On The Radio

You’re going to love this latest segment with The Chef and The Wine Guy.  Chef Tom Delaney and Mark Gagliano join me once again to discuss spring wines, Easter menus and perfect pairings!  I always learn something new when we get together!  Don’t forget to send me a message: melissa@thepermanentourist , if you have a question about food or wine.  We’ll feature questions on our next segment!

mark and tom at radio station

Finally Friday….with a twist

Easter lillies


My readership has grown so over the past year I thought my post featuring three Easter menus would be a great post to revisit!  Happy Easter!

Easter is Sunday!  Families will gather all over the country to share in a lively hunt for eggs, candy will be placed in baskets, babies will have rabbit ear headbands on and a delicious meal will be served.  It is a time for remembering our faith and its origins and it is a time to celebrate the beginning of Spring!  It is one of my favorite times of the year with sprays of forsythia showing up at the local florist, tulips in all their vibrant colors and, one of my personal favorites, sunny daffodils.

I thought about presenting a menu for entertaining like I do every Friday.  Then I thought, no, let’s do something different!  Let’s have some fun!  Soooooooo…..here are menus, not one as I normally do, but three to choose from!  One is strictly Southern and traditional, the second is simply delicious with Mediterranean flair, while the third pulls all the stops out and goes quite “gourmet”!  Choose which one you like the best and leave a comment for me with your choice!

Menu #1

Deviled Eggs

Southern Potato Salad

Fresh Sugar Snap Peas with Carrots

Glazed “Coca-Cola” Ham

Monkey Bread

Buttermilk Biscuit Strawberry Shortcake

Sweet Tea


Menu #2

Chilled Cream of Asparagus Soup

Grilled Lamb Chops with Orange Zest and Fresh Mint Pesto

Orzo with Pine Nuts, Currants and Fresh Herbs

Arugula Salad with Zucchini Ribbons and Lemon Garlic Vinaigrette

Roasted Tomatoes

Lemon Tart

Sangria with Fresh Fruit


Menu #3

Steamed Artichokes with Lemon Thyme Butter

Salmon in Puff Pastry with Herb Cheese

Sauteed Cucumbers with Grape Tomatoes and Fresh Dill

Wild Mushroom Risotto

Perfect Poached Fruit

Sauvignon Blanc

Menu #1

As I mentioned, I’m using a different format today.  Please e-mail me if you would like one of the recipes that I am not posting.  I’ll be sure to get it to you right away!  For this menu I’m sharing the recipe for Coca-Cola Ham.  I got this from my step-daughter and her husband who are both avid foodies!  It rivals the spiral cut hams you pay much more for, you may even think it’s better!

