Vacation, part 2

So the next few days were spent in the lazy river, pool, beach, and playing mini-golf at the resort's own mini-golf course directly across the street from our gorgeous home away from home. The kids LOVED it! We also trekked to a water park in nearby Surfside Beach. Our youngest daughter was fearless on the tallest waterslide!! She was excited that she was finally tall enough to go on every slide.

Our food adventures were perfectly wonderful! One night we had Ultimate Pizza--highly recommend the beef tenderloin pizza, one night we enjoyed the 2nd Ave Pier Fireworks and ate at The Oceanfront Grill at the Boardwalk. I was thrilled to find fried dill pickles on the menu!! Although they were delicious, they are nothing like the real fried dill pickles from my hometown of Atkins, AR. Nothing compares.

And we ended our stay with a trip to Broadway at the Beach and took the kids to see Harry Potter 7 part 2. and grab some eats at Margaritaville with a beautiful view of the water and amusement rides.

After picking up a few little treasures to bring home and a photo opp at Tiki Jim's Shop, we headed up through some tiny little North Carolinian towns. If you've never been to Rose Hill, NC, you may not know that it is home to the world's largest frying pan! Now it may not be as exciting to you, but I, for one, was thrilled to get to see this roadside attraction in the quiet little community of Rose Hill.
I don't know about you, but I can imagine about 50 different things I could cook up in that fryin' pan. I think I'd start with some Southern Fried Potatoes.

2 to 3 tablespoons vegetable oil
1 large onion, quartered, thinly sliced
1 red bell pepper, diced
1 medium clove garlic, finely minced
6 medium red-skinned potatoes, cut in 1/2-inch dice
1 teaspoon ground paprika
1/2 to 1 teaspoon salt, or to taste
Freshly ground black pepper, to taste

Heat oil in a large, heavy frying pan.
Add onion and sauté until tender.
Add the red pepper and garlic and cook for 1 minute longer.
Add the potatoes, paprika, about 1/2 teaspoon salt, and pepper.
Cover and cook for about 10 to 15 minutes, or until potatoes are just tender.
Uncover and increase heat to medium-high. Continue cooking for about 8 to 10 minutes, turning occasionally, until nicely browned.