tag:blogger.com,1999:blog-11702351568238907842024-03-13T09:30:46.854-04:00Hot Messa messy food blogAnnabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-1170235156823890784.post-72807742491290339212012-03-08T10:45:00.001-05:002012-03-08T10:45:17.188-05:00Goodbye and Hello.<span style="font-family: Georgia, 'Times New Roman', serif;">Hello everyone!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Hot Mess has moved from blogger to WordPress. Check it out at:</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><a href="http://www.southernbel.com/">www.southernbel.com</a></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-35203394877121329372012-02-24T16:55:00.004-05:002012-02-24T16:56:06.934-05:00Restaurant Review: The Tattooed Moose<br />
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<i>Sorry for the lack of photos-- they've disappeared from my iPhone :(</i></div>
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<span class="s1">Walking into the Tattooed Moose you half expect to see the Royal Tenenbaums engaging in a hair of the dog brunch. The vibe is a touch hipster, a touch pub-- it’s a nice combination. As the name suggests, there is, in fact, a moose. It will greet you as you saddle up the the bar for some beer or, like I did, for some duck fat fries. </span></div>
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<span class="s1">They make <b>grilled cheese sandwiches ($5.50)</b> with slices of yellow American here-- the kind I, away from my mother’s health conscious gaze, scarfed down with impunity during my high school lunches. As I am sure you’ll agree, these delightful, greasy pieces of Americana are best dunked in a lot of ketchup. My only issue with The Tattooed Moose’s grilled cheese sandwich was that it wasn’t hot; the American cheese had begun to cool and to congeal. In a perfect world, all grilled cheese sandwiches are cut on the diagonal and as you pull apart the halves, the melted cheese stretches to the thinness of yellow Saran Wrap before breaking into strands. I’m sure, when it’s hot, the grilled cheese sandwiches at the Tattooed Moose do.</span></div>
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<span class="s1">Ideally, the Tattooed Moose’s <b>“Lucky #1” Sub ($8.25) </b>would have tasted like a well balanced banh mi sandwich. Oh how I was hoping for those kinds of flavors. My sandwich roll was soggy, the seared pork belly was barely discernible. The flavors of the house made kimchi, wasabi mayo and sweet red chili sauce were muddled not complimentary. The crispy shallots were fried many minutes before and were far past crisp. The <b>Duck Fat Fries</b> <b>($1.75)</b> were all they were quacked up to be (sorry, I had to). I had to gingerly slap hands away from the heaping pile. </span></div>
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<span class="s1">All in all, the food here was decent. I wouldn’t recommend the Lucky #1 Sub, but the grilled cheese and duck fat fries were good enough I’d give you the thumbs up if that’s what you wanted to order. From all <a href="http://soakandsimmer.blogspot.com/2012/01/shem-creek-park-and-dock.html">the rave reviews I've read</a> I think I hit the Tattooed Moose on a bad day. I'll definitely be back, if just for the duck fat fries and to give this neighborhood favorite a second chance. </span></div>
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<span class="s1"><a href="http://www.urbanspoon.com/r/61/1517459/restaurant/Peninsular-Charleston/Tattooed-Moose-Charleston"><img alt="Tattooed Moose on Urbanspoon" src="http://www.urbanspoon.com/b/link/1517459/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com1tag:blogger.com,1999:blog-1170235156823890784.post-70640681945133512842012-02-19T11:07:00.000-05:002012-02-19T11:10:53.919-05:00How to Impress Your Lady: Moules Meurnière<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Hot Mess here with a public service announcement: taking your lady friend(s) out to eat is sexy, but making food for us is sexier-- especially if it doesn't involve steak or pasta. That's why I'm going to help you out with a series of recipes that are simple, easy, <i>and</i> impressive. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">First up: Moules Meurnière or, rather, mussels steamed in white wine, garlic and shallots. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Step 1</u>: Prepare your mise en place. You'll need about <b>1-2 lbs of fresh mussels</b>. Make sure to scrub and rid them of their beards. Next, chop <b>2 shallots</b> and <b>2 cloves of garlic</b>. You'll need <b>2 tablespoons of Italian parsley</b> at the end. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2. Melt two tablespoons of unsalted butter. Make sure to use unsalted butter. The mussels will release their own salt. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">3. Add shallots. Stir. Add <i>just a touch</i> of sea salt and some freshly ground black pepper. Cook until translucent. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">4. Add garlic. Once the garlic becomes fragrant and a bit brown add about 1/2 cup of white wine. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">5. Immediately add the mussels and cover the pot with a lid. You'll know the mussels are cooked when they open. Every few minutes hold the lid to the pot with both hands and shake. This will redistribute the mussels so the same bivalves aren't at the bottom during the entire cooking process. Mussels should take between 5 and 8 minutes. Check to see if they're open every couple of minutes. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">6. At this point you can do one of two things. You can dump the entire pot into a big glass bowl, slice up a French baguette and call it a day. Or, you can remove the mussels with a slotted spoon and reduce the broth a bit so it's a thicker consistency. Either way, you'll be in for a delicious meal.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com1tag:blogger.com,1999:blog-1170235156823890784.post-90350669192716041782012-02-14T09:09:00.002-05:002012-02-19T11:12:32.171-05:00The Four Things That Love Has Taught Me (So Far)<br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;">One of my favorite digital resources, Refinery 29, published a great Q&A last week featuring four <a href="http://www.refinery29.com/cool-couples-in-nyc">New York City couples and how they keep the fire burning for one other</a>. After reading this piece, I couldn’t help but be inspired to reflect on all the things I’ve learned about love and because of love thanks to my fantastic other half. </span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;"><b>1. Love can be one of the easiest and the most difficult feelings to both express and to experience.</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="s1">Love, as it turns out, is one of the easiest and the most difficult feelings to both express and to feel. For me, giving love is far, far easier than receiving. I’ve got a proclivity for being hard on myself, which makes accepting love from others fairly difficult. I have a I-don’t-think-I-deserve-this filter that I’m doing my best to annihilate. Love is a gift; love is something all beings </span><span class="s2">deserve</span><span class="s1"> and have a right to experience. </span></span></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">2. “Comparison is the thief of joy.” - Theodore Roosevelt</span></b><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;">If you want to suck all the joy and happiness out of yourself and a relationship (or situation), compare yourself to something or someone else. I implore you, resist the urge to compare yourself to another beautiful woman, your relationship to another couple’s, or your own relationship to a different moment in time during the relationship. Just because another woman is beautiful doesn’t mean you’re not. Just because another couple appears happier than you doesn’t mean they are. Just because your relationship feels different now than a few months or a few years ago doesn’t mean something is wrong. Instead, focus on the positive.</span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;"><b>3. You can only be as happy with someone else as you are with yourself. You can only love someone else as deeply as you love yourself. You’ll only be as sexy as you feel.</b></span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;">It sounds so easy doesn’t it? For some, this is a real toughie, myself included. Being happy with yourself and loving yourself isn’t always easy. In my experience, perfectionists and women have a particularly difficult time with this. I still struggle with this on what seems to be a weekly basis. Here’s something that I should read more often:</span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;"><i>“A powerful realization that has helped me is simply this: You’re already good enough, you already have more than enough, and you’re already perfect...if you learn to be content with who you are and where you are in life, it changes everything.”</i></span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;">Don’t underestimate the importance of your own happiness and well being. If everyone were more concerned with their own happiness the world would be a better place. If everyone put the same effort into being who they wanted to be as who they think their significant other wanted them to be, the world would be a much better place, too. I’ve learned that alone time away from your partner is key. So is engaging in activities and hobbies that you’re passionate about. </span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;">Also, ladies, you are sexy and you should know it. Your man loves you just the way you are. Confidence is hotter than anything Agent Provocateur can offer you, so work what you’ve got in a way that makes you feel hot! For me, working out is the best aphrodisiac in the world!</span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;"><b>4. Sex does not (and should not) make or break a relationship.</b></span></div>
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;">In the beginning, there was sex. And it was good. A year or so later, there is still sex, it is still good but it is most certainly different (and remember: different does not mean better or worse). Sex will come and go in a relationship. There will be peaks and there will be valleys. Sometimes you’ll peak together (wink, wink) and sometimes you’ll be in different places. Work, roommates, differing sex drives, pets, kids, you name it, they all can come first (no pun intended) before sex. </span><br />
