Sasee Magazine - March 2018

March 2018

First we eat, then we do everything else.

-M.F.K. Fisher-

March 2018 Volume 17, Issue 3

8 10 12 14 16 18 20 22 24

Food Equals Love

by Diane Stark Read It! Nicole Says…Read The Secret to Southern Charm

by Kristy Woodson Harvey Sasee Asks an Expert Understanding Italian Cooking

by Chef Angelo Antonucci China Tales

by Linda DeMers Humel Sasee Asks an Expert Have Fun with Your Food!

By Chef Stephen Bacani Groundhog Day – the Movie

by Erika Hoffman Uncle Wiggily and Sunday Stews

by Terri Elders Sasee Asks an Expert Google Is Life (For Consumers & Businesses)

By Jake Gianelli Celebrate St. Patrick’s Day

by Leslie Moore

26 28 30 34 36 42

When Fear Mushrooms

by Jeffrey Cohen

43 44 46 48

Sasee Asks an Expert Is Sous Vide (sue-veed) Cooking for You?

by Chef Steve Perrone

Holding on to Letting Go

by Amy Mullis The Art of Food – Grand Strand Style

by Leslie Moore A Culinary Symphony

by Leslie Moore Where the Heart Resides

by Rose Ann Sinay How To Grow, Cook & Use Three Culinary Herbs

by Amber Bradshaw

Enjoy Easter Brunch

by Leslie Moore Sasee Kids Sugar Free Easter Baskets Sasee March Calendar

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letter from the editor

Cover Artist Women and Wine Second Edition, by Kathy Womack After twenty years, the Women and Wine series is still ongoing – recruiting new admirers and collectors every day. Its broader appeal has blossomed into something relatable for most women. Much of the creativity in Kathy’s work is focused on the costumes or the fashion design on her women. As a former fashion illustrator/graphic designer for the Austin American Statesman, the huge move to computer generated images in the late ‘80s meant the artist wouldn’t be drawing or illustrating as much and it left a void, as Kathy needed to be creating. Having always painted throughout her life, she decided to pick up her brushes again, but with more purpose.

I’ve been very fortunate to always have access to delicious food. Our restaurants are amazing, and I also enjoy cooking – a simple, well prepared meal gives me as much pleasure as an elaborate feast. But even the most amazing gourmet meal at one of our local eateries can’t compare with the Sunday and holiday dinners served by my mother and motherin-law. I grew up an only child, but Sundays usually meant company for dinner – mostly prepared by my mother, but my aunts would usually bring along some delicious dish to share. The traditional southern fare always included lots of fresh vegetables and, my favorite, homemade yeast rolls. Fast forward to Sundays and holidays at my mother-in-law’s house – there were so many of us that plates were filled and eaten on our laps, sitting wherever we could find a place. Replace the rolls with homemade biscuits, and the menu was much the same. None of it was “gourmet” by any stretch of the imagination, but the love poured into each and every dish gave these meals a special quality not found in any restaurant.

Both of these women nourished their families with love and good bread – they knew everyone’s favorite foods and had a way of making all of us feel the meal was intended especially for us. These days my menus are planned to be healthy and, hopefully, tasty, but I always add a heaping helping of the most important ingredient in any dish – the love for those who will eat it.

First we eat, then we do everything else.

6

-M.F.K. Fisher-

Kathy began with local art festivals, picking up commissions and traveling to shows out of state. Before long, her work began to pay off, and the artist soon had a following which grew and spread by word of mouth (women do talk) which created a cult following.

The Women and Wine series has grown beyond Kathy’s imagination – there are 50 plus images in the series.

You can view/purchase the series on her website, www.kwomack.com, or on Facebook at Kathy Womack-Artist.

who’s who Publisher Delores Blount

Art Director Patrick Sullivan

Sales & Marketing Director Susan Bryant

Photographer & Graphic Artist Aubrey Glendinning

Editor Leslie Moore

Web Developer Scott Konradt

Senior Account Executive Celia Wester

Accounting Eileen Sheehy

Account Executives Stacy Danosky Erica Schneider Gay Stackhouse

Executive Publishers Jim Creel Bill Hennecy Suzette Rogers

PO Box 1389, Murrells Inlet, SC 29576 fax 843-626-6452 • phone 843-626-8911 • www.sasee.com • info@sasee.com Sasee is published monthly and distributed free along the Grand Strand. Letters to the editor are welcome, but could be edited for length. Submissions of articles and art are welcome. Visit our website for details on submission.

Sasee is a Strand Media Group, Inc. publication.

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Food Equals Love

by Diane Stark

large city and his church ran many programs to help the needy in his community. “To hungry people, food equals love,” he told me.

“What did you do for your birthday yesterday?” I asked him.

“You brought cupcakes for my class, remember?”

“Well, yeah, but what did you do last night? With your family?”

His words made me think of Sam, that hungry little second grader who tugged on my heartstrings every Friday morning.

He shrugged. “Nothing.”

“I just wish there was more I could do for him,” I often told my husband.

“Did your mom make something special for dinner?”

“Honey, you take cupcakes on his birthday, you watch him sing at the Christmas program, and you’re there to tutor him every Friday. All of those things add up.”

He shook his head without looking at me.

I ducked my head to catch his eye and smiled. “Well, at least you got two cupcakes. One at school and one at home.”

I shook my head. “It’s just not enough.”

He shook his head again. “I took home the leftover cupcakes, and I set them on the table so I could go to the bathroom. When I came out, they were all gone.”

The next Friday, I was on my way to see Sam, and the DJ on the radio read the quote of the day. It was from Sydney Smith and it said, “It is the greatest of all mistakes to do nothing because you can only do a little.

Do what you can.”

Tears burned my eyes at his response. “Your brothers and sisters ate your birthday cupcakes and didn’t save one for you?”

He shrugged. “At least I got one at school.”

The words reminded me of Sam. I was doing what I could, but it never seemed like enough. Then for some reason, I remembered what the pastor had told me about food equaling love to those in need.

I’d brought the extra cupcakes on purpose because I knew his mom wouldn’t remember his birthday. She never did. She also didn’t remember to attend his parent-teacher conferences, watch his Christmas programs, or help him with his homework.

I’d heard Sam’s stomach growl during our tutoring sessions. He got free breakfast and lunch at school, but I was concerned what he was eating for dinner each night. And more than that, I often worried about him going hungry on the weekends.

Sam was one of those kids people labeled “at risk.” He was academically far behind his second grade class. He had few friends, and he often came to school dirty and hungry.

My heart broke for him, and I wished I could do more to help him.

I stopped at a gas station and bought a small package of crackers. After Sam and I had gone over his spelling words, I handed him the crackers. “Here’s a snack in case you get hungry over the weekend,” I said.

His eyes lit up. “Thank you,” he said. “These crackers are my favorite.”

But I was just the volunteer who tutored him each Friday morning. I helped him with his spelling words and math facts. I tried to be a friend to him, and I did my best to encourage him to keep trying with his school work.

For the first time ever, Sam hugged me good-bye when I left that day.

The next Friday, I grabbed a Fruit Roll-up from our pantry on my way to see Sam. When I gave it to him, he asked if he could eat it right then.

But my efforts felt woefully insignificant. I only saw him for an hour each week. How much difference could I make? Could my single hour of positive attention counteract all of the negativity in his life?

“But what if you get hungry over the weekend?” I asked.

I didn’t see how.

He shrugged. “I’m hungry now.”

For my job as a freelance writer, I was asked to interview a pastor for a story I was writing. This pastor led a church in an impoverished part of a

8

The next week, I brought two Fruit Roll-ups. “One for now and one for later,” I said.

Sasee.com

March 2018

Sam’s smile was the biggest I’d ever seen on his little face.

“We don’t have stuff like this at my house,” he said.

“What’s your favorite treat?” I asked. “If someone took you to a grocery store and told you to pick any thing you wanted, what would you choose?”

Sam thought long and hard. Finally, he said, “Hershey kisses.”

I smiled, already planning to bring a small bag of the chocolates the following Friday.

Today, Sam is in fifth grade. I still tutor him every Friday morning, and I still bring him a small treat every week. Actually, I bring two treats – the one for now and one for later policy was such a hit that I’ve adopted it as the new standard. I usually throw in a few extra snacks for him to share with his siblings, although I’m not sure that he does.

I’ve found that the pastor’s words are truer than I could’ve imagined. With Sam, food does equal love. Every week, he looks at me out of the corner of his eye and says, “So what’s in the bag this week?”

“Cheese crackers and fruit snacks,” I say. “One snack for now and one for later.”

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Sam smiles and reaches for his treat. Then we practice his spelling words.

These days, Sam always hugs me good-bye. It’s become the new standard too.

I’ve come to really care about Sam. And the primary way I show him is through the small treats I bring him each week.

Food is important to all of us. I bring food for Sam to show him that he is important to me.

It’s not a lot. But I’ve learned that doing something is always better than doing nothing.

