Whistlestop Cafe Cooking

PhotoHunt ~ Fluffy

2012-01-27T21:01:00.000-06:00

The PhotoHunt for this week is 'Fluffy' I found pictures of a beautiful wedding couple~ next to their 'fluffy' wedding cake.The bride is in her fluffy dress, with fluffy flowers in her hair.And of course. . . these custom Wedding Cake Toppers are available through Gimme Some Sugar at Etsy!
Check for all the other fluffy photos on The Saturday PhotoHunt

Happy Hunting y'all~
Sandi

Flavors... Beef and Chocolate

2012-01-26T08:33:00.000-06:00

Beef!
Y'all know that this week is Wide Open! I hope that we see a variety of recipes for beef.
I saw in The Flavor Bible, that chocolate is a flavor that goes well with beef.
Hmmmm ~ Red wine goes with beef, and we know that chocolate goes with Red wine. Why not give it a try?? I have capitalized all the flavors that are recommended with beef.
Beef Roast with Chocolate Sauce
1 (2-pound) beef tenderloin roast
1/4 tsp SALT
1/4 tspn freshly ground BLACK PEPPER
2 Tbs OLIVE OIL
1/2 cup chopped SHALLOTS
1 small CARROT
1 stalk CELERY
2 cloves GARLIC, minced
2 cups dry RED WINE
2 cups low-sodium beef broth
2 Tbs TOMATO PASTE
1 BAY LEAF
1 sprig fresh THYME
2 Tbs COCOA POWDER
1 teaspoon chopped fresh ROSEMARY
Preheat the oven to 425°
Rub the meat with course salt, pepper and 1 Tbs cocoa powder .
Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140° for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce.
In a large saucepan over medium-high heat, Add the diced shallots, carrot and celery until softened. Add the minced garlic and cook for a couple minutes more. Add the red wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a smaller pan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin. The beef roast was perfect (but that is hard to ruin unless you over cook it) . . . the sauce gave an interesting flavor. Subtle chocolate ~ perfect! It was great with some rosemary roasted potatoes.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ la Dolce Vita

2012-01-24T15:15:00.000-06:00

I am in Travel planning mode ~ my favorite time of the year!
We are planning our Great Escape in May.
I've been looking over hotels and have decided to go back to what I know. Residenza Canali is my favorite hotel in Rome. It is small and the location can't be beat. It is only one block from the Fabulous Piazza Navonna!
The only draw back is this flight of stairs . . . but I am counting on Paulo to carry my suitcase.
Every trip after that . . . I will be walking off another scoop of gelato from my favorite shop, Gelateria del Teatro.
~ and an afternoon of hanging in the neighborhood.
Enjoying la Dolce Vita~

Share your favorite travel spots.
Y'all enjoy the ride~
Sandi

PhotoHunt ~ Bliss

2012-01-21T06:00:00.001-06:00

The PhotoHunt for this week is 'Bliss'
This is not a great photo . . .
But I remember the moment. ~and it was bliss !
Check for all the other Blisses on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

What to do with leftover roasted beets?

2012-01-20T05:58:00.000-06:00

Y'all saw my post yesterday on Roasting beets. I was trying to decide what to do with the left-over beets (did I mention that Bill is not a fan of Beets either?)
If you love Beets you will love this colorful risotto.
Beet Risotto
2 medium size beets, roasted
2 1/2 cups chicken stock
1/4 cup olive oil
3/4 cup Arborio rice
1 cup red wine
Salt and pepper
1/2 cup parmigiano
3 tablespoons butter
Using cooled roasted beets, place in a blender or food processor along with 1 1/4 cups of stock and blend together. Stir into a saucepan with the remaining stock and bring to a simmer. In the Risotto pan, add oil, heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Deglaze with the red wine. Slowly add the beet puree to the rice. Allow to cook down, then slowly add another ladle, until all the liquid is absorbed. Stir in the cheese and butter. Season with salt and pepper, to taste.
My risotto of course also had a citrus/fennel flavor, and was AmAzIng! You could use canned beets and puree them down just the same.
If you hate beets. . . you will hate this too.
Y'all enjoy~
Sandi

Flavors... Beets

2012-01-19T08:37:00.000-06:00

By now y'all know that the flavor of the week is Beets. I think beets are one of those like-it-or-not foods.
I fall into the like-it crowd!
They have a rustic sweet flavor that is only enhanced by Roasting. I have added suggested flavors ~ Citrus, salt and creamy cheese. Citrus Roasted Beets with Fennel
2 cloves GARLIC
1 LEMON
2 ORANGES
1 tablespoon BALSAMIC VINEGAR
1tsp THYME
1/4 teaspoon SALT
1/4 teaspoon ground PEPPER
1/3 cup OLIVE OIL
3 fresh beets
1 bulb FENNEL
1/2 cup GOAT CHEESE
Peel the beets and slice into sections. Toss with zest of 2 oranges and a splash of olive oil. Roast at 400° 10 minutes. Meanwhile, slice fennel, add to beets and roast for another 10 minutes.
Stir together the crushed garlic, lemon juice, orange juice, balsamic vinegar, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside.
Gently toss the warm roasted beets, and sliced fennel with the vinaigrette. Serve the roasted beets and fennel over a bed of spinach, sprinkle with goat cheese.
This is a fresh salad that is best served when the roasted beets are still warm. The goat cheese melts over the beets and makes a creamy sauce.
These roasted beets can also be served just as they are. . . or made into a Beet Risotto for tomorrow night.
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Peek at Pisa

2012-01-17T06:06:00.000-06:00

I was going through files of old photos and found these of Pisa, Italy. We had flown in from London and just made a quick stop in town for lunch.
~and, of course, pictures! Everyone knows about the leaning tower of Pisa . . . which really does lean! It is actually a bell tower, part of the beautiful Piazza Miracoli.
I guess the miracle is that after some 840 years, it is still standing.
The Bell Tower was begun in 1173, and started leaning soon after.
100 years later more layers were added. . . taller on one side than the other to compensate for the lean.
The most recent efforts have been to preserve the lean . . . and in fact tourism in Pisa. Every one who visits has to take the customary photo holding up the tower.
A Beautiful sight to see ~ once.
Now . . . let's see where everyone else is traveling this tuesday.

Y'all enjoy the ride~
Sandi

PhotoHunt ~ Circular

2012-01-14T06:58:00.000-06:00

The PhotoHunt for this week is 'Circular'
Which is exactly what you do when crocheting a baby bonnet. Double crochets in a circular pattern until satisfied. That is pretty easy ~ and pretty cute!
Check for all the other Circles on The Saturday PhotoHunt

Happy Hunting y'all~
Sandi

Flavors... Winter Squash

2012-01-12T07:36:00.001-06:00

Y'all know that this week we are exploring Winter Squash. Well . . . in the South, we know there there is one kind of squash. It's yellow and we can grow it like kudzo in the summer. The idea of Winter Squash is a little strange.
Strange . . . I guess I am.
I love Butternut squash ~ The Flavor Bible suggests flavors such as vanilla and thyme. I decided to try this in a Risotto. I have a Bourbon Vanilla that might work perfectly.
Butternut Squash Risotto with Vanilla
4 cups vegetable broth
1 Tbs BOURBON VANILLA
3 cups peeled cubed butternut squash
2 Tbs OLIVE OIL
1 ONION
1 1/2 cups Arborio rice
1/2 cup WHITE WINE
2 Tbs BUTTER
1/2 cup freshly grated PARMESAN
1/2 tsp SALT
2 Tbs fresh THYME
In a medium saucepan, warm the broth with Vanilla over medium-high heat. When the broth comes to a simmer reduce the heat to low. Add the diced butternut squash and cook until tender, about 10 minutes. Turn down the heat and cover to keep warm.
Meanwhile, in a Risotto pot, add olive oil and saute the onion until tender but not brown. Add the rice and stir once or twice. Add the wine and simmer until the wine has almost completely evaporated. Slowly cook the risotto by adding 1 ladle of the simmering broth and stir then cover. Continue cooking the rice, adding the broth 1 ladle at a time, allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Turn off the heat. Briskly stir in the remaining butternut squash, Parmesan, the butter, and salt if needed. Transfer the risotto to a serving bowl and sprinkle with fresh thyme.
I thought the flavors complimented nicely . . . Chef Rob was not convinced. Bill . . . well, he will wait till summer for some real squash.
Join us for the ride on Facebook and our blog Flavors.
Happy Cooking y'all~
Sandi

Do you Pintrest ?

2012-01-11T11:52:00.005-06:00

Just ONE . MORE . THING.
That is all I need.
Just one more thing to pin me to this laptop. (Photo lifted from Google ~of course)
Pinterest is like thumbing through a magazine ~ without having to read any of the articles. I am fascinated.
I figured out how to put a 'pin it' logo on my side bar. Now I can pin my favorite pictures and recipes. . . or you can. (another photo lifted from Google)

http://pinterest.com/sandimcmc/ ~here I am.
Just one more thing~

Traveling Tuesdays ~ Firenze

2012-01-10T07:50:00.002-06:00

These are photos from a little traveling I did in 2008 . . .
but then~Florence is always the same ~
Just as beautiful, just as alive, just as welcoming ~
Care to join me for a glass of Vino at my favorite Za-Za's ?

Come join me for another Traveling Tuesday blog hop!
Y'all enjoy the ride~
Sandi

Blue Monday ~ it's a puffs kind of day

2012-01-09T09:35:00.001-06:00

This is my favorite blue today ~
Someone suggested Chocolate and lots of Wine . . . if that worked,
I never would have cought this cold!

Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

PhotoHunt ~ Bling

2012-01-07T17:06:00.002-06:00

The PhotoHunt for this week is 'Bling'
How is this for a little 'Alabama Bling' ?The actual bling comes from hundreds of bottle tops . . . Probably collected from one BIG football weekend.

This week is the biggest ~ Roll Tide!

