She Took A Deep Breath And Said, "Goodbye!"

In 2004 Abby Gail left home to go to college at Texas State University where her grandmother and George Strait also attended.  Although at the time her grandmother was there it was called Southwest Texas State College, and when George Strait attended it was Southwest Texas State University.  Same school, same town, different names.  

Abby Gail was born in Texas, we moved to Tennessee when she was six years old.  She has spent the last ten years back in Texas completing her undergrad and post grad years, giving Austin her all.  She loves that town and will miss it along with all her friends.  I think she did all she wanted to do while she was there.  The last few days she crammed in the few remaining things that she has wanted to do but never had the time.  She's made good friends that hated to see her leave as much as she hated to leave, but life takes you in other directions.  

Abby Gail's good friend growing up, Amanda, who also now lives in Texas, was in Tennessee visiting her parents and picking up her dog Buster.  She and her husband had just returned from a fabulous trip to Germany and her parents had been dog sitting.  She found out that Abby Gail was flying in and decided to stay a few days longer so they could see each other.  Abby Gail's plane landed at five and by seven Amanda was here and our house reminded me of their teenage years.  There were hugs all around, and lots of catching up.   I had prepared a special dinner as a welcome back.  We began with Campari cocktails and ended with a dessert I had recreated from a recent trip to Anthony's.  Anthony's, a bakery in Abingdon VA is where I had this amazing s'mores tart.  Hmmm, I'll have to brag on myself.  This dessert was everything I remembered.  Anthony may want to hire me to be one of his bakers.
With the conclusion of the feast and the dishes put away, it was 1:30 in the morning as Abby Gail and Amanda made their way upstairs.   Approaching age twenty nine the girls had a slumber party.  Hey there's no age limit to slumber parties, is there?

Abby Gail and Amanda

Pumpkin Deviled Eggs

To make your deviled eggs looks like pumpkins, just use your favorite deviled egg recipe and add a little orange food coloring.  Mound the filling into the eggs, smoothing with your finger.  With a toothpick draw lines to make pumpkins indentations.  Sprinkle with paprika and place a small snip of chive for the stem.  Whala, you have Pumpkin Deviled Eggs.

S'mores Brownie Tart

Makes: 4

Crust

2 cups plus 1 Tablespoon graham cracker crumbs

1/3 cup plus 2 Tablespoons white granulated sugar

1/2 cup plus 1 teaspoon butter, melted

Mix above ingredients together and pat into 6 tart pans sprayed with baking spray. Refrigerate. 

Brownies

10 Tablespoons unsalted butter

1 1/4 cup granulated sugar

3/4 cup plus 2 Tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

large marshmallows

Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave.  Melt in 30 second increments and stir after each time until the butter is completely melted.  The mixture will look gritty.  Set aside for a few minutes as you get the other ingredients ready  You don't want the mixture to be piping hot.

Stir in the vanilla extract.  Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny.  Add the flour, beating with a whisk until fully combined.  Try not to over mix the batter at this point.  Spoon into crust.

Bake for 28 minutes.  Remove from the oven and top with marshmallows.  Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows.  If the marshmallows aren't toasted, turn on your broiler for 1 minutes.  Remove from the oven and allow to cool to room temperate removing from tart pan.  Recipe adapted from: http://sallysbakingaddiction.com/2013/05/06/smores-brownie-pie/

A Night Of Chili and Mahjong

Carroll Shelby's is my favorite chili.  I know, all the cooking I do from scratch and my chili comes from a box.  It's shocking, and I'm from Texas where you should know how to barbecue and make chili.  At least Carroll Shelby is born and bred Texan.   In 1967, race car legend Carroll Shelby converted 200,000 acres of mining ghost town into cherished Texas ground.  What began as a non stop party of chiliheads, transformed into an annual world famous championship.  Shelby and fellow judge, C.V. Wood founded the International Chili Society.  I have tried numerous chili recipes, but his continues to be my favorite.  Why do I need to recreate what he did so well.  Other than what the instructions on the box say, I add one can rotel tomatoes, and one can beans (pinto or red kidney or mix).  Have toppings of grated cheese, chopped onion, some sour cream and pile it on top.  Have on hand fritos and dill pickles and my meal is complete.

