​Sometimes I prepare so many new and exciting recipes, that we never have them twice.
 
As it’s been so cold the past few days, I would like to suggest a Broccoli and Arugula Soup. This recipe was found in the January 2022 issue of “Charleston Magazine.” The soup was thick and creamy despite there being no cream in the soup. Both my husband and I thoroughly enjoyed it.
 
Some of the best recipes from 2022 came from The New York Times/NYT Cooking. One such recipe is Kay Chun’s Korean Cheeseburgers with Sesame-Cucumber Pickles. These are not your parents’ cheeseburgers. The burgers are flavored with soy sauce, scallions, garlic, pepper and sugar. They’re served with a mayonnaise dressing flavored with the same ingredients as the burgers plus toasted sesame oil. These burgers were incredible. I also made Ali Slagle’s Chicken Parm Burgers that were fabulous. Between the aromatic basil, the intensity of the tomato paste, these burgers were packed with flavor. 

I had a friend call me the other evening to make sure my husband and I were okay. She hadn’t seen posts from me in awhile and she grew concerned. I assured her that all was well and the reason for the gap was we’ve had our daughter and granddaughters visiting us each week for a few days each week since July. My goal was to have quick suppers on Thursday evenings after my granddaughter’s swim lesson and for the other days, you prepare what’s appealing to a one- and four-year-old.
 
Here’s a review of what’s been going on in our culinary life.

Back in April famed chef, David Burke, opened Belmar Kitchen, located in Beach Haus Brewery. Over 10 years ago David Burke opened his first “Kitchen” restaurant, Burke Kitchen, in the James Hotel on Grand Street in Manhattan. If memory serves me correct, my daughter and I ate outside on the patio on one of those iconic warm and clear days.

​Friends of ours ate at Belmar Kitchen and had positive comments on the meal they had. On Wednesday evening my husband and I had an impromptu dinner date reservation for 5:30. At that time the restaurant was relatively quite for midweek dining. Our hostess asked where we wanted to sit. I explained that this was our first time and where would she suggest sitting if she was trying to impress us. She recommend the back dining room. The minimal aesthetic room featured dark terra cotta walls, wood top tables set upon wrought iron stands and an open concept kitchen with a wood-burning pizza oven.