Coffee, Men, Chocolate, Champagne and Cheese - Some Things are Better Rich

Coffee, Men, Chocolate, Champagne and Cheese – some things are better rich, don’t you think?
I have a taste for champagne, blue cheese and chocolate. And here are three of my all time favorites –
Veuve Clicquot Champagne, Double Gloucester Stilton and Moon Pies. We might discuss men over a cup of coffee a little later, ok honey child.
"There comes a time in every woman's life when the only thing that helps is a glass of champagne."
Bette Davis in Old Acquaintance
Champagne
The Champagne bottle design is born as much out of style as it is necessity. The thick glass with its gently sloping shoulders and a deep punt (the indentation on the underside) are necessary as the pressure inside the bottle is 80-90psi (3 x the pressure inside an average car tire).
Bottle 0.75 litres
Magnum (2 bottles)
Jereboam (4 bottles)
Rehoboam (6 bottles)
Methuselah (8 bottles)

Salmanazar (12 bottles)

Balthazar (16 bottles)
Nabuchadnezzar (20 bottles)

"Age is not important unless you’re a cheese.” Helen Hayes
Cheese
Gloucester Stilton is a highly valued cheese for its superior flavor that goes well with Port wines. The flavors of both cheeses complement each other to provide a distinctive tasting appetizer or dessert cheese to be served with beer, hard cider, or wine

“All you need is love. But a little chocolate now and then doesn't hurt.” Charles M. Schulz
Chocolate
This little bite of heaven has been made in Tennessee since 1907 and has become a Southern staple. Though there are several flavors available, my favorite is the chocolate coated graham cookies with marshmallow filling. When you microwave a Moon Pie, it transforms into a decadent dessert. The matte chocolate gets glossy and the marshmallow center gets gooey and it sort of puffs up. Of course it depends on your microwave, but place unwrapped Moon Pie on plate in microwave for 6 seconds, flip over and microwave 6 more seconds. Enjoy! Kids love them and even adults who usually turn their nose up to this old fashioned confection have been known to crave them. Nothing to clean up or prepare - who can beat it!

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Sisters Working Nine to Five, Stella and Dolly Parton are Cooking

My stardust sister, Stella Parton, joined Dolly in New York for the opening of the new broadway musical “9 To 5″ in which Dolly wrote all the music for the play. Stella said “The play was fabulous and of course Dolly’s music was spectacular. What do you expect when Dolly’s doing the writing?” Stella also said “If you are in New York be sure to see “9 To 5.” You know the poor thing needs the money!”

When the Parton family gets together, everyone always wants Stella to cook her famous tomatoes with dill dumplings. They stand around the stove, watching the pot simmer, talking, laughing and trying to decide who gets the first spoonful. Check out www.StellaParton.com

and order one of Stella's cookbooks if you want authenic southern recipes or one of her cd's for pure southern singing.
Stella's Dill Dumplins
2 cups cholesterol-free biscuit mix
1 cup milk
1 tablespoon butter
1 teaspoon dill
Mix together and drop by tablespoon into boiling stew such as: stewed tomatoes, potatoes, beef or chicken. It doesn’t matter, just whatever you want. Sprinkle a bit of dill on top of dumplings. Cover and let cook about ten minutes on medium heat. Serve hot.

Lightning Bugs, Magnolias, Rhett Butler, Mint Tea, Pimento Cheese and Buttermilk Pie - What Southern Women Know and Love

Southern women know how to set a table to capture Rhett or whoever they have their heart set on. Who could resist - the wine, the bantering during dinner, batting eyelashes in candlelight, oh step into the parlor and the rest is history darlin`! Just for good measure, serve up a piece of Buttermilk Pie, oh honey it's a keeper. My friend Carol Lashlee of Humboldt TN is a true Steel Magnolia who can cook like there's no tomorrow and this is a recipe that has been in her family for generations. Taste it and you'll know why!

