The South has seen crazy weather this week. Well, crazy for Alabama...
In Alaska, warmth and lack of snow has been a major problem lately, especially for mushers training for the Iditarod.
Meanwhile, in Juneau today...
View down Gastineau Channel.
Ringing in the New Year - Huntsvegas Style!
I felt spoiled rotten to have the chance to usher in 2013 not only in Alabama, but with my best friend, Carmen, and other friends at Huntsville's premiere New Year's Eve celebration.
The Hospice Family Care New Year's Eve Gala was spectacular! The Von Braun Center was a perfect venue and brought back fond memories of hometown events when I was growing up. Junctional Rhythm, a band made up of local doctors, did a great job getting the party started. Then there was the food and drink - decadent hors d'oeuvres, steak and chicken dinner, and midnight champagne toasts - which added to the fun-filled evening.
Check out these photos from the evening's festivities:
Our Crew - we clean up nice!
Flexin' our muscles. Try to ignore the dude to my left.
With Carmen, my gorgeous best friend. Clearly, my love of blue is wearing off on her.
I was excited to see Loretta Spencer, the first woman mayor of Huntsville who was very much a role model for me when I was growing up. This lady is sweet as apple pie.
There was a competition with the other tables to see who could stack the most champagne flutes. The suspense was riveting.
I had a blast with these ladies on the dance floor.
Lyle and his tambourine.
Never mind the three barefoot women on stage; this is the South, after all. Regardless, Lyle did a tremendous job belting out the song.
Awesome guitarist. This is one of my favourite pictures of the night.
Tennessee Kinfolk on Christmas Day
My Dad was born and raised in Warren County, Tennessee, and most of the family still lives in Centertown. I hadn’t been back to the Volunteer State since the summer of 2011, when I traveled to the family farm to spread my Dad’s ashes. Being back in the area brought back bittersweet memories of when we finally put my Dad to rest.
Needless to say, it was nice reconnecting with my Kinfolk.
A cow mailbox, a charming farm.
Fried pies. Ridiculously tasty. Heart attack on a plate.
Sitting down with the family. Aunt Reba, Uncle Pug, and Uncle Junior (left to right).
Uncle Pug in his Sunday shirt.
Uncle Junior and his big grin. I love his smile. He reminds me so much of my Dad.
With my cousins, Tim and Ronnie. Good people.
With my Dad's brothers and sisters. They are a spittin' image of my Dad. And I adore the fact that all four of us are wearing plaid flannel.
Uncle Pug and Uncle Junior.
Sweet family.
A country cat.
The family farm.
A sweet cake at my Aunt Ruby's house.
The headstone my Uncle Pug had made to commemorate the area where my Dad's ashes were spread.
Meanwhile, in Tennessee.
Back in Bama.
Cotton fields at the Tennessee/Alabama line.
Christmas Eve in Alabama
I celebrated Christmas Eve this year in Alabama, my hometown. Needless to say, there wasn’t snow on the ground like there was in Alaska, but it was still a lovely holiday. I cooked a herb-crusted standing rib roast (recipe below), and Mom did an outstanding job with the Christmas decorations. It really felt like home. And of course Momma was happier than a hog laying in the sunshine because I was finally home for the holidays.
My Momma, the goofball.
Donning my new frilly apron from Anthropologie.
Ta da! The standing rib roast.
The holiday spread. We are so blessed to have food on the table.
My tummy is grumbling just posting this photo. Yum!
A Riesling toast.
Recipe - Herb-Crusted Rib Roast
This is probably the only time you'll see a recipe on this blog. And this is also likely the easiest, tastiest, simplest recipe you've ever come across.
Ingredients
1 standing rib roast (4-5 lb)
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground pepper
1 teaspoon minced garlic
1 1/2 tablespoons fresh Italian parsley, coarsley chopped
1/3 cup plain bread crumbs
1 teaspoon dried rosemary
2 tablespoons Dijon mustard
Steps
- Preheat oven to 325°F. Season roast on all sides with salt, pepper, and garlic (wash hands). Place roast on rack in medium-size roasting pan. Bake 1 1/2 hours.
- Chop parsley. Combine with bread crumbs and rosemary.
- Remove roast from oven. Coat roast with mustard and then bread crumb mixture. Bake 1 more hour or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10-15 minutes before slicing. Serve.