South Carolina Living November/December 2021

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NT R! OU FE SC OF E 6 DI KET PAG E TIC SE

CHANGEOUT Sweet stuff Celebrate the holidays with Chef Belinda’s new cookbook

SC TR AVE LS

NOV/DEC 2021

The miniature worlds of model trains HUMOR ME

As good a financial adviser as any


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THE MAGAZINE FOR COOPERATIVE MEMBERS VOLUME 75 • NUMBER 11 (ISSN 0047-486X, USPS 316-240)

Read in more than 600,000 homes and businesses and published monthly except in December by The Electric Cooperatives of South Carolina, Inc. 808 Knox Abbott Drive Cayce, SC 29033

2021|nov•dec

Tel: (803) 926‑3175 Fax: (803) 796‑6064 Email: letters@scliving.coop EDITOR

Keith Phillips Tel: (803) 739‑3040 Email: Keith.Phillips@ecsc.org FIELD EDITOR

Josh Crotzer

PUBLICATION COORDINATOR

Travis Ward

ART DIRECTOR

Sharri Harris Wolfgang DESIGNER

Camille Stewart PRODUCTION

Andrew Chapman

13 A taste of

WEB EDITOR

Chase Toler

COPY EDITORS

Southern Sugar

CONTRIBUTORS

How sweet it is! Enjoy this selection of just desserts from Chef Belinda Smith-Sullivan’s latest cookbook, Southern Sugar. Plus: Register to win one of 16 autographed copies.

Trevor Bauknight, Jennifer Jas, Jim Poindexter Michael Banks, Mike Couick, Jan A. Igoe, L.A. Jackson, Sydney Patterson, Belinda Smith-Sullivan PUBLISHER

Lou Green

ADVERTISING

Mary Watts Tel: (803) 739‑5074 Email: ads@scliving.coop

4 CO-OP NEWS

Updates from your cooperative

NATIONAL REPRESENTATION

American MainStreet Publications Tel: (512) 441‑5200 Paid advertisements are not endorsements by any electric cooperative or this publication. If you encounter a difficulty with an advertisement, inform the Editor. ADDRESS CHANGES: Please send to your

local co-op. Postmaster: Send Form 3579 to Address Change, c/o the address above. Periodicals postage paid at Columbia, S.C., and additional mailing offices.

© COPYRIGHT 2021. The Electric Cooperatives of South Carolina, Inc. No portion of South Carolina Living may be reproduced without permission of the Editor.

is brought to you by your member-owned, taxpaying, not-for-profit electric cooperative to inform you about your cooperative, wise energy use and the faces and places that identify the Palmetto State. Electric cooperatives are South Carolina’s — and America’s — largest utility network.

SOUTH CAROLINA LIVING

$8 nonmembers

$5.72 members,

The Touchstone Energy Cooperatives Bowl is back! Act now to get your discounted tickets and vote for the player you think most deserves the Mr. Football trophy.

8 DIALOGUE I’ll take my turkey wild

Just as wild turkeys need to be distinguished from domesticated birds, electric cooperatives should be viewed differently than other utilities.

10 TRAVEL All aboard!

Next stop, the amazing miniature worlds of the Model Trains Station in Taylors.

18 MARKETPLACE 19 CALENDAR OF EVENTS 20 GARDENER Camassia: native-born beauties

10

22 Member of the AMP network reaching more than 9 million homes and businesses

T ! UN ER CO OFF 6 DISKET PAGE E TIC SE

What’s not to love about a native plant that’s tough, low‑maintenance and blooms with a brilliant custom color best described as blurple? HUMOR ME

Market flocks to Goxx

In a world gone mad, maybe we shouldn’t be surprised that a hamster is outperforming a billionaire when it comes to buying and selling cryptocurrencies.

FRO M TO P: K ATE B LO H M; KE ITH PH I LLI PS

Sweet stuff

Celebrate the holidays with Chef Belinda’s new cookbook

SC TR AVE LS

The miniature worlds of model trains NOV/DEC 2021

ANNUAL SUBSCRIPTIONS:

6 AGENDA

HUMOR ME

As good a financial adviser as any

Chef Belinda Smith-Sullivan’s recipe for Japanese Fruit Cake is just one of the delicious surprises found in her new cookbook, Southern Sugar. Photo by Kate Blohm courtesy of Gibbs Smith.


SC | agenda Touchstone Energy Cooperatives Bowl kicks off Dec. 11

WHEN:

Dec. 11, 2021. Kickoff at

noon.

Save $5 on advancepurchase tickets 201 9 GA M E PH OTO BY TR AV IS B E LL

THE STATE’S TOP HIGH SCHOOL FOOTBALL PLAYERS will face off one last time this season in the 2021 Touchstone Energy Cooperatives Bowl on Saturday, Dec. 11. The annual northsouth game, organized by the S.C. Athletic Coaches Association, takes place at Doug Shaw Memorial Stadium in Myrtle Beach with a noon kickoff. The game recognizes 88 student-athletes from across the state, not just for their athletic ability but for their character on and off the field. These young men develop a true spirit of camaraderie throughout the week leading up to the big game—honing their skills and developing friendships that last a lifetime. Mr. Football reader poll Advance-purchase tickets are now available online Visit SCLiving.coop/football at TouchstoneEnergyBowl.com/tickets for $15. After this month to cast your vote Nov. 26 and at the stadium, tickets will cost $20 each. for the high school athlete Fans in attendance at the game will also see the halfmost deserving of the 2021 time presentation of the 2021 Mr. Football award. Seven Mr. Football award. The poll players are in contention for the prestigious honor recogcloses Dec. 1. nizing the state’s top athlete of the year. —CHASE TOLER

WHERE: Doug Shaw Memorial Stadium, 705 33rd Avenue North, Myrtle Beach. DON’T MISS: The 2021 Mr. Football award—the state’s highest honor for prep athletes—will be presented during halftime. WHAT’S NEW?: The inaugural Joanne Langfitt Junior Showcase. From 5 to 7 p.m. on the Friday before the game, 88 top players from the Class of 2023 will compete in the electronically timed 40-yard dash, three-cone drill and shuttle run, vertical jump, broad jump and bench press. The showcase is free and open to the public. DETAILS: Visit TouchstoneEnergyBowl.com

REGISTER TO WIN!

