Sunday, July 31, 2016


My grandmother, Annie Louise Middleton Markham with her daughters Stella and Izetta, (my mom on her lap). This photo was taken 1913 in Tennessee.

Friday, July 29, 2016


I think the last time I had a milkshake was in the early 1980s at the White Palace Restaurant in Purcellville, Virginia. The building is the oldest standing structure in the town, built in 1908. It was originally Purcellville's Town Hall and Post Office. In the 1920s it became an ice cream parlor. You can make this delicious milkshake as if it were made at an old fashioned soda fountain.

Chocolate syrup
4 large scoops coffee ice cream
1 cup whole milk
1 T espresso powder
1 T chocolate syrup
1 t pure vanilla extract

Whipped cream
Chocolate shavings

Drizzle some chocolate syrup in two milk shake glasses or tall glasses. 
Place in refrigerator while making milkshakes.

In a milkshake blender or regular blender, add the ice cream, milk, espresso powder, chocolate syrup, and vanilla extract.
Pulse until smooth.

Pour into the two glasses and top with whipped cream and finish with a few dark chocolate shavings or chocolate sprinkles.

Makes 2


Izetta Middleton Markham Croson & Dorothy Jean Croson c1945

Wednesday, July 27, 2016


Summer evenings are the perfect time to enjoy cocktails on your porch. Nothing says southern more than sipping sweet iced tea laced with Kentucky Bourbon with fresh peaches, lemons, and mint. To make four drinks, you will need a total of 6 peaches.

4 cups boiling filtered or spring water
6 black tea bags, I use Luzianne
1 cup Kentucky Bourbon 

Peach Syrup
1 cup filtered or spring water
4 fresh ripe peaches, diced
1 cup granulated sugar
1 3-inch cinnamon stick
Juice of ½ lemon

For Each Mug
2 fresh peaches, sliced
1 lemon sliced into circles
Mint sprigs

In a large heatproof container or large glass-measuring cup, pour boiling water over the tea bags.
Let steep 5 to 6 minutes, then remove tea bags.

In a saucepan, add the water, diced peaches, and sugar
Bring to a boil, reduce heat and mash peaches with a potato masher.
Add cinnamon stick and simmer 5 minutes.
Remove from heat, add lemon juice, cover, and set aside for 30 minutes for flavors to develop.
Discard cinnamon stick and strain syrup through a fine mesh strainer into a glass pitcher.
Gently mash the peaches in the strainer with a rubber spoon or spatula to release all of the juice from the peaches.
Add the cooled tea and bourbon.

Cover with plastic wrap and chill until cold.
Serve over ice with sliced peaches, sliced lemons, and a mint sprig.

Serves 4 

Sunday, July 24, 2016



The marinade makes this simple grilled flank steak extra special. Serve with a side of grilled sweet potato wedges or French fries, and a green salad.

1 (2 lb) flank steak

Marinade & Sauce
¾ cup soy sauce
¼ cup dark brown sugar
3 T apple cider vinegar
1 T Worcestershire sauce
1 T Dijon mustard
1 T grape seed or avocado oil
1 t chopped fresh rosemary
1 clove garlic, pushed through a garlic press
¼ t ground black pepper
Pinch of cayenne pepper

In a 9 by 13 inch baking dish, whisk together the marinade ingredients. 
Place steak in dish and cover tightly with plastic wrap. 
Refrigerate 1 hour.
Remove from refrigerator, flip steak over and return to refrigerator for another hour.

Prepare BBQ grill. 
Remove steak from marinade to a platter or baking sheet.
Let sit on counter to come to room temperature while grill is heating up.
Pour marinade into a very small saucepan.

Slowly boil marinade for 5 to 7 minutes, until reduced by half.

Grill steak, 6 to 7 minutes, turn over and grill another 6 to 7 minutes.
Remove to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes.

Carve steak and place on a platter and drizzle with cooked Marinade & Sauce.

Serves 4 (or 2 with leftovers for sandwiches)


When were got married 49 years ago, this August, this was my easy "go to" recipe for a potato side dish. My mom, Izetta Middleton Markham, made these often. So simple. . .so easy . . . so delicious!

2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 cloves garlic, left whole

4 T unsalted butter, melted
¼ cup chopped fresh Italian parsley
Sea salt and freshly ground black pepper

Place the potatoes and garlic cloves in a large pot and add water to cover.
Season the water with about 1 t sea salt and bring to a boil.
Reduce temperature to medium, and simmer until potatoes are tender when pierced with a fork, about 10 to 12 minutes.

Drain the potatoes and discard the garlic cloves.
Pour drained potatoes back into the empty pot.
Add the butter, parsley, and season to taste with salt and pepper.
Gently toss to coat.
Transfer potatoes to a serving bowl.

Serve immediately.

Serves 4 to 6