~ Crawling Along

I am a little behind on getting out this 'review' of last weekends events. I had to go from the Clayton Crawl straight to a week long training and have just returned home. But I do want to share a few things with you from last weekend.

Last weekend I drove to Rabun County to hangout out at the Clayton Crawl. Myself and a couple of girlfriends hooked up and headed out to this annual, yet young, event. Basically what happens is this mountain town, where I dragged town and sipped Boones Farm on more then one occasion during the eighties, shuts down main street and lines up tables and tents housing local wine from the nearby vineyards and cuisine from the local restaurants.

You start off at the front gate and you pick a glass;

A wine glass or a beer glass. Oh, yes, this year they added beer. Then, you pay $15 and you get your glass. From there you are free to take your glass to every booth along the crawl and someone will happily fill it for you. As it turned out, there was only one beer vendor there. Even though I had chosen a beer glass, I didn't want to wait in that long line so I enjoyed wine in my beer glass all evening long. It was a crisp, lovely summer Moscato. I got a little confused because it kept appearing booth after booth so I am not sure if it came from the same vineyard or multiple vineyards produced the same thing with the same label and everything; or I was having my glass filled too many times. 

I have no idea about the beer. But like I said, the line spoke to its popularity.

OK, now the food. You had to buy tickets to purchase the food. Which just seemed like extra work considering the 2-3 block party. The only thing I am going to say about the food is that I thought it would be so much better given the fact that several of the mother ships were actually on the same street. But non the less; I didn't fill up on food at the Clayton Crawl.

I did however fill up on food at the Universal Joint. This restaurant is in an old mechanic's garage and has great outdoor seating, a slightly bitter waitress and a phenomenal pimento cheese plate.  This place also sported the boy who was widely considered the best looking boy in the class of '80 something (yeah the actual year would give it away and that would be crass). I can say thank God for 'progressive' lenses. It is worth noting that the Joint did have a table at the Crawl as well but I didn't get to it before the group decided we needed to sit down and rest from Crawling.And as a side note from a band groupie; this is the best place in town for live outdoor music. And I say that as if I know if there is any other venue that offers outdoor venues for bands. 

A block away and an hour later we ended up at a bar with boys. 

Boys who swore to us their mothers made sure they learned ballroom dance but neglected to say they only retained two moves. Good young men non the less.

There was something nice in the swing dance and fraternity shots that said hey, we got your back and this is a good band; so that made that stop a really sweet memory. And of course a really cruel hangover.

The next morning we searched for some fried food and a Bloody Mary. We found uncooked Fried Green Tomatoes and a town that doesn't serve alcohol on Sundays (remember it is city by city not county by county. Clayton = Bloody Mary; Rabun Gap (where we were staying) = Water with Lemon).

The only thing I am going to say about the dining establishment we chose for our Sunday meal is this: It is a restaurant that used to be a bank and Judy Fountain sure didn't train those waitresses!

When I was driving home to Athens in my car with the faulty air conditioning I thought about the great fun, great food, great wine and sure, the great free shots.But mostly I thought about how much a trip to those Mountains feeds that Soul and how it is really cool to retrace the KEDs Steps you once took, now, with your worn black boots and strong, beautiful women who knew you then and know you now...and still wanna hang with you.

July 20th ~ My Belly's Doing Flip-flops!

Yes, one would think this was the best part of my day! But wait there is more.

Today was my birthday and my niece and nephew who have been hanging out with me this week treated me to my favorite local restaurant, Bob's Small Town Grille in Royston, GA.I arrived home from work to a beautiful handmade card and a glass of wine and the news of where they were taking me. Those kids are good!

When we arrived at BSTG we were greeted by the best waitress ever, I have no idea why I didn't ask her name. We decided on the Blackened Shrimp over Cheesy Ranch Grits special; a Salmon BLT and Lobster Ravioli for appetizer. 

