by Paula Deen and Brandon Branch
I’m joining Jain with my Edible Book Review at Food for Thought, where pages from your book magically mix with the kitchen and your camera.
(This is part two of this Edible Review~ I ended up with more photos and content than I planned. If you missed the first part of this book review, look here.)
More garden & courtyard views from our strolls. . .Wouldn’t you love your address to be 113 Garden?
“Nothing is left to chance–the gate is designed to catch your eye first, so that you look farther into the garden to appreciate the flowers, the fountain, or a hundred different details that can be glimpsed as you stroll from house to house.”
This poor guy didn’t even wag his tail as we walked by. . . I think he was hotter than we were.
There is a chapter on collecting~ with photos of silver, plates, pottery, and canes.
Brandon’s Style Secrets:
“Silver objects transcend every style of decor. Don’t be afraid to use a silver collection to complement both modern and antique furniture. Silver doesn’t need to be polished constantly to be party-ready and beautiful. The old patina of silver is particularly lovely. It shows the age of the piece.”
Paula’s house on the water at Turner’s Creek~
“There’s nothing on the walls to impede the view of the water. The simple colors and matching furniture are all designed to play second fiddle to the view.”
With its coastal location, seafood is an automatic choice for Savannah. With the mention of shrimp, I went to a recipe that is a version of one my mother-in-law makes~
~adapted from Paula’s recipe and a Southern Living recipe
7 1/2 cups water
1 box Crab & Shrimp Boil seasoning
3 pounds unpeeled, large fresh shrimp
2 small red onions, sliced
2 lemons, thinly sliced
1 cup vegetable oil
1 cup red wine vinegar
1 -4 0z. jar of capers, drained
3 tablespoons sugar
1 tablespoon white wine Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 garlic cloves, minced
1. Bring 7 1/2 cups water and contents of seasoning box to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and, if desired, devein.
2. Layer shrimp, red onion slices, and lemon slices in an airtight container.
3. Whisk together vegetable oil and next 8 ingredients; pour over shrimp. Cover and chill 24 hours, stirring occasionally.
There is chapter on Book Nooks. . .
“A library doesn’t have to be a room. You can create one in a pass-through hallway, or by adding shelves that under a stairway–spaces that are not normally used.”
We spied lots of places that would be delightful “nooks” to curl up and read on our strolls thru Savannah~ of course, we would have needed a strong breeze or much cooler temperatures to enjoy them this particular weekend. Maybe late October/ November?
“Packed with advice and nostalgia, Paula Deen’s Savannah Style makes it easy to bring gracious Southern living to homes north and south of the Mason-Dixon Line.”
“Lush and liveable, Savannah Style is not just a look or book, it is a lifestyle.” – Brandon Branch
Be sure to visit Food for Thought and see what everyone is reading & eating!