Hello Tourists, we love your money, but …

I think I have written a post like this pretty much every year at some point. We love you tourists!! You spend money in our local communities which means we do not have a state tax like most states.  For that we really, really thank you.

Oar House Friends

My friends in Bayou Chico

Now, let’s get down to brass tacks, as they say. I would not come to your area (Tennessee and Georgia come to mind most quickly) and drive like a total shit head.  I have been in your states and never would do what you to us.

Let’s see – drive like a mad man on I-110 until you get to the three mile bridge and then you poke like you have never seen water before. UGH.

Or like today, hello Kentucky, stop under the 17th street train over pass to take pictures. Um, do you want all the people behind to crash into us. Just do what we do. Find a place to stop and get out and take a picture. Everyone does it – it is totally cool. But don’t stop -under the train. Honestly, ugh. Another state (Ky) that I have driven through and not been a dill weed.

Don’t speed because you think you can get away with it – and do not tail gait us. We know the speed limits and where the police hang out and you should learn from out example. Just saying.

 

5 May 2018

Busy busy day. Let’s see, it was Derby Day, Cinco de Mayo, Crawfish Festival, UWF graduation, Blue Wahoos game, Saturday, beautiful to the point of being ideal … what else?

I think that might be enough. Needless to say, traffic was a nightmare. But we made it to one of our favorite places after all. We love the Oar House. It’s an open restaurant right on Bayou Chico and next to Bahai Mar Marina. So we can sit at the bar, be out of the sun (boo), but in the breeze, and watch the boat parade come by as we eat our lunch. All that is great, but they also make the best cheese grits in town.

D&D_1748It is kind of funny when you first tell people the name – you really have to enunciate the words or people get the completely wrong idea. Just try saying it and you will see what I mean. You get it now, right?

We planned our meal between then 10:00 am UWF graduation ceremony – meaning they were all going to lunch right after and the 1:00pm UWF graduation ceremony – meaning they were going for lunch prior to the event. 2:30pm worked amazing well. Surprising, but it is trick we have learned over time.

Other tricks: Don’t let the parking lot fool you – it might be full, but there is usually space for you at the restaurant. Do NOT go on Mother’s Day until very late – 2:30pm or so (true for most water-side restaurants unless it is rainy). Watch the after-church crowd too, especially on beautiful days – (again to some degrees that is true of every restaurant with a water view in the spring/summer/fall).  Do pay attention to the weather – The Oar House is wide open – so if you have a thing about lightening, like I do – watch the weather. Sometimes I just sit in the car till the worst is past and then go back in. The MotH seems unfazed.

I need to take pictures and will do that this coming weekend when we go. How do I know we will be going this weekend – again, you ask? It all has to do with the weather. If the weather is beautiful, which it is supposed to be, we will not be able to get to our beach local – The Sandbar/Frisky Dolphin. So, this time of year, we tend to stay in town and go to Oar House, Jaco’s, Nick’s Boathouse, Five Sisters. More on all of those later.

 

Easy Peach Cobbler

I have to say, I wonder about this recipe. Why would a girl from Georgia make a peach cobbler with canned peaches? One can only think because it’s the middle of winter or something, but even then you could get frozen peaches – buy them or freeze them in mid – late summer at the height of peach season. Not sure I get it, but I needed a quick dessert to take to my mother-in-law’s (loveliest person in the world) for dinner when my brother-in-law was in town. The decision to have BBQ seemed to work with this dessert and to be honest, while it was not my ideal peach cobbler, in a pinch, it was not bad.

D&D_2837I have lots of canned peaches and mandarin oranges in the pantry because my eating habits lately are just so weird (thanks chemo). It’s not that I can’t eat, I just don’t feel like it and when I crave something, I have to have it because the craving will not last long – at. all.

Two 15-ounce cans sliced peaches in syrup
8 Tbs butter
1 cup self-rising flour
1 cup sugar
1 cup milk

Homemade Whipped Cream:
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Preheat the oven to 350 degrees F.

