Setting aside a special day just to honor mothers is a wonderful tradition.  Being a mother is one of life’s greatest privileges, but it is a full-time job.  I did not truly appreciate my mother until I became one myself.  It gave a new perspective to all of the countless hours that she spent giving to me. I always knew that she loved me and that she “took great care” of me, but I had no idea that once the path of motherhood began, it would open up a new place in my heart. My children are constantly in my thoughts. Every day I think about my sons and their needs.  It is a joy and a privilege to be able to watch them mature and take pride in their accomplishments. 

My favorite Mother’s Day celebrations always included handmade school gifts.  Both boys made beautiful “sunflower broaches” for me when they were in kindergarten. I still treasure the sweet poems and specially designed cards that I received through the years.

The bottom line: The best gifts are the ones that come from the heart and express your appreciation for your mother.  They do not have to be expensive, but they do have to be special.  Below are a few ideas to help you find the perfect gift to celebrate your mom.

1. Thank you note/poem
This is a thoughtful and inexpensive gift. Every mother will treasure a heartfelt message from a child. It does not have to be long or flowery to be effective.

2. Special time or a date night
Planning a special time to be with your mother will be a big hit.  Dinner and a movie is always a treat. And, little ones can plan the evening at home with a favorite DVD or board game. It would also be fun to plan a day trip to a local destination or museum.

3. Flowers
A favorite flower is always a good gift.  If your mother is practical, a hanging
basket of annuals would be the right touch.

4. Spa treatment
A manicure or pedicure at a local salon is a good choice for
a mother who always works hard and never spends any time on herself.

5. Breakfast in bed
Surprising your mother with a hot cup of coffee, an easy French toast casserole and her favorite juice is the perfect way to start a memorable Mother’s Day.

Easy French Toast Casserole
1 loaf of challah or French bread
8 eggs, plus 3 more for the morning
4 teaspoons sugar
3 cups of milk
3/4 teaspoon of salt
1 teaspoon of vanilla
1/4 teaspoon of cinnamon
2 tablespoons of butter, cut into small pieces
1/4 cup of half-and-half
1 teaspoon of vanilla for morning
Maple syrup

Remove the crust of the bread and cut the bread into 1-inch pieces. Arrange the slices in a buttered 9x13-inch baking dish, overlapping the slices.  Combine the eggs, sugar, milk, salt, vanilla and cinnamon. Beat together until combined. Pour evenly over the bread slices.  Cover and chill overnight.  In the morning, mix the additional 3 eggs with 1/4 cup of half-and-half and 1 teaspoon of vanilla.  Pour over bread mixture and bake at 350 degrees for 45-50 minutes. Serve with maple syrup and sliced fruit.

A mother’s love is a constant. In good times and bad, she is always there. Take a moment to show her that you appreciate her.  Wishing all mothers a very special day filled with love.

As always, thanks for reading.

Properly yours,
Cindy

An organized pantry is a key ingredient to a well-run home—especially if you are a busy mom.  When your shelves are haphazardly crammed with items, it can be hard to see what you actually have.  Spending just an hour cleaning and rearranging your pantry can improve your effectiveness in the kitchen—and save time and money.

Imagine being able to pull out a recipe, and, within seconds, know exactly what ingredients you are missing.  A well-stocked and planned pantry allows a cook to take a quick inventory and avoid harried, last- minute trips to the grocery store in the midst of meal preparation.

Here are a few quick and easy tips for organizing your pantry.

1. Remove everything and wipe down the shelves.

2. Check expiration dates and throw out anything too old to use.
3. Purchase airtight/sealable jars for sugar, flour, pasta, cereal, etc.

4. Organize your shelves according to frequency of use and group items in sections.  (spices, oils, vegetables, etc.)

5. Make a list/inventory of what you have and what you need.
6. Reserve a special place for items that you can buy in bulk. (paper towels, tissue, etc.) 