Extra cash for the holidays R E A D E R R E P LY T R AV E L S W E E P S TA K E S Register below, or online at SCLiving.coop/reader-reply YES! Enter me in the drawing for a $100 gift card. Name Address

Register for your chance to win a $100 Visa gift card. Use the mail-in form or visit SCLiving.coop/reader-reply. We’ll draw the name of one lucky winner from all eligible entries received by Nov. 30, 2021. By entering, you may receive messages from these great sponsors, and you agree to join the South Carolina Living email list.

City State/ZIP Email* Phone* My electric cooperative is: SEND COUPON TO: South Carolina Living, RRTS, 808 Knox Abbott Drive, Cayce, SC 29033 or travel@SCLiving.coop. Entries must be received by Nov. 30, 2021, to be eligible. *Winner will be contacted to verify mailing address.

j Alpine Helen White County, Ga. j Brookgreen Gardens j Camden Junior Welfare League j Cheraw Visitors Bureau j Christmas in Fountain Inn j City of Rock Hill j Cultural & Heritage Museums j Eudora Farms j Hammock Coast j Newberry Opera House j S.C. Department of Agriculture, Agritourism j South Carolina Living magazine

Register online at SCLiving.coop/reader-reply 6

SOUTH CAROLINA LIVING  |  NOV/DEC 2021 | SCLIVING.COOP

EDITOR’S NOTE

Happy holidays! As we head into the holiday season, the staff and contributors of South Carolina Living hope you enjoy this combined November/ December issue of your co-op magazine. We’ll be back in your mailbox in January with more co-op news, tips on wise energy use, festivals and events, profiles of interesting South Carolinians, gardening tips—and of course, lots of delicious recipes. Take care and God bless. —KEITH PHILLIPS


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|

SC   dialogue

I’ll take my turkey wild

MIKE COUICK

President and CEO, The Electric Cooperatives of South Carolina

8

IF YOU’RE ANYTHING LIKE ME, you probably don’t Just as wild turkeys need to be think much about turkeys until this time of distinguished from the domestic year. But the pending Thanksgiving holiday has me pondering some surprising facts about the breeds, electric cooperatives poultry. Historians aren’t positive that a turkey was part should be viewed differently than of that first grateful feast in 1621. Most believe other utilities. venison or some sort of waterfowl was the primary protein. What they do know is that wild turkeys and their tender meat were a staple of both the their carcasses. They are twice the average size Native American and early colonial settlers. they once were, so they can’t mate, much less fly. The founding fathers of the American These turkeys live in isolation and would be incaRevolution held turkeys in higher regard than the pable of surviving beyond the turkey houses in goofy gobblers that we typically picture. Despite which they are raised. a myth to the contrary, Ben Franklin never advoJust as wild turkeys need to be distinguished from the domestic breeds, electric cooperatives cated for the turkey to be our national symbol, but should be viewed differently than other utilities. he did think it better than the bald eagle, calling it Cooperatives operate according to a set of seven a “bird of courage” in a letter to his daughter. core principles and values Wild turkeys are popular that make them unique. game for hunters because THE SEVEN COOPERATIVE We’ve grown and evolved over they are an intelligent and PRINCIPLES 80 years of serving rural comable adversary. Wild turkeys are survivors with keen eyemunities, but these principles Voluntary and Open Membership are like a genetic code that sight, the ability to fly short Democratic Member Control guides us in everything we do distances at speeds up to Members’ Economic Participation and provides a standard by 60 mph and they can run Autonomy and Independence which we are measured. as fast as 25 mph. They are Education, Training and Information When we are true to that social and communicative Cooperation Among Cooperatives original DNA, cooperatives creatures that protect and Concern for Community have proven to be agile and nurture one another. Thanks innovative, fulfilling areas to efforts by South Carolina’s of local need like providing high-speed broadDepartment of Natural Resources, wild turkey populations have spread from small pockets in the band service where it’s needed most. Co-ops work Lowcountry into every county in the state. together to solve common problems and protect The turkeys that end up in our ovens are members and their communities. nothing like the ones we see strutting across our This Thanksgiving, I’m not only thankful for fields and farms. Since we eat approximately cooperatives, but I’m also thankful for the DNA 250 million turkeys each year—46 million just that makes us different. on Thanksgiving—mass production and breeding have created a very different species. Instead of dark, speckled plumage, domestic turkeys are white so that the pin feathers aren’t noticed on

SOUTH CAROLINA LIVING  |  NOV/DEC 2021 | SCLIVING.COOP


Christmas "Inn" Our Town @fountaininnsc

Carriage Rides | Santa | Polar Express December 9 - 18 | 6 - 9 PM

Carriage Rides and Polar Express are by appointment only For more information visit fountaininn.org

SCLIVING.COOP   | NOV/DEC 2021   |   SOUTH CAROLINA LIVING

9


|

SC   travels

All aboard! Next stop, the amazing miniature worlds of the Model Trains Station in Taylors BY MICHAEL BANKS

at just the correct height and vantage point, you could soon forget you were standing in an old cotton mill in the Upstate. Instead, you’d hear, then see, the steam locomotive as it emerges from the mountain tunnel, its metal wheels chugging along the tracks, the engine’s massive smokebox looming larger and larger as it hurtles toward you. That act of space and time travel is one of the main attractions at what’s billed as the best multi-scale interactive train display in the Southeast. With the simple push of a button, electric current and a whole lot of ­creativity, The Model Trains Station in Taylors transports visitors to a simpler time. Scott Doelling, a member of Laurens Electric Cooperative, first started playing with trains as a 7-year-old. One of his old trains is featured in a layout at the station, and he volunteers as a docent two to three days a week. “It’s a hobby that you never really outgrow,” says Doelling, who spent 31 years in the corrugated paper business and specializes in creating scenery, such as the mountains and forests lining the tracks. “Your imagination can go wild. You can do anything.” There are hidden gems among the many layouts, and visitors are encouraged to take part in a scavenger hunt to find them. Look closely in one display, and you’ll see a group of Boy Scouts PH OTOS BY KE ITH PH I LLI PS

IF YOU KNEEL DOWN

10

RIGHT ON TRACK With a push of a button, kids and kids at heart set trains rolling in nine massive displays. Bob Rayle, chairman of the station’s board of directors and a volunteer “conductor,” keeps things moving as he shares his love of the hobby with visitors.

around a campfire. Look closer, and you’ll see a bear attack right around the bend. By pushing buttons that control different parts of another layout, children can control some of the trains that run on the tracks, give power to a sawmill or take delight when a conductor steps out from his station. “We try to put as much interaction for the kids as we can,” says Doelling, who is one of about 20 volunteers. Plenty of vintage trains, including some from the 1920s, still run along the tracks. But there are plenty of advancements, too, including digital programs that now allow users to control the train from a mobile phone. There is a train repair shop where people can bring in a faulty engine, and the group also allows visitors to bring a train from home and run it on the tracks.

SOUTH CAROLINA LIVING  |  NOV/DEC 2021 | SCLIVING.COOP

The nine massive displays that spread out over 16,000 square feet at the historic Taylors Mill mean different things to different people, says Bob Rayle, chairman of the station’s board of directors. Nearly all of the items at the station, which opened in December 2017, have been donated by model railroad enthusiasts who wanted nothing more than to share their love of the hobby with others who appreciate the elaborate precision of hand-crafted miniature worlds. “It’s the little things and the detail,” says Rayle. “They make the picture. They tell the story.”

GET THERE Model Trains Station is located at Taylors Mill, 250 Mill St., Suite BL 1250, in Taylors. HOURS: Wednesday–Saturday 11 a.m. to 5 p.m.; Sunday 1 to 5 p.m. ADMISSION: Adults $8; seniors and military $7; children (age 2 to 12) $5; children under 2 admitted free. Special rates available for groups, and birthday parties are welcomed. DETAILS: They are always looking for donations and volunteers. For more information, visit modeltrainsstation.com; email modeltrainsstation@gmail.com or call (864) 605-7979.


Camden Junior Welfare League's 45th Annual

Candlelight Tour of Homes

Saturday December 11, 2021 3:00-9:00 pm In person & virtual tours Start at: Camden Archives & Museum 1314 Broad Street Camden, SC

$20 advance ticket $25 day of event Tickets available at www.camdenleague.org Sponsored by

Discover holiday cheer, lights & FESTIVITIES in

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John Hiatt & the jerry Douglas band Buddy: The Buddy Holly Story

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Enhanced experience: tea with the sugar plum fairy

Tommy Emmanuel, cgp ColaJazz: Christmas Geneva Lewis

Tab Benoit The Great Gatsby (abrv. & full performance) Hotel California: A Tribute to the Eagles The Polish Wieniawski Philharmonic Orchestra American spiritual ensemble

Enhanced experience: Gospel brunch

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Tango Argentina - 1 hour Lee Greenwood Keb’ MO‘ Pilobolus Fairytales on Ice Roy Orbison & Buddy Holly: A hologram Experience Mr. Ho’s orchestrotica quintet Songs WE Love: Jazz At Lincoln Center Celtic angels Ireland Peabo Bryson Lorrie Morgan Siberian Virtuosi The Del McCoury Band Thompson Square acoustic Balsam Range Paul Thorn

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SCLIVING.COOP   | NOV/DEC 2021   |   SOUTH CAROLINA LIVING

11


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8/11/21 2:12 PM


BY BELINDA SMITH-SULLIVAN RECIPE PHOTOS BY KATE BLOHM

ever one to sit still, South Carolina Living recipe columnist Chef Belinda Smith-Sullivan has completed her third cookbook in as many years— Southern Sugar, a celebration of just desserts. Enjoy the following recipes and photos from the book, provided courtesy of Chef Belinda and her publisher, Gibbs Smith. For more details, visit gibbs‑smith.com. And turn to Page 16 for a sweet chance to win an autographed copy.

TEXAS SHEET CAKE MAKES 16 TO 20 SERVINGS

This cake is like Texas—BIG! A perfect dessert for a church function, picnic, family reunion, child’s birthday party or office party, this easy-to-prepare cake is a “must-have” in your recipe box. It’s almost like a brownie, but less dense and extremely moist, and the addition of espresso powder enhances the flavor of the chocolate. Pecans or not—your choice. Serve by itself or topped with ice cream, whipped cream, fruit or a combination of the three. This is just plain down-home goodness!

