For Father’s Day weekend, Doug and I spent time in
Greenville, SC, a vibrant southern city. We’d heard a lot of wonderful things about
Greenville and were thrilled to find that the city lives up to its reputation
as a recreational and ‘foodie’ destination – accent on ‘foodie’!
Reedy River, within walking distance to a host of sights and dining options.
dined at Halls Chophouse, featuring an upscale, all- American menu with aged steaks and really terrific seafood. Much to our surprise and delight, the tab was picked up, long
distance, by our daughter and son-in-law! We couldn’t be together, but they
were with us in spirit. Thanks, kids!
restaurant – that’s right, Persian food in South Carolina – and it was delicious!
|My homemade Spinach Borani|
Burani), that was so tasty I decided – on the spot – I’d make it as soon
as we got home – and I did.
1 medium clove of garlic, minced
lid on skillet. Cook over medium-high heat until spinach is wilted. This will
only take a few minutes. Drain liquid completely; chop spinach and set aside.
butter until softened, but not burned.
about five minutes. Season with salt and pepper to taste. Remove skillet from
heat and allow mixture to cool.
and dried mint, if using. Stir to combine.
fish or poultry dish.