjoys her beauty rest. Not a picky eater at all, she loves her strawberries and blueberries. Ice cream (pink or bwoo, please) could be her middle name. Anytime she can be outside, she will be. It doesn't matter how hot or how cold. Mention "swing," and she heads for the back door!

She gives definition to the word "smile."

And she knows that...

when you are two, it's okay to eat birthday cake for breakfast when you are at Nana's house:)

Kate is loved.

Here are a couple of treats in honor of Kate's second birthday and fresh Arkansas strawberry season. If you are celebrating a birthday today, "Happy Birthday" from me.

Strawberry Ice Cream
2 cups sugar, divided
1/4 cup all-purpose flour
3 cups milk
4 large eggs, lightly beaten
3 cups pureed fresh strawberries
3 cups whipping cream
1 tablespoon vanilla extract
2 teaspoons almond extract
Fresh strawberries for topping
Combine 1 1/2 cups sugar, flour and salt; set mixture aside. Heat milk in the top of a double boiler until hot; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook over medium heat, sitrring constantly, until slightly thickened. Cover and cook 10 minutes, stirring often. Stir about one-fourth of the hot mixture into the beaten eggs to temper; add to remaining hot mixture. Cook one minute, stirring constantly. Cool. Combine strawberries, remaining 1/2 cup sugar, whipping cream and flavorings; stir into custard. Pour into freezer container of a 1-gallon ice cream freezer. Freeze according to manufacturer's directions. Top each serving with sliced fresh strawberries. (Arkansas strawberries are the best!) This does not need ripening. Makes 3 quarts.
from The Ultimate Southern Living Cookbook (Or you can do like Kate does and head to Maggie Moo's or ColdStone!)

And this pretty one for a special occasion such as a birthday:

Meringue Shells with Marinated Strawberries
4 servings
2 large egg whites
1/2 teaspoon fresh lemon juice
1/2 cup sugar
Strawberries marinated in port
4 springs fresh mint

Preheat the oven to 200 degrees. Place the egg whites and lemon juice in a large bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the sugar and beat on high speed until the whites are shiny and stiff. Fit a pastry bag (or a ziploc bag with a small snip of one corner) with a fluted tip. (Okay, I may do this if it really is a special occasion, but if not, just put a big dollop on the sheet and make a depression in the center with a big tablespoon.) Fill the bag with the egg-white mixture. On a nonstick cookie sheet, carefully squeeze out four 3-inch diameter circles by forming a spiral, working from the inside out, to form the meringue base. Carefully pipe a line around the exterior edge of the circles to form a basket effect. (Hmmm.) Bake the meringues for 3 hours, or until they are very dry and a dark cream color (don't even think about opening the oven door during this time). Remove from the oven and cool on the baking sheet. Place a meringue shell on each of 4 dessert plates. Fill the center of each shell with the strawberries. Garnish with the mint.
Strawberries Marinated in Port
(This is actually another dessert recipe that is used for the meringues as well.)
2 cups hulled and quartered fresh strawberries
1/2 cup port
2 tablespoons orange juice
1 teaspoon sugar
1/2 teaspoon grated orange zest
2 cups French vanilla ice cream (eliminate for the meringue recipe)
4 springs fresh mint (don't need this plus what you have for the meringue recipe)
Place the strawberries in a large shallow glass bowl. In a small bowl, whisk together the port, orange juice, sugar and orange zest. Pour over the strawberries. Toss to combine. Cover and refrigerate for 2 hours, stirring occasionally. Divide the ice cream among 4 wine goblets or dessert bowls. Pour the strawberries over the top. Garnish with the mint. (Use champagne, your favorite sweet red wine, ginger ale, or more orange juice if you don't care for port.) 164 calories This comes from The French Culinary Institute's Salute to Healthy Cooking.

Grilled Pork Tenderloin with Pineapple Salsa

We ate a lot of pork when I was growing up next door to my grandparents, Pa and Nonnie. They raised their own pig(s) for a time, so they always knew what they had been fed. I suppose that they were early organic and free-range farmers without knowing that they were! The meat was always good and none was wasted. My grandfather's smokehouse still stands today behind where my Aunt Sue now lives. I can still remember the aroma that wafted from there for days as the smoke slowly made its way throughout the hams, bacon and other cuts he had hanging in there. Oh, and the ribs........smack my lips!

