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down home Vol 6 -Issue 2 Nov/Dec 2013

FREE

m a g a z in e

keeping it down home - from the Sandhills to the Crystal Coast

At The Table Local & In Season

Shop Local for the Holidays

Holiday Crafts

Easy Handmade Decorations


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....we’ve got you covered

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www.downhomemagazine.com P5 - Letter from the Editor P7 - Backroads Carolina P10 - Holiday Crafts

Down Home Magazine is owned and operated by Cindi Pate, PO Box 901, Pikeville, NC 27863 - All inquiries can be made to this address as well as subscription requests. 1 year for $12 to cover postage. Subscriptions start the following issue.

P12 - Local & In Season P21 - Arts & Events

All Community Info and Events for Down Home Magazine should be submitted to downhomemagazine@yahoo.com - All rights reserved.

P22 - Top Local Picks

Down Home Magazine is not responsible for misprints unless under signed terms of agreement. The information included does not always reflect owners own personal beliefs or opinions.

staff

The publisher reserves the right to reject any advertising or content that is not in keeping with the magazine’s standards.

Cindi Pate - Sr Editor/Publisher page layout & design

DHM is distributed where consumers are throughout the sandhills to the coastal areas- and can be found online at:

Jarred Pate - Sales

contributors

www.downhomemagazine.com

down home Vol 6 -Issue 2 Nov/Dec 2013

FREE

m a g a z in e

Cindi Pate

Paula Woodworth

keeping it down home - from the Sandhills to the Crystal Coast

Jim Hinnant At The Table Local & In Season

Shop Local for the Holidays

Holiday Crafts

Easy Handmade Decorations

On the Cover Fresh Fall flowers turn these pumpkins from the local fruit stand into the centerpeice for your Thanksgiving feast. Details on how to make this display, along with other holiday crafts will be featured weekly on our Facebook & Pinterest pages.


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Last year, my husband introduced the game “Fruit Basket Turnover” to my side of the family at our Thanksgiving gathering. We have always played this silly game on Christmas Day with my husband’s family after we’ve eaten any leftovers from the Christmas meal from the night before - it’s a family tradition. Why we never played it on my side of the family I could not say, but I can say that my sisters and I {and the brother-inlaws and all the nieces and nephews} never laughed so hard. We played a little dirtier than we would on my husband’s side of the family, pushing people out of chairs and causing mass confusion so we could get a seat -- but it was all in fun and that’s just how my side of the family is. I wouldn’t have it any other way. I love that we started this new tradition on my side of the family. You see, a family tradition is like thread - it keeps a family tightly woven together. Traditions serve as reminders of our love for one another - helps us understand commitment and keeps us getting together as a family. This year, with Thanksgiving and Christmas just around the corner, I wait with anticipation. No hustle and bustle - just quarky family traditions, a table full of food and an ever-knowing that my family - all my family - has indeed been Blessed by God.

Cindi Pate

- Editor/Publisher

www.downhomemagazine.com


page 7

“Be Thankful” Be thankful when you don’t know something - For it gives you the opportunity to learn.

Be thankful for each new challenge - Because it will build your strength and character.

Be thankful for the difficult times. - During those times you grow.

Be thankful for your mistakes - They will teach you valuable lessons.

Be thankful for your limitations - Because they give you opportunities for improvement.

Be thankful when you’re tired and weary - Because it means you’ve made a difference.

It is easy to be thankful for the good things. - A life of rich fulfillment comes to those who are also thankful for the setbacks. GRATITUDE can turn a negative into a positive. Find a way to be thankful for your troubles and they can become your blessings. Author Unknown


Tobacco Barns backroads written by Jim Hinnant photographed by Paula Woodworth

carolina


Tobacco Barns backroads carolina A

backroad is a

secondary type of road, usually found in rural

areas.

In North Carolina, where they are also referred to as “blue

roads”, the

roads are often constructed of gravel.

