Up, Up And Away

We are just counting the days until the beach wedding. Plans are coming to an end and the vendors have all been selected. Let's just hope there are no Hurricanes heading for the gulf during late summer...one small worry lingering in the back of my mind. Storms in the afternoon...oh yes, this can almost be a daily occurrence when living in Florida, but as quickly as they come in off the ocean, they move along at the same rapid pace.

Taken last week....Escambia Bay

If you are somewhat of a daredevil, there are really fun things to plan for your beach vacation like jet skiing, deep sea fishing or perhaps, parasailing!

Rob and Darling ready to fly...I elected to stay grounded and take the pictures

Harness secure....off you go

On the way down

Jenn and Greg's turn

Everyone gets a little dip in the bay...wooo-hoooo

They all agreed they LOVED IT! 

Now, it was time for a good seafood dinner and the evening cocktail.

 

ESTELLE'S SHRIMP AND RICE BAKE

 1/2 pounds large shrimp

3 10 1/2 ounce cans cream of mushroom soup

3/4 cup water

1 6 ounce box Uncle Ben's Long Grain and Wild Rice

1 large green pepper, chopped

1 2 ounce jar diced pimentos

2 cups finely chopped onion

1 cup finely chopped celery

1 pound cheddar cheese, shredded

Boil, peel and devein the shrimp. Preheat oven to 350 degrees F. Dilute the soup with the water. Cook rice according to package directions. Combine all the ingredients. Pout into a 3 quart casserole and bake uncovered for 45 minutes.

A Good Beach Read

I STILL DREAM ABOUT YOU!

Miss Judy sent me the best of the best birthday gifts this year! Knowing that we would soon be lying on the beach and relaxing the days away toward the end of summer, she thought a new beach bag and a required reading paperback were in order! Needless to say, I was thrilled with her selections of both!

Fannie Flagg, one of Mother's favorite authors, has written yet another  wonderful novel that is equal parts Southern charm, murder mystery, and that perfect combination of comedy and old-fashioned wisdom.

Maggie Fortenberry, a still beautiful former Miss Alabama, graduated at the top of her class at charm school, can fold a napkin in more than forty-eight different ways, and can enter and exit a car gracefully, but all the finesse in the world cannot help her now. She’s lovely, charming, and a successful real estate agent at Red Mountain Realty. She was well on her way toward her childhood dream of someday living in one of the elegant old homes on top of Red Mountain, with the adoring husband and the 2.5 children, but then something unexpected happened and changed everything.

To Brenda Peoples, Maggie’s best friend and real estate partner, Maggie’s life seems easy as pie. Slender Maggie doesn’t have to worry about her figure, or about her Weight Watchers sponsor catching her at the Krispy Kreme doughnut shop. And Ethel Clipp, Red Mountain’s ancient and grumpy office manager with the bright purple hair, thinks the world of Maggie but has absolutely nothing nice to say about their rival Babs "The Beast of Birmingham" Bingington, the unscrupulous estate agent who hates Maggie and is determined to put her out of business.

Maggie has heartbreaking secrets in her past, but through a strange turn of events, she soon discovers, quite by accident, that everybody, it seems - dead or alive - has at least one little secret.

Are You Hungry Now?

One of Darling's most requested suppertime requests in the summer is Barbecue Chicken, Macaroni and Cheese and ice cold watermelon!

Estelle's served this Mac N' Cheese at Luke's 4th birthday party and I will say, nothing was left over for the next day! Gone, baby gone!!

ESTELLE'S SPICY MAC N' CHEESE

2 cups elbow pasta, cooked until almost al dente

8 ounces Sharp Cheddar, 1/2 cubed, 1/2 shredded

8 ounces Colby cheese, cubed

8 ounces Velveeta Mexican cheese, cubed

2 teaspoons all-purpose flour

1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon dry mustard

1/8 teaspoon freshly ground nutmeg

4 tablespoons sour cream

1 large egg, beaten

1 cup Evaporated Milk

1 cup Half and Half 

1/4 cup finely grated onion

Panko Bread Crumbs, sautéed in butter

1 tablespoon butter

Preheat the oven to 350 degrees F. In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish. In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, evaporated milk, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes. Meanwhile, in a skillet over medium heat, melt the butter, add the bread crumbs and sautee’ until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Don't forget the watermelon.......

