Amelia Island

It was 7:30am when we dropped Lucy off at her favorite boarding facility, Lange Animal Hospital.  She likes it there, most likely because they give her treats, and we do not.  Not that I'm against it, but  we just never got into the habit of buying them. After dropping off Lucy, we settled in for our drive to Florida, which took us through Georgia, North Carolina, South Carolina until finally arriving on the Island of Amelia.  After 8 hours and 45 minutes we pulled up to the Williams House, our home for the next three days.

The Amelia Island Williams House

 The Williams House is one of the oldest and most historic homes in the town of Fernandina.  A Boston banker built the house in 1856, then sold it to Marcellus A Williams in 1859, whom the house is named.  Surrounding the front of the Williams House still to this day stands the original iron fence.  William, who worked for the surveying firm of Lawrence Washington, a nephew of George Washington was active in the Underground Railroad, offering a safe house for slaves.  There is a secret room in the dining parlor where Byron showed me that they hid the slaves until it was safe to leave.
For over a 100 years, The Williams family occupied the home, but for the past 10 years Deborah and Byron McCutchen have owned the Williams House.

Homemade Chocolate Chip Cookies

As we entered the foyer, there were freshly baked chocolate chip cookies sitting on a side table just waiting to be tasted.  The aroma hung in the air as Byron checked us in, giving us some information on where to eat, things to do and the direction of the beach. After all the information had been given, we were taken to our room, Emma's Guest Suite, which was located in the Carriage House.

Cinnamon

As Stone and I were settling in, we left the doors open to let in the cool breeze.  Sometimes, even though you do not hear a sound, you are aware someone else is in the room. I turned around and we did indeed have a visitor, only it had four legs and was quite adorable.  His name was Cinnamon, the proprietors cat. He roamed around our room, checking things out before stretching out on a rug with the sun shining in, enjoying all the attention he was getting.  Lucy would had been very jealous.
At 5 o'clock each evening there is a social hour with complimentary wine and hors d'oeuvres.  Stone and I joined the others as they gathered on one of the many verandahs.  As we were walking out the door, I overheard a young man stating more than once, "you are so pretty."  I thought, how sweet is that. He is telling his woman that she is pretty, and more than once.  As we made our way to the opposite side of the verandah and sat, I glanced at the young couple only to realize the young man was actually speaking to Cinnamon the cat, not the young lady who happen to be his wife of two years.  I should have known.
Our first night on Amelia Island we met up with Leann, Kevin, Robin and Craig at Lulu's at The Thompson House.  Lulu's, a casual but intimate outside courtyard dining, offers fresh local seafood, poultry, pastas, and meats with a Creole flair prepared by Chef Brian.  With tiki torches surrounding us, we chatted and consumed our food, eventually closing down the place.  The food was delicious.  I ordered the Love On A Plate and it was so good I ate every last bite.  I was told the blueberry cobbler was fantastic, but I did not try it.  Being the lover of sweets that I am, as soon as it was mentioned I thought, I'm getting that.  But then, I started thinking about the fact that we were going to the beach the following day. Therefore, I had to make a decision between blueberry cobbler or wear a swimsuit.  The swimsuit won out, but I still think about that cobbler I did not have.

Confederate Jasmine

Our first full day on the Island began with Stone and his coffee and I with my diet coke gathering on the verandah with the sun shinning and a cool breeze blowing and bringing with it the scent of Confederate Jasmine which was all over the island.

At 9:00 am a delicious gourmet breakfast was prepared by our hostess Deborah as all those staying at the B&B settled around the table.  Two courses were served while we chatted with others and  making new friends.  Full and content, we took a stroll through the eclectic shops of the historic district before finally making our way to Fernandina Beach, just a short stroll from our B&B.

Stone and I at Fernandina Beach.

