I love fall. But especially here in Bluffton. It’s magical. Hard to describe but I try via my photos and video. They speak for our quaint little community, better than I ever could.
Hope you enjoy this little video I made from our Bluffton Arts & Seafood celebration yesterday.
And if you or someone you know would like to live in such a wonderful place, please let me know. Happy to share this magical place with you!
Fall is the best time of the year in the lowcountry featuring the Bluffton Arts & Seafood Festival !
October is the beginning of my favorite time of year here in the lowcountry. The air literally changed last night from the end of summer to fall. Time for less crowds, spacious beaches, beautiful sunsets and the best seafood and oysters in the world!
In celebration of that, the Bluffton Arts and Seafood Festival is happening all week long. Check out all the events at culminating this weekend with the Street Festival on Calhoun St this Saturday and Sunday, showcasing our love for the lowcountry! Hope to see y’all there!
Happy Thanksgiving from Lori Bee, exp Realty.
I am grateful for your business, your referrals, and most of all, for your friendship. I hope you and yours, have a very Blessed Thanksgiving.
Blue Crabs for dinner tonight. Still on the move even after we brought them home.
Enjoy a brief photo tour of Palmetto Bluff by Lori Bee, Realtor. 843.505.3132 for homes for sale.
It’s no secret that Palmetto Bluff is MY personal favorite community in the lowcountry. I spent the afternoon with my dear friend, and fellow Realtor, Rochelle Ferguson with DR Horton Homes, talking about new construction in the area, while we did a walking photo tour around the bluff. Here are a few pictures. Each one will expand on as you click it.
And as always, if you’d like a list of available homes or your personal tour around Palmetto Bluff, feel free to call me at 843.505.3132 or email me at Lori@LoriBee.com .
Checking out Bluffton’s newest dining establishment, The Oyster Bar.
You know the old story… You can only eat oysters in months with the letter “R” in it. Well that’s not true anymore.
Last night, I enjoyed a fabulous smorgasbord of oysters at Bluffton’s newest dining establishment called The Oyster Bar. They have varieties of oysters from all over the country featuring West Coast versions, East Coast versions, and my favorite local varieties when in season. I highly encourage you to go whenever you need to satisfy that oyster craving all year long.
I loved the unique Bluffton ambiance – classy, yet down to earth and very inviting. Definitely check out the side bar patio with inside/out bar and comfy outdoor seating to encourage good times with friends, as I did. Seemed like everybody had the same idea this beautiful Monday night. And that is so Bluffton….
The Oyster Bar is located in the Promenade in Bluffton, in between Agave and Capt’n Woody’s. Tell them Lowcountry Lori sent you.
Taking care of beloved May River and surrounding Bluffton, in honor of Earth Day 2016.
This morning I spent a few hours giving back to something that gives me so much joy, our precious May River, and surrounding Bluffton. A guestimate of 150 volunteers or so, went by boat, by kayak and by foot, in and around our beloved May, and hit the surrounding streets picking up trash, to keep our river and town, clean.
It’s kind of dismaying that I picked up so much trash. Especially recyclables that can be re-utilized. But it also felt awesome, that I am a part of a community that gets together to make a difference.
Here are a few pictures from the event, the new Oyster Factory docks, and some things I noticed while walking around Bluffton, that I never seem to pay attention to when I’m driving.
Slow down a little. Admire our town. Take care of her and our May River. And please don’t litter. It’s just plain gross. Thanks!
Another amazing sunset while dining at Skull Creek Boathouse on Hilton Head Island.
From the land or the water, Skull Creek on Hilton Head Island is a beautiful place. And Skull Creek Boathouse is a pretty great place to enjoy all the local fish, oysters,crab and shrimp dishes too. So it’s no wonder, I can’t ever get enough of this magical place.
Need a recipe for lowcountry boil to feed your family, and not an army or a dozen or so? Here ya go. Courtesy Lori Bee.
So it has been our tradition to have lowcountry boil along with creamy grits, sour cream cheddar biscuits, green beans, sweet potato pineapple pecan casserole, and chocolate chip cake, for our Thanksgiving feast, for many years. Well before I actually moved to the lowcountry. When I separated in 2008, my children had this request for these menu items for our holiday dinner, #1 because they love it, and #2, they got sick of turkey and the same fixings they got everywhere else (their dad’s, grandparents, aunts, friends, etc). It is interesting that they love the food and culture of this area as much as I, even before I moved here.
So as most of us do, I often post pictures of my #FoodPorn, especially at Thanksgiving. I think it catches peoples’ eyes when they see I don’t fix turkey. And I often get asked the recipe. I really don’t have an exact one. I take after my grandmother in that respect, so it’s probably a little different each time depending on my mood. But I also note that it’s hard to find a recipe for lowcountry boil in amounts smaller than to feed a dozen, so this may be helpful to family who desire this southern cuisine, but don’t want to feed an army (you’ll still have plenty!)
LORI’S LOWCOUNTRY BOIL RECIPE:
- Large pot of water enough to cover ingredients
- Lots of Old Bay Seasoning (don’t be scairt here!) , Salt & Pepper to taste (I like rock salt for this)
- 1 28 oz bag of Honey Gold Potatoes
- 1 small frozen pkg of 8 Mini Ears of Corn
- 1 12 oz pkg Aidell’s Cajun Andouille Sausage (cut into slices)
- 1/2 Vidalia or sweet onion cut into large chunks
- Tsp Roasted Minced Garlic or a Minced Clove or 2
- 1.5 lbs preferably fresh white shrimp, peeled & de-veined (frozen will work too)
- 1 8 oz pkg Crab or Imitation Crab (add this just before you drain- just to warm)
Put potatoes and seasonings in pot of water and bring to boil first. Don’t add other ingredients until potatoes are soft. Add corn, sausage, onion and garlic next until corn is done. Then add the seafood last, knowing that it’s done when the shrimp turns color. You can also add clams or other shellfish to preference. The type of sausage you use gives a lot of it’s flavor so use andouille if you can find it. If not, Hillshire will do. Drain most of the liquid off and serve from serving dish with a ittle bit of the broth, preferably paired with creamy grits (do NOT use the crap stuff!) and sour cream cheddar biscuits. Or serve it the traditional way, thrown out on a bunch of clean newspapers on a picnic table for your family to eat without any dishes! Enjoy!
P.S. Depending on where in the lowcountry or coastal Carolinas you are at, this is also known as Frogmore Stew or Boat Trash. 🙂