EATS! Mugs' Zippy Lemon Squares

La-La Lemon Bars.

Specifically,

Mugsy's (my niece's alias) Zippy Lemon Squares.

Dad probably put it best after he tasted my 9-year old niece's Lemon Squares, "I don't even like lemon, and damn these are good". And he wasn't joking.

The crust is crumbly, light, and to die for...

Try these for this fourth! They're somehow cooling and refreshing and indulgent at the same, delicious time. I hope you can see the filling in this next shot. It's magical how easily these come together (which is why they're fun for a nine-year old to make).

My Mugsy's Zippy Lemon Squares

• 1 cup butter, softened
• ½ cup sugar
• 2 cups all-purpose flour
• 4 large eggs
• 1 ½ cups sugar
• 4 tablespoons all-purpose flour
• 6 tablespoons lemon juice, 2-3 large lemons
• 1 tablespoon lemon zest

Preheat oven to 350.

In a medium bowl, blend together softened butter, 2 cups flour, and 1/2 cup sugar. Press into the bottom of an ungreased 9x13.

Bake for 20-25 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the the preheated oven. The bars will firm up as they cool. Once cooled, dust with powdered sugar and cut into squares.

Ooooo La-La Lemon.

A Tumble or Two

...or "Flip Flops".  I couldn't decide on the title for this post, but either way this is too cute for words, anyway.  Of course, I may be biased.  

You be the judge...

You get these three together, you better be ready to get some good action shots...

I'm not so prepared.  So please excuse the blur and enjoy these cuties!

That looked tough.

Let's see what the other kiddies are doing...

Tricksy.  Let's see another, shall we?

There we go!

All together now!

Great face, Greyby.

I completely -heart- that photo.

Free for all...

HA!

And let's close with my personal fav.  

Please note the look of abject horror in 

3...

...2...

...1...

Ahhhh.  There it is.  

I almost cried laughing.

Sorry, Mugs.

We love our flip-flops.

Howdy, Turtle.

Hi.

EATS! Fish Fry. You can take the fish out of the Ozarks...

But why take the Ozarks out of the fish?

This is South Dakota walleye.  We usually use bass at home.  I grew up eating this, coming from a long line of lake-fisherman.  My Dad was Champion Boats' first professional bass fisherman.  I'll have to see if I can dig up some photos of a bass tourney and my sister and I in pigtails and pink satin "Champion Boats" jackets.  Suffice it to say, we love fish.  And South Dakota's cold waters make for some incredibly firm, BUTTERY fish.  This was so buttery, it tasted like we poached it in butter and then fried it.  

Here I used store-bought coleslaw (a little cheat), but my recipe for my favorite "fish fry" coleslaw follows.  The zing really compliments the fried food.  And besides - it's just PRETTIER!

Excuse my Bubba Gump-ness here, but... ya' got yer sole meuniere, yer trout amandine, yer fish n' chips, there's cedar-plank salmon, Mrs. Paul's fish sticks, pan-fried perch.  There's blackened Gulf redfish, blue-fin tuna sushi, fish chowder, broiled white fish with lemon and dill, fish tacos, grouper fromage (thank you, Paula), gravlox, smoked fish, stuffed fish...  

Anyway, the point is fish has shrimp beat any ol' day.  And to us Ozarkers, here's the tops.  The most common preparation method around these parts:

Spiced Cornmeal-Fried Fish & All the Trimmings

-or as we simply say, "A Fish Fry"-

• 1 part flour
• 2 parts cornmeal, stoneground (preferably Hodgson Mill - right down the road from us)
• Creole seasoning, lots! I use a palm-ful, but this is to taste and we sprinkle on more right as it comes out of the oil
• fish fillets, firm and cold, cut into 2-bite pieces
• hot pepper sauce, preferably Louisiana
• ice cubes
• peanut oil, for frying
• hush puppies, recipe follows
• peeled, fried potatoes in bacon grease (Dad says no onions - there's still a debate over that one)
• cocktail sauce, preferably homemade
• tartar sauce, preferably homemade
• green tomato relish, preferably homemade
• coleslaw, I love the vinegar-y red coleslaw with this, my recipe follows
• green onions, peeled and trimmed, over ice
• white onion slices, thickly sliced, over ice
• 
  
