Safe in Japan

Many of you have asked about my family in Okinawa and Tokyo.
My mom talked to all of her family as of last weekend, all safe and accounted for.
Thanks for your concern and love! We will continue to keep the people of Japan in our thoughts and prayers.

Photos from my visit in October '08...

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Heavenly Hot Chocolate

 

I love these cups. I picked them up at a Thrift shop in Port Townsend, WA for about $3 each. 

The cup with pink flowers says "Made in occupied Japan" underneath. 

Three months ago, I was sitting in Paris, sipping hot chocolate. Brookie, my second oldest, was living in Spain for three months as an English tutor, and needed (according to me) an "adult" chaperone while she traveled through Spain, Italy and France. I know, sad for me. One day, while trekking around Paris we made a lunch stop at Angelina's for their famous pot of hot chocolate.  It's been touted as the "best hot chocolate in the world." I'm not sure if it's the best in the world, but it certainly is the richest cup I've ever had.

This is not your mother's hot chocolate. Or at least my mother's hot chocolate, which was, and still is, Swiss Miss. Now, I loved my Swiss Miss as a kid.  And I love a good cup of Stephen's hot cocoa now. This hot chocolate is not an everyday cup of cocoa. It's a thick, dark, decadent, rich cup of chocolate.  A grown up drink.  Hey, kids- you get out the Swiss Miss, Mommy will have this.

Oh, if you are on a diet, walk away, now.

Heavenly Hot Chocolate
Chowhound- Recipe for Angelina's Famous Hot Chocolate
print recipe

3/4 cup whole milk
1/4 cup heavy cream
1 teaspoon confectioners sugar
4 oz. Bittersweet chocolate, not unsweetened (60-70 % Cacao)
whipped cream for topping


Heat milk, cream and Confectioners sugar in heavy pan over medium high heat until mixture bubbles. Remove pan from heat, and add chocolate.  Whisk until chocolate is melted and blended well.
Pour into small cups and top with a spoonful of whipped cream.
Serves 2

Angelina
226 Rue de Rivoli
75001 Paris, France
01 42 60 82 00

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Three Cheese Pimiento Spread & Miss- Final Chapter

Before we get to the recipe, a few more travel notes...

The Canton Flea Market. Heard about it on our way to the farm/lodge. Thought I would drop by and check it out.

Had to stop along the way to read markers:

And take pics of abandoned churches:

and trees in fields:

Little did I know that peeps started arriving at 4 AM to get in line for entry to the market. I arrived at 4:00, PM. Canton is the type of town that has painted signs like this on buildings...

The market is held in on the lawn of the historic Madison County Courthouse. The Courthouse is surrounded by quaint businesses selling everything from antiques to ice cream. Several movies have been filmed in Canton," A Time to Kill", "My Dog Skip" and "Brother, Where Art Thou?", to name a few. I shopped around, bought a few treasures, old and new. Great flea market/antique shopping.

Noticed a sign for "Fried Hand Pies". You know about my weakness for anything related to that certain three letter word. I walked up to the stand, and ordered a pie. Too late. They were all out. But they did have some fried catfish. Twist my arm. Ok, fine, I order a lemonade and an order of catfish. I look at my watch, and see that Miss Leisa will be fixin' to have me eat (I'm now in Southern talk mode) with the fam at about 7 PM. It's 5 now. So I tell the boy behind the counter, just give me two little pieces, I'll pay for the whole order, but I don't need a whole basket of fried catfish... "No problem", he says. When he hands me the basket, he explains they just cooked a big batch, and they need to get rid of it. I want to say to him -

DO I LOOK LIKE I NEED A WHOLE BASKET OF FRIED CATFISH TO MYSELF??

But I politely take it and sit on the curb and start eating. This is absolutely delish. No tartar needed. I have to throw the rest of the basket away to keep from eating all 10 pieces.

Canton is just down the way from Belzoni, known as the Catfish Capital of the U.S.

See this pic? It's the Catfish Museum. That's a giant catfish out front.

They adorn several street corners in Belzoni. No comment.

On our last day in Mississippi, Mary took me to Greenwood, home of Viking Range Company. The cooking school consists of a few different classrooms, one of which are attached to the store and spa.

Yes, a spa.

At the cooking school.

A 7,00 square foot spa, cooking school and The Mockingbird Bakery. The Alluvian historic boutique hotel is on the same block. Alluvian is a subsidiary of Viking. There are also numerous antique and specialty shops surrounding the Viking thread of businesses.

Can you say- GIRL TRIP??

A few more of my favorite images from our trip to the South...

Thanks to Leisa, who kept our family FULL, with her amazing cooking.

Also, Johnny, her hub manages the 3,000 acre farm and guides hunters.

They are two of the kindest and hardest working people I have ever met.

Couldn't post about our trip without mention of Annie-belle.

Cutest city dog/country dog.