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<span class="s1" style="font-family: Georgia, 'Times New Roman', serif;">It’s taken me the past three weeks to succumb to this truth. In my mind, men have the sex drive of a sports car. They’re ready to go whenever we are. This is a lie. They’re apparently human, too. (I know, I was shocked.) A lesson that has been really tough to swallow lately is a mix between numbers three and four: just because he doesn’t want to have sex with you all the time anymore doesn’t mean he doesn’t love you or doesn’t think you’re gorgeous. It just means he doesn’t want to, and you have to learn to be okay with that.</span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-5286706659016889302012-02-03T12:55:00.002-05:002012-02-03T16:42:49.445-05:00Restaurant Review: Next Door<br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">It’s sexy <a href="http://www.nextdoormp.com/">Next Door</a>; the lighting is low, the booths are embracing and the food is sure to illicit sounds of absolute delight. Ben Berryhill’s newest culinary endeavor-- you guessed it, basically next door to Red Drum-- is my new favorite place I can’t wait to go back to.</span></span></div>
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<span class="s1"><b><span style="font-family: Georgia, 'Times New Roman', serif;">The Atmosphere</span></b></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">I hate to use the hackneyed term “casual elegance” to describe Next Door’s atmosphere, but that’s exactly what the Mount Pleasant bistro offers. The vibe is relaxed but not subdued. There’s a subtle hum of confidence, energy and fun that emanates from the staff, the plates the kitchen produces and the bartender’s faultless musical choices. You’ll want to stay here through multiple courses.</span></span></div>
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<span class="s1"><b><span style="font-family: Georgia, 'Times New Roman', serif;">The Staff</span></b></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Our waiter was impeccable. There’s something to be said for a server who strikes a balance between being making you feel like an inconvenience and watching you like a hawk. He seemed to enjoy our meal right along with us, guiding us through the wine list and the menu, pointing our favorites and “must try” items. </span></span></div>
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<span class="s1"><b><span style="font-family: Georgia, 'Times New Roman', serif;">The Food</span></b></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Next Door’s menu is crowded with delicious items, many of which use locally sourced produce, seafood and proteins. Of course, this means the menu changes frequently, so if you hear of a dish your friend loves, best head Next Door as soon as possible.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">The <b>salad of baby beets, watermelon radishes, baby carrots and house made mozzarella</b> ($8) with a lemon vinaigrette was like a run through Mr. MacGregor’s garden with a lemon twist. So refreshing, so balanced and so delightful. Who says salads need be boring? The root vegetables, roasted, were tender but still satisfyingly crunchy. The mozzarella served as a creamy foil to the salad’s purity. Definitely a must order. </span></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">There’s something about cutting into a poached egg, and how its liquid gold seductively pours from its tender white albumen cradle. Pair that with freshly made pasta, house made ricotta and nutty brown butter and you’ve got the makings of a decadent yet simple dish. Next Door’s <b>poached egg, ham, and ricotta raviolo</b> ($14) is rich and satiating in its sea of nutty brown butter, though definitely one to share. </span></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Eating Next Door’s <b>seared duck breast with kale, turnips, duck jus and soubise</b> is tortuous. With each bite there’s less to enjoy, without another bite you feel deprived. Earthy, salty, tender and complete with crisp, seared skin <i>this</i> is how one should prepare duck. The Lucinato kale greens are a substantial partner to the game-like bird, maintaining the dish’s natural flavor profile. The turnips provide a sweetness and necessary textural juxtaposition to the tender duck breast and sautéed kale. The duck jus is intense with solicitous sweet and umami flavors and the soubise (béchamel sauce with puréed onions) serves as nice creamy accent. This, too, is a must-order.</span></span><br />
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<span class="s1"><b><span style="font-family: Georgia, 'Times New Roman', serif;">The Verdict</span></b></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Next Door is simply fabulous. The atmosphere, food and staff make this venue a beautiful location for a romantic dinner for two, or, alternatively, a fun outing for a sophisticated group. Expect entrées to be priced between $15 and $25, starters below $15-- though each dish is worth every penny. The wine list is interesting in the best way possible. Ask your server for suggestions.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.urbanspoon.com/r/61/1617938/restaurant/Charleston/Next-Door-Mt-Pleasant"><img alt="Next Door on Urbanspoon" src="http://www.urbanspoon.com/b/link/1617938/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></div>
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<b><br /></b></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-67507047946061498342012-01-22T22:19:00.001-05:002012-01-22T22:19:36.025-05:00Oriah Mountain Dreamer<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>A dear friend of mine, Caitlin, introduced me to this poem. As she says, it's a beautiful message. Enjoy!</i></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">It doesn’t interest me what you do for a living. I want to know what you ache for and if you dare to dream of meeting your heart’s longing.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">It doesn’t interest me how old you are. I want to know if you will risk looking like a fool for love, for your dream, for the adventure of being alive.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">It doesn’t interest me what planets are squaring your moon. I want to know if you have touched the center of your own sorrow, if you have been opened by life’s betrayals or have become shriveled and closed from fear of further pain.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">I want to know if you can sit with pain, mine or your own, without moving to hide it, or fade it, or fix it.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">I want to know if you can be with joy, mine or your own; if you can dance with wildness and let the ecstasy fill you to the tips of your fingers and toes without cautioning us to be careful, be realistic, remember the limitations of being human.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">It doesn’t interest me if the story you are telling me is true. I want to know if you can disappoint another to be true to yourself. If you can bear the accusation of betrayal and not betray your won soul. If you can be faithless and therefore trustworthy.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">I want to know if you can see beauty even it is not pretty every day. And if you can source your own life from its presence.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">I want to know if you can live with failure, yours or mine, and still stand at the edge of the lake and shout to the silver of the full moon, ‘Yes!’</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">It doesn’t interest me to know where you live or how much money you have. I want to know if you can get up and after the night of grief and despair, weary and bruised to the bone and do what needs to be done to feed the children.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">It doesn’t interest me where or what or with whom you have studied. I want to know what sustains you from the inside when all else falls away.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">I want to know if you can be alone with yourself if you truly like the company you keep in the empty moments.</span></span><br />
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<span class="s1"><i><span style="font-family: Georgia, 'Times New Roman', serif;">Oriah Mountain Dreamer</span></i></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-88382807474659141812012-01-17T23:00:00.000-05:002012-01-18T09:22:16.319-05:00Hackneyed<br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Sorry for my lackadaisical blogging. I’ve been working on some wonderful editorials for CHARLIE magazine. (Stay tuned, folks!) The added workload has consumed my available time, energy and whatever brain functionality is leftover from my 9-to-5 job.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Never fear, I’m back and I’ve got some opinions that I just can’t hold in anymore (but I probably should).</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">As a writer and public relations professional I both create and consume a lot of content. <i> A lot</i> of content. The first thing I do when I wake up is turn on NPR for my morning news briefs. Then, it’s on to reading industry blogs, news wires and scanning Twitter for the day’s stories. Not everything applies to my line(s) of work but those who don’t care about the news are just as dangerous as those who can’t be troubled with details. </span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">They also make lousy trivia team members.</span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Lately I’ve noticed a complete and total over use of the following words: amazing, fabulous, wonderful, chef-inspired, gourmet, artisan and offerings. Have you ever repeated a word aloud until it somehow becomes foreign to you? The same applies to the written word. Amazing, fabulous, wonderful, chef-inspired, gourmet, artisan and offerings are becoming hackneyed parts of our vocabulary. You can blame food giants like Quiznos, Domino’s and Healthy Choice for using these words inappropriately, because that’s what I’m doing.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Here’s where I probably will get into trouble. </span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Can anyone--seriously-- tell me which chef inspired Quiznos’ chef-inspired toasty subs? Tom Colicchio? Julia Child? Thomas Keller? I didn’t notice a pearls and oyster sandwich on Quiznos’ menu. Sure, technically Quiznos employes chefs to create new sandwiches. To me, that’s not what being a chef is all about, call me provincial. It cheapens the chef title. Also, shame on Top Chef contestant Fabio Viviani for saying that Domino’s makes “art-ee-sahn pee-zuhs” -- <i>technically</i> every pizza is artisanal. You know why? Artisan = handmade. </span></span><br />