My top ten pantry staples:
1. Flour
2. Pasta
3. Sugar
4. Olive oil
5. Tomato sauce/diced tomatoes/frequently used canned vegetables
6. Chicken broth/soups
7. Spices
8. Tuna
9. Peanut butter and jelly
10.  Vinegars

Consider going to a large discount warehouse and purchasing certain products in bulk. Remember, this saves money only when it is an item that you use frequently and one that will not spoil quickly.  I just stocked up on a case of canned tomato sauce because I know that I use it almost every week. However, I do not buy perishables in bulk unless I know that I will have company. I also do not buy large cans of soups and broths because once they are opened they expire in a matter of days.

Easy “Pantry-Style” Chicken Tortilla Soup
You will need:
1 tablespoon olive oil
1/2 cup chopped onions
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 pound chicken breast, cooked and chopped
1 can (14.5 oz.) favorite beans (I use black), drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 1/2 cups crushed corn tortilla chips
1/3 cup cilantro leaves, dried or fresh

Preparation:
Heat oil in medium pot and add onions. Cook for 3 to 4 minutes. Add broth, tomatoes, chicken breast, beans and spices.  Bring to a boil. Reduce heat and simmer for 15 minutes.  To serve, ladle into bowl and top with crushed chips and cilantro.  Enjoy!

* I keep a bag of chopped onions and chicken breasts in my freezer, which makes this soup extra easy and quick!

Spring is here, so set aside a day for spring cleaning.  Throw out the things that you have not used or donate them to a charity or shelter. Whether it is your pantry or your closet, let this change of seasons motivate you to get organized.

As always, thanks for reading.

Properly yours,

Cindy

I love living in Savannah for so many wonderful reasons: the mild weather, the beautiful architecture, the friendly people and easy access to delicious, fresh seafood.  Georgia blue crabs are a family favorite. While they are simple to catch and cook, it can be a challenge to retrieve the meat.

Crabbing is fun. The simplest method is to tie a chicken neck to the end of a fishing line and submerge it in the water. Once the crab “bites” the line you slowly scoop it up with a net.

For those with access to the water, investing in crab traps can really pay off.  Just bait the traps, set them in the water and check on them after a few days.  This can yield a larger crop with little effort.

I visited my friend Tiffany for an afternoon of crabbing, cooking, cleaning and eating these feisty little crustaceans. After we secured a large batch, we were ready to reap our rewards.

Cooking crabs is just as easy as catching them. Start by simply bringing a large pot of water to a boil.  (I always add a couple of tablespoons of Old Bay Seasoning to the water.) Add the live crabs to the boiling water and cook for a few minutes.  When they turn red, they are ready to be removed and cleaned.

Cleaning a blue crab:

The following crab cake recipe is my husband’s favorite.  It is very simple and really complements the flavor of the crab.

Edwards Crab Cakes

1 pound crab meat (I prefer the white lump. Reserve the claw meat for stew.)
1 egg
1 tablespoon prepared, spicy or Dijon mustard (choose according to your own taste)
1 tablespoon Old Bay Seasoning
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
Dash of hot sauce
1-1½ cups of breadcrumbs

Drain your crabmeat in a colander and dry with a paper towel. Mix the first seven ingredients together and form into patties.  Put on a cookie sheet, cover and chill for a few hours.  Remove from refrigerator and roll in the breadcrumbs. You may fry them on top of the stove or place them back on the cookie sheet, top with a little butter and cook in the oven at 350degrees for 7 to 10 minutes.

I hope that this spring you enjoy the bounty of our Earth.

As always, thanks for reading.

Properly yours,
Cindy

I love a good story about mothers, sons and success.  While visiting my son at Ole Miss, I shopped around the beautiful and historic square in Oxford.  I meandered through Hinton & Hinton, a fabulous men’s clothing store that was packed with gorgeous merchandise, and I spied a young man standing behind a table with bow ties.  As I approached, he offered to demonstrate how to tie this Southern man’s staple. 

It turns out that James Hill is quite the bow tie expert.  I found his story, and his skill, fascinating.  His mom, Judy Hill, created the High Cotton clothing brand in 2010 after crafting a handmade, cotton bow tie for her elder son, a medical student at the University of Virginia. His problem: He liked wearing a necktie on rounds, but the long ties were more susceptible to touching harmful bacteria. Plus, the constant dry cleaning was a pain.

But Judy had the perfect solution.  She designed a washable bow tie that just also happened to be fashionable. This simple pursuit turned out to be the beginning of a new career for this North Carolina family.

Today, I see more and more gentlemen wearing bow ties, even outside of the South. I asked James Hill about the uniqueness of his product and why he thinks it has become such a fashion statement.  “The people that we find wearing our bow ties are confident, humble gentlemen who enjoy holding themselves to a higher standard and don’t mind getting a little attention,” explains Hill.  He says that the bow tie is the perfect way for a gentleman to express his individuality. “Since wearing a bow tie is not the norm,” he continues, “people who wear bow ties normally enjoy setting themselves apart from the crowd.”

Hill believes that Southern men never need a reason or excuse to wear a bow tie.  “You will find many people who enjoy wearing one every day to school or work,” he points out. “We are firm believers that bow ties should be a regular part of a gentleman’s wardrobe, not simply reserved for formal events.”

Of course, wearing a bow tie requires a man to learn how to tie one properly. Hill made it look easy when he demonstrated the technique for me in the store, and his company posted a video tutorial on its website in an effort to help men master the skill at home.

Remember that first impressions are lasting impressions.  With our world becoming more and more casual, I encourage gentlemen to consider wearing a bow tie to the next oyster roast, cocktail party or church event.  As Judy Hill says, “A bow tie is the key to attracting the right kind of attention!”

As always, thanks for reading.
Properly yours,
Cindy

For more information on High Cotton and its gorgeous selection of bow ties made from North Carolina cotton, and to see a video tutorial on tying a bow tie, visit: http://www.highcottonties.com

A new year brings opportunities and challenges. For many parents, getting their children to eat healthier will be a top priority, but getting kids to eat more asparagus and broccoli can be a bit daunting.

When my boys were little, I became trapped in the routine of preparing the same basic meals week after week.  It was boring for me and not very good for my sons.  I knew that they needed to be open-minded to try new things and certainly needed to expand their menus from green beans and potatoes.

Somewhere along the way, I read in an article that many people develop a taste for a particular food if they eat it 7-10 times in a row.  I am sorry that I cannot remember where I read this or if it was truly scientific; however, I devised a little plan that proved to be successful in my home, and I hope that it works for you.

When my sons were in kindergarten, they learned the alphabet through a program called “letter of the week.”  Each week the letter was a “celebrity”:  Everything in the classroom, from crafts to food, was centered on the chosen letter. This gave me the idea of “vegetable of the week,” and I began with the letter “A.”

It was so much fun.  Our first “A” vegetable was asparagus.  I roasted it very simply with olive oil and kosher salt.  Each night, everyone at the table had to take one bite.  Regardless of the entree, asparagus was a regular for one week.  I did not make a huge deal out of it; instead, it was a game. I added a cream sauce one night and Parmesan cheese another night.  One son was more hesitant than the other, but eventually they seemed to like asparagus.  After that, I was off to brussel sprouts. 
I tried the same procedure, and it worked!! 

There were definitely some vegetables that were bigger hits than others, but the concept of a small bite each night worked for me.  Of course, I was very proud of them. Each night I encouraged them to expand their horizons and eat like an adult.  When their friends made comments like “yuck,” my youngest son smiled with pride about his new and sophisticated palate.

I have a very healthy friend who purees vegetables and adds them to almost every dish that she prepares for her toddler.  This is a very good idea for incorporating vegetables and definitely helps if your child does not like certain textures. 

My most important advice is to introduce a varied diet to your children when they are young, whether you use my “vegetable of the week” game or create one of your own.  Practicing and encouraging healthy activities at an early age is a vital part of child rearing.

Roasted Asparagus
1 Bunch of fresh asparagus
Olive oil
Kosher salt
Shredded Parmesan cheese, if desired

Preheat oven to 400 degrees.  Wash asparagus and trim off the ends.  Place on a baking sheet and lightly drizzle with olive oil.  Lightly sprinkle with salt. Roast in oven for about 10 minutes.  If using cheese, remove from oven and sprinkle the cheese. Return to oven and melt cheese. 
This is also the perfect way to roast most vegetables.

Wishing you and yours a very happy and healthy 2013.
As always, thanks for reading.

Properly yours,
Cindy

During the holidays, we spend hours purchasing the perfect gifts for our family and friends.  I try to do all of my shopping before December to avoid the lines and craziness during the holidays.  This gives me the chance to review my purchases, double-check my list and wrap the gifts in a timely manner. 

Today there is a plethora of papers and ribbons that can be coordinated to reflect your own personality or decor.  I usually select two or three papers with matching ribbons.  A fabulous—and inexpensive—wrap can be as simple as brown bag paper with colorful ribbons.

Simple Steps to Proper Gift Wrapping

1. Gather your paper, tape and ribbon. Remove the price tag on the gift, wrap the item in tissue paper and place it in a box. Tape the edges of the box to seal.

2. Roll the paper out to fit all the way around the box with an inch of overlap.

3. Place the box in the middle of the paper and fold the paper around the entire gift. Pull tight and crease each edge.  This is a very important step. Use tape to secure the paper to the box.  I fold the closing side for a more finished edge.

4. Fold each end to create a triangle.  Tape one triangle to the box and then fold the other end into a triangle and tape down.
Again, be sure to crease each edge as you go.

Simple Steps for a Proper Bow

1. Wrap your ribbon around the package. Tie it in a knot with several inches left on each side.  Cut the loose ends at an angle to make a pretty edge.

Thanksgiving is a wonderful American holiday created to acknowledge the many blessings that the Pilgrims and Native Americans shared many years ago. In 1863, President Abraham Lincoln declared it a national holiday, to be held the fourth Thursday of November. Nearly 150 years later, families still celebrate Thanksgiving much the same way as the Pilgrims and Native Americans celebrated their harvest feast in the year 1621: with family, friends and grateful hearts.

Our family, like many, continues to prepare and share the same recipes year after year. Turkey, dressing, cranberries, pumpkin pie and sweet potato souffle are all a huge part of our large, delicious dinner.

Traditions are not limited to food. My mother-in-law always provides a basket with blank cards, which is passed around when we arrive for dinner. Each person in attendance must write down a special Thanksgiving blessing.  She collects all the cards and reads them at the end of the meal.  We have a good time trying to guess who wrote each one.  It is a special tradition that we have all come to treasure. 

I enjoy the many preparations that go into our Thanksgiving meal.  It is particularly exciting to set my table, and I begin days in advance.  This year I will be making a special favor for each guest.  “Perfectly Proper Pinecone Turkeys” will really dress up each place setting.  They are inexpensive and easy to make.

Perfectly Proper Pinecone Turkeys

You will need:

8 perfectly proportioned pinecones
40 to 50 small feathers in your favorite colors
8 brown pipe cleaners
glue gun

1. Stagger the feathers by size and color in the back of the pinecone to create the turkey’s tail feathers.  When you are pleased with your selections, simply use the glue gun to secure them in place.
2. Use the brown pipe cleaners to make the turkey’s head and neck.  You can be creative and shape it like he has a wattle.  Secure the pipe cleaner by twisting it around one of the pinecone pods.
3. Place each turkey in the middle of your place setting to greet your hungry and happy guests.

My Grandmother Bradley is one of the best cooks to ever come out of Evans County, Georgia.  Her sweet potato soufflé is the perfect blend of sweet potatoes, butter and sugar. I hope that you enjoy this favorite that has been around for many years.

