February/March 2022 Sand & Pine by Sand & Pine

February/March 2022

SAND & PINE

Hot n' Cold

Cocktails at Any Temp

Happy Hatter

The Art of Hat Design

Haiku

Poetic Simplicity

Love Where You Live! Special thanks to The Mod Shop in downtown Southern Pines!

Nikki Bowman

Jessica Rowan

910.528.4902

910.585.5438

Broker/Owner

Broker

760 B NW Broad Street • Southern Pines

realtyworldofmoore.com

Wine & Design

SOUTHERN PINES, NC

220 W Pennsylvania Ave. | Southern Pines, NC 28387 910-557-2846 | Southernpines@wineanddesign.com

Reserve here: https://bit.ly/3vjRU8z Use Code: SANDANDPINE10

Interested in owning your own paint n' sip studio and being your own boss?

Email southernpines@wineanddesign.com for more info.

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P UR

E THIS

2 | SAND& PINE MAGAZINEHFebruary/March E N & 2022

K I T CHEN GOODS | COCK TAIL SUP P LIE S | HO S T E S S GIF T S L AGUIOLE CU T LERY | S TAUB CA S T IR ON C OOK WAR E HOME DE C OR AND MOR E 1 0 0 M AG N O LI A R OAD, SUI T E 102, V ILL AG E O F P IN EHUR S T W W W.P UR P LE T HIS T LE SHO P.C O M | 910 .420 .2434

120 West Main Street, Aberdeen, NC 28315 | 910.944.1071 | www.JackHadden.com

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contents 12

Happy Hatter

SAND & PINE

Mackinley Farmer sees grace, style and artistry in the hat. Expressing personality, there really can be a hat for every occasion.

Pub People

Greg Girard, Amanda Jakl

Storysmith

Greg Girard greg@sandandpinemag.com

Hot/Cold Cocktails

At the Table

We know, it’s the ultimate conundrum: What to drink on these winter nights? Something cold? Something hot? The options are endless!

Carrots are a wonderfully versatile vegetable. Sweet enough for desserts, savory enough for roasting and stews, and refreshing enough raw.

February/March 2022

SA N D & P IN E

Creative Conjuror

Amanda Jakl amanda@sandandpinemag.com

Idea Inventor

Amanda Oden oden@sandandpinemag.com

Hot n' Cold

On the Cover “Hey, careful man, there’s a beverage here!” – The Dude, The Big Lebowski

Cocktails at Any Tem

Happy Hatter

ign

Word Geek

William C. Nelson

The Art of Hat Des

Haiku

Poetic Simplicity

Ad Peddler

Debbie Jordan debbie@sandandpinemag.com

Contributing Scribblers

Darcy Connor, Christin Daubert, Jamie Doom, Robert Nason, Amanda Oden, Dana Vamvakias, Claudia Watson

Visual Alchemist Steven Jordan

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P.O. Box 892 Southern Pines, NC 28388 Tel. 910.315.0467 info@sandandpinemag.com www.sandandpinemag.com facebook: SandandPineMag

Quicksand 6 Good Reads

Garden Variety

Beer Matters

Shop Local

Be Inspired

Pet Care 38

36 Parenting in the Pines

Sure, let him express himself and wear those tap shoes to school. But don’t be surprised if you get a call from his teacher.

42 Haiku

A traditional Japanese poetic form, the haiku expresses life in its simpliest form. We asked our readers to share their lives through this beautiful art form.

On the Fly 40 Dropping In

Puzzles

Last Word

editor note

by Greg Girard

The poetic form of haiku began in 17th-century Japan.

As a student of the Zen philosophy, Basho believed the haiku was an opportunity to “compress the meaning of the world” into a simple pattern, celebrating the simplicity of life and showing that all living things are connected. Traditionally, the poem Today, traditional hiakus adhere to the 5/7/5 syllable is three lines, written in a structure, however, many poets have offered their own 5/7/5 syllable count. The interpretation, while still keeping to the simple, glimpsing, inhaiku form grew out of Japanese poetry called renga, where a group of poets collaborate on a long poem by each contributing the-moment essence of a haiku. Jack Kerouac’s The Taste of Rain haiku is a good example: a stanza. The first stanza of a renga poem was called hokku and, eventually, haiku. The taste According to historians, renga was especially popular in 12thOf rain century Japan when people from all social classes would gather at —Why kneel? temples in the spring for marathon poem “linking events.” Haikus are a great way of expression and are a perfect art In the 17th century, the famous Japanese poet Matsuo form for all ages. Take a moment and be creative with your Basho and others began writing just the first stanza of the own haiku. renga, structuring it to stand on its own. Much of Basho’s work was rooted in the natural world, which is why, even today, Words express a moment many haiku poems focus on nature. In 1679, he wrote his first A window to feel, be heard haiku: Write lest we forget. On a withered branch A crow has alighted: Nightfall in autumn.

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QUICKSAND BY THE NUMBERS » CHOPSTICKS

.33

Percentage of the world population that uses chopsticks each day, almost as many people who use a fork and knife. Chopsticks can be made of a variety of materials, including bamboo, plastic, bone, steal, jade and ivory. In the past, the royal family of China would use silver chopsticks, not just for regal opulence but also to test the toxicity of foods. It was thought if the silver turned black, the food was poisoned. Unfortunately, science has proven that silver does not react to arsenic or cyanide, but it does change color when exposed to hydrogen sulfide, a compound found in garlic and onions. Must have led to a few deadly misunderstandings.

The estimated number of years chopsticks have been in existence. Originating in China, folklore has the Chinese philosopher Confucius championing the use of chopsticks over other utensils because of his non-violent views. He believed in removing all eating instruments associated with violence, like knives, from the dinner table. As Confucius notes, “The honorable and upright man keeps well away from both the slaughterhouse and the kitchen. And he allows no knives on his table.”

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Number of chopstick styles. The Chinese use a long chopstick with a blunt end; the Japanese a short, wooden style with a pointy end (7 inches for women; 8 inches for men); the Koreans use a shorter chopstick that can be metallic, wood or plastic; and the Vietnamese use a longer chopstick similar to the Chinese version. A fear of chopsticks, by the way, is called consecotaleophobia.

The number of muscles engaged when using chopsticks. Users also use 30 joints. From your fingers and wrists to your arm and shoulder, studies have shown that regular use of chopsticks can decrease the risk in osteoarthritis in the hands.

90B

Number, in billions, of disposable chopsticks used in China each year. The Chinese use so many disposable chopsticks, the government imposed a 5 percent tax on them to reduce their use. The Japanese use about 50 billion disposable chopsticks a year, which equals about 200 pairs of chopsticks per person in the country.

139K

Amount, in dollars, of the most expensive pair of chopsticks. The 18-carat gold pair was crafted in Australia.

LOOK, LISTEN & LEARN

OUTER SANDBOX

When Diana Met

ROAD TRIP!

This podcast, hosted by selfproclaimed Princess Diana superfan Aminatou Sow, goes behind the scenes with royal biographer Andrew Morton to explore notable meetings the Princess of Wales had with celebrities (like John Travolta), politicians, dignitaries and public figures. Together they examine what those memorable and iconic connections teach us about gender, power and control.

Getting Curious with Jonathan Van Ness If you’re like us, you’ve already burned through Season 6 of Queer Eye and are desperately in need of a dose of JVN fabulousness. On their new Netflix series (inspired by their podcast of the same name) everyone’s favorite hair stylist turned life coach embarks on a new journey of learning more and delves into diverse and entertaining topics like figure skating, insects, construction and the science of snacking. We can’t wait to binge watch it, honey!

Road trip! Beyond the boundaries of our little sandbox, there is much to see. Here are a few events worth checking out. For events with a more local flavor, check out moorechoices.net. And check with locales before heading out! FEBRUARY 5 MLK/Black History Month Parade & Block Party Durham | discoverdurham.com The 19th annual event is billed as North Carolina’s largest Black History Month celebration. Everyone is invited to enjoy the free entertainment in the form of marching bands, step/dance/drill teams, mascots, cars and cartoon characters. Promoters work hard each year to ensure there is fun to be had by the entire family.