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–Read It!– Nicole Says…Read

The Secret to Southern Charm

by Kristy Woodson Harvey (To Be Released: April 3, 2018)

10

Review by Nicole McManus

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Sloane’s world collapsed the second she learned her husband was missing in action in the Middle East. Now she has to try and raise her two sons, when all she wants to do is remember her husband’s smile and pray for his return. It is up to her sisters and her mom to pull Sloane out of this horrific nightmare and encourage her to keep moving forward. Meanwhile, Ansley has pushed away her first love, fearing that her daughters will learn about her long kept secrets. Her home life has turned to caring for her mom, her three daughters, and her grandchildren. Will these two strong, Southern, women find a way to move forward, or will life’s plans consume them?

Kristy Woodson Harvey pens a love letter to military spouses with this novel. It shows the true meaning of family, as readers follow three generations of women, each mothering in their own way. Just as first loves remain in your heart for a lifetime, it is important to read the first book in the series, in order to appreciate the charm of this story. This book is a powerful reminder of the importance of family, whether through blood or friendship.

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11

Understanding Italian Cooking

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by Chef Angelo Antonucci One of the most difficult parts of Italian cooking is getting the pasta and its accompaniment ready at the same time. The trick is precooking the pasta ahead of time so it can be ready in a minute.

Cook your pasta until it’s al dente, which means it still has a “bite.”

Quick cool by rinsing in ice cold water till completely cool and drain. At this point you can store it refrigerated for several days.

When you are ready to serve, have a large pot of water at a rolling boil. Add the pasta and cook to your desired tenderness, which should be just a minute or two.

In Italian cooking it’s all about the “Sauce” or “Gravy” depending on where you’re from. We’ll start with tomato sauce. We use a canned crushed tomato product rather than a sauce or paste. This gives a fresh garden taste. We start with yellow onions sautéed in olive oil with fresh chopped garlic, pesto and minced red bell peppers in a large stock pot on low to medium heat. When onions are translucent, add your crushed tomatoes and salt to taste and simmer on low to medium heat for an hour or more till sauce is thickened to your liking. If you prefer a smoother rather than chunky sauce, wait till it cools and process in a food processor.

If you like a meat sauce, I suggest boiling your ground beef rather than sautéing as you will remove all of the grease. Drain in a colander and add to your sauce.

Depending on your tastes, some chef’s add oregano or other spices. For a sweeter sauce add some sugar. Some even add baking soda to supposedly “cut the acidity” of the tomatoes. If you’re not watching your waist line, some even cook their meatballs, sausage, or pork in the sauce and cook it for a lot longer. This will give a super rich tasting sauce but will have fat floating on top, which some don’t mind. It’s all about experimentation and finding what you like the best.

For cream sauces, start with 1/4 lb. salted butter, 1 quart heavy whipping cream, 1 tsp. salt, 1 tsp. sugar, and bring to a simmer in a sauce pan. This is the base for Alfredo and other cream sauces.

To finish the Alfredo, add granulated garlic and simmer till thickened. Then add Romano cheese, fresh parsley and black pepper.

Stir in hot pasta and serve immediately.

“Buon Appetito!”

If you’d rather have Angelo cook your pasta, visit Angelo’s Steak & Pasta for some of the most delicious food in our area. Angelo’s is located at 2311 S. Kings Highway in Myrtle Beach. Call 843-626-2800 or visit www.angelosteakandpasta.com.

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13

China Tales

by Linda DeMers Hummel My friend married into a family of means, New England types who for generations had been distinguished bankers and lawyers. They were known for keeping a stiff upper lip, a group who never discussed money, disease, or gossiped about anything worthy of gossip. And for generations no one had ever had to buy a set of fine china when they married. Full place settings for twelve in Royal Worcester or Wedgewood were waiting for them immediately after the wedding reception, thanks to grandparents or great aunts and uncles who had either died or no longer felt the need to set each place with a bone dish or a charger under every plate.

And then when I was in my thirties, my mother called with an opening line that often put fear into my heart: “I have a surprise for you.”

It was the 1970s, and young married women like us were not drawn to such formality. We were more the ceramic pottery Pfaltzgraff types who tied napkins with twine and a pinecone and basked in our creativity. My friend was grateful for the gift of her china, though a little overwhelmed at the thought that she would have to haul it all out and pretend she knew what she was doing in front of her brand-new in-laws.

As I opened the box, I worked on my happy face for my mother, who clearly thought this was the deal of a lifetime. The china looked like it had never been used, a result I guessed from some serious buyer’s remorse on the part of Mrs. Pichkoskey.

Her dilemma was short lived.

Her husband, carrying a carton of the fine bone china that had once graced the table of a long-lost relative, lost his footing on ice on the way to their apartment. In horror they looked at the dinner plates–all twelve of them–in pieces, all over the icy cement.

My friend looked at her new husband and, with problem-solving ability I have admired for years, said: “Well, we can’t ever have your parents over for dinner.” They made an instant pact, right there on the sidewalk, and stuck to it all the years they needed to. Luckily, his parents lived an entire state away. Luckily, they didn’t get out much. Luckily, they never seemed to notice.

When I got married, we bought an inexpensive ceramic pottery knockoff pattern I was in love with. My mother told me it would go out of style immediately. I didn’t care. I used the plates every day, for everything from eggs in the morning to (eventually) the meatloaf we’d beg our kids to eat in the evening. My mother was right about its hippie-flower pattern going out of style by 1980, but I still didn’t care. I supplemented with cheap stuff I found on sale that sufficed if I served dinner for more than six people at a time. I was fine.

14

Her next-door neighbor, Mrs. Pichkoskey, had a garage sale. She was selling her complete china set for twelve. My mother bought it. All of it. For me.

She described it as a classic pattern, something I’d be able to use forever.

“Won’t it be nice to have a really nice set of china for company?” she asked.

Because it’s ugly. That’s probably too strong. Let’s say it’s dull. Each piece is circled in gray leaves and vines. Gray. It was manufactured in the 1950s, a time when American housewives everywhere were saying; Let’s not get too crazy about anything. Gray is fine.

I used the china begrudgingly for the first ten years or so. It made my mother happy. At the very least everyone had a matching plate. And then came the holiday when my mother was no longer at the table, and that’s when I realized the china carried its own memories. I didn’t see it coming.

And now my friend and I are grandmothers, and the family gatherings fall to us. My clever friend has taken to using the salad plates of the grand pattern she inherited so long ago. With the sauce plates and the bread plates, she serves tapas meals her family loves, a long way from the beef wellington those plates saw in previous lives. It’s the strangest tapas presentation ever. She doesn’t care.

At my house this past Thanksgiving my daughter was helping me set the table. The house was noisy – raucous at times – with lots of kids and a new baby. My sons talked to each other about fishing as they settled toy disputes among cousins. My brother sharpened the carving knife – ready for his official duty. The living room was whirling with activity.

I watched my daughter carefully pull the china out of the cupboard.

It’s still ugly. I don’t care either.

Sasee.com

Linda DeMers Hummel

is a Baltimore-based writer who has recently completed a memoir, “I Haven’t Got All Day.” She spends a lot of time lately hoping to get good news from her agent.

March 2018

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By Chef Stephen Bacani I slowly unlock the door to my residence. It’s late and already pitch black outside. As I tip toe inside and lock the dead bolt you could hear a pin drop. I look into the first room on the left and it literally looks like it has been ransacked. The rest of the house is spotless – suddenly I hear a loud “ROAR!!!!” My 2 year old and 4 year old sons jump out from around the corner dressed in their Halloween costumes (mind you it’s been months since Halloween). As I fall to the ground, pretending to be scared out of my wits, the oldest son says “Daddy… did we scare the ‘BEJESUS’ out of you?” And in my most convincing, terrified and quivering voice I say, “Holy cow… you scared me to death.” My wife is laughing hysterically.

In a nutshell my beautiful wife and amazing boys know how to have fun.

I feel the same way about food. My favorite shrimp dish is inspired by my fun loving family. So get ready to roll up your sleeves, have a few moist towelettes on hand, and enjoy making and devouring this dish in the comfort of your own home.

Sweet and Spicy Peel and Eat Shrimp ¼ cup vegetable oil ½ cup of softened unsalted butter 1 tsp. freshly chopped garlic ½ tsp. chili powder 1 tsp. crushed red pepper 1 ripened navel orange 1 pound deveined shell-on shrimp Salt and pepper to taste I personally love Royal Red Shrimp which are U10. U10 simply means that there are 10 shrimp to every pound. They are huge and melt like butter in your mouth.

Pour the ¼ cup of vegetable oil into a sauté pan on medium heat. Pat your shrimp dry and place them in the sauté pan. You want to make sure you hear the sizzle. When one side of the shrimp is caramelized, flip them over and add your garlic. Be sure not to burn your garlic. You want the garlic to be a golden brown. Add the chili powder and crushed pepper into your sauté pan and allow the chili powder to brown a little. Then squeeze the juice out of your orange into the pan.

