Charleston City Paper: Digs - October 2021

October 2021

R E AL E T ESTA INGS LI ST E INSID

At Home with

BOBBY SHEALY a Charleston City Paper publication

ENDING THE

WAR WITH SQUIRRELS MAKE YOUR OWN FALL

HARVEST WREATH

Rūta Smith

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Volume 2, Number 3

Oct. 13, 2021

Digs, our monthly home-focused publication, connects the people who make the Lowcountry special with content they’ve been missing. Digs gets up close and personal with stories on local personalities, home design and remodeling, plants and gardening, home repair and real estate. To learn more about advertising opportunities offered through Digs, contact our advertising team at (843) 577-5304 or send an email to: sales@charlestoncitypaper.com. Dig it!

PUBLISHER

EDITOR

STAFF

CONTRIBUTOR

Andy Brack

Sam Spence

Rūta Smith

Toni Reale

Published by City Paper Publishing, LLC Members: J. Edward Bell | Andrew C. Brack Views expressed in Charleston City Paper cover the spectrum and do not necessarily reflect the views of the publisher. Charleston City Paper takes no responsibility for unsolicited manuscripts. © 2021. All content is copyrighted and the property of City Paper Publishing, LLC. Material may not be reproduced without permission.

Proud member of the Association of Alternative Newsmedia and the South Carolina Press Association.

ADVERTISING INQUIRIES: sales@charlestoncitypaper.com For staff email addresses, visit us online.

DESIGN Art Director: Scott Suchy Art team: Dela O’Callaghan, Christina Bailey

SALES Advertising Director: Cris Temples Account team: Hollie Anderson, Kristin Byars, Ashley Frantz, Tony Rhone, Gregg Van Leuven, Melissa Veal National ad sales: VMG Advertising

DISTRIBUTION Circulation team: Chris Glenn, Robert Hogg, Stephen Jenkins, David Lampley, John Melnick, Tashana Remsburg, Tony Rhone

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DIGGING YOUR YARD

Tired of fighting squirrels? Feed them.

From Staff Reports

More interesting than you may have thought

Some see squirrels as yard rats. But many find squirrels to be interesting creatures that are worth watching. Consider these facts: • Squirrels can find food buried beneath 1 foot of snow.

• Squirrels’ front teeth never stop growing.

• Squirrels run zigzag patterns to escape predators.

• Squirrels “fake out” other squirrels and pretend to bury nuts to throw off potential thieves from their hiding places.

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Providing squirrels with their own food source can help keep them out of the birdfeeder • When falling, squirrels use their tails both for balance and as parachutes. Plus, they can jump up to 20 feet and run 20 miles per hour.

• Squirrels can see behind them, but they’re blind at birth.

• When given a mixture of nuts, squirrels sort them by type before burying each variety in a different area.

• Squirrels can rotate their hind feet 180 degrees when descending trees and poles.

• Squirrels are one of the most important animals for helping spread oak trees.

They store acorns in the ground but only recover about 70% of them, allowing forgotten acorns to grow into healthy trees.

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For the birds

In cold weather, it’s important to provide high-quality choices for birds that offer the most fat, nutrients and energy. Look for black oil sunflower, which is rich in oil, attracting birds and providing energy.

Birds also love suet, the solid fat rendered from beef, venison or vegetables, which provides concentrated energy, helping them make it through freezing weather. Some suet cakes are formulated to attract the largest variety and number of birds as well as specific bird species. Birds are greatly attracted to the taste of hot and spicy suet cakes, and some even prefer them over non-spicy suet cakes.

By following squirrel-proofing tips and offering food birds and squirrels prefer in separate locations, you’ll see for yourself birds and squirrels can live harmoniously in your backyard while you enjoy watching both species’ entertaining antics.

For more information, visit coleswildbird.com, which provided information for this story.

Family Features contributed to this story.

charlestoncitypaper.com

Fall and winter are times for maddening backyard battles between homeowners and squirrels fighting over bird feed. But experts say there’s a way to keep squirrels out of feeders and thwart their thievery — by feeding them. In turn, your backyard may have more harmony for birds and squirrels.