A LE X A N DE R FOX

N

CAKE

1 cup unsalted butter 1 cup water ½ cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups sugar ½ teaspoon kosher salt 1 teaspoon baking soda 1 teaspoon instant espresso powder (optional) 2 large eggs, room temperature ½ cup sour cream, room temperature 2 teaspoons vanilla extract FROSTING

½ cup unsalted butter ¼ cup unsweetened cocoa powder 6 tablespoons sour cream or whole milk 1 teaspoon vanilla extract 3½ cups confectioners’ sugar, sifted to remove lumps 1 cup chopped pecans (optional)

Preheat oven to 350 F. Spray a half-sheet pan (12 x 18 inches) with nonstick spray. In a medium saucepan, combine butter, water and cocoa over medium-high heat and bring to a boil. Remove from heat and allow to cool slightly. In a large bowl, whisk together flour, sugar, salt, baking soda and espresso powder. In a medium bowl, combine eggs, sour cream and vanilla, and stir into dry ingredients. Stir in chocolate mixture and completely combine. Spread into prepared pan and bake 18–20 minutes until a cake tester comes out clean. Remove from oven and set aside. For the frosting, in a medium saucepan, add butter and cocoa and cook over medium heat, stirring, until it comes to a boil. Remove from heat and add sour cream and vanilla. Whisk in confectioners’ sugar until smooth. Pour and spread hot mixture over warm cake. Sprinkle chopped nuts over hot frosting.

SCLIVING.COOP   | NOV/DEC 2021   |   SOUTH CAROLINA LIVING

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A TASTE OF SOUTHERN SUGAR

ULTIMATE CHOCOLATE CAKE SERVES 16

This cake is the epitome of Southern hospitality. Can’t you just see yourself sitting on your grandma’s front porch enjoying a slice? CAKE

2 cups all-purpose flour ½ cup unsweetened cocoa 1 teaspoon espresso 1 teaspoon baking soda ¼ teaspoon kosher salt ¾ cup unsalted butter, room temperature 1 ½ cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 1 cup buttermilk, room temperature

MISSISSIPPI MUD CAKE This dense chocolate cake, smothered in marshmallows, chocolate ganache and nuts, is said to resemble the thick mud found along the banks of the Mississippi River. CAKE

2 large eggs, room temperature 1 teaspoon vanilla extract 1 10-ounce bag miniature marshmallows GANACHE

1 cup bittersweet or semisweet chocolate chips ½ cup heavy cream 1 cup coarsely chopped pecans or walnuts

Preheat oven to 350 F. Spray a 13 x 9 x 2 cake pan with nonstick spray. In a medium bowl, melt butter in the microwave. Stir in cocoa and hot water. In the bowl of a stand mixer, combine flour, sugar, baking soda, salt and espresso powder. Lower mixer speed and gradually add cocoa mixture. Add sour cream, eggs and vanilla. Increase mixer speed and beat until nearly smooth. Pour batter into the prepared pan. Bake for 35–45 minutes or until a cake tester comes out clean. Remove from oven and sprinkle all over with marshmallows, completely covering it. Return to oven for 2–3 minutes longer until puffy and soft. Let cool completely before drizzling ganache. For the ganache, place the chocolate chips in a medium bowl. Set aside. Heat the cream in a small saucepan over medium heat. Bring to just before a boil. Immediately pour the hot cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Drizzle over cake and top with nuts.

GET MORE See select recipes from Chef Belinda Smith-Sullivan’s first two books— Just Peachy and Let’s Brunch—at

SCLiving.coop/food/chefbelinda 14

5 cups confectioners’ sugar, sifted ¾ cup unsweetened cocoa 1 cup unsalted butter, room temperature ½ cup milk, room temperature 2 teaspoons vanilla extract Pinch kosher salt

Preheat oven to 350 F. Line two 9-inch cake pans with parchment paper.

MAKES 12 SERVINGS

1 cup unsalted butter, room temperature N cup unsweetened cocoa powder 1 cup hot water 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon espresso powder ½ cup sour cream, room temperature

CHOCOLATE BUTTERCREAM FROSTING

SOUTH CAROLINA LIVING  |  NOV/DEC 2021 | SCLIVING.COOP

In a medium bowl, whisk flour, cocoa, espresso, baking soda and salt. In the bowl of a stand mixer, cream butter. Add sugar and continue to cream until pale yellow. Add eggs one at a time, beating well after each addition. Add vanilla and combine thoroughly. Reduce speed on mixer and gradually add flour mixture and buttermilk alternately until just combined. Divide batter evenly between cake pans. Bake 25–30 minutes until cake tester comes out clean. Remove from oven and cool on a rack for 10 minutes. Transfer to cooling rack to cool completely. For the frosting, in a large bowl, sift confectioners’ sugar and cocoa together. Cream butter until smooth in the bowl of a stand mixer or in a large mixing bowl with a hand mixer. Reduce mixer speed and gradually add in sugar/cocoa mixture until well incorporated. Add milk, vanilla and salt and continue beating on low for 1 minute. Increase to medium-high speed and beat 3–4 minutes until frosting is smooth and fluffy. If mixture is too thick for spreading, add additional milk 1 tablespoon at a time; if too thin, add additional confectioners’ sugar 2 tablespoons at a time. If cake layers have domed on top, use a serrated knife to cut off the dome (optional). Using the same knife, cut each layer in half horizontally to create four thin layers. Put 1 layer on a foil-covered cake round or cake serving plate. Top with a dollop of icing and gently spread. Repeat with remaining 3 layers. Frost side using the remaining frosting. Cover cake with a cake dome until ready to serve.


SOUTHERN PECAN LOG MAKES 8 (4-INCH) LOGS

This sweet and chewy nougat, covered in chopped pecans, is pure sweets heaven! When thoughtfully presented in a clear cellophane wrapper with a bow, it makes a beautiful gift for a hostess, neighbor or employee. At the very least, it is the perfect sweet ending to a heavy meal! 3½ cups confectioners’ sugar ½ cup nonfat dry milk powder ½ cup unsalted butter, room temperature ½ cup light corn syrup 1 cup sugar 1 teaspoon vanilla extract 1 14-ounce package caramels 3 tablespoons heavy cream 3 cups chopped pecans

Line an 8- or 9-inch square baking dish with parchment paper. In a medium bowl, combine the confectioners’ sugar and milk powder and set aside. In a medium saucepan, combine butter, syrup and sugar over medium heat. Cook, stirring, until sugar dissolves and mixture starts to boil. Stir in confectioners’ sugar and milk powder a little at a time until blended. Remove from heat and add vanilla. Continue to stir until it starts to clump. Spread in prepared dish and let stand until cool enough to handle (about 15 minutes). Cut into four equal strips and then cut each strip crosswise, creating eight strips. Shape each piece into a log 4–4½ inches long. Wrap each log in parchment or wax paper and freeze until firm (about 1 hour). In a double boiler or melting pot, combine caramel and cream over medium heat. Keep caramel warm. Spread pecans on a rimmed baking sheet lined with parchment paper. Using a dipping tool or flat spatula with holes, carefully dip each log into warm caramel, letting excess drip off. Roll log in chopped pecans until evenly coated. Wrap in parchment or wax paper and store in airtight container at room temperature. To serve, cut each log into 4 pieces.

Turn the page for more sweet offerings!

SCLIVING.COOP   | NOV/DEC 2021   |   SOUTH CAROLINA LIVING

15


A TASTE OF SOUTHERN SUGAR

S, ES—

s in this sserts by decadent , p a r ti e s , the front

JAPANESE FRUIT CAKE MAKES 8 TO 10 SERVINGS $24.99 U.S.

B E L I N DA S M I T H - S U L L

I VA N

SWEET 16 Satisfy your sweet tooth with a Southern Sugar sweepstakes Register to win an autographed copy of Southern Sugar, courtesy of Chef Belinda Smith-Sullivan and Gibbs Smith. We’ll draw the names of 16 lucky readers from all eligible entries received by Nov. 30. Please note that by entering the sweepstakes, you agree to opt-in to the South Carolina Living email newsletter list and may also receive commercial messages from the magazine’s sponsors. For more on the book or to order copies, visit gibbs-smith.com.

Register using the mail-in form below, or online at SCLiving.coop/southern-sugar. GIMME SOME SOUTHERN SUGAR Yes! Enter me in the drawing for an autographed copy of Southern Sugar by Belinda Smith-Sullivan, published by Gibbs Smith. Name Address City State/ZIP Email* Phone* My electric cooperative is:

*Winners will be contacted to verify correct mailing address. SEND COUPON TO: Southern Sugar, c/o South Carolina Living, 808 Knox Abbott Drive, Cayce, SC 29033. Entries must be received by Nov. 30, 2021, to be eligible. 16

SOUTH CAROLINA LIVING  |  NOV/DEC 2021 | SCLIVING.COOP

The details are vague on where this cake originated and, more specifically, how it got its name. It is traditionally a four-layer cake in which two layers are plain and the other two are laced with warming spices, raisins and nuts. But what makes it even more unique is the citrusy coconut icing distributed between the layers. The icing stops short of covering the sides, revealing the true beauty of this mysterious cake. CAKE

3 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt 1 cup chopped currants or raisins 1 cup chopped pecans 1 ½ teaspoons cardamom 1 ½ teaspoons ground cloves 1 cup unsalted butter, room temperature 2 cups sugar

4 eggs, room temperature 1 teaspoon vanilla extract 1 cup milk CITRUS COCONUT ICING

2 cups sugar G cup fresh squeezed lemon juice 1 tablespoon grated lemon zest 3½ cups grated coconut 2 tablespoons cornstarch 1 lemon, thinly sliced (optional)

Preheat oven to 350 F. Spray four 8-inch round cake pans with nonstick spray and line with parchment paper. In a medium bowl, combine flour, baking powder and salt. In another bowl, combine raisins, pecans, cardamom and cloves. Cream butter in the bowl of a stand mixer and then add sugar and mix well. Add eggs one at a time and beat well after each. Stir vanilla into the milk. Lower mixer speed and alternately add flour and milk, beating until just combined. Divide half of the batter between two pans. Stir the raisins, pecans and spice mixture into the remaining batter, then divide this mixture between the remaining two pans. Bake for 20–25 minutes until the cake is golden brown and a cake tester comes out smooth. Cool in pans on wire racks for 10 minutes. Remove from pans, remove parchment paper and cool completely on racks, top side up. For the icing, in a medium saucepan, bring 1 cup water to boil over medium heat. Stir in sugar, lemon juice, zest and coconut. Bring to a boil and lower heat slightly to maintain a gentle boil for 7 minutes, stirring occasionally. Mix cornstarch with ½ cup of water and stir into the pan. Let simmer for an additional 3 minutes, stirring until thickened. Remove from heat and place into a larger saucepan filled with water and ice to cool. Stir occasionally. Place a plain layer, top side down, onto a cake plate and, using a skewer, poke holes into the cake to allow some of the icing to penetrate. Apply approximately one-fourth of the icing and spread just to the edge of the layer. Repeat the process with a spiced layer, then another plain layer, and finally the remaining spiced layer on top, top side up. If any icing remains, pour it over the top and let cascade down the sides. Let cake stand for several hours; cover and refrigerate. Remove from refrigerator for an hour before serving. Garnish with lemon slices, if desired.


