I adore any sort of pie. Sweet or savory, it makes no difference. And I love blueberries.
My mother made the best pie crust for 60 years. For a two-crust 9″ pie it was 2 cups flour, 2/3 Crisco, 2 teaspoons sugar, pinch of salt, and 4-6 Tablespoons ice water. That was it! I made her crust for years until I got my Cuisinart and read online that all butter was a better way to go.
Phooey! I over mixed in the food processor. Beside the fact that butter is more expensive, I didn’t care for the flavor of a butter crust. I know! Right? What’s wrong with me?
Lard makes everything better, especially pie crust. So I’ve settled on a new mix: 2 1/2 cups flour, 1/2 cup cold lard, 1/2 cup vegetable shortening, 1 Tablespoon sugar, pinch of salt, and 5-7 Tablespoons ice water.
My kids and grandchildren were coming over for dinner Sunday. I always make dessert for a Sunday meal, particularly because the boys were coming. I love to spoil them!
I decided a slab pie would do the trick! Sweeten us up and leftovers! I wasn’t in the mood to make pie crust, and I’d have to make a lot for such a big pie. Alas, I reverted to refrigerated store bought pie crust. And fresh blueberries – how simple and quick is that. Just rinse ’em off and they’re ready to be baked up into a scrumptious pie!
Here’s a tip!
If you decide to make this delicious slab pie or any slab pie, you’ll need two boxes of refrigerated pie crust. When you roll it out, place one circle on top of the other, and then roll it into a rectangle. And do the same for the top crust.
It was the perfect size. More than enough to drape over the sides of a jelly roll pan (15″x10″), and to crimp the edges.
A college roommate of mine bakes pies and desserts for her restaurant. She told me that store bought crusts are made with lard. Wow! That does make a difference. The finished crust is flaky and browns beautifully.
Admittedly, over the years I developed into a pie crust snob, believing homemade ones were the only way to go. After all, Mom did it all her adult life. I’ve had to rethink my attitude about refrigerated store bought pie crust. Think of it this way – I will bake more pies! Yes!!
Let’s Bake!
Preheat your oven to 400°F.
Roll the bottom crust and place it in a 15″x10″ jelly roll pan.
Put 2-3 pounds of fresh blueberries in a bowl. Add zest of one lemon – blueberries and lemon are remarkable. Mix and set aside.
In a small bowl, mix together 1/2 cup of sugar, 1 teaspoon cinnamon, 3 Tablespoons flour (or cornstarch or tapioca flour – I use tapioca to thicken fruit pies.) Mix and pour over the blueberries. Gently mix until all the berries are coated with the flour mixture.
Pour the berry mixture into the crust. Really, I could have used 3 pounds of berries and will next time.
Roll the top crust and place over the filling and edges of the pan. Crimp along the outside. And, using a sharp paring knife, cut vents along the sides of the top crust. And cut something cute in the middle -I designed an “M” for Mimi!
Brush the top with a beaten egg. I sprinkled demerara sugar on top. You can use regular sugar, but I like the color and texture of demerara on flaky pastry desserts. It also adds a little crunch.
Bake for 30-40 minutes, until the berry juices bubble and the crust is golden, brown, and delicious.
I mean, seriously, in 20 minutes my slab pie was in the oven. Remarkable!
Try your hand at one. Don’t like blueberries, use sour pie cherries or apples, make a lemon meringue slab pie or how about strawberry-rhubarb? Yum!
Tieghan Gerard is one ambitious young woman with a fabulous story.
I’ve wanted to write about her blog “Half Baked Harvest” for weeks, but once I visit her site, I can’t leave. I’m captured by her stories and stellar photography.
Tieghan comes from a family of nine. Early on she started out helping to prepare meals for the large group and then took over doing all the meals. She began to document and photograph her trials and errors that bloomed into a very successful blog. Half Baked Harvest made its blogging debut in 2012. In 2014 and 2016, Tieghan’s blog was named “Readers’ Choice Favorite Food Blog by Better Homes and Gardens.
Tieghan lives Colorado in a remodeled barn she designed herself. Read about her inspirations, challenges, and progress as she works through rebuilding “The Barn.”
Why I love your blog!
Her recipes are so different. A very short sampling:
Tieghan has a unique eye and an extraordinary palate. I’ve made her Sunday Sauce to rave family reviews. (I found the papparadelle at Trader Joe’s.) Canadian Poutine and Honey BBQ Chicken with Charred Corn Polenta are next on my list.
If it’s true that you eat with your eyes first, I’m salivating just looking at the food on her home page. Tieghan has a special way about her. I love the way she writes and engages with her readers. I’m overwhelmed by her photos of her food. I can browse through Pinterest and immediately recognize her posts, her style is that distinct. Another brief but breathtaking sample:
Canadian Poutine Sunday Sauce Honey BBQ Chicken with Charred Corn Polenta PB&J Oat Strussel Muffins Summer Tomato and Zucchini Halloumi Bake Brown Sugar Oatmeal Cookie Cookie Dough Ice Cream Sandwiches Onion, Chorizo, Spinach and Artichoke Pizza Blueberry Lavender White Chocolate Scones
Her cookbook will be released in September, 2017. You can pre-order Recipies From My Barn in the Mountains from Amazon, Barnes & Noble, Indiebound and Indigo.
