Savor Every Bite - A Bacon Sandwich with Garden Tomato and Sweet Potato Fries, A Toast to Summer with Lynchburg Lemonade

Goodness gracious, Labor Day is just around the corner and that’s the end of summer for many of us. That signals the last of those juicy red homegrown tomatoes until next year. The thick skin varieties that are picked green and allowed to ripen in transit to the grocery just don’t compare. So have a good bacon sandwich with a slab of tomato to get you through the winter.
There’s the BLT and then there’s the over the top version which I hope you will try – it’s so good. First get good thick bacon (Applewood or Wright) and bake it in the oven on a rack at 400 degrees for approximately 25 minutes or until crispy and done. I line my sheet pan with aluminum foil usually and it’s an easy clean up when the grease which drips down gets cold, you can just toss the foil away.
Use good bread, thick sliced home-made is great, but we like the wheat berry that is readily available. Some folks prefer their bread toasted, others don’t. Next use good mayonnaise. You may not think it makes a difference and if that’s the case, you probably haven’t tasted the difference. Here in the South, we like Duke’s, but there are other good brands available. Then the tomato – go to your farmer’s market if you don’t have a garden or a friend with a garden. Select those juicy red ones, slice them then sprinkle with salt. Add some crisp lettuce and voila! There you have it. Heaven in a bite! Serve with some sweet potato fries and savor the bite.
Lawsy mercy, does it get any better than this?

W E L L, just maybe it does. . . before supper, enjoy a round of Lynchburg Lemondade and toast the memories of a wonderful summer 2009.

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Remembering the Kennedy Clan and the Good Times at Hyannis Port as the Last Brother Passes the Torch

Irish Potato Cakes
4 large baking potatoes (10 to 12 ounces each)
2 eggs
1 medium onion, finely chopped
3 tablespoons all-purpose flour
Salt and freshly ground pepper
3 tablespoons vegetable oil
Peel the potatoes. Shred them on the large holes of a box grater or on the shredding disk of a food processor.
In a large bowl, whisk the eggs to blend lightly. Whisk in the onion, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the shredded potatoes and stir to blend well.
Heat the oil in a large heavy skillet over medium-high heat. Spoon the potato mixture into the pan about 3 tablespoons at a time without crowding, in batches if necessary. Flatten with a wide spatula into a pancake about 1/4-inch thick. Sauté, turning once, until nicely browned, about 3 minutes per side. Reduce the heat slightly if the outside browns before the potato cakes are cooked through. Serves four to six.
Variation: Irish Potato Cakes with Smoked Salmon: Prepare the Irish Potato Cakes as described above, but add 4 ounces smoked salmon, preferably Irish, coarsely chopped, to the eggs along with the shredded potatoes.



The Washington D.C. residence of Senator Edward M. Kennedy and his wife, Victoria.
“We saw it in the morning and put in a bid that evening” Ted Kennedy recalls. “It’s elegant but lends itself to a wonderful informality: It’s full of light, and there are a lot of fireplaces, which I love.” His wife adds: “Fireplaces and candlelight are our thing. We have dinners with just candlelight and the glow from the fire.”

Today the flags are at half mast at the Kennedy Compound for the last brother. This six acre waterfront estate along the Nantucket Sound has been a gathering site for exuberant celebrations and mournful masses of loss. Whether we agree with their politics or not, we can’t deny the impact that the Kennedy brothers and women have had on the world. They are a family joined by blood, tragedy, heartache, victory, recklessness, intrigue, love, loyalty and power. Now the torch has been passed to a new generation. Those who graduate or are born this year will never know of the fascination that many had with this clan who loved their spot at Hyannis Port.
“In short, there's simply not

A more congenial spot

For happily-ever-aftering than here

In Camelot.”
Neil Connolly, author of "In the Kennedy Kitchen," and for 20 years the chef at Hyannis Port for Rose and then Senator Ted Kennedy has a plethora of stories of cooking for the who’s who of sports, entertainment and politics because they were the friends of his boss. “The kitchen was the center of activity for the Kennedy family. Anyone who visited would come through the kitchen. It was a place to hang out over coffee or tea, and grab a bite to eat on the way to play tennis or go sailing,” the Chef noted. They are a family who love cookies and brownies, clam bakes and inviting friends to join them for dinner at the last minute. Chocolate chip cookies, lobster stew and Irish potato cakes are among the favorites according to Chef Connolly.
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Blondes in the Kitchen - Nashville Sisters by Choice Cook Dumplins and 'Damn Good Cake'

Mary Ann is the sous chef and Nanette the chief cook. Nanette makes dumplins the way her Grandmother taught her Mom, who passed it along to her, no measurements; you'll just know when you get it right.