Southern Women
Appreciate their natural assets:
Peachy skin (thanks to humidity); Born knowing how to flirt; Southern drawl
Know their manners:
"Yes, ma'am"; "Yes, sir"; "Why, don’t you dare darlin`!"
Have priceless expressions:
"Y'all come back!"; "Well, bless your heart.";"Drop by when you can.";"That’s so nice."
Know everybody's first name:
Honey; Darlin'; Shugah; You Handsome Devil
Know the movies that speak to their hearts:
Fried Green Tomatoes; Driving Miss Daisy; Steel Magnolias; Gone With The Wind
Know their religions:
Baptist; Methodist; Football
Know their country breakfasts:
Grits; Country ham and red-eye gravy; Mouth-watering homemade biscuits with momma's homemade jam
Know their cities:
Chawl'stn; S'vanah; Foat Wuth; N'awlins; Addlanna
Know their elegant gentlemen:
Men in uniform; Men in tuxedos; Rhett Butler
Know their prime real estate:
The Mall; The Country Club;The Beauty Salon
Know the three deadly sins:
Having bad hair and nails; Having bad manners; Cooking bad food

Only a Southerner:
knows the difference between a hissie and a conniption fit, and that you don't "HAVE" them, you "PITCH" them.
can show you the general direction of "yonder."
knows exactly how long "directly" is - "Going to town, be back directly."
knows that "Gimme some sugar" is not a request for the white, granular sweetener.
understands the difference between a redneck, a good ol' boy, and po' white trash.
knows that "fixin" can be a noun, a verb, or an adverb.
can make friends while standing in lines, and when "in line," talks to everybody!
know y'all is singular, all y'all is plural.
says "sweet tea" and "sweet milk." Sweet tea indicates lots of sugar. "Sweet milk" means you don't want buttermilk.
knows you don't scream at little old ladies poking along on the highway. You just say, "Bless her heart"... smile and wave.

To those who are still a little embarrassed by your Southernisms: Take two tent revivals, a julep, a bite of pimento cheese or barbeque and remember “Tomorrow’s another day.” Bless your heart!

For those who aren’t from the South but have lived here for a long time, hang a sign on the front porch that reads "I ain't from the South, but I got here as fast as I could." Bless your heart!
And for those of you who are still having a hard time understanding all this Southern stuff ... Bless your hearts!

Buttermilk Pie
3 eggs
1 1/2 cups sugar
1 stick butter, melted
1/2 cup buttermilk
1 teaspoon vanilla
1 tablespoon flour
Preheat oven to 450 degrees. Beat eggs and add flour and sugar which have been mixed together, then add remaining ingredients. Pour into unbaked deep dish pie crust.
Reduce temperature to 325 degrees when you place pie in the oven. Cook for forty minutes or until center of pie is no longer soft, reduce to lower temperature if needed or lay piece of foil around edges of pie to prevent crust and outer edges from browning. Carol Lashlee, Humboldt TN

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Bleu Cheese Shortbread with Marmalade Appetizer for Memorial Day

Bleu Cheese Shortbread
The perfect holiday or dinner party hors d'oeuvre served with cream cheese and topped with marmalade. These make a gorgeous appetizer for parties, especially if you cut them out with a small cookie cutter.
½ cup blue cheese at room temp
3 tablespoons butter, room temp
½ cup all-purpose flour
¼ cup cornstarch
¼ teaspoon freshly ground black pepper
½ teaspoon coarse salt
½ cup chopped toasted pecans
Ginger or Orange Marmalade
½ cup pecan halves (one for each shortbread)
Italian flat parsley for garnish
Combine blue cheese and butter in food processor and process until creamy. Mix flour, cornstarch, pepper and salt together in a small bowl. Add to the blue cheese mixture. Pulse to combine. Add the chopped pecans, process until incorporated. Remove mixture from food processor and shape into a ball, cover with plastic wrap and refrigerate at least one hour.
Preheat oven to 325 degrees. Place the chilled dough on a lightly floured work surface and cover with a piece of plastic wrap. Roll dough about 1/8 inch thick and cut into 1 inch circles using a fluted cookie cutter (or any preferred shape.) Place on a parchment lined baking sheet and bake until golden brown, about 25 minutes. Let cool.
To assemble, spread a little softened cream cheese on each shortbread, top with pecan half and a teaspoon of marmalade. Add a leaf of parsley for garnish.

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May the angels in heaven continue to bless those who gave their all and comfort their families and loved ones who are left behind on this Memorial Day.

Peonies in the Yard, on the Table and on Canvas served with Strawberry Pastry

Almond Pastry with Fresh Strawberries and Cream
1 3/4 c. all purpose flour, 3/4 c. confectioner’s sugar, 1/2 c. cake flour, 1 c. softened butter. 1 tsp almond flavoring, 1 tsp butter flavoring. Mix these ingredients together with mixer (will be stiff.) Line a cookie sheet with foil and spray with Pam. Pat dough into cookie sheet and sprinkle with confectioner’s sugar. Roll out to an even crust (it will be rather thick.) Bake @ 350 for 15-20 minutes. Cool 5-10 minutes then cut into squares with a pizza cutter. Serve with strawberries and whipped cream.
Kay Thomson of Jackson makes this family favorite when the fresh strawberries come in and her sister-in-law, Sherry Thomson shared it with me. Sherry is a lifelong friend and wonderful cook, so you’ll want to try this one for sure. Cap strawberries, slice, and add a little sugar or Splenda if you like. Mix a little confectioner’s sugar in the cream as you whip it.
I thought this would be good served for Memorial Day and plan to decorate with peonies which I love. Here are some peonies in the yard, on the table, and a painting "Peonies in Waiting" by Nashville artist, Shane Michael Neal. Enjoy and have a safe and happy weekend.

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Prissy Opulent Pink Tablescape a la Tracy Reese

Detroit native, Tracy Reese, moved to New York after a stay in Paris and is well know and respected in the fashion world today. Reese’s style of ultra-feminine pieces layered with intelligent nostalgia, charm and luxury is a distinctive look that the designer has since become known for. This is her design for DIFFA which is touring the country now as a fund raising project. I love the eclectic look she has created with this tablescape. The colors are so electric and hot, yet so opulent!

Wouldn't it be fun to twirl over to a friend's home for a girl's night out and find a fantasia like this waiting on you. It's so prissy and enchanting that anyone who sat down at this table would have to have fun, don't you think? I think I can see a screened porch being transformed now! Oh la la!

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PS Today I spent the day creating a tablescape and dinner party for two dear friend's 30th Wedding Anniversary. It was bittersweet. He was sent home from MD Anderson with a brain tumor but was determined to celebrate this momentous occassion. There were smiles between tears and I wouldn't take anything for being a small part of a special time in their lives. We created the tablescape from their favorite things - his mother's silver and stemware, their wedding china. He's a musician and they love New Orleans so think guitars, guitar picks as table confetti, Mardi Gras beads and a Voodoo doll from the chandelier, tons of roses from the garden, and all kinds of finds including a wedding photograph. I'm hoping they will allow me to share it with you soon. It's an inspiring love story.

Passion Moves Mountains and Is a Key to Fundraising Success

Passion moves people and people move mountains. Passion is an intense emotion that can inspire us to accomplish the seemingly impossible task, yes even move mountains. For me passion is a key ingredient for successful fundraising. Enthusiasm goes hand in hand with passion; it’s contagious. And finally, don’t say I can’t, just believe – because you can. There are no secrets to fundraising. Really! The hardest part may be getting over the fear of rejection and just getting started.
Chances are you’ve already read “Ask and ye shall receive.” It’s really that simple. Of course asking the right people sometimes helps, and timing is always a key. When you present your cause, do it with the passion that drove you to make the commitment. We are all human and we respond to one another, it’s just a law of nature. Don’t be afraid, after all the worse anyone can say is NO. And every time you hear a NO, you’re just that much closer to a YES. It’s statistics.
I remember the first time I was put in a position to raise money. I was a political novice, young and naïve and had no idea it was a tough job that no one else wanted to attempt. So off I went with one of the greatest teachers I’ve ever known. He taught me the basics of fundraising that I’ve just shared with you. He was one of the most charismatic gentlemen I’ve ever known and when people asked him how he was; the answer was always the same, “Absolutely magnificent!” You could feel it! You felt like he was doing something right to be so effervescent and jubilant and you wanted to be a part of it, inspired to help and hopeful to also achieve that nirvana.
If you’re saying, well I don’t have that personality, don’t worry, it doesn’t matter. That’s how he conveyed his passion. You are unique and should communicate yours in your own way. He wasn’t without flaws as are any of us, but if he called on someone to help – he was focused, committed, and passionate.
There you have it, and with this simple approach I have raised millions of dollars and awareness for charity, politicians, community organizations and civic projects. Remember this – never ask someone to support a cause or make a contribution that you wouldn’t do yourself. Perhaps they can write a larger check or give more time, that’s not important. You share and support a common cause. And remember most need to be asked; volunteering doesn’t come natural to many people.
Some of the dollars I’ve raised have gone to: provide healthcare for a lady who lived in an iron lung for 60 years; a friend and Congressman who I know is made of the right stuff; animal causes because of a tender spot in my heart; and a cultural and educational exhibition that afforded children an opportunity to learn about our state’s history when others believed it could never be done. I was passionate about each of these.
Through these efforts I have experienced great joy, made lifelong friends, and I hope helped a fellow human being in some small way; but I was the one richly blessed each time. I truly believe it is better to give than to receive. The good Lord will help you use your talents to accomplish your missions. Go ahead, step out there and raise some money for whatever it is that matters to you. Pennies grow into dollars which multiply into hundreds, and before you know it, you have made a huge difference. Make your mind up, engage your heart, invite others to join you, and don’t give up. You’ll be glad you did. You will be successful. It’s just another law of nature.
I was asked to write a feature about fundraising for an international organization whose purpose is to reduce world famine by raising money and awareness. For more information about BloggerAid, please visit http://bloggeraidmarketing.ning.com and join with others to make a difference, one meal at a time.

