A collection of photography and exploration focusing on Upstate South Carolina and beyond.
0
I was looking for recipes for fruit smoothies, but I didn’t find anything that fit the ingredients. So I came up with my own. Ingredients 12 oz can of frozen concentrate orange juice 6 oz frozen berries (I used a strawberry, raspberry, blackberry, blueberry mix) 1 cup water (or less) 1 cup rum dash of … Read More “Fruit Smoothie on Steroids” »
Far back in 1998 Garrison Keillor had this to say about the singing of “Shenandoah“… … And there ought to be a law against the singing of “Shenandoah” by any choir, and the penalty ought to be prison time. No probation. The singing of “Shenandoah” is a main cause of the unpopularity of choral singing … Read More “Death by “Shenandoah”” »
Brian Goess has a quest. Brian’s goal is to cook every recipe in the magazine Cook’s Illustrated. Occasionally, he brings along others to share in the triumphs and tragedies. Tonight was the second of our dinner-and-a-movie ventures with Furman connections. Several of the chemistry faculty gathered to try the Cook’s Illustrated version of easy gyros. … Read More “Dinner and a Movie – Part Two” »
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” »