Check for all the other Bling on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~ Oysters

2012-01-05T07:50:00.002-06:00

By now, y'all know that the 'flavor' for the week is oysters . . . perfect timing, since this is januaRy and it happens to be New Year's ! The flavor suggestions all come from The Flavor Bible. Along with Oysters, the recommend flavors include . . . lime, horseradish, WINE and Champagne(among others). Perfection!
This 'recipe' is as much a process as anything. Please follow along closely.
Oysters with Pearls
First . . . a trip to Whole Foods to find the freshest local gulf oysters. Now plan to have friends over for a New Year's shuckin' party.
Mince horseradish with vinegar and process to a fine pulp. Place tiny rounded scoops in a freezer. Slice limes. Get out the garden gloves and shuckin' knife. Pour the wine! Perfection!
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Cooking Light ~ It's just a Mexican dream

2012-01-04T07:39:00.000-06:00

For our Cooking Light Virtual Supper Club we are Dreaming of a Summer Mexican Fiesta.
This is the perfect change after a month (or 2) of Holiday eating. A hearty pot of chili sounds yummy to me . . . especially if I can find a use for that HUGE pork loin I have left-over in the fridge after our New Years' party. An ingredient search at Cooking Light gave me just the recipe.
Pork Hominy Chili
2 teaspoons canola oil
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup light sour cream
Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.
I'm not 'big' on sourcream, so I topped ours with some toasted tortillas and cilantro.
Now let's see what everyone else has brought for our Mexican Fiesta . . .
Val is bringing a mess of Chicken Carne Asada Tacos with Pickled Onions
Roz has Easy Sangria ~Yea!
Giz is our newest member, and she has Camarones Fritoes with Mexican Cocktail Sauce
Jerry has brought dessert ~ Mexican Chocolate Souffle
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop! Y'all enjoy~
Sandi

Traveling Tuesdays ~ Let's Go!

2012-01-03T06:48:00.000-06:00

It is Tuesday . . . time for a little road trip.
I am REALLY needing a little beach getaway ~Ahhh~Now, where are y'all going this week?

Y'all enjoy the ride~
Sandi

Promises for 2012

2012-01-02T09:30:00.000-06:00

Every year I have blogged about my list of Promises. They aren't really New Year's Resolutions; More a list of Promises to MySelf (which are the very best kind aren't they?).

In 2010 , I procrastinated . . . and included my 2009 christmas letters. In 2009 I decided to support our local markets and stay out of Walmart . . . I was ahead of the 'Local Movement'.
2008 was the year to 'learn Italian' ~ pfffft ~ we all know this is an example of a poorly planned promise. That is just not a goal for one year. I promised to wear sunscreen in 2007 . . . this has proven to be to little, to late.
It is funny to see over the years how things have changed. It is even funnier to see my list of promises for 2011 ~ to dance at my daughter's wedding and to welcome a new son into the family.
WOW!
That barely covers the year that we have had! Not complaining~ Just sayin'. I am still exploring those moments in life that lead to contentment. I've cooked my way through TheEssentialsofItalianCooking and now I'm working on Flavors, neither lead towards skinny jeans!

Which leads me to my Promises for 2012
~ To love on our new grandbaby Hope!
~ Make use of frequent flyer miles to Charlotte
~ De-Clutter my world
~ To go down one size in those skinny jeans
~ Relax with mi amici under the May sunsets in Italy
~ Make a difference in someone else's life
~ Sink my red toes into the sand
~ To NOT text when I drive
~ To be a part of someone else's special wedding day, through my cake toppers
~ To Laugh Out Loud at myself more often
And . . . there it is.
My list of promises for 2012.
Our hope is . . . that each of you can find the Promise of the New Year.
Now ~ let's watch the Rose Parade!
Sandi

Happy New Year Y'all

2012-01-01T08:39:00.002-06:00

At the end of the year, we all look back.
I am filled with Awe at the year we have had.
So many blessings in 2011.
Now we start 2012 . . . I'll be thinking on my Promises for the New Year.
Happy New Year y'all~
Sandi

PhotoHunt ~ Gather

2011-12-31T06:59:00.000-06:00

The PhotoHunt for this week is 'Gather'.
I am remembering the cherries that we gathered at TenutaSantoPietro, we used them as a part of our cooking class.
We all gathered to take the pits out of the cherries . . . and the added lots of sugar.
Quanto Basta
They boiled down to a yummy jelly for our breakfast the next morning.Life in Italy is . . . just a bowl of Cherries~
Check for all the other Gatherings on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Friday's Favorites ~I ♥ Stockings

2011-12-30T07:52:00.000-06:00

I ♥ our new Christmas stockings. With a new addition to the family this year ~ I decided it was time for new stockings.Now we will use these for the next 20 years!
I searched all over for the perfect 'matchy' stockings, then cut our names out of felt.I am no longer 'mommy'. . . I am LuLu.Little Hope liked the stockings. . . but the Santa hat wasn't quite the hit.
Aren't you glad that LuLu likes to knit??
Happy Friday y'all~
Sandi

Flavors... Sweet Potatoes

2011-12-29T07:34:00.001-06:00

Y'all know by now that the Flavor of the week is Sweet Potatoes.
Finally. . . a flavor we Southerners know something about! In this recipe, I took the flavors that we love with Sweet Potatoes ~ each in individual stacks. (You can add marshmallows if you'd like)You'll find in this recipe the recommended flavors have been Capitalized.
Sweet Potato Stacks
1 1/2 pounds small sweet potatoes
2 teaspoons chopped fresh THYME
1 cup SMOKED GOUDA CHEESE
2/3 cup heavy CREAM
1 garlic GARLIC, minced
Zest of one ORANGE
2 BAY leaves
ground SALT and PEPPER
THYME and PECAN pieces for garnish
Preheat oven to 375°.
In a small sauce pan combine cream, garlic, orange zest, 1/2 tsp thyme, and bay leaves. Cook on low for 5 minutes and set aside to allow the flavors to mingle.
Without peeling, slice the potatoes thinly.
In a lightly greased 12-cup muffin pan, Layer half of the sweet potatoes. Sprinkle with fresh thyme and grated cheese. Continue with layers until the potato stacks are slightly above the rim of each cup.
Remove bay leaves from the cream. Pour cream mixture into muffin cups ~about 1 Tbs per cup. Cover with aluminum foil; bake 30 minutes. Uncover and sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Garnish, if desired.
You can see, I had decided to use my pecans in a pecan pie ~ so a little crumbled bacon went on top of each. I also like the idea of including a layer of proscuitto in the bottom. . . maybe next time!
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

A great gift!

2011-12-28T17:19:00.006-06:00

While I am posting about great gift ideas. . . here's a crafty one ~ These little jars are filled with a yummy holiday sugar scrub.
It is easy to make at home. . . Vanilla Spice Sugar Scrub
2 cups brown sugar
1 cup raw sugar
2 Tbs coarse salt
2Tbs whole pepper corns
1 cup Sunflower oil
1 Tbs vanilla
Combine all the ingredients in a large mixing bowl.
Spoon into individual jars.These small canning jars work well, but you could also use upcycled jars.
They are pretty and smell great. A little dollop on the hands and warm water will leave you feeling silky smooth. I tied each with a ribbon and included a pretty teaspoon for dipping. Of course I included a little note saying that this is a hand scrub ~ not edible ~
I didn't want anyone putting this on their buscuits in the morning ! ! !
Y'all enjoy~
Sandi

Traveling Tuesdays ~ Let's Go!

2011-12-27T06:05:00.001-06:00

There has been a lot of traveling this week . . . and for once I am the one staying put.
(Let me make a note of that next time Bill says I am always on the go)No one was traveling by train . . . Those days are long gone in the South.
Here are a few more of the great paintings that Fifi did for me for Christmas gifts.Paintings of the WhistleStop Cafe in Irondale, for the family.
Aren't they precious?
I am wishing I'd kept that Green tomato for my own kitchen!

Now . . . Where are y'all traveling this tuesday
Y'all enjoy the ride~
Sandi

Blue Monday ~Christmas by Fifi

2011-12-26T09:30:00.000-06:00

This is indeed a 'blue Monday'.
The rush of the holidays are over and the house is once again a little to quiet ~ except for the sound of the washing machine.
The good news is . . . now I have time for a little blogging! I have been dying to share my Christmas by Fifi.
Y'all know the artist at Fifi Flowers ~ we have been bloggy friends for years. I contacted her several months ago about doing some commission paintings for me. She did such a wonderful job . . . and many of the Christmas gifts I gave this year were special paintings by Fifi.
I love the touches of blue in this painting she did of the Duke of Wellington Pub, near my sister's flat in London.
You can see them enjoying a pint at their favorite table. This is a special commission of my niece's wedding.

It is a combination of several photos. This painting was for another niece who graduated this year in Hospitality Management ~ I invision her doing this for a career.I could just kick myself that I didn't get pictures of the Paris scene for my 'in-law's', or the cute bench settings that I gave to friends.

It was indeed a Christmas by Fifi !

You can see copies of all of Fifi's art work at her ETSY Shop.
Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

Merry Christmas Y'all~ and a Recipe

2011-12-25T08:28:00.001-06:00

We want to wish each of you a Very Merry Christmas.
This year is such a special year, Its not often we have EveryOne home for the holidays! . . . and That is what it's all about!