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">Sure, to some, this little rant means absolutely nothing. If, however, you’re a fan of great food you’ll understand how cheap you feel when people use the same words to describe a sandwich you can find everywhere with a meal you would describe as transcendent. </span></span></div>
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<span class="s1"><span style="font-family: Georgia, 'Times New Roman', serif;">The end.</span></span></div>
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<span class="s1"></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com2tag:blogger.com,1999:blog-1170235156823890784.post-29801837816249843862011-12-22T12:11:00.001-05:002011-12-22T12:12:16.153-05:00Last Minute Holiday Gifts! Go Risky!<br />
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<span class="s1">While Santa’s undoubtedly made his list and probably checked it more than twice, there are still quite a few of us (myself included) that haven’t quite finished their Christmas shopping.</span><br />
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<span class="s1">In fairness, Christmas shopping for Santa is easy. First of all, there’s no shopping involved; his team of elves have been hard at work making gifts for his long list of recipients since last year. Speaking of recipients, though is list is much longer than yours or mine, Santa only gives gifts to children-- and only nice Christian ones at that. </span><br />
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<span class="s1">For us mere mortals who are without the aid of elves, magic, or reindeer, picking the right gift can be frustrating. Whether you’re searching for a fun gift or a useful present I’ve created a list (and a set of guidelines) for the last-minute gift-giver like me.</span><br />
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<span class="s1"><b>Take a Risk (Because By Shopping At the Last Minute You’re Not Doing That Enough Already)</b></span><br />
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<span class="s1">One year my friend, Jessica, got me two CDs for Christmas: Santigold’s “Santigold” and Moby’s “Last Night”. She hopped off the plane and handed them to me, unwrapped. I still have them, still listen to them, and still love them. At the time, I’d never heard of Santigold and Moby wasn’t part of my iTunes library. Had she never gifted them to me, my life would be without Santigold’s “Starstruck” and Moby’s “Ooh Yeah”-- just two of my all time favorites.</span><br />
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<span class="s1">Of course, Jessica ran the risk of my absolutely <i>hating</i> both CDs. Santigold and Moby aren’t exactly everyone’s taste in music. When it comes to giving gifts to others, taking a risk can have a big payoff-- especially from an economic standpoint. We stand to lose between 10 percent and one-third of the value of the gifts we give (i.e. a $100 gift becomes a $90 to roughly $66 one). This is because everyone wants something different and we all value things differently, too. As such, you might as well take a risk with your gift-giving this year (and take back that sweater).</span><br />
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<span class="s1"><a href="http://www.amazon.com/Ceremonials-Florence-Machine/dp/B005QI4TP8/ref=sr_1_1?s=music&ie=UTF8&qid=1324573623&sr=1-1">“Ceremonials” by Florence and the Machine</a> - To my surprise, not everyone has heard the haunting vocals and of Florence Welch. To my astonishment, not everyone likes Florence and the Machine! Though her first album, “Lungs” remains an often played favorite of mine, “Ceremonials” is worth gifting-- and even buying a hard copy for yourself.</span><br />
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<span class="s1"><a href="http://www.restorationhardware.com/catalog/product/product.jsp?productId=prod190227&categoryId=search">Culinary French Herb Kit</a>- If someone on your list has even the slightest interest in cooking this is a fantastic and economical gift choice! Buying herbs at the grocery store is expensive! This kit, however, is so inexpensive ($29) that you might as well dig (get it?) into your pockets for the Italian Herb Kit, too.</span></div>
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<span class="s1"><a href="http://www.surlatable.com/product/PRO-667766/Whisky-Stones%2C-Set-of-Nine">Whiskey Stones</a> - Admittedly, I’m not a big brown liquor fan-- but there are occasions for which the only appropriate cocktail is something to be sipped and savored. Whiskey stones, made of soapstone so they won’t scratch your fine glasses, chill your libation without watering it down. Perfect accompaniment to a stocking stuffer of Dewars or Oban.</span></div>
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<span class="s1"><a href="http://www.surlatable.com/product/PRO-16595/Cast-Iron-Garlic-Roaster">Cast Iron Garlic Roaster</a>-- This is a risky gift for two reasons. The first is that your recipient may never use it. The second is that they’ll use it frequently and you’ll be greeted with their roasted garlic breath thank-you’s enough to make you wish you’d never purchased it. For $15, it’s worth the gamble.</span></div>
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<span class="s1"><a href="http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?id=22943393&color=000&itemdescription=true&navAction=jump&search=true&isProduct=true&parentid=A_ENT_BOOKS"><i>The Hungoevr Coobkook</i> by Milton Crawford</a>-- Not a risky gift for your college-aged cousin, sister or other relative. Very risky gift for your closeted alcoholic aunt or uncle-- then again, they may appreciate the book’s questionnaire’s to assess which recipe will assuage hangover symptoms the fastest. How thoughtful of you. Coincidentally, also a perfect accompaniment to a stocker stuffer of Dewars or Oban.</span></div>
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<span class="s1">Cooking Classes- It’s a proven fact that experiential gifts make people happier in the long run. Sure, they lack the same unwrapping effect as a tangible gift on Christmas morning, but in the end your recipient will be the happier, and more grateful for it-- especially if they got to eat something delicious at the end!</span><br />
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<span class="s1">Concert Tickets-- Though they can be a bit expensive, live music is one of life’s great many pleasures. There’s nothing quite like watching, feeling and hearing one of your favorite songs created right there, and almost specifically, for you. While you’re at it, get a ticket for yourself-- a gift for you <i>and </i>someone else! </span></div>
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<span class="s1"></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-65355038539955890732011-12-20T09:11:00.002-05:002011-12-20T09:13:08.200-05:00The Usual Cocktail<br />
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<span class="s1"><i>The holiday season is traditionally fraught with reflection. Appropriately, when confronted with the conclusion of yet another year, we take stock in our accomplishments and shortcomings. The brief break from the everyday hustle can be just long enough to become bundled in memories we’d rather burn in the fireplace. It’s also the perfect opportunity to do some karmic cleansing in preparation for the new year-- something that I advise everyone to do. We’ve all got issues, the embarrassment should come from not working on them.</i></span><br />
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<span class="s1"><i>I caught a rare 30-minute break with my close friend Aidan a few days ago. I felt his personal snag this holiday season was worth sharing. Of course, names, details and other identifying information has been changed, but the message remains the same: real confidence is something external forces can’t change.</i></span><br />
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<span class="s1">“I feel alone. I feel like I’m constantly working to project an image. I know I’m depressed, I have a sex life but it’s purely physical. I’m just tired of being this person,” he said. </span><br />
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<span class="s1">Truth be told, I’d been waiting for this to happen. Aidan had gone through a series of monumental changes in the past year. He’d lost a considerable amount of weight, had started eating healthier, become more physically active and as a result become more confident. Of course, I was happy and proud of him. He had finally begun to view himself how I had always seen him: as a one-of-a-kind person with much more going for him than the average Joe.</span><br />
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<span class="s1">“Can we have an honest chat?” I asked. </span><br />
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<span class="s1">I explained how proud and happy I was for him for his weight loss and newfound confidence. I understand the discipline and mental regulation it required to lose a significant amount of weight; I had lost over 50 pounds a few years back. It wasn’t easy.</span><br />
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<span class="s1">Then we unwrapped one of Aidan’s hallmark issues-- one we’ve spoken of at length time and time again.</span></div>
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<span class="s1">“You’ve always had a distance issue. You’re always one to keep others at arm’s length. I think it’s partly because it’s an old habit. Partly, though, I think it’s because you want to look, feel, and be a certain way before you let someone in. It’s like cleaning the house before guests come over,” I responded.</span><br />
