Deviled Eggs

I guess it is just a requirement that you have some sort of egg – thing for Easter – spring and all. So I made deviled eggs. Again for The Boy – he will eat them anytime.

This is again, another no-recipe recipe. I have done this so many times, but to be honest, I do not eat deviled eggs – at all, ever. I like egg salad, so this really does not make sense, but there it is. D&D_1839

So here is how I make hard-boiled eggs. Put eggs in a decent-sized pot and cover with at least an inch of water. Heat the pot to boiling and removed pot from heat, put on a lid and let sit for 13 minutes. Yes, 13 minutes. Dump the hot water out and add cold water and bash the eggs against the side of the pot. Let sit for a few minutes  – peel the eggs and cut in half cleaning the knife between eggs so no yolk gets on the white part.

Remove the yolks and put into small-ish bowl. Add a little Duke’s mayo* and some Dijon mustard – I go with a smidge more mustard than mayo. Add 3 Tbs of drained sweet pickle relish and one more not drained. Taste and decide on salt and pepper.

Put the yolk mixture in a zip top bag and cut off a corner to make a tip to pipe the yolks into the whites. Then decorate. This time I decided on chives and really amazing local bacon, but I also like minced shallots and I really like paprika. I guess it is a Southern thing – the paprika, not the shallots. Parsley is always nice.

It is funny how I like egg salad, and plan to make some soon, but do not like deviled eggs when in reality they are not that far apart. Strange.

* A Southern staple – you must not be without it, ever.

Pecan Cookies


Pecan Cookies

Have I mentioned that we have great local pecans from a place called Renfroe’s? I suppose people think all pecans come from Georgia, but that is no where near the truth. You can find great pecans in North Florida*, Alabama, and parts of Texas. My grandmother had pecan trees in Rockingham, North Carolina. They would fall, still green, on rainy nights on her metal roof and make an awful racket, but it was something I got used to over the summers and I would like to hear it again someday. Guess that means I need a metal roof.

Today, I noticed  a pecan tree growing too close to a old house with a metal roof. I hope the people that live there enjoy it when the wind and/or the rain brings them down on the metal roof.

1 cup firmly packed light brown sugar
3/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

Filling / topping:
1 cup finely chopped Renfroe’s pecans
1/2 cup firmly packed light brown sugar
1/4 cup heavy cream
1 tsp vanilla

Preheat oven to 350 degrees. In a stand mixer, beat together butter and brown sugar, add vanilla and egg and mix to combine. In another bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture until just combined. Refrigerate for an hour, at minimum, but up to two or thereabouts.

In a small-ish bowl, mix together pecans, brown sugar, heavy cream, and vanilla.

Roll the cookie dough into quarter sized balls and put on parchment-lined baking sheet about 2 inches apart. Indent them with your thumb or a small spoon, like a teaspoon. Place filling into well. Bake for 8 to 12 minutes, until the top is slightly golden and the edge is just slightly medium brown.

Notes: This is a recipe from Land O Lakes, but I used my own methodology because the original recipe just didn’t fall into my way of baking. I’m a person that creams butter and sugar and sift the flour and other dry ingredients. I can’t help myself. It’s just who I am.

These were a huge hit with my friends and my work friends too. They taste a bit like pecan pie filling on a slightly sweet cookie. And there is nothing wrong with that. One friend said she doesn’t like pecan pie, but she raved about these.

* When I lived in Jacksonville as an “adult” there was a pecan tree in the hell strip – between the road and sidewalk, but it really made some damn good pecans. There would be people that would walk by and pick up one or two, but I got a little territorial about it – they were really good pecans. I can spot a pecan tree from a long distance and I’d love to have a whole bunch of them  – but …


The USS Alabama

January 9, 2015 marks the 50th anniversary of the opening of USS ALABAMA (BB-60) Battleship Memorial Park. Eighteen years to the day since she last ran under her own power, the World War II heroine was dedicated in Mobile, Alabama to the memory of Alabama veterans of all branches of the armed services, Navy, Army, Air Force, Marines, Coast Guard, and Merchant Marine.

USS Alabama

USS Alabama

In 1964, a campaign was launched to bring the “Mighty A” home to Alabama, as a memorial to the state’s sons and daughters who had served in the armed forces. Alabama school children raised almost $100,000 in mostly nickels, dimes, and quarters to help bring her home to her final resting place.

The first time the Man of the House* (way before he was the man of the house) and I came to Pensacola for our first vacation, we went to the USS Alabama in Mobile. It was amazing. I had never been on a battleship before. But I have a special place in my heart for the USS Alabama. – or just about anything else the Man of the House loves.

*Quiet Man – just watch it.