This is the perfect morning breakfast, hearty individual casseroles.
No fussin on Christmas morning.
Individual Breakfast Casseroles
5 large eggs
1 1/3 cups milk
1/2 tsp prepared mustard
1/8 tsp paprika
A pinch of cayenne
A dash of nutmeg
1/4 – 1/2 teaspoon salt
1 cup salad croutons
1 pkg sausage with sage
1 cup spinach
1/2 cup sweet peppers
6 green onions
1 1/2 cups grated cheddar, emmental, or other cheese
In a skillet, brown and crumble the sausage, add sliced pepppers and onions and cook until tender. Add chopped fresh spinach right at the end and remove from the heat. In a blender, combine egg and milk. Add spices and grated cheese; whirl to blend.
Use a Large muffin pan, coat the muffin tins with cooking spray. Evenly distribute among the muffin cups, a crumble of and the bread cubes, meat and vegetables mixture. Pour an even amount of eggs over each pile.Cover the muffin cups with plastic wrap and refrigerate for 30 minutes to 24 hours. (this is the BEST part!)
When ready to bake, heat the oven to 350. Bake for 30 to 35 minutes, until the tops are lightly browned and the eggs set. Allow the mini stratas to cool in the muffin cups for five minutes, remove them, and serve. (Leftovers can be frozen and reheated later)
The BEST part is that these are easily whipped up the night before Santa makes his big ride. Throw them in the oven on Christmas morning and enjoy the day.
Merry Christmas y'all~
Sandi

PhotoHunt ~ Surprise

2011-12-24T05:57:00.002-06:00

The PhotoHunt for this week is 'Surprise'
Next year she will be a little more excited about the man with the Ho-Ho-Ho's
I 'Hope' y'all are delighted with surprises this Christmas.
Check for all the other Surprises on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~ Chestnuts

2011-12-22T07:53:00.000-06:00

If y'all followed us during our Pomodori e Vino adventure, you will remember the quest I was on to find fresh chestnuts. It was January and apparently chestnuts are a seasonal item at the Piggly Wiggly. This time I was on the hunt. The minute I saw chestnuts I scooped them up. Now . . . what to do with them? ? ?
I can remember holding a bag of roasted chestnuts while wandering Christmas Bazaars in Germany; not only did they warm my freezing fingers, but they helped dilute the effects of the gluwein. I don't remember them being all that tastey.
I checked the Flavor Bible. . . and the flavors seemed to fit. Why not give raviolli a try? As usual, I have capitalized the flavors that are recommended.
Chestnut Ravioli in Marscarpone Sauce with Sage
Chestnuts In Their Shells (6 ounces)
Ricotta Cheese (6 ounces)
Pinch of Salt
Pinch of Freshly Grated Nutmeg
3 1/4 cups All Purpose Flour
4 Eggs
Mascarpone Cheese (6 ounces)
fresh Sage Leaves
Cut an X in the shells of the chestnuts with a sharp knife. Roast at 400° for 15-20 minutes. Allow to cool, then peel.
Combine chestnut meat, ricotta, zest of fresh nutmeg and salt in a processor until smooth.
Make the pasta dough by combining the flour and eggs. Roll the dough out in wide strips. Place 1/2 teaspoon of the filling at 2 inch spots along one side of each strip. Folding each strip lengthwise back over the filling and press well around the filling. Cut the ravioli with a press or ravioli wheel.
Cook the fresh ravioli in plenty of boiling salted water for 5 to 7 minutes or until they rise to the surface.
Put the mascarpone in the top of a double boiler. Mince the sage and add to the marcarpone. Heat just until melted. Serve over warm ravioli.
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Home for the hollydayz

2011-12-20T07:04:00.000-06:00

I have been Blog-absent all week . . . as I'm sure y'all have noticed.
I have loved having my family here from Boston. They are headed back this morning. So I guess that is appropriate for a Traveling Tuesday.
Safe travels !Back to the North river...
I wish I were going too!
. . . but I hear it's a little cold up north!

Y'all enjoy the ride~
Sandi

PhotoHunt ~ JOY~

2011-12-17T06:56:00.001-06:00

The PhotoHunt for this week is 'JOY'

~y'all know love it when I am on the GO~
If you want to play in the Saturday PhotoHunt... click on The Link
You will see all the other bloggers who have decided to join in the fun!

Happy Hunting y'all~
Sandi

Flavors ~ Parsnips

2011-12-15T08:16:00.001-06:00

Y'all can tell that I had absolutely nothing to do with the choices of Flavors we would be cooking.
Not a single Grit on the schedule.
Our flavor for this week is Parsnip.
I didn't even know enough to know that Parsnips should never be eaten raw. I am just glad I never served a veggie dish with parsnips and ranch dressing. This cooking challenge has expanded my horizons.
According to the Flavor Bible, Parsnips go well with Savory flavors and creamy sauces. I was at a loss until I pulled out my cookbook from the Hot and Hot Fish Club. Leave it to the Hastings to come up with a recipe for the humble parsnip! Once again, I have capitalized the flavors that are recommended.

Fall Vegetable Gratin
From the Hot and Hot Cookbook
1/2 stick unsalted BUTTER
1 large GARLIC clove
1 1/2 tsp HERB SALT
1/2 pound fingerling POTATOES
1 small rutabaga
2 large PARSNIPS
1 large TURNIP
1 Tbs THYME
1 1/2 cups heavy CREAM
The rutabaga, parsnips and turnip should be peeled and sliced into 1/8 inch slices. The potatoes unpeeled and sliced.
Preheat the oven to 350°
Melt the butter in a small saucepan with smashed garlic clove.Pour 1Tbs butter into an 8x8 baking dish, using the garlic to smear on all sides. Discard garlic. Sprinkle 1/4 tsp of salt on buttered dish.
Arrange an even layer of sliced vegetables over the dish. Drizzle 1 Tbs butter, 1/2 tsp thyme and 1/2 tsp herb salt. Continue to layer vegetables with butter and herbs until almost full. Top with a layer of large round turnip slices.
Pour the cream over the gratin, pressing the vegetables down to coat. Cover with foil and bake 30 minutes. Uncover and bake for another 20 minutes.
Allow to sit 10-15 minutes before serving.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Roma!

2011-12-13T07:26:00.000-06:00

This week I am traveling to Rome . . . Not Rome Georgia. Rome Italy!
My friend has recently moved to Rome ~ her blog is Leaping Without A Net.It has been fun to follow her day to day experience. Now that is a Traveling Tuesday.

Y'all enjoy the ride~
Sandi

Blue Monday ~ Yummy

2011-12-12T06:55:00.000-06:00

How 'bout a quick and easy dessert to take to the next Holiday party?
Tiramisu~
Seriously. . . This light and fluffy Italian dessert can be simple. Especially if you use my friend Gail's recipe.
Gail's Great Tiramisu
5 eggs
1 cup sugar
16 oz Mascarpone Cheese
1 tsp vanilla (or Brandy)
2 boxes lady fingers
1 cup strong coffee
cocoa powder

Whip the eggs and the sugar for 6 minutes until fluffy. Fold in the Masarpone Cheese and blend until smooth. Add the Vanilla (or Brandy) this takes away the eggy taste.

To assemble . . . quickly dip the lady fingers in coffee.
QUICKLY
So it doesn't taste overwhelmingly coffee. Layer ladyfingers in a 8x12 baking dish (or souffle bowl).
Cover with a layer of fluffy mascarpone and repeat ending with fluff. Cover with saran wrap and refrigerate until ready to serve.
Sprinkle with cocoa powder just before serving.

Yummy!
Is it any wonder I love hanging out in her kitchen, planning our 2012 Great Escape

Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

PhotoHunt ~ Lights

2011-12-10T07:13:00.000-06:00

Thanks to so many bloggers. . . The WhistleStop is the home of the new Saturday PhotoHunt! Each saturday morning bloggers from around the world post a photo that represents the 'theme' of the week. This is the link to the new Saturday PhotoHunt.
The Photohunt theme for this week is 'Lights'
I welcome each of you to the new PhotoHunt blog, with a warm cappuccino in front of the Christmas tree.

Everyone is welcome to join in ! These are not professional photographers for the most part. These are bloggers with cameras ~ who love to play with their pictures.
The themes are set on the SideBar

Happy Hunting y'all~
Sandi

I need my friends...

2011-12-09T11:14:00.002-06:00

I need y'all to do me a favor...
I want to host the new Saturday Photohunts.

Please go here to VOTE for the Whistlestop. TN Chick has been our Hostess for years, and has decided to step down.
I have some fun ideas for the future of Saturday PhotoHunts !
Even if you aren't a photohunter... show me some bloggy love
Thanks y'all~
Sandi

Flavors... Cabbage

2011-12-08T14:33:00.000-06:00

Y'all know by now that the 'flavor' of the week is Cabbage. Well, this is the perfect time of the year for a heaping bowl of stew. As you are rushing around with the flurry of holiday shopping, a pot on the stove is comfort food. This recipe is chunky and hearty... with a combinatin of all the perfect flavors.
It lasts well in the fridge, and may even get better!
I have capitalized all the flavors that are recommended in 'The Flavor Bible.
Hearty Cabbage Stew
1 tablespoon extra virgin OLIVE OIL
a big pinch of SALT
1/2 pound POTATOES, skin on, cut 1/4-inch pieces
4 cloves GARLIC, chopped
1/2 large yellow ONION, chunked
2 CARROTS, chunked
5 cups CHICKEN STOCK
1 can beer
2 Tbs THYME
1 can white beans (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup PARMIGIANO CHEESE, freshly grated
In a large soup pot over heat olive oil, Stir in the salt and potatoes. Cover and cook until they are a bit tender. Add the thyme, garlic and onion and cook for another minute or two. Keep the vegetables chunky for texture. Add the beer and reduce. Add in the chicken broth and bring to a simmer. Stir in the cabbage and beans and cook for a couple more minutes, until the cabbage softens up a bit. Add salt and pepper to taste.
Serve drizzled with a bit of olive oil and a generous topping of cheese.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Cooking Light ~ A Holiday Party

2011-12-07T10:39:00.000-06:00

It is time for our monthly Cooking Light Virtual Supper Club. We all get together ~virtually~ and enjoy an evening with friends. This is one of the treats of blogging.
We find our recipes on Cooking Light . . . Out of oodles of recipes, I can always find something for our 'theme'.

