Thursday, December 1, 2016

Jingle bell's, Jingle bell's

Jingle the way... into the merry and bright. Just getting started, but gonna keep it simple  and decluttered. But amazing. Started with this...

 and old wood frame, pinecones a few faux red berries

Faux poinsettia and of course Jingle bells

 simple, yet sweet.
Yes its
the season.

Saturday, October 15, 2016

Plain and simple... that's how we roll

This is the original Georgia cracker salad, it is outstanding.

Georgia Cracker Salad
3 medium tomatoes, seeded and chopped
2 heaping tbsp. chopped parsley
1 cup mayonnaise
3 or 4 boiled eggs, chopped
Tablespoon crushed garlic
Salt and freshly ground black pepper, to taste
1 sleeve Saltine crackers, plus more if necessary

Add tomatoes and parsley to a large mixing bowl, then fold in mayonnaise, eggs, Season with garlic,salt, and black pepper, keeping in mind that the crackers will add more salt. Crumble the crackers in their sleeve and then fold them in until the salad is the texture of thick mashed potatoes. Serve immediately.

Friday, October 14, 2016

FALL maters

Fall tomatoes are ready for picking at our local produce farm, we believe these fall tomatoes are just as sweet if not a tad bit sweeter than the summer tomatoes. Perfect for mater pies.....

Crustless tomato pie
Tomatoes (2 large ones) or several more smaller ones
2 tbsp fresh basil, chopped
1 large onion, sliced thin
1 tbsp olive oil
1 tbsp pastured butter
2 garlic clove, minced
2 cups of shred cheddar cheese
1/2 cup of mayo ( I prefer to use Dukes it's sugar free)
Sea salt and fresh ground black pepper
Preheat oven to 400 degrees.
You can totally skip caramelizing the onions, but I don't recommend it.
Heat cast iron skillet on high heat. Add olive oil and butter. Add onion slices and stir to coat the onions. Spread onions out evenly and let cook stirring occasionally.
Sprinkle salt and fresh ground pepper on them and continue to cook and stirring often until onions are softened.
Slice tomatoes and put them in a colander. Salt them to help draw out the moisture. Transfer them to paper towels to continue to absorb moisture. If you don't do this, you'll have a mushy pie.
Layer tomatoes in and basil
Mix Mayo, minced garlic, salt and cheese together.
Spread cheese mixture on top of the tomatoes.
Put in the oven for 15 minutes or until the top is browned.
Serve warm.e drive over to the local produce farm it's fall mater picking time.We believe these maters are sweeter than summer maters, we do enjoy a fresh mater pie.... this recipe calls for no crust, love that. Easy, simple, fresh and delicious.

Crustless tomatoe pie

Wednesday, June 8, 2016

The "pop" music too my ears and "dancing" in the mouth.

You know it makes you "giddy" silly.
You know it thrills your little heart to see the "fruits" of your labor.
Or in this case the veggies.

Now I ask you, you know its so.
Aren't these gorgeous!

Our little (an I do mean little) container garden,  
is and has been delivering these sweet an I must say very pretty
salad tomatoes.

I love these, I can just pick 'm right off the bush and eat 'm like candy.

This is pitiful puny almost embarrassing and by far the smallest  
container garden we have ever had.

it has really surprised, and "showed-out"

 actually producing

just about more than the two of us can eat, nah let me take
that back, we are managing very well in the eating
department, maybe a bit too well, yikes.
Oh wait, you can never really eat too much, if you really
love a certain foodie, can you.
Well lets hope not, cause tomatoes are a fav
around here,
big, little, red or green (cant get enough fried green maters either).

I mentioned in a previous
about Moore Farms.
We can drive about 15 - 20 minutes
and pick a 5 gallon bucket of the best tasting tomatoes,
and the cost is only $7.
That is a lot of tomatoes for two.
Even though hub's picked mostly green, the tomatoes ripened quickly.
Time to do something and fast.
We canned or "put in jars",
 never really understood why we say canned,
when really we put in jars.
15 pints to be exact, some of the best tasting tomatoes sauce (I know for fact about the tasting part cause I sure done a lot of that)

How To Make Basic Tomato Sauce with Fresh Tomatoes

What You Need
15 pounds ripe tomatoes
1/4 to 1/2 cup lemon juice or red wine vinegar
2 teaspoons salt (optional)
6 1/2-quart or larger Dutch oven or stockpot
Mixing bowls
Slotted spoon
Knife and cutting board
Food processor or blender
Jars for canning or containers for freezing


