There are joys of small town life not capable of being found in bigger cities. Unique shops and country stores way out in the middle of nowhere give you just what you need and want.
I got up early this Saturday morning and was out the door at 7am. A mile down the road got me 2 gallons of lawn mower gas: non-ethanol. The lady at the counter at Dexter Grocery knew what I wanted before I could tell her.
A few more hilly and winding miles to Tylertown and I stopped in at The Blue Store. It’s another mom and pop country convenience store and has a bakery counter. Beautiful baked goods. I picked up a dozen oatmeal cookies to go with homemade Mayhaw Ice Cream tomorrow.
I had to go to the co-op. Does your county have one? Stop in if they do. Ant poison and cotton seed meal was added to my shopping finds.
Coming back through T-town, I hung a right at the post office and stopped at the Lagniappe Cafe for coffee and strawberry muffins. So good!
All those errands run in less than an hour. Try that in a bigger city.
While we ate breakfast, I made the mayhaw syrup. About two cups of juice and 1 1/2 cups of sugar slowly reduced.
After working in the garden and planting more flowers, I made up my recipe for Mayhaw Ice Cream. Try These Two Together I swirled in a few tablespoons of cooled mayhaw syrup, then wrapped the dish in plastic wrap and placed it in the freezer. Such a pretty color and will be great with the oatmeal cookies.
When I was in junior high, one very cold P.E. class, we were told to dress out anyway. 35° wasn’t freezing, after all, was the coach’s reasoning. So, we dressed out and headed to the grassy field for kickball. Yeah, you guessed it. I got the bright red ball right up side my head and the nearly freezing temperature magnified the pain. I hated P.E.
The mayhaws hit me in the head yesterday, as I gathered them from the blue tarps. I like mayhaw season a whole lot better. Two gallons of berries netted juice in the freezer. Mayhaw jelly, mayhaw syrup for tea or homemade soda or mayhaw ice cream. Yes, yes, way better. Peh-tunt, peh-tunt….
I cannot let strawberry season go without contributing to the list of recipes.
Easy Strawberry Cinnamon Rolls
Take a can of crescent rolls and roll it out. Mix together 1/4 cup of sugar and a 1/4 teaspoon of cinnamon and sprinkle over rolled out dough. Layer fresh sliced strawberries over cinnamon sugar. At long end, roll up dough and strawberries. Cut into 8 to 10 individual strawberry cinnamon rolls. Place in a casserol dish spritzed with vegetable spray. Bake at 350° till golden and no longer doughy. The strawberries will cook down, almost like jam. Yum! While the rolls bake, in a small bowl, mix a 1/4 cup confectioner’s sugar and one Land-o-Lakes Mini Moo for a glaze. When rols are baked up and cooled slightly, drizzle glaze all over the top. Oh, boy!
We had snow, a very rare occurrence, in February, right before the azaleas started to put on their buds. The snow and ice hung around for a week. Snow and ice put nitrogen into the atmosphere. Plants need nitrogen to be healthy. The timing of this freak weather event brought on such a beautiful Springtime. These lovely flowering shrubs highlight a hope for a better year than last.
Spring is springing out everywhere. A walk through the old gardens netted a big basket of blooms. Azaleas, camellias, wisteria and one daffodil filled a foot tall vase. As these beauties have only just begun to bloom many more bouquets await.
Sticking to your resolution? You know, the one about eating better? Have you weaned your sweet tooth away from all that sugar? Having trouble staying on track? Then try these: Walnut Honey Drop Cookies.
1 stick of butter
3 tablespoons of sugar
1/2 cup honey
1 1/4 cup all-purpose flour
1/2 teaspoon cinnamon
Pinch of salt
1 teaspoon baking salt
A splash of vanilla
1/2 cup chopped walnuts
1/4 cup chocolate chips, your discretion
What to do:
Preheat oven to 325°. In a large bowl,, cream together first 4 ingredients. In another bowl, sift together remaining ingredients. Add in walnuts and chocolate chips (if you wish) and then incorporate flour mixture to creamed mixture.
Line two cookie sheets with parchment paper. Drop cookie dough by rounded teaspoonfuls two inches apart, as they will spread a little. Bake about 12 to 14 minutes. These cookies are soft and not overly sweet, but will satisfy that pesky sweet tooth. Made with above recipe,, these are 120 calories each. Decrease the walnuts and chocolate chips and, well, you’ll decrease the calories. Yields about 2 dozen.
There are joys of small town life not capable of being found in bigger cities. Unique shops and country stores way out in the middle of nowhere give you just what you need and want. I got up early this Saturday morning and was out the door at 7am. A mile down the road got … Continue reading Mom and Popping It and Mayhaw Ice Cream
When I was in junior high, one very cold P.E. class, we were told to dress out anyway. 35° wasn’t freezing, after all, was the coach’s reasoning. So, we dressed out and headed to the grassy field for kickball. Yeah, you guessed it. I got the bright red ball right up side my head and … Continue reading Blue Tarp Season
I cannot let strawberry season go without contributing to the list of recipes. Easy Strawberry Cinnamon Rolls Take a can of crescent rolls and roll it out. Mix together 1/4 cup of sugar and a 1/4 teaspoon of cinnamon and sprinkle over rolled out dough. Layer fresh sliced strawberries over cinnamon sugar. At long end, … Continue reading Strawberry Easy
The big football finale is on tomorrow- cannot call it the s/b words anymore, ’cause the NFL has them copywrited -copywritten, maybe? Whatever. I think I’ll make a big pot of beef chili to enjoy during the game.
This morning I baked simple cupcakes, chocolate and soy free. I used a Duncan Hines Signature cake mix and old fashioned chocolate buttercream, with both vanilla and rum extract. It’s cold, rainy and February; what else is there to do, but bake?
I used regular, paper baking cup liners in one pan and silicone liners in the other. The cupcakes were filled with the same amount of batter, but the cupcakes in the paper liners turned out with flatter tops and higher. The silicone cupcakes baked up with domed tops, but not as big as the others. Hmmmm…. go figure.
Hope these stay around long enough for the big game.
I threw away, oh IDK, about two dozen tops to plastic lunch containers, before Christmas. They had no bottoms, you see? Where they went, who knows? So, as I prepared my salad for the day I scrounged and contemplated what to put it in for lunch at work. Voila! Eureka! Serendipity! An antique Atlas pint jar to the rescue.
Blessings from the Exile’s Kitchen for a Happy New Year.
In a 3 quart pot, stir together first 6 ingredients over medium high heat. Bring to a boil that cannot be stirred down and cook to a softball stage. At this point add in cherries and pecans. Remove from heat and beat the heck out of it. When the fudge begins to loose its luster and some of it begins to crystallize on the sides of the pot, pour into an 8×8 pan lined with parchment and spritzed with cooking spray. Cool and cut into squares. This fudge is rich and creamy. Serve, of course, on a pretty dish.