Coca-Cola Ham


Coca-Cola Ham

Hands on time: 30 minutes  Total time: 1 hour and 20 minutes  Serves:10-12

1 (5- to 6-pound) semi-boneless ready-to-eat half ham, preferably shank end

      2 cups dark brown sugar, firmly packed
      1 cup yellow mustard (or Dijon, as Willis prefers)
      1 cup Coca-Cola Classic
                  Freshly ground black pepper
Preheat the oven to 350 degrees. Line a roasting pan with large sheets of aluminum foil in opposite directions to wrap the ham tightly for roasting. Set aside.
Using a chef’s knife, score the ham in a crosshatch pattern. Combine the brown sugar and mustard in a small bowl to make a paste. Spoon the paste onto the ham to thoroughly coat, packing it in the crevices. Pour Coca-Cola over ham and season with freshly ground black pepper. Seal the ham in the aluminum foil. Transfer the ham to the oven and roast, basting occasionally, until the internal temperature reaches 140 degrees, about 10 minutes per pound, or 50 to 60 minutes.
Remove the ham from the oven and peel back the foil to expose the ham. Baste the ham with the pan juices. Heat the oven to broil. Return the ham to the oven and broil until dark brown and bubbly, 5 to 7 minutes, depending on the strength of your broiler. Transfer the ham to a cutting board to cool slightly. Thinly slice with a carving knife and serve the pan juices on the side.
You probably already have your own favorite potato salad recipe and another for deviled eggs.  For the sake of space and time, as I mentioned, I’ll be happy to e-mail my favorites if you’d like!  For the sugar snap peas and carrots, simply purchase a pound of fresh sugar snap peas and one bag of organic baby carrots.  Steam lightly in a 1/2 cup of vegetable broth, for about 8-10 minutes.  Toss with a bit of sea salt and butter and serve….simple, colorful and delicious.
monkey bread
Monkey Bread
My family always teases me about never taking any shortcuts in the kitchen.  I am making an exception this time.  I have always made Monkey Bread the old fashioned way where you mix the dough, let it rise, press it down and let it rise again.  When we were in New Orleans this past Christmas with our kids my step-daughter shared her shortcut to making quick monkey bread.  I will always go back to my original recipe when I have the time, but for holiday gatherings where there are many dishes to prepare, this one works really well!
2 cans of “Grands” buttermilk biscuits
1 stick of  unsalted butter melted
1/2 cup chopped fresh parsley
1 tablespoon minced, dried onion
salt and pepper to taste
Take each biscuit and cut it into quarters.  Dip each piece in the melted butter with the herbs and seasoning.  Arrange each piece in a greased bundt pan and layer until all of the dough is used.  Bake at 375 degrees for about 20 minutes.  When the dough is golden brown the bread is ready…..easy breezy!
strawberry shortcake
Buttermilk Biscuit Strawberry Shortcake
2 boxes of fresh strawberries
1 dozen buttermilk biscuits (these I DO make from scratch.  If you don’t have a favorite recipe just drop me a line)
1 pint whipping cream
1 teaspoon vanilla
1 tablespoon sugar
Clean and halve the berries, sprinkle with a bit of sugar and let stand until ready to assemble the shortcakes.  Whip the cream until it is stiff, adding the vanilla and sugar toward the end.
On each dessert plate, place the bottom half of a biscuit.  Spoon a generous helping of strawberries on and top with whipped cream.  Place the top of the biscuit over this and top with more whipped cream and strawberries.  Garnish with fresh mint or lemon zest.
Menu #2
Chilled Cream of Asparagus Soup
1 bunch of asparagus
3 shallots, peeled and finely minced
1 tablespoon unsalted butter
3 cups vegetable broth
sea salt and pepper to taste
1 cup heavy cream
1 bunch fresh tarragon
Clean the asparagus and cut it into 1 inch slices.  Melt the butter in a  saute pan and add the shallots, tossing to coat well.  Add the asparagus to the pan and saute for about five minutes.  Bring the vegetable broth to a simmer and add the shallots and asparagus.  Season with sea salt and pepper to taste.  Simmer, covered for 1/2 hour.  Add the mixture to a blender or use an immersion blender and puree the soup.  Pour the mixture back into the pot and add the cream.  Garnish each bowl with a sprig of fresh tarragon.  Chill for two hours before serving.  (This recipe can be prepared the day before and kept in the refrigerator.)
lamb chops
Grilled Lamb Chops with Orange Zest and Fresh Mint Pesto
Lamb has long been thought of as a traditional meat to serve at Easter.  These chops are simple to make.  You can have your butcher “French” the chops so that the bones is clean.  Simply rub them with sea salt, pepper and olive oil.  Heat your grill up to 450 – 500 degrees.  You want the fire to be HOT so that the meat is quickly seared and still juicy and pink in the middle.  I put the chops on the fire for four minutes on each side.  I remove them to a platter and sprinkle them with fresh orange zest and a bit of fresh mint pesto.
Mint Pesto
This is another really easy recipe.  Simply take a couple of bunches of fresh mint, wash and remove the leaves, placing them in the bowl of your food processor.  To this add two tablespoons of good local honey, a handful of raw almonds, 2 cloves of garlic, sea salt and pepper to taste.  Place the top on the processor and pulse until the mint is coarsely chopped.  Then, turn the motor on and slowly pour about a half cup of good extra virgin olive oil through the feed tube in a steady stream.  This will case the mint and nuts to emulsify into a creamy paste.
Orzo with Pine Nuts, Currants and Fresh Herbs
1 box orzo pasta
1 cup water
1 cup chicken or vegetable broth
1/2 cup toasted pine nuts
1/2 cup dried currants
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh chives
Cook the pasta in the water and broth.  When it is just tender, about 8 minutes, drain the liquid and place the orzo in a bowl.  Toss with the remaining ingredients and serve.
zucchini carpaccio
Arugula Salad with Zucchini Ribbons and Lemon Garlic Vinaigrette
1 bag of organic, baby arugula, washed well and spun dry
1 large zucchini
asiago cheese
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic mashed
sea salt and cracked black pepper to taste
Place the cleaned arugula in a salad bowl.  Cut the ends off of the zucchini.  Using a vegetable peeler, start at one end and peel down to the other, continue this until all of the zucchini is cut into ribbons.  Toss with the arugula, toss with the dressing and garnish with shaved asiago cheese if desired.
Roasted Tomatoes
For the Roasted Tomatoes, simply take a pound of organic plum tomatoes and slice them lengthwise into three slices.  Drizzle with olive oil, sprinkle with sea salt and bake at 300 degrees for about forty-five minutes.  This releases the sweetness of the tomatoes, a delicious accompaniment to the meal.
lemon tart
Lemon Tart - (recipe from Martha Stewart)
  • For The Crust

