Matt, Paul, and Marc conducting a wine tasting.

For the second summer in a row, our friends Marc and Jamie invited us to travel with them to the Alabama coast, to visit Marc’s father, Paul. (Remember back in December when I told you I wanted to be like Paul when I grew up? Same guy.) And for the second summer in a row, my mind nearly exploded from all the foodie inspiration, and my heart almost burst with gratitude for being there.

And actually, if it weren’t for the beach house, this blog might not exist. I once mentioned to Jamie that I was daydreaming about starting a blog, and in my daydream, it was called White Fluffy Icing. I can’t remember why it came up – I think perhaps we were extolling the virtues of the blog’s namesake over our annual New Year’s dinner or something. But months later, during our first stay at Paul’s beach house, I mentioned something about how Food & Wine magazine should do a piece on Gulf Coast entertaining featuring Paul (he’s a fantastic host, cooks a great meal, and has an out-of-this-world wine collection). And I think I said something how it was too bad I wasn’t freelance writer on the side, or I’d write it myself.

That’s when Jamie remembered my silly drivel from months before, and she referenced my imaginary blog by name: “Laura, when are you going to start up White Fluffy Icing? I really think you should!  Paul, Laura really is a terrific writer and she’s going to start a food blog…”

That little nudge blew me away. Even now, no one remembers the name of my blog (is it White Fluffy Frosting? Fluffy White Icing? Puff the Magic Dragon?), and here Jamie was, recalling it perfectly, before it even existed. I spent the rest of the trip mulling it over… maybe I could write a food blog, not just daydream about it, and maybe people really would read it, and maybe I can write worth a darn. When I got home, I started poking around about how to start a website, and the rest is very recent and so far unproven history.

In addition to being the swift kick in the rear I needed, that moment also got me thinking about how even the smallest things we say, for better or worse, can have a big impact on people. Aren’t friends magnificent?

During our first stay at the beach house, The Boy was a whopping five months old, and couldn’t even roll over yet. (I would put him on a blanket to let him “practice”, which really only ticked him off… and the older kids would cheer him on and give live rolling demonstrations, which would make him giggle and forget what he was trying to do.) 

I was in a post-partum haze back then, and had only been back at work for two months. Mom was very sick, and had just been through some serious episodes that we weren’t sure she’d survive. My point is that, even though the beach house was gorgeous and I desperately needed a break, I didn’t really have the right mindset to fully enjoy it.  I was thrilled to get a second shot.

This year, we arrived at the casual hour of 1:30 AM, after a ten hour drive. Upon realizing that the answer to “Are we there yet?” was finally YES!, all three kids (Marc and Jamie’s two, plus The Boy) were wired and ready to play. I think we were finally all in bed around 3:00.

The next morning, The Boy awoke at his usual early hour, which made me think that we might have been better off just pulling an all-nighter. Marc and Jamie’s kids were also up-and-at-’em (Are all kids early birds? That was not in the parenthood brochure…), and not only that, their daughter had a stomach bug and had already “lost her lunch”, so to speak.  (Hmmm.  Barfing on vacation. Also not in the brochure…) 

Jamie and I had a quick mommy huddle and agreed that, based on the general lack of sleep of all parties, not to mention the potentially contagious barf bug, the strategy for the day was to just survive it, no matter what that meant in terms of schedule changes, co-sleeping, or television viewing.  Readyyyyy… break!

You may have noticed that grocery shopping and cooking were not on that list of survival techniques. Enter Paul and his hospitality skills: he’d already stocked the pantry and fridge with the essentials. Score! And not only that, he’d made a batch of both his pimiento cheese and chicken salad, which meant that breakfast and lunch were no problemos, amigos.  Goal!  (Actually, we’d all noshed on pimiento cheese and crackers at 2:00 AM the night before… that stuff was a life saver.)

I love breakfast in all its guises, but I hear some folks don’t want anything sugary in the morning. While my raging sweet tooth doesn’t allow me to personally understand this concept, having homemade pimiento cheese on a toasted “everything” bagel that first morning convinced me that they might not be missing out too much.

It was the first of many meals to be had on Paul’s back porch, overlooking the water.  Life is great when you’re an omnivore on holiday, especially one under the care and feeding of such an incredible host.

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Like his son, Marc, Paul cooks more often from intuition and feel than from a recipe.  See the resemblance to Marc’s mussels “recipe”? 

Paul’s Pimiento Cheese

Paul: “This is basically what I remember and do that Carole did to make pimiento cheese (which by the way was probably from her mother, Leckie!).”

1 block of “black” [label] Kraft extra sharp (white in color I think)
1 block of “red” [label] Kraft extra sharp (yellow in color I think, I like the contrast)
A few tablespoons cream cheese, if I am in the “Highlands Bar and Grill” mood
1 jar roasted red peppers, based on your taste, (substitute jarred pimientos if the black “roasted specks” offend you – personally I note very little difference in the taste but like the black flecks)
Mayo to taste and consistency (or “Miracle Whip” if you prefer that flavor and a more “Southern” twist)
A splash of Carole’s sweet pickle brine and 3-4 chopped pickles, if the spirit moves you
Finely chopped pickled jalapeno peppers +/- a diced chipotle in adobo sauce if you like “heat”
A splash of vinegar, to taste (may not want if using Miracle Whip)
A teaspoon of sugar, to taste
Salt, to taste

Important points:

  • Hand grate the cold cheese using large holes of a box grater (keep grated cheese in refrig or freezer if you are delayed procuring or chopping the other ingredients).
  • Coarsely chop the red peppers and finely chop the pickle, jalapenos, and chipotle (avoid the food processor for the cheese “grating” and blending, etc unless you really prefer a “smooth” texture).
  • In a large cool bowl, gently fold the cheese with red peppers and mayo until you like the consistency – I like a “coarse” consistency.
  • Then add the other ingredients “to taste.” 
  • Mix just enough to combine ingredients.
  • Keeps in refrigerator for a couple of weeks and freezes well.