Back in the 50’s, one of the staple toys in a kid’s arsenal was a gyroscope. The little round balls of metal wire could do amazing things. None of us knew how they worked, but if you pulled a string and sent the toy spinning round and round, it would dance on the floor for long periods. You could even position it on top of a pencil, and it wouldn’t fall off. There were numerous tricks you … [Read more...]
Cash Crops
Being a backyard gardener is generally not rewarding – financially speaking. Each spring I spend hundreds of dollars on seeds, plants, fertilizer, fencing, insecticides, and the like to get about $10 worth of tomatoes. But this year, I did okay. I planted 4 rows of peas and they produced nicely, even though you can buy frozen peas for a pittance, but these were extra sweet and good. I also got a … [Read more...]
Big Ol’ Sea Mullet
They are called whiting if you catch one in the Bay. In the ocean, many call them sea mullet. No matter the name, they are spectacular eating, and they are biting like it’s their last meal at Nags Head. Some big ‘uns, too. TW’s Tackle weighed in lots of oversized sea mullet this week, as anglers were catching them in the surf and from the piers. They typically bite well into chilly … [Read more...]
Asheville’s Best Hot Dog
By: William Horton William Richard (Dick) Bennett was a “salt of the earth” kind of guy. He was hard working, thrifty, honest, and moral. He loved his family and was a respected member of the West Asheville community and treated all those who he encountered with respect and dignity no matter their station in life. As a Freemason, he believed in meeting with others “on the … [Read more...]
World’s Best Hot Dog Chili
By William Horton This approximates the recipe that Bennett’s Drug Store used for Asheville’s best hot dog of the 50’s and 60’s. For the hot dog I like to use Nathan’s or Ball Park Beef Franks. I boil them in Guinness Draft. There’s no reason why you can’t use them on any kind you like whether steamed, boiled, or grilled. I like mine with mustard chili and onion on a steamed or … [Read more...]
Cowlings Has Closed
We drove through Waverly, Virginia last weekend and were distressed to see that Cowling’s, a great BBQ restaurant, had closed. More and more, the old Mom & Pop’s are closing as the owners age and the kids aren’t interested in continuing to work 16 hours a day, 7 days a week. I have always rated Cowling’s as among the top 3 BBQ joints in all of Virginia. They cooked whole hog BBQ and I … [Read more...]
OBX
The piers continue to report bluefish, speckled trout, and sea mullet. There are still some drum biting as well. Surf fishermen are hauling in spot, bluefish, speckled trout, puppy drum, and sea mullet. There have been multiple bluefish blitzes on the southern beaches. Inshore fishing has been productive for trout, pups, and a few big drum. Plenty of flounder are around, but the catch season is … [Read more...]
Virginia Saltwater
The flounder are abundant now in the lower bay as they begin their move out to sea. We were at Kiptopeke last weekend, and my wife Nancy pulled in a 20-incher. Hundeds were caught on the pier, including a recent 30-inch citation. The cobia are mostly gone, and spot are heading out as well. Good fishing continues for tautogs and sheepshead. Speckled trout and puppy drum and biting in the … [Read more...]
Great Toys of My Life
One of the great toys of my life was a Tru Action Electric Football set. I spent countless hours on hands and knees lining up my running backs and lineman, hoping for a score. Sometimes I had a friend over, but often I played by myself. The set featured 11 men on a side, 7 down linemen and 4 backfield pieces. The early sets had metal players with metal razor blade-like runners on the bottom. … [Read more...]
Smashburgers on Texas Toast
Recently, I have enjoyed cooking ground beef as “smashburgers” rather than standard burgers on the grill. First, it’s a lot easier than having to go in and out to tend the grill while the burgers are cooking. Secondly and most important, Smashburgers taste great. The juices are seared into the burger, and they cook quickly. I use about a ¼ pound of low-fat ground meat (ground sirloin is ideal) … [Read more...]
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