The Lobster Ravioli was so good and gone so fast that I didn't have time to figure out the camera on my new phone. So I don't have a picture of it. But our awesome waitress did bring us bread to sop up the extra sauce after my niece said 'I could eat a smoothie of that stuff'!

Then our Shrimp and Grits came.

Oh my Lord. It was like my stomach started cartwheels just at the sight of it. I kept thinking of that childhood song, Goody Goody Gumdrops, My Heart is Doing Flip-flops...but inserted Belly for Heart!

The Salmon BLT went the way of the Lobster Ravioli. Once we sliced it in thirds, tasted it, oohhed and aahhed, it was gone and we forgot to get a picture. But trust me it was so yummy!

But of course the best part was, K-Poo;

and the Quarterback!

Yeah, we got the Red Velvet Cheesecake to go...we didn't want to embarrass ourselves in front of Bob and the world's best waitress as we dove in face first! 

Ya'll gotta go there I am telling you! Live music tomorrow!! Check it out, I think Elvis will be in the building!

Sans Coconut, Shrimp Ceviche

For this entry I wanted to make Ceviche. So I Googled recipes and landed on one called Shrimp Ceviche in Coconuts...I just so happened to have a coconut on my kitchen counter.. I know, coconuts aren't usually hanging around so I have to make this recipe right? Even though it is from Tyler Florence (I can't decide if he is pretentious or not...or do I get him confused with Bobby Flay?), I am going for it.

I gather my ingredients:

Cilantro, Serrano peppers, limes, a lemon, garlic, bay leaves, red onion, salt and peppercorns; which I am out of so we have to use the ones in the pepper grinder that I can't get out without grinding. So, we will variate. And I am sure I am not using that word in context.

Shrimp, that coconut and Dad's hammer.

And a can of coconut milk.

It starts with putting a halved lemon, three bay leaves, salt, pepper (uncorned), and garlic added to water that is brought to a boil. 

Now I get very confused because I thought ceviche is 'cooked' through citrus juices but instead Tyler is telling me to poach my shrimp. Since I don't have 7 shows on the Food Network, I oblige. But I question why I don't have a show of course.

The shrimp are only poached for 2 minutes even though the recipe says 3-5. Then I put them in the fridge to chill. Now, I mix the coconut milk, chopped peppers, lime juice, cilantro and red onion. 

Then after the shrimp has cooled, I slice it down the middle and add it to the mixture; let refrigerate for an hour.

OK, so now I go to work on the Coconut. Tyler says to tap it with a hammer along its equator and eventually it will split down the middle.

Apparently I have a Coconut for Dummies as the equator is clearly marked on mine!

I commence to tapping and tapping and more tapping and then remember it did say, eventually!

Finally it cracks opened and it looks like I am going to have to back up and punt.  

I think this is passed its prime. That is what you get for buying a coconut just because it is in the grocery store, where in my grocery store it never is. I had no plan for it and now I am paying for it. This is what I come up with.

I am going to sit on the porch with a white wine spritzer and eat my Sans Coconut Shrimp Ceviche!

It is really very refreshing! Try it, tell me what you think!

July 4th ~ Red, White & Blue Burgers!

Happy 4^th of July everyone. This is a favorite holiday of mine. I have fond memories of our family gatherings on this holiday and as all our family gatherings go; it is all about the food. Today I am sharing with you the Red, White & Blue Burger; I made up the name and stole the idea from Guy Fieri. I saw a segment with him on The Today Show where he made these burgers he called the Outside In Burger. Over the years I have made them with several different combinations of ‘insides’ but in honor of the 4^th, we will go with this version.

Yeah, go ahead and get your beer on ice too.

You will need ground beef, blue cheese, red onion, salt and pepper to make these burgers.

I take the meat and form a boat.

Fill the boat with blue cheese.

Then a grilled red onion

And then I make a boat of beef for the top and form it so no one has any idea it is stuffed!

Now let it hit the grill. Be sure not to ever puss down on your burger while you are grilling so you retain all the juices.

People cook their burger to their own liking but remember you have some cheese to melt in there so give it enough time for that.

Now I serve it with watercress, a fresh herb mayo and sliced tomato.

And a cold beer of course.

Honestly, no matter how I have ever made this burger...stuffed with cheddar and bacon, chorizo and jalapenos; mushroom and Swiss...it is always a big hit. You can't go wrong, I promise.

I am making these for the 4th, because I am practicing for the day Bob's Small Town Grill calls me to help on Burger Night. What are you cooking for the 4th?

 Be safe and eat well!

June 17th ~ Heaven's Rich Pageant

There is always a bit of trivia I remember about Father's Day falling on June 17^th. Although, I don't know if it is still true to this day, when we lived there, it was the last time it snowed on Father's Day in North Dakota. I try to remember everything about Father's Days past as I no longer have my Dad here to celebrate. I try to remember everything about him.

If you have lost your Dad, I don't know if this is true for you. But, I miss my Dad more today then I did when he first left. The hole just keeps growing. It is an ocean of loss. You don't really understand what you have lost at the time of the loss. Your loss is all past; you won't celebrate birthdays or Father's Days anymore. You don't imagine that you won't have that warm hand with the weathered skin to hold when you are drowning in the struggles of life as an adult. You don't know then that as you chase your dreams and stumble through the life surrounding you, you will want to ask Dad; hey how did you open that sandwich shop those years ago; and how did you pack up the family and journey from the big city of New York to the vast prairie of North Dakota? Where did your courage come from; your strength? How did you endure so much pain and sickness and still remain the most graceful person in the room? What is the song they used in the REM video you appeared in? How did you make such perfect fried eggs? I adored my father when he was living, but wasn't always listening; in the loss of him I listen to every breeze and every heartbeat for the sound of his voice.

I think about the richness of heaven and how it is ultimately the dream trip I hope to take one day. Forget Ireland or Australia; heaven seems to be where all the lovely people are. Since Dad lives there I image it has Holsteins and Appaloosas; chili and Schlitz; the open road and family gatherings; laughter about grease on door knobs; a jukebox with Anne Murray and Statler Brother's songs; lakes for fishing; oceans for swimming; prayer and forgiveness;

My Dad was a man of tradition. So, for tradition's sake, I made him breakfast. Bacon & Eggs with pumpernickel toast; careful to keep the yolks runny.

Then I sat on the porch with him and my coffee, listening; resigned to the fact that I will have puffy eyes tomorrow. And that, I suppose, is how you know just how rich you really are.

I hope this is a happy day for Father's everywhere.

June 10th, Comfort in the Rain

It is a rainy day in Georgia, and a Sunday to boot. Otherwise known as, a homebodies perfect day. There is nothing more to want then comfort food and a nice wine. It is a day to pull out the old records or watch travel and cooking shows on PBS or to read something other then my How to Open & Operate a Financially Successful Personal Chef Business book; something like Far From the Land or Rewards and Fairies or People Magazine.

There isa flurry of activities that are going on everywhere; my niece is celebrating her 14^th birthday; another is studying for the MCATs; one cousin is graduating from high school, another is holding his twins at their Baptism; the French Open will resume tomorrow and I'll Have Another is headed to greener pasture. But it is quite here. Louie is at my feet, earnestly trying to scratch that itch; the rain hits the tin like a playful love affair and Il Volo is serenading the little gray house via UNC TV.

Now, I will make that comfort food and drink a nice wine. Please, pull up a chair. It is a Mid-westerner's version of a Southern Vegy Plate menu, with a little Pinot Noir. Here is where we hope to end up:

The beans will take the longest to cook. I love dried Northern Beans, because they don't sell dried Midwesterner Beans. Rinse them well:

I do a quick boil on the beans to cut down on cooking time.

Cover beans with water and bring to a boil. At full boil, allow 2 minutes, then turn off, remove from burner, and let sit for 1 hour.

