annie blog

His Own Commentary

Over the years, we’ve tried to teach J what you may or may not say in public. It’s hard, because sometimes what he says is exactly what everyone else is thinking. We tell him that, instead, he should think what he wants to say but say, “mmm” instead.

Later, of course, we’ll fade out saying the “mmm”. What we’re doing works for now.

Earlier this summer though, we all experienced a situation that put our efforts in non-commenting to the test.

We were at a park here in the St. Louis area and the person in charge of a certain aspect of the tour was in a foul mood. I have no idea why, but her attitude was so angry and her tone so grating that it was almost palpable. All the adults in the group were looking at each other with what is up with that woman? kinds of looks. My youngest 2 sons were busy and didn’t notice her attitude. My 13 year old knew what was going on, of course. And J, well he clued into the situation, too. That alone should tell you how out there this woman’s behavior was.

Now, in years past, he might have blurted out, in a concerned tone, “Lady, why are you so grumpy?”

But he held back.

I was watching him, though, and when he looked at the woman again and took a deep breath I immediately hustled him off to the side where he sang this song. (Sorry for the darkness of the shot.)

Commentary duly noted, J.

Happy Tuesday, y’all!

His Own Commentary

Over the years, we’ve tried to teach J what you may or may not say in public. It’s hard, because sometimes what he says is exactly what everyone else is thinking. We tell him that, instead, he should think what he wants to say but say, “mmm” instead.

Later, of course, we’ll fade out saying the “mmm”. What we’re doing works for now.

Earlier this summer though, we all experienced a situation that put our efforts in non-commenting to the test.

We were at a park here in the St. Louis area and the person in charge of a certain aspect of the tour was in a foul mood. I have no idea why, but her attitude was so angry and her tone so grating that it was almost palpable. All the adults in the group were looking at each other with what is up with that woman? kinds of looks. My youngest 2 sons were busy and didn’t notice her attitude. My 13 year old knew what was going on, of course. And J, well he clued into the situation, too. That alone should tell you how out there this woman’s behavior was.

Now, in years past, he might have blurted out, in a concerned tone, “Lady, why are you so grumpy?”

But he held back.

I was watching him, though, and when he looked at the woman again and took a deep breath I immediately hustled him off to the side where he sang this song. (Sorry for the darkness of the shot.)

Commentary duly noted, J.

Happy Tuesday, y’all!

Pimento and Cheese Epiphany

So, like most Southerners, I really like pimento and cheese. My theory is, like scrambled eggs and other simple but (hopefully) sublime foods, that there are as many different ways to make pimento and cheese as there are people who adore it.

My own version uses sharp cheese, cream cheese, pimento, salt and pepper, Tabasco, mayo, cayenne and a squeeze of lemon, but no sugar — EVER! This can either be eaten on a sandwich or enjoyed as a dip with crudites. It is particularly good when eaten on these crackers. I suggest the almond or the pecan. Yummy!

But, back to my epiphany.

A few weeks ago, I was making pimento and cheese while attempting to make lunch, bake something, and probably serve as the referee in more than one fight…errr, discussion. So, I thought that I had the whole thing done. Now, I should mention that my usual method is to throw all the ingredients in there together and be finished. I tasted it, just to be sure, and realized that there was something missing. I had been so distracted that it actually took me a minute to realize that I had not put in the mayo. So, I deviated from my normal method and added my usual bit of mayo after the other ingredients.

All I can say is, whoa. Adding that ingredient after all of the others made the pimento and cheese taste really great. It even reminded me of the pimento and cheese that I used to enjoy as a girl when we would visit Trowbridge’s restaurant in Florence, Alabama. That is high praise, indeed, since I’ve always had a particular fondness for their pimento and cheese.

So, maybe this is for the birds or maybe it is a fact. I don’t know. I do suggest adding the mayo at the end of your pimento and cheese making just to see.

Oh, and if you’re ever in Florence, please do go to Trowbridge’s diner. It is one of those places that looks vintage because it actually is vintage — it’s been the same forever.

You won’t be disappointed!

Happy Saturday, y’all!

Pimento and Cheese Epiphany

So, like most Southerners, I really like pimento and cheese. My theory is, like scrambled eggs and other simple but (hopefully) sublime foods, that there are as many different ways to make pimento and cheese as there are people who adore it.

My own version uses sharp cheese, cream cheese, pimento, salt and pepper, Tabasco, mayo, cayenne and a squeeze of lemon, but no sugar — EVER! This can either be eaten on a sandwich or enjoyed as a dip with crudites. It is particularly good when eaten on these crackers. I suggest the almond or the pecan. Yummy!

But, back to my epiphany.

A few weeks ago, I was making pimento and cheese while attempting to make lunch, bake something, and probably serve as the referee in more than one fight…errr, discussion. So, I thought that I had the whole thing done. Now, I should mention that my usual method is to throw all the ingredients in there together and be finished. I tasted it, just to be sure, and realized that there was something missing. I had been so distracted that it actually took me a minute to realize that I had not put in the mayo. So, I deviated from my normal method and added my usual bit of mayo after the other ingredients.

All I can say is, whoa. Adding that ingredient after all of the others made the pimento and cheese taste really great. It even reminded me of the pimento and cheese that I used to enjoy as a girl when we would visit Trowbridge’s restaurant in Florence, Alabama. That is high praise, indeed, since I’ve always had a particular fondness for their pimento and cheese.

So, maybe this is for the birds or maybe it is a fact. I don’t know. I do suggest adding the mayo at the end of your pimento and cheese making just to see.

Oh, and if you’re ever in Florence, please do go to Trowbridge’s diner. It is one of those places that looks vintage because it actually is vintage — it’s been the same forever.

You won’t be disappointed!

Happy Saturday, y’all!

Pimento and Cheese Epiphany

So, like most Southerners, I really like pimento and cheese. My theory is, like scrambled eggs and other simple but (hopefully) sublime foods, that there are as many different ways to make pimento and cheese as there are people who adore it.

My own version uses sharp cheese, cream cheese, pimento, salt and pepper, Tabasco, mayo, cayenne and a squeeze of lemon, but no sugar — EVER! This can either be eaten on a sandwich or enjoyed as a dip with crudites. It is particularly good when eaten on these crackers. I suggest the almond or the pecan. Yummy!

But, back to my epiphany.

A few weeks ago, I was making pimento and cheese while attempting to make lunch, bake something, and probably serve as the referee in more than one fight…errr, discussion. So, I thought that I had the whole thing done. Now, I should mention that my usual method is to throw all the ingredients in there together and be finished. I tasted it, just to be sure, and realized that there was something missing. I had been so distracted that it actually took me a minute to realize that I had not put in the mayo. So, I deviated from my normal method and added my usual bit of mayo after the other ingredients.

All I can say is, whoa. Adding that ingredient after all of the others made the pimento and cheese taste really great. It even reminded me of the pimento and cheese that I used to enjoy as a girl when we would visit Trowbridge’s restaurant in Florence, Alabama. That is high praise, indeed, since I’ve always had a particular fondness for their pimento and cheese.

So, maybe this is for the birds or maybe it is a fact. I don’t know. I do suggest adding the mayo at the end of your pimento and cheese making just to see.

Oh, and if you’re ever in Florence, please do go to Trowbridge’s diner. It is one of those places that looks vintage because it actually is vintage — it’s been the same forever.

You won’t be disappointed!

Happy Saturday, y’all!

Linky

So, here are some things that I’ve enjoyed and/or have been delighted to find out about lately….

Trampled By Turtles did a live session at HearYa. If you like Bluegrass music — even if you don’t, maybe — you should give them a listen. Awesome. Free mp3s from the excellent folks at Shirk Music and Sound in Chicago. Those folks know what they’re doing.

This here is a recipe for my favorite salsa. It’s a must make! (From the chef of Milagro Modern Mexican.)

We were at this gorgeous garden this past weekend to see my lovely niece Katey get married. What a fun wedding and a what a beautiful garden. You should visit if you’re ever in Louisville. Speaking of Louisville — what a city! I hope to go back for a longer visit sometime.

This is a wonderful article from Femina concerning beliefs about the law of God. I found it really helpful. You might, too…

Finally, this chicken and pasta dish from the Pioneer Woman is really, really good. I made a huge recipe of it for a recent fellowship meal and it was almost entirely eaten. I exclusively used ingredients from Aldi (except for the chicken broth….I must admit that I rarely use canned chicken broth). This might become my go-to meal for new moms. It’s really yummy but kind of special comfort food. Does that make sense?

Speaking of pasta, tomorrow I’ll share a pasta sauce that my C and I made in a slow cooker today. It was good, very good. I asked my youngest son what we should name it and he said, “Pasta la Vista”.

Happy Tuesday!