THE LIBRARY OF CONGRESS HAS A FLICKR ACCOUNT

[The Golden Horn, Constantinople, Turkey] (LOC), originally uploaded by The Library of Congress.

What fun that the library of Congress has a flickr account filled with wonderful historical prints and photographs. I could spend hours looking through their archives. It's fun to see how places you've been have changed over the years. Here Turkey looks every bit as magical and beautiful as I remember it.

A LOVELY JANUARY DAY

DSC00837, originally uploaded by thompswl.

Mondays are not my favorite day of the week, are they any ones? But today was an especially lovely and sunny day here in Charleston! I made time to visit one of my favorite bakeshops, Sugar, have dinner with my parents, and talk to a dear friend who lives in NYC. Hopefully the rest of the week will be as wonderful.

HAPPY MARTIN LUTHER KING DAY

mlk_pool, originally uploaded by thompswl.

Today has been incredible, not only is it 66 and sunny in Charleston but I got to have lunch at one of my favorite spots in town, Poes. If you are ever visiting the lovely Charleston make sure to take a trip out to Sullivan's Island, not only are the barrier islands beautiful but they have great dives. My boyfriend found this photo of MLK and I thought it was too fantastic to not post. Nice to see that one of the best orators in history also knew how to let lose! Hope you all are enjoying your day off!

"This is our hope. This is the faith that I go back to the South with. With this faith we will be able to hew out of the mountain of despair a stone of hope. With this faith we will be able to transform the jangling discords of our nation into a beautiful symphony of brotherhood. With this faith we will be able to work together, to pray together, to struggle together, to go to jail together, to stand up for freedom together, knowing that we will be free one day."

CHARLESTON FARMER'S MARKET

DSC00847, originally uploaded by thompswl.

I'm not sure whether it's the end of my holiday break or the cold weather that is making me nostalgic for the return of the Farmer's Market, but as far as I'm concerned April 3rd can't get here soon enough! Buying food from local producers is much more rewarding than taking a trip down my local Whole Foods isle, especially now that I have a new bike basket to tote around all my lovely produce.

GINGER/CHOCOLATE BANANA BREAD

Ginger/Chocolate Banana Bread, originally uploaded by thompswl.

I've already mentioned my friend Leslie's blog "Feast" and her incredible prowess in the kitchen. When she said this recipe was her "best" yet I knew I couldn't wait another day to try it out for myself. I was not disappointed, you won't be either.

Banana bread with chocolate and ginger
Adapted from Molly Wizenberg's Blog Orangette

Ingredients:
* 6 Tablespoons unsalted butter, melted
* 2 cups all-purpose flour
* 3/4 cup sugar
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 6 oz. bittersweet chocolate, roughly chopped
* 1/3 cup finely chopped crystallized ginger
* 2 eggs
* 3 medium-sized bananas, mashed
* 1/4 cup low-fat, Greek (or other strained) yogurt
* 1 teaspoon vanilla

Preheat the oven to 350F and butter a 9x5-inch loaf pan.

Melt butter in a small saucepan over medium heat. When melted, set aside to cool slightly.

In a large bowl, whisk flour, sugar, baking soda, and salt. Set aside.

In a medium bowl, lightly beat eggs. Add banana, yogurt, melted butter, and vanilla, and stir well. Pour banana mixture into flour mixture and fold until just combined. Do not overmix. Add chocolate and ginger and fold again until mixed. The batter will be very thick and somewhat lumpy but all the flour should be incorporated.

Pour batter into prepared pan and smooth top with a spatula. Bake about 50 minutes to 1 hour, or until the loaf is golden brown and a tester inserted in the center comes out clean.

Cool the loaf in the pan on a wire cooling rack for 5 minutes, then invert and let cool completely.

Makes 10-12 servings.

GREEN CURRY

green curry, originally uploaded by thompswl.

The holidays are over, and I am back to work. I can't believe it is 2010! As I thought about the past year (and decade) I was amazed at all the changes. It's been quite a year. I've never been one to make resolutions, but after finishing Michael Pollan's The Omnivore's Dilemma I can't help but hope that this year I eat in a more aware manner. I came across this recipe several months ago on the 101 Cookbooks website. The temperature keeps dropping in Charleston and this seemed like a warm, hearty and healthy option. I made jasmine rice to serve with the curry. YUM!

2 teaspoons green curry paste*
scant 1/2 teaspoon salt
1 14-ounce can coconut milk (light ok)
1 large onion, sliced
14 ounces water or light vegetable broth
6 ounces of firm tofu cut into 1/2 inch cubes
1 cup peas, fresh or frozen
2 cups asparagus, cut into 1/2-inch segments
squeeze of fresh lime juice
1/4 cup small basil leaves

In a large thick bottom pot over medium heat whisk the curry paste with the salt and a small splash of the coconut milk. Simmer for just a minute. Add the onion and saute until it softens up, just a minute or so. Add the rest of the coconut milk and broth and simmer for another five minutes. Taste and adjust for flavor - this would be the time to add more curry paste if needed

Stir in the tofu and (JUST BEFORE SERVING) the peas and asparagus, simmer for just a minute or two, just long enough for the vegetables to cook a bit. Finish the pot with a squeeze of lime and basil leaves. Taste, and adjust seasoning again if needed.

Serves 4.