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America’s Amazon…

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When Spring arrives, the Earth is renewed, the Resurrection is celebrated and you have to believe something good is about to happen. But Spring is a fickle lady… some days are beautiful and some days are filled with dark clouds, nowhere is that more true than right here in Alabama- the third wettest state in our nation. Alabama Public Television debuted the documentary a few months ago-  America’s Amazon and guess where it is? Right here in Alabama the Beautiful!  As we commemorate Earth Day, our opportunity to be good stewards of the world we live in- it is our hope that whether this is your home state or not, you will appreciate this amazing place filled with Oaks so ancient they’ve grown beards or wear gray veils, a place with dozens of species of oaks, pine forests so fresh, Cypress swamps, whole stands of magnolias, and endangered species of delicate pitcher plants, wild orchids and Cahaba Lilies. Magnificent waterfalls, rushing streams, sugar sand beaches, the Delta’s own region including Mobile Bay- from top to bottom earthborn beauty abounds! There is enough water running through Alabama rivers and streams to encircle planet Earth five times!

  • That’s-132,000 miles of rivers, 10% of the fresh water in the continental United States flows through or originates in Alabama!
  • There are 350 species of freshwater fish- a full one third of all known species also in the nationally known species in the continuous States.
  • Native to Alabama are- 38% of North American fish, 43% of North American freshwater snails.
  • There are 84 species of Crawfish (Louisiana has 32), !8 species of Turtles- now, that is more species than the actual Amazon River… more, in fact than any river system on planet Earth! AmericasAmazon-Final-14x25_5-562x1024

Alabama prides herself in Wild Shrimp, Blue Crab and Royal Reds. And… the Spaniards nicknamed Mobile Bay- ‘the Bay of the Holy Spirit for a phenomena known as the ‘Jubilee’, which happens only one other place on earth- and it is said not to be exactly the same…the oxygen level goes down in the bay and the fish start jumping! All sorts of delicacies rise to the top for the taking- crab, shrimp, fish- folks wade out into the bay with nets and fill coolers with the bounty!  The conditions must be exactly right, the timing is never predictable though folks who live there say that there are some who can sense a Jubilee is coming!

For all of this bounty and beauty- there is a downside… water runoff from at least four states runs through Alabama which includes our own and others’ industrial wastes, construction site waste and pollution, this is our opportunity to do our part to preserve America’s Amazon.  Sadly, we are not a state full of tree-huggers or of lawmakers who have passed strict environmental laws but there are a significant number of folks who have decided to do their part –

  • ‘Renew Our Rivers’ is in their 18th year on the Alabama River
  • years ago- a group of concerned citizens began clean up on the Cahaba River, and similar groups who care for the Warrior River, the Tombigbee River and the Coosa River which runs through my own county.
  • Alabama’s Delta is of special importance- thousands of acres of swampland is being preserved in Mobile County,
  • and the Alabama Nature Partners-
  • Now, this wonderful documentary America’s Amazon is drawing public support. You can purchase the DVD through Alabama Public Television and other DVD retailers!
  •  You can even download the incredible map at no cost through Alabama Water Watch!

The map alone inspires me to do my part to preserve Alabama the Beautiful! Camellia’s Cottage wishes all of you a blessed Earth Day, something good is bound to happen this Spring!

Love y’all, Camellia

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Sunset in Alabama

*the photographs of Live Oaks are posted in loving memory of our own Delta girl, Denis, who chose to live in Magnolia Springs and lovingly shared her expertise and these amazing photographs with us- we will always love you. The sunset photograph is by our own Jeremy Miniard, posted again in memory of Denis who adored sunsets just as we do.  For more information and stunning photographs go to: http://www.al.com/americas-amazon/  To download the map- go to Alabama Water Watch

