Shark: It’s What’s For Dinner

Shark: It’s What’s For Dinner

I briefly mentioned the fishing trip my boys took while we were at St. Simons last week in my post on Monday.

They went out with Captain Tim of Coastal Georgia Inshore Charters last Wednesday for a 4 hour trip. To say they had a great time is an understatement. They fished the Hampton River at the north end of Sea Island using a baitcaster reel and they found a treasure trove of fish. Sharks, in particular.

That’s what Henry they went for, and that’s what they got!

Tim wrote more about their trip on his blog, including their score (shoutout Capt. Donut)!

After they got back to the marina, Capt. Tim expertly filleted three of the sharp-nosed sharks for us to take home. I may have gagged a little thinking about eating shark, but whatever. Henry was all, “I’m gonna eat shark” and coming from my kid who eats very little meat (my kid) this was huge.

So I talked to Tim about what to do to it to make it delicious. He promised me that we would love it.

We got home and I took the fabulous knife out that I won on Adam’s site from Ree and first of all, you ALL need this knife. It’s the best thing to slice bread since sliced bread.

I cut the shark meat into small bites for Henry and smallish pieces for us.

Still… skeptical. I mean, it looks like white fish but it’s shark.

Jason picked up a Fish Fry breading from the Farmer’s Market and I thought it was a little flimsy so I added some panko crumbs to it. I would say it was half and half.

In oil, I fried them up. It smelled like a good ole catfish joint up in here, y’all!

Look how crispy they fried up.

But still? Skeptical.

I plated them up with some fresh Silver Queen corn we got at Poppell Farms on our way back from St. Simons. (Followed a Georgia AgriTourism sign off Hwy. 341 around Odum.) I also made some roasted cabbage and I knew it would be delicious.

So if all else failed, we had some edible food.

But the verdict was:

SIX THUMBS UP. Two thumbs from each of us, obviously.

We’ve had shark three nights since we got home. It’s been fabulous each time, and I have to tell you… I’m kinda sad that there are only 4 more pieces in the freezer.

Henry has devoured it. And asked for more. I’m not sure if it’s the novelty of catching it and eating it or if he really just loves it, but you can be sure I’m going to be calling a lot more stuff “shark.”

Thanks, Capt. Tim, for a great day and for fixing us up with some good eats!


May The Fourth Be With You (alternate title: When do they give out mother of the year awards?)

May The Fourth Be With You (alternate title: When do they give out mother of the year awards?)

I know. It’s #FineChinaFriday. I’m not celebrating. Why, you ask?

We’ve been celebrating nerd-style today for Star Wars Day! You know, May the Fourth Be With You.

I plan on giving a how-to on the food, dress and other details but right now, I’m going to just let you enjoy a few pictures.

Death Star Melon (put me over the edge for that Mother Of The Year Award, I think)

Tie Fighters, Han Solo in Carbonite, Yoda Soda and Yoda plates

Endor Trail Mix, Wookie Cookies, Thermal Detonators, Leia’s Buns, Tie Fighters.

The Gang in their Luke and Leia outfits with their homemade light sabers.

They wanted to *cheers* with their Yoda Soda!

The battle is on!

And on.

Jason got the mess beat out of him!

My favorite picture! Little Leias.

And then Mama had to have a Jar Jar Beer.

And now I must collapse until tomorrow when we will go to the museum with a friend, drink mint juleps all afternoon until the Kentucky Derby and then eat Mexican to celebrate Cinco de Mayo.

I’ll be on the sofa waiting for that invitation to the Mother of the Year Awards.


Pimiento Cheese 101

Pimiento Cheese 101

Seems like pimiento cheese sandwiches are a popular topic with us in April. This time last year, I wrote a little post about sandwiches. I guess there’s just something about Spring in the South that brings out the need for pimiento cheese and fresh bread.

Today I made a batch to take to a friend’s house tonight and thought I’d share my very simple recipe for pimiento cheese that is easily spreadable to be used on sandwiches or as a dip.

The first thing you need to do is to gather your ingredients:

A beer or glass of wine. This is for you to drink while making this.

I use 2 blocks of cheese, usually different kinds. Today I mixed Medium Cheddar and Colby Jack. It gives a little different flavor. Traditional pimiento cheese is made with sharp cheddar, but I like to mix it up.

Mayonnaise. If it’s not Duke’s, you should just give up and make a grilled cheese. Or at least don’t tell me about it.

Small jar of pimientos. You’ll dump the whole thing, including the juice so don’t drain it.

Salt and Pepper. 

Grapeseed Oil. 

Grab your food processor, put in the cheese grating attachment. I’m sure there’s a name for it, but I don’t know what it is. Cut the cheese into pieces.

Grate the cheese.

This is the part I hate. You have to dump out the cheese into a separate bowl (getting it dirty) to change the attachment to the little spinny thing. I’m sure it also has a name. But whatever, just use it.

