2 cups fresh lime juice 3/4 cup sugar 2 cups vodka 8 cups crushed ice Lime slices, for garnish
Combine the lime juice and sugar in a bowl and whisk to dissolve the sugar. Pour half of this mixture into an electric blender, add 1 cup vodka and 4 cups of ice and blend until smooth. Divide among 4 glasses, such as margarita glasses. Repeat with remaining ingredients. Serve immediately with lime slices for garnish.
Mississippian Jim Ritchie will sign copes of his new collection of humor, Shocco Tales: Shavin's Under a Southern Shade Tree, on April 15 at the Brandon library from noon until 1 p.m. and at the Flowood library from 2 to 3 p.m. On April 17, he will be at the Richland public library from noon until 1 p.m.
In the new book, Ritchie spins 26 tales of country life, hunting, fishing stories, practical jokes and nostalgia, all of which are illustrated by his wife, Perry Thickens Ritchie. The book is published by Dogwood Press. (Their first book, Shocco Tales: Southern Fried Sagas, was published in 1991 and is in a second printing.)
To reserve signed copies of the book, call (601) 919-0462.
The 27-year-old area native, who was in Memphis filming The Open Road, presented the checks to the two groups recently at the museum. Timberlake said he donated the money because music education and keeping Memphis' music legacy vibrant are important to him.
4 oz. bacon, chopped 1 cup finely chopped onions 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 tbsp minced garlic 3/4 cup finely chopped red bell peppers 5 cups fresh corn kernels (from about 7 ears) 1/4 cup all-purpose flour 2 qts. chicken stock or canned low-sodium chicken broth 1 1/2 cups 1/2-inch cubes peeled russet potatoes 1 tbsp salt 1/4 tsp cayenne pepper 1 cup heavy cream Finely chopped fresh parsley, for garnish
Place an 8-qt. stockpot over medium heat and cook until the bacon is crispy, about 5 min. Remove the bacon and drain on paper towels. Add the onions, carrots, and celery, and cook, stirring often, until vegetables are soft, about 5 min. Add the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and corn to the pot and cook for 10 min., stirring often. Sprinkle the flour into the pot and cook, stirring constantly, for about 5 min. Pour the chicken stock into the pot and stir to combine. Use a whisk if necessary to break up any lumps. Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 min. Season the chowder with salt and cayenne and stir in the cream. Serve with the bacon and parsley as garnish.
On this day in 1889, the Eiffel Tower opened. It was built for the Paris Exposition. At the time, it was the world's tallest structure. At 984 feet, it was a celebration of the marriage of science and technology.
At one time, it was almost torn down. Some French artists dubbed it "useless and monstrous." It was saved only because its antenna was used for telegraphy.
I've always been in love with Paris - though I've never been. So go visit my Meet Me in Paris list on ThisNext for some of my Eiffel Tower finds.
4 1/2 lbs eggplant (about 4 lg. globe eggplants) 1 tbsp olive oil 1 1/2 cup chopped onions 1/4 cup plus 1/2 tsp fresh lemon juice 1 tbsp extra-virgin olive oil 2 tsp minced garlic 1/4 cup plus 2 tbsp tahini 1 tbsp + 1 tsp salt 2 tsp freshly ground black pepper 1/2 tsp cayenne pepper 2 tsp chopped fresh parsley, for garnish Pita chips
Preheat the oven to 500 degrees. Line a rimmed baking sheet with aluminum foil.
Poke the eggplants randomly all over with the tines of a fork and place on the prepared baking sheet. Roast, turning once, until the eggplants are soft, about 30 min. Remove from the oven and let cool.
Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the onions and cook, stirring, until lightly golden, about 10 min. Remove from the heat and set aside.
Peel the eggplants and put the flesh into the bowl of a food processor. Add 1/4 cup of the lemon juice, 2 tsp extra-virgin olive oil, the garlic, tahini, salt, black pepper and cayenne. Process until smooth. Transfer the mixture to a serving bowl and fold in the onions. With the back of a spoon, make a shallow indentation in the middle of the dip. Drizzle in the remaining teaspoon extra virgin olive oil and 1/2 tsp lemon juice, sprinkle with the parsley and serve with pita chips.
2 pints vanilla ice cream 6 cups ice cubes 2/3 cup vodka 2/3 cup kahlua 2/3 cup Nocello Cocoa powder, for garnish
Combine 1 pint ice cream, 3 cups ice, 1/3 cup vodka, 1/3 cup kahlua, and 1/3 cup Nocello in a blender. Process on high until smooth, about 2 min. Pour into tall glasses and garnish each one with a sprinkle of cocoa powder. Repeat with remaining ingredients.
At the 9th annual International Edible Book Festival, held in more than a dozen locations around the world on or around April 1, chefs, artists and home cooks fashion food into the shape of books. Past cooked books have ranged from "Finnegan's Cake" in England to iced gingerbread illuminated manuscripts in Germany.
April 1st is the birthday of French gastronome Jean-Anthelme Brillat-Savarin (1755-1826), famous for his book Physiologie du goût, a witty meditation on food. April fools' day is also the perfect day to eat your words and play with them as the "books" are consumed on the day of the event.
This ephemeral global banquet, in which anyone can participate, is shared by all on the internet and allows everyone to preserve and discover unique bookish nourishments. This festival is a celebration of the ingestion of culture and a way to concretely share a book.
On a whim, Gay and I decided to rent a car on Saturday. I had been in meeting rooms all week and was ready to hit the open desert road. One of the first things that came into my windshield's view was Catalina State Park. Gay thought I was crazy for paying $5 just to drive through, but I wanted to see some of the landscape before leaving (on Sunday).
It was definitely worth the $5.
Beautiful trails. We hiked up one trail and I got some great cactus shots.
And as soon as I saw this cactus, I looked over at Gay and said, "If I were a cactus, this is what I would look like." I was expecting some arguments, rolling of the eyes or crazy-talk looks. She just turned to me and said, "You're right. It's you." ;)