Aren't they cute?

We really didn't live in the country-just past the Town Branch Bridge and only two miles from the city limits --but at various times we had chickens, cows, goats, horses and a garden - always a wonderful garden. I think watching my grandparents work the land and prepare the harvest from it probably instilled in me my love of cooking and gardening. Pa would plow the garden in early spring with me trailing along behind. The feel of the cold, fresh dirt on my barefeet still brings pleasant thoughts to my mind. It's almost as if I can feel it now. My Nonnie's good cooking (I think I've mentioned that before.) was down-to-earth but heavenly. During the school years, she worked with our local school's cafeteria -- no premixed, prepared foods in HER cafeteria! Almost everyone ate in the cafeteria, unlike today. During the summers she always prepared a huge mid-day lunch, and the leftovers if there were any (and there always seemed to be some) became our supper. There was always at least one meat dish and four or five vegetables plus dessert! Of course, there were always a million dishes and pots and pans to wash as well. Guess who got the job of washing or drying? I don't recall that anyone worried much about calories or fat grams at that time, but none of us were fat. I wonder what happened?

After she retired, and long after my Pa died, Nonnie kept Perfect Daughter for me the year after she was born. They formed a very special bond. Nonnie was proud of her then, but I think she would be even prouder of the woman, wife, mother and physician she has become. (Here's a picture of her with Lilly, one of her special deliveries.) And I absolutely know she would have spoiled Perfect Babies rotten! I sure do miss Nonnie and Pa at times. They were really good people.

While I don't fry pork chops like my Nonnie did, I do prepare lean cuts of pork. I particularly like the tenderloin because of its size and ease of cooking. A loin is just too much for us, so the tenderloin or loin chops are my alternatives. The following recipe comes from Emeril; we really like it. I also have one for tenderloin with blackberry sauce that I will share soon. In the meantime, try this one.

2 l-lb. pork tenderloins, trimmed
6 tablespoons olive oil
1 tablespoon ground chipotle chile powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons dried Mexican oregano, crushed
1 1/2 tablespoons minced garlic
2 jalapeno peppers, seeded and minced (You may want less.)
3 tablespoons fresh lime juice (NOT the fake stuff)
1 pineapple, peeled and cut crosswise into 1/2 inch slices
1/4 cup finely chopped red onion (don't substitute)
2 tablespoons minced red bell pepper (or yellow or green)
1 tablespoon chopped fresh cilantro leaves

Cilantro oil: 1/4 cup fresh cilantro leaves
2 tablespoons fresh mint leaves

1/2 cup extra virgin olive oil
salt and pepper to taste
Place cilantro and mint leaves in blender and pulse. Slowly add olive oil and emulsify. Season with salt and pepper.

Note: I usually only prepare 1 to 1/2 of a tenderloin for just the two of us and adjust the recipe accordingly.

Pineapple Salsa: Brush pineapple slices with 1 tablespoon of the olive oil. Place on a hot grill and cook, turning occasionally, until the slices are slightly softenend and browned, about 2-3 minutes. (I usually do this in a grill pan on top of the stove because I like to make the salsa up ahead of time. And...you can cheat and use pineapple slices...but not the kind in heavy syrup. Try the fresh, however. The taste is worth the extra little bit of trouble.) Remove from grill and allow to cool to room temperature. Dice the pineapple, removing the hard cores, and place in a sealable plastic or glass container (do not use metal). Add the red onion, 2 tablespoons of lime juice, 2 tablespoons of olive oil, bell peppers, pinch of salt, jalapeno peppers and chopped cilantro. Set aside while pork cooks. (I think you can eliminate the olive oil here. Try it both ways to check for your preference.)

Tenderloins: Rub the tenderloins all over with 2 tablespoons of olive oil and sprinkle with the chipotle chili powder, 2 tablespoons of salt, the pepper, and the oregano. Rub the tenderloins all over with the garlic and sprinkle the lime juice over all. Allow to marinate at least 45 minutes (preferably longer) in the refrigerator.
Prepare the grill to high. Place the tenderloins on the hottest part of the grill and cook turning occasionally for about 10 minutes. If you will angle the tenderloin across the grill, it will leave nice cross-hatch grill marks on the meat. Reduce the heat and continue to cook until you reach an internal temperature of 145 degrees with a meat thermometer. We like our tenderloin slightly rare, so we usually do not cook ours quite this long. This will, of course, vary with different grills. Overcooked pork is not pleasant:( Remember that the meat will continue to cook after being removed from the grill. Allow it to sit loosely covered with aluminum foil for about 5 - 10 minutes in order to retain the juices in the meat. Slice the tenderloins diagonally into 1-inch slices. Serve with the cilantro oil and salsa. Use the cilantro oil lightly until you decide whether you like it.

