Sunday Slow Suppers ~ Seafood Risotto

This week's Slow Supper is Risotto. It was turn to choose and luckily he picked a risotto with shrimp and crab. This recipe is from the Williams Sonoma cookbook 'Savoring Italy' by Miclehe Scicolone.

I will admit... before I took The Cooking Class in Cortona , I had only made really HORRIBLE risotto. In fact it could only have been called bad mushy rice and was barely edible.

You will see that this risotto does not call for cheese... I never realized that Italians don't use cheese in a seafood risotto~ the flavors conflict. Once again, I have learned something new!
Risotto al Granchio e Gamberi
2 large garlic cloves, finely chopped
3 Tbs chopped fresh flat-leaf parsley
6 Tbs olive oil
1/2 lb shrimp, peeled, deveined and each cut into 4 or 5 pieces
Salt and freshly ground pepper, to taste
6 cups chicken or fish broth
1 yellow onion, finely chopped
2 cups medium-grain rice such as arborio, vialone nano or carnaroli
1/2 cup dry white wine
2 tomatoes, peeled, seeded and chopped (about 1 cup)
1/2 lb. fresh-cooked crabmeat, picked over to remove any shell fragments
In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth to the saucepan and bring just barely to a simmer.
In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed. Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the tomatoes, salt and pepper.
The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water. Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.

I loved the way Ale taught us about risotto, she explained that the starch from the rice will be slowly released and that provides the creamyness. She showed us that you really don't have to stir the risotto until it becomes mush.

Her technique is to add the piping hot broth, one scoop at a time, stir once to combine, then cover. Once the liquid is absorbed add more hot broth, stir once and cover (see my pictures). Repeat this until the rice is tender. Then stir in olive oil, butter, or cheese and stir with passion.


I smile when I think of sitting in Ale's kitchen drinking local wine and learning to stir Italian rice with passion.
Ciao y'all,
Sandi

Photo Hunt~ Spotted

The photo hunt for this week is 'spotted'. I have a pair of Spotted Wellies and a matching Brolly.Jolly Good.
Happy Hunting y'all~
Sandi

Citrus Salmon

We have been working really hard to stick to the lighter, healthier eating plan. It is hard, but not impossible.

Even though salmon is a little higher in calories than a chicken breast, it is full of the healthy Omega fatty acids. I could eat salmon everyday~ which, it turns out, is very likely to happen.
Citrus Salmon with Agave Nectar
4 salmon fillets
1 Tbs agave nectar
orange zest
1 Tsp red pepper flakes
sea salt and ground pepper
Place salmon skin side down on a broiler pan. Combine orange zest and pepper flakes with agave nectar. Brush agave nectar on top of the fillet, Salt and Pepper generously. Broil until the salmon flakes easily (about 15 minutes), and the tops are browned. The pan can be moved down a shelf it the agave is browning to quickly.

Citrus/Fennel Topping~
1 grapefruit, pieces removed
1 orange, pieces removed
1 cup fennel, thinly sliced
1/4 cup green onion, sliced
2 tsp olive oil
Combine. Toss gently and set aside.

Serve salmon with citrus topping.
You can see that the salmon was perfect for dinner. The great part was that I had plenty of citrus fennel topping left for my salad at work the next day. Smart cooking!
Y'all enjoy,
Sandi

Melting Pot

I had a great time last week at Birmingham Bake & Cook . There was a fun cooking class that I wanted to be a part of. John Dooley from The Melting Pot came to show us some of the secrets of fondue.
Y'all want to know what I learned?There are very few secrets!
Fondue is simple and fun. Having an electric fondue pot is nice... but not a necessity.
The first 'recipe' was to cook meats~ steak, chicken or shrimp.

Coq au Vin Fondue
3 3/4 cups warm water
1 1/2 cups burgundy wine
3/4 cups thinly sliced mushrooms
1/4 cups chopped scallions
3 Tbs minced onion
2 Tbs minced garlic
1 Tbs diced celery
1 Tbs diced carrot
2 Tbs kosher salt
1 Tbs freshly ground pepper

Bring all ingredients to a rapid simmer over medium high heat.