Sweet Potato Souffle

3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 cup butter, softened
1 teaspoon vanilla
1/2 cup marshmallows, optional
1/2 cup raisins, optional

Topping
1 cup brown sugar
1/3 cup all-purpose flour
1 cup pecans, chopped
1/2 cup butter, melted

Mix sweet potatoes, sugar, eggs, milk, salt, butter and vanilla with a mixer. If using, add marshmallows and raisins and mix by hand.  Pour into buttered dish.  Mix all topping ingredients together and spread over sweet potato mixture. Bake at 350 degrees for 30 to 35 minutes.

It is never too late to start your own family traditions.  Whether it is a favorite recipe or a game that you play every year around the table, traditions have a way of uniting us. I wish you and your family a very blessed Thanksgiving holiday.  May it be filled with love and gratitude for family and friends. 

As always, thanks for reading.

Properly yours,
Cindy

Every October, my boys would begin to discuss the perfect costume for Halloween.  Most years, they were superheroes, with Batman, Robin, Power Rangers and Spiderman making frequent appearances.  I always made an attempt to carve a “scary” pumpkin, which usually looked more funny than fearful. 

We practiced our routine a time or two.  I reminded them to walk, not run, up the path to a home and try to stay off of the grass and out of the flowerbeds.  Next, we discussed a soft knock and, of course, the proper greeting: “Happy Halloween!” or “Trick-or-treat!” I told them to take only one piece of candy and to remember that the most important part was a big “thank you” for the generous neighbor.

We always enjoyed how so many of our friends would not recognize our boys and “really” believed that Batman and Robin just happened to be in Savannah.  It was a night filled with fun, imagination and tons of candy for my sons to count before they went to bed.

Here are a few tips for less tricks and more treats:

1. Parental supervision is a must.  Observe the times that your local authorities and neighborhood associations suggest.

2. Do not let your little goblin be greedy.  One or two pieces of candy per house should be his or her limit.

3. Help your children practice their manners.  When the host answers the door, the children should say, “Happy Halloween” or “Trick or treat.”  Children should always say thank you, whether or not they like their treats.

4. Discuss the limitations of the night with your children. Include safety reminders and make sure that they respect the property of others.

5. If a porch light is off, then most likely the homeowner is not participating.  Encourage your children to respect the choices of those that do not participate.

One of my best, and most talented, friends is Donna Eichholz. For as long as I can remember, she has made white chocolate “ghosties” for her daughters and their friends for Halloween.  Below is my interpretation of this fun activity that you can do with your child.

You will need:

12 ounces white chocolate
6 candy or craft sticks
12 mini chocolate chips for eyes
Parchment or wax paper
Cellophane bags and ribbon

1. Use tape to secure wax paper to your countertop or to a cookie sheet.

2. Melt chocolate in a glass bowl for 30 seconds and stir.  If it is not completely melted, heat for 15 more seconds and stir again.  Repeat this process until it is smooth.  Do not overheat.

3. Using a small spoon, drop the melted chocolate onto the wax paper, beginning at the top with the ghost’s round head. Gradually move chocolate down to create two arms and flair out to create a gown. 

4. Add the candy sticks and cover with more chocolate. Use your fingers or the back of the spoon to spread the chocolate evenly and make it smooth.

5. Place two mini chocolate chips on the face to make the eyes.

6. Let cool. Remove from paper. Use cellophane bags and ribbons to package your “ghosties.”

7. Store in a cool place.

I hope that you enjoy this quick, easy and inexpensive craft with your little ones.

As always, thanks for reading.

Properly yours,
Cindy

This is the first year that I have not watched a child walk out of my door on the first day of school. As I transition to this new phase of my life, I will miss being involved in my sons’ school activities. It can definitely be a challenge to juggle all of the responsibilities of parenting and still participate in the children’s school events. There are new teachers to meet, supplies to buy, carpools to schedule and many new chances to get involved at school.  Parents may find it hard to help or volunteer in the classroom; however, there are opportunities for everyone and helping at your child’s school can be very rewarding.

