November Come And Gone

I can believe it's almost 2017.  We just had Thanksgiving didn't we?  And the day before that we celebrated L.B.'s 29th birthday.  Twenty-nine, how did she grow up so fast?   Her request was for Little Joe's Pizza and my homemade Banana Pudding.  Talk about yummy.  I hadn't had pizza in a long time and their bread sticks, lets just say I ate more than my fair share.  It was a good thing we did the Hot To Trot 5k on Thanksgiving to work off some of those calories before we indulged in our Thanksgiving feast.

L.B.'s birthday celebration with the family.

And Thanksgiving, the smell of the turkey smoking on the green egg.  Usually we fry our bird, but this year we decided to try something different.  It was so good.  

Look at that beautiful bird!!!

The Family

The Healer's Dinner Party

Fall has arrived and with that comes pumpkins.  For weeks I have seen them arriving at the markets along with the scarecrows.  This is and always has been my favorite time of year.  I had wanted to have dinner outside under the stars as we did last year when the Healer's were over, but the weather was not cooperating.  Stone and I were up at 5 am. firing up the Green Egg for the pulled pork.  It was raining so we pulled the Egg into the screen-in porch where it remained until the butt was done.  The meat was so juicy and tender.  I just picked it up with the forks and it would fall apart.  I didn't have to shred it.  It was perfect!!!

 Ole Smoky Tennessee Big Orange Moonshine

During the first Tennessee home football game of this season, Stone and I were invited to attend the tailgating of friends, Karen and Greg.  We were told to go to tent city, and wow was that amazing.  I don't think I had ever seen anything like it.  There where white tents as far as the eye could see.  On the inside, some had beautiful sofa's and chairs,  and of course big screen T.V.'s. Others had full silver serving platers and vases of flowers.  I was shocked.  It was glorified tailgating.

Once we arrived and found our friends, they proceeded to introduce us to everyone.  Let's just say, if anyone had become ill, there would had been someone there to treat you.  I think there was at least one doctor from every specialty in Knoxville at this tailgate.  The food was plentiful and yummy.  The one that really stood out was the Ole Smoky Tennessee Big Orange Moonshine.  I had never tasted moonshine of any kind, but I must say this Big Orange Moonshine was amazing.  It tasted like orange soda, with a kick.  Who wouldn't like that?

Days after the game I asked Stone to stop by the liquor store on the way home from work to purchase two jars, one for our dinner party with The Healer's, and one for Thanksgiving.  As our guest Sandy, Debbie, Nancy, John, Glen and Bill arrived, I  poured the moonshine.  The men made their way out to the porch and talked shop, while the ladies and I settled in on the sofa and spoke of ancestry while nibbling on cheese.

All the cheeses were tasty, but the one that stood out was the Mimolette. It was Electric Orange in color, mild tasting and shaped like a cannonball prior to slicing. It was the favorite of the evening by all.

 Picolos

One day I went with Stone to the corporate office and then we joined his peeps for lunch.  While there I began talking with Linda.  She asked if we had any trips planned.  We were about to head to Texas in a few days to visit my mama and family.  I proceeded to tell her were they all lived.  When I spoke of Corsicana, Linda said she used to work in there many years ago.  I began naming a few establishments there that are my favorite places to go when in Texas.  The Old Mexican Inn where we both agreed their orange dip and margaritas were the best.  Then I mentioned Collins Street Bakery and she immediately says, their pickles.  At first I didn't think she heard me correctly, so I repeated myself saying Collins Street Bakery. She said, "yes, they have the best pickles ever!!!"  Well, I had no idea they sold pickles, but I was on a mission to purchase some seeing that I love pickles.  I mentioned to my mama prior to our arrival if she had ever had any of the pickles, and like me she did't know they had pickles.  We then had a mission.  On the second day in Texas we drove to Waco. My mama had some things to purchase there.  On our way home we stopped  at Collins Street Bakery and bought two jars of Picolos, one for me and one for mama.  Once back home we opened one of the jars and wow, Linda was right.  These are the best pickles I have ever eaten.  Well, there was no way I could go home now with just one jar.  The next day we drove to Corsicana to visit my brother and his family.  Seeing that there is a Collins Street Bakery in Corsicana, I had to make another stop to purchase more pickles as did my mama.  Since then, I have ordered a case and had them delivered to Tennessee.  One of my daughters, Abby Gail was just home visiting and as she was leaving I was putting together a to go bag of goodies. She looks at me and says, "you did put a jar of Picolos in there too?"  I hadn't, but you can be sure I did.  

