Special Edition… Pecan Crusted Candied Bacon!

It is nearly impossible to make enough of Pecan Crusted Candied Bacon! That’s eating high on the hog! And… the reason for this Special Edition is because our candied bacon has been featured on the podcast and blog of the beautiful, talented Becky Hadeed @thestoriedrecipe! Her photography is ‘cookbook quality’ beautiful! I sent Becky a general recipe of how to make Pecan Crusted Candied Bacon, yet we wanted the recipe tweaked a bit- so, here’s the specific version with a few tips for making –

Pecan Crusted Candied Bacon

Mix together:

  • 1 1/3 cups Light Brown Sugar
  • 1- 1/2 teaspoons Sea Salt
  • 1/2 to 1 teaspoon Black Pepper OR
  • 1/2 to 1 teaspoons Cayenne Pepper ( Black and Cayenne Pepper are to taste, I like it spicy! And often add both!)
  • 1/2 to 3/4 cup finely chopped pecans

*Keep this mixture in an airtight container …it makes enough for at least a pound of bacon.

Method:

  • Prepare baking pan by lining with heavy duty foil, then lining with heavy duty parchment paper. Don’t skip this step! It is almost impossible to get the drippings off the pan!
  • After each batch remove and replace parchment paper. On top of parchment paper foil lined pan, set a baking or metal cooling rack.
  • Preheat oven to 350 degrees.
  • For each batch- cut 4 slices of thick bacon in half and arrange the 8 pieces on the baking rack leaving space between the slices. *Thick bacon is commercially sliced and is about 1/8 inch thick.
  • On each half slice of bacon, sprinkle 1 1/2 teaspoons of sugar mixture. (don’t overload bacon with topping, it will melt and run off onto the baking sheet and burn.
  • Press sugar topping lightly. Bake at 350 for 15 minutes, check the bacon …it will always need more time- Bake for 10-15 minutes more checking every few minutes.

  • Remove Bacon and leave on rack to cool.
  • If properly cooked, the bacon will continue to crisp up slightly as it cools. Depending on the thickness of the bacon, it takes up to a total of 30 minutes for each batch.
  • Store Pecan Crusted Candied Bacon in single layers with wax paper or parchment between layers in an airtight container.
  • * Variation- add finely chopped walnuts if preferred or omit nuts entirely, though I must say- the pecans make it southern a delicious!

Serve: Alone as an appetizer (small parties…these go lightening fast!), Pecan Crusted Candied Bacon is wonderful crumbled over fruit or green salads. And! For a very special treat, crumble on top of a good vanilla ice cream, if you really want to dress it up– pour a teaspoon of bourbon over ice cream to enhance the vanilla flavor (if you dare! Adults only please) Then, top with a good caramel sauce then sprinkled chopped or crumbled bacon on top!

This Special Edition is an exciting time! It’s our first podcast!  The podcast with Becky of @thestoriedrecipe was a first for me! I mean, really…it’s a scary thing, wondering what your voice will sound like- if the recipes will work and okay, I didn’t want to sound like a redneck! Still. Becky did a great job making the recipes, including Mimi’s Award Winning Pimento Cheese look great! And… her editing skills on the video are amazing too. The episode includes two other wonderful guests and me! Here’s a link to Becky’s blog- The Storied Recipe and the podcast located at the beginning of her post.

I am honored to be Becky’s friend and to have appeared in her podcast, which is available as The Storied Recipe, Episode 4 and also through your podcast app. Follow Becky on Instagram @thestoriedrecipe as she continues to interview guests and discover recipes and the stories that go along with them! The table is where we find common ground. It’s the making of the food for our friends and families, sharing the stories and creating even more memories, especially during the holidays!

Love y’all, Camellia

*All photographs belong to Becky Hadeed and are used with permission – except- the ‘candied bacon on the baking rack’ which is obviously mine!

Camellia’s Chicken Pie…

C96AE592-45AA-43DD-BAAE-D8D2A44C10E7Chicken Pie may be one of the most universally loved savory pies in our part of the country- southerners simply eat a lot of chicken and since we do, there tends to be a bit of leftovers whenever we roast or bake a chicken. A southern chicken pie seems to be the favorite way to use leftovers or even start from scratch with the intent of making comfort food, especially when Fall begins to cool the air!