This month we are having a holiday party. You will find plenty of 'light' goodies for your holiday party. Consider this a gift from me to you~
Marinated Herb Shrimp
3/4 cup fresh cilantro leaves
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
3 Tbs extra-virgin olive oil
3 Tbs fresh orange juice
1 Tbs fresh lime juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves
24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined 2 bell peppers
Wooden skewers
Combine all the ingredients, except for shrimp, in a food processor; process until smooth. Place in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 1 hour, stirring occasionally.
Divide the peppers into large 1 inch chunks.
Preheat broiler to high.
Remove shrimp from marinade; thread shrimp and peppers onto each of the wooden skewers. Place skewers on a broiler pan coated with cooking spray; top with any remaining marinade. Broil 5 inches from heat for 2 minutes on each side or until shrimp are done.
Imagine, if you only put a few on each skewer you have an appetizer. If you load the skewer and cook some rice. . . that's dinner!
Now let's see what everyone else has brought for our Holiday Party . . .
Jerry has Beef and Gorgonzola Toasts
Val is bringing Crab Cakes with a Red Pepper Mayonnaise
MaryAnn has made Honey Glazed Almonds
Roz has Mini Smoked Salmon Pizza's
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!

Y'all enjoy~
Sandi

Traveling Tuesdays ~ It's Beginning to Look a lot like Christmas

2011-12-06T06:44:00.001-06:00

It's beginning to look a lt like Christmas, all around the town. London ~town that is!
This was a couple of years ago... we were there just in time for the holiday season. You've never seen Harrod's~ until you've seen Harrods lit up for Christmas.
There is a huge european-style Christmas market set up in Hyde Park. I couldn't find any pictures... if I remember correctly, it was too cold for snapping photos!
Where are you traveling this Tuesday?

Y'all enjoy the ride~
Sandi

Blue Monday

2011-12-05T10:56:00.005-06:00

Do y' all have the same problem I do? When I have on my new leather gloves, I can't even answer my fancy phone.So I found a great pattern for some fingerless gloves... and they work perfectly!

Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

Photohunt ~ Ripped

2011-12-03T07:37:00.000-06:00

The PhotoHunt for this week is 'Ripped'.

Did someone say Ripped?It ended up just being a tangle of ropes. . .Thank Goodness!

Happy Hunting y'all,
Sandi

Friday's Favorites ♥

2011-12-02T09:51:00.000-06:00

We are excited about the push to shop small businesses this Christmas.
When you think about it . . . supporting small business and 'Made in America' keeps Americans at work.
What a better gift could there be for the Christmas Holidays?

To make it easier for you . . . I am including some links to the WhistleStop Cafe Main Site . You will find all kinds of gifts for anyone in your family. Here are some
WhistleStop Gift Packs and we have a whole collection of WhistleStop Cafe Cookbooks.

I have also gone crazy with ETSY this year. I am excited to share the thoughtful gifts I have come up with this year. . . But y'all will have to wait on those !

What is your favorite today?

Y'all join in~

Sandi

Flavors ~ Pairing with Pears

2011-12-01T08:32:00.001-06:00

Y'all know by now that the Flavor for the week is Pears.
I can remember a dish that I had in Ravella at Loconda del Melanzanico. . . that I still remember to this day. I knew when pears came up, that I would try to combine the flavors to make a pear and pecorino ravioli.
Now, y'all may not believe this. . . but I don't make ravioli every day. So I picked a day when I would have plenty of help in the kitchen. It really helps to have a son who is a chef and a daughter who rocked the baby and kept us company in the kitchen ! We had more fun ~ and there was flour everywhere. In the end, the ravioli may not have turned out perfectly ~ the sauce sat to long while we were playing with the pasta. Fun in the kitchen. That's what it's all about !
The Flavor Bible suggests pairing pears with a sharp or bold cheese. The pairing with pecorino cheese makes my taste buds smile... and that is a good thing! I have Bolded the flavors that are suggested.
Pear and Pecorino Ravioli
Cacio Pepe e Pere
1 large ripe pear
8 ounces PECORINO ROMANO
2 Tbs MARSCARPONE CHEESE
2 cups all-purpose flour
1 tsp salt
2 large whole eggs
¼ tablespoons EXTRA VIRGIN OLIVE OIL
3 tablespoons water
For Cacio e Pepe Sauce
6 ounces butter
4 ounces PECORINO ROMANO, mild 12 month aged, grated
fresh sage
freshly ground BLACK PEPPER, to taste First, make the pasta . . . On a pasta board, combine flour, salt and add the egg. First with a fork, stirring to incorporate the egg, add the olive oil. Continue with your hands, blend until you have a smooth pasta ball. Cover with plastic and allow to rest.
Preparing the Filling by shredding with a large grater a very ripe pear and pecorino cheese into a bowl. Stir in marscarpone and beat until smooth. Cover with plastic wrap and set aside.
Roll out the dough into thin sheets to make the ravioli. Either use a ravioli press or a mold and fill with a spoonfull of the pear mixture. Seal the edges well and set aside.
In a small sauce pan, melt butter with a few sprigs of fresh sage. Add pecorino and stir until just melted.
Boil the ravioli and serve immediatly with Cacio e Pepe sauce.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Let's Go!

2011-11-29T13:52:00.000-06:00

How about a mini road trip?
I could sure use a quick little get-away!Unfortunately. . . I only got as far as the car lot.
No fancy new wheels for me ~ This blue mini even has my initials on it !

I hope y'all are headed somewhere fun this Tuesday.
We'll all tag along~

Y'all enjoy the ride~
Sandi

Photohunt ~ Hand-Written

2011-11-26T07:36:00.001-06:00

The PhotoHunt for this week is 'Hand-Written'. I could use a weekend with a little doodling in the sand.
Happy Hunting y'all,
Sandi

Flavors... Brussels Sprouts

2011-11-24T07:30:00.003-06:00

If y'all are following along. . . you know that the flavor of the week is Brussels Sprouts.
I bet you didn't know that they are actually called 'brusselS sproutS'. The folks at Piggly Wiggly were impressed with my vegetable knowledge (NOT)
The brussels sprout is a vegetable that can be very bitter. If they are steamed or overcooked, they release a sulfur odor ~ which is why most people don't like them. They also will stink up the kitchen. However, if they are roasted, they loose that bitter flavor and become a toasty treat. I promise y'all ~ this is the only way to enjoy them!I checked the Flavor Bible and decided to improve my normal recipe. I have Capitalized the flavors that are recommended.
Roasted Brussel Sprouts with Pancetta
2 tablespoons OLIVE OIL
2 cups diced PANCETTA
3 cups baby Brussels sprouts
2 cloves GARLIC
2 Tbs THYME
1/4 cup PARMIGIANO
SALT
Preheat oven to 400°
In a large skillet add olive oil and diced pancetta. Let pancetta render, about 3 minutes. Add garlic and lightly brown. Remove from the heat. In the meantime, slice the Brussels sprouts in half and trim the edges. Toss with thyme, pancetta and olive oil. Roast brussels sprouts at 400° for 40 minutes, until dark and crispy. Add the Parmigiano while they are still warm. Salt generously just before serving.

Join us for the ride on Facebook and our blog Flavors.

Happy Thanksgiving to each of you. I hope you are spending the day with family and friends. We have so many things to be Thankful for ~ the flavors in our lives.
Happy Cooking y'all~
Sandi

It's a Thanksgiving roundup

2011-11-23T15:37:00.000-06:00

This is the first time in 'I don't know how many years' that I am cooking Thanksgiving at our own house.
Seriously... I can't remember doing the whole Thanksgiving in the last 20 years. . . maybe even more than that!

This year I even have my own personal chef to help. It helps to have a son with a Chef coat. Luckily Rob is smoking the turkey. I've got him in a salt/sweet sage brine right now.
We are also in charge of all the fixin's.
Y'all know it is all about digging up those old recipes.
That's when having a blog comes in handy ~
Cornbread Dressing
Cranberry Chutney and Spicy Cranberries
Brussels Sprouts, Creamed Corn, and Collard Greens
Sweet Potatoes and Garlic Mashed Potatoes
Pumpkin Pie and Pecan Pie with a little whipped cream to top it off.
I hope I'm not forgetting anything!
Except maybe Alka-Seltzer :-)
Happy Thanksgiving y'all~
Sandi

Traveling Tuesdays ~ It's Turkey Time

2011-11-22T11:52:00.000-06:00

It is Thanksgiving!
I am usually on a trip . . . or planning a trip to visit family over Thanksgiving.
2 years ago we celebrated this American holiday at St Paul's Cathedral in London.

How cool is that?
It was so Beautiful. We were gathered with other American's . . . singing hymns in that fabulous cathedral.
Then we celebrated with Turkey and all the fixin's.
Then, last year. . . we were singing hymns of a different sort~
In Auburn!
We were singing the War Eagle fight song as Auburn won the Iron Bowl.
I'm afraid that this year we might be listening to the Alabama fight song.
~Woouldn't that make Bill happy?!?
Maybe I SHOULD have planned a trip after all~

Where will y'all be going~
Sandi

Sweet potatoes ... without the marshmallows

2011-11-20T16:50:00.005-06:00

Thanksgiving is just around the corner!
I'm trying a new sweet potato dish this year for Thanksgiving. I think it looks just as good . . . and leaves off that layer of marshmallows
Holiday Sweet Potatos
8 cups diced peeled sweet potato
4 cups 2% low-fat milk
2 1/4 cups diced peeled Rome apple
1 teaspoon salt
1 teaspoon grated orange rind
1 (3-inch) cinnamon stick
2 tablespoons maple syrup
1 teaspoon ground ginger
Dash of ground nutmeg
Combine the first 6 ingredients in a large saucepan; bring to a boil, and cook 20 minutes or until the sweet potato is very tender. Strain the mixture through a colander into a bowl, reserving 1/2 cup liquid. Discard cinnamon stick.
Place sweet potato mixture, reserved 1/2 cup liquid, maple syrup, ginger, and nutmeg in a food processor, and process until smooth.
I am going to sprinkle with a few pecans.