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<span class="s1">I’ve both read and observed that people with weight issues (myself included) are very protective of their soft centers, no pun intended. We keep people out with our weight (literally and metaphorically) and also with how our extra weight makes us feel. It makes sense that once previously heavy people lose weight and become more confident they begin to date. It’s no so much that they look differently; it’s because they look at themselves differently. Everyone else just follows suit.</span><br />
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<span class="s1">“You weed people out who you think can’t take the real you before you ever give them a chance to see the real you-- which is how you’ve always been. That is, unless they can read you right off of the bat, which takes the pressure off of you.”</span><br />
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<span class="s1">“This is all very true,” Aidan matter-of-factly admitted.</span><br />
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<span class="s1">Aidan and I have been friends for a very long time. We are nonromantic soul mates. I love him from the same deep place you love family. I know his dark secrets. In part because he’s told me and in part because I can read him too, too well.</span><br />
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<span class="s1">“It’s going to come down to you letting people in when you’re not at your most pristine.” </span>I reminded him that I’ve seen him in his valleys and acmes, neither of which has changed our friendship.<br />
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<span class="s1">“I just feel like I want to attract the type of people I want. How will I do that if I’m not presenting myself at my best?” he asked.</span><br />
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<span class="s1">“You attract what you are, not what you want to be seen as,” I replied. “You should always try to look your best, be your best, but there’s a certain point at which that becomes somewhat disingenuous. I think you’ve reached that point.”</span><br />
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<span class="s1">We’ve all heard to be what you want to attract. This is partially true and partially misleading. While it is important to dress appropriately, use good manners, and be well-groomed, it’s also important to remember that you’ll always attract what you are and not the image you outwardly display. It seems like common sense, but to many, the outer becomes the focus. The outer is always easier to change than the inner. </span><br />
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<span class="s1">“I know,” Aidan said, “but I’m attracted to the image of people. I mean the <i>only</i> two people from my high school and college days I keep in touch with are Noah and India. They’re both very attractive people who have real personality and soul about them. <i>They </i>are they type of people I want in my life,” he added.</span></div>
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<span class="s1">“How do I go about feeling confident when I don’t look my best?” he asked me.</span><br />
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<span class="s1">“Real confidence should come from who you are-- from feeling good about you! It sounds like you want whole-package people. There aren’t many of them out there, in my experience.” I joked that he better include me in the ‘very attractive people who have real personality and soul’ category. </span><br />
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<span class="s1">As our conversation wrapped up -- mostly because Aidan had errands to run-- I left him with my own experiences.</span><br />
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<span class="s1">I’ve learned that confidence based on physical appearance is fleeting. While exercising, eating right and putting your best foot forward are important, the confidence worth cultivating can only come from within. Those ancillary activities are beneficial but shouldn’t be your focus. Placing so much emphasis on only one thing in one’s life is bound to reap disappointment. Besides, perfect bodies only exist in Photoshop and perfection in general is boring. </span><br />
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<span class="s1">Real confidence, the kind that makes people sit up straight and take note of you when you walk into a room, should come from within. Remember, even the prettiest girl and most handsome guy can fade into the background when put in a room with someone who’s got confidence to spare. Like a steel rod that holds you upright, real, lasting self-worth and confidence is something that money can’t buy and that pounds, lost or gained, won’t change. It’s found through being kind to yourself (something I used to struggle with quite a bit), doing what makes you happiest, accepting yourself, being brave enough to hush negative thoughts (still a challenge for me!) and celebrating the parts of yourself that make you the most unique. </span></div>
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<span class="s1"></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com1tag:blogger.com,1999:blog-1170235156823890784.post-77845138528197837352011-12-08T10:05:00.001-05:002011-12-08T10:49:50.390-05:00Restaurant Review: Basil (Mount Pleasant)<br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One can take only so much turkey, mashed potatoes and stuffing this time of year. When my palate had reached rich food overload Thanksgiving weekend, I headed over to Basil for lively curries to wake myself up from a tryptophan haze.</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Atmosphere</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Mount Pleasant location of Basil has a very hip, zen vibe. The large stone Buddha statue and sand garden as you walk into the front door only reminds you of where the chef got his inspiration for your meal. The décor is clean, minimal and relaxed but not sleepy. </span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Staff</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Basil’s staff was very attentive and gracious but not as warm as I’d expect from a restaurant located in Mount Pleasant. </span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Food</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Famished, I downed an order of Fresh Basil Rolls ($5.50) which didn’t really do much to take the edge off. Though the rice paper wrapped appetizers are tasty there’s not much to them. Though, the Thai basil really sings against the rice noodles, shrimp, bean sprouts and spicy and sweet dipping sauce.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As an entrée I ordered the Basil with beef as my protein ($15.50), which would have been enough for two had I not still been ravenous. The beef was very tender but the entrée lacked star power. In fact, there was nothing memorable about the dish flavor-wise. </span></div>
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<a href="http://3.bp.blogspot.com/-tZwtUMDYH7I/TuDSZcthq8I/AAAAAAAAAX8/pU6azch3uYg/s1600/IMG_0135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-tZwtUMDYH7I/TuDSZcthq8I/AAAAAAAAAX8/pU6azch3uYg/s320/IMG_0135.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was lucky enough to sneak a few bites of Pad See-Eu ($15.50), a dish of flat rice noodles stir fried in a slightly sweet soy sauce with broccoli, garlic and, in this case, tofu. I absolutely <i>hate</i> when fried tofu arrives soggy. This is not the case with Basil. The dish arrives with crispy tofu beautifully incorporated into a lightly sweet sauce that’s got a lot of balance. It’s one of few noodle dishes you’ll walk away feeling satisfied without feeling heavy.</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Verdict</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">Basil, for what it is, is expensive. Though I’m sure I’ll be back, I was expecting a much livelier set of flavors, with the exception of the Pad See-Eu. With quite a few delicious sounding cocktails (all around the $10 mark) and a certain degree of panache Basil is a great Mount Pleasant venue for date night. Alternatively, the restaurant definitely is capable of accommodating families.</span></span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;"><a href="http://www.urbanspoon.com/r/61/1612030/restaurant/Charleston/Basil-Mt-Pleasant"><img alt="Basil on Urbanspoon" src="http://www.urbanspoon.com/b/link/1612030/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com2tag:blogger.com,1999:blog-1170235156823890784.post-85798352630732037782011-12-02T11:17:00.001-05:002011-12-02T11:49:49.584-05:0024 Birthday at the Biltmore<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">At first, I was told we were going to the Yorktown. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(My boyfriend has this wonderful habit of trying to surprise me but forgetting he's dating a very, very smart woman. No matter, his surprises are always fabulous!)</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was told to get into the car, which he'd packed with a pillow and a blanket in case I wanted to sleep (because I'm not a morning person) and gave me a pile of reading material for the drive:</span><br />
