Camellia's Cottage

Posted on November 15, 2017January 25, 2020 by Camellia's Cottage · 16 Comments

Southern Magnolia…

It’s a fact- the closer you live to a Southern Magnolia the better your life will be…Tall, stately and oh so beautiful, she wears flamboyant flowers and her signature citrus scent. Magnolia’s green satin leaves are lined with brown linen that sets off creamy white flowers, red berries, then rustic cone shaped seed pods. Magnolia does enjoy her seasonal wardrobe. A true Southern lady, Magnolia tends to prefer the lower and coastal landscape and seems particularly happy in a mixed crowd-

Silly Longleaf and Loblolly Pines,
Moody Live Oaks with long gray beards
She happily waves to Nutty Hickories, Walnuts and Pecans-
And don’t get me started on Shy Dogwoods, Sour Persimmons and Crabapples…
Not to mention the clinging Muscadines and those crazy Redbuds!

Magnolia Grandiflora may be her given name, but just call her ‘Mag-knowl-ya’. Like so many Southern Ladies she knows how to age gracefully– and stands peaceful and serene regardless of winds or high water; and like a true Southern Lady seems to have a high tolerance for shock.

Magnolia makes her home from the Low Country of Virginia and the Carolinas all the way down and across the South right over to Texas, where she quietly makes her majestic presence known. Give Magnolia a Decent Footing, she’ll spread thick sprawling roots- bringing Beauty to her surroundings all year round. Magnolia is the epitome of Southern Hospitality offering red berries to winter songbirds and her shiny leaves beautify every special occasion. From the cradle to the grave, Magnolia seems partial to the Holidays. Rich in symbolism, the Southern Magnolia represents

Beauty
Strength
Faithfulness
Grace
Dignity and
Hospitality

This year, a Magnolia Wreath seemed perfect for the front door, since we have three native Southern Magnolias and two hybrids called Little Gems, their dwarf cousins growing on the property. We made a full and simple wreath of Southern Magnolia Leaves to welcome Thanksgiving at the cottage. Beautiful. Simple and Traditional for large or small homes. Here’s how we did it-

Start with a Strong and Decent Base.

Cover with Natural Moss for the big leaves to cling to.
Mingle old, new and browned leaves in an orderly Dignified way.
Generously cover the base.
Welcome the Little Gems in a Hospitable way.
Securely attach large wreath to front door.

Our Evergreen Southern Magnolia Wreath will carry herself in Dignity, Speak Kindly, look Beautiful and Age Gracefully, I promise!

Love y’all, Camellia

*all photographs are obviously mine
*Spanish Moss is covering a large grapevine wreath
*No wiring was required since the wreath is on a covered porch, she held up beautifully so far!

Posted on November 8, 2017November 9, 2017 by Camellia's Cottage · 25 Comments

Egg Custard Pie…

9D879E52-F825-4B79-9CA1-533545189D57 On Southern Dessert Tables, Egg Custard Pie is a Classic. Custards were brought to the Colonies by the British and remained popular in the South, especially when boiled or baked in small custard dishes- From fancy Crème Brule to humble Banana Puddings- we do love our custards! When times were hard and cooking was done to survive- Egg Custards were thought to be comforting and necessary. Filled with eggs and milk, ingredients on hand in most southern kitchens, Egg Custard Pies are rich but not overly sweet. Some even thought, the sick and recovering should be fed Custards – to fatten them up! Leave it to the Southern Sweet Tooth to make a Dessert out of a Comfort Food! Some custards are cooked then poured into a baked pie shell. Cooked Custards may Scorch. Filling an unbaked pie shell with the custard mix- is a bit easier. Custards aren’t hard to make, but then again…

An Overbaked Egg Custard Pie? A telltale crack in the center.
Under-baked Custard? Too thin and wouldn’t set up.

A Southern lady’s baking skill was tested by her Custard Pies! Egg Custard Pies aren’t made that often any more- but we still have fond memories! I can hear it now…

‘Florigene could charm a bird out of tree just being who she was- but when she baked her Custard Pies- a whole flock of folks came around’

My mother in law, Eleanor, was famous for her Custard Pies- Coconut, Egg and Chocolate Custard Pies. I wish I had kept count of how many times someone told her how much they loved her Egg Custard Pie- so Eleanor would surprise them with one! Quietly serving the pies to her family- I’m not sure we always appreciated her skill. Custard Pies seemed to be a favorite of hers. When she died, over and over folks whispered, ‘I loved Eleanor’s Custard Pies…’ More than a decade has passed since she crossed over from this life to the next, yet those pies are still remembered fondly. Recently, I had not one, but two friends exclaim over the virtues of Egg Custard Pies- yet neither could recall when they had last eaten a homemade one.