Peach Pie

Recipe For a 2-Crust Pie

2 bags frozen peaches (2 pounds total) 

3/4 cup sugar

4 T. tapioca flour

1/4 t. vanilla extract

1/4 t. almond extract

1/4 t. kosher salt

2 T. butter

1 T. whipping cream

Preheat oven to 350'.  On a lightly floured surface, roll dough into a circle, place in pie pan.  

In a large bowl gently toss together peaches, that I chopped fine, sugar, tapioca flour, vanilla, almond extract, salt and butter.  Transfer filling to prepared pie crust.  With remaining pie crust cut into lattice and place over filling.  Brush dough with cream, and sprinkle with sparkling sugar.  Refrigerate while oven is preheating, this keeps the dough from shifting, about 30 minutes.

Bake on lower third of your oven until edges are golden brown and filling is bubbly, 1 hr. 25 minutes.  Transfer to a wire rack to cool.

After indulging ourselves of chili and peach pie, we set up the mahjong tiles to play a few games.  Karen was on a roll, winning three times I believe.  Buck and Stone each conquered a game.  The group played an extra round, even though I knew they were ready to call it a night just to give me a chance to win.  Although I had a good time I still didn't win.  More than once, I just needed one tile.  I would be on the edge of my seat, knowing the next draw would be the tile I needed.  Before that would happen someone would yell MAHJONG!   Only it wasn't me.

http://www.carrollshelbyschili.com/site.php

Happy Birthday Mikey Baby

Wow, has it really been 26 years since the day you were born?   The years have flown by so quickly as I have watched you grow, absorb the world around you and always asking so many questions.  You were a curious child, always wanting to know how things worked.
Your sisters, Malia, Abby Gail and Lora Beth did a good job keeping you in line.  Oh, they used to get so mad.  They would say that since you were the only boy and the baby, you were spoiled. It would make them so angry when you would come home with yet another match box car.  I have to admit that you did acquire many.   You didn't have a chance growing up with all three of those girls, but we did and still do love you very much.

 From the day you were born, there has been a football in your room.  At age five, you joined the Boys Club and played football and continued until you were old enough to play for the middle school and continuing through high school.   Of all those years I only missed one of your games.  

I always say, if a child gets dirty, they've had a good day.  You had many good days.

You were the typical boy, alway climbing and ruff housing.  

You took the July 4th neighborhood parade very serious.  You spent many hours, with help, decorating your peddling float.

When there was just a little of snow on the ground, you would be out there with your sled and sisters gliding down the hill.

I've made you many birthday cakes though the years and believe this lion from The Lion King was one of your favorites.

You used to pretend you where Daniel Boone.

The Long Ranger was one of your countless Halloween costumes you had through the years.  Defending the girls of the household was very serious business.

Holden Beach

You have always adored animals. Oscar was your buddy.  No wonder he gained weight since you carried him everywhere.

Always chase your dreams.   I am proud to be your mother and love you with all my heart.  Happy 26th Birthday Michael.

Mabry-Hazen House Lineage and Legacy

It was the perfect fall afternoon with the sun shining.  A large crowd gathered on the hill to attend the first event hosted at the Mabry-Hazen House that recognized Mabry decedents.  The ceremony focused on remembering the families past and present. 

This group of ladies where available to give tours of the historic house following the one act play.  Evelyn Hazen narrated as she reminisced about the history of her family in 1862 during the Civil War.  

Calvin Chappelle played the part of General Mabry.

Doug McDaniel, left, played the part of Colonel Churchwell. 

Following the play, we sang,"Nearer, My God, To Thee" as a choir did back on October 22, 1862 following the double funeral of the late General Jos. A. Mabry, and his son, Jos A. Mabry, Jr..

http://www.mabryhazen.com/Mabry-Hazen_House/Home.html

Gladys and Rich's Wine Social

The host of this months wine social was  Gladys, Gayle, Rich's mama, Bernard, Gladys's daddy and Rich.  Helen, Don, Stone and I arrived at the same time Joyce and Tom. We said our hello's and chatted about the perfect fall weather as the six of us walked up to the front stoop where Rich was busy lighting the various pumpkins the children had carved so beautifully.  

