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When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. â€“ Tecumseh
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November 2013 Volume 12, Issue 11
Father Stephen’s Miracle by Beth Wood
Permanent Irreversible Math-Induced Fatness by Felice Prager
The Most Important Ingredient by Diane Stark
Southern Snaps by Connie Barnard
The Non-Existent Right or Wrong of How to Travel by Margo Millure
Cooking with Kids by Leslie Moore
Leafpeepers and the Fall by Susan DeBow
Who Am I?
Publisher Delores Blount Sales & Marketing Director Susan Bryant Editor Leslie Moore Account Executives Amanda Kennedy-Colie Erica Schneider Gay Stackhouse Celia Wester Art Director Taylor Nelson Photography Director Patrick Sullivan Graphic Artists Stephanie Holman Scott Konradt Accounting Ronald Pacetti Administrative Assistant Barbara J. Leonard Executive Publishers Jim Creel Bill Hennecy Tom Rogers
by Diane DeVaughn Stokes
Consuming With Caution by Melissa Face
Some Like It Hot by Kim Seeley
PO Box 1389 Murrells Inlet, SC 29576 fax 843-626-6452 • phone 843-626-8911 www.sasee.com • email@example.com
I n T h is I ssue Queens of the Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8, 14, 18, 22 Read It! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Serve It with Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Scoop on the Strand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
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contributing writers letter from the editor Co-writers Kathy Kinney and Cindy Ratzlaff, best friends for over 30 years, have put together a book, Queen of Your Own Life, celebrating women over 40 with inspirational and entertaining ways to celebrate life and being a woman. The duo can also be found online where they have a blog and are on Facebook and Twitter. Their daily “Queenisms” have become one of my regular reads on Facebook. I love the idea of treating ourselves like Queens – claiming our power and maybe even putting ourselves first once in a while. The authors also add sepia-toned photos of interesting women in beautiful vintage clothing to each post and blog entry. Visit their website or Facebook page – I believe you’ll love these two as much as I do. Fans of The Drew Carey Show will recognize Kathy; she played the hilarious and over the top Mimi. Our community is filled with women who are the Queens of their lives, and this month, Sasee features four of them in our “Delicious” issue. You will enjoy meeting our “Queens of the Kitchen,” women over 40 who are beautiful, smart, successful and, of course, they all love food! We’ve also included some great ideas to include the children of the family in your Thanksgiving celebrations, with fun recipes and craft ideas for all ages. Enjoy our “Delicious” issue and Happy Thanksgiving from the Sasee crew!
Connie Barnard traveled the world as a military wife and taught high school and college composition for over 30 years. She has been a regular contributor to Sasee since its first issue in 2002. Susan DeBow is a writer/artist/motivational speaker. She now writes a blog at susandebow.wordpress.com, and her art can be seen and purchased at www.susandebow.com. She looks forward to hearing from you. Melissa Face lives in Virginia with her husband and son. Her stories and essays have appeared in Chicken Soup for the Soul and Cup of Comfort. E-mail Melissa at firstname.lastname@example.org. Nicole McManus has always loved to read, to the point that she is sure she was born with a book in her hands. This reader and writer loves the thrilling adventures that books give readers. Therefore, she writes book reviews, in hopes of helping others discover the magic that can be found through reading. Contact her at http://ariesgrlreview.com. Margo Millure is a freelance writer and online marketing specialist working with the lifestyle and travel industries. She’s an empty-nesting, happily married, organized, creative person. A little yin and a little yang. For more information visit www.BelleWriter.com or follow her on Twitter @GomarWrites. Felice Prager is a freelance writer and an educational therapist from Scottsdale, AZ. She is the author of five books: Waiting in the Wrong Line, Negotiable and Non-Negotiable Negotiations, TurboCharge Your Brain, SuperTurboCharge Your Brain, and Quiz It: ARIZONA. Her essays have been published locally, nationally, and internationally. www.WriteFunny.com Kim Seeley, a former librarian and English teacher, lives with her husband, Wayne, in Wakefield, Virginia. Her most recent story, “Amanda’s Jonquils,” can be found in Chicken Soup: Messages from Heaven. She loves to read, play the piano, travel and spend time with her grandson, Evan.
cover artist Essence of Eve, by Tracy Hanna Foye Tracy Hanna Foye is a local artist who grew up in Kingstree, South Carolina. In 1981, while earning a BA in Fine Art from Coker College, Tracy painted Essence of Eve. This versatile artist has been enjoying her art career here on the Grand Strand for nearly 30 years. Tracy has painted murals, faux finishes and decorative furniture, and has designed projects in some of the most beautiful homes in the area. Last year, Tracy lost both of her parents within three months. Her grief inspired her to paint a new series called, “Heaven and Earth.” These paintings are atmospheric in nature and depict the personal journey we all experience and the horizons for which we strive. They have a peaceful feeling which reminds the artist of her relationship with her parents and are painted with the colors of the old masters’ landscapes. Tracy lives in Pawleys Island with her husband Brian Foye. Her work can be seen at Dezignworkz in Pawleys Island. She is a co-owner of the studio and welcomes everyone to visit and see her work. Also, she invites you to like Dezignworkz on Facebook to get updates and follow this creative group! If you would like to see Tracy’s work or contact her about a project in your home, a commission or classes call her at 843-240-8040.
Diane Stark is a former teacher turned stay-at-home mom and freelance writer. Her work has been published in 16 Chicken Soup for the Soul anthologies, A Cup of Comfort for Christian Women and dozens of magazines. She loves to write about the important things in life: her family and her faith. She can be reached at DianeStark19@yahoo.com. Diane DeVaughn Stokes is the President of Stages Video Productions, Host and Producer for the TV show “Inside Out” as seen on HTC, and “Diane on Six” heard on EASY radio. She performs in local theater and loves to travel with her husband, Chuck. You can reach her at email@example.com. Beth M. Wood is a mom of three, marketing professional and freelance writer. Her work can be found in Sasee and various Chicken Soup anthologies. A social butterfly, she juggles multiple blogs and can be found on Facebook, Twitter, Pinterest and Foursquare. Follow along at bethmwood.blogspot.com.
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of the K itchen
Tell us about this great kitchen. When Bob and I built this house, we knew what we wanted and had an amazing architect, but the kitchen was the one place I designed myself. This kitchen caused my husband and me to have our first argument, and it was over whether to have a gas or electric range. We ended up with both – my husband had his electric cook top and deep fryer and I got my gas range. Do you use cookbooks? I love to read them, and they are exploding in my cabinets. Some I use, but mostly I just read and make the recipe my own. Do you have a favorite celebrity chef? It would have to be Julia Child. I remember watching her make mashed potatoes on her television show, and she said it was okay to use instant potatoes once in a while, as long as you used enough butter and cream – everything tastes better with butter and cream. I’ve loved her ever since! Do you like to entertain? What is your favorite dish to prepare for company? I don’t have as many large parties since Bob died, it’s hard to do them alone, but I do still entertain. If I have overnight guests at the farm, I love to get up and make big breakfasts – grits with tomato gravy or shrimp & grits – all of it with lots of butter and cream, of course. One of my favorite dinners to prepare is roasted asparagus lasagna with pina colada cheesecake. It’s delicious.
Queen Tracy DuRant As gorgeous as any designer magazine spread I’ve ever seen, Tracy DuRant’s Murrells Inlet home is made to order for entertaining small or large groups – and her amazing kitchen is perfect for any kind of cooking – truly fit for a “Queen.” One of the agency managers for BB&T Insurance in Myrtle Beach, Tracy, herself, is welcoming and lovely – I felt immediately at home as we talked about her life and love of food. Would anyone call you a Queen of the Kitchen? Well, maybe – I grew up in Orangeburg on a farm and come from a long line of women who love to cook. We always had big gardens and hated to see anything go to waste. My mother canned everything and was a huge baker – that’s where I first learned to cook. Cooking is my creative outlet – I can’t imagine not cooking. When I was a child, we spent every summer on Edisto, a place known for their wonderful tomatoes. Before the farmers would plow the fields at the end of the season, we would all go pick the fallen and green tomatoes. My great-grandmother would use them to make her own ketchup – the women in my family still get together every year to make ketchup and other family specialties. I still make blackberry soup – growing up, we would pick wild blackberries and make a delicious warm soup that is served with crushed Ritz crackers and a drizzle of real whipped cream. Five years ago, I lost my husband, Bob, to cancer, but five years before he died, we bought a farm outside of Manning that I still own, and I’m working on my fruit orchard now. This year, for the first time, I decided to make jellies, something I hadn’t tried before.