I guess some folks call it Chicken Pot Pie, though I never have. Why? When I think of pot pies- they were those little frozen pies my sister and I ate when our momma wasn’t cooking that night. My grandmother made her chicken pies very plain with a thick, rich creamy broth, chunks of chicken and a chopped boiled egg- no peas and carrots – just topped with a buttery flaky crust. The vegetables she served were side dishes. Sometimes chicken pie was served with mixed greens or a fruit salad.  I do tend to add peas and even very small diced carrots- though those additions are more for color than robust flavor. The best chicken pies have a subtle blend of flavors. In the Fall, I do add a small amount of celery, sometimes a pinch of thyme and always fresh cracked pepper- even a pinch of sage tends to bring out the fall flavors we tend to prefer around the holidays.

D0686462-2D4E-45E9-87EC-E8826D962C96Here’s how to make Camellia’s Chicken Pie

You will need: Your favorite pie crust for a single crust. And-

  • 1 1/2 cups of cooked chicken breast- chopped in medium to large chunks.
  • Up to 1/2 stick of butter.
  • 3-4 Tbs. of all purpose flour (see note at the end of recipe)
  •   1/2 cup of small diced carrots
  • 1/2 cup of early peas (use frozen and do not add until filling is done!)
  • 1/4 cup chopped celery
  • 1/8 cup of finely diced onion
  • 1/4 teaspoon ground thyme
  • Pinch of ground sage (if desired for fall flavor)
  •   2 cups of chicken stock (homemade if possible)

Butter a 9×9 glass baking dish. Preheat oven to 350 degrees. In a medium saucepan, melt 3 tablespoons of butter, add onion, carrots and celery stirring to coat and soften a bit (not too much though, we don’t want mushy vegetables here!) Add thyme and sage if desired. (I don’t add sage in the spring and if the chicken is well flavored!) Sprinkle 3 tablespoons of flour over vegetables and butter coating all. Add 2 cups of chicken stock and simmer until filling thickens. Not too much though as filling will thicken as it bakes! Add salt and pepper to taste. Off heat, add chunks of chicken and frozen peas, stir gently to combine.

9C1CAA3F-F21D-456A-96F3-DE14439D3FCA Pour mixture into prepared baking dish. Cut the pastry round into a square piece that will fit baking dish. Cut dough scraps into small pieces and push into the chicken pie filling. This will also thicken the filling as it bakes. Top with square pastry, butter the dough lightly and cut slits as desired. If desired, sprinkle with cracked pepper.

3B5E79FE-02A5-4FCB-80B2-054E814FDFA6Bake for 50-55 or until crust is browned and filling is bubbly. This chicken pie is 4-6 servings. *Tip: I’ve mentioned this cooking tip before- when making a roux or a brown gravy- I bake the raw flour in a shallow pan at 350 degrees until it turns golden brown; cool and store browned flour in an airtight container. This is such a time saver and gives that rich flavor only a roux can! *You can see the color difference in the broth from this one I made in Spring when I didn’t want the darker color filling and the one made this week!

Well, if you live in the south, I know you’re enjoying this cooler weather! Whew, it’s been so hot for so long, it’s nice isn’t it? And! I’ll admit in the heat, I didn’t even want to turn the oven on! Chicken Pie was what I wanted to bake as soon as we dipped below 75 degrees! At least in the mornings! Oh me… hope you bake some comfort food like a chicken pie and! That you’re having a wonderful Fall!

Love y’all, Camellia

*All photographs are obviously mine.

3 Natural Fall Wreaths…

49A3F03F-BE30-4796-8C1E-933AEF3BB261Here at the Cottage, I don’t change out front door wreaths for every season or holiday; however: in the fall when the ferns are shriveled up from the heat, the chrysanthemums sit and sulk and refuse to bloom and… let’s face it, it’s still hot and flowering pants in the border are beginning to wane… so! a wreath seems to be a good way to freshen up the front door as we transition from summer to fall. And let’s face it- when the garden starts to look tired, and it’s hot and dusty; shining up the front door for a bit of curb appeal, even perking up the screen porch makes things feel like fall even if it’s still hot as the hinges on devil’s back door!

5FF5A447-644E-4BFB-8196-1109CCDF5427Then, there’s this- I think it’s fun to forage for blooms, vines and quirky things. I wind them up into a pretty wreath (see those pretty things above!).  Now…. Fresh and dried materials won’t hold up forever, so… It’s better to enjoy the wreaths for a season, then put all except the base material in the compost pile.