Y'all enjoy~

Sandi

Photohunt ~ Wet

2011-11-19T07:34:00.000-06:00

The PhotoHunt for this week is 'Wet'.The day we decided to make our bucket list worthy Abby Road photo it was pouring rain in London . . . but that didn't stop us! Some things you just have to do.
and yes~
That is my son hiding behind the umbrella!
Happy Hunting y'all,
Sandi

Flavors ~ Cranberries

2011-11-17T07:52:00.001-06:00

Y'all have seen that the flavor for this week is Cranberry.
With Thanksgiving right around the corner, Y'all know that we could easily find a recipe for cranberries.
I was ready to post our favorite cranberry chutney ~ I love it almost as much as the turkey and dressing at Thanksgiving. The whole challenge here is to make something new.
Then I looked at the Flavor Bible . . . Jalapenos? That will kick it up a notch. I likeie! This is a traditional appetizer ~ with a bit of spice and another bit of crunch. The creaminess of the brie is perfect with the bite of the spicy cranberries. I have capitalized all of the flavors that are recomended with cranberries
Baked Brie with Spicy Cranberries
1 (7-8 oz) round Brie
12 ounces fresh cranberries
1 cup water
1 cup white SUGAR
2 teaspoons LEMON JUICE
1/4 cup ORANGE JUICE
Zest from lemon and orange
2 JALAPENO PEPPERS, seeded and minced
1/2 cup WHITE WINE
1/2 or more of chopped PISTACHIO nuts
PEARS and GINGER crisps for serving
Combine cranberries and zest with sugar, water, and lemon juice in a small saucepan. Bring to a boil. Add minced peppers (to taste). Simmer until thickened. Add wine and stir well, reduce the liquid. Remove from heat and allow to cool.
Place Brie in a baking dish. Cover with cranberry mixture and chopped pistachios. Bake at 350° for 10-15 minutes. Be careful not to over cook the nuts on top. Serve with ginger crisps and slices of pear.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

The Pamper Project

2011-11-16T15:04:00.007-06:00

While our new Grandbaby was here, we went into full mode 'pampering'. I don't know who enjoyed it most . . . Mom, Hope, or LuLu!
(I do think that I enjoyed it most of all ~ it's nice to do the pampering once in a while)

We had a little baby shower ~The Pamper Project~ and had a lot of fun with the food and decorations. Y'all just have to see these precious cookies!

I used my favorite Butter Cookie Recipe ~ we have used this one for years and they make perfect cookies everytime! You roll out the dough and use your cookie cutter to make whatever shape you want.
We wanted babies!
So we cut the cookies out into perfect circles. I mixed red and yellow to make a peach color icing for the faces. A round dot for the pacifier (with a little pink candy for the paci handle) A little hair and a couple of eyes. . . can you see it?
Then we took cup cake wrappers and cut a V out. They fit perfectly around the head for a little baby bonnet. We stuck them with a dab of icing. They looked so cute ~
~ and tasted even better!
Y'all enjoy~
Sandi

Traveling Tuesdays ~ Italian Fashion

2011-11-15T07:44:00.000-06:00

It's time for Traveling Tuesday . . .

I think today I'll take you on a stroll through the streets of Florence. ~ where even the polizia are chic. (in a manly-man kind of way)
Is it any wonder that we were lulled into a delirious state of the Italian fashionista? We all bought our own little piece of Florence . . . from the designer Jennifer Tattanelli.
Here we are in our new leather coats with Jennifer. What a fun day!

and I think of it everytime I put on my coat.
Allorah ~ The experiences you have when you travel.

Y'all enjoy the ride ~
Sandi

Novel Food 'Beyond the Pasta'

2011-11-13T07:05:00.001-06:00

Simone at Briciole is once again hosting our Novel Food event.
You can see All of my Novel Food Posts since 2007. . . that's a lot of reading (and a lot of eating). I love the idea of posting a recipe from a novel that you have recently read.
I am posting another recipe from my newest favorite Novel 'Beyond the Pasta' by Mark Leslie.

This book is a fun read... especially if you are at all interested in travel, food, or Italy.
That describes me pretty well!
The truth is . . . It was the last minute and I hadn't come up with anything for Novel Food. My copy of Beyond the Pasta was sitting right next to my knitting basket, where I can thumb through my favorite parts of the book. Page 17. Day One of Mark's trip to Italy. He is talking about his arrival to Italy and welcome into the family. This is the primi from Nonna's kitchen.
Frittata con Zucchine e Cipolla
Zucchini and Onion Frittata
2 Tbs olive oil
1 medioum onion minced
1 clove garlic, minced
3/4 cup water (divided)
3 medium zucchini
1/2 tsp salt
1/4 tsp black pepper
6 eggs beaten
1/2 cup freshly grated Parmigiano
Heat the oil in a nonstick skillet. When the oil is hot, add the onion and garlic, cook for one minute. Add 1/2 cup of water and cook for 2-3 mintues until the water has evaporated. Add another 1/4 cup water and cook another 2-3 mintues. Stir in the zucchini rounds, salt pepper and the remaining 1/4 cup water. Lower the heat, cover and simmer. Stir occasionally until the zucchini is soft.
Meanwhile, beat the eggs and stir in the Parmigiano. We the zucchinii s soft, remove the cover and cook until the moisture has evaporated. Stir in the beaten eggs, making sure the veggies are evenly distributed. Cook until the frittata starts to set. With a spatula loosen the edges of the frittata and with a quick shake, flip the frittata. Cook the bottom side for another 2-3 mintues.
As Mark says... if flipping the frittata seems daunting, place a dinner plate over the frittata and turn the pan over, inverting the frittata on to the plate. Slide the frittata back into the pan and finish cooking.

Or . . . you can do it the way I do and finish the top under the broiler. I guess I need to spend some time in Nonna's Kitchen to be brave enough to flip a frittata!
Gail and I are in the process of planning our next great escape . . . maybe I should take it 'Beyond the Pasta'.
Ciao y'all~
Sandi

Photohunt ~ Two

2011-11-12T07:34:00.001-06:00

The PhotoHunt for this week is 'Two'.Easy!
This is the way we keep up with two sisters living on different continents.
Two Clocks.
Happy Hunting y'all,
Sandi

Flavors ~ Pork

2011-11-10T08:42:00.008-06:00

Y'all can see that the flavor for this week is Pork.
That is wide open!
The Flavor profile for Pork is sweet to savory. Of course in the south ~ we lean towards the Sweet! For this week we could choose everything from Pork Chops to Tenderloin. A Boston But, pork ribs, or a southern Ham. Most of those I see with sweet BBq sauce, pineapple with cherry on top.
The Flavor Bible suggests spice, savory, or sweet (redemption!)
I was at a delimma . . . What to do??
I thought about that southern ham with brown sugar glaze. Then~ I settled in on the back porch with the newest copy of Bon Appetit.
Their Prosciutto-Wrapped Pork Loin looked amazing. They must have read the 'Flavor Bible', because the recipe just fit. I changed it up a bit ~ Made it a little easier and more Southern. Sweet potatoes and pecans can always put a little south in your mouth.

Prosciutto-Wrapped Pork Loin with Roasted Apples and Sweet Potatoes
1 cup dried porcini MUSHROOMS
1 cup diced APPLES
2 tsp kosher SALT plus more
2 Tbs OLIVE OIL
1 cup minced ONION
1 Tbs finely minced GARLIC
2 tsp fresh THYME
2 Tbs fresh ROSEMARY
2 Tbs BRANDY
1/2 tsp freshly ground BLACK PEPPER
1 pound ground pork with SAGE
1/2 cup PECANS
2 sweet potatoes
Pork
1 pork loin
1 tsp kosher SALT plus more for seasoning
1/2 tsp freshly ground BLACK PEPPER,plus more for seasoning
3 ounces thinly sliced PROSCIUTTO
3 sprigs rosemary
3 Tbs unsalted butter
1/2 cup low-salt chicken stock
Place dried mushrooms soak until very soft, about 30 minutes. Strain mushrooms. Finely chop mushrooms and apples.
Melt butter in a large skillet over medium heat. Add onion; cook until soft. Add mushrooms and apples; cook, stirring occasionally, until flavors meld. Stir in garlic, thyme, and rosemary; cook another minute. Add brandy and cook until liquid is absorbed. Add saltad pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
Pork Loin
Season pork with 1 tsp. salt and 1/2 tsp. pepper. Spread filling on top of pork loin. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. Place in a roastg pan with chopped sweet potatoes and any remaining stuffing. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 400°. Roast pork uncovered until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 minutes. Let roast rest for at least 20 minutes and up to 2 hours.
When roast is done, spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and sweet potatoes alongside sliced pork.

Join us for the ride on Facebook and our blog Flavors.
Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Let's Go!

2011-11-08T08:13:00.000-06:00

It's Tuesday ~ time for a little traveling . . .
How 'bout a little train ride to Haslemere? Haslemere is in Surrey, just about an hour's train ride from the Waterloo station. It is a charming town surrounded by woodlands that are protected by The National Trust.
Best of all . . . Holly has dear friends who live just outside the town. They have a fabulous home on the edge of the National Trust. They have recently redone their kitchen . . . Oh My! I would give anything to cook on that Aga stove.
Consuelo is a wonderful cook. She had also made some Elderflower cordial, from elderflowers she had collected. It was light, sweet and 'floral' . . . what a treat! We enjoyed a lovely day outside ~ enjoying that British sunshine.

Where are y'all travelig this tuesday?

