Missing In Action

Hi Everyone! 

I know I've been missing in action for a couple of weeks, but it has been CRAZY here at The Hut. The move is turning out to be exhilarating and exhausting at the same time. Life is hectic and I honestly don't know what I'm doing moment to moment. So, please excuse my absence recently. I'm leaving for Georgia in just a few hours to find a place to rent, it turns out I will be much closer to the beach than I originally thought. I'll tell you all about it later, but I couldn't leave without posting something. Thank you to all for your emails and concerns, I'm okay, just a bit lot crazy right now.

I don't have time to do any fun posts at this time and will be taking a break while I get this move together and underway, BUT I just had to let you know about this fabulous new blogger who contacted me recently. She's my new Shell Sister! Her blog is amazing and luckily for me and you, she was able to attend the Shell Fair in Sanibel and posted some wonderful photos you won't want to miss. Stop by I Love Shelling and give Pam a BIG BLOG HUG!

Here's just a sneak peek of what you'll find:

 And take a look at this miniature shell shop:

I miss you all, I miss blogging and I miss my sanity! Don't forget about me, I'll be back as soon as I can.

XOXOXOXOXOXOXO

Snow Ice Cream

I was lamenting over what I could possibly post this week for Foodie Friday. As the packing continues for the BIG move, cooking and baking has taken its place on the back burner (pun intended). Then, as I was going through my fabric trunk, I ran across this scrap…

Snow Ice Cream! I don't even know where this scrap came from; it must have been many years ago, but was tucked away all this time just waiting for this day to make its way for its 15 minutes of fame in blogland.

Snow Ice Cream

1/2 cup heavy cream
4 tablespoons sugar
1 tablespoon vanilla

Whip cream, fold in sugar and vanilla. Fill a large bowl with about 1 quart very clean snow. Fold cream mixture into snow. cover tightly and pack into a snow bank until hardened. Drizzle with maple or chocolate syrup—Yummy!

Now, even though it was a brisk 34 degrees here in the tropics this morning, we didn't have snow, so I can't attest to how this recipe tastes. It sure sound fun though, so if you try it let me know the outcome.

I was curious about this process, so I googled Snow Ice Cream and discovered that this is indeed a very popular winter treat in those areas of the country that get bombarded with white stuff. Back in December of 2008, Traca from Food and Travel Tales wrote, "Some folks make lemonade out of lemons, I made ice cream out of snow. And what the hell? I broke out my best silver for the occasion!"

You gotta love bloggers, we'll use any occasion to whip out our good dishes for a memorable post. Traca drizzled a scoop of snow with a combination of condensed milk, sugar, and vanilla. I don't know how it tasted, but it sure looked pretty!

Speaking of loving bloggers, I have two that I want to give a shout out to this week!

First, is one you all know — Michael @ Designs By Gollum. I was one of the lucky winners in last week's giveaway and I'm watching for the mailman to bring me these lovely dessert plates…

 
Aren't they the cutest? I love polka dots and vintage clothing just makes my heart sing. Thanks Michael!

Next is my favorite follower, Oliver from Sippy Cups For One and All. I introduced you to Oliver earlier this month here. He always brings sunshine my way and this week he presented me with the Sunshine Award. Thanks Oliver!

Look at this face, isn't Oliver just the sweetest blogger around?

Through Michael's invitation, Oliver is now a Foodie Friday participant, so be sure to drop in and see what he's up to today, tell him his friend Shellbelle said hello.

For even more Foodie Friday recipes and stories, surf on over to Designs By Gollum. Her Butterfly Cupcakes are perfect for all the blog sunshine I've received this week!

Have a warm and fabulous week! I'll be packing and stacking and watching for the mailman!

Oh, We're Going To A Hukilau

The Hukilau 2010

Ft. Lauderdale, Florida

"A Hukilau is a traditional Hawaiian festival held in the fishing villages of old. A large net is cast into the sea to herd fish then the villagers slowly pull the net to the shore. The feast that follows is meant to emphasize the spirit of family and community, or 'ohana. Our mainland Hukilau is a metaphorical net thrown out to the entire world, bringing lovers of Polynesian Pop or Tiki culture together for our own special celebration."