Grande Dames of Maine

Summer days in Maine were often similar to a Fall day in the south. The temperatures were cool and breezy, comfortable to sit outside and enjoy a glass of wine and a fresh Lobster Roll as you became lost in your thoughts watching the sailing activity taking place out in the Atlantic. We took full advantage of day trips around the state of Maine, just strolling around the coastal towns, with no certain place to be, at any certain time. The day was ours to do as we wished.... walk, shop, eat and just people watch. This summer day, we toured Wiscassat, Boothbay Harbor and Bath, Maine. The homes were often majestical. What I would have given to just tour these homes and see the beauty and history inside of these Grand Dames!

We now live in a small Texas town that holds an historical district also. We can't wait to go exploring on an upcoming summer weekend and see what treasures surround us. I'll bet you too can find some interesting day trips to experience close to home that have yet to be discovered! Summer livin'.....ahhhhhhh! Be sure to treat yourself to something cool and easy at the end of your day! These refreshing sips are full of peach and citrus flavors!

Estelle's Peach Float

1 1/2 cups Sprite of 7-UP

1 tsp lime juice

1 very ripe peach, peeled and sliced (reserve 2 slices)

2 scoops of vanilla or peach ice cream

In a blender, whirl soda, lime juice, and peach. Pour mixture into 2 tall glasses. Add a scoop of ice cream to each glass and garnish with a slice of peach.






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A Coming of Age

That's me on my 6th Birthday

My sister sent this to me and I was quite surprised when I saw this picture. I had never even seen it before. Apparently it was included in a group of old photos that our Aunt Carolyn had mailed to her. I instantly remembered this little faux mink stole and straw hat with the turquoise hatband and feather that was my birthday gift from Grandmother Grace. We were visiting for the summer, which we often did. I clearly was delighted with this gift of style!

Fast forward to today, which is my birthday. I am entering another decade....and  I don't like it! No sir, not one bit. I'm resisting it. I am being pulled like a tug of war rope into another phase of life.

My birthday card from my children....they know me well!

Something pushes me to speak openly about getting older, while I still seem moderately"young"-before I can be dismissed as just an old broad whining about lost youth. Ok, here goes........

SNAP OUT OF IT!

The Divine Miss M reminded me, as she so often does, to move forward, gracefully and her sweet message greeting me as I read through emails this morning was to appreciate my years of happiness, beauty, laughter, craziness and joy!

So what do I do with the next phase of my life? I'm not sure yet. But I do know that I will continue to embrace my family and the changes that occur within their lives. I will continue to be grateful for yet another day to see them smile and laugh. My granddaughter Abbie and I have a promise to each other, which she reminded me of just the other day. She promised me to never get a tatoo and I promised her never to dress "old!" (whatever that may be in her twelve year old thoughts). It's just a coming of age, my darling...and that's a beautiful thing!

TLC.....Milk and Cookies

Sometimes, it's good to have an easy, fabulously rich little cookie recipe in your arsenal. It's just a little  homemade gift to take to a friend or loved one who needs some tender loving care. It  is good to say a silent prayer for those who are traveling life's bumpy road and to be grateful you are alive and well in your heart...

This recipe is from my Aunt Carolyn who is now in her 80's. She has always been an excellent cook and these cookies were favorites of ours growing up and visiting summers in Ohio with our Grandmother!

Peanut Butter Chocolate Chip Cookies

1 cup shortening (Estelle's uses butter flavored Crisco)

1 cup white sugar

1 cup brown sugar (Estelle's uses dark brown sugar)

1 cup chunky peanut butter

2 1/2 cups flour

1 t. baking powder

1/2 t. salt

2 eggs

1 (12 ounce) package of semi-sweet chocolate chips

Cream together both sugars, shortening and peanut butter. Add eggs. baking powder, and salt. Mix well. Stir in the flour and the chocolate chips. Bake in a 350 degree oven for 8-10 minutes...do not overbake and let cool slightly before removing from baking sheet.

A Divine Chocolate Birthday Request!

"There's nothing better than a good friend,

except a good friend with chocolate." ~ Linda Grayson

July Birthdays are upon us...three to be exact!

Let the baking begin and the eating be divine!

Happy Birthday Darlings!

 

Chocolate Italian Cream Cake

5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2/3 cup finely chopped pecans

2 teaspoons vanilla extract

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

CHOCOLATE CREAM CHEESE FROSTING

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 (16-ounce) package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans.