Finally Friday!

It looks like we’re going to have a rainy weekend.  Nothing fits that weather better than French comfort food.  I’m making my favorite “Honey Hen”, Provence tomatoes and a crisp mixed salad with parmesan crisps for dinner.   It’s Mr. T’s favorite so I’ll be making points with this one!  The smell of the house when the hen is roasting is nothing short of heavenly.  It’s easy to prepare and always a pleaser.  Serve this with a good Cabernet Sauvignon….the perfect pairing!  Fall is slowly coming onto the island, I’m busy putting menus together and will have lots of delicious ideas for you over the coming weeks!  Have a wonderful weekend!



honey hen

Honey Hen

Serves 4 – 6

This is the ultimate comfort food in my book.  I always make a pot of homemade soup using what ever is left over.  Just take the hen, bones and all, place in a Dutch Oven, cover with water and simmer for eight hours.  Remove any bones and add leftover chicken meat with chopped fresh vegetables of your choice, some wild rice, simmer for two more hours and Voila!  Another delicious meal to enjoy.  Note:  the honey mixture will give the hen a “laquered” appearance which may look dark, do not be disturbed by this…the meat under the skin is succulent and moist!

1 chicken (this can be kept whole or have your butcher cut it into eight pieces)

French Grey Salt and freshly ground peppercorns to taste

1/2 cup honey

2 tablespoons Dijon mustard

1 tablespoon herbes de Provence

4 shallots, peeled and thinly sliced

1 head garlic, cut in half

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper.  Melt the honey in a saucepan and whisk in the mustard and herbs.  Pour over the chicken in a baking dish and roll the bird to coat it well. Scatter the shallots and garlic around the hen.  Bake until the meat is cooked through, well browned and dripping in the sauce.  If you are leaving the chicken whole this is about an hour.  If you are cooking separate pieces it will usually take 40-45 minutes.

Sauce:  After the chicken is cooked remove it from the baking dish along with the garlic halves.  Place the dish on the stove top with the burner on medium heat.  Add 1 cup dry white wine and use a wooden spoon to scrape any drippings and meat from the pan.  Reduce the heat and add two tablespoons of unsalted butter to the pan.  Simmer for about five minutes.  If you would like a slightly thicker sauce you may add a “slurry” of 1 teaspoon cornstarch to 1/4 cup water, blended well and stirred into the pan.

Serve the sauce in a gravy boat to be spooned over each serving of chicken.


Provence Roasted Tomatoes

3 large beefsteak or heirloom tomatoes

Sea salt and freshly ground black pepper

1 1/2 cups fresh bread crumbs

2 tablespoons minced shallots

1 teaspoon dried tarragon

1/4 cup grated Parmesan cheese

3 tablespoons chopped flat leaf parsley

3 tablespoons olive oil

Preheat the oven to 400 degrees.  Grease a shallow baking dish with olive oil.  Core the tomatoes and cut them in half, crosswise.  Squeeze the juice and seeds out gently, over a small plate and reserve for the soup stock you will make with the leftover chicken.  Clean out the cavities of each tomato half with your fingers and place the halves in the baking dish.  Sprinkle with sea salt and pepper.  Stir the bread crumbs with the remaining ingredients and stuff each tomato half generously.  Drizzle with a bit of olive oil. Bake for twenty-five minutes, until the tomatoes are browned lightly.

salad with parmesan crisps

Salad of Mixed Greens with Parmesan Crisps

1 head red butter lettuce

1 bunch watercress

1 head raddichio

1 small head baby Kale

Wash the greens well and place in a salad spinner to remove excess moisture.  Tear the greens into pieces and wrap in paper towel or a soft kitchen towel and refrigerate until ready to toss.

For a light dressing, mix 1/4 cup good olive oil, 2 tablespoons champagne vinegar, a pinch of dry mustard, sea salt and pepper to taste.

parmesan crisps

Parmesan Crisps

I recommend making these earlier in the day for the best results!

These are a delightful substitute for the traditional croutons you normally see in salads….no carbs and gluten free too!

2 cups shredded parmesan cheese

coarsely ground black pepper

Line a baking sheet with parchment paper.  Take a small handful of cheese and place on the parchment, repeating until all of the cheese has been used.  Sprinkle with freshly ground black pepper and back at 325 degrees until lightly browned.  Remove from the baking sheet and place on paper toweling to cool and crisp up.

On chilled salad plates, place a generous serving of greens that you have tossed in the dressing.  Garnish with the  Parmesan crisps and serve.  I like to serve this salad in the traditional French style, after the main course.

One Lucky Person!

I posted about my new children’s book, “Emmeline at Commander’s Palace”, a couple of weeks back!  The book is now available through and will be coming to select bookstores shortly.  In the meantime…..I’m giving a copy away to one lucky reader!  This book is perfect for lively little girls with a sense of adventure and a desire to have some fun in the kitchen as well!  In order to be entered to win please “Like” The Permanent Tourist on Facebook or let me know that you already have.  Follow The Permanent Tourist on Facebook and Pinterest then leave me a comment!  It’s that easy and I know you’ll love the book!  The deadline to enter is Wednesday, September 24th so don’t miss out!

emmeline at CP

A Wonderful Cause!

I think one of my favorite things about writing The Permanent Tourist is sharing with others, connecting, learning and helping the community as a result of it all.  So when my friend, Betsy Knight, also my favorite dog groomer, let me know about the upcoming event being sponsored by the Wainwright Family Foundation I knew this was an opportunity not to be missed.  I’m writing today about the event that will take place on December 13th at 4:00 pm.  This concert will feature Dierks Bentley and Thomas Rhett in concert.  Adam Wainwright, local boy now Cardinal’s baseball star, and his wife have put this all together and what an even it will be!

adam & jenny wainwright

What got my attention and what I love about this event is the sharing that is involved.  And I want to shine a light on Betsy as a volunteer who is going the extra mile to sell tickets.  The Wainwright’s approached all of the various non-profits in the area to help with ticket sales and as part of that, they are sharing the proceeds.  Tickets are $45.00, $5.00 goes for parking at the Glynn County Football Stadium and the Foundation is splitting the remaining $40.00, $20.00 each, with the non-profit’s involved in selling tickets.  What a great idea for a new Foundation who is making a mark on the community and giving back in such a generous way!


Betsy and Lucy
Betsy has 100 tickets to sell and she says she will even deliver them to your home or office!  Now, having known Betsy for a couple of years now, I am not surprised at her energy and willingness to go the extra mile.  Both Betsy and her mother, Lucy Loehle, are involved with our local Safe Harbor, home for boys and girls in Brunswick.  The hundred tickets Betsy has to sell will bring $2,000 to Safe Harbor!  You can reach Betsy on her cell phone:  #912-223-1193 and/or email to let her know you’re interested in purchasing a ticket.  You only have 10 days left to make your purchase so don’t wait!
Here is the complete list of other groups who are offering ticket sales as well!  Very impressive!  Choose the organization you’d like to help with fundraising and make a difference!
Wainwright Foundation Concert 1
And here’s a sample of what you’ll hear when you attend the concert.  This recording includes Dierks Bentley, Thomas Rhett and Miranda Lambert performing “Bad Angel” at a concert in 2013.


Saying Thank You!

When I began writing The Permanent Tourist in February of 2013, I decided to go into the project with no expectations.  I opened my heart to possibility and began to write, meet people and write some more.  Before I knew it the opportunity to do The Permanent Tourist radio talk show came my way in October of 2013.  I took that in stride, loving every minute of the work I do at the station.  I have continued moving forward, no expectations, open to whatever comes my way.  There are times when I get frustrated and feel that the wheels have come to a grinding halt, especially while recovering from major surgery all summer.  But the wheels have continued and I am amazed at all of the doors that are opening and providing new work for me that will enrich my life and the lives of others.  That’s what it’s all about, isn’t it?  My favorite season is dawning and life is very good!

Purple and Orange Bouquet large Top 400

So on this Tuesday morning, I’d just like to say thank you to my friends, sponsors, supporters and, most of all, to my family for their support and belief in me and what I’m doing.  We just never know what may be coming our way with each new day.  It’s so important to keep working, keep an open mind and ALWAYS, always say thank you!  I’ll have lots to share as things develop and unfold!

