Dessert at HUSK

Lucky for me, Charleston offers a lot of dining options. Husk, a relative newcomer to the lower peninsula, has planted its seeds (literally, but more on that later) and is showing the low-country how eating locally can be more than just supportive, it can be delicious as well.  Executive Chef, Sean Brock, creates some succulent savory dishes using regional ingredients, going as far as not using olive oil since it isn't produced in the South-East. Brock's solution? Plant his own trees. Seems like Husk has decided to stay around, at least 'til the olives come home.
At the end of a great meal, there are two options- "Coffee or dessert?" (or if you're an adventurer, both).

These 3 stand out sweet goodbyes are ready for their close-ups.
1. Oatmeal Pie with Chocolate Caramel Ice-cream
2. Sweet Potato Pie with a toasted Farro Ice-cream
3. Maple Pecan Panna Cotta

Charleston.

I am back home, in Charleston.

I did not realize the extent of my homesickness until return.
The coffee is better here, I've a bike to use, a pizza joint where everyone knows my name, and a multitude of friends around every corner.
Now, I'm one that enjoys walking into a room, or country, where I don't know a soul, or a word. However, I am also a creature that enjoys comfort. Familiar surroundings from time to time are just as exciting as the other options.
I have found a job teaching children art, and am looking for a house.
Things are in flux, transition, as I look for a dwelling space, and begin my life here... again.