I'm on the mailing list for this yearly festival and it is a dream of mine to be able to attend. I may not make it this year, but I will definitely be there next year! This year's events, to be held June 10th—13th, include the Master Mixologist Cocktail Challenge, the Sarong-O-Rama Fashion Show, Marina the Fire Eating Mermaid, the Hukilau Tiki Art Show, the Tiki Treasures Bazaar, the Jeff "Beach Bum" Seminar, parties galore and a lot more!

I have attended several hukilaus in my lifetime. We held several at Paradise Cove in Malibu, California when my family lived there in the 60s and, of course, I went to one in Hawaii with second husband. One day I'll have to pull out those pictures and scan them in to share with you.

The Hukilau Song was written by Jack Owens in 1948 after attending a luau in Laie, Hawaii. You can find one older version in my playlist and sing-a-long, the lyrics are below. Come on, you know you want to. Just fire up my Mixpod, pretend you're on a beautiful island in Hawaii, the sun is shining, ocean breezes are calling your name, the villagers are beginning to pull in the net and you're getting ready for a feast to begin!

Oh, we're going to a hukilau
A huki, huki, huki, huki, hukilau
Ev'rybody loves a hukilau
Where the laulau is the kau kau at the big luau

We'll throw our nets out into the sea

And all the ama ama come-a swimming to me

Oh, we're going to a hukilau
A huki, huki, huki, huki, hukilau
Ev'rybody loves a hukilau
Where the laulau is the kau kau at the hukilau

What a beautiful day for fishing
In the old Hawaiian way
All the hukilau nets are swishing
Down in old Laie Bay
Oh, we're going to a hukilau
A huki, huki, huki, huki, hukilau
Ev'rybody loves a hukilau
Where the laulau is the kau kau at the big luau

There now don't you feel better? Did you escape the winter blues for a minute? To find out more about this year's Hukilau in Fort Lauderdale click here. Who knows? Maybe I've see you there!

Since we're still waiting for our beach weather to return, I decided that visions of a Hukilau would be perfect to post for Outdoor Wednesday.

Aloha!

Country Captain Chicken — 1836

"Let every thing be done at a proper time, keep every thing in its proper place, and put every thing to its proper use. …Early rising is also essential to the good government of a family." 

 —Mrs. Mary Randolph. Washington, January, 1831

The Virginia Housewife or, Methodical Cook, published in 1836

Facsimile published in 1993

Since this week we celebrate the 1st Anniversary of Foodie Friday, I thought I would post something a bit different and very special. All of us are obviously food fanatics and share a passion for recipes and for sharing our favorites. Earlier this month, Leah @ Who Moved My Cheese Straw posted a recipe for Country Captain Chicken and I became fascinated when I read that it was associated with early Georgia cooks. As I am in the midst of preparing to move back to Georgia, the State where I was born and the land of my ancestors, I decided I would do a bit more research on its origin.

In her book What's Cooking America, Linda Stradley writes, "This delicious dish, known through Georgia, dates to the early 1800s. It is thought that this dish was brought to Georgia by a British sea captain who had been stationed in Bengali, India and shared the recipe with some friends in the port city of Savannah, Georgia. Savannah was then a major shipping port for the spice trade. The dish was named for the officers in India called Country Captains."









In the 1940s, Franklin D. Roosevelt and George S. Patten dined on this dish at Warm Springs, Georgia and an episode of Throwdown with Bobby Flay proves this classic Southern dish is as popular today as it was back in the day.



The glossary at What's Cooking America describes this dish as, "A curried chicken dish. The chicken is browned and then stewed in a sauce of tomatoes, onion, garlic, and curry powder. At the end, golden raisins are added. The dish is served over rice sprinkled with toasted almonds. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time and other use quick-cooking chicken breasts. One thing is always certain about this dish; it is perfumed and slightly spiced with curry."

