Celebrating Galentine’s Day

Do you remember filling out Valentine’s cards when you were little? You would go through the entire box to find the prettiest cards for your best friends, the least “lovey” card for the annoying boy next to you, and ask your mom to remind you again why you had to even give a card to the meanie who stole your special pencil right off your desk!?!

I think I just dated myself here….

Those were the good old days; the ones when how much you spent or who you were celebrating Valentine’s Day with didn’t matter. It was about friendship, camaraderie, and simple little things that have long passed as our lives grew complicated.

Now our lives are consumed with family, work, and oftentimes loneliness. As adults we’ve twisted what Valentine’s Day was all about and so many made it a day to hate instead of remembering what’s its for….… LOVE!

Not necessarily romantic love, but friendship …. Philia : an affectionate, platonic type of love that makes you crave friendship with someone. It doesn’t matter who you are, how old you are, or what stage you are in life, we all need Philia in our lives!

So what better way to celebrate Valentine’s Day than with brunch with a sweet girl friend?!

Galentine’s Day, as the social media world refers to it, is a day for celebrating those special friendships; the friends you would sort through the entire card box looking for the best one to give. It’s an intimate time to catch up on life’s hardships and beauties, laugh together, share a meal if you choose, and make a mess while making your own chocolate dipped strawberries!

Earlier this week I enjoyed having my sweet friend, as well as fellow blogger, Tammie (Talking With Tami ), over for a little Galentine’s Day brunch.

It was so relaxing as we made our own dessert together, and caught up on the projects, busyness and even stresses in our lives! We prayed together over our meal which just strengthens bonds with those around you.

It was so fun to set a themed table with the colors associated with Valentine’s Day, and pull together a super easy (but very filling) menu to let Tammie know how special she is and have her feel welcome in our home.

What was on the menu?

Mixed Fruit

A fresh salad with vinaigrette dressing

Quiche

and Chocolate dipped strawberries we made together

That’s it; simple and understated. Quiche is the quintessential brunch dish; you generally have many of the ingredients on hand. I’ll attach the full recipe for you, but you need to gather together eggs, fresh veggies (I used spinach, mushrooms, onion, garlic), bacon, heavy cream, cheese, and a pie crust.

Click here for my recipe for Simple Quiche

Believe it or not, quiche pairs well with a salad, and you can’t go wrong with fruit. I think so many times we get caught up in going BIG that we forget the simple things often speak the loudest. The purpose of celebrating girl friends is not to stress us out, but to foster friendship and build stronger relationships!

Take some time out to reconnect with the ladies in your life. Celebrate your uniqueness and embrace your differences! God puts people in our lives for a reason. Embrace them and treasure the simple moments, even when life tries to get in the way.

Happy Galentine’s Day y’all!

Old-Fashioned Apple Jelly

My favorite orchard in North Alabama announced last call on apples over the weekend.

The trees are no longer producing quality fruits, and apple season is ending as the first frosts are threaten the South. This doesn’t mean you have to wait another year for that tasty autumn flavor! Nothing is as delightful (nor as cozy) as homemade jelly topping hot, flaky biscuits on a cold weekend for breakfast, brunch or even supper with the family!

Fresh Picked Orchard Apples

Apple jelly, while a little time-consuming, is really quite worth the small amount of work as you savor each bite throughout the year. I stepped out of my comfort zone this year and made our apple jelly without commercial pectin.

Did you know commercial pectin is actually a derivative of apples? This delicious fruit is loaded with natural sugars which make it an ideal experiment for old-fashioned jelly making.

Old Fashioned Apple Jelly

Taking about 6 pounds of Granny Smith and Rome Beauty apples, I chopped them up (core and all) and placed in a large stock pot with six cups of water. When choosing apples for your jelly keep in mind that tart apples (Granny Smith, Fuji, Honey Crisp) have more pectin. Also, the more an apple ripens, the less pectin it will have, so choose slightly underripe apples. This is where picking your own at an orchard comes in handy!

Apple Jelly Prep

I allowed my apple mixture to simmer about 25 minutes until the apples were nice and soft. Lining a colander with cheese cloth over a large bowl, I carefully and slowly poured the entire pot of apples and juice into it, allowing the juices to start draining so I didn’t overfill. I had about 7 cups of juice, which is slightly more than you need for this recipe.

Pulp for Apple Jelly

{Save what’s left, chill and drink it. The taste is unforgettably delicious !}

Fresh Apple Juice

Next, I added the juice to a large stockpot along with sugar and lemon juice, then brought it all to a boil. Even though your juice mixture might hit the 220° mark fairly quick, working without commercial pectin can be tricky. Test the jelly several times to see if it’s going to gel. Keep stirring it, so that it does not boil over while you’re waiting! To test for gel I took a cold spoon and dipped it into the boiling jelly, then dropped it over a cold plate. If the jelly forms a gel or began dripping very slowly, it’s probably ready. This was my first time making jelly without pectin, so there was a lot of uncertainty in my judgement!

Apple Jelly in Weck jars

Once the jelly was ready, I ladled it into sterilized jars, sealed with bands and lids, then processed in a water bath to seal them up for future use.

homemade apple jelly

Click Old Fashion Apple Jelly for the full, printable recipe.

