Sunday Southern Days

The Captain and I have been on a pretty solid roll of healthier eating lately (just disregard my 10/1 post about the Southern Ground Music & Food Festival). Tonight for dinner, I started with a base of a Stone Fire Flatbread -- pre-baked and found in the bakery section of Jewel grocery store ( stonefire.com/our-flatbreads/pizza/ ). Here is how it piled up: (from the bottom) - Stone Fire Flatbread (whole wheat) - 2 T EVOO - 2 t minced garlic - 1 red pepper, cleaned and diced - 1 lb. of frozen spinach, thawed and squeeze out all of the water - 1 diced 6 oz. chicken breast (I used the Market Pantry pre-cooked frozen chicken breast from Target) - 1 container (6 oz.) Athenos herbed crumbled feta - 1/4 c low fat Mexican shredded cheddar mix Top with 2 T drizzled EVOO on top, then bake at 350 degrees for 15 minutes. Enjoy!!

To honor the recent passing of our koumbaro (a best man in the Orthodox wedding ceremony), I wanted to bake prosforo to be donated for our church's future services in his name. Of course, I referenced by trusty Norfolk church cookbook for Presvytera Goumenis' recipe. As this is the preparation of a religious article, you open with the following prayer: Dear Lord, this bread that we are baking represents each one of us. We are offering ourselves to You, our very life, in humble obedience and total commitment to You. We place ourselves on Your holy altar through this bread to be used by You in any way that You feel will help enlarge Your kingdom. Accept our gift and make us worthy to receive the greater gift that You will give us when You consecrate this bread and give it back to us as Your Precious Body. modified for 4 loaves 5 lbs. Bread Flour 2 t Salt 3 packs Quick Rise Yeast 5 cups Water Add 3 packs of Quick Rise Yeast with abo

For a little Fall getaway, we headed south to Nashville for the Southern Ground Music & Food Festival, featuring our faves, the Zac Brown Band, and many, many special guests. After checking in at the fabulous Gaylord Opryland Hotel on Thursday, we grabbed a nap, then headed downtown to Jack's BBQ on Broadway. Upon seeing they had SIX different BBQ sauces to try, I had no choice. In the interest of research, I had to get the ribs. So I could try every.single.sauce. On Friday, we headed to Southern Ground for dinner and the evening shows, which included the Zac Brown Band with guest stars Willie Nelson, Kenny Rogers, and Kenny Chesney, among many more! The food at Southern Ground was Fantastic. Delicious. Creative. Pick your Awesome. Set up as food stalls like you'd see at your typical county or state fair, these vendors went much further than funnel cakes and hot dogs. F. Scott's Restaurant from outside of Nashville had me at "gyro" (typi