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When you want something more flavorful than water to quench your thirst, and you'd like to keep it healthful, on an ordinary day it does the trick to just plop a few sliced berries, citrus wedges or chunks of melon into your water bottle with a sprig of mint.

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Robert H. ByrdFLORENCE -- Robert H. Byrd, 71, of Florence, SC, passed away on June 8, 2018 after an extended illness. Mr. Byrd served his coun…

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WilliamGibbesCOLUMBIA -- BG William "Bill" Holman Gibbes, USAR (Ret.), died Saturday April 21, 2018 at home. Born on February 25, 1930 in Flor…

Late summer is the time when I must deal with the porcelain berry. This is a hardy, woody vine that landed in America as an exquisite, bejeweled bower only to be reviled later as a beast. Unchecked, it will grow 15 feet a year and smother shrubs, trees and in time whole landscapes in its quest for world domination.

When berry season comes around, I practically hear trumpets announcing the fruit's arrival at the local market. I am reliably ready to pounce - eager to pile the plump beauties onto my yogurt bowls, work them into salads, blend them into smoothies and bake them into pies and muffins.

It’s that “Deck the Halls with Boughs of Holly” time of year. For the life of me I don’t know exactly what decking a hall or a bough is but if it means lots of holly, I am there and love it.

It's just not Easter without some sort of coconut dessert, whether it's a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both of those to create a fresh, yet still familiar dessert for rounding out our Easter dinner.

Maybe there is still a little Christmas cheer in this old rascal, because last week I did my first Christmas decorating class in 10 years at the Lamar Library. I truly love using natural and homemade things for decorating.

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