10 Feet off of Beale...

we have had a roller coaster week.  the emotional kind.

i have felt like poop physically, which means my normal forced joy is better than genuine depression attitude has been on hold, add to that, the complex problems that always come with a big blended family, stubbornness abounding, and to top it all off  knowing my hubby is leaving in a week for california, and i will be alone with the kiddos for 2 weeks in a strange place has my anxiety level at def con 3.

yesterday the mister decided it was time to add a little sunshine to our cloudy outlook... so we headed out for adventures!

our first stop was Beale St... we had the blues, it was the logical place to go.

the gibson guitar factory always puts a smile on my little familias faces, and of course they each found something they don't think they can live without. well, most of them. the drummer in the family seemed unimpressed.

 

 

 

a.schwab is one of my favorite places in memphis. it took all i had to not purchase every sweet tablecloth, apron, napkin, and hankie in the place. and who doesn't love a little voodoo magic!

 {we could really use some of that peaceful vibe oil up in hur!}

 

 



have you ever been to tater reds? its like someone peeked into my misters brain and put it all in a store.  a little something for the whole voodoo familia.

 



 



we even stopped by a sweet little farmers market in cooper young later in the afternoon, the mister knows what will bring me sunshine! it looked like everyone was packing up for the day, but i did have a quick chat with lovely pastry chef, erica thewis of pistache pastry... i cant wait to go check it out next week when the market is in full swing. guess that means no sleeping in. ;)

 

 

so that about does it, sunshine inserted into a cloudy week, and today we are making cream puffs. thats the best way to spend a sunday!

 

how are yall doin? anything good in your world this weekend?

saturday

have i mentioned how much i adore southern sunshine? seriously, the north is gorgeous... totally eye exploding beautiful, but there is something so familiar and magical about a sunny day in the south.

today we were blessed with some beautiful rays, a slight chill in the air, and much needed away time. it was amazing.

we made a quick stop into one of my soon to be favorite places Toad Hall. located in cooper young,



 

i fell in love with the lovable decor all over the shop. these little pillows stole my heart ♥

 

 

and i could go on all day about the other pretties i found!

 

these hand painted paper mache' trays... some gorgeous mercury glass vases and these sweet little outdoor tables....

 

after some eye candy we braved the closest thrift store we could find, it was packed. seriously. did everyone decide to go thrifting today, i figured they all had the flu or something. but i still found a goodie or two that thanks to my sweet chef came home with me. and then we purelled like crazy people because im a closet germaphobe, and seriously... dont these people all have the flu?!

thankfully the chef had the foresight to plan a quick ice cream/fooseball/whole foods outing as well, just as the sun was starting to set...

 

 

 

oh, and this chocolate. holy shiz. you heard me. holy. frackin. shiz.

 

olive and sinclair

 

i want to sing this... "ollliivvvve & siiiincllllair!"  my eyes and my taste buds are happy.

 

how was your saturday?  do anything fun?

 

oh.... i almost forgot! i was invited by the super sweet created by laurie to go blog hopping this morning, so of course i joined in! you should spend the rest of your weekend checking out a few of the links over on her blog! you wont be sorry! And thank you for the invite Laurie! ;)

talk to y'all soon!
{teehee, all southern and stuff}






"The knee bone's connected to the thigh bone...."

My Dad...

   My first memory of my father is sitting in the front seat of his blue Ford Mustang, wrapped in this jean jacket that smelled soooo good and singing "Dem Bones." 
   That was one of my favorite things about my dad, his songs... we would ride around and sing things like "Three-six-nine the goose drank wine  The monkey chewed tobacco on the street car line..." and "theres a hole!! theres a hole!! theres a hole at the bottom of the sea!!!"  We would listen to Learn to Speak German tapes on our way to daycare... and count  "eins... zwei... drei... vier..." {okay, I didnt really like that part very much... but I do remember playing along!}

   My dad & I havent had the typical "daddys little girl" relationship. I came along like a lightening bolt, a great big shock at first and then rumbling and noise for years later. He was just starting off his life, ready to go out and take over the world and Im sure single father wasnt in his plans... but he did it.