In time for holiday gift giving. I’ve ordered mine – can’t wait!
Tieghan promises a special surprise for those who do preorder.
Looking for inspiration? New cooking ideas with out-of-the-ordinary ingredients? Fun stories and beautiful photography?
Don’t be intimidated if you think her recipes are complicated. They’re not. And she has plenty of step-by-step videos to help.
Treat yourself to a visit at Half Baked Harvest. You won’t be disappointed.
Thanks, Tieghan for giving me a restful place to land to think and to become inspired! I love your blog!
However, the star of the show in today’s post is the side dish in the upper right hand corner of the plate: Carmen’s Mexican Rice.
I’ve written frequently about my ex-mother-in-law, Carmen, and how she influenced my Mexican cooking skills and palate. One side I learned very early in the process was Mexican Rice.
It’s a staple of most south-of-the-border meals, breakfast, lunch and dinner. Served with beans of any sort, rice and beans is a complete protein. In fact, rice and beans is a fabulous vegetarian/gluten-free option. You’ll find recipes for beans and rice all over southern and Latino cooking sites on the web. Such an amazing and healthy combination.
Anyway, I digress.
Many years ago, a younger Mimi, husband, and new baby visited Carmen’s homestead in Grand Island, Nebraska. Her mother still lived in the same house where the family was raised. Imagine the curiosity aroused when a “gringa” showed up and actually volunteered to help with dinner preparations!
I remember uncles, aunties, and Grandma Garcia (the matriarch) watching over my shoulder as I confidently whipped up a batch of rice to serve for the evening meal. Nods of approval and Spanish spoken praises were received and well-appreciated. Maybe their beloved Anthony hadn’t done so bad after all!
Nevertheless, Mexican Rice is so easy to put together. Carmen’s recipe included onions as the only vegetable. Peas, carrots, green beans were not in the mix. And Mexican Rice is inexpensive. Paired with beans, flour tortillas, grated cheese and a side salad, this dish is very frugal.
Let’s Cook!
This is my favorite rice cooking vessel. It’s an old Guardian Ware aluminum pot that belonged to one of my grandmothers. Both used Guardian Ware, and I was the lucky recipient of this one.
I like it because it’s sturdy. The walls are thick. The lid fits well and retains heat nicely. Every pot of rice I conjure up comes out perfect no matter the recipe.
If you don’t have one of these handy, rice is successfully cooked in an enameled cast iron pot or a heavy pot will a tight fitting lid.
Before you begin, measure out your ingredients:
1 3/4 cups of low-sodium chicken stock or water mixed with 1/4 cup tomato sauce
1 cup long grain white rice
1 medium onion, cut in half and then into chunks
1-2 teaspoons Mexican oregano
1/2 teaspoon garlic salt
Over medium-high heat, add 1-2 Tablespoons vegetable oil or olive oil. (I like olive oil.)
Once the oil is hot, add the rice. Begin to stir so all the rice is coated with oil.
Continue to cook until some of the rice is translucent and other kernels are lightly browned.
Add the chopped onion to the rice. Cook for a minute or two until the onions begin to wilt and become lightly browned.
Add the chicken stock or water and tomato sauce. Careful – the liquid may steam and spatter.
Add the oregano and garlic salt. Stir to distribute everything. Bring to a gentle boil. Reduce temperature to a simmer and cover.
Let the rice simmer for 13 minutes. Once it’s done, immediately remove from the heat and set aside to let the rice finish cooking. You can put the pot in a slow oven (185°F) to finish cooking for 15-20 minutes to keep it warm before serving.
You can lift the lid and fluff up the rice, but I usually don’t. My daughter tells me the “money bite” is the rice, onions, and oregano that settles to the top.
Now, If I’d had my act together, I would have remembered to take a picture when the rice was finished. Must have been hungry this day and in a rush to get dinner on the table. Ooops . . .
My young family would eat leftover rice, refried beans, tamales, and warm tortillas for breakfast. Ah, the good old days when I didn’t have to worry about all those carbs and calories!
During the hot days of summer, we are all looking for a flavorful, healthy and quick meal. I frequently turn to fresh seafood as an alternative to traditional grilled burgers and dogs or dinner salad.
A family favorite and crowd pleaser, you can’t go wrong with are Mimi’s Fast & Easy Shrimp Fajitas.
Oh, so simple! Oh, so quick! Oh, so DELICIOUS!!
I serve the fajitas, whether they’re shrimp, chicken or beef, with warm flour tortillas along sides of Mexican Rice or Refried Beans, and a simple green salad. As an added bonus, this dish is gluten-free, if you use gluten-free flour or corn tortillas. If you’re filled with ambition, you should make or learn to make homemade flour tortillas.Takes the “quick” out of it, but still. Some store-bought brands can be very good, like El Milagro. But like everything homemade, they’re just better tasting. I did make my own every week for many years to serve at breakfast, lunch, and dinner. Awesome!
