Tag Archives: cane syrup

Friday Favorites + Mustard Glazed Salmon Recipe


We made it through the week!!  This week and last week have seemed like such incredibly long weeks.  I’m grateful for another jam-packed weekend though!  We are having family over for an oyster roast tonight, then tomorrow we’re heading to Athens for some blog-related fun/weekend getaway for Wheat and I.  I can’t wait for five o’clock!


Saw this on Facebook the other day and I just. about. died.   Please excuse my 3rd-grade-boy-sense of humor.

Here are some random things I’m loving this week, all captured by my handy dandy iPhone.

My Roasted Chicken and Veggies. 


It got cool and rainy again, which is the pits.  I’m ready for SPRING!  However, when in cold and rainy Rome… I’ll roast a chicken.  Do not forget to stuff it with a preserved lemon, as that is my secret ingredient…

A Cat in a Bag.


Because cats. in bags.

Drugstore Makeup


Hellurrrr awkward work selfie.  But I just wanted to show how the L’Oreal makeup I posted about a couple weeks ago looks on actual skin.  I apply it with a brush, and since it’s a powder finish, I don’t put powder over it. I use the Natural Beige color – also known as the “pastey pale color because girlfriend ain’t seen the sunshine in like 3 years” color.  #nofilter

Stuff to do in Bainbridge


Last night was another gallery opening at the Firehouse Art Gallery, aka the Bainbridge-Decatur County Council for the Arts. It was featuring local artists from the Artists Guild, and there were some truly impressive works. I love it when talented people seem to come out of the woodwork. The South is full of humble folks who are crazy talented and just need some prodding to come out in the open. It was great! We even signed our name on to one (to be picked up after the show is over in a couple weeks) by our friend Ashley Long. He is ridiculously talented, and for locals, he will be painting at Artsy on the Square with Vicki Bailey. Artsy opens today, coincidentally! So stop in a say hello, or walk by and watch them paint! Although tomorrow they may just be scurrying around to get things ready to open. ;) But I’m so excited to have them opening up shop downtown!




Lemon Olive Oil Potatoes



I finally made the roasted potatoes drizzled with the lemon olive oil I posted recently… and y’all.  They’re DIVINE!  You need to make some lemon olive oil, and then make this recipe STAT.  Unless you’re low-carbing.  But even if you are, you should break that rule.  Just this once.  Here’s the verbatim Recipe from Saveur… but I used baby new/red potatoes instead.  And I had already made my lemon oil, so this really could NOT have been easier.


  • 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
  • 1 cup, plus 2 tbsp. olive oil
  • ½ tsp. kosher salt, plus more to taste
  • Freshly ground black papper, to taste
  • 6 cloves garlic, unpeeled, lightly smashed
  • 2 lemons, quartered


1. Heat oven to 400°. Toss potatoes, ¼ cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.

2. Purée remaining oil, ½ teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

Mustard Glazed Salmon



We don’t eat nearly enough salmon.  It’s so easy to prepare, and when prepared this way, it’s SO delicious.  Have I mentioned it was easy??  And delicious?

Mustard Glazed Salmon Recipe
serves 2


– 2 entree-sized pieces of salmon (whatever that means to you)
– 2 or 3 tablespoons whole grain mustard
– 2 tablespoons cane syrup (can sub maple syrup, if you’re of the Yankee disposition)
– 2 cloves garlic, minced
– juice of half a large Meyer lemon


Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and place the salmon filets skin side down on the paper.  Season with salt and pepper and roast for 10 minutes.

While that’s roasting, in a small bowl whisk together mustard, cane syrup, garlic and lemon juice.  After the 10 minutes are up, brush the salmon with the mixture and return to the oven for 5 minutes or until salmon is cooked through.

That’s it!  Granted, doused in cane syrup probably isn’t the healthiest way to eat fish.  But it was real, and it was good.

And that’s all folks!  This weekend is sure to be filled with lots of adventures, so be sure to follow along on Instagram or Twitter!

Have a great weekend!

Until Next Time

Hugh Acheson’s Pan-Roasted Duck Breasts

As those of you who follow me on Instagram may already know, I spent a week in Greenville, South Carolina for work a couple of weeks ago. On our way there, my coworker & friend, Charity, and I broke up the trip by stopping in Athens. While we were there, I took advantage by visiting Hugh Acheson’s restaurant, 5and10. I’ve heard so many good things about it, and I basically told Charity that we had to go and crossed my fingers it would be excellent. It was! We shared the pimiento cheese and medjool dates stuffed with Sweet Grass Dairy Asher Blue cheese and celery for “snackies,” shared a delicious spinach salad in which Sweet Grass‘s Asher Blue made a reappearance on our plates, and finally shared the 5and10 pasta, a signature dish. We polished off our meal by splitting a stone fruit tart that was the perfect ending to an amazing meal. Of course, I convinced Charity to go to 5and10 with an ulterior motive: (Don’t worry, I didn’t have to pull on her leg too terribly hard) I wanted Mr. Acheson’s new cookbook. So of course, I got it, and this post is the resulting review of what Wheat called the best way he’s ever eaten duck. I had to make a few “South Georgia” adjustments due to unavailability of some gourmet items, but I think the result was just as delicious, if not more so.

Ingredients for Hugh Acheson's Pan Roasted Duck Breast | Oysters & Pearls

Pan-Roasted Duck Breasts with Blueberries, Romaine, Caramelized Vidalias, and Cane Syrup Vinaigrette (adapted from Hugh Acheson’s recipe in A New Turn in the South)


– 6 wood duck breasts
– 1/2 teaspoon kosher salt
– 1/2 tablespoon vegetable oil
– 1 Vidalia onion, sliced thin into half moons
– 1/2 tablespoon stone ground mustard
– 1 teaspoon fresh peeled and minced ginger
– 1 tablespoon cane syrup
– 1/4 cup olive oil
– 2 tablespoons cider vinegar
– 1 head romaine lettuce
– 3/4 cup fresh blueberries

Freshly Ground Ginger and Sliced Onions | Oysters & Pearls


Season the duck breasts with 1/4 teaspoon salt. I used wood duck breasts because my husband killed them at Lake Seminole this year. I’ll call this a South Georgia adjustment. ;)

Score the breasts in a crosshatch pattern with a sharp paring knife. Hugh says this helps to render off the duck fat.

Place a large cast iron skillet over medium heat and add the oil. When the oil shimmers, add the duck breasts. Cook until medium rare. I was following the recipe’s directions on timing, and I overcooked ours a bit because they are so much smaller than the Peking-Long Island hybrid duck breasts Mr. Acheson suggested. They should be medium rare, and looking back, I should have cooked them 5 minutes, tops. When they are medium rare, remove to a plate and set aside.

Add the onions to the duck fat still on the heat, and caramelize the onions for 10 minutes over medium heat. Turn the onions only once or twice while cooking to develop color without burning them.

While the onions are cooking, make the vinaigrette. Whisk together the mustard, ginger, and cane syrup in a bowl. Slowly whisk in the olive oil, and then add the vinegar and remaining 1/4 teaspoon of salt.

Chiffonade the romaine and toss in a bowl with the blueberries and 2 tablespoons of the vinaigrette.

Thinly slice the duck breasts and arrange evenly on two plates. Top the duck with some of the salad, then the onions, and dot each plate with more vinaigrette, if you’re feeling fancy.

Redneck Frisee with Cane Syrup Vinaigrette | Oysters & Pearls

This was one of the best meals I’ve cooked in a while. Wheat declared it the best way he’s ever eaten duck, and proclaimed that this meal was so good that he needed to go on multiple trips to Louisiana to bring back bigger ducks for next time. Ya know, to make the cooking easier on me. ;)

Hugh Acheson suggests a glass of red Burgandy with this, and normally I would love that, but I think it is mighty tasty with a really crisp Sauvignon Blanc.

Pan-Roasted Duck Breasts with Blueberries, Romaine, Caramelized Vidalias, & Cane Syrup Vinaigrette | Oysters & Pearls

All you hunters’ wives out there, I know you have duck in the freezer that you don’t know what to do with (I hope I wasn’t alone?). Try this recipe; you’ll be begging your husbands to fill your freezers with it!

Bonus: it sounds and looks fancy schmancy, but it literally took 15 minutes total to put together. I call that recipe a keeper!