Delia and Michael Wed

Today was the big day.  Delia and Michael exchanged vows this afternoon 11.25.2014 in front of the beautiful Serenity Falls with the most important people in the world present. Those included their dogs, Speck and Baloo, Delia's mother (Daniela) and father (Aurel).  Micheal's mom (ME), his step-father (Stone), and his three sisters (Malia, Abby Gail and Lora Beth).   Michael was up early this morning to get Speck and Baloo to the doggie spa to have a bath and their hair done.  They were so cute at the wedding with their special collars just for this day.  Their parents were getting married!  In fact, it was because of them that Delia and Michael met.  

The house was full of laughter while the girls were getting beautified by Bangs and Blush (http://www.bangsandblush.com). There was makeup being applied and hair getting teased.  We gathered upstairs so the men could all be downstairs, especially Michael who wasn't to see the bride prior to the wedding ceremony. I made some breads, eggs, gator bombs and fruit salad to munch on while everyone was getting ready.
The wedding took place on land crawling in Smoky Mountain history with a charming waterfall in a serene setting.  The family gathered as Jim, Malia's husband, officiated the wedding. It made the day very special because three years ago Michael officiated theirs.
With Michael and Baloo waiting, Aurel walked his only daughter (and Speck) to the falls, giving her hand to Michael.  The vows were exchanged as the family looked on with happy tears shedding all around. The ceremony ended with a champagne toast to the happy couple and then the smashing of the glasses to bring good luck.

Delia and Michael 

Serenity Falls

11.25.2014

Photography by http://www.jophotoonline.com

Father Of The Bride, Aurel.  Stepfather Of The Groom, Stone.

Wedding cake by Cakery Bakery http://www.cakerybakerytn.com.

 Kim from Cakery Bakery http://www.cakerybakerytn.com also baked a cake for Speck and Baloo.

 The wedding tablescape.

Stone giving a toast...

Cheers

Salute

Sista sista, Malia.

Aurel, Father Of The Bride.

Mother Of The Bride, the lovely Daniela.

Another sista, Abby Gail.

Michael the groom.

Beautiful couple.

May my table continue to evolve...

The Family

The youngest sista, Lora Beth with Baloo, Lucy and Speck.  Dogs need luv-in too!

Baloo smooching Lora Beth.

The cutting of the cake.

Mr. and Mrs. Michael Van Mask

Their first bite.

Hello, we are waiting for cake!!!

Baloo and Speck thanking Michael for the cake they are about to devour.

Oh yeah, I like weddings.

The first dance.

Dapper looking groom, and his dazzling bride.

From this day onward.

Freezer-Friendly Chocolate Banana Bread

1 3/4 cups flour

1/4 cup unsweetened cocoa powder

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 stick butter, melted and cooled

3 ripe bananas, mashed well

1 teaspoon vanilla extract

1/2 cup semi-sweet mini chocolate chips

Mix together the flour, cocoa powder, sugar baking powder, baking soda, mini chocolate chips and salt.

Stir the mashed bananas, eggs, melted butter, and vanilla.   Carefully fold the banana mixture into the dry ingredients until just combined. 

Pour into a loaf pan that has been greased with crisco and dusted with granulated sugar.  Make sure you get every nook.  Bake 350' for 55-65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.

To freeze:  Cool completely. Wrap in plastic wrap .  Store in the freezer.

Glazed Triple Berry Scones

Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/2 cup unsalted butter, cold (1 stick)

1 large egg

1/2 cup vanilla Chobani yogurt, drained with cheese cloth to get excess liquid out.

1 teaspoon vanilla extract

1 heaping cup mixed berries, FROZEN

sparking sugar, for sprinkling

Preheat oven to 400'. Line a baking sheet with parchment; set aside.

In a large bowl, add flour, granulated sugar, baking powder, salt, and baking soda, and whisk to combine.

Add the butter, and with a pastry cutter or two forks, cut the butter in. 

In a small bowl, add the egg, yogurt, vanilla, and whisk to combine until smooth.

Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't over mix or scones will be tough.  Dough will be wet and shaggy.

Fold in the frozen berries.

Turn dough out onto parchment lines baking sheet and knead it into a 8" round.  Dough is very moist.

With a large knife, slice round into 8 equal sized wedges.  Do not crowd scones, they will spread while baking.

Sprinkle each wedge with a generous pinch of sparkling sugar.