Join us as we bring you the new seriesBackroads Carolina!

written by Jim Hinnant -- photographed by Paula Woodworth

For those of us who have lived most of our lives in eastern North Carolina, there’s a site that is slipping away with the passing of every year. Tobacco barns were seen through-out the region with the most common site the tin-roofed classic green tall building with furring strips to hold the protective covering. As farming technology changed through the years, the curing process for the farmer also changed, and the traditional tobacco barn was no longer necessary. Tobacco was and is a big cash crop for many eastern North Carolina farmers. Anyone that has ever worked on a tobacco farm can tell you that it’s a dirty, hot job. I found that out in the late 70’s when I worked for an uncle. My job was to “poke up” (or “push up”) as I was taller than the other workers at the barn. After the first day, I realized why you should always wear a hat when you’re below those wet dripping sticks of green tobacco leaves. To open a barn, we’d first make sure all the flues were out of the way and inspect the barn for any damaged structure. When the first load would come in from the field, one worker would pick up a stick with the looped green leaves hanging and pass it to a worker standing

in the door who would hand it to me. I’d poke the stick up to another worker who would hang the stick up in the barn keeping just enough space to allow the heated air to move between the sticks. Once a barn was full, we’d set the flues back up connected to the gas or fuel-oil heater in the middle of the barn in such a way as to allow even heating. There was always a short-lived feeling of completion when a barn was finished, but we had to move on to the next barn. When I see a remaining barn somewhere, there are always returning fond memories of working for my uncle. I remember the cool dampness in the early morning, how great a mid-morning and mid-afternoon Pepsi with peanuts in the bottle and a Moon Pie taste, and how good closing up that last barn of the day felt. I also remember the pleasant aroma of cured tobacco when we’d take out a barn. Tobacco barns are preserved in photographs and in the memories of those who worked around them. Even though they are not needed anymore, it is nice to see them occasionally in the corner of a field as we travel along Backroads Carolina. page 8


Holiday Crafts Perfect for any

home.


Over the next few weeks, we’re going to show you how to recreate these easy-to-do craft projects via our social media pages - both Facebook and Pinterest. Follow us each week at www.facebook.com/downhomemagazine or www.pinterest.com/downhome.


Local

and in

Season

Thanksgiving Dinner, Southern Style!


Southern food may have a bad reputation for being deep fried and heavily processed, but like any traditional cuisine, its roots lie in whole, seasonal, locally grown foods with flavors influenced by the many different cultures that settled the region, from Europeans to Africans to Creole West Indians. And what better time to celebrate its healthy roots than Thanksgiving? While the South has many different flavors and cultures, a few things are common to all Southern cooking: Well-seasoned cast iron skillets, an abundant table featuring seasonal foods and a wide variety of vegetables, and last but not least, that famous Southern hospitality. You can keep the spirit of the South this Thanksgiving with a menu that sticks to these classic ingredients. Sweet Potatoes Full of fiber, minerals and vitamins A, C and B6, sweet potatoes aren’t just for Thanksgiving down South—they’re an ever-present part of the South’s cuisine. Their rich complexity makes them a wonderful ingredient in all kinds of recipes. Compared to potatoes, the sweetness of a sweet potato makes it a much more versatile

vegetable, and it’s used in a wide variety of dishes, both savory and sweet. Greens Dark leafy greens are not only excellent sources of calcium and beta-carotene; they’re an essential ingredient in Southern cooking. Collard, turnip, kale, cabbage, and mustard greens, to name a few—have always been the centerpiece of, Southern meals. You’ve probably seen some of these cultivated greens in your supermarket, but they can also be found at farmer’ markets and others in your own community just may be growing some right now for sale to their neighbors. Most southern cooks loves making casseroles featuring seasonal veggies, and, especially loves to include winter greens with extra attention, as well as cream and brown butter, which may sound unhealthy but it actually isn’t. Cooking greens with some form of healthy fat, such as grass-fed butter or olive oil, increases the conversion of beta-carotene to vitamin A significantly.

Cornbread Providing the basis of the South’s breads, grits, dumplings and fritters, corn is a true staple. Once the iron skillet was developed, hot cornbread was enjoyed as many as three times a day. And though rice and pecans are often key ingredients in savory stuffings from the South, so is cornbread. Southern cornbread is generally made from white cornmeal, and unlike the Northern version, isn’t particularly sweet. And keep in mind that the color of cornmeal is no indicator of how processed it is; white cornmeal is made from white corn and yellow from yellow corn, and nearly all cornmeal sold in stores has had the nutritious outer bran and germ removed for shelf life. Last, but not least - let us not forget the centerpiece of A Southern Style Thanksgiving Meal: the fried or backed turkey and a fresh Wayco ham.


