2-9-10

ANDY INSTALLING THE ARMADILLO FENCE

US SECURING SAID FENCE

A RAFTER OF TURKEYS

HANGING ON FOR DEAR LIFE

Today the Greyfield Inn had a very special guest: Glenn Roberts. He is the owner of Anson Mills and head of the Carolina Gold Rice Foundation. He came to evaluate the garden with Andy to determine whether the Greyfield Garden could successfully grow rice. His grains grow all over the country and he hopes to extend his reach by having Andy grow them on Cumberland Island. He talked about the benefits of growing rice utilizing intercropping methods. This includes planting rice simultaneously with benne (sesame seeds), peas, and/or sorghum. He taught us new techniques to cook rice that are completely foreign to us, but have been used in other societies for centuries. Instead of cooking rice in boiling water, which strips the rice of nutrients and flavor, he suggested bringing rice in cold water nearly to a boil, pouring off all liquid and covering, letting the rice cook in a pot for upwards of over an hour. If this is being done in the proper 35 pound cast iron pot, when the rice is finished cooking, it is served inverted on a plate where the top is crispy and a bit caramelized, but not burned. We plan to make rice for dinner tomorrow night and try this new method, minus the 35 pound pot. We'll see how it goes.

Early this afternoon we got to explore the second floor of the Inn. We haven't seen the rest of it yet, but the first floor, where guests enter and convene for hors d'oeuvres, feels very stately yet welcoming. The living room is grand with original artwork from the early 20th century, a big fireplace, and Island artifacts. There is also a fully stocked small bar area and a library with many first additions. There was no discernible order to stacks of books.

Back at Serendipity, we went for a walk to hunt for unique bottles. Andy and roommates have unearthed loads of bottles, all coming in a variety of colors and shapes. Deciding a small bottle or two would be the perfect keepsake from Cumberland Island, we set out to find some. After a short walk, we came across nearly a hundred bottles. We brought a few back to the house and have decided to take two or three and use them as vases or flasks.

After the bottle hunt, we took a walk heading for the beach. Apparently it's only about a mile from here but after walking for nearly an hour we found ourselves stranded on the dunes with no clear path to the shoreline, at least hundreds of yards away. When we were walking confusedly over the dunes we spotted a white-tailed deer leaping out of the brush. It was almost too fast to see, let alone take a photo of.

Part of dinner tonight was a salad of fresh arugula and mizuna topped with radishes, romanesco, cherry tomatoes, and fresh herbs all dressed with fresh bitter orange juice. Everything came from Andy's garden. It was some of the best food we've had in a while.