About Me

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Florida, United States
Southern born, Southern reared. It's a quirky place and we are unique folk... These are my people and these are my stories.

Tuesday, October 25, 2011

Tuesday Southern Style Tunes

Okay, this is not a TUNE, but it is so funny and so Southern, I could not resist.
Thank you Dennis Everson (huggy hubby) who sent this to me a couple of weeks ago and said, "You are going to laugh!"

Click Below:

Monday, October 24, 2011

Monday Musings on All Things Southern

More definitions for those not in the know:

What is the difference is toting and carrying?

To my way of thinking, when you tote something, it's heavy. It's work. It's a haul.

"Jimmy, tote that box of books over to the library down the hall for me, will ya? My back's been actin' up."

But when you carry something, you are simply bringing it somewhere.

"Dora Lee carried some potato salad to the dinner on the grounds. It had way too much mayonnaise."

Get it?
What are your sentences for toting and carrying (or, as we say, totin' and carryin')?

Thursday, October 13, 2011

Thursday's Talk About the Book

The amazing thing about Cedar Key is that one can view the sun as it rises (my next book is called Waiting For Sunrise) and watch the sun set (Chasing Sunsets , the first book in the three-book series).

Here are some of Cheryl's most recent pix of the sun rise (I was too lazy to get up):

When the sky changes from black to blue
and the clouds from gray to pink ...
When the birds sing and fly ...
It's nearly time.

Peek-a-boo ... the sun begins his early ascent near Dog Island while this bird (and Cheryl) watch on.

The higher he climbs, the longer his beam of light across the rippling waters of the Gulf of Mexico.

Moving closer to City Park, now we see the water changing color too.

Time now for boaters and fishermen to join us.

From City Park, abandoned by all but Cheryl, the birds, and the warmth (and humidity) of a new day.

Wednesday, October 12, 2011

Wednesday's Recipe of the Week

From Miss Betty's 1950s Hand-written Recipe Book:

Browned Rice


1 cup uncooked white rice
1 can beef bouillon soup
1 can onion soup
2 or 3 pats butter
1/4 cup chopped onions
1/4 cup chopped mushrooms
2 T Worcestershire Sauce


Combine uncooked rice, beef and onion soups in saucepan. Bring to a boil over medium high heat. Cover, turn down to low heat and simmer for 20 minutes. Remove from heat. Brown onions and mushrooms in pan with butter and Worcestershire sauce. Add them to the cooked rice mixture. Pour rice mixture into a greased casserole dish. Cover and bake at 350 degrees for 1 hour.

"Miss Betty" was my mother. I found this old date book in which she wrote her recipes, in her own hand, after her death in 2010. 

I particularly remember this recipe. Not sure when she added it in, I'm thinking the early 60s.

Tuesday, October 11, 2011

Monday, October 10, 2011

Monday Musings on All Things Southern

'lest y'all get confused ... last time we talked about the difference in a hissy fit and a conniption fit.

Now, let's talk about the difference in "cuttin' up" and "actin' up."

"Jennifer's colon has been actin' up for so long, she can hardly leave the house."

Yes, I know that's pretty gross, but Southerners are known for talking about all the fine details in life. Leaving no stone unturned.

"That Tommy has been actin' up ever since his daddy went off to work in Savannah. His mama can't do a thing with 'im."

But "cuttin' up" is something usually done by teenagers and adults.

"Don't get upset, Dora Lee, Jimmy was just cuttin' up with ya when he snapped your bra strap." (Yeah, I bet Dora Lee had a hissy fit, that's what I bet.)

One can also be a cut up.

"When Jimmy was in high school, he was always a cut-up. Now that he's married to Dora Lee, not a thing has changed."

See the difference?

Can you write some actin' up/cuttin' up sentences of your own?

Wednesday, October 5, 2011

Wednesday's Recipe of the Week

It's Wednesday! And that means another recipe from "Miss Betty's* handwritten recipe book dating back to the late 50s, early 60s.

Curried Rice


2 T butter
1/3 cup chopped onions
1 t salt
1/8 t black pepper
1 t curry powder
1 cup uncooked white rice
2 1/4 cup chicken stock
2 t lemon juice
Chopped parsley


Melt butter in a 2 qt. saucepan. Add chopped onions, cooking until tender and slightly yellow. Stir in salt, pepper and curry powder. Add rice. Slowly add chicken stock and lemon juice. Bring to a boil. Cover, turn down to low heat and simmer for 20 minutes or until water is absorbed. Remove from heat but leave lid on for at least 10 more minutes. Serve topped with chopped parsley and a generous sprinkling of paprika.

Miss Betty is the name so many called my mother, Betty Kicklighter Purvis, 1935-2010.