Green Eggs & Ham Quiche

Written By: Kimberly - Sep• 01•14

Green Eggs and Ham Quiche

Having children in the house, I have a love relationship with Dr. Seuss.  The whimsical poet author master who is unlock any other.  We have the books and there is a clock in our younger sons room with the Oh the Places You’ll Go Theme.  Now, the theme has entered my kitchen.

White Daisies

We had some of Eric’s family stop by for a visit on Friday afternoon and I wanted to make something low-key but delicious and filling, because who wants to send away house guests with an empty stomach – about the brave ATL Labor Day Wknd traffic and the ATL airport.  Not me!


Green Eggs & Ham Quiche
Recipe type: Brunch
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Colorful and savory quiche
  • 2 T evoo
  • 1 onion, chopped,
  • 1 cup chopped broccoli
  • 1 cup quartered zucchini
  • ¼ lb chopped black forest ham
  • 2 cups sharp cheddar cheese
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1½ cup whole milk
  • 7 eggs
  • 1 deep dish pie crust
  1. Preheat oven to 350.
  2. Bake the pie crust for about 15 minutes in the oven. Set aside to cool.
  3. Saute the onion, ham, and vegetables for about 5 minutes in the evoo.
  4. Add seasonings.
  5. In another bowl, combine the milk, eggs, and cheese.
  6. Combine with vegetable mixture.
  7. Pour in pie crust. You'll have extra and with that I make mini frittatas (and bake for 35 minutes)
  8. Bake quiche for about 45-50 minutes or until middle of quiche is set.
  9. Enjoy.


This Week in the Charming South Kitchen

Written By: Kimberly - Sep• 01•14

Street Corn

I love a new month!  Bring on September, new menus, new pictures, new reading challenges, new weight challenges, new friends, new adventures.  Prime word is NEW!

This month we are going on vacation to a place we both vacationed as children with our families of origin and now we get to introduce our boys to the joy of Vogel State Park.  Our older boy turns two so get ready for birthday blogs.  Its fun!  So, let’s get going!

Having a freezer meal party (pictures forthcoming) and am bringing chicken rice broccoli cheese casserole.  Recipe forthcoming

Snickerdoodle Cookie Sandwiches with Spiced Pumpkin Buttercream – recipe forthcoming

These white beans.  Talk about comfort food.

Homemade Baguette - we will see about this.

Chicken Raspberry Mozzerella Salad

Street Corn Quiche – I can’t leave summer altogether – Recipe Forthcoming

Going Indian and making Tikka Masala and some Naan bread

Asian Pear salad with a cranberry and pear balsamic – and goat cheese of course!

What are you cooking this week?

Sundays in the South

Written By: Kimberly - Aug• 31•14

DC Pie

I can count a few years since being a believer (as an adult) where Sundays were partially for church and partially for resting and chilling.  Some of those years were during my time in Louisville.  I worked at Southern Seminary and went to a church (mostly) that met at night.  So, during the day, I could enjoy a day where I didn’t have to rush out the door and get ready.

I enjoyed a meal.

I went for a run.

I went to the farmers market.

I watched football.

All of these good things that God gives us to enjoy.

Then I prepared myself for worship.  I loved ending my day like that – singing, hearing the Word preached.  They were good days.

What do you most like about Sundays?

Link Love for your Weekend

Written By: Kimberly - Aug• 31•14


Anne of Green Gables


I’m very excited that the NCAA is back in full swing.  I am definitely a Gator girl even though I’ve lived in 3 different football/basketball states since: NC (I love the Tarheels though), KY (only good thing about Louisville and UK was UofL’s head coach was Charlie Strong, but even he got smart and left for Texas), and now GA.  I’d also have to admit if there was one SEC school that I could cheer for other than Florida it would be UGA – and that should make my FIL very happy).  But,  GO GATORS!  Now, onto more important things…

Maybe you aren’t into football like I am, so here are some things you can do during the games, or you can do them and watch like I do – great multitasking.

BBQ chicken is usually for the summer – but now that we are moving into the fall and you might just need some food for a football party of something…make this to continue the summer

This was an amazing article in the NYT and we actually did this for our honeymoon.  Yes, almost 3 years ago, we took a road trip up the East Coast that the final turn around spot was PEI.  A dream come true.  And I loved falling in love with Lucy Maud Montgomery more than her beloved Anne.  You must go if you’ve never been.

Little known fact about me is that I adore US History.  I wanted to be a high school history teacher because I had a high school history teacher who was an amazing teacher.  So, I want to read more on the subject.  Add something to my reading list besides Christian books.

When I was growing up I loved the cookies in the mall and the little stand in most malls that served Orange Julius drinks.  I want to make my own.  I’ve found a few recipes but will try this one this week

I have a journal that I want to use to write down food memories for our boys – so they will hopefully learn to love to cook and enjoy food and family around a table just like I do.  One of the first chefs I learned to love was Sara Moulton and here is some of her words on the subject.

