The site includes a museum which details these events. As a lifelong Yankee/Northerner, it’s fascinating to read the Southern perspective on slavery and other issues of the day.
We get back by noon and Uber over for lunch at the deservedly popular Rodney Scott’s BBQ. Our friends are eager to try the ribs, which could feed a modern-day army and are as fabulous as anticipated. Pulled pork is pretty great, too. Rodney stops by to say hi — we’d talk longer but our mouths are full!
Next up: the McLeod Plantation, which takes an unsparing look at all aspects of plantation life. The plantation was built on the riches of sea island cotton – and on the backs of enslaved Gullah men, women and children. The stories of these families – black and white, enslaved and free – are vividly told through narrative and photos. It’s sobering and terrible, yet the triumph of survival is ultimately uplifting.It’s 5:00 somewhere — oh, here! — so we conclude our last day with drinks and dinner. We discover a great bistro and bar right near the restaurant we’ve reserved.
The Ordinary is, in my opinion, rather ordinary. Food is good but nothing special, the cavernous space (a former bank) is noisy, and the kitchen can’t get everything upstairs at the same time so some of us are eating while others are waiting. Wish we’d stayed at Felix!
Finally, here’s a recipe for benne (sesame) wafers, a Gullah favorite — and now, one of mine too.
- 1 cup sesame seeds
- 3/4 cup butter, melted
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract (+ optional splash of lemon juice)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet or cover it with parchment paper.
- Place the benne (sesame) seeds on an ungreased baking sheet and toast until light brown (about 10 minutes). Watch closely so they don’t burn!
- In a large bowl mix the brown sugar, melted butter, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
- Drop dough by spoonfuls (each about ½ teaspoon) 1½ inches apart onto the baking sheet.
- Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown.
Let cookies cool for about 2 minutes before removing from baking sheet to a wire rack to cool completely. Store cooled cookies in an airtight container.
Makes about 4 dozen, depending on the size of your spoonfuls.