  I regret the years I missed with him...being stupid and stubborn... {like father like daughter} and have cherished every moment we have spent rebuilding our relationship.  I have his sense of humor and slight flair for the dramatic {though he will NEVER admit to the latter}
 

I am honored to have him in my life.
Thank you Dad... for teaching me how to be tough and roll with the punches... and pushing me to be the best I can be. Even though most of the time you didnt think I was listening. ;)

So, its Fathers Day ...the day where Dads everywhere are celebrated with neckties and handmade ash trays... days of golfing without complaints that the gutters need a good cleaning and in my dads case where he would get a giant cookie cake, or bag of chips ahoy {or both} all to himself.

Happy Fathers Day Dad!

 

And to all the dads who are, and to all that didnt have to be... thank you. I love you.

Be good to each other,

Sunday Dinner... Itsa Pizza Pie!

Its spring!
{I know you knew this already... I just wanted to shout it out loud!}

Spring!

And that means trips to the farmers market, watching the little bursts of color appearing all around the yard, and outdoor cooking!

So its time to fire up the grill and enjoy!


GRILLED PIZZA MARGARITA



Ingredients

6 ounces Pizza Dough... {recipe following}
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Directions
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.

Pizza Dough:

1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.


Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.


Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.


Directions:
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.


When the fire is hot {when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches}, use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.


Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.


Slide the pizza back toward the hot coals, but not right over them. Using tongs, rotate the pizza so that different sections receive heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, {about 6 to 8 minutes.} Serve at once, topped with the basil leaves and additional olive oil, if desired.


And just a few tips from momma...

#1. Keep an eye on the crust... cuz it WILL burn easy!
#2. Keep the dough well oiled {that will help it to crisp and NOT burn}
#3. Have your toppings ready and near by... so there is no leaving your crust unattended on the grill!


Be good to each other...
and Buon appetito!

♥ Tawny

Sunday Dinner!

The menu tonight is simple... but insanely good!

And after a day of thrifting and antiquing its the perfect ending to a perfect day!

We hope you enjoy!




Garlic Roasted Chicken
{Ina Garten's recipe is AMAZING!}

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted


Directions

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.


Happy Sunday!
♥ Tawny

15 days into thankful...

I came home today to find 2 packages waiting for me... mysterious.
"I have not ordered anything recently"... I think as I kick off my shoes.
Then I see that all to familiar handwriting... my daddy. It cant be a birthday present... he already sent that. So what oh what is in those boxes!

I got everyone settled and sat myself on the couch to tear into those mystery packages!

The minute the seal was broken and I peared inside those boxes the tears began to fall. Tears of joy? yes. Of sadness? yes. Gratefulness? YES.


My grandmas photo albums...

Pages and pages of history... from her days as a girl on the farm.


To her life in the big city!


And so many more!
Just through the pics I see so much of me.
And boy was my dad a looker! ;)

So, today... I am thankful for my history. ALL of it, on both sides. The good, the bad, and the ugly.

Thank you Daddy for the best gift ever and for my history.

I love you all...
Be good to each other.
♥ Tawny

A Sunday Dinner Dedication...

The tiny Diva and I spent a bit of our afternoon with our Granny today... I always love watching Bella interact with her, and find it amazing that she explores that house the exact same way I did as a child... why is underneath my grannys dinning room table so exciting?

My granny, 86 years young... forgets who I am sometimes. But she ALWAYS remembers that tiny diva!


This is my granny... at 18. You can read a bit more about her HERE

I found a few treasures while we were visiting... my granny and grandpas Marriage licence {astoundingly beautiful!} and a trove of old cookbooks!

I imagined her in the kitchen, apron on, searching for the perfect recipe to make my grandpa for dinner... and wished Chris and I could take a time machine back to 1951.

After a bit of begging, granny let me take this beauty home...

Yeah... that's a Sears and Roebuck cookbook!!!

Its more than amazing! Filled with all kinds of helpful tips for the American housewife! Today I learned how to pack an attractive and healthful lunch for my husband and children... {"The men in the family will prefer spicy condiments and sauces on their sandwiches, while the school child will like a mild more delicate flavor."} I am so in love!

As I was reading bits and pieces to my chef I came across a marked page and knew exactly what today's feature would be...