Alternatives: If you like jerk seasoning, I suggest trying Walkerswood Jerk Seasoning. I think it is the best. Instead of the seasonings listed above, just rub the tenderloins sparingly with the jerk seasoning and proceed as otherwise directed. I usually prepare these in the morning before work if possible, wrap with plastic wrap and place in the refrigerator until about 20 minutes before grilling.

Also, I have subsituted both mango and papaya for the pineapple. Peel and grill before slicing (cool first). YUM! Try adding in fresh blueberries or blackberries sometime for a different touch.

Check in at Sisterhood of the Shrinking Jeans to see how everyone is doing with their weight loss goals. It was two pounds for me this week, but I really fell short with the exercise. I let life get in the way.

Giada's Grilled Lamb Chops

I got ready to grill lamb chops recently and remembered this recipe by Giada De Laurentis that we really liked. I had all of the ingredients on hand - fairly simple ones really; they were just as good as I remembered. Fresh herbs really make a difference here, so I suggest that you spring for them instead of the dried variety. Lamb chops just seem to be one of those meats that I go to frequently regardless of the season, but they typically start showing up in magazines and food shows in the Spring. It is so easy to come by now, that I have even served them at Christmas. We really prefer them grilled and rare. Probably the easiest way I get them ready for the grill is just to soak them for a couple of hours or more in lots of Zesty Italian dressing and lots of minced garlic. Try them both ways and see which you prefer. You can use blade chops as well.

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme
pinch of cayenne
coarse sea salt
2 tablespoons extra virgin olive oil
6 lamb chops, about 3/4 inch thick (Iusually use loin chops; I can find them almost always at Sam's or Fresh Market. I save the lamb racks for extra-special occasions!)
In a food processor, pulse together the garlic, rosemary, thyme, cayenne and salt. Add olive oil and pulse to make a paste. Rub both sides of the chops with the paste, place in a ziploc bag and refrigerate for at least an hour. Prepare the grill in your usual manner, allowing the chops to come to room temperature before cooking. These can also be prepared in a skillet or in the over - whatever way you desire. We like our lamb rare, so they are typically grilled 6-8 minutes per side. Do not overcook them. If you grill them on the stovetop, sear them on one side in a piping hot grill pan for about 2 minutes, turn them over and cook 2 1/2 - 3 1/2 more minutes.

Grilling season is when I really miss my herb garden the most. We have allowed our garden to be fallow for two years in order to prepare for a new design. And, in truth, we just haven't been home enough to tend to it. The new one will be more compact and will probably focus on the herbs and heirloom tomatoes. (I don't think I need 33 varieties of those again, however! Just got a little overzealous that year!) Gotta' get Perfect Hubby back on track with that project! The last time I grilled lamb chops, I served them with parmesan risotto and grilled asparagus with garlic, and fresh spinach salad. All of these will work with your diet - Everythig in moderation!

It's Bunko night; Perfect Hubby is having leftovers:)

Judy Harris's Spicy Hummus and the Greek Food Festival

Our local Greek Food Festival will be here on May 15-17 this year, and (unless we are needed to babysit the Perfect Ones) we will be there. This is their 25th year, and I think we have been almost every year. It really started as an international food festival, but slowly emerged into the dining and entertainment event it is now. The food is terrific and varies from Greek to Indian to...plain vanilla! The Greek Orthodox Church sponsors and organizes the event each year, and I am always impressed by the wide variety of entertainers they have in addition to all of the food vendors. Last year we thoroughly enjoyed the Irish folk dancers, the Middle Eastern belly dancers (wish I could move like that), and the traditional Greek wedding dancers as well. We seldom make all three days, but I always lament the presentations that we miss. Everyone just has the best time. It's a great family affair. We've learned, too, that you need to get there early in the festival if you want certain dishes to eat and specialties to purchase, such as Pete's Famous Greek Dressing. Because of its intense sweetness, a little bit of baklava goes a very long way for me, but I do stock up on Pete's dressing. The line at the gyros tent is always miles long, but they move us along quickly. I never miss getting one of those or the delicious hummus and Greek olives. If you are in our area, I would encourage you to stop by. I appreciate all of the contributions this event has made to many worthwhile local organizations. I keep hinting to Perfect Hubby that there needs to be a trip to Greece in our future:)