I think my Mexican-ex-mother-in-law would get a kick out the fact that I cook so much Mexican food – mainly inspired by her. My mom would make out-of-this-world tacos, but rarely ventured out of that comfort zone. When I married, I learned so much about Carmen’s Mexican cooking. She taught me a lot. She always made her own tortillas, and she was lickity-split! Amazing!
Let’s Cook!
I like to buy raw shrimp in the 20-25/pound range that have been shelled and deveined. It makes the process simple and quick. You can use frozen shrimp – it doesn’t take long to thaw. All you do is put the frozen shrimp in a bowl and fill it with cool tap water. In about 20 minutes, the shrimp are ready to use. I plan on 1/3 pound of shrimp per person. One pound will feed three gracious eaters or two voracious ones.
Sometimes even cleaned and shelled shrimp can leave behind bits and pieces of the black vein running down the middle. I always run the tip of a paring knife down along the track to make sure the black stuff is gone. According to seafood sources, you don’t have to. But why wouldn’t you? It looks awful. And it’s good to run your fingers through the water to check for any pieces of shells wandering aimlessly around.
Rinse the resultant shrimp well in cold water, drain well, and layer on a baking sheet lined with a double thickness of paper towels. Place a paper towel on top, and pat dry. It’s good to have the shrimp as dry as possible so they’ll sear well in a hot skillet.
Now, spray the tops lightly with cooking spray. Season lightly with salt and pepper. If you want to add some spice, it’s a good time to sprinkle with any or all of your favorite Mexican spices: ground cumin, chili powder, cayenne pepper. Whatever you prefer. Set aside while you prep the vegetables.
For one pound of shrimp, I use one medium onion cut in half and then into strips. One red bell pepper, cored, seeded and cut into strips. One large jalapeno pepper, cored, seeded, and finely diced. And one clove of garlic, minced.
The next step goes quickly. Have a serving plate or serving bowl at the ready for the vegetables as they come off the heat.
Heat a griddle over or a large skillet to medium-high heat. A cast iron griddle or skillet would be ideal, but not imperative. I use a 12″ iron skillet when I’m cooking one pound of shrimp, and a larger griddle over two burners when I cook larger quantities.
Add two tablespoons of olive or neutral cooking oil to the skillet and spread it around to cover the bottom. Add the sliced onions, sprinkle lightly with salt and pepper, and cook quickly, stir-fry style, until the edges begin to brown and the onions begin to wilt. Quick cooking will help the onions keep their shape and stay crunchy.
Add the red peppers, jalapeno, and garlic to the skillet. Again, quickly stir-fry the vegetables until the peppers are heated through and the garlic becomes fragrant.
Put the cooked vegetables in your serving bowl or plate. (I use a flat oval 3-quart Pyrex dish.) Set aside and keep warm. Don’t cover with foil or plastic wrap, because the veggies should keep their bite. Covering them will steam them, and the vegetables will be mushy. Still delicious, but you know. I usually put them in an unheated oven or in the microwave.
In the same skillet over medium-high heat, layer the shrimp in a single layer, seasoned side down.
Cook for 2-3 minutes until the shrimp just begin to turn pink and a little carmelization is happening around the edges.
One-by-one, flip the shrimp to cook on the other side – 1-2 minutes max. The shrimp should be cooked through, but tender. Overcooking will make them tough. Sprinkle with the juice of half a lemon.
Spoon the shrimp over the cooked vegetables.
And there you have it!
Fresh, fragrant, juicy, steamy, delicious! And QUICK!
Here are some condiment
suggestions for the fajitas:
Mel’s Kitchen Cafe is one of the brightest (shining, bright, honest) blogs I’ve followed since I started blogging myself. Mel Gunnell is personal, unassuming, down-to-earth, and when she says “tried and true, baby” she knows of what she speaks. She’s genuine. She mills her own flour, for cryin’ out loud! Really!!
Mel pays homage to her Aunt Marilyn with an entire section titled “Aunt Marilyn’s No Fail Recipes.” Most worthy of an in-depth browse.
Mel doesn’t walk casually into the realm of food talk. If she’s tried a recipe once, she’s tried it tens or hundreds of times; herself, friends, and family, always with feedback to make the recipe better. And Mel relies on her readers, too. When she gives advice, you can take it to the bank.
Several of her tutorials include experience with different ingredients: Why egg size makes a difference; How measuring flour makes a difference; Butter – the great cookie experiment; and How to cook with kids. Over time, she’s embraced gluten-free recipes, even vegan. and paleo.
If you want to know how to bake fabulous dinner rolls, this is the ultimate source for dozens of how to’s and dozens of recipes to make every guest’s heart melt.
Mel is the mother of five children: four boys and the youngest a daughter. (Way to hang in there, girl!) All are invited and expected to participate in the miracle and joy of feeding family and people. It’s not a burden. It’s a pleasure and a lesson in personal satisfaction, emancipation and self-sufficiency.
Chicken Curry in a Hurry Heavenly Bluberry Dessert Best BBQ Sauce Orzo Salad with Tomatoes, Basil and Feta
Mel’s Kitchen Cafe is the real deal. Old-fashioned or new age relevant dishes, readers should to take a peek at what she has tirelessly endeavored to bring us happiness.
