Skylar is home after spending most of the summer with her grandparents.  I’m trying to get used to the “empty nest” syndrome I know will be greeting me when she graduates from high school next year.  In the meantime, I intend to enjoy as much time with her as I can!

She wanted to show me one of her favorite places here on the island after it rained in the afternoon.  So humid there was vapor wafting in clouds through the air, we put Murphy on his leash and set out.

I followed her lead on the John Gilbert nature trail that is less than a mile from our home.  There are misty halos on some of the pictures that give you the effect of the heavy humidity in the air.

“John’s Oak”, named after John Gilbert, by his wife, Dorothy, sits toward the middle of the trail.  This area is part of the St. Simons Land Trust, given to the trust in the year 2,000 after Mr. Gilbert’s passing.

One lone morning glory still opened on its vine, so pretty and lavender against all of the green.

We walked to the end of the trail, beginning to see a glimpse of the surrounding marshes.

At trails end the view across to Sea Island greeted us as we stopped to talk and let Murphy explore the area a bit.

The path splits on the return trip, Skylar chose the muddier way and I opted to keep Murphy out of the bog, staying on the cleaner path.

We met up at the end, Murphy running to meet Skylar.  I think he’s really missed her!

There are so many beautiful, natural settings to enjoy along the coast of Georgia.  If you’re visiting you’ll find information in guidebooks and if you are a resident you may have simply forgotten to take the time to explore.  Whatever the case, it’s worth taking a break to spend time with someone special, reconnecting and enjoying the scenery.  After all, time really is the most valuable investment we ever make in family and friends!

Melissa | Out&About | 07 31st, 2013 | No Comments »

When I met Phil Morrison I sensed an inner peace not often found during first meetings.  Phil is a very accomplished jazz musician whose talent is known throughout Coastal Georgia as he plays with his trio.

There’s more to this man than meets the eye.  Phil is an oustanding musician but he is also a true humanitarian.  He believes that music can indeed heal the world.  In 2008 Phil’s group, World Jazz Ensemble, appeared in concert with the Coastal Symphony of Georgia in their “Music of America” program.  The audience that evening was treated to a presentation of five songs written by Phil and orchestrated by his partner, Keith Williams.  Of great interest to me, the famous Chinese musician, Xiao Hui Ma, (pronounced Shaow-Way) performed on her “Erhu”, an instrument you may have heard her play in the wonderful movie, “Crouching Tiger, Hidden Dragon”, a personal favorite of mine.  Dressed in a traditional Chinese costume,  Xiao Hui Ma, delighted her captive audience.  The entire performance was something different, captivating and likely to be repeated in the not too distant future.

You see, Phil believes that music is the one common denominator among all people of the world.  He believes that music can reunite the world and heal the many troubles and challenges we all face in our hectic lifestyles.  By joining with artists from all around the globe, Phil sees the possibility of truly reconnecting all of the people of all countries.   I hope to stand in the audience and applaud an unforgettable performance by artist’s who may not speak the same language, but who definitely play the Universal language of music.

Keith Williams, pianist and arranger, has worked with Phil and his trio for years.  He now resides in San Francisco.  Phil and Keith have toured China, Japan and other Asian countries performing their mellow jazz, putting this genre of music on the map where little of it had been heard before.  In 2008 they were honored to have one of their songs selected as the  official song for the Beijing 2008 Summer Olympic Games and Shanghai Expo 2010!  Listen to an interview about their time at the Olympic Games here:   http://www.youtube.com/watch?v=5KsF7CpxdGo

Phil’s music has been performed by The Coastal Symphony Orchestra as well as  the Honduras Symphony Orchestra.  His song of tribute for Dr. Martin Luther King Jr. was performed at the National Memorial Unveiling in Washington D.C.  He also wrote and performed “He Was The King” with the great Nat King Cole’s brother, Freddy Cole.

Phil’s song “Helo From Ipanema”, actually written about the iconic “Girl From Ipanema” so well known from the Antonio Carlos Jobim classic, received a seal of approval from the girl herself.  Here’s a version combining the two songs, performed by Keith Williams and his lovely wife, soloist, Kaori Yamada.  http://www.youtube.com/watch?v=uziQkQyYKPM

Currently the Phil Morrison Trio performs on Sea Island, Wednesday and Saturday evenings, for members and their guests at the Southern Tide Restaurant, part of the fabulous beach club.  You’ll be treated to original pieces as well as old favorites from artists such as Cole Porter, Nat King Cole and other great jazz artists.

I was thrilled to hear the recording of Phil’s “Take Me To The Coast Of Georgia” which was chosen as the Official Song for Brunswick and the Golden Isles.  Treat yourself to a listen here:  http://www.youtube.com/watch?v=CC1E3gzxRd0.