This hummus recipe is one I got from Perfect Daughter. It was given to her by the wife of one of Perfect Son-in-law's partners who just happens to be one of my very, very, very distant cousins (we think!). I like to eat it with fresh crudites, but many enjoy it with baked pita chips. It's a healthy alternative to cheese dip and oh so good.

1 14-ounce can Great Northern beans
1 14-ounce can garbanzo beans
1 tablespoons tahini
1 teaspoon red pepper flakes
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garlic powder
1/2 teaspoon salt
1 lemon juiced
1 tablespoon olive oil
1/3 cup water
All all ingredients except water to food processor. Begin processing the ingredients and gradually add the water as it blends. Blend until very smooth and thickened.

Margaritaville!

Well, not exactly, but at least I got your attention. In trying to honor my commitment to a healthier lifestyle, I began thinking of lighter but enjoyable dishes that I have used in the past. I remembered this fish taco recipe that I have used many times from Cooking Light. My husband and I got hooked on fish tacos years ago on a trip to Santa Barbara, so anytime I get the chance to dine on good ones, I do. This dish begins with a recipe called Margarita Grouper Fillets that I prepare as directed except for decreasing the number of fillets since there are only two of us to feed at my house these days. I use two for dinner one night and the other two to prepare fish tacos the next evening...or the next if that's my first opportunity. While the recipe calls for grouper, I have also used tilapia, sea bass, flounder, and even catfish with equally good results. The following is the fish taco recipe with my changes. I encourage you to give both dishes a try.

Fish Tacos

Dressing:

1 1/2 tablespoons reduced-fat sour cream (You can substitute reduced-fat mayonnaise.)

1 tablespoon minced fresh cilantro

1 1/2 teaspoons fresh lime juice

1/2 teaspoon red wine vinegar (I sometimes omit this and use an extra 1/2 teaspoon lime juice.)

**I like to add about half of a chipotle pepper that has been finely minced. You can add more or less to suit your taste.

Tacos:

4 6-inch corn tortillas (more fiber than flour)

2 Margarita Grouper Fillets, flaked

1/2 cup vertically chopped red onion (I usually either use chopped red onion, or I prepare a pico de gallo instead. You can buy pico already prepared in most markets these days.)

1 lime, quartered

Optional additions: chopped tomatoes, onions, jalapeno peppers, bell peppers, cilantro, shredded lettuce or shredded cabbage. We actually prefer the finely shredded cabbage. You can buy that already prepared in the market as well:)

Prepare the dressing, stirring well with a whisk. Refrigerate until ready to use. (I usually make this up the morning I intend to make the tacos and let it refrigerate all day. I think the flavors blend well that way.) To prepare the tacos, place the tortillas in a zip-loc bag, microwave at high 40 seconds. (I really prefer mine done in the oven or just warmed in a skillet.) Divide the fillets and onion evenly over half of each tortilla; drizzle each with about 2 teaspoons of the dressing. (I usually prefer a tad bit less.) Fold tortillas in half. Serve with the lime wedges (and the pico and options, if using). Makes 2 servings at about 342 calories.

White Bean, Tomato and Green Bean Salad

DOWN AND DIRTY DIET TIME! Okay. I've put it off long enough, and the beach trip is coming up soon. It's time to get back on track with the healthy eating and back on the treadmill and exercise wagon. I didn't make a New Year's Resolution to lose weight; I knew that would not be one I would accomplish...just kept telling myself that tomorrow...Well, tomorrow never came. Or rather, it is here today. Knowing how and what to eat are just a tad different than actually putting that into action. Lately, sweets have been an issue. They never used to be - I could easily turn down a dessert. Breads, cinnamon rolls - now that was another issue! Anyway, it seems that I crave that sweet stuff and once I satisfy that craving, it just comes roaring back! I know what makes that happen, so why do I succumb to the temptation? I was reading this really encouraging blog called Sisterhood of the Shrinking Pants (love the books by a similar name, so I just HAD to read the blog) and decided that if they could go public, so could I. It's time to lose those extra pounds, but mostly it's time to get that energy renewal. You can join me if you wish. Just jog on over to their blog and sign up!