While the Healer's were here for a dinner party we had smoked pulled pork, Baked Beans,and Corn Salad.  You know I served those Picolos.  Seriously, I could eat the entire jar in one sitting. They are that good.

My Table-Scape

 Banana Pudding

What's better to serve with BBQ than Banana Pudding?  It was the perfect dessert.  I have made this so many times and it always tastes so good.  And the best part is that it is a Cooking light recipe.  I also made a peach pie with peaches that I had brought back from Texas.  While visiting my mama, we went to Cooper Farms.  Cooper Farms is owned and operated by Timmy Cooper, with whom I went to school. He was a year older and in class with my sister, Tina.  While there I purchased  these amazing peaches. Once home I prepared them for the freezer to be baked into a pie another day.  The time had come and tonight was the night. The Healer's also had peach pie as a dessert choice.  Or maybe not a choice since some, like I, had both.

My mama and daddy keep an eye on all the M&M's making sure no one eats more than they should.  There were Crispy M&M's, Peanut Butter M&M's, Milk Chocolate M&M's and Peanut M&M's.  You can never have to many M&M's, as long as you do not consume them all at once, that is.

Thanksgiving Day

Family-Familie

As we do every year, we begin our Thanksgiving Day with a 5k race called Hot To Trot.  Some of us ran the race while others walked.  Each exercised in their own way so they could consume numerous calories throughout the day.  We complained as we always do about the early start to our day, but once the race is done, we are happy that it was finished early.  This was the first 5k race for Daniela.  Baloo and Speck also joined in this year.  

Hot-To-Trot 5k

Speck was very thirsty after the Hot-To-Trot 5k

Thanksgiving Tablescape

It wouldn't be Thanksgiving without some game time.

Michael injects his turkey with a Butter and Jalapeño Marinade, while Speck supervised.

 Jim injects his turkey with Roasted Garlic and Herb.

Malia and Delia joined their husbands in the cold and sleet while the turkeys were frying.  "That's what you call standing by your man."

First turkey, done!!!

The finished product...

Every year Michael has the honor of carving the turkey.

Family and friends, it doesn't get any better.

There was so much food it was difficult to know where to start.

 Daniela and Aurel enjoying their first Thanksgiving Day.

Delia and her Mama, Daniela.

No matter how full we are after our Turkey Dinner there is always room for dessert.  Delia, Daniela, Malia and I served it up.

Baloo and Speck enjoying their Thanksgiving treat.

Mother and daughter.

Potato Gratin "Boome-Style"

Serves: 4
Ingredients:

1 pound baby new potatoes

2 cups grated gruyere cheese

1 cup heavy cream

1 Tablespoon unsalted butter 

1 teaspoon black pepper

Directions:

Preheat oven to 375'.

Place baby new potatoes with skin on into a large saucepan of cold, salted water, place the saucepan onto medium heat and bring the potatoes to a boil.  Boil for about 15 minutes, until a knife can easily be inserted but potatoes are not falling apart. 

Drain potatoes and place them back into the pan.  Using a fork roughly mash up leaving nice big potato chunks.  Mix in the grated cheese, heavy cream, butter and black pepper.  Put into a small baking dish and in the oven for 20 minutes until the top is nice and golden brown.

Green Bean Bundles

servings: 4-6

Ingredients:

2 (16 ounce) cans whole green beans, drained

1/2 cup butter

1 cup brown sugar

bacon, cut in half

Directions:

Wrap about 6 beans in a half of sliced bacon, securing with a toothpick.  Arrange bundles in glass baking dish.  Melt butter.  Stir in brown sugar and cook for a few minutes until smooth.  Pour over the green bean bundles.  

Bake at 350' for 30-45 minutes until desired doneness.  Plan on at least 2 bundles per person.