What are your Thanksgiving plans? What’s on the menu? All of Bob’s family and mine come to the farm – the house is a huge plantation house with plenty of room. Bob’s family makes baked country ham, something I had never had before. They cure their own hams and then soak them for four days before braising them for hours with a brandy and peach pickle juice marinade. Today a lot of people are used to eating prepared or microwaved food, but that’s just not me. Our microwave went out right after we moved here, and I never got another one. What were your Thanksgiving celebrations like growing up? Living on a farm, our Thanksgivings were very traditional with lots of good southern dishes. I have an older sister who is a talented florist, and every year she brings the flowers. My two younger brothers are twins and both are recently married. One just had his first child, and we all are crazy about the baby – especially my mother. Besides cooking, of course, what are your other favorite activities? I enjoy gardening and walking, plus I do a little Pilates. What is your current passion? I’m a member of the Friends of Brookgreen and this year I’m in charge of the gala! Since I live in Georgetown County and work in Myrtle Beach, I am a part of both communities. What are you most grateful for during this season of thanksgiving? My family – they mean everything to me. Photo courtesy of Wayne’s View Photography
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Father Stephen’s Miracle by Beth Wood
How many teaspoons are in a tablespoon? What is half of two thirds of a cup? Numbers intimidate me. I was a right-brain kid in a left-brain world. In school, I would get stomachaches just before math class. I’d avoid numbers and anything requiring arithmetic skills. Cooking was one of those things. Open up a recipe book and bam…fractions! Worse yet, doubling or splitting a recipe – it hurt my cerebral cortex. Exact answers baffled me. I enjoyed meandering through a thought and coming to various possible solutions. I was also a born rule-breaker, not to be tough, but because I always wanted to know why. Why is this rule in place? What if we change it? Ignore it? I was a rebel in the kitchen, too. I had watched adults cook, even took a cooking class once. We carefully measured out ingredients, reading from a big, baffling book about what to stir. It annoyed me that they even told us what size bowl to use and how to mix the ingredients. Do I fold? Beat? Whisk? Ridiculous! It was like chemistry class to me. A place I never belonged, with its dazzling eye chart full of numbers and letters. As a young adult, I still didn’t like to cook. The local pizza delivery guys knew my apartment number by heart. Once I got engaged, though, I tried to give cooking a concerted effort. A friend of mine had a magnet on her fridge that proclaimed, “Approach love and cooking with reckless abandon.” Yeah, right, I thought every time I saw it. Nothing reckless – or loveable – about cooking! Though, I did try to look adorably messy while cooking – just like in the movies: white apron spotted with cute little stains, an adorable smudge of flour on my check, hair in a bun, little tendrils curling around my face – unrealistic, certainly. But if I couldn’t cook well, at least I could look good trying. Until one day, shortly after I’d moved in with my new husband. We’d received a cookbook as a housewarming gift. St. Ambrose Parish on the Hill was a church cookbook from a place in St. Louis known for its authentic,
Italian dishes. Inside the cookbook was a quick inscription, “Bon Appetite! (1993) Love, Dad & Mary.” I flipped to a random page and found something I hadn’t seen before…an entire recipe with not one single number. Not a fraction, not even a percentage. This was my kind of dish! The recipe had been sent in by one of the Parish priests. At the top of the page was a note from Father Stephen that read like a warning: “This is a play it by ear recipe!” And following that was a list of ingredients. That’s it… a list. No numbers, no measurements. Just: Mushrooms, breadcrumbs, bacon, parmesan cheese, butter and dry vermouth. “De-stem mushrooms and reserve stems,” Father Stephen had written. “Cook bacon, crumble, remove all but a little grease. Add a bunch of butter, cook chopped up mushroom stems and vermouth (as much as you like). Add bread crumbs and chopped up bacon. Heat over low till warm; add some parmesan cheese and stuff the mushrooms. Put a little butter in the bottom of the dish and bake at 350 till tender (about 20 min).” And then, at the end of this crazy, simple recipe, an apology from the cook: “Sorry I’m not so exact, but I don’t measure a single thing!” I’d tried cooking before, mostly with less-than-stellar results. And even though I had no idea what I was doing, I bought the ingredients and made Father Stephen’s dish for family over the Christmas holiday. I was a nervous wreck before everyone arrived. My stovetop was splattered with grease. Parmesan cheese crumbles littered the floor and stuck to the bottom of my bare feet. Tiny chops of mushroom hid like gardening dirt under my fingernails. But as the dish baked, my entire kitchen smelled like I knew what I was doing. I was thrilled. And the first bite? Ridiculously good! As I grinned like a Cheshire cat, licking my fingers clean, I caught a glimpse of myself in the dining room mirror. There I was, white apron dotted with bits of sauce, cheeks flushed, hair piled in a clip, little tendrils, damp with sweat, curling around my face, and a smile that came from all the way inside – my stomach and my heart. This woman in the mirror wasn’t wearing a manufactured look. She was just…a happy cook. I had finally learned to approach cooking – like love – with reckless abandon. And I still do. I’ve been given other cookbooks over the years. And with each move, through each decade, some stay, like the staple Joy of Cooking, and others go. But twenty years later, this book – St. Ambrose Parish on the Hill – remains. This dog-eared, page stained book with its fantastic memories and not-so-frequent numbers is my go-to. I’m sure they’ve put out newer editions since my 1993 version came out. But this one, with Father Stephen’s incredible stuffed mushrooms, is near and dear to my heart. For it taught me that I could, in fact, cook. And enjoy doing it.
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After her mother dies, 17 year old Emily Benedict finally meets her grandfather when she moves into her mother’s old room in Mullaby, North Carolina. She has never been to her mother’s home and hopes to learn more about her mom and maybe even herself. However, she finds herself in a town filled with secrets, where rumors about her family and her very tall grandfather run rampant, and strange lights appear in the night beckoning her to follow. If this wasn’t enough to intrigue young Emily, her neighbor, Julia Winterson, who has several secrets of her own, bakes the most heavenly desserts that carry the scents of love and dreams of a united, happier future.
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Even though there is magic in every scene of this book, the main characters are relatable, and readers will be moved by the emotional stories connected to both Emily and Julia. These two characters form a lasting friendship as they each crave what they have never had. Sarah Addison Allen oozes Southern charm in this poignant, emotional tale that will grip the reader’s heart and soul. I first read this book several years ago, and the beauty of this novel has been in the back of my mind ever since. I can still picture and smell some of Julia’s pies! The feeling of warmth from this magical story never fails to bring a smile to my face, and re-reading it felt like returning to a favorite vacation spot.
of the K itchen
I’ve always been in the restaurant business. At 21, I moved to St. Thomas, lied and said I could cook to get a job working on a yacht. I worked on an 80 ft. wooden ketch built in 1920 – I had to learn to cook. After I left the boat, I worked at Chestnut Hill and watched the chef there who taught me a lot. I do not use recipes – I’d have to put my glasses on! What is your favorite tool/appliance in the kitchen? A case of butter – I make everything from scratch. Favorite celebrity chef? I enjoy watching “Restaurant Impossible” with Gordon Ramsey. Do you like to entertain? All of my friends and family are in Myrtle Beach, so I never entertain at my cabin in Loris – when we get together, I go to them. What are your Thanksgiving plans? I’ll be at Dilly Beans serving party platters and dinners to go. We’ll also be open for dining in from 11 am-6 pm. We’ll have all the traditional foods – my macaroni and cheese is delicious!
Queen K im Hardee Living in a log cabin on a pond in rural Loris, with her three dogs and five goats, suits Kim Hardee just fine. The vivacious and fun owner/chef of Dilly Beans Café and Catering on Laurel Street in Conway told me she’d really like to win the lottery so she could go live in St. John and spear lobster every day! A true native, Kim’s entire family is from Horry County, and she grew up in Myrtle Beach, where her parents still live. Would anyone call you a Queen of the Kitchen? I’m the Butter Queen of Conway! Everything I cook has butter or cream in it. And, I make flavored butters every day for the café, my customers look forward to trying the different flavors. I never run out of butter – if I start to get low, less than 10 pounds – I panic! Even at home, where there’s not much in my refrigerator, I have butter. How long have you been a restaurant owner/caterer? Why did you choose the restaurant business? I started a catering business in Myrtle Beach fifteen years ago, but I always wanted a small café as well. Ten months ago, a place came open in Conway, and I jumped on it. I love Conway. The people are wonderful, and the downtown area is thriving. It reminds me of Mayberry…really! Business has been so good that I was able to remodel and increase the café size – now I have three dining rooms.
