Monday, December 12, 2011

Old Sheldon Church S.C.

We stopped by the Old Sheldon Church after picking up Nathan from the airport in Charleston. It's only 2 miles off the main highway and worth the 10 minute stop.

Tuesday, December 6, 2011

Worth The Wait

So this year for our anniversary (November 14) we decided to wait and go out to dinner a few weeks late. Nathan had to fly out of Charleston for an interview last week so we decided to spend the night and have dinner the night before. Our restaurant of choice was Husk. Husk has only been open a little over a year and has already been named best new restaurant in Bon Appetite. All the ingredients, wine, beer, and liquor are all from the south. Because of this their menu changes daily and even with a two week reservation on a Wednesday night they only had 2 slots open. Here it is! The best meal we've had yet!

This is the restaurant.
Right next door is a long slender brick building which is the bar. We started out here with a couple beers and a appetizer.

Here was a list of their special beers for the night. Nathan had the Smoking Gun and I had the White Thai. They were about as opposite as two beers could be and both very good.

Pickled pigs feet on the bar.

Nathan and are big fans of fried pickles, especially the chips. Husk had fried bread and butter pickles which were very yummy.

Once they were ready for us we headed over to the house. If you can see the center piece it was dried whole okra in a vase with course ground corn.

Inside they left all of the windows looking out but between on all of the wall space they put up mirrors. We just happened to be seated in the perfect spot for me to spy on the kitchen. I really wish I could have gone back and hung out for a little while.

First Course Nathan:
Clams, creamy shellfish broth, fennel & potato, bacon & crispy garlic bread

First Course Molly:
Roasted butternut squash soup, with turkey confit, & pecan granola

Main Course Nathan:
TX wagyu sirloin with red creamer potatoes, bok choy, smoked tomatoes, roasted cippolinis and mushroom jus

Main Course Molly:
Country fried lamb, Carolina gold rice grits, mixed braised greens, and lamb neck gravy

Unfortunately I cannot remember the specifics of the dessert. It was an apple tart with oatmeal and I'm sure a lot of other amazing ingredients served with ( I think) homemade salted pecan ice cream.

If you're ever planning a trip to Charleston make a reservation and Husk. It is an amazing restaurant and worth ever penny....and believe it or not it's not as many pennies as you might think.

Monday, November 28, 2011

Thanksgiving 2011

Thanksgiving was fast. Nathan and I had to work on Friday so we went up to my parents after I got off work on Wednesday and came back Thursday afternoon. There was too much food (as usual) and all the family was there except the eldest brother Logan.

The spread consisted of:
green beans
black eyed peas
chicken & dumplings
squash casserole

I made a cranberry cherry pie and a chocolate pudding pie. Both were delicious. You can find the recipe for the pudding pie on Smitten Kitchen.

Rarely are all or most of us children at home at the same time so we had to get a family picture.

Sunday, November 13, 2011

Black Bean Tacos with Cilantro Lime Slaw

The wonderful thing about this dish besides it being delicious is that it cost lest than $5! I came across the recipe on Smitten Kitchen. It's really easy, really cheap and really yummy.

Serves 2 - 4

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw.

2 Crazy Wild Years

  • 2 years
  • 3 states
  • 6 jobs
  • 6 cars
  • 1 real winter
  • 2 moving trucks
  • 3 churches
  • a lot of amazing friends
  • a lot of boxes

It's has been two crazy and amazing years. There is no way I could have dreamed up what God had planned for our first two years of marriage. I am so very thankful for a wonderful husband you keeps me pointed to Christ. It's been a wild ride and I can't wait to see what's next. I love you babe!

Sunday, November 6, 2011

A Wedding, Bithday Party, Car Show & Job Interview

The last weekend in October we spent in Charlotte NC. The main reason we went up was for Jefferey and Amanda's wedding on Saturday. It was a beautiful wedding with crisp fall air and tons of fall colors. We were able to see some of our friends that have also moved away from Charlotte and a some that are still there.

Nathan and Chris (we really missed seeing his wife Amy)

The cake was really cute and delicious!

After the wedding we went by Trader Joe's. I love this store and I really, really miss it.

Sunday just happened to Stephanie's birthday and they had a big party for her Saturday night. Ben and Stephanie were also our hosts for the weekend. It was great to catch up since we haven't seen them in a year.

Sunday after church we went to the GoodGuys car show. Someone just happened to have tickets at the party Saturday and wasn't going to use them.

The search for the perfect wagon continues...

...or busLink
Sunday night we went to our favorite restaurant The Crepe Cellar. It was just as amazing as last time.

My crepe was filled with salmon, leeks, tomatoes and Gruyere cheese.

Nathan's pesto and brie fries...

...along with his wild mushroom, spinach and goat cheese crepe.
After dinner we stopped by our favorite french bakery Amelie's. We split a little cake with vanilla chifon layers that were soaked in Grand Marnier and then covered with (real) vanilla buttercream and almonds.

It was a busy weekend but a blast...we'd love to get back to NC one day. Oh and Nathan did have an interview at one of the race shops on Monday. We're still waiting to hear back.