Edisto Getaway

Hello Everyone! I hope you all had a great weekend! This past weekend my husband and I got out of town in the camper for the hubs 54th birthday. We stuck close to home this trip since he had surgery 3 weeks ago and doesn't quiet have all his strength back. So we went to one of our favorite places, Edisto Beach.  We are truly blessed to live so close to not one but two of the most beautiful beaches on the East Coast.

 As much as I love the warm weather, I am definitely ready for it to cool down. It was almost 90 degrees on Friday and Saturday! Hardly Fall weather, but we were lucky it was such a nice weekend.

Saturday we took a 4 mile bike ride on a nature trail inside the state park. 

The photos aren't the best quality ,as I took them with the phone. My husband didn't want be to put the Nikon in the basket of my beach cruiser.....  jeez.. why not? :)

                                   The salt marsh in the early morning, we were riding over a little bridge.

                                         This is a large Oak Tree. The roots were salt water soaked and gives the                                                   appearance of driftwood.The detail in the wood was so pretty.

                                  The part of the trail we took was on an ancient shell mound, this mound of   
                                  Oyster shells  was  about 15 feet high.

                                                This is Store Creek along the nature trail path.

                              After a two hour ride and picture taking we went and grabbed some lunch.

              The other side of the Pavilion is a bar where this rather large crustacean was standing!

  

Then we hit the beach for a bit it was so pretty out. We couldn't get a spot on the beach side of the Campground this trip, we had to stay down the road at The Oaks . The campground was lovely, and so was the beach!

My husband loves to cook, and when we camp he does all the cooking.This is what I him  for his birthday. This my friends is the Camp Chef Explorer! It is a steel and cast iron two burner stove. I am so lucky to have a husband that cooks, and does it so well. This stove is great ! If you camp a lot it is super to have, and  there are several different models.

         The weekends seem to go so fast.. this was a lovely way to spend it. Have a great day!




       Linda

Shrimp and Grits

South Carolina's estuary system provides an over abundance of shrimp,crab, and fish. I have become spoiled by all that is available to us here on the coast of South Carolina..Shrimp and Grits is a very old and true low country recipe."Breakfast Shrimp" as it  used to  called, was a fisherman's source of nourishment in the morning, before they went out fishing during shrimp season.Shrimp and Grits aren't just for breakfast anymore. It is often seen on a bruch menu and  is frequently offered on dinner menus in restaurant's  True Southerner's are very persnickety when it come to their grits. Don't offer them any of those instant grits.they will look at you in disbelief. Me, i don't know any better and they work just fine for me. Bobby Flay's recipe below is wonderful.....and, yes... I do use instant Grits!

4 cups water


Salt and pepper

1 cup stone-ground grits

3 tablespoons butter

2 cups shredded sharp cheddar cheese

1 pound shrimp, peeled and deveined

6 slices bacon, chopped

4 teaspoons lemon juice

2 tablespoons chopped parsley

1 cup thinly sliced scallions

1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.



Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.



Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Decorating with Sea Island Sweet Grass Baskets

Beaufort SC is comprised of many sea islands, Cat Island,Coosa Island Fripp Island, Harbor Island and Lady's  Island..When in  Beaufort you become engulfed by the smell of salt air and sea breezes.sea grass, live oaks and lush green marsh grass.Whenever I leave for vacation and return,the smell  says"I'm home".
 Just a hop skip and a jump from my home there yet another island.  St.Helena Island. . It is an island rich in history,culture and  heritage.It is one known for it's Gullah  culture, slavery and haunting's.There is an African art form known as  Sweet Grass basket weaving, that can be dated back over 400 years . Sweet Grass baskets are made from sweet grass, palmetto leaves and pine needles They are also known as Low Country Coil Baskets. Originally used for work,  they are now , and have been considered for a very long time, works of art .. Women can still be seen weaving their baskets in front of the Gullah Grub restaurant, and are on display at the historical Penn Center.  For more information on St Helena Island and the Gullah culture please visit.www.penncenter.com.
 Today,We proudly display and decorate with sweet grass as mantel or hutch displays,  to hold seashells, linens, towels, make up, etc.we also use sisal, jute and sea grass  to add texture  to a room  to add warmth as well as being charming and functional. If you are ever in the Low country of Beaufort or  Charleston, pick up a piece of heritage, You will be glad you did!

 .



Charleston SC display




Penn Center



Sweet Grass Collection.

Sea grass



Tidy up a mud room





Store magazines, or leave them empty.



What a wall!



Bath towels look so pretty.



Nice wedding favor.



A beautiful coastal display.



A work of art




Store garden tools



Kitchen misc.

St.Helena. My friend got this photo as we were passing by.
Image sources: HGTV,apartment therapy, Home Living,Pottery Barn,Architectural Digest,Susan Smith.






Frogmore Stew a Lowcountry Favorite

This recipe has several different names down here in good "ole" South Carolina. Frogmore Stew, Beaufort Boil , Lowcountry Boil, and Seafood Boil, whatever you decide to call it ...I call it "good eats"The shrimp that is caught in the Atlantic ocean  just a few miles off shore from where we live  are wonderful!!  We are truly spoiled to have all the freshest seafood right at our finger tips.This is really very simple to make.and is a great crowd pleaser, or great just for a few people. Don't be afraid to eat with your hands during this meal, it is messy, but soo worth it.

INGREDIENTS:

•2 tablespoons crab boil seasoning per gallon water (or more to taste)

•several lemons, halved (optional)

•redskin potatoes (depending on size, 3 or more per person)

•spicy smoked sausage, cut into 1-inch slices (¼ pound per person)

•fresh corn, broken into halves or thirds (1 ½ ears per person)

•shrimp (½ pound per person)

•butter, melted

•cocktail sauce

•sour cream

•ketchup

PREPARATION:

Fill a large steamer pot halfway with water. Add crab-boil seasoning (or more to taste). Several halved lemons may be added as well.



When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes; then add one-inch slices of spicy smoked sausage and boil for 5-10 minutes. Add the corn) and boil another 5 minutes. (Begin timing immediately. Do not wait for it to boil again). Then add the shrimp. Cook for 3 minutes, drain, and pile on a table.

Serve with lots of paper towels and icy beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes.
 IMPORTANT: Don't over cook the shrimp.