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PALMETTO STATE    marketplace

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NOV 15–JAN 31 SC   calendar

POT TE RY: N ATIV E A M E R IC A N STU D I ES C E NTE R , USC- L A N C A STE R; M OO N: N A SA

Upstate NOVE M BE R

19  Energized, Chapman Cultural Center, Spartanburg. (864) 948‑9020 or music@spartanarts.org. 20  Thanksgiving at The Rusty Bucket, The Rusty Bucket, Gray Court. (864) 918‑1333 or info@rustybucketmusic.com. 20–21  Southeast Punk Flea Market, Spartanburg Memorial Auditorium, Spartanburg. (864) 582‑8107 or www.southeastpfm.com. D EC E M B E R

3  Hearts and Hands Gala,

Greenville Convention Center, Greenville. (864) 235‑0506. 3  The Waybacks, Twichell Auditorium at Converse College, Spartanburg. (864) 948‑9020. 3–4  Festival of Trees, Dorn Mill Complex, McCormick. (805) 201‑5150 or mccormickschistory@gmail.com. 3–5  Carolina Ballet presents The Nutcracker: Once Upon a Time in Greenville, Peace Center Concert Hall, Greenville. (864) 467‑3030. 3–5  Spartanburg Youth Theatre presents Elf the Musical, Jr., Chapman Cultural Center, Spartanburg. (864) 542‑2787. 4  Kickin’ Off Christmas at The Rusty Bucket, The Rusty Bucket, Gray Court. (864) 918‑1333 or info@rustybucketmusic.com. 4  Ranger Guided Battlefield Hike, Battle of Musgrove Mill State Historic Site, Clinton. (864) 938‑0100. 5  Uptown Greenwood Christmas Parade, uptown, Greenwood. (864) 953‑2475 or gibson.hill@gwdcity.com. 10  Whimsical, Twichell Auditorium at Converse College, Spartanburg. (864) 948‑9020 or music@spartanarts.org. 10–11  Festival of Trees, Dorn Mill Complex, McCormick. (805) 201‑5150 or mccormickschistory@gmail.com. JA NUA RY

13  Mocktails, Cocktails,

+ Crafts, Spartanburg Art Museum, Spartanburg. (864) 582‑7616. 14–16  The Color Purple, Spartanburg Little Theatre in Chapman Cultural Center, Spartanburg. (864) 585‑8278 or sltheatre1@gmail.com.

SCLiving.coop/calendar

DECEMBER

Our mobile-friendly site lists even more festivals, shows and events. You’ll also find instructions on submitting your event. Please confirm information with the hosting event before attending. O NG O ING

Daily through Dec. 15

“Elevation from Within: The Study of Art at Historically Black Colleges and Universities,” Rosalind Sallenger Richardson Center for the Arts at Wofford College, Spartanburg. (864) 594‑5834 or achandler@johnsondevelopment.net.

NOVEMBER

15–19  Native American

Studies Week, Native American Studies Center at University of South Carolina–Lancaster, Lancaster. (803) 313‑7172 or usclnasp@mailbox.sc.edu.

Daily, Nov. 25 to Dec. 25

Anderson Christmas Lights, Whitehall Park, Anderson. office@andersonlightsofhope.org. Daily, Nov. 20 to Jan. 2  Holiday Light Safari, Hollywild Animal Preserve, Wellford. (864) 472‑2038 or hollywild@hollywild.org. Daily, Nov. 20 to Jan. 18

Skating on the Square, Morgan Square, Spartanburg. (864) 909‑6811. Daily through Jan. 31  Ice on Main, Village Green, Greenville. info@iceonmain.com. Weekdays through Dec. 10

“We Speak of Exchange: Immigrant and Expatriate Artists in the Johnson Collection,” The Johnson Collection Gallery, Spartanburg. (864) 230‑7873 or achandler@johnsondevelopment.net. Third Thursdays  ArtWalk, downtown cultural district, Spartanburg. (864) 542‑2787. First Fridays  First Fridays Open Studios, Mayfair Art Studios, Spartanburg. (864) 278‑3228 or aheckel@spartanarts.org.

Midlands NOVE MB E R

19  Full Moon Hike,

Sesquicentennial State Park, Columbia. (803) 788‑2706 or sjensen@scprt.com. 19–21  Gem, Mineral and Jewelry Show, Jamil Shrine Temple, Columbia. (803) 736‑9317 or ashrader@mindspring.com. 26–27  McConnells Christmas Craft Show, McConnells Community Center, McConnells. (803) 230‑3845 or lmn7806@aol.com. DE C E MB E R

2  Diann Shaddox Foundation

for Essential Tremor presents Christmas in the 1800s, Aiken Municipal Building, Aiken. (803) 761‑2860 or dsfoundation@atlanticbb.net.

ONGOING

Daily through Nov. 20  Carolina Pine Quilters 41st Annual Quilt Show, Aiken County Historical Museum, Aiken. (803) 642‑2015 or gorensekah@gmail.com. Daily through Nov. 30  Mimi Inman Exhibit, Aiken County Visitors Center, Aiken. (803) 642‑7557. Daily during December  Laurie Adamson Exhibit, Aiken County Visitors Center, Aiken. (803) 642‑7557. Daily, Nov. 21 to Jan. 1

15  The Chemistry of Catawba

Indian Pottery

16  Medicine Among the

Aztecs 17  “Scientific Discoveries: Indigenous Inventions Through Time” Exhibit Reception 18  Artist Talk: An Evening with Alex Osborn 19  Lunch and Learn: Indigenous Science and the Three Sisters Diet, in-person and virtual Zoom lecture. 4  Christmas Candlelight Tours,

Historic Brattonsville, McConnells. (803) 684‑2327. 6–11  Historic Holidays on Hilton Head Island—A Celebration of Sea Island Traditions, Heritage Library Foundation, Hilton Head Island. (843) 686‑6560 or info@heritagelib.org. 7  Virtually Speaking: The Southern Indian Movement, Morris Center for Lowcountry Heritage, Ridgeland. (843) 284‑9227 or info@morrisheritagecenter.org. 10  Conversations with a Curator: Ice Age with Curator of Natural History Matthew Gibson, Charleston Museum, Charleston. (843) 722‑2996. 10  “Really? You Don’t Look Like an Indian ...” virtual presentation through Zoom or in-person at Native American Studies Center at University of South Carolina– Lancaster, Lancaster. (803) 313‑7172 or usclnasp@mailbox.sc.edu. 11–23  Christmas in Hopelands, Hopelands Gardens, Aiken. (803) 643‑2161.

