Mum’s the Word

Posted on by theexileskitchen by Amanda Ellison Anglin

It’s that time of year and mum’s the word. Chrysanthemums are flooding garden centers and pouring out of nearly everyone’s front porches. Mine included.

There’s a garden center in Wesson, MS, near Brookhaven, called Buds and Blooms.

I love that place. And boy, did they have the pumpkins and chrysanthemums. Their garden cat Ramona hopped onto my cart and helped me pick out my potted plants. You can find them at the link below.

https://www.facebook.com/budsandbloomsnursery?mibextid=ZbWKwL

I brought my selections home and did the pot in a pot trick. The mums probably won’t make it beyond the fall season, so I cleaned up a few empty garden pots and slipped them inside of those. Voila! No fuss, no muss.

Last spring, we planted the little sugar pumpkins, and I mixed them in with the pretty decorative pumpkins I bought at Buds and Blooms. A 1970’s planter (my mother’s) was a special add and held two of the little pumpkins.

During the eclipse yesterday, I took an update photo. The chrysanthemums have started to open. The sun was casting some interesting shadows on Saturday. 










Happy Autumn from the Exile’s Kitchen.  

	


	



					
						


	

		
Blueberry Biscuits

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		

Blueberry Biscuits and super crispy bacon. Almost too crispy. 




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Flower Show

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		

The flower show is a week away. I am so excited about the swath of white cosmos. One volunteer of coreopsis, planted from a DOT mix last summer, stands out like that cousin at the family reunion. You know the one; you don’t see them very often, but you enjoy their company and wish you lived closer, so you could visit more. There’s also, as far as I can tell in this early budding,  one fushia cosmos near the front edge. So, the high purity rating on the bag of seeds was true. Possibly the fushia is another cousin -that loud cousin that when you see them you take your hamburger and go hide in the quiet garden to eat in peace. Just kidding. Maybe…





 I’m nerding out about flowers again.  But, hey, that’s what I do!










Enjoy the serenity that is Flowers Proper.





Blessings.




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Into the Garden to Settle My Soul

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		






I was recently asked if I was planning a vacation this summer. No; I have precious few days left that I can take off from work.  That being said, every evening is a mini vacation as I step into the garden. The sunflowers are coming along and the cosmos have begun to bud. Fresh picked squash. Zucchini bread just pulled from the oven. The Patriotic Pumpkin Patch is promising for autumn picking. I’ve seen a meme that goes something like ‘Into the garden I go to lose my mind and find my soul’. I don’t lose my mind, but the garden does settle my soul. 





We lost our mother in April and learning to live without her is so new and, really, I don’t have adequate words to describe what it feels like. 





As a very young woman, I went from my mother’s home to being newlywed and running my own. A wife, a mother, and kids almost all grown and on their own, I found myself divorced 30 years later. Back to Mama I went, which was good for both of us. Her health declined and I took care of her the best I knew how. Now, she’s gone. I don’t have anyone I need to tell my plans to. There is no one I need to consider, but myself. For us women, that is a foreign concept. I remind myself that it is perfectly fine to pick up and go at a moments notice.  It’s kind of freeing, but also daunting. 





I spent the spring at the ballfields, watching grandchildren play. That was nice, as in recent years I had missed a lot of their activities because Mama needed me. Suppers for one. Light laundry duty.  Just Marigold for company in the evenings. I catch myself thinking, “When I get home, Mama will get a kick out of what happened at the grocery store.” But a second later, a sadness washes over my soul. Mama’s in heaven, not at my house. Then I think  of all the joy she is experiencing in her new body and that Saint Peter is probably trying to rein in Mama and her three sisters. Man, did they have fun together on earth; in heaven- unrestrained elation!

























So, into my garden I go almost each evening to pittle, to weed, to harvest. And my soul is settled. 





But I still miss my Mama.










#FlowersProper https://www.instagram.com/reel/Csr5PoJMtRZqGIngvtPs-k_qFI2Nh8ph1Yc5rM0/?igshid=MTc4MmM1YmI2Ng==













	


	



					
						


	

		
Have You Ever Seen a Bloodhound Pout?

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		

Miss Marigold was at her food dish, when she realized her favorite person had gone out to get on the tractor. She stretched herself between the kitchen and dining room  doorway and threw her soulful eyes at me. But I had just sat down with my cup of coffee and made her wait. Spoiled? Just a bit.





It’s strawberry season, so a pie is on tonight’s menu. Lemon Strawberry Pie. Put this recipe under refrigerator pies and Sunday dinner favorites. Also, it’s just in time for your Easter celebration. 





Here’s what to do:





In a big mixing bowl whip up a small carton of heavy whipping cream… (what else does one do with whipping cream?). I added a 1/3 cup of sugar, a little salt and vanilla. 










Once nice a fluffy, add the zest of one lemon, the juice of the same lemon and a can of sweetened condensed milk. 















Mix all of that together, then add in a generous cup of fresh strawberries that have been washed, capped, sliced and lightly sweetened with a little sugar. I prepared my strawberries the night before, because this step is the most time consuming of this recipe. Slowly let the mixer incorporate the strawberries into the whipped mixture. Next, pour into a graham cracker crust.





I just used a store bought crust, but if you’re industrious enough to make your own, go for it!





Decorate the top of your pie with strawberry slices, if you wish. Lightly cover with plastic wrap and chill in the frig a few hours before serving. 















George in the background,  with that spoiled bloodhound Marigold. 





The local Piggly Wiggly had some springy candies, so I bought Jordan Almonds and Gelly Frogs. They’re gilding the lily of my strawberry pie stand. Try this for Easter dessert. 