    • 1 cup all-purpose flour
    • 2 tablespoons sugar
    • Salt
    • 1/4 teaspoon finely grated Meyer lemon zest (regular lemons can be used if Meyer lemon’s are not available)
    • 1 stick cold unsalted butter, cut into pieces
    • 1/2 teaspoon pure vanilla extract
  • For The Lemon Curd

    • 2 large eggs plus 3 large egg yolks
    • 1/4 cup plus 2 tablespoons sugar
    • 1/4 teaspoon cornstarch
    • 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
    • 6 tablespoons unsalted butter, cut into small pieces
  1. Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
  2. Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
  4. Bake tart shell until golden, about 25 minutes. Let cool completely.
  5. Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
  6. Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.
1 1.5 bottle of dry red wine
1/2 cup orange liqueur
1 quart of seltzer
1 orange, halved and thinly sliced
1 apple, cored and thinly sliced
1 lemon and 1 lime thinly sliced
Place the fruit in the bottom of a glass punch bowl.  Pour the wine and the orange liqueur and allow to sit for up to an hour before serving.  Add the seltzer just before serving.  Pour into large goblets with ice and spoon several pieces of the fruit into each glass.



Menu #3



Steamed Artichokes with Lemon Thyme Butter

Prepare one artichoke for each person.  Steam the artichokes in about an inch of water with one tablespoon of olive oil and 1/2 teaspoon dried oregano for forty-five minutes, or until the leaves pull off easily.  Melt one stick of unsalted butter and sprinkle 1 teaspoon of chopped fresh thyme leaves into the butter.  Serve the butter on the side of the artichoke in a ramekin.



salmon in pastry


Salmon in Puff Pastry with Herb Cheese

Have your fish market cut salmon filets into 2 – 3 inch wide pieces.  This recipe serves six, but can easily be increased as needed.

6 pieces of fresh, wild caught salmon

1 package puff pastry

1 packed of Boursin cheese

egg wash (2 beaten egg yolks with 1 tablespoon water)

Thaw the puff pastry.  Cut it into squares large enough to wrap around each piece of salmon.  Place one piece of salmon on each square of pastry.  Spread a heaping tablespoon of cheese on each piece of fish.  Wrap the pastry dough around the individual pieces, crimping the edges so they remain closed.  Brush each bundle with the egg wash.  Place on a cookie sheet, lined with parchment paper.  Bake at 425 degrees for about 20 minutes, or until the pastry is golden brown.  Garnish with fresh lemon wedges to serve.

