photo courtesy Patrick Cline

Busy moving today and tomorrow…be back on the road soon! Happy Sunday funday y’all.

The Southern C

Posted on July 20, 2012 by Emily Hines

As some of y’all know, I am a monthly contributor to The Southern C: The Southern Coterie co·te·rie/ˈkōtərē/ is a community of friends with common and similar interests – in this case, the South. The Southern C is currently working on a new website for The Southern C that will launch on Monday July 23!

Once the site is up and running, have a chance to win a vacation to the Watercolor Resort in Santa Rosa Florida just by joining the new Southern C. Winners will be chosen Labor Day so don’t forget to start your profile to be in the running for a vacay!

The Watercolor Resort

In the meantime check out The Southern C tumbler page. Here you will find thoughtful posts by writers from all over the South- with subjects ranging from fashion to culture, and cocktails to travel guides. If it’s about the South…you’ll find it there.

Happy Friday y’all!

Sunday funday photo

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lazy sunday…gonna spend it with mr. anderson

Indigo Coastal Shanty

Posted on July 14, 2012 by Emily Hines

Tucked away on Reynolds Street in downtown Brunswick, Georgia is an adorable restaurant serving up creative coastal cuisine with a Caribbean flair. The Indigo Coastal Shanty is a must visit in my book if you live or visit the Golden Isles area.

Chef Kate Buchanan has been a fixture in the coastal culinary scene for years. Her fine dining restaurant Cargo, once located in downtown Brunswick was one of my absolute favorites. Buchanan has since shelved her white chef coat and embarked on a new venture- a low key lunch and dinner spot in the heart of downtown serving up Caribbean/Southern style cuisine. The Indigo Coastal Shanty’s motto: “Where vacation is a state of mind” totally rings true when you walk in the door.

photo courtesy Indigo Coastal Shanty

The Shanty features artwork by a former SSI resident Nancy Hardwick. I love this one.

And the food….always hits the spot! This trip I had the blackened fish sandwich with a side of the crunchy isla slaw. You can get the fish grilled, blackened or fried; I prefer blackened because it has that spicy jerk taste and goes perfect with their spiked tartar sauce. I’m a huge fan of their isla slaw because it is a vinegar based slaw making the flavors brighter than a traditional mayo slaw.

blackened fish sandwich with isla slaw

The shanty serves up excellent salads as well. My favs are the Pac Rim Noodle Bowl (pictured below) and the Bombay Chicken Salad (excellent curry chicken salad atop mixed greens). The Pac Rim Bowl is full of mixed greens, noodles, tossed in a thai peanut ginger vinaigrette topped with toasted sesame seeds and fresh cilantro. So yummy and light.

pacific rim noodle bowl

If you need something more substantial, the shanty also serves up some gut-busting sandwiches that are beyond good. Below is the meatloaf sandwich- my brother’s fav. Homemade meatloaf, served on a toasted roll and topped with a garlic aoli and sweet tomato gravy! Be prepared to either take a long nap after this sandwich or wrap half up for later.

the biggest meatloaf sandwich ever

Unfortunately we couldn’t muster up the strength to order dessert this trip but it is soooo worth it. They offer pineapple upside down cake (killer), warm cajeta sundae (chocolate brownie topped with vanilla ice cream, mexican caramel sauce, dried pineapple and coconut), mago sorbet, and a coconut cream tart. If you can handle it after your lunch/dinner…I’d recommend the pineapple upside down cake or cajeta sundae.

Next time you are visiting the Golden Isles or if you’re a local needing to switch up your restaurant routine…check out the Island Coastal Shanty in downtown Brunswick! You won’t be disappointed.

Indigo Coastal Shanty on Facebook too.

Indigo Coastal Shanty (brilliantstarcruises.net)

Sunday Funday photo

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Stay tuned for full post on Indigo Coastal Shanty!

Peachy Keen

Posted on July 6, 2012 by Emily Hines

Hope everyone had a fun and safe holiday! I spent several days hangin’ with my family and some old friends in my hometown hometown of St. Simons Island, Georgia for the holiday. Yesterday for the 4th, we had a potluck party at a condo on the beach- the perfect summer spread: deviled eggs, corn and tomato salad, smoked chicken, ribs, strawberry and feta salad, baked beans and garlic toast….oh yea. To top the meal off we had the perfect summer dessert spread: key lime pie, mojito fruit salad, peach cobbler and Blue Bell ice cream!

Fresh peaches are one of my favorite things to eat in the summer, and with so many local peach stands near Athens it makes it easy to find reasons to bake peach desserts for people. My great grandmother Mama Hattie created the ultimate peach cobbler recipe back in the day, and as promised I am going to share that with y’all. For this recipe I used fresh peaches from Thomas Orchards in Watkinsville, Georgia.

Peaches:

Slice peaches and put in a large pot on stove. Put as much sugar as you want to sweeten. Cover peaches in water- add more than enough to cover. This makes the juice.) Cook peaches until soft. Then mix tablespoon of flour and half cup of water until smooth and mix with peaches to thicken. Not to thick, still want it to be juicy. Grease bottom of pyrex dish.

Dough: Hamrick Biscuit Recipe

2 c. self-rising flour (White Lily)

Buttermilk

2 heaping Tbsp. Crisco

Melt Crisco in baking pan in 425 degree F. oven. In mixing bowl add buttermilk to flour until barely moistened.

Roll it out thin and cut four 3inch wide strips to outline the inside of the bottom of Pyrex dish. Pour peach mixture in dish and dot with butter.

Cut the rest of the dough in 3inch wide strips and cover peaches. Dot top of pie with butter and sprinkle with sugar.

Bake at 350 degrees until brown.

Sounds good right? Soooo yummy! However if you are in a time crunch my grandmother taught us the best short cut recipe.

MOM’S BISQUICK COBBLER
2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)Turn oven to 375°F.Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also.