At the bottom of Phil’s business card you will read:  “Striving to be of Service to Humanity by Promoting International Harmony through Music!  Music from the heart….Phil Morrison, healing through music, one note at a time.

 Phil Morrison – 912-399-3351 – philtrio@gmail.com – http://philtrio.blogspot.com

Melissa | people | 07 30th, 2013 | 5 Comments »

Loving Mexican food is a prerequisite for being a Texan.  I love other blog sites that address this subject.  Restless Chipotle and Homesick Texan always inspire me to create this varied cuisine in my own kitchen.  Growing up on the Gulf Coast of Texas, Wednesday night was always Mexican food night.  Prayer meeting at the Baptist church, followed by a meal of enchiladas, tacos, refried beans, guacamole and Spanish rice, served up at the local Mexican restaurant, was always the order of the day.  While I lived in New York City, Mexican food was discovered and reproduced, sort of, at astronomical prices for dishes I knew cost only pennies to prepare.  But eat at these restaurants I did, trendy and almost authentic, it didn’t matter.  I think I may have been personally responsible for getting my local D’Agostino’s to order canned refried beans and posole.   I could easily say I’m addicted to good Mexican food. It is definitely a comfort food that brings back memories of my childhood.

Mayte Cruz has filled my heart with happiness by opening Chile Peppers on St. Simons Island.  The lovely Mayte readily says that everything is made from scratch….everything.  And for me, it was love at first bite!  Homemade tortillas, fresh salsa….the BEST hot cheese dip I’ve had since the last time I visited my home state and a menu filled with personal favorites, all so fresh and delicious.

The Totopos, you might know as nachos, are crisp and covered with shredded chicken or ground beef,  jalapenos and that cheese dip…yum!  The sampler platter of appetizers is still on my list of dishes to try, but it looks oh so delicious!

Mr. T and Skylar opted for the awesome cheese enchiladas with green salsa verde.

I could not resist Mayte’s invitation to try the Chile Relleno.  A large Anaheim green chile stuffed with cheese, dipped in egg, grilled to perfection and smothered in a homemade red sauce that is pure heaven!

Mayte hails from Yuma, Arizona but she was born in the area around Mexico City.  Her crisp accent and warm welcome make Chile Peppers a place we’ll be eating again and again.  The liquor license is on its way.  And, being a collector of Talavera pottery, I feasted on the food as much as I did my surrounds.  Colorful, festive and just plain delicious.  Try it….you’ll be hooked!

Chile Peppers – 301 Longview Plaza – St. Simons Island – 31522 – 912-268-4635 – chilepeppersssi@hotmail.com

Melissa | Out&About | 07 29th, 2013 | 1 Comment »

I love a good movie.  Sunday afternoon’s are perfect for staying out of the heat and settling back to watch an old favorite!  “Firelight” made in 1997, is a beautiful “period” film, sensual and captivating.  If you haven’t seen it please give yourself a treat!  The music from the movie is exquisite as well.  Listening to it you’ll get a glimpse of the passion the movie protrays:  http://www.youtube.com/watch?v=8xNoWRiP8GA&list=PLBE66679666E2AC06

Melissa | Simple Sundays | 07 28th, 2013 | 2 Comments »

It’s that time again!  And with the ever increasing heat and humidity of summer I’m getting more and more lazy about cooking.  We did have a bit of a break the other evening after a nice thunderstorm.  Mr. T was facing medical tests for which he had to have fasted for twelve hours.  So I, feeling that he needed a really good and filling meal, threw open my kitchen cabinets to see what the possibilities were.  Not in the mood to go all out cooking I noticed a box of Harris Teeter Portobello Mushroom Risotto in a box.  Now, if you’ve been reading my blog long enough, you know I’m totally a “make it from scratch” kind of girl.  But, I cheated a bit and created what turned out to be a really delicious one dish meal for the two of us.  I’m sharing the recipe with you today.  Forgive me for using risotto mix out of a box, but I have to say that HT has the best I have ever found!  And the rotisserie chicken breast I purchased there the day before was just perfect with some other additions.  Here we go!

RISOTTO WITH SHREDDED CHICKEN AND VEGETABLES

1 box Portobello Mushroom Risotto

2 1/4 cups chicken broth (I use broth as opposed to the water called for)

1 tablespoon good olive oil (instead of the butter)

1 vidalia onion finely chopped

1 heirloom tomato, peeled, seeded and chopped

2 cups shredded, cooked chicken breast

2 cups organic baby spinach, washed and stems removed

Freshly grated parmesan cheese

Sea salt and cracked black pepper to taste

Prepare the risotto according to the package instructions.  Heat the olive oil in a pan and saute the onion until it is transparent.  Add the tomato and chicken mixing to heat through.  Add the baby spinach to the pan and toss a couple of times just to heat it a bit.