July 2018 Welcome to Mimi’s Table! Come, Meet My Online Friends! Gifted and Talented Friends are to be found everywhere! I’m awed by the talent, inspiration, resourcefulness, and stamina of bloggers. “At Mimi’s Table”...
When Richard and I were first married, he introduced us to salmon. I’d never prepared salmon before, but over the next 20 years, a filet baked with onions and lemons has become a family staple. Even our young grandsons love it. They call it “pink fish.”
Salmon filet baked with onions and lemons can be cooked in the oven (great for cold winter days) or on the grill (great when it’s too hot in the kitchen). This is an easy, quick, and healthy recipe that provides an excellent source of omega-3 fatty acids, vitamin B-12, and vitamin D.
Something SO delicious and it’s good for you, too! YEAH!!
The secret to this recipe is the mayonnaise-mustard spread that’s slathered over the raw filet. The mayo keeps the fish nice and moist and buttery-tasting. Literally, the salmon melts in your mouth. The mustard adds a kick of flavor. Any mayonnaise will do, and we’re not picky about the mustard either.
We got this bottle from “The Mustard Man’ at Jungle Jim’s grocery in Cincinnati. The Mustard Man himself recommended this peppered version to go particularly well with salmon. YUM! We’ve also used plain old yellow mustard or dijon.
When we’re having the kids over, Richard and I will get one of those giant salmon filets from Costco. One large one will feed all eight of us with generous servings.
Let’s Bake Some Salmon!
Yes, this is one very large piece of fish! Weighs between 2.5 – 3 lbs. Notice the tail end is folded under. That’s to help keep the cooking uniform.
Yep, it’s a whopper! This one has no skin attached – Richard doesn’t like fish skin. But, I do! In all things, we compromise – well, most of the time. If you choose a filet with skin on, it won’t crisp up in this recipe, because you’re basically steaming the fish.
I cut a large piece of 18″ heavy duty aluminum foil and allow extra on the sides for wrapping the fish. Season with salt and pepper. Sometimes I sprinkle on dried dill weed or fresh, if I have it.Whisk together 3/4 cup of mayo and 1/3 of mustard. Slather it all over the top of the filet.Thinly slice one medium-sized onion and distribute evenly on top of the mayo-mustard layer.And top that with thin slices of lemon. When the fish is done, the lemons are delicious!Bring the foil together in the middle covering the filet. Fold the foil edges together and fold over again to crimp and form a tight seal. Then fold over the ends, Christmas package style, roll and crimp so the edges are facing up. You want the juices from the salmon to stay inside, not leak out.
If you’re using the oven, heat to 375°F. Put the lovely fishy package on a sheet pan, and bake in the oven for 20-25 minutes or until the fish reaches 140-145°F at the thickest part of the filet.
On the grill, heat to 350-375°F. (I use a gas grill, so it’s easier for me to regulate the temperature.) Put the lovely fishy package on the grill, with or without the sheet pan. Put the lid down, and bake for 20-25 minutes or until the fish at the thickest part reaches 140-145°F.
Cooking time truly relies on the size of the fish you’re cooking. I always fold the tail end under itself to all the filet to cook more evenly. But don’t over cook it. Best to stay on the “little-under-done” side whether it comes out of the oven or off the grill. The rest time will help finish the cooking.
Check for doneness. Remove the package from the oven or grill and keep the package sealed. Allow it to rest on a cooling rack for 10 minutes.
You’re mouth-watering reward! Flaky, moist, buttery and healthy salmon!
Let’s Eat Some Salmon! What sides to serve?
I like pan fried little red potatoes browned in butter.
Or you might serve a nice big salad – delish!
Or how about a helping of my country green beans made with bacon, onions and tomato? Cook in an Instant Pot with little red potatoes? Success!!
Click the pic for the recipe.
This recipe is a no-brainer; very cook friendly. If I’m making salmon for just the two of us I either get a smaller filet or I bake a giant one so we have leftovers. If you’re using a smaller filet, you’ll need to adjust the cooking times. This leftover salmon is the best as an addition to salad, with eggs and potatoes for breakf, or just by itself!
Feeling a cooking adventure on the horizon?
This is a FABULOUS leftover recipe. Toast a couple of English muffins, poach eggs, and whip up a batch of blender Hollandaise. Thinly slice red onion and fresh tomato. Place the onion and tomato on 1/2 muffin. Top with a piece of salmon and then an egg. Dollop with your beautiful Hollandaise and sprinkle with some fresh chopped parsley. Heavenly!
Richard and I love traveling in the western United States. There’s just something about the huge landscapes, wide open vistas, and big, very big, blue skies. Literally, you can see for miles and miles.
It’s not our first trip. In fact, we’ve made the drive from Billings to Indianapolis and back several times. The geography is spectacular, unrivaled, breathtakingly beautiful.
This was a special trip. Richard was recovering from bypass surgery and we wanted to take our time to see as much as we were able. Our drive along the way to the Black Hills in South Dakota took us to Devils Tower National Monument in Wyoming.
Driving up to the visitors’ center, there are hundreds of black tailed prairie dogs and burrow holes scattered throughout the large flat field. This prairie dog “town” at Devils Tower is 40 acres large. That’s a lot of gophers!
Devils Tower is one big monolith standing 867 feet rising up from the prairie. It was declared America’s first national monument by Theodore Roosevelt in 1906, ten years after Yellowstone National Park was designated our first national park.
There are deep vertical grooves along all sides. American Indian folklore tells the story of a group of girls who were being pursued by giant bears. When the girls reached a rock, they prayed to the Great Spirit to save them, and the Great Spirit answered by raising the rock high up out of the ground and became too steep for the bears to climb. When the girls reached the sky, they were turned into the constellation Pleiades.
The grooves are storied to be the bears’ clawmarks created in their pursuit. The tower is known to American Indians as the “Bear’s Lodge” or “Home of Bears.”
“Bears Lodge” became “Devils Tower” in 1875 when the Native name was misinterperted as “Bad God’s Tower.”
Looking down the road. Love the red rocks!
I had never visited Devils Tower before. It is pretty spectacular. Even without aliens and flying saucers and Steven Spielberg, I can understand why Roy Neary was mesmerized by it in Close Encounters of the Third Kind.
Navy Pier was designed by architect Charles Sumner Frost and opened to the public in 1916 as “Municipal Pier”. It was the only pier to combine a shipping dock with public entertainment. This 3,000 foot pier sits just north of the mouth of the Chicago River.
What to do with three young boys on Spring Break? Ages 8, 5, and 3, my grandsons are “all boy” boys, the rough and tumble type. Jessica kept them occupied and busy for the better park of a week, but for the main spring break event, she planned a two-day trip to Navy Pier and Shedd’s Aquarium in Chicago. Lucky me, she invited me along. It was a wonderful opportunity, too, to show the boys where their Mimi grew up (Mom & Dad’s home) and went to school (River Forest in New Chicago).
I grew up in Northwest Indiana and loved visiting the Windy City. Many of the must-see Chicago attractions skirt the shores of Lake Michigan along Lake Shore Drive (US41). Traveling north you begin with the Museum of Science and Industry in Jackson Park, McCormick Place and the Arie Crown Theater, Soldier Field, the Field Museum of Natural History, Adler Planetarium, Shedd Aquarium, the Art Institute, and Navy Pier. Many family and school-related adventures revolved around what to see in Chicago. As a sophisticated high school freshman, our French Club dined at Chez Paul, the restaurant location famous in the Blues Brother movie scene. Always good for a laugh . . .
The weather for our trip was magnificent! Pretty cool, in the upper 40’s, but bright and sunny, and not too windy. It was the perfect day for exploring and adventure!
From the front of Navy Pier there are breathtaking views of the loop. Richard and I spent the first few days of our honeymoon there. It’s just nice to be able to walk around on a gorgeous day, have lunch or dinner, and do some shopping. Lakeshore cruises and the Tall Ship Windy launch here.
And breathtaking views of the lake.
Take a look at the gigantic 150 foot ferris wheel!
You should not go to Chicago and miss Chicago deep dish style pizza. Giordano’s has several locations in Chicagoland. Conveniently, they have one just as you enter Navy Pier. Very cheesy cheese pizza, as my grandson Quinten demonstrates. Yes, the little one was hungry and rather impatient, but he got over it as soon as his pizza arrived. Jessica and I got a luncheon pizza and salad, which was delicious.
Chicago is also renowned for their Italian Beef Sandwiches. If you get a chance to try one, please do – you won’t be disappointed.
Since 2006 the Tall Ship Windy has been Chicago’s official tall ship.
At the end of Navy Pier, there is a spectacular botanical greenhouse filled with tropical plants of every kind. Floor and roof windows bring in lots of natural light. And there’s lots of space to move around with little nooks for quiet conversations. Unique water features are interspersed throughout. Photos don’t do the fountains justice. The jets are on timers, and spurts of water shoot out from the water forming an arc. There’s even one you can walk under. Very cool. It’s a totally relaxing experience – a special place.
Chicago Day 2 Shedd’s Aquarium
When Shedd Aquarium opened in 1929, it boasted “the greatest variety of sea life under one roof.” It’s one of a triad of exhibitor sites that includes Field Museum and Adler Planetarium. The Oceanarium at Shedd, was completed in 1991 and is the world’s largest indoor marine-mammal pavilion with beluga whales and dolphins.
There’s a spectacular view of Lake Michigan from the dolphin pavilion. You can see the dolphins and the whales swimming underwater through glass-sided tanks in the levels below the Oceanarium. Have to say, we were disappointed in the dolphin show and we’ve subsequently heard the same from others. So, if your budget is tight and you’re juggling between the 4-D movie experience or the dolphin show, catch the movie.
OK – not a lot of pictures of the inside of the aquarium, or any for that matter. I was there to drink in the city and lakeshore from outside. Here are some from the north side.
There’s a great walking-biking path along the bottom that takes you along the perimeter of Shedd and the Lake Michigan shoreline. You can see Navy Pier and the ferris wheel in the background.
Here’s my favorite – Man with Fish
This 16-foot Man with Fish statue was debuted in 2001, created by German sculptor Stephan Balkenhol. Man with Fish is a fountain, but it wasn’t turned on during our visit – 😥
All in all, my trip with Jessica and the boys was a big hit. Zachy was a little young for the 4-D Seamonster experience, but he wants to go back to see the beluga whales. Joshua just loved being in the big city – Chicago was an exciting place to him – I agree!
We got to stay in a hotel, got to swim, and most importantly, we spent quality time together for a special memory.
If you’re in the area, don’t miss Millineum Park and Buckingham Fountain – other important Chicago landmarks.
Ah, yes. This is one reason we all want to visit Florida especially in January – breathtaking sunsets. For five days there was no snow or ice, no heavy rain, no dark dreary skyscapes when the horizon seems 100 feet above my head.
This was taken at the Dunedin Beach driving home from a fun-filled day of friendship, shopping and food in Tarpon Springs. Many thanks to my new friends, Lynn and Frank, for taking the time to drive out of their way for this photo.
Eight months ago, my husband had emergency cardiac bypass surgery in Montana, far from our Indiana home – bad enough, right? Three months after we returned home in August, my son fell into a situation when he had to unexpectedly move home – not ideal.
My college roommate and intuitive friend, Cindy, and her husband, Monte, winter in Dunedin, about a 45-minute drive from Tampa’s airport. On the Gulf side, it’s situated halfway between Clearwater Harbor and St. Joseph Sound on Florida’s mainland. It’s named for the Scottish Gaelic name for Edinburgh, the capital of Scotland (brief historical sidetrack).
Anyway, I was eager for a change of scenery to recharge my batteries. Cindy and Monte invited me to visit for a respite. While a sense of duty trumps lots of things, this was one opportunity I and my husband agreed was badly needed.
So, here’s what Cindy and I do best: talk and eat. We talked over breakfast, lunch and dinner. Over coffee, wine and dessert. Shopping and driving. We jabbered as Chip and Joanna renovated yet another house. We reminisced. All great stuff for friends of many years.
What did we see and do? Here’s a brief overview of the places and things we enjoyed.
Carmelita’s Mexican Grill in downtown Dunedin. This is my plate, all well done. A tostada, chili relleno, pork tamale with refried beans and a side salad with a nice Negro Modelo. I wanted a little of everything and got it!
Here’s Cindy’s plate with a chimichanga, black beans and rice. Delicious!
Olé Carmelitas!
In Dunedin, they’re proud of their Scottish history and protection of historical natural landmarks. We visited several antique shops as well as Irish and Scottish inspired businesses. But my favorite was this 150-year old oak tree outside Cafe Alfresco’s dining room. From the acorns laid about the ground, I thought it was an oak, but didn’t recognize the familiar leaves of oak trees in the Midwest. Take a look at a brief history! And to think townsfolk wanted it removed – heresy! Dunedin women – stand united!
And we enjoyed a lovely lunch – generous salads, hot pastrami, bellinis and a blueberry mojito (highly recommended) at Cafe Alfresco.
All this activity and fun within the first few days! Except for a little rain, the weather was fantastic, and warmed up considerably along with lots of bright sunshine.
The last full day I was there, we went with Lynn and Frank to Tarpon Springs. It was a perfect day.
Lots of shopping! Lots of great food and baked goods, and lots of Greek Americans. In fact, Tarpon Springs boasts the largest population of Greek American citizens in the United States.
In 1887, Tarpon Springs was incorporated with a population of 52. Within the next three years, settlers discovered that sponges could be harvested off the Gulf shores. In 1890. the Cheney Sponge Company sold nearly $1 million worth – that’s a lot of sponges!
This memorial was erected in 2002 to honor the spongers of Tarpon Springs.
Our first stop was to Lori’s Soaps and Sponges. Lori’s is well stocked with olive oil and goat’s milk soaps, shampoos, creams and lotions, all with most pleasing scents. I bought bars of lemon and peach scented goat’s milk soaps.
I LOVE the goat’s milk soaps. They lather up thick and creamy, and left me and the whole bathroom with a clean, gentle smell. AWESOME!
Lori’s also sells any kind of sponge you’re looking for. I bought loofahs, and a sturdy back scrubber with a huge sponge at one end.
Throughout Tarpon Springs, you’ll find stores selling all types and sizes of sponges.
Cindy, Lynn and I continued shopping. But Monte and Frank opted to sit at a picnic table in the plaza to enjoy a beer and some live music. Vendors along the plaza offer a good variety of Greek wines and snacks. It’s a great place to enjoy the sunshine and take a load off.
Here’s a 42 foot sponge diving boat, the Aegean Isles, in the plaza, along with a rather large shark.
Here’s a little history about the Aegean Isles. Don’t know the shark’s history . . .
Two words: GREEK BAKERY
OMG! What a delight!
Front counters, countertops, racks along the back walls, all filled with any cookie, pastry, pie, canoli, eclair or dessert your little heart desires – along with serious baklava. Many of the “big-as-your-head” cookies are made with almond paste.
These are very sinful places and they serve coffee! Perfect!
The Greek and European Bakery is one of two large bakeries on the main drag in Tarpon Springs. The other is Hella’s. Both have restaurants where patrons can order a tasty Greek meal and top it off with one or two, ahem, of these ample delicacies.
OK – we’re winding up our splendid day of food, sunshine, and fun in Tarpon Springs. What shall we do for dinner? Seafood, of course.
Rusty Bellies Waterfront Grill is named for our family’s love of fishing, namely gulf grouper fishing. A “Rusty Bellie” is the nickname given to the large male gag grouper. A “Rusty Bellie” generally ranges between twenty and sixty pounds, and is typically caught by the true at heart fisherpersons.
Broiled Skewers of Shrimp and Scallops with Mahi Mahi Filet over RiceFried Grouper with Fries and Coleslaw‘Surf ‘n Turf’ Steak over Mashed Potatoes with Shrimp and Fresh AsparagusRusty’s Cobb Salad with Gulf Shrimp, Bacon, Cheese, Tomato, Red Onion topped with Zucchini Straws
As we were gearing up to leave, I stopped inside Rusty’s fresh seafood shop that’s conveniently next door to the restaurant.
The owners say they and many, many fishermen bring fresh catches to the store to prepare for sale. All are dedicated to bring to market Florida’s freshest wild caught seafood.
After dinner, it’s time to head home. Before bed, Monte shared the Red Velvet Cake he brought back from Hella’s. I don’t even know how to describe it; out-of-bounds good.
Relaxed and rested, I returned home the next day, bringing with me soaps, sponges, sandals, spices, and a variety of salts.
As a side story, Cindy and I visited Lafayette and Rushford in Dunedin, where they sell unusual gifts and unique home decorating items. It’s a small world, we came to know, as the storeowner said she formerly lived in Zionsville, Indiana. Turns out, the storeowner recently returned to Zionsville on family business, and stayed at a bed and breakfast, where our other roommate and husband operated an adjoining restaurant, Patrick’s Kitchen & Drinks. In fact, she remembered Patrick well. Crazy . . .
I’m signing off with pictures of my most prized souvenir, my lamby planter. I’m a sucker for this kind of stuff. Thanks! Cindy for taking me back to Beall’s before someone else snatched it up!
I don’t crochet, knit or sew as much as I used to, but there’s something comforting sitting on the chaise of my big yellow family room sectional with some project in my hands.
When we bought our condo in Noblesville, I had no idea what color to paint the rooms, and all the rooms were going to be transfixed from garish bright gold wall paint already on the walls to a civilized taupe, and taupe green. (Benjamin Moore Revere Pewter and Sherwin Williams Chat Room). I figured they’d be easy colors to work around because they popular neutrals.
Now, two years before I bought the condo, my sister and I were shopping fabric outlet stores in Pennsylvania when I discovered this great drapery fabric at a Calico Corners outlet. I fell in love with the eclectic spatter pattern, and the colors. Kinda reminded me of Jackson Pollack – I had to buy it. Peach and turquoise, rusty-brown and yellow, I couldn’t resist. There was only a little over a yard of the fabric in the store. Ever the optimist, I searched online fabric outlets and was able to find an ample supply Fabric Guru, where they sell all types of high-end drapery fabric at good prices, and shipping is reasonable.
So, now I have my lovely drapery fabric, and get stalled when I can’t decide on a suitable window covering style. My family room is very long with a gas fireplace between a bank of windows. I have wooden blinds covering the windows now, but I still need padded cornices or full-length draperies. The room is transitional, not too modern and not too traditional. I know the fabric will bring the room together once I make a decision and get my act together. My sis found a perfect striped accent fabric to make pillows. Awesome!
Last year I was strolling through a yarn shop in Noblesville, and came across the colors I wanted for the family room throw. Cream, lemon yellow, dark turquoise, light turquoise, peachy orange, medium gray, and a rich dark brown.
The pattern for the throw is real simple:
Using one color, crochet two rows of double crochet.
The third row you begin a simple 3-double crochet shell stitch.
Begin the third row with one double crochet. Skip the next two stitches. In the third stitch, make 3-double crochets in the same single crochet. *Skip two single crochets, make 3-double crochets in the single crochet, skip two single crochets* and continue the pattern all the way across.
4th row, double crochet in the first stitch, *skip two double crochets, make 3-double crochets in the same stitch, skip 2 single crochets, and make 3-double crochets in the same stitch* across until you reach the end of the row.
Now, it’s time to switch colors. Choose color combinations are pleasing to you. I used seven different colors and used 3-100 gram balls of each color in Cascade Superwash DK weight, so the throw wouldn’t be too heavy, and it would wash beautifully
My throw is roughly 60″ long x 42″ wide. Probably too big to be called a throw, but it’s going to look great on my big yellow couch.
As a little extra something, something, I came across the Hopeful Honey website recently. Olivia is an avid knitter and crocheter. She has lots of great tips. What I really like best are her YTube tutorials on how to work specialty stitches. And she has some great free patterns for women, men, and children. Check her out!
OMG – I simply LOVE dishes like this one. Steamy and hardy, tender chunks of beef are stewed with slices of red bell pepper, tomatoes, onions and garlic served over a heaping helping of cheese grits – my mouth is watering.
What is it about corn, like these cheese grits, and tomatoes? EGADS, what a perfect pairing, perfect comfort food for a cold winter evening supper.
