2 C milk 3/4 C Chicken Broth 1 C Quick Cooking Grits 1/4 T salt 1/2 C Shredded Parmesan 2 T butter 1 3-oz. pkg. cream cheese 3 T fresh chopped parsley 1 T lemon juice 2 large egg whites 1 lb. peeled and deveined medium shrimp, coarsely chopped Cooking spray Hot pepper sauce (optional) Preheat the oven to 375. Combine the milk and broth in a saucepan and bring … [Read more...]
A Half Loaf of Goodness
They say, “A half loaf is better than none”, but I say a half loaf is actually better than a whole loaf – if that half loaf is Artisan Style Bread from Lewis Bake Shop. It is the best sliced bread I have ever eaten. Recently, I have been seeing half-loaf breads offered in several grocery stores and the idea appeals to me since there are only 2 of us, and we don’t always have bread for toast and … [Read more...]
Packing For a Three Night Getaway
By Nancy Brewer We planned a very brief time away on the Elizabeth River in Norfolk for some rest, relaxation, fishing, and to see “A Beautiful Noise”, the Neil Diamond musical at the Chrysler Theatre. I don’t recall if it was our children or whether we named our long weekend getaways “Mini Moons”, but we were about to experience another Mini Moon. After waiting for months, the play date … [Read more...]
North Carolina’s Two Week Flounder Season
The scant 2-week North Carolina flounder season opened on September 1 and will end on September 14. Recreational anglers are allowed 1 fish daily, at least 15-inces. In Virginia, the season is year-round with a limit of 4 per day. In South Carolina, it’s also a year-round fishery with a limit of 5 per person or 10-fish per boat. Why the difference? Are flounder in North Carolina’s saltwater … [Read more...]
Not False Hopes: False Albacore
On the Virginia saltwater scene, there has been a strong nearshore run of False Albacore, also known as Little Tunnies. These fish are fierce fighters for their size and are a prized catch on a fly rod. Boats patrolling the oceanfront are also running into blues and Spanish mackerel. In the mix are some whopper red drum and cobia, but no king mackerel were reported. In the Chesapeake … [Read more...]
Bringing In the Sheep
Beautiful fall weather has only stimulated what has already been a great season for sheepshead. These powerful and delicious fish can snatch a bait off a hook like a pick pocket on a New York Subway. But once you set the hook, the battle is on. Sheepshead fishing is still going strong around bridges and structures, with the CBBT tunnel reigning supreme. Captain Craig Paige of Paige II … [Read more...]
Welcome to Hummerville
Our hummers are buzzing. Whereas we usually have 2 or 3 at our back yard feeders, we have a half dozen or more this year and they are battling one another, as usual. But as always, they are beautiful and fascinating creatures. Got a nickel in your pocket? That’s how much the little guys weigh. Their nests are the size of a quarter. Hummingbirds are in a perpetual state … [Read more...]
Sougayilang: Quality Fishing Gear
When I bought my mini-hatchback car this spring, I quickly discovered that a one-piece 6 ½ foot fishing rod and my Mitsubishi Mirage were not compatible – unless you like riding with a rod tip in your ear. Since we travel to Deltaville often and drag a couple fishing rods, I needed some 2-piece rods that would fit in my car. So, I asked my old friend, Mr. Amazon, if he had any ideas. I saw a … [Read more...]
Dating In The 1950’s and 60’s
Dating. That’s what we used to do. I’m not sure young people date anymore. I think they just “cluster”. They go out in packs and somehow two end up together. Sometimes they get married, but often they don’t Let’s turn the clock back to the 1950s and 60’s, when a date was a serious matter. To go out on a real date was something of a formality. The young man asked in advance and the time … [Read more...]
Fried Whole Okra
Fried Okra has been a staple in my family for over a hundred years. It’s a North Carolina tradition. When I was a young boy, my grandmother, Mama Ida, made Fried Okra for me every time I visited. She chopped whole okra pod into ½-inch slices, rolled them in corn meal and fried them in a hot skillet. We still enjoy okra that way, but recently I have been frying whole okra rather than the chopped … [Read more...]
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