Mexican Street Corn/Chef Paul Smith

Yummy!! This is so good! We are all so lucky that Chef Paul from Charleston, West Virginia was willing to share such a great recipe with us. It’s easy, the way we all like to cook these days, and delicious and fun to eat.

I had this for the first time at David and Rebecca’s wedding/farm party, so when I was asked to fix corn for my nieces’ son’s wedding rehearsal dinner in Kentucky I called Paul, of course. Some chef’s want to act like everything is such a secret. But Paul immediately started telling me what to do. He made me the hit of the party. Thank you, Paul!

Here it is for all of you to try it for your next summer cook out.

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Georgia Peaches/Add Pecans for perfect breakfast bread

Georgia is known as the Peach State, and if you’ve ever eaten their fresh peaches when they start coming in, you know why! They are sweet and juicy and you don’t even have to  peel them. Georgia also produces a lot of pecans, and the recipe I share today marries those two ingredients beautifully. But as with many of my recipes, this one comes with a wonderful memory as well.

After my dad died, my mother and brother came often to visit, and they could stay as long as they wanted. Mom enjoyed day trips, so one summer while she was here we drove to Atlanta for lunch. On our way out of town we stopped by the visitors center and picked up a Georgia magazine full of interesting facts about the state and places to visit.  As I drove, mother read aloud to me and, once again, she became the teacher and I the student. We learned how Georgia has mountains for climbing and hiking with enough snow in the winter to do a little skiing, rivers for white water rafting, lakes for boating and fishing and on the east you have the ocean. History is very important, and Georgia schools still teach the Civil War and how President Lincoln, as a Christmas gift, saved Savannah from destruction. As we drove we saw some beautiful southern homes with impeccable landscaping. We both knew more about Georgia now on our drive back than we had known before we started. As she turned to the last page and saw a peach bread recipe, she said it was a must for us to make it in honor of our Georgia day, using the basket of peaches we bought at a road side fruit stand. We all liked it so much she hand wrote it in family recipe book. I found that recipe again today and made this bread using fresh peaches. The bread is wonderful but the memories of that day are even more so.💕

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Maple Syrup/Banana Muffins

Pure maple syrup in this recipe is the perfect combination with the bananas. I added chopped walnuts to the muffin mix as well as on the top of the icing. The muffins are even good without the icing but the creamed butter and syrup adds even more maple flavor. I know the recipe says cupcakes but the texture is more like that of a muffin so I’m calling it “Maple Banana Muffins”. Enjoy!

Our friend/Sister by choice

 

32F655A6-3172-4A5D-92F5-6185A38AB7E7.jpegWhen my sister and I were in junior high and our mother was teaching school there, a terrible thing happened to one of her students.  Her family lost everything in a home fire!  Mom knew how hard it would be for a junior high student to change schools in the middle of the year so she arranged for her to move in with us. There was no money involved, just love. My sister and I were used to having extra people stay with us. It might be family members  down on their luck, or grandparents who could no longer maintain their homes,  or long distant friends who often came to visit. So a young girl moving in with us was a treat. She came from a family with eleven children, and you’d think to loose one for a little while would be a welcomed change. After all, that would be one less mouth to feed, a little less laundry to wash, and one less voice you’d hear arguing with siblings. But it was just the opposite! Even with all those other children around, she was missed terribly. It was the love of her parents that gave them the courage to allow her to stay with us for awhile so she could finish out the school year and start fresh in the fall at her new school. Mother and her teacher friends arranged for clothes to be given to her and, of course, my sister and I were more than happy to share our things as well. Her name was Darlene Adams, and with so many sisters and 2 older brothers, she knew exactly how to get along with all of us without any jealousy. She admired Mom so much and appreciated what she was doing for her that when Saturday’s came and we had  our chores to do, she willingly joined in and made it so much fun. The time flew by.  She was always laughing about something and had us laughing, too.

Since Darlene is one of my best followers and a dear friend, I wanted to share a couple of her recipes and her own memories with you.

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Here’s one of Darlene’s family favorites:


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Royal Weddings/An excuse for a tea party

Ella, one of my granddaughters, was so excited to see the Royal wedding of Harry and Meghan that she set her alarm for 4:00 a.m. so she wouldn’t miss any of the beginning preparations. The rest of us decided to video it and watch it while we had an English Tea lunch, complete with pimento cheese, egg salad, and cucumber and tomato sandwiches, crust off, of course.  The lunch was capped with short bread cookies Heather, my daughter, made from a recipe she got from her Aunt LaDonna. Granddaughter Callie helped with moving a table in front of the TV. And fitting the occasion, she crowned it with a lace tablecloth and their best china. Ella prepared the Earl Gray tea which was left steeping in the pot as we donned our grandmother’s finest hats and turned on the recording of the wedding. Ella was just as excited to see it for the second time and was happy to narrate  to us so we wouldn’t miss anything. Henry, my little grandson, slept through most of it but woke up at the last minute, just in time for tea and cookies. He was more interested in those beautiful horses pulling the new Duke and Duchess of Sussex than he was in the gorgeous wedding gown the Duchess wore.

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My planned leftovers/Chicken, tomato and asparagus quiche’

When I’m making a meal I often plan to make extra to use for another dish. This quiche’ is an example. All of the ingredients came from meals fixed earlier in the week. The baked asparagus was this time chopped into small pieces and put on the bottom of my quiche’ dish along with left over chicken. I cut up a few small fresh tomatoes and topped with a couple handfuls of mozzarella cheese. I whipped six eggs with about a cup of half and half, salt and pepper and a little paprika. Poured on top of the rest of the ingredients and baked at 375 degrees for 40 minutes or until the liquid in the middle closes up. You don’t want to over bake.

Egg Cups/No Carbs

Since we happen to have a generous supply of eggs from our happy, healthy roaming chickens I’m always looking for more recipes using eggs. This morning I fixed baked eggs in muffin tins. First spray the muffin pan with your favorite oil, then line each tin with pepperoni or Canadian bacon or ham. Then break an egg into the pan and top with tomato slices and basil. Bake at 350 degrees for 18 minutes. It’s that simple. You can add cheese if you like and other toppings. This can be fun to let your guests make their own too just the way they want it. We had it for breakfast with our coffee but brunch is good also.