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Vacations & Celebrations!

Happy Wednesday!  It’s a toasty 100 degrees today and I can’t wait to jump in the pool!  I am also truly baffled by how fast summer is moving along.  Bike rides, swimming, game playing, miniature golf, roller coasters, zoos, and parks.  We’ve been busy!  I thought I’d share what we’ve been up to this summer.

We started the summer off right with a fun vacation to North & South Carolina.  We hadn’t ever been but love to experience new places, the local culture, etc.  We explored some beautiful places like Brookgreen Gardens (it earned its own post), Georgetown and Belmont (I’ll be posting about these places in the near future), and Huntington Beach State Park and the surrounding area.  We lucked out with gorgeous weather and traveled just before the big storms, power outages, and heat wave hit.  My heart goes out to the residents who are currently living in such a difficult time.

On one of our excursions we went on a fascinating jeep tour.  We learned the history of: Waccamaw and Pawley’s Island; the Huntington family; local pirates; and were told ghost stories.  While touring a cemetery in Waccamaw we were shown a cement slab coffin with a few very small holes.  We were then told the story of the origin of ‘graveyard shift.’

 In the 1800’s, medical science wasn’t what it is today, and people who were merely in a deep coma were often pronounced dead. When their coffins were dug up ( who knows why….flooding perhaps, or by vandals) they would occasionally find scratch/claw marks on the inside of the coffin lid, indicating that the person had regained consciousness and tried to fight their way out. The practice then became to attach a bell on a long cord to the hand of the supposedly deceased. During the day, the cemetery attendants would listen for bells ringing, but the shift of workers whose sole job was to listen for the bells of the buried but undead, from midnight to dawn, became known as the Graveyard Shift.

Fascinating, but it was kinda creepy seeing how it was done first-hand.  Anyway, here’s some pictures of our adventures in the Carolinas.

 An adorable local food stand on the highway on our way from North Carolina to South Carolina. 

Shortly after our return from vacation, we walked in our local July 4th parade.  Several times throughout the year, our neighborhood (which feels like I’m living a surreal Leave It To Beaver life at times), hosts various parties (July 4th parade and BBQ, Easter Egg Hunt, Movies in the Park, etc.).  These events are so much fun for the kids and I feel incredibly blessed we live in a neighborhood that wants to retain its sense of small-town community.

After the parade we went to the pool BBQ party where the big man jumped off a diving board for the very first time.  Woo hoo!!

Shouldn’t every day be this fun?

Enjoy the day and I’ll see you back here on Friday!

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On the Grill: Mahi Mahi with Herb Infused Wine Sauce

Our herb garden is looking a bit full these days…

…so I wanted to create a recipe that incorporated herbs in a way I hadn’t done before.  I am sooooo glad I did!  Yummers is all I can say about this one!!  Even our six year old said his favorite thing on the plate was the mahi!  To be fair, he does like seafood better than veggies.

Mahi Mahi with Herb Infused Wine Sauce


3 skinless mahi mahi fillets

A large bunch of the following fresh herbs:

  • oregano
  • parsley
  • sage
  • thyme
  • 6 cloves garlic, (partially) smashed

4 medium size carrots, julienned

1/2 lemon

2 tbsp. olive oil

3/4 cup white wine

3 tbsp. unsalted butter

salt & pepper

3 pieces of aluminum foil, 1 foot long


Get your coals going or turn your propane BBQ to med-high heat.  Make three foil pouches (I used a rectangular tupperware bin).

Divide all your herbs into thirds and place in foil.

Clean and julienne carrots.  Place on the sides of the foil pouch.

Rinse and pat dry the mahi.  On one side, brush with olive oil and salt and pepper.  Place oiled side down on herb blanket.  Then, oil and salt & pepper other side.

Squeeze lemon juice over mahi.

Pour 1/4 cup white wine in each pouch.  Place 1 tablespoon of butter on each mahi piece. (The three pieces of mahi split in half after rinsing, so you’ll see 1/2 tablespoon of butter on each half piece of mahi.)

Fold up the pouches.  Be sure to poke a few fork holes on top of the pouches. You’re ready to place on the BBQ.

You’ll notice we’re grilling some corn on the cob as well.  The corn went on first as it needs about three minutes per quarter (meaning, 1/4 turn it every three minutes).  Note:  If you’re cooking corn by itself, it only needs 2 minutes per quarter turn.  Depending on the thickness of the mahi, allow it to cook anywhere from 8-12 minutes (just over 8 was perfect for ours).  Be sure to open a pouch and check if the mahi is fully cooked before removing all pouches from the grill.  If it’s done, it should flake easily with a fork.

When opening the pouches take care not to spill the juices.  Remove the mahi and carrots leaving the herbs behind.  Serve over a bed of wild rice.  Pour the herb infused wine sauce over the mahi and carrots.  Garnish with herb of choice.  I used oregano.

Serve with nothing else or any other side dishes of your choosing.  A green salad would be lovely with this dish.  Because we were having this meal on the 4th of July, I decided to grill some corn on the cob from our garden and add patriotic skewers.

This meal takes about 45 minutes total (because of the wild rice) and feeds between 3-6 people depending on the number of side dishes served.  Hope you enjoy this meal as much as my family did!




This post is linked up to Centsational Girl’s BBQ Link Party.


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