Surry Living Magazine - March 2022

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MARCH 2022

A lifestyle magazine highlighting Surry County and the surrounding area

Special Issue: Our Favorite Recipes Includes special event calendars for Mount Airy, Pilot Mountain, Dobson, Elkin, and our other nearby communities

Advertiser Index a publication of vivid graphics SURRY LIVING MAGAZINE PO Box 6548 Mount Airy, NC 27030 surryliving.com • info@surryliving.com for editorial content submissions send to larry@surryliving.com

CREATIVE

LARRY VANHOOSE executive editor

TRINA VANHOOSE

VIE STALLINGS HERLOCKER associate editor

SALES

OLIVIA MCMILLAN

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Alpha & Omega Egg Drop, Page 29 Anderson Audiology, Page 21 Blue Mountain Herbs, Page 23 Camper & Mobile Home Supply, Page 11 Cook Insurance Group, Page 11 Cooke Rentals, Page 9 Countryside RV, Page 7 The Derby, Page 21 Farmer's Mulch & Rock., Page 13 Friendly Heating & Cooling, Inc., Page 5 George Smith Piano Tuning, Page 26 Grayson County Tourism, Page 15 Hayes Paint Contracting, Page 27 Haymore Construction Swimming Pools, Page 15 Hope House Missionary Thrift Store, Page 21 Hugh Chatham Memorial Hospital, Pages 2, 14 Johnson's Xtreme Softwash, Page 23 The Martha Bassett Show, Page 28 Mount Airy Equipment, Page 3 Mount Airy Museum of Regional History, Page 30 Mullins Pawn Shop & Jewelers, Page 9 NC Cooperative Extension, Page 25 Ted Benbow / Mossy Oak Properties, Page 31 The Nest & Hive, Page 9 Northern Regional Hospital, Pages 17, 32 Ridgecrest Retirement, Page 23 Roy's Diamonds, Page 15 Royster & Royster Attorneys at Law, Page 11 Salon Resi, Page 27 Shelton Vineyards, Page 27 Surry Communications, Page 19 Zen Massage and Bodywork, Page 25

FOR ADVERTISING INFORMATION AND RATES, CONTACT US TODAY at (336) 648-3555 or by email at sales@surryliving.com • surryliving.com

facebook.com/SurryLiving Surry Living reserves the right to deny any advertisement or listing. Submissions are welcome, but unsolicited materials are not guaranteed to be returned. Surry Living assumes no responsibility or liability for the information, services, products, claims, statements, accuracy, or intended or unintended results of any advertiser, editorial contributors, company, professional corporation, business or service provider herein this publication. All rights reserved. Reproduction in whole or in part without written permission from the publisher is prohibited.

4 • SURRY LIVING March 2022 Issue

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FEATURED SECTIONS

HOME, FARM, & GARDEN p.8 8 The Vintage Southern

Homemaker: Gloria Brown shares memories and helpful tips

OUT & ABOUT p.16

SIMPLY DELICIOUS p.22

20 Sheri Wren Haymore:

22 The Sweet & Savory Life

Shrimp Two Ways

w/ Rynn Hennings: Lemon Piccata

10 This Little Light of Mine:

Mi Comida Favorita

24 Carmen Long:

AREA EVENTS p.26 26 Area Event Schedules:

Note: All events are subject to cancellation or postponement. We always recommend visiting visitmayberry.com and other area and venue websites for the most current event schedule information.

Spring Into Flavor!

12 Joanna Radford: A

Different Kind of Recipe

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16 Martha Bassett:

Good Music, Good People

18 Gin Denton: Pretzel

Bodiggity and Homemade Mustard

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336-789-6453 * friendlyheatingcooling.com SURRY LIVING March 2022 Issue • 5

CONTRIBUTORS

Martha Bassett

Gloria Brown

Gin Denton

Sheri Wren Haymore

Martha is a singer/songwriter/guitarist living and working in the Piedmont. She hosts The Martha Bassett Show, a twicemonthly musical variety show at Elkin’s Reeves Theater. Past shows are featured Saturday evenings on NPR station, 88.5 WFDD. On Wednesday nights she leads music at Roots Revival, an Americana worship service at Winston’s Centenary UMC that explores the intersection of faith and secular music. She's also a longtime scholar of the music of the Shakers.

Martha has released 11 records and plays throughout the region and nation. Get more info at marthabassettshow.com.

Gloria is co-owner of The Nest & Hive Shoppe, a home décor business in Fancy Gap, VA, as well as the former host of The Vintage Southern Homemaker television show. Her musings on life growing up and living in the South have appeared in publications and on TV throughout the region. She is an expert antiques collector who grew up in the business and worked many years as a dealer in the Yadkin Valley area, where she currently resides.

Gin is the owner of Ginger Horse Studio. Her focus is lifestyle photography, covering horse shows, weddings, concerts, and doing on location portraits. Gin graduated from the University of Findlay with an Equine Business Management degree, where she also studied music and photography. She is a member of the Mount Airy Ukulele Invasion (MAUI) and the Granite City Rock Orchestra (GRO).

Gin resides in Lowgap, NC with her family on their small horse farm.

Sheri grew up in Mt. Airy, NC, and lives thereabouts with her husband. Together they run a couple of small businesses and plan their next vacation. A graduate of High Point University, her first job was as a writer at a marketing firm—and she’s been scribbling ever since. Sheri has several suspense novels in publication and Surry Living was proud to include sequential excerpts from one of her books in each issue from spring 2018 thru early 2021.

Rynn Hennings

Carmen Long

Joanna Radford

Sarah Southard

Rynn is a writer and designer based in the Yadkin Valley region of North Carolina. She loves to share her ideas for adding simple beauty into hectic lifestyles. More than mere recipes, her mission is to offer practical shortcuts for food preparation along with visual tips for presentation. Rynn began her career in Aiken, SC, as a newspaper reporter writing feature articles about food, living, and the arts. For more about Rynn, even more recipes, decorating tips, and much more, visit thehouseofelynryn.com

Carmen is an NC Cooperative Extension Agent for Family and Consumer Sciences. Making quick, easy, healthy food that tastes great on a budget is a challenge.

Carmen and her husband have two grown children, both of whom were involved in sports from grade school thru college. With busy careers and lots of time at sporting events, coming up with quick, healthy meals was a necessity.

Carmen shares ideas and recipes to make this tough job a bit easier.

Joanna Radford is the Commercial and Consumer Horticulture Agent for the NC Cooperative Extension in Surry County with expertise in entomology, gardening, and pesticide education. She began her career with NC Cooperative Extension in Stokes County in 1995 as a 4-H Agent, later switching to Field Crops and Pesticide Education in Surry County. In 2012, she assumed the role of Horticulture Agent for Surry County. She lives on a farm with her husband and two teenage daughters.

Sarah grew up at Crooked Oak in the Pine Ridge community of Surry County. Raised in the agriculture world, she went on to earn degrees in animal science and veterinary medicine from North Carolina State University. She and her husband, Adam, currently live in Statesville with Oliver the house rabbit, a few cats, Blossom the donkey, and a flock of Katahdin hair sheep.

6 • SURRY LIVING March 2022 Issue

CONTRIBUTORS contd.

Larry VanHoose

Vie Herlocker

Larry is the Executive Editor of Surry Living Magazine and Creative Director at Vivid Graphics in Galax, VA. He has 30+ years experience as a writer, graphic designer, and commercial photographer.

Larry and wife, Trina, have four wonderful, grown children, one awesome grandson (so far!), and they reside on a small farm just off the Blue Ridge Parkway in Grayson County, VA.

Vie is the Associate Editor of Surry Living Magazine. Her professional affiliations include: Christian Proofreaders and Editors Network. American Christian Writers, American Christian Fiction Writers, and more. She is a certified member of the Christian Editor’s Connection (CEC).

