Roses and Lace…

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As much as we Southern Ladies love our Pearls, we do have an inordinate fondness for Roses and Lace- touches that fairly exude feminine fashion! A lace handkerchief carried with a wedding bouquet,  rose corsages pinned to lace blouses or dresses are classic pairings. My sister and I were already wearing lace trimmed blouses with little corsages from a young age. One Christmas, our aunt and uncle were taking us out on the town to the ornately beautiful Alabama Theater decked out in our finery, with our little pocketbooks too.img_1883

I think fashion is at it’s best when it is classic and simple- and this idea isn’t new, Leonardo da Vinci said it best way back in the 1500’s- ‘Simplicity is the ultimate sophistication’. A Classic Black Dress with Pearls can take you anywhere, darlin’ – Karl Lagerfield famously said: ‘One is never overdressed or underdressed with a Little Black Dress’.image

The least expensive way to update a Black Dress or even a Wardrobe of Classics is with Accessories. A friend of mine received a beautiful Christmas bouquet of white roses this week just when I was trying to figure out what to wear to an occasion, I thought these three White Silk Roses pinned on a Lace Patterned Wrap might be just the thing. Winter clothing is often structured, it can benefit from soft beautiful accessories.image

Coco Chanel loved using a floral pin- either in the same tweeds she favored or with Millenary Grade Flowers- like her iconic Camellia pin- she repeated Pearls and Floral Pins over and over in her classic designs. I think Southern ladies were doing this long before Chanel came along but we sure do appreciate her highlightin’ it for us! A word of warning- pins and brooches can be heavy- so make sure what you pin it on can support the weight and alternately some fabrics are heavy so make sure your pin can pierce the fabric- if not? Use a heavier pin behind it and clasp the pins on just the fabric’s surface. Holiday dressing isn’t all about glitz and bright colors, sometimes neutrals can be just as beautiful, just make sure you add Red Lipstick-the iconic ‘Cherries in the Snow’ would perfect this time of year.

Try Roses and Lace to soften your Winter Wardrobe. And if you are looking for some last minute gift ideas, a Warm Wrap or Scarf, an Accessory such as a Beautiful Brooch or Floral Pin and a great Stocking Stuffer would be the all time best selling red lipstick– Revlon’s® ‘Cherries in the Snow’ ! Of course if you have no time at all- send a Bouquet of Roses!

Love y’all, Camellia

photographs are obviously mine- the vintage photograph of me and my sweet sister are from our private collection and the Cherries in the Snow lipstick photo is from AOL images and may be subject to copyright. The rose pins were purchased from a small vendor several years ago, the scarf was purchased locally.

 

Southern Spirits of Christmas…

imageChristmas actually starts months ahead of December in the South… lots of folks started Christmas Club accounts at their local banks last January, or put things on layaway back in the summer. Folks put up pickled peaches, preserves and cracked pecans for days on end looking forward to pecan pies, toasted pecans, pecan tassies and topping those sweet potato casseroles. And then there are a very few women who start their fruitcakes- real ones made up back in early Fall, when the mixing it all together, baking and the soaking with likker starts in earnest. If their faith teaches against the evil spirits of alcohol, the fruitcake making women enlist a man or a friend who is of another persuasion to ride over at least two counties to the ABC store to buy the Bourbon or the Dark rum- with a warning, ‘For heaven’s sake, please don’t let a soul see you buying this! -it’s for fruitcakes not for drinking!’  These are the Southern Spirits of Christmas. Truth be told most like to put a nip in their eggnog too and the menfolks generally have a spot where they can slip outside and imbibe. Can’t stand either fruitcakes or eggnog, never developed a taste for Strong Spirits myself, yet-I freely admit that it is nearly impossible to cook Southern food without some Spirits accompanying the other ingredients. For instance, after Hot Pecan Pies come out of the oven, a sizzling sprinkle of Bourbon raises up a Pecan Pie like nothing can. One could argue that Rum aids and abets many desserts, a Bread Pudding or the accompanying Hard Sauce really does need to be Spirited, flavored extracts just won’t get it done. Some of the best beverages in the world were conjured up right here in the South. Co-Cola (yes, that’s, how we pronounce it) Bourbon, Sweet Tea, Buffalo Rock and Jack Daniels are just a few. It is the moderation of these Southern Spirits which is key. And while strong drink might be evil to some- it does bring a certain Southern Comfort to some with a bittersweet heartache and even a Festive Spirit to the holidays. Now, about those Bourbon balls…don’t get me started!

Love y’all, Camellia

Redbirds…

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When a streak of red passes my window in the gray days of winter, I know the Redbirds have returned. In the South, we call these stunning Cardinals-Redbirds. Their cheerful ways and bright feathers always make me happy and remind me of a beautiful poem called ‘At the Winter Feeder’ by John Leax. Winter Holidays can be difficult- may we never forget those who are broken. The Winter Season falls hard on some. These are the special ones- the ones whom God has sent to us as Messengers of Need. Look for them, offer them relief if you can- a kind word, a gentle embrace, a seed of hope at the Winter Feeder.

At the Winter Feeder

His feather flame doused dull by icy cold,  the Cardinal hunched into the rough green feeder but ate no seed. Through binoculars I saw festered and useless his beak, broken at the root. Then two, one blazing, one gray, rode the swirling weather into my vision and lighted at his side. Unhurried, as if possessing the patience of God, they cracked sunflowers and fed him beak to wounded beak, choice meats. Each morning and afternoon the winter long, that odd triumvirate, that trinity of need, returned and ate their sacrament of broken seed.image

An ‘odd triumvirate that trinity of need…a sacrament of broken seed…’ We would do well to watch for Messengers of Need throughout the Winter Season.image

Love y’all, Camellia

These Amazing Photographs were taken by my friend Sally Smith of http://www.CampCreekCreations.com and are used with permission.

John Leax is a retired English Professor and Poet in Residence of Houghton College. His author page and wonderful books may be found on Amazon.com and other major book retailers. All material may be subject to copyright

The Queen Mother Sauce…

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Recently we were in South Alabama, in Bon Secour Bay, near Fairhope Alabama, when we saw these beautiful fresh Royal Red Shrimp. Royal Reds are deep water Shrimp- translucent underwater, but turn this brilliant shade of red when pulled out of the sea. They are called the ‘Crown Jewel of Alabama Shrimp’. Very few shrimpers are licensed to harvest this delicacy and since Royal Reds prefer cooler and deeper waters, it is considered a delicacy. Can you imagine harvesting Royal Reds anywhere from a 1000 feet to a half mile deep, often 60 miles out from the shores? The flavor is slightly different from the common brown shrimp- some say Royal Reds have notes of lobster or scallops. A Royal Red calls for a light hand, is more tender than our wonderful Alabama Gulf Wild Brown Shrimpimage

All types of Seafood are served during the Holidays in the South. I have a friend who is entertaining her family this weekend with Seafood Gumbo. Some serve Oysters fixed in various ways from Thanksgiving to New Year’s Eve. Many serve Seafood on Christmas Eve or as part of the Christmas Dinner. We eat seafood year round in the South, however the months with an ‘R’ in the name are particularly favored for the very best seafood in the South, when the colder waters produce the finest. Alabama produces some of the best seafood in the world from our very own Mobile Bays, Inlets and the Gulf of Mexico.image

We all want our holiday meals to be special, but with time running short, Southern ladies love to have special sauces to add zing to our meals. Trained chefs have a number of Mother Sauces and while I am untrained, I have a few tried and true Mother Sauces of my own and apparently so do generations of Southern Cooks. In just one Junior League Cookbook I have- there are probably a dozen or more sauces. I love the names-

  • Jezebel Sauce, George Major’s Sauce, Espagnole,
  • Jubilee Sauce, Marchand de Vin, Remoulade,
  • Shrimp Arnaud, Absolutely Perfect Hollandaise,
  • Green Goddess for Shrimp, Bernaise, – and all of these could be written up in the cookbooks right beside
  • Hot Dog Sauce, Chili Sauce, Barbeque Sauce.

We love our Sauces- leaded or unleaded, if you get my drift. However, there is one Sauce that I have used for years that I consider a fancy All Purpose Sauce for Shrimp like the Royal Reds, Blue Crab, Fish, Chicken or even Vegetables. With a tweak or two- my Queen Mother Sauce can elevate Royal Reds or almost anything to a fancier, tastier dish. The best part is- it’s easy to make! I like it so much I call it- Queen Mother Sauce, for it is the crowning glory of my sauces! You will definitely be Queen of the Day when you serve it with just a little wave to your adoring subjects!  It is leaded, since it contains White Wine or Sherry , just make sure you don’t get sauced in the process. I have been known to triple the recipe, pour some over chicken breasts and seal in a freezer bag to pull out when I need a quick but special meal. I know your mouth is watering so without further ado- let me present Her Majesty- Camellia’s Queen Mother Sauce.image

Prepare all ingredients before beginning the Queen Mother Sauce This is for 2-3 lbs of large peeled and deveined Gulf Shrimp:

  • 3 Tbs of finely chopped Garlic (finely chopped or sliced shallots offer a slightly different taste- this is good to dress fresh Blue Crab and add capers if desired)
  • 2 Tbs Lemon Zest
  • 2-3 Tbs of Fresh Squeezed Lemon Juice (don’t you dare use that bottled kind!)
  •  Finely Slice 1 Lemon (to tuck around Shrimp as it cooks)
  • A heaping teaspoon of Dried Oregano (here is where the dried herb is best- fresh is too strong)
  • 1 teaspoon of chopped fresh Thyme (the closer you live to your own fresh herbs the better your life will be especially when it comes to Thyme)
  • Dried Red Pepper Flakes to taste
  • (It is best not to use too much salt when preparing deep water seafood- which is naturally salted by the sea, however you may add a pinch to taste)
  • 1/4-1/3 cup of good Olive Oil and 2-3 Tbs of Butter.
  • Olive Oil to be brushed on before baking

In a saucepan over low/medium heat- gently heat Olive Oil plus 1-2 tablespoons butter, until butter is melted- now add finely chopped garlic until warmed. Truly a half minute is enough! You are just adding flavor to the oil and butter and honestly who wants a bitter garlic flavor – so watch it! We use salted butter in the South- however if you have used unsalted butter you may add a pinch or so of sea salt now. Remove saucepan from heat and add white wine or a mild sherry, the lemon zest, fresh lemon juice, dried oregano and fresh thyme to the flavored oil. Now back on a very low heat- warm the Queen Mother Sauce, she won’t like it one bit if she gets hot! Now, this next step is important, *pour the Queen Mother Sauce in the bottom a baking dish, top with the Large Shrimp (please do this in a pretty design) Tuck the thinly sliced lemon among the Shrimp. Brush with a bit of Olive Oil or Butter, sprinkle with Red Pepper Flakes to taste. Bake in a hot oven – 375º until Shrimp turns a pretty pink- in the case of Royal Reds, they will be even brighter and take less cooking time! No more than 20 minutes.

*Serve Shrimp warm with Rice, which has been enhanced with the Queen Mother Sauce. At room temperature as an Appetizer with thinly sliced toasted bread and the warm cooked Queen Mother Sauce for dipping. As a First Course, serve shrimp on lettuce leaves with a drizzle of the Queen Mother Sauce and a wedge of lemon. Y’all this Queen Mother Sauce is so easy you won’t believe but please just do it like this and if possible, please use Gulf Seafood, it does make a difference!

  • *Chicken allow more time for baking time- 30-50 minutes or until skin is golden brown (boneless/skin on chicken breasts are best- ask your butcher to do this or do it yourself and save the bones for use in stocks) and you may want to use freshly cracked black pepper rather than red pepper flakes
  • *Fresh Fish Filets, slightly more cooking time is required than for Shrimp, cook until the fish flakes easily- do not overcook
  •  *Vegetables-use seasonal yellow squash, zucchini and thinly sliced onions- the cooking time varies, but do not overcook.
  • *Blue Crab pick through fresh crabmeat to make sure there are not any bits of shell or cartiledge-omit butter and increase oil if necessary-also omit garlic- add thinly sliced shallots and 1-2 Tablespoons of drained capers, marinate for several hours.

Since Alabama’s Eastern Shore towns Fairhope, Bon Secour Bay and Point Clear are so beautiful, I hope you enjoy a few of my photographs from area, which has almost perfect weather year round!  For more information on those beautiful Royal Reds, visit http://www.eatalabamaseafood.com

Love y’all, Camellia

Decorating the Southern Home…

imageNo matter what the budget is, Southerners love to decorate their homes at Christmas! A beautiful Christmas tree, a wreath on the door, family heirlooms or sentimental ornaments gathered throughout the years and fresh poinsettias are particularly well suited to the Southern home. The very best holiday decorating includes the home’s year round décor worked in with special holiday touches. Pine is a particularly Southern fragrance, they grow prolifically in the South, and we all love to gather pinecones. I personally love Loblolly Pinecones- perfectly formed or Longleaf pinecones- huge and beautiful. Gathering pinecones to pile in a basket feels just right at Christmas.

The beautiful photographs represent two homes where budget is not a consideration, however we all love to be inspired by Southern beauty wherever we find it.

I hope it puts you in the I’ll be Home for Christmas Mood– if only in your dreams. I am so proud to tell you that my sister supervised the decorating of the gorgeous tree in the top photograph I enhanced her photograph- and the rest are from her very own home! Also edited and enhanced by me…now, really y’all- it sure is pretty! She is an amazing decorator with impeccable taste in her home and beyond and the epitome of a sweet, spunky, smart Southern Lady!

Love y’all, Camellia

*The photograph of the Longleaf Pine may be subject to copyright, the sized pinecones photograph is from http://www.mr.lsu.edu -*please note a Longleaf Pinecone is very large often up to 9 inches in length, the Loblolly pinecone photograph is my own photograph. The personal photographs should not be used without permission!