Bake for about 18 minutes, or until scones are very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.

Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.  While the scones cool, make the glaze.

In a small bowl, combine the confections' sugar and cream.

Whisk together until smooth.  Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.  Drizzle the glaze over the scones before serving. Scones are best fresh.

Glaze:

1 cup confectioners sugar

1 Tablespoon cream or milk

Instructions:

Mix and drizzle on semi cooled scones.

Bacon Wrapped Tater Tot Bombs

Ingredients:

2 cups frozen tater tots, at room temperature

pepper jack cheese, cut into strips to fit tater totS

bacon, quartered

1/4 cup brown sugar

Instructions:

Preheat oven to 400'.  Lightly oil a baking sheet or coat with nonstick spray.  One at a time, wrap each tater tot with cheese, then with bacon piece.  Dredge each tater tot in the brown sugar, pressing to coat. Secure with tooth pick if desired. 

Place tater tots seam side down onto the prepared baking sheet.  Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.  Drain some of liquid in pan at halftime to help crisp up.

I made this up using frozen tater tots the day before and put them in the freezer, then let them come to room temp. right before baking.  YUM

Recipe adapted from: http://damndelicious.net/2014/07/26/bacon-wrapped-tater-tot-bombs/

The Family Arrives Let The Celebration Begin

Finally the day had come that I had been anticipating.  One by one the family members began to arrive.  I had most of the preparations that could be done ahead of time completed before flying out to Philadelphia.  I was up early this morning doing the laundry that we had taken on our trip and preparing the shrimp in the lemon and lime juice so it could start it's cooking process.  In the mean time, Abby Gail proceeded to chop and dice the vegetables.  Later in the day I made a stop at Chili's and purchased a bag of their chips to serve with the Ceviche.  I have made this appetizer a few times and it never disappoints.  The bowl is always empty at the end of the evening, and this night was no different.

Shrimp Ceviche

Yield: 4 Servings

Ingredients:

1 pound 51-60 count peeled and deveined shrimp

1/2 cup plus 2 Tablespoons fresh lemon juice

1/2 cup plus 2 Tablespoons fresh lime juice

3 Tablespoons extra virgin olive oil

1 Tablespoon sugar

3/4 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon lemon zest

1/4 teaspoon lime zest

1 avocado diced

1(10 ounce) container grape tomato's, slice in half

1/4 cup chopped fresh cilantro

1/4 cup finely chopped peeled cucumber

1/4 cup thinly slice green onion

1- 1/2 Tablespoons seeded and minced jalapeño 

Lime wedges for garnish

Tortilla Chips for serving

Instructions:

In a bowl, combine shrimp and 1/2 cup lemon juice and 1/2 cup lime juice.  Cover and refrigerate at least 4 hours or up to overnight, stirring at least 2-3 times.

In a bowl, mix together oil, paprika, sugar, lemon zest, salt, lime zest and remaining 2 Tablespoons each lime juice and lemon juice.

Just before serving, drain excess liquid off of shrimp mixture.  Add cilantro, tomato's, onion, cucumber, oil mixture, avocado, and jalapeño; toss to combine.  Serve immediately, garnished with lime wedges.  Serve with tortilla chips, if desired. Recipe adapted from: http://foxeslovelemons.com/shrimp-ceviche/

 For years I had made White Chili. For some reason I decided to try a different recipe.  Wow, I'm glad I did.  This is Gina and Pat Neely's White Chili recipe that I had prepared for this evenings dinner as the family arrives.

White Chicken Chili

Yield: 4-6 servings

3 cans (14.5 ounces) cans white beans

1 Tablespoon canola oil

1 medium jalapeño pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 Tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

4 cups low sodium chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

sour cream, for topping 

Tortilla chips, coarsely crushed, for topping

Directions:

Drain and rinse the canned white beans.  In a medium bowl, mash half of the beans with a potato masher until chunky.  Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat.  Add the pepper, onions, and garlic and sauté until soft and fragrant, about 5 minutes.  Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock and lime juice and bring to a simmer.  Add the beans and continue to simmer for 20 more minutes.  After 20 minutes of simmering, taste for seasoning, and adjust if necessary.  Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.  Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. Recipe from: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe.html

When I was growing up my mom always made mexican cornbread.  I have always loved it but for some reason rarely made it.  As we began the appetizers, Abby Gail made up the cornbread.  I decided it would be the perfect accompaniment for the White Chili.  And as usual I was right. Ha, Ha, Ha! 