With the sun high, Stone and I find the perfect spot to lay our towels.  We quickly applied our sunscreen then settled in, soaking up the rays as we read our novels.  Stone, Absolute Power by David Baldacci and I, A Time To Kill by John Grisham.  Although there was many people at the beach, few were in the ocean including myself.  Stone on the other hand made it all the way up to his ankles.  The water was still a bit chilly.
We had dinner plans at the Omni Amelia Island Plantation where we enjoyed a glass of wine on the outdoor patio before going in to enjoy a mouth watering filet.  Our table soon became pretty lively with the tales of how we and our lives will change with the arrival of grandkids if that should happen in the future.  It made me realize how things have changed through the years since I raised mine.  All I can say is, if anyone wants me to baby sit, they better have disposal diapers, I'm just sayin!!!
Our last full day was spent roaming and taking a few pictures prior to the rain starting.  It wasn't a fierce rain, but slow and steady, lasting only a couple of hours before clearing out and becoming  a perfect evening.

Green Turtle Tavern

The night before we had noticed on our way back to the Williams House, the Green Turtle Tavern which had outdoor music and was most defiantly the happening place.  As much as I wanted to go, I just couldn't.  Number one we were over dressed for a tavern and number two the night air was pretty cool.  I do not do well with cold if I am not prepared.  I could tell Stone was disappointed. He was ready to get his moves on.  So we planned to return the next night which we did.  Stone spent hours that night swinging me all around the dance flour at the Green Turtle Tavern and The Courtyard Pub And Eats.  The night before, when we had driven by the Green Turtle Tavern, the music was exactly what we were looking for. Unfortunately the night we ended up there it was iffy.  There appeared to be numerous regulars, among those was Liberty, a sixteen year old retired cattle dog, who posed as I took his picture.

Liberty

 Later in the evening I met Liberty's owner, James, who was very chatty.  You could tell Liberty had been coming to the Tavern for years as he was very comfortable with all the people.  With the music to slow, we left and ended up at The Courtyard Pub And Eats, a piano bar with Don on the keyboard.  One song after another he played with the dance floor full.  Stone and I kicked off our shoes and joined in.  We did the two step and when the beat picked up we did the swing.  We met a couple from Canada, and wow, they could dance.  I could have watched them all night.  Next thing I knew, the gentleman had me dancing the Jibe with him.  Talk about a work-out, it had my heart a pumping and had me sweating.  Although it was fun, I think I'll stick to the 4 count swing.  We stayed and danced until Don played his last note.
The night was warm as we walked back to the Williams House, bringing an end to our stay here on the island.  I hated the thought of leaving this quant little island with moss filled trees and the smell of confederate jasmine, but as someone once said, "all good things must come to and end."
With the rise of the sun, we gathered up our belongings and set them aside as we took one last walk around the island.

Rain Lilies 

Hibiscus

The Historic Bailey House

We then made our way to the dining room for a farewell breakfast and joined the others as Byron served the fabulous breakfast that Deborah had made.  We chatted with those who had gathered at our table.  The talk turns to where are you from, what to you do, ect, ect.  Many like us were leaving and heading home.
Maybe one day we will make it back to Amelia Island, but if not, I will alway's have these memories.

Cinnamon Roll Sugar Cookies

It was that time of the month when Stone and I make our trip through the mountains to visit my mother-in-law, Ms. Betty.  We were up early and on the road by 6:30 am. Whew, that's early, especially after a late night out at our friends house last night.  As it began to get light, you noticed I did not say the sun began to come out, because it didn't.  It rained the entire trip, sometimes raining cats and dogs as one would say.  Luckly, by the time we arrived it had stopped.  We unloaded all the supplies that she needed us to bring. Also, I always bake her a treat to enjoy and share with her friends, which this month was Cinnamon Roll Sugar Cookies.  This always makes it difficult for Lucy, being in the car with the smell of food.  For the longest time she will just stares at it like she's trying to figure out how to get into it but not get caught.  We learned quite sometime ago to buckle her into her car seat or she will get into things she shouldn't.   Lucy does get a special treat when she goes to visit Ms. Betty.  As we are leaving Knoxville, we stop, per Ms. Betty's request and pick up a dozen Krispy Kreme donuts http://locations.krispykreme.com/location/farragut-tn at our local store. Who ever is working the drive up window always gives Lucy a treat.  Hmm, I wonder if it taste like Krispy Kreme Donuts.  After she had consumed every last crumb, she finally settled in, closed her eyes and napped for the three hour trip.