Barbeque, Bluegrass, Blooms and the Blues, Memphis Style

Memphis-Style Cole Slaw
Don't skip the celery seeds or mustard. This makes a distinctive slaw and that makes the messy pig sandwich that is so Memphis!
1 head cabbage, shredded
2 carrots, peeled and grated
1 green bell pepper, cored, seeded and finely diced
2 tablespoons onions, grated
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seed
1 teaspoon salt
1/8 teaspoon white pepper
Place cabbage, carrots, green pepper and onion in bowl. In another bowl mix all ingredients. Pour over the vegetables and toss well. Cover and refrigerate for at least 3 hours to meld the flavors.

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With 238 teams and 88 tons of pork to choose from, Sweet Swine O’Mine was named the 2009 World Barbeque Cooking Grand Champion at Memphis in May this weekend.. This grand daddy of grilling event, attended by nearly 100,000, is not just about the legendary pork competitors...it's also about legendary entertainment such as bluegrass great Ralph Stanley and blues superstar Bobby "Blue" Bland.

Banjo picking Ralph Stanley performed treasures like “Nine Pound Hammer” and “Little Glass of Wine.” Stanley recorded the soundtrack for O Brother, Where Art Thou transforming this octogenarian into the elder statesman of authentic American music.

Grammy Lifetime Achievement Award winner, Bobby “Blue” Band, electrified the crowd along the river with Cry Cry Cry and Stormy Monday Blues. His style of mixing gospel with the blues and R&B is the stuff legends are made of.

Hundreds of teams competed for over $95,000 in prizes and supreme bragging rights. Teams adorned their areas with elaborate decoration, trophies attesting to their boasting rights, and as one can imagine clever and creative team names. While grilling is the main theme, the contest wouldn't be complete without the Ms. Piggie Idol competition where grown men dress in tutus and snouts and women kick their heels (hooves) up. There is also a t-shirt competition and even a best booth contest.

After the cookoff, most drift on over to Beale Street for more blues at places such as Morgan Freeman's Ground Zero Blues Club. Tourist of course also make the pilgrimage to Graceland while others discover Memphis Botanical Gardens. Everything is lush and green in Memphis this year with all of the spring rain. Magnolias and hydrangea are gorgeous. Jacob’s Ladder are in bloom as are the William Penn Barberry which is an evergreen hybrid with small lustrous, dark green leaves which turn bronze in autumn. The pendulous, sweetly-scented yellow flowers curve along the branches in spring, turning to purple berries in the fall.
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GREAT BIG THANK YOU to The Other White Meat Tour -

Partnering to feed America - BUY PORK!

More than 520 pounds of pork (enough for nearly 2,600 meals) was provided to the Mid-South Food Bank on Dudley Avenue today. And, some of Memphis’ residents are to thank for helping raise the final contribution. On May 15-16, The Other White Meat® Tour stopped by the Memphis in May BBQ to celebrate the great taste of pork on the grill and searched for Memphis’ most passionate pork fan. For each entry collected during the Pork’s #1 Fan contest, America’s pork producers pledged 10 pounds of pork to the Mid-South Food Bank!

The TN Pork Producers are a great group of people and I've been a fan for years. I've been lucky enough to judge their gourmet pork competition a couple of times and they are being featured in my next book. These organizations are part of the fabric that makes America great.