A good friend of mine in Savannah, Donna Stafford, happens to be a veteran teacher. She says that children want their moms and dads to be involved at some level.  “Children need to see that their parents are interested in school,” she explains, “and that it is a priority.” 

When children are young, parents can offer to read in class, assist with projects or chaperone a field trip.  Even as children get older, schools still need parental support. From serving on the local PTA to helping set up the science fair, your child will notice anything that you do—and so will the teachers.

Just remember to communicate with your teacher or school about opportunities.
School days are busy and tightly scheduled, so calling or emailing is the best way to communicate.  Stopping by the classroom to talk with the teacher when you drop off your child is not a good idea.  Mornings are typically the busiest and most hectic part of the day. 

Just for fun, I want to share a few after-school snacks that you can make and enjoy with your child.

Fruit Kabobs with Simple Chocolate Sauce

For 6 kabobs you will need:

Six 6-inch bamboo skewers
Assorted fruit, cleaned and prepped for assembly
Marshmallows or maraschino cherries for a sweet addition
Your favorite chocolate sauce

You and your child will enjoy placing each piece of fruit on the skewer. Adding an occasional marshmallow or cherry makes eating the fruit even more fun. Offer the chocolate sauce as a special dip or drizzle over the kabobs. This activity is a great (and delicious) way to get your kids interested in eating a healthy snack.

Quick and Easy Pasta Salad

For older children, a pasta salad is the perfect snack to get their brains and bodies ready for after-school activities and homework. 

1 pound of pasta (I use bowtie)
1 cup balsamic vinaigrette dressing (your family favorite)
1/2 cup shredded carrots
1/2 cup cubed salami
1/2 cup diced green, red or yellow peppers
1/2 cup sliced olives
1 cup cherry tomatoes, halved
Grated Parmesan cheese to taste
Salt and pepper to taste

Cook pasta according to package directions. Drain and mix with other ingredients.  This is a great recipe to prepare on a Sunday evening because it will keep in the refrigerator for a couple of days.

Enjoy the excitement of a new school year with your children.  As I learned this year, these fun days pass way too quickly.
As always, thanks for reading.

Properly yours,
Cindy

When I was a child, eating in a restaurant was a treat reserved for weekends or special events.  Today, more and more people eat out on a regular basis. Regardless of whether you dine out frequently or rarely, a restaurant is the perfect place to practice your best manners.

1. Be kind to your waiter.  Use “please” and “thank you” to acknowledge your server’s help. Do not be demanding to your server and do not ask any personal questions.  Remember, by showing respect, you also gain it.

2. Control the noise level at your table; there are others dining around you.

3. Try not to stare around the restaurant:  Your attention should be focused on those at your table and their conversations. 

4. When entering and leaving a restaurant, do not “visit” too long with acquaintances at surrounding tables.  They are trying to enjoy their dinners, and a long interruption can be annoying.

5. Know the dress code of the dining establishment and follow it.

6. Wait until the waiter serves everyone at your table before beginning to eat. Should there be an unusual delay in food service, it is perfectly acceptable for someone to suggest that other diners begin so that their meals do not get cold.

7. It is totally unacceptable to use a toothpick at the table or in public. Please solve this problem in private.

8. If you leave the table, excuse yourself. An explanation is not necessary.

9. Good posture at the table is a must: Sit up straight and keep your elbows off the table.

10. Once you pick up a piece of silverware, place it on your
plate. Never put it back on the table.

11. Do not move a plate out of the way or hand it to the server
when you have finished. It is the waiter’s job to remove the dishes.

Remember, good manners are just common sense. Whether you are at home or out, practicing everyday courtesies will make every dining experience positive and enriching. If you follow basic dining etiquette at home, you and your family will be totally prepared for any restaurant experience.

Again, thanks for reading.

Properly yours,
Cindy