Five Minute Journal

FEBRUARY 12–13 Carolina Alpaca Celebration Concord | carolinaalpacafarms.org We are ready to al-pack-a bag and head to the Southeast’s largest alpaca event. This unique celebration includes halter shows, educational seminars, fiber arts and vendors selling all things alpaca-related. We’re most excited for the selfie booths that let us get up close and Instagramable with the llama’s cutest cousin!

We love buying new journals and fresh notebooks, but the idea of sullying the pristine pages with our doodles and daydreams gives us MAJOR anxiety! We decided to try the free 5 Minute Journal app and really enjoyed the daily writing prompts that encourage us to begin each day with gratitude and mindfulness right on our phone. Another feature is the ability to upload various photos and track our moods. We’re almost ready to take a Sharpie to a crisp sheet in one of our many Moleskin journals, but until then this digital journal is convenient and stress free.

MARCH 25–27 Taste of the Beach Outer Banks | obxtasteofthebeach.com Strap that plastic lobster bib around your neck and get ready to test the limits of your favorite stretchy pants! Each year, the Outer Banks Restaurant Association partners with various restaurants and wineries along the barrier islands of the North Carolina coast to offer tasting events, themed dining experiences and discounted prix fixe menus at some of North Carolina’s finest restaurants. Yum!

QUOTES “Love is a fire. But whether it is going to warm your hearth or burn down your house, you can never tell.”

– Joan Crawford

“There are good ships and there are wood ships, the ships that sail the sea. But the best ships are friendships and may they ever be.” – Irish Toast www.SandandPineMag.com | 7

TO YOUR HEALTH

Health Tips Lend a hand We’re all super busy these days, but making time to volunteer or do charity work whenever possible actually does more than just improve your karma. Studies show that volunteers often experience boosts in their mental health and they feel more satisfied overall

with their lives. Good news for seniors: Volunteering later in life has been shown to slow cognitive decline and boost cognitive function. The shot of oxytocin and dopamine that your brain releases when helping others is often referred to as “helpers high,” so if you need us we’ll be busy getting high on helping others! Ditch the dairy for barley milk Plant-based alternatives to dairy are pretty common these days and we’re all fairly familiar with alternatives to cow’s milk, like soy, oat, pea and almond. A new substitute to try is barley milk.

Barley is an amazing source of dietary fiber, minerals and vitamins. Also, barley milk is a more environmentally friendly dairy alternative. When comparing water usage for crops, an entire field of barley needs just 171 gallons of water per pound compared to the 1,900 gallons of water per pound of nuts needed to grow a crop of almonds.

Live Lightly Tips on living a more sustainable life

Book that colonscopy It is estimated that more than 50,000 deaths will occur from colorectal

cancer this year. Colorectal cancer is the third most common cancer in the U.S. amongst both women and men. These numbers are especially staggering because colorectal cancers are highly treatable when detected early. Unfortunately, waiting until you have symptoms to book that dreaded colonoscopy may just be too late. If everyone 50 years or older had a colonoscopy screening, as many as 80 percent of colorectal cancer deaths could be prevented by detecting and removing small polyps before they become cancerous.

FEBRUARY 26 Mardi Gras Miles Southern Pines 5k, 1m fun run runsignup.com

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APRIL 16 Pinehurst Triathlon Pinehurst 750-meter swim, 20k bike, 5K run runsignup.com

Nearly 40 percent of all global greenhouse gas emissions are generated from office buildings and homes. Meaning that the road to living your most sustainable life starts at your front door. We still have a while before the weather warms up a bit, so utilize this time in early spring to insulate your house and drought-proof all your windows and doors. Turning off lights, unplugging electronics, setting your thermostat to 78 in the summer and 67 in the winter, and using cold water to wash clothes can also help toward reducing emissions. You won’t just be saving money on your utility bills, you’ll be doing your part to reduce your household’s carbon emissions.

APRIL 29 Rock N' Run Southern Pines 5K runsignup.com

We K e e p t h e S a n d h i l l s o n I t s F e e t !

Dr. A. Anthony Haro, III

Diplomate American Board of Foot & Ankle Surgery Board Certified in Reconstructive Rearfoot / Ankle Surgery & Board Certified in Foot Surgery Fellow American College of Foot & Ankle Surgery Fellowship in Reconstructive Foot & Ankle Surgery

Dr. Amie L. Haracz

Diplomate American Board of Foot & Ankle Surgery Board Qualified in Reconstructive Rearfoot / Ankle Surgery & Board Certified in Foot Surgery Fellow American College of Foot & Ankle Surgery

Dr. Kevin W. Schmidtke

Diplomate American Board of Podiatric Medicine Board Qualified in Foot Surgery Associate American College of Foot & Ankle Surgery

Specializing in Ankle/Foot Care & Surgery: Ankle and foot disorders • Diabetic foot care • Arthritis Joint replacement • Bunions • Hammertoes Achilles & tendon injuries • Nerve pain Ingrown nails & nail problems • Ankle arthroscopy Sports injuries / fractures • Heel pain • Flat feet Corns & Calluses • Warts and wound care

Pinehurst Clinic

200 Westgate Drive, Suite A 910.295.7400

Raeford Clinic 313 Teal Drive 910.904.7430

Troy Clinic

522 Allen Street 910.571.5710

Sanford Clinic

1139 Carthage Street 910.295.7400

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Picture Book

Good Reads by Darcy Connor

Preschool/Toddler Puddle Pug Written by Kim Norman Illustrated by Keika Yamaguchi

“Percy was a puddle pug. He loved puddles of every sort: Swamp puddles, stomp puddles, ready-for-a-romp puddles.” My daughter described this book as “super cute” and I really can’t find a better description. The illustrations by Keika Yamaguchi are adorable and it will take all your self-control not to try to reach into the book and give Puddle Pug a big hug.

Upper Elementary School The Secret Zoo Written by Bryan Chick

A group of friends who live near a zoo start to notice some of the animals behaving strangely. When one of the friends disappears, it’s up to the rest to find her. When the clues to her disappearance lead to the zoo, they sneak in to discover what’s going on at the Clarksville City Zoo. Apparently the author had the idea for this story when he was 9 years old as he wondered what would happen if zoo exhibits had secret doors that let kids inside and the animals to come outside. This six book series is fun and fast-paced—just perfect for winter weekends.

The Collectors Written and Illustrated by Alice Feagan

This one is a particular favorite of mine. Not only because it addresses the beauty of nature but for its sweet story of friendship. “On the edge of the forest, Winslow and Rosie were building an impressive collection of natural wonders,” the story begins. But the girls must find one more piece for their collection. Thus begins a journey across creeks, through valleys and up a mountain. Author and illustrator Feagan uses cut-paper collage artwork to bring the story to life. Yes, this is a book about resilience, teamwork and perseverance, but sometimes the best lesson is to just get lost in the story.

Middle School Legend By Marie Lu

Set in the dystopian western United States, 15-year-old June is being groomed for the Republic’s elite military when her brother is murdered. The suspect, 15-year-old Day, is the country’s most wanted criminal. As June seeks revenge and Day evades capture while striving to save his family, events begin to uncover some unwelcome truths both characters must face. While this genre is overplayed these days and quality pickings are slim, Legend stands out for its depth of characters and stay-up-all-night-reading plot twists. Legend is the first in a trilogy, so it will have your middle schooler hooked for a while.

Adult Great Circle By Maggie Shipstead

Spanning generations, Great Circle is about the daring, adventurous life of aviatrix Marian Graves during Prohibition and her dream of circumnavigating the globe and, a century later, actress Hadley Baxter who has been cast to play Graves in a film about Graves’ disappearance in Antarctica. As Baxter immerses herself in the character, their lives begin to parallel in a pursuit of self-determination. An epic, in story and volume, the time shifts can take some getting used to but a story of women charting their own path is inspiring.