What were your Thanksgiving celebrations like growing up? My mother is an excellent cook and would always cook a traditional Thanksgiving dinner. Some of my favorite dishes as a child were chicken bog, greasy rice and butterbeans or gravy, potato salad, chicken and dumplings…the list goes on and on. When I was growing up, eating out was a luxury. We had dinner at home every night, and my mother worked full time. Besides cooking, of course, what are your other favorite activities? I love the water – camping, canoeing, kayaking, most anything that involves sun and surf. I also love to fish. I have a house in the Smokey Mountains where I go to fish for trout. Last year, I had a triple fusion surgery in my cervical spine, but I’m doing great now. I’ve been hanging out with some of my old high school friends, but business is my main focus. It’s on fire now. I cater a lot of weddings and have seen an increase in the size of receptions. My clients like me because I give them a quality, delicious product for a reasonable price. No one leaves hungry. I tell my clients that you don’t have to spend a fortune to have a fabulous wedding. Current passion? Work…[laughing] Volunteer activities? I am involved with dog rescue. What are you most grateful for during this season of thanksgiving? My good health and the butter churn.
Permanent Irreversible Math-Induced Fatness by Felice Prager I received a phone call from the health and beauty reporter at my local newspaper. “I read your essay about weight loss in a woman’s magazine, and I thought I could get some expert feedback from you about a theory I’m researching,” she said. The essay she was referring to did not make me an expert. I have written a lot about the success I have had dieting, but it still does not make me an expert. Losing a lot of weight has just given me some new topics to explore in my writing and an excuse to shop for new clothes. According to this reporter, however, writing about weight loss made me worthy of an interview. What she needed from me was a quote. “I’m doing a story about how the math part of dieting makes it difficult for people to lose weight if they aren’t good at math. I think everything that people count from calories to steps can intimidate people who want to lose weight. I’m looking for someone who can say something about how numbers make losing weight difficult. Maybe you know someone who failed at dieting because she hated counting how many calories or carbs she was eating. Maybe someone didn’t like measuring portions or weighing food or counting sit-ups.” “I don’t think being good or bad at math has anything to do with losing weight,” I said. “Experts say it does,” she said. “Experts in the health and beauty field say it is why so many people fail at diets. They hate math. They hate numbers. So the diets don’t work!” It’s kind of scary thinking there’s a field of people out there who believe that being bad at arithmetic is going to lead a person to an inevitable fate: Permanent Irreversible Math-Induced Fatness. My mind started wandering, as it often does when I’m talking to silly people about silly things. I envisioned the new topic on news broadcasts being “PIF – Permanent Irreversible Math-Induced Fatness – the disease that goes after those who never learned to add and subtract without using their fingers. Details at 5!” I returned to the regularly scheduled broadcast as the reporter continued, “They’ve just discovered that counting calories helps you lose weight!” “Are you serious?” I asked her. I was referring to the “just discovered” part of her statement, but in retrospect, I think she thought it was news to me. “If you count calories and keep your caloric intake low, according to the experts,” she repeated in a new and more serious way, “a person will lose weight! If you don’t count calories, you will fail at your diet.” “That’s not new,” I told her.
“Well, it’s a new theory,” she replied. “It’s not new,” I repeated. “Well, it doesn’t matter if it’s new or not,” she said, “because if you’re bad at math, then you can’t keep track of calories, and you’re going to be fat.” I was wheezing at this point. There’s something about comments like this that sets off my asthma more than a field of pollen-producing plants or shedding cats. I reached for my inhaler and started scribbling down her comments because I knew there was an essay in this conversation. I was thinking that sooner or later, the health and beauty experts would be pointing their fingers at math teachers across America, saying, “You are the cause of a generation of fat people. Billy is FAT because BILLY CAN’T ADD!” “So what you’re saying is that if you can’t add, you will lack success in dieting?” I asked. “Yuppers, you have to be good at math to keep track of all those calories, carbs, points or whatever you’re counting. That’s what the experts say. If you can’t keep track of sit-ups and crunches, you’re doomed.” “Does it work in reverse?” I asked her. “I don’t understand,” she replied. “You’re saying that if you’re bad at math that means you’ll have weight issues. So if a person has a weight problem, does it mean that you’re predetermined to be bad at math? Is it commutative?” “Which one is commutative again?” she asked. I didn’t answer her. “So can I quote you?” she asked. “I didn’t say anything to be quoted yet,” I said, “but if you need a quote, try this: ‘I don’t agree with your theory. It doesn’t make sense. It’s silly. Losing weight has nothing to do with being able to add or subtract or even doing long division. Dieting isn’t about math; it’s about really wanting to lose weight and being mindful of what you put in your mouth. It’s about exercise. It’s about self-control. Not math. Plus, you can buy a calculator for five bucks or use your phone if you are really mathematically challenged.” “Yeah, but the experts say that it’s hard to remember to keep track and write everything down,” she said. “Like I said,” I repeated ever-so-patiently. “If you want to lose weight, whether you have to add, write something down or maybe keep track of how many sit ups you do, if someone really wants to, the person will figure out a way. It has nothing to do with math.” “So you don’t think it’s harder to lose weight if you’re bad at math? You don’t think being bad at math makes a difference?” “You can quote me on that,” I said.
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of the K itchen
Do you like to entertain? What is your favorite dish to prepare for company? Ken and I both enjoy entertaining. My favorite dish to make is chicken cordon bleu with cognac sauce along with mushroom strudel. I serve it with a green salad and bread. Everyone loves it. We always have wine with dinner – my favorite is Cakebread Chardonnay. What are your Thanksgiving plans? What’s on the menu? I absolutely love Thanksgiving. It’s my favorite holiday, there’s no pressure; everyone comes, sits down and enjoys being together. I cook a traditional Thanksgiving meal every year for the entire family. What were your Thanksgiving celebrations like growing up? I grew up in New Jersey, one of seven children. Every year we each had a pilgrim candle holder at our places, and I still have them. Our meal was very traditional, and we all looked forward to getting together, especially after everyone went off to school. Besides cooking, of course, what are your other favorite activities? I enjoy running, Pilates and yoga. Current passion? My volunteer work is my passion. I want to help make a difference in people’s lives, especially children. Our youngest son, who is now in college, had leukemia as a child, relapsed and had to have radiation and chemo. I’ve never forgotten how hard it was just to survive during that time.
Queen Susan Seningen Model gorgeous Susan Seningen lives in a lovely Wachesaw Plantation home with her husband, Ken. Empty nesters, the couple have three children and three grandchildren – one child lives in Charleston, one in Columbia and the youngest is in college at Clemson. Her love of style and innate fashion sense led her to start a home-based clothing business as an independent consultant for W by Worth, a fashion company out of New York City. Susan also devotes her time to several community-based volunteer organizations. Would anyone call you a Queen of the Kitchen? [laughing] Probably not! I do like to have people over and have fun. And, I’ve always loved to cook, but it’s not as much fun since the children left home – our lives are very different now than when I had to make sure dinner was on the table for the children every day. What is your favorite tool/appliance in the kitchen? Definitely my spice rack – the right spice can change any recipe into something wonderful. Do you use cookbooks? Which one is your favorite? I have a lot of cookbooks and use them occasionally. The one I use the most is from the Biltmore House in Asheville – I’ve bookmarked all my favorite recipes.
I’m on the board of directors of Good Friends of Georgetown. Our annual luncheon is next month, on December 12th in DeBordieu. All of the money raised goes to help Georgetown County citizens in need through the Department of Social Services. It’s such a great cause and helps people who have no other option. We never know the people we are able to help, but we do hear the stories. One family we helped, a mother and father, with two children, was about to have their electricity cut off. The father had been hit by a car and was on medical leave from his TWO jobs. All of the stories are similar. The luncheon is how we raise the money to help. This nonprofit has helped 5,228 people in our twelve years of operation. My other passion is St. Christopher Children – I’m also on their board of directors.. This organization helps children with basic needs. School nurses let us know what is needed, like clothes or a warm coat, and we provide it through the schools. Again, we never know the ones we help. We also have children who are in desperate need of orthodontic work, but are unable to pay for it. Our big gala is in February, and all of the money raised goes to help local children. What are you most grateful for during this season of thanksgiving? My happy, healthy family. We are so lucky to have a wonderful life. I never take that for granted. For more information about the Good Friends Luncheon on December 12, or to learn more about St. Christopher’s Children, contact Susan at 843-424-9961. Photo courtesy of Wayne’s View Photography
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The Most Important Ingredient by Diane Stark “Thank you for coming to pay your respects,” I imagine myself saying to each funeral attendee. “And here’s a cook book for you. My mother would have wanted you to have this.” This is the joke my sister, sisters-in-law and I often make about my mom’s far-off-in-the-future funeral. Mom is alive and well at 62, and although we plan to have her with us for many more years, I do worry what will happen to her cook book collection when she is no longer here to enjoy them. My mom has literally thousands of cook books, hence the joke about handing them out like door prizes at her funeral. When I asked if she had any vegan friends, Mom said, “Why? Are you worried you might accidentally gift them with my ‘365 Days of Beef’ cook book?” We all got a laugh out of that one, but even Mom admits that the cook book thing has gotten a little out of hand. As a kid, I always gave Mom a cook book for her birthday. (Now we buy her more book shelves.) Mom would make a list of the ones she wanted and then drive my siblings and me to the bookstore. She’d hang out in another aisle while we made our selections, and then she’d pretend not to see which ones we’d chosen when she paid for them. My siblings and I would find as many of the books from her list as we could and then we’d look through them, searching for that perfect recipe. “Perfect” meaning that we wanted Mom to make it for us. When we discovered a deliciousness our tiny tummies simply could not live without, we knew that was the cook book we wanted to give to Mom. (As we got older and had our own money to pay for Mom’s gift, the choice became more based on price, and yes, sadly, I went the cheap route more times than I care to remember.) On Mom’s special day, each of us would present Mom with the cook book we’d chosen and then show her the recipe that made us pick that book in particular. Mom would smile and promise to try out those new recipes just as soon as possible.
