Friday, July 17, 2009

Survival of the Sweetgrass Basket Weavers

Basket Weaver VI - "Basket for a Hat"
Stephen Whetstone
(From the collection of Jeff and Kaye Whorley)
Basket Weaver III
Stephen Whetstone
(from the collection of Jeff and Kaye Whorley)


Basket weaving using sweetgrass is unique to the Mt. Pleasant, SC area which is very near to Charleston. This craft spread through coastal communities down to Savannah, GA. It is a dying art and many of those who continue to exhibit this craft and pass it down to the next generation are fewer with each passing generation. Below is an in depth article from http://www.sweetgrass-baskets.com/ on the origins of sweetgrass baskets in the "low country" of South Carolina. Also at this website you can buy your very own sweetgrass basket. Kaye really likes them and we now have three of them.
If you have never heard of sweetgrass baskets or seen a weaver in action, click on the YouTube link at the bottom of this article. This is a report from South Carolina Educational Television. It is very well done with interviews of several prominent low country basket weavers and their stories.


How It All Began:Sweetgrass Basket Making in the South
Sweetgrass basket making has been part of the Charleston and Mt. Pleasant communities for more than 300 years. Brought to the area by slaves who came from West Africa, basket making is a traditional art form which has been passed on from generation to generation. Today, it is one of the oldest art forms of African origin in the United States. Mount Pleasant, South Carolina, an old village and modern suburb on the north side of Charleston Harbor, enjoys the distinction of being the only place where this particular type of basketry is practiced. Here, the descendants of slaves from West Africa continue the tradition.During the days of slavery, rice cultivation, and the flourishing plantations of the Old South, these baskets were in great demand for agricultural purposes. They also brought extra income to slave owners, who often sold baskets to other plantation owners.During this era, large work baskets were popular. For the most part, they were used to collect and store vegetables, staples, etc. Men made these large baskets from marsh grasses called bulrush. A common form which evolved during this era was the winnowing basket (rice basket) called the "fanner." Other agricultural baskets were for grain storage, cotton, fish and shellfish. Functional baskets for everyday living in the home were made by women. Some of these were made for bread, fruits, sewing, clothes, storage, etc. They were made from the softer, pliable grass commonly called sweetgrass (Muhlenbergia filipes), because of its pleasant fragrance, similar to the smell of fresh hay.With the decline of the plantation system, black families acquired land and started a new way of life. Because they felt that this basket making tradition was an important part of their cultural heritage, and that future generations would be able to retain an identity with Africa through the baskets, they kept the tradition alive. The tradition remains very much alive today. For generations, it has been passed from mother to daughter to granddaughter. Around the beginning of the 20th century, the Lowcountry nearly lost this valuable art. However, in the 1930's, basket makers saw a new surge of interest from gift shop owners, museums, and hand-craft collectors. The paving of Highway 17 North and the construction of the Cooper River Bridge made the route through Mt. Pleasant a major north-south artery. Basket makers then started marketing their wares from roadside basket stands, which were directly accessible to tourists.Today most basket stands are still built along the shoulder of Highway 17 North. Once a small residential community and fishing village outside of Charleston, Mt. Pleasant has become the sixth largest city in South Carolina. This, for the most part, is due to large-scale planned development. With this extensive growth, the roadside basket stands-- a part of the community for over half a century-- have dwindled tremendously in number. Within the past 10 years, development has forced many basket stands to relocate farther north. Others have been totally displaced, as there was no other space in which to relocate. This is a grave problem which basket makers face today.Another serious problem confronting the basket makers of Mt. Pleasant is the dramatic decline in sweetgrass materials due to private development of coastal islands and marshlands. Constant search for these materials has taken basket makers to other areas outside the community from North Carolina to Florida. Mt. Pleasant basket makers depend on open access to these materials if their art is to continue. Increased public interest is needed to ensure the future of this Lowcountry tradition.Basket making has always involved the entire family. As was the custom, men and boys gathered the materials while women and girls "sewed" the baskets. This custom continues today; however, in some instances, all members of the family are engaged in both the gathering of the materials and the making of the baskets Rigorous craftsmanship and long hours of work are involved in making these baskets. Even for the most experienced basket maker, a simple design can take as long as twelve hours. A larger more complex design can take as long as two to three months. Family members have always enjoyed close cooperation in marketing their work. It is quite common to find work belonging to several members of a family on the same basket stand. It is usually these stands that display a wide selection of baskets.In continuous production since the 18th century, Lowcountry coil basketry is one of the oldest crafts of African origin in America. Today baskets are purchased by museums and art collectors throughout the world, such as the Museum of American History at the Smithsonian Institution. Each basket reflects the artist's skill as both designer and technician A basket's value increases with age and with proper care will last indefinitely. Examples of Lowcountry coil basketry exist that are well over a century old. Because the grasses used in these baskets are from wetlands and marsh areas, water will not hurt them. With a soft brush or cloth, they can be carefully washed in soapy water and rinsed thoroughly in cold water. They should then be air dried. This is the only care they require.

(This article was copied from http://www.sweetgrass-baskets.com/history.htm)

Acknowledgements:Text by Marguerite S. Middleton and Mary A. Jackson.

Adapted from a brochure funded by The Mount Pleasant Town Council and the S. C. Dept. of Parks, Recreation & Tourism.


South Carolina Educational Television Video on Sweetgrass Basket Making


http://www.youtube.com/watch?v=-NYwOJg7Cu0

Thursday, July 16, 2009

The Best Wind Chimes Ever!

Gentle Spirits™ has to be the most beautiful sounding wind chimes that I have ever owned.
If you are in the market for an investment grade wind chime I would recommend Gentle Spirits™.
I Googled the name and found this website that sells Gentle Spirits™ :
where you can listen to the chimes as well as order them. I cannot recommend the company as I have not done business with them, but it is a great place to listen to the quality of the chimes. If after you listen and want to order this might be a good source.

54th Annual Beaufort Water Festival

Come one come all to the

54th Annual Beaufort Water Festival.

Wednesday, July 15, 2009

A Rough Day gives way to a Beautiful Sunset!

Today was a very rough day professionally but this beautiful sunset gives me hope and belief that tomorrow will be a better day. A 12 Veranda Beach Drive rooftop view of a fantastic sunset.
We are truly blessed to be a part of paradise.

Veranda Beach has the best sunsets on the island!

Love the yellows, oranges, and purples.

Saturday, July 11, 2009

Even Squirrels Relax in the Slow Country!


Fripp is truly a magical place.
This squirrel relaxes in the tree outside our kitchen window.
Just like a child. They can sleep anywhere.

Thursday, July 9, 2009

Happy Birthday Joe Moody!

Happy 55th Birthday Joe!

McKensie, Pam and Samatha say Happy Birthday!


The Moody Family
Pam, McKensie, and Joe

Pam enjoys a Fripp Island feast!
Beer and Fried Chicken!
Yum! Yum!


Irene and Rick Simons celebrate with Joe!


Kaye gives Joe his birthday card and "gurr" broom.


Happy birthday Joe
55 looks pretty good!

Joe's family from KY join the celebration at the "Point"

Summer Fruit Season!





Now that summer is here it is time to prepare those summer fruit cobblers. Blackberries are always a summertime favorite. Here is a recipe for a simple fruit cobbler that is sure to be a great finale to any summer supper. Don't forget to make it a la mode!
Easy Fruit Cobbler
2/3 cup of Sugar
2/3 cup Self Rising Flour
2/3 cup milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
6 Tbsp butter
2 1/2 cups of fruit
Melt butter and pour in to a baking dish. Mix sugar, flour, milk, cinnamon, vanilla and pour over melted butter. Pour fruit evenly over batter mixture. Bake at 400 degrees for 35-40 minutes. All to rest for 5-10 minutes after removing from oven to allow cobbler to set. Serve with vanilla ice cream. Yum! Yum!

Wednesday, July 8, 2009

Sand Sculpture Contest on the Beach

Part of the Independence Day celebrations on Fripp Island is a sand sculpture contest on the beach. Here is my vote for the best sculpture.

"Elvis and the Shark"

Sunday, July 5, 2009

Happy Independence Day!




I hope that everyone had an opportunity to spend the day with family and friends on this our nation's most important holiday. We spent the day on the beach with our "Beach People" friends. The beach was packed with people as Saturday was change over day so I think we had a lot of people who stayed the day and others who arrived early. Late in the afternoon the tide began to encroach upon our tent giving sufficient reason to pack it all in and head to the house. We had invited our friends Rick and Irene Simmons and their son Richard over for a light supper and to watch the fireworks from our rooftop crow's nest. We were enjoying dinner so that we didn't advance as quickly as we had anticpated, so we had to pause dinner to watch the fireworks show. The moon was nearly full and the moonlight reflecting on the ocean was quite beautiful. We have the highest vantage point on the southern end of the island and can rest comfortably in our chairs while watching the fireworks over the driving range of the Ocean Creek golf course. After the fireworks we came back in the house for a dessert of grilled peaches, brie, and a wafer cookie. That was accompanied by Rick's homemade Limoncello http://en.wikipedia.org/wiki/Limoncello.
A very nice ending to a great day.

Our National Anthem

I picked up this video from YouTube of the "Cactus Cuties" singing the national anthem. If you haven't heard them perform click on the link to see their performance on the 700 Club on July 4, 2008. They are fantastic!

Thursday, July 2, 2009

Preparing for Independence Day!

We are all dressed up for the Independence Day Weekend and here on Fripp the island is alive with vacationers and families of residents. It is easy to tell the visitors. They blatantly break the rules. Under aged kids driving golf carts, golf cart drivers not using hand signals to make turns, feeding the deer, speeding, driving on the golf course after hours, and drinking and driving. It is a big revenue weekend for the Fripp Island police force. All that aside the "Beach People" are planning a big day on the beach for Saturday with friends and their families. One of our friends, John and Teresa, have 17 children and grandchildren coming to their house. WOW! Our contribution will be our highly desired Pimento Cheese for the beach on Saturday and yes I will share the recipe. Enjoy.
Pimento Cheese
8 oz of Sharp Cheddar Cheese
8 oz of Extra Sharp Cheddar Cheese
1 1/2 cups of Dukes Mayo
1 - 4 oz jar of diced Pimento drained
1 tsp. Worcestershire Sauce
1 tsp. finely chopped onion
1/2 tsp. red pepper flake
Grate cheeses using a box grater. Do not buy pre-shreaded cheese. We've tried it and the texture just doesn't work.
Mix with remaining ingredients and store overnight so flavors can develop.
Feel free to add additional onion and red pepper flakes should you like a bigger kick to your cheese or additional mayo should you like your cheese spread wetter.
On Saturday night we have invited our friends Rick, Irene, and Richard over for a light supper and to watch the fireworks from the roof top deck. As promised here is the menu.
Menu
Watermelon Salad with Feta, Walnuts and a Balsamic Vinegar Reduction
Roasted Red Pepper Soup with Crab Meat
Steamed Shrimp with Old Bay Seasoning
Grilled Peaches with Honey, Brie, and a Waffle Cookie
Enjoy your weekend!

Wednesday, July 1, 2009

Fanstastic Dessert Wine

I took Kaye to the Dataw Island Club to celebrate her birthday. I requested our favorite waiter Carlos. Regardless of where I have traveled throughout the U.S., I have found no waiter better than Carlos. He makes every meal special. From his conversation, to his knowledge of wine and food, he is top notch. For dessert we had a slice of Bailey's Cheesecake and Carlos surprised us with glass of Hopler Nobel Reserve 2001. While I have never been a real fan of desert wines, this was phenomenal. We called our local Wine Purveyor (Bill's in Beaufort) and while Jean was very familiar with Hopler she didn't have it. She did offer to call Carlos to find out who the distributor was and order us a bottle. We wanted it for this weekend. We are having a light supper on Independence Day with our friends Rick and Irene (Pinkney Simmons Gallery) after a day on the beach. I will post the menu in my next post.

Hopler Noble Reserve (Cuvee) 2001 90 Points - Wine Spectator The Noble Reserve betrays at once the tenor of this dessert wine. The name itself is derived from the „noble and sweet“ character of the wine, whereas "reserve“ signifies a selection which the winemaker has especially held back, to allow a slow and gentle maturing. Suggested food: This wine is finely ripe and goes well with goose liver, pâté, fruit and sweets. Paired with spicy food, it subdues burning sensations. Perfect on its own, for dessert, for breakfast, or as an aperitif.

Wine Maker's Comments:

2001 NOBLE RESERVE, AUSTRIA
Analysis:
Grape Variety: Cuvee
Appelation: Neusiedlersee
Classification: Trockenbeerenauslese
Residual Sugar: 204g/l
Total Acid: 9.4g/l
Alcohol: 9.1vol%
Winemaker´s comments:
The Noble Reserve betrays at once the tenor of this dessert wine. The name
itself is derived from the „noble and sweet“ character of the wine, whereas
„reserve“ signifies a selection which the winemaker has especially held back, to
allow a slow and gentle maturing. This wine is finely ripe and goes well with
goose liver, pâté, fruit and sweets. Paired with spicy food, it subdues burning
sensations. Perfect on its own, for dessert, for breakfast, or as an aperitif.
Noble Reserve 2001 received 90 points from the Wine Spectator. At the
International Wine Challenge 2003 Noble Reserve was awarded the Bronze
Medaille.

Friday, June 26, 2009

Happy Birthday Kaye-Kaye!


Happy Birthday!
(29 for the 20th time)

Friday, June 19, 2009

Father's Day

A salute to some very special Dads! Jeff's Dad - Dick
Kaye's Dad - Melvin
Kaye's "Pa" - Massey

Jeff's Brother-in Law - Ronald


Abigail's Step-Father - Durwood



Abigail's Father - Mark


Especially our Son Massey!
Happy Father's Day!

Remember When.......

This is one our favorite pictures of Massey. It was his first summer. We had a great time playing with him and the water hose. We would turn it off and on and he would look in amazement wondering where the water went.

How Does Your Garden Grow!

The first tomatoes of the season!
Here is the first jalapeno!


Here are our sweet banana peppers!

This is our persian lime tree! Hopefully we will have limes by the 4th of July.

Sunday, June 7, 2009

Move Over Kermit!

Our grandaughter pulls off "not easy being green" thing very well.
Move over Kermit the Frog!

Even the Little Ones Want to Help!

Aren't there such things as child labor laws!

Not only is she beautiful, she is strong enough to carry two buckets of water!

Or so it seems. It looks as though she is "fetching" water from the river. Not really. This is our grandaughter having a great time at the James River Association's annual lawn party in Richmond, Virginia. This is also the first time she has worn her new green dress.

This reminds me of when I was little and wanted to help my "papa" carry water from the pump from his house to the barn to water the horses, cows, and pigs. It was a long way to carry water and he did it with what appeared such ease even if he had to make multiple trips several times per day.

M & A, thanks for bringing back the memory.

Saturday, June 6, 2009

Rooftop Garden Visitor

Found this butterfly resting on the chartreuse sweet potato vine this morning. A nice way to greet the day!

Friday, June 5, 2009

Pat Conroy Cookbook

Pat Conroy is one of Fripp Island's and Beaufort, SC's most famous residents. He has written many books about life and growing up in the low country. I am a big collector of cookbooks and have bought scores of this book to give away to family, friends, and professional colleagues. I love to read cookbooks. Especially those that tell a story. This one doesn't disappoint. In every chapter Pat recounts the many interesting events in his life and how food always plays an important role. I highly recommend this book to all of you who like to read cookbooks.
Author Anne Rivers Siddons is quoted as saying, "THE PAT CONROY COOKBOOK is more than just that. It's a virtual Ode To Joy. Read it; cook from it. You will eat better than you ever have in your life, and will know more about Pat Conroy, perhaps, than he would ever tell you."
If you are interested in an autographed copy, the Beaufort Bookstore 2127 Boundry Street, Beaufort, SC, 843-525-1066 usually has them for sale.

Jeff's Famous Pulled Pork Barbecue!

I recently made my pulled pork barbecue for a Memorial Day party at our house. It was a hit as always and I have been asked if I would share the recipe. I don't have a problem sharing it as it is so simple. Well "simple" if you can find the seasonings and the sauce.
Ingredients
1 6-8lb Boston Pork Butt
1/4 cup Aunt Cora's Soulful Seasoning (Hot & Sassy Variety)
(available at www.gugisglobalfoods.com/AuntCoras.html)
1 Cup Scott's Barbecue Sauce
Optional
Williamson Brothers Barbecue Sauce
Preparation
Place pork butt in a crock pot with fat side down. Sprinkle 1/4 cup of Aunt Cora's Soulful Seasoning over the top of the pork butt.
Pour 1 cup of Scott's Barbecue Sauce in to the crock pot. Pour it down the side of the crock pot so as not to wash off the Aunt Cora's Seasoning from the pork.
Set your crock pot on high and cook for 4 hours.
After 4 hours turn the crock pot to low for and additional 2 hrs.
After the last two hours of cooking, open the pot to test for doneness by using a fork to see if the pork easily shreds. If done to your satisfaction, remove the pork from the crock pot. Remove the bone and any large remaining chunks of fat. In a large bowl or on a cutting board, shred pork by using your fingers or two forks. Some people like their barbecue minced.
Taste the barbecue, depending on your taste buds you may want to add additional Aunt Cora's and/or Scott's Barbecue Sauce. Drain any remaining liquid from the crock pot. Then return the shredded pork to the crock pot and set the temperature to warm.
I also make available Williamson Brothers Barbecue sauce to add at the time of serving. It is a sweeter sauce and as I am allergic to hickory is one that I can eat.
I hope you enjoy this recipe. We certainly enjoy making it for family and friends.

Lenny the Lizard!


We have a green lizard that has taken up residence among the plants on our roof top garden. He changes color depending which plant he is near. When near the dark purple sweet potato vine he turns the same dark purple brown color. Here he is on the porch rail near the asparagus fern and had changed to bright green. He is not happy that I am so close. His defense mechanism is to puff out his throat which is reddish in color and rocks back and forth.

Thursday, June 4, 2009

New New Math! Or is it cyphering? Or just a different perspective?

Not all of us were so fortunate to have the best grasp on mathematics. My motto now is if it cannot be done on a spreadsheet, it isn't worth doing. However, not everyone has access to a computer nor a spreadsheet program. This Ma and Pa Kettle video demonstrates how two people can solve the same problem and come up with two different answers that they are convinced is correct. This is quite funny.

Wednesday, June 3, 2009

Three Bean Salad With Quinoa

Received this new salad recipe from the Whole Foods Newsletter
If you have a Whole Foods store in your area it would be to your benefit to subscribe to their newsletter so that you can take advantage of fliers that detail instore sales.

Three Bean Salad With Quinoa

Ingredients
1 cup uncooked quinoa Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained
1/4 cup 365 Everyday Value Organic Italian Dressing
1 teaspoon dried tarragon

Method
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.

Move Over Eva Gabor!

Eva Gabor has nothing on these two beauties!
Looks like a Green Acres remake might be in the works!

Tuesday, June 2, 2009

Holy Cow! No, Holy Buzzard!

I kid you not! This buzzzrd landed on the rail of the upstairs front porch! My desk sits less than 8 feet from where he landed.

Mollie Gets Married!

Kaye's cousin Mollie got married this past weekend to Mark Miller, a high school classmate of our son Massey. The wedding was held outdoors on Mollie's father's farm by a pond. Kathy and Tommy (Mollie's parents) spent a lot of time and effort to get ready for this event. Molly is a nurse and Mark is a graduate of VMI and has served two tours of duty in Iraq and received the Purple Heart. Mark plans to go to graduate school at VA Tech to pursue a master's degree in engineering. The couple plan to settle in Roanoke, VA. We wish them all the best!

Looks like they have done this before!

As the wedding party exited the venue, they danced up the isle.
Who said white people can't dance!

Just too Cute!

This is a picture of our grandaughter taken at a family wedding this past weekend. She has her papa and KK wrapped around her little finger!

Fripp Island


Check out this YouTube video about Fripp Island, South Carolina. It is really well done. Island Realty produced the video. We hope you too will come and discover this place we call paradise!