Whitney Powers lives in downtown Charleston
It's never too exciting when you're cooking for one. For breakfast I had a smoothie with swirled fresh raspberries and maple syrup topped with frozen banana, vanilla, zest of lemon, and milk.
For lunch I had leftovers from Nirlep, the Indian restaurant in West Ashley: saag paneer and chicken tikka masala with rice and raita.
For supper, I had a plain omelet with bacon from Edmund’s Oast and mache rosette salad with balsamic vinaigrette