Thursday, February 4, 2016

Girls Weekend in Charleston

I've been counting down the days for this little get away.  I left on Thursday for a long weekend escape from reality, which meant plenty of snow still on the ground at my house.  I was ready for sunshine, sleeping in beds I didn't have to make and eating great food that I didn't prepare or have to clean up after!  I started the  weekend with a visit to the temple.  Since I would be going through Columbia on my way to Charleston, it seemed like a good plan.  I usually attend in the morning, but this evening session was nice. I loved having time to linger in the celestial room without feeling rushed to get back on the road and head home.  I stayed in Columbia that night and headed to Charleston the next morning.
This is a sight that thrills me every time I see it.  That Ravenel Bridge is something else.  And look at those blue skies! 

I met up with my dear friend, Lynette at our hotel in Mt. Pleasant.  Accommodations are much more reasonable on that side of the bridge and I don't mind crossing back and forth to go into Charleston.  We hadn't seen each other in a year and had lots of catching up to do.  Walking on the beach is a great place for that.  We both love Isle of Palms.  The salty air and the sound of the waves on the beach are a tonic that cures the winter doldrums.  Walking barefoot in the sand, with the wind blowing my hair, I was in heaven!   
We decided to start the day on Saturday by walking across the bridge.  Lynette is nursing a running injury, so she jogged part of the distance, while I walked and took pictures.  I had neglected to bring my good walking shoes and by the time I finished the five miles over and back, my feet were letting me know about it!  It was worth it though. 
The views from the bridge were lovely.
We went into Charleston later in the day for a historic walking tour.  Two hours of information about the history and architecture of the city and probably the best twenty dollars I spent all weekend.  I plan to take a tour each time I visit in the future.  This was Lynette's fourth tour and she said each one has been different and offered her new information.  Walking the streets of Charleston is a complete delight, even when your feet are screaming in pain.
We spotted our dinner destination as soon as we came out of the parking garage.   More on that later.
The Pink House, built around 1712, is believed to be the oldest remaining structure in the city.   The pink exterior comes from the coral limestone brought over as ballast in the ships from Bermuda.
Road beds made of cobblestones used as ballast in the ships.
I loved learning about the features on the typical Charleston Single houses.  This architectural style refers to houses built one room wide with double covered porches.  They can be several stories high but the narrow part of the house always faces the street.  If that front door was opened, it meant the family was receiving guests, if it was closed it meant, do not disturb.  Of course everything had a practical purpose as well, like the stone outside the door in the picture below.  That was for the ladies to step up into their carriages.
If only these old trees could talk, the stories they would tell!
This plaque on a house meant it was insured in case of fire, which was a serious threat in Charleston.
The Dock Street Theatre
Charleston is called the Holy City because of the many beautiful churches gracing it's streets.
Throughout the city, you will find these artisans making their sweetgrass baskets.  Brought to the area by African slaves over three hundred years ago, this art form is a treasure that is still passed down from one generation to the next.  This artist said she has already taught her grandchildren how to weave.  These baskets are amazing.  On this trip, I just admired and resisted buying.
Look how lush and green this garden is.  Peeking through the gate we could imagine ladies in hoop skirts entertaining their guests.  Our guide told us they planted very fragrant flowers not only because they were beautiful, but to distract from the unsanitary smells of the streets.
Colonial Charles town was a walled city, fortified from attacks from land and sea.
Walking along the Battery, was one of the most beautiful areas on the peninsula.  This is where the Cooper (pronounced coopa by the locals) and Ashley River meet and an important location in the early history of Charleston.
This is the famous Rainbow Row of fourteen historic homes built near the waterfront in the 18th century on East Bay street.  all brightly painted with pastel colors, some say this was so the drunken sailors would know which house to enter. 

After our walking tour ended we did a little shopping.  Neither of us are big shoppers, but we do like a nice specialty store, especially those involving food.  Low Country Oil was a ton of fun. 
We both left with a few bottles of interesting vinegars and some oils for experimenting with back at home.  Blood orange and pear cranberry vinegar for me and Market Street praline pecan olive oil for both of us.  We enjoyed brainstorming possibilities for that one!  A stop at the French Bakery and a stroll through Anthropologie and we were content.   We had much anticipated dinner plans at Husk and oh my, what can I say?  A lot.  That will be my next post. 

