Tarangire National Park-Africa

My dream trip finally became a reality.  I've wanted to go to Africa as far back as I can remember.  Why mama was telling me just recently that ever since I was a little girl I've always wanted to go and I have.  Mama said we would go to the zoo and would be looking at the animals that they have in Africa, the lions, elephants, baboons etc and I would say I'm going there someday.  It didn't matter where in Africa, I just wanted to go.   So when the opportunity came a knocking to go see the Great Migration, I was ready. 

 Well, actually when I found out we could only take 33 pounds total each and that included my camera equipment, I was worried as was my husband.  I'm not known to pack light, but I am proud to say not only did I, I had 10 pounds to spare!  And yes my makeup did go with me, it didn't matter that we were in the bush everyday, a girl still has to represent as my youngest daughter Lora Beth would agree.

Lake Duluti Hotel 

Our first night in Africa we arrived after dark.  We flew into the Kilimanjaro Airport.   After what seemed like hours to get through customs we were on our way to our accommodations for the night, the Lake Duluti Hotel.  Not for sure why the twin beds every place we stayed in, but the rooms were nice.

 Up early we made our way to the Arusha Airport where we chartered an aircraft.  A single engine turbo prop Cessna plane to depart for Tarangire National Park.

 As you can see I was co-pilot 😎

 Ricky
Our guide for our stay in Africa.

Luggage loaded we set off for our safari adventure.  First stop the Tarangire Safari Lodge to drop off our baggage.

Tarangire Safari Lodge

Accommodations at the lodge are tents that include a toilet and a shower.   We were given a tent number and instructions to use the monkey locks otherwise the monkeys will join you in your tent.  There was only electricity from 5:45am.-10am. and from 6pm.-11pm., otherwise you use a flashlight.

One morning Stone was up early, 5:30 to be exact to go out on safari with Ricky.  I chose not to go.  They were only going to be gone for 1 1/2 hours, then back at the lodge for breakfast.  I on the other hand laid in bed until the electricity came on.  As I was getting ready for the day I kept hearing what sounded like elephants eating.  It was as though they were just behind our tent.  I crawled on my bed and tried looking out the side screen but couldn't see anything.  It was twilight not quiet daylight yet, but it was light enough that if they would have been there I could have seen them.  As I backed off my bed I just happen to look out the front of our tent and lord have mercy.  There were five elephants standing just outside the zipper of the opening.  I will say it made my heart skip a few beats.  Here I am all alone, its barley light out and there are five, yes five elephants right within touching distance.   At first I grabbed my camera, then I was scared the noise would frighten them.  I wasn't to keen on dying in Africa, yes I've always wanted to visit, but not be trampled by elephants while there.  So I stood and watch very quietly, to afraid to move, not wanting to either.  As the sun was rising I could hear local men coming, making a swishing noise to get them to move on. Very slowly they walked over the edge were they remained for several hours destroying a tree.  Once it was full daylight I walked out and took this picture of three of them.  

When it was time for Stone to return I walked up to the open air dining hall to join him for breakfast or rather get a diet coke.  Right before I told Stone of my morning I had asked what he saw on the morning drive and was told only birds.   I began recounting my morning escapade, at first I was not believed.  So when one of the lodge employees came by our table I asked if there had been elephants on the property early that morning.  He proceeded to tell the whole story, how many, where they were.   It was kind of like the fish that got away story only mind story was true.   Like they say, sometime the best adventures are right in your own back yard.  In my case right in front of our tent!  

Monkey Lock

Me and Stone

Dik-Dik

Impalas

Tree damaged by elephants.

 He may be small but you can tell by the previous picture above, he is the boss.

Termite Mound

 Our view from the lodge.

Mango Key Lime Tart

 Mango Key Lime Tart

Yields: one 9" tart

Crust Ingredients:

2 cups graham cracker crumbs

2 Tablespoons granulated sugar

1/2 cup (1 stick)  Land O Lakes Unsalted Butter, melted

Crust Instructions:

1.  Preheat oven to 350".   Place a 9" tart pan with a removable bottom onto a baking sheet.

2.  Using a food processor, pulse together the graham cracker crumbs and sugar.  Then drizzle in the butter and continue pulsing until the crumbs are moistened.

3.  Transfer crust mixture into the tart pan, using the palms of your hands or the bottom of a glass to press the crumbs against the bottom and sides of the pan.  Apply high-pressure to create a tight and compact crumb.

4.  Bake for 10-12 minutes, until the crust darkens to a golden brown.  Leave the tart on the baking sheet and place on a cooling rack to cool completely.

Filling Ingredients:

3 cups fresh mango, peeled and diced (about 2-3 mangoes), extra for topping if you choose.