Preparation: Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.

Sweet Potato Casserole By Cindi Pate

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans. Ingredients: •2 eggs •1 cup granulated sugar •3/4 cup butter, softened •1/2 cup milk •1 teaspoon vanilla •3 cups cooked mashed sweet potatoes •. •Topping •1/2 cup brown sugar •1/3 cup flour •2 tablespoons butter, softened •1/2 cup chopped pecans

Candied Lime Sweet Potatoes By Cindi Pate

Ingredients: 2 Sweet Potatoes, peeled 1/2 Cup Sugar 2 tsp Molasses 1/2 tsp Salt 1 Tbs Fresh Lime Juice Zest from 1 Small Lime 1/4 tsp Ginger Powder Black Pepper, to taste Butter for dotting Parsley or Cilantro, for garnish Preheat oven to 400 F. Thinly Sliced Sweet Potatoes. Mix remaining ingredients (except pepper, butter and

garnish) together to form a paste. Coat the sliced sweet potatoes well with the lime sugar mixture. Arrange the coated slices in overlapping rows in one layer in acasserole dish. Dot with butter on the top, sprinkle with pepper, and wrap tightly with two layers of aluminum foil. Bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil, it’ll reduce and form a nice glaze during the rest of the baking. Finish under the broiler to brown the top. Sprinkle with parsley or cilantro.


Baked Sweet Potatoes By Cindi Pate

Ingredients: Sweet Potatoes Sea Salt Olive Oil Directions: 1. Preheat oven to 400 degrees 2. Poke holes in sweet potatoes using a fork 3. Spray the outside of each potato with olive oil (using an olive oil mister) & sprinkle with sea salt 3. Bake for 50-60 minutes 4. Enjoy plain or sprinkle with cinnamon

Sweet Potato Biscuits

from www.ncsweetpotatoes.com

Ingredients 1-1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3 tablespoons shortening 1 cup mashed cooked sweet potatoes 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 cup milk Instructions 1. Preheat oven to 450 F. 2.I nto large mixing bowl, sift together flour, baking powder and salt. 3. Using pastry blender or two knives, cut shortening into flour mixture until it resembles coarse meal.

4. Blend in sweet potatoes and spices. Add milk and stir with fork until mixture comes together. 5. On lightly floured board, knead 10 times. Roll out to 1/2 inch thickness. 6. Cut with biscuit cutter dipped in flour. Arrange on ungreased baking sheet. 7. Bake in oven for 12 minutes or until golden and puffed. Number of servings (yield): 18


Collard Greens & Ham Hock by Cindi Pate

Ingredients: 1 tablespoon extra-virgin olive oil,

Directions: Pour the oil into an 8-quart stockpot over medium-high heat and swirl it around so it covers the bottom. Score the ham hock with a small sharp knife, and

Sear the hock all over as best you can and allow it to render some fat, about 6 mins (since a hock’s shape is so oblique, it will become spottily browned, but that is fine). Pour the water into the pot; it will hiss and pop for a few seconds. Add the chiles and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, until the stock is deeply flavored with smoke and spiciness. Add a few handfuls of the collards to the pot. The greens will float on the surface, so stir them frequently, submerging them with the spoon, until they have turned a bright kelly green (3-5 mins) and become floppier and

more compact, so you can add more handfuls. Continue adding until all the collards are in the pot. Turn to low heat and simmer very gently for 1 hour. The greens will be dark matte green and completely tender. Pass a cruet of Pepper Vinegar at the table.

TIP:

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peanut oil, or canola oil 1 smoked ham hock or smoked hog jowl or 1/4 pound slab bacon, diced 8 cups water 3 dried chile peppers or 1 tablespoon crushed red pepper flakes 1 tablespoon kosher salt 3 3/4 lbs collar green (about 72 leaves, or 3 bunches), ribbed washed, and cut into 1-inch wide strips

when the oil begins to shimmer, set it in the pot.

Turnip and mustard greens can be cooked in the same manner, it just won’t take as ling.


Sweet CornBread by Cindi Pate

Ingredients •1 egg •1 1/3 cups milk •1/4 cup vegetable oil •2 cups self-rising corn meal mix •1 cup cream style corn •1 cup sour cream •1/3 cup sugar Instructions 1. Heat oven to 425 degrees F . Grease a 9 inch iron skillet and put in oven. 2. In a large bowl, add egg and beat well. Add milk, oil, sour cream, cream style corn, and cornmeal mix. 3. Mix just until ingredients are combined. Remove hot skillet from oven and pour in batter evenly. This gives you that great crust on the outside. 4. Bake for 25 to 30 minutes. Check doneness by sticking a toothpick in the center. If it comes out clean, it’s ready.

Sweet Potatoes are not Yams Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes. A true yam is a starchy edible tuber that is generally imported from the Caribbean. It differs greatly from the sweet potato. The orange-fleshed variety was introduced to the United States several decades ago. In order to distinguish it from the white variety everyone was accustomed to, producers and shippers chose the English form of the African word “nyami” and labeled them “yams.”

www.ncsweetpotatoes.com


Southern Deep Fried Turkey by Cindi Pate

INGREDIENTS 10 to 12 pound whole turkey, non self-basting 2/3 cup vinaigrette 1/3 cup dry sherry 2 teaspoons lemon pepper seasoning salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper As needed peanut oil DIRECTIONS Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good

oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. In a medium bowl, mix vinaigrette, dry sherry and seasonings together. {Save some dry season as you will rub it on the skin of the turkey} Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.

Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending


on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to

Baked Country ham WayCo Hams Ingredients: 1 Waynesboro Country Ham by Wayco Hams in Goldsboro, NC

Directions: Under warm running water, scrape any surface mold, seasonings, cobwebs, or any other matter from the ham with a stiff brush. Place the ham in an 8-gallon stockpot and fill it with water to cover the ham. Let the ham soak for 24 hours, changing the water as often as possible, ideally once every 6 hours. Change the water a final time and transfer the pot to a stovetop. Add the bay leaves, mustard seeds, and vinegar and bring to a boil over high heat. Lower the heat to medium and simmer for 2 hours, topping up, as necessary, with fresh water. Preheat oven to 375 degrees Remove the ham from the stockpot and turn off the heat. When the ham is cool enough to handle,

shave off the skin (but not the fat) with a sharp knife. Score the fat and expose flesh in a diagonal pattern, stud it with clove in the center of each scored diamond, and pat thoroughly on all sides with brown sugar. Place ham on a rack in a 9 x 13� roasting pan and bake for 45 mins to 1 hr, or until the fat has crisped and the sugar has melted into a nice glaze. Let rest on the rack for 15 minutes. Transfer to a cutting board and carve.


Cheese Biscuits with Country Ham from www.waycohams.com

In 1946, a group of Goldsboro businessmen organized the Wayne Cold Storage, Inc. for the purpose of operating a freezer locker to provide cold storage and food processing facilities for farmers and other individual customers. Their plant supervisor, Waitus Worrell, utilized some of the coolers for the purpose of curing country hams, a hobby that he was very well known for amongst friends and neighbors in Goldsboro. Each holiday season, Waitus would give out his country hams to his friends and family to enjoy and serve at Thanksgiving dinner and Christmas parties. Year after year, Waitus began to receive more and more requests for these delicious hams. In 1963, as more people had started to buy their own freezers, Waitus Worrell bought the company and changed its name to WayCo Ham Company, as it was situated in the heart of Wayne County. He continued curing hams as he always had, using his family’s recipe, which is a perfect balance of salt, brown sugar, seasonings, and time. www.waycohams.com

Ingredients: 1 - 20 oz box of Bisquick 2 - 8 oz bags of medium shredded Sharp Cheddar Cheese 1 cup Buttermilk 1/8 cup Buttermilk Waynesboro Biscuit Ham Directions: - Empty Bisquick into a large mixing bowl, saving approximately 1/8 cup. - Add both bags of cheese and mix by hand until evenly blended. - Add 1 cup buttermilk and mix ingredients by hand. - If needed, add more buttermilk a little at a time. Careful not to add too much, you don’t want the mix to feel sticky. - Sprinkle counter top with some of the leftover Bisquick and roll out dough to 1/4” thick. Use cookie cutter to punch out biscuits. - Place on cookie sheet, about an inch apart and cook at 400° for 8-10 minutes until the cheese starts to brown. - Let cool slightly, slice in half and fill with Waynesboro Biscuit Ham.