When I discovered that it dated to the early 1800s, I decided I would search through my collection of digital vintage cookbooks and see if the recipe showed up there. That is where I found the above quote from Mrs. Randolph and where I discovered what may well be the earliest version of this dish in America.

To Make A Dish of Curry After The East Indian Manner

Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them; sprinkle them with a large spoonful of salt, and let them boil till tender, covered close all the time, and skim them well; when boiled enough, take up the chickens, and put the liquor of them into a pan, then put half a pound of fresh butter in the pan, and brown it a little; put into it two cloves of garlic, and a large onion sliced, and let these all fry till brown, often shaking the pan; then put in the chickens, and sprinkle over them two or three spoonsful of curry powder; then cover the pan close, and let the chickens do till brown, often shaking the pan; then put in the liquor the chickens were boiled in, and let all stew till tender, if acid is agreeable, squeeze the juice of a lemon or orange in it.

Dish of Rice To Be Served Up With The Curry, In A Dish By Itself

Take half a pound of rice, wash it clean in salt and water—then put it into two quarts of boiling water, and boil it briskly twenty minutes; strain it through a colander and shake it into a dish, but do not touch it with your fingers nor with a spoon.
Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to table with or without the dish of rice.
Curry powder is used as a fine flavoured seasoning for fish, fowls, steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and in all rich dishes, gravies, sauce, &c. &c.



As I said, this dish was featured on Throwdown With Bobby and the challenger was the Lee Brothers. You can find their recipes by clicking on the captions below the photos: 

 Bobby Flay's Version

The Lee Brother's Version

   
Leah came up with what she calls a "simple and very yummy version that I think you'll like." I tend to agree, it looks delicious and I know I'll be trying it once I get settled in to my new home. 

Leah's Version @ Who Moved My Cheese Straw

I also believe I'll try the recipe from 1836, in honor of all those early American cooks who were also foodies and passed their love of cooking and swapping recipes on to us.

Happy Foodie Friday Anniversary 

to everyone, especially our lovely hostess

Michael @ Designs By Gollum,

whose passion for food and tablescapes has brought us all together today!

Happier Days Ahead

Most of you know by now that I am moving to Georgia on April 1st. This has brought mixed emotions, but for the most part, I am very excited and eager to get to my new home and get settled. This whole thing is definitely messing with my blogging schedule though! Instead of posting and visiting this is what my days usually consist of……

Boxes, boxes and more boxes are piling up in the dining room. Bubble wrap, plain newsprint and those little Styrofoam peanuts are everywhere. Have you ever noticed how those little peanut thingys end up everywhere, much like Christmas tinsel?

Sister and I are packing up our own belongings, deciding who will take what that belonged to our parents and patiently trying to divide up those household items we have bought together in the last ten years. For the most part, this is going very smoothly, but sometimes little things erupt into small disagreements. Funny, we had no problem deciding she would take the couch and chair and I would take the stove. She would take the microwave and vacuum cleaner, while I take the kitchen table. So what caused the rift you ask? A pillow, a little gold pillow, whose beads are starting to fall off and whoever ends up with it will have to track down matching beads for the repair. Silly I know, but I don't believe it is the pillow, just the stress that goes along with the whole situation. No matter what the situation, the physical act of moving is never fun. Normal schedules are interrupted and looking around your home full of boxes and realizing that you packed something you need right now doesn't help.

But at the end of the day, you realize that a new adventure awaits and for a wanderlust like me, this is a good thing. I'm looking forward to exploring new beaches and traveling up the Eastern coastline. I've been all the way up the Pacific Coast and I plan to do the same thing on the Atlantic. My favorite way to travel is by way of roadtrips, so my little car is going to get lots of miles added on.

So, I'm sorry I haven't been around as much as I usually am, I really do miss you all. I know things will return to normal soon. I am very confident in this assessment. Why? Because the other morning as I was looking for a little something sweet to have with my morning coffee, I spotted a fortune cookie from our last delivery. This is what I found when I cracked it open……

How cool is that?