Y'all enjoy the ride~
Sandi

Photohunt ~ Light

2011-11-05T08:34:00.000-05:00

The PhotoHunt for this week is 'Light'. When we were in London, we made avisit to HamptonCourt ~ home of Henry VIII.
There is no doubt this was a 'royal residence'
Even the lights are topped with a crown!Happy Hunting y'all,
Sandi

Fr♥day's Favor♥tes ~ Another Happy Couple

2011-11-04T08:24:00.000-05:00

I have created another Happy Couple for my ETSY store Gimme Some Sugar. These Cute Wedding Cake Toppers are all custom made and unique to each couple.
This is the beautiful daughter of one of my friends. . . with her special Justin Alexander tea length dress and chic fascinator veil.
The wedding was just last weekend in Montgomery. It was such a perfect wedding. They kept things fun and so unique. She didn't want a fuu-fuu wedding cake ~ and did a tower of strawberry cupcakes instead. The cute cake topper still had a place of honor.
They put it under a glass cloche on the cake table.
And . . . here. . . The Happy Mr & Mrs . . .
That's a friday's favorite for sure !
What is your favorite today?
Y'all enjoy~
Sandi

Flavors ~ Carrot

2011-11-03T07:53:00.003-05:00

Y'all can see that the flavor for the week is Carrots. While we acknowledge that carrots are a vegetable . . . in the south we love to turn them in to a sweet. (as with most things)

I am glad to see that the flavor profile includes butter, sugar, maple syrup and pecans. Marshmallows are not on that list ~ but that is clearly an oversight. They have also included tarragon, thyme, onions and celery. I am excited to see what everyone else has done with their carrots.
I have decided to stay true to my Southern cooking roots ~ and making a carrot cake ~ using the Flavor Bible as my guide. We have served more than a slice of two of Carrot Cake at the WhistleStop Cafe. I have listed all the recommended flavors are all in Caps.
Carrot Cake
3 cups unbleached all-purpose flour
2 cups SUGAR
1 teaspoon SALT
1 Tbs baking soda
1 Tbs CINNAMON
1 1/2 cups OLIVE OIL
4 large eggs, lightly beaten
1 Tbs VANILLA extract
1 1/2 cups shelled PECANS, chopped)
1 cups sweetened, shredded coconut
2 cups of finely grated CARROTS
1 cup of drained crushed pineapple
1/2 white RAISINS
Frosting
8 oz CREAM CHEESE
6 Tbsp unsalted BUTTER
2 1/2 cups of confectioners' SUGAR
1 teaspoon VANILLA extract
2 Tbsp LEMON juice

Preheat oven to 350°F. Butter and flour two 9 inch cake pans.
Sift dry ingredients into a bowl. In a large mixing bowl, combine oil, eggs, and vanilla. Beat well. Add dry ingredients until smooth. Fold in chopped pecans, coconut, carrots and pineapple.
Pour the lumpy batter into pans. Bake for 45 minutes Until done. Cool on a cake rack.
To make the frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
Once cakes have cooled, frost with Cream Cheese frosting.
Using shaved carrots, put into ice water, decorate with carrot swirls. This cake is chock full of carrots ~ that has to make you feel good about a slice!
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Cooking Light ~ Autumn Harvest

2011-11-02T08:30:00.000-05:00

Our Cooking Light Virtual Supper Club is celebrating a 'Late Autumn Harvest'. Y'all know that every month we get together for a supper club. This is a group of friends from across the country
. . . Canada too!
This month I found something in the Cooking Light Recipes that could be great for a Thanksgiving side dish. I changed it up by using cornbread dressing and leaving out the currants.
Roasted Acorn Squash with Corn Bread Dressing
7 cups crumbled Corn Bread (I used leftovers)
4 acorn squash (about 1 pound each)
4 cups boiling water, divided
1 cup dried cranberries
2 tsp olive oil
1 cup finely chopped onion
1 cup finely chopped celery
2 Tbs chopped fresh sage
3 garlic cloves, minced
1 cup vegetable broth
1/4 cup chopped pecans, toasted
2 tTbs finely chopped fresh parsley
3/4 tsp fine sea salt
1/4 tsp black pepper

Preheat oven to 350°.
Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Pour 2 cups of boiling water over squash. Cover and bake at 350° for 20 minutes. Remove the squash from pan.
Place cranberries in 2 cups boiling water. Cover and let stand 30 minutes. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, sage, and garlic; saute 3 minutes.
Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.
Bake at 350° for 30 minutes or until the tip of a knife pierces squash easily.
They were awesome ~ almost a meal in themselves. The only thing it was missing was the flavor of BUTTER. Sorry Cooking Light!
Now, let's see what everyone else has brought for our Autumn Harvest Supper...
Jerry has made a Pear Cake for dessert
Val has made Curried Butternut Squash and Potato Latkes with Apple Salsa
MaryAnn has made Warm White Beans with Roasted Fennel
Roz has our main dish, which is a Pork Tenderloin with Dijon Cranberry Sauce
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop! Y'all enjoy~
Sandi

Traveling Tuesdays ~ London's lights

2011-11-01T08:10:00.000-05:00

Let's just take a stroll across London Bridge... Big Ben is all lit up!
it is a beautiful clear night in London.
Everyone is out!
Where are you traveling this tuesday?
Join the linky party, and if you'd like . . . copy the code and make it a blog hop!
Y'all enjoy the ride~
Sandi

Happy Halloween!

2011-10-30T08:59:00.003-05:00

We are busy with 'The Pamper Project' here . . . Pampering the new mom and the new baby too.

Isn't she just the sweetest treat in the world?

Happy Halloween Y'all~

Sandi

Photohunt ~ Broken

2011-10-29T07:33:00.000-05:00

The PhotoHunt for this week is 'Broken'.
This church door is on one of the Elafiti Islands we visited in Croatia. It is a tiny chapel that sits next to the village cemetary. It was so tiny that each door panel was only about 12 inches wide.
I was touched by the broken stone on the door frame. Imagine the number of hands that have brushed this door over the centuries. Happy Hunting y'all,
Sandi

Flavors ~ Duck

2011-10-27T08:40:00.009-05:00

The Flavor for this week is Duck. I thought for sure duck would not something that is easily found at the Piggly Wiggly. Surprise to me. . . In the freezer department. I am not sure about the quality of the duck~ although with enough of the cherries and red wine. . .

The Flavor Bible describes duck as 'loud' . . . which reminds me of Daffy Duck (I confess~ I never liked that cartoon) Bill was not excited about this weeks challenge; I don't think it had anything to do with the Daffy Duck.

Back to the flavor profile ~ Duck pairs nicely with citrus and fruits, with savory like rosemary and mushrooms, of course with Thai and Asian cuisine. In my recipe, I have capitalized the foods that are recommended by the Flavor Bible.
Duck Breasts with Cherries in Red Wine
3 Tbs SUGAR
2 Tbs water
1/2 cup dried CHERRIES
2 Tbs sugared GINGER
3 Tbs BALSAMIC VINEGAR
1 Tbs OLIVE OIL
2 boneless DUCK breasts
2 cloves GARLIC
1 1/2 cup MERLOT
1 ORANGE
Place the cherries and wine in a bowl and allow to soak.
Combine sugar and water in a small saucepan, cook on low to melt the sugar. Bring to a boil and allow to come to a rolling boil for 4-5 minutes (do not stir). Remove from the heat and add vinegar and cherries (reserve the wine for later)stirring as needed. Set on a low heat and allow the fruit and juices to caramelize.
Heat olive oil, add minced garlic and cook until clear. Pan sear duck breasts 5 minutes on each side. Remove from heat and set aside. Add wine to the pan and bring to a boil. Reduce by half, then add to the cherries. Continue to boil until it reaches a thickened consistency.
Serve duck breast sliced on a bed of oranges, with cherry sauce and orange zest.
I served mine with orange flavored cous-cous. . . and the rest of that bottle of wine
Waste Not ~ Want Not !
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Put Croatia on the bucket list

2011-10-24T08:12:00.000-05:00

Have you ever wanted to go to Croatia?
I never really had ~ until this opportunity came up to travel with my sister and her friends from the American Women's Club in London.
Croatia is a beautiful country on the Adriatic sea. We spent several days seeing Dubrovnik, Montenegro and the surrounding area.
We even spent one day on a replica of a pirate ship . . . complete with a beautiful woman figurehead. Fitting ~ since it was a boat full of fabulous women ! We spent the day sailing to 3 of the Dalmation Islands off the coast of Dubrovnik. All were amazing . . .
Each island was unique with it's coast lines and ports. The people were so very friendly; Proud of their wines and olive oils.
We ate fresh fish every night that had been swimming in these waters. We tasted a bit of that Croatian wine as well. Of course ~ I could be on a deserted island with my sister and still have fun !

Now, lets see where everyone else is traveling this tuesday !
Y'all enjoy the ride~
Sandi

Photohunt ~ High

2011-10-22T07:33:00.000-05:00

The PhotoHunt for this week is 'High'.Which is perfect... Because just before I left London...We went shopping on High Street at the Zara Baby... Just a little something for our little princess!
Happy Hunting y'all,
Sandi

Fr♥day's Favor♥tes ~

2011-10-21T10:25:00.004-05:00

Isn't she beautiful? She is our Hope.

and I just can't wait to get my hands on her again!

What is your favorite today?

Y'all enjoy the weekend~

Sandi

Flavors ~ Mushrooms

2011-10-20T07:39:00.002-05:00

Have you been following our Flavors?
The ingredient this week is Mushrooms.
What a choice . . . chanterelles, cremini, portobello, shitake, morels. I picked the dried porcici. Even the Flavor Bible says that the porcini goes with Italian Cuisine.
Bellisimo ! I see that Deborah also posted a Risotto recipe ~ great minds think alike!

We are working each week with the same ingredient. We may see several recipes that are similar.
I think I will look at how many different ways I can make Risotto.
Wild Mushroom Risotto
1 Tbs OLIVE OIL
1 cup ONION
1 pkg porcini mushrooms (dried)
1 cup crimini mushrooms
1 Tbs fresh THYME
1 Tbs fresh TARRAGON
1 cup ABORINO RICE
1/2 cup DRY WHITE WINE
1/2 cup PARMESAN cheese
5 cups porcini broth (reserved from soaking mushrooms and a couple of broth cubes)
Soak dried mushrooms in warm water to reconstitue. Dice onion and mushrooms, reserving broth from porcini. Add thyme and tarragon to the broth and simmer on low heat.
Heat oil in a large pan. Add onions and sauté until tender. Add rice and cook until translucent. Stir in wine and cook over low heat until the liquid is absorbed. Slowly add broth 1 cup at a time, stir and cover. When liquid is absorbed repeat with the simmering broth. When all the broth is absorbed, vigorously stir in cheese. Add fresh thyme for garnish.
Join us for the ride.
Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Victoria

2011-10-18T11:24:00.000-05:00

When we were in London, we stayed in the Sloane Square area~ On the 'royal' side of Victoria Station. We were only a few blocks from Buckingham Palace.
Holly's flat is awesome! One rainy morning we walked past this neighborhood square.
Here is a statue of the young Queen Victoria, with a very fashionable hairstyle..
She ruled the UK for 64 years with Albert; who was her husband, and truely the love of her life.She looks so sweet... young and regal. A lot different than the pictures of her in her later years!
By all reports, when Albert died she was devistated.
She lived a life of seclusion in Windsor and Balmoral castle ~ I've traveled to both!
Speaking of travels...

Where are y'all traveling~
Sandi

Photohunt ~ Public

2011-10-15T07:32:00.000-05:00

The PhotoHunt for this week is 'Public'.

This public service made me laugh . . . so very British!
Happy Hunting y'all,
Sandi

Flavors ~ Apple

2011-10-13T08:38:00.009-05:00

The Flavor for this week is Apples!
I immediatly thought of a ton of things to do with apples... but I wanted to try something different.
The flavor profile for Apples is wide open. They can be paired with sweet as sugar and caramel, or savory as cumin or horseradish; They suggest pairing with red cabbage or with pumpkin. The most recommended flavor is Cinnamon.
Pork with Apples and Ginger
3 Tbs fresh minced GINGER
4-5 apples
2 Tbs pure MAPLE SYRUP
1 Tbs OLIVE OIL
2 Tbs BROWN SUGAR
1/4 cup chopped PECANS
1 pound PORK cutlets
3 Tbs fresh ROSEMARY
3 Tbs OLIVE OIL
Preheat the oven to 350°
Combine 3 tablespoons olive oil with minced rosemary and set aside for the oil wo absorb some of the rosemary flavor.
Peel and slice apples into 1/2 inch slices. Spread a baking dish with foil. Toss the apples and ginger with syrup and oil. Spread the apples onto the foil and sprinkle with sugar and pecans. Gather the foil and seal. Bake for 30 minutes until apples are tender.
Pour the rosemary oil into a skillet. Pan fry chops will browned on both sides.
Place chops in a baking dish, cover with baked apples and sauce. Bake until pork is cooked to 160°Serve warm pork with baked apples, pecans and rosemary.

Happy Cooking y'all~
Sandi
This recipe was featured on Photograzing

A baby changes everything!

2011-10-11T21:20:00.005-05:00

A baby changes everything !
I got back from London monday night . . . just in time to get the call. Hope Morgan decided to come a bit early !
I booked the next flight out of Birmingham into Charlotte.
As I landed, I got the news that they were doing an emergency c-section. I raced from the gate to the rental car desk . . . Apparently this is a big NASCAR weekend. No rental cars available.
Panic was washing over me.
Then a kind man ~ with a British accent ~ asked if I needed a cab. I think he was my angel. As he was driving quickly to the hospital, he prayed with me. How often do you find a praying cab driver with a London accent in the NASCAR capitol?
I am thrilled to say that Mom and baby are doing fine. She is so precious, and of course perfectly beautiful.
A baby changes everything.

Traveling Tuesdays ~ it's a day around London

2011-10-10T18:34:00.002-05:00

Traveling Tuesdays~
Let's hop the Double Decker bus in London.

This oyster card is all we needed to get around town . . .
Unless I want to ride in that cute Union Jack cab !
Everyone was out enjoying the beautiful weather in while I was in London !

Now that I am home, I can sort through the hundreds of photos I took. There will be lot's of 'traveling' in the next few weeks.
Thanks Hollydayz for the brilliant trip~

Y'all enjoy the ride~
Sandi

Beautiful Croatia!

2011-10-09T03:49:00.007-05:00

It is early sunday morning in London. So I have the jump start on my bloggy friends. Y'all can wake to some sunday morning photos. I thought I'd share some images of Croatia. It is a beautiful country that was never a place I needed to see. Now, I am so glad that I did!
I was lucky to be included with the American Women's Club in London, and made some new friends. We shared a lot of laughs on these beautiful streets of Dubrovnik.
We saw this chapel ~ The Lady of the Rocks.
It was built over hundreds of years on an island that was built of rocks. and another boat ride to one of the Dalmation islands~

Y'all enjoy!
Sandi

Photohunt ~ Waiting

2011-10-08T02:30:00.000-05:00

The PhotoHunt for this week is 'Waiting'.

So I thought I'd post some pictures of the cute pets we have seen in Dubrovnik,and in London~ Waiting for snack... to catch a fish or a crumb of some kind.I have lots more photos of London and Croatia to come!
but y'all will just have to WAIT. ;-)

Happy Hunting y'all,
Sandi

Flavors ~ Plum

2011-10-06T08:38:00.008-05:00

This is the first post of the next 52 weeks ~ Flavors is the blog to follow. Every day my friends and I will be posting a recipe, based on the ingredient of the week. We will be 'building' recipes based on the flavor bible.
Our first ingredient is Plum. According to the Flavor Bible, plums are sweet and astringent. Flavors that are recommended will be capitalized in my recipe.
Keeping it true to me ~ I've come up with a recipe that is simple and yummy. Y'all will be wanting to try this quick dessert.
Plum Tart
1 sheet frozen puff pastry, thawed
1/2 cup sliced ALMONDS
2 tablespoons SUGAR
2 cups thinly sliced Plums
1/4 cup ORANGE marmalade
1 tsp CINNAMON
1 Tbs crystalized GINGER
Preheat oven to 350° On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. In the center of the pastry spread the orange marmalade, minced ginger, and sprinkle with cinnamon. Slice the plums and arrange on the top. On the outer 1-inch, sprinkle with almonds. Bake until light golden, about 20 to 25 minutes. Serve with a scoop of ICE CREAM and a drizzle of SOUTHERN COMFORT (if desired)

Join us for the ride.
Happy Cooking y'all~
Sandi

Cooking Light ~ Halloween Spooky Feast

2011-10-05T07:34:00.001-05:00

Our Cooking Light Virtual Supper Club is celebrating Halloween with a spooky feast. We all went to Cooking Light to find our recipes.
I have decided to bring Devilish Deviled Eggs. They are interesting because they contain smoked salmon. I felt the need to warn people before they ate them. There is something funny about a deviled egg that tastes like cold fish.
Not Bad... but a little spooky.

Devilish Eggs
8 large eggs
1/4 cup fat-free sour cream
1 tablespoon chopped fresh chives
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh dill
1/4 teaspoon freshly ground black pepper
2 ounces cold-smoked salmon, finely chopped
16 small dill sprigs (optional) 16 small tarragon sprigs (optional)
Preparation
1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.

Now let's see what everyone else has brought for our Halloween Virtual Super ...
Jerry has started off the festivities with Dracula's Revenge
Val is bringing a pot of Winter Squash with floating ghosts
MaryAnn has made Sweet Potato and Black Bean Empanadas
Roz has brought dessert with Chocolate Spiderweb Cookies.
Jamie has munchies~ Devilishly Devine Peanut Butter Caramel Corn

Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!
Y'all enjoy~

Sandi

Traveling Tuesdays ~ Queen Things

2011-10-03T20:49:00.000-05:00

This is an exciting week for me. I've come to London to visit my sister. We always know how to have a fun time. Lots of laughs and giggles... They know how to do things up right here. We went to the Kensington Palace to see the parade of the princesses. It was the official crowning of Repunzel!I was in LoVe with all the other little princesses running around~This one was in a carriage of her own~This precious princess has a mix of fashion and royalty... not easy to carry off!
Holly says we may have to hang out at TopShop to catch a glimpse of the real princess!
We also have a trip planned to Croatia this week ~ I don't have pictures yet, But will once I get home.
Where are you traveling this tuesday?
Y'all enjoy the ride~
Sandi

Blue Monday

2011-10-03T09:13:00.004-05:00

There is NOTHING blue about this monday ~ we are having a brilliant time. I'll post when I can.
Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

Photohunt ~ Covered

2011-10-01T08:00:00.000-05:00

The PhotoHunt for this week is 'Covered'.
How 'bout a ride in a covered bus?

Guess where I am this week???

Happy hunting y'all~
Sandi

Friday's Favorites ~ We are!

2011-09-30T05:05:00.000-05:00

This is my Friday's Favorite~Can you see the resemblance?

Now that's a friday's favorite for sure :-)

What is your favorite today?

~I've decided not to do the linky thing on fridays due to lack of excitement on everyone's part.

I still wanted to play :-)
Y'all post your favorites!
Sandi

Some wedding photos

2011-09-28T05:52:00.001-05:00

I promised pictures of the beautiful wedding. Here is the cute couple.

Christy and Doug should do a toothpaste commercial with those smiles! Here is Rob walking the mother of the bride down the aisle. . . what an honor!This is the proud papa with the maid of honor. Beautiful girls!
Here is our happy family ~ you have to look closely for Bill.
He is taking the picture!
What a fabulous weekend!
Y'all enjoy~
Sandi

Traveling Tuesdays ~ Cape Cod!

2011-09-27T12:20:00.000-05:00

Last week we were on CapeCod for my beautiful niece's wedding. (I promise. . . tomorrow I'll put some pictures up of that)
I love the laid back way of life
. . . but, I have to tell you that these beaches don't hold a candle to our beaches in the Gulf.
"The cure for anything is salt water - sweat, tears, or the sea" Isak Dinesen
A beach is a beach. It is good for my soul.
It was the end of the hydrangea season, but they were still beautiful. I guess that means fall's a comin'.
Now where are y'al traveling this tuesday? Join the blog hop and the links will appear on your blog too.

Y'all enjoy the ride~
Sandi

Photohunt ~ Yellow

2011-09-24T07:59:00.000-05:00

The PhotoHunt for this week is 'Yellow'.My yellow is the fresh eggs used to make pasta in Italy! So fresh and so yellow!