Mexican Cornbread

Yield: 9" skillet

Ingredients:

1 cup all-purpose flour

1 cup corn meal

1 Tablespoon baking powder

1/2 cup granulated sugar

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded pepper jack cheese

2/3 cup buttermilk

2 large eggs

1 (8 ounce) can cream-style corn

OPTIONAL: 1 (4 ounce) can diced green chiles

 1/2 stick salted butter, melted

Instructions:

1.  Coat cast iron skillet or baking pan with shortening or spray with non-stick baking spray until fully covered.  Preheat oven to 400' with empty skillet in oven while heating.  

2  . In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar, cheddar cheese and pepper jack cheese until well mixed.

3.  In a separate medium sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.

4.  Slowly add wet mixture to dry mixture and mix together until well combined.

5.  Add cornbread mixture to skillet.  

6.  Place in oven for 23-26 minutes until cornbread is done.  Remove from oven and serve.

Recipe from: http://www.grandbaby-cakes.com/2014/01/mexican-cornbread/

I have never put together a pie and froze it before cooking, that is until now.  Amazing, I just put it together like I was going to bake it, but instead wrapped it up and put it in the freezer.  This afternoon I just took it out of the freezer, placed it frozen on a pizza stone and baked it up.   In no time my house began to smell like cinnamon.  I felt as though I was cheating it was so easy.   

Apple Pie with Poached Dried Cherries

Yields: one 9" pie

1 double crust pie recipe

For the poached cherries:

1/2 cup water

1/4 cup granulated sugar sugar

1 cup (about 6 ounces) dried tart cherries

For the apple-cherry filling:

2 1/2 -3 pounds (about 7) firm, tray apples (like cortland, jonagold, or sierra gold), peeled cored, and cut into 1/3 inch slices. (about 7 cups).

7-8 Tablespoons granulated sugar

3 Tablespoons all-purpose flour

1 teaspoon ground cinnamon

To Finish:

1/4 cup heavy cream or milk

sprinkling sugar

Instructions:

Poach the cherries:

Combine the water and sugar in a small saucepan, bring to a boil, add the dried cherries, and simmer for 3 minutes.  Drain the cherries and let cool before using.

Assemble the pie:

Drape one round of dough into a 9" pie pan, gently fitting it to the contours of the pan.  Let the dough rest for 1-2 minutes. This will keep the crust from shrinking during baking, and then trim the edge, leaving about 1/2" hanging over the rim of the pan.

Toss the apples with the sugar, flour, cinnamon, and poached cherries.  Pour the fruit into the pie shell and press down with your palms to arrange it evenly.  

Drape the top crust over the pie.  Trim the edge of the top crust to the same size as the bottom.  Fold both the trimmed edges together and under so they rest on the rim of the pie pan and form a tall edge. Crimp the edge decoratively but be sure the bottom and top crusts are sealed at the edges.  Vent the top by poking the tip of the paring knife through it in a few places.  (It is important to vent well or the fruit can explode through the pastry during baking.)  Brush top of pie with cream or milk.

This pie is designed to be frozen for up to six weeks prior to baking. 

To bake:

Position an oven rack on the bottom rung.  Place a pizza stone or baking sheet and place it on rack.  

Do not thaw pie.  Preheat oven to 425'. Bake for 15 minutes, then lower temp to 350' and continue to bake about 1 1/2 hours.

Make Ahead Tips:

The recipe was developed to make in advance and freeze for up to six weeks before baking.  After assembling the pie, immediately wrap tightly in plastic, making sure there are no gaps to allow air or moisture inside.  If freezing for longer than a week, add an outer layer of foil as well.  Store in the coldest part of the freezer.  When ready to bake, remove the plastic wrap and brush frozen pie with milk or cream.  Place frozen pie on the heated baking sheet or pizza stone.  Bake as directed.