Ayden Anual Christmas Parade Sat., Dec. 21 Starting at 11:00 am www.aydenchamber.com Downtown Ayden Ayden NC 28513

Stepping Into The Past with The Tobacco Farm Life Museum Every Saturday in November and December.

www.tobaccofarmlifemuseum.org

709 Church St., US Hwy 301 North Kenly NC 27542

December 3 & 5:

Christmas Candlelight Tours Tuesday and Thursday 6:30 - 9 pm Come see open-hearth cooking, and enjoy a sample of apple cider, as we celebrate a festive Christmas on the Aycock farm, set in the late 19th century. Highlights include music performed in the Ida H. Williams Auditorium, and a Christmas “shadow play� in Oak Plains School. Costumed guides will explain common Christmas traditions of the post-Civil War era in North Carolina. Admission is free, and open to the public. Charles B Aycock Birthplace Fremont North Carolina - Off of Hghway 117 South


local flare

all that shines

for the local home

local love

flavors

Our Top Local Picks

local love.

Back by popular demand. Some of our favorite artisans - all with products that someone on your Christmas list will Priced to fit your budget and made by men & women right here in Eastern North Carolina.

www.downhomemagazine.com


All that Shines Our Top Local Picks

Head South and you’ll find this local handmade artisan, Khristy Nunnally. Khristy creates fun and funky handmade jewelry and accessories for women and children. Our favorite pick from her collection, this classic, go with anything ring. Hand wrapped using a tarnish free silver enameled wire and imitation pearl.

Ktnunna

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Jacksonville, North Carolina http://www.etsy.com/shop/ktnunna

Local artisan, Jayme Starr creates jewelry for a cause - Raising awareness for Lupus. Shine Like It Does offers uniquely handcrafted jewelry with high quality beads, crystals and fine metals. You can find her work online.

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Local artisan, Sabrina Tart, founded S & K Beads in 2009. She creates stylish jewelry - specializes in making memory bracelets and one of a kind hand stamped charms for necklaces and bracelets. You can check out Sarbrina’s work first hand at The Village Gift Box in the Brick Village in Goldsboro or online.

S & K Beads

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Goldsboro, North Carolina www.facebook.com/SKBeads

Shine Like It Does Goldsboro, North Carolina www.facebook.com/shinelikeitdoes


Start a new Christmas tradition with Duplin Winery’s festive wine that is sure to warm the soul. This Christmas Wine is a wonderful blend of North Carolina Muscadines and will brings in the taste of a true Southern Christmas.

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Duplin Winery

Rose Hill - North Carolina www.duplinwinery.com

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Local artist, Welsey Parker handcarves and crafts one of a kind ink pens and beautiful duck calls. You can find his pieces at the Village Gift Box in The Brick Village, Goldsboro NC.

Handcrafted by Wesley Mt Olive, North Carolina

Amazingly talented, artist, Heather Williams creates fun and loving art pieces with a variety of mediums. Painting or drawing beautiful portraits, whimisical farm animals, she pays tribute to the slow lane of Eastern NC and all who live in it. Find her work on her Etsy page or visit her Studio in Faison, NC.

Heather B. Williams

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Faison - North Carolina www.hbwartanddesign.etsy.com.

Local Flare

Our Top Local Picks


Local Flavor Our Top Local Picks

WayCo Ham Company combines three generations of expertise in providing “Flavor for the Southern Soul”. Dating back to 1946, Waitus Worrell began curing country hams and giving them to close family and friends for the holidays. That tradition lives on today using the same exact methods and ingredients to produce authentic, country-cured goodness. WayCo Ham Company is located in Goldsboro, NC, in the heart of Wayne County. Its “Old Waynesboro” brand of country ham products can be found in Harris Teeter’s, Wal-Mart Supercenters, Piggly Wiggly’s, and other fine select grocers and restaurants

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WayCo Hams Goldsboro, North Carolina www.waynecohams.com

‘Get Me A Switch’ is created from jalapeno peppers with a touch of sugar to make it both sassy and sweet and ‘Cape Fear’ is a fruity pepper relish with notes of pineapple and orange and a touch of habanero.