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Photography by Amanda Jakl Story by Greg Girard

The

Happy Hatter

uman history and fashion cannot be told without H mentioning hats. Considered an essential component to any wardrobe for centuries, the hat

has signified functionality, status and style across cultures and continents. And through those years, artists known as hatters and milliners would meet the demand and create the fashions that would define generations. Boater, fisherman, deerstalker (think Sherlock Holmes), ushanka, fez, straw, fedora, cowboy and baseball, the list goes on. Toward the mid-20th century, however, the artistry of hat making fell to near extinction with the rise of factories. Even the venerable Stetson hats are factory-made. It is now, in many ways, a lost art, the local hatter nearly impossible to come by. So it is a particularly unique experience to walk into Gwen’s Hat Club in Southern Pines and find a 12 | SAND& PINE MAGAZINE February/March 2022

hatter bent over her mold stand crafting custom hats for clients local and beyond. You only need to talk to Mackinley Farmer for a few minutes to recognize her passion for this art form, even with the challenges. Indeed, there are so few hatters in the U.S. today, the tools for making hats are hard to come by. Mackinley still scours antique sales and eBay for hatter tools that were being used for anything but making hats (door stops seem to be a common usage), and she’s manufactured many of her own tools as well. A native of the Sandhills, Mackinley went to school at the Fashion Institute in New York City and the Savannah College of Art & Design, graduating with an industrial design degree. From there, she started what she thought was her dream job, designing boats, before realizing sitting at a computer 40 hours

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“Mad as a hatter” was more than just a past colloquialism. In the 18th and 19th centuries, hatters used mercury to turn animal fur into felt and the prolonged exposure to the toxic chemical caused all sorts of ailments, including speech problems and hallucinations. It wasn’t until the 1940s that the use of mercury in the U.S. was banned in the production of felt.

a week under florescent lights wasn’t satisfying her creative juices. She wanted to roll up her sleeves, get her hands dirty and interact with people. She decided to join her friend in Austin, Texas, who was opening an interior design firm, and help her start the business. It was while she was in the Lone Star State that Mackinley found her passion. “Being in Texas was the first time that I saw people wearing hats like they used to be worn,” she says. “It’s a staple in everyone’s house. There’s even dedicated space for them in homes. So after I had been there for a while, my friend said, ‘It’s time to get you your hat. You’ve been here long enough, you’ve earned it.’ We went to the Stetson store and there was this one hat sitting on a pedestal. It happened to be my size and the exact same color as my hair. I put it on and it was like, ‘Oh.’ It was like being knighted or something.” Mackinley says she wore that hat two years straight—“It becomes part

of you”—and the more she wore it the more curious she became on how it was made. Mackinley returned home to the Sandhills a few years later to work on the family farm, but that Stetson hat kept her curiosity piqued about hat making. She began researching online and her interest simply grew toward her opening Gwen’s Hat Club (named in honor of her grandmother who taught her how to sew) in the fall. We got a chance to visit Mackinley at her shop and talk with her about her craft, and her mission to revive a time-honored art. How did you go from curious about hat making to a career as a hatter? I love farming very much, but for me it’s not creative enough. It’s not changing enough. You do the same cycle every season and nothing changes. With hat making, it changes every day. And I get to talk

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to people. I’m not sitting in a tractor for eight hours. I get to be a part of the community. I’ve always wanted to do something where I’m steadily evolving and changing and meeting people and creating, and every time it’s something different, I’m learning something different. So I started looking into it but found there are no resources anymore. There are no books, there are no schools, unless you fly to France or Italy. The art of hatting was lost. There’s a dense group of them in Texas and out west, but around here, not really. Even the hat stores that are hat shops, those are all made in factories. So, I just started diving in and, this is random as hell, but I found this guy on YouTube and he’s probably in his seventies and he works in his basement in Tennessee. His name is Grizz and he has a YouTube show where he teaches people how to make hats. So, during COVID, my partner

Gwen’s Hat Club is on Instagram at instagram.com/ gwens.hatclub and you can visit Mackinley’s shop at 126 W. Pennsylvania Ave. in Southern Pines. would come home from work and I’d work all day on the farm and then come home and have nothing to do, and I’d sit there and watch Grizz for five hours. She’d come in like, “Well, what’d you learn from Grizz today?”, like I was watching PBS or something like This Old House. Then I thought, “All right, the only way I’m going to learn this is if I just dive in.” It’s been a lot of trial and error. Do you create hats from your own inspiration or are they customspecific orders? For the most part, people come in, and they don’t really know what they want. It’s not like going to a salon, where everyone knows exactly what they want their hair to look like. Here, they walk in and say, “I know I want one, but I don’t know what looks good on me.” That’s where my designer brain and all my training in that field helps me just see it. I know the color. I know the style. And a lot of it is based on the shape of the person’s head and face, working off their eye color. Everyone’s head and face are shaped differently, so you work from there. That’s the beauty of this. When

people say that they can’t wear hats, it’s because they’ve never had one that’s made for their face shape, head shape, everything.

every little detail out. You get to pick your felt, sweatband, silk lining, ribbon, feathers, shape, the top crease, brim size, everything.

It’s a really precise fitting, then? It's down to centimeters, even half centimeters, as well as little nuances of your head shape itself. Because, think about it, no one’s head is perfectly round. Some people have divots in their head, a lot of people’s temples go out, it’s just a wide variety.

The felt is fur? Yes, they’re made of fur—rabbit fur, beaver fur, mostly. I know that concerns people. I’m a vegetarian, so I do explain the reason I believe in it so strongly is that it’s made to last a hundred years or longer. People used to pass their hats down to their grandchildren, so this isn’t going to get thrown in a landfill as quickly as something made of wool or a baseball cap. So, yes, there was loss of an animal, but it’s treasured and will last a long time. There’s nothing wasteful.

And the style customization and interacting with each client is part of the whole artistic process? Yeah, I’ve met the coolest people coming in. And you learn so much so quickly about them, just by what they pick out, the colors they like, how they want to represent themselves in the world. And a lot of it comes from just having a conversation, putzing around and hanging out. Questions like, what do you wear regularly? Where are you going to wear the hat? Do you like gold? Do you like silver? It’s like speed dating. It’s cool. There’s so many selections. I mean, it takes about 30 minutes just to talk through everything and pick

How long does it take to make a hat and how much do they cost? Takes anywhere from 10 to 12 hours. They all start at $399 and that gets you your fur felt, ribbon, sweat band and liner. It increases depending on the felt [beaver fur is pricier than rabbit fur] and if feathers or big arrangements are added, because everything is hand sewn. Everything on the hat is custom-made.

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Hot n'

cold

This time of year makes us all a bit indecisive when it comes to drinks, and who can blame us with the craziness of the weather (and life) down here? Is it worth experimenting with a new cocktail at night when we can just curl up and go to bed? Well, yes! But what to create? And should it be hot or cold? A hot drink is perfect after an outdoor adventure, a quiet night at home or as an after dinner drink. Or, if you keep your home like a sauna in the winter, a cold drink may just be the refreshing jolt you need after a long day. Like a true American, we thought, why not have it all! So rather than selecting one type of drink, let’s celebrate with both. Here are a few hot AND cold cocktails to get us through this rollercoaster season.

White Nun, aka Hot White Russian saveur.com Ingredients 1 ounce heavy cream 3⁄4 ounce whole milk 1 teaspoon coffee syrup 1 ounce coffee liqueur 3⁄4 ounce brandy Directions Bring ¾-ounce heavy cream, whole milk, and coffee syrup to a simmer in a 1-quart saucepan; remove from heat. Add coffee liqueur and brandy; pour into a mug. Add ¼ ounce cream to pan; whisk over medium until frothy. Pour over drink. Bring ¾ ounce heavy cream, whole milk, and coffee syrup to a simmer in a 1-quart saucepan; remove from heat. Add coffee liqueur and brandy; pour into a mug. Add ¼ ounce cream to pan; whisk over medium until frothy. Pour over drink.