I used a leftover chuck roast that I shred into big chunks. Any meat that becomes tender as it’s cooked would work. And, the chuck roast can be cooked in a slow-cooker, to make things even easier.
There’s a little prep work, but the final result is well worth the effort.
I’ve rarely eaten grits. It’s one dish neither side of my family or my husband’s family prepared. Richard was undecided, too, as he had grits in the south, but thought they lacked flavor. Once, I had a spectacular grits, ham, and cheese casserole at The Kitner Housein Corydon, Indiana. I have their recipe, but never tried it. (What was I thinking??) My inspiration for the cheese grits in this recipe comes from The Pioneer Woman. Be forewarned: this makes a lot of grits, like 12 servings. Feel free to half it. I left out the bacon, subbed half-and-half for the heavy cream, and used sharp white cheddar cheese in place of Monterey Jack, because that’s what I had in the fridge, and regular grits rather than instant, because that’s what Pioneer Woman instructed.
Here's a basic recipe for cheese grits. Feel free to add additional ingredients, if you're in the mood, like diced ham, crumbled bacon, diced jalapeno peppers. This is plain old fashioned comfort food.
Author: Slightly adapted from The Pioneer Woman
Recipe type: Side Dish
Cuisine: American
Serves: 12
Ingredients
2 Tablespoons bacon drippings or other cooking oil
1 large yellow onion, chopped
2 cups stone ground grits, not instant
4 cups low sodium chicken broth
2 cups water
2 cups half-and-half
1-1/2 cup sharp cheddar cheese
Dash of cayenne pepper or Tobasco
salt and pepper to taste
Instructions
In a heavy pot over medium-high heat, add drippings or oil. Add onions and cook until the onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in half-and-half. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne or Tobasco to taste.
Remove from heat and stir in grated cheese. Keep warm and serve.
Notes
This recipe is a slightly modified version of one from The Pioneer Woman.
3.5.3226
The grits were spectacular. My husband loved them. We lamented this was only our first try and vowed to consider grits as a future full bodied side. So impressed, I made a grits and collard greens casserole from Trish Yearwood at Thanksgiving. That’s how impressed I was.
If you decide to use a fresh chuck roast in a slow-cooker instead of leftover, you should season with salt and pepper, and brown the roast on both sides in a hot skillet first. Browning intensifies the beefy flavor, which is essential for a flavorful gravy.
If leftover chuck roast is what you have to use, shred the beef into big chunks, and follow instructions to make the beefy/vegetable gravy.
Not a grits fan? Spoon the tasty concoction over mashed potatoes, egg noodles or rice. Fantastic!
Chuck Roast with Peppers, Tomatoes and Cheese Grits
Simmered in tomatoes with sliced red peppers in a slow cooker or on top of the stove using left over chuck; the finished product is served over cheese grits.
Author: At Mimi's Table
Recipe type: Main Dish
Cuisine: American
Serves: 6-8 servings
Ingredients
1 3-4 pound chuck roast or leftover chuck roast cut into large chunks
1 large onion, halved and cut into slices
3-4 cloves garlic, minced
1 red bell pepper, seeded and cut into strips
1 15oz can of diced tomatoes
2 cups of low sodium beef broth
1 Tablespoon soy sauce or Worcestershire sauce
Instructions
*If using a fresh chuck roast, salt and pepper both sides. In a hot skillet, brown roast on both sides. Place browned roast into a slow-cooker.
*If using leftover chuck roast, shred meat into large chunks. Set aside.
In a large skillet over medium-high heat, add one Tablespoon olive oil.
*If browning fresh roast, add olive oil to skillet.
Add onion and brown until translucent.
Add garlic and cook for 30 seconds or until fragrant.
Add red pepper strips and saute with the onions and garlic for 1 minute.
Add the canned tomatoes. Stir to distribute.
Add beef broth, soy sauce or Worcestershire and stir.
*If using a slow-cooker, pour hot mixture over the roast. Cover, and cook on high for 3-4 hours or on low for 5-6 hours. 45 minutes before serving, remove roast and cover to keep warm. Make a slurry using 2 Tablespoons cornstarch and 2 Tablespoons water. Add slurry to liquid in slow-cooker. Return the meat and any juices that accumulated. Cover and continue cooking to allow the gravy to thicken a bit. At the end of cooking, remove the roast, shred meat into large chunks, and return to the slow-cooker. Mix everything together, and ladle a serving over a helping of cheesy grits, mashed potatoes, egg noodles, or rice.
*If using leftover meat, bring the mixture in the skillet to a boil. Reduce heat to medium. Gently simmer to reduce liquid for 10-15 minutes. Add the meat chunks. Continue to cook over medium heat until everything is up to temperature and ready to serve. Ladle a serving over cheesy grits, mashed potatoes, egg noodles or rice.
Notes
Feel free to substitute fresh tomatoes for canned. Once I used a small package of cherry tomatoes.
The secret to this recipe is the mayonnaise-mustard spread that’s slathered over the raw filet. The mayo keeps the fish nice and moist and buttery-tasting. Literally, the salmon melts in your mouth. The mustard adds a kick of flavor. Any mayonnaise will do, and we’re not picky about the mustard either.
Let’s cook! 
