All’s Well That Weekends Well

A late week project opportunity came about at the last minute, and to say I’ve been otherwise engaged is an understatement.  No complaints, but I made a promise to myself and Dave the Builder I would stop and smell the roses, or in this case, magnolias this weekend.  My fingers may have been crossed behind my back just a wee bit, but I’ll do my best to take the weekend off.  After all, all’s well that weekends well.


Southern Magnolias make a beautiful “it’s the weekend” arrangement. Grab a crystal vase, silver bowl, mason jar or ironstone pitcher, fill  it with warm water ( yes, warm water) and add whatever fresh  flowers you wish.  It’s guaranteed happiness at home.  Fresh flowers and maybe a Margarita with Citrus Salt.  All the delicious details of this tempting recipe from Jad Driggers the chef, husband and Mr. Mom behind New South Food Company are featured over at  How to Decorate from Ballard Designs.


Still loving the Waterlogue app.  I am seriously considering having  personalized stationery made using this image.

Waterlogue (2)My nephew wrote these words down on notebook paper when he was eight years old.  His dad saved the scrap of paper in his wallet all these years.  When my nephew recently married, his dad took the piece of precious paper to the printers and had refrigerator magnets made for each member of the wedding party and family members.  A faded piece of paper with profound words from an eight year old boy made a priceless keepsake.


I hope your weekend is restful and full of joy.

Love your style!

Tea It Up! Arnold Palmer Granita

Thumbing through a throwback issue of Garden & Gun magazine I stumbled upon this recipe for a fantastic take on a traditional Arnold Palmer.


Andrea Litvin, former pastry chef at the now closed The Spence in Atlanta, Georgia offered this recipe for her Arnold Palmer Granita – an icy slush of sorts steeped in sweet tea and fresh lemon.


Served either as a stand alone beverage or dessert with a twist, this Arnold Palmer Granita will impress.


My darling Daddy was an avid golfer who appreciated the game and the greats who “mastered” the green.  The throwback photo within the photo is of my Dad playing in the Las Vegas Hilton Buford Long Golf Tournament.  What better way to watch the opening day of The Masters than to tea it up with great memories and a round of Arnold Palmer Granitas.



Jack Nicklaus ~ Arnold Palmer 

Arnold Palmer Granita


2/3  cup sugar

2 ½  cups water

2  black tea bags, preferably English breakfast or other good-quality tea

2  lemons, zest; then halve and juice


Bring sugar and water to a boil. Add tea bags and steep for five minutes. After steeping the tea bags, add lemon juice and zest.  Cool to room temperature.  Pour liquid into an 8-by-8 inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze.

sweet tea with lemon zest

After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer.  Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times.


Scoop into glasses and serve.

arnold palmer granita

Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days.  Fluff with a fork before serving.


Speaking of tradition, do you know what goes good with an Arnold Palmer Granita?

A pimento cheese sandwich.

Pimento cheese is right up there with fried chicken and shrimp grits in the Southern food hall of fame.  Pimento cheese is part spread, part relish, all Southern delicious- a staple of cocktail hour, bridal showers, ladies who lunch luncheons, and a favorite sandwich choice at Augusta National.


Recipes for pimento cheese vary from Southern kitchen to Southern kitchen, but my taste buds have yet to meet a recipe for pimento cheese that they do not like. The pimento cheese sandwich takes its rightful place in Southern culinary traditions every April at the Masters Golf Tournament.  For $1.50 you can treat yourself to a taste of tradition.  For slightly more cheddar, you can whip up a batch of the good stuff at home from the book Par 3 Tea-Time at the Masters by the Junior League of Augusta, Georgia.

Pimento Cheese Sandwich


3 cups shredded white cheddar cheese

2 cups shredded yellow sharp cheddar cheese

4 oz crumbled blue cheese

1 cup shredded Parmesan cheese

1 (4-oz) jar sliced pimentos, drained

1 cup light mayonnaise

2 Tablespoons Dijon mustard

1 loaf of white bread


Combine cheeses, pimentos, mayonnaise and Dijon mustard in a food processor and process until smooth.  Cover and refrigerate until chilled.  Spread on bread slices.  Makes four sandwiches.


Cinnamon Mocha Vanilla Coffee

Cinnamon Mocha Vanilla Coffee is simple to make and simply made for cool weather mornings, afternoons and evenings.  Coffee lovers will love it, hot cocoa drinkers may discover a caffeinated twist of taste is the way to go in and cinnamon coffee connoisseurs of the coffee drinking nation will have a flavorlicious #NationalCoffeeDay reason to celebrate.


This is a one or two or three cup(s) of oh-my-goodness deliciousness that is as tasty as it is easy to prepare with ingredients most coffee drinkers and bakers have on hand.  Skip the lines at the counter or drive-thru, spend the money saved on $$$ coffee shop coffees on a Yeti Rambler (a hot or cold beverages best friend) and let me know what you think!




4  Tablespoons ground coffee

1  teaspoon ground cinnamon

1  cup 2% milk

3 Tablespoons sugar

2 Tablespoons cocoa

1  teaspoon vanilla extract

4  cinnamon sticks



Combine the coffee and ground cinnamon in coffeemaker basket.


Add water to fill level and brew coffee.

In a medium saucepan combine milk, sugar, cocoa, and vanilla. Heat over low heat, whisking until sugar is dissolved and small bubbles begin to form.

Pour ¼ cup of hot milk mixture  into each coffee cup.


Fill each coffee cup with desired amount of the brewed cinnamon flavored coffee.  Garnish with cinnamon stick or a light dusting of ground cinnamon or nutmeg.   Makes 4 servings.