Monday, March 19, 2012

For behold, the winter is past; the rain is over and gone. The flowers appear on the earth, ....... The fig tree ripens its figs, and the vines are in blossom; they give forth fragrance.

There are also weeds.
I have made a very, very, very small, little bitty dent in all of the weeds.
But I am grateful for this weather.
It's warm - it's beautiful - it's warm.
..... and the days are longer .....
I know we didn't have a winter - and there should be a winter - sandwiched in between Fall and Spring - 
but, well, we might as well enjoy it.
No pictures regarding this post on the springing of Spring - 
but - 
how about this little buttercup?

Yay! for babies learning to crawl.  Again, the winter is past, the rain is over and gone.  Abigail is working on 9 months and she is crawling.  She's eating solidish food.... and..... she's really easy.  Well, from the grandmother perspective.  I'm not the mom.....

Tuesday, March 13, 2012

New Orleans, An Easy Recipe and Colors I'd Choose for a Kitchen Redo

I went to New Orleans this past weekend.  I rode down with my friend and cousin-in-law, Martha - 
She was going down to be with her son and daughter-in-law and another friend.
She invited me, remembering that my Sarah is there and she guessed I might enjoy a weekend with Sarah.  I did, very much, enjoy my weekend with Sarah, and with Martha, John Law, Katie and Val.  The six of us had dinner on Saturday night, compliments of John Law.

 Sarah's Street
 Across the street from Sarah's address.
Her corner ....  and .... 
 returning from a flea market - Sarah's finds for new displays during art festivals

Sarah's Studio Space - where she creates.

On the way down
Martha and I stopped just above New Orleans
at a truck stop to get gasoline and a little something for lunch - a packaged snack is what we went in for - 
but to our surprise found a delightful restaurant.
I ordered Red Beans and Rice.  Delicious.

....and today, back in Scottsboro,  I was hungry for more.

The Easy Recipe.

I cooked whole grain rice which was already in my pantry.
Then went to the store and bought 4 cans of red beans, a package of cubed ham, lean, and a box of Zatarain Seasoning for my recipe.  

According to the directions on the box,  I prepared the dish.
I really wanted to have Red Beans and Rice by tonight and I didn't get started until mid morning. 

It all worked out.  I highly recommend this quick and easy solution to the classic. RB&R.
I actually have an authentic, plan ahead recipe for this same classic dish.
Will share that one later.

so that leads me to 

Colors I'd Choose for a Kitchen Redo.
Here they are.

Pictures don't do it justice.
Each time I make pie crust and "think" and "love the colors",
I know I want my dream kitchen done in these neutrals.
I could write a post on pie crust and Mother and this rolling pin which belonged to Grandmother (my dad's mom) who had a cook named Willie - so, really, the rolling pin should have belonged to Willie since she was the one who "worked its magic", and it's Willie I think of and Mother who I think of, because they both baked their creations and did what I'm doing when I roll out pastry.... and I also happen to love the neutrals in the pie crust, the flour and the rolling pin.

and for some accent color...
The Flea Market which Sarah and I perused...
I found these:

The Red Handles suggest a great accent color - and the muted shine of the aluminum.

That's my post.