Tag Archives: cooking

Moultrie’s 3rd Birthday

We really can’t believe our Moultrie is turning three tomorrow. So just like last year, I’ll be making his Banana Birthday Cake for the boys as featured in last year’s post. Follow the link if you’d like the recipe.

This year should be a treat too for little Samson. This will be his first share of Banana Birthday Cake, but probably about his 47th banana—he’s really a monkey not a Boykin. Maybe this year I’ll be armed and ready with a camera for end result pics!

Meanwhile, here are some recent pictures  of Moultrie at his best.

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The Yoga of Cooking and Eating…in the South

If I had to pick one thing that defines and affects the southern day, it would be food.

Food in the traditional origin of sowing and reaping the harvest and the daily tasks that come with it, the ebb and flow of tides throughout the day that affect when you fish, the sunrise and sunset that affects when the ducks fly and the deer run. So it’s no surprise that these origins are reflected in the southerner’s love and affinity for good food, fresh food, and preparing food for the love and entertainment of others. Why do you think we’ve always heard the old saying, “The way to a man’s heart is through his stomach.” As trite as it may be conceived in today’s standards, it truly means well in its reflection for the love shown by mothers and fathers in preparing time-tested meals for their families.

And what I love about this article, is the merging of my love and understanding of the yoga heart with my southern love and understanding of the kitchen. How awesome when two distant worlds merge.

Flounder Tacos

So in lieu of the whole cabbage and corned beef Irish meal today, we opted for a a more local twist of red cabbage and flounder tacos from the fish we gigged last season. I mean, there’s always an Irish Whiskey night cap if we need to feel green right?

We started with a whole de-headed flounder brushed with olive oil and covered with my favorite again—Paprika and Lemon & Lime seasoning. While baking at 350 degrees for 20 minutes, the rest of the meal could take shape.

Sliced wedges of red cabbage, bite size pieces of grapefruit, and diced lime tossed in balsamic vinegar, a sprinkle of fresh lime juice, and brown sugar.

Make your basic aioli sauce with an egg, salt, pepper, and as much garlic as you can take—we opt for about 5 cloves. Slowly adding ½ cup olive oil while blending the entire mixture, we also added ½ lime’s worth of zest and the juice of a whole lime.

Shredded red cabbage, salsa verde, and tortillas to round out the meal.

Happy St. Patrick’s Day!



Stove Top Pop

So it all started one day waiting at the doctor’s office, when I saw in a glimpse, that I’ll be one of those little old ladies one day—that’s right, the one that rips the recipe page right out of the magazine and quickly stuffs it in her purse. For the record, I did check to see if it was a recent edition I could pull up online, but the magazine was 2 years old, odds were slim, and quick thinking prevailed.

I shared this story with some great friends of ours that are doctors and have their own practices who will explain to any patient, “We’ll gladly make a copy of the article for you.” But what’s done is done. And the best/worst part, it’s not even a real recipe but rather the most amazing popcorn mixes ever. Period.

You see, after moving into our house, we quickly realized just how small our kitchen is and we quickly opted to forgo a microwave in exchange for keeping counter space. Yes it may be 2011, but I guarantee you we eat healthier and better tasting food because we don’t have that little nuking gem most can’t live without. I know…check back with us once there are children in the house. But for now, we totally use our stove top and one amazing convection toaster oven my husband’s family bought us.

We also acquired the awesome Whirley-Pop, from Wabash Family Farms. No, it’s not the only popcorn maker on the block, nor do you have to have one. Popcorn pops wonderfully in a regular old pot with a lid. But we love our popcorn maker with the old school crank.

All this explained to help you better understand my doctor’s office decision day along with my top picks for delicious, fresh popcorn flavors you just can’t buy on a store shelf anywhere.

PIZZA POP After popping popcorn, add a generic pizza seasoning, Italian seasoning, or any combination of your favorite pizza type spices—oregano, savory, garlic, basil, etc…along with some sea salt,  melted butter, and quartered slices of pepperoni. Yum.

ROSEMARY Fresh diced rosemary, sea salt, and a little butter is my all time favorite.

HONEY BUTTER Melt fresh local honey in with your butter and feel free to brown walnuts, pecans, or almonds and pour over your popcorn. Dash of sea salt here also helps. And a little cinnamon if you like.

SMORES Exactly what you think. Mini marshmallows, chocolate morsel bits, and honey graham cereal mixed to your popcorn.

LOWCOUNTRY CORN A personal concoction based on Lowcountry Boil. I mix some fresh lime zest in with Old Bay, and then stir in the fresh lime juice with melted butter on the stove. Pour butter mix over popcorn and then toss in Old Bay with lime zest. Just add beer and sunshine.

Does anyone else stove top pop? What are your favorite mixes?