Blessings from the Exile’s Kitchen and spoiled Marigold.  






	


	



					
						


	

		
What I’ve Accomplished Lately

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		

It feels like I haven’t accomplished much on my old farmhouse, lately. However, a few pictures taken from the past and present, reminds me that slow progress is still progress. 





I’m calling it the kitchen bedroom, because the space was the original kitchen – dark and depressing and far away from the rest of the house. You know, I had the new kitchen moved to a huge room that sat in the middle of the house. This bedroom is not finished, but it’s getting there. Much brighter and inviting than all that dark, ugly brown paint. 












































We had an impromptu party Friday afternoon and a toilet seat needed to be replaced in my mother’s bathroom. I did it. I went to the big box store, bought the nearly $60 seat, brought it home, read the directions to install it and boom! New toilet for company. Yay, Me!





It’s the last night of winter. What could be more comforting than homemade mac-n-cheese, on a cold night? Yes, fixing supper is an accomplishment. 







































Recent pics taken around my property. Pots planted in day lilies, gladiolus, herbs. (Covered tonight, as the temps drop to the 20’s) Yellow flag iris herald spring. The old mailbox standing guard next to singing wisteria. And Miss Marigold enjoying the afternoon. 





Blessings from the Exile’s Kitchen 

	


	



					
						


	

		
Apple Cake Perfection

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		

This apple cake recipe is the best goodie I’ve baked up in a while. Using fresh apples, this cake is super moist and perfect for an afternoon break. 





Apple Cake Perfection 





Ingredients:





3/4 cup con oil





2 eggs





1 and 2/3 cup white sugar





1 teaspoon pure vanilla 





2 cups all-purpose flour





2 teaspoons ground cinnamon 





1 teaspoon baking soda





1/2 teaspoon salt





3 cups apples that have been peeled and diced





Heat oven to 350°. Grease a 10×10 (inches) pan and line with parchment paper. 





What do:





In an electic mixer or with a hand mixer, combine the oil and eggs. Then add in the sugar and vanilla.  





In another bowl, sift together the flour, cinnamon,  soda and salt. With the mixer on low, slowly add the flour mixture to the egg mixture. This batter is quite thick. Don’t worry. Next, fold in the diced apples. The apples will give the cake batter more moisture. 





Pour the batter into your prepared pan and spread to the corners. Bake for about 45 minutes or until a wooden skewer inserted in the middle comes out clean. Cool and cut into 16 squares. 





The top of this apple cake has a crunchy top. I used Honey Crisp apples and didn’t diced them finely. I like a little chunk in my apple cake. If you would like to add chopped walnuts, go for it. 





Crunchy top and chunks of apples





Take a break Blessings from the Exile’s Kitchen. 



















	


	



					
						


	

		
Peanut Butter Chocolate Chip Banana Bread

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		

I’m mad at myself. I overspent at the grocery store last week; easy to do, in this economy. When I got home and started putting things away, I saw that I had bought items I already had. So, yesterday I cleaned and organized the pantry. Three jars of peanut butter – two were opened. A partial bag of chocolate chips left over from Christmas baking.  Hmmmm. Three overripe bananas had been trying to get my attention for a few days. The following recipe redeems my lack of pantry diligence. 












































Peanut Butter Chocolate Chip Banana Bread





Ingredients:





1/4 cup salted butter





2 tablespoons honey





1/3 cup brown sugar





2 eggs





3 smashed bananas





2 heaping tablespoons peanut natural butter 





1/2 teaspoon vanilla





1 cup all-purpose flour 





1/2 cup rolled oats





1 teaspoon baking soda





1/2 teaspoon cinnamon 





1/2 cup Enjoy Life chocolate chips





What to do:





Preheat oven to 325°. Line a square baking pan with parchment and grease. In a mdium bowl, mix the first 7 ingredients. In a larger bowl, sift flour, baking soda and cinnamon.  Add rolled oats and chocolate chips. Then add in peanut butter, banana mixture to flour and oats. Don’t over stir, just incorporate it well. 














Pour into the prepared pan and bake for about 45 minutes. Cool and cut and, as always,





Blessings from the Exile’s Kitchen. 















	


	



					
						


	

		
Crispy Apple Skins

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		

Let’s face it, money is tight. I look for any way to say a dime. Crispy Apple Skins are a byproduct of Fried Apples, which is one of my mother’s favorites. Throwing the apple peelings away seemed wasteful. I don’t have a dehydrator, but I do have a fabulous oven. Spread out on a parchment lined cookie sheet, and baked at 250° for two hours, the apple skins become chip-like. Turn off the oven and let them cool completely.  Naturally sweet. My favorite apples to use are Honey Crisp. I’ve also used the peelings of Anjou pears; they’re good too. And what do I do with the crispy apple skins? Mostly I break them up into homemade granola. They could be added to oatmeal or a muffin recipe. Let your children imagination go nuts. 




















To make fried apples, peel a couple of apples and slice them into saute pan. Add a couple of pats of butter, a generous squeeze of honey and a good dash of cinnamon.  Stir around till the butter melts. Then pour a 1/4 cup of water over the apples. Cover the pan and cook over medium/low fire, till the apples are tender. 




















Dime pinching blessings from the Exile’s Kitchen. 

	


	



					
						


	

		
Christmas Chocolate Ribbon Coffee Cake

				

			Posted on  by theexileskitchen by Amanda Ellison Anglin		

			


	
	
			


	

		























Simple to make, with ingredients you probably already have on hand Chocolate Ribbon Coffee Cake great for Christmas morning. Enjoy with your favorite hot beverage and those you love.







Christmas Blessings from the Exile’s Kitchen.