This is the most important step. After the orange juice simmers, immediately turn off the heat and add your softened butter. It is important that you stir the butter in so it doesn’t break. If it breaks you’ll have a layer of grease in the pan. Add salt and pepper to taste, roll up your sleeves, put on your paper towel bib and enjoy.

I truly hope that you and your guests enjoy this dish as much as my family and I do. If I can convince one person to get messy and enjoy their food then I think I’ve made a difference in this world.

For delicious dishes prepared by Chef Stephen Bacani, visit Clark’s Seafood & Chop House in Little River, located in Coquina Harbor at 720 Highway 17. Visit www.clarksseafoodandchophouse.com or call 843-399-8888 for menu selections and hours.

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17

Groundhog Day – the Movie

by Erika Hoffman

“Cense,” the lady said.

“Sense?” I repeated. “As in it makes sense?”

“No. It’s spelled with a ‘C.’ C-E-N-S-E. It’s wine from New Zealand.”

“Don’t they know how to spell in New Zealand?” I asked.

“Careful. I used to live there.”

I laughed. Susan went on to tell the meeting that this wine used up very few Weight Watcher points, so she was glad she located it nearby at Kroger’s.

Then, Diane, the leader for this meeting, my first meeting since rejoining Weight Watchers – after a twenty- year sabbatical – asked the group for other tips. One lady told how she had a delicious recipe for bean soup and how you could eat as much as you wanted. She’d eaten three bowls that day.

After the talk, Diane asked me to stay a minute to go over directions on the booklets. And there were so many booklets: pocket guide freestyle; eat what you love; Weight Watchers weekly-reality check; the holidays introducing Freestyle; enjoy grocery and dining out guide. In addition, I had in my lap the long form registration card, the online plus temporary monthly pass, and the Weight Watchers tracker. I felt the way Attention Deficit Disorder kids must feel the first day of school when they are handed six tomes to read and 20 assignments all due on different dates.

Diane asked me if I had a smart phone. I told her I had a cell phone but didn’t usually carry it with me. A slight, almost imperceptible wince of concern registered across her face. She pressed an app and showed me an array of choices and points, and I thought all the while, I’ll never figure this out. I guess I must go to my back-up plan: Starve. That is always my strategy when I’m a part of any diet group. Starve. I know I can’t add poundage if I don’t consume. Of course, I kept my secret plan secret.

As we left, Ann asked, “Should we go together again next Thursday?’

I didn’t listen too closely as I knew I wasn’t about to slurp up any sort of bean soup. Most remained mute to this suggestion, but one exuberant woman in the back blurted out what all of us – stricken deaf and dumb with the image of three bowls of lentil soup – didn’t say, “Doesn’t that give you gas?”

“Sure,” I bubbled up. Between now and then were several parties full of hors-d’oeuvres, a funeral with a church banquet, visiting my son with his stock of chips and dip and beer, Christmas Eve’s buffet, Christmas dinner, and somewhere in the mix I had to fit in my plan for starvation.

The bean eater replied, “Yeah boy, it does.” Again, everyone laughed.

“My son can. Maybe that will be his Christmas present to me?”

Diane engaged the mostly female audience who eagerly shared their findings and recipes. My friend Anne, who brought me, remained quiet.

Diane told newcomers, and I believe I was “it” in that category, how to find the app on one’s smart phone and learn this “freestyle” method of points where you can eat all you want of “zero points” foods such as fruit, eggs, shellfish, beans.

On that ride home, a movie flashed through my head, and it wasn’t Christmas Vacation with Chevy Chase, but this film featured another long-ago star from SNL. I thought to myself: I hope this attempt at losing weight is not like Groundhog Day where Bill Murray wakes up to his ringing alarm each morning only to repeat exactly the course of the day before and doesn’t seem to make any progress on changing his life, but keeps repeating identical mistakes day after day. Then, I remembered that although he does do the same thing day after day, each mundane routine alters slightly until one day he drops his bad old habits and breaks through – a new man with a new attitude on life.

“You can eat as much of any of these as you want?” I inquired. This was different from when I was a member back in the dark ages when you researched your little point book and weighed microscopic spoons of mayo.

“You think you can figure out the app?”

A popular saying about weather goes “Different latitude, different attitude.” I have a twist on that. With a different attitude, I might acquire a different latitude.

“Always use a real tablespoon for measuring,” advised the woman who had lived in New Zealand.

“Not one you pulled from the drawer that looks like it might happen to be a tablespoon.”

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Sasee.com

Erika Hoffman

is a grandma of three, soon to be four. She likes her husband, her kids and their spouses, grandkids, friends, pets, some kin, many neighbors, and writing.

March 2018

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Uncle Wiggily and Sunday Stews

by Terri Elders

Decades ago, in a psychology class, I learned that as we grow older we reminisce about events from our earlier years. This normal life review process doesn’t involve rejecting the present to live in the past. We needn’t mope around, hankering for the so-called Good Old Days.

Rather, nature thoughtfully provides us with opportunity to recall and enjoy anew some of life’s most valued moments.

Wow, I thought. I could look forward to reliving the breathtaking first time I’d laid eyes on my future husband. Or the exhilaration of the big day when I got my first job promotion. Or maybe even the incomparable thrill of bringing my newborn son home from the hospital, aglow with speculation about how his life would turn out.

Uncle Wiggily, of course, still wears his silk top hat, with his ears sticking out on each side. And he still lounges jauntily in his laundry basket airship, tethered by red circus balloons.

So, I spent the entire Sunday afternoon revisiting Uncle Wiggily and Old Mother Hubbard, giggling at the adventures of the Rabbit Gentleman just as if I were five years old once more. As I read, I could hear Mama’s sweet voice once more, especially the high-pitched tone she adopted for Nurse Jane Fuzzy Wuzzy, the muskrat lady housekeeper. I could hear her once again explaining what a gentleman was, and how ladies should always take care to marry only gentlemen. Good advice, even today, I decided.

Towards evening, I thought about supper.

It was Sunday. Fortunately, before I’d became lost in my childhood memories, I’d cut up some round steak, sliced some carrots, onions and potatoes, and tossed it all into a crock pot, with a few pinches of herbs and a can of mushroom soup.

I could hardly wait.

Now I’m eighty, and it doesn’t work quite like I’d anticipated. Instead of focusing on all those highlights of my youth and adolescence, I revisit my childhood.

Apparently, we don’t get to choose which moments to relive. They just sneak up on us.

Mama never had a crock pot, so this stew wouldn’t taste quite the same as the ones she used to make for Sunday supper, but it would come close. I added pinches of thyme and oregano, just as she always did. With the aroma emanating from the kitchen and Uncle Wiggily right in front of my eyes, 1943 felt close once again.

Most often, I find myself recalling my childhood, especially Sundays. Mama always simmered a stew for supper. In the evening she’d make certain I’d washed my hands and face before she helped me put on my nightgown. When she tucked me into bed, she’d read an opening chapter from a new Uncle Wiggily book.

Later, as I readied myself for bed, I regretted that I’d never read Uncle Wiggily to my son. Somehow the Garis books seemed to have disappeared in the early sixties. Instead, I’d read to him about Babar the Elephant, and Madeleine, and we followed the adventures of The Cat in the Hat. All admirable characters, true, but none with quite the panache of dapper Uncle Wiggily.

I hadn’t seen any of those books for decades in libraries or bookstores, but recently I found the entire canon of Uncle Wiggily stories online on Project Gutenberg, with free downloads. I held my breath when I first clicked on the link.

Would these books in the public domain be the same ones that Mama read to me on weeknights at bedtime and twice on Sundays?

I felt relieved when I recognized the author’s name: Howard Roger Garis.

Project Gutenberg even has reproduced the covers. I’m able to marvel again at the old familiar drawing of Mother Hubbard garbed strangely like a witch, with a red pointed hat and cape. She sits astride her flying goose, brandishing a broom. I can’t exactly recall why, but I know I’ll find the answer somewhere in the stories.

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Across the decades, I still can picture my mother folding the book closed.

I can feel her warm lips pressed against my forehead, smell the delicate scent of her signature Emeraude cologne, and hear her whisper that we would take another journey together with our furry friends the very next night. My mouth still waters when I recall the taste of her special Sunday stews.

I wish she could hear me today, assuring her that I indeed always flavor my Sunday stews with thyme and oregano, and that indeed I’d married

Sasee.com

March 2018

a gentleman, classy and adventuresome, as a lady always should.

I’d thank her again for those memorable Sundays with fictitious furry friends and savory stews. And goodnight hugs and kisses.

I wonder now about my son. When he reaches his own old age and begins his own life review, will he, too, recall, with such fondness those bedtime hours when the two of us paged through his Dr. Seuss books? And will he remember the taste of those special Sunday stews I used to concoct?

I’d be pleased even if he only recollects the time his gentleman father and I prepared a surprise green eggs and ham breakfast on his fifth birthday.