Keep the liquid at a very hot simmer during the cooking process.

Beef and chicken should be but into 1-2inch chunks, this can be marinated ahead of time (use WhistleStop Marinade !).

Shrimp is best cooked if already peeled. To cook the meat use long handled skewers and spear each piece separately. Cook steak and chicken for about 2 minutes each. Shrimp would be cooked until pink and curled.

We also did a chocolate fondue for dipping fruits, cakes, cookies and marshmallows. I was good and only had one taste. That recipe will have to wait until I can make it in my own kitchen.
Y'all enjoy!
Sandi

T.r.o.u.b.l.e

We have a 'new' puppy. We actually inherited him from Mom and Dad, because his name was T.r.o.u.b.l.e. Now that he has moved in, his name is still T.r.o.u.b.l.e. He is going to puppy school, and WE are learning a lot.
Really, his name is Buddy (I'm the one that uses the 'T' word), and he and Bill are Big Buds.

He isn't happy with me . . .
I think he needs to put on his fur coat when it's cold outside.
Which he chases round and round.
He has a thing for yarn...
So I'm not happy with him.
I had to buy a puppy proof place to keep my knitting handy.
If he gets into that, you'll be the first to know, because there will be a bloggy give away at the WhistleStop Cafe.
Y'all stay tuned.
Sandi

Sunday Slow Suppers ~Vegetable Stew

Our Sunday Slow Supper this week is 'Stew'. Since this was Shannon's week, I was hoping for a hearty beer stew... since she is a part of the GrapeHops Tours. Instead, Shannon suggested a Vegetable Stew.

Piggly Wiggly didn't have any banana squash, so I substituted butternut squash (and had to tell the girl at the checkout what that was) I could have driven to Whole Funds, but decided to make do.
Squash, Pepper, Chard, and Corn Stew
1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide
2 – 3 Tbs olive oil
1 tsp Greek oregano
1 green pepper, diced
1 red bell pepper, diced
1 Tbs flour
2 Tbs chile powder
½ tsp cumin
1 cup dry white wine
2 cup broth of choice
3 – 4 cup tomatoes, diced
½ bunch chard, blanched and cut into ribbons with the tougher stems cut away
1 ½ cup frozen corn
¾ cup sour cream or yogurt to taste
Chopped cilantro and green onions for garnish

Very lightly sauté the onion, garlic and squash in oil in a dutch oven or heavy-bottomed soup pot, then add oregano, red and green peppers, flour, chile powder and cumin. Stir together and cook for a minute or two longer. Add wine, broth, and tomatoes, then cover and simmer for 30-45 minutes. Add chard and corn, then cook for a further 15-20 minutes. Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored. Just before serving, stir in sour cream or yogurt. Serve sprinkled with cilantro and green onions.

I totally messed up and forgot the tomatoes. Then 'just before serving' I grabbed a spoon and started eating... What sour cream?

So my variation would be tomatoless, creamless vegetable stew~ and it couldn't have been better! The chili and cumin give a nice savory flavor to the vegetables, not spicy at all. Perfect for a chilly rainy night.

Y'all Enjoy!
Sandi

Photo Hunt~ Balanced

The photo hunt for this week is 'balanced'Making sure the basket is balanced is an important part of the flight.
Happy Hunting y'all~
Sandi

Take the Challenge! The Wind Beneath my Wings

My sister wrote a very special post on her blog Everyday is a Holledayz. My BIL Rick found a letter that was written about our Dad by a student from Auburn University. This was a young man who's life was impacted by 'the Colonel's' positive influence when he was the Commandant of the ROTC, more than 20 years ago. I want to share this letter with all of you~ indulge me.