My Granny cooked most of my meals as a child, and out of thousands of dishes... there are 2 that will always remind me of her... Pink Stuff {which we will get to closer to Thanksgiving} And her waffles!

There was nothing in this universe better than my Granny's waffles! One of the best gifts she ever gave me was her waffle iron so I could make Sunday morning waffles for the kiddos!

I hope you enjoy...


JoAnna Dodson's Waffles

Ingredients
2 cups All Purpose Flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon vanilla
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature

In a medium bowl whisk together the flour, soda, baking powder, salt,cinnamon and sugar. In another bowl beat together eggs, vanilla and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.


Ladle the recommended amount of waffle batter onto the iron cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

I know its simple... ridiculously so... but I sware you can taste the love and the magic in every bite.

Be good to each other!
♥ Tawny

PS...
she also gave me a 1936 copyright Pride and Prejudice... my all time favorite book!

Sunday Dinner... fall desserts!

Have you heard? The canned pumpkin shortage is OVER! Kitchens and pumpkin lovers across the country are doing a jig!

"That means an end to the hoarding, rationing and even pumpkin profiteering that have been going on since heavy rain ruined last year's harvest and caused a shortfall. " -USA Today

THIS artical reports that last year around the holidays, canned pumpkin was being sold on ebay for $6-$7 a can!

I for one LOVE pumpkin... and mostly use fresh... {but we do like to keep a few cans around the house just in case we need it!}

And I thought to celebrate the return of canned pumpkin to american kitchens I would give you my all time favorite cheesecake recipe!

Pumpkin Cheesecake



Ingredients
Crust:
1 3/4 cups ginger snap crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.


Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Your gonna LOVE it!!

Well, Im off to finish spookify~ing! {I will post pics here in a few!}

Have a spooktastic Sunday morning!

♥Tawny

Sunday Dinner... All cozied up with the things I love most!

This weekend has been all about recharging... I spent Friday puttering around in the kitchen with my favorite chef making some amazing treats for Destiny Christians' Fall Festival

{Blueberry gingerbread cake with lemon glaze... looks yummy huh??}
Saturday was all about me time... shopping with some of my girlfriends that I had not seen in FOREVER and then home for movie night with the familia... and now today, all snuggled in with whoopie pies in the oven, a lovely blend of honey chamomille tea, and puppies snuggled between us on the couch... maybe some Halloween decorating later... ahhhhhh I do love weekends in the fall!

And as always, there is Sunday Dinner...
today on the menu is one of MY personal faves... {thought I would give the chef the day off}


Pot Roast
Its simple... its familiar... its hearty... its home. Perfect Sunday Dinner.



Ingredients


2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic , chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Directions

1.Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
2.Turn meat fat side up. Add stock, wine, {if using} onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
3.Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

I hope you enjoy it as much as we do!

Now Im off to sneak a sweet snack... that gingerbread cake is calling my name!

Be good to each other and have a wonderful Sunday!
♥Tawny

Puddle jumping...

Fall is coming... I feel it. I smell it.
I. Cant. Wait.
Its been rainy here today... not monsoon or anything, but just the right amount of sprinkle to thunder ratio. The kind of rain that is still warm enough to play in... the kind of rain that is perfect for puddle jumping!!
So I grabbed Bella & we went for a splash!



Its amazing how wonderfully relaxing a play in the rain is... you should try it!

♥ Tawny

Sunday Dinner...

Labor Day Weekend!!!

The last true weekend of summer! Its the last trip to the lake... to the beach... to the where ever your summer house/activities are, the last chance for a mini vacation... & in our house the chef & I like to take the last weekend of summer to sit pool side with family & friends... enjoying a nice meal, good wine & lots of laughs!



So in celebration of our relaxing labor day weekend... here is a super simple & totally yummy side dish for your next cook out!

Ratatouille Pasta Salad



Ingredients
2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1 1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup fresh basil leaves

Directions
1.Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2.Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
3.Drain pasta; place on a platter. Top with vegetable mixture. Mix in basil leaves Sprinkle with mozzarella cheese.

I hope everyone has a wonderful weekend... & be sure to check back tomorrow... I will have some really exciting news & updates on the Practical Magic Blog party!

♥ Tawny