I’m behind, I know, but it’s been a very crazy couple of weeks. First, my mother had a surgery that turned out to be a little more major than she anticipated. (She’s fine.) Then, I was in Atlanta for Peachtree (that post is coming, waiting for pictures), and Myrtle Beach to get my daughter from a trip. She needed to come back early for a Kuk Sool Wan seminar. So, LOTS of car time, which meant lots of knitting time, which meant yes I was knitting a wool scarf in 100 degree heat. Knitters are not necessarily rational about that sort of thing.
A word on Myrtle Beach: if you’ve never been and you’re an adult, you probably won’t enjoy it much. But, if you’re from SC and you went there as a kid, you’re going to love going back for a morning. We had a morning to relax, so we went down to the Pavilion part of Myrtle Beach. What a hoot. Loved going into the Gay Dolphin again, shocked to see how small the Arcade really was, happy to see the Bowery (although I never went in the Bowery.) Seems like everything you might want to eat is served in a stick, too. “Chocolate dipped key lime pie, on a stick!” or “Chocolate dipped frozen bananas, on a stick!” are two offerings, which apparently is the only way to get a banana in that town, as there weren’t any bananas at the continental breakfast at the hotel. The best part, however, was paying $1 each to stand out on the pier. Beautiful breeze, nice view and the temperature was a lot cooler.
We avoided the tourist traps for lunch (not easy to do) and walked up to Mrs. Fish. There is also a Mr. Fish in town too. This one was closer and got better reviews. The place was a total dive (but clean) and the food was solid. Husband declared the fries were hand cut. I’d say the food was fresh, but could have used a little more seasoning.
We also stopped at Lodge Iron Skillet as we’ve decided to try to use iron cookware more often. Not only have we developed a concern about non-stick, but I learned that your food will absorb the iron from the pan. That might not be a big deal when you eat meat, but it is when you’re a vegetarian. I’ve already grilled onions in it and they were perfect.
On to the food! First, I made four dishes for my visiting family on Saturday night. Also served: salmon, burgers and dogs. Those were all grilled.
Very simple: I took the green beans I got from the farm (1/2 pound) and steamed them for about 10 minutes. Then I put them in a bowl, put about a tablespoon of olive oil on them, some garlic salt and some dill. Barely qualifies as a recipe. I used olive oil because it’s healthier, but also because my sister, who has lupus and food allergies, doesn’t eat dairy.
This is one of those “what am I to do with all this SQUASH?” recipes.
- Two medium squash, cut into cubes
- Half an onion
- 1/2 cup bulgur
- Balsamic vinegar (could use lemon juice too)
- Red pepper, minced
- Walnuts, chopped
Get the bulgur ready by pouring 1 cup of boiling water on top of the bulgur, cover and let sit for 20 minutes.
Saute the onions until translucent, add the squash and the thyme and salt. You can really use whatever spice you want to go with the squash. Basil would be good, or oregano.
Add the sauteed mixture to the bulgur along with the vinegar. Add the feta, pepper and walnuts and toss.
Corn Bean Salad
This is an old favorite that I change and adapt depending on the veggie on hand. The original is from Weight Watchers and called for red pepper and jalapenos. While I love those peppers, I didn’t have them in the farm share. So, here’s what I did instead.
- 1 cucumber, diced
- 1 green pepper, diced
- 1 biscayne pepper, diced
- 2 tomatoes, chopped
- Scallions, sliced thin
- Garlic clove or two
- 3 ears corn (or whatever proportion you want), niblets removed off the ears. Don’t cook it; just serve it raw. (My brother-in-law: did you know you can eat corn raw? Me: uh, yeah, that’s how you ate it in that salad.)
- 1/2 cup dried black beans, cooked (Again, you can use a can of them, but rinse them really well, but those that read my blog know how I cooked my beans: PRESSURE COOKER!)
- Juice of one lemon
- Splash of balsamic vinegar, for snickers (kind of addicted to this vinegar)
- Garlic salt
- Spice of your choice. I went with a little chili powder and oregano. (I had fresh basil, should have used that oh well.)
- Chop up your potatoes (I think I had 4 potatoes. I made a ton of this.) Boil for 5 minutes. Drain.
- Saute half an onion and a few garlic cloves in some oil. Per my friend Amanda, I use grapeseed oil for cooking, olive for dressing. I still use it when I roast, however.) Add some salt.
- If you have the chance and the pan is big enough, add the potatoes to the mixture and add a little more oil. I like it when the potatoes have a little crust on them. This time, I didn’t have that kind of time or space, so I just added the sauteed mixture to the potatoes.
- Add a bunch of chopped fresh basil.