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<a href="http://2.bp.blogspot.com/-4PWK9Tsx1-M/Ttj69B6UGQI/AAAAAAAAAXM/h3EOAfneuwc/s1600/IMG_0153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4PWK9Tsx1-M/Ttj69B6UGQI/AAAAAAAAAXM/h3EOAfneuwc/s320/IMG_0153.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I knew as soon as we got onto I-26 where we were headed: The Biltmore! We had talked about visiting a few months ago (which is when he apparently planned the entire trip).</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The most romantic stop of the day <3</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8qFxZL_gfBc/Ttj7p0cpHzI/AAAAAAAAAXk/_FQAQAW51-c/s1600/IMG_0170.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="http://2.bp.blogspot.com/-8qFxZL_gfBc/Ttj7p0cpHzI/AAAAAAAAAXk/_FQAQAW51-c/s320/IMG_0170.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am standing in the middle of a stream... after going for a run uphill. </td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I already cannot wait to go back. Next time, we have to stay longer than just 5 hours. The grounds, the house and the history are absolutely magical. I couldn't have asked for a better birthday surprise or a better person with which to spend it. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-50080084699148391672011-11-30T09:23:00.001-05:002011-11-30T09:49:38.940-05:00What I'm Loving Wednesday -- Birthday Edition<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well, tomorrow I turn 24. For some reason, 24 feels quite a bit older than 23. Perhaps that's because I'm just so much more wise and experienced now. (Do you hear that Mom?) Anyway, here's what I'm loving today. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. <b>My awesome boyfriend. </b> Goose Creek was up for restaurant review last night in my Patch.com rounds. No one wanted to drive to try this cute little Cuban place with me. For awhile, it looked like I'd be dining solo. My boyfriend volunteered to be my date as well as my passenger seat navigator. Unfortunately, the restaurant was closed when we got there. Closed for business permanently, in fact, but the fact that he, a non-foodie, volunteered to try something that wasn't exactly within his comfort zone earned him major brownie points.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The candy bar is actually called "Annabelle's Big Hunk" </td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. <b>Trader Joe's</b>. Currently can't get enough of:</span><br />
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<a href="http://4.bp.blogspot.com/-niSAt-nAOPE/TtZAQT3tnlI/AAAAAAAAAWc/fKFQJcnPmeE/s1600/IMG_0140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-niSAt-nAOPE/TtZAQT3tnlI/AAAAAAAAAWc/fKFQJcnPmeE/s320/IMG_0140.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Barbeque Popped Potato Chips: not baked or fried these babies are the perfect substitute for BBQ potato chips!</span></div>
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<a href="http://4.bp.blogspot.com/-qzmkxtSz71U/TtZATVd2dTI/AAAAAAAAAWk/fdTEN2oj6mE/s1600/IMG_0141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-qzmkxtSz71U/TtZATVd2dTI/AAAAAAAAAWk/fdTEN2oj6mE/s320/IMG_0141.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm a sucker for Indian food. This curried eggplant is very flavorful, addictive and totally vegetarian.</span></div>
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<a href="http://4.bp.blogspot.com/-lx9FsNwAVaA/TtZAXYDNTyI/AAAAAAAAAWs/eK_dVn_7P5A/s1600/IMG_0142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-lx9FsNwAVaA/TtZAXYDNTyI/AAAAAAAAAWs/eK_dVn_7P5A/s320/IMG_0142.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chile and Garlic Edamame are little healthy flavor bombs. A nice break from the normal sea salt edamame pods.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. <b>This photograph</b> was taken during my roommate's birthday. I'm being fed a baked yam. Who knew an iPhone camera could make this happen? (We're thinking it was the simultaneous taking of two photos-- one with a flash and one without that caused this.)</span></div>
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<a href="http://1.bp.blogspot.com/-jmfrzr4_6aU/TtZBNMLbJnI/AAAAAAAAAW0/eeiHNcLnpfs/s1600/IMG_0099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jmfrzr4_6aU/TtZBNMLbJnI/AAAAAAAAAW0/eeiHNcLnpfs/s320/IMG_0099.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. <b>Emma,</b> who has become more and more like my own dog. She spent Thanksgiving with me and my family this year. She's so sweet and a total ham-- what's not to love?</span></div>
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<a href="http://2.bp.blogspot.com/-NWMnyYgi5cg/TtZB9pUzLSI/AAAAAAAAAW8/_vSix4cvoSo/s1600/IMG_0116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-NWMnyYgi5cg/TtZB9pUzLSI/AAAAAAAAAW8/_vSix4cvoSo/s320/IMG_0116.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com2tag:blogger.com,1999:blog-1170235156823890784.post-29729566655839504232011-11-26T21:36:00.001-05:002011-11-26T21:41:59.973-05:00Pumpkin Pancakes<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I wasn't ready to be done with Thanksgiving this morning. A can of organic pumpkin purée called out to me, "Put me into pancakes and serve me with maple syrup!"</span><div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So that's what I did.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These pancakes strike a nice balance between fluffy and dense. The pumpkin, naturally a bit sweet, makes these pancakes very flavorful and a beautiful golden orange. Maple syrup is the perfect counterpart.</span></div>
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<a href="http://1.bp.blogspot.com/-GYCxHXm7-bs/TtGiyhREzUI/AAAAAAAAAWU/vN6r2aLtZR4/s1600/376149_912039014554_21312476_41987291_911296796_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-GYCxHXm7-bs/TtGiyhREzUI/AAAAAAAAAWU/vN6r2aLtZR4/s320/376149_912039014554_21312476_41987291_911296796_n.jpeg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Ingredients</u></b></span></div>
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<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups all purpose flour</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons (packed) brown sugar</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 teaspoons baking powder</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking soda</span></li>
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<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span></li>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Directions</u></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 250°F. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve pancakes hot with maple syrup.</span></div>
<span style="background-color: white; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; text-align: left;"><br /></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-16730942289354862512011-11-24T17:40:00.001-05:002011-11-24T20:30:20.717-05:00Happy Thanksgiving 2011<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Our home is usually vibrating with merriment this time of year. My mother and godmother have begun to slowly unpack the Christmas decorations. The moveable light-up reindeer populate the house in time for Thanksgiving.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Except this year the house is completely dark. No neighbors or friends will be dropping by for Thanksgiving dinner, our home will remain undecorated and plain for the holidays. Yep, even through Christmas. Both holidays will be spent at my little Mt. Pleasant apartment.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dynamic and challenging family issues have pulled my mother away from Florida, and our family home, for months now. While we've made it work, Thanksgiving really isn't the same without your family-- or in my case the friends that have become family. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These "issues" I speak of are complicated and private, but there are those involved who are behaving in such a douchey, puerile fashion that it makes me sick. It makes me even sicker they get to spend the holidays with their families, but we have to make do with make shift holidays. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm determined to make the season as merry and bright as possible.... that is after I recover from my extreme post-turkey lethargy.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Our menu this year:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roasted Brined Turkey</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pumpkin and Sweet Potato Mash with (all natural) Marshmallows</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Collards with Pancetta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Caramelized Onion Stuffing</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mashed Potatoes and Homemade Gravy</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pumpkin Bread Pudding</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-61142191405077743252011-11-03T22:46:00.001-04:002011-11-03T23:20:52.775-04:00Restaurant Review: Two Boroughs Larder.<i>This originally appeared on my <a href="http://mountpleasant-sc.patch.com/blog_posts/run-to-two-boroughs-larder">Patch.com weekly column</a>. </i><br />
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<i>I apologize for the lack of photos. I promise, they were taken (the food was too good to not document!) but due to computer and iPhone technical issues I only have one photo to show you! When you go (or if you've already made the trip) to Two Boroughs Larder, please comment with your photos!</i><br />
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<a href="http://twoboroughslarder.com/">Two Boroughs Larder </a>is a restaurant and market located on the corner of Coming and Morris Streets in downtown Charleston. To label this new addition to Charleston’s culinary scene as anything more than a purveyor of great food would be a mistake.<br />
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<u>The Atmosphere</u><br />
The interior design of Two Boroughs Larder says it all: this is a restaurant where details are taken into consideration and taken seriously but not taken too far. The establishment has two rooms; both are for eating, though one room is clearly the ‘larder.’ I’ll be honest, all of my visits have been spent seated hungrily at one of TBL’s small four tops staring at the open kitchen hoping the next dish is mine. The refined yet rustic farm-style wood planks of the bar and dining tables gives the restaurant a chic yet cozy feel.<br />
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<u>The Staff</u><br />
Two Boroughs Larder’s attention to detail carries over onto the waitstaff. Everyone is happy, enthusiastic about the restaurant, smiling and all too ready to suggest menu items. You’re served with the same congeniality of a friend but still treated like a paying customer.<br />
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<u>The Food</u><br />
Like so many great Charleston-area restaurants the menu at Two Boroughs Larder changes with the seasons and ingredient availability. So, when you go, you have to start your meal with The Oxtail-- that is if it’s still on the menu.<br />