A Fine Evening….


As I have always said, the Golden Isles has a network of non-profit and charitable organizations that constantly amaze me.  The outreach from groups as well as individuals is nothing short of miraculous all over our area. Mr. T. and I attended the “Wines of the World” event at St. Williams Catholic church last night….much to our delight!  If you see St. Williams having a fundraising evening you don’t want to miss it!

PicMonkey Collage WW1

People turned out to support the St. Francis Catholic School in Brunswick and to clink a glass or two and take part in a wonderful silent auction!  Wines from all over the world available for tasting……

PicMonkey Collage WW2

Delicious appetizers prepared by our areas finest chefs, served to accompany a large selection of international wines.  Tom Delaney did a masterful job of choosing who to include in his list of talented culinary luminaries.  Chef Delaney featured an 80 pound suckling pig, roasted to perfection as part of his menu for the evening.

PicMonkey Collage WW3

Autumn is beginning to make itself known with all sorts of events cropping up on our calendar.  It’s a great way to catch up after a long summer of traveling or staying out of the heat!

Mark Gagliano & Friend

Mark Gagliano & Friend

Many thanks to Mark Gagliano, the wine guy, and Chef Delaney for putting this event together and making it all happen.  They are truly an asset to our community!  Have any questions for the Chef and the Wine Guy?  Send them to me as a comment and we’ll address them when we do our next radio show together.  It’s always fun and I always learn so much from Mark and Tom.

Simple Sundays

On this lovely Sunday morning take a moment to click in and listen to this wonderful recording of two cellos performing the piece, “Benedictus”.  It’s so beautifully play, it brings tears to my eyes.  I have to thank one of dearest friends, Carolyn Troupin, for sending this to me as an option for a Sunday post.  I think you’ll love it…..feel inspired and moved to do something today you have been dreaming of and just haven’t made the time for!  Wishing you a blessed Sunday full of love and miracles!

On The Radio

Finally Friday!

As promised on Facebook earlier in the week….I’m sharing a “meatless Monday” meal I made this week.  I’m aiming for at least three evening meals a week that are light, healthy and meat free.  I don’t use the term vegetarian in this household…heavens no!  That would instantly turn the noses of the family on end!  I, myself, could easily eat a meatless diet, but I prefer to refer to myself as a flexible eater.  If I crave a steak, I’ll eat about three ounces of said meat and be sated for days.  I once had a friend who believed in eating small amounts of delicious things.  That is my goal!  This particular meal is Middle Eastern in origin.  It is easy to make and so delicious.  I serve it with a crisp salad topped with my favorite homemade lemon and garlic vinaigrette.  AND….I actually baked homemade pita bread to go with the meal.  I always get in the mood to bake when its raining and cooler, which it as the day I prepared this.  The main course if “Mjadra”.  Many ethnic cuisines have similar dishes.  This one is lentil based, served over a bed of jasmine rice.  I like what the aromatic quality of the rice adds to the overall laying of flavors you experience when you take that first bite.  This can also be a side dish to any grilled fish or chicken dish and it goes well with lamb.  I hope you’ll try it and enjoy!



2 cups brown lentils, rinsed and simmered until just tender

2 large yellow onions, peeled and diced

2 tablespoons good olive oil

1 teaspoon cinnamon (optional)

1/2 teaspoon Sangre de Cristo Mediterranean Spice mix

Pink salt and ground black pepper to taste

3 cups cooked jasmine rice (1 1/2 cups uncooked with water plus an inch to cook)

Rinse the lentils and place in a large saucepan with enough water to cover plus two inches.  Bring to a boil on medium high heat then reduce heat to low and simmer for about one half hour, or until just tender.  Saute the diced onion in olive oil over medium low heat, stirring frequently, until the onion is almost caramelized.  Add the onion and oil to the cooked lentils and stir well.  Bring to a slow simmer again and add the seasonings.

