December 14, 2007
Hi everyone, I hope you are all doing great! We are doing our best to help you get ready for the holidays....whether it is cooking, decorating or finding neat places to visit. Today we were at one of our favorite places..Limestone Bay Trading Company in Mooresville. That's just west of Madison off I-565 before you get to I-65.
Here are two of the recipes we used this morning...by the way, the recipes are from the cookbook written by my wife, Jacque. The book was done before she and I got married, thus the last name difference.
From Recipes from Buttermilk Alley by Jacquelyn Procter Gray (now Reeves)
Cheese Ball:
1 lb finely grated sharp cheddar cheese
1 (8 oz) package softened cream cheese
1 t. salt
1/4 t. garlic salt
1 T. mayonnaise
paprika
Mix together cream cheese and cheddar cheese, add salt, garlic salt, and mayonnaise. Split dough in half and roll with hands to resemble the shape of an apple. Roll in paprika to coat. Take 1 cinnamon stick and break in half. Place each half in top of 2 apple shapes to resemble stems. Take 2 whole bay leaves and place near stem to resemble tree leaf.
Spicy Pecans:
2 T. brown sugar
2 T. orange juice concentrate
1.5 T. butter or margarine
1/2 t. salt
1/2 t. chili powder
1/4 t. pepper
1.5 cups pecans
Cook first 6 ingredients in a skillet over medium-high heat, stirring until brown sugar dissolves. Remove from heat and stir in pecans. Coat well and spread over lightly greased baking sheet. Bake at 350 degrees for 8 minutes or until toasted.
I hope you enjoy these as much as we do.
Here are the other two recipes we used from Limestone Bay Trading Company..
Candy Strawberries
1/2 tsp vanilla
2 strawberry jello 3 oz
1 cup ground pecans
1 cup coconut
3/4 cup Eagle Brand Mild
Red deco sugar
graen deco sugar
thinly sliced almonds for stems
combine jello, pecan, coconut, Stir in milk, vanilla, and mix well. Chill about an hour.
take spoon full of mixture and roll into ball. pinch one end while flattening the other. roll bottom portion in red sugar, press top in green sugar. stick stem in end. Should resemble shape strawberry.
Fruit Cake Cookies
1 lb candied fruit
8 oz of craisins ( or raisins)
1 cup small pecan pieces
7 oz shredded coconut
5 tbl self rising flour
1 can eagle brand milk
Put all ingredients in bowl. Mix well, Spoon onto well greased cookie sheet about 2 inches apart.
bake 14- 16 minutes until golden. Cool and remove with spatula to cooling rack. Do not place on wax paper - will stick.
Also you might be interested in a Special Dinner Meal out the restaurant...it is absolutely fantastic.
Dinner
Thurs Dec 20
6pm - 8 pm - one seating
Beef and all the fixins'
Salad thru Dessert
Call for reservation 353-6326
Friday, December 14, 2007
Thursday, November 29, 2007
Sacred Christmas Music Concert
November 29, 2007
I hope you enjoyed our program this morning. What a great way to start your day and hopefully get you in the Christmas spirit. We were entertained by the Regents quartet, a gospel group from North Alabama that has been singing together since 1968. They are one of four major entertainers that will be performing at the Sacred Christmas Music Concert Friday the 30th at the Von Braun Civic Center Concert Hall. Here's the particulars:
Third Annual Festival of Sacred Christmas Music
Friday - Nov 30 - VBC Concert Hall
Matinee 2 p.m. Evening 7 p.m.
Preshows 1:30 & 6:30 Tickets $10 - $25
800-277-1700 TicketMaster
Lifeway & Family Christian Bookstores
Discounts available (only at VBC Box Office)
to groups of 10 or more OR to individuals
with a church bulletin.
Here's the website for " Keep Christmas Alive" for more info.www.KeepChristmasAlive.org
I hope you enjoyed our program this morning. What a great way to start your day and hopefully get you in the Christmas spirit. We were entertained by the Regents quartet, a gospel group from North Alabama that has been singing together since 1968. They are one of four major entertainers that will be performing at the Sacred Christmas Music Concert Friday the 30th at the Von Braun Civic Center Concert Hall. Here's the particulars:
Third Annual Festival of Sacred Christmas Music
Friday - Nov 30 - VBC Concert Hall
Matinee 2 p.m. Evening 7 p.m.
Preshows 1:30 & 6:30 Tickets $10 - $25
800-277-1700 TicketMaster
Lifeway & Family Christian Bookstores
Discounts available (only at VBC Box Office)
to groups of 10 or more OR to individuals
with a church bulletin.
Here's the website for " Keep Christmas Alive" for more info.www.KeepChristmasAlive.org
Sunday, November 25, 2007
Southern Living Test Kitchen
November 26, 2007
I hope you enjoyed our look at the Southern Living Test Kitchens and especially the preparation of the two cakes. We took two recipes from the Holiday issue of Southern Living and I have included those recipes here on my blog...I have to tell you, they are really good!
Here you are and I hope you enjoy them.
Cream Cheese-Coconut-Pecan Pound Cake
Prep: 20 min.; Bake: 1 hr., 35 min. The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.
Ingredients
1 1/2 cups butter, softened 1 (8-ounce) package cream cheese, softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup bourbon 1 1/2 teaspoons vanilla extract 1 cup chopped pecans, toasted 1/2 cup shredded coconut Powdered Sugar Glaze (optional) Sugared Rosemary (optional) Sugared Cranberries (optional)
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Yield
Makes 10 to 12 servings
Note: This was the cover of our December 2004 issue. Don’t miss the cover of the December 2007 issue for the latest ‘white cake’ cover.
Powdered Sugar Glaze
Ingredients
Preparation
Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency.
Yield
Makes about 1 cup
Southern Living, DECEMBER 2004
Sugared Rosemary
Ingredients
1/2 cup corn syrup 12 rosemary sprigs granulated sugar
Preparation
Microwave 1/2 cup corn syrup at HIGH for 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle evenly with granulated sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Southern Living, DECEMBER 2004
Sugared Cranberries
Ingredients
Preparation
Bring 1/2 cup sugar, 1/2 cup water, and 1 cup fresh cranberries to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook; cranberries should swell and just begin to pop.) Remove from heat, and drain, reserving liquid for another use. Toss cranberries with 1/4 cup granulated sugar, and arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Southern Living, DECEMBER 2004
Fluted Chocolate-Red Velvet Cakes
Prep: 30 min., Bake: 50 min.Fluted brioche molds, traditionally used to bake the rich and buttery French yeast bread known as brioche, are also perfect for baking fanciful cakes. Sold in a variety of sizes, we chose the 8-inch brioche molds for our cakes. Because we used nonstick molds with a dark outer surface, we covered them with aluminum foil. The shiny side of the foil reflects the heat away from the sides of the mold for a lighter, bright red crust. They're available in kitchen shops (such as Williams-Sonoma, 1-800-541-2233 or www.williams-sonoma.com), in discount department stores (such as Target), through mail-order catalogs, and on Web sites (such as amazon.com and cooking.com). You'll find baking instructions included on the packaging with most pans.
Ingredients
1 Chocolate-Red Velvet Cake Batter 1 Vanilla Glaze Garnishes: fresh mint sprigs, raspberry candies
Preparation
Spoon Chocolate-Red Velvet Cake Batter evenly into 3 greased and floured 8-inch brioche pans.
Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spoon Vanilla Glaze evenly over top of cakes. Garnish, if desired.
Yield
Makes 3 cakes
Southern Living, DECEMBER 2005
Vanilla Glaze
Prep: 5 min.
This recipe goes with Fluted Chocolate-Red Velvet Cakes
Ingredients
1 (16-ounce) package powdered sugar 5 tablespoons milk 2 teaspoons vanilla
Preparation
Stir together 1 (16-ounce) package powdered sugar, 5 tablespoons milk, and 2 teaspoons vanilla extract just until powdered sugar is moistened and mixture is smooth. Add an additional tablespoon of milk, if needed. Use immediately.
Note: We kept this glaze very thick so that it wouldn't drip all the way down the sides of the Fluted Chocolate-Red Velvet Cakes, but feel free to make it a little thinner if you'd like to drizzle it over other cakes.
