SEABOARD STATION:

Did I actually label the meal, “The Best Fried Chicken I’ve Ever Had!”? Yes, I did. And, it was the best I’ve ever had. This fried chicken was tender, moist and flavorful. I like their (Seaboard Station Restaurant, Hamlet, NC) steamed cabbage also, which is sweet. I don’t think they use any seasoning meat for this. The carrot cake is delicious, but that is Sara Lee. I can take fixins from their salad bar and make a good potato salad.

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AVOCADO, MANGO, CHIPOTLE SALSA:

The photo of this salsa was taken while I was on a road trip. I recall driving down from Hickory to Lincolnton and stopping at various locations along the way looking for the few ingredients for this salsa. Definitely couldn’t find fresh mangos, but think I got Del Monte in a glass jar. I think I bought a couple of plastic bowls and cut up the ingredients with the knife in my utility tool. Stopped at a boat ramp for Lake Norman (some photos) and made and ate the salasa.

There are just a few ingredients in this. But, you need to give it time for the avocado to “break down” and become a cooling sauce for the other items. *I made this at home a short time ago, and refrigerated it. It was delicious cold.

After lunch I headed on to Salisbury, where I stopped by Danny & Jaime’s house. I seem to recall that Mary Ann had said she would be there, but no one was, and I found out that she had changed her plans.

SHEREFE:

Not sure when I first tried the lamb at Sherefe, but I definitely liked the flavor. They did not serve it as a “lunch special” very often, but when I saw it, I would head there for lunch. One time, I had forgotten that the lamb was grilled and when it arrived at the table, I sat back… but not for long, and it was delicious.

One humorous note, was that they served their Mediterranean Salad with just one Kalamta olive. I think I actually brought a couple with me once, in anticipation of ordering the salad.

Sherefe closed a couple of years ago. I think this was because of a City “street” project which severely limited customers from parking near, or getting to the restaurant. I think the owners still have another restaurant in town.

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OLIVE BAR @ WHOLE FOODS:

The photo of the olive bar at Whole Foods in Raleigh is Pre-COVID. I should take a current photo to show you how different the two displays are. Now you have nowhere near the selection or quantities shown in the old photo.

ADDENDUM [07/05/22]: I was just in Whole Foods this afternoon, and I forgot to take a picture of the Olive Bar, but I did pull up the picture I have above on my phone, while I was standing beside the Bar. They don’t even have the Castelvetrano Olives, and the various other bins, shown above as overflowing, are sadly undersupplied. But, I did buy a “round” of one of my favorite cheeses, Capricho de Cabra which was in the long Cheese Counter nearby. I also bought some red lentils, and a couple of cans of Green Olives. These olives are from California, and although green, have the flavor of a Black Olive.

Looks like they may have discontinued the Dolce K Olive Mix.

Ingredients:

Pitted Green Olives, Water, Sugar, White Wine Vinegar, Sunflower Oil, ALMONDS (Nuts), Cranberries, Black Raisins, Honey, Orange Rind, Lemon Rind, Mustard Seeds, Turmeric, Hot Pepper Flakes (Chilli), Thyme, Ground Black Pepper, Citric Acid.