Aunt Gayle’s Daylily

Posted on by theexileskitchen by Amanda Ellison Anglin

I dug it up from the front flower bed of the house I once shared with the man that I thought would always be there. Placed right by the front porch, I lovingly tended it year after year. My Aunt Gayle, Mama’s twin sister, loved daylilies. Many hot summer weekends, day trips ended with a trunk load of day lily risomes. Our eyes were often bigger than our flower beds, so more spots in the yards were created.

The one planted by the porch is very special, because my aunt had become ill and we could no longer go on our excursions. One of her daughters brought it to me- a lovely surprise ordered from a flower catalog.

“Mama says it’s suppose to be a true pink, Mandy. Let her know when it blooms or maybe take a picture of it.”

April of 2015 I went out to the house in Amite County to gather bridal wreath and roses (my bridal wreath and my roses) to decorate tables for a wedding shower. While there, I found the shovel and a bucket and dug up Aunt Gayle’s daylily.

There were others around the yard and vegetable garden, the pool deck. And I did think about digging my favorites up that afternoon. They were mine, after all.

But the then soon-to-be-ex showed up and I decided to let them have my flowers (and my fruit trees). I’d had a lot of fun finding and planting them once, Lord willing, I’d get another chance to start over.

The other flowers, had I taken them, would have reminded me of my past. I am over that. Aunt Gayle’s daylily reminds me of her: her smile, her kindness, her laughter. She was a beautiful lady.

I miss you, Aunt Gayle, but a part of you comes for a month long visit every May.

Blessings from the Exile’s Kitchen.

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Flagging Trees

Posted on by theexileskitchen by Amanda Ellison Anglin

Psalm 16:5-6

“Lord, you alone are my portion and my cup; you make my lot secure.

The boundary lines have fallen for me in pleasant places; surely I have a delightful inheritance.”

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My cousin found the perfect spot for me to start over. A small tract of sloping hills, filled with blooming magnolias, young red oaks and pig nut hickories. Tulip poplars, a few, and lots of water oaks. The one downfall to the property is that menace known as BAMBOO! BOO is right and a great big ‘hiss’, as well. Why anybody would willingly plant that scourge is beyond me, ’cause once it gets out of hand-oh, brother. And it is so out of hand.

I have been trying to get a bulldozer out to the property to take  care of the bamboo and brush piles left by the previous owner. The weather has not been cooperating and the bulldozer guy is backed up with work. Which is okay, I guess. For now. It has given me time to really walk my land and flag the trees that I want to save.

Plans are being made for a fruit orchard and big vegetable garden. This exile loves cooking with fresh ingredients. I praise God for His blessings.

Nashville Rescue Mission

Posted on by theexileskitchen by Amanda Ellison Anglin

But for the grace of God go I…

I have recently returned from a mission trip, where I had an eye opening experience working in a homeless shelter. The Nashville Rescue Mission is a bright light in a mass of unseen people. Country music stars are the focus in Music City, but there is a forgotten or ignored group of humanity that makes its way to 639 Lafayette Street in Nashville, Tennessee every day.

The Nashville Rescue Mission serves three hot meals a day and with those meals come hope. There is a program to get the homeless off the streets, teach them a trade and get them jobs. They give people a chance to get free of addiction, free of their past and become free to go boldly into their futures.

We met a man named John who was a graduate of the program. Addicted to meth, he started in October of last year and is now working at the mission. He is keeper of the keys to the building- a former three story Sears building. Through tears and halted speech, John told us his story. He had been in and out of many other programs. The difference is that the Nashville Rescue Mission has Jesus as the central focus of rehabilitation. Strength from God, not from  oneself to get clean and sober.

The Monday evening my group worked in the kitchen, I volunteered to peel sweet potatoes. The vegetable peelers we were given to use -well, let’s just say they weren’t that great. A box of new Farber ware vegetable peelers will be mailed this week.