Here’s another thing to think about, sometimes a fresh wreath is for a special event or party and isn’t expected to be everlasting, in fact it’s beauty is for the occasion like a flower arrangement.  *Please note I didn’t mention a wedding wreath because let’s face it, in the South- football season and hurricane season aren’t considered optimal times for a wedding, which is a shame since there’s such a bevy of beautiful blooms! If a couple does decide to tie the knot in fall- they check the football schedule or offer a room where the game can be watched, they ask the officiant which his favorite team is and! The couple should have alternate evacuation routes  in place if a tornado or hurricane interferes with the festivities! And don’t get me started on booking a honeymoon during storm season! Well…I’ve gotten off on a tangent… Here’s two wreaths we’ve made this Fall and one I’ve kept from year to year. They are 3 of my favorite natural fall wreaths!

All three are done on a form. I generally on a wire frame, a straw form or a grapevine wreath. D26F917D-763D-4884-A430-0EFC92310ABA

One was a purchased form and the other two are on a ‘native’ grapevine called muscadines- which grow wild here and we also have cultivated muscadines which we grow… both vine types make excellent wreaths on their own with lots of tendrils and even little clusters of dried muscadines; these and nothing more make a wonderful free form wreath. Just start winding it up and leave on the curlyques!  Please don’t worry about perfection, the charm of a natural wreath is the imperfections!

7EACE68D-90C1-4233-AAA1-004D5D4E49B1One wreath is made simply of Annabelle hydrangeas which usually dry to a pale green, then tinged with pink or if picked early will dry to a delicate pale cream.  Here’s a close up of how mine dried this year- though sometimes they turn a light tan sort of like a paper bag!

DDF96A28-B85F-49AB-99E1-43D5D5D35AFBThe mixed hydrangea wreath at the top and below is a foraged wreath with vines, wild flowers, fading roses and ferns. The first round of foraged flowers were too droopy by the time I made this wreath- so I just went out and snipped a few more things! Use your imagination and what you can find!

E2E3230B-60BC-4310-8D43-99981B673E23This foraged wreath is one of my favorites- yet I don’t expect it to be an everlasting one. I would mention, the fresh additions like the ferns generally don’t dry well- yet they could be refreshed and replaced. Feel free to remove anything past it’s prime and replace with some new things! And now for the natural fall wreath I’ve kept- drumroll please…

7D109C83-00DD-4892-8580-29C7B38D7318The other wreath is made of Alabama grown Cotton- this is the one I’ve kept from season to season- it’s very special to me. The cotton was grown at the Birmingham Botanical Gardens in the George Washington Carver garden, planted to honor this famous Alabamian whose work to enrich the soil with primarily peanuts, in depleted cotton fields through crop rotation. His research and work is legendary. This particular cotton was being pulled up at the botanical garden in the fall, so I asked the head gardener, who was about to discard the cotton stems and bolls-

‘Could I have some of that Cotton?

He graciously gave all of it to me! I wouldn’t take anything for this special wreath! Cotton is still a cash crop here and is occasionally grown for the floral trade and I hope this practice will continue! Even with it’s sad history, there may be nothing prettier than a field of cotton pushing up out of the red clay soil of Alabama is a sight to see!EB9CB100-2FA2-4A50-A4F7-6E6DA4D7F779

Please don’t let perfectionism get in your way! Just get started…with a walk in the woods, around your neighborhood and even your own garden! Pick way more than you think you’ll need! I keep stuffing material in as tight as I can around the wreath form, then occasionally secure with cotton butcher’s twine or fine floral wire! The main thing to remember, is that the more wreaths you make the easier it gets! Here’s to a great Autumn made fun and beautiful with Natural Fall Wreaths!

Love y’all, Camellia

*all photographs are obviously mine!

Camellia’s Favorite Cheese Ball Recipe…

49653C9F-73D3-498D-8708-B1D4F2827009This Cheese Ball recipe is a real time saver. I love it because it keeps well chilled, is able to take on different shapes, even freezes like a dream! And ! A Cheese Ball  seems welcome at any occasion! After school goes back in session, football season begins, then tailgating and fall gatherings and holidays seem to come one right after the other! We all know we’re going to need ‘something to take’ or serve! And let’s face it- hardly anybody passes up Cheese and Crackers! This recipe lends itself to as many variations as you can think of! Change up the variety of cheeses, add walnuts instead of pecans, even add dried cranberries- it’s all up to you! now, you have to admit, these cheese balls shaped like big apples would be fun in the Fall! And while you’re at it- make up several types of cheese balls, logs or rings and save a few in the freezer!7C3C2ED8-11B4-4882-A204-2F35408015F5

Here’s how you make Camellia’s Favorite Cheese Ball-

  • One Pound Sharp Cheddar Cheese- grated
  • 8 ounce package Cream Cheese – softened
  • 1 small onion- finely grated with juice
  • 1 Tbs. Worcestershire Sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped pecans (optional)

In  food processor, mix cheeses. Add in Worcestershire, salt and pepper- blend well. By hand, add in pecans until well blended. Shape cheese mixture into 2 large balls and chill. May also shape into logs or into a ring. Chill.

