Monday, October 12, 2009
Tuesday, July 7, 2009
Monday, June 29, 2009
If you are ever in the area or are interested in beautiful custom work, contact Debra at:
Wednesday, June 17, 2009
I've just learned about The Ocean Project, an organization seeking to educate and create awareness about the failing health of our oceans and create strength around needed conservation practices. I was inspired to learn more and join the group... I have much to learn. I am revisiting old interests in our beautiful oceans that sustain us each day. Of course living so close to the coast has made me very aware of how important it is to do what we can to insure the health of our oceans and the life within. There are many in the Charleston area that work to insure healthy habitat for sea turtles and other ocean life, care for the dunes and insure clean and safe beaches. I've also just learned that June 8th is the official World Oceans Day reminding us about our connectedness to the oceans whether we are close to the coast or deep inland. The oceans are no longer as healthy as they should be. Coral reefs are dying, rising sea level is threatening coastal communities and especially low lying islands such as North Carolina's Outer Banks. I encourage you to learn about the Ocean Project and make a pledge to protect our oceans.
Wednesday, June 10, 2009
We had a grand time relaxing at the beach, attending Beachwalker Boy's lower school graduation, eating, drinking and being merry. They have promised to return as soon as the begining of the new year when it will be cool enough to enjoy all the touring of historical places in this lovely area. I'm looking forward to their return and the visits of more friends and family who have decided a stop by is in order.
Hampton Park, Charleston, SC : Public Domain
I did have the opportunity to attend an event at Spoleto...on the last day...but still I had a first taste and it was wonderful. Beachwalker Boy and I attended an open air concert with a friend in Hampton Park featuring a great funky band from the Mount Pleasant area called Sababah. They were really quite good and good looking as well...at least one young man caught the attention of this old woman.
Monday, April 27, 2009
Sunday, April 12, 2009
1 pkg. Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
May be assembled ahead and refrigerated up to 12 hours before baking.
Saturday, April 11, 2009
Friday, April 10, 2009
Wednesday, April 1, 2009
Tuesday, March 10, 2009
Dear Friends and Supporters,
The First Tee of Greater Charleston saw much success in 2008 because of the dedicated help and support of the Greater Charleston community. 2009 has started the same and our enrollment has increased to nearly 420 youth from all backgrounds and from all over the Greater Charleston area! We are excited about reaching even more youth, teaching them valuable Life Skills such as Honesty, Integrity and Respect through the game of golf.
The First Tee is also excited about the opportunity to continually engage the Greater Charleston community and get them involved in our quest to make a positive lasting impact on the lives of our youth. We have created some small ways to get involved, that will make a big difference!
1. Become a Supporting Member
2. Purchase Logoed Merchandise
3. Follow Local PGA Tour Superstar DJ Trahan
More information on these ways to support and how to get involved can be found on our website. www.TheFirstTeeGreaterCharleston.org
Please join us in our efforts to help not only the youth of today but the leaders of tomorrow. Thank you for all your gracious support!
Ben Grandy, PGA / Program Director
The First Tee of Greater Charleston
222 West Coleman Blvd., Mt. Pleasant, SC 29464
O. 843.352.4513 / F. 843.881.0358
Monday, March 9, 2009
Beachwalker Boy really enjoyed seeing the different 'artifacts' on the field. He would have liked it better if he could have been allowed to climb all over them...but there are rules.
Monday, March 2, 2009
Saturday, February 21, 2009
Thursday, February 19, 2009
Yield Makes 8 servings
2 tablespoons butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.
Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.
Southern Living, APRIL 2003
Wednesday, February 18, 2009
Friday, February 13, 2009
Sunday, February 1, 2009
Thursday, January 29, 2009
Sunday, January 18, 2009
8 oz cream cheese
1 small tub crumbled blue cheese
1 bunch of grapes
Mix cream cheese and blue cheese until creamy. Set aside. Wash grapes and remove grapes from stems. Dry each grape and set on a clean dish towel. Place a piece of parchment or wax paper on a baking tray. Using your hands roll each grape in the cream cheese mixture until coated. Then coat the grape in pecan pieces. Place on baking sheet and refrigerate until ready to serve.
Thursday, January 15, 2009
I love these two photographs shot by my dear friends son who is hoping to craft a business from his hobby. I am hoping he will make a good go of it. I think he has an interesting way of capturing the image plus I just love black & white photos.