Old Commons home relays history, love of Beaufort

May 18, 2011 

  • The Old Commons Neighborhood Association's Concert in the Commons III fundraiser will be held from noon to 9 p.m. Saturday at the corner of Prince and Scott streets in Beaufort. The event features an old-fashioned fish fry from noon to 6 p.m. and live music from 6 to 9 p.m. The Queen of the Commons pageant will be held at the concert intermission. Audience members will be invited to dress the part of a queen (costumes available on site) and compete to reign over the festivities. Tickets to the concert are $5. Tickets for the fish fry are $9.



    Details: 843-597-5600

You don't have to leave town to appreciate and enjoy the beauties of a city filled with history. Just visit the homes and gardens of the Old Commons neighborhood in Beaufort.

This weekend's Concert in the Commons III fundraiser has become an annual affair to spend with friends and learn more about the neighborhood.

This year's promotional poster displays a photograph taken by Dr. Barbara Morgan-Washington of the garden gate of the Daniel Hingston Bythewood house on Prince Street. The house is presently the home of Nancy Law, her twin sister, Heather, and Heather's husband, Sam.

When you first open the gate to the White Garden, the beauty abounds. Every blossom and bloom is white, welcoming you to one of the old houses of the Commons.

Bythewood, a British merchant and sea captain, is thought to have built this house for his wife. She had persuaded him to give up his prosperous voyaging and become a missionary to the nearby island. He built the house in 1792.

The house is a three-story clapboard building with tabby foundation. This lovely house retains its original carved wood paneling.

When Nancy's husband, James, who was the associate priest at St. Helena Episcopal Church, became ill, Heather and Sam moved to Beaufort to help care for him. The three purchased the home after James' death. The love of the house springs from the love of Beaufort.

"Beaufort is a precious old town, very lovely to me and lovely to live in," Nancy said. Sister Heather chimed in with, "I feel like I am in the home that I always wanted to live."

As you enjoy the concert this weekend, be sure to view the gate and house. One can just imagine the food made in the updated kitchen.

Crab Brunch Eggs

6 hard-boiled eggs

teaspoon salt, divided

1 teaspoon mustard

cup mayonnaise

cup finely chopped celery

2 tablespoons chopped green onions

3 English muffins, split and toasted

1 container lump or claw crabmeat, about 10 ounces

1 can cream of celery soup

cup milk

1 tablespoon chopped parsley

Halve eggs and remove yolks. Mash yolks with teaspoon salt, mustard and 2 tablespoons mayonnaise. Fill egg whites with mixture.

Combine remaining mayonnaise with celery, green onions and teaspoon salt. Spread over toasted muffins.

Place 2 egg halves on each muffin. Bake at 350 degrees for 5-7 minutes until heated through. Drain crab meat; combine with soup, milk and parsley. Heat and serve over warm eggs and muffins.

Not Your Ordinary Tuna Salad

1 large can of tuna, drained

2 hard-boiled eggs, chopped

cup mayonnaise

Pinch of cinnamon

Salt and pepper

cup chopped sweet onion

1 cup chopped broccoli

Baby salad greens

Raw vegetables, such as tomatoes and baby carrots

Balsamic vinaigrette

Mix tuna, eggs, mayonnaise, cinnamon, salt, pepper, onion and broccoli.

Arrange salad greens on plate and surround with raw vegetables. Lightly dress with balsamic vinaigrette.

Place scoop of tuna mixture on top.

Strawberry Delight

1 cup sifted flour

cup brown sugar

cup chopped pecans or walnuts

cup melted butter

2 egg whites

1 cup granulated sugar

1 (10 ounce) package frozen strawberries, partially thawed

2 teaspoons lemon juice

1 cup heavy cream, whipped

Mix flour, brown sugar, nuts and butter; spread evenly in shallow pan. Bake 20 minutes in oven at 350 degrees, stirring occasionally. Place of this in a 13-by-9-inch baking pan.

Combine egg whites, white sugar, berries and lemon juice in large bowl. Beat at high speed until stiff peaks form (about 10 minutes). Fold in whipped cream.

Put into pan with nut layer; sprinkle rest of nuts on top and freeze at least 6 hours. Bring out of freezer and let thaw a little. Top with more sliced, sugared strawberries.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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