We met in Moultrie, Georgia to celebrate Christmas. Kim got us exclusive reservations at Ashburn Hill Plantation. It was a beautiful venue and we had it all to ourselves except for a few shooting politicians on Saturday. We ate at the plantation or in town at Babas, so no new recipes for this trip. The highlight of the trip was trying our hands at skeet shooting. Everyone returned home with both eyes and most of their hearing after this new skill attempt.
So nice to be together for Christmas after Covid isolations and separations.
I guess I need to photoshop the photographers, Kim and Julie.A view from the train station on the grounds. The tan cabins ahead are where some of us slept.This is the Main House where we gathered and also ate at the big table, hung out on the screened porch and opened gifts in the living room.A view of one of the rooms from the train car on site.Roses still in bloom in South Georgia in December. Office and gift shopHeading out to go skeet shooting.Kim won our sharp shooter contest.My bedroom buddy.Town square of Moultrie, GA.Baba’s on the square in Moultrie. Joanna and Kim are friends with the owner.I believe these are Camellias. Somebody correct me if I’m wrong. We love our Magic Bags!Christmas Advent Craft by Julie for all.Everyone got either a red or blue bracelet in the calendar.Cindy the Fire Bender.We had a very relaxing evening by the fire. My view for most of the evening 🙂Gift time afterglow.Country breakfast cooked by the manager at the lodge.Catching everyone mid-chew.We had a LOVELY visit to Moultrie, GA!
We met at Julie’s house to watch the UGA vs. Tennessee game. We cheered and ate and guessed the score. Terri was the winner of the score contest but we also exchanged football themed gifts just for fun. We had unseasonably warm weather and enjoyed watching the game on the screened porch. Kim made some Bower’s Blend Martinis, Gina made some Bennett Bars, and Julie made Kirby’s Weenies (or something like that.)
Terri planned and Kim hosted a wonderful weekend at Blue Ridge, GA. We had a chef come in a cook for us and enjoyed other snacks everyone brought in. We missed Cindy who couldn’t join from Florida and also missed Nancy S. as this was our first outing since her passing. A cardinal flew in to join us so we were reminded of all the good times we have shared over the years.
Special occasion artisan nails.
Peach Cobbler
Everyone enjoyed the Checkers Tournament! Our Chef for the Paella.
Peach Cobbler
1/2 cup sugar
1 cup self-rising flour
1/4 cup butter, melted
30 ounces peaches (about 5 or 6 peaches)
additional 1/4 cup butter
2 tablespoons additional sugar
Preheat oven to 350 degrees. Mix together 1/4 cup sugar, flour, and 1/4 cup melted butter. Sprinkle 1/3 of this mixture in a baking dish. Add the peaches. If juice from the peaches does not cover the peaches, add a small amount of water. Top the peac hes with the remaining sugar and flour mixture. Sprinkle the top with the remaiing 2 tablespoons of sugar and the remaining 1/4 cup butter. Bake for 30- 40 minutes or until brown and bubbly. (Based on Blue Willow Inn recipe.) Serves 6-8.
Captain Crispies
2 cups miniature marshmallows
2 cups Rice Krispies
2 cups Cap’n Crunch
1 10-ounce package white melting discs (Ghirardelli)
1/4 cup milk chocolate melting discs (Ghirardelli)
1/4 cup dry roasted peanuts
additional 1/4 Cap’n Crunch cereal
In a bowl mix together the cereals and marshmallows. Melt the white chocolate according to package directions. Pour over cereal mix and coat evenly. Place cereal mix on parchment paper on a cookie sheet. Chill in the refrigerator to set chocolate. Coarsely chop the peanuts and extra Cap’n Crunch Cereal. Melt the milk chocolate wafers according to package directions. Drizzle chocolate over cooled cereal mix and add the peanuts and extra Cap’n Crunch. Continue drizzling chocolate until the peanuts and extra cereal are coated. Chill again to set the chocolate. When chilled, break candy apart and store in an airtight container. Goooo Cap’n!