1 (14 ounce) can of sweetened condensed milk

1/2 teaspoon lime zest

3 Tablespoons Key lime juice

4 large egg yolks

1/4 teaspoon salt

Filling Instructions:

5.  Using a food processor, pulse the diced mango to create a puree.  Place a coarse sieve over a large bowl and strain the mango puree through.  To the strained mango puree, whisk in the condensed milk, zest, key lime juice, yolks and salt.

6.  Pour the mango/lime filling into the cooled crust and bake for 25-28 minutes, until the edge is set and the center is slightly loose.

7.  Cool on a cooking rack for 1 hour.  Transfer to the refrigerator and chill for 2 hours or overnight. Serve with stabilized whipped cream topping, chopped mango and slice of lime.
Stabilized Whipped Cream Ingredients:
1 pint heavy whipping cream
1 Tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners' sugar (or to taste)
Stabilized Whipped Cream Instructions:
8.  Put all the ingredients in a large mixing bowl, preferably one that has been chilled.
9.  Mix on low speed until ingredients are combined.
10.  Mix on high speed until soft peaks form, scraping sides of bowl often.
11.  Store tightly covered in the refrigerator for up to 3 days.

St. Patricks Day Cottage Pie or Shepherd's Pie (Beef verses Lamb)

I celebrated St. Patrick's Day by making a Cottage Pie in honor of John Fletcher, who was one my of descendents from Ireland.  He was my 5th Great Grandfather from my mama's side of the family.   I bet my ancestor had Shepherd's Pie which uses lamb instead of beef.  Stone and I are more beef eaters although we occasionally enjoy lamb.    

Cottage Pie verses Shepherd's Pie

The difference?

Beef or Lamb

Serves: 8

Potato Layer Ingredients:

1 1/2 pounds russet potatoes

4 Tablespoons Land O Lakes Unsalted Butter

1 1/2 teaspoon garlic salt

1/4 teaspoon freshly ground pepper

1/2 cup half and half

2 cup (8 ounces) shredded cheddar cheese

Potato Layer Instructions:

1.  Peel potatoes and cut into small chunks.  Place potatoes into a large pot of water.  Boil and cook until potatoes are tender, about 20 minutes.

2.  Drain water from pot and mash the potatoes.  Add half and half, butter, garlic powder and pepper. Add 1 cup cheese, save the remaining cup of cheese to put on top of assembled dish.  Continue to mash until there are no lumps remaining.  Cover the potatoes and set aside.

3.  Preheat oven to 375'.  Grease a 9X13 baking dish with non-stick spray.

Meat Layer:

2 pounds of ground beef, if you are making a Cottage Pie, or  If you are making a Shepherd's Pie you would add 2 pounds of ground lamb instead.

1 small onion, chopped 

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper
4 Tablespoons flour

4 Tablespoons tomato paste

2 cups beef broth

1 Tablespoon Worcestershire Sauce

1 teaspoon dried oregano

1 1/2 cups frozen peas and carrots

1/2 cup frozen corn

Meat Layer Instructions:

1.  Using a 12" skillet, over medium-high heat, add ground beef, onion, garlic, salt and pepper.  Cook and crumble meat until browned.  Drain grease.

2.  Sprinkle flour over meat mixture.  Stir and cook for 1 minutes.  Stir in tomato paste, broth, Worcestershire Sauce and oregano.  Bring to a boil, then reduce heat to medium-low.  Stir in frozen peas, corn and carrots.  Cook for 5-10 minutes or until heated through.

3.  Pour meat mixture into prepared pan.  Spread mashed potatoes evenly over the top then top with remaining 1 cup cheese.  

4.  Bake uncovered for 35 minutes until casserole is hot and bubbly.

5.  Let stand 5-10 minutes prior to serving.

Pairs well with Merlot

King Cake Cupcakes For Fat Tuesday Or As The French Call It Mardi Gras

King Cake Cupcakes

Makes: 12 cupcakes

Ingredients:

1 stick Land O Lakes Unsalted Butter at room temperature

1 cup granulated sugar

2 large eggs at room temperature lightly beaten before adding 

1/2 teaspoon vanilla extract

1 1/2 cups Swans Down Cake Flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 cup whole milk
Purple, Yellow and Green Sugar

Instructions:

1.  Preheat oven 350".

2.  In a large mixing bowl using an electric mixer cream softened butter, sugar, egg and vanilla until smooth.

3.  Sift flour, salt and baking soda, then fold into the creamed butter mixture, alternating with the milk.

4.  Using mixer whip for 3 minutes.

5.  Line the cupcake pan with cupcake liners.

6.  Fill the cupcake liners with the batter and gently tap pan on the counter to remove air bubbles.

7.  Bake for 20 minutes or until golden brown.  

8.  Cool completely.

9.  Frost with Cream Cheese Frosting, then top with colored sugar.

 Cream Cheese Frosting

Ingredients:

12 ounces Philadelphia Cream Cheese, at room temperature

1 1/2 cup Land O Lakes Unsalted Butter at room temperature

1 1/2 cup powder sugar

1 1/2 teaspoon vanilla extract

Instructions:

1.  Place the room temperature cream cheese in a mixing bowl.

2.  Using a mixer, beat until smooth and creamy.

3.  Gradually add the butter and beating until smooth and blended.

4.  Add powdered sugar and vanilla all at once. Blend until just combined.

Chicken Noodle aka "Southern Comfort"

 Recently Stone and I were invited to friends for dinner and Mahjong.   On the menu was Chicken Noodle or what I call Southern Comfort that was made in the crockpot and with frozen egg noodles.  First of all I had never heard of frozen egg noodles.  Apparently the grocery's here in Knoxville had just begun to carry them.  In fact last week I went to our local Kroger's and they had not gotten any in as of yet, but they did have the label attached where it will be in the freezer section. 

The first thought that came to mind when I had this recipe was Cracker Barrel's Chicken and Dumplings.  I know your probably thinking Chicken Noodle and Chicken and Dumplings are two different recipes.  The thing is this Chicken Noodle recipe is thick, not soupy like most, although you could add more broth if you wanted, I did not.  Also the texture of the frozen egg noodles are different, thicker.  The first time I made this I added a container of baby portobello mushrooms that I cooked in butter and olive oil and added a splash of white wine.  This time I added english peas.  Talk about good.   So if its cold and dreary out like it was here today, build a fire, put on some tunes and make some Southern Comfort and I don't mean whiskey.  

Southern Comfort

Ingredients:

1 (24 ounce) package frozen Reames Homestyle Egg Noodles

2 (14.7 ounce) Campbell's Cream Of Chicken Soup, I used the fat free.

1 stick (1/2 cup) butter

1 (32 ounce) chicken broth, may want extra to thin it out, I did not.

1 teaspoon Better Than Bouillon chicken base

6 small or 4 large skinless chicken breast

salt and pepper 

fresh parsley

portobello mushrooms, peas and carrots (optional).

Instructions:

Salt and pepper chicken breast and place in the bottom of crockpot.   Spoon soup over the chicken.  Cut butter into several pats and place pieces evenly over soup.  I whisk the bouillon with the broth and pour over soup.  Place lid on pot and turn to low.  Cook for 6 hours.  Remove chicken and tear into pieces.  Add back to pot.  Now add noodles.  Cook for another 2 hours or until noodles are desired tenderness.  Add vegetables if you choose.  If you want a thiner texture add more broth at the end.  We like it thick enough you eat it with a fork.  Salt and pepper more if you want.  Serve.  This freezes beautifully!

The Hurricane That Hit On Valentine's

What was expected to be an afternoon of cards then dinner didn't exactly play out that way and this is the reason why.  My day began with waking up early to get the final prep work done for our special R-O-M-A-N-T-I-C Valentine meal, then onto the treadmill.  We all know the older you get the more you have to exercise or lets just say you should.  As many miles as I put on that machine everyday, it just goes to show I'm no spring chicken, nor do I want to be.  With my mileage put in, I needed to have a small bite to eat (remember the words a small bite to eat) to get me through until my evening meal.  Now typically I don't like to eat much throughout the day with dinner being my main meal, especially when it is to be followed with dessert that is loaded with calories. With that being said lets get to the reason we never played cards.  

Our guests arrived with this incredible cocktail for us to enjoy while we played cards, you know the cards that we never touched.  The cocktail was called a Hurricane.  I had never heard of or consumed a H-u-r-r-i-c-a-n-e.  This cocktail is a sweet alcoholic drink with rum, lots of rum.  It's so fruity you don't realize how much alcohol you are sipping until its to late.  Its even worse if you've only had a small bite to eat throughout the day as I had.  The alcohol goes straight to your head or as I was pre-warned, it would put you on your ass as it most certainly did.  

Hurricane

Makes: 3 pitchers

Ingredients:

One Fifth (750ml) Bacardi Light Rum

One Fifth (750 ml) Bacardi Dark Rum

9 3/4 cups Orange Juice

9 3/4 cups Pineapple Juice

1 3/4 cups Grenadine

Mix it all up and serve over ice.

 The cards that didn't get played.

A little festive touch to our evening.

Greg-Karen (The Culprit who made the H-u-r-r-i-c-a-n-e)-Stone-Me