  1. Boil a pot of water and prep the ice bath: Bring a large Dutch oven or stockpot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove.
  2. Prepare the tomatoes for blanching: Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit.
  3. Blanch the tomatoes to peel them: Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool.
  4. Strip the peels from the tomatoes: When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes. Discard the water used to boil the tomatoes.
  5. Roughly chop the tomatoes: Working in batches, pulse the tomatoes in the food processor. Pulse a few times for chunkier sauce, or process until smooth for a pureed sauce. Transfer each batch into the Dutch oven or stockpot. Alternatively, chop the tomatoes by hand. Process through a food mill for a smoother sauce. For a very chunky sauce, skip this step entirely and let the tomatoes break down into large pieces as they cook.
  6. Simmer the tomatoes: Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like.
  7. Stir in the lemon juice and salt: When finished cooking, stir in the lemon juice or vinegar and salt. A quarter-cup is necessary to ensure a safe level of acidity for canning. Add more lemon juice or vinegar to taste.
  8. Preserving option 1 — freeze your sauce: Let the sauce cool, then transfer it into freezer containers or freezer bags. Sauce can be kept frozen for at least 3 months before starting to develop freezer burn or off-flavors.
  9. Preserving option 2 — can your sauce: Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Process in a pot of boiling water for 30 minutes. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to 3 months. Canned tomato sauce can be stored in the pantry for at least a year.

 this was actually very easy and down right fun with help.
Yes, those are helping hubby hands.
We followed those simple easy directions (I googled-I'm a google guru, teehee)
making an "x"
then place in boiling water bath for a few minutes really works very well,
the skin slides right off.
I also cooked a slow and longer than directions an also added a tablespoon or two
dry Italian blend seasons.
Our kitchen smelled incredible.
Can't wait to make spaghetti, or lasagna or chili, or ......
the recipes are endless.

If you have ever canned (or put in jars)
isn't that "pop"
music to your ears.
After all is done an everything is all cleaned up, and your hearing
Yep, that is 15 "pop's".
did you just count them, bahahaha.
Don't laugh, that's very important.
if your not getting that "pop"
your not getting a seal,
if no seal,
better put that in the refrigerator.
The ones that seal will last over a year in the pantry,
But the ones that "don't"
put in the fridge, for goodness sake don't
lose a drop of this
It is my friend too precious.



Wednesday, June 1, 2016

Proud to be an American where we celebrate FREEDOM!!

You can read facebook.
Watch the news.
Or just simple walk outside.

With our Buddy...
Or just do some porch sitting.

We certainly have so much to celebrate.

Just living in America, this country that I love, where we can enjoy so
many blessings.
Honor those who served.
On a very special day.

Memorial Day

Our Daddy served in the United States Army.

He was stationed in the Philippines
he was put there to fight
the Japanese,
after the Japanese flew across the ocean
to Pearl Harbor and killed hundreds of
I do take this time to say
to my Daddy.
And all the men and women that fought back.
Our Daddy didn't talk much about the war.
But, once in a great while.....
I saw him cry for lost best friends and best buddies.

An as my sweet dear husband says, "we should remember this every day,
not just on Memorial Day, Veterans Day, an Armed Forces Day"

Lord, thank you for reminding us every day, to appreciate
their sacrifice for us.

I pray Lord that you will watch over
My nephew graduated, a happy celebration.
He also leaves for basic training in the United States Marine Corp in September.
I do worry, but that is a long time desire for him.
Jesus protect him and guide him. Bring him back home safe and sound.

To me and my family
Memorial Day
is more than the cook-outs, bbq's, and vacations.
As I'm sure it is too many of you also.

And on a lighter note!

We did as tradition requires.

We prayed!
We discussed!
We laughed!
We cried!
We ate good!!
Because we do have more freedom.
More Christian Love.
More rights.
More happiness.
More things to be thankful for.
Because we live in
And dang proud of it.

not only are we blessed to live in this
wonderful country AMERICA,
shucks we live in the best state (in our opinion)
southeast Georgia.
We grew those peppers in our garden.
And drove about 20 minutes to our local produce farms (Moore's Farms, Manor Georgia)
and picked some of the best tomatoes you ever tasted.
And these are the sweetest Vidalia onions from Vidalia Georgia.
I think we are purty dag-gone fortunate.

While hub's was grilling I painted this
palm seed pod.

So much fun,

This is what it looks like before paint.
We have two large palm trees at the fish pond.
And when it's blooming, we cut this outer hull,
lay it as flat as possible and weight it with concrete blocks,
to dry.

And then just let your imagination run wild.

