Sunday, July 7, 2013
07 July 2013
It's been a very busy and rainy week here in Canton! On Tuesday night, we went to the Atlanta Symphony Hall to see Cyndi Lauper in concert. We were joined by our friends Cory Wilson, John Clark, and Josh and Vanessa Brackett. It was the 35th anniversary of her groundbreaking debut album, "She's So Unusual," and she sang every song from the album. Even though she is over 60, she still hit every note and owned the stage. I have seen her live a few times, so I knew she was a great performer. I still think she is one of the most underrated artist around, even after her recent Tony Award for the Kinky Boots score. It was nice to see that my friends agreed with my assessment!
Unfortunately, all of the local Forth of July events were rained out, so we did not get to enjoy the parade on Main Street or the Fireworks at Riverstone. Since we could not have our usual pre-parade pool party, we just went to see a movie instead. We really enjoyed "The Heat" with Sandra Bullock and Melissa Mccarthy. They are both great physical comedians, and it was fun to laugh out loud. The fireworks are being rescheduled for the Friday before Labor Day, September 1, so we can look forward to something fun that weekend, thanks to Canton Tourism.
I worked on Friday, but is was very quiet. After work, we had dinner at Tecale Grill and met some friends at Cherokee Lanes to bowl a few games. On Saturday, I made my rounds at the Canton Farmers Market and Cherokee Market Fresh Produce. I love this time of year when all of the local, farm fresh produce arrives, and tonight's Sunday Supper featured all local veggies and fruits. I saw a recipe for a Two -Step Georgia Peach Pound Cake in this month's Southern Living, so I had to try it with the peaches I bought this weekend. I served it with some Peach Schnapps Whipped Cream, and it was divine. Just make sure you have the ripest peaches possible. For the main course, I made stuffed yellow squash, crowder peas with chow chow, fried okra, fried jalapenos with buttermilk ranch dipping sauce, homemade pickles, and sour cream, cheddar cheese and jalapeno corn muffins. Everything was very tasty, and the stuffed squash works well with slightly larger ones. Even the rain subsided long enough to accommodate Sunday Supper on the Side Porch at One Britt!
So next week will be even busier with lots of travel, both business and personal. On Monday, I fly to Detroit to spend a couple of days with my textile client, CF Stinson. We will be planning the next phase of implementation for their new branding program. I fly back late Tuesday, just in time to catch up and conduct a Canton Main Street board meeting on Wednesday. On Thursday, Jeff and I are headed back out for an unexpected vacation to Panama City, Panama – thanks to our dear friend Leslie Westbrook. She and her husband had prepaid for a stay at the new Trump Ocean Club but could not make it, so they kindly offered it to us. When the universe gives you a gift, I think it is rude not to take it. So, we will be off to explore this Central America boom town, and it will be a great adventure. I look forward to touring the Panama Canal and, of course, to sampling some great food.
Travel really feeds my soul, and I just came across this wonderful quote by one of my favorite writers, Edith Wharton: "“One of the great things about travel is you find out how many good, kind people there are.” I could not agree more.
- Twice Baked Yellow Squash
- Fried Okra
- Fried Jumbo Jalapeños with Buttermilk Ranch Dip
- Fresh Crowder Peas with Chow Chow
- Sour Cream, Cheddar and Jalapeño Corn Muffins
- Georgia Peach Pound Cake with Peach Schnapps Whipped Cream
The Recipe – Twice Baked Yellow Squash
6 yellow squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup fresh breadcrumbs
1 cup shredded cheddar cheese
salt and pepper
Bake the squash whole at 350 for 20 minutes or until softened.
When cooled enough to handle, cut in half lengthwise.
Remove the pulp.
Cook the bacon until crisp.
Saute the onion in 2T bacon drippings.
Add crumbled bacon, breadcrumbs and squash pulp.
Fill the squash shells.
Top each shell with cheese.
Broil until melted, and sprinkle with paprika.