Vie has been published in magazines, collections, and co-authored or ghosted several nonfiction books. ~ Vie Herlocker, AKA “The Book Mama”

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home, farm, & garden

No Recipe Required

I don’t have a recipe to share with you. I wish I had at least one from Grandmother Brown or Ma. Recipes from Momma do not exist either. It’s almost embarrassing.

Going by what we could scrape together in recipes, we probably couldn’t put out one good meal. If I ever did need to know how to fix something my momma would tell me the basic ingredients, tell me to add this and that and then to taste it.

Good meals have never been a problem for my family. Somehow delicious food has always been on the table without having to use any recipe. Now I certainly can’t take credit for any of these feasts. I’m not really much of a cook. However, I do come from a line of very excellent cooks.

My grandmother Brown was known for her angel food cakes. The lightest of cakes with pretty, pink icing. She made sure she had enough extra batter to fill the child sized cake pan that was especially for me. My ma was quite a baker herself. She always took a turn of food to the church homecoming meal. Once there was this young boy who came walking through the crowd eating the crumbs off the cake plate that had held a huge pineapple cake. He declared he just wanted to meet the woman who had made such a delicious cake. I never saw any recipe used by either grandmother. They also specialized in pies – pecan, peach, egg custard, strawberry, chocolate, apple, and my favorite, rhubarb. All made from scratch, none with the guide of a recipe.

I suppose we ate plain food, but it was all good to me. There were fresh biscuits with every meal. Lots of times we had cornbread too. Pinto beans seemed to go with everything. Add in deviled eggs, slaw, and sliced tomatoes on the side. Chow-chow and chopped onions showed up a lot. It just depended on the time of year for what would be on the table. We ate country ham, stewed beef, fried chicken, salmon patties, salt fish, pork chops, ribs, and roast beef. We had potato cakes, stewed potatoes, creamed potatoes, fried potatoes. Along with pinto beans we ate green beans, great northern beans, black-eyed peas, and crowder peas. Every once in a while, we had fried squash, stewed squash, or baked squash. We had plenty of grape leaf pickles, icicle pickles, and pickled beets. I can’t even remember all the food that would rotate on and off the table in any given week at either home.

I guess that kind of food doesn’t really require a recipe.

8 • SURRY LIVING March 2022 Issue

home, farm, & garden

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SURRY LIVING March 2022 Issue • 9

home, farm, & garden

Mi Comida Favorita

by Larry VanHoose •

8-ounces of sour cream

•

8-ounces of cheddar, Monterey jack, or cheddar/ Monterey jack mixed shredded cheese

•

(1) large clove of garlic, finely diced

•

(1) fresh avocado (optional)

•

(1) red tomato (optional)

Directions 1. Cook the chicken using your preferred method. In summer, we usually grill ours outside, but you can cook it in a crock-pot, bake it, broil it, or even boil it.

2. Once the chicken is fully cooked and drained, cut it into small chunks, approximately 1/2" cubed or smaller.

Anyone who has read my articles knows that I typically travel to Central America on a mission trip once or twice a year. The funny thing is, we seldom get to eat authentic Latin American dishes because of the need to avoid meals that are prepared using unfiltered water or unsafe produce. We make up for it in my home by eating homemade Latin American dishes at least once a week if not more. I call those dishes Latin American food but they could probably be more accurately labeled "GringoLatin American food." Even so, this particular entree is my goto for pot-lucks and family get-togethers and I'm hoping I'll get to mix up a batch real soon. In the meantime, I will share my "secret recipe" with you as long as you keep it secret. After all, even as good as these enchiladas are, you won't want everyone in the family showing up with a casserole dish of them when the next gathering does happen. Or maybe you will!

