This is a monthly post made up of bits and pieces of all sorts of things. Hence, the Thing Post.
(Before I get started, I wanted to thank everyone for your happy comments on the Gage and Sarah Post.)
After 42 years of living in the south, I can finally say I am a true southern gal.
I have finally eaten a meal called a Low Country Boil.
And if you’re wondering whether or not your eyes can be trusted, yes, you really do just go out to your back deck, throw the whole meal out on a (sanitized) tabletop and eat it from there–with your fingers. (A couple from our church cooked it and brought it over to enjoy with us.)
It feels good to be gen-u-INE-ly southern!
By the way, the table in the picture is actually a table extender that fits over a card table to make it larger. I got mine at a thrift store but you can buy them online in a variety of sizes. Give them a try!
I am a fairly organized person but every once in a while, different places in my home take on minds of their own and whirl themselves into the greatest displays of disarray. Still can’t figure out how that happens.
I let the chaos go for a few days/weeks/months (depending on my current tolerance level for clutter) and then say the magic words, “I’m going in!”
That involves taking just about everything out of the dismayingly cluttered area and organizing it from there. Such great fun.
It’s always worth it in the end.
(By the way, my next closet job is to alphabetize the spices. It sounds a little like overkill but it’s lovely when cooking in a hurry to be able to put my hands on a particular spice in 2.5 seconds rather than 45 seconds.)
I was riding my bike one day and noticed this sign which I hadn’t seen before.
I followed the trail to see what the arrow was pointing at.
So pretty!
The trail ended up HERE! I love all the views of the water around here.
I get my hair highlighted twice a year and make sure it’s a color that doesn’t need frequent touchups.
Last week was my semi-annual color appointment. Ain’t I lovely?
And the finished result.
Last Saturday we had a very ugly incident in our home: a garlic clove massacre.
I love to cook and am fairly decent at it but, believe it or not, I have had done very little with real garlic. I usually just grab the stuff in the jar and call it a day. Well, I had recently found a garlic smusher thing at a thrift store and thought that the time had come for me to be a real grown-up and learn how to cook with real garlic.
It did not go well.
After approximately ten hours of hard labor, peeling, swatting, pounding, squeezing, and calling in Steve for reinforcements, I ended up with just one measly tablespoon of garlic. One.
Now I realize that the garlic smusher thing may not have been well designed and maybe a different one would be better. But until another kind one shows up a thrift store, I am going back to that stuff in the jar.
I have always loved using my mother-in-law’s luggage holders when we go for a visit and have always wanted to find one for my own. But since I don’t like buying non-necessities new, I’ve been keeping my eyes open for a used rack. And then, happy day, I found two for sale last week on the Facebook Yard Sale. I cheerily messaged the seller that I was interested only to find out they were already sold.
Bummer.
But then the very next day I wandered into a local thrift store and saw this amazing sight.
I don’t know who our first luggage holder person will be but I am very excited about it.
(And no, I don’t get out much.)
No real reason for this picture. I just loved the perspective and just love the guy in the chair.
And I love the folks in this photo, too.
Nathan, Meagan, Noah, Madi, Grayson, Andrew
Sarah is turning into quite the cook. She cooks once or twice a week for us nd Steve and I have thoroughly enjoyed all of the recipes she is trying out. This is one of our favorites.
Italian-Inspired Shakshuka Recipe
What about you?Have you ever eaten a meal like a Low Country Boil where the food is poured out on the table?Have you ever been party to a Garlic Clove Massacre or are you a garlic clove professional? Do you have garlic tips for me?Any idea on the sausage question in the recipe?What are some things you do when you are feeling low that are helpful to you? What is the nicest thing someone has done for you at a low point in life?
Love your Things posts! Funny, I was just checking online last night a new restaurant that opened near us that does seafood boils as my neighbors have already been there twice. It looked and sounded different?? Seems you pick your main items like shrimp, crab, mussels, lobster, etc, then pick a sauce/flavor eg cajun, garlic butter, lemon pepper, then whether it is regular, hot or very hot, then add additional items like corn, potatoes, sausage, broccoli, carrot, pasta noodles, hard boiled eggs. Sounds different, but I can’t really picture hard boiled eggs in the combination, lol.
