Choose Charleston

Looking to get out of the summer heat and enjoy some relaxing entertainment?

 The Charleston Stage is creating some magic this summer and wants all residents and tourist to come check them out!

 Need a break from the tough economy?

Get away from all of your worries and let your mind wonder back in time as the Charleston Stage has many shows that highlight the rich tradition that only Charleston has to offer.

I am not getting paid to promote the site at all, just thought I would suggest this for residents (season ticket discounts!) and tourist.

 What are you waiting for?

Clean, affordable fun is found at the Charleston Stage!

Get the complete recipe for Charleston Shrimp and Grits.  This is the traditional Charleston Shrimp and Grits recipe, and why would we have it any other way? If you are visiting and have never tried this dish, please do so!  I know you will fall in love with this tasty Charleston treat!  If you are a resident of the area, I am sure you have heard of alternative ways but I am just going to post the original Charleston Shrimp and Grits recipe

.Prep Time: 15 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

·         1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish

·         Juice of 1 lemon

·         Tabasco or other hot pepper sauce

·         1 1/2 teaspoons salt or more to taste

·         1 1/2 cups stone-ground grits, not instant or quick-cooking

·         6 thick slices bacon, chopped

·         1 small onion, finely chopped 

·         1/4 cup finely chopped green bell pepper

·         1 garlic clove, minced

·         1/2 cup thinly sliced scallions 

·         2 tablespoons unbleached all-purpose flour

·         1 cup chicken stock

·         1 to 2 tablespoons unsalted butter

·         1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese

·         Tabasco or other hot pepper sauce

·         Preparation

·         Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.

·         Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.

·         While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sautéing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

·         When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

·         Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

·         Serves: 4 (Unless you are really hungry!).

·         Credits: From A Real American Breakfast. Copyright 2002 by Cheryl Alters Jamison and Bill Jamison. All rights reserved. HarperCollins Publishers.

Enjoy Charleston Shrimp and Grits tomorrow morning guys! 

      The relationship between the colonists and England deteriorated quickly. As a result, Charleston’s roll in the American Revolution was particularly important.

     Protesting the Tea Act of 1773, this personified the concept of taxation without representation; Charlestonians confiscated tea and stored it in the Exchange and Custom House. Soon after, representatives from the colony came to the Exchange to elect delegates to the Continental Congress. The Continental Congress was responsible for drafting the Declaration of Independence and on the steps of the Exchange declared independence from the crown.

     On June 28, 1776 General Henry Clinton with around 2000 men tried to seize Charleston. Ultimately, it was a failed attempt as the Continental Army, specifically the 2nd South Carolina regiment fought off the attacks with success. The fleet fired cannon balls, but the explosives failed to penetrate Fort Moultrie’s thick palmetto log walls. Clinton returned in 1780 with14,000 soldiers and poised for success. American General Benjamin Lincoln had to surrender his 5,400 troops after a long night’s battle. This night would be known the “Siege of Charleston”, which was the greatest American defeat of the war. Eventually, Clinton decided to return to New York. This presented an opportunity to Charles Cornwallis to lead his 8000 Redcoats to rally loyalist and demand oaths of allegiance to the King. The British would retain control of the city until 1782. As the British left in1783, the city’s name was officially Charleston.

Want to know more about the history of Charleston, South Carolina?  If you are in the area, I strongly suggest visitng the Charleston Museum.  If you are just looking for information on the web, then read our other posts under “History” or visit Charleston History.

In the rainy seasons, flooding is never far from the minds of ladies and gentlemen of the South Carolina Lowcountry.

Because, of course, Lowcountry means low country, and coastal low country to boot.

Every a heavy day of rain, you can watch cars and trucks bravely attempting to slip through hood-high waters in especially low-lying areas of the peninsula. Quite often, they fail in the attempt and sit, steaming and in need of towing, in the slow rolling wake of other vehicles.

Sandbags in the storeroom. Stocking up on gallon jugs of fresh water, flashlights, batteries, and emergency food items.

All part of living in the potential path of tropical storms.

You know you’re in Charleston in August when skipping the weekly lawnmowing chores leaves the backyard a wilderness gone wild, grasses grown long enough to hide a herd of antelope.

That ’s what happens when the deadlines line up back to back.

But once I saw a sliver of opportunity to fire up the lawnmower, it was back to the salt mines, a return to manual labor for the writer, time to push through the shag.

We acknowledge, of course, that push through the shag would have another meaning altogether on Folly Beach, to say nothing of the U.K.

The lawnmower, self-propelled, takes a good bit of the manual out of the labor. It complained a few times as I walked it through the thickest stands of grass but it did the job.

Autumn, can’t you come on home a little quicker? I’m ready for pumpkins, color tours of the leaves in the foothills, cooler days, chilly evenings, and starry skies at night.

The South Carolina Aquarium does a fine job of portraying the natural diversity of the Palmetto State, all the way from the Blue Ridge escarpment upstate to the estuaries, beaches, and ocean way down here in the Lowcountry.

Through August, the aquarium might be your best bet for schlepping around to see some brownwater swamp. The building is air conditioned and harbors far fewer mosquitoes than the great outdoors, after all.

Of course, there being nothing like the real thing, the miles and miles of beaches between the Lowcountry and the Grand Strand are active as all get out as of late.

For beating the heat, beaches, barrier islands to kayak toward, and boating excursions all do the job well.

With another scorcher on our hands, we’re going to have to cowboy up and just ride this one out today.

There is the temperature (high 90s), the heavy cloak of humidity, and the “feels like” temperature (hot as Mercury’s metatarsals after a sprint in the Circus Maximus).

Dress in light, loose clothes to ward off the prickly heat, glug lots of clean, cool water (carry a bottle if you need, naysayers be darned), and lay an offering at the shrine at the base of the A/C unit.

There will be definite haze slipping in between the sunshine and the surface sometime this afternoon but we can’t expect much of a break in the heat until the thunderstorms proper return, possibly tomorrow. Even then, hot hot hot is the word.

This Saturday and Sunday, August 4-5, the Washout on Folly Beach will once again host the South Carolina Governor’s Cup of Surfing.

That’s two whole days of competition featuring the best of the class from all the way up and down the Easten seaboard. Wahines wade in from the Outer Banks and Menehunes migrate from Myrtle Beach to show their stuff at this top wave event.

Arrive early to catch a good parking spot.

Keep in mind that South Carolina is one of only two states with an official Governor’s Cup dedicated to the sport of surfing (the other is California). Governor Mark Sanford, well known as a champion of coastal and environmental causes, is himself an avid surfer.

So the Governor’s Cup is a point of pride for Sandlappers.

Speaking of which, the summer 2007 issue of Sandlapper: The Magazine of South Carolina features a cool article on the Governor’s Cup and the Folly Beach surf crowd, if you’re interested in some background research before you show up on the beach.

As well, the summer issue of Garden & Gun has an article on the local wahines and the July 2007 Charleston Magazine has an article on Folly Beach in its golden age (check out the sailing adventure by the ever adventurous Ida Becker in the same issue).

Every now and again, I run through the local Craigslist just to catch a sense of what folks are buying, selling, or trading. What kinds of gigs are emerging, what openings for talent are on the upswing, and who is scouting out whom?

The method, I’ll grant you, is hardly scientific. Its fundamental limitation is that it only speaks of the segment of the population that chooses to use online posting to announce its hopes and dreams.

Some of it is truly scary. “Surely not in gentle Charleston,” I have whispered many a time while going clickety-click through the ads.

We could simply blame ‘bots for anything too out of character, of course, but it is also true that these are changing times and a changing place. People are moving to the South Carolina Lowcountry at an increasingly rapid rate, each bringing their own individual blend of ideas and expectations into the big old melting pot of Frogmore Stew we call home.

Even old Charleston, South of Broad, has absorbed its share of incoming new money from the North as of late.

We still have our cobblestone and the soft clop-clop of horse hooves from the carriage tours but we also have an emerging digital corridor and a medical district that is soaring skyward like something out of Jack and the Beanstalk.

Strange days may be ahead for this rapidly changing place.

Local is the big buzz-word in food these days, outpacing organic by a long chalk.

The “old” food distribution system (which, of course, is still very much in effect and still moving the vast majority of food) always was a head-scratcher for me, personally.

How exactly is it more economical to ship shrimp from Southeast Asia all the way to South Carolina when we already have had shrimp fishermen aplenty harvesting local waters?

Crazy as it sounds, it is actually the truth of the situation: It’s cheaper to buy product that has been hauled halfway around the globe than to buy from the farmer who lives next door. Please explain the logic.

The simple answer is that the system is just set up that way. It’s all about planes, trains, boats, and big rigs, contracts and warehouses, economics and business as usual; you know - the system.

None of which has stopped a growing number of consumers from trying to draw attention to the fact that, in the United States, small farms and local producers have been slowly going the way of the Dodo for quite some time.

Some shrug it off as “just the way it is.”

Others choose to make it known that they support small farms and local producers. With the launch of the Certified South Carolina effort, there is now a way to at least know which apple is local and which is from far away.

The beginning of a new (well, really, a return to an old) way of thinking about food or a final show of support before the last few traditional family farmers are forced to retire the John Deere and take jobs in middle management like everyone else? We’ll see in time.