I’ve been thrilled with the depth, applicability, and pastoral heart of our pastor here in the ATL metro area – in his sermons that is.  He was talking about friendship within the body of Christ this morning and then I just read a great blog post by a friend of mine on the very subject.  Live authentic community with others.  Believe me, it makes a huge difference in your life.

Happy Weekend!


Food Quote of the Week

Written By: Kimberly - Aug• 29•14


What do you do with PAIN?

Written By: Kimberly - Aug• 28•14

Tears and Pain

Life is a sweet journey – for the most part!  I’ve been amazingly graced with a really great life.

But, what do you do when life hands you pain?  As a believer in the sovereign plan of God and also the fact that God does all things good and for our good – this year has been a tough year to stand firm on that.

This past year has handed me a lot of pain.  We are just a year out from one of the most hurtful conversations in my life.  In each of these hurtful conversations I took away good and hard lessons.

Of the hardest conversations in my life, one of those conversations earned distrust.  One of those conversations earned freedom.  And the last of these conversations earned seclusion and doubt and tears.

So, how do you work with pain in your life?

1.  First, I couldn’t blog about it. Blogging is one way I think through what is in my head.  But, when I know others read my blog – there are some things that I can’t talk about on it.  Instead, I chose basically two people in my life to pour out everything to: a pastor’s wife that I knew faced similiar pain in ministry and the other one was my husband.  Both of these people shared wisdom with me and hours, whether on the phone or laying on the couch.  My husband was a champ during the months that followed this initial conversation and the tears each night for literally months on end that would stream down my face.

2.  Know where your trust is?  I used to be a very trusting person.  That was until people in my life that I trusted let me down.  Then, I don’t trust as much.  I really think i’ve come to know that God is the only person I can trust 100% of the time.  He is the only person who has never sinned and can’t sin – so that means he can’t let me down.  And God will never let me down.  At some point, every single person in your life will let you down.  Its a fact of sin nature.  You will let others down.  I will let others down.  But, God stands.

3.  My introvert self became more introverted.  Some people would never mark me as an introvert – but I truly am.  I thrive on quiet time during the day, on my boys taking their naps, on my panera time each week, on my laying in bed with a book or social media time.  I need to recharge.  And part of that being an introvert is usually yourself can’t hurt you.  But, others hurt me.  (and believe me I know I’ve hurt other people).  I’d rather stick with the friends I have who are tremendous and leave it at that.

4.  I’ve let go of things that we must agree on to be friends.  There are only a few BIG things in life that are worth battling over – those mountains you might say.  Don’t let battles rage and hurt fly over the little things.  Really.  You may not see eye to eye with someone and its ok.  Love anyway.

5.  Learning to love.  Reading Ryken’s book this past year and now going through Goff’s Love Does has been a tremendous thought process for me. Loving is hard.  It took MONTHS to even be able to look some people in the eye after this recent hurt.  Loving others is one of the hardest things to do.  Oh, its easy to love people when they are lovable.  But, grace and mercy and a generous love is needed when people are not lovable.

6.  I know some of you who many know me think I always take everything even keeled and am pretty much a laid back person.  But, as my husband will tell you, I am an emotional and passionate person.  Tears flow with friends as they share news of hurt with me.  After last summer, I didn’t think I would ever be able to cry any more tears.

“You have kept count of my tossings; put my tears in your bottle.  Are they not in your book?” – Psalm 56.8  It gives great comfort to know that the Psalmist was not a stranger to tears.  We see him often bringing his heartfelt and tearful please to the Lord.  This give me great confidence in knowing that I can do the same thing with the same Savior!

7.  But, more tears will come.  This year has been one of one hurt after another.  And I know that pain is a part of life…so we will start the cycle over again.

How do you handle the pain that life deals you?  How do you let God work on your heart with the hope of the Gospel?

Vanilla Lime Watermelon Salad

Written By: Kimberly - Aug• 28•14

Vanilla Lime Watermelon Salad

And summer is slowly coming to an end.  Zoo Atlanta is less crowded during the day.  More school buses are always on the streets around town.  Malls are less jam packed with kids.

School may have started, but summer fruits are still thriving.  This past weekend I went over to Alabama to visit with some family and I got treated to two farm-grown watermelons.  One had yellow flesh and one had the typical red flesh.  Both were beautiful and sweet.

So, I paired them both with some balsamic and olive oil!  What?  That doesn’t go with watermelon.  It does if you have some specialty balsamic and olive oil from Oli & Ve in Roswell.  I paired this for a tasting there and knew that I would be purchasing both.  That tasted amazing together.