Cinnamon Roll Sugar Cookies

Makes 25-30

Cookie Ingredients:

3/4 cup (1 1/2 stick) butter, softened

3/4 cup granulated sugar

1/4 cup powdered sugar

2 large eggs

1/2 teaspoon vanilla

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Filling Ingredients:

4 Tablespoons butter, softened

1/2 cup brown sugar

1 teaspoon cinnamon

Glaze Ingredients:

2 Tablespoons cream cheese, softened

2 Tablespoons butter, softened

1 cup powdered sugar

1/2 teaspoon vanilla

1-2 Tablespoons milk

Cookie Instructions:

1.  In a large bowl, cream together the 3/4 cup butter,  3/4 cup granulated sugar and 1/4 cup powdered sugar for 3-4 minutes until light and fluffy.  Add eggs and vanilla and mix well.  Add one cup flour, baking powder and salt. Mix.  Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.  Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.

Filling Instructions:

2.  Combine 4 Tablespoons butter that has been sitting out at room temperature, brown sugar and cinnamon.  Mix by hand until smooth.  Set aside until ready to use.

Rolling Cookie Instructions:

3.  Roll out dough to 1/4" thickness.  You want it rolled out like you would cinnamon rolls, not a square.  With a angled spatula, I spread the filling over the entire cookie dough.   I then rolled it like you would a cinnamon roll, at this point I put it back into the refrigerator for about 30 minutes, it just made it easier to cut.  

4.   Preheat oven to 350'.

5.  Then I cut each cookie into 1/2" pieces.  Placing each slice on parchment lined cookie sheet.  Bake for 9-11 minutes.  I did mine 11 minutes, depending on your oven.  They should still be pale in  color.  Let cookies cool on cookie sheet 1-2 minutes before transferring them onto cooling rack to cool completely.

Glaze Instructions:

6.  Prepare glaze by missing together the butter, cream cheese and powdered sugar until thick and smooth.  Add the vanilla and 1 Tablespoon milk.  Continue adding milk, 1/2 Tablespoon at a time, until the glaze is thick but pourable.    Drizzle glaze over cooled cookies.  Store chilled in a airtight container.

Recipe adapted from: http://lecremedelacrumb.com/2014/12/cinnamon-roll-sugar-cookies.html

Lucy spent most of her time while visiting Ms. Betty looking for crumbs but not getting very lucky.

Oooh, the pansies were in full bloom.

Anniversary Dinner

On April 15 what comes to mind would be tax day, grrrr.    But it's also a special day for Stone and I,  our anniversary.  I know, your thinking why would anyone get married on tax day.  Lets just say there is no excuse for not remembering our yearly day of observance.  

Seven years ago we tied the knot on a beautiful spring day.   I remember it like it was yesterday.  We were each just commenting on the fact that we can't believe that its been 7 years already.  Maybe the time has flown because its been so busy.   We had three college graduations, followed by two more getting there MBA, plus a son-in-law and daughter-in-law getting theres.  My father passed away and lastly there has been two weddings, the oldest and the youngest.  Whew just writing this makes me tired!  

In between all the events we've traveled and made numerous good friends. Among those are Carleen, Daniel, Helen, Don and Vlad who joined us tonight to celebrate. 

After seven years I'm still his greatest catch, and he's mine.  Just sayin!

Our wine choice for the evening plus a special one that Vlad brought.  No, we didn't drink it all.

Our table awaits...

I usually like to make place cards for our dinner guest.  That way I can separate couples which generates more lively conversation at the dinner table. Shy next to outgoing and mixing things up is what I like to do.