And now as an adult, I remember those annual experiences and think, “Did Mom actually like that?” In reality, Mom’s birthday gifts were To Do Lists in disguise. I gave Mom a cook book – that she paid for – and she used it to make a special dinner for me. And that was her present? How did I not realize how selfish I was being? The answer to that lies not in my selfishness, but in Mom’s generosity. She loved to serve her family by cooking for us, and she still does today. Thanksgiving at Mom’s house is an event. She prepares the turkey, the stuffing and the pumpkin pie, but her table also features some less-common treats. She always serves shrimp cocktail, (my favorite) sweet pickles (for my niece) and brownie pie, my brother’s favorite. Mom enjoys an exclusive relationship with Pepsi, but on Thanksgiving she stocks her fridge with Coke products because that’s what several of her guests prefer. Mom prepares Thanksgiving dinner for 30 people, yet always manages to make every person in the room feel like she made it just for them. It’s truly amazing. And of course, this is a constant source of stress for me, her heir apparent. Several years ago, my sister and sisters-in-law nominated me as the one most qualified to take over the Thanksgiving duties when Mom decides she can no longer do it. And to that, I say, “This is the worst idea in the history of the universe.” While no one in my immediate family has starved to death thus far, that hardly qualifies me to step into Mom’s culinary shoes. My cooking skills are adequate, at best. (Translation: My dinners have not induced bouts of vomiting in anyone that I’m aware of, but they often induce bouts of whining and griping – but only from my children. My darling husband eats whatever I put in front of him. Lovely man, he is.) Several of my best recipes are ones I’ve inherited from Mom. I follow the recipe to the letter, but somehow hers still tastes better. It’s just not fair. Just thinking about stepping into Mom’s overachieving shoes gives me a pit in my stomach. But the thought of missing Thanksgiving with my family gives me a lump in my throat, which is infinitely worse, unless you’re wearing waterproof mascara, and then it might be a draw. Regardless of my cosmetic choice, not seeing my family for Thanksgiving is just not an acceptable option. So I guess I’m it. Someday, I will have to cook a turkey and all of the fixings for 30 people. Will it be as good as Mom’s? Will I remember all of her special touches? Will I ever be able to do it as well as she does? I’m sure I won’t. But then I remember, Thanksgiving is about more than food. It’s about family and friends, and the bonds we share. (Bonds that are strengthened by moist turkey and from-scratch mashed potatoes, but still, it’s not all about the food.) Mom is a wonderful cook, and she’s served her family through her culinary creations, not just on Thanksgiving, but every day, for more than 40 years. And while, I’m not the genius in the kitchen that she is, I have learned a thing or two from her. Everything Mom does, she does out of love. I’m definitely not there yet, but I’m working on it. Like Mom, I look for small ways to make people feel special. A chocolate chip cookie and a listening ear can do wonders for a kid’s bad day. (Or anyone’s, really.) And most importantly, Mom taught me that when it comes to family meals, family is always the most important ingredient.
Kohl’s Car Seat Safety
December 17 from 3 - 6 pm at the Myrtle Beach Kohl’s
• Safe Kids certified child safety seat technicians will check proper installation of child safety seats, correct those in need and educate on proper installation and use. • Participants must have their child safety seat, car and child present, and will be served on a first come, first serve basis. • The technician will determine if a new child safety seat is needed. • Rain cancels event.
For more information, please call Safe Kids Pee Dee/ Coastal led by McLeod Health at 843-777-5021.
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are a good team – plus we have a supportive and hardworking staff – most of them have been with us since we opened Bistro 217. The people I work with are my family.
of the K itchen
What is your favorite tool/appliance in the kitchen? Good knives and tongs Do you use cookbooks? Which one is your favorite? I do love cookbooks, but I mostly just browse through them. I only keep a few at home. Favorite celebrity chef? I don’t have a favorite celebrity chef, but my daughter and I enjoy watching “Chopped.” It’s interesting to see how the various chefs interpret all different types of food. Do you like to entertain? What is your favorite dish to prepare for company? Usually, if I want to entertain, I can bring guests to the restaurant, but on holidays we do have family over. I like to grill, it’s easy and fast. My daughter and I enjoy cooking together for fun; we just made some delicious banana nut bread cookies!
Queen Anne Hardee Taylor Anne Hardee Taylor, co-owner of Bistro 217 in Pawleys Island, is happily married to the love of her life, Derek Taylor. Anne and Derek are still newlyweds, married a little more than a year. This Sasee Queen has two children; a son, Justin, 16 and a daughter, Lillian, 13, and the family makes their home in Pawleys Island. Sophisticated and elegant, Anne effortlessly makes all of her restaurant patrons feel special and it’s easy to tell how much she enjoys her life and work. Would anyone call you a Queen of the Kitchen? I am the Queen of Tasting! My partner, Adam Kirby, is the executive chef and does most of the cooking and menu planning, but I get to taste and give input on everything we serve. I am the head of operations and take care of all the administrative work for the restaurant. How long have you been a restaurant owner? Why did you choose the restaurant business? We opened Bistro 217 nine years ago, but I’ve been in the restaurant business since college. I love it – even as a child I looked forward to going out to dinner and wanted to work in a restaurant. Bistro 217 is my passion. Every night is like a new dance card, and I always hope it will be full. I want everyone to have a wonderful dining experience – with great atmosphere, service and unique, eclectic food. If I can, I like to speak to everyone who dines here. Adam and I
What are your Thanksgiving plans? What’s on the menu? I go to Mt. Pleasant to my parent’s home, and let my mother do all of the cooking! I take my turn when everyone comes to my house for Christmas. I do bring the wine, though – another of my passions. Derek and I went to Napa Valley for our honeymoon and tasted so many unique wines; I continue to learn more and more. My current favorite wines are chardonnay and pinot noir What were your Thanksgiving celebrations like growing up? Our Thanksgivings were very traditional – stuffed turkey and all the trimmings. My parents loved to entertain, and my mom is a great cook. We are Italian, and always ate and drank very well and in abundance. My brother and I both inherited the love of good food. He’s also in the restaurant business and works as the general manager of a restaurant in Washington, DC. Besides running this restaurant, what are your other favorite activities? I love being on the water – it doesn’t matter if it’s the ocean or the river. We live on a canal that leads to the river and boating in the late afternoon is one of my favorite things to do. I do Pilates and run on the beach for exercise. Volunteer activities? I try to support local charities as much as possible – I was a single mother for a long time and know how important these charities are to our community; recently we’ve been able to help the South Carolina Environmental Law Project, Smith Medical Clinic, the Wooden Boat Show and Pawleys Island Festival of Music & Art. What are you most grateful for during this season of thanksgiving? I have a wonderful life! I’m very grateful for my family – both at home and at Bistro 217.