  • Mix together 1 1/2 teaspoons mild paprika and 1/2 teaspoon cayenne. With a fine mesh strainer, sift over cheese balls or logs- even small appetizer size balls served with toothpicks! Serve with assorted crackers. If shaped into a ring, fill with strawberry, cherry or fig preserves. * Strawberry is my favorite!

*For variation, roll cheese balls in finely chopped pecans. Or as another variation- use 12 ounces of Sharp Cheddar and 4 ounces of Cheddar Jack and proceed as above. **These cheese balls freeze well, however- wait to sprinkle with paprika mixture before serving for a prettier presentation.0B3B06E0-84E5-4D1A-BCA1-8A2D2D828C32

One of my favorite ways to serve these cheese balls, is to roll them into apple shapes and cut small branches with a leaf or two attached- just make sure the branch is safe and pesticide free. Cheese balls are wonderful all year round on charcuterie boards,  though especially good for fall gatherings, tail gating, a Halloween buffets and all the way through the holiday season!

Love y’all, Camellia

*photographs are obviously mine!

 

 

Summer Tomato Cobbler…

28BCE555-D761-4B22-93D9-A97676BAA990Summer Tomato Cobbler is a new take on an already fabulous Tomato Pie! Last year, I shared with you how to make my sister’s tomato pie which has been declared by me and many others as the very best recipe for this unique delicious savory pie which is probably specific to Alabama! So why make a Summer Tomato Cobbler? Well…a classic tomato pie is juicy, oozing with cheese and the sour cream filling is amazing; so I wanted to see if making the same recipe into Cobbler form would make it easier to cut, hold it’s shape and also be served to a crowd. The result was the same flavors, yet with a taste all its own and I’ll admit- I want y’all to try both of these delicious pies! The Summer Tomato Cobbler is a bit easier to assemble and rustic- my sister’s Tomato Pie is a more refined and luscious one crust pie, yet both are sure to please especially when summer tomatoes are available! Actually, I’d never make either pie without vine ripe tomatoes!

87C53B8B-A4F9-4E6F-B41B-9A045CA737B5Here’s how you make Summer Tomato Cobbler- You will need:

  • 3 Summer Tomatoes- I used a mix of one ripe Chandler Mountain* Tomato, one under ripe tomato (even a green tomato would work) and one Roma Tomato. Cut these into at least 1/2” slices.
  • One single crust pie crust dough (I used prepared dough for test purposes which was flat and round to fit a regular 9” pie.)
  • 8 ounces of sour cream
  • 1/4 to 1/3 cup of a good mayonnaise
  • 1/3 cup of green onion tops
  • 8-10 fresh Basil leaves
  • 2 cups of finely shredded Sharp Cheddar Cheese
  • 1/2- 3/4 cup of finely shredded Pepper Jack Cheese
  • Fresh cracked pepper and sea salt

To prepare Summer Tomato Cobbler-

  • Preheat oven to 400 degrees.
  • You will need a 9×9 square glass baking pan.
  • Combine sour cream, mayonnaise and green onion tops, for the filling.  Set aside.
  • Blend together the finely shredded cheeses. Set aside.
  • On a lightly floured surface or marble surface- roll out prepared pie crust very thin- approximately 1/4 inch- into a flat round approximately 12” in diameter.  Cut center of dough into an 8×8 inch square. Save scrap dough to layer the Cobbler.
  • In the bottom of the baking dish, place half of the tomato slices to cover the bottom. * In a bottom crust tomato pie, the difference is that the tomatoes are peeled and drained- there’s no need to do this with the Cobbler.
  • Evenly place half of the Basil leaves over the tomatoes, lightly sprinkle tomatoes with cracked black pepper ( do not salt the tomatoes, the cheeses and filling add enough seasoning)
  • Dollop tomatoes evenly with half of the sour cream filling and 1/2 of the blended cheeses.
  • Top this layer with all of the scraps of pie dough.
  • Next, repeat second layer of tomatoes, following the same order as the first layer- yet topping with the 8 inch square crust carefully placing the dough right on top of the cheeses.
  • Press this square dough topper slightly to make contact with the cheese. *This is an important step! The cheese and dough bake together to make a wonderful top crust!
  • Lightly spread top crust with butter. Cut slits in the top of crust, then lightly sprinkle the dough with sea salt.
  • Bake at 400 degrees for approximately 45 minutes or until top crust is a beautiful golden brown and cheese is bubbly. May take up to one hour.
  • Allow Summer Tomato Cobbler to cool slightly before serving in squares. * Makes 9 generous squares.

