Eggs Benedict/My sisters signature dish

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I’m not sure when Rose Carol learned how to make Eggs Benedict, all I can remember is ever since I’ve visited her in California she has made it. She serves it for most of the holiday mornings because her family insists and lucky for us she does it when we come to visit. She makes it look so easy but I’m sure by now she could make it in the dark! First she puts the melted butter and real lemon juice in the blender then she places the Canadian bacon on a pan and puts it in the oven to heat. Now she is ready to make the poached eggs. While the eggs are cooking she toasts the English muffins.  When everything is ready is puts it together and everyone enjoys eating this wonderful breakfast. The secret I think is in the sauce. I can remember my brother and I going out for breakfast one morning and since he had lived in with her in California for a while and he saw eggs Benedict on the menu his mouth started to water and he had to order it!  Well, when it came to his disappointment he took one bite and sent it back! Then he said to me  “I guess I shouldn’t have expected it to taste like Rose’s, after all she makes the best!”

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Sharing Merida, Spain

How did the Romans know how to build bridges to last so long?  From my understanding this is the oldest operational Roman Bridge in the world. As I stand here looking to the other side I see the town square where the Roman theater is and restaurants and shopping markets. Just a 10 minute walk. I feel like Dorothy in the Wizard of Oz as I stand here looking beyond. It’s lasted this long, it’s not going to crumble now! So here I go.

Oh, wait. There’s a Hostel right next to this bridge and it’s time here for sangria and tapas. I can already smell the potato omelettes cooking with hints of onion and peppers. I must try this now!

 

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And I have no idea what kind of tree this is or if it’s against the law to pick from it, but I will be finding out!

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Our Aunt Wanda Belle Tacy/And Lemons. #lemons

imageI like lemons and put them in my water all the time. But I’ve never met anyone who liked lemons more than my Aunt Wanda. Through the years she put lemons in everything she made from  cookies, cakes, frosting, candies, puddings and tarts. She served lemonade  and lemon sherbet. She was a great cook and prepared many meals for everyone she knew and if you took the time while eating you’d probably taste a hint of lemon in most things she made. She said the secret ingredient in most things was lemon. Added to spaghetti sauce or chili brought out the flavors of all the other vegetables  It makes me sad to think that my sweet aunt passed away on August 31, 2016. But I can’t dwell on that for long because she was so ready to see her Living God as she would say and point to heaven while in her hospital bed. Still she fought hard to get rid of the pneumonia in her lungs. She would try to eat even when she wasn’t hungry. She’d sit up and cough and take small steps around the room. But in the end  she was really sick and very weak and she told me we have to trust God because He knows what’s best for us. 🙏

I have made lemon squares in her honor and I’m asking any of you to fix your favorite lemon recipe and send it to me and I will add it to this blog. She would have  liked this. Happy cooking! 🍋🍋🍋

image.jpegMix crust with 1/2 c butter, 1 cup flour and 1/4 cup powdered sugar. Place in the bottom of an 8×8 pan or tart pan like I did here. Bake 335 degrees for 20 minutes.

While the crust is baking mix 2eggs, 1 cup sugar, 2 T flour, 2 T fresh lemon juice and the jest of I lemon.

When the crust is done pour the mixture on the hot crust. Put in the refrigerator for at least 2 hours before serving.

PS  A special note of thanks to Lindsay’s Bakery for the delicious lemon coffee cake I took to Aunt Wanda at the hospital to help her and Uncle Bob celebrate their 60th wedding anniversary. She liked it so much she ate two pieces and we still had plenty to pass out to all the nurses on her floor. 💕

Country Craft Fairs/Homemade Biscuits and Sausage

imageRecently on Facebook I was reminded of how fun our country’s outside fairs are. All  over Georgia, Tennesse, Alabama, North and South Carolina I have enjoyed participating in southern outdoor craft fairs. From spring until fall these craft fairs bring people together with music, food and expert craftmenship from all over the country. I have made wreaths and baskets and different handcrafted items but my favorite has always been cooking. It started one year when I brought homemade biscuits and fried sausage to make for our breakfast before the fair opened. The other artists started early setting up their booths and when the smell of the fresh biscuits and the frying of the sausage filled the air, here they came. They were willing to pay whatever I asked. So the next day I prepared a little better with help from dear friends, Diane Corn, Bea Chadburn and Don Bright who stayed up late to help me make and bake biscuits. It seemed no matter how many biscuits we made, we always sold out. Here’s the recipe for biscuits from our sweet Mimi Short.

Buttermilk Biscuits

Preheat oven to 450 degrees

Add  2 cups self-rising flour to mixing bowl and rub in 3 heaping T of shorting or butter. Add 1 cup buttermilk and work it together. Pour onto surface and roll out the thickness you want for your biscuits. Cut with floured cutter and place not touching onto a greased pan. Bake about 10-12 minutes or ’til the color of brown you like. Add cooked sausages or bacon. I alway have mustard and jelly available!

 

California/ Blueberry Muffins

I love baking in Alycia’s kitchen. The view from her window is spectacular and since you don’t have to worry about flying bugs she leaves the glass double doors open. She lives up high in the hills of Santa Barbara and you can see all the way to the ocean. The wind is almost always blowing and yet the sun is warm. Since I had hidden some of these delicious blueberries we picked at the blueberry farm I had enough left to make blueberry muffins with pecans this morning.