Make-Ahead Turkey Gravy

Makes 5-6 cups

Ingredients:

4-5 pounds turkey wings

2 medium onions, peeled and each cut into 8 pieces

2-3 tablespoons olive oil

1 1/2 teaspoon salt divided

3/4 teaspoon ground black pepper divided

2 garlic cloves, peeled

2 quarts low sodium chicken stock, divided

2-3 sprigs fresh sage

2-3 sprigs fresh thyme

2-3 sprigs fresh rosemary

3 celery stalks, each quartered

2/3 cups flour

Directions:

Preheat oven to 400'.  Spray roasting pan with cooking spray.  Add turkey wings and onions.  Drizzle with olive oil.  Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bake for 1 hour until turkey and onions are browned.  Flip over turkey wings, add garlic cloves and bake another 15 minutes.  Remove wings, onions, and garlic to stock pot.  Add 1 cup chicken broth to baking pan and whisk to loosen browned bits.  Add pan liquid to stockpot along with celery, herbs, and remaining chicken broth.  Simmer for 1 hour.  Remove solids from liquid stock.  Pour stock through wire strainer to remove remaining bits.  Remove grease from stock by using grease separator or chilling in fridge so that hardened fat can be scraped off the top.  For 5 1/2 cups of stock, make a slurry by shaking 1 cup stock with 2/3 cup of flour in a jar.  Heat stock in large saucepan until steaming.  Whisk constantly while gradually adding slurry to stock until desired consistency is reached. Cook on low for 10 minutes.  Taste and add salt and pepper to taste.  Serve right away or store in fridge no more than 3 days.  May be frozen for up to a month.  Reheat in microwave or on stove top; add water or chicken broth to thin it, if necessary.  

*To thicken gravy, for each one cup of turkey stock make a slurry of 2 Tablespoons of flour to 3 tablespoons of water or broth to shake together in a jar. http://www.theyummylife.com/make_ahead_turkey_gravy

Grandma's Holiday Dressing

Ingredients:

2 (7ounce) package cornbread mix, I like the sweet.

2 (12 ounce) canned biscuits

2 (10.5 ounce) can cream of chicken soup

2 10.5 ounce) can cream of celery soup

1 (32 ounce) box chicken broth

pinch of sage

thyme

salt and pepper to taste

1 small onion

2 stalk celery

Directions:

Preheat oven 350'

Bake breads according to package directions and crumble. I do this in a food processor or blender, or mixer.  Do not crumble real fine.  Saute' onion and celery in a little butter.  Mix all ingredients together.  Place in a 9X13" greased pan.  Bake until lightly browned.  May add chopped toasted pecans to the above.

Spicy-Sweet Roasted Fall Vegetables

Ingredients:

2 carrots, cut into 1" pieces

1 garnet yam, cut into 1" pieces

1/2 butternut squash, peeled and cut into 1" pieces

2 cups brussels sprouts, trimmed and halved

1 red onion, cut into 1" pieces

1/2 teaspoon ground ancho chile pepper

1/4 teaspoon ground chipotle chile pepper

1/4 cup brown sugar, packed

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 325'.

Place the cut vegetables in a large bowl and toss with the ground peppers, brown sugar, olive oil, salt, and pepper.  Stir gently with a wooden spoon until the vegetables are evenly coated, then transfer to a 12" cookie sheet or shallow baking dish.  Roast on the middle rack, stirring occasionally, for 20-30 minutes, or until vegetables are tender and browned.  Serve immediately.

Homemade Cranberry Sauce

Makes: 2 1/4 cups

Ingredients:

1 cup water

1 cup sugar

12 ounce package fresh or frozen cranberries

Directions:

Bring water and sugar to a boil in a medium saucepan.  Add cranberries and return to a boil.  Reduce heat and boil gently for 10 minutes, stirring occasionally.  Pour sauce into a bowl, cover and cool completely at room temperature.  Refrigerate until reserving time.  Recipe from: http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Homemade-Whole-Berry-Cranberry-Sauce.aspx

Pumpkin Pie

Ingredients For Pie Filling:

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 ounces) Libbys 100% Pure Pumpkin (Not Pumpkin Pie Filling)

1 can (12 ounces) carnation evaporated milk

Ingredients For unbaked 9" deep-dish pie shell:

2 cups all-purpose flour

1/8 cup sugar

1 cup butter flavored or plain crisco

1/2 cup HOT tap water

Ingredients For Cinnamon-Sugar Blend:

1/4 cup granulated white sugar

1 Tablespoon cinnamon

Pie Crust Directions:

Mix together flour, sugar, and salt until it looks like small peas.  Then add hot tap water until dough comes together, careful not to over mix.  Place dough ball into refrigerator for a few hours.  I usually make this the night before and refrigerate until ready to use the next day, or wrap well and freeze. When ready to use roll out, sprinkle with Cinnamon-Sugar Blend.   Roll up like you would for cinnamon rolls.   Slice into 1/2" rounds.  Spray a 9" tin pie pan with non stick cooking spray. Begin by placing pie crust rounds into pie pan so that they are touching each other.  Press the pie crust so that all gaps are closed.  Try to make the crust all the same thickness. Use a knife to trim up edges when done.  Place in refrigerator while you are preparing the filling.