Effortless, healthy and oh so satisfying.  Well, I guess you really wouldn't put red meat in the healthy category, but hey, it wasn't fried meat.

The Stack

Serves: 2

Ingredients:

1 small head cauliflower

1/2-1 teaspoon minced garlic

chicken broth

2 Tablespoon butter

3 Tablespoon cream cheese

kosher salt, to taste
pepper, to taste

1/4 cup blue cheese

1/2 pound asparagus, washed and trimmed

About 6 Tablespoons olive oil

2 (6 ounce) filet mignons, at room temperature

Balsamic Reduction, this comes in a bottle, I use the ALESSI brand, and it is so good on so many things.

Cauliflower Directions:

Cut flowerets of cauliflower from stems.  Place in a medium pan with chicken broth to cover.  Boil until tender.  Drain, I put the cauliflower in a salad spinner to get the liquid out.  Then in a bowl, place the garlic, butter, cream cheese and blue cheese and the drained cauliflower.  Using a hand blender, mix adding salt and pepper to your liking.  I like to use a hand blender so the mixture will have some texture, almost like grits, and you know us southern girls love us some grits.  This can be made a day ahead. Refrigerate.  Heat in microwave when ready to serve, or put in a crockpot and turn on low until your dinner.

Asparagus Directions:

Preheat oven 475'.

Take your washed and trimmed asparagus in a single layer on a baking sheet; drizzle with 2 Tablespoons of olive oil, season with salt and pepper, and toss to coat each spear.  Place in oven and bake for approximately 5 minutes, depending on the thickness of the asparagus and how you like it cooked.

Filet Minion Directions:

Set out filet mignons at room temperature for about 30 minutes.  Salt well.  Now this is the most important part.  At this point it's your man's job to place these babies on the green egg and grill em' up to your desired degree of doneness.

Assemble:

On a plate, make a nice wide circle with the balsamic reduction, don't be chintzy, this stuff is so good. I like a lot.  Put a large scoop of the mashed cauliflower inside the circle.  Top with as many spears of asparagus as you like, I did 6, and lastly top with the filet mignon.

Enjoy!!!

When trying to decide on what kind of cake to make for our celebration, I keep going back to lemon.  Number one, I love me some lemon and also the color for the seven year anniversary is yellow.  It just made sense for the cake to be lemon.  I have only made a Lemon Cake once in my life. It was very, very dry so I was a little afraid, although it didn't keep me from going forward with my plan.  I began researching Lemon Cake.  The reviews which I always look at was very good for this recipe.  I decided to bake it, going by the recipe except using 7" pans instead of 9".  It just made for a taller cake which is what I was after.  Also, I make my cakes usually about a week ahead and freeze, then frost them frozen.  I learned this from a cake decorator many years ago.  Lastly, I made a lemon syrup that I brushed on each layer, keeping it moist and adding additional flavor. This is the best Lemon Cake I have ever had thanks to Rock Recipes at http://www.rockrecipes.com/lemon-velvet-cake/.

Lemon Velvet Cake

Cake Ingredients:

1 1/4 cups sifted all-purpose flour

1 1/2 cups sifted cake flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon salt

1 1/2 cups sugar

2/3 cup vegetable oil

1/3 cup butter flavored crisco

1 teaspoon vanilla extract

2 teaspoon pure lemon extract

3 large eggs

1 1/2 cups buttermilk

zest of two small or 1 large lemon

Frosting Ingredients:

8 cups powdered sugar

2 cups unsalted butter, at room temperature

1 teaspoon pure lemon extract

1 teaspoon minced lemon zest (optional)

approximately 4 Tablespoons milk
Cake Instructions:

1.  Coat 3 (7" round cake pans), which is what I did, or 2 (9" rounds) with baking spray, that has been lined  with circles of parchment paper on the bottom.  Sift together both flours, baking soda, baking powder, salt and sugar, set aside.

2.  In the bowl of and electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract.  Beat well at high speed with whisk attachment until light and fluffy.

