Sing Us a Song You’re the One-Man Band

BY DAMIAN DESMOND

It’s a nearly perfect Saturday afternoon. The previous night’s showers have long since moved off the Carolina coast, and the cool, dry Canadian air has rushed in behind them, setting up an absolutely exquisite day in the Piedmont. The wonderfully refreshing breeze out of the northwest jostles loose some of the leaves of the Tulip poplars that have made the change from green to yellow, and I watch them gently float to the ground. Row upon row of grapevines loom in the distance, the branches of the plants hanging heavy with the bounty of next year’s wine. People have gathered by the hundreds. Some are sitting at picnic tables with brightly colored umbrellas opened up above them. Others have settled into their own lawn chairs or are lazily lying around on blankets spread out upon the cool green grass. All have come to see James Vincent Carroll put on a show that will help them escape life, even if only for a few short hours. I’ve ventured out to another show not only to support my friend, but to observe what he does. It’s much more than just singing into a microphone with his gritty, gravelly voice. It’s more than the guitar riffs his calloused fingers produce that keep my foot tapping and my head nodding. It’s more than just the music. It’s the human connection. It’s enjoying a glass or three of wine with good friends and hearing that Pink Floyd or Eagles cover song that takes you back to your high school or college days. Or, it’s one of James’ own personal songs that strikes a chord in you—bringing back memories of driving down a certain highway, remembering a period of heartbreak, falling in love again. As I take in the sounds coming from the stage, I notice a mother and her son arriving. I’ve seen both of them before at other wineries for JVC shows. They stand out because this particular young man is developmentally disabled. I watch the mother and her son, who is clearly showing his excitement in being here, move across the venue. The music already has the youngster smiling and laughing. Even though he is in the middle of a song, James makes it a point to acknowledge the young man by name, and he squeals with delight knowing that this famous rock star recognizes him for what he is—another important piece of the human puzzle that has been assembled here today. I continue to observe the mother as she finds a place in the grass while her son, with his bright red baseball cap, dances next to the stage, not a care in the world. The sheer look of joy in his eyes and the mile-wide smile on his face say it all. He is in heaven –music heaven. Between songs, James continues to interact with the young man, which only increases his sheer delight. I take a moment and glance down at my half-full wine glass. I watch as a few beads of condensation run down the stem, to the base. James starts into one of his rocking renditions of Golden Earring’s “Radar Love.” The crowd is now getting into it, as you can feel the energy beginning to ramp up. A gathering of all ages is on its feet in front of the stage. Wine glasses in hand, people are dancing, whirling, smiling and laughing. For the moment, the all- too-hectic lives we have come to know have been put temporarily on hold. And like that young man dancing and squealing next to the stage, we all have that innocent feeling of our youth and the simple reminder through song that we’re all notes on a sheet of music. By ourselves, the notes are meaningless. But together, we create a thing of harmonious beauty. Thank you, James Vincent Carroll, for not only being my friend, but for bringing us together and for being that reminder. Olivia Jewel Photography

St. Patrick’s Day Treats BY KRISTI JOHNSON MARION & EMILY DODSONHello Pumpkin! BY KRISTI JOHNSON MARION

Now that it’s finally Pumpkin Spice Everything season, I mean “fall,” the coffee shops and bakeries are full of my favorite things. But there’s more to the pumpkin than just lattes and pie. The pumpkin is a rock star of a vegetable, densely packed with nutrients, and deserves the spotlight throughout the season and beyond. Pumpkin is high in antioxidants and fiber, with a healthy dose of vitamin A. It’s also versatile, easily working in savory or sweet dishes across a variety of cultural cuisines. Incorporate these kid-friendly pumpkin dishes this season!

CROCKPOT PUMPKIN SPICE OATMEAL CHOCOLATE CHIP PUMPKIN BREAD

INGREDIENTS:

2 cups Water 2½ cups Milk (of choice) 1 cup Pumpkin Puree 1 tsp. Pumpkin Spice 1 cup Steel Cut Oats Maple Syrup or Honey (optional) optional toppings: diced Apple, chopped Pecans, golden Raisins

DIRECTIONS::

1. Place all ingredients in the crockpot and stir to combine.

2. Cover and cool on low 4 hours on a higher setting, or 7 hours on low.

3. Place in bowls to cool a bit and top with your favorite toppings, such as diced apples, chopped pecans, golden raisins, a dollop of vanilla yogurt, or even chocolate chips!

NOTE: Use the leftover pumpkin to add to cheesy pumpkin quesadillas or the Pumpkin Pie Hummus!

PUMPKIN PIE DESSERT HUMMUS

INGREDIENTS:

1 can Chickpeas, drained & rinsed ¼ cup Cashew Butter ¼ cup Maple Syrup 1¼ cups Pumpkin Puree 2½ tsp. Pumpkin Pie Spice 2 tsp. Vanilla Extract pinch of Sea Salt sliced Apples Graham Crackers or

Graham Sticks

DIRECTIONS:

1. Place all ingredients from chickpeas through sea salt in a blender or food processor and blend until smooth.

2. Using a rubber spatula, transfer to a serving bowl.

Sprinkle a few dashes of pumpkin pie spice on top.

Serve with apple slices and grahams.

INGREDIENTS:

1 & ¾ cups All-purpose Flour 1 tsp. Baking Soda 2 tsp. Cinnamon ¼ tsp. Nutmeg ¼ tsp. Cloves ¼ tsp. ground Ginger ¾ tsp. Salt 2 large Eggs, room temp. ½ cup granulated Sugar ½ cup packed light or dark brown Sugar 1½ cups Pumpkin Puree (canned) ½ cup Vegetable Oil ¼ cup Orange Juice (or sub. milk) 2/3 cup semi-sweet chocolate chips

DIRECTIONS:

1. Move the oven rack to the lower 3rd position. Preheat to 350° and spray a 9x5” loaf pan with non-stick spray.

2. In a large mixing bowl, whisk the flour, baking soda, salt, and spices until combined. 3. In a medium bowl, whisk eggs and sugars until combined. Whisk in the pumpkin, oil, and orange juice (or milk). Pour these wet ingredients into the dry ingredients and gently mix together with a wooden spoon or rubber spatula. Do not over-mix. (It’s okay if there are some lumps.) Fold in the chocolate chips. 4. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, covering the top with foil halfway through to prevent the top from overbrowning. The bread is done when a toothpick inserted in the center comes out clean with only a few crumbs. 5. Place the pan on a wire rack to cool completely.

Store in the refrigerator up to 10 days.

NOTES: To make muffins, bake batter in muffin tin for 20 minutes at same temp. Can be frozen for up to 3 months. Thaw overnight in fridge and bring to room temperature before serving.

Images from October 11th KMO at Hanes Park Tennis