the second act

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After the Cooper River Bridge Run, our family celebrates with its annual pig roast

Family gatherings are a big, multi-meal to-do for us here in Charleston.  Last month, we all gathered for the annual Cooper River Bridge Run 10K, easily one of the most popular events in our little city.  Since we can’t just leave well enough alone, we also plan several events around the actual run.  For example, there’s always the Post-Run Brunch at Hominy Grill.  This is quickly followed by the Post-Race Recap of Who Ran Faster Than Dad.  If you did not, in fact, run faster than my dad, the afternoon then descends into the Evening of Insults and Taunting.  Usually, the poor sucker who earns this dubious distinction is comforted by the pig roast.  If you’ve been following me for awhile, you know my family loves a good roast pig.

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A delightful post-race Easter crepe topping spread

But the question always lingers as to what to do the day after the race.  After all, there are two days in a weekend.  The answer for us this time was to have a giant crepe party, with sweet and savory toppings:

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Left: a prosciutto, sauteed spinach and grated mozzarella crepe; right: an Easter chick is probably an ineffective guard to ward off curious kids from exploring the sweet toppings
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Left: bananas, Trader Joe’s lemon curd, strawberries macerated in balsamic vinegar, and regular fresh strawberries were just some of the offerings on hand; right: putting the previous night’s leftover pork to good use in a crepe topped with spinach and barbecue sauce
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Strawberries, nutella, lemon curd, morello cherries soaked in brandy and powdered sugar made my brother-in-law’s creation a culinary masterpiece

Using two very easy and very effective crepe makers and a fool-proof crepe batter recipe, we pulled off a brunch for twelve with minimal effort and cleanup.  By Sunday afternoon, we’d declared our eating/running/more eating weekend a success.  Our bellies warm and full of crepes definitely helped the matter.


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About me

I’m Ann, a mom / wife / lawyer / certified culinary enthusiast. I share recipes, travel guides and home life tips while living overseas. Currently based in São Paulo, Brazil.

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