Children’s Garden Christmas and Kids’ Walk, Edisto Memorial Gardens, Orangeburg. (803) 533‑6020. Daily during January  Aletha Good Exhibit, Aiken County Visitors Center, Aiken. (803) 642‑7557. Saturdays from Nov. 20– Dec. 11  Fairfield Farmers and

Artisans Holiday Market, Fairfield Market building on Washington Street, Winnboro. (803) 369‑1078 or fairfieldfarmersandartisansmkt@ gmail.com. Second Saturdays  The Edgefield Market, Oakley Park Museum and other venues, Edgefield. (870) 703‑0778 or edgefieldmarket@gmail.com.

Lowcountry NOVEMBER

18  Homeschool History Day: Native American Know-How, The Dill Sanctuary, Charleston. (843) 722‑2996, ext. 236. 20  Colonial Trades and Harvest Day, Charles Towne Landing State Historic Site, Charleston. (843) 852‑4200. 20  Holiday Glass Mosaics with Pat Stone, Morris Center for Lowcountry Heritage, Ridgeland. (843) 284‑9227 or info@morrisheritagecenter.org. 20  Kiwanis Run for Thanks, Pinopolis Methodist Church, Pinopolis. (843) 709‑4400 or lukowh@gmail.com. 20  Live Birds of Prey in Flight, Myrtle Beach State Park, Myrtle Beach. (843) 238‑0874. 30  Virtually Speaking: The 54th and 55th Massachusetts in S.C. Lowcountry, Morris Center for Lowcountry Heritage, Ridgeland. (843) 284‑9227 or info@morrisheritagecenter.org.

1  Holiday Workshop, Charleston Museum, Charleston. (843) 722‑2996. 4  Defense of a Colony, Charles Towne Landing State Historic Site, Charleston. (843) 852‑4200. 4  Holiday Open House, The Joseph Manigault House, Charleston. (843) 722‑2996 or info@charlestonmuseum.org. 4  Live At The CMH: Holiday Swing–A Charleston Jazz Tradition, Charleston Music Hall, Charleston. (843) 641‑0011 or jazz@charlestonjazz.com. 4  Stargazing at Hampton Plantation, Hampton Plantation State Historic Site, McClellanville. (843) 546‑9361. 10  Conversations with a Curator: Ice Age with Curator of Natural History Matthew Gibson, Charleston Museum, Charleston. (843) 722‑2996 or info@charlestonmuseum.org. 11  Bilingual Tours at the Morris Center, Morris Center for Lowcountry Heritage, Ridgeland. (843) 284‑9227 or info@morrisheritagecenter.org. 12  Holiday Candle Making Workshop with Local Artist Daisy McClellan, Charleston Museum, Charleston. (843) 722‑2996. 16  Historical Perspective on the Lowcountry with Bernie Schein, Morris Center for Lowcountry Heritage, Ridgeland. (843) 284‑9227 or info@morrisheritagecenter.org. 16  Homeschool History Day: Snow Science, The Dill Sanctuary, Charleston. (843) 722‑2996, ext. 236. 18  Virtual Performance: Holiday Swing–A Charleston Jazz Tradition, Charleston Music Hall, Charleston. (843) 641‑0011 or jazz@charlestonjazz.com. ONGOING

Tuesdays, Fridays and Saturdays through Nov. 30

St. Phillips Island Excursion, Pier Nature Center at Hunting Island State Park, Hunting Island. (843) 838‑2011. Wednesdays  Arts & Crafts Market, Bay Creek Park, Edisto Island. (843) 869‑3867. Wednesdays  Awendaw Green Barn Jam, Sewee Outpost, Awendaw. (843) 452‑1642 or awendawgreen@gmail.com. First Thursdays through December  First Thursdays Gullah

Spirituals (part of the Festival of Houses and Gardens Live Like a Local event series), Unitarian Church, Charleston. (843) 722‑3405 or (843) 723‑1623.

SCLIVING.COOP   | NOV/DEC 2021   |   SOUTH CAROLINA LIVING

19


|

SC   gardener

Camassia: native-born beauty

NOVEMBER IN THE GARDEN

BY L.A. JACKSON

n Autumn leaves are excellent organic fuel to help start up a compost pile, but they will break down much faster and more efficiently if they are shredded into small pieces first. Want an easy way to do the deed? Run ’em over with a lawn mower!

CONSIDER THE CURIOUS CASE OF

n Back still throbbing from carrying in large whiskey barrel planters for the winter? A good cold-weather project would be to add caster wheels to the bottoms of such heavy, bulky plant containers, making it much easier to move them.

TIP OF THE MONTH Did you grow heirloom okra this year? If any pods lingering in the autumn garden have stretched long and become woody, pick some off and spread them on a screen or piece of burlap in a warm, dry spot. After a few weeks, shake the pods and listen for a rattle—this means the seeds are dry and can be saved for planting next year. Shuck the pods, put the seeds in an airtight container and store them indoors away from direct light. And to release your inner interior designer, also save some pods whole because painted, stained or left natural, they make for interesting Thanksgiving and Christmas decorations.

20

SOUTH CAROLINA LIVING  |  NOV/DEC 2021 | SCLIVING.COOP

L . A . JAC KSO N

L . A . JAC KSO N

Try drying okra pods from the fall garden for holiday decorations as well as spring planting seeds.

