The Curtains in the Background

 

Looking at this picture, it seems like an ordinary birthday picture from the early 1970s.  There I am, proudly posing with my BAKERY birthday cake.  I was 10 I believe in that picture.  I have attempted to count the candles, but to my best memory, I am going to conclude I was 10.  I don’t think turning 9 would have warranted a bakery bought cake.
 
But if you look behind that little girl, who had such an amazing life ahead of her, you’ll notice the curtains.  Simple, hand sewn café style curtains that my mama sewed herself on a Singer treadle sewing machine. 
 
You’ll remember that in the early ‘70’s many homes were decorated throughout with the “Early American” style.  Those of you of a certain age instantly had a flashback to that design. 
 
These curtains were full fledged Early American.  They hung in my mama’s kitchen for years and certainly they were there during the Bicentennial. 
 
When I was going through the tens of thousands of items in my parents’ home, I came across a tote that included quilt batting, half finished quilt squares, and the hope that someday she would be able to see well enough again to piece a quilt.  Sadly, that never came to pass.
 
But in the bottom of that tote was those curtains.  Those very curtains transported me immediately back to those innocent days of the early 1970s.  Before Watergate, before the Bicentennial celebrations, before I realized that childhood is so very fleeting.  She had kept those curtains all those years.  Why?  I have no idea other than she worked hard on them, was proud of her work, and thought maybe perhaps that Early American décor would become the rage again and she would be ready?
 
I handed off the tote to my daughter because she and my mother had talked hundreds of times about quilts and the process of quilting and I had been told by my mother more than once that she hoped one day my daughter would “take up quilting.”  It seemed only fitting she should have her Granny’s last projects.
 
So imagine my overwhelming emotions when a few days ago my daughter handed me a bag and told me it was an early birthday present.  She had pillows made for both of us from those curtains.  Imagine.  Fifty-five years later, those curtains have made it back into my daily life.  They have waited patiently for the opportunity to be present and to have a second go at life.  What a thoughtful expression of caring and love from my daughter.  I’m so proud of the pillows.

 

 

Blackstone Steak Fajitas....or Steak Fajita Tacos

 

I had every intention of making steak fajitas. Seriously. Every step of my plan was steak fajitas.

But somehow, mine ended up being Steak Fajita Tacos, while Sweet Harold happily enjoyed his the traditional fajita way!

It all started when I spotted a gorgeous tray of already sliced, ready-to-cook sirloin steak at Food City. My first thought was to make an Asian-inspired dish, but then I decided steak fajitas on the Blackstone sounded a lot more fun.

Lately, I've been reaching for the Lodge Southwest Kick Sear Blend, and I knew it was going to be the perfect seasoning for this meal. It has quickly become one of my favorites.

I'm sure I'm late to the party, but I only recently discovered these amazing Herdez Taqueria Street Sauces. The Cilantro Lime is my current favorite, but I happily stirred the original Roja into my refried beans.

Speaking of beans, we've been taste-testing several brands of fat-free refried beans lately, and the Casa Mamita brand from Aldi is currently sitting at the top of our leaderboard.

But back to the fajitas!

I liberally seasoned one pound of the sliced sirloin with the Lodge Southwest Kick Sear Blend and set it aside while I sliced one large yellow onion and one large green bell pepper. Since my jalapeño plants on the deck have been producing like crazy, I picked several fresh peppers, removed the seeds, and added those to the vegetable bowl as well.

The secret is getting the Blackstone screaming hot before adding anything. I give the surface a light spray of olive oil, then immediately add the steak. Since it was sliced so thin, it only needed a few minutes to develop that beautiful sear without overcooking.

The peppers and onions went onto the other side of the Blackstone, where they received a generous sprinkle of the same Southwest Kick seasoning.

After reducing the heat just a bit, I grabbed my metal spatulas and began turning the steak and vegetables over and over so everything could develop that wonderful caramelized sear.

Once the steak was cooked, I turned that side of the Blackstone off and focused on finishing the vegetables. I gathered them into a pile, added a splash of water with my Blackstone squeeze bottle, and covered everything with my Blackstone dome. The burst of steam finished cooking the vegetables perfectly while keeping them crisp and colorful.