• Preparation:  Heat peanut oil to 360-375 in deep fryer.  This should be easy, as I find hush puppies hold in a low oven better than the fish, so I make the puppies first.  Also flavors the oil nicely.
•  Mix the coating together in a large Ziploc: flour, cornmeal, and Creole seasoning.  For extra spice, sprinkle some hot sauce on the fish and soak with ice to firm and flavor.  Pat the fish fairly dry, then in batches shake in the sealed Ziploc with the cornmeal coating.  Also in batches, deep fry the fish till golden brown and the inside is just done (you'll get to where this is second nature).  I notice the bubbling and the "cssshhhhhhhh" sound significantly decreases when they're done - maybe interior moisture is reduced?  Drain on thick layers of paper towels and hold in warm oven if making lots of fish. 
•  
  
• Serve with accoutrements and DEVOUR!!!

Ozark Hush Puppies

• 1 ¼ cups cornmeal, stone ground
• ¾ cup flour
• 1 teaspoon baking soda
• 3 tablespoons baking powder
• 4 1/2 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup milk
• 2 eggs
• 2 tablespoons bacon grease (or veg oil - but has less flavor)
• 1/4 cup minced green onions 
• 1/4 cup minced white onions
• ⅛ teaspoon cayenne

Mix dry ingredients, create well in center, add wet ingredients and mix well. Let rest for at least 15 minutes before frying. Meanwhile, heat oil to 350-360.

Using a small spoon, scoop up a small amount of batter from the bowl, approximately a heaping teaspoon (these really puff).  Using another small spoon, scrape the batter into the oil (close to the oil, so as not to splash), trying to keep the batter a uniform, ball-like shape.  Once you get the hang, fill the fryer surface half full with each batch.  If you get the shape right, these will roll on their own to fry the other side, if not, just flip yourself with a fry spatula or spider.  Drain well on thick layer of paper towels and keep warm in a low oven. 

I've been told these freeze well, but I've not experimented with that yet.  They're so easy and delicious, and this recipe is a family favorite passed down to me.

And you've gotta try...

Tart Red 'Slaw

• 1 medium head of cabbage, shredded
• 1 large red onion, diced, or chopped
• 1 cup grated carrots
• 2 stalks celery, chopped, or celery s
• 1 cup sugar
• ½ cup white vinegar
• ½ cup cider vinegar
• ¾ cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon dry mustard
• black pepper, to taste

In a large bowl, combine cabbage, onion, carrtos, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well. Wait at least 24 hours before serving. Can be made up to 1 week in advance - just gets better!

Um.  Yes, please.

kj

A Park in South Dakota

We apologize for the break in transmission, but our technical (or geographical) difficulties are resolved, and we're back on the air, baby!

South Dakota is gorgeous.  Just for those many, many, many of you that have never been there.  It's just gorgeous.  Right now it is all yellow-flowered hills and blue skies and big, fluffy white clouds.  

However, for some odd reason, the photos I took of those rolling hills didn't turn out.  Maybe something to do with the 80 mph, barreling-down-the-highway speeds, because-it-takes-30-minutes-to-get-anywhere, man-these-are-some-wide-open-spaces photography?

What I can share with you are some great photos of probably one of the most beautiful and clean parks I've ever been to.  The cottonwoods were majestic.  And, as all Ozarkers love trees, we were intrigued by their exotic-ness.

I'm going to go out on a limb here and guess this is why they are called cottonwoods?

The "cotton" was everywhere.  Including up our noses.

However, the trails were so clean and every turn in the bend was different and fascinating scenery.

Besides the trails, the playground was a big hit as well.  Again with the wide open spaces.

And those cottonwoods? Great climbing trees.

My Dad moved to South Dakota last year and while we were all skeptical initially, we are loving it.  We really enjoyed our time there.  More posts on that to come!

And thanks again, Dad!  We love you!