Wednesday, July 1, 2020

Photo Series Swansboro NC

A few weeks ago we visited the Emerald Isle in North Carolina and we stopped in this tiny coastal village. It is just over the bridge from Emerald Island and close to a great place to rent kayaks and explore the barrier islands, namely Barrier Island Kayaks. 

It was peaceful and full of history it reminded me of cape cod. This brick building was impressive built with bricks from England in 1838 by the mid 1800s nearly 80% of naval stores (a distilled product from pine sap used for ship building) was supplied from this area, this was an impressive house in those days and today. 

Now the town has some gift shops, restaurants and a lovely little marina with chairs. It is also home to lots of ducks that act like they own the place! 

love the cape cod style siding. 

we thought this little shop was like a Western movie.

The ducks, maybe should have been swans!

If you even along the North Carolina coast I highly recommend a stroll around Swansboro its lovely,

Safe stay and well wonderful people. 

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Monday, June 15, 2020

Roast Beetroot and Carrot Salad

Simple salads shine when you have in season local produce, I always admire this about the Italians, a love of in season produce where the star of the plate is the food and its natural flavors. I got these stunning beetroots and carrots from a local farm. I simply roasted them and then added to a salad, next time I will roast more and add to tabouleh and other salads. 


  • 4 small beetroots diced
  • 4 small carrots diced
  • a dash of olive oil 
  • a dash of balsamic vinegar 
  • salt and pepper
  • feta cheese
  • a dash of oil and white balsamic for the salad 
  • fresh in season greens

  1. heat the oven to 425 degrees
  2. add the diced beetroots and carrots to a baking tray with balsamic vinegar, oil and salt and pepper and roast for 20-30 minutes until its soft. 
  3. add greens to a plate with oil, and vinegar and a little feta and the roasted vegetables, enjoy. 

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Saturday, May 23, 2020

Strawberry Cake

Its strawberry season in North Carolina and we are blessed to have a farm about 5 minutes down the road from us, this was a fun cake to make and the butter icing is so pretty with the natural pink. It is also fun decorating with edible flowers. 

Thursday, April 16, 2020

Broccoli Soup

This simple soup was surprisingly easy and tasty, I didn't have stock on hand but it still had lots of flavor. 

Wednesday, April 8, 2020

Sunchokes Roasted with Rosemary

I have been getting produce direct from local farms recently, and one just up the road had sunchokes available and since I had never tried them before I figured why not. Sunchokes are a tubular-shaped, root vegetable of the sunflower plant family in season from late fall through early spring. They look a little like ginger, they are a great source of iron, calcium, magnesium, and potassium.

Here is a super easy recipe for them, they are unique and very different from potatoes much more nutty in flavor profile with a nice crunch.

  • about 10 sun chokes, thinly sliced
  • 2 sprigs of fresh rosemary 
  • a dash of olive oil
  • salt and pepper to taste 

  1. heat the oven to 400F 
  2. slice the sun chokes, add olive oil, salt and pepper and rosemary 
  3. roast for about 25-30 minutes 

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