Add the cheese back in. Take your Duke’s mayonnaise and add some. Add a lot. More than you think you need. I can’t tell you how much, just play it by ear. Sometimes I have to add a little several times while mixing.

Add the jar of pimientos. Dump the whole thing, juice and all.

Salt and pepper. Remember that the juice and pimientos are salty, though.

Here’s my super secret tip: Grapeseed Oil. Add a small amount, maybe 2 teaspoons, to help the pimiento cheese not turn hard in the refrigerator and stay easily spreadable. This is a very important step unless you want a big hunk of cheese in your fridge.

Mix well until smooth. I like to make it pretty smooth but you may choose to leave it chunkier. If you choose to, you can hand mix it and that will leave it very chunky. Your choice.

Serve it up all pretty with some pita or wheat crackers. Or if you’re going to make it into a sandwich, spread it on some very fresh white bread. Smoosh the sandwich and enjoy.

It’s served best with a cold PBR and some Lay’s.

Desserts and Drinks and Friends, Oh My!

Desserts and Drinks and Friends, Oh My!

Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On!


Oh, the holidays! Entertaining and sharing food and gifts with friends is one of my favorite things to do.

Before we moved to Atlanta, we had a (if I may say so myself) pretty rockin’ Christmas party every year. We would fill the house with 20-40 of our friends and eat, drink and be merry for several hours.

I would go all out on the food and drinks, but the desserts were really everybody’s favorites. The first year I made one of my all-time favorite desserts: Pumpkin Pecan Cheesecake. With my best friend’s husband being a pecan farmer, we manage to squeeze pecans into just about anything we can! This dessert is fabulous with a cup of coffee with a dash of kahlua.

Another fan favorite are my date nut balls. Most people call them date balls but it’s more fun to say date nut balls. They get gobbled up faster than a jackrabbit on a date! Milk really is the perfect beverage pairing to go with these.

Image: Johnson Cameraface, via Flickr Creative Commons License

Some of my favorite desserts to serve in casual get-togethers are simple like angel food cake or white cake and mixed fresh fruit, with a dollop of whipped cream of course, or mini cupcakes with a small amount of icing and a fresh strawberry on top.

I’ll be honest. I don’t love baking, but these are all items I’m comfortable making that I KNOW will turn out acceptable to present to company. My friends love them. They’re tried and true and have turned into my signature desserts.

Now go out there and make something delicious. Make it over and over and make it YOUR signature dessert!


Remember to check out Duncan Hines’ website to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.

My Tipping Point

My Tipping Point

My body has decided that at the ripe old age of 35.9 (so close to 36) it’s going to desert me. It’s going to just up and quit and start acting like it hates me. Right now I weigh more than I ever have. It’s not fun. And it’s not pretty. And I’m not happy in my own skin.

I know it’s not completely to blame for the extra 25lbs I’ve got on me or the fact that my only real exercise is walking Henry to school, but it IS to blame for the insane swelling and joint pain. And for the random rashes on my lower legs. Oh, and the fact that my hormones are way out of whack. Yeah, Body, I’m talking to you.

Body, I’m putting you in your place.

Monday I see my doctor to try to figure out why I’m swelling like a puffer fish. Something is going on in my body and I’m determined to get to the bottom of it. My feet and hands and elbows and knees shouldn’t be as swollen as they are. And no, they’re not just fat. I can feel the difference.

I’m tackling the fat, too. All those extra rolls around the middle — UGH.

Starting today, my sweet friend Bonnie at Simple Nutrition and Health is putting me back on track to take my Body back. I’ll be very open and honest, though. My real plan won’t start hard core until Monday. (Tomorrow is Henry’s birthday party and all weekend we have Halloween stuff, so I’m out for one last – in moderation – hoorah!)

Anyway, Bonnie’s whipped me up a meal plan based on my body, what it’s doing, what it’s NOT doing, how I feel and what my end goals are. I have a simple, but powerful, workout plan that I can do at home without spending a fortune on a gym.

Her approach is great. From her website:

We want to make eating right as simple as can be, so you can enjoy your life without it revolving around your diet.

Simple Nutrition and Health’s entire purpose is to give you the knowledge and tools to be the healthiest, happiest you can be. Whether it’s taking control of your health or providing the best nutrition possible for your family, we want to help you!

I saw the words “simple” and “happiest” and that’s what sold me.

She can do this all via Skype, email and chat and is a dream to work with. I’ll be updating y’all on my progress. Monday will be my kickoff day, complete with a picture and all that!

Stay tuned!

ps: Go follow Bonnie at Simple Nutrition and Health on Facebook! She gives out great recipes. Also, contact her if you’re interested in her services. Her rates are great and the support is even better!

Disclaimer: All opinions here are mine, however, Bonnie is providing me with her services in exchange for my posting my results and generally pimping her business out! 

Related Posts Plugin for WordPress, Blogger...