GREEN CHILE CHICKEN ENCHILADAS Servings: 6-10 servings Prep Time: 30-40 mins Total Cook Time: 45 minutes Ingredients •

8 or 10 large, low-carb flour tortillas (corn tortillas may be substituted depending on preference)

•

1 pound boneless chicken breasts

•

8-ounce package of cream cheese (fat free not recommended)

•

(1) 10-ounce can of green chile enchilada sauce

•

(1) small jar of your favorite salsa

10 • SURRY LIVING March 2022 Issue

3. Put the chicken in a 10" sauce pan (or larger) over medium heat and while continuing to stir, add in the garlic, cream cheese, and up to 8 ounces of salsa. Stir until all the cream cheese has melted and the cheese and salsa is evenly distributed. (optional: add other ingredients at this time if desired - this is your enchilada filling).

4. In a large casserole dish, pour about half of the green chile enchilada sauce. Spread it evenly over the bottom of the casserole dish and half way up the sides.

home, farm, & garden 5. Place the first tortilla in the casserole dish, add about 3-4 tablespoons of the chicken/cheese/salsa filling and then roll the tortilla up and push to the side of the casserole dish. Repeat until you have filled up the dish and/or used up all your tortillas and filling.

6. Pour the remainder of the green chile enchilada sauce over the top evenly, cover with foil, and bake at 375 degrees F for 25 minutes.

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7. Take the casserole out of the oven, remove the foil, spread your shredded cheese over the top according to preference, then put the casserole back in the oven for 10 more minutes or until the cheese is completely melted and just beginning to turn a golden brown.

8. Remove and allow to sit for 15 minutes. Top with sour cream as desired, and serve!

Helpful Tips Once out of the oven, you may want to "dress up" your enchiladas with small cuts of avocado, diced tomatoes, guacamole, salsa, or even by adding a small amount of warmed green chile sauce poured over the top. Feel free to experiment with your favorite toppings – and enjoy!

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SURRY LIVING March 2022 Issue • 11

home, farm, & garden

by Joanna Radford

A DIFFERENT

Kind of Recipe I am convinced that raised beds are a fantastic option for many gardeners. Raised beds have advantages over traditional garden sites. They do not require a lot of space, they have better drainage because the soil is less compacted, and the soil tends to warm up earlier in the spring. Warmer soils will help the plants grow earlier and potentially produce food sooner.

Raised beds are easier to maintain. They have less perennial weed pressure, which is a huge benefit for me, and the weeds that do grow are much easier to manage. Anyone who knows me, knows that I do not like to pull weeds!

And, depending on the design, people with limited mobility can maneuver around raised beds easier.

In keeping with Surry Living’s “favorite recipes” theme for this issue, here is a “recipe” given to me by an Extension Master Gardener, Joe Sloop, and adapted over the years for a successful raised bed design.

Equipment and People Needed •

2 to 4 people to cut one of the boards in half, drill pilot holes in boards for corner screws, and screw box corners together

•

1 electric circular saw

•

1 square

•

1 heavy duty electric drill with drill bits and screwdriver bits

Directions 1. Recruit people to help cut one 2" x 8" x 8' in half (there will now be two 4' boards).

2. Assemble the boards in a 4' x 8' rectangle.

3. Drill pilot holes in boards for corner screws.

4. Screw box corners together with deck screws.

Use 4 deck screws per corner.

5. Remove grass from raised bed area.

6. Till up soil in raised bed area and mix with all soil ingredients.

7. Mark off 32 one-square-foot blocks in raised bed.

8. Add the number of seed or transplants using the vegetable guide.

Number of Servings: 1 raised bed (size 4' x 8'), plus many servings of homegrown goodness Estimated Prep Time for Bed: 2-4 hours, including gathering supplies Estimated “Cook” Time for Contents: Depending on the vegetable, from 25 to 100 days RECIPE FOR RAISED-BED GARDENING Ingredients (for one 4' x 8' bed box and contents) •

3 - 2" x 8" x 8' treated lumber

•

16 deck screws (4 per box corner)

•

11 cubic feet topsoil

•

5.5 cubic feet pine bark (preferably triple ground)

•

5.5 cubic feet Canadian sphagnum peat moss

•

54 snap bean seeds (9 seeds per square foot)

•

4 seed potatoes (1/2 potato per square foot)

Tips for best results

•

8 tomato transplants (1 transplant per square foot)

•

•

8 cucumber seed or transplants (2 seeds or plants per square foot)

Garden mix uses ½ by volume of topsoil and ¼ each by volume of pine bark and peat moss.