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We Gather Together: A Family Rich in Love, Rich in Tradition by Connie Barnard
For Elizabeth Singleton Benton and her husband Lawton, there is a heightened sense of happy anticipation this year as their family gathers for Thanksgiving. For the first time in five years, they will all celebrate the holiday together. Lawton and Elizabeth’s daughter Louise, a junior at Clemson, will be home for the holiday. So will their son Spencer whose ACC record-breaking career as a kicker on the Clemson football team has kept him on the road with play-offs and bowl games the last five seasons. There will also be the happy presence of a brand new family member: five month old Annie Benton, born in May to their older son Edward and his wife Sarah Belden Benton. For these lifelong Myrtle Beach residents, this will be a special celebration, one drawn in concentric circles of extended family over five generations Recalling a childhood of outdoor family gatherings in the warm Carolina sun, Lawton says, “Thanksgiving has always been a really important time, like an old fashioned Homecoming.” Traditionally, the Benton family celebration centered around an oyster roast. “My grandfather Casper had seven children, and everyone came back for it. They would gather and chop large oak branches to roast the oysters over an open fire. Each family brought a covered dish. The kids ran and played. It would last all day.” Elizabeth remembers childhood Thanksgivings at the Myrtle Beach home of her grandparents, Elfreda and Charlie Singleton: “My grandparents
had six children and four of them lived in Myrtle Beach. My grandmother loved to feed people. She invited the entire family and all her friends and neighbors. Everyone piled into their home on 10th Avenue North. We had wonderful food and a wonderful time which often included an enthusiastic intergenerational touch football game.” Both Elizabeth and Lawton’s families are deeply rooted in local history with familiar intermingled surnames. Many came from isolated sections of Horry and Georgetown Counties and knew one another all their lives. Elizabeth laughs as she shares a bit of mutual family lore regarding her grandmother, Elfreda Eldridge Singleton. At about age 13, Elfreda spotted the much older Casper Benton riding on an elegant Palomino horse and declared he was the best-looking man she’d ever seen. Lawton jokes that his mother, Emma Ann Lawton Benton who moved here from Florence as a young girl, helped shake up the family gene pool. One thing is certain however: good looks run bountifully throughout the varied strains of this handsome family. With hard work, good timing and native intelligence, this early generation of local men and women caught the first wave of development that over time would produce the Grand Strand. Lawton’s grandfather, Casper L. Benton, was one of these. Recently recognized by the S.C. Golf Hall of Fame, this farmer turned landscaper used a team of mules to build the first golf course in Myrtle Beach, now Pine Lakes Golf Club. Lawton says he doubts his grandfather had ever seen a golf course, much less played on one when he traveled to New York City to learn about greens construction. In1938 Benton opened his namesake company, C.L. Benton and Sons, which would become a major force in the area’s commercial construction. As small tourist homes developed into oceanfront hotels, Lawton’s father Jimmy learned to drive the pilings required to support them. When the Strand expanded in all directions, the company built roads, water
and sewer lines, and more golf courses – five of which are listed among the top 100 courses in the country. In 2008, after graduating from Hamden-Sidney College, Lawton and Elizabeth’s son Edward became the family’s fourth generation to be a part of the company – a source of great family pride for the Bentons, especially Edward’s grandfather Jimmy who served as president of the company until 1982 when Lawton and his brother Carson purchased it from their father. In its own way, Elizabeth’s family history also represents the story of Myrtle Beach. Longtime residents fondly remember the Chapin Company shopping complex which opened in 1927 and anchored a block in the downtown section for over seven decades. Functioning much like familiar company stores scattered throughout the South, the Chapin Company provided everything from furniture to food – even a registry for wedding gifts. It served as the daily spot to meet one another and catch up on local news. For many years Elizabeth’s grandfather, Charlie Singleton, managed Chapin’s Shell Station, a familiar fixture in the burgeoning town. A generation later, Elizabeth’s father, Earl Singleton, purchased a pharmacy in the Chapin complex. Remnants of its buildings are still evident in the vicinity of 8th Avenue North and Main Street. Myrtle Beach grew into a popular vacation destination, attracting visitors who often came here and never left. Elizabeth’s mother, Betty Gamble Singleton was one of these. After completing her freshman year at West Virginia University, she and several sorority sisters took summer jobs at Myrtle Beach. Betty worked at Walgreen’s where she met the love of her life, a tall, good-looking USC pharmacy student named Earl Singleton. Betty and Earl eloped and have lived here happily ever after, raising three children in the Myrtle Beach community. Elizabeth and Lawton grew up less than a mile apart and, though he was two classes ahead of her in school, they have known of each other all their lives. Both attended First Presbyterian Church Kindergarten and Coastal Academy where each starred in both academics and basketball. Their seven year courtship began in high school and continued through college at Clemson. They married after Elizabeth’s graduation in 1984 and came home to Myrtle Beach where they’ve lived, worked and raised their family. Like her mother and her brother Charles, Elizabeth is a gifted artist. One of three female students accepted into the Clemson School of Architecture in 1979, Elizabeth has both a passion and a talent for design and landscape gardening, as well as art history and historic preservation. These are reflected in the Bentons’ beautiful Pine Lakes home, recently featured in the Art Museum Tour of Homes, and in their second home at Murrells Inlet which she skillfully transformed from a modest waterfront bungalow into a stylish, comfortable summer cottage.
The Bentons have remained steadfastly anchored by the same principles that made them successful: hard work, family, community and faith. For three generations the Myrtle Beach First Presbyterian Church has been a mainstay in their lives. “The church has had a significant impact on who we are,” says Lawton. “It has always been there for us, like an extended family.” A love of hunting, fishing and being outdoors is an inherent part of their lives as well, a connection to their deep heritage of living off the land. Elizabeth says, “All our family spends time outside. It is where we get our strength.” She and Lawton walk together every day, regardless of where they are or what the weather is. Lawton says their parents also impressed on them the value of education and the importance of giving back to the community. Ruth Gore, who has known Lawton and Elizabeth all their lives, says, “They are a beautiful family inside and out who have given of themselves as well as their wealth to help make Myrtle Beach a better place for all of us.” Lawton’s good friend, Scott Brandon, echoes this sentiment: “I have learned a great deal about life, business and – more importantly – family from Lawton. He is one of the most generous people I know, and he is committed to making our community a better place to live and work, giving both time and money to causes that are vital to our quality of life in Myrtle Beach. I don’t think we can ever quantify the Benton family’s true contribution to our area.” This year as they look forward to celebrating a special family Thanksgiving, Lawton and Elizabeth Benton also look to the past with a deep sense of gratitude. Lawton reflects, “Myrtle Beach has always been so good to our family. This really is paradise. Why would you want to be anywhere else?” Next to family and friends, food is the best part of Thanksgiving. Elizabeth generously shared this special family holiday recipe, handed down from her mother-in-law, Emma Ann Benton.
2 (3oz.) packages raspberry Jello 1 1/2 cups boiling water 2 (10 oz) packages frozen raspberries in syrup (thawed and un-drained) 1/2 cup chopped pecans 2 cups sour cream Dissolve Jello in boiling water. Stir in raspberries, pineapple, pecans. Make three layers in a rectangular glass dish: 1.Spoon 1/2 of Jello mixture. Let firm for several minutes. (I place it in the freezer.) 2. Spread sour cream. 3. Spread remainder of Jello mix. Let it firm in refrigerator for several hours. Cut into squares and serve as a salad or side dish.
The Non-Existent Right or Wrong of How to Travel
Enjoy the nightlife, but carefully When it comes to consuming beer, cocktails and wine; know your limits, and know that now isn’t the time to push them. Go out in groups when venturing into unfamiliar territory. And don’t go along with things that don’t feel right just because a new BFF seems to think something you question is a fine idea. For women preparing for independent travel, nothing is more of an My grandmother used important consideration than personal safety. To best protect yourself from all to say nothing good happens after kinds of trouble, make preparations ahead of time and use good common sense midnight, and statistically speakwhen on your trip. ing, it turns out she was right: Most robberies and other assaults Choosing the right accommodations may be your most important safety occur well after midnight, decision. between 3 am and dawn. And Email someone you know, or who is intimately familiar with the area don’t even think about visiting you will be traveling to, or knows someone who is, and ask them for recomthat ATM down a dark alley. As mendations in areas that are considered safe. Visit travel websites and blogs that convenient and safe as something are about your destination and don’t hesitate to join their communities. If your feels in the moment, it is not questions aren’t answered, don’t hesitate to jump in and ask! worth the risk. Most likely there will be another one in a safer spot just around Upon check-in grab the hotel’s business card to keep on your person the corner. in case you get lost. As soon as you enter your hotel room, give it a good look over and listen to any alarm bells that may go off in your head. For instance, Please talk to strangers. But do it intelligently. if you find the window in your first floor room doesn’t lock properly, don’t Talking to all the wonderful people you will meet during your travels ignore that instinct that tells you to ask the front desk to move you to does not mean that you ever need to accept “candy from strangers.” As grown another room. women this can come in the form of something very tempting and harmless looking such as a glass of merlot or a margarita. (Here Grandma would have Dress appropriately for the destination suggested accepting politely, then not taking one bloody sip of the thing.) Out of respect for your host culture, research what is considered Sadly many popular tourist destinations are filled with teams of people appropriate attire for your host destination. This is especially important when who make a decent living by preying on vulnerable tourists and their easy distraveling to non-Western countries, where what is considered acceptable dress tractibility. But instead of allowing this to dishearten you, remember to project for women varies. Blending in will keep you from all kinds of unwanted atten- confidence whenever you are out. Don’t stand in the middle of the sidewalk tion and from being targeted as a vulnerable tourist. thumbing through a guidebook or rummaging through your purse. Stand up straight and walk with purpose. And never forget the adage that if something Scan all important documents such as passports seems too good to be true, it probably is. Mail the scans to yourself, and while you’re at it, email all confirmation numbers, itineraries and international telephone numbers for any credit Take care of your health (We may feel like kids again when traveling, but we cards to yourself as well. aren’t.) We all know to fill our prescriptions, stock up on supplements and get Plan your purse any necessary vaccines. But taking care of your health also means making good For visiting busy tourist areas, consider taking a pocketbook you can decisions regarding your activities. If you want to scuba dive, and you’ve been wear across your body that lies flat against you in front, with zippered, easy taking scuba lessons at the local Y for months is one thing. Still remember to access compartments. verify any tour operator’s credentials. If during a trip you find yourself faced with trying something wildly Smartphone and other digital device safety new and out of your comfort zone, take a minute to stand back before making Upon their phone or laptop being stolen while traveling, many people a decision. Evaluate if an activity is indeed what you want to do and in your are surprised to learn that features such as “Find my phone,” available on best interest. Unless you’ve been planning on it for months, now is probably iPhones, will not work as long as the device is turned off. The best precautions not the best time to take up things like motocross, bungee jumping or parato take to ensure your data’s safety are 1. Back up all of your devices before your chuting out of an airplane! trip, and 2. Even if you don’t use one at home, activate password access along Finding the balance between caution and openness to new experiences with the option that will erase all data after several failed password attempts (for will continue to be a challenge for the traveling woman. Although there are no Apple products). 3. Be sure that none of your passwords automatically log you guarantees in life, with some forethought and preparation, you will be free to in to any of your online accounts. be a woman who knows how to enjoy herself fully and safely in all her travels.
by Margo Millure
Sasee Travel Safety Tips
Palmetto Ace Home Center Your Holiday Decorating Headquarters
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Fine,Faux & Fabulous
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10880 Ocean Hwy., Pawleys Island
Celebrate the holidays with us! The Cypress Room is open on Thanksgiving and Christmas Day, featuring a traditional holiday dinner. Reservations required.
Now booking Holiday parties in the Cypress Room and Ballroom. Breakfast and dinner served daily Breakfast 7:30 am-10:00 am Dinner 5:30 pm-8:30 pm (Reservations recommended)
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6000 N. Ocean Blvd., Myrtle Beach, SC 29577 • 843-449-6406, xt. 0 islandvista.com
Meineke Car Care Center will treat you like family. Now exclusively at
“I call Joe my car husband.” -Cecily Barnard
Virgins, Saints & Angels
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(across from the Fresh Market)
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Tips For Little Helpers 1 Plan on including dishes that the
children in your life enjoy – let every child choose their special dish.
2 Let the little ones help with the
decorating. Toddlers can color placemats and older children might make a centerpiece for the table featuring fall leaves or pumpkins. Provide plenty of paper, crayons, markers and glue sticks, and let those creative juices flow!
3 All ages can help in the kitchen. Let
children wash the fruits and vegetables, stir up pumpkin pie filling and roll out pie crusts – there are no limits to the ways your youngest family members can help. Of course, be sure to keep knives and other hazardous kitchen tools out of reach.
4 I’m sure most of you remember
setting the table growing up. This is fun for children and a great time to teach them table etiquette.
5 Everyone helps with cleanup.
Toddlers can carry cloth napkins to the hamper and stack the placemats, while older children carry dishes to the kitchen. While you’re working, tell the little ones a few stories about cleaning up the kitchen when you were little – find ways to share laughter and love.
he upcoming holiday season brings families together for food, fellowship and fun. This year, make sure the little ones don’t get lost in the shuffle by letting them help plan and prepare meals. Even toddlers can put veggies and cheese on a tray, and children are much more likely to eat food that they help prepare. Sasee has gathered a few tips to include your children, grandchildren, nieces and nephews in upcoming holiday meals.
t i e v r e S in Style! 1
1. Spode® dinnerware, Woodland Turkey Collection. Eleanor Pitts Fine Gifts & Jewelry, Pawleys Island 2. Reindeer Topiary Barbara’s Fine Gifts, Myrtle Beach 3. Beaded napkin rings. Eleanor Pitts Fine Gifts & Jewelry, Pawleys Island
4. Nora Fleming™platter with interchangeable ornaments. Encore Florals & Fine Gifts, Conway 5. Angel votive holder. Studio 77, Myrtle Beach 6. Vintage Dough Bowl. The Shops at Tweaked, Murrells Inlet 7. Novelty Napkins. Studio 77, Myrtle Beach
M e r r y ,
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H a p p y www.sasee.com 35
Leafpeepers and the Fall by Susan DeBow
I am a middle-aged woman. (Yes, I am. I heard recently a 120-something died. I am sure of it – or maybe 114, which is close enough.) I just returned from a trip to New England, where a majority of middle-aged women and a few left-over men trot in October in order to qualify for their induction into the National Order of Leafpeepers and Saggy Butts Association. Seriously. In my fifties I noticed that my peers were losing their lips. Now, in my sixties, I realize we are losing another piece of our bodies: our butts. I figured out the lip issue. We swallowed them. That was easy. But, finding a lost or sagging butt is a bit more of a puzzle. Lips are pretty easy to swallow, but a butt has to go somewhere. Now, I have seen some fallen butts, the kind that don’t totally disappear, but hang on one’s backside by a bungee cord. The formerly nice curve has become a small ledge, a shelf that could hold a butterfly hairclip or paintbrush. I have also seen some formerly nicely-rounded butts that seem to have joined the military and have squared up and risen to the waist. From behind, this kind of butt looks quite formidable. These butts are very bad for shopping as they get out of control and battery-ram displays throughout the store. They are very good for cutting in line, as they can injure when used with full force.
I used to be young and pretty like you. 36 www.sasee.com
On some women, I have figured out where their once rounded butt has gone. It has split and rotated to the sides of the hips, creating somewhat of a double-bubble of hip and butt. These women tend to wear double-knit dresses to accentuate what they believe is a tiny waist. The double bubble usually falls beneath the edge of the mirror so these women don’t know they are really walking around with enough width on their backside to write the entire Declaration of Independence. Many of the women I saw in New England appear to have sat on a travel bus for a large portion of their adult lives. I watched as many climbed down from the bus. All I could picture was the naked man, Samantha, in Sex in the City, was contemplating having an affair with until he strode, naked, to the bathroom. Loose skin hung and wiggled with each step. Samantha bolted. I snickered at these women, believing they must all be a good thirty years older than I am. I felt quite smug. That is, until I saw my reflection in the window of a store next to the bus. Quickly, I reached around to try to grab my butt. I was sure it would still be high and dry, round and firm. My butt wasn’t there! And, it was neither round nor firm. Instead, I found a hunk of flesh hanging on my hips and atop my hips. There was also a good amount of a former butt on my thighs. Not to mention the part of my butt that seemed to have crept up my back. My butt had divided and conquered. It had moved around like a well-trained militia, setting up camp around the perimeter. It shouldn’t have come as a surprise to me since all of this summer I marveled that I didn’t have to undo the zipper or button of my pants to pull them down. I thought I had lost weight, but, apparently, I hadn’t. Simply put, my butt had gone missing. And now, I had found it. I am beginning to think that like so many other things, we don’t miss our butts until they are gone. When we are young it is so easy to overlook our assets, to just see our flaws. In many ways, I am still like that. There is a part of me that says, oh, don’t worry about it. Be glad to be alive. There is also a part of me that sees the passing of time, the loss of not just youth, but a middle age that is shifting into somewhere between senior status and mortality. Yes, I can laugh at myself as my lips disappear and my butt regroups and my chin grows mischievous hair and my shoulders round. But there is also a part of me that wants to wear a button where my sagging breast once was, that says, “I used to be young and pretty like you.” Many might say I should just be thankful for my health, and that I should be glad to be alive. Amen to that. But, even in this wisdom that we acquire as we age, there are vanities that poke us and prod us into discomforting and disconcerting thoughts. Will people who never saw me when I was in my prime only see me as a sagging skin and lipless vessel of the past? Will they know that I once had eyes that men commented on and a concave stomach that sported bikinis? Is it worth saying that once my legs didn’t have varicose veins and rocked short shorts? Will anyone remember that at one time I led the charge in the workplace and had careers that people dream of? Or will people just see me as another of the boomer generation who has lost her lips, her butt and any day now, maybe her memory or value as a human? Time will tell how this all works out. How others will see and react to me. Right now, I will accept that I have swallowed my lips and that my butt has turned into butter. But I can’t dwell on it too long as I have too much planning to do for my next career – real estate. So, look out world, this lipless, butt-less, used to be pretty gal is going to take charge and take names!
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Who Am I? by Diane DeVaughn Stokes
Lately, I have been thinking about my roots. No, not the ones on my head because I see JP my hair-dresser every single month, and she takes care of that. It’s more about my lineage and who came before me. There are several TV shows that detail the past of well-known stars. The show’s researchers help them to better understand where they came from and discover their ancestors who did incredible things, from fighting in the Korean War, serving as a general in the Civil War, to being present when the Star Spangled Banner was written. As I sit here preparing for Thanksgiving, I know without a shadow of a doubt that my ancestors had green thumbs and grew whatever they could. They understood the farm to table concept long before it was the cool thing to do. When I was eight, I visited an aunt in Connecticut, who lived on a farm. Having never been on a farm before I was amazed to learn where food came from. I remember thinking, So this is how string beans get to the plate. I was thrilled to cut them from their vines and help carry them to the table. I know it sounds silly, but I felt empowered, even at eight years old. And strangely enough, I felt like I had been there before. Even though I was born in a big city and felt like a city girl, there was a weird sense that I lived on a farm in a previous life. I still feel like that whenever I do farm interviews for my TV show. Another thing about my family I am sure of is our shared obsession with holidays. My great-grandmother, who I knew when I was young, was said to have decorated the house with holly, greenery from the backyard, fruit and berries from her garden, and candles everywhere. She was not going to let a lack of money stop her from making the spirit bright for her ten children. My grandmother, my mother, my aunt, my sister and I are all over the top when it comes to decorating for every single holiday. I also know my family has always loved to cook and eat. There is no place I feel more comfy and cozy than in my kitchen. Whether I’m baking cookies or roasting veggies, there is a love of it that comes from watching my grandmother cook and knowing her talents were inherited from her mother etc. I don’t believe this is just learned knowledge. Some of it is in-ATE, if you’ll excuse the silly pun. So who do I think I am? Without sitting down and spending years on my ancestry, which I intend to do when I retire, I know for sure that my family on both sides believed in a strong family bond. They believed close friends are as important as family – being joined by heart rather than blood. And they all possessed a deep faith. All of my mom’s family were devout Catholics, and my father’s were just as devoutly Jewish. They respected the Ten Commandments and treated their neighbors of every race and creed with respect. They lived their lives with the knowledge that God was the center of the universe and beyond. How do I know? Because every one of them that I have met in my lifetime have fit that description, and they must have learned from someone who came before them. That does not take years of family exploration to find out. Some things are obvious if you just stop, think about them and be grateful.
“see what we bring to the table.” USDA Prime steaks, and chops, veal, fresh seafood. Locally sourced ingredients.
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2013-2014 Symphony Series
843.448.8379 • www.LONGBAYSYMPHONY.com
THE GERMAN ROMANTIC SPIRIT featuring Madalyn and Cicely Parnas, violin and cello
SUNDAY, NOVEMBER 3, 2013 The Music & Arts Center at MBHS
CALL NOW! SEATS STILL AVAILABLE
MUSICAL CLASSICS FOR THE HOLIDAY SEASON SATURDAY, DECEMBER 7, 2013 7:00 PM Trinity Church, Myrtle Beach SUNDAY, DECEMBER 8, 2013 4:00 PM Wheelwright Auditorium, Coastal Carolina University
Caution by Melissa Face
The waitress points to the green bracelet on our toddler’s arm. “What are you wearing?” she asks him. Evan looks up at her and proudly states, “It means I don’t eat nuts. ’Cause they make me sick”. “Oh my,” responds the waitress. “Well let’s find you some dinner without any nuts.” My husband, Craig, and I explain that Evan has a tree nut allergy. We carefully study the menu and ask about the ingredients in sauces, gravies and salad dressings. “What about the chicken salad?” I inquire. “Can that be ordered without almonds?” “Sure,” she says. “Our chicken salad is made to order. So, would you like it with just carrots and apples?” “Yes, please. That will be fine.” Our food arrives a few minutes later. But before Evan dives into his lunch, I take a bite of his chicken salad to make sure there aren’t any nuts. For us, there is no such thing as being too careful. Our initial discovery of Evan’s allergy was a terrifying one. My husband, Evan and I were at Busch Gardens enjoying a pet show. Evan sat on my lap and ate some raisins from a bag of trail mix. He ate and watched the animals perform their tricks. Afterwards, we walked to one of our favorite spots where we like to sit in the shade and watch a couple of the roller coasters. Then, we decided it was time to get some lunch. Craig and I agreed on the smokehouse where we could share a brisket and chicken platter. While we were standing in line, I noticed that Evan was scratching the back of his neck. I looked closer and saw that he was starting to break out. Then, Evan coughed, a loud, hoarse cough. “Are you okay?” I asked him. “No,” said Evan, as he stared at me with a confused expression. Then, Evan vomited in his stroller. I asked the people in front of me to please let me out of line. I needed to get Evan into the sunlight so I could better assess his condition. Once outside, I saw that the red spots on his neck had spread to his belly, arms and face. He was breaking out in full body hives. I told Craig to get the park EMTs while I gave Evan a teaspoon of Benadryl. The EMTs were with us in moments and ushered us toward the first aid station. At first aid, a nurse took Evan’s blood pressure and temperature and listened to his lungs. “His lungs sound clear,” she told us. “But his lips do appear to be swelling. This definitely looks like an allergic reaction. What would you like us to do?” I quickly considered Evan’s appearance, the fact that he was getting new hives despite having a dose of Benadryl, and his total state of confusion about the ordeal.
“Call an ambulance,” I told the nurse. “I want to take him to the hospital.” The ER doctor assessed Evan and asked for a recount of the episode. She seemed concerned that Evan was continuing to break out. “He has had the maximum dose of Benadryl for his size,” she told us. “I’m going to try a steroid and some Zantac. Combined, these two drugs are quite effective in eliminating hives.” The stress of the situation and the drugs made Evan very sleepy. After a few moments, he was resting peacefully on my chest. When he woke up, the hives were gone, and he was singing and laughing like normal. Weeks later, an allergy skin test and blood work revealed that Evan was allergic to tree nuts, specifically pistachios and cashews. It was the trail mix snack during the pet show at Busch Gardens that caused him to become so sick. And I was the one who gave it to him. Evan has an allergy treatment plan, and we don’t go anywhere without Benadryl and an EpiPen. But even with emergency medications, mealtime is a stressful event. Having a child with a food allergy complicates everything from dining at restaurants and attending birthday parties, to shopping for groceries and leaving him with caretakers. There is a new element of worry that causes us to study product labels and interrogate waitresses and fast food workers. Evan’s allergy bracelet is an additional precaution that we took to help inform others and to help educate Evan about his medical condition. We are teaching him to never accept food from people he doesn’t know and to always ask, “What’s in this?” Our world is a treacherous place for those who have food allergies. So many products that do not contain the specific allergen are still made in facilities where they might be present. Plus, there is the factor of human error. Just the other day, I was looking at some cookies in a bakery. They appeared to be sugar cookies and were marked with a label that said “PLAIN.” On closer examination I noticed that they had a whitish colored nut in them. “These cookies are marked plain, but they look like they have nuts in them,” I told the employee. “Oh yes,” she said. “They have nuts, macadamia nuts. Plain means that they don’t have icing.” I told her that the store labeling was misleading and dangerous and we left. Evan and I later stopped at our favorite store where we ordered a soda and a soft pretzel. We sat down together and ate our snack. “This is good, Mama,” Evan said. “It doesn’t have nuts?” “No, baby, it doesn’t have nuts.” “So it won’t make me sick?” he asked. “No. It sure won’t.” “Good.” We enjoyed the rest of our pretzel and I put my worries aside, at least until the next outing.
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The Oasis Shopping Center 2520 Hwy. 17 Business, Garden City 817-235-6875 / 717-451-2856 firstname.lastname@example.org
Antiques Avon Baby & Toddler Boutique Collectibles Country Decor Fabrics + Notions Glassware Handbags 114-A Hwy. 17 N. Jewelry Surfside Shopping Center Unique Handmade Crafts Surfside Beach, SC 29575 Vintage Items Mon - Fri: 9 am to 6 pm Wood Products Sat: 10 am to 5 pm • Sun: 1 pm to 5 pm WoodWick Candles
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Hot Some Like It by Kim Seeley
I remember my Grandmother’s refrigerator with both amazement and amusement. Her refrigerator was a labyrinth of bowls, plates and Tupperware, teetering upon each other, and tottering towards disaster. While my grandmother was an excellent cook, her refrigerator organization left a lot to be desired. Usually one of my aunts would make some negative comment while attempting to find the milk or the butter or whatever, and Grandma would reluctantly throw things out. My strongest memory of Grandma’s refrigerator originates from the shelves on the inside door. There, in all their multi-colored glory, were bottles of hot peppers, packed in their vinegary baths. Some were Grandma’s own garden peppers that she had pickled herself. Some were gifts from neighbors. A few more exotic types were store-bought. Alongside the hot peppers were a variety of hot, spicy sauces. I remember her obvious delight when she opened one of those bottles and bit into a sizzling hot green, yellow or red pepper. “Yum,” she would declare. Her eyes would twinkle (of course, now I believe they could have been tearing up) and she would offer us grandchildren a bite. It only took one bite to learn that grandma’s peppers and sauces were really just for grandma’s taste buds and not ours. I couldn’t understand her fondness for such extremely hot food, but I am sure Grandma would have been a big fan of today’s spicy foods. In fact, I bet she would have relished the emphasis on peppers and spices in today’s recipes, and would probably nod quite knowingly when reading of the health benefits of her beloved peppers and condiments.
