Geechee Kunda

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What…..you say?  Geechee Kunda!  Geechee is a word that represents the rich African-American culture and history that are hallmarks of Coastal Georgia.  Kunda…a Sarakole word meaning “compound” and “home of hope”.  Some may say that Geechee is a dying culture, but when you step foot on the grounds of Geechee Kunda in Riceboro, Georgia, you instantly sense that it lives and thrives in this very special place.

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Owners, Jim and his wife, Pat, Bacote reside on this property.  They built it as a place for remembering, preserving and gathering the history of African-Americans.  All sorts of events occur on these grounds that help to inspire and promote both the heritage as well as the arts and culture of a group of slaves who helped to write the history of our state.  They toiled in rice and cotton fields, perished making the once cherished “indigo” for dying fabrics and passed their stories and lore down through generations to be honored and upheld.

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On the grounds of Geechee Kunda you’ll find a small museum that houses all sorts of artifacts from field tools to common household items used back in the day.  Handmade baskets, musical instruments and plenty of Jim Crow memorabilia.  One can sense the history, the hopelessness of slavery as well as the jubilation the Geechee infused into their spirits, the only means of hope available to them during their short lives.

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A gathering is held yearly at Geechee Kunda.  A celebration of the people and their stories combined with dance, music, instruction on herbal healing and ghost tales sure to raise the hair on the back of your neck!  And food, I learned that you never visit Geechee Kunda having just eaten.  Jim and Pat filled a plate for me with maroon chicken, fresh deviled crab, vine ripened tomatoes and “just picked” peach wedges…so delicious!  And Jim’s fried peanuts, something I had never tried, left me wanting more….please!

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This is a special place.  As the line reads at the bottom of the website:  “This is sacred land, the spiritual center for Africans in America… a place for all to come for Empowerment, and Liberation.”  

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At Geechee Kunda culture is used for mental empowerment, spiritual healing and intellectual liberation.  Closed minds may be opened and awareness expanded during a visit to this amazing place.  To read more:  www.geecheekunda.com

Simple Sundays

I’m celebrating feeling so much better this fine Sunday morning.  My range of motion is up to 108% from 70% just after surgery.  My goal is 130%…..we’re making progress.  I’m back on a bike, the stationary kind.  I love good Bosa Nova music, so when I stumbled over this mix of well known tunes I thought it would be fun for a change!  I hope you enjoy it and that you have a blessed day with family and friends!  It’s summertime, the living is easy and it’s time to ENJOY and be thankful!

On The Radio

I had a great time talking with David Butler and Kathi Williams from “Elegant Island Living” magazine on the show this week.  Listen in as we discuss all things Golden Isles!

Finally Friday!

I’m sharing a favorite family dinner with you today.  It’s quick, easy and you’ll be in and out of the kitchen with a delicious meal to serve in no time!

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Cast Iron Skillet Chicken

Organic Baby Spinach Salad

Crusty Cornbread Muffins

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Cast Iron Skillet Chicken

4 boneless, skinless chicken breasts

2 tablespoons bacon grease (you’ll have this leftover after frying bacon for the spinach salad)

1/4 cup cajun seasoning

1 tablespoon brown sugar ( you can also drizzle the breasts with local honey if you’d prefer)

barbecue sauce of choice (we like Jack Daniel’s original sauce)

Preheat the oven to 350 degrees.  Heat the grease in a medium sized cast iron skillet.  Sear the chicken breasts in the hot grease for four minutes on each side.  Spoon barbeque sauce over each piece of chicken and place the skillet in the preheated oven for 30 minutes.

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Organic Baby Spinach Salad 

Note:  I have to give credit for the inspiration to make this salad to my neighbor Martha.  She made her yummy version of this for us one night when we had dinner at her home.  Her dressing makes the whole thing!

1 box organic, baby spinach, stems removed

1 cup organic strawberries, stemmed and halved

3-4 strips of bacon cooked until crisp (reserve the grease)

1/2 Vidalia onion thinly sliced

1/4 cup toasted, sliced almonds

1/4 cup crispy rice noodles ( I use LaChoy in a can)

Dressing:

1 cup good quality vegetable oil

1/2 tablespoon poppy seed

1/3 cup red wine vinegar

2 tablespoons dry onion flakes

1/4 cup sugar (I use the raw organic type)

1 teaspoon salt

1 teaspoon dry mustard

Whisk all ingredients together and let stand for about 1/2 hour.  I use about half a recipe of the dressing for one salad.

cornbread muffins

Crusty Cornbread Muffins

It has been said, on more than one occasion, that my Mom makes THE BEST cornbread around.  This is her recipe.