Sauteed Cucumbers with Grape Tomatoes and Fresh Dill

This is a very simple, yet delicious side dish…perfect with the salmon.

2 large cucumbers, peeled, halved, seeded and cut into 1/4″ slices.

1 small basket grape tomatoes

2 tablespoons extra virgin olive oil

sea salt and fresh pepper to taste

1/4 cup chopped fresh dill

Heat the olive oil in a saute pan.  Add the cucumbers and toss for a couple of minutes.  Add the tomatoes for another two to three minutes, until heated through.  Remove to a serving dish and toss with the seasoning and herbs.



mushroom risotto
Wild Mushroom Risotto
  • 2 Tbsp butter
  • 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
  • 2/3 cup brandy, vermouth, or dry white wine
  • 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
  • 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups arborio rice or other risotto rice
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley or chives

1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Serves 4-6.

Perfect Poached Fruit (recipe from The Barefoot Contessa)

I first had this dessert at an Easter brunch several years ago.  It was love at first bite.  I am a HUGE Ina Garten fan and this recipe is, in my opinion, one of her best dessert recipes.  Vin Santo is a sweet Italian dessert wine that comes from Tuscany.

1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes

Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.

Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like.

There you have it!  Easter three ways!  I cannot wait to hear your comments and reviews!  Let me know which menu you like best and which one you’re planning to make for your Easter gathering!  Bon Apetit! (Many thanks to Pinterest!)

Happy Easter

The Permanent Tourist is accepting sponsors/advertisers.  This is a great way to get your business or service seen by many readers!  Contact me at:  melissa@thepermanenttourist.com for very affordable rates and information!


Dear Wisteria

Wisteria 1

I love wisteria.  The way it lazily winds around trees and trellis’, its lovely violet petals like grapes on a vine……this is one of my favorite spring flowers.

wisteria 4

Planning to include this beautiful vine in my plantings led me to do a bit of research.  Did you know that wisteria is in the “pea” family?  I didn’t!

wisteria 2 lg

This vine grows wild throughout the Eastern United States as well as in Asia….China and Japan specifically where ornamental types are held in high esteem.

wisteria 6

I always picture a Victorian garden, wisteria draping over an arbor under which sits a lovely table and chairs for serving tea.

wisteria 5

I find this vine most beautiful in its natural state, untrained and growing wild all around the island.

wisteria 3 lg

It doesn’t have a long season, but while it is in full bloom…..I’m happy!

The Passionate Palette

palette passions

I always know it has to be Spring when the Left Bank Art Gallery announces their annual art show!  This year’s Palette Passions is the name and the art that is being displayed is absolutely beautiful!  When the gallery opens its doors for the opening tomorrow at 4:30 guests will feel a definite breath of Spring.

PicMonkey Collage katherine brown galbraith

The lovely florals and Cloister scenes painted by Katherine Brown Galbraith are simply enchanting.

PicMonkey Collage sonia grineva

The lively work of Russian born artist, Sonia Grineva is sure to delight the most discerning collector.

PicMonkey Collage catherine elliott

Catherine Elliott who paints at her studio in Connecticut has so many lovely paintings on show that reflect our coastline.

PicMonkey Collage millie golsch

And Millie Gosch, an uber talented artist from Atlanta whose spring scenes simply make me happy!


This show is just beautiful and I know you’ll love seeing all of the color and talent!  You might even walk away with something special for your collection and a good case of Spring Fever!

3600 Frederica Road, Suites 12 & 13, St. Simons Island, Georgia 31522
(800) 336-9469     (912) 638-3017  

Carolyn Haines


I met Carolyn Haines at the Daddy’s Girls’ Weekend event she hosts each year.  Carolyn gives new meaning to the term Steel Magnolia.  Her wicked sense of humor and brilliant art of talking and writing “Southern” is delightful!  She believes that Southern writers have been so remarkable because of their direct connection to the land.  She maintains her connection living on her farm with her many animals.  Carolyn walks her talk, living the charmed life of a successful author and sharing her gift with students in her role of Assistant Professor and Fiction Coordinator at the University of South Alabama.

