Ode to Anonymous.....Part Deux

I should like to take this opportunity to thank "Anonymous" for his--yes, now I'm sure it's a "he" based on the choice of recent words--comment on my absolutley adorable great nephew.  Though you are, in fact, the only one to offer your congratulatory words and visions of virtual cooing at him, I take no offense, since I have been such an absent and infrequent blogger that I am sure the masses of people reading my snippets of life gave up on me or just fell asleep waiting for the next entry. 

So, I thank you, Anonymous for noticing.  Be well out there in Blogville.

The Sweetest Thing

I can't think of anything sweeter for my blog than to announce the arrival of the newest member of our family.

Jackson James Thomas, born today to my wonderful nephew Greg and his beautiful wife, Maggie.  Everyone in our family wishes our new little guy a healthy and wonderful life filled with joys-a-plenty and troubles a-few. 

Welcome J.J. 

Ridgway Bar & Grill

There is no shortage of enticing restaurants in Naples, Florida.  My sister and I enjoyed a lovely lunch at The Ridgway Bar & Grill on Third St and 13th Ave yesterday.  The atmosphere is comfortable, yet classy; the service was excellent, and the food was delicious.  I decided on the Goat Cheese Tart with Ratatuoille, Greens, and a Roasted Tomato Vinaigrette.  It was light, yet satisfying...the goat cheese melted underneath the finely chopped eggplant and onions. 

The owners, Tony Ridgway and Sukie Honeycutt, have many years of restaurant experience, and Tony's French culinary training was showcased with the pastry tart encasing the perfectly cooked vegetables and goat cheese.  Sukie's expertise is with their extensive selection of wines. 

I look forward to a future visit for dinner, as their menu and location are a perfect combination for an enjoyable dining experience. 

You can read more about this classic destination at:
Ridgway Bar & Grill

Happy Father's Day

Hoping that all of the wonderful fathers out there are enjoying their day....and to all of you who have lost that special person in your life, I wish you warm and wonderful memories. 

Here's to you, Daddy. 

It's Electric

There's something about a glass-topped cooking surface that's uninspiring.  I'm so used to burners....fire....the real thing, so to speak, that the smooth surface of the stove in my new surroundings leaves me cold.  I just don't feel as if I'm really cooking.  It's as if I'm using training wheels.  Even the oven doesn't bake the same.  I know I'll have to get used to this, as it's the norm down here, but I'm having difficulty.  In a way, it's like learning to bake all over again, since I need to tweak each and every baking time to allow for the change in mode.  Do I sound as if I'm whining?  Guilty as charged.  There are some things one must sacrifice in order to attain others, and although my baking (and cooking) has taken a hit, I still really do love these palm trees...........

Nathalie Dupree

This is one classy, friendly, and learned Southern lady.  She's approachable (one of my Facebook friends) and real.  I think, in many ways, Nathalie Dupree allowed me to feel as if baking mistakes were "OK."  Mom and I enjoyed watching her on tv patch together a rolled-out pie crust....flour and butter attached to her gorgeous diamond ring....and she'd just smile that big smile of hers and explain that once it's in the pie dish, no one would know anyway.  How do you not love that kind of reality?  No stuffy persona for Nathalie.  

She's been on the Food Network, PBS, and the Learning Channel; she's won countless awards including the prestigious James Beard Award; written numerous cookbooks; and if she ran for president, she'd get my vote. 

Nathalie makes it look easy.  She's the kind of woman every woman would like to sit and chat with at the kitchen table.  But although you'd be impressed being with her and soaking in her warmth and knowledge, somehow I believe she'd make you feel as if she were the one privileged to be with you. 

Nathalie Dupree