Nancy's Notes From Florida

Florida to North Carolina

October 19, 2015

Since I-95 was closed due to flooding in South Carolina, we decided to drive to North Carolina via a western route. The first night we stayed in St. Augustine to once again visit this historic city. We entered Flagler College, which used to be an ornate hotel. You could see the trappings of its luxurious era in the décor. We passed up the chance to pay and see the dining room, but the courtyard and entry hall were impressive enough.

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From here, we strolled down the main shopping street and ate lunch in Columbia, a popular place with Spanish cuisine. I had to get a glass of sangria. We’d been to town before and had already visited the museums, Fountain of Youth, fort, and winery. So this time we headed out toward I-75 and hit the two outlet malls on either side of the highway. We ate dinner at an Asian place and retired early to prepare for our long journey the next day.

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We took I-75 to Atlanta, which is a snarl of traffic. After a brief stint on 285, we veered onto 85 north. We stopped for the night in Buford, Georgia which has The Mall of Georgia and many chain restaurants. It’s a good place to stop and stretch your legs.

The next day, we continued on I-85 to Durham, where we explored the Sarah P. Duke Gardens. You could wander here for hours.

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We drove inside the Duke University campus, impressed by the stately stone buildings and the remarkable chapel that was under renovations, judging from the scaffolding surrounding the tower. The town itself had nothing to draw us so we moved on to Raleigh, where the Bouchercon mystery conference was being held.

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Next: The Adventures Continue

 



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Baked Egg Rolls

September 18, 2015

Ingredients

1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
41⁄2 tsp. low sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1⁄2 tsp. ground ginger
8 oz. all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of duck sauce

Directions

Preheat oven to 400 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1⁄4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal.

Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg. Bake for 15 minutes or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with duck sauce.



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Spinach Balls

September 18, 2015

Ingredients

(2) 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese
cup melted butter
4 green onions, chopped
3 eggs, beaten

Directions

Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake on an ungreased baking sheet for 10 to 15 minutes or until golden brown. Serve with your favorite mustard. Makes 20 to 24 spinach balls.



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