Lemon Garlic Vinaigrette

1/4 cup good olive oil

juice of 2 fresh lemons

1 large clove garlic, peeled and finely minced

1/4 teaspoon dry mustard

sea salt and pepper to taste

Whisk the ingredients together and serve over fresh, crisp salad greens.  I always include cucumber, grape tomatoes and diced red onion in this salad along with fresh arugula, baby spinach and butter lettuce.

PicMonkey Collage pita trio

Pita Bread

3 cups flour

1 1/2 teaspoons salt

1 tablespoon raw sugar

1 packet dry, active yeast

1 1/4 – 1 1/2 warm water

2 tablespoons good olive oil

Sprinkle the yeast over 2 tablespoons warm water and allow to sit for about five minutes, it should be slightly bubbly.  Place the flour, salt and sugar in the bowl of your mixer with the paddle attachment in place.  Add the yeast mixture and mix for a minute or so.  Add the olive oil and water, mixing until the dough forms a slightly firm ball.  Once it reaches this stage run the mixer for about 10 minutes to “knead”.  You can also hand knead the dough on a floured surface for ten minutes.  Place the dough in a mixing bowl that you have sprayed with oil.  Cover with a damp kitchen towel and place in a warm, dry spot to rise for 90 minutes.  I always put dough into the microwave to let it rise.  It stays dry and is kept warm, without running the microwave.

When the dough has risen, punch it down and turn it out onto a floured surface.  I have a piece of flour sacking from my Grandmother that I use.  It has seen untold amounts of beignet dough, biscuits and all manor of baked items over the years.  Break the dough into eight pieces and form a ball out of each.  Cover the dough balls with a kitchen towel and allow to rise for 20 minutes.  Preheat the oven to 400 degrees.  I put my pizza stone into the oven as it preheats, or you can use a baking sheet.  When the dough balls have risen a bit, shape them into half inch thick circles.  Place them on the baking surface and bake for 5-7 minutes…longer if you want them more crisp and golden.  These are wonderful warm out of the oven with a bit of unsalted butter.  Pita is so easy to make and so much better than the store bought variety!


PicMonkey Collage Wines of the World


On Sunday, September 14th, you can attend a very special event that happens only once a year.  Tom Delaney, famed local chef of Delaney’s Bistro & Bar, is joined by a few of his culinary cohorts for “Wines of the World and Coastal Cuisine”.

st. williams catholic church

This annual event is a fundraiser that helps maintain and improve St. Francis Xavier Catholic School in Brunswick.  This year, in particular, funds are focused on improving the science lab and other necessary student technology.  St. Williams Catholic Church is hosting this worthy event and opening its doors beginning at 6:30 p.m.  What a treat this is going to be!  Chef’s from Sea Island and other top area restaurants will be on hand to add their special talents to a gourmet spread of delectable hors d’oeuvres  from around the world….with wines paired for perfection!  I hear there will be craft beer this year as well for those who enjoy a bit of the brew.

PicMonkey Collage world wine auction

The silent auction being held that evening promises to be great fun as well!  Would you like a weekend away at a special destiny like the Jekyll Island Club Hotel or The Ocean Lodge?  Or my favorite, a dinner for 10 prepared by Chef Tom Delaney, served in your home and accompanied by wine expert Mark Gagliano’s wine selections.  There are lots of choices and it’s all for such a good cause!

Tickets are available at St. Williams or in the school office in Brunswick.   $50.00……an amazing price for a fantastic evening!


Fall Getaways…..


It’s always fun to take a weekend and getaway from it all as the weather cools and breezes begin to carry a crisp message of Autumn.  The Jekyll Island Club Hotel is offering its annual Fall Vacation Special, what a divine way to celebrate the change of seasons!


Experience the magic of Jekyll Island, the history, the art, the bike paths and so much more.


Shop in the historic district for a special gift that will always remind you of your stay.


Ride horses on the beach……


Take a ride on the trolley through the grand mansions that each has a story to tell.

jich4 lg.

And end your day with cocktails on the beautiful riverside porch.  A classic Mint Julep sounds like the perfect handmade libation for the occasion.  This offer extends until November 25th so make your plans today!


A four course dinner is included in the package, as well as a complimentary bottle of house wine or champagne.  This is truly an opportunity to rest in old world comfort.  For more information on this wonderful package: