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Hilton Head Island – A Heavenly Place

I think my idea of heaven would be a place like Hilton Head Island, SC.  A place with a beautiful seashore and perfect weather, picturesque bike trails that you could ride forever and wonderful places to eat.  If it was heaven, then I suppose I wouldn’t get sunburn on the beach, painful body joints from riding my bicycle and no worries about calories from the wonderful foods I would eat.  Yes, I think that would be heaven. The picture below is at sunset on the beach on a cloudy afternoon.


Today, I am sharing two more recipes from the local Fork and Fun restaurant guide for Hilton Head.  I thought both recipes looked good and would be easy to make.  I especially like the chicken soup recipe.  I know fall will officially arrive next week and we will be thinking of soup.  You could cook the chicken and reserve the broth, freeze it and have it ready to use in the soup whenever you want to make it. My love for peppers makes the garlic pepper bread appetizer so appealing.

garlic bread appetizer

chicken noodle soup

Thank you for sharing my wonderful vacation at Hilton Head Island, SC last week.  I hope you have a wonderful weekend and thanks for stopping by.

Fork and Fun and Salsa Camero’n

On Monday, I shared pictures of our vacation week at Hilton Head Island, South Carolina.  I showed you some of the beautiful scenery and mentioned the beautiful golf courses.  Today, I want to tell you about the wonderful dining experiences at Hilton Head Island.  I don’t think I have ever eaten a meal there that I was dissatisfied with.  There are over 200 restaurants in that area and there are so many different kinds.  You have a choice of deli’s, american, asian, mexican, italian, and of course seafood.  We ate at the restaurant at the Beach Club in Sea Pines for our anniversary meal.  We ate outdoors with a view of the ocean.  The food was prepared well and exactly the way we ordered it.  I had filet mignon and it melted in my mouth and I requested that it would be prepared as medium well and it was exactly the way I requested it.  Mr. D had grilled salmon with clam chowder.  I had a spinach salad with a wonderful sherry dressing.  We shared a dessert of peach cobbler with a strudel topping.  It was a wonderful dining experience and one of many that we enjoyed during our week’s stay. Here is a picture of the Beach Club.


When we arrive at Hilton Head we look for the local magazine, Fork and Fun.  It includes information about the restaurants on the island by category and shares some of the menus.  I think the title Fork and Fun is so appropriate.  Here is a picture of the magazine.

fork and fun

Today, I am sharing a recipe from the magazine entitled Salsa Camero’n.  Even though, I am not a fan of shrimp I thought this looked simple and would be very tasty.

salsa cameron

Many times during the week, I would think of my blog and experiences I wanted to share with you.  I will share another experience on Friday and I wish you could have gone with me and felt the wonderful sea breeze on your face and the sand between your toes.  Thanks for stopping by.

An Anniversary Tradition – A Visit to Hilton Head Island, South Carolina

Mr. D and I have just returned from a week long celebration of our wedding anniversary at Hilton Head Island, South Carolina.  We had a wonderful time.  The weather was great and we realized we have been visiting Hilton Head Island for 34 years.  Some thing there have changed and improved but some things have remained the same.  It is a beautiful place and we look forward to our visit every year.  I have written blogs about our visits before but I did want to share a few pictures with you of our visit.

We stayed in the Sea Pines Plantation that is a gated community in Hilton Head Island, South Carolina.  It includes beaches, the famous Harbor Town lighthouse, biking trails, a forest preserve, restaurants, boating access and so many wonderful things to do.

View of South Beach Marina From Bike Trail

View of South Beach Marina From the Bike Trail


View of Bike Trail In Sea Pines Plantation

View of Bike Trail In Sea Pines Plantation


View of Sea Pines Golf Course

View of Sea Pines Golf Course

Alligator Sunning Himself on Bank of a Lagoon

Alligator sunning himself on bank of a Lagoon


The bike trail had sea symbols in the concrete.  Thought it was neat!

The bike trail had sea symbols in the concrete. Thought it was neat!


View of Sea Pines Beach Club from the water

View of Sea Pines Beach Club from the water


Sunset through the trees

Sunset through the trees


Sunset at the beach

Sunset at the beach


The community Heritage Garden in Sea Pines

The community Heritage Farm in  Sea Pines


Another view of the Heritage Farm

Another view of the Heritage Farm


Six Oaks Cemetery decorated for the 9/ll remembrance

Six Oaks Cemetery decorated for the 9/ll remembrance

View of the wide beach at low tide

View of the wide beach at low tide



We visited Savannah and I took a picture of the entrance to an old home.

We visited Savannah and I took a picture of the entrance to an old home.

We ate at Mrs. Wilkes in Savannah and that is where I took the above picture.  Hilton Head Island has to be my most happy place in the whole world and I am never ready to leave and come home.  Mr. D and I have many wonderful memories from the Low Country.

By the way, I think one thing I have learned from visiting the area and seeing so many quality golf courses, I can spot a bad golf course anywhere.  I remember when we visited the Virgin Islands and the tour guide showed us a golf course and my first thought was, ” You call that a golf course.”  Even though I have never held a golf club in my hand, I will say the golf courses there are impeccable.

Thanks for stopping by.