Audley opened a jar the next day to top a Bojangles biscuit and deemed it absolutely perfect ! His seal of approval is all I need.

How do you preserve your favorite harvest flavors for later use? I would love to hear what your favorite ways to extend the season!

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Deep Dish Apple Crisp

Between picking apples with Audley as well as a trip back home for a visit with my Momma to one of our favorite orchards, we have a house full of apples right now! We have Granny Smith, Rome Beauty, Macintosh, yellow and red Delicious… so many flavors, which means there are so many ways to use them!

And Audley has been enjoying the many ways I’ve found to use all of nature’s bounty in baskets and on our kitchen table and on our cabinets….

Besides snacking on them, my oatmeal has been quite tasty the last several days as they make a yummy add-in. I also made some fabulous apple jelly and put up a few for later use.

Deep Dish Apple Crisp / Fiddle Dee Dee Blog

By far the absolute best way I’ve used the apples was in the apple crisp I whipped up for us to enjoy last weekend!

Y’all, it was absolutely delicious.

It was also so unhealthy.

But, It was so delicious!

What made this even better was mixing the different types of apples and their unique flavors to create a symphony in your mouth!  Combining the juicy tart flavor of a Granny Smith apple with a sweeter Rome Beauty is just the beginning of flavor.  Audley really loved the mixture of flavor.

It was THAT noticeable.

Deep Dish Apple Crisp

Making an apple crisp may seem difficult, but honestly, while it takes several steps, it is so easy to create.  Everyone will love you for it, and the unexpected ingredients raise this crisp far above any other you will taste! This recipe has the traditional ingredients of an apple crisp as well; oats, flour, vanilla, apple pie spice, etc… but the filling is really special. I mean who combines butter and heavy cream into the filling of their apple crisp?

I did, and it is over the top scrumptious!

And guess what?

The topping has butter in it as well.

Deep Dish Apple Crisp in Lodge pan

Whether you pick your own apples or buy them at the grocery store; mixed a variety of apple flavors or just stick to one, this apple crisp is perfect for your next potluck, family dinner, or to sit and eat in the corner, keeping it all to yourself!  If you show up to Thanksgiving dinner with this dessert you will be the family hero.

Apple Crisp / Fiddle Dee Dee

Y’all, I promise, it is that good!

You can find the full, printable recipe by clicking  Deep Dish Apple Crisp.

Bite of Apple Crisp / Fiddle Dee Dee

If you want to elevate the unhealthiness deliciousness of this recipe, Serve it warm topped with vanilla ice cream or homemade whipped cream.

Autumn Deep Dish Apple Crisp From Fiddle Dee Dee

After serving this, if you don’t hear from your husband for a while, he is probably passed out on the couch with football playing in the background in a dessert coma.

Take this moment to change the channel to Hallmark, savor your own dish of Apple Crisp, and enjoy the peace and quite.

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Balsamic Cherry Pork Tenderloin

We’ve never been parents that crammed a million things into summer break.  Quite honestly the school year is busy enough and we are all craving the break during June and July.  Sure we might go swimming, take a short vacation, and for a while they all attended a week of Bible camp, but summer “break” is called a break or vacation for a reason!

One of the most relaxing things about summer are the lazy afternoons and evenings that have allowed us to slow down. I suppose I will have to adjust to this year round with the children all grown (wow that seems odd to say), but there is something very enjoyable about taking time to cook supper each night. No deadlines, no running in from practices, no where to be; it’s a wife and mom’s dream!

Cherry Balsamic Pork

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Balsamic Cherry Pork Tenderloin Recipe

Yesterday morning I planned to prepare a pork tenderloin for our evening meal. Most of the day was spent wondering how to prepare it. There was the grilling option, but a ferocious band of thunderstorms was headed our way and fighting to keep charcoal lit around rain was not my idea of fun. The crockpot option is always a good one, but when you’re carefully eating only at mealtimes, smelling supper cook all day makes one want to eat all day. There are at least a thousand ways to roast a tenderloin, but my tastebuds were screaming for something seasonal and unique.

This particular pork tenderloin was purchased locally and not in the grocery store, so after looking through the refrigerator I found just the flavors needed! Taking fresh cherries, yummy Georgia Vidalia onions, fresh garlic and balsamic vinegar I went to work preparing supper.

cherries and sweet onions

Searing the tenderloin in olive oil after tucking a few fresh cloves of garlic inside, it went straight from the stovetop to the oven thanks to using a cast iron skillet. With the tenderloin being long and thin, it doesn’t take long to cook. Dry pork is horrible, so pay attention when cooking it. Internal temperature should be around 145° and then allow to rest a few minutes.

Once the pork was cooked and removed from the pan, the pan and juices went on the stove top on medium heat. I added an entire sliced onion, cherries that had been pitted and a little fresh rosemary from the back porch. After a few minutes of sautéing the two together to soften balsamic vinegar was added to the mix. Stirring often, this mixture was allowed to reduce and thicken for a sweet and textured sauce for the pork tenderloin.

Click Balsamic Cherry Pork Tenderloin to print off the full and very easy recipe.

Balsamic Cherry Tenderloin summer supper

Serve with fresh green beans and a salad for a completely seasonal supper everyone will enjoy!

Summer supper alfresco

Tell me dear readers, what do you enjoy most about these summer days?