Bowens Island Views…

View from Bowens Island, Charleston, SC

View from Bowens Island Restaurant, Charleston, SC

Beauty as far as the eye can see… Bowens Island Restaurant… located in Charleston, South Carolina near Folly Beach (about 5 minutes away!) is one restaurant you need to check out next time you’re in Charleston. It’s, well… eclectic? The food is fresh and so tasty, I always get the fried shrimp, (my one splurge) and this is the place to get it!

They’re open from 5-10PM Tuesday – Saturday (CLOSED ON SUNDAY & MONDAY)… we usually get there early and there is a line, but just look at the view (above)… bring your camera, especially if you go near sunset… gorgeous!

Bowens Island Restaurant

Bowens Island Restaurant

This may not be a fancy restaurant, but LOOK AT THAT VIEW! I have gotten many gorgeous photos from this location! I have their updated menu set to post May 18 so check back then… but see the previous menu HERE, not much has changed!

F L A S H B A C K !

O n e  Y e a r  A g o:           Artist: Andy Evansen

T w o  Y e a r s  A g o:        Times Square Digital Gallery!

T h r e e  Y e a r s  A g o:   Parmesan Chicken with Salad – Ina Garten!

Mount Pleasant, SC Farmers Market – look what I made for dinner!

Mount Pleasant, SC Farmers Market

Fred and I missed the Farmers Market in Charleston this past Saturday, so we swung by the Mount Pleasant Farmers Market on Tuesday… Oooowie! We bought some tasty veggies… as you’ll see below! As well as the best brie I’ve ever had! Made for a wonderful dinner!


We were there right when they opened (you have to wait until the bell rings at 3:30PM, vendors are not allowed to sell anything prior to that time because they are located on school property). By the time we left it was really filling with people! So good to see! All good food, what a treat!

Dinner was too good for words… brown rice, butter peas, radishes, corn on the cob (all from the farmer’s market)… and a few slices of baguette from the bakery near us (Normandy Farms) with some brie from the farmers market.



It just can’t get better than this!  It felt so good to eat fresh healthy local food! Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:                Artist: Casey Baugh!

T w o  Y e a r s  A g o:             Charleston Photo: Fishing at Bowens Island

T h r e e  Y e a r s  A g o:        Artist: Ian Mason!

Greek Yogurt Marinated Grilled Chicken… will transform your thoughts on grilled chicken!

Greek Yogurt Marinated Grilled Chicken - Recipe inspired by Bon Appetit Photo by Mark Peterson

Greek Yogurt Marinated Grilled Chicken – Recipe inspired by Bon Appetit

Ahhh, I ran across a fantastic recipe in Bon Appetit. It turned typically dry boneless skinless grilled chicken breasts into something absolutely heavenly! The secret? Yogurt! I made very few variations. Instead of regular yogurt I used Greek Yogurt and I did not use Cilantro. Pretty much everything else was the same.

This is what I did… click HERE for the link to Bon Appetit to see the original recipe! This will change the way you think about boneless/skinless chicken… I PROMISE!

Greek Yogurt Marinated Chicken on the Grill…

4 boneless skinless chicken breasts (pound between wax paper to make an even thickness, so you don’t end up with shoe leather on one end and not quite done in the thicker areas).

In a bowl, mix together:

1 cup Greek Yogurt (plain, not flavored!)

1/2 cup chopped Onion

1/4 cup Olive Oil(or a wee bit less, use some to coat the grill good)

2-3 Garlic cloves, minced (or use the microplane, that’s even better)

1/2 Tablespoon Lime juice

1/2 Tablespoon Garam Masala (spice) – if you aren’t a fan of Indian cuisine, you may want to go lightly on this spice.

1 teaspoon Kosher Salt and 1/2 teaspoon fresh black pepper

1″ ginger, peeled and microplaned (or minced)

Stir ingredients together and put in a zip top storage bag.

Add the chicken and squish it around until its coated. Place it in a dish and let it soak in all the heavenly flavors for at least 3 hours (or overnight).

Heat the grill (coat the grill with oil).

The recipe says to wipe off the marinade, before putting on the grill which is good, and looks prettiest. The first time we did it, we didn’t see this step, and put it on the grill with the marinade. It was far tastier BUT it was white with grill marks… the flavor was overwhelming! It will transform what you think about grilled chicken. Cook until chicken is done!

I serve with cucumbers sliced, in a mixture of Greek yogurt and a splash of vinegar with some dill… It’s a nice combination!

Photo by Mark Peterson via

F L A S H B A C K !

O n e  Y e a r  A g o:           Artist Hollis Dunlap!

T w o  Y e a r s  A g o:        Charleston Photo of Light & Shadow…

T h r e e  Y e a r s  A g o:   Tivo!

Brixx Wood-Fired Pizza – the Inside Scoop!