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After we finished kp duty, we made our way to the chapel and had church with the men. I was struck with an image that has not left my mind a week later. You see, not everyone who ate a meal that evening was going through the program, where they would have a clean bed to sleep in and be able to shower everyday and to have three hot meals a day and get an opportunity for a better future.

Some men, for whatever reason, choose to not go through the program.

As the men trickled into the chapel, it became apparent which ones would be staying at the shelter and which ones would be going back to sleep on the streets. Their plastic bags were set at their feet, as they listened to the scripture readings and testimony, the hymns, the prayers.  Inside those plastic bags were a clean blanket and set of clothes.

My prayer is that one night in chapel those men will hear God’s whisper  and instead of settling for the plastic bag and the night air that they would want a right and noble thing. A true relationship with Jesus, a hope and a future.

May God continue to bless the Nashville Rescue Mission. They are run completely on private donations. If you would like to donate their address is: 639 Lafayette Street, Nashville, TN 37203 or nashvillerescuemission.org.

Blessings from the Exile’s Kitchen.

 

Second Chances Update

Posted on by theexileskitchen by Amanda Ellison Anglin

Just a quick update on the cake auction. Twenty-five cakes, made by students, mothers, grandma’s and aunts were delivered to the highest bidders.

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A licensed auctioneer calls out to the crowd.

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This pretty cake was a Butter Pecan decorated with butter cream icing hydrangeas.

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Little piggies wallowing in a mud hole cake. Cute, cute!

 

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This was my cake: Chocolate Praline Avalanche. Not pretty to look at, but really pretty to eat!

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Bidder #5 won my cake, with a $400 check, of course.

The auction is a much anticipated event each year and all proceeds go to the youth to send them to camp.

Blessings.

Second Tries

Posted on by theexileskitchen by Amanda Ellison Anglin

Chocolate on Chocolate Pecan Avalanche Cake: I am making this three layer dream for a young fellow in the youth group. He needed someone to bake a cake for him for the annual cake auction tomorrow night, so I volunteered. Three layers of dark chocolate cake, hiding in a blanket of chocolate butter cream icing and a tumble of honey pralines cascading over the top. Well, it should have pralines…

My first attempt at dropping a batch of honey pralines turned out wrong tonight. Can’t really tell you what I didn’t do right. I don’t know, maybe I didn’t cook the concoction long enough or my pecans weren’t cold. Cold pecans is a trick of mine; it cuts down on how long you have to beat the candy before dropping the pralines.

Thank goodness I had more evaporated milk, sugar and pecans. Ten dollars worth of pecans in that first botched batch of pralines. Ugh! I cleaned up my three quart pot and started over. Second try was perfect- creamy, glistening mounds of pecan laden sugar. Divine!

Okay, here’s your life lesson (I know you were expecting one): we’re all given a chance to be redeemed. No matter how much of a wasted, sticky mess we can make of things, there’s a way out. First we have to admit that we’ve screwed up. Next we need to clean up-do some apologizing and making amends. Last step is to start over and try again, learning from our mistake, so as not to repeat it. Second tries can be really sweet, with lessons learned.

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Sticky pralines just wouldn’t set up

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Learned from my mistake and the second batch was perfect. Boxed them up to put on the cake tomorrow night. Taped the boxes closed to keep taste testers at bay.

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I was not throwing away all that sugar and pecans, not to mention Butter! I scraped them up and squished them down into a greased casserole dish. Hoping they set up and can be cut like fudge tomorrow.

Blessings from the Exile’s Kitchen and happy second tries.

Good-bye Ringlets

Posted on by theexileskitchen by Amanda Ellison Anglin

College man came home last night and a miracle happened. He asked for a hair cut. Praise the Lord! He went to a private academy kindergarten through 12th grade and had to be neat and uniformed the whole thirteen years. So he was expressing his freedom this year, trying a different look with his hair and clothes. When he was leaving to go back to school last weekend, after Easter break, he put his favorite hat on – or he tried to. The little newsboy cap just would not sit securely over his brown ringlets. College man checked his reflection in his truck window  and laughed as he flipped his curls around.

“Maybe next week you could give me a haircut,” he said.

Now, I have suggested he get a haircut or at least a trim many times over the last year, but he would just smile and brush off my coaxing. I quit asking and really didn’t think he was serious. So, I was surprised when he got up this morning and pointed to his fluffy head and said, ” You ready? You got time to cut my hair?”

“Now, you remember, I only know how to do one kind of haircut,” I answered.

“Yeah,” he replied with a smile and nod. “Buzz it.”

Okie dokie, off to the kitchen we went. Chair in the middle of the floor, clippers primed and ready.

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Bye-bye ringlets.

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A year’s growth of curls.

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Still cutting. I only know how to do one hair cut. Buzzzzz

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There he is. Look at those dimples.

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Sable curls look like someone dropped their wig on the floor.

Side note:

Do you see the pictures on the refrigerator? Family members have given my mother pictures of their kids and grandkids for decades. A family album on the frig front. Grandkids and great-grands have gifted her with artwork, too. Evidence that the kitchen is the heart of the home.

Blessings from the Exile’s Kitchen.

National Peeps Day

Posted on by theexileskitchen by Amanda Ellison Anglin

The day after Easter is National Peeps Day, dedicated to those sugar coated marshmallows shaped like chicks and bunnies this time of year. I had bought several packages in different colors, thinking I’d have a weekend with my granddaughter and we would make those cute little bunnies-in-Twinkies-with-chocolate-dipped-miniature-pretzels-for-steering -wheels-and-halved-tiny-sandwich-cookies-for-wheels-race cars. You can look on Pinterest and find them. So, I had all of these bunny peeps; what to do with them?

Well, it’s coffee time. Floating a few on top is cheering, after a long day at work. Waste not want not goes the old adage. Of course, I don’t believe Peeps ever really go bad.

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Twin Peeps in my afternoon cup of coffee.

Springtime blessings from the Exile’s Kitchen.

Candy Carrots or Easy Easter Favors

Posted on by theexileskitchen by Amanda Ellison Anglin

Clear disposable pastry bags, filled with seasonal candy make easy Easter favors. Jelly beans go in first, then marshmallow bunnies and chicks. Miniature assorted chocolate bars make the top layer. Twist closed and tie with curly ribbon.

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Disposable piping bags can be found in the cake decorating section of your local craft store.

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These are extra Candy Carrots, dressing up a bowl. Handy for guests who pop in.

Trying To Spark An Appetite

Posted on by theexileskitchen by Amanda Ellison Anglin

Not only am I recovering from the flu, my mother is getting over pneumonia. We have both been wiped out, no energy and neither of us has had much of an appetite. Mom says she’s hungry, but half way through her meals she tells me that she just doesn’t feel like eating.

So, tonight I’m cooking one of my favorite side dishes on her, to try to spark her appetite. Apples, butter, honey, cinnamon, pecans and raisins stewed down till the apples are tender. Great with pork or chicken. I sometimes top my oatmeal with this simple side.

Keep your fingers crossed that Mom cleans her plate.

Stewed Apples w/ raisins and pecans

Ingredients:

3 medium Gala apples, cored and cut into even pieces

5 pats of butter

2 tablespoons honey

1/2 teaspoon cinnamon

2 tablespoons raisins

2 tablespoons pecans

What to do:

Sauté everything in a  small skillet over medium heat. Once the butter melts, turn the fire down to low and cover. Stir every few minutes; won’t take long for the apples to soften. This makes a light sauce that’s great over pork chops. Tasty sitting next to a buttery biscuit, too. If you’re not a fan of raisins or nuts, just omit them.

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Place everything in sauté pan. Cook over medium heat till butter melts, then turn fire on low and cover.

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Great as a supper side or topping a buttery biscuit.

Blessings from the Exile’s Kitchen.