Posted in the Warbird Informational Exchange:
I was privileged to meet and get to know Deke as a student at Auburn in the late 80's. He taught a number of courses in aviation and much of the foundation of what I know today about weather, Air Traffic Control, instrument flying, and how an
officer and pilot should conduct himself, I attribute to him.

Deke was tall and slim and always wore cowboy boots. He had an easy smile, wavy grey hair and the makings of a handlebar moustache that always made me think he could have been a 50's film star. In addition, there are few pilots left who could tell a
story like Deke. As he related this flight or that, his hands would fly about
and his silver USAF pilot wings bracelet would jingle and jangle to emphasize
the tale. Most of us begged to hear more U-2 stories, as he was in the cadre of
pilots who flew with Gary Powers and Rudolph Anderson (lost over Cuba in '62).
No matter the dire outcome, he was always able to weave humility and humor into
the story. I have since read some of these stories repeated in "50 Years of the
U-2" by Chris Pocock, but I will never forget the times I heard them first hand.

As an Auburn senior, I had a few hours of elective time to complete and I was told to report to Deke to learn what I could do to earn the hours. (As an aside, no student ever called him Deke. Despite his easy-going nature, he always said, feel free to call me by my first name ... "Colonel!".) Hoping that I'd be in Air Force pilot training the next year, I asked him if would teach me about instrument flying. His reply was, "No, I won't teach you instruments - you will teach ME instruments". He handed me a few texts and had me devise a multi-week syllabus where I would research a topic and present a lesson to him, one-on-one. Of course, once I was finished talking, Deke would take over and the lesson would really begin.

After I left Auburn, I never saw Deke again. I'd occasionally bump into someone who'd seen him and heard that he'd retired to the beach near Pensacola. One day I was saddened to hear that he'd suffered a fall and was paralyzed. A number of times I said that I'd go look him up to visit and thank him for all his help and encouragement. I sincerely regret that I never made the trip.

We joked during one of my instrument sessions about his legal title of "Aviation Expert" ... as he had been recently asked to appear as a consultant in a court case. I played along and asked for his autograph -- the only paper handy was the cardstock "this hat belongs to" label inside my USAF cadet wheel cap. I slid it out and, on the back, he inscribed "Col Robert E. "Deke" Hall, USAF ret.; Aviation Expert". I will treasure it always.

Blue skies, Deke! You will be missed.

The truly sad part of this is that Dad never saw this letter, he never knew what an impact he made on this young man. I can't help but wonder how many lives he touched in his day to day life, with out expecting anything more than respect and a salute. I can only imagine how these kind words would have lifted him.

This is my sister's challenge...
"So here is the lesson - write a letter to someone in your past who influenced you ....TODAY! Fill it with details that might spark a memory of days forgotten. With your words, paint a picture of a time and place and a life lesson learned. This article did not reach my Dad, but it touched me profoundly!
I hope you take the challenge!"
I am taking the challenge. I am writing a personal letter to a teacher I had many years ago: one who impacted a single parent and an impressive nursing student. I hope that each of you will take up the challenge in the same way.

A teacher, a preacher, or a friend.

Let them know that they were the wind beneath your wings.
Will y'all take the challenge?
Sandi

Roasted Turkey

Turkey isn't only for the holidays! A turkey breast is good for leftovers and I have learned to make a mean turkey salad from G-daddy. I've 'slimmed' his recipe down a bit and I'll post that later on.

This is an easy turkey breast with extra flavor from oranges and rosemary. I cooked it in a hot oven then turned down the temp. Using a digital thermometer makes it easy as pie.
Orange Rosemary Roasted Turkey
celery stalks
fresh rosemary

fresh thyme
3 small oranges, halved
4-6 pound turkey breast
2 tablespoons olive oil
Herbes de Provence (or salt)

Heat oven to 400°. In a large roasting pan, place 4 orange halves in the corners of the pan and sprigs of rosemary. Stuff the turkey with sprigs of rosemary & thyme, celery, and 2 orange halves. Place the turkey on top of the celery, brush with the oil, and season with 1 tsp Herbes de Provence (or salt).

Roast the turkey at 400° for 20 min, then decrease the oven to 325° and cook until a thermometer inserted into the thickest part of the thigh registers 165°. (Cover the bird loosely with foil if it browns too quickly.) I threw some carrots in for the last 30 minutes of roasting... they were perfect.

Y'all enjoy!

Sandi

There are going to be a few changes around here...

Happy January, Happy 2010.

We have decided to make this be the year. There are going to be a few changes in the WhistleStop kitchen. I hope y'all will just bear with us.

We are going to loose these extra pounds that have managed to creep on our hips (and everywhere else). Maybe next trip to the beach we won't have to crop our photos like this.

Bill is getting really serious and eating frequent small meals, his sister Connie is his buddy. There will be a lot of these prepackaged meals. (what is vegetarian chicken anyway?)

I don't think I could stick to that... so, I plan more salads, less carbs, and less fat. We will both be spending more time at the gym and less time at The Grill.

The biggest thing is that there will be less yummy treats being cooked in this kitchen. Can we do it?

I'll be posting more 'healthy eatin'.

Y'all stay tuned!

Sandi

Sunday Slow Suppers ~ Roasted Chicken

I feel very lucky to be a part of a wonderful community of travelers. Slow Travel is an online travel source where you can find everything from answers about favorite hotels to train schedules... from Tuscany to Timbuktu. A part of our travel adventures have been in the kitchen. We have scooped our way through ice creams, tossed salads, explored 'secret ingredients', and loved Dolce Italiano. For the next 4 months we have decided to post traditional Sunday Dinners. We will all be serving the same Sunday Supper.

Our first recipe is from Amy whose blog is Destination Anywhere. She shared a roasted chicken recipe that calls for a smokey paprika... Piggly Wiggly doesn't carry Smoked Paprika~ I had to go to World Market for that. The color of the paste is a rich red, and the smell of the roasting chicken is fabulous!

Smoked Paprika Roasted Chicken

2 Tbs smoked paprika (plus a bit more for inside the chicken)
2 Tbs honey
1 Tbs lemon juice
1 Tbs softened butter
2 tsp garlic salt
1/2 tsp pepper
1 whole 4-5 pound roasting chicken
1 onion, quartered
Preheat oven to 325°F. Rinse the chicken off. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread it over the entire surface of the chicken, then place chicken on a shallow baking pan. Sprinkle a bit of paprika into the cavity, and place the cut onion in the cavity.

Bake for approximately 1 hour and 15 minutes or more. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. I used my digital meat thermometer.
Let chicken rest for 5 minutes, then carve and serve.
The chicken remained moist and has a hint of the sweet smokey flavor. I'm not big on the skin of a chicken, and that is where most of the paste was. All in all, this recipe is a keeper.

Y'all enjoy!

Sandi

Photo Hunt~ Jiggly

The photo hunt for this week is 'jiggly'
As much as I love the beach, I almost posted a picture of me in a bathing suit. But~ that would have been above and beyond!
Instead, how 'bout a bite of Key Lime Pie ?
Happy Hunting y'all~
Sandi

Before~

'Before you speak, listen. Before you write, think.

Before you spend, earn.

Before you invest, investigate.

Before you criticize, wait.

Before you pray, forgive.

Before you quit, try.

Before you retire, save. Before you die, give.

~William A. Ward~

Show and Tell

Y'all might remember that before I headed to London, I was playing with this yarn.

I even took it with me on the flight (crochet hooks are not a problem with security)

Now look at my fun sweater!

No one can ever say I have idle hands.

I'm already busy with the next project...

Sandi

Sunday Small Bites

We have spent the last several months coming up with recipes for appetizers. We have called it Sunday Small Bites and have posted recipes for our secret ingredient of the week. It is amazing what different people can do with a single ingredient. I used Mr Mcklinky to link up to all the different blogs, so now we have a collection of recipes.

