(ARA) - Gardening is becoming more popular than ever, thanks to a number of converging circumstances, including the First Lady's planting of a White House organic garden. Because of the sagging economy, people want to save money anywhere they can, and vegetable gardening is a great way to save money on foods that can be costly. Additionally, more and more people want to live a "green" lifestyle, and you can't get more local than picking vegetables right in your back yard. Plus, when you start an organic garden, it's even more environmentally friendly.

When you start on your way to growing healthy garden fruits and vegetables, keep in mind that tending an organic garden has special requirements and poses some different challenges than conventional gardens do. However, the increased popularity of organic gardening has led to some great innovative products that can help you maintain your plot without adding harmful chemicals.

Whether you live within city limits or in a more bucolic setting, it's always fun to see wildlife - just not when they're munching on your zucchini or stealing your strawberries. For most organic gardeners, the goal is to get rid of overly curious garden guests, but without forcing them to ingest poisons or other chemicals that can hurt them.

One of the most trusted ways to keep a strictly organic garden free from unwelcome animal browsers is with the Swedish-developed, garden pest repellent Plantskydd (pronounced "plant-skid" - a Swedish word meaning "plant-protection"). Sweden's reputation as a rigorously green-minded country comes through in these non-toxic repellents, which were the first deer and rabbit repellents to be listed by the USDA-approved Organic Material Review Institute (OMRI), as "suitable for use in the production of food and fiber." Plantskydd's 100 percent organic ingredients make it safe to use around pets and children, but it's also effective in that it won't wash away in the rain, giving your garden longer-lasting protection.

Claude Boisvert, president of Tree World Plant Care Products, Inc., says Plantskydd does double duty as a garden pest repellent and fertilizer. "Because it's a blood meal-derived product, it provides the nutrients necessary for plants to grow strong and produce abundantly, in addition to repelling garden pests like deer and rabbits," Boisvert says. "It's been lauded for its repelling effectiveness by forestry experts, the National Home Gardening Club, as well as soil and water conservation districts throughout the United States."

Other ways to protect your garden include putting netting over the plants that birds, rabbits and other critters favor. Look for netting with small holes that you can spread over strawberry patches, or wire that you can circle around delicate vegetables.

When selecting solutions for feeding or protecting your garden, be sure to do your research and find out the true certification status of products you buy. As the move toward growing one's own organic food becomes mainstream, some repellent manufacturers, who use non-certified ingredients, use terms such as "all natural," or "environment friendly" on package labels in an attempt to associate their products with this "organic" trend. OMRI continues to be a good resource for learning about which products are truly safe and organic.

If you're concerned about your family's health and that of the planet, planting an organic garden is the way to go. You'll not only be able to harvest delicious, nutritive foods right in your backyard, but you'll also be doing your part to foster a healthier environment.

I thought this to be a rather unusual designation for a restaurant, after all Poogan is an uncommon name in itself. But when I did some research into the matter, the name made perfect sense.

The story is both exceptional and endearing. It will warm your heart and put a smile on your face because Poogan was a bit of a wanderer who finally found his place in society and a permanent residence in the old house that was built in 1888 turned restaurant in 1976 bearing his name. He presided over the renovations and greeted the first happy customers. The porch was his favorite part of the house, like alot of Charlestonians, so the name Poogan's Porch. Its the American Dream at its best. Poogan is no longer here and if he could speak he would tell you, "To succeed in life, never bite the hand that feeds you." Poogan was a scruffy neighborhood dog.

Poogan isn't the only story that is part of this house-turned-restaurant's rich history. It seems there is a previous owner that likes to make unannounced, surprise visits from time to time. Her name is Zoe St. Amand. She waves at hotel guests across the way and wanders around making mischief in the kitchen bagging pots and pans, so the story goes. The Travel Channel voted the restaurant "Third Haunted Place in America" in 2003. It has become a hot spot for celebrities and politicians. In 1989 scenes from the movie "Champagne Charlie" were filmed at Poogan's Porch.