Pie Filling Directions:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell. 

Bake in preheated 425' oven for 15 minutes.  Reduce temperature to 350' bake 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.  Recipe from: https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

Delia made her first Key Lime Pie.  It was so good and the first dessert to be devoured completely.

Two-Layer Key Lime Pie

Crust:

2 c. graham cracker crumbs

½ c. butter, melted

¼ c. firmly packed light brown sugar

Preheat oven to 350’. 

Stir together graham cracker crumbs, next 2 ingredients. Press crumb mixture on bottom and up sides of a lightly greased 10” deep-dish pie plate or a lightly greased spring form pan.  Bake for 8 minutes.   Cool completely, about 45 min..

Filling:

2 (14 oz. can sweetened condensed milk)

1 c. bottled key lime juice

6 large egg yolks

Whisk condensed milk, lime juice and egg yolks in a bowl to blend.  Pour into the pie crust. Bake 20-25 min. The center will not be firm, but will set up as it chills. Cool completely on a wire rack, about 1 hour. Cover and chill 4 hours.

Top Layer:

1 (8oz. pkg. cream cheese) softened to room temperature

½ c. sweetened condensed milk

¼ c. bottled key lime juice

2 T. sugar

1 t. vanilla extract

With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl. Pour over the cooled baked layer. With a knife, spread evenly and smooth out the top. Cover and refrigerate until firm, at least 4 hours. 

Stabilized Whipped Cream:

1 pt. heavy whipping cream

1 T. Jello instant vanilla pudding mix, dry

1 t. vanilla extract

1/3 c. confectioner’s sugar

Put all the ingredients in a large mixing bowl. Mix on low speed until ingredients are combined. Mix on high speed until soft peaks form, scraping sides of bowl often. Decorate top of pie as desired.

Slice one lime to use for decoration, may use some zest also for decoration.

Abby Gail's Peanut Butter Pie

Ingredients:

1 chocolate graham cracker crust

1 can (14 oz) sweetened condensed cream

1 cup creamy peanut butter

1 tbs lemon juice

1/4 cup + 2 tbs mini chocolate chips

1 1/2 cups cool whip

Directions:

Mix sweetened condensed cream, peanut butter, lemon juice, and 1/4 cup mini chocolate chips in a large bowl.

Fold in 1 cup of cool whip

Poor filling into chocolate graham cracker crust.

Spread remaining 1/2 cup of cool whip on top and sprinkle with remaining 2 tbs of mini chocolate chips.

Freeze overnight.

Banana Pudding

Ingredients:

1/3 cup all-purpose flour

dash of salt 

2 1/2 cup low-fat milk

1 (14-ounce) can fat-free sweetened condensed milk

2 large egg yolks

2 teaspoons vanilla extract
2 Tablespoon butter

3 cups sliced ripe bananas, divided

45 reduced-fat vanilla wafers, divided

Top with whip cream, if desired

Directions:

1.Combine flour and salt in a microwave safe bowl.

2.  Gradually add milks and yolks to the above; stir well.

3. Cook in microwave until slightly thicken.  Cook 2 minutes, stir. Cook 2 more minutes, stir again.  Cook 2 more minutes, stir.  Cook 2 more minutes and stir. Lastly cook 30 sec.

4. Remove from microwave; stir in vanilla and butter.

5. Arrange 1 cup banana slices in bottom of a 2 quart baking dish.

6. Spoon one third of pudding mixture over banana's.

7. Arrange 15 wafers on top of pudding.

8. Repeat layers twice, arranging the last 15 wafers around the edge of dish.

9. Place banana pudding into refrig.  Place a piece of saran wrap directly on top of pudding.  When cool, top with whip cream if you like.

Recipe adapted from: http://www.myrecipes.com/recipe/banana-pudding-10000000222208/

Yield: 10 servings

Banana Pudding may be a bit soupy when you first remove it from the microwave.  Refrigerate it.

These beautiful flowers were a gift from Aurel.  A peace offering from the previous night of Romanian "Spring Water" celebration.   Honestly, I should be giving him something, Aurel, Stone and Abby Gail provided the evenings entertainment.