Yield
Makes about 1 1/2 cups
Southern Living, DECEMBER 2005
I hope you enjoyed our look at the Southern Living Test Kitchens and especially the preparation of the two cakes. We took two recipes from the Holiday issue of Southern Living and I have included those recipes here on my blog...I have to tell you, they are really good!
Here you are and I hope you enjoy them.
Cream Cheese-Coconut-Pecan Pound Cake
Prep: 20 min.; Bake: 1 hr., 35 min. The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.
Ingredients
1 1/2 cups butter, softened 1 (8-ounce) package cream cheese, softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/4 cup bourbon 1 1/2 teaspoons vanilla extract 1 cup chopped pecans, toasted 1/2 cup shredded coconut Powdered Sugar Glaze (optional) Sugared Rosemary (optional) Sugared Cranberries (optional)
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Yield
Makes 10 to 12 servings
Note: This was the cover of our December 2004 issue. Don’t miss the cover of the December 2007 issue for the latest ‘white cake’ cover.
Powdered Sugar Glaze
Ingredients
Preparation
Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency.
Yield
Makes about 1 cup
Southern Living, DECEMBER 2004
Sugared Rosemary
Ingredients
1/2 cup corn syrup 12 rosemary sprigs granulated sugar
Preparation
Microwave 1/2 cup corn syrup at HIGH for 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle evenly with granulated sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Southern Living, DECEMBER 2004
Sugared Cranberries
Ingredients
Preparation
Bring 1/2 cup sugar, 1/2 cup water, and 1 cup fresh cranberries to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook; cranberries should swell and just begin to pop.) Remove from heat, and drain, reserving liquid for another use. Toss cranberries with 1/4 cup granulated sugar, and arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Southern Living, DECEMBER 2004
Fluted Chocolate-Red Velvet Cakes
Prep: 30 min., Bake: 50 min.Fluted brioche molds, traditionally used to bake the rich and buttery French yeast bread known as brioche, are also perfect for baking fanciful cakes. Sold in a variety of sizes, we chose the 8-inch brioche molds for our cakes. Because we used nonstick molds with a dark outer surface, we covered them with aluminum foil. The shiny side of the foil reflects the heat away from the sides of the mold for a lighter, bright red crust. They're available in kitchen shops (such as Williams-Sonoma, 1-800-541-2233 or www.williams-sonoma.com), in discount department stores (such as Target), through mail-order catalogs, and on Web sites (such as amazon.com and cooking.com). You'll find baking instructions included on the packaging with most pans.
Ingredients
1 Chocolate-Red Velvet Cake Batter 1 Vanilla Glaze Garnishes: fresh mint sprigs, raspberry candies
Preparation
Spoon Chocolate-Red Velvet Cake Batter evenly into 3 greased and floured 8-inch brioche pans.
Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spoon Vanilla Glaze evenly over top of cakes. Garnish, if desired.
Yield
Makes 3 cakes
Southern Living, DECEMBER 2005
Vanilla Glaze
Prep: 5 min.
This recipe goes with Fluted Chocolate-Red Velvet Cakes
Ingredients
1 (16-ounce) package powdered sugar 5 tablespoons milk 2 teaspoons vanilla
Preparation
Stir together 1 (16-ounce) package powdered sugar, 5 tablespoons milk, and 2 teaspoons vanilla extract just until powdered sugar is moistened and mixture is smooth. Add an additional tablespoon of milk, if needed. Use immediately.
Note: We kept this glaze very thick so that it wouldn't drip all the way down the sides of the Fluted Chocolate-Red Velvet Cakes, but feel free to make it a little thinner if you'd like to drizzle it over other cakes.
Yield
Makes about 1 1/2 cups
Southern Living, DECEMBER 2005
Friday, November 23, 2007
LEFT-OVER TURKEY RECIPES
November 23, 2007
Hi everyone,
I hope you all had a great Thanksgiving and remembered to give thanks for all the things we have been blessed with. I alos hope you saw our show from Market Street Cafe this morning.
Wow, Chef Chris McDonald has some great recipes and in fact, I am sharing some of them with you. With these, you don't need to worry about getting rid of that left-over turkey and dressing and such.
Here's one we made this morning:Pulled Turkey Quesadilla
5 oz Pulled Turkey
1 flour tortilla “12 inch”
3 ounces cheddar/jack cheese (grated)
2 ounces of sautéed onions and peppers
2 ounces of sour cream
1 or 2 sprigs of cilantro
2 ounces of your favorite salsa
Place Flour tortilla in a lightly oiled large sauté pan over medium heat. Top with cheese, the mixed peppers and onions. Spread the pulled turkey out evenly and fold in half to look like a half moon. Cook lightly until well melted and heated in the center. Cut into 3 pieces and serve with sour cream and salsa. Garnish with sprig of cilantro and enjoy.
Recipe #2:Turkey Dinner Club
3 slices white bread
1 ½ oz Mayonnaise
5 oz pulled turkey
3 oz dressing ( aka Stuffing)
2 oz cranberry sauce
3 slices of cooked bacon
2 pieces of leaf lettuce
3 slices of tomato.
Toast the bread and spread each slice with mayo.(this will help to hold the sandwich together) Make a BLT with the first 2 slices of toasted bread. Next place the Turkey, dressing and cranberry on top and cover with last slice of toast. Serve cut on the Diagonal with a tooth pick or skewer holding the sandwich together.
Recipe #3:Turkey Pot Pie
(The Day after Thanksgiving )
5 ounces of pulled turkey
4 ounces leftover turkey gravy
4 ounces Peas and carrots
2 ounces of pearl onions
6 cooked button mushrooms
1 small can of cream of celery soup
1 small can of cream of chicken soup
1 puff pastry circle.
Combine all of the ingredients and place in an ovenproof dish or small crock. Cover with puff pastry sheet and bake at 325 for 15 minutes or until golden brown. You can also double or triple the recipe and serve a larger Pot Pie Family style.
I hope you enjoy these as much as I did and don't forget to drop by and check out Market Street Cafe or Grille 29. They are located side by side on Providence Main Street.
Hi everyone,
I hope you all had a great Thanksgiving and remembered to give thanks for all the things we have been blessed with. I alos hope you saw our show from Market Street Cafe this morning.
Wow, Chef Chris McDonald has some great recipes and in fact, I am sharing some of them with you. With these, you don't need to worry about getting rid of that left-over turkey and dressing and such.
Here's one we made this morning:Pulled Turkey Quesadilla
5 oz Pulled Turkey
1 flour tortilla “12 inch”
3 ounces cheddar/jack cheese (grated)
2 ounces of sautéed onions and peppers
2 ounces of sour cream
1 or 2 sprigs of cilantro
2 ounces of your favorite salsa
Place Flour tortilla in a lightly oiled large sauté pan over medium heat. Top with cheese, the mixed peppers and onions. Spread the pulled turkey out evenly and fold in half to look like a half moon. Cook lightly until well melted and heated in the center. Cut into 3 pieces and serve with sour cream and salsa. Garnish with sprig of cilantro and enjoy.
Recipe #2:Turkey Dinner Club
3 slices white bread
1 ½ oz Mayonnaise
5 oz pulled turkey
3 oz dressing ( aka Stuffing)
2 oz cranberry sauce
3 slices of cooked bacon
2 pieces of leaf lettuce
3 slices of tomato.
Toast the bread and spread each slice with mayo.(this will help to hold the sandwich together) Make a BLT with the first 2 slices of toasted bread. Next place the Turkey, dressing and cranberry on top and cover with last slice of toast. Serve cut on the Diagonal with a tooth pick or skewer holding the sandwich together.
Recipe #3:Turkey Pot Pie
(The Day after Thanksgiving )
5 ounces of pulled turkey
4 ounces leftover turkey gravy
4 ounces Peas and carrots
2 ounces of pearl onions
6 cooked button mushrooms
1 small can of cream of celery soup
1 small can of cream of chicken soup
1 puff pastry circle.
Combine all of the ingredients and place in an ovenproof dish or small crock. Cover with puff pastry sheet and bake at 325 for 15 minutes or until golden brown. You can also double or triple the recipe and serve a larger Pot Pie Family style.
I hope you enjoy these as much as I did and don't forget to drop by and check out Market Street Cafe or Grille 29. They are located side by side on Providence Main Street.