1 cup organic, stone ground corn meal

1 cup organic, whole wheat flour

1 cup buttermilk

3 teaspoon baking powder (Rumford is what we always use since it has no aluminum in it.)

1 teaspoon salt

1/4 cup local honey

1 egg

3/4 good vegetable oil

salt and pepper as desired

Preheat the oven to 425 degrees (I make these before the chicken then reduce the heat for that.)  Mix all of the ingredients and stir well to combine.  Place the batter in greased muffin tins or in a square 8×8″ baking pan if you prefer.  Bake for 25 minutes.

There you have it!  A quick and delicious meal that your family will love.  I have also used this same recipe for the large bone in pork chops that Mr. T loves and it is equally good.  Enjoy!

Excellence…

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For several months now I have been taping a special monthly segment for my radio show with Chef Tom Delaney and wine expert, Mark Gagliano.  We go back and forth talking about wine pairings, seasonal foods, culinary creations and anything that comes to mind.  We always have a great time together with a stimulating discussion that listeners look forward to each month.

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Chef Tom and Mark Gagliano

During the course of doing these recordings I have gotten to know both Mark and Tom on a personal basis.  I have written about Mark and featured wine pairing tips from him several times over the past year.  He is always full of information, wisdom and humor that I love sharing with readers.  This is the first time I have featured a post on Tom Delaney and the wonderful bistro here on St. Simons that bears his name.

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Delaney’s Bistro and Bar is a favorite here on the island.  Most recently it received Elegant Island Living’s Best of 2014 award for both “Most Elegant” as well as “Best Place For Dinner”.  Delaney’s is always a place where we choose to celebrate special occasions, an evening of casual tapas and wine or a delicious lunch any day, except Sunday and Monday when the restaurant takes a much needed break.

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Served with classic European style, Delaney’s offers one of the best wine selections available and a knowledgeable staff making this a wonderful dining experience.

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I always enjoy the crab cakes at lunch.  Delicious lump crab meat is mixed with just the right herbs and spices, then lightly sautéed to golden perfection.  No matter what the occasion, this dish makes me feel like celebrating just about anything!

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Tom is a bit of a shy guy, but as we have gotten to know each other I have come to appreciate his vast knowledge of the culinary world.  His ability to create a masterpiece that combines fresh local produce, seafood, fish or the highest quality meats to be found keeps him at the top of the list when it comes to fine dining in Coastal Georgia.  I’ve also learned that behind that shyness lies a heart of gold with a wicked sense of humor that shows itself at the least expected times.  Tom is delightful and I’m pleased to write about him and his wonderful restaurant today!

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If you’ve never experienced Delaney’s you must put it at the top of your list.  Reservations are a must as this popular place fills up with loyal customers quickly!

Delaney’s Bistro and Bar – 3415 Frederica – St. Simons Island, GA – 31522

 (912) 638-1330

 

 

Sea Georgia Adventures

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My love affair with Coastal Georgia continues!  What a joy to spend time with Captain Duane Harris and discuss the fishing charters and eco-tours he offers through “Sea Georgia Adventures”.  He moved to the area right after finishing college in Colorado.   Captain Duane worked as head of the Coastal Georgia region Department of Natural Resources for thirty-three years, he also did consulting for the South Atlantic Fishery Management Council for nine years after retirement.  Now, he follows his bliss and leads others through the world he loves, the sea,  rivers and marshes with all of the wildlife and vegetation native to the area.

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The knowledge Captain Duane possesses of Coastal Georgia is vast and he loves sharing it.  History, information about the eco-system, his involvement with establishing the artificial deep sea coral area off the coast all play into what you can learn on an eco-tour.  Tours can be customized to fit the interests of the customer.  Six people can participate in one of these two-three hour tours which begin at Village Creek Landing and venture out past Hampton toward open sea, around Little St. Simons Island and back to the landing.

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If you are interested in birding you will be in for a treat!  Captain Duane’s knowledge of the many species that inhabit this area will delight any birding enthusiast.  He guides tours through local marshes and rivers, discovering all of the various birds to be found making their homes in the most unusual places.  You may even see a curious dolphin or two.  And, something I did not know, there are manatees to be found here at certain times of the year.

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Fishing charters begin in early morning and return by mid-day.  Sea Bass, Flounder, River Trout, Black Drum and at times Tripletail are just a few of the fish to be caught on one of these excursions.  Captain Duane knows just where to go to provide fisherman with the best catch.  But, he admits there are days when the fish just aren’t biting.

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Being involved in a business that allows him to share his wealth of knowledge and love of Coastal Georgia is a dream come true for Captain Duane.  This will be a trip you will never forget whether you are a resident of the area or a visitor.  I can’t wait to experience my first eco-tour!  Call the Captain and arrange for your tour or fishing charter.

Sea Georgia Adventures – 105 Demere Retreat Lane – St. Simons Island, Ga 31522 – 912-638-9430

The Lady Cooks!

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The minute I laid eyes on Libbie Summers, chef, author and food stylist, among many other talents, I knew she cut her path in her own way.  At last fall’s Food and Spirits Festival Libby presented her fabulous Salvation Cinnamon Rolls, promising the recipe in an upcoming cookbook.  And deliver she did in her newest cookbook, “Sweet and Vicious”.  Ms. Summers is passionate about all that she does which translates into pure deliciousness for her many fans!  Her sense of style both in food as well as fashion will spark your quest for a bit of fantasy and creativity like nothing else!

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“The Whole Hog Cookbook”, sold me on both the recipes created by Libbie and the photography of her associate Chia Chong that make dishes pop off the printed page, longing to be put together by the reader.

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photo by Chia Chong

Whether you’re craving Hot Pickled Pork Sandwiches, Pork Belly Gyros or a simple repast of Country Ham and Buttermilk Biscuits, you’ll find instructions on the pages of this whimsical work of culinary genius!  There are plenty of “how to’s” as well to guide any budding culinary aspirant on their way.

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Just the photo on the cover of “Sweet and Vicious” makes one have to pick up a copy and peruse the pages.  Ms. Summers stands near a gorgeous layer cake with a chef’s knife in hand, slathered with hot pink icing fresh from cutting a slice.  Her wicked sense of humor shines through even before opening the cover.

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photos by Chia Chong

In the section on cookies you’ll find such fun things as Primal Cut Cookies, Retired Gingerbread Working Girls Cookies (both with stencils)  and quite unexpectedly, Tattoo Cookies, colorful and yummy!

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photo by Chia Chong

Ms. Summer’s story of Southern Sartorialist’s Cookies whetted my appetite to try this salty, smoky bourbon-laced oatmeal cookie to offer to the special men in my life.

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Both of these books deliver pure culinary creations that will tempt and inspire even the beginning cook.  I love the doors Libbie Summers continuously opens to challenge our cooking skills and laugh all the way through even a complicated production.  These recipes are sure to please and, most likely, become family favorites to share the goodness so generously shared on every page! To read more visit Libbie’s blog site here:  http://www.saltedandstyled.com/  or her website here:  http://www.libbiesummers.com/

 

 

Hazel’s Cafe

 

 

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I’m featuring a few of my favorite posts while I’m recovering from surgery.  This post on Hazel’s Cafe was on of my most highly read posts.  I think it’s timeless and hope that you’ll enjoy reading it once again.  The address is 1166 Demere Road, the place is Hazel’s Cafe.  Once situated in the thriving African American “South End” section of St. Simons Island.  Hazel’s Cafe now sits as a reminder of what once was.  The facade is faded, the windows a bit cloudy with age, but oh, if these walls could only talk…..there would be stories to tell!

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Hazel Floyd and her husband, Thomas, opened the cafe in the late 1940’s.  Thomas served in World War II and settled on the island with his wife after returning from battle.

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The rest is history.  I spent an hour with owner, Fred Marris who bought the property, including Hazel’s home next door to the cafe, in 1994.  His plans for the property did not come to fruition, but he is dedicated to keeping both buildings preserved.

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Inside Hazel’s Cafe it feels as though you are entering into another time.  The original cash register sits on a stand by the front door, it’s drawer open as though waiting for the cashier to complete a transaction and close it.

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The original bar still stands with a vintage “Budweiser” sign thay lights up when plugged in.

Photographs portraying the history of St. Simons Island, Sea Island and Brunswick are carefully hung on the walls and the old piano, once played for patrons enjoyment remains toward the back of the cafe.

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Hazel and Thomas Floyd ran the cafe until 1978.  The final health department inspection still hangs on the kitchen wall.

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Fred shared stories about the cafe with me including the fact that Hazel would go crabbing all day when the season was in full swing.  She would then come back to the cafe, pick through her catch and create fresh deviled crab for the special that night.  She caught a 100+ at a time, my mouth watered at the thought of how delicious they must have been.  The remains of the outdoor smoker sits shrouded in weeds, a reminder of barbecue and other meats served at the cafe.

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The memories linger, the history lives on.  Long time residents remember when South End was a bustling place with Wilma’s Dinner Theater located just across the street from Hazel’s Cafe and the neighborhood was a place to gather, share great food and entertainment.

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Simple Sundays

“The Lark Ascending” a beautiful piece composed by Vaughan Williams is such a lovely way to start the day.  The simple line of the violin, inspired by a 122 line poem written by George Meredith, lifts the spirit with a sense of flight.  Sit back and listen to this wonderful piece, scroll down to read the poem itself and enjoy a wonderful day of quiet simplicity.

THE LARK ASCENDING
He rises and begins to round,
He drops the silver chain of sound,
Of many links without a break,
In chirrup, whistle, slur and shake,
All intervolved and spreading wide,
Like water-dimples down a tide
Where ripple ripple overcurls
And eddy into eddy whirls;
A press of hurried notes that run
So fleet they scarce are more than one,
Yet changeingly the trills repeat
And linger ringing while they fleet,
Sweet to the quick o’ the ear, and dear
To her beyond the handmaid ear,
Who sits beside our inner springs,
Too often dry for this he brings,
Which seems the very jet of earth
At sight of sun, her music’s mirth,
As up he wings the spiral stair,
A song of light, and pierces air
With fountain ardour, fountain play,
To reach the shining tops of day,
And drink in everything discerned
An ecstasy to music turned,
Impelled by what his happy bill
Disperses; drinking, showering still,
Unthinking save that he may give
His voice the outlet, there to live
Renewed in endless notes of glee,
So thirsty of his voice is he,
For all to hear and all to know
That he is joy, awake, aglow;
The tumult of the heart to hear
Through pureness filtered crystal-clear,334
The Poems of George Meredith
And know the pleasure sprinkled bright
By simple singing of delight;
Shrill, irreflective, unrestrained,
Rapt, ringing, on the jet sustained
Without a break, without a fall,
Sweet-silvery, sheer lyrical,
Perennial, quavering up the chord
Like myriad dews of sunny sward
That trembling into fulness shine,
And sparkle dropping argentine;
Such wooing as the ear receives
From zephyr caught in choric leaves
Of aspens when their chattering net
Is flushed to white with shivers wet;
And such the water-spirit’s chime
On mountain heights in morning’s prime,
Too freshly sweet to seem excess,
Too animate to need a stress;
But wider over many heads
The starry voice ascending spreads,
Awakening, as it waxes thin,
The best in us to him akin;
And every face to watch him raised,
Puts on the light of children praised;
So rich our human pleasure ripes
When sweetness on sincereness pipes,
Though nought be promised from the seas,
But only a soft-ruffling breeze
Sweep glittering on a still content,
Serenity in ravishment
For singing till his heaven fills,
’Tis love of earth that he instils,
And ever winging up and up,
Our valley is his golden cup,
And he the wine which overflows
To lift us with him as he goes:
The woods and brooks, the sheep and kine,335
The Poems of George Meredith
He is, the hills, the human line,
The meadows green, the fallows brown,
The dreams of labour in the town;
He sings the sap, the quickened veins;
The wedding song of sun and rains
He is, the dance of children, thanks
Of sowers, shout of primrose-banks,
And eye of violets while they breathe;
All these the circling song will wreathe,
And you shall hear the herb and tree,
The better heart of men shall see,
Shall feel celestially, as long
As you crave nothing save the song.
Was never voice of ours could say
Our inmost in the sweetest way,
Like yonder voice aloft, and link
All hearers in the song they drink.
Our wisdom speaks from failing blood,
Our passion is too full in flood,
We want the key of his wild note
Of truthful in a tuneful throat;
The song seraphically free
Of taint of personality,
So pure that it salutes the suns
The voice of one for millions,
In whom the millions rejoice
For giving their one spirit voice.
Yet men have we, whom we revere,
Now names, and men still housing here,
Whose lives, by many a battle-dint
Defaced, and grinding wheels on flint,
Yield substance, though they sing not, sweet
For song our highest heaven to greet:
Whom heavenly singing gives us new,
Enspheres them brilliant in our blue,
From firmest base to farthest leap,336
The Poems of George Meredith
Because their love of Earth is deep,
And they are warriors in accord
With life to serve, and, pass reward,
So touching purest and so heard
In the brain’s reflex of yon bird:
Wherefore their soul in me, or mine,
Through self-forgetfulness divine,
In them, that song aloft maintains,
To fill the sky and thrill the plains
With showerings drawn from human stores,
As he to silence nearer soars,
Extends the world at wings and dome,
More spacious making more our home,
Till lost on his aerial rings
In light, and then the fancy sings

On The Radio

My guest on this week’s show, Buzz Bernard, wrote “Eyewall”, the thrilling novel about a category five hurricane hitting St. Simons Island.  None of us like to think of that happening, but Buzz’s story will have you on the edge of your seat.  All of his books are suspenseful page turners!  Listen in as we discuss Buzz’s career with The Weather Channel, his writing and his life.