There's something appealing and bit fun about dining in a restaurant that once was a home. Poogan's Porch is all that and boasts the credentials that makes it Charleston’s oldest and most reputable culinary establishments. Since opening it has upgraded the interior of the restaurant. A 1500-bottle wine cellar was built in 2005, which has tripled since opening. It carries numerous awards. A dinner for two will average around $75 without wine. Open 365 days a year, Poogan’s Porch serves a Lowcountry lunch from 11:30 a.m.-3 p.m., dinner from 5-9:30 p.m. and weekend brunch from 9 a.m.-3 p.m. The restaurant closes for one dinner seating on Super Bowl Sunday, a family tradition. It is located at 72 Queen Street just down the street from the Dock Street Theater. Menus and reviews.-Vacation Rick Travel

Article by Rick Dunbar first published on vacation blog Vacation Rick. Check out all the articles on things to see and do in Charleston and beyond.

Are you a fan of grilling, then I am sure you will agree that there is nothing better than juicy steak cooked on a grill. Many people do not know grilling secrets. There are many ways in which you can improve the grilling. These grills can be used in different sizes, best according to what suits you. You can use best cuts, how long to cook on a certain grill, how to marinade etc.

When you are grilling it is important that you choose the best form of meat. A correct cut of meat is very important in grilling.

Some of the best cuts are:

Filet Mignon It is a very stylish cut, that ahs been taken from the heart of the beef tenderloin. This part has the best taste and an outstanding texture.

Top Sirloin If you take a juicy cut from the center of the sirloin it makes a perfect top sirloin. It is the tenderest part. Good for grilling and it will sure give good taste.

T-Bone This one is the favorite among the beef steak fans. It is both the tender filet mignon and the strip sirloin.- New York Strip (sometimes known as Kansas City Strip)This one is also one of the best cut meat for grilling. When you speak of grilling, you will hear many of the cooks telling you that this is the "ultimate" steak for cooking out.

Porterhouse It is a combination of two steaks: The New York strip on one side A tender filet on the other side. This also makes it a large steak. When you cook on a grill make sure that the thickness of the steak is appropriate. Each of the cuts must be 1 inch and 1 1/2 inches thick.

Marinating the steak is a good idea. Many people fill the meat with some spices and other vegetables that also add some more to the taste. You can make your own marinade or purchase it. You may use garlic powder also. There are a lot of exotic masalas that you can use to spice up the steak. Do remember to coat your steak with oil before putting it on the grill.



About the Author:For more Articles and Resources about Importance of Grills Visit: Real Estate Metropolis and Jacksonville Ecommerce.

17 North 3563 Highway 17 North, Mount Pleasant, SC 29466 843-606-2144

Charleston has become a favored tourist attraction and destination over the years. Rich with history, sandy beaches, walking tours, ghost tours, carriage rides, galleries, museums, shopping, and of course, fine dining. Charleston has become "one of the South's important culinary capitals."

It has a long list of restaurants and eateries offering a variety of cuisines blended with Charleston's own multicultural heritage. Bocci's has become one of my favorite and for a nice lunch and brew outside on the sidewalk, Southend Brewery. The Pavilion Bar on the rooftop of the Market Pavilion Hotel offers a scenic view of the Market and Charleston Bay at night. The night breeze, the achoholic tease, some light conversation please, are all a part of the experience. No doubt you have your own favorite, but the common fascination is Charleston.

Charleston at one time was not the bustling attraction it is today. Here are some interesting facts you may not know. The Vendue Inn and Rooftop Bar in the lengendary French Quarter was a warehouse. The Magnolias on East Bay Street was a building with its windows knocked out and full of debris before its renovation. Charleston Place and Charleston Grill on Meeting Street was a huge, sandy lot where a JCPenney once stood. Bocci's was built in 1867-1868 by the Molony family and home to Charleston’s first Irish Pub. Hurricane Hugo came calling on Sept. 21, 1989, hammering the Lowcountry with 135-mph winds and washing through downtown with 15 feet of seawater. Since Hugo, Charleston rapidly was transformed into the attraction-destination it is today. Between 1995 and 2000, some 2,600 new hotel rooms opened in Charleston County giving proof of that growth in the travel market.

Cypress, Robert's, Magnolias, SNOB, High Cotton, Grill 225 are just a small sampling from a long list of fine dining Charleston offers to its visitors. What I like is how each establishment utilized the old characteristics of its buildings interior and structure to create the feeling that its heritage was respected and thoughtfully preserved along with a balanced blend of the new. SNOB, Post and Courier's "Restaurant of the Year" 2006, did not get that name because it is uppity and presumptuous. The service is friendly and top notch. It is the acronym for Slightly North of Broad.

SNOB features an open kitchen, but don't be dissappointed if you don't get a table with a view, the food is all the same. Award-winning executive chef Frank Lee and his staff's use of local and seasonal ingredients make the Maverick brand of southern cooking what you will come to love and bring you back time and time again.

If you read the reviews on SNOB the majority are upbeat and positive spattered with a few negatives. C'est la vie, you can't please everyone, and let's face the facts, not all palates are the same. Oh, by-the-way, SNOB was an old 19th century warehouse. Location: 192 East Bay Street, Charleston, SC. Also, try High Cotton and Old Village Post House. Bon appetit. Suggestion, check out  Pat Conroy's South of Broad Walking Tour .-Vacation Rick Travel

Article first written by Rick Dunbar on Vacation Rick blog. Check out all the other articles and travel ads.

O-Ku Sushi 463 King Street, Charleston, SC 29403 Tel: 843.737.0112

If you’re traveling north on highway 17, don’t forget to make a pit stop at the new hot spot 17 North Roadside Kitchen. It’s a quaint pale orange building that immediately strikes an interest in stopping to see what it’s all about in this neck of the woods. The restaurant all started when Chef Brett McKee decided to use social networking to the max. He twittered and facebooked his friends and fans about diners and dives in the olden days and what kind of food they served.  After 287 responses, 17 North Roadside Kitchen emerged. Upon entering we were immediately greeted by the host. We opted for the bar rather than a table; we wanted to take a look around to get to know the place. As we walked around, the back ‘yard’ of 17 North has a huge patio and bar surrounded by tiki torches. The backyard also has a fire pit for smores and a spot set up for horseshoes. Not only is the backyard full of entertainment, it also contains a huge garden with organic produce. Whatever is in season is what you get on your plate. If the outside isn’t quite what you would like, there is also seating on a screened in porch to accommodate. 17 North welcomes all walks of life with their casual laid-back atmosphere. I could seriously go on and on. This place has it all! The martini specials of the day looked tasty and fun so I went for the blueberry basil, yes I said blueberry and basil. Who would have thought? I know! Well.... I highly recommend it. Juice, my sales manager, picked the pomegranate. Both drinks would definitely hit the spot after a long day of work or at the beach. We sipped the fabulous cocktails and flirted with the cute, friendly bartender, who then brought us some delicious biscuits. Who doesn’t love a warm buttery biscuit before dinner? Chef Brett joins us and we move over to a comfy booth. Brett wants to do the ordering, he’s buying, so why not? We start with the pan-seared scallops, braised in lemon butter that just melted in your mouth. My mouth is watering as I write this by the way. I’m not sure if it’s from the martinis or scallops, but either way it is. Next, fried chicken livers. What a beautiful presentation! Livers were served with cheddar grits and fried basil. I can’t say much because that is way out of my territory. Sorry Brett. I was raised in the South, but cannot do the livers, now neck bone and pig tails, nothing to it! Juice loved them! She took home that to-go box. My favorite was the bone-in beef rib. Holy smokes, that meat just fell right off the bone and so tender and juicy. The mixture of coleslaw and baked beans just hit the spot. Need I say more? I think the healthier option was the mahi, which was the special of the evening.  It was a tender, white flaky fish seasoned just right with the juices flowing all over the plate. Delish. Juice’s favorite was the baked ziti with Brett’s meatballs. These meatballs were so flavorful you could slap your Momma! It was definitely a party in your mouth. And how could we forget the macaroni and cheese? This actual mac n’ cheese did melt in your mouth, so rich and creamy. Sorry Grandma, but this beats your 70 years of cooking with a stick. 17 North also offers a roadside burger that looked to die for. Next time, I will be ordering that. Final recommendation, give it a go! You won’t be discouraged but pleasantly full.  And remember, Chef Brett closes down all his restaurants on Sundays for family time.

Hours of Operation:

Monday - Thursday 4-10pm

Friday- Saturday 4-11pm

Sunday Closed

www.17north.net

 

 

Winter has finally ended. Thank goodness for that little bit of revelation.Thinking about spring and a close destination you can take in for that long weekend getaway, think Asheville, NC. Asheville pops up on national rankings for a variety of things: Modern Maturity named it one of "The 50 Most Alive Places To Be," Self magazine labeled it the "Happiest City for Women," it is one of AARP Magazine's "Best Places to Reinvent Your Life," and was proclaimed the "New Freak Capital of the U.S." by Rolling Stone. In the 2008 book The Geography of Bliss, by Eric Weiner, Asheville was cited by the author to be one of the happiest places in the United States. What makes Asheville the happiest place for women and the United States? Read the articles or just go there yourself and find out.