While I was out with Mary seeing Mississippi, the boys were hunting.

A pic of my favorite hunters. Jake decided to paint his face camo too. Attractive.

Sunset over the lake...

Food, finally.

Have you ever eaten pimiento cheese spread? If you are a Southerner, I know you have. My friend Kim gave me a cookbook a few years back called :

"Being Dead is No Excuse, The Official Southern Guide to Hosting the Perfect Funeral"

The authors, Gayden Metcalfe and Charlotte Hays say that "Pimiento cheese just might be the most Southern Dish on earth." They also dub PC the " Paste that holds the South together."

Now, if you have never tried pimiento cheese, you should give this recipe a try. It's a perfect easy holiday appetizer.

Did I say HOLIDAY. Yikes. Fifteen short days till my favorite.

THANKSGIVING.

Three-Cheese Pimiento Spread

Miss Mary and Miss Liesa

print recipe

1/2 cup finely shredded Cheddar cheese

1/4 cup finely shredded Swiss cheese

1/4 cup finely shredded Colby Jack cheese

1/4 cup mayo

1- 2 oz. jar pimientos, drained

1 Tablespoon Ranch salad dressing, optional

dash hot sauce

Combine all ingredients in bowl. Mix well.

Serve with crackers, or spread on bread to make 4 pimiento-cheese sandwiches.

Tips:

I omitted the Ranch, and added a little more mayo.

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Miss Leisa's Potato Salad & Miss- part two

On the third day of our trip to Mississippi, Mary and I set out early for Natchez. Natchez is a home to the " Pilgrimage" twice a year, spring and fall.

Picture yourself sitting on the porch of beautiful Rosalie mansion.

The weather is perfect. This home fits in GWTW times. You're waiting for a tour to begin, when a woman, dressed in period appropriate clothing swishes out onto the front porch in her big hoop skirt. Not sure if the hosts are always in costume, but certain they are always equipped with a charming Southern drawl. Some tours are hosted by sweet Southern ladies who are descendants of original plantation/mansion owners.

Miss Rosalie Mansion: "Did sahm bahdah rahng the dahl bahl?"

translation: Did somebody ring the doorbell?

Miss Barbara has a funny convo with Miss Rosalie Manion. Miss Barbara and Miss Mary are quite amused by Miss Rosalie Mansion. Is she for real?

Oh, Miss Barabara- she is Mary's childhood friend. They grew up together in the South. Miss Barbara joined us to show us around the town. She and her husband own some property up river and she knows Natchez like nobody's business.

Toured the town in a horse drawn carriage that clomp-clomped

past several historic sites in old town Natchez.

We ate breakfast at an old hotel in town, took the carriage ride, toured Rosalie, stopped again to eat at and tour Stanton Hall. Lunch at the mansion included: tiny butter biscuits, fried pickled green tomatoes, deviled eggs, shrimp with Remoulade sauce, Shrimp Po-Boys and frozen fruit salad. Coke in the cutest little bottle, eh-vah.

Miss Mary and Miss Barbara win the prize for most hospitable hosts. Serious.

Last stop, Longwood Mansion and Gardens...

At the end of the day, we toured Longwood Mansion. It's a beautiful place, surrounded by trees draped in moss. The 30,00 square home was designed by Samuel Sloan, a Philadelphia architect. The mansion was built for wealthy cotton planter Haller Nutt and his wife, Julia.

Love the Greek Revival architecture and the mossy trees.

The mansion was almost completed when the Civil War began. When the war started, the craftsmen, who were from the North, dropped their tools and went home believing they would be back shortly to finish. The war ended up lasting 4 years.

Haller Nutt finished the basement level floor with the help of slaves who remained on the plantation. Of the thirty two rooms planned, only nine rooms on the basement floor were completed and used. Haller died of an illness 1864, a year before the war ended. His wife Julia lived with their children on the finished level for several years. The upper 5 floors were never completed. The mansion has a sad feel. It's as if a picture of history was snapped and time froze in this once grand part of the South. The home is the largest standing octoganal home in America, and is a National Historic Landmark.

After the day was over, we said our goodbye's to Miss Barb and headed back for the lodge. There are about 20 homes available for tour in Natchez, 3 down, 17 to go...

Like my bff Scarlett says, "Tomorrow is another day".

I'll be back.

I got so carried away with my travel log, I forgot to tell you about this salad. I love my Aunt Di's potato salad. It's my go-to potato salad. This salad is totally different. I loved Miss Liesa's Potato salad. A little sweet. A little crunch. Yummy, perfectly cooked potatoes. Made this with Buttermilk Fried Chicken. LOVED it.

Next: The Canton Flea Market, a visit to Viking HQ in Greenwood, MS , and Pimiento Cheese, aka Southern Pate.

Miss Leisa's Potato Salad

print recipe

2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles ( I used sweet)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper (optional)

In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well. Let potatoes cool. Cut into cubes.
In a large bowl, combine mayonnaise dressing , celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat.

