sweet memories...

Isn't it funny how your senses can trigger a flood of memories?

One bite of this amazing pie and I was back in my Grandmommy's kitchen circa 1981.

Growing up in the Midwest town of Muncie, Indiana, being raised by my grandparents.

Life was pretty simple back then.

I was in the 7th grade at Wilson Middle School and my best
friend in the entire world was Alicia.  She and I were inseparable.
We sang Joan Jett's "I Love Rock n' Roll" at the top of our lungs as
we experimented with black eyeliner, and rode our bikes all over town.
Her mom, "Bombie", made THE. BEST. mac n' cheese and had the
tannest, longest legs I had ever seen... Daisy Duke had nothing on Bombie.

Most Friday nights were skating night at Gibsons...
until the Disco opened, then they were dancin' nights.

My Grandaddy was a handsome Sailor man, who after
serving his country, settled down and worked at Warner Gear.
He had a passion for fishing, gardening, country music
and cooking a big Sunday morning breakfast.

My Grandmommy was a beautiful, kind, nurturing, lady
and would give her last dime to anyone in need.
She had a passion for canning and baking.

And even though Grandaddy was the Sailor,
it was my Grandmother who could cuss like one. ;)
I miss that about her.

Every May, when strawberries and rhubarb grew hearty
in his garden, he'd selectively pick and bring them
in for my Grandmommy to make her pie.

She made her entire pie from scratch, crust and all.

My Grandmommy passed away suddenly in the Summer of 1997
and I had failed to get the recipe for her Strawberry
Rhubarb Pie, among many others.
I have regretted it since.

My Grandaddy lived for 10 more years after her.
He finally took his brides hand once again in the late Fall of 2007.

I loved them both dearly and miss them desperately every day.

Every May when I see rhubarb is in season, my heart aches.
Not only for them, but for "their" pie.  And because I never
got her recipe, I always pass up the rhubarb and just try
to remember the taste and smell of it.

This year, I bought some.
I brought it home and searched the web for a recipe.
I found one that I sounded yummy, made it,
(slightly different than she used too), put it in the oven and waited.
About an hour later I pulled it out of the oven, and got excited.
The aroma of this pie brought back memories.

*Strawberry Rhubarb Pie with Streusel Topping*

FOR THE FILLING~
2-3/4 cup sliced fresh rhubarb... about 5-6 medium stalks
2 cups sliced strawberries
2/3 cup sugar
3 Tablespoon cornstarch

FOR THE TOPPING~
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter (1 stick), cut into pieces
1 unbaked deep dish pie crust... either store bought
or your favorite recipe

Preheat oven to 400 degrees.

In a medium bowl, combine the rhubarb, strawberries,
 sugar and cornstarch.  Mix well.  The mixture should be
thick and syrupy after sitting for several minutes.

While the filling mixture plays nices for a few minutes,
grab a small bowl.  Toss in the flour and brown sugar.
Cut in the butter until it resembles course crumbles.

Pour the filling mixture into your unbaked pie crust
and sprinkle the streusel topping over the entire pie.

Place onto a shallow rimmed baking sheet.
Bake for about 50 minutes... you more than likely will
need to put foil around the edges about half way through baking.
Keep an eye on it!

Cool completely before slicing.
Serve with a dollop of whipped cream.

Enjoy!
I truly meant to take more photos as I cut into it...

but I got caught up in the tidal wave of sweet memories with each bite.

In loving memory for Clyde and Margaret...  You'll always be a part of me.

half of July...

Hello friends!

No, I did not drop off the face of the earth since my last post.

After spending July 4th weekend here...

hanging with friends...

having a good time.

I've spent the past week and a half catching up on laundry,
comforting a toddler that's cutting a molar (or two),
and scratching no less than a dozen chiggar bites.

Oh, and something exciting happened... Well, exciting for me anyway.
I finally figured out how to apply textures to photographs.
Well, I actually knew how to apply a texture to a photo... it was removing it from
the skin and other areas that I just couldn't figure out.
I've been trying to figure it out since, like, January.
I don't know why I wasn't getting it... It was just one of those things I guess.
Here's a handful I've had fun with the past few days...

Don't ya just love it when you learn something new?

As much as I love to cook, I equally love photography.
xo
Rolo

firecracker mac & cheese...

*faint*
I'm okay... It's just that I'm a huge, gigantic, enormous lover of mac & cheese.
Seriously, it doesn't matter if it's fancy, homemade, simple or from a box...
you put it in front of me, I'll eat it up. Mmmm... I'll even lick the fork!

Several weekends back, JB, baby boy, and I loaded up in our SUV
and made the trek to a cozy, hilly little town south of Nashville
to have a reunion with some of my dearest friends from high school.

It was peaceful,

gorgeous,

entertaining,

breathtaking,

and memorable.

There's nothing else in the world that can warm your heart
and soul like getting together with life long friends.


Well, of course, unless it's this.
My good friend, Tammy, served her mac & cheese
after a day of sun and swimming... Of course, it wasn't the only
dish she and her accommodating hubby served, but
it was the first one I tried... then I promptly asked for the recipe.


After returning home I had an uncontrollable urge to make it.
After an ingredient check of my pantry, I discovered I didn't
exactly have what Tammy had described... so, I improvised.

She used the creamy boxed Kraft Macaroni & Cheese... You know
the one with the foil packet of soft cheese you squeeze out.

I used two boxes of regular ol' Kraft Macaroni & Cheese... It's all I had.

She used an entire bag (2 cups) of Shredded Cheddar Cheese.

I used 8 ounces of Cream Cheese and about 3/4 of a bag
of Shredded Authentic Mexican Cheese...
And home toasted bread crumbs.

Oh, and I renamed it, "Firecracker Mac & Cheese" in honor of my dear friend.
Firecracker because it's the perfect summertime dish and it's got a little kick...
Not to mention, Tammy is quite the firecracker, blonde, bombshell herself...
and I love her.

Thanks for having us out... and thanks for sharing
your awesome shower and your mac & cheese!

*Firecracker Mac & Cheese*

2 boxes of Kraft Mac & Cheese... prepared according to directions,
using a little extra butter and milk.
8 oz. cream cheese.
1 jar salsa... even a can of Rotel would work.
1 bag (2 cups) Your Favorite Shredded Cheese
1 cup home toasted bread crumbs... or even smashed croutons
would do in a pinch.

~Spray a baking dish with a non-stick spray.
~In a large bowl mix together the prepared mac & cheese, cream
cheese and salsa until blended.
~Pour into baking dish.
~Top with shredded cheese and bread crumbs.
~Bake at 400 for 10 minutes or until browned and bubbly.

Enjoy!

My God! How little do my countrymen know what precious blessings
they are in possession of, and which no other people on earth enjoy!
~Thomas Jefferson

grilled corn on the cob...

This is the first post of my 4th of July series.
I sure hope I can keep up with myself this week...
I'm already exhausted!

This here is a Paula Deen recipe...
Man, I tell ya, that woman sure knows what she's doing.

I actually made this this past weekend...
And, Oh me, Oh my, was it ever good.
It should be on everyones table in honor of Independence Day.

Start with fresh corn... peel the husks off, wash and pat dry.


You'll need about 1/2 cup "real" mayo... it's the good stuff.

Some Chili Powder.

Shredded Parmesan Cheese... mmm.

Cut the foil in squares per ears of corn.


Now, take a moment to meditate and make peace with your thighs.
It's all good.
Then, brush a thin layer of mayo on each ear of corn.

Sprinkle on the chili powder.
Add the Parmesan cheese... and a little salt and pepper.

Wrap 'em up.
Place on the prepared grill for about 20 minutes.

Unwrap... be careful not to burn your lips... and enjoy.

Oh, and be sure you have a supply of dental floss on hand.

xo
"Where liberty dwells, there is my country."
Benjamin Franklin

prelude to a 4th...

July 4th.
Independence Day.

Family.
Friends.
Food.
Fireworks.
Fun.

I'll be busy this week preparing for all of the above.

Here's a peek at what I'll most likely be cooking...
some you've seen, some are new.

I'll share every yummy detail with you...

Grilled Corn on the Cob... Oh me, Oh my!



Tie-dying... a fun family tradition.

Deviled Eggs... It's the hidden surprise that make these babies scrumptious.

Firecracker Mac & Cheese... *faint*

Grilled berries in brandy served over ice cream... Delightfully dreamy.



Lemony Ice Tea with Basil... A refreshing sweet treat.

Texas Style Grilled Cheese... *faint*

Dr. Pepper Chocolate Cake... Sinful.

Curbside flag wavin' at the parade... A fun neighborhood
tradition to kick start the day.



Late night fireworks with my homies under the full moon... Perfect.

So, be sure to check back often.

xo
"There, I guess King George will be able to read that."
John Hancock, after signing the Declaration of Independence.

amy's chicken caesar pitas...

This is one of my best friends, Amy.
Now granted, today, she's all grown up... well, sort of.
I mean, she's a grown woman now. Not a little stinker,
hanging upside down on the monkey bars.
Although, I'm pretty positive that the "hanging-
upside-down-little-stinker" is still around in spirit on a daily basis.
I've witnessed it.

We've been friends since 1991... that's 19 years man! Oh wow!
It just doesn't seem possible that that much time has gone by.

Amy and I talk on a daily basis... sometimes, on any given day,
we've been known to have multiple phone conversations. For real.
We talk about everything.
Food, kids, husbands, food, photography, world events, food,
trendy clothes, what's on sale, food, home decorating,
food, exercise, food, and good ol' food... oh, and just life in general.
But food... now that's usually on the top of the list for me.

I love trying new recipes, and my gal, Amy, is the
queen of just making one up. I envy that about her.
I, on the other hand, must have a recipe to follow...
although, I will say, I'm getting better at making up my own.
It makes me nervous, but I've had some success lately.
But now, Amy, she'll make one up, serve it to her family
and it's a huge hit... she's fabulous like that.

Here's one of her very own that she's been serving to her family
for a while now. I finally got around to trying it out on my homies...
and guess what? It was a huge hit!

So, with Summer fast approaching, I just had to share it with y'all.

*Amy's Chicken Caesar Pita's*

Here's what you'll need...

1 grocery bought rotisserie chicken, shredded
Hearts of Romaine, chopped
Grape or Cherry Tomatoes, quartered
Italian Cheeses, shredded
Caesar Dressing... fat free is ok.
Croutons
Pita Bread, halved and toasted

Toss everything together, except the pita bread, in a bowl.
Stuff each pita and top with more cheese, dressing
and/or croutons if you'd like.

Serve to your family on a lazy weekend
for lunch, or on a busy weeknight for dinner,
with chips fruit and tea or lemonade.

Enjoy!

Thanks Amy!
Love ya forever!
rolo

lets eat cake...

Spring is HERE!
Spring is HERE!!
Spring is HEEEERRRREEEE!!!

Lets all run out our front doors, breath in the
fresh air and do cart wheels in our fresh new grass...
that is, if you've got any yet!

In honor of this new season, where everything
is new again, lets eat cake!

In fact, lets eat some Vanilla Cake with,
are you ready for THIS?...
Key Lime Buttercream Frosting!

Oh boy, Oh boy, Oh boy... pass the fork right now!

If you're a fan of Key Lime Pie,
then you're gonna love this!

I couldn't stop licking my fingers on this one!

And the cake... I'm not gonna lie to ya.
Mine got a little too done... I think it's my oven or
my sleep deprivation (please note: I'll probably be blaming
all my mishaps on that for the next year... or twenty!)

Anyway, aside from a little well done, the cake is delicious.
Even the cake batter is to die for... not that I would know anything
about THAT. It's just something I heard. :)

You could totally make this cake for any occasion
and frost it with any flavor of frosting.

Now, go celebrate Spring and bake this cake NOW!


~Vanilla Cake~

2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
3 cups CAKE flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk

~Beat sugar and butter at medium until creamy and fluffy (about 5 minutes).
~Add eggs, one at a time, beating until yellow disappears after each addition.
~Beat in vanilla and almond extracts.

~In a separate bowl, whisk together flour, baking powder, and salt.
~Add to sugar mixture alternately with buttermilk, beginning and
ending with flour mixture.
~Beat at medium-low speed just until blended after each addition.
(Batter will be thick.) Use immediately.

~Bake in a preheated oven at 350 degrees in 2 greased and floured 9-inch round
cake pans for 30 to 35 minutes, checking with a wooden pick for doneness.


~Key Lime Buttercream Frosting~

1 cup butter, softened
2 tsp. vanilla extract
1/4 tsp. salt
1 (32-oz) pkg. powdered sugar
4 to 5 Tbsp. milk
2 Tbsp. Key lime zest
3 Tbsp. Key lime juice.

~Beat first three ingredients at medium speed until creamy.
~Beat in Key lime zest.
~Gradually add powdered sugar alternately with milk and Key lime juice,
beating at low speed until blended and smooth after each addition.
~Beat in up to 2 Tbsp. additional milk for desired consistency.

Happy Spring...
and Happy Birthday to Amy!
xo
Ralonda

happy st. patrick's day...

As I reminisce about where we were

and what we were doing

last year for St. Patty's Day...

Visiting some dear friends that live in a suburb of Chicago.

I can't help but reflect on how our lives are so very different now...

It's all good.

Hope everyone had a fabulous day...
I even got to enjoy some beer THIS year
and wasn't nominated as the designated driver!
Well, that's because we stayed HOME! :)

xo
Ralonda