3.  Beat the eggs in one at a time.

4.  Fold in the lemon zest.

5.  Fold in the dry ingredients alternately with the buttermilk.

6.  Add dry ingredients in three divisions and liquid ingredients in 2 divisions.  It is very important to begin and end the additions with the dry ingredients.  Do not over mix the batter.  As soon as it has no lumps in the batter, divide batter into the prepared pans.

7.  Bake at 325' for 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.  I usually bake my cake about a week ahead and freeze each layer separately.
Frosting Instructions:

10.  Mix together the powdered sugar, lemon zest and butter until it becomes sort of crumbly. 

11.  Add the lemon extract and a little bit of the milk.

12. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

13. Fill and frost the cake as you choose.  On my 7" layers I put 1/2 cup frosting between each layer, the rest went on the top and sides.  I did have a little left over, which I froze for another day to maybe put a dollop on sugar cookies, now that would be yum!

Jazz At Ijams

Live music was at Ijams park with the bands Jazzaphonics and Swingbooty.  We were just at Ijams Nature center last Sunday, where, by the way, I ended up with poison ivy, grrrr.  This time I was extra, extra careful.  No getting of the trail for any reason, period!  Well, I guess I had to for the concert, but I stayed in my chair.

Like last Sunday, I packed a picnic. I'll get strait to the important part of the meal, the dessert.  Who doesn't like rice krispy treats?   Adults, as well as children, love this krispy treat with a gooey marshmallow filling. This one has a surprise in the middle, chocolate.  Now I have met a few people in my life who does not like chocolate, but not many.  As my mother-in-law, Ms. Betty, says " anyone who doesn't like chocolate just ain't right."

S'mores Rice Krispies Treats Pinwheels

Serves: 15

Ingredients:

10 ounces miniature marshmallows

1/4 cup butter, (plus more for greasing)

5 cups Rice Krispies Cereal

3/4 cup Graham Cracker Crumbs

7 ounce jar Marshmallow Creme

6 Hershey's Chocolate bar

Instructions:

1.  Preheat oven to 200'.

2.  Line a 10X15" jellyroll pan with waxed paper.  Butter the waxed paper and set aside.

3.  Combine marshmallows and 1/4 cup butter in a microwave-safe bowl.  Cover and heat on high for 30 seconds, stir.  Repeat until completely blended.

4.  Stir in cereal and graham cracker crumbs.

5.  Press mixture into prepared pan.

6.  Spread marshmallow creme on top using an offset spatula.

7.  Place Hershey's bar on top of the marshmallow creme.

8.  Place in oven for two or so minutes. Enough time for the chocolate to melt.  Use a spatula to spread the softened chocolate.  From one long side to the other, spread the chocolate, leaving the final two inches or so without.  As you roll, the chocolate with push to the edge.  I learned this the hard way:)

9.  Let cool for 10 minutes.

10.  Roll up jellyroll style (like a cinnamon roll), starting on the long side.  Peel away the waxed paper as you roll.  Pinch the seams together.

11.  Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.

12.  Slice and serve. Or you can roll it in some shaved chocolate prior to slicing.  I just happened to have some on hand so thats what I did.

Recipe from: http://www.momontimeout.com/2014/07/smores-rice-krispies-treats-pinwheels/
I figured these up using the Weight Watchers Points Plus.  7.2 points plus per slice.

Dogwood Arts Chalk Walk

It was bustling this morning as I arrived at Market Square and Krutch Park to join the Knoxville Area Photographers Meetup Group http://www.meetup.com/knoxvilleareaphotographers/ which I am now a member.  For it's seventh year, artists, as part of the Dogwood Arts, have been gathering when the sun rises to begin the street painting festival.  Everywhere you looked, people where sitting on the ground, covered in chalk.  Artist of all ages would work on their canvas (the sidewalk) for a while, then stand to stretch and maybe even take a moment to chat with some passerby's.  They had eight hours to complete their masterpiece before the winner was announced.  This would be the hard part.  Which one would you choose?  They are all so amazing!