Our latest adventure here at 224 has been on the fourth floor. Because it has been the only part of the building we have yet to touch, it was time to get going and get the dirt out. Paul and a few friends went to work and cleared out all of the interior walls which really opened the place up and let the light in. My friend Elizabeth Seeger and I were so inspired by the new space that she decided to shoot her new line of satchel. bags right there the very next day, before the plaster was replaced with the brick underneath. Here are a few pictures I took of local photographer Mary Britton Senseney hard at work.
Summer weddings are always tricky because you can never really predict when an afternoon thunderstorm will sneak up on you. Last weekend was no exception, except in this case the weather was less “afternoon sun shower” and more “tropical depression”. Because the wedding was supposed to be held on the beach, some last minute changes had to be made to keep the guests happy and dry.
Luckily, the house that was rented for the reception had a huge screened-in porch that was plenty big for the intimate gathering of forty people and after placing a few rocking chairs around and throwing up a make-shift “arbor” the charm was undeniable. When the candles were lit and the champagne began to flow it almost seemed like the rain was just a planned accompaniment for the violinist. Very romantic indeed.
Location: The Historic McNeal House in Tybee Island, GA Colors: Blue and green.
Last weekend I made a trip to one of my favorite places: The Dekalb Farmers Market in Decatur, GA just outside Atlanta. It was quite a trek to get there from Savannah but well worth it. I came home with a truckload of organic grains, cheese and vegetables along with some fresh rainbow trout. I have always wanted to try cooking a whole fish on the grill and since these were so fresh and beautiful I decided to give it a try.
I left the skin and heads on and stuffed the bodies with lime, olive oil, garlic and rosemary and cooked them for eight minutes on each side when the grill was nice and hot. I then served them with poached radishes and green brinjal eggplant. Very tasty indeed. It really was so simple that I am already planning to do it again and try a similar recipe with a larger fish like a salmon or snapper. Can’t wait!