Our next Slow Travel adventure is going to be Sunday Slow Dinners. We will all be cooking the same recipe, this time dinner ingredients. We start next week.
Y'all stay tuned!
Sandi

Sunday Small Bites~Chickpeas

This is our last Sunday Small Bite. We have made appetizers with everything from Ginger to Potatoes. 19 weeks, 19 surprise ingredients, tons of great recipes. I'll post a round up tomorrow.
Our final ingredient is Chickpeas.

I really wanted to find something that might fit in this new eating 'plan' (shun the word diet). It has to taste good and have a little kick to it, or I won't be tempted away from the chips and salsa. Believe me this is just the ticket!
Cajun Roasted Chickpeas
2 cups canned garbanzo beans, rinsed, drained and patted dry
1 Tbs olive oil
1 tsp Cajun Spice
1/2 tsp golden brown sugar
Coarse salt to taste
Preheat oven to 400°
Coat a baking sheet with no-stick spray and set aside (or use your Silpat).
Toss garbanzo beans with Cajun Spice and brown sugar in a small bowl. Mix well. Pour beans in a single layer on prepared baking sheet. Bake for 20 to 30 minutes, or until crisp and golden. Add just a sprinkle of coarse salt.
Zow~These are great! They are spicy with a little crunch. Just a few will curb that temptation for chips and salsa, warm cheese dip, with a icy cold margarita, salt on the rim. (OK, Not really!)
Now, let's see what small bites we get from the other 'nibblers'.
Leave your link on Mr Mcklinky.

Y'all enjoy!
Sandi
This post was featured on Photograzing!

Photo Hunt~ Bulky

The photo hunt for this week is 'bulky'.

This pillow may not seem bulky, unless you are trying to stuff it in your suitcase.

My sister brought it back for me from London. Isn't it special?

Happy Hunting y'all~
Sandi

~Roll Tide!~

Y'all know that we have a mixed marriage... while my blood runs Auburn orange and blue, Bill and his family are die hard Alabama fans.

We even have a family connection to Big Al.
I am sporting my hounds tooth plaid and rooting for Alabama.
Needless to say, we are excited about the BIG National Championship game tonight. Our plan is to have a big pot of chili and watch the game~ we will be eating a little Texas Longhorn chili! I'm making a huge pot with our WhistleStop Chili Mix.
Roll Tide y'all,
Sandi

Making the Most of it~

This is a story about a carton of eggnog. Not the first carton of eggnog that disappeared quickly one night over dominoes (along with a goodly portion of Bill's scotch from Edinburgh), but the carton that appeared in my fridge the next day.

Apparently Piggly Wiggly had sold out of their annual supply of holiday eggnog, except for Pumpkin Eggnog. This blog comes with a warning~ do not buy Pumpkin Eggnog if you are wanting real eggnog~ they are not the same. Not even close.

So, this carton of pumpkin eggnog (minus one sip) has been worrying me for a week. What to do?? Throwing it away just seemed wrong. I found a recipe for eggnog pound cake in this English Kitchen ... that'll do just right!
EggNog Pound Cake
1 cup butter
2 cups sugar
3 large eggs
3 cups flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 cup eggnog
1 tsp vanilla
1 Tbs freshly grated orange zest
For the Glaze
3 Tbs orange juice
1 Tbs dark rum (or an additional TBS of orange juice)
3/4 cup sugar
Pre-heat the oven to 325°
Grease and flour a 10 inch bundt pan.
Using an electric mixer on medium speed, cream the butter and sugar until fluffy. Beat in the eggs, one at a time, beating well after each addition. Whisk together the flour, baking powder, salt, zest, and nutmeg. Add to the creamed mixture, on low speed, alternately with the eggnog, beginning and ending with dry ingredients. Spoon the batter into the prepared bundt pan, smoothing the top over. Bake for 55 to 65 minutes or until it tests down when a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a rack.
Prepare the glaze by blending together the orange juice, sugar and rum. Bring to a boil in a small saucepan. Cool. Using a pastry brush, brush this glaze all over the surface of the warm cake, brushing it again and again until all the glaze is used and has been absorbed by the cake.

The result was a beautiful rich pound cake with just a hint of pumpkin.Besides, it is appropriate that this finishes up the holiday cooking. POUND cake is the last cake this chick is eating for a while.
Happy New Year y'all,
Sandi

Promises for the new year

I know it is no longer January 1st, but for us the week starts on Monday. So now that the holidays are officially over, I can get down to real business.
I try every year to make a list of promises for the new year. Not so much a 'resolution', but a promise to myself to try something new (or just to do something I've avoided).
My list for 2009 was very successful, in 2008 I gracefully achieved almost every goal, 2007 was a hot success.

This gets a little harder, because I am trying not to repeat.~ I'd like to say because I have already accomplished everything on my lists. Really it is because I hate to admit defeat. So without any more procrastination...

My list for 2010~
*Join the CSA for local produce, then use it
*Clean out those closets
*Start everyday with breakfast
*Get a full body scan (at an airport)
*Plant and grow my own tomatoes
*Share another week (or 2) of Tuscan sunsets with friends
*Write my 2009 Christmas letter
*Spend the 4th of July at a Boston Tea Party
*Get a pedicure once a month
*Defrost the freezer at least once this year


That sounds like a do-able list, I already see 2 that I might delegate.
Are you a list maker?
Happy New Year y'all!
Sandi

Sunday Small Bite~ Eggplant

The Sunday small bite ingredient this week is... Eggplant!

I love fried eggplant with our Onion Ring Batter Mix, but I thought that maybe I needed to branch out and try something new. I have a big pot of rosemary that is in the sunroom (saved from these freezing temperatures) and this looked like the perfect way to trim it back.

This recipe calls for Japanese eggplant, which are the small, tender ones. The rosemary oil is the STAR!

Rosemary infused Eggplant
3 Japanese eggplants
1 tsp salt
1/4 cup olive oil
2 garlic cloves, minced
3 Tbs coarsely chopped fresh rosemary

1 baguette loaf, sliced

Cut eggplant crosswise into 1/4inch thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 30 minutes to draw out the water. Rinse eggplant and pat dry.
Place in a single layer on a baking sheet.
Combine olive oil, garlic, and rosemary. Set aside.
Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.
Toss hot eggplant slices with oil mixture. Let stand 1 hour.

Serve on toasted baguette slices. They were perfect for our New Year's Eve party.

Now, let's see what small bites we get from the other 'nibblers'.

Leave your link on Mr Mcklinky.
Y'all enjoy!
Sandi
Next week's secret ingredient ~~~Chickpeas~~~

Photo Hunt~ Lick

The photo hunt for this week is 'lick' This great dane puppy has put on about 100 pounds since this photo was made. 'Kramer' now licks what ever he wants.
Happy Hunting y'all~
Sandi

Start it off right ~2010

The way you spend your day is the way you'll spend your year.
Let's start it off right!

What do you the morning after a great New Years Eve party? I had some left over Rotel cheese dip with spicy sausage. We didn't finish the grilled shrimp either. There was a half a bottle of prosecco~ in spite of our best efforts.

How 'bout a breakfast of spicy grits casserole and shrimp.
Spicy Grits Casserole
3 cups water
1 cup quick grits
1 cup spicy Rotel dip (you know Rotel & Velveeta with sausage)
2 Tbs butter
3 eggs
Bring the water to a boil and stir in grits. Cover and lower heat, cook until smooth. Add Rotel cheese dip and butter, stir well. Remove from heat and briskly whip in eggs. Pour into a buttered 9x9 baking dish. Bake at 400° for 30 minutes.
Serve with warmed leftover shrimp and a mimosa.
The black eyed peas and greens are on the stove for later in the day. We will have our luck and our wealth for the rest of the year.

SEC football on one TV, HGTV on the other.
Now that's the way to spend the day... and maybe the year.

Happy & Blessed New Year y'all,
Sandi