Cottage Lane Kitchen

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Chapel Hill, North Carolina

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Local food company, Cottage Lane Kitchen, captures one of our local top picks with the slogan, “Relish....every day”

Nephews BBQ sauce is a gourmet line of bbq sauces where they pair the sweetness of fruit with the spiciness of chili peppers. The result is an award winning line of unique bbq sauces that will make you the king or queen of your next backyard bbq or tailgate. This year, they introduced an authenic make your own Eastern NC Hillbilly Pig Sauce.

Nephew’s BBQ Sauce & Rubs www.facebook.com/ cottagelanekitchen

Garner North Carolina nephewsbbq.intuitwebsites.com


For the Home Our Top Local Picks

Life of Riley is a family owned and operated business dedicated to using reclaimed wood to build something beautiful for you. Filled with inspiring quotes, bible verses and personal statements, local artisan, Rae Riley hand paints each sign with love and care.

Life of Riley

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Burgaw, North Carolina www.facebook.com/life-of-riley

Local artisan, Jewel Sauls offers these beautiful handmade linen kitchen tea towels with machine embroidered holiday designs! An assortment of variations are available and can be seen on Chapeau Chateau’s Etsy page. They’d make an excellent hostess gift for those special parties and holiday dinners you’ll be attending.

Chateau t Chapeau Goldsboro, North Carolina www.etsy.com/shop/ TheChapeauChateau

Sunny Soap is a small company dedicated to making natural soap products. Owner, Rosalind Younger Townsend, grows her own chemical free herbs, uses local honey and makes her own coconut milk for the soap. She has a variety of scents - even something for the holidays.

Sunny Soap

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Wallace, North Carolina www.facebook.com/SunnySoaps


Local artisan, Christy Hales specializes in custom wreaths, table centerpeices, door hangings and one of our top pics - these beautiful outdoor pillows. Colorful and stylish, she offers a wonderful selection for you to choose from. You can find her items online or at The S&K Gift Box in the Brick Villiage, Goldsboro, NC.

Christy & Company

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La Grange, North Carolina www.facebook.com/Christy.Company

For the Home u

Our Top Local Picks

Local artist, Heather Stutchman captures moments in time on paper and creates beautiful wall hangings and lit glass blocks with them - most with biblically sound inspirational verses. Find her work online or at the Village Gift Box in the Birck Village in Goldsboro, NC.

5th & Smith Pink Hill ,North Carolina www.facebook.com/ 5thandSmith 910-290-3971

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Sister Duo, JoAnna {Smith} Mathias & Madelon {Smith} Lanier refinish old pieces of furniture and light fixtures to give them new life. Ecclectic, shabby, modern, fun and fabulous - these two girls turned their dreams into plans on a back country road in Duplin County!

Simply Captured Goldsboro, North Carolina www.facebook.com/ SimplyCaptured


Holiday Open House Dec 12th 6:30p.m.

NOW OPFFERING Nail and Hair Salon Services & Oragami Owl for all your beauty needs

2424 B N. William Street - Goldsboro NC 27530 - 919-731-2222 - info@cocodarlings.com Parties - Showers - Event Planning - Candy Buffets - Dessert Bars - Playdates - & more We’ll Make Birthday Dreams Come True !

Blair’s Hair Studio 1402 E Ash Street Goldsboro, North Carolina 27530 Inside Coco Darlings

Misty Allen 919-920-0903 at Coco Darlings

{919} 288-5630 Specializing in cuts and color, I use Davines color and hair care products. Always up to date on the latest trends for your hair.

OPENING December 15, 2013 Full Service Mani & Pedi Salon inside CoCo Darlings


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Hannah Naylor, Owner 910-627-3836 Natural Handmade Soaps, Lotions, Lip Balms, Body Butter, Bath Bombs, Shaving Soap & more

www.NCSoap.weebly.com

Hackle Computer Service Home / Small Office PC Service www.HackleComputerService.com On-site, Drop-Off, Remote Support Options, Pickup & Delivery, Helpdesk Service Call/text (919) 429-9836 Email: service@hacklecomputerservice.com 1819 Friendly Rd Goldsboro, NC 27530

      

Virus Removal Repair Crashes & Blue Screens Tune-up/Cleanup Services Hardware repair/replace New system setup Wireless Networking And Much More


Wishing You and Your Family a Mighty Christmas & a Blessed New Year

Dhm nov dec 2013 online final  

Thanksgiving and Christmas are approaching - we've got our top local handmade artisans to shop for one of a kind items for the holidays - Ho...

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