­camassia (Camassia sp.)—a bulbous beauty native to North America, yet its presence in U.S. gardens isn’t widespread. This is odd because camassia is reliable not only in toughness but in the positive visual mojo it can bring to spring flower beds. Being indigenous in origin, camassias don’t need to be pampered. Being very pretty, they can add a different spring bling to ornamental gardens with clusters of star-like flowers on thin, two- to three-foot-tall stems rising over long, strap-like leaves. Commercial plant breeders recognized camassia’s potential and have been busy developing many outstanding cultivars, including the two most popular (and easiest to find) selections: Blue Danube and Caerulea. Both show off the signature camassia color that is a pleasing yet puzzling bluish-purple hue I simply call “blurple.” Camassias dipped in lighter tints are also available, such as Alba with its near-white flowers. Sacajawea is similarly adorned in pale blooms but also sports sassy variegated leaves. Prefer blushing blossoms? Check out the aptly named Pink Star. You can probably spot camassias at local garden centers. Cultivar choices might be limited, but any found will be worth the hunt. For a larger swath of selections, take an e-peek at such online retailers as Brent and Becky’s Bulbs (brentandbeckysbulbs.com) and John Scheepers (johnscheepers.com). This month is a good time to plant camassias. They should be set about five inches deep into a flower bed that basks in the morning sun and, if possible, is lightly filtered with shade in the afternoon. Tucking camassias away in wellworked, fluffy garden dirt is ideal, but this tough native will also tolerate heavy

SALUTE TO SPRING Say goodbye to winter when Caerulea camassia emerges in your garden, with a cheery color best described as blurple.

soil. In fact, it is one of the few springflowering bulbs that will do just fine in low-lying, moist areas. Further adding to its positive attributes: Camassia is deer-resistant. Happy camassias will naturalize in the garden, coming back year after year and even slowly spreading by way of bulblets forming off the original bulbs and seeds from the flowers. Camassias aren’t as well-known as many fall-planted, spring-blooming bulbs, but this certainly doesn’t mean they are inferior. No, having native roots deeply entrenched in this country, they are durable plants that can take some of the roughest treatment Mother Nature can dish out. And come spring, when their starry blooms open to salute a new growing season, they are nothing short of gorgeous! L.A. JACKSON is the former editor of Carolina Gardener magazine. Contact him at lajackson1@gmail.com.


|

SC   humor me

Market flocks to Goxx BY JAN A. IGOE

SOMEHOW, I’VE MANAGED TO

trek through life without any true understanding of investment strategy. That’s because there may be numbers involved. And wherever numbers gather, math is often lurking behind a bush. I’m certainly not proud of my ignorance. I’d rather be a billionaire. Billionaires are fascinating people who have rocket ships and private space communes. That’s what Elon Musk’s ex—the musician who voluntarily chose “Grimes” as her moniker from more than 170,000 available vocabulary words (including many pleasant ones)—is planning to do with one of Jupiter’s moons. When you’re a billionaire, you don’t argue over Earthly possessions, just outer space real estate. The planet has 79 moons, so there’s plenty of room. Target could have its own colony if it acts before Walmart hears about this. Back in the early Boomer years, my dad never taught me or my sister anything about finance because he was certain our future husbands would handle that nonsense. Obviously, Dad had a great sense of humor, but was stricken by the prevailing parent mindset, which stated that girls should aspire to type at least 80 words per minute and become secretaries until Prince Charming arrives to launch them into the grandkid business. This thinking didn’t evolve much until girl gurus like Suze Orman, who never got the type-for-success memo, surfaced on the internet to raise our consciousness. Once women with a flair for finance appeared, people like me, who possess the money management skills of a hamster, felt very, very dumb. Of course, that was before I heard about Mr. Goxx, who just happens to be 22

My dad never taught me or my sister anything about finance because he was certain our future husbands would handle that nonsense. Obviously, Dad had a great sense of humor. a hamster. One with a stellar investment portfolio. The CEO and founder of Goxx Capital may look like any other rodent when he’s furiously running in circles on his wheel, but he’s actually making investment decisions on cryptocurrency, another money thing I can’t grasp. Nevertheless, I follow him on his Twitch account. He gave me and 24.8K other viewers a guided tour of his office at twitch.tv/videos/1083783374. Mr. Goxx has a window office with a corner desk, a couple of plastic tunnels

SOUTH CAROLINA LIVING  |  NOV/DEC 2021 | SCLIVING.COOP

and, of course, the linchpin of his operation: his Intention Wheel. “Here I can select the assets I plan to buy or sell,” he says. Mr. Goxx doesn’t actually speak, but probably wrote his own thought bubbles for the video. Once he pinpoints an asset, “All I have to do is run through one of these tunnels,” which are marked Buy and Sell. His private apartment is a separate space, a perk demanded by most successful hamsters. In late September, Mr. Goxx was outperforming the market and Warren Buffett’s crypto picks. And he achieved that benchmark in only three months of trading. That gave me hope. If a nocturnal, food-hoarding rodent on an exercise wheel can achieve financial success, then why can’t a nocturnal, food-hoarding female with an exercise bike? I can print a Buy label for my peanut butter cups and a Sell label for the Raisinets. I’m bound to run toward one or the other when I get off the bike. Meanwhile, while I wait to achieve Goxx-level success, my daughter has launched a Robinhood account for me. She tells me I’m up 30% (or $25) since June. She won’t tell me how, so you can bet I’ll be checking her room for ­hamsters. JAN A. IGOE is trying to catch up on her financial education by reading everything she can and shredding the pages for hamster litter. She wishes everyone a healthy, happy Thanksgiving holiday. Before you leave for Jupiter, check in at HumorMe@SCLiving.coop for market tips you should ignore.


PL AN YOUR NEX T

farm adventure AT

South Carolina

AG RITOU RISM PA S SP O RT Pick up your passport to SC Farm Fun! View the list of participating farms at scagritourism.org.

SCFARMFUN.ORG



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