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The Snowball

Port Toddy

thespruceeats.com

cooking.nytimes.com

Ingredients 2 ounces brandy 1/2 ounce simple syrup 1 large egg white, optional* 2 to 3 ounces ginger ale, to taste

Ingredients 3 ounces ruby port 1 teaspoon brown sugar 1 teaspoon freshly squeezed lemon juice 1 teaspoon freshly squeezed orange juice 1 cinnamon stick Water just off the boil 1 1-inch-wide ribbon of orange peel studded with 3-5 cloves

Directions In a cocktail shaker, pour the brandy, simple syrup, and egg white. Fill with ice. Shake vigorously to ensure the egg is properly mixed. Strain into a collins glass filled with fresh ice. Top with ginger ale. Serve and enjoy. *Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.

Directions In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel. Add hot water to fill, and garnish with the clove-studded orange peel.

Between the Sheets

Rumchata Hot Cocoa

saveur.com

delish.com

Ingredients 1 ounce cognac 1 ounce white rum ¾ ounce orange curaçao ¾ ounce lemon juice Lemon twist, for garnish

Ingredients 2 1/2 cups whole milk 1/4 cup granulated sugar 2 tablespoons cocoa powder 1 teaspoon pure vanilla extract 6 ounces chocolate chips (or chopped bittersweet chocolate) 1/2 cup Rumchata 1/3 cup warm caramel Whipped cream, for serving Cinnamon sugar, for garnish Cinnamon stick, for garnish

Directions In a cocktail shaker filled with ice, add the cognac, rum, curaçao and lemon juice. Shake vigorously until chilled, then strain into a chilled coupe glass. Express a lemon twist over the surface of the drink to garnish, then serve.

Emerald Isle thedrinkkings.com Ingredients 2 ounces gin 1 teaspoon green crème de menthe 2–3 dashes Angostura bitters Directions Shake the gin, crème de menthe and Angostura bitters in a cocktail shaker with ice. Strain the contents of the shaker into a chilled cocktail glass, and serve.

Directions Bring milk to a simmer in small saucepan over medium heat. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Stir in Rumchata, then turn off heat. Pour caramel into a small dish. Dip cups in the caramel to coat the rim. Pour hot chocolate into each glass, then top with whipped cream, a sprinkle of cinnamon sugar, more caramel, and a cinnamon stick.

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Brandy alexander cooking.nytimes.com Ingredients 1 ounce brandy 1 ounce crème de cacao 1 ounce heavy cream Nutmeg for garnish

Hot n'

Directions Add brandy, creme de cacao and cream into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass or a coupe glass. Garnish with freshly grated nutmeg.

Warm Old Fashioned

White Russian

thespruceeats.com

delish.com

Ingredients 1 sugar cube 3 dashes aromatic bitters 2 orange slices, divided 2 maraschino cherries, divided 1 splash club soda 2 ounces bourbon whiskey 2 ounces hot water

Ingredients Ice 2 ounces Kahlua 2 ounces vodka 2 ounces heavy cream

Directions Place a sugar cube in the bottom of an old-fashioned glass and saturate it with 3 dashes of bitters. Add one orange slice, a cherry, and a splash of soda. Muddle thoroughly. Remove the fruit remnants. Add the bourbon and finish it off with warm water. Garnish with the remaining orange slice and cherry. Serve and enjoy.

cold

Directions Fill a rocks glass with ice. Pour Kahlua and vodka into glass. Pour heavy cream over top and serve. Alternatives Black Russian - skip the cream Dirty Black Russian - substitute the cream for cola Blind Russian - substitute the Kahlua for Irish cream Blue Russian - substitute the Kahlua for Curacao, halve the cream White Leprechaun - substitute the vodka for whiskey

Rum Forest Rum Will Lee, Grey Ghost Detroit Ingredients 1 1/2 ounces Plantation Dark Rum 1/2 ounce cinnamon Demerara* 4 ounces hot apple cider 2 dashes Angostura bitters 1 tablespoon European butter

Directions Build all ingredients in an Irish coffee glass, and top with butter and fresh grated cinnamon. *Cinnamon Demerara: Combine 16 oz Demerara sugar, 8 oz water, and 2 cinnamon sticks in a pot and bring to a simmer until sugar has dissolved. Let steep with lid on for 1 hour. Store with cinnamon sticks until needed.

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y da

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Quality service that is easy to recognize! Commercial and residential dumpster rental, demolition and debris hauling, waste and concrete recycling. Convenient flat fee rentals, same-day service and easy no-contact delivery options.

4 21 C a r o l i na R oa d, A b erd een, NC 28315 • 910.944.1544

DONATHON STOVER, REALTOR

DonathonStover@kw.com

910.639.1039 Donathon_Stover

let's talk real estate!

DonathonStoverRealtor

195 Short Street, Southern Pines, NC 28387 910.693.5553 Each office is independently owned and operated.

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Garden Be Still My Bleeding Heart T

BY C L AU D I A WAT S O N N.C. Cooperative Extension Service Master Gardener Volunteer

20 | SAND& PINE MAGAZINE February/March 2022

he humdrum, short-lived, perfume-free bouquet of a dozen red roses has had its day. Instead, branch out and offer your nearest and dearest a sweetheart of a plant that'll brighten a shady garden with the oldfashioned bleeding heart. Bleeding hearts, formerly known as Dicentra spectabilis, were reclassified as Lamprocapnos spectabilis in 1997. Originally from Asia, the plant reseeds but is not considered invasive in the U.S. because of its brief bloom time and tendency to grow slowly in a contained area. Most bleeding hearts form a loose bushy clump up to three feet tall and wide. However, a species native to eastern North America, Dicentra eximia, grows only about a foot tall and has more finely divided leaves and smaller flowers. The plant is effortless to grow if you mimic its native woodland environment. In the Sandhills, bleeding hearts prefer morning sun and afternoon shade. For optimum bloom, plant in humus-rich, moist soil. It's not particular about soil pH, but soil too alkaline can cause premature yellowing of the foliage. When planting in the spring, spread a 2- to 3-inch layer of organic matter over the existing soil. Work it in to improve aeration and moisture retention, and create loose soil that will allow the roots to grow. It prefers welldrained soil, so don't let the roots get soggy and rot. Bleeding hearts begin to bloom here in the spring and often remain full for weeks. They are tolerant of high humidity, but once the intense heat of the Sandhills summer hits in July, the foliage will begin to yellow and wither. Cutting back the plants hard after flowering may delay senescence and perhaps promote another flush of flowers. When the stems die back, they can be cut and discarded. Overwinter the root ball with a light mulching. Something old is new again.

•

Colorful cultivars include 'Alba' with white flowers and 'Gold Heart' with lime green leaves and pink flowers. But, be still my heart, there's also Dicentra spectabilis 'Hordival' with its deep ruby red heart-shaped flowers.

•

Pair companion plants to conceal the gap when the bleeding heart's love fades—hellebores, heuchera, astilbe, ferns or annuals will do well.

•

In the language of flowers, a bleeding heart symbolizes passionate love and romance.

/NCMGMooreCnty

www.SandandPineMag.com | 21

At the

Table

Carrots

By ROBERT NASON

arrots can be traced back 5,000 years and were first cultivated in Afghanistan. Originally grown as medicine (the Romans believed the carrot to be an aphrodisiac), there are two varieties: domestic and wild. Carrots come in more than 100 edible species and are the most widely used root vegetable for cooking. Highly nutritious, carrots are a wonderful source of beta carotene, fiber, vitamin K, potassium and antioxidants. They’re also considered a weight-loss food as they’re naturally low in calories and are packed with nutrients. Incredibly versatile, carrots can be cooked in a variety of ways.

22 | SAND& PINE MAGAZINE February/March 2022

> Prior to the 17th century, edible

carrots were black, white, red and purple. Today’s ubiquitous orange color was created in the Netherlands by selective breeding to honor the House of Orange, the Dutch royal family.

> One teaspoon can hold 2,000 carrot seeds.

> The urban legend that eating large

quantities of carrots helps us to see in the dark was developed by the British in World War II. British gunners were shooting down German planes at night and to hide the success of its new

radar technologies, the Royal Air Force circulated a story about their pilots’ high level of carrot consumption.

