Wednesday, February 29, 2012

They're Flinging More than Mud in Norway

"Something's rotten in the state of Denmark." No, that was Shakespeare. "They're Flinging More than Mud in Norway." - That was the opening line of the local paper's latest installment of "Another World Turns in Norway", the continuing serial. Is Preacher, the mayor, really a constable? Can the town council meet in peace? Who broke into town hall over New Year's? Stay tuned. 

In today's segment, Councilman Covington has placed the mayor on notice to stay off his property. He accused the mayor of harassing him and his wife on the telephone and entering his property. If you will remember, I think there is still an outstanding law suit between these two dealing with slander, but I digress. 

Councilman Covington told the authorities, "he was at his horse stables when Preacher drove up on a golf cart. Covington said the mayor told him he had received a complaint about the councilman’s horse stables, saying they were “unfit for equine housing,” according to the report." The mayor's explanation Monday was that he had received a complaint that there were unpleasant smells coming from the councilman's stables. (A slight change in the story.) After much ado, and some further investigation on the mayor's part, he later stated that the unsavory odors were coming from the chicken manure being used in the surrounding fields as fertilizer and that he did not smell anything around the stables.

The mayor just wants things to calm down. The paper quoted him as saying “Enough is enough. Somebody has to have some common sense.” I don't think anyone questions that statement. But who will that be and will he arrive in time to save the day? Meanwhile we wait with bated breath for the next chapter in the continuing saga of "Another World Turns in Norway."

Photography Post -Delicate Petals

Dew on the petals of a rose in the early morning sun.

Tuesday, February 28, 2012

Photography Post - Lady Fishing

I was photographing reflections of the houses on Colonial Lake in Charleston and found this lady fishing. Honestly, I did not even know there were fish in Colonial Lake.

Monday, February 27, 2012

Paula's Time Warp

Yes, we are slow down here. But really? Paula Deen still says she has no regrets waiting three years to reveal to her fans that she was diagnosed with diabetes. And, even though she plans to stay true to her roots (and her love of butter, fat, and sugar), she says that when she starts shooting new episodes of her show this spring, she will have something for everyone, including healthy recipes (should any of her fans want a different fare).  

But, don't hold your breath. The production schedule is two years out - meaning it will be 2014 before the new "healthy" shows air. If that's the case, in Paula's world, her announcement about her diabetes wasn't delayed three years, it was actually made during the current year (of her diagnosis) - that her shows currently airing were taped. And, here we were accusing her of holding back on us.

My first question: is Paula living in a time warp? (or a warped world?)  Probably so. I await the healthy versions of the Brunch Burger, Deep Fried Mac and Cheese, Bacon Cheeseburger Meatloaf, Fried Butter Balls, Peanut Butter Fudge, and Twinkie Pie. (Do folks really eat this stuff?) 

My second question: do her legions really care?   Given her latest cookbook, her "Bible", is now #18 in the Cookbook - Reference catagory on Amazon (out of 2390 selections) - probably not.

Photography Post - Shem Creek

Daybreak at the docks on Shem Creek in Mt. Pleasant, SC. The shrimp boats wait to go out.

Sunday, February 26, 2012

Photography Post - Flamigoes

In the past year, I have had several requests from readers of this Blog to feature more of my photography. Since the Blog is about my insane life the dysfunctional characters I live with, I don't want to change the focus to my photography (nor do I want  - or have time) to start another Blog devoted to my photography. 

However, in a case of shameless self promotion, each day, I will feature one photograph (or iteration thereof). As always, I appreciate comments. So here goes the first daily photography post:

This is an example of a new format (and technique) I am using on canvas.


Tuesday, February 21, 2012

Keep It Simple and Don't Mess With It

I was in Charleston this past weekend and made a few observations, the main one being some folks can screw up the simplest things. Take shrimp and grits, a South Carolina tradition - pure and simple. Creamy grits, butter, and fresh shrimp, how can you mess this up? The better question is why would you? 

Now, in full disclosure, I have to tell you I can only speak as a spectator here. I am deathly allergic to shrimp. And, the cruel thing is I ate these gems of the sea for 21 years before the fateful night I was told by medical personnel after a near death experience that one more encounter with this pink shelled crustacean and that would be it for me -as in all she wrote.  Shrimp or life, I chose the later and have watched in pure pink envy every time someone else gets to enjoy these penaeus monodon, but I digress. 

This past weekend, my friends ordered shrimp and grits in Charleston After all, they were in the Holy City, home of Porgy and Bess, Geechee and Gullah, and cradle of shrimp and grits. (When in Rome . . .) However, when it arrived the dish was hardly recognizable. What was in the bowl, resembled scampi. Who in their right mind put tomatoes and peppers in their shrimp and grits? If you want to serve shrimp scampi on grits for God's sake, put "Shrimp Scampi and Grits" on the menu. 

This is not the first time I have witnessed degradation of this simple delight. Once in Richmond, my fellow diners ordered Shrimp and Grits only to be served a cake of polenta with a large sauteed  prawn on top. You could tell the waiter was most impressed with the presentation. We were not. 

Thirty years has not dulled my memory of the creamy grits, rich with butter and topped with pink shrimp cooked just enough to be tender and served when they are most flavorful. It is the combination of the rich subtle flavors that brings such pleasure to the palate. Anything added over powers the dish.

But, then there are worst atrocities to the recipe. At the restaurant Boudreaux, their Shrimp and Grits is described as "The grits are formed into a wedge, lightly battered and fried. Then topped with sauteed shrimp and a light roux." One patron left this comment: "That shrimp and grits dish is an abomination - battered and fried grits?! Why didn't they add a deep fried twinkle on top. Terrible!" I don't think I could have said it better myself. When something is so simple and so good - why mess with it?

Friday, February 17, 2012

Local Epicurean Delights

Based on a recommendation, our first Apalachicola oyster meal was at a local family restaurant, just outside Cape San Bas called Indian Pass Raw Bar, a family business that had been serving meals since the 1930's. The establishment was located inside what looked like an old filling station that had been restored just enough to be clean and efficient but not enough to make you feel like you were a tourist.