Saturday, November 10, 2007
Charity Deer Hunt
November 10, 2007
CHARITY DEER HUNT TO HELP BUILD HOMES FOR ABUSED, ORPHANED & NEGLECTED CHILDREN
Gander Mountain and Suzuki of Huntsville are sponsoring the Fourth Annual North Alabama Deer Hunting Classic to benefit Quinn’s Ranch, a Christ-centered professional care organization for abused, neglected, orphaned, abandoned and homeless children between the ages of 6-18.
Event Information
Date: November 17, 2007Tickets: $50.00 each. Tickets are available at Gander Mountain or any Suzuki of Huntsville location. All tickets must be purchased by 7:00 PM on November 16, 2007. All proceeds from ticket sales go to Quinn’s Ranch.Weigh-in at Gander Mountain parking lot from 7:00 AM till 8:30 PM. Complete rules,
regulations and scoring information are available at Gander Mountain or any Suzuki of Huntsville location.
CHARITY DEER HUNT TO HELP BUILD HOMES FOR ABUSED, ORPHANED & NEGLECTED CHILDREN
Gander Mountain and Suzuki of Huntsville are sponsoring the Fourth Annual North Alabama Deer Hunting Classic to benefit Quinn’s Ranch, a Christ-centered professional care organization for abused, neglected, orphaned, abandoned and homeless children between the ages of 6-18.
Event Information
Date: November 17, 2007Tickets: $50.00 each. Tickets are available at Gander Mountain or any Suzuki of Huntsville location. All tickets must be purchased by 7:00 PM on November 16, 2007. All proceeds from ticket sales go to Quinn’s Ranch.Weigh-in at Gander Mountain parking lot from 7:00 AM till 8:30 PM. Complete rules,
regulations and scoring information are available at Gander Mountain or any Suzuki of Huntsville location.
Monday, November 5, 2007
New Hand Blown Glass Studio & Gallery
November 5, 2007
Did you see our show this morning? I hope so, because if you didn't, you missed some really neat stuff. We visited Susan Knecht's Studio & Gallery in the historic Lowe Mill. Wow, this lady is super talented! Not only did she actually build or re-build most of her equipment, she makes all of the art there. I mean jewelry, hand blown glass, lighting and accessories. Talk about great gifts for any occassion, you can get custom-made blown glass or jewelry there at the studio. Susan is planning on offering classes on glass blowing and also jewelry making so if you are interested in learning the art or you just want to see her studio you can contact her by phone or e-mail. here's her e-mail address: info@susanknecht.com and her phone number is (256) 226-0169.
Did you see our show this morning? I hope so, because if you didn't, you missed some really neat stuff. We visited Susan Knecht's Studio & Gallery in the historic Lowe Mill. Wow, this lady is super talented! Not only did she actually build or re-build most of her equipment, she makes all of the art there. I mean jewelry, hand blown glass, lighting and accessories. Talk about great gifts for any occassion, you can get custom-made blown glass or jewelry there at the studio. Susan is planning on offering classes on glass blowing and also jewelry making so if you are interested in learning the art or you just want to see her studio you can contact her by phone or e-mail. here's her e-mail address: info@susanknecht.com and her phone number is (256) 226-0169.
Monday, October 15, 2007
Southern Living Cook-off Recipe
Monday, October 15Th, 2007
October 15Th, 2007
Hello everyone, thank you for checking out our blog. My wife, Jacque, and I just got back from a little vacation. We visited historic Williamsburg, VA and had a great time. Wow, how cool it was to walk on the same floors that men such as Thomas Jefferson walked on and visit the law library where he first studied. It is a beautiful area and I highly recommend the trip if you get the chance.
Today we visited one of the 15 finalists in the Southern Living 2007 Cook-Off. Ann Taylor from Harvest was one of three entries selected in the Sweet Endings portion of the competition. By the way, the overall winner won $100,000...hmmm, now where is that recipe book of mine. Ann shared her recipe for Coconut-Cream Bread Pudding with us and now, I'm going to share it with you. It is outstanding!!!!
Coconut-Cream Bread Pudding
Makes 8 to 10 servings
Prep:20 min., Stand: 5 min., Bake: 43 min.
Cook: 6 min.
1 (8oz.) package PHILADELPHIA cream cheese, softened
1 1/2 cups DOMINO granulated sugar,divided
4 large eggs
2 1/2 cups milk, at room temperature and divided
1 (15oz.) can cream of coconut, divided
8 Tbsp.butter,melted and divided
1(8oz.) French bread loaf, cut into 1 inch cubes
Vegetable cooking spray
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
STEPS
1. Preheat oven to 350 degrees
2. Beat cream cheese at low speed with an electric mixer until creamy and smooth.Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbsp. melted butter. Stir in bread cubes. Let stand 5 minutes.
3. Coat a 13x9 inch baking dish with cooking spray. Pour bread mixture into dish.
4. Bake at 350 degree for 35 minute or until set.
5. Stir together flaked coconut, pecans, and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
6. Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.
7. Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbsp. melted butter.
8. Cut bread pudding into 8 to 10 servings and serve with caramelized sugar sauce.
Ann Taylor says the recipe is great anytime and I have to agree.
October 15Th, 2007
Hello everyone, thank you for checking out our blog. My wife, Jacque, and I just got back from a little vacation. We visited historic Williamsburg, VA and had a great time. Wow, how cool it was to walk on the same floors that men such as Thomas Jefferson walked on and visit the law library where he first studied. It is a beautiful area and I highly recommend the trip if you get the chance.
Today we visited one of the 15 finalists in the Southern Living 2007 Cook-Off. Ann Taylor from Harvest was one of three entries selected in the Sweet Endings portion of the competition. By the way, the overall winner won $100,000...hmmm, now where is that recipe book of mine. Ann shared her recipe for Coconut-Cream Bread Pudding with us and now, I'm going to share it with you. It is outstanding!!!!
Coconut-Cream Bread Pudding
Makes 8 to 10 servings
Prep:20 min., Stand: 5 min., Bake: 43 min.
Cook: 6 min.
1 (8oz.) package PHILADELPHIA cream cheese, softened
1 1/2 cups DOMINO granulated sugar,divided
4 large eggs
2 1/2 cups milk, at room temperature and divided
1 (15oz.) can cream of coconut, divided
8 Tbsp.butter,melted and divided
1(8oz.) French bread loaf, cut into 1 inch cubes
Vegetable cooking spray
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
STEPS
1. Preheat oven to 350 degrees
2. Beat cream cheese at low speed with an electric mixer until creamy and smooth.Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbsp. melted butter. Stir in bread cubes. Let stand 5 minutes.
3. Coat a 13x9 inch baking dish with cooking spray. Pour bread mixture into dish.
4. Bake at 350 degree for 35 minute or until set.
5. Stir together flaked coconut, pecans, and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
6. Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.
7. Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbsp. melted butter.
8. Cut bread pudding into 8 to 10 servings and serve with caramelized sugar sauce.
Ann Taylor says the recipe is great anytime and I have to agree.
Thursday, October 4, 2007
October 4, 2007
Good morning everyone. Today we are heading out to Tate Farms to check out the pumpkin patch. Every Year Tate Farms has hundreds of kids and adults visit the farm and go through the pumpkin patch, the corn maze, ride the cotton wagon, pick their very own pumpkin...play in the corn bin, you name it their's tons of fun for the kids. Tate Farms is located at 8414-A Moores Mill Rd and you can call (256) 828-7200 for tour times and any other info you might need.I have put a link to their website, just click on pumpkin. I hope you enjoyed our program as much as I did.
Good morning everyone. Today we are heading out to Tate Farms to check out the pumpkin patch. Every Year Tate Farms has hundreds of kids and adults visit the farm and go through the pumpkin patch, the corn maze, ride the cotton wagon, pick their very own pumpkin...play in the corn bin, you name it their's tons of fun for the kids. Tate Farms is located at 8414-A Moores Mill Rd and you can call (256) 828-7200 for tour times and any other info you might need.I have put a link to their website, just click on pumpkin. I hope you enjoyed our program as much as I did.
Monday, September 24, 2007
Racking Horse World Celebration, Priceville
September 24th, 2007
We are on the road today to Priceville. It's time for the Racking Horse World Celebration at the Celebration Arena in Priceville.
The event got underway Saturday and goes through this coming Saturday.