1E2D4303-3A40-4451-858D-DFE1AAAC6149Take a look at that upper crust! It’s flaky yet dense with cheese flavor! And the tomatoes took on a roasted flavor! I’ll admit, I couldn’t stop at just one serving!

So, what did I serve with this Summer Tomato Cobbler? Fresh field peas, slices of mild sweet onions and jalapeño cheddar corn muffins! It was a take on the south’s famous vegetable plates! If you must have meat- this Summer Tomato Cobbler would go well with grilled fish, baked pork chops, stuffed peppers, meatloaf or a cool slice of ham! Other sides which would be a wonderful wilted spinach salad, a mixed green salad lightly dressed, even stuffed eggs would be delicious too!

28BCE555-D761-4B22-93D9-A97676BAA990Summer Tomato Cobbler would be at home for Sunday dinner, a ladies luncheon or on a summer buffet table! It’s also wonderful at room temperature! If you want to have a variation- Feel free to add crumbled bacon or finely chopped ham to your tomato cobbler! The main thing is to enjoy summer’s best bounty- the fresh tomato! And never forget- the closer you live to a Tomato Vine the better your Life will be!

Love y’all, Camellia

* I used prepared dough for testing purposes and because not everyone has the time or inclination to make pie crust from scratch- can I make my own pie dough? You bet I can! And I do feel it would be wonderful! I also think this cobbler might be absolutely fabulous made with green tomatoes too! * Chandler Mountain Tomatoes are highly prized- grown specifically in a mountainous region of northeast Alabama- right here in our own county!8B47A286-B10D-44F4-A499-9D1A73B5FD39

3 Easy Summer Desserts…

AF2E721F-68DA-41F7-BB06-8841C9A8AAD5Summertime… and the livin’ is easy…’ except when you need to show up with something in your hand for a picnic or a gathering. Or maybe it’s too hot to cook! Or you’re having unexpected company… or you just want to add a dessert to a simple meal and really who wants to miss out on the summer fun slaving away in the kitchen? A lot of folks say- no matter how wonderful the meal is- what guests remember most is the dessert!

Here’s 3 Easy Summer Desserts that will be easy to assemble and unforgettable, I promise! Salted Caramel Popcorn Cupcakes, Fresh Strawberry Trifle and Tropical Grilled Pineapple will have your guests raving and you’ll be cool, calm and collected! 458AC00D-643F-4A97-93B7-84AC680F5496

Salted Caramel Popcorn Cupcakes. Now really, who can resist that? And it’s really just an easy assembly of vanilla iced cupcakes from your favorite bakery (or make them yourself), microwave kettle corn and good quality caramel sauce (I found several high quality brands in the ice cream topping section)  Finish with a light sprinkle of sea salt and you’re done! An easy-to-carry dessert- just surround cupcakes with extra popcorn to keep them steady- assemble when you arrive and you’ll have an easy irresistible dessert!66D45DF0-3D87-447C-B32A-8CE71E9AC240

Fresh Strawberry Trifle. If a show stopping dessert is what you need- this is it! You will need a good quality pound cake, at least a quart of fresh strawberries and for this- I would recommend whipping the heavy cream yourself! Cut up 1/3 of fresh strawberries, then sprinkle with 1/2 cup of sugar, let stand until strawberries have absorbed the sugar; drain the liquid (this strawberry juice is wonderful added to iced tea or lemonade!) Fold softened strawberries into 2/3 of the whipped cream (that’s the pink cream you see in the photograph)

6DCEDB17-C2B0-4CD8-9970-B151A32C2835Assemble Trifle by layering pound cake, fresh cut strawberries, pink strawberry cream; repeating until the Trifle bowl is full. Spread the remaining whipped cream over the Trifle and chill until ready to serve! Beautiful, delicious and easy!1C00C736-953D-4964-B77B-836240B1BAEB