About thirty seconds later, I removed the dome, mixed the steak and vegetables together, and dinner was ready.

Sweet Harold warmed a few carb-friendly tortillas and built his steak fajitas the traditional way.

Me? Well...I took a different path.

I had recently picked up a box of La Tiara Taco Shells, and somewhere between the sizzling steak, those perfectly steamed peppers and onions, and that bottle of Cilantro Lime sauce, my fajita plans took a detour. Those crunchy taco shells started calling my name, and there was no turning back.

I piled the warmed taco shells high with steak and vegetables before drizzling them generously with the Cilantro Lime sauce.

Never one to leave refried beans unadorned, I topped mine with the Roja Sauce, diced onion, reduced-fat cheese, and pickled jalapeños.

So yes...I started the afternoon absolutely convinced we were having steak fajitas for dinner.

Sweet Harold stayed the course and enjoyed every bite wrapped up in warm tortillas.

Me? I may have set out to make fajitas, but I'm not one bit sorry they turned into steak fajita tacos.

And honestly...

They might just stay that way from now on.

Now I have to know...if you were sitting at our table, would you build a fajita like Sweet Harold or reach for the crunchy taco shells like I did? I'd love to hear which team you're on! 🌮🥩

Sam's Club Find: Safe Catch Tuna Burgers

Y'all know I'm always wandering the aisles at Sam's Club looking for something new to bring home. On my last trip, these Safe Catch Tuna Burgers practically jumped into my cart.

I'll admit it...I was intrigued.

A tuna burger? On the grill? I had to know if they were as good as they sounded.

The first thing that caught my attention was the nutrition information. Compared to a traditional 4-ounce beef burger, these have 33 grams of protein, 68% less fat, and 30% fewer calories. They also contain omega-3s, and every tuna is mercury tested. That's a pretty impressive list.

When lunchtime rolled around, I headed out to the grill.

One thing I really liked is that there's no thawing required. They go straight from the freezer to the grill.

I sprinkled both sides with Kinder's The Seafood Blend, preheated the grill to 500°F, and placed the frozen burgers directly on the grates. After they developed a nice sear, I rotated each one about 45 degrees to create those beautiful grill marks.

Once the first side was finished, I lowered the grill to medium heat, flipped the burgers, and repeated the process until they reached an internal temperature of 165°F.

I have to admit...those grill marks made me smile.

Then came the important question...

How do you dress a tuna burger?

Do you go with tartar sauce? Cocktail sauce? Or do you treat it just like a hamburger?

Since I haven't made it to the grocery store since getting home from vacation, I kept mine simple with Duke's mayonnaise, ketchup, and a few slices of sweet onion.

Sweet Harold built his with mayo, mustard, ketchup, onion, and pickled jalapeños.

Both combinations worked beautifully.

The burgers were moist, flavorful, and didn't have an overpowering fish taste. They held together perfectly on the grill and made a satisfying meal without feeling heavy.

Would I buy them again?

Absolutely.

These are the kind of freezer staple I love to keep on hand. They're quick to prepare, packed with protein, and make a delicious lunch or supper when you don't have a lot of time to cook.

If you happen to spot them at Sam's Club, I'd say they're definitely worth tossing into your cart.

Have you ever tried a tuna burger? If so, how do you top yours? I'd love to hear your favorite combination!

2026 Alabama BBQ Tour: Coffee County - BBQ Haven, Enterprise, Alabama

 

On our way home from the beach last week, we decided to get back onto the Fleur de Lolly Alabama BBQ Tour.  We didn’t make all 67 Alabama counties last year, so we’re going to move forward into 2026 and beyond if that’s what it takes!

 By the time we reached Enterprise (Coffee County), we were ready for lunch.  I searched online and found several intriguing options for BBQ and BBQ Haven was slightly off our route. 

 Coffee County is located Established on December 29, 1841, Coffee County covers 680 square miles in Alabama's southeastern Wiregrass region. Named for Creek War hero General John Coffee, the county has deep agricultural roots and a rich military heritage. Its original county seat, Wellborn, was replaced by Elba after the courthouse burned in 1851, destroying all early records. Today, Coffee County is one of only a few Alabama counties with two courthouses—Elba serving as the official county seat and Enterprise as a branch courthouse. The county is also home to much of Fort Novosel, the U.S. Army's premier aviation training installation. Coffee County is perhaps best known for Enterprise's famous Boll Weevil Monument—the only monument in the world honoring an agricultural pest—which commemorates the insect that prompted farmers to diversify into peanuts, transforming the local economy. Today, the county remains one of Alabama's leading peanut producers.  Thank you Google!

Now on to the BBQ! 

BBQ Haven is located at 1109 Boll Weevil Circle #1, Enterprise, AL 36330. The four rocking chairs out front are very welcoming!

 

We entered and walked through the restaurant to the back counter to place our order. 

As we normally do, we tag teamed on the menu items!  We always try as many different items as possible to give a fair representation.

We placed our order, fixed our drinks, and obtained forks and straws, and chose our table.

A roll of paper towel was awaiting us along with three different varieties of sauces: Vinegar, Sweet, and Hot

The owner (who had taken our order) promptly delivered our food.

Sweet Harold had the Smoked ½ Chicken plate with baked beans. 

The chicken had a delicious dry rub blend on the exterior that provided a gorgeous color on the skin.

Now y’all know, this is where the truth is told.  If you can have a perfectly cooked dark meat portion along with a juicy and tender white meat portion, you know the pitmaster knows their trade. 

We had a winner!  Sweet Harold said he couldn’t come up with one single negative for this ½ chicken portion.

He chose baked beans for his side dish.  The beans included peppers, onions, and hamburger meat.  Very flavorful with just a touch of heat. 

I ordered the pulled pork plate.

I caught the aroma of smoke from the pulled pork as it was delivered to me.  That’s always a good sign.  It wasn’t dried out at all and there was a nice ratio or inside meat and outside (bark) to my portion.

 

I selected the vinegar-based sauce for my pork.  But y’all know I’m always going to choose the vinegar-based sauce if it’s available.

My side was mac and cheese.  A nice sized portion with lots of cheesy flavor.  I loved the baked version with the crunchy cheese on top.

We also ordered a side of three ribs.  Now as you can see for yourself, these ribs were extra large with the rib tips present.

The ribs were served with dry rub only.  If a diner wants sauce, they can add it at the table.  They were good with a smoky flavor, but a little chewy.  Still good, but they needed a little more time on the smoker to render out a bit more to become tender.

Overview of our meal:  atmosphere was warm and welcoming; nice menu options including brisket.

Standouts:  choice of sauces, chicken, pork, bbq beans, macaroni and cheese.

Point Takeaways: no table service, plastic utensils, slightly overcooked ribs

 Our Score:  92

Dining Out Gulf Coast: Saltwater Grill, Panama City Beach, FL

When we vacation in Panama City Beach, we always set aside one evening for what Sweet Harold and I call our "fancy dinner out." This year, we wanted to try somewhere new.

After asking for recommendations in a Facebook poll, one restaurant kept coming up over and over again—Saltwater Grill. With that many people singing its praises, we knew we had to give it a try.

Originally, we planned to go on Saturday night, but we waited too long to make reservations. Lesson learned! Instead, we reserved a table for our last night of vacation, Monday at 7:00 p.m.

Watching the crowd in the waiting area and seeing several groups turned away without reservations, I can confidently say this: make the reservation.

While we waited just a few minutes for our table, we enjoyed one of Saltwater Grill's most recognizable features—its enormous aquarium.

The waiting area is spacious, and it's hard not to find yourself mesmerized watching the fish glide through the water.

And just in case you aren't already hungry...

...there's a dessert cart sitting right beside the host stand.

Yes, that chocolate cake really does have seven layers.

More on dessert in a bit.

We were seated shortly after 7:00, and Lacey took wonderful care of us throughout the evening. The restaurant was quite lively when we arrived, so conversation required speaking up a little. As the evening progressed and diners finished their meals, the noise level dropped considerably, making it much easier to visit across the table.