 Hub's says this is his favorite.
He thinks it looks like a whale,
What do you think? hmmmmm

Hey, I'm having too much fun.


Don't you know we need something sweet for dessert.
To go with that delicious burger......

Country Blueberry Coffee Cake


    • 1/2 cup packed light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1 (12 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
    • 1/2 cup butter, melted
    • 1 cup rolled quick-cooking oats
    • 1 1/2 cups blueberries ( fresh or frozen)
    • 1/4 cup sugar  


Preheat oven to 375 degrees.
Generously grease a 9-inch square baking dish.
In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside.
Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters.
Dip each biscuit piece into the melted butter, then roll in the cinnamon-brown sugar mixture to coat well. Arrange in a single layer in baking dish.
Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat.
Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats.
Drizzle remaining melted butter on top.
Bake for 25 minutes or until cake is golden brown and center is done.
Cool for 10 minutes, serve warm.

So good.
And be blessed my blog friends.



Thursday, May 26, 2016

We 'bout caught up!!

You every heard this statement:
"We just 'bout caught up"

Well I'm for one tickled about that, for sure.
We have "got 'r done"
bleaching and pressure washing the house, sigh.
But the
"Things to List"

Now its time to do a little porch sitting.
Hub's is gone on a much deserved fishing trip with his brother.
Me an our Buddy
going to take it easy.
Do some early morning porch sitting
drink lots of coffee
an ENJOY some R&R.
Oh I just realized I'm wearing a t shirt I got while
on a trip to the Big Island last year.
Man-O-Man, wish I was there now, hmmmm. I do need a vacation.
Something to think about.
We went to Oahu in 2008, Maui in 2011 and the Big Island 2015.
Let's seeeeee.... I've always want to go to Key West.
Let me get that trip in the makin'.

 mean while
Living On Loblolly Lane
I'm getting hungry
let's go make us something quick and delicious...

how does a
Fiesta taco bowl sound

Here's how easy, fast quick it is.

I just used 100% beef patties (thawed) (cut into strips)
packet of Taco seasoning
sprayed tortillas with cooking spray
shaped on mason jars
bake in 375 for about 20 minutes on the same sheet pan
with the beef patties.
Yep, the tortillas bake up crunchy good.

  While the beef and tortillas bake
sauté onion
sweet peppers
black beans
whole kernel corn
tomatoes (fresh or can)
just until onion softens

Keep a close watch on the taco bowl's,
they crisp up fast.

Add lettuce or sour cream or avocadoes
just what ever makes you
Fiesta Taco Bowls


Tuesday, May 17, 2016

Why I'm ok with the changing winds

Yes I'm ok with that.

The winds have began to gently reverse.
While I'm good with the cool breezes from the north
during Spring I'm also a Summer kinda gal too.

I love Springtime but I'm ok with Summer.

Cold, not so much.

Happy to live in south east Georgia,
where we actually get to experience all four seasons.
But it's a little crazy sometimes,
especially Spring.
It may be in the 80's one day and the 40's the next.

But just as the cool northern winds blow in cooler temps, pooph, gone with wind.
The hot southern winds change just that fast.

But, give the heat any day.
If I had my rathers, (and I do).

Give me the Spring and Summer, where I can get outside
and enjoy the beautiful flowers.
Take walks with our Buddy.
Enjoy nature.
Take pretty photo's to look back on and remember
what a sweet blessed life we are LIVING ON LOBLOLLY LANE.

Our little container garden is not producing yet, but it want be long.
Thankfully I have great neighbors
that bring "tasty" fresh veggies
from their gardens....yum!

 And when I introduce my very own fresh herbs that I grow
like basil, oregano, flat leaf parsley and sage.
Well let me just say, booyawh.
This foodie is to be reckn'

 I used my Tupperware mandolin and cut the "new" taters.
"why southern folks call these red potatoes "new taters", I'm not real sure,
All's we know is they are delicious.

When I get the potatoes slice just perfect, I toss 'em in some
ranch dip mix, coat well.
1/2 cup butter
micro till soft
 add fresh herbs, zap a few more minutes in micro
salt and pepper to taste.... boy this is good.
I could eat a pound or two of these.
And I believe I did!!

You know you can just eat the skins if you like,
just clean really well.

Now I ask you,
"ain't this a thing of beauty"
 Potatoes, tomatoes, sweet peppers, onion,
green onion with tops
and fresh herbs.
Preheat oven 425
melt 1/2 cup butter
place veggies in pan
mix herbs in melted butter
pour over
bake about 20 minutes
YES! so dag-gone good.