Skip to main content

Midnight Train to GA- Day 3

Here's your random, out the window pic for the day. That is some bayou in Louisiana. We drove through quite a few today.

By far, today has been the roughest as far as travel goes. We drove in and out of thunderstorms most of the day, and hit some major traffic going through Baton Rouge. We didn't make very good time today at all. But that's ok.

We have stopped for the night in Gulfport, Mississippi. Dinner was at Koi Hibachi Grill. I love Japanese steak houses. Is that bad? How come stuff I grill at home doesn't taste like that? Probably because I don't use 2 pounds of butter flavored oil per pound of protein.

We are in for the night. Right after we checked in, we were treated to a summer thunderstorm. I loved it. We don't get many of those in Colorado. This was a real toad strangler- lightning, booming thunder and heavy, heavy rain. It's so good to be back in the South!!!!

Well, except for my hair. Right now it looks like a fro.


Tammy Williams said…
I am sitting at a computer class completely off task:) Imagine that! I am loving reading about your travels. We went to Green River for the weekend and had a great time. Golf, napping, reading, s'mores, and of course beverages - Can life get any better? Mimi, you are a riot:) What I need to know is if you took the Cosmo Quiz yet?

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …