PLANTATION

September 2001 marked our first official road trip, fondly called “The Trip to Fripp” .(Fripp Island was the location of the book that we read-  Plantation by Dorothea Benton Frank.) Before I talk about the book and the trip, I must tell you my plantation story. When I was 11, a girl growing up in the South, my father was transferred for a year to Niagara Falls, NY. What a change for all of us! One of my special memories of that time was when my teacher called me to the front of the class and asked me to speak “Southern”. We had a question time and someone asked me if I lived on a plantation?!? I guess they only knew about the South through Gone With the Wind. Another of my favorite books…

Anyway, as Mark Twain said, “ There ain’t no surer way to find out whether you like people or hate them than to travel with them”. Smart man. Fortunately, Dinner and a Book Club members discovered that they not only liked each other, but could pull some great pranks on each other. (Maybe I’ll tell you about those another time…)

"The South Carolina coast forms a lush backdrop for Dorothea Benton Frank's tales of cheatin' husbands, nosy neighbors, and nutty families. But don't let the sand and palm trees fool you: Frank's very funny novels are smarter than the average beach read."

Alisa and Vicki were our hostess and co-hostess and prepared a delicious low-country meal- shrimp scampi, salad, homemade biscuits, and fresh strawberries with whipped cream (real whipped cream, not the kind you get out of a can or plastic container).

Shrimp Scampi

Vegetable oil

Kosher salt

1 1/2 pounds linguine

6 Tbsp unsalted butter

5 Tbsp olive oil

3 Tbsp minced garlic (9 cloves)

2 pounds large shrimp, peeled and deveined (about 32 shrimp)

1/2 tsp freshly ground pepper

1/4 cup chopped fresh Italian flat leaf parsley

Grated zest of 1 lemon

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half rounds

1/4 tsp hot red pepper flakes

Drizzle some vegetable oil in a large pot of boiling water, add 1 Tbsp kosher salt and the linguine, and cook for 7-10 minutes or according to directions on package.

Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Do not burn garlic. Add the shrimp, 1 Tbsp of kosher salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Real Whipped Cream

1/2 pint cold heavy cream

3 Tbsp sugar

1/2 tsp vanilla

Whip the cream with an electric mixture. When it starts to thicken, add the sugar and vanilla. (To make it even more special, you can add 1 Tbsp dark rum or grand marnier too). Continue to whip until it forms stiff peaks. Serve cold.

Door prize was a sea grass basket crafted in Fripp Island- I don’t remember who was the lucky one that got this…

I can’t finish this entry without speaking of September 11, 2001…who will ever forget where they were that day? We made this road trip after those horrific events, and I think , if anything, it drew us all closer. We chose not to live in fear – instead to live with the joy of each day and friends we could count on….

                                                                LISA

Next month’s book is the memorable choice that Roxanne is still trying to live down- “Mr. Perfect”…