We’d hoped he’d be delighted. Instead, he glared at us with disgust “It looks poisoned,” he’d insisted.

So, we’d tossed it out, and made waffles instead. We made up for our error in judgment by taking him to Disneyland later that day. I’m certain he’ll remember that.

In that psych class I’d learned about life reviews, but also about the collective unconscious, with its universal symbols. Therefore, I’d bet that a hundred years from now, no matter what wonders technology may introduce into their lives, little children still will look forward to spooning up their mothers’ special dishes on Sunday evenings, and then curling up next them to hear a story.

In turn, they, too, will cherish those memories in their own old age.

Memories of mother-love live eternally.

KAMINSKI HOUSE MUSEUM

WEDDING SHOWCASE Your Happily Ever After Starts Here!

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Florists, caterers & other businesses providing wedding related services will be on hand to make all of your wedding day dreams come true!

Drawings for bridal gifts & prizes The latest wedding day fashions

Terri Elders

is a lifelong writer and editor, is a frequent contributor to anthologies and periodicals. At 80, she’s happy to be back again in sunny California, where she no longer has to worry about shoveling snow. She misses the snow on Christmas day, but delights in having New Year’s brunch at the beach.

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Join us in the Gazebo Thurs. - Sat. with LIVE MUSIC Fri. - Sat. Early Bird Specials 4pm - 6pm Happy Hour at the bar 4pm - 7pm

Google Is Life (For Consumers & Businesses)

By Jake Gianelli

According to Google, 97% of consumers use the internet to search for local businesses. Whether you are a customer or a business, you need to be there too. A businesses’ online presence is centered around a website; in essence, it’s the most important asset to invest in and the starting point of any online marketing (closely followed by social media).

A website should contain the fundamental information customers need and are looking for. For example, when my girlfriend and I are deciding where to go for dinner and a restaurant doesn’t have a website with a current menu, opening hours or contact information we move on to the next one. I know we’re not alone in that if we can’t find these details, we’re far less likely to visit the establishment.

Serving Fresh Seafood & Steaks

Once a website is live, it’s vital that it can actually be found by search engines such as Google. After all, 89 percent of consumers use search engines to research a product, service or business before making a decision. To take advantage of this, businesses need to invest in SEO (Search Engine Optimization). In layman’s terms, activity that attempts to improve search engine rankings.

While shopping local is encouraged and supported in our community, having an online presence means saving your customers time and effort. Social media, especially, allows current and potential customers to easily interact on a channel that plays an important role in their everyday lives. Although not every social media channel will be relevant to each business, it’s definitely worth looking into various options. For example, Facebook and Instagram will serve a purpose for almost any business to post promotions, offers, tips, photos, and videos.

Traditional media is always a great way to get your message to customers, but the Internet never sleeps, and every channel offered online gives businesses a virtual 24/7 storefront. A small business might avoid investing in their online presence because it is too time consuming. But, there are several tools and outlets any business can use to help simplify and manage everything.

843-357-9175

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4911 U.S. 17 Business, Murrells Inlet Open Tuesday thru Saturday at 4pm End of March: Tuesday thru Sunday at 4pm

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23

Celebrate St. Patrick’s Day!

Whether you go to a parade or stop by your favorite pub for a green beer, St. Patrick’s Day is a day for fun! Many people prepare the traditional corned beef and cabbage for their holiday meal, but Sasee has found a few “green” foods to liven up the traditional menu!

Taste of Home (www.tasteofhome.com) has 40 green foods, all with recipes, submitted by cooks from across the country. Here are a few!

Leprechaun Lime Drink is family friendly, made with lime sherbert, limeade and lemon lime soda, but the addition of an adult beverage such as vodka would make it fun for the grownups.

Submitted by Andreann Geise of Myrtle Beach, Lime Avocado Hummus is a fun take on everyone’s favorite dip. The delicious addition of avocado, fresh parsley and cilantro give this hummus lots of flavor and it’s GREEN!

umber n t u o s g n i s s e l May your b grow, t a h t s k c o r m The sha void you a e l b u o r t y a And m u go. o y r e v e r e h W g -Irish Blessin

Garden Risotto is the perfect, light dish that everyone will love. The “green” comes from asparagus, spinach and

frozen peas. YUM!

Everyone loves Grasshopper Pie! Submitted by LouCinda Zacharias This easy dessert will be a hit with your St. Patrick’s Day party.

Ingredients 2 packages (3 ounces each) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 15 drops green food coloring 24 chocolate-covered mint cookies, divided 2 cups whipped topping 1 chocolate crumb crust (9 inches) Directions In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping.

Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

Yield: 8 servings.

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Sasee.com

March 2018

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To receive a FREE copy of Dr. Sattele’s informative medical report entitled: “The Real Weight Loss Solution,” call 1-800-791-4810 and enter ID#2980 or go to www.RapidWeightLossCenters.com

When Fear Mushrooms

by Jeffery Cohen

Though my father was born in the city, he was a real farmer at heart.

He would patiently wait out winter, anxiously anticipating spring.

Once he was sure the last frost had past, he would pull out a shovel and start turning over the soil in his garden where he’d plant row after row of every kind of vegetable. Our table was always full with shiny red tomatoes, crunchy green peppers, cucumbers, green beans and more squash than we could give away.

When my father wasn’t busy in his garden, he was out sampling nature’s bounty. It wasn’t unusual for him to come home from work at night with a baseball cap full of wild blackberries picked from bushes he happened to notice on the side of the road. While neighbors were busy squirting weed killer on the emerging dandelion that began invading their lawns, my dad was harvesting those same sprouts and using the leaves in a fresh spring salad. But his favorite outdoor excursion of all was a stroll through the nearby woods in search of wild mushrooms.

five thousand varieties of mushrooms. Mine didn’t exactly resemble any of them, so I decided to call the county agricultural department.

I tried to describe what my mushrooms looked like over the phone.

“Wild mushrooms?” an agricultural agent interrupted. “If you ask me, no variety is safe to eat. Do you know that if you ingest the wrong kind, they can destroy your liver in a matter of minutes? A horrible death!”

He shuddered.

“But I think these are the ones my father used to eat,” I reasoned.

“Then why don’t you ask him if they’re good?” he suggested.

“I can’t. He died,” I explained.

“Probably the mushrooms,” he grumbled and hung up.

He would tramp though a thick carpet of fallen leaves until he came upon a hollow log or a worn tree stump. Dad would reach inside, feel around and pull out a handful of tiny tan mushrooms. After careful examination he’d smile. “These are the ones. Beautiful.” He’d sigh, then gently lay them in a pail and continue his search. When my Dad passed away some years ago, I’m afraid his mushroom picking expertise went with him.

Now, I really began to worry. So I brought my mushrooms over to a neighbor – an old Ukrainian woman who had been picking mushrooms ever since she was a kid in the old country. She looked, she touched, she sniffed them, then shrugged. “I think they’re good. You can try them.”

I thanked her and began to leave with a new found confidence when I heard her mumbling behind me. “Did you hear about the woman who poisoned her whole family with bad mushrooms? Such a shame.”

Last fall, after a pretty good rain, my lawn was dotted with newly sprouted mushrooms. I was overjoyed and pretty certain that these were the very same mushrooms my father used to pick. But to be absolutely sure, I took out all eleven of the mushrooms books that the public library had on the shelves and compared my find to the pages of photos without a match.

After a two hour search on the internet, I learned that there are over

As a last resort, I went to see a professor at the State University who was supposedly an expert in the field of mushroomery, or whatever it’s called. I was greeted by a gentle, elderly man with a warm smile and an extensive knowledge of the subject.

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March 2018

“Ah yes,” he said holding the clump of mushrooms up to the light.

“Amarellius Melleria. Honey mushrooms.” He nodded, obviously sure of himself. “Very common. And...they are edible.”

“I knew it. I knew that I was right,” I cheered. “So, I can eat them?”

“Oh, I never eat wild mushrooms. Who knows when you may have an allergic reaction? Nasty business, that,” he said, shaking his head.

It seemed that everyone I talked to was trying to scare the fungus out of me. So, I took my mushrooms home, washed them and fried up a batch with onions, just the way my dad used to. Then I stood there staring at them in that pan for over an hour before I finally turned to my wife.

“I sure hope these aren’t poison.”

“Why take the chance?” she said.

Yeah, why take the chance? I thought...three seconds after I swallowed a forkful.

I guess I’ll never really know if the following three days of nausea came from the mushrooms or my imagination. But there is one thing I’m certain of. Any mushroom picking I do in the future will be done from the produce isle of the neighborhood supermarket.

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Jeffery Cohen

Freelance writer and newspaper columnist, Jeffery Cohen, has written for Sasee, Lifetime and Read, Learn, Write. He’s won awards in Women-On-Writing Contest, Vocabula’s Well Written Contest, National League of American Pen Women’s’ Keats Competition, Southern California Genealogy Competition, and Writer’s Weekly writing contest.