Posted on by Camellia's Cottage · 23 Comments

Fresh Mint…

IMG_2684Sometimes I think Fresh Mint is a stepchild in the world of Herbs. An informal survey revealed very few use Fresh Mint often, but most Southerners grow it. Truth  be told, give Mint a soggy spot in the garden and it can be invasive- yet if you smell fresh cut mint- there is something so refreshing about it. I was out in the garden checking to see what was coming up and found a vigorous patch of Fresh Mint. I grabbed a big handful, stuck it some water; my hands smelled good and the kitchen had a nice fragrance. I began thinking of new and long neglected ways to use garden variety fresh mint. Mint, in the herbal remedy world is known to lift the spirits, aid in digestion, ease the stomach and sinuses; some say it helps improve circulation too. A small vase of mint on a bedside table or even in a bathroom would lend a soft fresh fragrance. I generally dry my garden mint by tying it in bundles and hanging it upside down to dry. Mint Tea is refreshing as a winter tea, and it is nice to have a sprig of mint to decorate an Irish CoffeeIMG_2356-but what of the rest of the year? Well… Southerners are known for their love of Sweet Tea. My grandmother made Sweet Mint Tea. You cannot make Tea sweet without making a Simple Sugar Syrup- (one cup sugar to one cup water heated until the sugar dissolves) Mimi added a packed 1/3 cup of fresh mint leaves to her Mint Simple Syrup. Strain the mint leaves before using. Simple Syrups when chilled will last a long time. I still make it up from time to time. Look at my Mint Tea!IMG_0109

Brew tea as you would normally, adding Mint Simple Syrup while the tea is hot. There’s no harm in gilding the lily– Rim those glasses when you’re ready for a glass of Mint Tea!

  • Grate the zest of a lime into 1/2 cup of sugar. Dip the top of the glass in the mint simple syrup, then dip the rim into the lime zest/sugar mix to rim the glass. Let dry for a minute.
  • Put a generous amount of ice in the glass, add Mint Tea over ice.
  • Squeeze some lime juice into  the Mint Tea-
  • Garnish with lime wedges and a nice sprig of Fresh Mint- honestly this is one of the most refreshing drinks you will ever have!

Before you know it- the Kentucky Derby will be here and a whole lot of folks grow mint to make Mint Simple Syrup to use in their Mint Juleps, and of course the Spas and fancy places are making up flavored waters- so why not do it at home? Southerners have always loved ‘to take the waters’ at Natural Hot Springs, now the spas have all manner of ways to mimic that experience! Make up a pitcher of ice water- throw in slices of lemon and cucumber- add mint leaves and stir. In the Southern humidity, we need all the hydration we can get, a pretty flavored water is great incentive …or, you could entertain the idea of bringing back the old fashioned Ice Water Teas and do it in style.IMG_0064

Several years back, we went to the famous restaurant, Serendipity in New York City with some wonderful friends- the girls and I ordered their famous Frozen Hot Chocolate! I made my own version here at the cottage and admittedly, it is messy but oh so good… Chocolate Ice Cream (Chocolate Mint would be good too!) scooped into a coffee mug, my version has Marshmallow Crème on top instead of whipped cream. To add to the fun…I brushed some mint leaves with melted chocolate and chilled. Chocolate-coated Mint leaves are an old trick as a palate cleanser but awfully nice added to a plate of shortbread cookies too! In the case of my Frozen Hot Chocolate, as a garnish-a chocolate mint leaf along with a stem of  fresh mint skewered a maraschino cherry! I dare you to try this as a quick and easy dessert!IMG_2677

Basil is a member of the Mint family of herbs, if you ever find yourself short of basil but long on mint; it makes a decent stand in for basil and some even swear by making Pesto using fresh mint, olive oil, walnuts and parmesan cheese. Of course there are mint jellies and mint sauces for Spring Lamb and when fresh Early Peas are in season – do like the French do- add shredded lettuce, a pat or two of butter then steam… for a twist on the classic French Spring Peas, add a bit of chopped Mint to garnish, careful not too much! Fresh Spring Peas with mint- a truly refreshing side dish.  I love to chop up whole bunches of Parsley, add a generous handful of chopped fresh Mint, add chopped romaine, sliced green onion tops, cucumber slices and the twist on this salad is adding chopped salami. Dress with lemon and lime juice, garlic and olive oil. Now, that is one refreshing and healthy salad!IMG_2115

Perhaps my favorite use of Fresh Mint in homekeeping, is a filler in flower arrangements- Mint is generally so plentiful and sturdy enough to hold up in bouquets.  I wish I knew how to make these into scratch and sniff photographs! IMG_0054

The fragrance of yard flowers- Fresh Mint and Rambling Roses is …well, amazing! But really, ain’t that pretty? I hope I’ve inspired you to try Fresh Mint. If not? I guess you could stand around smacking peppermint candy or  popping that Spearmint gum like a Scalawag. Oh me!

Love y’all, Camellia

* all photographs are obviously mine.IMG_0038

Posted on by Camellia's Cottage · 13 Comments

Faux Cheese Souffle…

IMG_2673I do not have in my possession- a Southern cookbook that does not have multiple recipes for the classic French soufflé – sweet and savory, for dessert, a side dish or even a main luncheon dish. The Classic Cheese Souffle, is a true high wire act of

  • whisking egg whites,
  • preparing an egg yolk custard base,
  • then carefully folding in the egg whites;
  • not to mention not opening the oven or the whole thing will collapse-

Well, who wants to go through all of that? And though soufflés are stunning- they must be served immediately. The truth is though, most Southern cooks who make souffles regularly will tell you they are not hard, the base can be made hours ahead and chilled- it’s all of that whipping egg whites and folding right before baking that makes souffles seem high wire and in danger of falling flat! Even so, Cheese Souffle seems to have been considered part of a Southern cook’s repertoire to the extent that quite a few cookbooks even have a strong suggestion that Bless-ed is the Bride who can pull off at least one soufflé for her new husband! I would go a step further and say- Bless-ed are the guests who are served at least one soufflé!  Recipes abound for Bride’s Cheese Souffle, some are blatantly named Mock or Fake Cheese Souffle, just in case poor Audrey Virginia Wallace-Calvin needs to see can’t fail in black and white print!

‘Darlin’ we know you bragged to John Wesley Calvin III, that you could actually cook, but believe me, you can fool him with this one!’ IMG_2675

It has literally been decades since I have even attempted to make a real soufflé, yet in Spring with eggs in plentiful supply, milk and sharp cheddar cheese on hand; I decided to make a Faux Cheese Souffle. I assembled the ingredients the night before. The Faux Cheese Souffle was surprisingly easy, it is light and fluffy with full flavor, holds very well and can also be re-heated. Let me tell you how it was done:

                                                              Faux Cheese Souffle

  • Butter an 8 cup soufflé dish generously
  • Trim the crusts from 8-10 slices of white loaf sandwich bread. On one side only, butter each slice, then cut in fourths.
  • Finely grate 1 pound of sharp cheddar cheese (must be sharp or even extra sharp cheddar) Divide in half.
  • 4 Large Eggs
  • 1/2 teaspoon of Salt
  • 2 cups of Whole Milk
  • 1½ teaspoon Worcestershire Sauce
  • 1 teaspoon of dry mustard (I prefer Coleman’s®)
  • Pinch or two of Cayenne Pepper

Layer half of the buttered, quartered bread in the bottom of buttered soufflé dish, making sure bread is buttered side up. Cover with half of the grated Sharp Cheddar Cheese. Repeat this with more buttered bread and the other half of the grated cheese. In a bowl-

Whip the 4 large eggs well, add salt, then whole milk and spices mixing well. Pour this mixture over the layered bread and cheese. Cover with plastic wrap. Refrigerate overnight or up to 24 hours. Preheat the oven to 350º uncover faux cheese soufflé mixture and bake- center rack of oven for 45 minutes to one hour. The soufflé will be puffed, golden brown and bubbly, with the center of the soufflé set. * The addition of bread is what helps the soufflé hold up, the overnight soaking keeps the soufflé light and fluffy. You may serve immediately or allow to cool for a buffet table, a meatless meal, a light luncheon or with Baked Ham or Roast Beef or Petit Filet Mignon. IMG_2671

A side salad is wonderful or crudites of fresh vegetables. Serves 6-10. This is a light but rich dish!  I hope you’ll give it a try- impress yourself, your family or even your guests and only you will know it’s a Faux Cheese Souffle!

Love y’all, Camellia

*photographs are obviously mine. Recipe was gleaned from several cookbooks I own- I adjusted seasonings to my liking, some do not call for dry mustard, some call for more or less Worcestershire sauce and others (though rarely) omit cayenne pepper.

Posted on by Camellia's Cottage · 15 Comments

From our Nest…

IMG_2610Spring is a time of renewal and hope…there is nothing quite like nature to inspire us here at Camellia’s Cottage. The use of natural materials for Spring table settings, home décor and even in the garden brings the Earth’s best inspirations. As the Earth renews and indeed is resurrected, the arrival of Easter coincides. I was inspired by Easter’s proclamations…

  • ‘For the Beauty of the Earth..’
  • ‘Consider the Lilies…’
  • ‘His Eye is on the Sparrow…’ and
  • ‘For God so Loved the World..’

for our natural Easter décor here at our humble cottage. Now, we don’t believe in scavenging a real bird’s nest unless it has been abandoned for several years, however we love tucking a moss tufted nest in flower arrangements, filling a bare spot in potted plants or even a resting in a natural wreath, but the use of a Nest itself, though hand wound…brings a sweet whimsy to home and garden. We hope you will be inspired by a few of ours and try them too! We’ve used a large nest of grapevine, angel vine, mosses, twigs and well, whatever we could find to make an oversize Nest! This oversize Nest can be left in place for birds who are feathering their nests now! IMG_2611

The oversize Nest was also laid in a Bird Bath and among some Bearded Iris, down low like this- it would be fun and whimsical for an Easter Egg Hunt.

We wound wicker baskets with vine and other dried materials to make up cute Easter baskets with faux eggs and added a touch of Easter by the front door.

Twist up a big handful of angel vine- tuck it into an iron container, add natural shred around egg shaped soaps to enhance a small Easter gift or use some excelsior in a whimsical container like our White Chicken bowl.

Turn a hanging basket base over a moss nest like ours propped against a lamp base for the look of a houseplant but easy care!

All of these projects took very little time, even little hands can help scavenge for natural materials. One of our favorite real nests is also one of our most pinned photographs- we call it the Empty Nest!IMG_2284

It was found abandoned more than four years ago. Nature is like that- It gives… a reminder of Easter’s Promise… ‘For God so loved the world that He gave…’ We are so grateful for The Resurrection and the blessings of Springtime! IMG_2610

From our Nest to Yours… we wish you all a beautiful Spring and a blessed Easter!

Love y’all, Camellia

*photographs are obviously mine!

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Classic Southern Sandwiches…

IMG_2595Classic Southern Sandwiches… A whole new category of Southern food began with the advent of the pre-sliced Pullman loaf of bread. If you were driving through Birmingham late at night years ago, you could see the fires of Sloss Furnace and smell the delightful aroma of fresh baked bread! Dainty Sandwiches were served in the nursery all the way to the grave as funeral food. Whole generations of children learned their shapes from dainty crustless sandwiches- rectangles, squares, triangles and circles. Dainty sandwiches, easy to pick up and digest- well, they became a perfect funeral food- with fillings to die for… Generations of school children had crustless Peanut Butter and Jelly Sandwiches packed in brown bags- I know this because my best friend in second grade- lorded over me with hers by slowly mashing the filling up to the edge of her triangle and batting her pale blue eyes at me, then she would run out her little pink tongue and lick it off, while I was at the mercy of the lunch ladies to fix my plate with arguably the finest food in the region at Minnie Holman Grammar School. I do admit to trading a big warm yeast roll for a half of her dainty crustless sandwich!  Crustless Sandwiches became known and revered as Tea Sandwiches. The finest cooks took almost as much time decorating Tea Sandwiches as they did icing Petit Fours for Afternoon Teas, Coffees, Bridal Tables and Ladies Luncheons. In fact our Southern mothers insisted on removing the bread crusts for dainty sandwiches and for toast points- leaving the crust on- just wasn’t done. However, two Classic Sandwiches did allow for crusts and were often eaten- privately (I’m sure) or by common folk who had the nerve to leave the crusts on…these two classic sandwiches are revered by Southerners- the Tomato Sandwich and the Classic Bacon, Lettuce and Tomato Sandwich. I do not know of a Southerner who doesn’t love a summer Tomato Sandwich above all others, but will turn their nose up if tomatoes are not in season. Second on the favorite sandwich list has to be the Classic BLT.IMG_2596   Now, I know there are Designer Versions out there and yes, some are very good- the problem is- once you veer away from Bacon Lettuce and Tomato- you don’t have a BLT anymore! Now, before summer tomatoes get ripe and for the few short weeks they are available to us, still warm from the vine- Southerners console ourselves with a hothouse tomato or maybe an early tomato shipped from Florida- but we know it won’t taste right in a Tomato Sandwich. Here’s the solution- what seems like an interminable period of time, when the tomato plants are in the ground and the flowers are set…on a warm sunny day- we dream of a Tomato Sandwich but we whet our appetites with a Bacon Lettuce and Tomato Sandwich. We actually leave the crusts on! Let me describe a real one…

  • There cannot be enough Bacon- some like it thin and crisp- others like it on the thick side but the main criteria is that it must be fully cooked and drained on paper towels.
  • While I have developed a taste for a healthier light wheat bread- Purists insist on Merita® or Bunny® Bread- the much maligned white bread is just right for a Summer Tomato Sandwich, however we never eat a BLT without Toasted Bread!
  • Smear the toasted bread with Mayonnaise lemon-y and smooth- preferably homemade.. I know, I know- I’m just going for perfection here (find a commercial mayonnaise with lemon juice in it and add a squeeze or two and maybe the Grand Southern Ladies won’t notice!
  • Cool, Crisp Crunch Lettuce on each side of the mayonnaise-d toasted bread.
  • Take the best firm Tomato you can find.  I prefer to slice the Tomato into a medium slice, some prefer thinly sliced- but the main requirement is to make sure there is enough Tomato to cover the surface so there is tomato in every bite.
  • Fresh Cracked Black Pepper is a really nice touch, but regular pepper is a must, then just enough Salt to offset the less than perfect not-quite-summer Tomato.
  • Now, you cannot eat a BLT whole, but please carefully cut this Classic Southern Sandwich on the diagonal before you eat it.
  • Golden Flake Potato Chips are the perfect side and made right here in Alabama.
  • And I am not opposed to a garnish of a perfect boiled egg dusted with paprika or a spicy pepper, but please not in or on the Classic BLT. IMG_2597

Our weekly household helper, Bea, occasionally made BLT sandwiches for me starting when I was four when my sister was in ‘big school’ and Momma was on her weekly shopping trip downtown- Bea wrapped the whole BLT in an amazing fashion with wax paper, then with a serrated knife cut right through the paper and sandwich- into those perfect triangles. Somehow she turned back the wax paper to catch the drips- telling me-

‘Now, missy if you gone eat this sam-ich, you gotta have it wrapped or the juices gonna run down yo’ ah-rm, and yo momma gonna whup me and you bof-h!’

Bea was right about those juices- I’m doubtful my sweet momma would’ve laid a hand on either one of us! You might want to diaper your BLT with a nice paper napkin…or shoot…just go ahead and let the juices run down your arm! On warm Spring days- I hope you will enjoy a Classic Southern Sandwich- the wonderful Bacon, Lettuce and Tomato! Love y’all, CamelliaIMG_2595

*photographs are obviously mine