As some of you know, I am completing a book and today I'm going to share a preview with you. My dear friend, Mary Ann, who has suddenly found herself at home battling brain cancer, is featured along with her lifelong friend, Nanette. Although Mary Ann admits that she has never been much of a cook, she has shared a recipe with me that brings raves every time it’s served. Recently when I visited with her in the hospital, I took the cake along with the toppings so that her daughter Taylor could finish it up and they could enjoy the dessert they like to make together. A friend described Mary Ann’s masterpiece which needed a name with three little words ‘Damn Good Cake’ and it stuck. Taylor, Mary Ann’s only child, anxiously assumed the job of crushing the candy bars for the cake topping as soon as she got her driver’s license. Now that’s a mother daughter treat for sure. Hope you enjoy!
Sisters by Choice
Mary Ann Quirk and Nanette Crafton of Nashville are sisters by choice and closer than most blood kin. It’s the valleys and shadows of life that brought them together, resulting in the friendship of a lifetime.
The story begins with Nanette (known as Aunt Nanny) who was a hairdresser at "Mays Studio of Beauty," a well known hair salon in Nashville's Green Hills area. Raised in Palmer Tennessee, a little thumbprint of a town on Monteagle, Nanette had followed her older sister, Jan Smith to Nashville. When Jan’s husband who was a cameraman for CBS was assigned to Vietnam, Nanette stepped in for her sister at the salon.
Mary Ann’s mother, Jere Leathers, then the Business Manager of the TN State Fairgrounds, was one of those who had been passed along to Nanette. She relied on her for her weekly shampoo and set and in just no time grew fond of the young stylist. Mary Ann who was in her early teens would drop by Mays occasionally with her Mom or if it was prom time, she would be treated to having her hair styled by no other than Nanette.
Over the years Nanette would locate in various salons as her clientele grew to include Nashville biggest stars and the cream of the social set. Many swore that it was hard to tell where the good Lord left off and Nanette’s hair color picked up. But through it all, Nanette always made time for Mary Ann’s mother. After about 15 years, Mrs. Leathers developed cancer and only lived three weeks following her diagnosis. She was very concerned about what would happen to her only child who was anything but a domestic diva – having never cooked a meal or even washed a load of clothes. Mrs. Leathers asked everyone she knew to please take care of her baby who was by then in her twenties. Sometime after her 21st birthday, Nanette remembers Mary Ann calling her Mom while she was at the salon to ask if water was boiling when the bubbles were on the top or the bottom of the pan!
Apparently the only person, who took her plea to heart, was Nanette. Now thirty plus years later, these two women have been roommates on and off, before, during and after marriages and the same for children. Nanette is one of Nashville’s most sought after stylist and colorist, and Mary Ann has worked with many seeking drug and alcohol treatment and recovery. Both have made a difference in the lives of others. The laughter, the tears, the good times and the bad have made them the closest of soul sisters and the best of friends for life. Still when they get together for supper, Nanette is the cook, but Mary Ann has perfected a cake that gets rave reviews. Now wouldn’t Mrs. Leathers be so proud of her girls?

Damn Good Cake
1 Devil’s Food Cake Mix
1 can of sweetened condensed milk
1 jar of caramel topping
1 large container of whipped topping
1 regular bag of miniature heath bars
Make the cake and bake according to directions on the back of the box. Use a 9 x 13 inch pan. While the cake is still warm, poke holes all around the cake with a fork and pour milk evenly over the cake. After the milk has soaked into the cake, open the caramel topping and pour it evenly over the cake. Let cake completely cool
Unwrap all of the miniature heath bars and double bag the bars in one or two sealed sandwich bags. Set them aside. Ice the top of the cooled cake with the cool whip.
This next step is very important and quite easy to do. Take the sealed sandwich bags out to your car. Place the bags tightly against one of your back tires. Start your car and back over the bags and then forward over the bags. Continue several times, then get out of your car, turn the bags over and repeat the process until heath bars are crushed to your satisfaction. Bring bags in and scatter the heath pieces all over the cool whip. It is rich but so yummy.