It has been a long winter and many of us have been anxious to get on with spring's warmer temperatures. Of course, warmer temperatures mean more sun, and more sun brings more fun. It also brings the flowers to bloom and Asheville is an excellent place to observe the spring awakening. The Western North Carolina area is blessed with a variety of elevations and terrain containing a variety of plants, trees and shrubs in and around Asheville. It is also home to the Biltmore Estate with its beautiful gardens and Grandfather Mountain where the majority of the spring bloom appears at various times through the season.

This is a list of when and what to look for on your visit. March: Iris, Crocus, Narcissus "Daffodil", Yellow Violet, Spring Beauty, and Dutchman's Breeches. April: Phacelia, Cersis "Redbud", Yellow Lady, Rhododendron, Pink Lady, and Painted Trillium. May: Tulip, Violet, Dogwood, Trailing Arbutus, Mountain Laurel, Flame Azalia, Mountain Magnolia, Wild Cherry, Japonica, Trillium, Crab Apple, and Pinkshell Azalia. If you are like me and don't know a Phacelia from a Cersis "Redbud" take the opportunity to do some research, and if you don't have the time, just go and enjoy it first hand.

Aside from flowers blooming, Asheville comes to life with spring activity. It is at the doorstep of the Great Smoky Mountains National Park, which is the most visited national park in the United States. Hiking, fishing, swimming, tubing, rafting, horseback riding, and a host of other outdoor activity is available. Named a must-see destination in 2007 by Frommer's, it boasts a thriving arts community, a vibrant and inviting downtown, numerous historic and architectural attractions, and unique shopping options. Restaurants and dining are plentiful featuring all cuisines. Many restaurants also feature live music from jazz to bluegrass. A guided walking tour called Food Tours is offered. Also named one of the top 24 cities in the world for drinking beer! A great place to stay is the Grove Park Inn Resort and Spa overlooking Asheville. Don't give it another thought, take the trip.-Vacation Rick Travel

Article by Rick Dunbar first published on blog Vacation Rick

If you enjoy a Ruben sandwich you will love this twist on the lunch special. Turning corned beef and sauerkraut into a family dinner
is not only quick and easy, but also a crowd favorite. Even the youngest in the family will enjoy this dish. It is great for freezing as well.

 

 

 

 

 

Ingredients:

2 Lbs (4 Cups) Sauerkraut 1 tsp Caraway seed 12 oz Corned Beef cut into slices (you can use canned but I like left over and cut it into squared slices) 1/3 Cup Thousand Island dressing 1 pkg (6-8 slices) Swiss Cheese 2 slices Rye Bread Toasted and cubed 2 tbsp parsley, Chopped if desired

 

Pre heat oven to 350

Spread Sauerkraut in a shallow baking dish and sprinkle Caraway seeds on top. Arrange Corned Beef slices on the Sauerkraut and spoon on the Thousand Island dressing. Layer edge to edge with Swiss Cheese Slices. Top with Rye Bread cubes. Bake in 350 Degree oven for 20 minutes or until hot through and through, garnish with Parsley if desired, Let Stand 5-10 mins and Serve.

Yield 4-6 Servings

Ingredients 12 slices firm white bread 1/2 cup (1 stick) unsalted butter, softened 3/4 teaspoon dry mustard 1 clove garlic, finely chopped 1/2 pound (2 cups) shredded Kerrygold Blarney Castle cheese or Swiss cheese 2  teaspoons chopped fresh chives 1 teaspoon Worcestershire sauce Salt and pepper to taste 4 eggs 1-1/2 cups half and half 2/3 cup milk 1/2 cup chicken broth

Cooking Instructions Cut the crusts off the bread slices. In a small bowl, stir together the butter, mustard and garlic. Spread each slice of bread with some of the butter. Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish. In a medium bowl, combine the shredded cheese, chopped chives, Worcestershire sauce, salt and pepper. Evenly sprinkle the cheese over the bread in the baking dish. Top with the remaining bread, butter side up. In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight. Preheat the oven to 350 degrees F. Uncover the fondue and bake it for 1 hour, or until the top is lightly browned and the inside is fairly firm. Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Ready In:

13 hours 30 minutes

Servings:

8-10

*The dish is refrigerated overnight and then baked so that it’s creamy inside and crisp golden brown on the outside.
Just before serving, the fondue is cut into wedges.