Tropical Grilled Pineapple.  If the grill is already fired up, you’re more than halfway there to this luscious dessert. You will need fresh pineapple, vanilla ice cream, sliced almonds and grated coconut- feel free to guild the dessert with pineapple preserves found among most ice cream toppings at your local grocer. Most grocer’s sell fresh pineapple, peeled and cored, or cut and core your own. Slice pineapple into 3/4 to 1 inch slices, brush with honey and grilled 2-3 minutes or until slightly caramelized (don’t over cook) Lightly toast 3/4 cup of grated coconut and 3/4 cup of sliced almonds. That’s all the cooking required! Assemble by placing a slice of grilled pineapple on a plate, top with a generous scoop of vanilla ice cream, pineapple preserves and finish with toasted coconut and sliced almonds. A tropical paper umbrella is also festive and fun!

I’ve loved having a few recipes for delicious, easy desserts in summertime or anytime- I hope these 3 will become a few of your favorites! And who knows you might be singing…’Summertime… and the livin’ is easy…’ and be cool, calm and collected too!

Love y’all, Camellia

*All photographs are obviously mine. * Feel free to make substitutions with homemade or purchased items!

Beaches of Alabama

8CE602A6-47CD-47EE-988D-3AD9CD5D388DMaybe it’s the to and fro of the tide that pull us south to the Beaches of Alabama… Our hearts yearn for it. Perhaps Southern Saltwater flows in our veins; we need the Gulf’s infusion every now and then. To stand in the sea casting a line or in solitude as the ever patient Egret watching the horizon…

The ancient rhythm of the tides echo the soul’s heartbeat. White Sugar Sands gently scrub our bare feet of ordinary workday cares…

Gulf Breezes clear our heads to dream of sandcastles again; built in a day- gone the next.  Yet always worth the temporary wonder…4280158F-0438-4EBA-B088-1ACE439CBE38

‘Patience, patience, patience, is what the sea teaches. Patience and faith. One should be empty, open, choiceless as a beach- waiting for the gift from the sea.’ Anne Morrow Lindbergh

A sunrise walk. A perfect shell. Tiny sandpipers chasing seawater…running out, scampering back on twiggy feet while the ocean plays it’s foamy game. Beaches of Alabama- the jeweled land of Royal Reds, Brown Pelicans, Crystal White Sand, Sapphire Skies and Emerald Water.

We are like Boats waiting…Rocking our silent lullabies. Tethered, waiting to be set free- to sail away to the Beaches of Alabama. 04687649-5A23-40C6-B25F-A010BF0E832A

Stunning sunsets, breathtaking colors- then gently the air, sky and water turn to shimmering priceless Twilight’s Gold.

Take a child, a sweetheart, old friends or heartache to the Beaches of Alabama… patiently wait for the enchantment to begin…

‘Alabama just breaks my heart- it’s so pretty, it just breaks my heart into little pieces’ Michael Lee West

Here in our Sweet Home Alabama, summer vacations, we know- the Beaches of Alabama have their own special magic- a tonic all year round. Salt Air, Sunlight and Gulf Waters- refresh, renew, heal and restore…

Love y’all, Camellia

*All of these glorious stunning photographs are the sole property of Jeremy Miniard. We are perpetually grateful for his generosity in sharing them with us! Find Jeremy at jeremy.miniard.fineartsofamerica.com

*Anne Morrow Lindbergh’s quote is from her landmark work- ‘Gift of the Sea’. * The absolutely true quote…’Alabama is so pretty… it breaks my heart in tiny pieces’ by Michael Lee West is from her wonderful and zany book set in Alabama…’ Mermaids in the Basement.’ Both would be tremendous beach reads this summer!

*Beaches of Alabama was first written here on Camellia’s Cottage in July 2017 and has been slightly edited and updated. I hope you enjoy it as much as we did!

 

Camellia’s Southern Lemonade…

499FDD87-DCF8-4370-A106-5CB0841C9D0FLemonade was so common in the South that finding a recipe for it is almost impossible! We just knew how to make it- and when we did …it was usually for a picnic or a special occasion. Believe it or not even Orangeade was first made from real oranges. And then…it was mass produced. Local milkmen delivered small glass bottled orangeade and lemonade with a paper tab, that children drank at school and vacation Bible School alongside cookies which I still recall as a delicious combination! Only a few years later, mass produced lemonade and orangeade in wax paper cartons large and small were available.  With the space age came mass produced citrus drinks and powdered versions of fruit flavored  drinks like Tang or Koolaid; we loved those drinks too… anything to quench thirst in hot humid climates. Still. There’s nothing really to compare with homemade southern lemonade.

