By request it's roast beef with all the trimmings for Sunday lunch –
in particular roast potatoes – not something you see in the US –
since I won't be able to source semolina in it's natural form I'll
improvise and use all purpose flour (plain to us Brits) to toss my
little beauties in. I may even accept a mission and try and find a
parsnip or six, you never know your luck. Yorkshire pudding here I
come.
Since it's our last weekend it's appropriate to push the boat out
(sorry!). I'll also do a “rib-sticking” pudding. Banana cake
with sticky toffee sauce, spiked with a drop of banana liqueur.
Harris Teeter beckons.
Now
it's time for the Husk bit - a treat – lunch at a restaurant called
Husk in Queen Street, Charleston.
This restaurant has long been on my list of places to visit so I'm
very excited at the prospect.
Husk is famous for Southern food using Lowcountry ingredients. First
impressions are wonderful the restaurant is bright and inviting and
the staff attentive as is the norm hereabouts. The menu does not
disappoint – it is changed twice daily although there are two
exceptions – its cheeseburger and shrimp and grits remain
steadfast. We begin with snacks of Southern Fried Chicken Skins and
Crostini with Cheddar Pimento. Cheeseburgers and wedges for the
GOM, Fried Catlish “BLT” with spicy mayo for me (although I don't
include the bacon I'm afraid) with a side of cornbread.
You won't be surprised to hear that there'll not be a big meal this
evening – expanding waistlines – phew - a truly memorable
experience, hopefully to be repeated next time.
Hold the front page – roast parsnips for Sunday lunch, mission
accomplished!
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