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Trish Southard

Trish Southard

Tag Archives: Southern Hospitality

Meemaw’s Coconut Pie (Gluten-free)

07 Wednesday Aug 2013

Posted by trishsouthard in Uncategorized

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Beautiful Women, Gluten Free Coconut Pie, Gluten-free, Recipes of Dolphin's Watch, Richmond, Southern Hospitality, Virginia

Every summer one of the highlights of the beach was Meemaw’s pie.

Dolphin's Watch

Dolphin’s Watch

Sometime during her stay (usually 2-3 weeks) she would come up to me and say. “Could you carry me uptown?” I knew she was ready to pick up the ingredients for her mouth-watering coconut pie.

Leether Southard and our sweet daughter.

Leether Southard and our sweet daughter.

Meemaw worked as a seamstress sewing parachutes during World War II and continued sewing clothing in a factory in Richmond, Virginia until her retirement.  She continued making beautiful clothes and knitting wool blankets well into her 80’s.
She had a lovely home on Rosedale Avenue, filled with antique furniture handed down from generation to generation, and other pieces she had bought and paid for with her hard earned money.  Exquisite gardens including roses,                                    berries, vegetables and an intoxicating array of native Virginian flowers like the Coral honeysuckle and gardenia adorned her property. When I think of her home, the fragrances are the first to come to my senses as I slept on her teal Federal style sofa and listened to she and Todd laugh and gab in the kitchen.   And oh could she cook like only a southern Virginia lady knows how.  Among her special treats was a coconut pie.  Aside from the gluten free pie crust and a tablespoon of rice flour, below is her recipe for the pie filling.

3 eggs                                                2 c flaked coconut

1 1/2 c sugar                                    1/4 ts. salt

1/4  stick of butter                        1 ts. lemon juice or vanilla

1 T rice flour                                    2 baked Gillian’s Wheat & Gluten Free Quiché

2 c milk                                                and Pie Crust

Beat eggs, butter, add sugar, flour & salt. Beat again and add coconut mix well.

Add milk, and flavoring. Pour into baked pie shell (if you are using a wheat crust with this recipe use an unbaked pie shell.  Bake in 375 degree oven for 30-40 minutes.

Memaw's Coconut Pie

Memaw’s Coconut Pie

Her son, my Father-in-law Lee is in the photo below working on the beach. His hard work provided for the dreamy summers on the Outer Banks.

Our daughter and her grandfather Pop.

Our daughter and her grandfather Pop.

Meemaw was a savvy, frugal, hard-working lady who succeeded by the sweat of her brow, and passed on her work ethic to her son and grandchildren.  She was warm, honest, had a great sense of humor, and continually reached out to help others making us all feel so loved and special.

I think of her everyday as I drink yesterdays coffee as my first cup and reuse my aluminum foil (I learned this from her), and as I set my table with some of her good silver.

Meemaw went to be with Jesus on Christmas Day.

Lamb

01 Monday Apr 2013

Posted by trishsouthard in Uncategorized

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Food on Fridays, Gluten-free, Homemaking, Lamb, simplify, Southern Belle Recipes, Southern Hospitality, Texas Recipe's

Today is a perfect day to buy lamb. A leg of lamb will cost between $50.00 and $75.00 and  the monday after Easter is a great day to pick one up on sale for your freezer. Serve it anytime. We enjoy Lamb for holidays, and yesterday it was a big crowd pleaser for our dinner guests.

Rub lamb with kosher salt, olive oil and coat with minced garlic.photo (59)

The next layer is mint. Completely coat over the garlic with mint. A jar of dried mint will do if fresh is not available.photo (60)

Place lamb on a roasting rack in the oven at 425 degrees , reduce heat to 325 and continue to cook till internal temp is around 165-175 degrees.Lamb

Serve garnished with rosemary or mint sprigs.

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Southwestern Okra Frittata

31 Friday Aug 2012

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Faith, Food on Fridays, Moms in Prayer, Southern Hospitality

The okra keeps growing in our drought here in Texas. I am wondering if I have enough recipes to start a series on Okra recipes. I have never cooked with okra till this past month as we watched it thrive and grow even with little to no water.

We cook frittatas to accommodate our gluten-free family member.                

They are easy and filling.

No oven required!

Serve at dinner or breakfast.

Whisk 6 eggs with a tbsp. of baking powder. Set aside

Saute chopped onions, garlic, and 1 cup of sliced okra.

(Pick before it is 4 inches long.)

1 c of shredded cheddar.

Pour all ingredients into a hot skillet. Reduce heat slightly,  and watch closely for about 3-4 minutes and flip over using 1 very large spatula, or two small.

Garnish with cilantro.

  We toasted a tortilla over the burner and sliced to make chips.

Dab with hot sauce and enjoy!

During Moms in Prayer this morning we all prayed that every fiery trial our child endures will serve to fortify and purify their faith…even as gold is refined by fire.

It was a great reminder to me as I toss hot sauce on my eggs each morning to focus on the beautiful faith we receive as we trust and follow His direction in our own fiery trials.

The Lord bless you and keep you; the Lord make His face shine upon you and be gracious to you; The Lord turn His face toward you and give you peace. Numbers 6:24-26 NIV

Steamed Pumpkin

10 Friday Aug 2012

Posted by trishsouthard in Uncategorized

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Tags

eco-fashionable food prep, Homemaking, simplify, Southern Belle Recipes, Southern Hospitality

Skin pumpkin just like a cantaloupe and slice in the same way.
Pour an inch of water in the bottom of a pan and toss in the sliced pumpkin.
I served with chicken breasts topped with pesto and a side dish of steamed kale doused with balsamic vinegar.

Waiting for something to grow in our lives takes patience.

Therefore, be patient brethren, until the coming of the Lord. See how the farmer waits for the precious fruit of the earth, waiting patiently for it until it receives the early and latter rain. You also be patient. James 5:7-8

The pumpkin picked too soon would have been bitter.

What to do while you wait?

Tell God all that is in your heart, as one unloads one’s heart to a dear friend. People who have no secrets from each other never want subjects of conversations; they do not weigh their words, because there is nothing to be kept back.                          Fenelon

Okra Frittata

10 Friday Aug 2012

Posted by trishsouthard in Uncategorized

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Tags

Food on Fridays, Gluten-free, Southern Belle Recipes, Southern Hospitality

Over at the Southards we are enjoying all things okra.

Savor each bite packed full of nutrients.

Enjoy the company you are with fix your gaze and be curious. Celebrate that moment hearing their heart.

Wait and listen.

You simply can’t imagine what insights and the happiness you’ll experience when you catch those thoughts running ahead and capture the moment with your neighbor, your child, your spouse.

I was really focusing on my husband and just hearing what was on his mind when wala….he whipped up this dish.

Slice the okra and toss in the frying pan with a little sliced garlic.
Simmer on low and chop the remaining ingredients.
2 Texas Hill Country sausage from HEB or the local favorite.
1/2 of a sweet potato (cubed)
1 medium-sized sweet onion (chopped)
1 large handful of kale (chopped)
Saute till thoroughly cooked through
Top with 5 whipped eggs and a tablespoon of baking powder.
Bake in toaster oven till eggs are slightly golden.
Allow dish to cool and slide out of frying pan for presentation

Great gluten-free dish and looks like a Quiche after it sets up in the fridge.

Now may the God of peace Himself sanctify you completely; and may your whole spirit, soul, and body be preserved blameless at the coming of our Lord Jesus Christ. He who calls you is faithful, who also will do it.

1 Thessalonians 5:23-24

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