TGIF for SuShI

Today, Absolutely Charleston (aka my office mates) will be visiting O'ku for 

Lunch to Celebrate my Birthday!

I am super excited as we are slightly obsessed with Sushi around here! :)  I will let you know tomorrow how it was....based on the pictures and reviews, it looks AMAZING!  Can't wait.

Check out some of their amazing dishes....

Sushi & Scallop Lunch Bento Box!

Assorted Sushi Rolls

Tempura Lobster Roll

I love living in Charleston where the food is amazing, the beach is down the street, and the buildings tell a story of the past!  

Happy Friday Everyone! :)

Photography....

Today really got me thinking about my love for photography and how SUPER jealous I am of people that have the eye and talent for grabbing an image and making it so much more!  


One of the big things on my bucket list is to #1 get a Quality Photography Camera, #2 take some lessons from the experts on who to shoot a good pictures, and #3 set up a photo session of my favorite dog in the WHOLE wide world Rivers!

Here are some amazing pet photographers that I found right here in Charleston....

Nuance Pet Photos

Laura Olsen Imagery

Laura Olsen Imagery

I think I might know what I am going to do with  my Birthday $$! :)  Instead of spending it on the house, I think I might do a little something for myself and get some pictures of Rivers playing frisbee on the beach.




My BIRTHDAY Festivities....
Wednesday Night was so much fun and I am so thankful to all my friends who came out to Celebrate my Birthday with me.  We had dinner at Taco Boy (yum, one of my Charleston favorites) before heading over to Theater 99 to watch Laugh for a Lincoln....you can't beat a good two hour laugh for only $5 BUCKS!



Here are the only two pictures that were taken all evening.... 

Emily, Me, Katie, Megan, and Kathryn

Birthday Cupcakes at Taco Boy!


Happy last 20's birthday before the BIG 30 to me!!

Welcome Back Wednesday!

Now that I have come back to reality after a taking a few months off, I feel like we should start off with nothing better than food!  I am inspired by this post from one of my co-workers who brought in the most amazing FIGS yesterday, my favorite local restaurant FIG (which Grant is taking me out to next Tuesday for my Birthday Dinner), and for Grant's grandmother Nana who passed away two weeks ago who loved reading my blog and commenting back on all my food posts.  So this post is for you NANA!  We miss you. :(


At work today I got an email from the Maverick Southern Kitchen Restaurant's and there was a post about FIGS.  Thought I would share this recipe as I would like to try it something this weekend!  Speaking of this weekend, it is my birthday and tonight a bunch of friends are going out with me to celebrate.  I honestly can't wait!  Grant and I have not been out with a lot of these friends since we moved here almost 1 year ago.  SAD, but true.  I guess that is what happens when you are trying to save up for a house as well as other things....you tend to loose touch of reality.  


I am glad to be back into the Blogging Word, but it was a much needed break!
ENJOY & Happy Wednesday :)

According to Science Magazine, nine partially fossilized figs dated between 9400 B.C. and 9200 B.C. were found in the Jordan Valley. The Bible mentions figs, and the Romans and Ancient Greeks ate them. Figs are also one of the highest plant sources of calcium and fiber. This week, High Cotton's Executive Chef Palma shares his recipe using this nutritious, delicious and ancient treat!

Local Honey Fig, Pecan, Cabbage Slaw with preserved Meyer Lemon Vinaigrette
Serves 4
Ingredients:
Slaw
8 SC honey or brown turkey figs, halved
1 head of SC cabbage, sliced thinly
1c SC pecans, toasted then coarsely crushed
Meyer Lemon Vinaigrette
2 preserved meyer lemons, rinsed, blanched, and minced
3 shallots, minced
2 tbsp SC honey
½ tsp dijon mustard
2 c Olive Oil
¾ c apple cider vinegar
1 tbsp black pepper
Salt to taste 

Directions: Mix the shallots, preserved lemon, mustard, and apple cider vinegar in a bowl and allow to set and macerate for 10 minutes. Add the honey and gently emulsify the oil into the dressing base. Toss the cabbage and pecans together with the vinaigrette and put into the bowl. Separately, gently toss the figs with the vinaigrette, then arrange on top of and around the slaw. Enjoy!