Gild your Look with Gold Shadow, Extensions, Pink Ombre

Showing posts with label Destin FL. Show all posts
Showing posts with label Destin FL. Show all posts

Wednesday, June 15, 2011

OLD DESTIN Through the Eyes of a Child, by Capt. Ben Marler




ISBN-10: 1461098556 ISBN-13: 978-1461098553 From the From the Publisher:


Cut off from mass communications with the rest of the world with nothing but a bridge and not a single telephone or electric light, Destin managed to grow from a remote paradise to a resort area which attracts millions of visitors from all around the world.

Back when some of Florida's fishing boats were handmade and built in captain's back yards, their primitive engines pieced together from automobile motors, the plentiful schools of fish "fathomed out" and snared in seines. Fishing grounds then could be found by nothing more than dead reckoning, timed by a wind up watch, a compass, and the clouds and shore trees. A quiet life began in this particular spot, long the Civil War. But, in 1934, Destin was building a bridge, future WWII pilots were in training, and less than a handful of hardworking fishermen were feeding multitudes of civilians from a tiny fishing village known as Destin. Life was not easy, but it was satisfying and adventurous.
One of Destin's foremost and memorable captains, a fish-catcher and evangelist, opens his families most cherished albums to share pages from Destin's history in the previous century, with photos dating back to 1900.

Capt. Ben seats us around his knees like grandchildren to retell the stories, impressions, descriptions of a small boy's life in Destin, Florida, its' only boy born there in 1938.
Part Tom Sawyer, Part Leave it To Beaver, with a touch of Old Glory and reverence for God, Old Destin Through the Eyes of a Child will be a certain welcome addition to museums and school libraries as well as to those armchair historians who can't get enough of Florida's rich history.
You’ll almost smell the kerosene and sea grasses, and will wish you could go back in time to experience Old Destin.
Even if you were there.


-Heiress Arts Publishers, Destin, Florida

Tuesday, January 25, 2011

Athena's Perfect Greek Pastitsio


Athena's Perfect Greek Pastitsio

Saute a medium to large onion in 1 T. real salted butter. Add 1 lb. chuck hamburger and stir while browning. Drain fat well. Add 1- 16 oz. can tomatoes drained, and 1/2 6 oz. can. tomato paste, salt and pepper to taste, breaking tomatoes up with a spoon. Add a broken bayleaf, 1 tsp. cinnomin and 1 tsp. dried or 1 T. fresh basil and about 1/4 C. Parmesan cheese. Cook slowly 15 min. Taste and adjust. Should be savory and sweet.

Meanwhile make Rigatoni. Boil 9 minutes (al dente) in salted water. Drain well. Season and stir with 1 1/2 T. butter, lightly salt and pepper (white pepper preferred), 1 tsp. dried or 1 T. fresh chopped parsley, 5 dashes garlic powder or 3 dashes garlic salt, 1 T. extra virgin olive oil (preferably Pompeii) and 3 T. parmesan. Taste. Should be delicious even served by itself.

Layer 13 x 9 inch glass casserole with buttered rigatoni. Pour meat sauce over and spread evenly.

Make Bechamel sauce. In a large saucepan, melt 2 T. butter and 2 T. flour and stir for one minute. Add 1 qt. (4 C) whole milk and heat stirring. (If using fat free or skim milk, I have also used part fat free evaporated milk to add creaminess). In a small bowl, whisk 2 medium or 3 large eggs beaten with 2/3 c. of the hot milk mixture in a small bowl and then add back into pan and whisk. Let almost boil. Do not curdle by boiling. Remove from heat and season with 1/4 t. nutmeg, 1 t. salt and 1/4 t. pepper. Pour evenly over meat sauce from edge to edge of 13 x 9 in. pyrex casserole dish. Top evenly with bread crumbs (roll a dried piece of crusted white or whole wheat bread between your palms over the dish)whimsically arranged 4 long sprigs of fresh parsley with stems, and parmesan cheese. This makes an attractive topping as the crumbs brown. If you do not have bread crumbs you may use paprika.
Cover tightly with foil. Bake 350 oven covered 30 minutes, then uncovered another 15 minutes. Let cool 10 minutes before serving in party rectangles. Makes about 8 servings.

Serve with Athena's Greek Salad (recipe to follow later), Greek bread and butter, and tall glasses of iced tea with lemon.//

My album