> California is the largest producer of

carrots in the United States, accounting

for 85 percent grown domestically. The state dedicates more than 70,000 acres to growing carrots each year.

> Carrots didn’t become popular in

the U.S. until after World War I, when soldiers came back from Europe where they had eaten them constantly.

www.SandandPineMag.com | 23

24 | SAND& PINE MAGAZINE February/March 2022

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At the

Table

Directions

Carrot Cake

sallysbakingaddiction.com Yields 10–12

Cake: Preheat oven to 300F. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.

Turn the oven up to 350F. Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)

Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.

Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Ingredients 2 cups chopped pecans (1 cup for cake, 1 cup for garnish), optional 1 1/2 cups packed light or dark brown sugar 1/2 cup granulated sugar 1 cup vegetable oil or canola oil 4 large eggs 3/4 cup smooth unsweetened applesauce 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour (spoon & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups grated carrots (about 4 large) Cream Cheese Frosting 16 ounces full-fat block cream cheese, softened to room temperature 1/2 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 1 1/2 teaspoons pure vanilla extract Pinch of salt, to taste

26 | SAND& PINE MAGAZINE February/March 2022

Bloody Maria with Carrot-Papaya Sangrita

Roasted Chicken with Honey-Glazed Carrots

Ingredients

foodandwine.com Serves 16

3/4 cup store-bought papaya purée

1/2 teaspoon ground chipotle chile

3/4 cup carrot juice (freshly made or store-bought)

For Bloody Maria Kosher salt, for rims

1 1/2 ounces fresh lime juice

1 1/4 cups (10.5 ounces) blanco tequila

1 1/2 ounces fresh orange juice 1/2 teaspoon kosher salt, plus more for rims 1/2 teaspoon ground guajillo chile

3 ounces fresh lime juice, plus lime wedges or slices for serving Ice cubes, for serving

bonappetit.com Serves 4–6

1 3 1/2–4-lb. chicken

2 tablespoons unsalted butter

Kosher salt 1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced

1 tablespoon honey 2 tablespoons extra-virgin olive oil

1 1/2 pound carrots, scrubbed, cut in half

1 teaspoon crushed red pepper flakes

8 small shallots, peeled

¼ cup fresh lime juice

1, 2-inch piece ginger, unpeeled, thinly sliced

Directions

Using a long wooden spoon, stir together the papaya purée, carrot juice, lime juice, orange juice, lime juice, salt, guajillo chile, and chipotle chile in a tall pitcher. Sangrita can be stored in the refrigerator for up to three days.

Preheat oven to 250°. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.

To serve each Bloody Maria, rub a lime wedge along the rim of a chilled highball glass. Invert the glass over a small plate covered with salt and turn a couple times to coat the rim. Add 2 ounces Sangrita, 1 1/2 ounces of tequila, and ½ ounce lime juice to glass; add ice and stir gently to combine. Garnish with a lime wedge or slice before serving.

Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°, about 2 hours. Uncover and let rest 30 minutes.

Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6–8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.

Increase oven temperature to 450°. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10–14 minutes.

Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10–12 minutes. Keep warm over low heat until chicken is done.

Serve chicken on top of vegetables with dressing drizzled over.

Roasted Carrots

spendwithpennies.com Serves 6

Ingredients 2 pounds carrots washed, peeled and cut if large 2 tablespoons olive oil 1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper, plus additional to taste Chopped parsley, for garnish

Directions 1.

Preheat oven to 425F.

Toss carrots with oil and seasoning.

Arrange carrots in a single layer on baking sheet.

Bake 18-20 minutes for baby or garden carrots, 2530 minutes for larger store bought carrots. Ensure carrots are tender when pierced with a fork.

Serve warm, garnished with parsley.

www.SandandPineMag.com | 27

Beer Matters

The Stout: A History BY JAMIE DOOM WINTERS IN THE SANDHILLS are cold and rainy interspersed with warmth and sun. If you don’t like the weather, just wait, because it will probably be changing soon. But the shorter days and longer nights are perfect for one beer no matter the temperature outside: Stout! So whether you are grilling on the back porch or huddled up under a blanket near a bonfire, let’s raise a mug of this dark smooth drink in celebration of its rich historical tradition. The London Porter The history of the stout begins in England

in the 1700s with a simply named brown beer. The new and exciting pale ale had become the trend in London, and other breweries wanted to produce a competitor. So brewers started making a decently hopped brown beer that required longer fermentation times. The beer was placed in wooden barrels for months to mature and let this hoppier beer mellow out. What emerged was a more calorie-rich and carbohydrate-laden concoction that was popular among the men who took the heavy freight from the ships in the harbor and transported it all over town. The beer was so associated with this particular

28 | SAND& PINE MAGAZINE February/March 2022

industry that, as early as 1721, it took on the name of its most avid drinker, the porter. The Dry Irish Stout In 1859, an Irishman by the name of Arthur Guinness took over an unused brewery at Dublin’s St. James’s Gate. In the early days, he brewed the popular British porter, but a stronger version was sometimes called a stout. In 1817, a man named Daniel Wheeler invented the roasting kiln for making black malt, and this changed the porter forever. In 1821, Arthur Guinness II was able to take the

more efficient pale malts and mix them with the dark roasted barley to create a patent malt. This created a beer that was more toasty and more dry than traditional brown malts. The Dry Irish Stout is a paradox in a glass. Despite its deep, oil-like color it’s actually light bodied. Its bitterness is more rich and pleasing, like the bitterness of coffee. The rise of Guinness was synonymous with the rise of the stout. The Milk Stout Brewers then begin to experiment and figure out how to add complexity or more smoothness to the roasted dark beer, and the milk stout was invented simply by blending a dark stout porter with milk. It was often served at lunchtime to help laborers get through the rest of the day. This beer rose to greater prominence in the early 1900s when it was advertised as a tonic to nursing mothers. Most milk stouts today are still made with lactose and it still remains a sweeter version of the stout.

The Oatmeal Stout This beer is probably one of the most aptly and descriptively named beers around. Instead of lactose, oats are added, which creates a silky-smooth and creamy mouthfeel without the sweetness. The creaminess of the oats still manages to mellow out the dark toasty malts. This beer grew in popularity in Northern England and Scotland (where oats abound) in the early 20th century, but after World War II it began to wane in popularity and no brewery in the world was brewing it when Samuel Smith from England revived it again in 1980. Today, you can find oatmeal stout everywhere. The Foreign Export Stout The foreign export stout was made for markets outside of the British Isles, and to survive the journey it was made stronger (7.5% or higher alcohol content) and hopped more aggressively. This beer has a strong coffee bite. It’s intense yet smooth. The Russian imperial stout is its final form: big, bold and bitter!

The Imperial Stout The rise of craft beer in the United States has been marked by American craft brewers taking two traditional English styles, the IPA and the stout, and turning them into something completely unrecognizable and wonderful. Today’s imperial stout is a completely American phenomenon. We’ve taken the stout and turned it up to 11, even 14.9%. By playing with the balance between bitter dark roasts, coffee, chocolate, toffee and a million other adjuncts, craft brewers today are forging a wide path in the world of beer. These beers are rich, thick and boozy, and can take the place of a port or digestif after dinner. This time of year all your favorite bottle shops and local breweries will have more stouts and porters than at any other time. Take advantage of it now because longer days of spring are on the way! (Information for this article came from Tasting Beer by Randy Mosher and The Complete Beer Course by Joshua M. Bernstein.)

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IGOTU BABE

BE MINE 1

Shop SP Local There is nothing sweeter than shopping local. Treat your sweetheart AND support your community this Valentine's Day! 3

LOVE SHAK

HAPPY 2GTHR

1. BREAK MY HEART, PLEASE The only way to break a heart! These crushable hearts come in different sizes and flavors. Find them at Form V Chocolates in Pinehurst.

2. GIMME THE BLING

14k white gold ring accented with pink diamonds. Pick this gorgeous ring up at Heavenly Pines Jewelry.

30 | SAND& PINE MAGAZINE February/March 2022

3. IN A CLUTCH

This Medallion Clutch is perfect for a romantic dinner out. And it even comes in a variety of colors! Find it at Courtney's Shoes in Southern Pines.

4. TALE AS OLD AS TIME

Any Disney fans out there? Here is a real roses dipped in 24k gold to last a lifetime, just like your love. Get ‘em at Heavenly Pines Jewelry.

CRAZY 4U

E HUG ME 3

MY GIRL

QT PIE 4

1. THE BIG HITTER

If you want to make a statement, this ring is for you. A beautiful Ethiopian opal set in 14k white gold! Available at Heavenly Pines Jewelry.

2. GET HANDY

Do it yourself candy hearts are a fun way to show your love. Personalize your hearts or go the traditional route. You can‘t go wrong! Make ‘em at the Bull Room.

3. BUCKLE UP

Is your sweetie a horse lover? They‘ll love this fun bit belt. Lots of colors and sizes available at Eclectic in the Village.

4. YOU'RE A SHINING STAR

That is what you are. And let them show it with these cute star earrings available at Cooper & Bailey‘s in the Village.

www.SandandPineMag.com | 31

YOU ROCK

URA TIGER 1

CHARM ME

1. YOU'RE IN HOT WATER

Chilly days call for tea! This heart shaped infuser is just right for making that perfect cup of Earl Grey. Find this at Purple Thistle Kitchen + Co.

2. COZY AND CUTE

These cute black faux suede leggings have a paisley print on them and are super comfy for a chilly day. Pick them up at Eclectic in the Village.

3. LET ME TAKE A CLOSER LOOK

If you‘re going to have to wear reading glasses, let them make a statement. Find them at Eclectic in the Village.

Shop the Stores

Heavenly Pines Jewelry

Form V Chocolates

Purple Thistle

Courtney's Shoes

Eclectic in the village

Cooper & Bailey's

45 Dowd Circle, Pinehurst heavenlypinesjewelry.net

135 Beverly Lane, Southern Pines courtneysshoes.com

15 Chinquapin Road, Pinehurst formvchocolates.com 90 Magnolia Road, Pinehurst instagram.com/eclectic_inthe_village

The Bull room

103 W. South Street, Aberdeen facebook.com/thebullroomaberdeen

32 | SAND& PINE MAGAZINE February/March 2022

100 Magnolia Road, Suite 102, Pinehurst purplethistleshop.com 21 Chinquapin Road, Pinehurst cooperandbaileys.com

clothes horse 163 Beverly Lane, Southern Pines Check them out on Facebook

ETC 111 W. Main St., Aberdeen eloisetradingcompany.com

Heavenly Pines Jewelry & Design 45 Dowd Circle, Pinehurst heavenlypinesjewelry.net

Java Bean Roasting Co. 410 SW Broad St., Southern Pines Check them out on Facebook

Piggy + Co.

375 SE Broad St., Southern Pines piggyandcosouthernpines.com

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K I T CHEN GOODS | GOUR ME T F OODS | HO S T E S S GIF T S

True Value L AGUIOLE CU T LERY | S TAUB CA S T IR ON C OOK WAR E Olmsted village Hardware

HOME DE C OR 244 Central Park Avenue, Pinehurst Check them out on Facebook

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( Be Inspired )

The Cost of Creativity BY CHRISTIN DAUBERT ANYONE WHO HAS EVER CREATED SOMETHING HAS INEVITABLY HIT A BREAKING POINT. In those moments of hair-pulling frustration, where the hundredth time is a failure but the hundred and first time could be glorious success, the creative person has asked, “Why do I do this?” The answers, of course, are vastly different for each person. I can tell you that when I’m struck with an idea—be it color inspiration for a piece of art, a new way to use existing art, a business idea or event—my whole body tingles and breath fills every cell inside me. I momentarily feel that wash of success and brilliance and it’s those nanoseconds that carry me through the sludgy 34 | SAND& PINE MAGAZINE February/March 2022

days of normalcy. I know, I’ve made the creative process sound so appealing, haven’t I? Honestly though, that allencompassing moment of joy I get from using my creative brain is how I know I’m on the right path with an idea. When I share the product of an idea and it is met by others with praise or “I want to buy this,” I think, double score! I love that feeling. I’m sure most people do. And it’s got me thinking about those artists, creatives, crafters, and makers who have felt the tug of commercializing their creations. It can be a rather weary road to travel. Charging for your services and

goods—a price that will never reflect the time you spent learning to do what you do, let alone the time it takes to actually create—can be a slippery slope. We start creating because it feels good in our souls; when it starts to involve money, does that change? Speaking candidly, I know what the dilemma is for me: I love to create, and I struggle to ask for a significant amount of money for something that I truly enjoy doing. I often wonder how many other creatives feel the same way. Do we all feel so grateful that someone sees what we see in our craft and is willing to barely cover the cost of our materials? Or do I just need to unpack all of this in therapy? Perhaps it’s different for those who aren’t “self-taught.” I know that I feel there is an illegitimacy to my art because I didn’t learn from a professional. Instead, I played around, listened to my gut and was simply curious about what could happen if I tried. The other side of that existential coin is the knowing that we creatives are deeply talented. Along my journey as an artist, I have deeply impressed myself and I’m confident that is why so many of us continue—we chase the joy and tingles I described above. But moving toward the pressure to monetize every scrap of creativity, I’m genuinely scared that the font of inspiration will dry up and the goal will be to produce what sells, leading us away from playing in our craft and instead choosing the

road of mass reproduction. I will say that I have seen a shift in pricing that reflects the whole creative experience, with more consumers realizing the process it takes to master a craft. I recently read an Instagram post of an artist who spent paragraphs justifying raising the price of her art. I was inspired by the act and saddened by the need for justification. I then immediately ordered a piece at her new price because I recognize how difficult that decision can be. The cost of creativity involves more than a monetary decision. I love the drive to create, which connects me to the deepest parts of myself. I am learning to lean into creating to simply create, which currently means embroidering silly cat and plant scenes, none of which I will ever attempt to sell. There is a sacredness in our creativity that I believe we all need to hold on to, that art is for art’s sake; it has a value all its own. I hope that as we let our creative sides run wild, we can balance what we sell and what we hold just for ourselves—free to fail, play, and (re)discover those tingles.

Share your creativity on Instagram: Hashtag #SandandPineMag. Also, go to @consciouslychristin to check out Christin's work.

www.SandandPineMag.com | 35

Parenting

IN THE

Pines

Dance, Dance Revolution BY AMANDA ODEN AFTER LOBBYING HARD FOR TWO YEARS, my 5-year-old daughter Bowie finally started dance classes this fall. Because I wasn’t sure what style of dance she would prefer, we enrolled her in a combo class of tap and ballet to cover our bases. It’s so much fun to wait in the lobby with my younger sons during her dance class every week! Both my boys get a kick out of watching their Sissy and the other kindergarteners shimmy and sashay as they learn the choreography for their upcoming spring dance recital. My new favorite thing is buying her sweet little leotards with matching leg warmers. And do not even get me started on 36 | SAND& PINE MAGAZINE February/March 2022

the tutus—oh how I adore the tutus! The only downside, so far, to having put her in this combo class is that every two months, when her feet shoot up yet another shoe size, we have to buy a new pair of tap shoes and ballet slippers. Dance, as it turns out, is not an inexpensive hobby. The other day, I had all three of my kids piled into the shopping cart for our weekly Target run when Bowie reminded me that her tap shoes were “a little pinchy last week” and that we needed to get her a larger size. While she was deciding between the merits of pink versus black ballet

slippers, my 3-year-old son Arlo (who has not shown much interest in dance other than shaking his booty to Blippi songs every now and then) became enamored with a shiny black patent leather Mary-Jane style tap shoe with a satin bow. He asked if he could touch them and when I handed him the shoes, he grinned a big grin and exclaimed, “I want a pair of ‘clap shoes’ just like Bowie has!” My first instinct was to say no. Not because they were what most people would think of as a girl’s shoe. I really don’t care about that, and I typically let the kids choose their own outfits and accessories (as long as they are weather appropriate). The reason I almost