AD871F7F-F103-4839-AB18-019C22FD3E5FThese days, I find myself craving the real thing, real southern lemonade- I’ve conjured it up from memory and honestly, it’s worth the effort- and really? There’s very little effort to it, and believe me a pitcher of homemade lemonade will make anyday feel like a special occasion! Here’s how you make Camellia’s Southern Lemonade:

  • Zest of 2 Lemons
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup of fresh squeezed Lemon juice (approximately 4-6 medium size lemons)
  • 4 cups chilled water
  • Ice.
  • Mint leaves, lemon and lime slices for garnish are optional. Also optional- add a few maraschino cherries and a tablespoon of cherry liquid to make Pink Lemonade.

In a small saucepan, combine lemon zest, sugar and 1 cup of water. On low heat bring to a simmer until sugar has completely dissolved, to make a lemon flavored sugar syrup. Strain and chill. In a pitcher, thoroughly combine 1 cup of lemon juice and 4 cups of chilled water. Add chilled lemon sugar syrup, again, until thoroughly combined. Add plenty of ice and garnish as desired.499FDD87-DCF8-4370-A106-5CB0841C9D0F

Now y’all, the sugar syrup is easy to make- you can keep it in a glass jar with a tight lid in your refrigerator for at least a week, maybe longer…Believe me, you’ll be glad you did! Here’s hoping your summer is the best ever with lots of Real Southern Lemonade alongside a few nostalgic cookies!

Love yall, Camellia

* All photographs are obviously mine. * Koolaid and Tang are registered trademarks. *And, here’s a sneak peek at an upcoming Instagram image and short story- if you get a chance check out our feed there too! We’re having lots of fun!616FFD83-4940-47F3-A4C2-3A9A87ACAC0D

Mimi’s Potato Salad…

1C51F9A2-FDC4-4AD0-9C9A-8BEA42BBD9C3Mimi’s Potato Salad is, of course my favorite- though I have to admit that any Southern cook worth her salt generally has a recipe that is her family’s favorite too! And, it’s crazy, yet many southerners add potato salad to their meals almost all year round! Mimi didn’t. She considered it a Spring and Summer side dish or even put a scoop on a plate and with a few extras like tomatoes and crackers, she considered potato salad to be a light lunch or a cool supper.  Here’s the thing. Mimi was particular about her food and the way it was prepared and for what reason and why. She instilled things like this into my brain- I can still hear her now…

‘ Now, grate that onion! Who wants to bite down on a big chunk of onion in their potato salad!’ Then later she would say- ‘Grate those boiled eggs on the coarse side of the grater!’ Why? Boiled eggs can look unattractive if they aren’t perfect and especially unattractive all mixed up ‘with a mess of potatoes’. Also Mimi simply liked the look of the coarse grated boiled eggs! Don’t ask me why. I was just a simple soldier and followed my orders. BCBE8261-9C75-45F1-AD3E-07437867028F

Mimi’s Potato Salad was singularly simple with few ingredients.  Many southern cooks add other things to theirs, which is fine and also tastes wonderful. Still. If a recipe is the flavor from your childhood or family- I believe we tend to enjoy our own version the best! Mimi used russet potatoes, in spring, she sometimes combined new potatoes and russets, making sure they weren’t peeled yet were cut to approximately the same size. There’s an art to it- unpeeled potatoes hold their shape better, then it’s easy to slip the skins off after they’ve been brought to fork tender, definitely not overcooked! Cut the cooked and peeled potatoes into approximately the same size for the potato salad. (If the potatoes were overcooked? Start over. You don’t want mashed potato salad.)