2014 GORE-TEX Philadelphia Marathon

At 7 am. the beginning of the 2014 Philadelphia Marathon commenced.  It was a cold bitter morning as Delia, Michael and I where among 30,000 runners to begin the 26.2 race.  Training for my third and final marathon had been difficult.  It was the first one I had trained alone, and I was glad the day finally arrived that I could mark this too off my list.  This course, unlike my last one, Austin Texas, was rather flat.  We ran through Fairmont Park along the Schaylkill River as the crowds cheered us on.  The passage led us through the historic district, passing sights recognizable to Ben Franklin, George Washington and various others.  I was so relieved as I ran toward the "Rocky" step's of the Art Museum where I passed through the finish line.  After enduring months of training in the heat, rain, cold and lastly a little snow, it was over, just like that.  Oh, I'll continue running for exercise numerous days a week, but no more testing of endurance.  I've done it not once, but three times.

Delia (Bride To Be)-Michael (Groom To Be)-Me (Mother Of The Groom) & Mother In Law on  11.25.2014.

2014 Gore-Tex Philadelphia Marathon 26.2

2014 Austin Marathon 26.2

2013 Toronto Waterfront Marathon 26.2

Nashville and Son

Stone, Abby Gail and I drove to Nashville to visit and have an evening meal with Michael, who had flown into town for business.   Michael, being a fan of German food, we decided to take him to Gerst Haus, a German restaurant that Stone's cousin Pat told us about.  German food is very filling and the Gerst Haus serves considerable portions and with that in mind, Stone and I decided to share a meal.   Even sharing I was stuffed, but not to full for dessert which I had, and did not share.  I never, ever share dessert.  I love butter and sugar!

Can you tell he's embarrassed to have his picture taken with his mama? 

Abby Gail-Michael-Me

Abby Gail and Michael

http://www.gersthaus.com

Happy Veterans Day

Thanks to all past and present Veterans for serving and protecting our country.

My Father Robert Jessie Johnson
United States Air Force

Visiting Family In Atlanta

It was a magnificent fall day to drive to Atlanta to visit family and eat a late breakfast at my preferred diner, Thumbs Up.   Everyone who knows me knows I appreciate a good biscuit, and this place has the best.    Whats not to love?  With its dense texture on the inside, and a crusty exterior, yum.    Delivering an egg white omelet and a bowl of strawberries with it and I was in heaven.  

The weather in Atlanta was so nice that Malia, Jim, Abby Gail and my soon to be daughter-in-law Delia, who was in town for work, decided to walk to Thumbs Up.  Stone and I arrived at the diner to be greeted by many others who had the same idea as we did.  I love this place so much I will wait, no matter how long.  We were so busy chatting, getting caught up on the latest happenings, that it didn't seem long before we were being seated.  

When it comes to food I can be a creature of habit if I really like something.  I like trying new things, but when I visit Thumbs Up I always order the exact same thing.  When our food was delivered I had to remind myself to eat slowly and enjoy it.  I almost cried when I took the last bite of my biscuit that I had drenched in honey.  I even considered ordering another one, but decided against it since we had a three hour drive back home where I would be doing nothing but sitting.  No exercise equals no second biscuit!  

  

Abby Gail-Malia-Jim-Stone-Myself-Delia

 My Grandcat, Smushie.

Snow Bike Ride On The Virginia Creeper

The Virginia Creeper Trail is a 35 mile trail in Southwest Virginia.  Abby Gail, Stone and I only did 17.5.   Hey, there was so much snow to ride through!  The trail runs from Abingdon to Whitetop, Virginia near the North Carolina state line.  The trail crosses numerous restored trestles and the Appalachian Trail through the National Forest.

It's going to be a cold ride.

 If we could have stopped laughing we would had already gone a few more miles.

 Yes, we know we look good!

Five days ago Abby Gail left Austin Texas where she had lived for ten years, and it was 82' when she left the state.  

 Abby Gail and I

 Who would have thought Abby Gail a week ago was wearing shorts and today she is wearing four layers, one being long-johns?

 Bundled up and ready to ride.

 Wipe Out

Yes, I can laugh at myself!!!

First snowball in many years for Abby Gail.

One of the many snow covered bridges.

 From softball to snowball, Abby Gail still has her aim.

 Frozen Dancers Pose

 Stone and I among the many Christmas Tree Farms.

 Our rides down The Creeper.

 The never ending snow covered trail.

 Shark Attack!!!

 Pumpkin Patch along The Creeper.

 Abby Gail's lop sided head stand on a hill in the pumpkin patch.

 Mother and Daughter

 They smelled like Christmas, don't they know you don't celebrate until after Thanksgiving?!

 Half way down the Creeper.

Frozen wheels just like our toes!