Carolyn Haines 1 lg.

Being born to parents who both worked as journalists opened the door to writing for Carolyn at a very young age.  Her first story was published in the Mobile Register at the age of twelve.  The rest is history!

PicMonkey Collage carolyn haines books

Books by Carolyn Haines

Carolyn has a passion for books, writing, photography and animals.  Her mother had polio and could not make her way through the uneven terrain to photograph many of the news events she covered so her eager daughter began to accompany her and go where she could not to capture the moments on film.


She worked as a photo journalist while in college as doors began to open for her.  A chance meeting at a cocktail party connected her with Harper Lee’s agent who encouraged Carolyn to write her first novel.  To date, over fifty of Carolyn’s books have been written and successfully published.  Most recently “The Seeker”, a work penned under the name R.B. Chesterton, a nom de plume she refers to as her dark side.  ”The Darkling” began the series she writes under this name that explores the world of horror, a genre often thought to be one women cannot write.


Carolyn began the “Bones” mystery series giving life to her characters Sarah Booth Delaney and Tinkie Bellcase Richmond as they solve one mystery after another.   A ghost called Jitty keeps Sarah on the straight and narrow as each book unfolds.  Southern charm literally exudes from the pages of each of the fourteen books in the series that has a bit of a dark edge as well.  Read more about this series and Carolyn’s other work here:  http://www.carolynhaines.com/.

PicMonkey Collage carolyn haines

Carolyn lives with 21 animals….dogs, cats and horses….on her farm not far from Mobile.  She rescues, cares for and supports these creatures with her earnings as well as donations from others who care about animals.  Learn more about Carolyn’s Good Fortune Farm Rescue here:  http://goodfortunefarmrefuge.org/.


We ended our conversation with a few words of wisdom from Carolyn about writing.  ”Learn to read with your gut, pay attention.  When your pulse races look at what the writer has done to create that feeling as well as what they write that bores you.  Discerning readers make excellent writers!”


I look forward to a very long friendship with this wonderful woman and I hope you’ll explore her books and begin your journey into the literary work of Carolyn Haines.



Reflections On A Spring Weekend

PicMonkey Collage art 6

I visited Art In The Park here on St. Simons Island over the weekend and enjoyed the perfect spring weather along with a whole crowd of art enthusiasts!

PicMonkey Collage art 2

Glass ware in all shapes and sizes…..

PicMonkey Collage art 4

Hand crafted beauty products to enhance, heal and nurture body, mind and spirit…..

PicMonkey Collage art 1

Paintings…..ceramics and other crafts to add to your collections…..

PicMonkey Collage art 3

Jewelry….unique and so pretty!


And azaleas bursting in full bloom under the huge oak trees that line Postell Park.

PicMonkey Collage art 5

It was a beautiful day for walking and sharing….or just hanging out!

Simple Sundays

I’m sharing one of my favorite classical piano pieces today.  Scenes from Childhood by Robert Schumann is so light, carefree and springlike!  I hope you’ll enjoy it as much as I always do.  Get out and enjoy nature today…..breathe deeply and feel the connection that brings us all together!

On The Radio

Enjoy my talk with Bruce Whitmore and Linda Polk as we discuss the International Festival being held on Friday the 11th.  The event will already have taken place, but I learned so much more about Robert Abbott and Coastal College on this show.  I think you will as well!

robert abbott institute cropped

Finally Friday!

For me, being a “foodie” means that I have an overwhelming amount of cookbooks and printed recipes from various on-line sites.  I’m on a cleaning out mission now that Spring has arrived.  I’m sorting through, deleting, pitching in the trash….making life simpler!  As I go through recipe after recipe I’m rating them and deciding what to keep and what to get rid of.  This recipe/menu is definitely one of our favorites and one I’m keeping!  In honor of this weekend’s blessing of the fleet in Darien, I’m substituting Wild Georgia shrimp for the crabmeat that is called for.  This is simple, delicious and something you can proudly serve guests!

