Beaches & Bunkers

News, notes & happenings from our Myrtle Beach vacation condo

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Myrtle Beach Vacation Season Is Coming Fast!

Sun Colony Resort Are you considering staying in condo rental for your upcoming Myrtle Beach Vacation?  If so, you’ll be delighted with the affordable prices, spaciousness, convenience, and amenities that rentals offer.  Unlike when you share a cramped hotel room with your friends or family, everyone can have their own bed and even their own room when you book a rental.  Furthermore, a rental gives you access to a kitchen for preparing meals, which can save you a lot of money.

Although the majority of people have wonderful experiences booking rentals, sometimes unforeseen problems can arise and complicate matters.  We recently found this web post outlining some things to consider before booking a rental. We have reprinted them here and included how we address each one of these considerations.

1. Whether you’re renting through a management company or directly from the owner, make sure to receive the owner’s contact details.  Otherwise, if the dishwasher breaks down, the AC malfunctions, or the garage door stops working, you won’t have anyone to call and will have to take matters into your own hands.  The stress that arises from such unforeseen circumstances could practically ruin your vacation.

· We provide you with our home phone number, both of our cell phone numbers, both of our work numbers and a local number: our son and daughter-in-law who oversee the property. Someone is available 24/7 and we have established relationships with local trades people and repair facilities in the event an emergency should arise.

2. Don’t believe everything you see in the pictures.  In the pictures, Myrtle Beach condo rentals may look great, but if those pictures were taken ten years ago, expect the reality to be a little different.  To avoid unpleasant surprises, have someone you know drive by and take a look, if possible.  If you can’t get anyone to drive by and check the place out, at the very least find out from the owner when the pictures were taken.  Be wary if the pictures were taken several years ago.

· We are constantly updating the pictures on our website. Many of the pictures on our website now were taken as recent as October of 2009. Videos also are as recent as October, 2009. The maps displayed on our website pinpoint exact location of our community. You are free to drive through and admire the property!

3. Ask if towels and linens are provided.  Although most people don’t bother to ask, it’s good to make sure of how many towels there will be per person and if there are extra sheets available.  Also find out when the last time was that the owner bought towels and sheets and where in the house they are kept.

· Bed and bath linens are always provided for your stay with up to 2 sets of towels for each guest (based on maximum 6 guests occupancy). There is always at least 1 extra set of bed linens for each bed. There is also a washer/dryer combination within the condo itself.

4. Typically, when you rent a vacation home, you have to pay a deposit of 10% to 50% of the total cost upfront, in addition to a cleaning deposit.  Protect yourself from fraud by paying with credit card.  Although many legitimate Myrtle Beach condo rentals owners accept payments via Paypal, money order, and checks, the safest way to pay is by credit card.

· Although we do not accept credit cards directly, we do accept them via PayPal. PayPal has an excellent dispute and resolution system in place to ensure your satisfaction. You always have your choice of paying by the method most convenient to you, be it cash, personal check, or credit card.

5. Use an online service like MapQuest or Google Earth to get a better idea of what the house’s surroundings and neighborhood are like. In the rental description, it may say that the rental is 10 minutes away from the beach, but you’d never know that private property is blocking beach access and that the only way to get from the rental to the beach is by car unless you investigated.

· Our website maps (Google and Bing) allow you to drill down to street level to see precisely what our neighborhood is like! We clearly indicate that our neighborhood is not within walking distance of the beach and is a 5 mile drive to the nearest beach with ample free and pay public parking along the beachfront. Our website maps will confirm the distances. We also provide maps indicating some of the best places to park. Our short distance to the beach allows us to pass on significant rental rate savings to you! Those savings will allow you to afford to do some of the things that you’ve never been able to do before!

Most importantly, when you are booking your vacation with us, you’re staying in Our Home. We are not a management company nor are we investors. This is not an investment property, it is our vacation home. We have a vested interest in not only keeping the quality and value of your stay at its maximum, we want to keep it that way for ourselves as well! We want you to enjoy your stay so that you’ll become part of our Vacation Family and come back and stay with us again!

Your Hosts – Gerry & Pat Monaco

 

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Book Early & SAVE! Your Myrtle Beach Vacation Just Became Much More Affordable!




Spacious Myrtle Beach Condo — The Perfect Choice For Your Family Vacation Getaway! Book Early and SAVE!
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Location: Little River/Longs

Although we’ve got quite a ways to go ’til Summer….some wise planning this Winter will reward you this coming Summer Vacation Season!