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The <b>Szechuan Ox Tail</b> ($11) comes served in a while porcelain bowl with a beige smear around the lip of the vessel. One taste of the beige paste and immediately you’ll recognize the distinct earthiness of boiled peanuts. A sunny-side up egg sits atop braised oxtail, ginger, peanuts, scallions, red chili flakes and the most delicious and texturally intriguing fried rice this side of the Orient. The rice is, of course, pan fried with oil and spices rendering it nutty and flavorful. The best part? There are bits of rice that are, however, truly fried and they snap and crackle like pop rocks providing a fantastic textural surprise with every bite. A word to the wise: use your fork and knife to cut the runny egg so the yolk binds the dish and adds a delightful creaminess.<br />
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<a href="http://o3.aolcdn.com/dims-shared/dims3/PATCH/resize/600x450/http://hss-prod.hss.aol.com/hss/storage/patch/d75710aeb3eb507aa5db8b078193f27b" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="http://o3.aolcdn.com/dims-shared/dims3/PATCH/resize/600x450/http://hss-prod.hss.aol.com/hss/storage/patch/d75710aeb3eb507aa5db8b078193f27b" width="640" /></a></div>
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Served with unctuous roast pork, house made soba noodles (impressive in its own right), and a soft boiled egg in steaming hot aromatic broth, the <b>Bowl o Noodles </b>($9) is a lesson in style and substance. Sesame greens, pickled mushrooms, kimchee and extra pork are available as additional add-ins. I highly suggest the pickled mushrooms ($.50 extra), kimchee ($1 extra) and extra pork ($2 extra). I can’t speak to the sesame greens ($.50 extra), but if they’re like anything else that comes out of Two Borough’s kitchen they’re sure to be good. The broth is salty, but in a good way. It balances the umami grandeur of simply roasted pork, fatty and crispy all at once. The noodles are perfectly cooked and toothsome as only beautifully made soba noodles can be. The pickled mushrooms possess just a touch of sweetness and the kimchee a needed crunch to the soup, making it a palate lifting dish.<br />
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The<b> Rice Pudding</b> ($8) here is absolutely divine. Custard-like in taste but risotto-like in texture, this rice pudding is simple and beautiful. The smoked maple syrup adds a subtle smoky earthiness, and who doesn’t love golden raisins? The generous portion is suitable for two and served burn-your-mouth-hot but the pain is oh so worth it.<br />
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The <b>Chocolate Budino</b> ($5) is good desert option, too, but not my favorite. Somewhere between a mousse, a pudding and a ganache, the chocolate budino is very chocolatey but not overwhelming. The olive oil and sea salt drizzle are intended to add a bit of richness and cut the sweetness, respectively. A word to the wise: stir the olive oil and salt into the budino. Though small, this dessert is decadent enough for two.<br />
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<u>The Verdict</u><br />
Run. Go. Quickly now! Try Two Boroughs Larder before becomes everyone else’s favorite restaurant, too, and a small four top is as rare as a parking spot on King Street on a Saturday. This place is perfect for any meal, though my favorite is lunch. Regardless, you can order breakfast all day. The restaurant offers beer and wine and fun nonalcoholic bottles, too. Prices range from $5 breakfast sandwiches and à la carte sides to $30 for an entrée. Keep in mind, the menu does change, so prices probably do as well.<br />
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<b><u>Two Boroughs Larder</u></b><br />
(843) 637 - 3722<br />
186 Coming Street<br />
Open: Tues to Sun, 10 a.m. to 9 p.m.<br />
Follow TBL on <a href="http://twitter.com/#!/2BoroughsLarder">Twitter</a> and <a href="http://www.facebook.com/pages/Two-Boroughs-Larder/195030293867976">Facebook</a><br />
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<a href="http://www.urbanspoon.com/r/61/1592864/restaurant/Peninsular-Charleston/Two-Boroughs-Larder-Charleston"><img alt="Two Boroughs Larder on Urbanspoon" src="http://www.urbanspoon.com/b/link/1592864/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
<br />Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-51172344512659531932011-11-01T09:14:00.000-04:002011-11-01T09:14:32.771-04:00November Bucket List<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Garamond;">November Bucket List</span></div>
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<span class="Apple-style-span" style="font-family: Garamond;">It's exactly one month until my 24th birthday! Time to make 23 count!</span></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Garamond;">Eat at Next Door</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Foodie Trivia at Ted's Butcherblock (11.9)</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Tastemaker Tag Sales at Heirloom Book Company (11.15)</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Lowcountry Artist Market (11.19) -- can you say Christmas gifts?</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Plan Thanksgiving Dinner 2011 to the very last green bean so there's no last minute running around.</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Try Xiao Bao Biscuit</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Celebrate my 1-year anniversary <3 to the max!</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Buy a new bed </span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Sew curtains for my bedroom. Yep, I'm falling victim to DIY madness.</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Practice my French speaking skills so they don't further atrophy.</span></li>
<li><span class="Apple-style-span" style="font-family: Garamond;">Recreate the Oxtail from Two Burroughs Larder</span></li>
</ol>
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<span class="Apple-style-span" style="font-family: Garamond;"><i>What about you? What's on your November Bucket List? Is there anything on my list that I need to add? </i></span></div>
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<span style="font-family: Garamond;"><br /></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-8339258570239861582011-10-24T12:07:00.001-04:002011-10-24T12:07:05.855-04:00BA Daily: Common Scrambled Eggs Mistakes<b>5 Common Scrambled Eggs Mistakes : Bon Appetit Daily</b><br />
The Bon Appetit test kitchen unscrambles the secret to fluffy, delicious scrambled eggs. [<a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/10/scrambled-eggs-five-things-you.html">read more</a>]<br />
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<a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/mare_soft_scrambled_eggs_with_fresh_ricotta_and_chives_h.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" src="http://www.bonappetit.com/blogsandforums/blogs/badaily/mare_soft_scrambled_eggs_with_fresh_ricotta_and_chives_h.jpg" width="200" /></a></div>
<br />Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-34912301690276919612011-10-24T11:49:00.000-04:002011-10-24T11:51:20.927-04:00Three Course Thursdays: Triangle Char and Bar<br />
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<i>This originally appeared on my <a href="http://mountpleasant-sc.patch.com/blog_posts/three-course-thursdays-at-triangle-char-and-bar">Patch.com column</a>.</i></div>
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<i><a href="http://www.urbanspoon.com/r/61/1603598/restaurant/Charleston/Triangle-Char-and-Bar-Mt-Pleasant"><img alt="Triangle Char and Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1603598/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></i></div>
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Regardless of its origin, the hamburger is to me quintessentially American. One can never have too many great burger joints at one’s disposal. The Charleston area definitely has a few, although I’m not sure I’d count Triangle Char and Bar amongst them.</div>
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<strong style="font-weight: bold;">The Atmosphere</strong></div>
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The design, décor and atmosphere of <a href="http://www.trianglecharandbar.com/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Mount Pleasant’s Triangle Char and Bar</a> is casual, fun and a little bit funky. I love the industrial whimsy of the interior and the fact that the bar opens up to the outdoors. This is especially important on Sundays when the hungry brunch crowd must satiate their appetites with pitchers of mimosas while waiting for a table.</div>
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<strong style="font-weight: bold;">The Service</strong></div>
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The two times I’ve visited <a href="http://www.trianglecharandbar.com/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Triangle Char and Bar</a> the staff has been knowledgeable and helpful. My most recent experience was no exception. I’m not a regular at Triangle Char and Bar so I wasn’t aware that Thursdays are “Three Course Thursdays.” I’m so glad my server clued me into this fantastic deal. Who can pass up a snack (read: appetizer), a burger and a draft beer for $15? I couldn’t.</div>
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<strong style="font-weight: bold;">The Food</strong></div>
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I took advantage of the “Three Course Friday” deal and started my meal with livers, fried chicken livers, tasso gravy, stone ground grits and a fried egg. If you’re a fan of fried chicken livers, you have to get this—you’ll be presented with three perfectly fried chicken livers, very creamy grits, beautifully salty tasso gravy and an orb of golden egg yolk prepared to bring the whole dish to life.</div>
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I really like burgers. I’m of the belief that designer burgers and “plain jane” burgers both have their place in this world (and my stomach). I also believe that burgers should <i>always</i> be cooked on a flat top or in a skillet and not grilled (tailgating is the only exception). This way, all of the fantastic drippings, fat and flavor that cook <i>out</i> of a burger make its way <i>back</i>. Grilling just doesn’t impart the same flavor or deliver the same juicy patty.</div>
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I ordered “the yank”—a burger topped with Swiss cheese, sautéed mushrooms and horseradish mayo. The burger itself was good but took itself out of the running for great because it was dry and a little overcooked (I normally order my burgers medium). The horseradish mayo is delicious. I suggest you request a bit extra on the side for dipping your burger and fries.</div>
