Susan Johnson

Susan Johnson

Editor’s note: Per tradition, The Post and Courier Food section is celebrating Lowcountry Local First’s monthlong Eat Local Challenge by featuring event participants in April’s Daily Digest columns. Challenge takers are asked to shift $10 or more of their weekly food budget to locally produced food. To learn more or take the pledge, visit

Susan Johnson lives on Isle of Palms.

For breakfast, I always have an egg. It was scrambled with pimento cheese: I’m absolutely addicted to that Palmetto Cheese with the jalapeños. I could eat a tub of it. So I just made a little burrito with the egg and cheese, and I had black coffee.

And then for lunch, I normally try to do a salad or soup. Yesterday I did an online order from Five Loaves downtown: I got half of the portabella goat cheese burger, and I just had them do it over spinach instead of on the bread. Five Loaves is one of my go-tos. Their soups and salads are so good.

I did too much snacking yesterday. We’re actually going today to do a student program, so I have a car full of healthy snacks. I picked through the trail mix and ate the raisins and M&M’s in the afternoon, because I was hungry, and you do what you got to do.

Then when I got home, I had to run my daughter to volleyball, and I was starving again, so I had a quick snack of pretzel crisps and pimento cheese to hold me over.

In between that, I made chicken chili. I just follow the recipe on the can of Bush’s white chili beans, and I’d roasted chicken on Sunday, so I had that all prepped up. Then it’s just chicken broth and green chiles, and when I got home, it was already ready.

We like to do Mexican, because I just cut up toppings and everyone can make their own, with avocado or sour cream. Of course, you have to have crunchy Fritos.

To drink, I had wine. I hate to admit this, but it’s the Black Box wine. I hate to open up a bottle, because then I don’t finish it. I did Chardonnay last night since we were having chicken chili, but I drink the Cabernet too. It gets me through the evening.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.