Monday, July 7, 2008

Homecoming Part One

They say that everything moves slower down South. Whoever ‘they’ are, they’re right. The thick summer heat sucks the energy right out of your body as soon as you step out the door. There’s no use putting a spring in your step, lest you be drenched in sweat within minutes.

The service down South is noticeably slower, as are speed limits on the interstate. Even the southern drawl is lazy, turning a one syllable word like, “Hi” into the extended two syllable greeting, “Hey.”

On my recent vacation back home to South Carolina, I decided to surrender to the lackadaisical ways of the American South and just enjoy- stifling humidity and all.

A few early culinary highlights of my SC vacation:

Fruit and Cheese- A Perfect Beginning or End.

Dad’s fig tree was heavy with ripe fruit. We improvised an appetizer by stuffing the figs with fresh ricotta cheese, and drizzled on some local honey and cracked black pepper.

It was also blackberry season during my vacation—but with a heat index of 102 degrees, firing up the oven for a cobbler or pie lost all appeal. Instead, we folded tangy lemon curd into mascarpone cheese and spooned the mixture over fresh blackberries. Cool and lazy, it was the perfect dessert to follow pimento cheeseburgers on the grill.

More to come, but in the meantime:

South Carolina Fact-O-the-Blog: SC's official state beverage is...milk.

1 comment:

Jen of A2eatwrite said...

These are both wonderful ideas! I made similar figs recently, but stuffed with mascarpone and topped with toasted walnuts, then drizzled with the honey. Pure heaven.