This salad recipe comes from Cooking Light. It gets in those veggies that we all need, it's a filling lunch for me, and it's low in calories. Hooray! (Did I also say that it can be made ahead of time which is a really good thing for those of us who work or who have really busy lives which probably includes everyone.)

White Bean, Tomato and Green Bean Salad

Dressing:

1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon sugar (I usually eliminate this. It's a taste thing.)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:

5 cups cut fresh green beans (about 1-inch cuts)
1 cup finely chopped tomato (I often just use cherry or grape tomatoes and cut them in half.)
1 tablespoon chopped fresh dill
1 (15 ounce) can navy beans, rinsed and drained (Next time try a different bean variety.)
1/2 cup (2 ounces) feta cheese, crumbled
Prepare the dressing, stirring with a whisk until well blended. Set aside. Place green beans in a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place them in a large bowl. Add the tomato, dill and navy beans. Toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with the cheese. Cover and chill at least 1 hour. Makes 4 servings of 1 1/2 cups each.

214 calories

Happy Birthday, Mom

Both of my parents celebrated birthdays this week. My dad's was on April 12; my mom's is today. My mom was born to Albert E. (Moro) and Betty Elizabeth Allen at Sheridan, Arkansas in 1928. While my dad is still alive, my mom passed away on July 28, 2000 after a lengthy illness. I still miss her.

My parents married on June 27, 1947, and I came along in December a year and a half later. Mom was only 20 when she had me -- seems so young these days. We didn't always see eye to eye - my dad always said that we were too much alike. She said it was a head-strong firstborn (me) clashing with a full-blown middle child syndrome (her). Whatever. I really did appreciate all that she did for me. She always worked outside the home, and sometimes she would take me with her. I loved playing on the typewriters and running errands. I felt like such a big deal! When school parties rolled around, Mom was there with her famous popcorn balls, Easter egg trees, Valentine boxes....she made sure she was involved.

She was a creative, artsy person. After a medical retirement, she opened a ceramics shop behind her house. Her "hobby" quickly became another fulltime job. She loved to paint and took lessons for a number of years. This portrait is one she did of Perfect Daughter. I think she did a beautiful job, and I'm proud to have it.

Some people say that we look a lot alike. I don't know about that. Occasionally, I'll get a glance of myself and see Mom. It always surprises me. People say the same thing about Perfect Daughter and me; I don't know about that either. I do think, of course, that Perfect Girl looks just like her Nana! (That would be me, of course.) Perfect Girl My mom absolutely adored her grandchildren and would have loved her great grandchildren beyond measure as well. I regret that they will never know her. This is a (not very good) picture of the collection of engagement photos - Mom, me, Perfect Daughter - that I have framed. I'll let you judge for yourself just how much we look alike.

There isn't a date on this photo, but I must have been between one and two. Getting pictures of Mom later in life was a problem. (She avoided cameras like the proverbial plague. ) This is what Iremember her looking like for most of my life.

Mom used to make this cheesecake that wasn't really a cheesecake. It was made with lots of cream cheese and powdered sugar and was topped with blueberry pie filling. Anytime there was a community gathering, she made one or more. They were always the first dishes to go. I've looked and looked for that recipe, but it is lost to me. If I ever find it, I'll pass it along. In the meantime, I will share this one. I came across it the other night in a "file" (she said loosely) of old recipes. It is written in her beautiful handwriting. (I was always impressed with her gorgeous fingernails and her handwriting. Those traits, unfortunately, did not pass on to me.)

Mom's Fruit Salad

1 box instant vanilla pudding
1 can mandarin oranges
1 can chunk pineapple

My Note: all of these are the small sizes I believe. I think you can probably use these in whatever proportions you need.
Drain oranges and pineapple. Use the drained liquid to mix pudding. Add oranges and pineapple. Chill.

Note (my mom's): I cut the orange slices into chunks.