•

2 squash seed or transplants (1 seed or plant per square foot)

Peat moss and pine bark are available in various size bags.

•

Compressed peat moss bales (3 cu ft) will expand to 4 cubic feet when opened.

• •

4 peppers (1 transplant per square foot)

12 • SURRY LIVING March 2022 Issue

home, farm, & garden •

Compost can be substituted for pine bark. Use caution on type and origin of compost.

•

Bulk supplies are less expensive.

•

Vegetables can be substituted, just follow planting guide.

•

Raised beds can support strawberries. Plant 24 strawberry plants per raised bed (32 square feet).

•

There are options for cool season vegetables as well.

Follow vegetable spacing guidelines.

•

Trellising is recommended for tomatoes and cucumbers.

•

Harvest is easier and trellising prevents vegetables for touching the ground which aids in disease and rotting.

•

There are many trellis options: o Netting (cheapest, durable, but must be taken down after use and stored for winter) o Construction wire (most stable, can be left up yearround, durable) o Lattice work (can be left up year-round, attractive, expensive, not durable) o Post and string (hardest to use, inexpensive, must be removed at end of season)

option using the “Florida weave” method. The LSU AgCenter has an informative short video on this method at https://m. youtube.com/watch?v=fayxT-telMA. I dare say, this method of trellising is life changing!

Cool Season Vegetable Planting Guide for Raised Beds Cool Season Vegetable Seeds/ Transplants per Square Foot Broccoli 1 Carrots 16 Cauliflower 1 Collards 4 Kale 2 Lettuce 4 Onion 9 Radish 16 Spinach 4 Turnips 9 For more information on raised beds and gardening tips, call your local North Carolina Cooperative Extension.

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SURRY LIVING March 2022 Issue • 13

April 1-2, 2022

April&1-2, 2022 home, farm, garden

An Annual Gathering Celebrating An Annual Gathering Celebrating Grayson County’s Musical Heritage Grayson County’s Musical Heritage

1908 Courthouse Independence, Va. 1908inCourthouse in Independence, Va.

Legends of Legends of Legends of Legends of Honoring Thornton Spencer Honoring Thornton Spencerwith with Emily,Emily, Martha andand Kilby Spencer Martha Kilby Spencer

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Listen tothe andbest play the best in Listen to and play with inwith Helen White Listen tofounder and play with the best in Master Musician-led Workshops and Master Musician-led Workshops Master Musician-led Workshops andin Listen to and playand with the best Jams on the Grayson Sound JamsMusician-led onSound the Grayson Sound and Jams on the Grayson Master Workshops

Old-Time Weekend Old-Time Weekend April 1-2, 2022 Old-Time Weekend April 1-2,in Independence, 2022 Va. 1908 Courthouse

April April1-2, 1-2,2022 2022

The WhitetopThe Mountain Band Whitetop Mountain Band 1908 Courthouse in Independence, Va. 1908Friends Courthouse in Friends Independence, Va. and and The Whitetop Band Wayne Henderson, WayneMountain Henderson, The Whitetop Mountain Band and Friends Brian Grim and Debbie Grim Yates, Brian Grimand andFriends Debbie Grim Yates, Henderson, Steve Kilby, Wayne Erbsen, Malcolm Smith,Malcolm Smith, Steve Kilby,Wayne Wayne Erbsen, Henderson, Brian GrimWayne and Debbie Grim Yates, Jim Lloyd, Tom Barr, The BlueYates, Ridge Girls, Jim Lloyd, Tom Barr, The Blue Ridge Girls, Debbie Grim Steve Brian Kilby, Grim Wayneand Erbsen, Malcolm Smith, Crooked Road Ramblers, Pasley, The Crooked RoadThe Ramblers, Lucas Pasley, Steve Kilby,Tom Wayne Smith, Jim Lloyd, Barr, Erbsen, The BlueMalcolm RidgeLucas Girls, Brett Morris JAM with aPasley, tribute Jim Lloyd, Tom Barr, Theto Blue Ridge Girls, to The Crooked Road Ramblers, Lucas Brett Morris and JAM with a and tribute Brett Morris and with aWhite tribute to Crooked RoadJAM Ramblers, Lucas Pasley, founder Helen founderThe Helen White

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Concerts, Dance, HistoricalFilms, Films, Food, Fun & More Concerts, Dance, Historical Concerts, Dance, Food, Fun &Food, MoreFun & More 1908 Courthouse in Historical Independence,Films, Va.

Legends of

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The Whitetop Mountain Band Concerts, Dance, Historical Films, Food, Fun & More and Friends A related event of Sponsored by Grayson County Tourism Benefitting: A related event ofWayne The Whitetop Mountain Benefitting: Henderson,BandSponsored by Grayson County Tourism Sponsored by Grayson County Tourism Benefitting: A related of Benefitting: Brian Grimevent and Debbie Grim Yates, Sponsored by Grayson County Tourism and Friends Steve Kilby, Wayne Erbsen, Malcolm Smith, Wayne Henderson, Jim Lloyd, Tom Barr, The Blue Ridge Girls, Brian Grim andRoad Debbie GrimLucas Yates,Pasley, The Crooked Ramblers, and the Mt. Rogers School Steve Kilby, Smith, BrettWayne Morris Erbsen, and JAMMalcolm with a tribute to and theMt. Mt.Rogers Rogers School Jim Lloyd, Tom founder Barr, TheHelen BlueWhite Ridge Girls, and the School

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SURRY LIVING March 2022 Issue • 15

out & about

by Martha Bassett

Up in Ashe County, down a gravel road nestled into a valley by the New River, there’s an old farmhouse that serves unpretentious gourmet meals and fine wines to travelers and locals alike. Since the late ’90s, I’ve been playing concerts at the River House Inn and Restaurant for intimate gatherings such as the Sunday salons on the front porch and New Year’s Eve parties, and the larger wine festivals down by the river.

The owner of River House, Gayle Winston, is native to the area, but moved to New York City in her youth and had an active career as a Broadway producer before moving home to North Carolina where she has owned several fine dining establishments. Gayle shared the following recipe with me when I was visiting for the New Year’s party a couple of years ago. I’ve made this hardy stew several times and shared the recipe with friends. It’s not gourmet, but pure country, comfort food. It keeps well, freezes well, and serves a lot of people.

Hope you enjoy! And you can learn more about making reservations for your own special night or event at the River House Inn and Restaurant, located in Grassy Creek, NC, on their website: www.riverhousenc.com

• • • • • • • • • • • • • • •

1 tsp pepper 1/2 c. flour 2 TB oil 1 head of cabbage, chopped 6 carrots, peeled and chopped 1 lb. onions, coarsely chopped 1 lb. celery, diced 1 lb. sauerkraut, drained and rinsed 6 cloves garlic, sliced 2 bay leaves 1 tsp thyme (or a couple of sprigs) 1 TB Worcestershire sauce 1 gallon beef broth (give or take) 1 1/2 lbs. kielbasa, sliced sour cream, for serving

Directions 1. Mix flour, salt, and pepper in a medium bowl.