Tonight is the 3rd performance which gets underway at 6pm. The Racking Horse is Alabama's State horse and is a natural gaited horse...we will have some horses and riders to explain and demonstrate what I mean. I have put a link to the Racking Horse Assc. website for all the information because there is a ton of it there. If you have never seen these horses or attended the Celebration,it is a huge event and also a very beautiful event.
We are on the road today to Priceville. It's time for the Racking Horse World Celebration at the Celebration Arena in Priceville.
The event got underway Saturday and goes through this coming Saturday.
Tonight is the 3rd performance which gets underway at 6pm. The Racking Horse is Alabama's State horse and is a natural gaited horse...we will have some horses and riders to explain and demonstrate what I mean. I have put a link to the Racking Horse Assc. website for all the information because there is a ton of it there. If you have never seen these horses or attended the Celebration,it is a huge event and also a very beautiful event.
Friday, September 21, 2007
Riverfest in Decatur
September 21, 2007
It's friday the 21st of September and that means it time for Riverfest in Decatur. What a huge time can be had for everyone. Not only is there tons of entertainment to see, plus things to do for the entire family, but there is also an official Alabama Barbeque Championship competition....The event is located out at Ingalls Harbor on Hwy 20 in Decatur. The entertainment gets underway tonight at 5pm with local artist Dusty French..also tonight The Dave Mathews Tribute Band and Cowboy Mouth. Saturday is a full day that will wrap up with Drivin' and Cryin' playing tonight. armbands for $15 will cover the entire weekend or you can get in for $3 between 10am and 4pm...after 4pm, admission is $10 for adults and $5 for children...Since 1994, Riverfest has raised over $100,000 for local charities...The barbecue cook-off is Saturday with over 70 professional teams competeing for $20,ooo in cash and prizes.
It's friday the 21st of September and that means it time for Riverfest in Decatur. What a huge time can be had for everyone. Not only is there tons of entertainment to see, plus things to do for the entire family, but there is also an official Alabama Barbeque Championship competition....The event is located out at Ingalls Harbor on Hwy 20 in Decatur. The entertainment gets underway tonight at 5pm with local artist Dusty French..also tonight The Dave Mathews Tribute Band and Cowboy Mouth. Saturday is a full day that will wrap up with Drivin' and Cryin' playing tonight. armbands for $15 will cover the entire weekend or you can get in for $3 between 10am and 4pm...after 4pm, admission is $10 for adults and $5 for children...Since 1994, Riverfest has raised over $100,000 for local charities...The barbecue cook-off is Saturday with over 70 professional teams competeing for $20,ooo in cash and prizes.
Thursday, September 20, 2007
Scarecrow trail
September 20, 2007 Today, we are out at Huntsville Botanical Gardens to feature the Scarecrow Trail and some really beautiful flowers. Above, you'll see the huge lily pads we featured! The Garden is having their annual daylily sale this weekend. Daylily Sale September 20, 12-5 p.m., Members Only September 21, 9 a.m.-5 p.m., Open to Public September 22, 9 a.m.-1 p.m., Open to Public
Treat yourself to some of the same gorgeous daylilies that grow in the Garden. Sale location is Botanical Drive, near Murray Hall. If you need more info, you can call the Garden..(256) 830-4447 for times and prices for the Scarecrow trail too.
Here's a look at some of the scarecrows you'll see!!
Wednesday, September 19, 2007
Sorgham Syrup
Sept. 19,2007
I hope everyone got to see the early morning news today. I had the opportunity to finally feature a friend of mine that is one of the nicest older gentlemen you will ever meet. His name is Charlie Humphrey.
He has been making sorgham syrup for over thirty years and he still makes it the old fashion way...he raises and cuts his own sorgham cane...then he presses it with a press that was built in 1897...it is powered by "Jonnie Mae" a John Deere tractor that is well over 50 years old.
Charlie designed the stainless steel cooking vats and the cooker that he uses to make his syrup..He is a master at making sorgham syrup that is so smooth, doesn't have a bite and makes any biscuit taste twice as good.
By the way, Charlie sells his sorgham for $10 a quart and you don't have to worry about it turning to sugar. Here's how to get to his place... Mr. Humphrey's place is out on Hurricane Creek Road...best way to get there is go out 72east to Brock rd...that is where Madison County High School is located...turn left and go to the stop sign in Maysville. Turn right, then bear to the left on Hurricane Creek rd when you come to the fork in the road. go roughly a mile and a half, maybe two and Mr. Humphrey lives on the right side of the road. His name is on the mailbox...Charlie Humphrey. Charlie's phone number is (256)776-3921
Sunday, September 16, 2007
The Rockettes in town
Hey Everyone...Hard to believe it is almost time to start thinking about Christmas. OK, before you have a heart attack..I am talking about the Radio City Christmas Spectacular that goes on from November 15th through December 30th at the Grand Ole Opry House adjacent to the Gaylord Opryland Resort & Convention Center. I had the opportunity to talk with two of the world famous Rockettes as they were in town promoting their 6th annual event in Nashville. This event is part of the 24th annual "A Country Christmas" show put on at the Resort & Convention Center. I didn't know that Huntsville was one of the biggest markets for the show, but I was assured that it is, so I want everyone to know how you can get tickets to the shows and also how you can take advantage of special vacation packages being offered.
You can call: 1-888-999-OPRY for tickets or reservations.
You can call: 1-888-999-OPRY for tickets or reservations.
Friday, September 14, 2007
I hope you enjoyed our program Thursday the 13th of September. We talked about a new service in town. Dr. Robert Skidmore now has a mobile veterinary clinic and he took us through it. Pretty interesting. If you have questions for Dr. Skidmore you can call St. Francis Mobile Veterinary Clinic. (256)604-0763.
Friday September 14th.
We are going to Florence, in fact we will be at Florence High School. A new organization, the Coffee HS Alumni Endowed Scholarship Committee is having a huge fund raiser to set aside scholarships for Florence High School Students. We will be talking about the event and how you can be a part. Here's the phone number to call if you have questions, buy a ticket to the event, or make a donation: (256)765-4670. We will have several guests this morning including the key note speaker, retired Congressman Ronnie Flippo.
Friday September 14th.
We are going to Florence, in fact we will be at Florence High School. A new organization, the Coffee HS Alumni Endowed Scholarship Committee is having a huge fund raiser to set aside scholarships for Florence High School Students. We will be talking about the event and how you can be a part. Here's the phone number to call if you have questions, buy a ticket to the event, or make a donation: (256)765-4670. We will have several guests this morning including the key note speaker, retired Congressman Ronnie Flippo.
Monday, August 27, 2007
Guide Dog Training
Hi everyone,
I hope you enjoyed our program this Monday morning. We talked about Guide Dog training and how you can be a volunteer host for a puppy, but also how businesses need to be aware of the animals in training. The handlers need the cooperation of the business owners by letting them bring the dogs into their place of business just as they would if the handler was blind and the dog was already trained. These dogs in training need to learn the social skills and be acclimated to all types of situations in order to perform their duties as Guide Dogs when they are placed in service with a person that is blind. If you have any questions or would like to be a volunteer, please call Rick or Joan Ackerman. They are located in Boaz and their number is (256)593-2239 or you can go the Southeastern Guide Dogs website...www.guidedogs.org.
These folks do a wonderful job and they need our help.
Thanks for watching Newschannel 19 This Morning and for reading our blog. Please feel free to send me any comments at robert.reeves@whnt.com.
Robert
I hope you enjoyed our program this Monday morning. We talked about Guide Dog training and how you can be a volunteer host for a puppy, but also how businesses need to be aware of the animals in training. The handlers need the cooperation of the business owners by letting them bring the dogs into their place of business just as they would if the handler was blind and the dog was already trained. These dogs in training need to learn the social skills and be acclimated to all types of situations in order to perform their duties as Guide Dogs when they are placed in service with a person that is blind. If you have any questions or would like to be a volunteer, please call Rick or Joan Ackerman. They are located in Boaz and their number is (256)593-2239 or you can go the Southeastern Guide Dogs website...www.guidedogs.org.
These folks do a wonderful job and they need our help.
Thanks for watching Newschannel 19 This Morning and for reading our blog. Please feel free to send me any comments at robert.reeves@whnt.com.