Crazy about Coconut

I mentioned earlier this year about a post on Yahoo! called Top Ten Foods People Love or Hate. I was looking back over that recently and realized that coconut was one of the foods mentioned. Having never met a coconut that I didn't like, I find it hard to believe that some people don't like it. Actually, I'm not sure I've ever met any food that I didn't like (well, except for raccoon - I'll never do that again!). My grandfather, Pa Allen, used to crack, shell and grate fresh coconuts every year at Christmas for my Nonnie when she was making her delicious fresh coconut cakes. He never seemed to mind doing that job for her. I'm sure it was because, like most of my family, he enjoyed Nonnie's cooking. She was one of the best! Pa would always manage to sneak us bits and pieces of the coconut as he was grating it. I think it was his way of bribing us to help with the clean up. It worked. While I don't make my grandmother's coconut cake, I do make one that is really, really good. It comes from one of my favorite cookbooks, Calico Cupboards. This picture is from the first edition. It has a new cover now. The one I use is actually falling apart because it has been used so often. This copy is one I'm saving for Perfect Girl, and it is autographed by the lady (Pauline Reed Bethel) on the cover. You may remember reading about her in Mystery Rolls that I published earlier.

Ethel Roberts Coconut Cake
(I have no idea who Ethel Roberts was.)
1 Duncan Hines yellow cake mix
1/2 cup vegetable or canola oil
2 eggs
1/2 teaspoon almond extract
12 teaspoon vanilla
Preheat oven to 350 degrees. Mix ingredients together; beat well. Bake in a 13x9x2-inch cake pan that has been sprayed with cooking spray. Cook according to package directions. When cake comes out of the oven and while it is still hot, punch "thousands" of holes in the top of it with a toothpick or fork (whatever you have that makes nice holes will do).


Icing:
1 can Eagle Brand condensed milk
1 can cream of coconut (Be sure to shake this up really well before opening.)
1 9-ounce tub of Cool Whip
2 packages of fresh frozen coconut (Be sure is is the frozen kind.)

While the cake is still hot, drizzle Eagle Brand milk and cream of coconut on the top. Let the cake cool. Spread Cool Whip on the top and sprinkle with the fresh frozen coconut. Refrigerate.
This is one of those cakes that gets better a day or two after it is made. It is great to make ahead and take to parties or pot luck dinners. It is definitely not low-cal!

. The next recipe comes from a cookbook by Melinda and Robert Blanchard. It is called at blanchard's table: A Trip to the Beach Cookbook. I bought it after reading their book entitled A Trip to the Beach: Living on Island Time in the Caribbean. You can hear an interview with them at this Barnes and Noble web site. How could I resist it? It talked about two things absolutely dear to my heart: cooking and the beach! The book is about their escape from civilization to open a restaurant on Anguilla. It sounds heavenly, but I'm sure I wouldn't think so after a hurricane or two. I'd certainly love to go for a visit however. We enjoy this Coconut Curried Chicken, and I hope you will as well.

Coconut Curried Chicken
Serves 4 -6
1 tablespoon Thai red curry paste (more if you prefer is spicier)
2 cups sweet potato, peeled and cut into 1-inch chunks
2 pounds bonelees, skinless chicken breast halves, cut into 1-inch chunks
2 cups chicken broth
1 1/2 cups unsweetened coconut milk (Try your specialty food stores for this.)
2 scallions (white and green parts), cut into 1-inch pieces
2 heads baby bok choy (white and green parts), cut into 1-inch pieces (I find this at our Farmer's Market usually or at Fresh Market.)
1/2 cup shitake mushroom caps
1 tablespoon olive oil
salt
Jasmine rice, prepared
Fresh cilantro leaves, for garnish
Heat a large pot over medium-high heat. Add the curry paste and cook 1 to 2 minutes, or until fragrant. Add the sweet potato and chicken and cook for 2 minutes. Stir in the broth and coconut milk; reduce the heat to low and simmer gently until the chicken and sweet potato are cooked, about 15-20 minutes. Meanwhile, prepare the vegetables. Bring a pot of lightly salted water to a boil. Blanch the scallions and bok choy in the boiling water until bright green and crisp-tender, 1 -2 minutes, then drain. If the shitakes are bite size, keep them whole. If not, cut them into halves or quarters. Heat the oil in a small saute pan and cook the mushrooms quickly, just to sofen. Just before serving, add the scallions, bok choy and mushrooms to the chicken pot. Season with salt and serve immediately over jasmine rice and garnished with cilantro.