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter in the oven until melted.
In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Homemade Whipped Cream: Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon.

Source: Trisha Yearwood

Saturday April 28 2018

Roasted Asparagus & Prosciutto with Hollandaise

Let’s just see: asparagus – cooked my favorite way – roasted. Proscuiutto, I just don’t even know where to start with that and let’s just gild the damn lily with hollandaise. Hello spring.

And today was a beautiful spring day. Windows open, birds doing their chirpy bird thing. Beautiful light on the crepe myrtles and river birches in the front yard. Yep – just a perfect day. And then I made this – just bonus points.
D&D_1663
1 pound fresh asparagus, pencil thin, but not thinner
Olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto

Hollandaise Sauce:
2 large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice – half a lemon or more if you like, yes
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
big pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Preheat the oven to 400 degrees.

Break the asparagus when it breaks naturally to get rid of the tough ends. Place on a  single layer on a sheet pan, drizzle with olive oil, and sprinkle with  salt and freshly grated black pepper. Roast for 10 minutes, until the stalks are just tender and yummy. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.

Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise and serve.

Hollandaise:
Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan* until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

Notes: Will go back to my America’s Test Kitchen Hollandaise. Otherwise, this is pretty perfect if you like asparagus. This hollandaise is easy, but not as thick as I like. I kind of like my hollandaise on the gloppy side. Is gloppy even a word??

Beautiful spring dish – will do this again when the asparagus is calling me. Which it does –  quite often.

*Am finally going to do it – buy a little pot just to melt butter in. Butter in the microwave is just so damn temperamental. It gets on my nerves, wastes butter and makes a big mess of the microwave. It is the little things in the kitchen than can just make one mad.

Source: modified from Ina Garten

Good Friday 2014

Well, as odd a day as it was. It ended up being a very good Friday. That’s the day the MotH had a LAD heart attack – commonly known as a widow maker – lovely, right?

Well, he knew the signs from being a former EMT (jaw pain is a big give away – keep that in mind) and woke me at about 5:20am saying we were going to the ER. Talk about getting dressed really really fast – and also not worrying about what you look like.

It seems early on a Friday morning is a prime time to go to the ER – no one was there. He went right in and they hooked him up the the machine and thought it was broke. Nope – he was just broke. The cardiologist came in sooner than I ever would have expected and did a stent, but instead of going through the groin – which takes forever – he went in through the wrist. I had never heard of anything like it, but lord it was so much quicker. Like 2 hours total.

Either way, all went well, but to be honest, I don’t ever want to go through something like that again. And I hope you never have to either.

April 18, 2014

Ham & Swiss Pinwheels

Big holiday cooking plans – I am always too ambitious. Always. Not sure why, but I like to bite off way more than I can chew. And so, I have done it again.

That does not mean things do not get made, just maybe not quite when I intended them to, in this case Easter.

D&D_28281 puff pastry sheet, thawed
1 egg, room temperature
12 thin-sliced sweet ham
12 slices Swiss cheese
4 tablespoons unsalted butter
1 tablespoon brown sugar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard

Thaw puff pastry sheets (about 40 minutes) until softened. Preheat oven to 375°F. Line baking sheet with parchment.

Roll pastry sheet out into 10 x 13 inch rectangle. Brush with egg; top with ham, then cheese slices, leaving a 1/2-inch border on the longer side. Roll the dough, starting with the long side, tightly around the filling; pinch seam together.

Cut each roll, seam-side down, using a serrated knife, into 12 slices (about 1 inch thick); arrange pinwheels on baking sheet. Combine remaining ingredients in saucepan on medium; cook 1–2 minutes, stirring occasionally until hot.

Spoon mixture evenly over pinwheels and bake 20–25 minutes or until golden. Let cool 5 minutes. Serve.

Source: The Publix

I kind of didn’t do much of this. I made the pinwheels, but not the sauce. That said, I put some Dijon mustard on the puff pastry and that made it pretty special.

Next time I might make the sauce, but ….