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Perky, Peppy, Pickled Vegetables
We have been lucky enough to have some food adventures lately. One such fun adventure was to celebrate birthdays for my husband and one of our best friends at Carolina Grill and Tiki Bar in Carolina Beach. It was the perfect evening to sit on the dock sipping amazing drinks and eating salty food. One of the dishes we ordered was Pimento cheese with pita chips. That was amazing in and of itself, but it was served along with pickled vegetables that were out of this world. I could have happily eaten a plateful of those alone. This got me to thinking that I should make some pickled veggies at…
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Zucchini up the Wazoo
Last week I shared a recipe for Sautéed Squash as one way to use some of the zucchini that is so plentiful this time of year. I used up my zucchini and yellow summer squash, and as if by magic, it was replaced from a friend’s garden the very next day. Before I could use up those squash, we were given more zucchini from another friend’s first garden crop. So thoughtful – so much squash. I took it as a sign that folks might want more recipe options, so this will be the second installment in the Zucchini Trilogy. While picking up zucchini from the first friend, we talked about…
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Salsa Season
Last week, we took a family vacation to the beach, our all-time favorite place. It was so wonderful to get away from this weird new normal for just a little while. We have been taking this trip most years since our girls were tiny. Usually, we go away at the end of September or early October, but the last 2 years hurricanes have messed with the get away. So this time, we decided to escape at the beginning of the season. It was easy to forget all of the chaos going on in the world right now while we were surrounded by sunshine, sand and salt water. I had no…
