The weather is cool and the mood is easy. Sit back and enjoy some relaxing music as you sip your coffee and read the paper. It’s Sunday….be good to yourself and yours…..Enjoy!
Finally Friday!
When I lived in New York City, many of my friends were “starving” artists and actors. When we got together for dinner at each other’s apartments, we usually prepared a meal that was ethnic in nature and always affordable. Everyone brought wine, bread and cheese to begin the evening and it was always such a great time. When you live in a city like New York there is so much offered, in the way of food. We never shopped for groceries to last a whole week. Instead, it was a daily excursion, shopping cart in hand, to the various neighborhood stores for cheeses, fresh produce, the best breads and wines. Zabar’s was one of my favorite haunts. Located on the West side on Broadway, it still stands and offers any foodie the ultimate experience in gourmet possibilities, both of the food variety as well as, what I refer to as, “Kitchen Toys”.
Today’s menu began, years ago, as one of our favorite meals to prepare and share. I’ve tweeked it a bit, added some more up to date ingredients and paired it with a crisp salad of Italian greens. I love the sharp bitterness of radicchio in a salad with endive spears and escarole. Add a crusty loaf of French bread and you’ve got a delicious meal. We usually topped a dinner off by indulging in a bit of Haagen-Daz ice cream or Ben & Jerry’s….both truly decadent and something none of us bought on a regular basis. I hope you’ll prepare this and enjoy it with friends. It is truly delicious!
Imported Cheese Platter
Wings & Pasta
Italian Salad
Crusty Bread
Chianti
Imported Cheese Platter
Choose your favorites! I personally like three…Fontina, Gorgonzola and a delicious Taleggio cheese.
Wings & Pasta
Heat oven to 350 degrees
2 flats of chicken drumettes
1 box giant pasta shells, cooked
1 tablespoon olive oil
3 cloves garlic, finely chopped
1/2 cup chopped flat leaf parsley
1 cup assorted olives
1 cup heirloom cherry tomatoes
1/2 cup dry white wine
juice of two lemons
Sea salt & pepper to taste
Freshly grated parmesan cheese
In a cast iron skillet or other oven proof skillet, heat the oil. Add the chicken drumettes and cook, turning to brown well on all sides. Add the garlic, parsley and olives, tossing to combine and cook for about five minutes. Add the tomatoes, white wine and lemon juice. Place in the oven for about twenty minutes. Place the cooked pasta shells on a serving platter and top with the chicken mixture and all of the pan juices. Sprinkle with parmesan cheese. Serve with plenty of crusty
Italian Salad
1 head escarole
1 head radicchio
2 heads endive
Italian dressing – recipe below
Cracked black pepper
Italian Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon dry mustard
1 clove garlic, finely minced
Sea salt & pepper to taste
Hand tear the greens, add the dressing and toss. (Note: I usually tear the greens then pack them in paper towels and refrigerate until I’m ready to assemble the salad. This keeps the greens cold and crisp.)
Making It Happen
Tony Schuster arrived in town a couple of weeks ago. He’s a quiet kind of guy, a guy who works behind the scenes to pull everything together at the McGladrey Classic.
Tony Schuster and his assistant, Sara Richardson
Tony works with the PGA, an independent contractor, who takes care of every detail involved in setting up for a golf tournament.
He begins with the bones of the structures necessary.
The stands…
The hospitality facilities…
The cordoning off and fencing of fairways and greens…
And transportation…..Tony makes sure groups can be brought to and taken from the tournament and special events without a glitch.
This is the man that makes things run smoothly.
So many people behind the scenes, countless crew members, team members and all of those volunteers who work each year to create an exciting event that benefits Glynn County in so many ways.
Hats off to you Tony! And welcome to the Golden Isles!
Tapestries of Color
Some people are born with an innate ability to create. Yasharel Manzy is such a person. The recent opening of his one man show, Color Surge, at Left Bank Art Gallery shows the work of a man who is passionate about his art, organic in his process and deeply committed to sharing his inspiration.
Raised in a Jewish ghetto in Esfahan, Iran, Yasharel immigrated to the United States at the age of twenty-one.
After exploring various businesses, his final one involving the sale of Persian rugs, he found himself yearning to paint.
The desire to create came to him at an early age when he tried to copy a drawing by Raphael at the age of 6.
He is primarily self-taught, intuitive in his process, inspired by classical music and the world in which he lives.
His paintings evoke an earthy feeling of the sun kissed hills and valleys of Tuscany and the South of France.
Extensive travel has taken him to these places as well as other destinations throughout the world where he immerses himself in his surroundings, interpreting what he sees onto canvas.
Yasharel’s use of color, the ease with which he forms shapes and shadows has a haunting effect, perhaps memories from a dream. Reminiscent of paintings of the old masters, his work draws the art lover in to experience the movement and passion of each piece.
Yasharel and Millie Wilcox
Color Surge, the show, will be on display at Left Bank Art Gallery until November 20, 2013.
Left Bank ARt Gallery – 3600 Frederica Road – St. Simons island, GA 31522 – www.LeftBankArtGallery.com – 912-638-3017
Wildly Fun Fashion!
If you love up to the minute fashion, lively colors and wonderful service, you’ll love Wild & Personal. It’s a boutique, located in Redfern Village, that has something for every woman in any age group!
Christine Proffitt, the lovely owner, has put together a one of a kind shop that reminds me of neighborhood boutiques in New York City. You can create a wardrobe that is up to the minute, unique, fun and very affordable.
We’re seeing animal prints everywhere in fall fashion. Wild & Personal has a wide variety of clothing, accessories and even shoes to help you create your own personal style.
I love the “Clara Sun Woo” line of comfortable, colorful separates, just right for island casual or more dressy occasions.
Exotic jewelry that makes a statement.
Potions and lotions for your beauty care and so much more.
Wild & Personal is just the place to find fashion, accessories and gifts for that special someone, even if that someone is you.
Wild & Personal Boutique – 214 Redfern Village – St. Simons Island, GA 31522 – 912-634-4563 – www.wildandpersonal.com
Things To Come…
I think most of my readers know that fall is my favorite season. There is something about the smells, the colors, flavors and the essence of the season that warm my heart. My favorite holiday has always been Thanksgiving because it is a time to give and share and say thank you. No expensive gifts, no stress over how to decorate, just a simple offering of love and delicious food.
My fall schedule is shaping up with amazing places I’ll be visiting and posting about so all of you can share in the beauty and wonder of life in Coastal Georgia and maybe a few miles beyond here or there.
I’ll be going here the end of October…..can you guess where this is?
And here, the second week in November…..a quiet, private getaway that I cannot wait to photograph and share with you!
Mid November will find me here for a very special event you won’t want to miss!
To me, life is about experiencing, exploring and growing as a person. The Permanent Tourist has given me opportunities I never dreamed of and I say a very hearty THANK YOU for this….and for all of you who read my blog each morning.
At the end of the day, there’s no place like my home on St. Simons Island….no matter where life takes me.
Simple Sundays
The grace of Bach….this piece, entitled “Air”, is so beautiful. As the bass moves along at a steady pace, the treble seems to flow over it like a stream, lazily making its way on a lovely fall day. This Sunday, strive to simplify your life. Tell those you hold dear that you love them and spend time together….just being.
Finally Friday!
This is a family favorite for fall. I think you’ll enjoy it and find it very easy to prepare. I am a big fan of Laura Calder who brings simple French fare to the American kitchen. I’ve made a few changes to her original recipe, but want credit to be given where credit is due. This menu is so delicious and perfect for a family meal or a dinner party. Enjoy with a crusty loaf of French bread and a bottle of good burgundy.
Roast Cornish Hens with Grapes, Shallots and Cognac
CousCous Pilaf
Steamed Fresh Asparagus
Poached Fruit
Roast Cornish Hens with Grapes, Shallots and Cognac
3 tablespoons grapeseed oil
3 tablespoons cognac
Grey Sea Salt
Coarsely ground black pepper
4 Cornish hens
4 shallots, peeled and quartered
2 cups of red and green seedless
1 1/2 cups chicken broth
Mix the oil with 1 tablespoon of the cognac, reserve the rest for the sauce later. Preheat the oven to 450 degrees. Rub the hens with the mixture. Heat a large, shallow heat proof baking dish on the top of the stove and brown the hens on all sides. Pour off any excess oil and bake the hens in the same pan for 40 minutes, or until clear liquid comes from the joints of the hens when you make a small cut. Transfer the hens to a platter and cover with foil. Place the pan on the stove top over high heat and add the remaining cognac. If a flame occurs, simply lower the heat a bit and let it burn itself out, no reason to panic. Add the shallots and saute for about 4 minutes. Add the grapes and cook for 2 more minutes. Add the chicken broth and reduce the sauce to half. Pour the sauce with the grapes and shallots over the hens and serve.
CousCous Pilaf
1 box Israeli CousCous
1/2 cup chopped, toasted walnuts
1/4 chopped fresh chives
1/2 cup chopped flat leaf parsley
1 tablespoon butter
Sea salt & Pepper to taste
Cook the CousCous according to the directions on the package, I like to use half good apple cider and half water for this recipe. When all of the liquid has absorbed, transfer the cooked couscous to a bowl and toss it with the remaining ingredients. Serve along side the hens with a bit of the sauce spooned over the top.
Steamed Fresh Asparagus
2 bunches fresh asparagus
sea salt & pepper to taste
2 teaspoons unsalted butter
Snap about 2 inches off the end of each asparagus spear. Place in a shallow pan and put about 1/2 inch of water in. Bring to a boil, cover and remove from heat to steam for about four minutes. Toss with butter and seasoning. A bit of fresh tarragon, hand torn and sprinkled over the top is a wonderful flavor addition to the rest of the menu if you desire.
Poached Fruit
This is an Ina Garten recipe that is one of my favorites. It’s perfect for a light dessert. You’ll want to prepare this a few hours ahead of time so that all of the flavors can meld.
1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes
Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like.
Brunch….Shall We?
The place: The King & Prince Resort. The event: Spiritual Sunday Brunch, the final event of the remarkable St. Simons Food & Spirits Festival
The Menu: Outstanding!
To begin, we were served cocktails on the lawn, bloody mary’s, champagne cocktails, margaritas and all sorts of other libations were flowing.
Once seated we feasted on Callie’s Biscuits from Charleston, SC and Salvation Cinnamon Rolls by Libbie Summers….all sinfully delicious!
Next came a delectable Apple & Stilton Tart with Dried Figs & Cranberry Compote, created by Chef Jason Brumfiel of the King & Prince.
Matthew Gray of the Sea Palms Resort continued the delicious fare with Manchester Farms Scotch Quail Eggs on Arugula…..Oh My…so good….you can tell!
We were then treated to Fire & Flavor Planked Shrimp served up on wooden planks by Gena Knox…so yummy!
Last but not least, Chef Jason delighted us once again with Chicken & Truffle French Toast with Foie Gras, Pork Belly Lardons, and a Wild Mushroom & Cauliflower Veloute. Just roll me out the door now!
A good time was had by all and an end to a fabulous culinary week of total delight and decadence came to an end. I wonder what they’ll “cook up” for us next year?
Bellatrix!
Murphy has a new friend. Although he does remind us a bit of the Abominable Snowman character in the old Loonie Tunes cartoons. We try not to let him squeeze her and love her too much!
Skylar & Emmeline with kittens
Recently we found ten abandoned kittens that were born under our home. One by one they crept out and let their presence be known, rolling around in pine straw and playing kitten games with each other. Our neighbor took six of them, which she found homes for, God bless her. Four more appeared from under the house the next day.
We found homes for two of the four and the tiniest kitten that we referred to as “Sweetpea” did not make it. Survival of feral kittens is iffy at best and a problem we face, all too often, here on St. Simons Island.
A pretty little female remained and we could not resist keeping her. Skylar named her Bellatrix, after the dastardly character in the Harry Potter series. I’m not sure whether to take this as good news or not, time will tell.
In the meantime, Bella, as we refer to her, is happy in her new home. She spends time indoors, under strict supervision, and outside on our deck where she noses around, tumbles and explores. Murphy loves his new kitty and the rest of us think she’s pretty cute too!