Cover and chill for 6 to 24 hours.
To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.

Tips:

-The mayonnaise dressing called for is a dressing like Miracle Whip. Since I don't usually purchase Miracle Whip, I subbed regular mayo, and added a teaspoon of sugar to give it a sweet flavor.

- I was in a hurry, as usual, so I did not wait for the salad to chill 6 hours before serving.

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Southern Buttermilk Fried Chicken & Mississippi: Part One

Remember the last post, where I explained the fine points of bugling elk in on a hunt?

Picture this. You are eating out at an upscale restaurant. Out of the blue, the table next to you, where three (seemingly) grown men are seated, one of which begins to demonstrate an elk call. If you have never heard this in person, it's a LOUD sound. Refer to my last post on elk calling if you need a demo. So, there you are enjoying your say, anniversary dinner, and the guys at the table next to you are hee-hawing it up and continue to make elk bugle sounds. This was the scene about 15 years ago, when Grant and Brett first met Will Primos. Now, most clients would probably say, thanks, but no thanks. Will was not a typical client. The willingness to make animal sounds in a restaurant was enough to persuade Will to hire G&B to be his new legal counsel. The business relationship has turned into a great friendship we have enjoyed for several years now.

We took our kids to stay with Will, Mary and Will's parents at their beach home one summer. We have also visited them at their farm/hunting lodge in the South. Twice now. Last month, we were again treated to their gracious Southern hospitality.

This is my favorite spot at the lodge. Miss Mary's porch.

Have I told you about my obsession with the South? Before VCR's, VHS, DVD's, TIVO, and DVR, we had plain old TV. We had one black and white set, in my parent's room. Complete with "fuzz" and an antenna on top. When the picture went fuzzy, we would hit the side of the TV, and wait for it to come back into focus. We also were fortunate enough to own a color console TV placed in the living room. Anyway, once a year, my favorite movies would play:

The Wizard of Oz. Loved Dorothy, and those slippers.

And . . .

Scarlet and Tara

Gone with the Wind. Watching the entire show was a two night process. I wanted to be Katie Scarlett O'Hara. Loved the dresses. Loved the scenes of Atlanta. The plantations. The parties. Really, how did she make a dress out of curtains look so good?

Love the cotton fields.

Every time I go to the South, I secretly want to move there. Get a big porch. Talk in a drawl.

Call everyone Ma'am.

Ok, sorry. I've prob lost you.

So last month, we went back. For a few days. I can't possibly tell you about all of the amazing food I consumed, but I'll try. Miss Leisa, Mary and Will's cook and house manager, prepared menus filled with Mary's choice of Southern speciality dishes. The menu included: Buttermilk Fried Chicken, several types of biscuits, slaw, southern potato salad, collard greens, cheese grits, hush puppies, catfish, sweet potatoes, pumpkin and pecan pies, and pimiento cheese spread to name a few. I was in Southern heaven.

Leisa was kind enough to copy each of the recipes, and as soon as we arrived home I made three of her recipes. All wonderful. If you love friend chicken, you are going to go gaga over this. It's made with white meat, and fried in just a little oil. The buttermilk makes the chicken so tender and the hot sauce adds a nice spicy kick. Seriously, y'all are going to love it.

Stay tuned for part two: Leisa's Southern Potato Salad, and my trip with Miss Mary and Miss Barbara to Natchez, for the Fall Pilgrimage...

Southern Buttermilk Fried Chicken

Adapted from Mad Hungry

print recipe

1 quart buttermilk or milk

2 tablespoons Tabasco or other hot sauce

about 4 chicken breast halves

1 cup all-purpose flour

1 1/2 teaspoons coarse salt, plus a little more for sprinkling

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 cup vegetable oil

In a 9x13 baking dish or gallon sized Ziplock bag, stir together the buttermilk and Tabasco. Place the chicken in the liquid mixture and leave as long as possible. (I soaked the chicken overnight. Place in refrigerator.)

In a plastic or paper bag combine the flour, salt, pepper, and cayenne.

Shake the chicken pieces two to three at a time, in the flour. Repeat with the remaining chicken.

In a skillet heat one half inch of oil over medium high heat. Test with a tiny bit of chicken. If it bubbles immediately, it is hot enough.

Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer in the pan, leaving one half inch between pieces. Leave to fry undisturbed for about seven minutes. Lower the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven to ten minutes.

Remove to a plate lined with paper towels to drain. Repeat process to cook remaining chicken. To keep first batch warm, place on a rimmed baking sheet in a 200 degree oven.

Tips:

-The original recipe calls for two cups of oil. I followed Leisa's method and used only about a quarter to a half inch of oil in the bottom of the pan.

-I used four Costco boneless chicken breast halves. (Found in freezer section.) I sliced each one in half for eight small pieces total.

-This was delicious served cold as a leftover the next day.

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