I keep a head of garlic on my kitchen window sill, it lasts for quite awhile. I just break off several cloves, cut one end and peel off the papery outer part using my fingernails, then just mince it with a sharp knife. I did get a garlic roaster quite a few years ago but never used it that much. The roaster is 2 pieces made out of clay. You just slice the top off the head of garlic and put it on the saucer-like piece and put the cover over the top. You can do it in the oven or microwave I think. When done you can spread it on bread or crackers, very tasty!
Kari,
That restaurant sounds fantastic! Hopefully, you can give it a try soon. I love that they offer so many choices.
I admire anyone who has mastered the use of garlic. Kudos!
Lots of interesting things to enjoy! We have enjoyed low country boil for years and have moved the tradition with us to our new home in CT.
Regarding “setting the sausage aside,” this allows several things to happen: some extra fat has time to seep off the sausage; the sausage does not overcook while the onions, etc. are cooking, and finally, the vegetables can get all the heat from an empty pan. Worth the effort.
Kristy,
Very informative to have a reason to set the sausage aside. Sarah and I couldn’t think of any good reason to do it and now we know.
Thank you for the mini lesson!
You have to smash the garlic with the skin on and then it peels easily. Once peeled you use the chopper on it.
Jessie,
Aha! So I was trying to put it through the chopper with the skin on! I’ll have to try smashing it first.
I was just browsing recipes on a new (to me) food blog, and I smacked myself on the head so hard it hurt. I totally forgot about roasting whole garlic bulbs! Recipes to do that are all over the net, and they usually give directions for safely freezing them so they last 3 months. The reason this is relevant is that you can just smush the roasted garlic cloves and use those in recipes instead of slicing or dicing. Now, where’s my ice pack?
Jan,
Hmmm. I have heard that roasted garlic is delicious but didn’t know it was freezable and smushable.
I’m going to need an ice pack too!
Becky, Sorry just answering your question about how many I feed at night & how long harvest season. Usually it’s only my husband and myself at home. If hubby can’t get away from the field I feed whom ever is working in the field 4 or 5 people. Doesn’t take as many people to harvest as it did in the “olden” days. Harvest season depending on weather can be a month or two. I also heard stories from my grandmother & mom about threshing days. I also remember helping feed the crew baling hay & filling silo with silage. “The good old days”. To be honest I miss those days.
Karen,
Feeding people in a field takes a whole set of skills that I don’t think I have. You must have a list of portable foods to rely or at least some tips for transporting whatever food you have! I can only imagine what a welcome sight you are to tired, hungry folks.
There aren’t many people who actually know what a thresher is let alone know that they need to be fed. 🙂
A “Thing” post, what fun! Real quick…
1. The.low country boil looks wonderful, never had one but would love it.
2. Great job organizing. I have a few that could certainly use it. It always feel so great when you get it done.
3. The bike trail looks like a fantastic, interesting ride that provided great photo ops,
4. Highlights look great. Highlighted my hair long ago, now just go natural.
5. Garlic. I love fresh, but usually use the jarred. And Rachael Ray makes it look so easy. (Although I do like the little grater she uses.)
6. Luggage holder, how fun to have your own. In addition to graciously providing for your guests, it will make packing easier for you.
7. Your awesome photographer’s eye and unique perspective at work in first. The second, a great photo of a loving and much loved family.
8. Sarah’s meal looks delicious. Thanks for sharing the recipe. Can’t wait to try it.
9. I can’t help with WordPress.😐
10. Sorry that you’ve been feeling down. What a wonderful, caring family you have. They certainly have a great way pamper you and let you know that they care and you are loved, cherished and appreciated.
Hugs and God bless,
Linda in Pittsburgh
Linda,
I’ll have to look at the way Rachel Ray does garlic. She always has such helpful tips.
I hadn’t even thought of using the luggage holder for packing; you have taught me something new!
And yes, my family truly is wonderful . . . in good times and bad.
Thanks for taking the time to comment on all the Things!
Hello again, Becky.
I have a question and if it is too personal you do not have to answer but I wonder since it has been a decade I think since your diagnosis with cancer and surgery do you ever miss The Girls? Or do you just get used to what you look like over the years?
I sometimes miss what my arms looked like before my mental heath battle but I am used to what I look now and I have some tattoos (4) so I think less of my scars and just enjoy my tattos and wear what I want according to the weather:)
Katrina,
Mental health battles are just as difficult as physical health battles, and possibly even more so because mental health issues are often misunderstood. It sounds like you and I have both done our best to come to peace with what we have lost and are going forward with our lives. It’s not always easy, though, is it?
I’m proud of you for all the steps forward you have taken.
Hey Becky,
I did not know you could get garlic any other way than fresh.
I once had a friend. We made I think it was work and my former loved garlic so we put 6 I think cloves from one flesh garlic in it . ^^ I love garlic!
I wonder if you could write a post about your travelling days at some point? 🙂
Katrina,
Hmmm. A post about our traveling days. Having traveled for 15 years, I wouldn’t even know where to start! But I will certainly give it some thought.
Six cloves of garlic in a dish? You REALLY love garlic! 🙂
I’ve never been to a low country boil, but when there’s a reliable Covid 19 immunization, I’m going to see if I can head south and make friends with someone who will invite me to one! Looks amazing!
Yes, I flunked garlic crushing doing prep for a Cub Scouts spaghetti dinner for about 50 people. Have learned since to just cut the clove into thin slices. And learned recently that peeling the cloves is a cinch if you put it/them into a small bowl and run the hottest water you can onto it for about 3 minutes.
The only reason I can think you might want to remove the sausage for a while is to give your onions & garlic room to be sauteed, without uncooked pieces getting lost in the sausage. Depression is a nasty thing, some of it caused by your illness, but some of it caused by Covid quarantine. For instance… go for a nice walk. But be cautious of other walkers and don’t forget your mask. Go to lunch with a good friend. Ooops. And on and on and one. And hearing the death toll daily is not helpful, either. Turning off the news–don’t have your phone messaging you every time someone sneezes. Watch movies that make you laugh. Google a list of things that help. Prayer.
Your highlights look fab. I used to have them and loved them, but—as I realized as my quarantine hair got longer and longer is that my hair is white & gray & brown & blonde & black. No way would I want to add anything to that mix!!! Be well Becky.
Wow, this is long! Not sure you’ll remain glad that I finally was able to comment again!!!
Jan,
How nice to see you back again in the land of the commenters. I’ve missed your witty and wise comments.
I had to smile at your description of “white, gray, brown and blonde” chair. I think you have achieved a level of hair colorfulness that other women can only dream of! 🙂
I will definitely try your tips for coping with garlic. It really can NOT be as hard as I am making it.
Thank you for the compassionate and wise words about lifting the spirits in hard times. I appreciate you!
YAY! A Thing post.
* I have never been to a low country boil. I don’t care for seafood, but the rest looks good to me.
* I love a good organized closet! The organizing can be fun, too.
* You have the prettiest places there to ride your bike. What a fun find!
* I haven’t gotten my hair highlighted in about a year, but I’m learning that the grey makes me look smart!
* I laughed so hard at the garlic clove massacre!! I guess you’re supposed to just put the clove in (skin and all) and push it through. However, I always take the skin off first because it’s tough to push through with it on. I love fresh garlic over jarred so I keep peeling and pressing =)
* A luggage holder? Such a fancy guest room you have.
* You have a perfect view through your stairs for pics on the couch.
* That dish looks good, but I don’t care for eggs that way, so I’d leave them off.
* Word press? What’s that?
* Ahhh your family takes such good care of you. That bubble bath looks luxurious!
Have a blessed week!!
Krista,
Hmmm. Maybe if I de-skinned my cloves first, that would make the squishing easier. Will have to try that at my next scheduled massacre. 🙂
You’re right. Organizing and cleaning out a closet or drawer can actually be a lot of fun. Maybe not as fun as taking a trip through Europe, but fun with a small “f.”
And yes, my family truly does take care of me. I am blessed.
And thanks for taking the time to comment on every Thing!
I have never had low country boil but it looks delicious. I did have some kind of crabs in Baltimore one time and they dumped it on brown paper and gave us a wooden mallet to crack it with. I love any kind of seafood.
One other place that they put food on the table is Lambert’s. There’s one in Ozark, MO and the other one is in Sikeston, MO. Home of the throwed rolls and yes, they literally throw them at you. They also come around with fried potatoes and some other things, possibly okra. They just plop them on the brown paper on the table as I recall, It’s been several years since I’ve eaten there so don’t really remember.
I’m not crazy about sausage. Don’t eat pork sausage at all and prefer not to eat Italian sausage really.
Unfortunately I tend to eat when I’m low. Not the best response.
Phyllis,
I’ve heard of those throwed rolls restaurants; would be interesting to try it sometime. And then to plop the food down as well as throw the rolls? It actually sounds like that would be fun!
I’ve never cracked a crab with a mallet before. Sounds like it was a great meal for you!
When we were helping in New Orleans after the hurricane, had my first PoBoy and jumbalaya. Not bad, but wouldn’t want it every day.
I think many of us ladies need to clean out our pantries or wherever we keep that kind of stuff. Did you find you had 2 of the same stuff, both opened?
I too use the garlic in a jar, but do make roasted garlic once in a while if I make garlic mashed potatoes. No jar ones will do. That picture looks like someone got a little frustrated. 😉
Does your family know to make you special or what. You are blessed with a sensitive husband, who we can tell cherishes you.
Have never seen luggage holders in a thrift store. Must have held your mouth right (that’s what my mom would say when looking for a close to the store parking space.)
Sarah, that dish looks sooo good. We don’t eat a lot of meat, but know your family enjoyed that meal
Great picture of Nathan, Meagan and those darling grandchildren! This was a great blog!
Sharyn,
The only thing in my pantry that I found a double of was a 4-cup measuring container. I had bought one at a thrift store recently and then realized I had two so I passed it along to Sarah for her future kitchen.
Holding your mouth right is also something Steve and his dad have said. Isn’t it funny the phrases that stick around for generations?
Sounds like your garlic mashed potatoes would be quite the treat. I LOVE mashed potatoes; one of my favorite food groups. 🙂
Had to comment. Please, please, please take all shared food items such as the boil off your menu (no buffets, no shared finger foods, ideally no shared meals at all). It simply isn’t worth the risk of contracting covid. Something to consider perhaps?
Wendy,
A good word of advisement. Thank you!
Hi Becky, I’ve never had a low country boil. When in Michigan had a fish boil which looked to be similar except shrimp was replaced with fish. Out here on the farm I rarely have fresh garlic, I find it takes too long to prepare. I keep a jar of minced in the frig, much easier when trying to get a quick meal on the table. And quick meals, now that it’s harvest time, when we get in from the field late at night my Shakshuka comes from a jar of spaghetti sauce or marinara. If I remember I’ll thaw the home preserved stuff usually I’m not that organized. I do cook the meat in the skillet but don’t remove just dump the sauce and when that gets warm add the eggs. Must be quick for hungry workers late at night. I look forward to Monday morning and reading your blog. Thank you, Karen
Karen,
That made me smile when I read that you look forward to Monday morning and reading my blog. Thank you for letting me know.
My mom used to talk about her mother feeding threshers back when she was growing up on the farm. I guess you have the same situation, just with an updated name. How long does this “feeding season” go and how many do you feed each night? Very curious!
I always love your “Thing” posts! I’ve never eaten a low country boil, but I’ve been to a pig pickin’…Your highlights look wonderful – I’m getting “the works” tomorrow, well overdue…what a cool view at the end of your trail (but is there even such a thing as a bad view on the OBX???)…I’m not very good with real garlic either – who knew it was so sticky???…What a sweet caring family you have. Isn’t is neat how something as simple as a post-it-note can make our day…When my daughter worked at McAlister’s Deli if she ever made a delivery to the school where I work, she would come by and if I wasn’t in my office she would leave me a post-it-note letting me know she’d stopped by. That always brought a smile to my face (and bonus, she sometimes left a chocolate chip cookie with the note)…I hope you’re having a better week this week.
Sue Ellen,
It sounds like you have raised a very thoughtful daughter. A Post-it note and chocolate? Couldn’t be better.
So glad you enjoy the Thing Posts; thanks for letting me know.
We all love a good low country boil! Makes my mouth water just thinking about it! As for the garlic, I’m pretty sure I own a garlic press, but I prefer the minced garlic that comes in a jar already cut up. So much quicker and easier. Speaking of garlic, thanks for sharing that recipe! It looks really good. I hope that you have a great week. I so look forward to reading your blog entries on Mondays. They always make me smile. And this week there were two to smile about! 🙂
Gayle,
Glad we gave you a double-smile week! And also appreciate you letting me know that you enjoy the posts on Mondays.
Trust me, that recipe is fabulous. You will have to give it a whirl! (With jarred garlic, of course.) 🙂
Only had LCB once while visiting in MS! Of course, I kept taking the shrimp and corn, lol.
Garlic….tricky stuff. I prefer fresh garlic and usually take the time to peel each clove right after I buy OR I buy a bag of cloves already peeled!!! Found those at at Aldi store recently and that was like getting a present! Also, sometimes I’ll puree peeled cloves into garlic paste and use that way, storing the excess in the fridge. Don’t ask how I know, but garlic paste has a totally different bite and taste than chopped! Meanwhile, there is always a large jar of chopped garlic in my fridge for the days I just cannot put on my Superwoman cape!
Funny story from decades ago….my husband wanted to cook shrimp scampi for my surprise birthday dinner. I took the first bite and choked (silently) from the strength of the garlic. I complimented him and asked him the recipe. It called for 1 CLOVE of garlic…he had used the WHOLE HEAD!! At that point, I started uncontrollably laughing.
Your hair and that bath look amazing!
Sausage recipe – No clue why they do separately. I’d probably brown the sausage and onion all at once and then drain as I don’t like a lot of grease…keep just enough in pan to keep meat and eggs from burning.
Sometimes when I’m down, someone will do something small – i.e. quickly sweep the floor, put clean dishes away, bring me a chocolate bar :), or in some cases leave me uninterrupted!
DIY Diva,
Love your name! 🙂
Pre-peeled garlic WOULD be a great find. I think I could almost deal with that. Sounds like you are a garlic expert.
Kudos to your husband for cooking scampi for you but I can only imagine the self-control it took to not display a dramatic reaction at that first bite of that over-garliced scampi. Whew! A whole head!!
Being left uninterrupted is truly a gift, isn’t it? Sometimes just a little silence and solitude can do wonders.
Oh Becky. I, too, alphabetize my spices! They are on a round thingy in my cupboard that spins around and it just makes it so easy to find what I need.
Whenever I see a recipe like this, I usually just keep adding as opposed to removing and then putting back in. Much easier and everything always turns out just fine. I also would not cook sausage in additional oil but that’s just my preference. The recipe sounds good!
I like to use garlic cloves when I’m not in a big hurry. They are easy to handle too if you smash them like on those food shows. Takes just a bit of practice to figure out how hard you need to hit the knife. I also have a jar of minced garlic in my fridge. Just sayin’!
Lee Anne,
That was my thought on the recipe to just keep adding rather than separating the ingredients and then adding them back together later. I think I like the way oyu cook!
I like that you have all your garlic bases covered–fresh and jarred. Smart lady!
LOVE, LOVE, LOVE, a low country boil and I do not have to be visiting the south to enjoy them. Our kids always make that meal during our last night in the Outer Banks and it does taste a little better there. Don’t blame you for going back to jar garlic. The other way is just a mess, but my son uses real garlic with no problem. The lemon pepper is a great taste too. Not into sausage so no help there.
Cathie,
I can imagine your LCB DOES taste better on the Outer Banks.
Glad I’m not the only one resorting to jarred garlic. It takes 3 seconds to use as opposed to its complicated counterpart.
Have you ever eaten a meal like a Low Country Boil where the food is poured out on the table? I’m from Mississippi / Louisiana so YES I TOTALLY LOVE a messy, all on the table, eating with your hands types of meals. Crawfish, Shrimp, Crab, corn and potatoes are the BOMB DOT COM!!
Have you ever been party to a Garlic Clove Massacre or are you a garlic clove professional? I’m a garlic powder, garlic in a jar type girl. My new fave is a dry seasoning called Garlic Pepper – YUM!! especially on scrambled eggs with cheddar
Any idea on the sausage question in the recipe? I’m guessing maybe it needs to drain some of the fat off….? not sure though. I’ve started adding italian sausage to my spaghetti.
What are some things you do when you are feeling low that are helpful to you? What is the nicest thing someone has done for you at a low point in life? Pray first. I love podcasts so I check out the many that I have subscribed to in order to find one that jumps out at me that seems uplifting for whatever “lowness” I may be facing.
Hugs to you and your sweet family!!! 🙂
Tammy
Tammy,
I will definitely look for garlic pepper. Anything to keep me away from another garlic massacre!
I have just recently started getting into podcasts after having my resident young adult show me how to do it on my iPhone. What a great treasure trove of wisdom, teaching, humor, and inspiration! I am loving it.
Thanks so much for your comment!