Monday, December 12, 2011
Tuesday, December 6, 2011
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.
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.
Clams, creamy shellfish broth, fennel & potato, bacon & crispy garlic bread
Roasted butternut squash soup, with turkey confit, & pecan granola
TX wagyu sirloin with red creamer potatoes, bok choy, smoked tomatoes, roasted cippolinis and mushroom jus
Country fried lamb, Carolina gold rice grits, mixed braised greens, and lamb neck gravy
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
black eyed peas
chicken & dumplings
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
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
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 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
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 night we went to our favorite restaurant The Crepe Cellar. It was just as amazing as last time.
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.