One common tactic is stocking feeders with seed squirrels dislike, such as safflower, nyjer, white proso millet and seed infused with capsaicin, a compound derived from hot peppers that makes mammals’ tongues smart. One option, for example, features nutritious sunflower meats infused with fiery habanero chili peppers. They’re a no-waste, no-mess feed, birds enjoy but squirrels dislike.

Some people find squirrels adorable, fascinating to watch and have nothing against them, even allowing them to share seed with birds. The real problem begins when squirrels take their share — and then some.

To combat this, consider adding a baffle to your bird feeder on a pole about 5 feet high so squirrels don’t jump over it. Bird feeders on poles can be set in open spaces where there’s no trees or structures that squirrels can jump from onto feeders. Try a “squirrel-proof” feeder that employs cages, or spring-loaded doors, keeping squirrels at bay.

You can then offer food specific to squirrels’ taste preferences away from bird feeders.

Because squirrels are territorial, they’re less likely to go to other locations once they’re accustomed to eating in a designated place. Establishing a feeding space just for squirrels can satisfy their appetites and keep them out of bird feeders.

You can use an open feeder or scatter feed on the ground for easy access. Try 100% whole peanuts or mixes that include ingredients squirrels love. Another way to help squirrels thrive is to provide access to fresh, clean water.

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AT HOME IN THE LOWCOUNTRY

The recipe that was so good it’s not in the book

By Andy Brack

Squash casserole. It’s the recipe Bobby Shealy says is his favorite, but something happened on the way to publication of his first cookbook — he accidentally forgot to include it.

Three years ago when the local Realtor was looking for a publisher to share recipes mastered for family and friends over 40 years, he told the folks at Mascot Books that his cooking was not “health food.”

“My opening line to them was that if there is going to be a problem with bacon or cream cheese or butter or sour cream, then this isn’t probably the book for you,” recalled Shealy, who lives in a contemporary cottage in Riverland Terrace. “They said, ‘No, Southern food is coming back.’ ” They struck a deal and he got to work. At the end of the month, area bookstores will have copies of A Taste of Living in Charleston: Lowcountry Dishes Anyone Can Cook. It’s also available online for $29.

It includes about 80 non-squash casserole recipes ranging from breads, desserts and drinks to Lowcountry standards, including almost as many ways to cook shrimp as Bubba from Forrest Gump could recite.

When asked which was his favorite, Shealy demurred (it’s a question most cookbook authors seem to hate). But when asked which was his favorite in terms of butter, cream, bacon or sour cream, he immediately said, “My squash casserole.” Then he paused. “Damn. I think I forgot to put it in there.” Moments later, he was still beating himself up over it: “I can’t believe I don’t have the squash in there.”

(Fortunately for City Paper readers, he provided the recipe; see the end of the story.)

Digs 10.13.2021

Eleven generations

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Shealy says his family in Charleston goes back to Captain Robert Seabrook, who sailed into the Holy City in 1680. Through the years, they’ve lived off the land and sea and enjoyed its bounty.

Shealy added that he comes from a long line of good cooks who filled their homes with great smells and delicious food.

During college at the University of South Carolina, he worked part-time as a page at the Statehouse, only to take a job with the state Employment Security Commission after graduation. He retired in his mid-40s to launch a 20-year career as a top real estate agent in which he sells millions of dollars of homes year after year.

“I’m a people person,” Shealy said during an interview in his spacious grand room filled with knick-knacks collected in travels around the world. “I enjoy that part of the job. I’m very competitive.

Bobby Shealy and Bailey live in Riverland Terrace

‘If I can cook it, so can you’

Friends suggested that Shealy write down his recipes in a book because they enjoyed his practical, tasty food.

“People love delicious Southern food,” he wrote in the book introduction, “and they are totally capable of making it, but they claim they just don’t have time to cook. This book provides many shortcuts to fabulous

THE LOWDOWN ON BOBBY SHEALY Age: 62.

Birthplace: Charleston, S.C. Something people would be surprised to learn about you: Deathly afraid of heights and sharks.

First dish you remember cooking by yourself: Nothing exciting — hamburgers.

First dish you remember being proud of: Chicken stew, in college.

(mostly Southern) recipes.”

James Beard Award-winning cookbook author Nathalie Dupree, who heavily influenced the Charleston foodie scene before moving recently to North Carolina, said Shealy’s book will bring a bit of Charleston into any kitchen. “Bobby’s roots run deep in his recipes, highlighting Lowcountry flavors and authentic Southern cuisine,” she wrote in a book blurb. “With delicious and easyto-follow recipes, Bobby reveals the secrets to stress-free cooking without sacrificing taste or presentation.”

Dupree also nudged Shealy in the direction of two friends, Virginia Willis and Cynthia Stevens Graubart, to help with publicity and share how to write a cookbook.

Now, Shealy is ready to share the book with people across the area.

“I hope these recipes bring as much happiness to my readers’ tables as they have mine,”

Favorite snack food: Salt and vinegar potato chips Favorite thing to cook: Anything with shrimp.

Favorite dessert: Chocolate pie.

Favorite cocktail or beverage: Vodka martini, straight up and dirty with blue cheese-stuffed olives.

Photos by Rūta Smith

Shealy has comfortable inside and outside spaces in his cozy cottage he said. “There has been a lot of love, good times, friendships and relationships cultivated over my food. My wish is that these become traditions for others, as well.”

And now, without further adieu, the piece de resistance:

Books on the bedside table: Mrs. Whaley’s Garden, Opening Doors Within.

Hobbies: Gardening, cooking, entertaining, photography, being outside.

Secret vice: Eating food out of pots on the stove at other people’s dinner parties!

Bobby’s Squash Casserole

1. Stew squash. Dice your onions and cook for 3 to 5 minutes in olive oil in a large skillet. Then add your squash, sliced thinly and in small pieces. Saute in the oil with the onions for a few minutes.

Do not let it burn. Then add one to two cups of chicken broth and put on low heat and cook down with the lid on for 10 to 20 minutes. Might take a little more depending on your stove. Use potato masher and mash the squash as it cooks. Check every few minutes and stir well.

Gettyimages.com

Prep time: 20-30 minutes; Cook time: 30-40 minutes. Serves six to eight.

• 2 pounds yellow crook-necked squash, stewed (see below) • 4 oz. stick of butter, melted • 2 medium Vidalia onions • 14 oz. can sliced carrots • 8 oz. sour cream • 10.5 oz. can cream of chicken soup • Two 8 oz. cans diced water chestnuts, drained • 1-2 cups cheddar cheese, grated • 1-2 cups chicken broth • 1 pack Ritz crackers, crushed • 1 cup bacon crumbles • Several packs of stevia • Morton Nature’s Seasons to taste • Salt and pepper to taste

Five things you MUST always have in your refrigerator: Butter, Coffeemate, pickled okra, chicken broth, Duke’s mayonnaise.

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2. Add the bacon crumbles. Then add salt, pepper and Nature’s Seasons to taste.

3. Add two to three packs of stevia and see if you like that flavor. I prefer sweeter with some pepper and add accordingly until I get the flavor I want.

4. Take the top off the skillet to help any excess liquid cook out.

Once cooked (taste it), drain into a colander.

5. Once drained, pour the squash mixture into a greased 9-by-11 casserole dish and add all of the other ingredients, except the crackers and butter.

6. Sprinkle the mixture with the crushed crackers and drizzle the melted butter on top.

7. Bake until bubbly at 350 degrees for 30 to 45 minutes.

Three people (alive or dead) you’d like to dine with: Julia Child, Martha Stewart, Nathalie Dupree.

What meal would you want served to you for your last supper: Steak and lobster with Veuve Clicquot Champagne.

Philosophy: You get what you give.

Power of positive thinking.

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I strive to be No. 1. I’ve developed a lot of very good friendships with clients.”

Before the pandemic, Shealy entertained frequently in his home, opening it up to friends to share cocktails and meals. About five years ago, he built his current house on James Island, just down the street from an earlier home. He lives with his frisky cat Bailey in the 2,500-square-foot home that could easily appear in Coastal Living magazine. It has three bedrooms and two baths, plus a big pantry and a large and eclectic entertaining space highlighted by a grand kitchen island, two stoves and two dishwashers — all the better to cook for people. Outside is a small pool flanked by a shower, bar and space for smoker. A comfortable sitting garden set off by a privacy fence fronts the property.

