A collection of photography and exploration focusing on Upstate South Carolina and beyond.
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I actually did this Tuesday night, but I’m just now getting around to writing about it. Let’s say you don’t have a smoker, and you forgot to put your ribs on for that slow-cooking, fall-off-the-bone flavor. That’s what faced me Tuesday with the pork spare ribs Laura had purchased for dinner, so I had to … Read More “Quick(ish) Ribs” »
Mojitos are the sweet iced tea of the potent potable world. They compliment just about everything. That was our conclusion after our first attempt at making them for our Saturday evening dinner. Our recipe came from the Bicardi website. Don’t bother clicking the link – obnoxious music loads. I’ll copy the recipe below for a … Read More “Mojitos” »
Yet it seems that every bowl that a grit occupies is a grits bowl, in complete harmony with itself. The zen of grits. A universal truth. Bunny This was the concluding statement in an e-mail discussion amongst a group of potters. One had posed the question, “Why are there no bowls made specifically for grits?” … Read More “The Zen of Grits” »
Laura had a surprise for me when she came back from shopping this morning. She had bought materials for us to make sushi at home. We both love the stuff. I’m a little more adventurous and will try the raw fish. However, Laura has severe allergies to avocodo, and doesn’t want to tempt the fish, … Read More “I Love Sushi” »
We had grabbed Glynda and taken a quick trip down to Park Seed in Greenwood this afternoon for a sale they were having on herbs. After smelling the aroma of herbs all afternoon, we decided we needed to take it a bit further for dinner. Once again, we decided to reverse engineer a meal had … Read More “Not Your Usual BLT” »
This is a recipe that we reverse-engineered for our Super Bowl Party at Paul’s. It was served to us at Bohemian Cafe on Friday night as an appetizer, and we decided that we could re-create it. We were served this with bruschetta, which was wonderful. The Stuff: 2 cups cherry tomatoes 2 cups pitted calamato … Read More “Tomato Olive – something” »
"The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox-trot time, a Bronx to two-step time, a dry martini you always shake to waltz time." – Nick Charles in The Thin Man (1934) 3 oz Bombay Sapphire or Absolut Citron (depending on mood) 3 Queen olives … Read More “Trinity Martini” »
Sometime back we were hosting a Super Bowl party and I needed a quick chicken chili recipe. I found this one online, and it’s about as simple as you can get. Just brown the chicken and throw in some cans of stuff… INGREDIENTS: 1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces … Read More “Chicken and Black Bean Chili” »
Right. Now I’m showing my complete ignorance about mixed drinks. After my resounding success with martinis, I figured I would look for variations. Not caring for pearl onions, I figured that I wouldn’t care for a Gibson. So, I thought I’d try for the other major variation, a Cosmopolitan. I had the Absolut Citron and … Read More “My God, That’s Pink!” »
I just got this recipe from Roxann Owens, one of my tech coordinators, via e-mail and I had to share… When I found this recipe, I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. So, I thought you … Read More “Popped Chicken?” »