I might have gotten the Cool Card …
… but I know who HR’s True Valentine is …
His True Valentine
Tag: Photography
Five Friday Happy Bringers 2/14/25
My weekly gratitude journal, of sorts.
1. This beyond-delicious morning coffee at one of our favorite coffee shops here in Savannah, Origin Coffee Bar.
“Southern Frost: A cozy orange and cardamom flat white with your milk of choice.”
Of course, I didn’t really know the definition of a “flat white.”
Hello, Google.
“A flat white is an espresso drink made with steamed milk and microfoam, resulting in a velvety texture and creamy taste. It’s smaller than a latte or cappuccino, but stronger due to less froth and milk. The milk in a flat white is velvety and not diluted with foam, highlighting the coffee’s nuances. Flat whites are made with a 2:3 coffee-to-milk ratio, compared to 1:2 for cappuccinos.” coffeebeancorral.com
TMI?
2. The Joyful Ability to Walk!
3. Getting caught in a DOWNPOUR yesterday morning on busy Bay Street near us here in Savannah.
My thoughts earlier as we headed out the door, umbrella-less, into threateningly dark clouds: “Oh we have time to dash down the street for a twenty-minute constitutional.”
4. Laughter!
5. A Happy Valentine’s Day 2025!
My cards from HR …
May you have a sweet weekend ahead!
One-Word Wednesday 2/12/25
“Rosey”
A sampling of my photos of ROSES from over the years.
Monday Moaning or Monday Marveling? 2/10/25
Marveling this morning, remembering our beautiful visit to the Cummer Museum of Art and Gardens in Jacksonville, FL last Friday.
It is one of our favorite art museums anywhere, but this time, because the weather was so beautiful, we decided to simply hang out in the gardens.
Robert and a BIG oak tree …
Me, pausing by a reflection pool …
HR too …
The gardens make up the “backyard” of the museum, along the mighty St. John’s River, with downtown in the distance.
MARVELOUS!
I think it’s important, perhaps now more than ever, that we finds things that cause us to pause and marvel.
Shhh … Silent Sunday. 2/9/25
Five Friday Happy Bringers 2/7/25
My weekly gratitude journal, of sorts.
1. Savannah winter camellias … in my bathroom.
2. My Crock Pot Sunday Sirloin Tip Roast, which we had, well, last Sunday.
Here’s a photo timeline of how it went down.
Put it in the Crock Pot, then walk away for eight hours.
But unlike Lot’s unfortunate wife, you know in the Sodom and Gomorrah saga, I did not look back and be turned into a pillar of Morton Salt.
Eight hours later …
Oh my GOODness!
Okay, I’ve probably brought you to near catastrophic boredom ranting about this roast, but do you know the difference between top and tip sirloin? I admit that I did not. Well, let AI inform us …
Here is what AI did not tell you: “tip” is substantially cheaper than “top,” (which is why I bought it to begin with).
You can now splash some cold water on your face and continue reading about my remaining Happy Bringers.
3. The amazing ability to SEE! In any direction. Take a moment to be grateful for this miracle. Everybody doesn’t have it.
4. Somehow, on a walk yesterday afternoon near us here in Savannah, being able to see a little beauty even in the wake of destruction.
Or maybe that’s not beauty. What do you think?
5. Completing 14,000 minutes of meditation this week.
But seriously, wouldn’t you think I’d be a bit more … enlightened by now?! Instead of still sometimes wondering what meditation actually is.
May you have a WONDERful Weekend ahead.
It Takes Muscle to Eat a Mussel.
Living in Coastal Georgia, I LOVE fresh seafood.
HR does too, as long as it’s shrimp, lobster, crab, crayfish or fish. He turns his nose up at oysters, clams and mussels. Poor thing.
So the other day, we were at Fresh Market stocking up on a few weekly deals. We were chatting with our favorite butcher lady, Lise, who just happened to be standing behind the counter hovering dangerously close (I thought) over several bags of fresh mussels.
I absolutely LOVE steamed mussels in garlic and white wine sauce. So I grabbed a bag (before Lise fell on them).
She gave me the suggestion to use leeks instead of shallots “for a better flavor profile.” Ooookaayy.
The next day, I pulled out my Julia Child apron and went at it.
Did you know that first you have to wash the mussels in cold water and … all purpose flour?
“Why?” you ask.
Well, to put a little beard on them, of course! “Beard” is actually the term used in my favorite recipe. The beard somehow attaches to any dirt or grime that still may be on them.
The next step is to use your finger to wipe away all those little beards. Which is harder to do than it sounds. And which borders on disgusting.
So I de-beard very quickly and get on with the more fun parts.
Next you throw together your base consisting of white wine, chicken stock, heavy cream, lemon juice, shallots, garlic, red pepper flakes, lemon zest and juice, parsley, salt and pepper. Whew.
Add the mussels and steam the big mess for about five minutes.
Please note that HR threw in a few large shrimp for good measure. (A bit unfairly, I thought.)
Here’s my bowl …
And here’s HR’s …
And finally, the test …
He didn’t jump up and down in culinary ecstasy, but he didn’t throw the shell at me either. I considered it a win.
What a Deliciously Joyful Lunch!
One-Word Wednesday 2/5/25
“Camellias”
“Petty Cat”
NealEnJoy 