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G and I spent last Sunday basking in the sun and splashing around in the saltwater pool at my parents house as we celebrated family day at the Davis ranch. Mom, being the talented lady (gifted with forethought) that she is, smoked a pork shoulder the day before so we had some good eats. More importantly, we had leftover smoked pork.

I was sitting at work yesterday thinking about said leftover pork when it occurred to me – I could make pork tacos!!!!!!! I always suspected I was a genius, but now I have proof:

Barbeque Pork Tacos with Avocado and Slaw
served with sweet potato fries and baked beans

So, here’s how I did it:

Step 1: Make coleslaw (shredded cabbage, shredded carrots, sweet pickle relish, mayo and apple cider vinegar)

Step 2: Chop Avocado and toss with lemon juice

Step 3: Slowly cook pork in a frying pan on low heat with Stubb’s Sweet Hickory Bourbon Barbeque Sauce

Assemble tacos and serve with Bush’s Bourbon and Brown Sugar Grillin’ Beans (doctored with whole grain mustard) and Alexia Waffle Cut Sweet Potato Fries

G and I are stuffed and happy. Genius I tell you.



Well, it’s finally happening. G is going to school. In just a few short years he’ll be Nurse Horney and we might even get to see each other more than two nights a week. Hurray!

Since he had freshman orientation yesterday (as a non-traditional student, he’s got ten years on most freshman, but I’m confident he can fit in), I wanted to cook something special to celebrate. So….I made something up. That’s right. I cooked most of it up in my little noggin’ and the rest improvised on the fly.

It was pretty darn good, if I do say so myself. Try it. I’m having it leftover for lunch today. Oh, p.s. due to the butter and cheese it’s probably not “light” or “super healthy,” but it was a celebration, yo.

Shrimp and Grits a la Beth on the Fly

Ingredients
1 lb shrimp, peeled and deveined
1 pint heirloom cherry tomatoes, halved
1/2 package fresh spinach/arugula mix (Organic Girl brand)
1 tbs olive oil
salt to taste
pepper to taste
1 clove garlic, minced
1 splash of white wine
1 tbs or so tomato paste
butter, your choice how much
4 servings grits
extra sharp cheddar cheese, as much as your little heart desires

Rough Directions
1) Cook grits according to package directions.
2) While grits are cooking, heat olive oil in a large pan and lightly saute garlic.
3) Add tomatoes and cook for two minutes.
4) Add spinach/arugula mix and cook until wilted.
5) Remove spinach/arugula mix from pan and set aside.
6) Saute shrimp in same pan, adding salt and pepper to taste.
7) Pour liquid from spinach/tomato mixture (by now it has pooled in the bottom of the dish you are keeping the mixture in) into pan.
8) Add one or so tablespoons of tomato paste, a splash of white wine, a grind or so of black pepper and a generous knob of butter.
9) Cook the sauce on low until it has all come together and the alcohol has cooked out of the wine (not a lot of sauce, and it’s thickish and tart).
10) By now your grits should be ready. Add some butter, as much shredded cheddar cheese as you like and black pepper. Stir like the dickens.
11) Place some grits in each dish. Put a pile of greens/tomatoes on top. Pile shrimp on top of that. Drizzle with sauce (just enough to be pretty). Enjoy!!



So, this past weekend was Mother’s Day weekend and I spent a good portion of my time out in Loganville with my folks. Let me share with you a few little things I learned:

1) Fire Hydrants are effing heavy. So heavy, in fact, that if your Dad wants to plant one in your Mom’s flower garden it will take you, your mom, your dad on a bobcat (tractor/bulldozer thingy with bucket) and some skinned knees.

2) If you fall and slide on bark mulch you will have tiny little splinters that in turn cause tiny little blisters all over your knees in addition to skinned places.

3) If you put G in a pool his inner five-year-old will surface and cavort around making faces and doing silly dances.

4) Children do not like mini-fritattas, but do like cinnamon rolls.

5) Napping on a float in the pool IS just at wonderful as I remembered it from years past.

6) If you don’t tell them what’s in it, Dads will actually like healthy homemade strawberry frozen yogurt (and think it’s ice cream).

7) If you are rummaging around in a bunch of Yuccas trying to get your hands on a teeny, tiny kitten, they will sting you and leave quite a welt.

8) Playing “Life” at 11 pm with a 10-year-old, a nearly 12-year old and your Dad is pretty hilarious. One of my nephews drew the job “Entertainer” and the other decided that he was a drag queen.

These priceless lessons are brought to you by Mother’s Day in Loganville.



You know, sometimes it’s better to just leave a recipe as it is instead of substituting ingredients you already have in the pantry.

I’ve never made lentils before and decided that this week was the week to try it. I found a recipe on Cooking Light for Lentil Salad with Feta Cheese. Now, the recipe calls for feta, but I already had goat cheese in the fridge. It also calls for dried time and I only had oregano. So, I substituted. I shouldn’t have. What I ended up with was good, but not the great that it could have been if I had used the right ingredients.

So, I, notorious recipe tweaker will admit that sometimes, a recipe is just right as it is.

That being said, please note that unlike the recipe, you should absolutely chill the lentils after they cook before you add in the rest of the ingredients. It’s crucial. Wish I had…



et cetera