4EB9992C-96BC-4B6C-9955-046200ADADFCWhile the potatoes are cooking, grate the onion and mix up the dressing of good mayonnaise, yellow mustard and spices. Now, Mimi’s rule for the celery was to either do a fine dice or thinly sliced. You might not want to bite down on a big chunk of onion, yet the celery gave her potato salad a subtle flavor with just the right amount of crunch and a pretty color. Again, I followed orders. My mother did too! Mimi boiled her eggs along with the potatoes- claimed the calcium from the egg shells made potato salad healthier. Who knows?  I do it too. Gently mix the potatoes into the dressing and chill. This made the potatoes firm up and gave the flavors time to develop. Here’s how you make Mimi’s Classic Potato Salad:

Mimi’s Classic Potato Salad

Course: Salad
Cuisine: American
Keyword: potato

Ingredients

  • 1 1/2 pounds russet potatoes- scrubbed and washed
  • 2 large eggs- hard boiled, peeled and grated
  • 1 -2 stalks celery- fine sliced or diced
  • 1-2 tbs finely grated onion with juice
  • 3/4 - 1 cup good quality mayonnaise
  • 1-2 teas yellow mustard
  • 1/4 teas cayenne pepper
  • salt and pepper to taste

Instructions

  • Boil potatoes with skins on until fork tender, not over cooked. Allow potatoes to cool slightly, slip skins off of potatoes and dice into approximately 3/4 inch cubes or slightly larger. Finely slice or fine dice celery. Grate onion reserving juice as well. In a large bowl, mix together mayonnaise, yellow mustard, grated onion and cayenne, until combined. Add diced potatoes, grated boiled eggs and celery, toss gently so as not to break cubed potatoes, gently to combine. Chill. Flavors will develop. Serve with a sprinkle of paprika if desired. This recipe doubles well.

With the spring and summer get togethers in full swing, I think you’ll enjoy Mimi’s Potato Salad, feel free to put whatever you want to in it. Some like pickles or olives. I personally will still be following orders… I sure wouldn’t want to think Mimi was rolling over in her grave if I didn’t! Oh me…

Love y’all, Camellia *all photographs are obviously mine!

3 Lessons of Spring…

We’ve posted 3 Lessons of Spring and one strong suggestion on Instagram in the last few days. I thought you might enjoy them too!

This rather humorous photograph of a planter we have here at the cottage, was about to be planted with a few bedding plants… I decided to snap a photo of her first! She’s inspiring don’t you think?

B21EFFCA-536B-4BAF-A5F1-DC5ED4E7390C ‘The mind is a wonderful thing! It’s where creative ideas begin, where we learn, where emotions form and where we make decisions. Deciding to use ideas, knowledge and emotions for good is the highest form of humanity.’


30C47988-A6F4-40E4-A463-38FEDA229E84Eggs might be the ultimate food form of Potential. This photograph inspired us. ‘Potential, that’s one of the wonderful emotions I feel in Spring… nothing says it better than a basket full of eggs by my front door. Little Johnny Jump Ups aren’t really Spring flowers here, but they seem to rejuvenate themselves right now- and they have the potential to re-seed. now, that’s a lesson too! I hope your Spring brings you an awareness of potential all around you…not to mention the marvelous potential you hold within!’


These bearded irises were passed along to me by my grandmother many years ago- the deep purple is amazing and thrills me every year! This was shared with a lesson I think of every year!

A8A57D14-8713-4E66-BCE4-FDBC60D796B2 ‘Bearded Irises are standing tall in all of their glory…what a lesson they are! Standing up, not afraid to show the world who they are and own their unique beauty. And! Despite an unfortunate name, bearded irises welcome the day with gladness!’


Those 3 Lessons of Spring speak volumes without saying a word…

  • Deciding to use our minds for good, like the planter, it looks like a brilliant idea is sprouting.
  • To see potential in our world and within ourselves…whether it’s at the end of life’s cycle or like an egg- at the beginning!
  • To stand tall, like the regal Iris, despite an unusual name and short bloom time is a lesson to us all… to seize the time we have, bloom where we’re planted and in our own unique way.

Now, here’s a strong suggestion…it’s Time to Spring Clean… we can get sidetracked and buy things we don’t need! So, here it is! Shades of Blue…DDFFEC62-7066-49D5-8847-862AF386BB87

‘Shades of Blue… natural dyes, indigo, prints and stripes, chambray, madras, Oxford cloth and denim. Blue is beautiful year round, especially in Spring and Summer! I’m Shopping My Closet first- then checking the choices with my favorite catalogs- for updates this season!’ It’s a spring closet clean out and a money saver too!

I love Spring…pollen and all..lt inspires me with its beauty and lessons all around! What will you do this Spring? I’d love to hear! I’ll be back soon with good tips, good thoughts and yes, good food!

Love y’all, Camellia

* All photographs are obviously mine. Follow @brendawyatt_ on Instagram for more tips and ideas! I’ve found new friends and seen the astounding things so many are doing! Happy Spring, yall!