The next morning we came back to Charleston and attended the French Huguenot Protestant Church.  On our walking tour we learned that the church was founded in 1681 by Huguenot refugees from France.  The church on the site today was built in 1845 and we were told they were very welcoming to visitors.  (Even those in jeans, yikes!)   We were intrigued and wanted to see the inside of the church, as well as experience their worship service.   
The first hymn was sung in French.
The service was lovely and included music and readings from these books.
A very knowledgeable docent gave us a tour of the church after the service.  It was beautiful.
I especially loved the scripture admonition over the door.
This was the cemetery located by the church.
We couldn't go home without having some shrimp and grits.  
What a fantastic weekend.  It included all the things I love.  History, culture, the beach, walking, great food and plenty of friend time.  I've decide the end of January is the perfect time to visit Charleston.  The weather is nice, the crowds are light and the room rates are off season.  It's just about the time when I need a reprieve from the cold mountain weather and a rest from the post holiday activities.  I think this should become a tradition!

I returned home eager to learn more about Charleston and the Huguenots.  Now, it's time to dig into some research, one of my favorite things.  

*Take the Time Goals #36 - Walk on a beach.    #38 Take lots of pictures. #45 Attend the temple monthly.  

Tuesday, February 2, 2016

New Year's Blessings

First Monday counting...when I share entries from my Gratitude Journal
*starting a new journal
*hot cornbread
*fresh basil, compliments of Tara
*stacks of clean clothes
*text messages from friends
*a warm house
*gloves
*inspiration
*my treadmill
*love note on the bathroom mirror
*yoga class
*the luxury of choices at mealtime
*clementines
*first visit with baby Archer
*hugs from Hunter
*spaghetti and meatballs 
* an unexpected, but very appreciated BOGOF sale
*fresh mozzarella
* a crowd in my kitchen
*a bowl of hot soup
*a morning for sleeping in
*brothers
*this combination of flavors- pesto, artichoke hearts
sundried tomatoes, feta cheese
* double washers and dryers
*blogging
*being able to make a quick and healthy dinner
*watching your son change a diaper
*christmas ornament memories
*borrowed books
*rainbow over Mill Creek
*a good job interview for my daughter
*gentle rain
* a waiting dinner in the crockpot
*rushing waterfalls
*face time with Margeaux
*organized Christmas boxes
*snuggling up to the wood stove on a cold morning
*a husband who clears the snow from our driveway
*visiting with the boys while enjoying a leftover meal
*peach salsa and chips
*ward conference
*listening to the primary children sing
*cute little baby holding out his arms towards me
*beginning of a new primary year
*birthday lunch with Kathi
*a bundt cake that didn't stick to the pan
*a mother singing to her child
*family gathering to meet Margeaux
*relaxing around the fireplace
*folded baby hands
*a new tote bag
*jars of freshly made stock
*lunch with Kenzie
Praise God from whom all blessings flow.

*Take the Time Goal # 1- Keep a gratitude journal.

Monday, February 1, 2016

Christmas Bread in February

In December, I buy bags of fresh cranberries.  They are beautiful, those red, shiny berries, looking like Christmas decorations in the produce department.  I can't pass by without putting a bag or two in my cart.  What doesn't get used right away, gets tossed in the freezer.  They last a long time. 
I make my own cranberry sauce (it's so easy) and use the others in a  variety of baked goods.  I adore the fresh, tart taste of cranberries.  Just in case, like me, you find yourself with some extra cranberries to use, today I'm going to share a recipe for one of my favorite holiday breads (you know, one of those breads that should really be called cake), using fresh cranberries and other dried fruits of your choice.  This is the closest thing to fruit cake that I make, that doesn't taste like fruit cake.  There's no candied fruit in this, just lots of cranberries, dried fruit and nuts.  Toasted with butter, it makes a fine breakfast, or a little slice with a glass of milk, hot chocolate or hot tea serves as a great afternoon pick me up. 