Sweet Harold ordered a Long Island Iced Tea, while I decided vacation was the perfect excuse to splurge on a Lemon Drop Martini.

Both were excellent.

Before our appetizer arrived, a basket of warm focaccia bread was brought to the table with seasoned olive oil for dipping.

The focaccia had a wonderfully crisp crust with a soft, airy center, making it perfect for soaking up the fragrant olive oil. Lightly seasoned with herbs and cracked pepper, the dipping oil was simple but full of flavor. It was one of those little touches that immediately lets you know you're in for a great meal.

We had every intention of saving room for dinner...

We failed.

We ordered the Cherry Wood Smoked Grouper Dip, made with cream cheese and topped with pickled chili peppers. It came with a choice of house-made pita or house-made potato chips.

We chose the pita.

Not only was the presentation beautiful, but the portions of both the dip and the pita chips were extremely generous.

Since we'd eaten very little all day, an appetizer wasn't even a question.

The dip itself was outstanding. The smoked flavor was subtle rather than overpowering, and the grouper wasn't fishy in the slightest. Every bite was balanced, creamy, and flavorful.

The real surprise?

Those pita chips.

They arrived warm, thick, slightly chewy, and absolutely delicious. We both agreed we made the right choice.

I already knew this meal was going to be large.

I didn't care.

I had come to try the lobster bisque.

The "cup" portion was what I would call a bowl anywhere else. It arrived piping hot with a smooth, velvety texture and a generous amount of lobster throughout. The crispy fried wonton was a nice touch, but honestly, the bisque could have stood completely on its own.

It was outstanding.

Both entrées included a spring mix salad with balsamic dressing.

Again, the portion was generous, the greens were crisp and cold, and I really enjoyed the fresh flavor of the dressing.

Sweet Harold ordered the Grouper Imperial:  grilled Gulf grouper topped with blue crab, garlic-infused mashed potatoes, asparagus, and a classic beurre blanc.

Everything about this plate was perfection.

The mashed potatoes were well seasoned, the asparagus was cooked perfectly, and the grouper itself was a beautiful, generous piece of fish. The blue crab and beurre blanc pulled everything together into a meal he couldn't stop talking about.

He was one happy camper.

I struggled with my decision.

For a while, I was leaning toward the Crispy Flounder, but finally settled on the Blackened Red Snapper with jasmine rice, roasted baby carrots, and lemon beurre blanc.

I have absolutely no regrets.

Red snapper naturally has a firmer texture than many fish, making it perfect for blackening because it holds together beautifully during cooking.

This was an incredibly thick piece of fish.

I wanted to photograph one bite just to show how perfectly flaky it was.

The lemon beurre blanc added just enough brightness without overpowering the fish. The roasted carrots were cooked to that perfect point—not crunchy, not mushy—while the jasmine rice rounded out the plate nicely.

Now...

This is where sensible people would have stopped.

We should have thanked Lacey (for about the tenth time), wished her a wonderful evening, and headed back to the condo.

We did not.

Instead, we asked to see the dessert tray one more time.

We debated.

We justified.

Then we ordered one dessert to share.

Y'all...

Seriously.

Y'all.

Yes, we ordered this enormous slice of strawberry cheesecake.

Everything about it was exactly what great cheesecake should be.

The filling had that slight tang cheesecake lovers hope for. It was rich, dense, and creamy without being heavy. The crust stayed thin enough to support the filling without stealing the spotlight, and the strawberries, sauce, and whipped cream were the perfect finishing touch.

We didn't even finish half of it.

The rest went back to the condo, where four grandchildren happily helped us solve that problem.

Everything about this evening was enjoyable—from the food and atmosphere to the excellent service.

From our table, we had a wonderful view of the aquarium throughout dinner.

If you're curious, here's a look at the menu.

Yes...they also serve sushi. 

Thank you, Saltwater Grill, for giving us one of our favorite meals of the trip.

And a special thank-you to our server, Lacey, for making the evening even more memorable.

Would we go back?

Without hesitation.

Saltwater Grill delivered everything we hoped our "fancy dinner out" would be: excellent food, generous portions, attentive service, and an atmosphere that made our last evening in Panama City Beach one we'll remember for a long time.