Garden City 843-357-6400 Socastee 843-293-7272 Conway 843-347-7272 papajohns.com

27

Holding On to Letting Go

by Amy Mullis

If you want to jump start the whole mid-life crisis experience, pop your youngest child on a plane that will fly over territory that’s spelled with letters in an alphabet you can’t sing a song to only to land half a world away in a place that’s flexing newly “nuclearized” fingers. In fact you can skip the whole mid-life plan and jump right into Crisis Stage, no matter your years or experience.

My tip-off came in casual conversation with my youngest child who decided to sow his wild oats in a country on the side of the world that’s boasting daylight while I’m up in the middle of the night trying to justify hiring a private detective that can slip past Godzilla.

“Mom,” came the plaintive voice through the bathroom door, “What’s my doctor’s name?”

“I’ll give you a hint. We’ve had a president with the same name.”

This kid is 27 years old. He can arrange a trip to a place that doesn’t use the Father of Our Country for currency, but can’t pick his doctor out of a lineup.

“Does it start with a J?” “Is this Bathroom Door Charades?” I could feel my hair going gray.

“I want to get my prescription filled just in case. And I bought all new clothes.”

My phone dinged and a picture of him waving a dress shirt like a starting flag lit up the display.

Great. I’m buying the discount brand at WalMart, and he’s traveling economy class for fourteen hours because there’s a rear-facing water fountain at the end of the universe.

“Does your room also have a snack bar?”

Son Two made it to adulthood eating cheese pizza and Apple Jacks. What’s he going to do in a country where seaweed is considered a vegetable?

“I’ve been practicing my sushi. I can stand everything but the rice.”

We come from a section of the country where rice is considered the building block of individual DNA and this kid treats it like it causes jock itch.

“So eel skin is a delicacy, but long grain is over the line?”

“Did you know there’s a McDonald’s that serves chocolate fries?”

And I thought Shangri-la was a myth.

The morning of his flight arrived not long after bedtime the night before he left. Kid skipped breakfast and chattered all the way to the airport. This is the same guy who only says good morning in torture situations. Waitresses have to guess his order by reading his palm. When he was in school I had to bribe him with peanut butter cups to tell me his teacher’s name.

At the departure gate, I was going to offer him a twenty to hug me goodbye, but he voluntarily gave me a squeeze and strode off toward the unknown.

Must be an imposter. This kid wouldn’t wear a collar if he was a priest.

I watched him until the crowd of waiting passengers swallowed him up, knowing I wouldn’t see his face again until he had conquered the world.

“Did you also buy a suitcase or are you going to cross the International Date Line with your life’s belongings in a Piggly Wiggly bag?”

I grinned at the prospect. Maybe letting go means I’m growing up.

This kid is so full of smarts, it leaks out his ears. But asked to choose between common sense and common denominators, he’s going to ace the math test every time.

And maybe it means I’m going to clean his room while he’s gone. I know there are peanut butter cups in there somewhere.

Amy Mullis

lives and writes in a small kudzu-covered town in South Carolina, where it turns out you can broaden your horizons even when you have feet of red clay.

Her work has appeared in Chicken Soup and various other flavors of anthologies, The Christian Science Monitor and Sasee.

A company paid for his college education just to have the benefit of a person on the job site who could tell them when to change their nuts and bolts. Growing up he’d go all white around the mouth if I drank out of his sippy cup. Now he swings from grease racks for a living and goes around the world as if it were a ride on the Scrambler.

“Did you know my room has a bidet?”

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Sasee.com

March 2018

The economy of South Carolina was based overwhelmingly on the cultivation of rice. This chain design mimics the rice produced in Georgetown county, which was the western world’s top rice producer in the 1850’s!

Broadway at the Beach (843)445-7910 Barefoot Landing (843)281-0736

Coastal Luxe Interiors at Fabric Decor & More 67th Ave. 6613 N. Kings Highway Myrtle Beach, SC 29572 843.946.6644 Window Treatments Interior Design • Furniture Fabrics • Wallpaper Accessories

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The Art of Food

We all love going out to eat, and the Grand Strand is filled with delicious places that satisfy and delight.

Sasee found a few unique eateries that promise a good time– let us know what you think!

by Leslie Moore Good Day Café

The Humble Crumb 2521 Highmarket Street Georgetown 843-546-7090 www.thehumblecrumb.com

1109 Campbell Street Myrtle Beach 843-916-2337 www.newsouthbrewing.com

Stop by for the good vibes and BUBBLE TEA! If you haven’t heard of this delicious drink, it’s usually made with black tea, milk, flavoring and tapioca pearls for the “bubbles!” Good Day Café has several delicious flavors, do try the mango!

Off the beaten path, The Humble Crumb is always crowded with locals that know where to find good food made fresh each day. Just the smell of freshly made bread will have your mouth watering before you even see the menu which is filled with delicious comfort foods from pizza to delicious pasta dishes.

The Roasted Eggplant Parmesan is absolutely wonderful.

Did you know there was a microbrewery right in the heart of Myrtle Beach? If you love delicious fresh ales and lagers, made with small batch expertise right here on the Grand Strand, a stop by New South Brewing is a must-add to your list! The specialty brew is always different and worth a try.

819 Main Street Myrtle Beach 843-448-GOOD www.gooddaycafe.net

New South Brewing

30 Sasee.com

Grand Strand Style!

Peace, Love and Little Donuts

Strong Waters Craft Cocktails & Kitchen

RipTydz Oceanfront Grille & Rooftop Bar

Located in Market Common, this “grooviest donut shop on this side of the Milky Way” is fun for a family outing. Kids will love the “Little Donuts” and, believe us, adults will love them too! Choose from a wide variety of flavors and toppings. Maple bacon donuts?

Yes please!

Fun cocktails, delicious food and live music all on beautiful Ocean Boulevard! This place is hip and fun, a great place for your next happy hour gathering. Be sure and try a drink from the seasonally changing “Farm to Shaker” cocktail menu.

Enjoy the view and beach life feel at RipTydz.

A great place to bring out of town guests, the oceanfront restaurant is fun for families and the rooftop bar is a great place for adults to play! The fish tacos are absolutely delicious!

3020 Never Street Myrtle Beach 843-232-7598 www.peaceloveandlittledonuts.com

2005 A North Ocean Blvd Myrtle Beach 843-282-8912 www.strongwatersbar.com

March 2018

1210 N. Ocean Boulevard Myrtle Beach 843-945-1204 www.riptydz.com

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Where the World Meets To Eat

Where the World Meets To Eat

Great People • Great Food • Great Times Our award winning menu starts with the freshest ingredients.

Everything is made fresh daily, even our signature sauces.

Our world famous hummus is made with Jamal's secret recipe every morning and is sure to keep you coming back for more!

Catering Available 843-839-0653

7937 N K iNgs H wy , s uite 210 M yrtle B eacH , sc 29572 www . peNogrill . coM

Girls Just Want To Have Fun You’re never too old for adventures with your best friends. With Lifestyle360 outings bringing everyone together, Five Star Dining, and neighbors who feel like they’ve known each other for a lifetime, Five Star Senior Living adds more fun to life.

Call us today for lunch and a tour.

2628 North Fraser Street • Georgetown, SC 29440

843-520-0319

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www.MorningsideOfGeorgetown.com A S S I S T E D L I V I N G • S H O R T-T E R M S TAY S • M E M O R Y C A R E ©2018 Five Star Senior Living

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“What did you do for your birthday yesterday?” I asked him.

For my job as a freelance writer, I was asked to interview a pastor for a story I was writing. This pastor led a church in an impoverished part of a large city and his church ran many programs to help the needy in his community. “To hungry people, food equals love,” he told me.

“You brought cupcakes for my class, remember?”

“Well, yeah, but what did you do last night? With your family?”

He shrugged. “Nothing.”

“Did your mom make something special for dinner?”

His words made me think of Sam, that hungry little second grader who tugged on my heartstrings every Friday morning.

He shook his head without looking at me.

“I just wish there was more I could do for him,” I often told my husband.

I ducked my head to catch his eye and smiled. “Well, at least you got two cupcakes. One at school and one at home.”

“Honey, you take cupcakes on his birthday, you watch him sing at the Christmas program, and you’re there to tutor him every Friday. All of those things add up.”

He shook his head again. “I took home the leftover cupcakes, and I set them on the table so I could go to the bathroom. When I came out, they were all gone.”

I shook my head. “It’s just not enough.”

The next Friday, I was on my way to see Sam, and the DJ on the radio

Once a year, on the south end of read the the Grand the lovefrom of food theand love of “It beauty quoteStrand, of the day.

It was Sydneyand Smith it said, is the Tears burned my eyes at his response. “Your brothers and sisters ate your come together for one magical night.

A fundraiser for the popular Pawleys Island Festival of greatest of all mistakes to do nothing because you can only do a little. birthday cupcakes and didn’t save one for you?”