Shealy’s cookbook was supposed to come out last year, but the pandemic got in the way, just as it interrupted plans for most people.

For a guy who loves to entertain and wrap people around good food and drink, the pandemic was especially hard for Shealy, who couldn’t entertain for months.

He says it affected every aspect of his life.

“Prior, I attended church, went out to dinner to try new places, went to the gym.

All of that stopped.”

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Digs 10.13.2021

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TACKLE THESE JOBS THIS MONTH TO STAY ON TOP OF HOME MAINTENANCE

Be Storm Ready: • Make sure you have a 3-day water supply • Check/maintain generators • Check flashlights • Declutter drains and gutters • Have a evacuation plan Contributors: Realtor.com, Ready.gov

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17

DIGGING LOCAL Crafting your very own harvest wreath can be a relaxing fall project

A step-by-step fall harvest wreath project

By Toni Reale, special to Digs Wreath-making has a long history, with evidence woven through handed-down tales from ancient Greece, Persia and Rome. It is thought this craft began as a way to adorn the heads of royalty and to honor winning gladiators with a crown made of local foliage, such as olive leaf and herbs. Some believe the door wreath was invented after those who wanted to preserve or save their head crowns would hang them on a wall or door.

Later evidence shows door wreaths designed with the bounty of a harvest were kept up year-round to appease the gods in hopes of a better harvest the following year. The wreath, a circular, unending shape, symbolized everlasting devotion to the gods and was thought to bring good luck and mercy to any household that displayed one on its door. As Christianity took over pagan traditions, wreaths were used Reale to mark various religious holidays.

Regardless of its history, putting time and creative energy into making your own harvest wreath for your front door can be a relaxing — and even introspective — activity.

You’ll need

• Clippers or gardening shears • A flat paddle of wire • Tacky glue • A grapevine wreath (from a craft store) • Dried elements (foraged or purchased) • Ribbon

Step 1: Gather materials

Take a walk and gather dried flowers, pods, berries, palms or other materials that seem wilt proof. You can also purchase some dried floral embellishments for things that can’t be found foraging.

Digs 10.13.2021

Step 2: Begin With bundles

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Make small but hefty bundles of your gathered materials in your hand (typically four to five stems) and hold them to the wreath form. Take your wire paddle and wind it around your bundle three times, pulling with medium strength around each time. Don’t pull too tight or you’ll break the stems or your wire. Do NOT cut your wire after this step.

Step 3: Keep bundling

Create another bundle with materials of your choice and hold it up to your wreath form approximately 3 inches below where the wire cinched your previous bundle. When held up to the wreath, your new bundle should cover the wire wrapping of the last bundle by a good bit. Wind the wire around this next bundle three times and

Photos by Toni Reale/Roadside Blooms

The tools and materials you’ll need for your wreath can be found at most craft stores set your wire paddle down remembering not to cut the wire. Having continuous wire throughout your wreath helps with the structural integrity of it.

Step 4: Be intentional

Repeat Step 3 for as many times as you wish. Some may decide to go all the way around or do a half-moon shape, leaving a portion of the grapevine wreath exposed. As you make your bundles and create your harvest wreath, think about your successes this year, the things you’ve overcome and your wishes for the future. Bind your hopes and intentions into each bundle.

Step 5: Ending the wreath

When you are ready to end your wreath, take your last

Don’t wrap the wire too tight — it may cut into and break the stems bundle and orient it in the opposite direction so that the ends of your last bundles overlap. You will have a void to fill and can either stick or glue loose pieces or other dried elements to cover up where you ended.

Step 6: Hang and reflect

Hang with ribbon from your door. Everytime you look at your wreath, you can reflect on those successes and intentions built into every bundle.

Toni Reale is the owner of Roadside Blooms, a unique flower and plant shop in Park Circle in North Charleston.

It specializes in weddings, events and everyday deliveries using nearly 100% American- and locally grown blooms.

Online at roadsideblooms.com. 4610 Spruill Ave., Suite 102, North Charleston.

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