Welcome to Beaches and Bunkers….where we offer you “The Best of Both Worlds” on the Grand Strand!

Our condo is perfectly suited for your Myrtle Beach family vacation or your golf getaway!……..just a short 5 minutes to the beach and golf in your backyard….countless family attractions nearby….. and then return home to a quiet, peaceful setting nestled in the pines….away from the hustle and bustle of the ’strip.’

If golf is your game, we’re the ideal choice for your Myrtle Beach golf vacation for you and your family or just a outing with your golf buddies. Located on the fairway of Colonial Charters and within 10 minutes of courses bearing the names of Nicklaus, Breeden and Byrd to name a few….our golf condo is everything you’ll need.

Our 3rd floor condo features 2 bedrooms, 2 full baths, vaulted ceilings and a screened deck. This spacious condo will accommodate up to six people with the flexibility necessary to accommodate singles, couples, or families! When your round is done…..when you return from the beach….you’ll return to your ‘home away from home’ with all the comforts of home….and more! Relax by the pool or the jacuzzi…enjoy a quiet family meal….or treat yourself to our spectacular Southern cuisine at one of countless restaurants within just a few minutes of our condo!

It’s the perfect time to start planning your upcoming summer vacation….and best yet…..we’ve got a rate that will make your vacation affordable….and even put some cash back into your pocket!

YOUR SPECIAL OFFER:

If you book your upcoming Myrtle Beach vacation prior to 1/31/9, you will receive a 33% DISCOUNT off of our everyday rates. For your Summer rental…..that will put nearly $200 back into your wallet and put you into our condo for less than $59 per night! You’ll be hard pressed to find any motel room at that rate in the summer….let alone one with the features and amenities you’ll have at our condo.
There are some restrictions with this rate, however, it will take only a small deposit to confirm your reservation and book your dates for next summer’s vacation! Please click on the ‘Special Rate’ link below to see the details of this offer.


We hope to see you on the beach….or on the 1st tee!
Your hosts — Gerry & Pat Monaco
Contact Information
Gerry & Pat Monaco
508-876-9966

Pricing
Rental Rate: $595.00 per week
Deposit: $200
Taxes: 11%
Cleaning Fees: None
Payment Methods: Paypal

Property Location
Sun Colony Resort
Little River/Longs, 29568

Links
Features

Bedrooms: 2 Property Type: Condo
Bathrooms: 2 Sleeps: 6
Parking Spaces: 2 Square Footage: 1000

Attributes
Appliances
Grill/BBQ
Full Refrigerator
Washer/Dryer
Dishwasher
Ironing Board
Microwave
Food Processor
Stove
Filtered Water/Ice
Electric grille
Blender
Coffee Maker
Toaster
Crock Pot
George Foreman Grille
Dishwasher
Electronics
TV
DVD Player
Stereo
Alarm Clocks
Cable
Computer
Dial Up Access included
Furnishings
Air Conditioning
Hot Tub
Linens Provided
Balcony


Powered by vFlyer.com VFLYER ID: 1377829




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  • Step out the back to Colonial Charters.

  • Fully stocked kitchen with a breakfast bar and dining area.

  • Living Room sofa converts to a double bed.

  • Lots of room in the backyard!

  • Soothe away in the jacuzzi!

  • Private pool

  • Ideal for the kids!

  • King size bed in 2nd BR converts to 2 twins.

  • Relax with a cocktail or a bite to eat on the screened deck.

  • King size bed with private full bath in the master bedroom

  • Just a short drive to the beach!

  • Cherry Grove....more than just a beach!

  • Swim, fish off the pier or just relax at Cherry Grove Beach.

All information in this site is deemed reliable but is not guaranteed and is subject to change



10 Days of Thanksgiving Recipes — Day 9

Purple Ribbon Pumpkin Cake – This cake is so easy to make and it tastes just incredible….so moist and sweet! We aren’t that crazy about the frosting, but we can live with it.

 

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Purple Ribbon Pumpkin Cake
  For the cake:    
1 Can solid pack pumpkin (15 oz) 2 Cups Sugar
4 eggs 1 Cup Vegetable oil
2 Cups Flour 2 tsp Baking soda
2 tsp Ground cinnamon 1 tsp ground cloves
1/2 tsp Salt 1/2 tsp ground ginger
1/4 tsp ground nutmeg    
  For the frosting:    
6 oz Cream cheese 2 Cups Confectioners’ sugar
  Pecan halves    

Directions:

  • In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired. Yield: 12 servings.