Scheibers Jolly Mill Restaurant’s Apple Struedel Recipe

Today is our 44th wedding anniversary.  As we celebrate our special day, I wanted to share a restaurant where we celebrated our anniversary about 25 years ago in Elkin, North Carolina.  I had planned so many of our anniversary celebrations and I told Mr. D it was his turn to plan our celebration.  I was a little sceptical but I decided I would just see what he came up with.  One day he came in and said we are going to Scheibers Jolly Mill Restaurant in Elkin, North Carolina.  I had never heard of the restaurant and I had never been to Elkin, NC.  He traveled all over the western part of North Carolina as part of his job and would tell me about places we should visit.  Elkin is about two hours from our home here in Conover so I couldn’t wait to see what would develop.  The restaurant was owned by Stefan Scheiber from Austria.  The setting is a beautiful old mill and I remember how great the atmosphere was and the sound of the rushing water.  The food was delicious and I do remember that as the best sauerbraten I have ever eaten.  The restaurant was very busy the night we visited and I remember that they had run out of something we requested.  At the end of the meal, they gave us a complimentary apple strudel and yes, it was the best apple strudel I have ever eaten.

When I was reading Dawn O’Brien’s book about NC Restaurants and their recipes, I saw the following about Scheibers Jolly Mill Restaurant and it brought back great memories for me. Can you believe that she featured their apple strudel recipe that is at the bottom of the page?  What a wonderful anniversary celebration that was.  Sadly, a few months after our anniversary, Mr. D told me the restaurant was closed because of the passing of Mr. Scheiber.  That made me very sad because I had been looking forward to visiting the restaurant again.

The copies below aren’t the best but I felt that Dawn wrote such a beautiful description of Scheibers Jolly Mill Restaurant and Stefan Scheiber, I wanted to share it with you verbatim.

jolly mill

Page Two

jolly mill2


Apple Strudel Recipe

jolly mill3

I do understand that the old mill has been purchased and is now a winery.  That might be a great day trip for Mr. D and I.  Thanks for stopping by.








Dori Sanders Blackberry Dumplings

Earlier in the Summer I featured recipes from Dori Sander’s Country Cooking Cookbook. Even though I shared several recipes with you at that time, I wanted to share one more recipe for Blackberry Dumplings.  There isn’t anything more Southern in my area of the South than Blackberries.  I love the tartness of wild blackberries but I love the cultivated blackberries too.  When I was growing up there were no blackberries that I can remember being available in the grocery store.  We went out into the woods and picked them even though we risked chigger bites.  You realized how much it was worth that risk when you were eating that wonderful blackberry cobbler.

I don’t think I have ever eaten blackberry dumplings but this sounds absolutely delicious.  I love Dori’s suggestion that  you can make it on the stove or over hot coals.  You can use frozen blackberries and because I have some frozen, I think this would make a wonderful winter dessert.


blackberry dumplings 1

blackberry dumplings 2

I have enjoyed Dori’s cookbook so much and I really think this will be another cookbook I will add to my wish list.  Thanks for stopping by.


Joan Rivers

Joan Rivers passed away on Thursday September 4 and she was such a well known comedian and fashion “expert”  here is the US.  I put expert in quotes because some of the comments she made about celebrities on the red carpet became quite caustic.  However, I still admired her because she re-purposed herself before the term was formed.  She never gave up and she never stopped.  Today, I just want to pause and share some of her quotes with you. (From

Don’t follow any advice, no matter how good, until you feel as deeply in your spirit as you think in your mind that the counsel is wise.

I succeeded by saying what everyone else is thinking.

I enjoy life when things are happening. I don’t care if it’s good things or bad things. That means you’re alive. Things are happening.

I’ve learned from my dealings with Johnny Carson that no matter what kind of friendship you think you have with people you’re working with, when the chips are down, it’s all about business. (She appeared on the Johnny Carson show as guest host and that made her a household name but she accepted an offer from the Fox Network for her own show and left Johnny.  He never spoke to her again.)

Thank God we’re living in a country where the sky’s the limit, the stores are open late and you can shop in bed thanks to television.

Life is very tough. If you don’t laugh, it’s tough.


No Joan wasn’t Southern but she certainly had a drive that is similar to a steel magnolia.  My Mother would have said that she was a “Tough Old Bird.  Rest in Peace, Joan Rivers and thanks so much for the laughs and wisdom you shared.

End Of The Summer Pickled Beets

If you are an educator or have children in school, the summer has probably already officially ended for you.  That can really make a difference in our priorities and activities for the upcoming fall season.  As I am now semi-retired, I think one of my favorite times of the year is September.  It is definitely a month of transition, however here in the foothills of North Carolina, many people plant fall gardens and grow an abundance of sweet potatoes and greens.  Over the next few days I want to share some recipes that are a good way to end the summer and start thinking about those beautiful fall days of October.

Today, I am featuring a recipe for pickled beets. I think you can either love beets or hate beets. I absolutely love pickled beets and I am especially happy when I acquire a jar of pickled beets canned by a home cook in our area. When I attend fall bazaars that is one of the things that I am searching for.  This recipe is from Dawn O’Brien’ Book, “North Carolina’s Historic Restaurants and their recipes.”

I visited Dillsboro years ago and ate at the Jarrett House.  I remember how much we enjoyed the food and the setting is lovely as it is also a bed and breakfast. Here is a link to their website:


jarrett house pickles

This recipe seems super easy and I have never eaten beets any other way than pickled.  I have heard horror stories of canning beets at home and having a ceiling the color of the beets because the steam from boiling the beets on the stove was the reddish color and stained the ceiling.  That was enough to deter me from attempting to pickle fresh beets and buying mine in a can.  I have made pickled beets in a similar way by purchasing a can of beets and draining them and adding a small amount of Splenda and Balsamic Vinegar.  I was very happy with the results.

I hope you have a great weekend and thanks for stopping by.


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