This past weekend, Cole's cousins (and mine now too!) visited us from Greer. We loved having them here! The highlights for the weekend were the Cooper River Bridge Run, wondering around downtown, napping :), and dinner at
The Wreck, our absolute #1 seafood restaurant in the area.
For our pre-race dinner, I cooked an easy pasta that I had seen in Real Simple magazine. The name is "Green Bean and Pasta Salad". It was quick and easy! I changed it up a little bit, so my version is below:
Cook pasta (penne or linguine). I used about 1/2 box. Cook 1 medium sized bag of green beans (about 3/4 pound). Toss together with 1 can of red kidney beans, drained and rinsed, parsley (from the garden!), 1/4 c. parmesan cheese, 5 tablespoons of lemon infused olive oil (or substitute 3 tablespoons of olive oil and 2 tablespoons of lemon juice), and S&P. It can be served hot, which is how we ate it for dinner, or cold, which is how we finished it up for lunches.
The lemon olive oil came from a specialty shop in Mt. Pleasant named
Oil and Vinegar. It sells over 50 varieties of you guessed it, O & V. They are all wonderful! You pick out a bottle and then after tasting the flavors, pick out the O or V and then they fill it up for you. It is a little pricey, but I say worth it! Olive oil is expensive anyway. Thanks Mom for treating us to a few!
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| Waterfront Park |
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| Paige, Kate, and I |
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| Cole and Caleb |
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| At The Wreck |
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View from the dock that we enjoyed
as we waited for a table. |
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