Music & Art, this event always sellsDoout – once you what you can. ” attend, you never want to miss this unique He shrugged. “At least I got one at celebration school.” of food and drink.

The words reminded me of Sam. I was doing what I could, but it never seemed like enough. Then for some reason, I remembered what the I’d brought the extra cupcakes on purpose because I knew his mom On the evening of the first Saturday in March, excited gather for pre-event pastor had told me aboutgroups food equaling love to athose in need.cocktail wouldn’t remember his birthday. She never did. She also didn’t remember partywatch where are told which of the fifteen or so beautiful homes will host their special to attend his parent-teacher conferences, his they Christmas programs, ofSam’s 8, 10stomach or 12 then their way sessions. to a grand home I’d heard growl makes during our tutoring He got free or help him with his homework. gastronomical experience. Each group breakfast and lunch at school, but I was concerned what he was eating where hosts are waiting to greet them with special cocktails and appetizers prepared by some Sam was one of those kids people labeled risk.” He was academically for dinner each finishes night. Andup more that, I meal, often worried about him of our“at community’s finest chefs. While the chef thisthan amazing local musicians far behind his second grade class. He had few friends, and he often came going hungry on the weekends. entertain the group. to school dirty and hungry. My heart broke for him, and I wished I could do more to help him.

I stopped at a gas station and bought a small package of crackers. After When is time dine, are seated tableshim laid the Samitand I hadto gone overguests his spelling words, Iat handed thewith crackers.

But I was just the volunteer who finest china and fresh flowers.

Each course is explained “Here’s a snack in case you get hungry over the weekend,” I said. by tutored him each Friday morning. the chef and expertly served by the host and helpers.

I helped him with his spelling His eyes lit said. “These crackers my When, allup. too“Thank soon,you,” the he evening comes to a are close, words and math facts. I tried favorite. ” those in attendance are already thinking of next to be a friend to him, and I year’s A Culinary Symphony. did my best to encourage For the first time ever, Sam hugged me good-bye when I left him to keep trying with that day. his school work.

Best of all, this event raises needed funding for Pawleys IslandI grabbed Festivala Fruit of Music &from Art to The next Friday, Roll-up ourcontinue pantry on But my efforts felt woefully my way to see Sam. When I gave it to him, he asked if he–could bringing world class musicians to our area for insignificant. I only saw eat it right then. concerts, to give music education workshops in him for an hour each week.

How much difference could I make? Could my single hour of positive attention counteract all of the negativity in his life?

local schools and to provide scholarships and grants that bring the beauty of the arts to all residents of our community.

He shrugged. “I’m hungry now.”

I didn’t see how.

The next week, I brought two Fruit Roll-ups. “One for now and one for

by Leslie Moore

?

“But what if you get hungry over the weekend?” I asked.

Sasee.com

March 2018

later,” I said.

Sam’s smile was the biggest I’d ever seen on his little face.

“We don’t have stuff like this at my house,” he said.

“What’s your favorite treat?” I asked. “If someone took you to a grocery store and told you to pick any thing you wanted, what would you choose?”

Sam thought long and hard. Finally, he said, “Hershey kisses.”

I smiled, already planning to bring a small bag of the chocolates the following Friday.

Today, Sam is in fifth grade. I still tutor him every Friday morning, and I still bring him a small treat every week. Actually, I bring two treats – the one for now and one for later policy was such a hit that I’ve adopted it as the new standard. I usually throw in a few extra snacks for him to share with his siblings, although I’m not sure that he does.

culinary symphony

I’ve found that the pastor’s words are truer than I could’ve imagined. With Sam, food does equal love. Every week, he looks at me out of the corner of his eye and says, “So what’s in the bag this week?”

“Cheese crackers and fruit snacks,” I say. “One snack for now and one for later.”

Sam smiles and reaches for his treat. Then we practice his spelling words.

These days, Sam always hugs me good-bye. It’s become the new standard too.

I’ve come to really care about Sam. And the primary way I show him is through the small treats I bring him each week.

Food is important to all of us. I bring food for Sam to show him that he is important to me.

It’s not a lot. But I’ve learned that doing something is always better than doing nothing.

?

Where the Heart Resides

by Rose Ann Sinay

I “skinnyed” my way through the stacked boxes populating our new home, looking for an uncluttered space to take a deep breath. This house had served as our get-away cabin for the past four years. It was fully furnished (flea-market style), and stocked with food and clothes enough to get us by for a week or two every couple months. Now, my Shangri-la was filled with a maze of brown cardboard containers piled three high and four deep in every direction.

This was step one of our plan to move north – to family. Who knew one day our kids would migrate back to their beginnings? In my mind, I imagined Sunday dinners at our (future) house for our adult kids and grandchildren – Norman Rockwell, move over. The dream, to be a part of our granddaughters’ lives (up close and personal) was the catalyst for this major upheaval. And, while FaceTime is a wondrous invention for keeping in touch, it leaves your arms empty when you want a hug from the toddler whose snotty little nose moves in on the camera screen to give you a blurry kiss goodbye.

I had a plan, or so I thought. When we accepted the offer on our house, I started packing – leisurely – there was plenty of time. The first boxes were filled and labeled with their contents and room designation.

Furniture and bags of “stuff” were

donated. Purging was hard, but I thought I had that emotional attachment under control as I reduced our belongings with a ruthlessness I didn’t know I had. Since another move was in the foreseeable future, many of these labeled boxes could stay stored – unopened – until we reached our final destination, whether it be six months or six years. That was the idea.

By the time the moving truck arrived, my plan had lost direction. My “ruthless” culling had not been ruthless enough. The mountain of items identified as “maybe(s)” had been thrown into unmarked boxes and loaded with the others.

As I stared at the overwhelming number of boxes, I realized I wasn’t sure what was inside each one. Somewhere, in one of these rooms (now, solid cubes of cardboard partitions) were my favorite kitchen utensils (don’t need them, but I prefer them), my perfumes (I want them) and my sweaters that haven’t been used in years (desperately needed). Locating these items without unpacking all the boxes seemed an impossibility.

Hoping to be consoled, I headed downstairs to see how my husband was faring with his workshop. Misery loves company. We could commiserate over a cup of coffee or maybe a Bloody Mary.

I wasn’t prepared for the transformation of his space. Hand tools were neatly affixed to a wooden board ready and waiting. I had expected an avalanche of his possessions as overwhelming as my towers of boxes, but new shelves lined the walls providing places for his endless cans of oil, paint and stain. Newly constructed cabinets housed his power tools.

“It looks great,” I said begrudgingly, feeling as inadequate as a hand full of thumbs.

“How’s it going up there?” he asked motioning upstairs with a wrench in his hand.

“Slow,” I admitted. “We have no room –

36

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March 2018

another trip to the Salvation Army.”

He grunted in affirmation, and I retreated back into my maze.

It had begun to snow while I stood coveting my husband’s organization.

The walls of windows on both sides of the stone fireplace were lacey curtains of white. The flakes were dense and beginning to accumulate.

Originally from Connecticut, we had cursed the seasons of shoveling frozen precipitation. Now, I found myself excited about our first real snowfall in twelve years. I shivered both from the cold and the anticipation.

A fire in the fireplace – that’s what I needed to get myself going. A new house, first snowfall, a new attitude, I could do this. I pushed the offending boxes out of the way making a small clearing in the living room. I piled some crinkled newspaper and slivers of kindling on the iron grates and struck a match. The flame caught; the licks of fire became tall and bright.

It was exactly what I needed. A moment of peace settled over me. So, it wasn’t going to be an easy journey, but then, nothing worth doing ever was. I just had to keep moving forward.

“I say we call it a day,” I said frantically waving magazines over my head as my husband adjusted the damper in the fireplace. When the smoke finally cleared, I turned the heat up, made two mugs of hot coffee, and plugged in a string of Christmas lights that had been in the toppled box.

I sprayed the room with an ocean breeze scented aerosol.

I missed my house. I missed my friends. I missed North Carolina. *** It’s been a month. The emotional storm has passed. A few boxes linger in the corners – they’re a reminder that one day (soon?) we will make our final move. I still have not found my perfume, and today I must locate the sweater box in the basement.

This time next week I will be in Connecticut, building blocks with Mila on Christmas morning and reading books to Addie in Massachusetts that evening. I will FaceTime my friends in North Carolina to wish them a Merry Christmas and Happy New Year.

The stars are re-aligning. My heart is full; life is good.

Feeling positive, I added a log to the fire. The beautiful flame sputtered, smothered by the weight. Instead of a roaring fire, smoke billowed into the room. I added more paper producing a thick cloud that filled the room. I opened the doors – cold air poured inside while hazy puffs set off the alarm that summoned my husband upstairs.

“What happened,” he coughed, bumping into a cardboard column. The top box fell to the floor. Amongst the scattered contents were my favorite spatulas alongside, candles, lampshades and coasters – obviously one of the later boxes thrown together.

Rose Ann Sinay

is a freelance writer newly relocated to the foothills of the Blue Ridge Mountains in Virginia. She continues to write about moments worth remembering , graciously provided by family and friends.

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Hello Spring!

How to Grow, Cook & Use Three Culinary Herbs

by Amber Bradshaw

Three culinary herbs that grow well here in the Low Country are Thyme, Rosemary and Mint. Learn how to grow, cook and use them.

Thyme

Thyme is one of those herbs that most people enjoy. However, few people know how to use it. In addition to cooking with thyme, it is one of the main ingredients in my anti-bacterial cleaner. I’ll bet you never thought of adding thyme to your house cleaner? Honestly, it has wonderful medicinal properties that make it great for killing bacteria as well as many other benefits.

Thyme is a beautiful addition to any garden. Perfect for borders or even draping over window boxes. There are so many varieties to choose from, like variegated, lemon and even a velvety soft variety called Elfin Thyme.

When planting thyme, I like to place it in front of other herbs and make sure it receives good drainage. Thyme does best in full sun – plant in well-drained soil with a pH of about 7.0; it prefers slightly alkaline conditions. Add limestone, oyster shells, or crushed eggshell to plants when planting and give thyme excellent drainage.

This amazing herb has been used both in savory and sweet dishes. The most familiar pairing is in Italian cooking, but there are so many uses.

Rosemary

If I had to pick only one herb for my garden, (gasp!) I would have to pick rosemary. The smell is like none other and the multitude of uses makes this herb a rock-star plant. Like many other herbs, rosemary is a member of the mint family. It is a perennial (and an evergreen) here on the coast in SC, zone 8b. Rosemary likes to have 5-6 hours of sun per day to thrive and well drained soil is essential. Rosemary is beautiful in a landscape and can make a great shrub – it attracts bees and butterflies; other beneficial insects love rosemary.

The main pest that rosemary attracts is spider mites. The best way I have combatted spider mites is with a hard spray with the garden hose. You can also use a 3:1 ratio of water and rubbing alcohol in a spray bottle. Another remedy you can try is 1 tsp of Blue Dawn dish soap in 8 oz of water in a spray bottle and spray the mites.

Thyme 42

When you are ready to harvest your rosemary to make an amazing dish, make sure to cut your sprig all the way down towards the bottom of the stem.

Rosemary will branch off the cutting. Cutting toward the end of the branch will result in a leggy, droopy plant.

Rosemary has a tea-like aroma and a piney flavor. Rosemary’s pungent, assertive flavor blends well with meats and side dishes.

Mint

Mint is very prolific; it’s no wonder the question I get asked most often is what to do with it. I happen to love the refreshing taste, smell and feel of mint so I have no problem coming up with ways to use it. The most common mints are Peppermint and Spearmint. I have also grown and enjoyed: Chocolate Mint, Pineapple Mint, Apple Mint and many more. If you’re confused by the mint family, don’t worry, you are not alone, with over 6,000 species and over 200 genera, it’s easy to get confused.

Some key points to remember when growing mint are: Plant it once and enjoy it year after year, Mint prefers fertile soil with a pH from 6.0 to 7.0. It is a fast-growing, spreading plant and ideal for planting in pots. Mint also makes a good ground cover.

When planting mint, select a damp area in your garden in either full sun or part shade. Always plant mint in a pot unless you want it to be a ground cover.

I purposely plant mint in the ground so it will be a ground cover. Because of the vast amount of shade we have, we can’t grow grass, but we can grow mint.

Mint oil is often used in toothpaste, gum, candy and beauty products. The leaves are used either fresh or dried for teas and food. Mix mint with fresh fruit and add to a pitcher of filtered water for a refreshing drink.

BIO: Amber Bradshaw, of My Homestead Life, is an environmentalist, homesteader, garden and outdoor enthusiast. A mother of three, Amber owns a contracting business with her husband, was President of the local Herb Society for three years, a 4-H Leader, Blogger and runs a CSA. Amber strives to get back into nature with a more sustainable and self-reliant lifestyle that fits a busy schedule and a tight budget.

She lives on the east coast with her family on a little over 1/4 acre and encourages others to do big things with small spaces.

Rosemary

Sasee.com

Mint March 2018

Vintage & Shabby Chic Home Decor Is Sous Vide (sue-veed) Cooking for You?

843-333-0136 The Oasis Shopping Center 2520 Hwy.17 Business, Garden City

by Chef Steve Perrone Sous vide, which means “under vacuum” in French, is a method of cooking where the food is vacuum sealed and cooked in a water bath at an accurately regulated temperature and time. This technique produces results that are impossible to achieve through any other cooking method.

Sous vide used to be done solely by professional chefs and high-end restaurants, using extremely expensive, large machines to cook big quantities of food to the exact level of doneness desired, every time. Now, between the exposure of sous vide cooking on the Food Network and the availability of affordable and easy-to-use sous vide precision cooking equipment, this style of cooking has been gaining popularity with home cooks. Although it may seem complicated, it is actually pretty simple and can be easily used to cook some of your favorite recipes at home, resulting in better flavor, less stress with a more consistent restaurant quality result.

Sous vide cooking has many other benefits as well. A big one being health Most vegetables require at least some light cooking to make their nutrients more easily absorbed by the body. Let’s take asparagus for instance – at Perrone’s it is cooked at a high temperature (183°F) for a shorter time (10 minutes). Two things happen; the asparagus retains its snappy texture and enhances the natural sweetness of these stalks.

Due to the enhanced flavors of sous vide food, no additional salt or fat is needed during cooking. Plus, vacuum sealing food actually retains more nutrients and vitamins. They are not lost during the cooking process like traditional boiling or steaming.

Cooking animal proteins, and in particular land-based ones (though fish contain collagen as well), breaks down collagen (the main structural protein found in skin and other connective tissues) into gelatin, which makes it easier for our body to absorb or digest.

Proper sous vide techniques also increase at-home food safety While it is true that bacteria on food can be killed cooking at a high temperature, the low temperature inside a vacuum-sealed pouch allows for pasteurization of food. If you meet minimum cook times and cook above 131°F for red meat and 140°F for poultry, you are effectively pasteurizing your meat and killing off any potentially harmful bacteria.

Great taste and value A New York strip cooked medium rare is 131°F degrees in the center. If you buy two prime steaks in the supermarket, about two inches thick, you’ll pay about $20 a pound. Then you fire up your nice grill, which is about 700°F degrees. By the time you get the center of your meat to medium rare, you’ve sacrificed the upper and lower third of the steak.

So, for $20 a pound, you’ve overcooked about two thirds of your meat.

With sous vide, the entire two-inch steak is cooked to 131°F. Then the steak hits a hot cast iron pan for a nice 1/8-inch crust. It’s much more bang for your buck. The meat has a better chew and anything you cook in the bag intensifies flavor, giving you a life changing steak experience!

Chef Steve Perrone and his wife, Eileen, own Perrone’s Restaurant in Pawleys Island. This humble man finds it uncomfortable to talk about himself and his talent but is known locally as “the food whisperer.” Steve is a self-taught chef who has fueled his culinary journey with passion, perseverance and a profound understanding of flavors. He’s a bit of a maverick, who fears no one or nothing (except clowns), especially when it comes to food.

43

Enjoy Easter Brunch Whether you have a crowd or just the two of you, delicious Easter brunches are available up and down the Grand Strand!

Sasee has found a few tried and true places to give you ideas!

Southern Comforts

Rioz Brazilian Steak House

Pawleys Island • 843-314-9369 Easter Brunch Buffet from 11am-4pm $26 adults, $14 kids 4-10, ages 3 and under free

Myrtle Beach • 843-839-0777 for reservations Easter specials, open at noon

Rustic Table

Myrtle Beach • 843-839-5888 Easter Brunch Buffet, 9am-4pm

Pawleys Island • 843-314-0164 Brunch menu available 10am-4pm Yummy Easter specials!

Pawleys Plantation

Pawleys Island • 843-237-6042 for reservations Easter Buffet, 11am-3pm, Seating every half hour $32.95 adults, $14.95 ages 8-11, $9.95 ages 3-7

Dead Dog Saloon

Murrells Inlet • 843-651-0664 Easter Brunch Buffet, 9am-1pm $19.95 for adults, Call ahead seating is available

Wahoo’s Fish House

Murrells Inlet • 843-651-5800 Easter Buffet 11am – 5pm $18.95 adults, $8.95 children 6-11, under 5 free

Captain George’s Seafood Restaurant

Myrtle Beach • 843-916-2278 Easter specials and full menu, 11:30 am -9 pm

Hook & Barrel

Magnolia’s at 26th

Myrtle Beach • 843-839-3993 Brunch, 11am-4:30pm, Easter specials, $13.99 for adults

Chestnut Hill

Myrtle Beach • 843-448-3984 Easter Brunch Buffet, 9:30am-1:30pm $34.95 adults, $29.95 seniors over 61 and kids 11-16, $15.95 children 4-10, 3 and under free

Clark’s Seafood and Chophouse Little River • 843-399-8888 Easter Brunch, 10am -3pm $28 adult, $25 seniors, $13 children

The Brentwood Restaurant & Wine Bar

Little River • 843-249-2601 Family Style Easter Dinner with all the trimmings from 11am-7pm $28.95 adults

D esign s ervices available ! • Fabric Furniture accessories & More

F lowers and Forever wedding guide

Keep an eye out for our annual spring bridal guide April 2018!

Myrtle Beach • 6916 N. Kings Hwy. • 843-449-7673 Pawleys Island (Across From Fresh Market) • 843-979-9970

Photo by: Plum Photography

For advertising information call Susan Bryant 843-626-8911

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45

Sugar Free Easter Baskets

Most (all) kids love candy, but moms and grand moms know too much is never a good thing!

Here are a few fun ideas to fill Easter baskets that don’t involve a sugar rush.

Sunglasses – everyone needs a pair A personal water bottle – all kids love having their own

Playing Cards – Go Fish or Old Maid are fun, too!

Potting soil, seeds and a pretty pot – the kids will have hours of fun watching their plant grow!

A new book- always a great gift

New swimsuits are perfect, especially in our area A beach towel Sand toys Sun hats

Play dough

Flashlight (trust me your kids will love it!)

Bubble bath and bath crayons

Fancy edged scissors – and some colored paper for creating Jump ropes or Frisbees

Stencils

New toothbrushes and flavored toothpaste Trail mix

Remember how much fun you had with kaleidoscopes?

A box of band aids, preferably the colorful ones A fishing pole and the promise of lessons A note from the Easter bunny Temporary tattoos

New flip flops- they look so cute in the basket Stickers

Bouncy balls

Sidewalk chalk Bubbles

A

2

3

4

5

2

Colored pencils and/or markers

5 4 3

A brand new box of crayons – spring for the big box

Funky, retro-feel cafe with great food & music!

Featuring a full menu of salads and sandwiches & bubble or boba tea, smoothies, frozen and iced coffee.

EATING is a necessity but COOKING is an ART!

It’s Always a Good Day at the Cafe!

819 Main Street, Myrtle Beach 29577 www.gooddaycafe.net • 843-448-GOOD(4663) 11AM -7PM • CLOSED ON MONDAYS

Get the perfect accessory for your Easter Sunday look in a Little Blue Bag from Grady’s!

317 Laurel Street, Conway, SC 29526 (Closed Sundays & Mondays) • 843.248.2624

Happy Easter!

47

March 2018

3 Long Bay Symphony String Quartet 7 pm, Winyah Auditorium, Georgetown, $15.

For more info, call 843-461-1342 or email pburns@winyahauditorium.org.

17 Annual St. Patrick’s Day Parade and Festival parade at 9am, festival 11am-4pm, Main St. North Myrtle Beach.

For more info, call 843-280-5570 or visit www.parks.nmb.us.

3 & 18 Princess Gala to Benefit American Red Cross 8:30 am, themed breakfast, parade through the Market Common, red carpet entrance to princess movie, princess or prince costume required. All inclusive tickets, $30 or $25 each if you attend both Saturdays. For more info or tickets, visit www.princessgala.net.

17 Luck of the Marshwalk 5-10pm, Murrells Inlet Marshwalk, One lucky leprechaun will win a pot of gold.

For more info visit www.marshwalk.com.

5-26 Coastal Kayaking Mondays, Huntington Beach State Park, 10am-noon, $40, reservations required. For more info, call 843-235-8755 or visit www.southcarolinaparks.com.

18 Hunchback of Notre Dame Carolina Master Chorale, 3 pm, Beach Church, Myrtle Beach.

For more info, call 843-444-5774 or visit www.carolinamasterchorale.com.

8-10 35th Annual National Shag Dance Championship Finals The Spanish Galleon, North Myrtle Beach, Thurs. 8pm, Fri. 7:30pm, Sat.7:30 pm. For more info, visit www.shagnationals.com.

23 Sertoma Charity Ball to benefit SOS, Dunes Club, $310 per couple, live band, open bar, food and raffles. For more info, call SOS at 843-449-0554.

10 The Art Museum’s Annual Spring Home Tour 10 am-4 pm, $45 in advance, $50 the day of the tour, buffet luncheon at Dunes Golf and Beach Club, tickets, $22.

For more info, call 843-238-2510 or visit www.myrtlebeachartmuseum.org.

23-24 71st Annual Prince George Plantation Tours Georgetown County, 9:30 am-5 pm. $40 each day or $70 both days. Advance tickets by mail only, 843-545-8291 or www.princegeorgeplantationtours.com.

13 Low Country Herb Society speaker Joshua Giordano-Silliman, 9:30 am, Waccamaw Library, Pawleys Island. For more info, email sclchsnews@gmail.com or find them on Facebook.

30 Movable Feast Elizabeth Kostova discusses Shadow Land, 11 am, Pawleys Plantation, $30. For more info, call 843-235-9600 or visit www.classatpawleys.com.

The Perfect Retirement.

A gated, luxury, life plan community located less than 10 minutes from the beach offering maintenance-free living, vibrant social life, clubhouse and wellness center.

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Advertiser Index

50

Angelo’s Steak and Pasta.............................................................................................. 12 Arbor Landing at Pawleys........................................................................................... 52 The B. Graham Interiors Collection........................................................................... 16 Banton Media.............................................................................................................23 Barbara’s Fine Gifts........................................................................................................ 5 Bath Fitter.......................................................................................................13 Belk.................................................................................................................23 Bethea Baptist Retirement Community..............................................................11 Bleu............................................................................................................................. 11 Bloomingails............................................................................................................... 33 The Boundary House Restaurant................................................................................. 3 Brightwater.................................................................................................................. 49 Brookgreen Gardens................................................................................................... 10 Bungalow 17............................................................................................................... 12 Carolina Car Care....................................................................................................... 13 Carolina Seafood & Steak........................................................................................... 33 Cariloha.......................................................................................................................32 The Citizens Bank......................................................................................................... 5 Clark’s Seafood & Chop House.................................................................................... 2 Class LLC....................................................................................................................40 Coastal Luxe................................................................................................................ 29 Doodlebugs................................................................................................................. 23 Dr. Grabeman............................................................................................................... 5 Dr. Sattele’s Rapid Weight Loss & Esthetic Centers............................................. 25 Frank’s and Frank’s Outback....................................................................................... 19 Good Day Cafe...........................................................................................................47 Good Deed Goods...................................................................................................... 45 Grady’s Jewelers........................................................................................................... 47 Hanser House............................................................................................................. 38 Hospice Care of SC.................................................................................................... 38

Hot Fish Club.............................................................................................................22 Just Sew U Know........................................................................................................ 33 Kaminski House.........................................................................................................21 Kelly’s Consignment................................................................................................... 13 The Lakes at Litchfield.................................................................................................. 7 Long Bay Symphony.................................................................................................. 16 Marshview Seafood Kitchen & Bar..................................................................40 Massage Envy..................................................................................................51 Moore Farms...................................................................................................29 Morningside of Georgetown............................................................................32 Myrtle Beach Plastic Surgery...........................................................................37 NMB Woman’s Club.......................................................................................10 Palmetto Ace...................................................................................................43 The Palmettos Assisted Living & Memory Care........................................................27 Papa John’s Pizza.........................................................................................................27 Pawleys Island Wear.................................................................................................... 15 Peño Mediterranean Grill........................................................................................... 32 Pure Compounding.................................................................................................... 39 Rose Arbor Fabrics......................................................................................................45 Sago House Furniture................................................................................................. 40 Sarabeth’s Gifts............................................................................................................17 SB Turf & Mulch........................................................................................................ 39 Shades and Draperies.................................................................................................... 9 A Silver Shack............................................................................................................. 29 South Atlantic Bank.................................................................................................... 17 Thrive at Prince Creek................................................................................................ 17 Two Sisters with Southern Charm.............................................................................. 43 Victoria’s Ragpatch......................................................................................................21 Wallpapers by Lynne...................................................................................................38 WEZV........................................................................................................................50

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$

REBOUND WITH

STRETCH

MASSAGE, FACIAL or STRETCH Intro 60-min. session*

Now Open!

COASTAL NORTH (843) 420-1910

MYRTLE BEACH - GRANDE DUNES (843) 213-4050 MYRTLE BEACH - SURFSIDE (843) 293-3689 *Offer valid for first-time guests only. All session times include up to a total of 10 minutes for consultation and/or dressing, which occurs both pre and post service. Prices subject to change. Rates and services may vary by franchised location and session. Additional local taxes and fees may apply. Not all Massage Envy locations offer all services. For a specific list of services available or additional information about joining as a member, check with the specific location or see MassageEnvy.com. Each location is independently owned and operated. ©2018 Massage Envy Franchising, LLC.