Myself and Vlad

My sweet treat for the evening was baklava.  First of all, let me say that I had never assembled baklava.  I knew that Vlad, who grew up eating it, would be honest on how I did, which is what I wanted.  If I ask a question I want the truth.  How am I going to master it otherwise.  Apparently, I did ok since there wasn't a morsel left.  I did learn a few things though.  Vlad grew up with baklava with no citrus and no spices, just the plain sugar syrup.  And as he pointed out, I should have baked it longer. It should have been darker which makes it crispier.  This I realized actually before I arrived at the social. I started thinking about the baklava I ate at the Greek Festival and it was darker.   Lastly, I should have cut them into smaller pieces. I must say that I didn't see anyone cutting theirs in half including myself.  I ate the entire huge piece and enjoyed every single bite.

Daniel and Gladys

Carleen-Stone-Don

Gladys-Becky-Gina

Gina, who is from Greece, gave me some baklava tips that I really appreciated.  I should have called her before I made this. In Greece, they are heavier on the cinnamon, and they use cloves and clover honey.  She told me to sprinkle water on the last layer after you cut it which forms it perfectly.   I did call the St George Greek Orthodox church who just happen to host the annual Greek Festival which I attended with my friend Carleen this year.  I must say, they make the most amazing baklava.  I was hoping for a few hints in order to make the perfect baklava.  They took my number and name and told  me someone would get back but that never happen!  It wasn't as though I wanted their recipe.  Well, actually that would have been great but I never expected it.  I just wanted hints.  Can you freeze before baking, do you use citrus, layering secrets ect..... 

Don and Helen

Don, computer geek by day, master Green Egg smoker by night made the best smoked salmon that I have ever tasted. I layered it on top of a green salad that Nace and LaVinia had brought this evening and it was delicious!  As with all the meat that comes off Don's Green Egg, the platter was scrapped clean.  His lovely wife, Helen, who is a CAbi Independent Sales Consultant, was sporting one of this fall's CAbi outfits, the Date Night Top and the Stevie Leggings and was looking fantastic.  I am a CAbi girl also, meaning I have various pieces and was wearing one tonight from their collection.

Gladys, Rich, Becky with Carleen and Stone photo bombing the picture.  

Who says we old folks don't know how to have fun.  We do but sometimes it just takes us longer to remember how.    

Gladys and Myself

Remember I said I have numerous CAbi pieces. This is one I'm wearing tonight. This top is called Brilliant Blouse and apparently it is very popular.  In fact, so popular, its back ordered.  I'm glad I purchased mine earlier.

Baklava

Best made the night before and let sit uncover over night.

Serves: 18

Ingredients:

1 (16 ounce) package phyllo dough

1 pound chopped and toasted walnuts

1 cup butter

1 teaspoon ground cinnamon
1/8 cup white sugar

1 1/2 cup water

1 1/2 cup white sugar

1 1/2 teaspoon vanilla extract

3/4 cup honey

Sauce: 

1. Make sauce the night before and refrigerate.  Boil sugar and water until sugar is melted.  Add vanilla and honey.  Simmer for about 20 minutes.

2. Preheat oven to 350'.  Place walnuts on a baking sheet.  Toast for about 8-10 minutes, keeping and eye on them so they do not burn.  Once cool, chop finely, add cinnamon and 1/8 cup white sugar and set aside.

3. Reduce oven temp to 325'.  Unroll phyllo dough.  Cut whole stack in half to fit pan.   Cover phyllo with a dampened cloth to keep from drying out as you work.  Butter the bottom and side of a 9X13" pan.   Place one sheet phyllo dough, then butter.  Repeat until you have 10 sheets of phyllo dough with butter in-between each layer.

4. Next sprinkle 2-3 Tablespoons of walnuts. Then a layer of phyllo dough that has been buttered, repeat until you run out of walnuts.

5. Next repeat #3 until all phyllo dough is used. 

6. Freeze for about 15 minutes to harden butter.  This makes it easier to cut.  Cut prior to baking.  Do not cut all the way through, just 2/3 of the way so it doesn't get soggy when you pour the sauce on.
7. Using a sharp knife cut into diamond or square shapes.  You may cut into 4 long rows then make diagonal cuts.  Bake for about 50 minutes until baklava is golden and crisp.
8. Remove baklava from oven and immediately spoon cold sauce over it. Serve in cupcake liners.