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As the holidays approach, I think of my mother in law so often. Before, it seemed like stepping on sacred ground- to try to bake Egg Custard Pie. In fact, I would not even try to replicate her famous pie. The recipe I used is not hers- I don’t have it. I researched old cookbooks and found several that seemed close- my adaptation makes two pies- one to keep and one to share. And I changed it up to be more like a deep dish pie, by using a cake pan instead of the more shallow pie plate. The ingredients are always the same- it’s the method and the measure that differs from recipe to recipe. Eggs, Milk, Sugar, Vanilla poured into an unbaked Pie Shell and baked, then chilled. Here’s what I came up with-

Camellia’s Cottage Egg Custard Pie

Preheat oven to 375º
Line Two 8 or 9 inch Cake Pans with your favorite pie crusts.
In a mixing bowl, measure 2 cups of Sugar, a pinch of salt, 1 Tablespoon- All Purpose Flour and 3/4 teaspoon of freshly grated Nutmeg.
In another larger bowl, whisk 6 Large Eggs, beating until well combined.
Add dry ingredients to whisked eggs, mixing until well combined.
To egg mixture, add 2 cans of Evaporated Milk (not sweetened condensed) plus 1 cup of whole milk.
Then add 1 tablespoon of Pure Vanilla Extract and mix until all is combined well. *The purists insist on straining this mixture- I didn’t.
I poured portions of the mixture into a glass pitcher for ease of pouring the egg custard mixture into the Two Unbaked Pie Shells.
Grate more Nutmeg over the top of the Pie Filling. *If pans are full- place them on a large sheet pan for baking.
Bake Egg Custard Pies for one hour- checking after 45 minutes to see if Custard is set. *Mine were baked in 8 inch Pie Pans and needed the full hour.
Remove from oven to cool, the filling will be puffed but will settle.
Chill completely before serving so the filling flavors will be well developed.
Makes 2 Deep Dish Pies.
Keep refrigerated until serving. Any leftovers also should be kept chilled.
*This is a rich but not too sweet pie. Approximately 8 servings in each pie.

My goodness, y’all! This Egg Custard Pie is good! And, next time- I might consider coating the top with granular sugar, then with one of those kitchen torches- Brule the top! Let’s just hope I don’t set the house on fire! This Fall, try making the comforting Southern Classic – Egg Custard Pie, for Sunday Dinner or even for the Holidays! Your Dessert Table will be even more popular!

Love y’all, Camellia 9D879E52-F825-4B79-9CA1-533545189D57

*all photographs are obviously mine

Posted on November 7, 2017November 7, 2017 by Camellia's Cottage · 15 Comments

Freshen up for Fall, y’all…

60B3C876-BBFB-4CA2-8F15-9308077EBA05 In the South, when we start saying- ‘It’s nice outside!’ The Fall days have cooled down, all of that Daylight has been saved…it signals a time when I want to Freshen up for Fall indoors and out… The Cottage is small but has a good many windows which tends to expand the space visually, bringing the Outdoor Views inside. It’s a fact, that if the foliage outside is still lush and green, the sofa pillows have hints of green too; when the foliage is thinner and more colorful– I want to make changes indoors, bring out cozy throws and warm up the color palette. When abundant Fall Vegetables, Fruits and Holiday Foods start showing up too- It’s time to Freshen up for Fall, y’all!

I spent some time last week clearing out and taking inventory of the pantry and freezer to shop here for meals, already in the freezer and take advantage of grocer’s sales on-

Turkeys, Corn Meal and Grits-
Sugars- brown and white
Apples, Pears, Peppers and Pecans too.
(The signature sign of a good Southern hostess, is a bowl of Toasted Pecans!)

While I was clearing out inside– the sunny cool days beckoned me outdoors more than once! A year ago, we visited the historic Grand Hotel near Fairhope, Alabama.. the abundant colorful arrangements in the foyer were stunning. I wanted recreate them here -if space allowed! 67EC36D1-1C1B-4DC2-942B-24461F95947C

It doesn’t. Still. Outside here at the cottage- the sky’s the limit! So, here’s what we did-

Inside, we cleared off counters, cleaned out pantry and fridge, used what we had on hand and freshened up while still taking advantage of the abundance of Fall. We cozied up the sofas and chairs with a few throws and a big bowl filled with Fall Fruits and Vegetables.
We looked outside and made note of the views. It’s still nice outside, so why put up the outdoor cushions when we still have a few weeks to enjoy it? We can keep the cushions and a paisley throw nearby inside for reading or relaxing. We pulled terra cotta pots and urns in closer-still lush with summer Ferns and a big pot of dark Coleus clustered beside the chaise. At the same time? We improved the view from indoors- the cozy cluster outside is hiding bare rose branches and hydrangeas no longer at their peak.
Over the sink, the kitchen window overlooks an ironwork table and chairs…now bare from summer’s plants or arrangements- we put a big pot of fat Mums and some faux white baby pumpkins in a galvanized tub to brighten the view from inside while taking advantage of a dogwood beginning to change from summer’s green to Fall’s Brilliant Red.
*Note: Most faux pumpkins are a better fit for continuous outdoor use. Bring them in if you’re expecting a downpour! Don’t be afraid to mix faux and real in arrangements or fruit bowl. Abundance is key. Real baby pumpkins and gourds will stay fresh a while longer if refrigerated- hopefully ’til Thanksgiving!
In another area- we set up a Big Disguise. Where a tree had to be removed is a big bare hole not yet ready for re-planting…
In front of the railing, we set up a temporary Fall scene using a small Fire Pit and a Flea Market Ironwork Container with a faux candle. Take a look! Now, while it’s not as grand as the famous Grand Hotel… it’s a big scale arrangement that was fun to assemble with some fresh Magnolia Leaves, swept up fallen leaves, Nandina Berries, vines and bundles of twigs.
This arrangement, using what we had on hand- is whimsical, improves the outside and freshens up the view from inside Camellia’s Cottage for now, as we prepare to enjoy Fall!

I’d love to know- How do you Freshen up your cottage or castle for Fall?

Love y’all, Camellia

*All photographs are obviously mine.

*The photographs of large scale floral arrangements were taken at the Grand Hotel and Spa in Point Clear, Alabama- beautiful all year round… Well over 100 years old, The Grand is a Stately Southern Lady lounging on the Eastern Shore of Mobile Bay, Alabama. Everyone should try to visit at least once in a lifetime! It is now part of the resort collection of Marriott® Hotels.

Posted on November 2, 2017 by Camellia's Cottage · 18 Comments

Autumn…

fall jeremy 4

There’s nothing stingy about Autumn… Generous words always describe the Colorful Wonders of Autumn. fall jeremy 8

Without a word spoken, her adjectives are Lavish, Splendid and Magnificent.

Reaching toward a Sapphire Sky… fall jeremy 9

the Treasures of Autumn are Emerald, Gold, Ruby, Copper, Amethyst and Bronze.

Autumn is the most generous of all seasons – fall jeremy 6

Rich and warm- she sheds her Abundant Harvest at the feet of fields and forest… fall- jeremy 1

No wonder thoughts of Home and Holidays open our hearts in Autumn.

Love y’all, Camellia

* Alabama in Autumn photographs are used with permission from Jeremy Miniard who so generously shares his talents with Camellia’s Cottage. Find him at jeremy-miniard.fineartsamerica.com

Posted on October 30, 2017October 30, 2017 by Camellia's Cottage · 32 Comments

Green Bean Bundles…

75DF340B-0D30-4F46-9930-7B952284028E The first time I ever tasted Green Bean Bundles was at a wedding reception. The food had been prepared by the finest cooks in the county- well, at least in a twenty mile radius of Methuselah Baptist Church. The groom was Brother Joe’s boy- they had the same coloring- honey blond hair that waved just right. Brother Joe had done right by the boy, he’d had a good wholesome life. The bride was a striking redhead with bright blue eyes; both the bride and groom had that fresh scrubbed look- pink cheeks, sparkling eyes- corn fed and well bred.

She didn’t look it, but the bride was a few years older than Brother Joe’s boy, John Roy. John Roy had fallen in love at first sight of Babs in a sequin suit twirling her fire batons. He was a freshman in high school and she was a senior- a high school majorette- Babs didn’t even know John Roy existed. She went off and got her education and he got his… One evening he pulled up at church and there was the pretty fire twirling majorette- except now she was leading a step sing at Methuselah Baptist Church. One thing led to another… John Roy and Babs decided to get married.

It wasn’t a big church but not too small either, big enough to have an active Deacon Board, WMU, quilting circle and even an Altar Guild led by a local florist who kept a pretty bouquet there every Sunday. The church was one of those sensible red brick buildings with clean white trim, Brother Joe made sure the grounds were neat as a pin. The church folks were thrilled John Roy had come back home- he had a steady job as production manager at the local plant; Babs taught the pre-school music program, was majorette sponsor in addition to her teaching job. The ladies of the church wanted to help with the wedding reception to be held in the paneled Fellowship Hall, kept fresh with lemon scented polish.

The bride was a cream puff of tulle and lace- the groom was as solid as sawmill timber. The wedding was simple but sweet as could be. The reception was a spread, I can tell you now… The Deacons supplied the Ham, the Bride’s family furnished the wedding cake, bowls of roasted pecans and one of the church ladies specialized in wedding mints. Every once in a while when I’m washing my devilled egg plate I think of that wedding reception still. Egg Plates in every hue came out of the little church kitchen- amber and green pressed glass, a pretty white ceramic with pink roses and at least two white ones- were swapped out as each was emptied of devilled eggs. Sitting beside the egg plates were long casserole dishes, too delectable to name… 7E36CE03-19FC-4510-961E-E270DE515553

with the exception of the unforgettable Green Bean Bundles … glistening with spices and oven roasted bacon. Now, all of these years later, I think of that wedding reception every time I make Green Bean Bundles … It’s the kind of dish that elevates even simple Roast Chicken, Fried Pork Chops or Meatloaf into an occasion! I’ve adjusted the recipe over the years and made them my own but they still take me back to a sweet wedding at Methuselah… Here’s how to make ’em-

Camellia’s Cottage Green Bean Bundles

1 lb. package of frozen whole green beans thawed (fresh may be used if in season, ends trimmed and blanched quickly- some use whole canned green beans as well)
8-10 slices of uncooked bacon- cut in thirds
3/4 cup of Italian Dressing- Use your favorite bottled brand or -Blend 1 teaspoon of Italian seasoning, I teaspoon of garlic salt, 1/2 teaspoon red pepper flakes, 2 teaspoons brown sugar,1/2 cup vinegar, 1/4 cup oil- preferably olive oil
Method: Preheat oven to 350 degrees. Take small bundles of green beans and wrap with portions of uncooked bacon. Line the bundles up in an ungreased 8×8 glass baking dish until filled. Drizzle Italian Dressing Mix over the bundles. Bake for 30-45 minutes until bacon is done. Serve warm. Makes 4-5 servings. Recipe may be doubled or tripled to fill larger glass baking dishes.

Do not make these when you are alone- you’ll eat the whole dish! Over the years, I’ve eaten at many similar gatherings- dinner on the ground, potluck suppers, family reunions and Holiday Dinners…and the romance of a small country wedding reception at little red brick church- put on by the best cooks in a 20 mile radius! Oh me, like all Southern tales- this one is part truth, part fiction and part outright lies, but those Green Bean Bundles are the real deal! 75DF340B-0D30-4F46-9930-7B952284028E

Love y’all, Camellia

* Let me set the record straight a bit. The bride, groom and Brother Joe are fictional, embellished for humor! The details of the wedding have long since been forgotten, though typical of many sweet small weddings I’ve attended throughout my lifetime. Methuselah Church is fictional as well- though the description fits so many ‘neat as a pin’ small churches throughout Alabama that I have loved. However, the recipe for Green Beans Bundles is real, the places they’ve been served including a wedding reception are real too. The devilled egg plates at all of these gatherings always amaze me! The 20 mile radius? Well, let’s just say, I don’t have a good sense of direction- but I’ve heard that term my whole life- and somehow, in some places I think it surely must be true!

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