Robert
Friday, August 24, 2007
Back Surgery Update
Hi everyone, long time no see. As you know we were out for back surgery and I want to give you an update. Everything so far has been great. Dr. Gil Aust with TOC/The Spine Center did my surgery on August 1st. The procedure was the fusion of a vertebrae because it had slipped forward and was pressing on the nerve running down my left leg. Dr. Aust had to use two titanium screws to pull the vertebrae back into position and then add some packing to re-establish the proper distance between the vertebrae. He also added bone grafts on each side to solidify the fusion. I spent three days in Huntsville Hospital and had excellent care to help put me on the road to recovery. I left the hospital with strict orders from Dr. Aust to not do anything stupid, like twisting quickly or picking up something that weighed more than a plate of food, but also to get out and start walking everyday. My goal was to get up to two miles a day which I have been at for almost two weeks now. Honestly, I can't believe how good I feel and how free of pain I am since the surgery. If you have any questions, please feel free to e-mail me or better than that, contact Dr. Aust at The Spine Center .
Tuesday, July 31, 2007
Pre-surgery update
Hi everyone...I hope you all are doing great. How did you like last week's shows. Pretty interesting weren't they. Gloria Arthur at Bank Street Antique Mall knows so much about antiques and really enjoys having folks come by and chat with her about all the neat things in her store. We could have spent all day in there and not covered everything there is to see. Whether you are into antiques or not, a visit to her place on Bank Street in Decatur is a lot of fun.
Jimmy Sparks hydroponics farm is truly something to see. Can you imagine 17,000 strawberry plants, hundreds of tomato plants, green beans, lettuce, watermelons, cukes, etc. on about an acre and a half! If you haven't gone out his place on Esslinger Dr. you really need to drop by and pick up some great tasting vegetables. Believe me, his tomatoes are out of this world and the strawberries are so sweet, you don't need to add sugar. What amazes me is fresh vegetables and fruit all the way up to the first frost! If you are a tomato lover like me, that means pure eating heaven all the way into October...Outstanding! J. Sparks Farms is located on Esslinger, about a quarter mile off Cherry Tree...it is easy to find and he is open every day except Sunday and Monday.
Friday we were in Decatur at the historic Princess Theatre and featured Country Music star Chris Young. Chris has had three hits and is working on another cd at this time. He's truly a nice guy and very talented. I hope you got the chance to see his show, if you missed it, try to see him somewhere else..he's that good.
Monday we were at Constitution Village in Huntsville. It is the location where alabama's first constitution was written. It is a great place to take the kids to learn about the history of Alabama and Huntsville as well as see how life was in the early 1800's. Be sure and take the Trolley tours on Saturday as they go through the Historic part of Huntsville and your guide, Jacque Procter Reeves, is an award winning author and highly regarded historian and story teller.
Monday was my last show for a few weeks...I am having surgery on my back Wednesday the 1st. I am having one of my vertebrae fused because it is damaging the nerve that runs down my left leg. My goal is to be back at work by the MDA Telethon...actually, if possible, I will be back sooner. The doctor, Gil Aust, says it is up to me and how much pain I can handle while standing...I will keep you posted as to how my recovery is coming along and believe me, I will be missing all of you. I guess I will see you here until I can see you on tv...please take care and keep watching the morning show...
I Love You All,
Robert
Jimmy Sparks hydroponics farm is truly something to see. Can you imagine 17,000 strawberry plants, hundreds of tomato plants, green beans, lettuce, watermelons, cukes, etc. on about an acre and a half! If you haven't gone out his place on Esslinger Dr. you really need to drop by and pick up some great tasting vegetables. Believe me, his tomatoes are out of this world and the strawberries are so sweet, you don't need to add sugar. What amazes me is fresh vegetables and fruit all the way up to the first frost! If you are a tomato lover like me, that means pure eating heaven all the way into October...Outstanding! J. Sparks Farms is located on Esslinger, about a quarter mile off Cherry Tree...it is easy to find and he is open every day except Sunday and Monday.
Friday we were in Decatur at the historic Princess Theatre and featured Country Music star Chris Young. Chris has had three hits and is working on another cd at this time. He's truly a nice guy and very talented. I hope you got the chance to see his show, if you missed it, try to see him somewhere else..he's that good.
Monday we were at Constitution Village in Huntsville. It is the location where alabama's first constitution was written. It is a great place to take the kids to learn about the history of Alabama and Huntsville as well as see how life was in the early 1800's. Be sure and take the Trolley tours on Saturday as they go through the Historic part of Huntsville and your guide, Jacque Procter Reeves, is an award winning author and highly regarded historian and story teller.
Monday was my last show for a few weeks...I am having surgery on my back Wednesday the 1st. I am having one of my vertebrae fused because it is damaging the nerve that runs down my left leg. My goal is to be back at work by the MDA Telethon...actually, if possible, I will be back sooner. The doctor, Gil Aust, says it is up to me and how much pain I can handle while standing...I will keep you posted as to how my recovery is coming along and believe me, I will be missing all of you. I guess I will see you here until I can see you on tv...please take care and keep watching the morning show...
I Love You All,
Robert
Thursday, July 19, 2007
Riley Behavioral and Education Center
Hi, I hope you saw our program today (Thursday the 19th). We talked about the Riley Behavioral and Education Center...they especially work with autistic children. These folks are doing a wonderful job in working with the parents and children. They even have a diagnostic service. It is a non-profit organization that needs our help to be able to help these children. If you have any questions about autism, or what you can do to help...contact them by calling: (256) 539-5651 or you can use this link to their website.
Thursday, July 12, 2007
Hi folks, I know it has been awhile since you last heard from me, but I have had some minor health problems and I even took a week's vacation.
I had another procedure on the arthritis in my lower back, unfortunately, it still hasn't worked completely. I guess the next step is surgery, but I plan to put it off as long as I can....enough about that stuff...I hope you have been enjoying the places we have been lately. Wasn't the show with the penguins at the Tennessee Aquarium cool, no pun intended. Those little guys are fun and I know your families would have a ball watching them play in the water, they are just like kittens the way the are so curious.
I hope you liked the Therapy Partners show as well. The volunteers and their partners do such a wonderful job for so many people. I am not sure which enjoys themselves more, the animals or the volunteers.
We just finished another show at Huntsville Animal Services and I have to tell you, every time we are there, I want to take home several of the dogs and cats. These animals are so eager for affection and they make great pets...for anybody! I hope you will consider adopting one of them if you are thinking about a pet, you won't be sorry and you will save a life at the same time.
As most of you that have watched the morning program over the years know, I consider Friday the 13th a lucky day. I am going to prove it...we are going out to Limestone Bay Trading Company in Mooresville and do some cooking with Dee Green. We have done several shows from there and every time we do, Dee shares some of her wonderful recipes with us...in fact, I am giving you a head start...here are two of the recipes we are featuring on the program in the morning.
PINEAPPLE CASSEROLE
Preheat oven to 350 degrees
You will need:
2 (20oz.) cans pineapple chunks, drained, or equal amount of fresh pineapple. Reserve 1/4-1/2 cup pineapple juice to be used in topping.
1/2 cup sugar- Add 1/4 sugar if fresh pineapple is used.
8 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
1 cup Ritz cracker crumbs
4 tablespoons butter, melted
Stir together sugar, flour and cheese in mixing bowl. Add the drained pineapple chunks and stir until ingredients are well combined. Pour mixture into lightly greased (Pam or other spray works best) 9x13 casserole dish.
Place crushed cracker crumbs on top of casserole. Drizzle with melted butter and reserved pineapple juice. Bake for 25 to 30 minutes, or until golden brown.
Serve hot and enjoy...Reheats well.
OVEN ROASTED PORK LOIN
This recipe is meant to feed a good many folks, or some really big eaters.
Place pork (approx. 8-9 lbs.) in roasting pan, I would suggest one of the throw away aluminum pans that come with a top that will seal tightly. Make sure pan is deep enough to hold liquid (3-4in. deep)
Season pork with salt and pepper
Brown under broiler on all sides.
After pork is browned, pour 12 oz. Coca Cola over meat, then pour 1 cup red wine over meat and let sit.
Finely chop 1/4 to 1/2 cup onions...personally I would do 3/4 to 1 cup...can't have too many cooked onions
Add these to pork, making sure generous amount is on meat and balance is scattered around in liquid
Add 1/4 cup minced garlic the same way...you can use cloves or the kind that is already minced..