Happy hunting y'all~
Sandi

~Flavors~

2011-09-21T20:18:00.006-05:00

Y'all know that I spent more than a year as a part of a group called Pomodori e Vino, we cooked and blogged our way through Marcella Hazan's cookbook . . . The Essentials of Italian Cooking. In each recipe we were guided by Marcella's experienced hand, and followed her recipes to a T. My favorite part of the whole challenge was the interaction we had with the Queen of Italian cooking. More than once she called me her talented Southern cook~ Here is my final post on the Pomodori e Vino blog. It was a great experience.
So.
Now . . . What am I getting myself into?
I got the call from my pomodori friends. We have picked up another challenge. This one is built around building recipes.
Flavors!
We are using The Flavor Bible as our guide. Over the next 52 weeks, we will build our own recipes. Every Thursday I will join my friends and post my recipe following the flavors guide. I will do my best to stay true to my 'good home cookin' southern roots. We will blog and post on Facebook.
Join us for the ride.
It should be exciting.
Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Let's Go!

2011-09-20T08:18:00.000-05:00

We have planned our trip in May of 2012 to Italy! This year we are including the Italian Riveria; Santa Margarita Ligure and the Cinque Terra. We will be there for the annual Sagra del Pesce in Camogli ~ a Huge festival of seafood and vino. This area is full of beautiful coastal villages . . . and best of all, trains will eliminate the cost of a rental car.
In another one week trip, we will also be going back to Tuscany, an area that Gail lives in a part of the year. She loves to share her Italy with friends. Click on the links for more information.
Now let's see where everyone else is taking us this week on our Traveling Tuesday blog hop. (If you copy the code the links will also appear at the bottom of your blog)

Y'all enjoy the ride~
Sandi

Photohunt ~ Wooden

2011-09-17T08:00:00.001-05:00

The PhotoHunt for this week is 'Wooden'.
It happens to be perfect timing . . . We are on the Cape for my niece's wedding.
So you know what that means~
Fresh Lobsta~ Strait out of the lobster trap.It is fun to have to 'kids' all together again.. . . and I am the one with a bib.
Happy hunting y'all~
Sandi

Friday's Favorites ~ ♥ is in the air...

2011-09-16T14:03:00.000-05:00

We are headed to Boston for my nieces wedding.
Cape Cod will be a beautiful place for a wedding. Of course I have a happy couple to take along . . . I can't wait to show you!

What is your favorite today?

Y'all enjoy~
Sandi

Traveling Tuesdays ~ Andiamo

2011-09-13T16:33:00.000-05:00

We are working on our next trip to Italy.
We are planning our next Great Escape to Tuscany in May...
and this year it will include a week in the Cinque Terra!

Stay tuned for the details!
Now let's see where everyone else is taking us this week on our Traveling Tuesday blog hop. (If you copy the code the links will also appear at the bottom of your blog.)

Y'all enjoy the ride~
Sandi

Life changed for all of us~

2011-09-11T10:37:00.003-05:00

This is a photo from Life

It has been 10 years.

Our lives were changed forever on that day.
~God Bless the USA~

Photohunt ~ Greasy

2011-09-10T08:48:00.003-05:00

The Photo Hunt for this week is 'Greasy'. This is not something I use often... but I keep it in the pantry for old time's sake. Just because I am a good southern cook.

Did y'all love Minnie's opinion of Crisco in 'The Help'?
“Ain’t just for frying. You ever get a sticky something stuck in your hair, like gum? That’s right, Crisco. Spread this on a baby’s bottom, you won’t even know what diaper rash is. Shoot, I seen ladies rub it under they eyes and on they husband’s scaly feet. And after all that it will still fry your chicken.”

Happy hunting y'all~
Sandi

Cooking Light ~ Breakfast

2011-09-07T07:31:00.001-05:00

This month we are have a breakfast club supper... Our Cooking Light Virtual Supper Club is havig breakfast. YuM! I knew right away that I had to make something with grits. I found my recipe on Cooking Light.
Grits Souffle with Ham and Spinach
1/4 pound lean country ham, finely chopped
1 1/2 cups skim milk
1 (10 1/2-ounce) can low-salt chicken broth
3/4 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (13 1/2-ounce) can chopped spinach, drained and squeezed dry
4 large egg whites (at room temperature)
Preheat oven to 375°.
Place a large saucepan coated with cooking spray over medium-high heat until hot. Add ham; sauté 2 minutes or until lightly browned. Remove from pan; set aside.
Combine milk and broth in pan; bring to a boil, stirring constantly. Stir in grits; reduce heat, and simmer 7 minutes or until thick, stirring frequently. Combine grits mixture, ham, cheese, garlic powder, pepper, and spinach in a large bowl. Stir well; set aside.
Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 2-quart casserole or soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until set and lightly browned.

Now let's see what everyone else has brought for our breakfast!
Jerry has made Breakfast Cookies with figs and nuts.
Jamie is bringing a platter of Ham and Swiss egg Sandwiches.
Val is making a favorite of mine Blueberry and Maple-pecan Granola Parfaits
MaryAnn has baked a Fig swirl Coffecake
Roz has made a Casserole of Hash browns, with bacon, onions, and cheese.

Don't forget, that y'all are welcome to join in our virtual supper with the blog hop! Y'all enjoy~
Sandi

Traveling Tuesdays ~ it's a WhistleStop Tour

2011-09-06T08:13:00.001-05:00

We have had a ton of rain across the Southeast.
This reminds me of a day we spent in the Piazza del Campo in Sienna.
It started as a beautiful day at an outdoor cafe . . .When the skies opened up . . . we (of course) took refuge inside.

Which just goes to show . . . a rainy day in Italy~
Is still a day in Italy !

Y'all enjoy the ride~
Sandi

Photohunt ~ Wrong

2011-09-03T20:47:00.000-05:00

The PhotoHunt for this week is 'Wrong'.

"To sip a cappuccino after lunch is a direct and major violation of an Italian Food Rule.

Italians believe the fresh whole milk that makes up over half of the contents of this drink plays havoc with digestion. To order a cappuccino after 10am, unless you are breakfasting after said hour, is seen as suspect behavior worthy of at least a slight frown, advancing to a worried shake of the head, and can escalate to outright ridicule."
The Tuscan Traveler

So now you know right from wrong!
Happy hunting y'all~
Sandi

Traveling Tuesdays ~ it's a WhistleStop Tour

2011-08-30T08:32:00.002-05:00

Let's go Traveling~This week, I am 'virtually' headed to one of my favorite places... Montisi.
I've posted on it oodles of times.
You can tell from my posts~ it is the perfect Italian villiage.

Y'all enjoy the ride~
Sandi

Sunday Slow Cooking ~ Outside at the Grill

2011-08-28T15:09:00.008-05:00

I'm grilling with my friends from Slow Travel . I picked our secret ingredient for this week . . . It is Rosemary. It has been growing like crazy in these hot summer days.
This is a great 'by the pool' appetizer. As soon as you pull them off the grill they are eaten~Rosemary Shrimp Appetizers
2 Tbs soy sauce
2 Tbs olive oil
1 Tbs agave nectar
Juice of 1 lime
1/4 tsp black pepper
1 lb large shrimp
one bunch grapes
Fresh rosemary In a medium bowl, combine the soy sauce, oil, agave, lime juice and black pepper. Marinate the peeled shrimp, grapes in this mixture for 30-45 minutes.
Peel the leaves off the bottoms of the rosemary (throw into the marinade) Soak your rosemary skewers in a bowl of water for at least 30 minutes. (they won't be a likely to catch fire)
While the grill is heating . . . thread the shrimp and grapes onto the skewers so the shrimp will curl around them.
Place the skewers on the grill. Cook for 1 minute on each side, or until the shrimp turn pink and curl around the grapes. Brush with the remaining marinade. Perfect for a poolside snack~

Y'all Enjoy!
Sandi

Photohunt ~ symbolic

2011-08-27T08:46:00.000-05:00

The Photo Hunt for this week is 'symbolic'. I don't think there is anything more symbolic than the American flag...
Freedom
Sacrifice

Symbolism
Happy hunting y'all~
Sandi

Friday's Favorites ~ ♥

2011-08-26T08:01:00.001-05:00

This is my Friday's favorite~Just a quick peek at my newest wedding couple! Of course you can find them at 'Gimme Some Sugar' on ETSY

What is your Friday's favorite?

Y'all enjoy~ Sandi

Traveling Tuesdays ~ it's a WhistleStop Tour

2011-08-23T08:01:00.000-05:00

It's time to go a traveling~
This week I have some fabulous pictures of Chiesa del Gesù in Montepulciano.
The Church of Jesus is an austere church in a Tuscan village full of hidden gems.
The facade is deceptive... you might even miss it.
Allohra~ behind the heavy wooden doors is a magnificent example of Baroque style.
I love this copper baptismal bowl. It looks an awful lot like the work of our friend Cesare Mazzetti or maybe even his grandfather? The trompe l’oeil on the balcony seating is beautiful. Notice the peep holes? Is that to keep the sinners from the saints? Sometimes the most amazing sights are tucked away~ Let me put a plug in for Gail's Great Escapes, we are working on next year's trip now! It will include all of our favorite out of the way places.

Y'all enjoy the ride~
Sandi

Sunday Slow Cooking ~ on the Plank

2011-08-21T10:08:00.000-05:00

I'm grilling with my friends from Slow Travel ~ this week was Jerry's choice and he picked Salmon. We eat salmon at least once a week!
I am cheating a little . . . because I'm not posting a recipe.
Instead, I am bragging on a product in the grocery store.
These are frozen Salmon on a Plank (Jerry should be proud that they are from Canada) They come in several flavors . . . and they are really good!
It is easy to throw the whole thing on the grill, and with no muss~no fuss. . . you have a smokey flavored salmon.
Y'all Enjoy!
Sandi

Photohunt~ Drink

2011-08-20T08:46:00.005-05:00

The PhotoHunt for this week is 'Drink'.
Is there one drink that ~ with just one sip ~ takes you to a special place? The smell, the taste, of a Venitian Spritz ~ and I am listening to the music of Italy. A 'Spritz' is Aperol and prosecco with a twist of orange.I have found the Aperol and transported it across state lines (am I allowed to say that?) So now... on a hot Alabama afternoon~ I can hear the music of Italy!
Happy hunting y'all~
Sandi