Never Been to Beaufort, SC? Well Bless Your Heart

Welcome to the land of shrimp, collards and grits, y'all!

Mile Marker 244, Beaufort

Fried green tomatoes, Frogmore Stew, Shrimp and Grits with a big ‘ol Banana Pudding are things we love to share around our Southern table.

My corner of the South is the land of shrimp, collards, and grits - a land of gracious plenty, where everyone is darlin’, strangers say “hello,” and someone’s heart is always bein’ blessed.

Whether you were born and raised here or came later in life as a stranger, Beaufort and the Lowcountry will capture your heart and imagination with a hold that can never be broken. So much more than a playground for tourists, this region is a place that echoes on in the hearts of all who have experienced it. No matter where you’re from, where you’ve been, or where you’re going, these Atlantic-splashed shores feel like home.

My first visit to Beaufort so captivated me that it has led to a lifetime of trips down her sea-scented streets with secret gardens, pristine 18th-century mansions with intricate iron gates, and gas-lit alleyways. The clip-clop sound of horses with their carriages on the roads became a lifetime memory of a place deeply rooted in history along saltwater bluffs.

Lucent blue skies, blustery cumulus days, and waters that sparkle along our seascapes and marshlands enchant. Graceful live oaks shade twisted lanes, as legends of ghosts whisper of those long-lost souls who could never bear to leave this place.

I love our roadside markets with their rickety shelves overflowing with cascading herbs and vegetables. When the coveted heirloom tomatoes arrive each June, I want to see people dancing in the streets! Sound the trumpets!

Each evening, summer’s heat begins to wane, and soft breezes drift in on the evening tide, signaling a welcome reprieve from the scorching heat of a Lowcountry afternoon.

July picnics with friends were always a time of sharing our finest Southern fixin’s. My dear friend Celia was a Southern woman in the truest sense of the word, known for her hospitality. She knew everyone’s first name: Darlin’, Dumplin’, Shuga, and honey.

Best of all, she knew how to tell a good story, put on her pearls, and serve ice-cold sweet tea at a moment’s notice. I can still hear the sizzle of her famous chicken cooking in a cast-iron skillet as it popped its way to a crisp, golden brown.

Tides of Tradition is the recipe section of this newsletter for Founding Members and paid subscribers as my way of saying “thank you” for your support. If you would like to join our cookbook club, you are always welcome. I appreciate every one of you for joining me on this page. So, hit the Subscribe button and join the fun! Love to all, and thank you for helping bring this newsletter to you.

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Celia’s Rhubarb Pie with Cassis

Use all rhubarb or a combination of rhubarb and strawberries. Excellent either way, and the topping ties it all together for a memorable 4th of July dessert.