Dry ingredients go in a big bowl, along with fresh orange zest.
Four beautiful fresh eggs go in a second bowl, along with milk and melted butter.
I made a well in the dry ingredients and poured the wet into the dry.  All of this comes together with hand mixing.
The fun part is deciding what goodies I want to use in the bread.  I use pistachios if I can, because hello, green nuts and red berries just scream Christmas.  Sometimes I use a mix of pistachios and walnuts or pecans.
I especially love dried apricots, so I always use those.  You can also use dried cherries, pineapple, figs or currants.  Really, any dried fruit works.
Naturally, the star of the show is the fresh cranberries, chopped in the food processor, to make easy work of it.
Gently fold in the fruit and nuts and stir.  Pour into greased loaf pans.  I usually make two large loaves, but this would make great mini loaves too.
What do you think?  Is that not lovely?  And it tastes good too!
Cranberry Orange Loaf
4 cups unbleached plain flour
2 cups sugar
4 t. baking powder
1 t. salt
2 t. fresh orange zest
4 eggs
1 cup milk
1/2 cup melted butter
1/2 cup vegetable oil
1 1/2 cups chopped fresh cranberries
1 1/2 cups chopped walnuts or pistachios (or both!)
1 cup chopped, dried fruit - choose your favorites
apricots, dates, figs, currants,etc.

Preheat oven to 350 degrees.  Grease pans with baking spray.  
In large bowl, mix flour, sugar, baking powder and salt.  Stir in
orange zest.  Make a well in center of flour mixture.  Set aside.
In medium bowl, beat eggs with a fork; stir in milk and butter.
Add egg mixture to flour mixture.  Stir until moistened.  Fold in
fruits and nuts.  Spoon into 2 large loaf pans.  Bake 65-70 minutes,
covering with foil for last 15 minutes.  Cool on wire rack for 10
minutes.  Remove from pan.  Cool completely.

Menu Plans and Packing Food for a Road Trip

Menu plan for last week and how it all turned out.
Black Bean Quesadillas  - check!
(use beet greens, cheddar, monterey jack and tortillas)

Quiche  - check!
 Make pie crusts.  Use ham, broccoli, mushrooms, cheese)
Salad ( Use romaine, carrots, celery, red cabbage)

Pork Roast- check!
Sweet Potatoes (from storage)
Sweet and Sour Cabbage ( use red cabbage)
Apple Pie  ( use apples)

It was a short plan this week, because I left on Thursday for a weekend in Charleston.  It was nice to have a break from cooking and I ate some amazing meals while I was there.   I was especially proud of myself for packing lots of food to eat on my way down and the first night before I arrived.  I made a salad with lettuce and other veggies in the drawer and left one for Mark to eat that night.  I took cheese and crackers, celery and peanut butter, apples and an orange, nuts, granola and of course some chocolate.  I heated up my thermos and some chili that was in the refrigerator before I left Thursday morning.   After a long day of driving and spending time at the temple, I went through the Wendy's drive thru and picked up a baked potato.  Back in the hotel room, I poured that hot chili over it, and it sure hit the spot.  What a yummy dinner for less than $2!  Maybe you think ahead and plan road food like this, but I usually don't, so it made me happy.  I avoided the fast food trap, used food from home so it wouldn't go to waste while I was gone and ate healthier than I would have had I eaten in restaurants.  I was saving up my calories for Charleston.  We ate our breakfasts in our room (yogurt, granola and fruit) and snacked our way through lunch so we could really enjoy our dinners.  Blog post coming soon about my favorite restaurant meal!

Now I'm back at home and the refrigerator is pretty empty.  I have a few things to work with, but it's going to be a big shopping day at the market.  

What's in the Refrigerator?
Leftovers: mashed sweet potato
sweet and sour cabbage
pork roast

In the vegetable drawer: carrots, celery,
 fresh ginger, half an onion

Fresh fruit: apples, lemon

Cheeses: monterey jack, parmesan

Dairy:sour cream, eggs, 
ricotta cheese, yogurt

ww tortillas
little bit of chicken broth


Menu Plan for February 1 - 7
* linked recipes
Sirloin steak (freezer) 
leftover sweet and sour cabbage
garlic mashed potatoes

Pork Fried Rice with Veggies
(use carrots, celery, ginger and leftover pork)
Broccoli


*Greek Spaghetti (use lemon in fridge)
sautéed kale with lemon juice (use chicken broth)


Split Pea Soup (ham hock in freezer)
Cornbread ( in freezer)


Chicken Parmesan with 
Spaghetti Squash (squash in storage)
oven roasted veggies ( sweet potatoes in storage)


Chicken Burrito Bowls (make in crockpot)
(cook pot of black beans early in week)


(ground chicken in freezer)


Lunch Ideas:
spicy black eye pea salad 
(peas in freezer)

tuscan bean soup
(parmesan cheese)
make artisan bread

salad jars
(greek, asian, chickpea, spinach)
Shrimp and Grits in Charleston

*Take the Time Goal #33- Make menus each week.  Eliminate food waste.