Easter Deviled Eggs

The cutest little bunny ever!

I, for one, think deviled eggs get a bad rap. Jill Conner Browne, author of the Sweet Potato Queen books says that deviled eggs have such an important place in Southern society that a plate was even invented for them. Who doesn't own a deviled egg plate? Certainly no self-respecting Southern belle would be without one. An exception, of course, is Beautiful Daughter who won't eat eggs now that she's all grown up---never mind that she demanded scrambled ones every day of her life between the ages of one and three! Upon my demise, she will be inheriting this one that I inherited from my Nonnie. Some foodie magazines say that deviled eggs are out of fashion, but they always seem to be the first thing to go whenever they are served, don't they? In the meantime, I'll just keep on making and eating those deviled eggs.

Keys to pretty boiled eggs:
1. Start with eggs that are several days old. Fresh eggs do not make pretty boiled eggs.
2. Place the desired number of eggs in a single layer in a saucepan; add cold water to cover well (three inches or so).
3. Bring water to a boil but remove from heat before the eggs boil. Cover and let stand for at least 15 minutes. I like to let mine cool completely.
4. Drain; fill the saucepan with cold water. Let eggs remain in the cold water until they are cold.
5. Tap each egg on the BIG end until cracks form all over the shell. You can roll them between your hands at this point and the shell will practically fall off by itself. Rinse well.
6. I like to chill mine in the refrigerator for awhile when I'm using them for deviled eggs. It is not absolutely necessary however.
How you slice your eggs is a matter of preference. I'm pretty much a traditionalist, so mine get cut in half lengthwise. Carefully remove the yolks and place them in a separate bowl. If you slice a tiny piece off the bottom of the whites, they will sit better in your egg plate. The following are recipes that I have often used, so I can heartily vouch for them. I like to have plenty of filling, so I usually boil and extra egg or two so that I can add in the extra yolks. Recipes for deviled eggs are pretty personal to individuals and family traditions, but feel free to break out of the mold!

My Basic Deviled Eggs (based on my best estimate)

6 large eggs (I always boil an extra or two just in case something happens to one of them.)
1-2 tablespoons mayonnaise (the REAL stuff)
1- 2 teaspoons mustard
salt and pepper to taste
1 1/2 tablespoons dill pickle relish (some prefer sweet - I don't)
paprika for garnish
Carefully remove the yolks from the boiled eggs as directed above. I like to grate my eggs with a small hand-held grater, but you can just mash them with a fork. Add relish, mayo, mustard, salt and pepper. Mix well, but don't beat it to death! Spoon yolk mixture into egg whites and garnish with paprika, if desired. If I'm feeling like it, I will pull out the decorator bag and tubes to fill the eggs in a fancy manner. It makes no difference to the taste, so whatever floats your egg. Make these at least a couple of hours before serving so the flavors will blend. Stick toothpicks in the center of them and cover gently with plastic wrap. Remove them from the refrigerator about twenty minutes or so before serving.

Roquefort and Herb Stuffed Eggs
8 hard-boiled eggs, peeled and prepared as directed above
4 tablespoons Roquefort or Danish blue cheese, crumbled
1/4 cup mayonnaise (need I tell you which kind - don't EVEN think about Miracle Whip!)
1 tablespoon Dijon mustard
1 teaspoon minced shallots
2 tablespoons chopped, plus 1 tablespoon very finely minced shallots or chives
1 teaspoon thyme, crushed
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
Salt
Paprika as a garnish
Grate or mash the yolks until they are the consistency of coarse sand. Add the cheese, mayo, mustard, shallt, 2 tablespoons scallions, thyme, Worcestershire sauce, and several turns of the pepper mill. Mix and mash the ingredients until smoothly incorporated. Taste. Add salt as desired. Spoon the yolk mixture into the whites and gently mound, then garnish the tops of the eggs with the minced scallion. Sprinkle with paprika if desired. Refrigerate until about 20 minutes before serving.

The Perfect Boy loves to hunt Easter eggs!