Mama Mia At The Fox

The highest ranking on the National Register of Historic Places is The Fox.  This was my second time to attend an event here among the 96 stars shining from the ceiling of this theater. A third of them have heat sensors that make these stars twinkle. Also, The Fox was one of the first air-conditioned buildings in the country, preceding even the White House.  To build this venue today would cost more that $300 million.

The Mighty Mo is a Moller Opus 5566 Theatre Organ.  It's the second largest Moller theater organ in the world. It was custom made in 1929 at a cost of $42,000.

Ahhhhh bacon, whats not to love!  It tastes good plain, candied, or added to just about anything.  Heck, a few weeks ago I attended a Cupcake Festival and devoured a cupcake with bacon on top and it was fabulous.  Who would have thought?  In fact, it was so good, I voted for it.  We all know anything with bacon is sooooo good.  My daddy loved his bacon.  Knowing this, whenever I eat any, I always think of him. 

The buns where waiting for the bison patties to be cooked.  Jim buttered them and popped them in the oven for a bit.

This would be Monster Cat, my grandcat.  She's an adorable old girl.  It appears she spends most of her day guarding the sofa which she does quite well. She goes from one end to the other making sure all is well in-between naps.  Being a guard can be exhausting.

Another grand cat, Smushie, perched herself on the stairway for most of our visit. She defiantly kept an eye on all the happenings. I'm told this is her happy face.  I guess if you look really close and use your imagination, you can see a faint smile.

 Brussels sprouts, chopped onions, throw in a little bacon greased, add some salt and pepper and roast these babies up.  You know it was good.  I could have eaten the entire pan.

Jim was a superb host, grilling Stone and I Bison Burgers, which I had never tasted. Jim was up early so he could get to the farmers market and pick up all these fresh ingredients. On my next visit I want to go.  It sounded like my kind of place.

Bison, the other red meat, has lower fat content, fewer calories, and more protein than beef.  Jim makes his own sauce with a little kick of heat to brush on top.  These where yum-o!

The Lilly is my Malia Girl's favorite flowers.  There where two vases of these, one on each end of the counter.  I assumed Jim had purchased these especially for her.  Malia was on a business trip to India. I missed her terribly since she was not there.  

Yum, you know your stomach growled just looking at this picture. Jim placed some of the bacon on top of the patties and then placed a slice of cheese on top to melt.   

The bison patties where done and the brussels sprouts where roasted to perfection.  I brought a corn salad, Paula Deans to be exact, to go with the burgers.  I added the chili cheese corn chips, gave it a stir and we where ready to dig in.

For dessert I made banana pudding.  Hmmm, it's a cooking light recipe so I should have had a larger bowl:(  Hey, it's ok since Stone and I walked back to Malia and Jim's house from THE FOX.  I knew after a three and a half hour drive and what we where eating, I needed the exercise.  Jim chauffeured us to the Fox Theater and we walked back, covering two miles.  Not that two miles took care of all the calories I consumed with this meal, but its better than nothing and the taste was sooooo worth any pounds I might have accumulated.

Banana Pudding

Ingredients:

1/3 cup all-purpose flour

dash of salt 

2 1/2 cup low-fat milk

1 (14-ounce) can fat-free sweetened condensed milk

2 large egg yolks

2 teaspoons vanilla extract
2 Tablespoon butter

3 cups sliced ripe bananas, divided

45 reduced-fat vanilla wafers, divided

Top with whip cream, if desired

Directions:

1.Combine flour and salt in a microwave safe bowl.

2.  Gradually add milks and yolks to the above; stir well.

3. Cook in microwave until slightly thicken.  Cook 2 minutes, stir. Cook 2 more minutes, stir again.  Cook 2 more minutes, stir.  Cook 2 more minutes and stir. Lastly cook 30 sec.

4. Remove from microwave; stir in vanilla and butter.

5. Arrange 1 cup banana slices in bottom of a 2 quart baking dish.

6. Spoon one third of pudding mixture over banana's.

7. Arrange 15 wafers on top of pudding.

8. Repeat layers twice, arranging the last 15 wafers around the edge of dish.

9. Place banana pudding into refrig.  Place a piece of saran wrap directly on top of pudding.  When cool, top with whip cream if you like.

Recipe adapted from: http://www.myrecipes.com/recipe/banana-pudding-10000000222208/

Yield: 10 servings

Banana Pudding may be a bit soupy when you first remove it from the microwave.  Refrigerate it.

https://foxtheatre.org