The Moveable Feast gang finds that membership has its privileges...
Story & photos by Mark Shaffer
Let's cut to the chase. Right now you're wondering, "So how's the spaghetti at the Spaghetti Club?" It's the obvious question. The short answer is assolutamente fantastico, un lavoro d'amore. And as my colleagues noted many, many times during this meal, both the meatballs and the Alfredo Sauce are "to die for." To. Die. For. But we'll get to that.
It's Friday morning and deadline day for this sprawling thing I euphemistically call my column. It's also the second day of spring – March 21st – and all of creation has risen to the occasion. Outside my window, the "we need you, we need you" bird has returned to seduce me from my grim task. (My old pal Jim Tatum tells me that's the cry of the Carolina wren, and I have no reason to doubt him.)
The first thing you notice as you walk into the Spaghetti Club is the gorgeous pine bar and the rustic mass that frames it. This time-worn collection of brick, board and plank looks as if it might have once served in some ancient and storied Lowcountry watering hole – a speakeasy, perhaps – rescued from the wrecking ball to be pieced back together on this genteel corner of Habersham.
It's pretty rare for a singer/actor to get to play her lifelong artistic idol once, much less parlay that gig into a whole new show, but that's exactly what Maggy Norden, who's been said to "channel" Patsy Cline, has done.
So many very talented writers and pundits weighed in on this subject last week, and I'm a bit behind the times, but Aunt Bossy just couldn't let this horror slip by.
We are often asked this question just prior to launching our kayak trips in our local waters. We need to answer this query carefully, as it is sometimes made with a trembling voice.
Trains can make you smile. I love their churning power, the graceful sweep of the tracks over the horizon, even the simple act of buying a ticket from that dutiful soul at the station.
Cool weather makes me crave some of my most favorite comfort foods. At the top of the list are pasta and dark chocolate. Imagine a chilly March evening in front of a roaring fire with a glass of Cabernet and a plate loaded with creamy Salmon Romanoff.
Breathe in. Breathe out. Now more slowly. Now really slowly; your incoming breath stretching out to a 6-hour inhale, followed by a 6-hour exhalation. This twice a day breath is the rising and falling of the tides into and out of our salt marsh, creating one of the most productive and beautiful landscapes in the world.