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In case you were wondering, I ordered an Allagash White for my draft beer. (Yum!)</div>
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<strong style="font-weight: bold;">The Verdict</strong></div>
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Whoever thought up “Three Course Thursdays” is a genius. On it’s own, it’s a great deal. For the menu items you have to choose from at Triangle Char and Bar, it’s an absolute steal. Great for hanging out with friends and watching the game, not the ideal setting for a romantic date, Triangle Char and Bar serves up decent burgers and new twists on bar food sure to please a broad spectrum of palates.</div>
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<i>What's your favorite burger place? What did you order at Triangle Char and Bar?</i></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-3302330620625592332011-10-24T11:36:00.001-04:002011-10-24T11:50:35.511-04:00Restaurant Review: Eileen's<br />
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Having never been to Summerville and being completely in the dark as far as their dining scene is concerned, I chose to follow the advice of my Patch.com column readers and try <a href="http://summerville.patch.com/listings/eileens" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Eileen’s</a>. Thank you for your recommendations. </div>
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<b>The Atmosphere</b></div>
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<a href="http://summerville.patch.com/listings/eileens" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">Eileen’s</a> is an intimate, dimly lit restaurant. With only 28 seats by my estimation, it’s ideal for a romantic date night or breaking bread with close friends over a dinner that lasts for hours. The darkly painted booths, napkins and accents only add to Eileen’s languorous atmosphere.</div>
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<b>The Service</b></div>
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Perhaps it was the drop in temperature, but I have a hunch that our less-than-warm reception was the fact that the combined ages in our party was lower than that of the other patrons. Aside from our initial greeting, the service at Eileen’s was, well, down tempo. We weren’t ignored, but we were the last on the wait staff’s list of tables to check on. Then again, I believe this simply how things work here. Eileen’s wants you to stay and spend a good amount of time breaking bread and drinking wine.<b> </b></div>
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<b>The Food</b></div>
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As a special on Wednesday nights, Eileen’s offers five courses, three of which include wine pairings, for $30. The courses are pulled from Eileen’s Mediterranean-inspired menu. Not quite hungry enough for five courses, we opted for starters and entrées.</div>
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As a side note, I must applaud the barkeep at Eileen’s. I have never been served a lime so large or freshly cut <i>anywhere</i>. It makes all the difference in a gin and tonic.</div>
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Never one to turn down organ meat of any kind, I couldn’t pass up the Sautéed Chicken Livers with Prosciutto and Caramelized Onions ($8) as starter. The plate of chicken livers arrived and my jaw dropped; there were at least <i>five</i> petite chicken livers.</div>
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Liver, if overcooked, changes from supple earthiness to grainy, gray matter. There should be <i>some</i>resistance but liver should ultimately succumb to the pressure of your fork. There’s someone in the kitchen at Eileen’s who loves liver just as much as I do and knows how to cook it just right. The accompanying prosciutto was intended for bacon-like crispiness but unfortunately didn’t reach that point. The caramelized onions, a nice twist on the traditional liver and onions combination, were great. I only wish there had been more of them. My only complaint had to do with the red wine sauce thickly pooled at the bottom of the plate. It tasted faintly of wine but most reminiscent of a Chinese take-out restaurant’s “brown sauce.”</div>
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As an entrée, I ordered a half portion of the Orechiette with Peas and Proscuitto ($8) in cream sauce. I absolutely <i>love</i> that Eileen’s offers full and half portions of their pasta entrées at dinner. The small pieces of orechiette pasta were cooked to toothsome perfection. Shaped like small little shallow bowls, the orrechiette scooped up the dish’s light cream sauce. The way the ham tasted didn’t make me believe it was actually prosciutto—no matter, everything was quite good nonetheless.<b> </b></div>
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<b>The Verdict</b></div>
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Eileen’s is a good place for dinner. The Mediterranean and predominantly Italian-inspired menu does play it safe, but it isn’t boring. As such, Eileen’s offers dishes to please every palate while still bringing the residents of Summerville back for more. It’s a restaurant made for conversation, whether between a group of friends or just the two of you.</div>
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<i>Have you been to Eileen's? What did you order? Have you tried their five courses and wine pairing menu on Wednesday nights?</i></div>
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<a href="http://www.urbanspoon.com/r/61/772888/restaurant/Charleston/Eileens-Summerville"><img alt="Eileen's on Urbanspoon" src="http://www.urbanspoon.com/b/link/772888/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-60839658314332165602011-10-21T19:37:00.002-04:002011-10-21T19:37:58.976-04:00The Friday Five<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm sorry I haven't been a very diligent blogger this week. I've been in the <i>worst</i> mood and I didn't want to pass it along to you (did you know that negative emotions are easier to "catch" than positive ones?). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Since I neglected to post my usual "What I'm Loving Wednesday" entry, here's my Friday Five-- with a twist or two. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>1. What I'm Reading:</b> <i>The Happiness Project</i> by Gretchen Rubin</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm really enjoying this book and have incorporated many of the author's wise discoveries about happiness into my own life. I highly recommend it. More on this book after I've read it cover to cover!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>2. What I'm Listening To: </b>"Set Fire To The Rain" by Adele. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As much as I love the achingly talented Adele, "Someone Like You" and "Rolling In the Deep" have almost been ruined for me as both songs are <i>constantly</i> played on the radio. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>3. What I'm Watching</b> (loosely translated as What I Saw At the Movie Theater)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A group of us went to see <i><a href="http://trailers.apple.com/trailers/independent/drive/">Drive</a></i> on Tuesday. In retrospect, I really enjoyed the film; it also was one of the most violent movies I've seen in awhile. Perhaps ever. So violent, my boyfriend issued an apology to all of us post-viewing for choosing it. He's been trained well.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>4. What I'm Eating</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I recently reviewed <a href="http://mountpleasant-sc.patch.com/blog_posts/three-course-thursdays-at-triangle-char-and-bar">Triangle Char and Bar at Patch.com</a> and will soon have posts on Eileen and Two Boroughs Larder, too. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>5. What I'm Pinning</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am a Pinterest addict! My favorite pin, which I put to good use today, is this: </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-71891019777012222562011-10-17T16:22:00.002-04:002011-10-24T14:02:41.375-04:00October Bucket List<br />
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<tr><td class="tr-caption" style="text-align: center;">My attempt at carving a pumpkin this weekend. It's <i>supposed </i>to be a witch stirring a cauldron...</td></tr>
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<span style="font-family: Baskerville;">For the past few weeks,
the sky has been an ombré of slate blue, dingy white and gray clouds. Buckets
of rain have thudded from the sky like fists on a table. Summer's final
afternoon thunderstorm tantrums are approaching an end. The landscape is changing—the once
verdant landscape is now tinged with bronze. Autumn is coming--and today it’s
sunny.<o:p></o:p></span></div>
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<span style="font-family: Baskerville;">I've always found the changing of the seasons both comforting and invigorating. Change, in every form, has always been welcome in my life. I'm energized by the challenge of all things new. The transition into a new season only reinforces my love of change. Though this isn't my first autumn, Halloween or year carving pumpkins, all these things are new again, which make me love them again and anew.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Baskerville;">Lately, I've been behaving like a Paris transplant who's yet to visit the Louvre. There's so much to see, to do, to eat, to experience here in this beautiful Southern city and all I've done is work, work, work. My antidote? A bucket list. October is halfway over and I'm not going to waste the remaining two weeks. </span></div>
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<span style="font-family: Baskerville;"><o:p><u>October Bucket List</u></o:p></span></div>
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<li><span class="Apple-style-span" style="font-family: Baskerville;">Experience Boone Hall Plantation's corn maze</span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;"><strike>Eat a doughnut (or two) from Glazed downtown</strike></span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;"><strike>Carve a pumpkin</strike>.</span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;"><strike>Try Two Boroughs Larder from Lunch</strike></span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;">Go for a run downtown (like I used to)</span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;">Decide on a Halloween costume</span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;">Concoct a healthier version of pumpkin bread</span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;"><strike>Try a new recipe</strike>-- I've got my eye on this <a href="http://www.epicurious.com/recipes/food/views/Thai-Shrimp-Halibut-Curry-364570">Thai Shrimp Halibut Curry</a></span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;">Get the sh*t scared out of me at Boone Hall's Fright Night</span></li>
<li><span class="Apple-style-span" style="font-family: Baskerville;">Find a great sushi place in Mount Pleasant </span></li>
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<span class="Apple-style-span" style="font-family: Baskerville;">Am I missing anything? What else should go on my bucket list for October? What about November?</span></div>
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<br />Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com2tag:blogger.com,1999:blog-1170235156823890784.post-58803009837048802672011-10-08T10:45:00.001-04:002011-10-08T10:45:29.823-04:00No Ma'am
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<div align="center" class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">The past few weeks have
been rough. If my life were a day planner (which it so often appears to be)
every 30-minute slot would be filled. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">We are encouraged to say
yes to any and all opportunities in the hopes of living a more exciting,
verdant life. I have lived this “yes” mentality for the past seven months. It
is exhausting.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">That’s exactly what I
got—exhaustion.<span> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">As the pressure mounted, I
caught a cold, felt increasingly overwhelmed at work and at home, began to
resent any and everyone, developed a short fuse with any and everyone and
stopped laughing. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia;">It’s taken a few days, but
here’s what I did and what I learned to help me combat the American lifestyle
of so much work, little play and a lot of ‘yes’:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span>1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><u><span style="font-family: Georgia;">Learn to
say “no.”</span></u><span style="font-family: Georgia;"> – This was a difficult
one for me. I am a perfectionist with a big heart. It’s hard for me to <i>not</i> help other people. Saying “no” to
others is often saying, “yes” to yourself.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span>2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><u><span style="font-family: Georgia;">Talk to
your boss.</span></u><span style="font-family: Georgia;"> – I’ve just started
viewing my boss as a person. That sounds terrible, but so often we place our
bosses on pedestals because of their management position. They’re humans, too,
and have probably felt just as overwhelmed, emotional and upset as you. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span>3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Georgia;"><span> </span><u>Go for a run.</u> – Studies show that
moving helps alleviate stress. It also helped me boost my confidence, which
began to erode when I realized I couldn’t do it all…<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<!--EndFragment-->Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-83090505082707313172011-09-30T09:23:00.003-04:002011-09-30T09:23:29.915-04:00Restaurant Review: Pies-On
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OtZrH0pM6xE/ToXCHJFFK2I/AAAAAAAAATI/BqaExjtuH8Q/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OtZrH0pM6xE/ToXCHJFFK2I/AAAAAAAAATI/BqaExjtuH8Q/s1600/photo.JPG" /></a></div>
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<span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
</span><b><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The
Atmosphere</span></b><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">Walking
into Pies-On is like venturing back into the 80s—I loved it. The off-white and
black checkered linoleum floors, wooden S-shaped booths, tables with red vinyl
chairs and mural of the Brooklyn bridge on the wall conjured up my idea of what
a New York-style pizzeria would have looked like twenty years ago. Anyone and
everyone would be comfortable, and welcomed, here. How could you not feel at
home when you hear the best of the 80s is coming through the stereo?</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><b><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The
Service</span></b><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">Pies-On
is the type of place you order, sit down and the kitchen staff brings your
piping hot pizza pies and steaming calzones to your table. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mIYqadpS2_g/ToXCHRase4I/AAAAAAAAATM/75G5knMd5rY/s1600/pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-mIYqadpS2_g/ToXCHRase4I/AAAAAAAAATM/75G5knMd5rY/s400/pizza.JPG" width="300" /></a></div>
<div class="MsoNormal">
<span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">That
being said, everyone was sincerely nice, even when we were the last two people
to leave right at 10:00 p.m.</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><b><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The
Food</span></b><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The menu
isn’t limited, but it doesn’t have everything under the sun. I like that about
Pies-On. Items are mostly Italian although there are a few American standards
like chicken fingers and fries.</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">Pies-On’s
menu is severely reasonably priced. The most expensive item is a large “The
Works” pizza for $22. A 10-inch cheese pizza is only $5, and the crust here is
much, much better than Domino’s, Pizza Hut or any other chain. You’re getting
far more for your money here.</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">I ordered
a 10-inch pizza with ham, bacon and pineapple (my version of a Hawaiian) and a
stromboli. My counterpart ordered a 10-inch pepperoni pizza and a pepperoni and
cheese calzone.</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The
calzone and stromboli arrived first. First glance at the stromboli’s crust and I
had a good feeling. It had been sprinkled with cheese, herbs and garlic before
steaming its way to our table. The calzone was given the same royal treatment.</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">Sausage,
pepperoni, mozzarella cheese, peppers, onions and mushrooms were wrapped in
hot, very hot, pizza dough. I knew the moment took a bite of the stromboli I
was in love. The interior was juicy without making the exterior dough soggy. It
was so good the next day at work my thoughts were consumed by this Italian
turnover.</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The
calzone was filled to the brim with ricotta cheese, mozzarella cheese and
pepperoni. I snagged this baby and ate it, along with the left over stromboli,
for lunch the next day. It was so, so good. Neither the stromboli nor the
calzone needed the accompanying marinara sauce.</span><span style="color: black; font-family: Times; font-size: 13.5pt;"><br />
<br />
</span><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The
“Hawaiian” and pepperoni pizzas arrived so hot we had to wait a few minutes
before chowing down. My cheesy pizza was topped with pineapple, ham and bacon.
The best part? Definitely the bacon. It clearly had been chopped and the fat
rendered prior to being put on the pizza. No Bacon Bits here. <o:p></o:p></span></div>
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<b><span style="color: black; font-family: Verdana; font-size: 11.0pt;">The Verdict</span></b><span style="color: black; font-family: Verdana; font-size: 11.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: Verdana; font-size: 11.0pt;">Though I don’t live in Goose Creek, if you’re looking for pizza in
that part of town this is definitely the place you need to go. Unpretentious
and inexpensive, Pies-On packs a lot of flavor into everything it makes. This
hole in the wall pizza joint goes to show you don’t need to charge an arm and a
leg to make people happy and, most importantly, make good food. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: 15px;"><b><a href="http://www.urbanspoon.com/r/61/660859/restaurant/Charleston/Pies-on-Goose-Creek"><img alt="Pies-on on Urbanspoon" src="http://www.urbanspoon.com/b/link/660859/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></b></span></span></div>
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<!--EndFragment-->Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-37554461712371770492011-09-28T12:00:00.000-04:002011-10-17T16:37:46.807-04:00What I'm Loving Wednesday<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I found this video courtesy of stumbleupon. If this doesn't inspire you to taste new things, try new restaurants and expand your understanding of the world with your palate, then I don't know what's wrong with you!</span><br />
<br />
<iframe allowfullscreen="" frameborder="0" height="225" src="http://player.vimeo.com/video/27243869?color=ffffff" webkitallowfullscreen="" width="400"></iframe><br />
<a href="http://vimeo.com/27243869">EAT</a> from <a href="http://vimeo.com/rickmereki">Rick Mereki</a> on <a href="http://vimeo.com/">Vimeo</a>.Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0tag:blogger.com,1999:blog-1170235156823890784.post-38735875933476700642011-09-26T16:16:00.001-04:002011-09-26T16:16:54.554-04:00Fast Food Generation: You're Being Cheated<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.media.collegehumor.cvcdn.com/47/84/d6e6b402299ce8bb7f64666bbaaeeec5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.media.collegehumor.cvcdn.com/47/84/d6e6b402299ce8bb7f64666bbaaeeec5.jpg" width="316" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Annabel Joneshttp://www.blogger.com/profile/16745167250017733772noreply@blogger.com0