Tightly seal pork and other ingredients in roasting pan and place in 425 degree oven for 2 1/2 hours. Do not open foil until meat is fully cooked.
Carefully remove lid. Allow meat to rest for 20 minutes before slicing.
GRAVY:
Mix 1/2 cup flour to 1 1/2 or 2 cups water. Whisk until no lumps.
Place pan drippings in pan and bring to a boil. Slowly pour flour/water mixture into the boiling drippings until reaches the thickness preferred. Turn heat down and taste for need of additional salt and pepper. Most likely will only need black pepper. Note: gravy will only thicken when boiling and can be thinned by adding water or thickened by adding more flour/water mixture.
As I said, we will be cooking these Friday the 13th so you can check the recipes as we put prepare them...see you in the morning.
Robert
I had another procedure on the arthritis in my lower back, unfortunately, it still hasn't worked completely. I guess the next step is surgery, but I plan to put it off as long as I can....enough about that stuff...I hope you have been enjoying the places we have been lately. Wasn't the show with the penguins at the Tennessee Aquarium cool, no pun intended. Those little guys are fun and I know your families would have a ball watching them play in the water, they are just like kittens the way the are so curious.
I hope you liked the Therapy Partners show as well. The volunteers and their partners do such a wonderful job for so many people. I am not sure which enjoys themselves more, the animals or the volunteers.
We just finished another show at Huntsville Animal Services and I have to tell you, every time we are there, I want to take home several of the dogs and cats. These animals are so eager for affection and they make great pets...for anybody! I hope you will consider adopting one of them if you are thinking about a pet, you won't be sorry and you will save a life at the same time.
As most of you that have watched the morning program over the years know, I consider Friday the 13th a lucky day. I am going to prove it...we are going out to Limestone Bay Trading Company in Mooresville and do some cooking with Dee Green. We have done several shows from there and every time we do, Dee shares some of her wonderful recipes with us...in fact, I am giving you a head start...here are two of the recipes we are featuring on the program in the morning.
PINEAPPLE CASSEROLE
Preheat oven to 350 degrees
You will need:
2 (20oz.) cans pineapple chunks, drained, or equal amount of fresh pineapple. Reserve 1/4-1/2 cup pineapple juice to be used in topping.
1/2 cup sugar- Add 1/4 sugar if fresh pineapple is used.
8 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
1 cup Ritz cracker crumbs
4 tablespoons butter, melted
Stir together sugar, flour and cheese in mixing bowl. Add the drained pineapple chunks and stir until ingredients are well combined. Pour mixture into lightly greased (Pam or other spray works best) 9x13 casserole dish.
Place crushed cracker crumbs on top of casserole. Drizzle with melted butter and reserved pineapple juice. Bake for 25 to 30 minutes, or until golden brown.
Serve hot and enjoy...Reheats well.
OVEN ROASTED PORK LOIN
This recipe is meant to feed a good many folks, or some really big eaters.
Place pork (approx. 8-9 lbs.) in roasting pan, I would suggest one of the throw away aluminum pans that come with a top that will seal tightly. Make sure pan is deep enough to hold liquid (3-4in. deep)
Season pork with salt and pepper
Brown under broiler on all sides.
After pork is browned, pour 12 oz. Coca Cola over meat, then pour 1 cup red wine over meat and let sit.
Finely chop 1/4 to 1/2 cup onions...personally I would do 3/4 to 1 cup...can't have too many cooked onions
Add these to pork, making sure generous amount is on meat and balance is scattered around in liquid
Add 1/4 cup minced garlic the same way...you can use cloves or the kind that is already minced..
Tightly seal pork and other ingredients in roasting pan and place in 425 degree oven for 2 1/2 hours. Do not open foil until meat is fully cooked.
Carefully remove lid. Allow meat to rest for 20 minutes before slicing.
GRAVY:
Mix 1/2 cup flour to 1 1/2 or 2 cups water. Whisk until no lumps.
Place pan drippings in pan and bring to a boil. Slowly pour flour/water mixture into the boiling drippings until reaches the thickness preferred. Turn heat down and taste for need of additional salt and pepper. Most likely will only need black pepper. Note: gravy will only thicken when boiling and can be thinned by adding water or thickened by adding more flour/water mixture.
As I said, we will be cooking these Friday the 13th so you can check the recipes as we put prepare them...see you in the morning.
Robert
Friday, June 15, 2007
D-DAY VETERAN
Wow, it has been rather hectic the last few days...Wednesday the 6th was the anniversary of D-Day and I had the opportunity and honor to talk to a World War II vet. Ken Barker was a member of Rudder's Rangers, the 2nd Battalion that climbed up Pont Du Hoc. There were 275 men who landed on the very small beach, but only 80 made it to the top of the cliffs. Mr. Barker climbed the 100 meter cliff carrying a 35lb gun plus ammunition and all of his normal gear. The gun was a 55 caliber sniper's rifle that was accurate up to nearly a half-mile. Unfortunately for Mr. Barker, he was captured by the Germans several days later. He spent time about six months in a prison camp and lost nearly 80 lbs before he and a friend,Andy, managed to escape by hiding in "honey pots" that were being removed from the prison camp. "Honey Pots" are receptacles used to get rid of human waste. He and Andy were shot in their escape attempt, Andy suffered severe wounds and Ken had to carry Andy in order to get away. Andy was so badly injured that whenever Ken could find anything that resembled food, he had to chew it and then put it into Andy's mouth. Ken managed to carry his friend Andy back to friendly lines, but Andy's injuries were so bad he died despite Ken's efforts. Ken Barker was named Alabama P.O.W. of the year for 2000-2001 and although he has lost most of his vision because of the beatings he suffered during his captivity, he is still active in most all of the memorials for our veterans. If you ever run across Ken Barker and his wife while they are eating breakfast at the Dairy Queen or anywhere else, please shake his hand and thank him for his service to our country.
Don't know if you saw our show with the "Cadillac", but if you missed it, you missed a lot of fun. Cadillac is the man who shines shoes at the Embassy Suites Hotel in Huntsville. His motto is " If you want a smile on your face, put a shine on your shoes." Cadillac has been in the business for over 39 years and says he is the King.
He says you have to pay the price and he did...he started in Council Court as a youngster and moved his way the ladder...and now is "the man" who shines shoes in a multi-million dollar hotel. Cadillac not only takes care of your soles and believe me he does, but he also can take care of your soul. He dispenses free advice in a non-stop sermon of quotes from the Bible and street sense garnered over the years. Cadillac is the ambassador for the Embassy Suites and has the name tag to prove it...he is so popular, folks from all over the world stop by his stand to have their shoes shined and their problems solved. In fact, folks from all over the U.S. actually send their shoes to him by the bagful and he shines them and then ships them back. He says it is because he has all the latest hi-tech methods to make your shoes keep a shine for more than just a couple of days and I have to say that the shine he put on my shoes still looks like new and it has been almost two weeks...cool, huh.
If you happen to be by the Embassy Suites Hotel, stop in and see Cadillac...trust me, your feet will love you for it. By the way, tell him I said take good care of you.
Monday the 11th I had a procedure done on my back to help me walk...For the last several months, I have been suffering with major pain build-up in my left leg..apparently some arthritis has developed in my left hip and also in one of my vertebra. Anyway, Monday, Dr. NaDella gave me an epidural in the vertebra to help the swelling and alleviate the pain. So far, so good, I am able to walk much better...still have a little pain, but I guess that is to be expected. To tell you the truth, if this is all the pain I have for next few months...I will be dancing down the sidewalks. Anyway, I will talk with you soon...
Robert
Don't know if you saw our show with the "Cadillac", but if you missed it, you missed a lot of fun. Cadillac is the man who shines shoes at the Embassy Suites Hotel in Huntsville. His motto is " If you want a smile on your face, put a shine on your shoes." Cadillac has been in the business for over 39 years and says he is the King.
He says you have to pay the price and he did...he started in Council Court as a youngster and moved his way the ladder...and now is "the man" who shines shoes in a multi-million dollar hotel. Cadillac not only takes care of your soles and believe me he does, but he also can take care of your soul. He dispenses free advice in a non-stop sermon of quotes from the Bible and street sense garnered over the years. Cadillac is the ambassador for the Embassy Suites and has the name tag to prove it...he is so popular, folks from all over the world stop by his stand to have their shoes shined and their problems solved. In fact, folks from all over the U.S. actually send their shoes to him by the bagful and he shines them and then ships them back. He says it is because he has all the latest hi-tech methods to make your shoes keep a shine for more than just a couple of days and I have to say that the shine he put on my shoes still looks like new and it has been almost two weeks...cool, huh.