Bronzed Red Snapper with Wild Shrimp Sauce

Sauteed String Beans with Grape Tomatoes and Almonds

Grilled Pineapple with Mascarpone and Nutella

Sauvignon Blanc


Bronzed Red Snapper with Wild Shrimp Sauce

For 2

1 Red Snapper, fileted and bones removed

1 tablespoon Sangre de Cristo Cajun Spice Blend

1 tablespoon extra virgin olive oil

1/2 pound fresh shrimp, shelled and deveined

1 teaspoon Sangre de Cristo Cajun Spice Blend

juice of 1 lemon

1/4 cup dry white wine

1 clove garlic finely minced

a splash of heavy cream

1 tablespoon finely chopped fresh chives

Sprinkle the fish with the cajun spice blend.  Heat the olive oil in a large skillet until the oil is just smoking.  Quickly “bronze” the fish, about 3 minutes on each side.  Remove the fish from the pan and deglaze with the white wine.  Simmer for a couple of minutes, then add the shrimp, lemon juice and garlic.  Simmer until the shrimp are cooked through, about five minutes.  Add the heavy cream.  Place a fish filet on each plate and top with the shrimp sauce.  Sprinkle with fresh chives and serve.

Sauteed String Beans with Grape Tomatoes and Almonds

1/2 pound fresh string beans, ends snapped

1 handful grape tomatoes

1/3 cup sliced almonds

1 tablespoon butter

Melt the butter in a saute pan.  Add the string beans and cook over medium heat until just tender, about five minutes.  Add the tomatoes and almonds and continue to cook over low heat until the almonds have browned.  Season with pink salt and a bit of freshly ground pepper.

grilled pineapple with mascarpone and nutella lg.

Grilled Pineapple with Mascarpone and Nutella

1 whole pineapple, peeled and cored, cut into 1/2 inch slices

coconut oil spray

1 small container mascarpone cheese

1 tablespoon honey

1 jar nutella

1/2 cup chopped hazelnuts

Heat the grill to medium heat, spray the pineapple with coconut oil spray and grill for a couple of minutes on each side.  Mix the mascarpone with the honey and heat the nutella a bit so it will be “runny” (I do this by boiling water in a saucepan and placing the jar of nutella in the hot water for about five minutes.  Toast the hazelnuts in a 350 degree oven for about five minutes.  To assemble, place to pineapple slices on each plate.  Put a dollop of the mascarpone mixture on top and drizzle with nutella.  Sprinkle the hazelnuts on top and garnish with a fresh mint leaf if you’d like.  SO DELICIOUS!!!

Art In The Park

glynn_art_in_the_park lg.

Art In The Park is coming up this weekend!  Postell Park is the site of this annual event that brings artisans and artists from all over the area together to show their work.

PicMonkey Collage aitp booths

Susan Molnar is heading up the show having recently retired in Coastal Georgia after years in Ft. Lauderdale, FL where she was at the helm for events all over that area.  This promises to be a very interesting event.  The recycled art that will be on display in honor of Earth Day will be a great part of the show.

Hostetter Lamp

Hostetter Lamp

Unusual pieces for the home…..

Geoff Coe Photography

Geoff Coe Photography

Fine photography…..

Elizabeth Halderson and Kay Adams

Elizabeth Halderson and Kay Adams

Ceramics and castings to collect……

Hibbs Oil Painting

Hibbs Oil Painting

And paintings galore.  There will be something for everyone!

glynn art association building lg

The show runs on April 12th and 13th from 10:00 am –  5:00 pm.  You can plan to attend and enjoy lunch, dinner or both at any of the great restaurants located in the pier area of the village.  Make a day of it and support our local artist’s!  You won’t want to miss the exhibit going on at the Glynn Art Association either!  Lots to see and a great way to do some early Christmas shopping!