The Pat Conroy Literary Center and the Anchorage 1770 Inn are excited to announce the second Cook The Book event with Debbi Covington, award-winning chef, caterer, cookbook author, and food columnist. Debbi will choose recipes from her third published cookbook, Celebrate Beaufort. This special event is to be held Saturday, September 29th^, from 4:00–8:00 p.m. at the Anchorage 1770.

The event has three components: Debbi will give a cooking demonstration featuring several recipes with tastings from Celebrate Beaufort, followed by a book and apron signing with wine and appetizers on the second floor veranda, and culminating with an appetizer buffet on the third floor balcony. Menu selections will be prepared by Anchorage chef Byron Landis. Debbi’s signature cocktail, Bourbon Slush, will also be offered. The cost of the event is $75 and includes two signed cookbooks (Celebrate Everything! and Celebrate Beaufort) and a Pat Conroy Literary Center apron.

Recently a gardening friend adopted a new golden retriever puppy. Adorable as this sweet thing is, she is a digger and has already torn up several formerly lovely garden beds. She is fast; turn your back for a minute and she creates horticultural havoc, smiling as only golden retrievers can and wagging her tiny tail.  

I'm not going to waste any space this week rambling on about why we should all eat more salads. We already know why, don't we? Have a happy and healthy August!

Grilled Steak Salad with Peaches
and Blueberries

I rarely peel peaches. The skin is perfectly safe to eat. Be sure to wash the peaches just like you would wash an apple or pear before consuming.

Time was when the words to a country song entitled “Get Along” might be followed by “little dogie,” sung by the likes of Tex Ritter or Sons of the Pioneers, romanticizing cowboys of the Old West. Now Kenney Chesney, with more than 30 million albums sold worldwide under his belt, has broached a very different and timely subject in his recent release of that title.