That next morning, as I was getting everyone dressed to head to the gym, Arlo insisted on wearing his new tap shoes. I tried to talk him out of it because they didn’t seem super comfortable for extended wear and, also, they were pretty loud and I thought the constant ‘click clack’ might get on his teacher’s nerves. That’s what I told him, anyway. But the truth is, I was worried that other kids might make fun of the little boy in jeans, a Mickey Mouse sweatshirt and patent leather Mary-Janes with a bow at the ankle. I had a bit of an internal parenting struggle between personally not caring what people think of Arlo as long as he’s happy, while also wanting to keep

something he truly wanted, all in the name of “fitting in.” I resolved that I would not let that happen again. After my workout I went to pick up the kids. Everyone was tired and ready for lunch and (here’s hoping) a nap. As we were heading out, Arlo’s teacher pulled me aside and said, “If you don’t mind, could you please put Arlo in regular shoes tomorrow? All….” I was immediately livid! If his tap shoes make him happy, then tap shoes he will wear! It is 2022 and everyone is free to be whomever they choose to be thank you very much! Thankfully, I let her finish before I started in on an indignant mama bear tirade and clapped back, so to speak.

At drop off the very first thing his teacher asked was “Is Arlo wearing tap shoes?” I quickly explained the situation, kissed the kids goodbye and tried to mentally prepare myself for the hour of cardio I was about to endure. said no was because Arlo wasn’t really interested in dance and it seemed like a waste of money. But he was adamant and stated that “Bowie gets new Clap shoes every time we go to Target and I gets nothing!” Probably we should start saving for law school, because his impassioned closing argument worked on me and I bought him the shoes (which will forever be called ‘Clap shoes’ in our household). That night we all laughed as Arlo tap danced up and down the tiled hallway with a Matchbox car in each hand, like a tiny spastic Fred Astaire. I recently joined a gym, partly to fit back into my pre-pandemic jeans but mostly because they provide a really nice daycare while you work out. My kids call it “gym-school” and for two hours a day I get to exercise and shower in peace, while they play video games or watch movies. There’s even a bounce house and little basketball court. They love going, which motivates me to work out—a win for everyone!

him safe from kids (or even adults) who might ridicule him for his unorthodox footwear selection. Ultimately, I decided to let him wear his new tap shoes, but gently reminded him that his sneakers were in his backpack just in case he changed his mind. At drop off the very first thing his teacher asked was “Is Arlo wearing tap shoes?” I quickly explained the situation, kissed the kids goodbye and tried to mentally prepare myself for the hour of cardio I was about to endure. But I hung back for a minute, wanting to make sure Arlo was OK before I left. I watched him ‘click clack’ to the toy area and high-five a friend, then run towards the basketball court to shoot free-throws at the toddler sized basketball hoop. Not a care in the world! While I was on the elliptical machine, I berated myself for having been worried and felt bad for trying to discourage Arlo from wearing

But I hung back for a minute, wanting to make sure Arlo was OK ... “If you don’t mind, could you please put Arlo in regular shoes tomorrow? All the other kids wanted to wear tap shoes too because he had some, and it caused a lot of commotion and unnecessary fighting.” I’m not sure how we would afford new tap shoes for our brood AND all 30 or so classmates, so our “clap shoes” have been relegated to the tiled kitchen and hallway for now!

www.SandandPineMag.com | 37

Pet D R . DA N A VA M VA K I A S

Care VA N G UA R D V E T E R I N A RY H O S P I TA L

Do I really need to brush my dog’s teeth? Are there other options?

Pet oral health and dental disease is a real issue, I would arguably say it is one of the most common we diagnose in veterinary medicine. Your pet’s teeth and oral cavity is like ours, and for teeth and gums to remain healthy, it takes effort on our part to sustain that. Gingivitis can cause significant oral pain and loss of teeth, and it will make pets reactive when you are around their mouths and faces. Instead of chewing food, the may 38 | SAND& PINE MAGAZINE February/March 2022

just gulp it. And the bacteria covering their teeth will go into the blood stream via the inflamed gingiva and can cause chronic urinary tract and kidney infections as well as lung and heart infections. I often tell clients if the level of disease in their pet’s mouth was on their skin instead, they would never let it go on so long. When I mention dental care to owners, the first comment I hear is that they have had dogs their entire life, never brushed the dog’s teeth and she lived 16 years.

Can’t argue with that, but let me give you some other information to think about. The lives of dogs in America have undergone huge changes. They are no longer backyard occupants chewing sticks, chasing rabbits and eating scraps. Today, they are literally sitting at peoples’ tables, couches and beds and riding in cars, strollers and backpacks. They have been converted to furry children for many owners, and with that transition, veterinarians have become furkid pediatricians. Genetics and breed variances can affect the health of a pet’s teeth, so it is not entirely within our control. As with humans, brushing every day does not prevent 100 percent of dental disease. Veterinary medicine, however, is advancing in leaps and bounds based on client demand for more options and a higher level of care. A proactive way or preventive approach to oral health is brushing teeth, just like with your twolegged kids. Familiarizing your pet with the process and the sensation of brushing or wiping the teeth needs to start and needs to be done as close to daily as you can. Once a month does not accomplish much. By brushing, you are using the friction of the toothbrush against the teeth (with or without pet toothpaste) to decrease the bacteria stuck on the teeth, just like we do. Dogs chewing on treats and

toys, dental chews, etc., also provide a similar friction to the teeth. I compare it to when you have gone somewhere and forgotten your toothbrush and you may use a washcloth and rub on your teeth—not quite the same but it does work. The market is flooded with options to help lower oral bacteria and lessen dental disease. There are dental enzymatic treats, rinses, gels, prebiotics (not the same as probiotics), sprays, foods and more. Each offers some degree of helpfulness, but effectiveness is based on that individual pet’s oral health level. Lastly, pets, like us, still need dental cleanings by a trained professional. The frequency is based on the individual pet. Now comes the scary part: the anesthesia, the risk, the cost. Yep, sorry, it isn’t cheap, but it does make a HUGE difference in your pet’s quality of life and life span. Veterinary medicine has advanced in medications and anesthetic protocols, so many of the risk factors have lessened, and during certain times of the year many veterinarians will run “specials” on dentals to help reduce some of the financial stress. Please seek out the advice of your veterinarian for further guidance on your pet’s oral health and for recommendations.

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e Fly On the Fly On the Fly On the Fly On the Fly On the Fly On the Fly On the Fl Name one song that makes you dance like no one’s watching? “Come on Eileen.” It’s a song I always forget about until it comes on the radio and then I have to listen to the whole thing! What’s something about you that people would be surprised to learn? I spent two years living in Japan. I got stationed in Okinawa while I was in the Marine Corps. I learned a lot about perspective by being able to live in another culture for a while. When you were a kid, what did you want to be when you grew up? Probably a Ninja Turtle. Also, for a while when I was like 10, I was sure I was going to be a judge when I grew up. What animal best matches your personality? Probably a donkey. They are kept with horses a lot because they have a chill and friendly temperament that can calm nervous horses. That’s the kind of vibe I try to put out as well. Go-to cocktail order? Usually a White Russian, but sometimes I’ll switch it up for a Moscow Mule. Celebrity crush? When I was a very small child I apparently used to reach up and touch the screen anytime Connie Chung was on, so that was my first! Now it’s probably Zoe Saldana. How do you recharge after a hard day? I like to go home and spend time with my wife, Jessie, and son, Elliot. I have some very cool friends across the country that I started playing games with early on in the pandemic and that has been a blessing as well. Oh, and a few White Claws never hurt, either. What’s your favorite restaurant? If I'm getting lunch, I’m usually at the Ice Cream Parlor. You should get the patty melt with fries. You need to get the parmesan peppercorn dressing to dip the fries in!

Kevin Dietzel Executive Director, Sunrise Theater

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www.SandandPineMag.com | 41

Winter Is Here

Snow falls on the ground. Trees glisten with clear, cold ice. We stay warm inside. - Kelly Thompson

Falling

Superhero

Superhero mask. Web-slinging pretend villains. “I’m Spidey, Mama!”