Crab Stuffed Deviled Eggs
8 large hard-boiled eggs, peeled and prepared as directed above
2-3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon Tabasco
8 ounces fresh crabmeat
You may not need all of the egg yolks for this filling as the crab takes the place of some of them. Start with 4 yolks; you can always add more if you think you need them. Mash or grate the yolks. Mix on the mayonnaise, chopped tarragon, minced shallots, lemon juice, cayenne pepper and Tabasco. Stir in the crab. Season to taste with salt and pepper. Mound the crab mixture in each egg-white half. This can be prepared 4 hours ahead of time. Cover and refrigerate until 20 minutes before serving. Garnish each with a small tarrago sprig, if desired, and serve.

Isn't he just precious?

This is another crab stuffed deviled eggs recipe from Giada De Laurentis: Deviled Eggs with Crab It uses mascarpone cheese and is delicious. Give it a try!

Because He lives. Happy Easter to all.

Hot Air Ballooning in Tuscany and Linguine with Shrimp

One of the highlights of our trip to Italy was hot air ballooning in Tuscany.
It was such a unique adventure for us and so much different than the gallery and historic tours we were also enjoying. Robert Etherington of Ballooning in Tuscany is a professional balloonist operating out of Montisi. His wife, Liz Graham-Yooll, is a children's book author, illustrator and artist. Originally from England, they have been in this business for a number of years, and they make it a truly wonderful experience for their passengers. On the day of our trip Kjell (pronounced Shel), who recently relocated from Sweden to the Sienna area, was to be our pilot under Robert's direction. Kjell was already an experienced balloon pilot but was learning the area from Robert and Liz. His new company, of which he is rightfully proud, is called Sienna Ballooning. Robert, in an unusual move, was to be the chase car driver while Liz rode with us and Robert. We were their second flight of the season and were the only passengers of the day.

By the time we arrived from Sinalunga at dawn on the Friday morning of our trip, Kjell and Robert were already in the process of filling the balloon. Liz offered coffee which we readily accepted before boarding the basket and having our in-flight instructions delivered by Shel in his best immitation of a flight attendant. Robert provided us with "lovely" red ball caps to wear during our trip, presumably to protect our hair from the burners, but I doubt that was really necessarily.
Here we are lifting off from the valley behind Robert and Liz's home.

Liz was our tour guide and

Kjell was our very able pilot.

It began as a hazy morning but soon turned absolutely beautiful. The air was somewhat chilly but not so much as that it affected our pleasure. I wish I could share the beauty of the landscape as I really saw it. I'm afraid that these pictures just aren't adequate.

Some times we were high above the clouds almost; other times we could reach out and touch the branches of the trees. We could see deer down below and children on their way to school to whom we yelled out, "Buongiorno!" The local villagers watched and waved and seemed delighted to share in our adventure.
It became easy to spot the olive groves and the vineyards that were scattered all along the hillsides and among the villages.

When our flight was over, Kjell landed us very softly in a freshly plowed field and we became part of the crew. Kjell was very meticulous about the way in which we were to spread out the balloon and fold it together so that it would ultimately fit into a large canvas case Robert had brought along in the chase car.

. In the meantime, Liz had prepared a breakfast picnic on the back of the trailer that would later carry the basket and balloon. We enjoyed a glass of bubbly to toast our successful flight as well as orange juice, freshly-made local pizza, foccacia, cheeses and pearsj. It was a delicious treat enjoyed in the middle of this Tuscan field on a beautiful spring day---simple but terrific. I cannot imagine a better way to see Tuscany! Several locals gathered around to watch us bundle and load the balloon. I think they were congratulating us on enjoying the beautiful area, but my Italian is pretty much limited to "ciao" and "grazie!" One fellow had even followed our journey from early morning til landing. He showed up with his camera to capture us on film. Robert rewarded the landowner with a bottle of wine bearing his Ballooning in Tuscany label. He is very respectful

of the locals and their property.

After our picnic we all loaded up and headed out for cappucino and coffee at a local cafe. Upon returning to the Etherington's "in the process of being restored" home (a former 13th century mill), we received our "wings" and a ballooning print which we will frame as

a reminder of this great day.

I found this recipe for Linguine with Shrimp and Lemon Oil on the Food Network site that is very much like one I enjoyed at a little trattoria in Florence. It is easy to make and the ingredients are readily available in local stores. It's light but filling...and fast. I hope you like it as much as we did. Buon Appetito!