If you happen to be by the Embassy Suites Hotel, stop in and see Cadillac...trust me, your feet will love you for it. By the way, tell him I said take good care of you.
Monday the 11th I had a procedure done on my back to help me walk...For the last several months, I have been suffering with major pain build-up in my left leg..apparently some arthritis has developed in my left hip and also in one of my vertebra. Anyway, Monday, Dr. NaDella gave me an epidural in the vertebra to help the swelling and alleviate the pain. So far, so good, I am able to walk much better...still have a little pain, but I guess that is to be expected. To tell you the truth, if this is all the pain I have for next few months...I will be dancing down the sidewalks. Anyway, I will talk with you soon...
Robert
Monday, June 4, 2007
Fresh Tortillas Made in Athens?
Hey Friends, I hope you enjoyed our program this morning from Athens. We were at Tortillas Blanco, an actual tortillas factory. Mark White and his wife April own and operate the factory and a small restaurant featuring their products. Nothing better than fresh, right off the griddle, tortillas or chips. Believe me, a burrito or taco or their special "Nacho Blanco" salad will make you forget about running for any "border". April has a special seasoning she uses when she slow cooks the chicken or steak and it along with the fresh tortillas makes all the difference in the world. Oh, don't forget the outstanding chips that are cooked in 0 trans-fat. Personally, my favorite chips are the cheese wheat...OUTSTANDING!!!
Tortillas Blanco is open from 10:30a.m. to 6p.m. Monday, Tuesday, Thursday and Friday. Wednesday and Saturday they are open 10:30am-3pm.
Located on West Market Street in Athens...(256) 777-0874 or (256) 230-2330
You can also check out website for a complete menu...
Tortillas Blanco is open from 10:30a.m. to 6p.m. Monday, Tuesday, Thursday and Friday. Wednesday and Saturday they are open 10:30am-3pm.
Located on West Market Street in Athens...(256) 777-0874 or (256) 230-2330
You can also check out website for a complete menu...
Tuesday, May 29, 2007
A fun day on Newschannel 19 This Morning. Most everyone has heard of the musical "Cats" which is in town today and tomorrow. We had a little contest and one of our lucky viewers, Russell Stephens, won the opportunity to join me and two of the cast members as they turned us into cats. Russell also won two tickets to the musical and I'm not sure which had him more excited.
This is Russell, a senior at Huntsville High School, as he is undergoing the process of becoming Pouncival, a playful tom kitten. Russell wants to go to college to study theater so this was like a dream come true for him.
I wasn't planning on becoming a character in "Cats", I figured I was already too much of a character, but Ryan and A.J., the two cast members and make-up artists convinced me I needed to represent the older members of our audience. Thus, I became Asparagus (Gus), the theatre cat.
The make-up takes between 15 and 30 minutes to apply in normal time and each character applies their own. It is quite remarkable how the change transpires and as you can see, the finished product is just fantastic. "Cats" starts this evening at the VBC and also has two shows tomorrow. It is a remarkable musical, go see it.
Robert
Sunday, May 27, 2007
Veteran's Museum
Hi friends, I hope you will join me Monday, Memorial Day, as I go on the road to the Veterans Memorial Museum. It is really an amazing place. The museum is located at 2060A Airport Road in Huntsville. It is run by a group of volunteers who are also veterans that take great pride in our nation and those who have served to keep it that way. There are artifacts from all of the wars our nation has been involved in and also lots of information about each one. We'll take you inside tanks, some of the very first jeeps, armored personnel carriers, even humvees and helicopters.
The museum is open to the public and for more information you can call (256)883-3737.
I will see you tomorrow!!!
Robert
The museum is open to the public and for more information you can call (256)883-3737.
I will see you tomorrow!!!
Robert
Thursday, May 17, 2007
Friday May 18th Morning show
Friday morning promises to be an interesting show...I will be live from a brand new Civil War Museum on Bank Street in Decatur. The name of the museum is Blue & Grey of North Alabama, Located at Parham Civil War Relics. This is a non-profit museum and is one of the largest privately owned collections of Civil War artifacts in the country. The museum is open Monday thru Saturday from 10am to 5pm. The admission is $5 for adults, $3 for students and free to younger children accompanied by an adult.
You will be amazed at the documented artifacts. I hope you will join us Friday morning from 5-8am.
You will be amazed at the documented artifacts. I hope you will join us Friday morning from 5-8am.
Monday, May 7, 2007
Maple Hill Cemetery Stroll
An update to the annual Maple Hill Cemetery Stroll. What a great day we had! The weather was beautiful, although a bit warm for many of us in costume...the crowds were fantastic...we are estimating between 5-6 thousand listened to the 60-odd re-enactors' stories. That's one of the biggest crowds we have had in the 10 year history of the stroll. We took in $5,400 in donations!! This money goes for the continued care and restoration of the old headstones. On behalf of the Huntsville Pilgrimage Association and all of the volunteers...THANK YOU!!!
NewsChannel 19's Daniel Clayton took pictures of the stroll, and we've put them in a photo slideshow on WHNT.com. Check them out!
Here's what you can expect for our "Robert on the Road" segments for Thursday and Friday...Thursday, we will be in Scottsboro for the big fly-in at the airport.All types of planes are expected.
Friday we will be in Mooresville. It is time for the Home and Garden Tour. The tour will be Saturday May 12th from 10am-5pm. Friday we will be live from the oldest post office in Alabama.Click on the link for more information.
Until next time, stay safe.
Robert
Here's what you can expect for our "Robert on the Road" segments for Thursday and Friday...Thursday, we will be in Scottsboro for the big fly-in at the airport.All types of planes are expected.
Friday we will be in Mooresville. It is time for the Home and Garden Tour. The tour will be Saturday May 12th from 10am-5pm. Friday we will be live from the oldest post office in Alabama.Click on the link for more information.
Until next time, stay safe.
Robert
Tuesday, May 1, 2007
Hello From Robert
Hi friends, I know it has been awhile since you heard from me so I will try and catch you up on what's been happening with me...
Back in March..the 26th to be exact, I got married to an "ANGEL." If you watch our program you have met my new bride...her name is Jacquelyn Procter Reeves...she is the lady that always does the history programs with me, like the Historic Huntsville Depot or the Maple Hill Cemetery stroll. I will post some of our wedding pictures on this site in the next few days...believe me, it was not your normal wedding...first of all, about 25 people crashed the event...we had only invited family and a couple of really close friends. We were just going to have a nice quiet ceremony..short but sweet...yeah right! When Jacque and I walked into the old Brick Church out in Mooresville we got quite a surprise as the whole group of folks that had slipped in started singing the song.."Going To The Chapel, Gonna Get Married." From there it was wide open as a Case knife!
I will fill you in on the rest when I put the pictures in.
I hope you saw our Monday morning April 30th program from the Huntsville Animal Services...we featured the animals that are involved in the big Open House and Adopt-a-thon that is happening Saturday May 5th.
Both the City of Huntsville Animal Services and Greater Huntsville Humane Society are having open houses. Please come by and see the two shelters and meet the wonderful animals...there will be dogs, cats, bunnies and wildlife...treats for the kids like pizza, popcorn and cotton candy. Come adopt your new best friend...the shelters will be open for the adopt-a-thon Saturday from 9-3 at Animal Services and 11-4 at the Humane Society.
If you have any questions, please call (256) 883-3782. Huntsville Animal Services is located at
4950 Triana Blvd, Huntsville, Alabama 35805.
The Greater Huntsville Humane Society is located at 2812 Johnson Road SW, Huntsville, Alabama, 35805. The phone number is (256) 881-8081.
Here's a heads-up on our next two "Robert on the Road" segments...Thursday, Jacque and I along with several other re-enactors will be at Maple Hill Cemetery to give you a little history about the cemetery and some of the folks who are buried there and the part they played in Huntsville's history. The actual stroll is free to the public and will take place Sunday, May 6th between 2 and 4:30...Donations are accepted and used to restore some of the old headstones that are damaged. Also this weekend is the annual Huntsville Pilgrimage Tour of Homes which take place Saturday. Tickets are $15-$20 and money raised also goes to the upkeep of Maple Hill's priceless monuments and beautiful grounds. Call: (256) 533-9460 for info.