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10 Days of Thanksgiving Recipes — Day 8

It’s appetizer day again today….seems that’s all we eat! We have 2 recipes today, both of which are ideal for year round use. The 1st one is Scallops Sauce Verte, which is more of a salad than an appetizer and it will make a great addition to your Thanksgiving table. They also …make a great luncheon salad on hot and humid summer days when you just don’t feel like cooking.
The other is Parmesan Spinach Balls which are ideal as little ‘candy poppers’ as you’re hanging around the kitchen watching everyone else cook! They are also great to make ahead, freeze and pop in the oven when someone pops over and you want a quick snack.
Best thing is, they both take such little effort to make!

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Scallops Sauce Verte
1/2 Cup Dry Vermouth 1/2 Onion, chopped
1 sprig of parsley 1 bay leaf
  salt and freshly ground pepper to taste    
1 lb Sea scallops, halved 1 Cup Mayonnaise, approximately
1/4 Cup Finely chopped parsley 1/2 Cup Finely chopped spinach
1/4 Cup Chopped chives or green onions 1 Tbs Fresh dill

Directions:

1. In a saucepan heat the vermouth with the onion, sprig of parsley, bay leaf, salt and pepper. Add the scallops and simmer gently until tender, shaking the pan occasionally, about seven minutes. Drain and cool.
2. Meanwhile, blend the mayonnaise, chopped parsley, spinach, chives and dill. Add more mayonnaise, if desired.
3. Place the scallops in a bowl lined with lettuce leaves, cover with the green sauce and top with a sprinkling of additional finely chopped parsley. Chill.

 

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Spinach Balls
2 10 oz pkgs, frozen spinach, thawed & drained 2 Cups Italian style bread crumbs
1 Cup Parmesan cheese 1/2 Cup Butter, melted
4 Green onions, chopped 4 Eggs, slightly beaten
  Salt & pepper to taste    

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
  3. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

10 Days of Thanksgiving Recipes — Day 7: Mashed (sort of) Baked Sweet Potatoes

People either love ‘em or HATE ‘em! We love ‘em and we think we’ve found the best way to prepare them with not much prep or work at all. We HATE boiled potatoes that are mashed….they lose all their flavor and end up like mush. We HATE the… ‘candied’ style because they just a bit too over the edge sweet and gooey!
Baking the potatoes first and then ‘mashing’ them maintains a nice ‘chunky’ consistency and the pineapple, maple syrup, and pecans add a little Caribbean flavor to them.

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Mashed Baked Sweet Potatoes

 

5 lbs Sweet potatoes 1/4 lb Unsalted Butter
1/2 Cup Crushed pineapple, drained 1/2 Cup Chopped pecans
1/4 – 1/2 Cup Maple syrup or honey    

 

Directions:

Pierce each potato a couple times with a fork and wrap them individually in aluminum foil. This will stop them from leaking all that gooey liquid inside them all over your oven. It will also make it much easier to peel the skin. Bake them at 400 degrees until a sharp knife slides in easily, but do not overcook.

Let them cook a few minutes and them peel them and place them in a large mxing bowl. Cut them in pieces and gently mash them with a potato masher or continue to cut them with 2 knives, criss-cross. They should be more of a ‘lumpy’ coarse consistency rather than finely mashed. Do not use an electric mixer!

Add the butter in small pieces and mix until melted and blended. Add the pineapple, the pecans, and the maple syrup to your desired degree of sweetness. Stir until all is incorporated.

This will be enough to serve 8-12 people with some left over. You can make these ahead of time if you like and then bake at 350 until heated through.

10 Days of Thanksgiving Recipes — Day 6

 

Let’s stuff it today! If you like meat in your stuffing…this is for you! Lots of ways to vary this recipe too!