A few years ago, I noticed one of my aunts had developed my grandma’s taste for the “heat.” When my aunt, my mom and I were eating lunch at a rather upscale restaurant, my aunt ordered the fried chicken. When the waiter brought it, my aunt asked for Texas Pete hot sauce. At the time, I had never seen anyone put Texas Pete on fried chicken, and I was a bit embarrassed by her request. Then I was mortified when my aunt dumped half the bottle of Texas Pete over her chicken and continued to douse it over each bite. I have since learned that fried chicken and Texas Pete are quite a common combination, but I doubt that many folks use it quite as liberally as Auntie did that day. Then, a few years ago, I discovered my mother had Texas Pete in her refrigerator door. “Mom, when did you start using hot sauce?” I asked. “Just a little while ago,” she replied. “I find that it gives my fried chicken and greens a bit of a kick.” I looked over the refrigerator shelves more closely, but I did not see any jars of hot peppers packed in vinegar. At least, not yet. I have read some research that indicates our taste buds lose their sensitivity as we age, and that would explain my grandmother’s and my aunt’s partiality for the “heat.” Older people also use more salt and pepper, as their ability to taste becomes a little less sharp. I don’t think it is just a coincidence that my grandmother and my father-in-law both developed a taste for pizza in the last five to ten years of their lives, when they had scorned it for the first 60 to 70 years. Of course, liking the “heat” is not simply a matter of age. My daughter and son-in-law regularly eat salsa and spicy foods that burn my mouth and throat and send me running for the milk. Another member of the family enjoys eating chicken wings that are so hot that he cries while munching away. He wipes the tears and keeps at it. So, I wonder, what will challenge their taste buds when they are 80 years of age? Will they become desensitized to the hot stuff? Who knows? I realize that I am probably near the age that my Grandma was when I first noticed her jars of pickled peppers. So far, I show no sign of following in her footsteps, at least as far as the “heat” goes. My husband insists that it is just a matter of time before I follow my grandma, my aunt and my mom into the realm of spiciness. Perhaps I will pick up a jar of Texas Pete the next time I go to the grocery store, just to be on the safe side. And I have scouted out the hot peppers at a local gourmet shop, just in case that “heat” gene kicks in when I least expect it.
A NATIONAL HISTORIC LANDMARK
From cruises on the creek and overland excursions on the Trekker, to engaging animal programs and a new butterfly house there is always something new and exciting at Brookgreen Gardens. This National Historic Landmark is home to the only accredited zoo on the coast of the Carolinas and one of the most significant figurative sculpture collections in the world! For more information call
(800) 849-1931 or visit www.brookgreen.org
$14 Adults, $12 Seniors, $7 Children 4-12
& Children under 3 are FREE!
ADMISSION IS GOOD FOR 7 DAYS!
Located on Highway 17 between Murrells Inlet and Pawleys Island.
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9 1 0 . 7 5 5 . 5 5 4 6
120-7 Shallotte Crossing Pkwy., Shallotte, NC 28470 Located in the Belk Shopping Center
Island Vista. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Meineke Car Care Center. . . . . . . . . . . . . . . . . . . . . . . . . . 30 Safe Kids Pee Dee/Coastal. . . . . . . . . . . . . . . . . . . . . . . . . 21 Sunset River Marketplace. . . . . . . . . . . . . . . . . . . . . . . . . 35 The Joggling Board. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Miller-Motte Myrtle Beach. . . . . . . . . . . . . . . . . . . . . . . . 12 Seaside Furniture Gallery. . . . . . . . . . . . . . . . . . . . . . . . . 12 Take 2 Resale. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 The Kangaroo Pouch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Millie’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Shades & Draperies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Taylor’s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Lands End Restaurant. . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Palmetto Ace Home Center . . . . . . . . . . . . . . . . . . . . . . . 29 Simply Sophia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Taz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Legacy Antiques. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Papa’s General Store. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Shop the Avenues. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Two Sisters with Southern Charm. . . . . . . . . . . . . . . . . . 41 Long Bay Symphony. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Perfect Fit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 The Shops at Tweaked. . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Wallpapers by Lynne. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 The Market Common. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 The Pink Cabana. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Southern Guys & Gals . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 WEZV. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 McLeod Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Pounds Away of Myrtle Beach. . . . . . . . . . . . . . . . . . . . . 45 Springmaid Pier Resort. . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Wine and Design. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Me & Mommy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Rose Arbor Fabrics & Interiors. . . . . . . . . . . . . . . . . . . . . 24 Studio 77. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Visit www.sasee.com for a full calendar and more Sasee events!
Taste of Georgetown, 12:30 - 4:30, Front St., 20 restaurants participating. For more info, visit www.tasteofgeorgetown.com.
Bag Ladies Luncheon to benefit the Art Museum of Myrtle Beach, Grand Dunes Members Club, 11 am-1 pm. For more info, call 843-238-2510 or visit www.myrtlebeachartmuseum.org.
Goodbye to 75!, to benefit Long Bay Symphony, celebrating 75 years of Myrtle Beach history. Myrtle Beach Convention Center, 5:30 - 8:30 pm, visit the “Pavillion,”“Peaches Corner,” have your photo taken on the moon & more! For more info, call 843-839-4544.
Intracoastal Christmas Boat Regatta, 5 pm start at Little River south to Dock Holidays Marina. For more info, call 843 249-8888 or visit www.christmasregatta.com.
Art in the Park, 10 am-4 pm, 2-3 Chapin Park, 9-10 Valor Park, Market Common. For more info, call 843 446-3830 or visit www.artsyparksy.com.
32nd Annual Dickens Christmas Show, Myrtle Beach Convention Center, Thurs. 9 am-6 pm, Fri. & Sat. 9 am-8 pm, Sun. noon-6 pm. For more info, visit www.dickenschristmasshow.com or call 800-261-5991.
MB Annual Direct Sellers Christmas Open House, open to the public, 9 am-5 pm. Clarion Hotel, free. Shop for Christmas and win door prizes! For more info, call 843-903-0924.
Murrells Inlet Christmas Parade, 3 pm. For more info, call 843-357-2007 or visit www.murrellsinletsc.com.
An Elegant Evening with the 100, 5th Annual Black Tie Gala, Hilton Myrtle Beach Resort @ Kingston Plantation, cocktail reception at 6:30 pm, dinner/program at 7 pm. $60 per person. For more info, contact 100 Black Men of Myrtle Beach at 843-957-1420.
Long Bay Symphony Youth Orchestra Fall Concert, 7:30 pm, Myrtle Beach High School Music & Arts Center. For more info, call 448-8379 or visit www.longbaysymphony.com.
Holiday Concert, Serendipity Singers, 2 pm, Trinity Presbyterian Church, Surfside, free. For more info, call 843-357-2561 or visit www.serendipitysingersofsc.com.
27th Annual Winter Arts & Crafts Show, Springmaid Beach Resort, Fri. & Sat. 9 am- 5 pm, Sun. 9 am-3 pm, free admission and parking. For more info, call 843-770-6895 or visit www.springmaidbeach.com.
Dr. Doli Biondillo
Dr. Carol Young
dr. biondillo adds strength to our region’s pulmonary and critical care needs.
McLeod Pulmonary and Critical Care Seacoast, along with Dr. Carol Young, welcome Dr. Doli Biondillo to the practice. Dr. Biondillo comes from Indianapolis, Indiana, and is excited to care for the pulmonary and critical care needs of the community. Board certified in pulmonary medicine and critical care medicine, Dr. Biondillo adds great strength to the McLeod Loris Seacoast intensive care program. “My specialty is both challenging and rewarding,” said Dr. Biondillo. “I enjoy seeing my patients go on to live healthy, meaningful lives.” Treating patients with lung problems including COPD, asthma, lung cancer, interstitial lung disease, shortness of breath and cough, Dr. Biondillo looks forward to accepting new patients at the Loris office. Call 843-716-7911 for an appointment.
McLeod Physician Associates McLeodPhysicians.org
51087-McL Biondillo Young - Sasee Magazine.indd 1
Dr. Doli Biondillo McLeod Pulmonary & Critical Care Seacoast 3617 Casey Street, Suite C, Loris, SC 843-716-7911 Dr. Carol Young McLeod Pulmonary & Critical Care Seacoast 3980 Hwy 9 East, Suite 240, Little River, SC 843-390-8302 10/11/13 11:18 AM
Volume 12, Issue 11