The horses are magnificent and it was a perfect day for Polo and Mint Juleps!
The Wilcox Hotel has hosted Winston Churchill, President Roosevelt, Fred Astaire, Bing Croxby and Harold Vanderbilt, to name a few.
Photos: Ryannan Bryer de Hickman
Bottom two Photos - 2Luxury2
Bonus - We will be able to spend more time with his sweet Mama, Dada, brother and sister.
Photos By: Ryannan Bryer de Hickman (except the last one - taken by my daughter)
that, although I spend hours combing through interior design photos on other blogs, I seldom post photos of my own houses. There are several reasons for this: I never feel as if a room is completed,
because I'm a professional photographer, I should take the time to set up lights and make an effort to arrange flowers, etc. and usually our houses are under construction and we are living in chaos!
cottage in the enclave of Summerville, along the Savannah River in Georgalina. This post features the living room. I'll do separate posts for the rest of the house.
My style is rather eclectic - things I've collected over the years. I'll list the sources, if
anyone is interested!
Top Photo: Art by: John Hulse, Steve Northup, Yvoy and a SC artist that I can't recall the name
of. I have it written down somewhere. Just can't locate it at the moment.
Garden table from Precious Cargo - Summerland, CA. Lamps from Elegant Earth - Urn -bo-tan-ik - Summerland, CA
We bumped out the fireplace to support the rafters above and refaced the fireplace with a
simple traditional mantle to match the rest of the woodwork in the house. This little cottage
is nearly 100 years old and needs constant care! I built a long rad cover to enclose the
non-functioning radiator. I also built the sofa table to match. We replaced the ceiling fixture with a vintage chandelier and painted the
walls BM Edgecomb Gray and the trim BM White Dove.
Sabina and Mesquite wood table from Mexico. Pillow - African textile. Cashmere throw - Banana Republic. Art - Top Photo: Ryannan Bryer de Hickman. The bottom piece is a framed
Buck & Hickman antique saw.
Photos By: Ryannan Bryer de Hickman
At the temperatures start to drop, I start thinking about comfort foods. This is a favorite that can be served as a side dish or a meal. I like to make it on cold mornings with a poached egg on the top.
Recipe from Miles James - James At The Mill via The Zenchilada
Miles's Wild Mushroom & Potato Hash
1-1/2 pounds Irish potatoes
2 tablespoons canola oil
1/2 pound mixed "wild" mushrooms
(shitake, portobello, oyster, crimini)
1/8 cup fresh chopped thyme
1 cup heavy cream
1 white onion, finely diced
1 red bell pepper, finely diced
Peel the potatoes and dice them about 1/2 inch square. In a large, deep-sided skillet, heat the canola oil over medium-high heat. When hot but not smoking, add the potatoes. cook until they begin to turn golden on the bottom. Use a spatula to gently turn them, and brown the other side, scraping any crust up from the bottom of the pan as you do.
While the potatoes are cooking, wipe the mushrooms clean of any grit and remove the stems. Place the stems, thyme, and cream in a heavy saucepan, and heat slowly on low. Chop the mushroom cps coarsely. When the potatoes begin to brown on the second side, add the mushrooms, onion, and bell pepper. Stir to mix. again scraping any potato crust from the bottom of the skillet to prevent burning. cook until the potatoes, onion, and pepper are tender, about 4 minutes. If you need to turn the heat lower to prevent sticking, do, and take a little longer to cook, if necessary.
When the vegetables are tender, strain the cream, removing the thyme and stems, and add it to the hash. Add salt and pepper to taste. Bring to a boil, stirring just enough to keep the mixture from sticking. When the cream boils, remove from the heat. Serve warm/
Serves 4 as an entree
6 to 8 as a side dish
Photograhy: Ryannan Bryer de Hickman for The Zenchilada
2 cups Fresh Orange Juice
2 cups Fresh Lemon Juice
Grated Orange Peels
4 1/2 cup Sugar
Grate the peels of the oranges and put in a cheesecloth bag. Juice the oranges and lemons. Soak the peels in the juices for 10 minutes and wring out, squeezing as much of the moisture and oils from the peel. Mix the juice and sugar together in a large pot and bring to a boil. Cook, stirring just until all the sugar has dissolved. Store the concentrate in glass bottles in the refrigerator. When ready to serve, add 1/8 to 1/4 cup of the concentrate to enough ice cold water to made a full glass. Garnish with mint. When frozen, this also makes a refreshing sherbet.
Photos By: Ryannan Bryer de Hickman
Recipe: The Zenchilada
While there are no hotels in Alys Beach, there are a few vacation houses available to rent.
Photography By: Ryannan Bryer de Hickman