Wednesday, October 25, 2006

My Alabama

I am stealing this from a post by Chicken&Waffles from GrayCharles. This poem evokes so much visceral imagery for me. And I’m blessed enough to get to see my Alabama everyday.

Daybreak in Alabama

When I get to be a composer
I’m gonna write me some music about
Daybreak in Alabama
And I’m gonna put the purtiest songs in it
Rising out of the ground like a swamp mist
And falling out of heaven like soft dew.
I’m gonna put some tall tall trees in it
And the scent of pine needles
And the smell of red clay after rain
And long red necks
And poppy colored faces
And big brown arms
And the field daisy eyes
Of black and white black white black people
And I’m gonna put white hands
And black hands and brown and yellow hands
And red clay earth hands in it
Touching everybody with kind fingers
And touching each other natural as dew
In that dawn of music when I
Get to be a composer
And write about daybreak
In Alabama.
-Langston Hughes


And the Who Gives A Shit story of the day…


A mystery It's keeping me awake at night is growing around Britney Spears' second baby She's already had a baby?.It was widely reported that on Sept. 12 I musta missed that headline, Spears gave birth to a baby boy that she named Sutton Pierce. Spears has not confirmed those reports I've been calling and calling her, but she still won't tell me, and pics of little Sutton have yet to surface waiting on pins and needles for these photos. Sources tell the Scoop that may be because there is no Sutton Pierce Spears Federline Does this mean she didn't really have a baby??.

Sunday, October 22, 2006

Taylor's Favorite - Fox Valley Restaurant And watch the Cat Herding video

Hubby and I went to eat at Fox Valley earlier this evening. As I left FBB chat, I told everyone there that I was going to eat at Taylor's favorite restaurant. Dana asked if we were going to Waffle House...Although I do like Waffle House, especially in the wee hours of the morning after imbibing more than my share of wimpy American Beer, it was Fox Valley Restaurant.

From the article in People Magazine:

Favorite restaurant:"Fox Valley, about a 10-minute drive from Birmingham."

I thought some of you might be interested in finding out more about so I found their website and am posting it here.

By the way, Taylor's favorite meal there is Steak and Cake. It happens to be my favorite too.

Tonight we sat at the bar and ate. I had a Crab Cake, a delicious Mixed Greens Salad, and a glass of white wine.

This is a really interesting restaurant. First of all, it's attached to an old but still open Shell gas station in a very non-descript run-down strip mall (if you can even call it that). It is located at the one red light in Maylene (population 3,887) . If you don’t know where to look, you won’t find it.

The decor is upscale without being snooty: linen table clothes, soft lighting, knowledgeable staff, great wine list, and a small bar in with one can enjoy a cigarette.

If you are ever in the Birmingham area, it’s well worth finding.

Fox Valley
Sample Dinner Menu

cream of potato soup with apple-wood bacon 4.50 6.50

roasted red pepper beer cheese soup 4.50 6.50

maryland style crab cake with brown garlic butter 8.50

fried blue crab claws with cocktail sauce 8.25

mushroom, cheese and spinach filled ravioli, simmered in
alfredo sauce with jumbo lump crab meat 8.50

beer batter fried U-10 diver scallops,
jumbo gulf shrimp and onion rings with baja sauce 10.25

char grilled jumbo gulf shrimp with drawn butter 8.50

fried stuffed mirliton pirogue filled with
sautéed shrimp and smoked sausage; hollandaise 8.50

fried green tomatoes with jumbo gulf shrimp, (two steamed, two fried);
fresh herb tartare sauce 8.75

pezze della nonna - tender pasta “kerchiefs filled with ricotta, mozzarella, fontina and spinach, baked in béchamel, topped with fresh tomato basil sauce 7.75

house salad - bleu cheese, ranch, greek, herb or raspberry vinaigrette 3.00

mixed greens with bananas, fresh berries, mandarin oranges,
pine nuts, goat cheese, raspberry vinaigrette 4.75

greek salad – with feta, kalamata olives, tomato, cucumber and greek peppers 4.50

baked gratin of potatoes with buttered parmesan bread crumbs 3.50

fried eggplant rounds with creole sauce and parmesan 3.50

steamed fresh asparagus with hollandaise 4.00

served with a house salad

pan fried pork tenderloin scaloppine stuffed with three cheeses,
proscuitto and fresh sage; tomato mushroom marsala sauce 17.75

char grilled 16 oz. new york strip with merlot butter and sautéed mushrooms 23.75

slow braised lamb shank with butter mashed sweet potatoes
and burgundy pan gravy 16.25

steak and cake – char grilled filet mignon and maryland style crab cake
with brown garlic butter 24.75

carpetbagger steak - char grilled filet mignon stuffed with
fried apalachicola oysters; sauce choron 23.75

maryland style crab cake entrée with brown garlic butter 19.25

baked stuffed grouper imperial - jumbo lump crab, gulf shrimp,
diver scallops and mushrooms 23.00

salmon en croute - north atlantic salmon fillet baked in puff pastry,
with sauce béarnaise 16.75

paneed macadamia nut crusted scamp fillet with passion fruit
honey mustard butter 18.75

blackened yellowfin tuna over creole sauce, topped with
cajun fried popcorn shrimp; hollandaise 19.00

pecan fried flounder fillet served with shrimp etouffée and rice 17.75

paneed horseradish crusted salmon fillet, char grilled jumbo gulf shrimp;
brown butter balsamic vinaigrette 18.00