9. Let sit on the counter over night uncovered.  If you cover baklava it will get soggy.
Recipe adapted from: http://allrecipes.com/recipe/baklava/

Baklava can be prepared up to baking and frozen.

 I learned a lot this evening.  Bake baklava longer, you want it darker.  There are many variations on what to put in it. Walnuts, pistachios, almonds or you can use all three together.  You can add spices or not.  You can add citrus or not. How to make the top form and be visually appealing by sprinkling it with water prior to baking.  And lastly cut it smaller or not.

How To Cook Romanian

Let me start by saying what tonight was all about.  My soon to be daughter-in-law, Delia, is Romanian.  When Delia's parents are here for the wedding, I wanted to make a dinner from their country.  Vlad, our friend from Romania, who lives here in Tennessee was just the person to teach me.  He was as excited as I was.  It's rare that I cook with anyone other than my children when they are home.  Tonight was, as Vlad stated, "super fun."  Vlad gave me a to do list prior to his arrival.  There was a large amount of prep work including boiling and chopping. I just cranked up the radio and was happy chopping away.  I started the night before by cooking the beef shanks.  The next day I began with the parsnips, boiling them until sufficiently firm followed by chopping..  Well, maybe I didn't boil them quit enough and maybe chopped just a little to small.  Ooops.  Below is a small vision of the pre work that was done.  

The potatoes needed to be boiled, cooled and chopped into about 1/2" pieces.  I didn't have these cubed small enough, but it didn't take long to size them down.

The carrots where to be boiled and chopped like the parsnips.  These also I didn't boil long enough and chopped to small.

The baby english peas I boiled in sugar water.  These I got perfect.

Ahhh, this dish was f-a-n-t-a-s-t-i-c!!!  What is in here?  White Kidney beans and olive oil,
topped with some caramelized onions.  Oh yeah, this stuff was yumo!!!

Note to self, do not slice into onion rings.  We where not making fried onions rings!   Needs to be chopped into large chunks prior to caramelizing.

This is Vlad, my Romanian cooking instructor for the evening.  Scientist by day, cook by night.

Vlad was a first-rate instructor.  I learned alot this evening.  Americans do things the simple way. We tend to be lazy, always looking for short cuts.   Do not buy pre-chopped pickles.  Buy the whole dill pickles and chop them yourself, that way you have larger chunks and more flavor.  Ok, that makes sense.  You could really tell a difference.  Also, when the instructions say Dijon Originale Mustard, that means Dijon Originale Mustard, not the Dijon with white wine.  Hey, I didn't know there was much difference, but there is.  The Originale is stronger, therefore better in this salad when mixed with mayo but not just any mayo.  Like any truly southern woman, Vlad agrees only Hellman's will do.

Vlad, chopping the celery, that I forgot altogether.  In my defense, in the instructions he called them twigs.  I thought he was talking about the carrots.

Look at that.  You know you want some.  It was so good, I can't wait to make it for the family.

One of the reasons Vlad and I get along so well is that we are both very particular.  I totally get that.  Hey, there is nothing wrong with that.  We get it right.

I look forward to many more evenings cooking with Vlad.  Hmmm, something he's not good at, he says, is baking.  Maybe I can teach him a thing or two about that in the kitchen next time.

No matter where in the world you are from, two things remain the same, friendship and food.  You gotta have it.

Something else I learned this evening.  My stovetop is very small.   I need a larger one.  "Stoooone," I yelled, we need to go to the appliance store, now!

Our candlelit Romanian dinner

Stone's job for the evening was acting as a sommelier which he did quite well.  Oh yes, and going to the grocery.  Remember the thing about the pickles, well he had to get a jar of whole pickles.   Also I had purchased a tube of dill paste thinking this was great. I had never used dill paste before and I thought wow, so easy, no chopping.  Remember that comment about lazy Americans.  OMG, you should had seen Vlad's face when I pulled that from the refrigerator.  I thought he was going to have congestive heart failure. You have to use fresh dill, and lots of it. I phoned Stone immediately while he was still at the store and said, "get fresh dill, and lots of it!"