Once the hour is up, I add olive oil, fresh sage, garlic, and salt and pepper to the beans,

Then add enough water to cover the beans by at least 2 inches.

Now for the turnip greens, rinse the heck out of those!

Then, I put a little olive oil, bacon fat, garlic and salt and pepper in the bottom of a pot,

... break apart your rinsed greens and toss them in this mixture. I don't add any water or any more moisture because I don't dry the greens after rinsing them.

I will salt and pepper throughout the cooking, and also add a few red pepper flakes for kicks; or a little kick.

You will want some cornbread with this dish...I am pretty darn sure! A few sliced tomatoes makes everything Southern. But I like the sage and garlic in the beans as a Northern Italy twist on the beans and the variation on the greens ain't bad either.

I hope this brings you comfort on your rainy days.

June 3rd, Tequila!

If you are a follower, then you know I am scared of birds. Petrified, frozen in my tracks scared. The other day I had the ultimate drama at my house. I was filling Louie"s water bowl (if you are a first time reader, Louie is the canine version of the love of my life) from a large mug; and I had extra water. So, without thinking I tossed the water in the direction of a front porch plant. Before I could possibly take the toss back, I had hit a small bird with the water; knocking it out of the plant and onto the yard. All Louie saw was a flying object; so he thought someone was playing a game with him and of course pounced on the bird. It was a traumatic few moments that I do not have the tools to manage. It didn't take Louie long to realize that the bird was not a tennis ball; but the damage had been done to an all important wing. The bird was still, Louie was still and I was yelling things like, 'oh, for the love of God fly little bird, fly'; 'please don't haunt me'; 'shoo, fly, please don't peck me to death';'Louie look at what you have done; are you kidding me?' and on and on...Flashbacks to the cock fighting rooster pecking away at my three year-old Auburn hairline emerge.


These types of experiences only add to the trauma of cooking fowl. I remember an episode of Chopped on Food Network where Black Chicken was a secret ingredient in the basket; I have never changed a channel so quickly in my life. Or the time whole, feather ducks were featured on Iron Chef...I could throw up right now.


But it is my quest to be Bob's Small Town Grill when I grow up so I soldier on in my perfection of fowl recipes. Today I am attempting to replicate the Tequila Lime Chicken Sandwich with Guacamole and Bacon that I learned from one of my favorite cooking blogs; Closet Cooking. Yeah, not what you are thinking...this blog is about cooking in a kitchen the size of a closet. Which I can relate too; well, my space is large, but I have one burner I can count on and the oven is always hit or miss so I can relate. But Kevin of Closet Cooking and I are great illusionists, I believe. No one really knows what goes on in my life or my kitchen; but there tends to be enjoyable things that emerge from both. So here goes; abracadabra!

This sandwich has jalapeno mayo, tequila and lime marinated grilled chicken, guacamole and bacon...what is not to love.


Start with marinating the chicken.

Tequila, lime juice and zest, garlic, jalapeno, cilantro, olive oil and salt and pepper run through a food processor... if you can let if soak overnight, all the better.


For the Mayo take a couple jalapenos with garlic, lime juice and cilantro and roast it in the oven for 30 minutes or so;

Then send it all to the food processor as well and blend with about a 1/2 cup of mayo.


Get your bacon cooking...

...and your coals are rocking your chicken cutlets...



Prepare your guacamole and gather up your mayo. I feel like every time I make guacamole i do it differently; yet is always turns out yummy. I think it is just one of those things that you really can't go wrong with. Avocado, lime, garlic, cilantro, salt and pepper.

Now, the chicken is ready so we just need to build our sandwich~ spread the mayo on the bun, lay a lettuce leaf, then your chicken, a nice slice of tomato, your guacamole and then that bacon!!

What do you think? Will I ever be Bob's Small Town Grill Material?

Oh, and the bird, Louie sat with it for hours, occasionally licking its forehead, until it felt comfortable to fly off...That is why Louie is the canine version of the love of my life.

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