 

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Savory Meat & Spinach Stuffing

 

2 lbs Lean ground beef 1 lb Ground pork
3 Pkg Frozen, chopped spinach; thawed & drained 3 eggs, slightly beaten
2 Loaves, day old Italian bread, cubed (approx 4 quarts dry) 3 Cups Milk
1 Tbs Bell’s seasoning 3/4 Cup Parmesan cheese
1 1/2 Cup Onion, chopped 1 1/2 Cup Celery, chopped
1 Cup Red pepper, chopped 1 Tbs Garlic powder
1/2 Cup Chopped mushrooms 1/4 Cup

Pignoli (Pine nuts) — optional

4 Tbs butter   salt & pepper to taste

 

Directions:

  • Combine milk and bread cubes; mix until moistened and set aside.
  • Saute ground beef and pork until browned; drain and set aside
  • Saute onions and celery over medium heat until just tender, but still slightly firm. Add red pepper and mushrooms and saute for 1 minute more. (vegetables should stay crispy)
  • Return meat to pan and add spinach; mix to incorporate and cook for just a minute or 2 more.
  • Take off heat. Mix in seasonings, parmesan cheese, pignoli, & bread cubes. Add eggs and stir to incorporate.
  • This should be enough to stuff a 20 lb turkey with extra to cook on the side.

Variations:

  • Substitute bulk pork sausage or Italian sausage for the ground pork.
  • Substitute 2 cups cooked long grain & wild rice for the bread.
  • Subsitute chestnuts for the Pignoli (As with all nuts, ensure that no guests have nut allergies)

 

 

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stuffed turkey cartoon

10 Days of Thanksgiving Recipes — Day 4

We’ll switch gears today and give you a recipe for a scrumptious Sweet Potato Cloverleaf Roll. This is a nice variation on the traditional cloverleaf roll that adds those special Autumnal flavors of sweet potato and nutmeg. Enjoy!

 

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Sweet Potato Cloverleaf Rolls

 

3 Tbs
Sugar
1
1/4 oz package active dry yeast
2
large eggs
1/3 Cup
Milk
1/4 Cup
Unsalted butter
1 tsp
Salt
3/4 Cup
Sweet potatoes, mashed
4 Cups
Flour
1/2 tsp
Nutmeg
additional melted butter for brushing the rolls

 

  • In a small bowl, stir together 1 Tbs of the sugar and 1/4 Cup warm water, sprinkle the yeast over the mixture and let it proof for 5 minutes, or until it is foamy.
  • In a large bowl, whisk together the eggs, the remaining 2 Tbs of sugar, the milk, the butter, the salt, the nutmeg, the sweet potatoes, and the yeast mixture until the mixture is combined well.. Stir in 3 cups of the flour, 1 cup at a time, and turn the dough onto a floured surface.
  • Knead the dough, incorporating as much of the remaining 1 cup of flour as necessary to prevent the dough from sticking, for 8 to 10 minutes or until it is smooth and elastic. Form the dough into a ball, put it in a well buttered large bowl, and turn it to coat with the butter. Let the dough rise, covered with plastic wrap, in a warm place, for an hour, or until it is double in bulk.
  • Turn the dough out onto a floured surface, cut off pieces of dough about the size of a walnut, and form them into balls.
  • Put 3 balls of dough into each of 18 buttered 1/3 cup muffin tins. Brush the tops of the rolls with the additional melted butter and let the rolls rise, covered loosely, in a warm place for 30-40 minutes, or until they are almost double in bulk.
  • Bake the rolls in the middle of a pre-heated 400 degree oven for 12-15 minutes or until they are golden.

 

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10 Days of Thanksgiving Recipes — Day 3

 

One more appetizer…..Festive Italian Sausage Cups. These are DANGEROUS!!
While you’re hanging around having a few Thanksgiving morning cocktails….put these in dishes everywhere and watch everybody pop them in their mouths like candy! Beware…they are addictive!
If you want to stay with a seafood theme……substitute crabmeat for the sausage.

 

 

Italian Sausage Cups
1 Pastry for a double crust pie (9 in)
1 lb bulk hot (or sweet) Italian sausage
6 chopped green onions
1 tbs butter
1/2 cup chopped canned mushrooms
1/4 cup sliced pimento-stuffed olives
3/4 tsp salt
1/4 tsp pepper
1/4 cup all purpose flour
2 cups heavy cream
1/4 cup freshly grated parmigiano-reggiano
1 cup shredded swiss cheese
  1. On a lightly floured surface, roll pastry to 1/8" thickness. Cut with a 2 1/2" round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cup tray. Bake at 400 for 6-8 minutes or until lightly browned. Remove from pans to cool on wired racks.
  2. In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour; stir until flour is incorporated. Add cream; bring to a boil, stirring constantly. Stir in sausage and parmesan cheese. Reduce heat; simmer until thickened, about 5 to 10 minutes, stirring constantly.
  3. Spoon into pastry cups; sprinkle with Swiss cheese. Place on ungreased baking sheets. Bake at 350 for 10 minutes or until cheese is melted. This should yield approx. 48 cups.

NOTE: Instead of making the cups from pastry crust, use pre-made phyllo dough cups. It will save you lots of time and they taste just as delicious! (maybe better!)

10 days of Thanksgiving recipes – Day 2: Grilled Proscuitto-Wrapped Shrimp

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Grilled Proscuitto-wrapped shrimp

2/3 Cup

Fresh or frozen cranberries
1/4 Cup Sugar
1/2 Cup Cider vinegar
1 tsp Dijon mustard
1/4 Cup Orange Juice
3/4 Cup Olive oil
1/4 tsp Salt & pepper
3/4-1 lb Thinly sliced proscuitto (not wafer thin)
1 lb Fresh,uncooked shrimp – no smaller than U30’s

Place cranberries, sugar and vinegar in small saucepan and heat over medium heat until cranberries pop, 5 – 10 minutes.

Let cranberries cool slightly and then transfer to a blender. Puree the mixture until fairly smooth – there will still be pieces of bright red skin. Add the mustard and orange juice and lightly mix.

Transfer the mixture to a medium bowl. Slowly add the oil while continuously whisking until all oil has been incorporated.

Peel the shrimp and marinate in the cranberry vigniarette for a few hours. Lay proscuitto out and slice in half (if they are very long pieces of meat). Wrap each shrimp with a piece of proscuitto and skewer on bamboo skewers.

Brush with olive oil and grille over medium high heat until shrimp turn pink. Do not overcook.

For a variation, use thinly sliced cured (NOT processed) capacola or sopressata. Serve warm or cold.

 

wrapped shrimp plate
wrapped shrimp
wrapped shrimp cooked

 

 

 

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Thanksgiving! 10 Days of Recipes – Day 1

With Thanksgiving less than 2 weeks away, we’ll have a recipe a day to help you prepare for the big feast!
We’ll start with appetizers…today’s contribution is Oysters Rockefeller
The best oysters on the pIMG_1387lanet come from the waters of Cape Cod Bay in Wellfleet, MA….but if you’re in the Carolinas, try the  Lockwood Folly oysters which are in season right now! Get them at your local fish market…our 2 favorites are Haag & Sons  and Clem’s. Both markets are located in Southport/Oak Island.

<—Oysters from marshland of the Lockwood Folly River

 

 

Oysters Rockefeller
oysters on the grille
24 Shucked oysters , liquor and deep shells
1 pound fresh spinach
8 tablespoon butter
1/2 cup chopped parsley
2 chopped anchovy fillets
1 tablespoon Pernod
1 1/2 teaspoons worcestershire sauce
1/2 cup fresh bread crumbs
salt and freshly ground pepper
tabasco
1 cup freshly grated parmigiano-reggiano

Set oven temp to 450 degrees.

  1. Drain the oysters and set aside in bottom shells. Strain and reserve the liquor for the spinach mixture .
  2. Rinse, wilt, drain, and chop the spinach.
  3. Melt the butter in a saucepan. Stir in the spinach, parsley, and anchovies. Gradually add the pernod, worcestershire sauce. and bread crumbs.
  4. Coarsly puree the mixture in a food processor or blender, thinning with oyster liquor if necessary.
  5. Season to taste with salt, pepper, and tabasco.
  6. Place the oysters in the shells on a baking sheet. Spoon the spinach mixture over the oysters and top with cheese.
  7. Bake from 5 to 10 minutes until the cheese is melted and light brown.
filling oysters

 

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New Nature Preserve Opens in Cherry Grove!

Amidst the all concrete, the high rise hotels and the commercialism that Myrtle Beach has to offer, a little slice of peace, tranquility and nature has taken shape in what is the only parcel of land in Cherry Grove that has not fallen victim to the developer's bulldozers! Located just adjacent to the public boat ramp at 53rd St is the entrance to Heritage Shores Nature Preserve. It took a couple years to bring this project to fruition, but it was well worth the wait. Our hats off and our thanks to Marilyn Hatley, Mayor of the City of North Myrtle Beach who was instrumental in many phases of this project. It is a wonderful testament to those who believe in setting aside a beautiful parcel of land like this for the public use and enjoyment.

Gerry & Pat


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