There are scads of great restaurants in Nags Head. If they weren’t great, they wouldn’t survive because of all the competition. As of last weekend, though, Miller’s Waterfront Restaurant is our choice as the best of the best. When they say waterfront, it’s waterfront. Any closer and your feet would get wet. Nancy wanted to see the sunset over the Roanoke Sound on her birthday evening. … [Read more...]
Purple Beauties
One of the highlights of our three-day jaunt to Nags Head occurred every day from the balcony of our room. There was a purple martin colony not 20 feet away. There were 18 nests and the beautiful birds were all in process of feeding and tending to their young. I have seen purple martins from a distance, but never really knew much about them, other than they were quite social and formed … [Read more...]
Reverse Sear Steak
Last week I offered my opinion on how to cook a Perfect Steak – basically put it on an extra hot grill to sear, then turn down the heat and bring it to the correct temperature. Floyd Hollier, a Lighting Salesman Extraordinaire from Richmond, cooks his just the opposite. Here are Floyd’s instructions for his Perfect Steak. Says Floyd: If your grill is not available, here is a different way … [Read more...]
Acorn Squash
I had forgotten just how good a fresh acorn squash can taste. When we lived in West Virginia, Daddy always had a big garden. And I was chief weed puller for all his spreads. Just about the time a big whiffle ball game was set to start, I was summoned to the garden. The green beans or tomatoes needed picking, weeded or dusted. I swore back then I would never have a garden, but there was always … [Read more...]
Hot Fishing on the Outer Banks
Wednesday was a scorcher. The fishing was hot, too. On the south beaches, there were croaker and sea mullet caught along with Spanish macs at Ramp 45. On the north beaches, the spot bite picked up along with some nice sea mullet. The piers enjoyed good catches of sea mullet, Spanish, flounder, bluefish, black drum, sheepshead and pinfish. They are catching lots of trout on the Little Bridge … [Read more...]
The Ice Cream Man
(This is a repeat, but it’s timely and sure brings back good memories) It took about three weeks for the euphoria of getting out of school for the summer to fade away. By that time, Boomer kids had seen all they wanted of their friends, and had done about everything there was to do. The youngsters had played enough Monopoly games to qualify as miniature real estate tycoons. The Hide and Seek … [Read more...]
C’ville’s Best Reuben
Lord Hardwicke’s once made the best Reuben Sandwich in town, but that old brick and mortar restaurant got leveled and I am still in mourning. Hardwicke’s was a great restaurant with a large menu and terrific service – and they did make the best Reuben in Charlottesville. However, I have discovered a close rival, maybe the equal of a Lord Hardwicke’s Reuben. Timberwood Grill at Forest … [Read more...]
Veal Marsala
Anytime I eat Italian, I look for veal on the menu. I love veal, but my wife Nancy? Not so much. She once lived on a cattle farm and remembers the mother cows in mourning for their lost calves after the trucks came to take them away. I tried to explain that those calves weren’t to be used as veal calves, but as steers where they would graze in lush pastures, grow to a half-ton and then … [Read more...]
A Round at Waynesboro Country Club
The Waynesboro golf course nearly bit the dust a couple years back. It was hemorrhaging money - not enough players or members, and it was on the auction block. Many feared the course would be bulldozed and sold off as residential lots, lost to golf forever. But someone stepped in, bought the property, spent some money in renovations and now the course is once again challenging golfers of all … [Read more...]
Cooking the Perfect Steak
It’s hard to screw up a good steak. Unless you cook it until every drop of juice is gone and it’s as dry as shoe leather or if you serve it so rare that it crawls off your plate before you can kill it with a steak knife, most any steak will be good. And well it should, because steaks come from the choice parts of a steer, generally the loin or rib area. Steaks are one of the first things … [Read more...]
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