 Place the chicken mixture in the pan with the risotto and gently fold with a wooden spoon to mix.  Serve on individual plates or large pasta bowls and sprinkle with the freshly shaved cheese, sea salt and pepper if desired.  That’s it!  The meal took all of 20 minutes to prepare.

Delicious, gluten free and perfect with a nice glass of Pinot Noir.  You can always add a crisp green salad if you want a bit more, use your imagination and create something delicious!

Melissa | food & entertaining | 07 26th, 2013 | No Comments »

Ever since I moved to Coastal Georgia I have been fascinated by the “Tabby Houses”.  Tabby you ask?  If you’re not from the area and have never visited you may not know what I’m talking about.

Tabby was originally introduced to North America by Spaniards who used a similar method known as Tapia for building structures in Florida as they settled in the area.  Tapia used mud and Spanish moss to form a sturdy substance for building much the same way Tabby uses its natural substances.  Europeans continued the tradition creating Tabby houses as they built their settlements along the coastline.

The homes began with a wooden frame then a mixture that included equal parts of sand, water, shell and lime that were mixed together and molded around the frame to form a sturdy mixture that has withstood the tests of time.  The lime was derived from burning oyster shells until a limestone “ash” formed that was then added to the mix.  Oysters provided the primary food source for Native Americans which stood them in good stead when many Europeans succumbed to deadly malaria.  The iodine found in oysters prevented indigenous people from contracting the disease.  Large piles of oyster shells, called “middens” were left by the tribes, providing plenty of shell for the ash so necessary to Tabby to make it stick together.

You will find ruins of tabby homes all over Northern Florida, Coastal Georgia and as far north as Charleston where the first known British-built Tabby was built to serve as a powder magazine in 1703.  James Ogelthorpe, who founded St. Simons Island, had a Tabby house built for himself near the famous Fort Frederica which served as a military outpost to prevent Spanish invasions.

Horton House still stands on Jekyll Island near the cemetery where remains of the DuBignon family lay at rest on the north end of the island.  The wood did not survive yet the tabby holds strong weathering wind, salt air and rain.

My favorite example of modern day Tabby is our church, Wesley United Methodist, here on St. Simons Island.  It’s gray Tabby structure is rustic, beautiful and so well designed.  It is said to be the perfect material with which to build a home on the Southeast coast.  Tabby continues to be used in new construction because of its energy efficiency.  Several contracting companies in the area offer Tabby as a building material.   I like seeing new construction incorporating this method into their design, continuing a centuries old tradition that carries with it the story of Southern history and excellent craftsmanship.

Melissa | Out&About | 07 25th, 2013 | 5 Comments »

There is nothing quite like spending summer on an island.  I have to remind myself, when I feel a bit edgy because of the hot humidity, that people come here for vacation.  I am blessed to live here.

To see the Eastern sun as it rises over the ocean and marshes each morning, reflecting through the trees, dazzling on the water in our lagoon is magical.

The crepe myrtles, classic Southern trees, are in full bloom, raising their lacey blossoms to drink in the early morning sun.

I hear cicadas chirping when I go outdoors and find their gentle, whirring sound comforting.  They hide in Spanish moss, singing their summer song as temperatures rise.

Time spent on the porch, watching the afternoon rain is another comfort I find on a sultry, summer day.

At days end, a short drive to the beach and a long walk toward the West to see the setting sun, toasting days end.  Blessings surround me…..everywhere I look…..and quietly I say, “Thank You”.

Melissa | Out&About | 07 23rd, 2013 | No Comments »

I’ve posted about Barbara Murrah and The Farm at Oatland North a couple of times.  I post about her sadly today.  On Thursday, Barbara lost her battle with cancer.  The work she did to save animals and bring them to her farm will never be forgotten.  There’s a very special angel out there now.  My thoughts and prayers go to her family and her many, many friends.  Rest in peace, sweet soul.  From Josh Brogan in your memory:  http://www.youtube.com/watch?v=tTdqdOC2DtI

Melissa | Out&About | 07 21st, 2013 | No Comments »

This is one of my most favorite summer meals.  It’s quick, easy and it doesn’t heat up the kitchen!  Perfect for a hot summer evening!

Grilled Chicken Breast in Asian Marinade

Cold Sesame Noodles

Grilled Pineapple with Coconut Sorbet and Fresh Mint

Tsing Tao Beer

Grilled Chicken Breast in Asian Marinade

4 boneless, skinless chicken breasts

1/4 cup peanut oil

1/4 cup chopped fresh cilantro

2 scallions, cleaned and chopped

1 clove garlic

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 tablespoons toasted sesame seeds

Combine all of the marinade ingredients in a small bowl.  Place the chicken breasts in a large zip lock bag.  Pour the marinade over the chicken and refrigerate for 2 – 4 hours.  Heat the grill to around 400 degrees.  Spray the grate with no-stick olive oil.  Place the chicken on the hot grate and baste with the marinade, turning every few minutes until cooked through.  Allow the chicken to cool for 15 minutes.  Slice in 1/2″ slices on the diagnonal and place on the cold noodles.

Cold Sesame Noodles

1 box Quinoa (gluten free) spaghetti or rice spaghetti

1/2 cup creamy peanut butter

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon chili oil

1 tablespoon rice wine vinegar

hot water to thin the sauce if necessary

1 cup sliced cucumber

1/3 cup chopped, fresh cilantro

1/3 cup chopped scallion

1/4 cup chopped peanuts

lime wedges

Cook the pasta in boiling water, drain well and set aside.  Combine the remaining ingredients in a small bowl and mix thoroughly.  If the sauce is overly thick, add enough hot water to desired consistency.   Place the cooked pasta in a large bowl.  Top with the sauce and toss well to coat.  Top with sliced cooked chicken, cucumber, cilantro, scallion, peanuts and lime wedges.

Grilled Pineapple with Coconut Sorbet and Fresh Mint

1 Pineapple, cleaned, peeled and sliced, 1″ thick

1 container Ciao Bella Coconut Sorbet

fresh mint leaves

Place pineapple slices on a hot grill, turning after 2 minutes.  place on individual serving plates with a couple of small scoops of coconut sorbet and fresh mint leaves…..cool, refreshing….yummy!

AND…..from I’m With The Band….this weekends musical scene!  Thanks Kathi Williams!  http://www.imwiththebandonssi.blogspot.com/

Melissa | food & entertaining | 07 19th, 2013 | 1 Comment »

When I posted about Island Natural Market last week I featured a photograph displaying Georgia Olive Farms Extra Virgin Olive Oil.  I knew of the company since Chef Dave Snyder mentioned it to me in a conversation several months ago.  Seeing the actual product on a shelf,  in a store,  piqued my curiosity.  I contacted the company, asking their permission to feature this fine product on my blog and received a hearty “Yes” as an answer.

I am so impressed with what this company is doing.  Not only am I interested in better health, I am interested in products and produce that are locally grown.  It’s a “growing” trend that benefits us all.  Moving away from processed, high fat foods toward a healthier “Mediterranean” diet has proven to be the ticket to better health.

These grapes are grown in the Lakeland, Georgia area by a group of farmers who are concerned with providing an unimported olive oil.  The process is not an easy one.  With the help of  mechanical “pickers” fashioned from a blueberry harvester, the olives are carefully gathered then sped to a site in Texas for pressing.  The whole process has to take place within 24 hours so the olives do not begin to ferment.  The time and care involved produces an extra virgin olive oil that is slightly peppery with a clear, fruity finish.

Sam & Jason Shaw

Since 99% of the olive oil we use in the United States is imported and probably two years old by the time it reaches our kitchen, the possibility of having fresh, extra virgin olive oil from locally grown olive trees is very exciting.  Olive oil has been found to play a large role in the health of the body.  It can encourage a higher metabolism, help with issues involved in cardiovascular health, cancer and obesity prevention as well as many other uses.

The production of Georgia Olive Farms oil has been referred to as the new “gold rush”.  This oil combines a blend of  Koroneiki, Arbosana, and Arbequina olives.  The finished product is light, delicious and ready to be drizzled over fresh vegetables or used for dipping a delicious artisan bread, and, of course, I’m thinking PESTO!

Jason Shaw, one of the founders of the cooperative, comes from a long line of farmers.  He spent a semester in Italy learning about making olive oil and came back determined to grow olive trees on his family farm.  The rest is history.  What began as a sort of experiment three years ago has certainly paid off with over 200 acres involved in production at this point and a product that is receiving national acclaim.  Read more about Georgia Olive Farms here:  http://georgiaolivefarms.com.

Chef’s throughout our area are using and singing the praises of Georgia Olive Farms Extra Virgin Olive Oil.  I’m sure you’ll recognize this famous local chef!  Here’s to you Chef Dave for introducing me to yet another great local product!  And since this is made in the U.S.A. you can order it from anywhere in the country and the company will gladly ship to you.

Georgia Olive Farms Growers – P.O. Box 245 – Lakeland, Georgia 31635 –

229-483-3505

Melissa | people | 07 18th, 2013 | No Comments »