This weekend was a good one. I had every intention of taking a bazillion pictures but I didn’t. The highlight of my weekend was going paddle boarding with two of my friends. It was one of the best things I have ever done. We rented paddle boards on Shem Creek and paddled around for a little bit. We then tied up to a dock and laid on our boards and talked for a couple hours. If you’re ever in the Charleston area, I highly recommend paddle boarding here because there are dolphins that swim up and down Shem Creek. It’s truly a one of a kind experience!
After our adventure on Shem Creek, we went to Vickerys. I got the Cajun Chicken Salad and it was delicious! We sat on the patio overlooking Shem Creek that was well shaded and had a wonderful view of the creek leading out to the ocean and the shrimp boats.
Sundays were made for brunch. We got brunch at The Blind Tiger on Broad Street downtown. I got an omelet which I did not take a picture of because I was so excited. The Blind Tiger is an awesome place. It’s enriched with Charleston history and beautifully decorated.
Then there was Sunday night dinner. Last week my friend made the most delicious Greek Quinoa Salad. I tried to make it with some stuff I had on hand and it turned out well. Then I got frozen yogurt for dessert, there is nothing I don’t like about frozen yogurt and there is a shop dangerously close to my apartment.
For the Greek Quinoa Salad, I used the following:
– .25 C Uncooked Quinoa
– .5 C Water
-.25 C diced cucumber
– 1 T Diced Red Onion
– 1 Chicken Breast
– 1 T Feta Cheese
– Lemon Juice
-Salt and Pepper
Directions: Cook quinoa and grill chicken (I used Montreal Seasoning on the chicken when I grilled it). Let these cool when done cooking. Cut cucumber, red onion, and cooked chicken breast and toss in quinoa with feta cheese. Squeeze in some lemon juice and add seasonings to taste.