Falling, oh, falling. Feet in the air, sky so blue. This is gonna hurt. - Albert Callet

- Dani Hall

Favorites Spring

Birds flutter and sing. Flowers blooming all around. Spring’s finally here. - Evelyn Coolidge

My favorite things: Beaches, sand and waves, seagulls, Children, grandchildren. - Cathy Franklin

Husband Mentors Matter

It takes one person To help change a child’s life. Mentors do matter. - Moore Buddies Mentoring

42 | SAND& PINE MAGAZINE February/March 2022

Husband drinks coffee. Sleeps like a colicky baby. Not related, though. - Amanda Pryor

Haiku At Last

Joys of Snow

Looked outside this morn, a snowy sight met my eyes. Great, the power’s out. - Paul Orcott

Dew rests on the grass. Flowers blooming everywhere. Spring is here at last. - Jackson Pearce

Hungry

Dog Days

I sit in my chair, with the dog on top of me. Help me, I can’t breathe. - Melinda Barnes

Sun

Rays shine down on us, It banishes the darkness. Feel the warmth it gives. - Heather Fey

Rancid

Something smells in here. Rancid, nasty, make me gag. Time to clean the fridge. - Karen Lee

My dog likes to eat, But he cannot tell time right. He cries all day long. - Adam Cornell

Haiku Autumn

Red, orange, yellow Brown crutches under my shoes. Oh, how I love fall. - Kelly Sumner

My Love

Comfort fills my heart. Your body rests next to me. These are the moments. - Alex Sheffield

The South

Hot, cold, hot, cold, hot That’s the South for y’all, ya hear? So quit yer bitchin’. - Soibhan McClare

One More

I can do one more. One more rep, I can do it! One ... nope, not gonna happen. - Jim Tressel

Lovitz

Humphrey is a dog. He loves his mom Amanda. He is Jon Lovitz. - Kasey Zumwalt

44 | SAND& PINE MAGAZINE February/March 2022

Baking

Flour fills the bowl. The smell carries through the home. Can’t wait for the taste. - Elizabeth Hoffman

Hangin' Out

(so we're droppin' in)

Ironwood

12.3.21

Southern Pines

Village Cafe

1.19.22

Pinehurst

www.SandandPineMag.com | 45

Puzzles

SOMETHING IS FISHY

DIFFICULT

Place numbers into the grid so that every row, every column and every 3x3 box contains each of the digits 1 to 9. No guessing is needed. EASY

Across 1. Possessed 4. Bear constellation 8. Legume 11. Reverential fear 12. Riding strap 13. Trade agreement 14. Toboggans 16. Type of packsack 17. Conger 18. Swampy 19. Purchaser 22. Knife 23. Mimicked 24. Welt 25. Sicken 28. Distress signal 29. Major artery 30. Large snake 31. An explosive 32. Booth 33. Singer 34. Borders 36. Notions

37. Overseas 39. Carp-like fish 40. Key personnel 41. Profitable 45. Madam 46. The villain in Othello 47. Monad 48. Cathedral city 49. Out of 50. British, a fool Down 1. Owns 2. Shoemaker's tool 3. Scottish river 4. Tout 5. Spool 6. Sister 7. Prefix meaning without 8. Tranquil 9. Every 10. An alcoholic 13. Group of two 15. Property title

16. Australian marsupial 18. Item of crockery 19. Strong woody fiber 20. On top of 21. Day before today 22. South African mountains 24. Courted 26. Jot 27. South-east Asian nation 29. Pond scum 33. Capital of Yemen 35. College residential building 36. Jargon 37. Pinnacle 38. False god 39. The villain in Othello 41. Needlefish 42. Thick mist 43. Prefix, one 44. Allow 46. Providing

AT LEAST YOU STILL HAVE A VALENTINE Ladderword puzzles are like crosswords but with a twist. The words in the middle column are anagrams of the words of the first column. The words in the last column are anagrams of the middle column plus one additional letter. The anchor words (the down clues) are related by a common theme. Across 1. Eating occasions 3. Strolls 5. Shuffle 6. Roofing slates 7. Fluid measures 8. Uncontaminated

9. Abrupt 10. Hi-fi 11. Rosy 12. Belch 13. Food 14. Lorry driver 15. Street urchin 16. Puzzle 17. Output of a

mint Down 2. Penniless 4. Core

Puzzle answers found on SandandPineMag.com 46 | SAND& PINE MAGAZINE February/March 2022

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Last Word Toxic Positivity You know the type. After venting to someone for 20

minutes about a hard day or an annoying coworker, the reply you hear is “Look on the bright side.” Or how about the endless social media posts on seizing the day. “The best is yet to be!” or “No bad days” writes the umpteenth person online under a smiling selfie. Ugh. Toxic positivity is the conviction that staying upbeat and positive all day, every day, is the best way to live your life. Get into a car accident? Everything happens for a reason. Lose your job? Everything will work out. Got COVID? Huzzah! Turns out, however, that this relentless and irritating attitude can actually be detrimental to your health. According to Psychology Today, when you deny or avoid unpleasant emotions, you actually make negative feelings stronger because you’ve failed to process them. “By avoiding difficult emotions, you lose valuable information,” writes Dr. Konstantin Lukin. “Emotions themselves are information; they give you a snapshot of what is going on at a given moment, but they don’t tell you exactly what to do or how to react. For example, if I am afraid of a dog and I see one up ahead on the sidewalk, that doesn’t mean I have to cross the street. It just means that I perceive the dog as a potential threat. Once a person identifies the emotion, he or she decides whether they want to avoid the dog or face the fear.” And processing emotions, both good and bad, can help you develop resilience. Getting things off your chest, sharing your emotions with friends or family, can feel good. “It’s like lifting a weight from your shoulders, even if it’s more difficult than pretending everything is fine,” writes Lukin.

48 | SAND& PINE MAGAZINE February/March 2022

Dealing with and expressing emotions can also help you connect better with others. Toxic positivity can have a negative impact. Say your friend got a scary diagnosis at the doctor. Telling them they’ll be OK or it will all work out ignores their fears. So even though your intention is to comfort, your friend can perceive it as a lack of empathy. True happiness, says Dr. Tabitha Kirkland, a psychologist and associate teaching professor at the University of Washington, does not come from suppressing negative emotions and touting feel-good statements, but rather leaning into what we’re authentically feeling in the moment and accepting all of our emotions, both positive and negative. “Some people think being happy or being a happy person means you don’t feel bad, but that’s silly: We all have a full emotional life,” she says in an online article on toxic positivity. “There’s more to happiness than feeling good all the time.” So the next time you read or hear, “Try to be a rainbow in someone’s cloud,” tell the rainbow to go pound sand. It’s OK to have a cloudy day every once in a while.

You brush your teeth,

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BEST DARN WINGS! What makes our wings so darn good? Legends never uses frozen wings, we make our own sauce from scratch, and we grow our own peppers. Stop in anytime between noon and 2 am for lunch, snacks or comfort food. Try one of our daily drink specials, a microbrew, or local brewery beer. When the weather is nice, sit out on the outdoor patio. There’s nothing more satisfying than going to your favorite neighborhood bar and grill for some good ole comfort food, friendly folks and lots of fun.

Celebrating our 10 year anniversary, Legends of Southern Pines provides friendly fun in spades! Watch your favorite sport on seven different TVs, play on one of four dartboards, shoot 8 ball on one of two pool tables, or join a World Tavern poker game. We even offer live music on the weekends!

1113 Old US Rt. 1, Southern Pines 910.692.6170 /LegendsSOP LUNCH, SNACKS OR COMFORT FOOD / DAILY DRINK SPECIALS / DARTS, BILLIARDS, POKER / LIVE MUSIC ON WEEKENDS / OPEN NOON-2AM

February/March 2022 Sand & Pine

Articles inside

Last Word

Quicksand

Pet Care

Puzzles

Be Inspired

Garden Variety

Beer Matters