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Please say a prayer for Taylor, Nan, Mary Ann and her family.

A Rose is a Rose is a Rose Till the End of Summer and then Enjoy Rose Petal Jelly

Sunrise Shrub Rose
Tis the last roses of summer. The iris, magnolias, peonies, daffodils, and tulips are all long gone, but the roses are blooming with color in our yard.

“Do not watch the petals fall from the rose with sadness, know that, like life, things sometimes must fade, before they can bloom again.”

Double Pink Knock-out Rose

Double Red Knock-out Rose

Abraham Darby Rose Cluster

ROSE PETAL TEA
Makes 1 quart. This tea has more character than most herb teas, with the flavor of roses with hints of nutmeg and orange. Brew fragrant, deep pink petals for a fine flavor and a lovely dark pink color.
1/2 cup tightly packed rose petals
1/4 teaspoon ground nutmeg
1 teaspoon sugar
1/4 orange, peeled and coarsely chopped
1 quart water
hot or cold.
Place rose petals, nutmeg, sugar, and chopped orange into a pitcher. Pour boiling water over petals and steep for 5 minutes. Strain and Serve.

ROSE PETAL JELLY
The flavor of roses is pronounced yet delicate in this wonderful jelly. Use dark red petals for a clear, bright red color.
4 qts rose petals (16 cups)
2 qts water (8 cups)
7 cups sugar
4 tablespoons fresh lemon juice
6 ounces liquid pectin
food coloring (optional)
Boil rose petals and water together for 10 to 20 minutes, or until about half the liquid has boiled off. Strain through a fine sieve into a bowl, pressing on the rose petals to extract as much liquid as possible. Measure 3 cups of liquid, add sugar, stir to combine, and bring to a boil. (You may discard the remaining liquid.) Add lemon juice and pectin, and boil for 1 minute, stirring constantly. Remove from heat, add food coloring, if desired, and pout into sterilized jars, filling to 1/8 inch of the top. Seal with paraffin, or use vacuum lids. If using vacuum lids, cover immediately with flat lids, and screw tips on tightly. Turn upside down for 5 minutes, then turn right side up. After 1 hour, check that seals appear intact.

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Summer Wine and Cheese Tasting Supper with Lilac, Shrimp and Mint Tablescape

Wine & Cheese Tasting Supper

Double Gloucester Stilton, Havarti and Smoked Gouda

with Spiced Pecans, Caramelized Figs and Crackers

Pancetta Wrapped Scallops with Lemon

Fried Sweet Potato Chips with Gorgonzola Fondue

White Bean Bruschetta with White Truffle Oil

Mushroom and Fontina Crostini

Natchitoches Meat Pies with Spicy Buttermilk Dip

Strawberries with Balsamic Syrup, Gruyère Gougères

Caramel Chocolate Crunchers

Caramel Chocolate Crunchers

80 club crackers; 1 cup butter; 2 cups graham cracker crumbs; 1 cup firmly packed light brown sugar; 1/2 cup milk; 1/3 cup sugar; 2/3 cup creamy peanut butter; 1/2 cup semi-sweet chocolate morsels; 1/2 cup butterscotch morsels

Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.

In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator

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Retro Corn Dogs - The 2009 Comfort Food and Now the Gourmet Version

Suddenly corn dogs, known by some as Pronto Pups, are not only "hot," but they have been elevated from their carnival, street vender or fair food to haute cuisine, as corn dogs are now appearing on menus of upscale restaurants. One LA steakhouse uses Kobe beef hot dogs and serves them with the traditional condiments, another hip joint in West Hollywood has single-bite chorizo corn dogs while others offer lobster corndogs on their menus. Maybe macaroni and cheese has been replaced as the number one comfort food with the corn dog 2009.
The story goes that a couple had a hotdog stand on the beach in the late 30’s and a stormy holiday weekend that could have caused them to go broke turned into a ‘eureka moment’ and the Pronto Pup was born – serendipity on the west coast. While feeding their soggy hotdog buns to the seagulls they decided they needed to find a way to make a dry batter mix so they could cook the buns as needed. The rains may have kept the crowds away that Labor Day almost 75 years ago, but a classic American food was born. It’s basically a hotdog on a wooden stick, coated in batter and deep-fried to a golden brown.

These are nice for children's parties along with plenty of ketchup and mustard for dipping. I've served the mini versions as hors d'oeuvres at parties along with hickory Dijon, bourbon barbecue, cherry mustard, Cajun Parmesan and cheddar chili for dipping.
I served them recently with assorted condiments, different hot dogs or sausages, and different sizes.
It was a fun dinner and everyone squealed when they saw the platter and most exclaimed, “Oh corn dogs, I love them!” From there the stories started and it was a trip down memory lane. They’re easy, fun, and inexpensive so give them a try!
1 cup milk
2 eggs
1/4 cup oil
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
12 - 14 hot dogs
Flour for dusting (about 1/2 cup)
Hot Fat for Deep Frying
Wooden skewer sticks
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.Dry the hot dogs off on paper towels and dust with flour, coating them completely. This helps the batter adhere to the hot dogs. Insert sticks into the flour coated hot dogs vertically and set aside.While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375 degrees. Coat the floured hot dogs with batter. Swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. Another way is to scoop some of your batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs.Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.

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The Kitchen and Dining Room of Graceland Where The King Ruled and Entertained his Friends - Viva ELVIS Now and Always

August 16th is the anniversary of Elvis Aaron Presley’s death 32 years ago and thousands of fans have been in Memphis, Tennessee this week to visit his Graceland home and attend events which pay tribute to the King. Elvis was the undisputed “King of Rock and Roll” and his legacy is now part of the culture of many who never knew him. Born January 8, 1935 in a small house in Tupelo, Mississippi, Elvis captured the hearts and souls of millions worldwide through his music and personality.
Elvis had many favorite foods among the basic Southern dishes he grew up with. Here are a couple of recipes which were prepared at Graceland. On occasion family and friends would have a meal in the dining room, but it was the counter in the corner of the kitchen which Jerry Shilling said was the social hub of the house. That’s the spot where Elvis and company would gather after a late movie or skating at the end of the day to recount the events and have a snack prepared by Graceland’s night shift house keeper, Miss Pauline. Sitting around on kitchen stools, Elvis with his feet on the counter, just talking and laughing – can you imagine?
I never met Elvis but had been invited to a concert by the Memphis Mafia which was scheduled to take place a month or so after his untimely death. I remember where I was when I heard that Elvis was dead, do you? Shaun Nielsen was nominated for a Grammy with Elvis; Norbert Putnam played bass on the recording sessions with Elvis; Bill Eubanks was a young interior designer who was hired by Elvis; Pat Kerr Tigrett was a friend who met he and Priscilla for pizza at their favorite parlor; they are all friends of mine and they all loved the Elvis they knew well. I have met Priscilla and been to a couple of parties with her. She is gracious, quiet, tiny, and a big supporter of Memphis and the University of Memphis basketball program. Though she now lives in LA, she frequents Memphis. It doesn’t seem possible that it’s been 32 years since the international spotlight was focused on the funeral which laid to rest the King. Viva Elvis!

Peanut Butter and Banana Sandwich

3 tablespoons peanut butter, 2 slices light bread, 1 banana (mashed), 2 tablespoons margarine(melted)
Mix soft peanut butter and mashed banana together. Toast bread lightly. Spread peanut butter and mashed banana on toast. Place into melted margarine; brown on both sides.

Ham Bone Dumplings

1 large ham bone or leftover ham, 2 quarts water, salt and pepper,
Dumplings 2 1/2 cups flour, 1 teaspoon salt, 1/2 cup Crisco shortening ,1 cup cold water

Simmer ham bone in water for 15 to 20 minutes. Season with salt and pepper.Combine dumpling ingredients to make dough. Add more flour if needed to make dough easy to handle. Place dough on floured board and roll very thin. Cut dough into small pieces and drop into pot with ham. Cook about 20 - 25 minutes more.

By order of Elvis himself, the following items were stocked in the Graceland pantry at all times:
fresh, unfrozen, lean ground meat; one case regular Pepsi; one case orange drinks; hot rolls (Brown ‘n’ Serve);cans of biscuits (at least six); hamburger buns; pickles; potatoes and onions; assorted fresh fruits; sauerkraut;hot dogs; milk and half cream (at least three bottles); thin lean bacon; fresh, cold, hand-squeezed orange juice;banana pudding; meat loaf and sauce; brownies; ice cream (vanilla and chocolate); shredded coconut; fudge cookies;gum, cigars, and cigarettes; Dristan, Super Anahist, Contac, and Sucrets

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