Vanilla Lime Watermelon Salad
Recipe type: Salad
Cuisine: Fruit Salad
Prep time: 
Total time: 
Serves: 2
Fresh summer fruit that is simply dressed - perfect.
  • 1 cup yellow flesh watermelon, cubed and seeded
  • 1 cup red flesh watermelon, cubed and seeded
  • 2 tsp vanilla balsamic vinegar
  • 2 tsp persian lime olive oil
  • salt and fresh cracked pepper to taste
  1. Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat!
  2. I like this served room temperature. Would be a great side dish to a pork or tacos or fish


This Week in the Charming South Kitchen

Written By: Kimberly - Aug• 25•14


Budget living is not fun, but it is wise.  I could spend so much on groceries.  Even though when we lived in Little Rock, there was a grocery tax, the cost of food here in ATL is still more.  So, we are examining our budget and our needs – especially as our two littles go through growth spurts and eat a lot!

So, we get a little creative – or maybe a little boring when we get to the last week of the month, especially one with 5 full weekends and 31 days!  And this week also brings with it a date night to the Braves game – can’t wait to try some stadium food – any suggestions?

Vegetable Slow-Cooker Lasagna (this is cooking right now and will get the recipe up to y’all soon)

Grown-up Green Eggs and Ham (recipe coming later this week as well)

Trader Joe’s Sweet Italian Chicken Sausage

Zucchini and carrot muffins (combined, not separate)

Something savory and something sweet with some watermelon I’m getting today – haven’t decided what

My friend Tasya took the above photo and I got the idea for labels from my friend Shannon.


Vanilla Lime Pound Cake

Written By: Kimberly - Aug• 24•14

Vanilla Lime Pound Cake

For this week’s edition of Sundays in the South, I am featuring I recipe I finished up this morning.

I am definitely from the South.  And if there is any dessert that is commonplace in the South, especially the Deep South, it is pound cake.  Unfortunately, pound cake might rank right up there in my just-never-asked-for-desserts.  Unless you are this one particular pound cake found at a tiny bakery in a tiny town off I-40 in North Carolina.

Ketchie Creek Bakery serves an amazing Five Flavor Pound Cake with a rich and smooth buttercream which I would take over most any dessert in the world.  You get a huge piece and need to split it with about 4 friends, but man, it just melts in your mouth.

But, this pound cake features two of those flavors…lime and vanilla.  I made it today for our family reunion and my Dad’s comment “Its dense and moist.”  Exactly what a pound cake should be.

I tweaked How Sweet Eats recipe of this – I thought it was too lime-y, so the recipe you see below makes that adjustment.  Also, I didn’t have a vanilla bean, so I upped the amount of vanilla.  The end result was still tangy and smooth.


Vanilla Lime Pound Cake
Recipe type: Dessert
Cuisine: Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Tart and warm...a Southern vanilla lime pound cake
  • 1½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup white sugar
  • 1½ sticks unsalted butter
  • 3 eggs
  • 3 T whole milk
  • 1½ T REAL vanilla extract or paste (don't use imitation as this is a huge taste of your pound cake)
  • 1 T lime zest
  • ¼ cup lime juice
  • For the glaze:
  • 1 tsp vanilla
  • 1 T heavy whipping cream
  • ¾ cup powdered sugar
  • juice of two limes
  1. Preheat oven to 350.
  2. Put parchment paper in a loaf pan and spray with cooking spray.
  3. Mix dry ingredients. Sugar in this recipe is a dry ingredient. Reminds me to always read directions before starting a new dish.
  4. Mix wet ingredients and combine with dry.
  5. Bake for about 60 minutes or until done.
  6. Let the cake cool.
  7. Mix the glaze, adjusting the sugar and lime juice to your consistency liking. Drizzle on top of the cake.
  8. Slixe, share, and enjoy.



Link Love – Weekend Edition

Written By: Kimberly - Aug• 23•14

End of Summer Link Love

We are coming up on the end of summer.  So, I want to send some links your way on how to relish these last remaining hours in August.  8 links for 8 last days in August!

Here are some lessons someone learned while blogging for almost a decade.  I’ve been blogging for 9 years and here are my brief thoughts: Its fun.  Its challenging.  Life isn’t perfect.  And if you are going to be real and share life on your blog – then most likely you will offend someone.  Don’t let it stop you from sharing and being real!

Summer is usually a time to read books.  Isabel over at 9th Letter Press is reading and designing.  I love her covers – especially one of the ones she did for Jane Eyre.  You need to check out her whole store.  One of my favorite letter press companies!

If you are into theology and how loving God intersects with every day life – go check out Tim’s post on some great blogs by and for women.

While I won’t be doing these until 4 days after August, they just look too good not to share – and you can make them now if you want!

My husband and I adopt a debt free lifestyle: meaning the only debt we have right now is my college and a recent surgery I had to have – which is really so low.  That’s right: thankfully no house and no cars.  Hopefully we will have a mortgage again one day – but that’s fair.  No consumer debt.  I love this post that talks about a thankfulness in our hearts that we should have – and teach our children to have.

I will be making this in the coming week to put in some carrot and zucchini muffins for the Mister.

Given my love for egg dishes recently, think this might definitely be a go-to for the last week of Summer.

Speaking of reading – I love to sit down with a good cookbook and read it from cover to cover.  Here are some ones you can pick up this week and read before August gets away from you