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Category Archives: Food

Fresh English peas are a special treat

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

For a brief timespan in spring we have access to fresh English peas.

Yes, we have access to frozen peas and canned ones throughout the year, but there’s no comparison. However, frozen peas are still the next best thing, and in the recipes this week, frozen peas are interchangeable with fresh ones.

My preference is tiny peas, but not everyone agrees.

Perhaps my aversion to canned peas dates back to first-grade lunches, when Mrs. Murrary made us clean our plates and I’d carefully spoon my peas into my empty milk carton.

All of the recipes this week have been enjoyed by my family, so even if you think you don’t like peas, try one of these.

 

Cool cucumber dishes

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

One of my favorite ways to eat cucumbers is peeled, chilled and eaten with a little salt. The smaller ones have the best flavor.

Watch the weather. If cucumbers don’t get enough rainfall, they will be bitter. Although we were taught as children not to eat the peel because it is poisonous, we

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Vidalias come but once a year

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

What’s the big deal about Vidalia Onions? Well, you’ll know if you’ve ever tasted one.

They have all the flavor possible for an onion to have, but are so mild and sweet some folks eat

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Quick and easy kiwi fare

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Kiwi fruit can be found in almost every grocery store, but they are still fairly new to American markets. Originally called Chinese Gooseberries, the egg-shaped fruits were renamed when exported to the U.S.

 They can be grown in the South Carolina lowcountry and have their own unique flavor.

Some think they taste like a combination of strawberries and bananas, but we’ll leave it up to you and your taste buds to decide.

The recipes featured this week are long on taste and short on preparation, so they should fit right into summer days.

 

 

Get lost in great cakes

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Some of these recipes go back a long way.

One of my all-time favorites is the old-fashioned pineapple upside-down cake my grandmother used to make in a cast-iron frying pan. This was a specialty of hers for Sunday night suppers. It never lasted long enough to make leftovers.

The upsy daisy cake was

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Mix it up with Mexican faves

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Recently I realized that most of the recipes we’ve featured are those that please my taste buds.

There are a lot of dishes out there I haven’t tried and some I’ve found too hot or spicy for me. However, every

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Incredible edible eggs

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Eggs are a miracle. Here they are, provided with no effort on our part, encased in their own storage package. All we have to do is crack them and go from there.

  The recipes offered this week all feature the use of eggs, not in a

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Eat your green vegetables

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

We’ve all been told to eat our green vegetables, because they’re  good for us.

As children our parents would tell us we couldn’t say we didn’t like something unless we tried it. Then if we still didn’t like it we didn’t have to eat it. We, in turn, have said those very same things to our own children.

 This week’s recipes are selected with the belief that not only are green

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Coconuts don’t have to be complicated

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

I can remember when making a coconut dessert required several people in the kitchen laboring with a hammer and spike to crack the thing while the grater was ready to be put into service.

We’re freed from all that now, because shredded coconut is readily available.

It’s also nice to know

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Keep the carrots coming

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

For some reason I associate carrots with spring. Their bright color adds a cheerful note to a dinner plate. This week’s recipes include a carrot  salad, roasted carrots, a carrot

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