On Friday I will be at the Historic Huntsville Depot for the annual Whistle Stop Bar B Q event. Yes, my good friend Lee McWright will there with us to bring you some tips on how to properly cook ribs, chicken, pork and brisket. You will also meet some of the members of the only all-ladies cooking team entered in the Back-yard cooking competition...these ladies have the dubious honor of finishing tied for last for the last two years and they love it! And so will you....I hope you will join us, until then...remember, let a smile be your umbrella, but don't get a mouth full of rain.
See you soon,
Robert
Back in March..the 26th to be exact, I got married to an "ANGEL." If you watch our program you have met my new bride...her name is Jacquelyn Procter Reeves...she is the lady that always does the history programs with me, like the Historic Huntsville Depot or the Maple Hill Cemetery stroll. I will post some of our wedding pictures on this site in the next few days...believe me, it was not your normal wedding...first of all, about 25 people crashed the event...we had only invited family and a couple of really close friends. We were just going to have a nice quiet ceremony..short but sweet...yeah right! When Jacque and I walked into the old Brick Church out in Mooresville we got quite a surprise as the whole group of folks that had slipped in started singing the song.."Going To The Chapel, Gonna Get Married." From there it was wide open as a Case knife!
I will fill you in on the rest when I put the pictures in.
I hope you saw our Monday morning April 30th program from the Huntsville Animal Services...we featured the animals that are involved in the big Open House and Adopt-a-thon that is happening Saturday May 5th.
Both the City of Huntsville Animal Services and Greater Huntsville Humane Society are having open houses. Please come by and see the two shelters and meet the wonderful animals...there will be dogs, cats, bunnies and wildlife...treats for the kids like pizza, popcorn and cotton candy. Come adopt your new best friend...the shelters will be open for the adopt-a-thon Saturday from 9-3 at Animal Services and 11-4 at the Humane Society.
If you have any questions, please call (256) 883-3782. Huntsville Animal Services is located at
4950 Triana Blvd, Huntsville, Alabama 35805.
The Greater Huntsville Humane Society is located at 2812 Johnson Road SW, Huntsville, Alabama, 35805. The phone number is (256) 881-8081.
Here's a heads-up on our next two "Robert on the Road" segments...Thursday, Jacque and I along with several other re-enactors will be at Maple Hill Cemetery to give you a little history about the cemetery and some of the folks who are buried there and the part they played in Huntsville's history. The actual stroll is free to the public and will take place Sunday, May 6th between 2 and 4:30...Donations are accepted and used to restore some of the old headstones that are damaged. Also this weekend is the annual Huntsville Pilgrimage Tour of Homes which take place Saturday. Tickets are $15-$20 and money raised also goes to the upkeep of Maple Hill's priceless monuments and beautiful grounds. Call: (256) 533-9460 for info.
On Friday I will be at the Historic Huntsville Depot for the annual Whistle Stop Bar B Q event. Yes, my good friend Lee McWright will there with us to bring you some tips on how to properly cook ribs, chicken, pork and brisket. You will also meet some of the members of the only all-ladies cooking team entered in the Back-yard cooking competition...these ladies have the dubious honor of finishing tied for last for the last two years and they love it! And so will you....I hope you will join us, until then...remember, let a smile be your umbrella, but don't get a mouth full of rain.
See you soon,
Robert
Friday, March 9, 2007
CUT THE ONIONS!!!
In response to all of you wanting to know when to cut the wild onions in your yards.
According to the "Old Farmer's Almanac" which is my source for information, the days to cut the onions to get rid of them are March 19th and 20th. Also, April 15th and 16th. Good Luck, I hope it works, but to use a phrase that James-Paul uses...if it doesn't, DON'T SHOOT THE MESSENGER!!!!
I hope you have enjoyed this past week's On The Road segments. As we move into Spring, I will do my best to take you to places you may not have seen or know about and give you a little history lesson along the way. Please feel free to make suggestions if you have a favorite place you would like us to share with our viewers...no promises, but I will try and get there.
Have a great weekend and I hope you will join us on the weekend additions of Newschannel 19 This Morning at 6am on Saturday and Sunday. By the way, don't forget to turn your clocks one hour forward Saturday night when you go to bed.
Until the next time,
Robert
According to the "Old Farmer's Almanac" which is my source for information, the days to cut the onions to get rid of them are March 19th and 20th. Also, April 15th and 16th. Good Luck, I hope it works, but to use a phrase that James-Paul uses...if it doesn't, DON'T SHOOT THE MESSENGER!!!!
I hope you have enjoyed this past week's On The Road segments. As we move into Spring, I will do my best to take you to places you may not have seen or know about and give you a little history lesson along the way. Please feel free to make suggestions if you have a favorite place you would like us to share with our viewers...no promises, but I will try and get there.
Have a great weekend and I hope you will join us on the weekend additions of Newschannel 19 This Morning at 6am on Saturday and Sunday. By the way, don't forget to turn your clocks one hour forward Saturday night when you go to bed.
Until the next time,
Robert
Wednesday, February 28, 2007
Huntsville Animal Services
Wednesday morning I was out at Huntsville Animal Services and I hope you saw the show. We had a mini-telethon to adopt as many animals as possible. Dr. Karen Hill and her staff were very kind to come in at 5am to answer phones and help people with adopting these animals. If you aren't familiar with Animal Services, I wish you would call (256) 883-3782 to find out how you can adopt some really loving animals that need a home.
Animal Services picks up stray dogs and cats or is a drop off for animals that people no longer want or can care for, this is sad because many times the strays belong to someone who just doesn't think to check with Animal Services. After a certain length of time the animals are either moved to the adoption wing or euthanized. If they are lucky, they are deemed adoptable and are kept until a home is found for them...
take a look at this little one...as sweet as can be and just begging for someone to come and take her home. Of course, if the animals are lucky, someone will do just that, like Dee Johnson who saw this beautiful Schnauzer and rushed down to Animal Services while were there and took him home.By the way, Dee wasn't the only person looking for a Schnauzer, one man drove from Danville and another drove from Decatur to adopt "Max".
Dr. Hill is going to update me on the number of adoptions and you can count on us featuring the animals at the Animal Center in the future...and if you haven't had your pets spayed or neutered...please do so for their sake and yours...
Until we meet again, I'll see you "On The Road"
Friday, February 23, 2007
The Rodeo's in Town!
Today, I had a great time with the folks at the Longhorn Championship Rodeo. They're in town for a series of weekend shows.
I talked with Wendy Lattin, and she showed me some of the techniques of trick riding. She also introduced to Speck, he's the oldest performer in the show , animal performer that is...he is around 36 years old.
I talked with Wendy Lattin, and she showed me some of the techniques of trick riding. She also introduced to Speck, he's the oldest performer in the show , animal performer that is...he is around 36 years old.
Heart Test Results
As many of you know, I recently went through the Heart Center's battery of tests to determine the fitness of my heart. These tests are recommended for anyone and especially those who have a family history of heart problems. I do, so I went through the tests.
You may have watched the program where we passed the initial tests for circulation, carotid artery blockage and abdominal aorta blockage with flying colors...then we had the CT scan that is done without putting dye in you veins.
I was as surprised as many of you have indicated that I have heart disease. According to Dr.Ridner, I can thank my dad and mom for this because it is in their families.
My cholesterol has never been over 150 and I don't smoke or drink. Believe it or not, I actually eat pretty much the right kind of food as well...but I don't get enough exercise so that added to the problem.
I just went through the CT scan that Kym Richardson was featuring in her series, Cardiac Arrest, and got some good news, bad news...well, actually it wasn't bad news, it just wasn't what I would have liked it to have been. I have 50% blockage in one artery and 25% in another...not too bad considering my family history...the good news is we are going to treat it with an aggressive medicine approach. Dr. Ridner says my heart muscle is strong and shows no sign of problems, I just have to start an exercise program and lose about 20lbs...something I should have been doing anyway.
I will keep you posted and of course, you can see the results for yourself when you click here. By the way, I do have to change my diet some, but, I don't have to stop eating BAR B QUE!!!
Learn more about my adventures in our Robert on the Road page on WHNT.com.
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