Remember the old movies, the ceremonies for awards that followed and the elegant movie stars arriving in a fabulous Cadillac or Rolls Royce limousine?

Beautiful automobiles from a bygone past….hold on a minute!  D.A. Martin of Martin’s Wedding Transportation has a few of these on hand, with chaffeurs to complete this elegant experience.

A 1940 Cadillac limousine began this journey for D.A. when he picked it up at an estate sale outside Birmingham, Alabama.  Driving back from taking his horses and all of their gear to a new home in Tennessee, D.A. saw the ad for the sale and the rest is history.  He got the necessary funding from a local bank and embarked on a new venture, offering chauffeur driven vintage limousines for wedding parties, customized tours of Coastal Georgia and for individuals who just want to ride in style.  What a way to go to the theatre, prom or any event that calls for something special.  Since beginning with the Cadillac, D.A. has added a beautiful 1970 Rolls Royce Silver Shadow to his stable of limos.

Or, perhaps this Excalibur that seats up to ten passengers might be more to your liking.

The ride is smooth and luxurious in all of the vintage limousines offered for your riding pleasure.  It might be of interest to note that the 1940 Cadillac was one of only 18 made that year.  Only three remain.  Are you thinking Great Gatsby yet?

You can read more about Martin’s at the company website:  www.martinsweddingtransportation.com.

I have always been impressed with people who reinvent and redefine themselves throughout their life’s journey.  From school principal in Ohio, living on a farm then moving to coastal Georgia and beginning this adventure, D.A. has taken life by the reins, no pun intended, and moved forward in a very positive way.  Here’s to you D.A.!

www.martinsweddingtransportation.com – 912-279-0177

Melissa | people | 06 30th, 2014 | 3 Comments »

Some beautiful music for meditation on this simple Sunday.  I’m home, safe and sound, recovering from surgery.  I’m feeling a huge sense of gratitude for the progress I’m making and all of the people at Emory who helped me in so many ways.  I have 4-6 weeks to total recovery…..getting better every day in every way.  Thank you readers for all of your support, prayers, healing energy and good wishes.  You all make life better!

Melissa | Out&About | 06 29th, 2014 | 2 Comments »

I make an effort to put menus together several days a week that are plant based.  I’m not vegan and I’m not vegetarian, except on occasion, but I love some good veggies.  On a recent trip to our local Harris Teeter I spied some lovely organic heirloom tomatoes.  A light went off in my head.  The following menu is a result of that light.  This would be a great Saturday night supper or Sunday brunch.  Use your imagination, let your creativity go wild and enjoy!

Champagne Cocktails

Fruit Canapes

Heirloom Tomato Tart

Spring Vegetable Medley

Berry Crumble

Champagne Cocktails

Pour chilled champagne into a flute with a splash of Chambord, raspberry liqueur.  Garnish with a fresh raspberry and a sprig of mint.

Proud Italian Cook

Fruit Canapes

I got the original idea for this from a blog entitled, Proud Italian Cook, http://www.prouditaliancook.com/2011/08/easy-labor-day-weekend-ideas.html.   The recipe called for fresh apricots, in season.  Since apricots tend to be a later summer fruit I tried dried apricots….the result is a delicious blend of subtle flavors that come to life when combined!

12 apricot halves (fresh or dried)

1 small log goat cheese

1 small box fresh blackberries

local honey

1/4 cup chopped pistachio nuts

Spoon a small amount of goat cheese into each apricot half.  Top with one fresh blackberry and drizzle with a bit of local honey.  Put the canapes on a small sheet pan and place under the broiler until just bubbly and browning.  Sprinkle with chopped pistachio’s and serve.

Pinterest

Heirloom Tomato Tart

1 pie crust, see my favorite recipe below

3 heirloom tomatoes, yellow, red and purple

1/4 cup chopped fresh chives

1/4 cup chopped fresh flat leaf parsley

2 eggs, beaten

1 cup shredded gruyere cheese

1/2 cup half ‘n’ half

salt and pepper to taste

Roll out the pie crust to fit a round or oblong tart pan, press the dough into the pan.  Mix the eggs, cheese and half ‘n’half and salt and pepper.  Pour into the prepared crust.  Top with sliced tomatoes, alternating color and overlapping.  Sprinkle with fresh herbs and bake at 350 degrees for about 40 minutes, or until a knife inserted into the tart comes out clean.

Perfect Pie Crust

1 1/2 cups all-purpose flour

1/4 teaspoon salt

9 tablespoons butter

3 tablespoons ice water

Combine flour and salt in a food processor, pulse for about 20 seconds.  Add the butter, cut up into chunks and process until the mixture resembles course meal.  With the processor running pour the ice water through the feed tube in a steady stream.  The dough will come together and separate from the sides of the bowl.  Remove the dough to a flat surface, sprinkled with flour, giving it a couple of turns before forming into a disc.  Wrap the disc in plastic wrap and refrigerate for at least 1 hour.  Roll the dough out to the correct size for your tart and press it into the pan.

Pinterest

Spring Vegetable Medley

1 bunch asparagus

1/4 pound haricort vert (french string beans)

1/4 pound broccolini, coarsely chopped

1/2 cup edamame

1 lemon

1/2 tablespoon butter

salt and pepper to taste

Gently steam the veggies in about a 1/2 inch of vegetable broth.  Squeeze the juice of one lemon over the top, sprinkle with fresh lemon zest.  Toss with the butter, salt and pepper.

Berry Crumble

This is the perfect way to use the rest of the blackberries that you did not use in the canapes.

1/2 cup fresh blackberries

1/2 cup fresh raspberries

1 cup sliced, fresh strawberries

1/2 cup sugar

1 tablespoon fresh lemon juice

Mix all ingredients together and place in a pie pan.  Top with Crumb Topping

Crumb Topping:

6 tablespoons light brown sugar, packed

3/4 cup + 2 tablespoons all-purpose flour

1/2 cups quick-cooking oats

1/4 teaspoon ground cinnamon

1/2 cup chopped almonds

8 tablespoons unsalted butter, melted

Mix together and spoon over the berry mixture.  Bake at 400 degrees for about 1/2 hour, or until browned and bubbly.

This is delicious with a scoop of French Vanilla Ice Cream on top!

Melissa | Finally Friday!, food & entertaining | 06 27th, 2014 | 3 Comments »

Here’s another episode with The Chef and The Wine Guy!  Mark Gagliano and I talked about summer wines, pairings and special food for the Fourth of July!  We had a great time…..as we always do!  Sit back and relax, this is a really fun show!

Melissa | On The Radio | 06 27th, 2014 | No Comments »

Photo courtesy of Chris Viola

What a pleasure to spend some time with Dave Loehle, seeing the beautiful baskets he weaves and discussing the process that goes into creating each piece.  Not only are these baskets a piece of fine artwork, each in its own way, they are also utilitarian.  Use them in a centerpiece, in a wall grouping, on a hall table or in any way your creativity leads you!

No price can be put on the time it takes to create one of these beauties.  Dave estimates that it takes around twenty hours to make the larger baskets.

The Loehle family made their way to St. Simons Island about ten years ago while exploring possible locations to retire.  As fate would have it, Lucy, Dave’s lovely wife, was offered a position at FLETC, the Federal Law Enforcement Training Center, located in Brunswick and the rest is history.  They now live on St. Simons followed by two of their children, Joe and Betsy, who have also left their indelible imprints on the area.  Joe is a talented graphic and web designer.  He designed my site and many, many others as well as putting Golden Isles Magazine together each month for the Brunswick News.  His photographic talent is known throughout the area.  Betsy Loehle Knight is a favorite of mine.  I featured her in an early post of The Permanent Tourist as the best pet groomer in the area, given that honor by Elegant Island Living for four years in a row.  I feel a connection with all of the local Loehle’s and suspect that when I meet their other son, who lives in Jacksonville, FL, the circle will be completed.

But, back to the baskets.  Here is a grouping of a few of the creations Dave has recently come up with.  He gathers the sweet grass on the edge of local marshes.  The baskets are a gift from nature, in a way.  You can’t purchase the materials to make them, you have to get out and find them in their natural environment.  The newer baskets have this pale green color with the sweetest, most organic fragrance.  They age and become more of a wheat color, as seen in the first photograph.

Recently, Dave began adding beautiful pieces of spalted Live Oak to the bases and tops of his baskets.  The fungus in the wood creates a swirling, colorful dimension that he carefully prepares for weaving the grasses that form these exquisite pieces.

Both Dave and his wife worked at West Point in upstate New York before retiring in our area.  I felt the warmth of family and “home” when I met them.  Dave’s baskets can be seen throughout the home as well as his newest venture.  Wooden platters and bowls he fashions from different woods, including cedar, which smells heavenly, oak and other wood he uses to produce these lovely pieces.  I love the organic aspect of his work.

Meeting Dave is a treat, he is calm, centered in who he is and obviously very focused on creating a life of retirement that is stimulating and never, ever dull.  Family means everything, anyone will sense that upon entering the Loehle home.

Visit http://www.barrierislandbaskets.com/ to see more of Dave’s work and inquire about ordering.

Dave Loehle – 912-634-7695 – info@barrierislandbaskets.com

Melissa | Out&About | 06 26th, 2014 | 4 Comments »

Whether you live in the Golden Isles or you’re here vacationing, one of the best ways to see both St. Simons Island and Jekyll Island is on a bike.  Even when the summer weather hits full heat you can whip up a cooling breeze when you get on a bike trail and go.

There is so much to see on a bike.  You can go your own speed, coast down canopied streets under ancient oak trees, even ride on packed sand oceanside.

There are several places to choose from when renting a bike.  Ocean Motion Surf Company on Ocean Boulevard, Barry’s Beach Service on  Arnold Road  and Two Brothers Bike Shop are all renting great bikes for tourists to use during their stay.  Many of the hotels offer rental bikes as well.  On Jekyll you’ll want to Beachside Bike Rentals unless you’re staying at the Jekyll Club Hotel where you’ll find a large selection to choose from.

While riding a bike, especially while busy summer traffic is flowing on all of the streets, you’ll want to be particularly cautious.  Even though the paths are here, some of them run along busy streets like Frederica and Demere where vehicles are pulling in and out of parking lots.  Be sure you slow down as you approach any of these areas.  You may see the car, but does it see you?

When you approach the traffic circle on St. Simons near the airport be sure to notice the buttons you push to signal that you are crossing so that traffic stops.  The same goes for pedestrian.  These buttons cause caution lights to flash to oncoming traffic so they will, hopefully, stop so you can cross.

We’re on island time here folks.  For the next few months the islands will be teeming with tourists and residents alike.  Take a deep breath, let it out and allow yourself to relax into the slow, easy days of summer.  There’s no reason to rush.  You’re here to get away from the madding crowds of cities and experience the good life in Coastal Georgia!

Melissa | Out&About | 06 24th, 2014 | 2 Comments »

Gilliard Farms is at it again!  The Farmer & The Larder is planned for next Saturday, June 28th at 5:00 p.m.   Enjoy summer wine tastings with delicious dishes served that pair to perfection! Chef Matthew Raiford and his sister Althea will be hosting this wonderful evening that is sure to be not only delicious, but educational.  And best of all….I have two tickets to give away to one lucky couple!  Leave your comment here and on my Facebook page TODAY to win.  I’ll e-mail the details to you if you are the winner.  Believe me, having been to one of the evenings at Gilliard Farms you’ll want to be there!!

Melissa | Out&About | 06 23rd, 2014 | 3 Comments »

I love Ferde Grofe’s “Grand Canyon” suite.  Each movement is uplifting, dramatic and beautiful.  I’m sharing “Sunrise” the first movement in the suite with you this morning.  It is so appropriate for a lovely Summer Sunday morning.  I hope it will inspire you to give and do your very best today.  Spend time doing something that brings you joy!  Embrace this day and walk forward with renewed spirit and hope!  Happy Sunday!

Melissa | Simple Sundays | 06 22nd, 2014 | 3 Comments »

Local musician, Phil King, is my guest this way.  His song “In The Golden Isles” is getting a lot of recognition locally and beyond.  I think you’ll really enjoy listening to our conversation!  Happy Saturday!

Melissa | On The Radio | 06 21st, 2014 | No Comments »

It’s time for another delicious, light summer recipe to enjoy this weekend…..or anytime.  I love cold sesame noodles!  I love anything with peanut butter!  This is such a yummy recipe and so easy to prepare.  When I make these I use either Quinoa, gluten free spaghetti or Buckwheat noodles.  You’ll want to chill these a bit before serving.  If you want meat with this dish, grilled chicken or shrimp are always my favorites!  We love this with an ice cold bottle of Tsing Tao beer, it’s a perfect pairing!

Cold Sesame Noodles

1 box Quinoa spaghetti or Buckwheat noodles cooked until just tender, drained, tossed with 1 teaspoon of sesame oil

1/2 cup smooth, natural peanut butter

2 teaspoons soy sauce

1 teaspoon Chinese cooking wine or rice wine vinegar

1 teaspoon raw sugar

1 clove garlic, peeled and minced

1 teaspoon toasted sesame oil

1 tablespoon boiling water

1/4 cup fresh cilantro, chopped

1 small cucumber, peeled and julienned (matchstick strips)

4 scallions, finely chopped

1/4 cup chopped peanuts or toasted sesame seeds

In a medium sized mixing bowl, place the peanut butter, add the soy sauce, vinegar, sugar, garlic and sesame oil.  Stir well.  If the sauce is too thick, add the boiling water, a bit at a time until the sauce can be stirred easily.  You don’t want the sauce to be runny, just smooth and pourable.  Place the cooked noodles in a large mixing bowl.  Pour the sauce over the noodles and toss well.  Place the noodles on a serving platter or shallow serving bowl.  Garnish with the chopped cilantro, scallions and peanuts.  Serve immediately.

Melissa | Finally Friday!, food & entertaining | 06 20th, 2014 | 2 Comments »