Margherita Pizza

Margherita Pizza

Fred and I had the best lunch the other day… we had worked hard (our study has been painted, woohoo Fred!) it was getting late and we were starving! We headed to Brixx Wood Fired Pizza, in Mount Pleasant, SC. Usually we split a pizza, they aren’t big, but just enough for us… except for that day… this turned into a lunch/dinner situation… we ordered our typical Margherita Pizza… it’s so fresh tasting with a light crust, very fresh (house made) mozzarella, fresh roma tomatoes and luscious basil… a tasty treat… but we saw that someone had ordered a pizza with some lots of “green” (it was a ways away), we asked what it was. It was the Wild Mushroom Pizza with fresh arugula. So we ordered one of those as well! (Oink! Oink!) Oh. My. Gosh. We were in Heaven… the arugula was so fresh a tender, the PERFECT addition to this pizza. The Margherita Pizza was delicious, as it always is! Their iced tea is pretty spectacular as well… always fresh, and if you’re an iced tea connoisseur like we are (unsweet please) this is the place to go!

Wild Mushroom Pizza with Arugula

Wild Mushroom Pizza with Arugula

Can I tell you how difficult it was to wait to snap this photo? I was getting the evil eye from Fred. HURRY UP! ha ha… Heaven, I’m tellin’ ya! If you get a chance, head on over there… Here’s their website with menu! Or if you prefer to jump right to the PIZZA MENU just click the link! Enjoy and I’ll catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:           Featured Artist… Chad Smith!

T w o  Y e a r s  A g o:        Charleston Photo: Charleston Fountain with Turtles

T h r e e  Y e a r s  A g o:   Happy Earth Day!

Strawberry Season is HERE!!

Strawberry Season is HERE!

Strawberry Season is HERE!

There is nothing better fresh local strawberries. To make a quick stop at the Farmers Market is soooo worth it! These strawberries are nothing like the ones you get in the grocery store, they are juicy and sweet and a true delight!

The strawberry festival at Boone Hall is this weekend! Be sure to check it out! They have a great website, it has all the info you need!

F L A S H B A C K !

O n e  Y e a r  A g o:              Featured Artist… John Murray!

T w o  Y e a r s  A g o:          What’s hot now? Moose… anything!

T h r e e  Y e a r s  A g o:     Artist to watch… Mary Whyte!

Favorite cooking magazines…

I have a few favorite cooking magazines. In general, I tend to gravitate to those types of magazines… I. Love. Food. I try to shy away from the super unhealthy recipes, and try my best to stay on a healthier kick…

These are a few of my favorites…

Cooking Light – I have been getting this magazine for at least 15 years. There are always recipes I can find in each and every issue. Great selection, variation… easy and fast recipes as well as time consuming ones. All are healthy without tasting like cardboard!

I still make recipes from 15 years ago… they’re fabulous! In addition to recipes, there is health info, exercises and general info to keep you healthy. I find myself sharing this info perhaps a bit too much!

Click here for more info or to subscribe!

Another favorite that is not known to be a “healthy” magazine, but they have fabulous recipes, and all can be made healthy if they aren’t already…

I bought my mom a cookbook of a compilation of their recipes, and i think she’s made every single recipe and has enjoyed each and every one. Now THAT’S a cookbook!

Click here for more info or to subscribe! It’s so worth $12 a year!

And of course… Southern Living… great recipes in addition to all things southern! Design, gardening, food… it’s all good!

Not healthy usually, but sometimes there are a few recipes… and for desserts, you can’t beat it!

Click here for more info, or to subscribe!

What are your favorite magazines for finding good recipes??

Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:                Featured Artist… Andre Lucero!

T w o  Y e a r s  A g o:           Cooper River Bridge Run Registration (2012)

T h r e e  Y e a r s  A g o:      Brett Whiteley Art Quote

Ya gotta do what feels right… even if it’s wrong…

I want to start by saying… I am a healthy eater. I read labels. I don’t buy anything with corn syrup, high fructose corn syrup, fillers that are bad, milk from cows treated with rBST, etc. etc.)… now with that said, when I’m sick and absolutely nothing sounds good for days and days I have to go with what my tastebuds want.

I went to the grocery store, which I didn’t think I would live through… I wandered around and picked up a few things that sounded good… fresh ginger, lemon/ginger tea, and… this… I didn’t read the ingredients until after I ate it. It was just as good as I remember 40 years ago, ha ha… I did it, and I’m over it. It got me through a day, ha ha… thanks Captain!

Desperate times call for desperate measures!

Desperate times call for desperate measures!

Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:                Easy and tasty way to bake a chicken breast!

T w o  Y e a r s  A g o:           Featured Artist… Janis Sanders!

T h r e e  Y e a r s  A g o:      Tovolo measuring cups… pretty spiffy!

Skillet Tortilla Casserole Recipe – Cooking Light


Skillet Tortilla Casserole. All made in the same pan. Too good!!

Let me start off by saying this is a horrible photo… almost didn’t post it because it’s not appetizing at all by the looks of this. But this is so tasty you won’t believe it! A great meatless meal. Fills you up, easy to make, tastes great! And… all made it one pan!


Here are the ingredients… the only thing missing is the sour cream (we used Greek yogurt, tasted fabulous)… Olive oil, onion, frozen whole kernel corn, oregano, cumin, garlic, flour, can of tomatoes, black beans, chopped green chiles, corn tortillas, green onions, cilantro (WHICH I FORGOT!), sharp cheddar cheese, paprika (optional: radishes).

This is a recipe by Cooking Light magazine. It’s one that I’ve been making since 1997 – Here is a link to the recipe from the MYRECIPES.COM website (Cooking Light and several other magazines).

Here is the recipe from that website:

To recap:

It’s easiest if you prep your ingredients first. Chop, measure and get it all ready to go!


Heat oil in a 10-inch cast iron skillet over medium heat. Add the onion and saute 5 minutes.


Add the corn (to the onions), and saute another 5 minutes or until corn begins to get lightly browned.


Add oregano, cumin and garlic… saute 30 seconds.


Add flour, and cook one minute, stirring constantly!


Next… add the tomatoes, beans, chiles, and cook 2 minutes or until thick.


Once you’ve cooked this and it starts to thicken, remove from heat…


Spoon mixture into a bowl…


Spread 1/2 cup of the bean mixture over the bottom of the skillet.


Then arrange half of those tortilla’s that you cut in quarters to cover the bean mixture, overlapping slightly…


Spread half of the remaining bean mixture on top…


Sprinkle your green onions (all of them)… this seems like a lot of green onions, but its not!


The final layer of tortilla’s…


The rest of the bean mixture…


Sprinkle the cheese… whoa? Is this 1/2 cup? Oops ;) Sprinkle with paprika.

Bake at 375 for 30 minutes or until throughly heated. Remove from oven and LET STAND 10 MINUTES.

Notice what photo is missing?? Sigh… when will I learn? I’m so excited when it comes out of the oven. I dish it up, make it look beautiful… and then… EAT IT!

Next time… ;)

Catch you back here tomorrow!

F L A S H B A C K !

O n e  Y e a r  A g o:                Featured Artist… Tom Hughes!

T w o  Y e a r s  A g o:           Meggett Sunset

T h r e e  Y e a r s  A g o:      Taco Boy – Charleston, SC

Zannie’s Black-Eyed Pea Dip – FABULOUS!!!

Too good for words - thank you Pioneer Woman!

Too good for words – thank you Pioneer Woman!

Are you looking for a quick appetizer? An easy to throw together, yet super special concoction of all things good? Well, I was searching for the same thing a while back, and low and behold, Pioneer Woman (a wonderful blog, I highly recommend it!) posted this recipe… Don’t tell anyone, but once in a while we have this for dinner ;) it’s beans… pure health food I’m telling you! I don’t add any salt because there is salt on the chips (and next time we’re buying the blue chips with no salt)… Here goes… If you haven’t heard of Pioneer Woman (whaaat?) Ree Drummond, she has a cooking show on Food Network, she’s got books, you name it… pure entertainment at its finest!

Click HERE to be directed to so you can print this recipe

Ree Drummond - Pioneer Woman


It couldn’t be easier…


Drain and partially mash the black-eyed peas… You don’t have to mash them to death, some chunks are good. Texture. Is. Good!


Add in everything else… the salsa, sour cream, onion, and jalepeno’s!


Don’t forget the cheese! Add it to everything else and stir it around.


Then spread it into a baking dish (I use a ceramic tart pan), and bake at 350 degrees F for 20-30 minutes or until its nice and hot and bubbly.


Serve with tortilla chips!

AND… if you’re in the mood for a good book that will make you laugh, her book “Black Heels to Tractor Wheels: A Love Story” is wildly entertaining… her real life story about how she met her husband, Marlborough Man… hee hee…


O n e  Y e a r  A g o:             Robert Joyner and a colorful president…

T w o  Y e a r s  A g o:         Charlie visits Shem Creek!

T h r e e  Y e a r s  A g o:  Baked Potato Soup with all the trimmings!

Cheesy Potato Soup Recipe – Quick and Easy!

Cooking Light’s Cheesy Potato Soup

Nothing can heat your innards like a good bowl of soup. This is an easy one, and oh so delicious. I double the recipe so we have leftovers. This soup will warm your soul (I’m not being dramatic, really)!

Cheesy Potato Soup – recipe by Cooking Light magazine ( – Click HERE to print.

1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups 1% low-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions



Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender.


Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.


Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil.

Cover, reduce heat, and simmer 10 minutes.

Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper (IMPORTANT NOTE: remove from heat as soon as it melts so that it doesn’t curdle); cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Note… my secret… I use a potato masher and squish the potatoes a bit… I’m not mashing them per se but breaking down the chunks a bit so they’re smaller… this is tasty soup!

The important note above… removing the pan from the heat as soon as the cheese starts melting. I didn’t see this note at the top of the recipe and didn’t do it. It curdled… tasted great but didn’t look as good as it could have. Next time I think I will just opt to add it to each individual bowl as you can see in the top photo I over sprinkled… For as good as this soup is it’s quite hard to believe that it was this quick and easy! Thanks to Cooking Light for yet another great recipe!


O n e  Y e a r  A g o:           Artist to watch… Diane May!

T w o  Y e a r s  A g o:        Vacant officer’s home in Charleston – old Navy base…

T h r e e  Y e a r s  A g o:   Black Bottom Banana Cream Pie Recipe!

Catch you back here tomorrow!