US 25 in South Carolina is truly the Fruit Corridor. I have acquired the habit of peach shopping in spring. Now I know also to look for apples in fall. I happened upon Seven Springs during a leisurely return from Asheville. The proprietors are very helpful in explaining their fruit. They are also very liberal with apple slices.
This shot gives you some idea of both the range of varieties they stock as well as the sheer number of apples they have on hand. I left with a half bushel of several varietiess: Arkansas Black, Fuji, and a couple of others. They are in cold storage at the moment; their eventual destinations will be in apple butter, applesauce, and apple cake.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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