2. Heat oil on medium in a heavy-bottomed pot or Dutch oven.

3. Dredge beef in flour mixture and brown in the heated oil.

4. Add cabbage, carrots, onions, celery, and garlic, and sauté for 10 minutes.

5. Add sauerkraut, bay leaves, thyme, Worcestershire sauce.

SAUERKRAUT STEW Servings: 10 servings Prep Time: 30 mins Total Cook Time: 2 hours

6. Cover with broth and simmer gently (low heat) on the stovetop or oven until beef is tender, about 2 hours.

7. Add kielbasa and heat through.

8. Check seasoning and adjust to suit your tastes.

9. Serve hot with sour cream.

Ingredients

Helpful Tips

• •

This stew is even better the next day. I freeze leftovers in smaller containers to eat for lunch.

4 lbs. boneless beef short ribs cut into 1-inch cubes 1 tsp salt

16 • SURRY LIVING March 2022 Issue

Choose Well. Choose Northern.

Choose Well. Choose Northern.

Northern Urology

WELCOMES G. LEIGHTON LEE, III, MD George Leighton Lee, III, MD, FACS, has joined the physician team of Northern Urology, the highly regarded urology practice owned and operated by Northern Regional Hospital. A board-certified urologist, Dr. Lee will diagnose and treat patients who present with a wide variety of urological disorders, including prostate problems, incontinence, cancers, erectile dysfunction and other complications of the bladder, kidneys, and urethra.

Most recently, Dr. Lee served as Staff Urologist for the Carilion Clinic Urology at New River Valley Hospital in Virginia.

“I welcome the opportunity to partner with my patients at Northern Urology as we explore ways to manage any clinical problems that may be having a negative impact on their overall health and quality of life,” said Dr. Lee. “Today, there is an ever-expanding arsenal of medications and procedures that can be used to effectively treat most major urological conditions; and I look forward to working with my professional colleagues to offer high-quality care to patients.”

Dr. Lee’s interest and passion for the field of medicine began early on … indeed, very early. “I used to operate on stuffed animals when I was a kid,” he laughs. That childhood fascination stayed with him as he grew into a young man and eventually enrolled in college and joined the U.S. Army Reserves. “I was originally going to be a pharmacist,” he recalls, “but while training as a medic in the Army, I changed course and knew I wanted to be a physician.” He pursued his post-graduate medical education at the Uniformed Services University of the Health Sciences in Bethesda, MD, where he earned his medical degree in May of 2007.

The newly-minted physician and Officer in the U.S. Army then completed a General Surgery internship; followed by a comprehensive five-year residency program in Urology at the Water Reed National Military Medical Center/National Capital Consortium, in Bethesda, MD. Along the way, Dr. Lee met and was mentored by several outstanding physicians – including Dr. Inger Rosner, who trained him in the use of robotic-assisted surgical procedures to treat urologic cancers and other disorders. During

his many years of active-duty service, Dr. Lee practiced and also taught medical students at Blanchfield Army Community Hospital, based at Fort Campbell, in KY. He now serves as a Lieutenant Colonel in the Medical Corps of the U.S. Army Reserves.

The breadth and depth of Dr. Lee’s clinical expertise permits him to identify and treat an array of ailments that affect both male and female patients – from kidney stones to bladder cancer to benign prostate hyperplasia (BPH), an enlarged prostate gland.

To treat BPH, Dr. Lee is certified to offer and provide two different minimally-invasive procedures – Urolift and Rezum. “Rezum is a new treatment option that works by injecting water-vapor/ steam into the prostate to decrease obstruction while preserving erectile and ejaculatory function,” he explains.

Dr. Lee is eager to begin seeing patients at Northern Urology, where he will be practicing alongside physician colleague David Werle, MD. He is also proud to be part of a nationally-ranked, award-winning independent community hospital. “It’s a sign of great leadership that Northern Regional Hospital has not only survived, but thrived, during the past couple years of the COVID pandemic,” he says. “As the hospital adds new facilities and expands services, its top priority remains the provision of quality care to patients.”

Dr. Lee is also excited about relocating to the Mount Airy region with his wife, Season, an animal communication specialist, and their two young children -- six-year-old son Shepherd and two-year-old toddler Eden. “Mount Airy is very much our style,” he says, noting that both he and his wife were raised in small rural communities – he in Florida, she in Maryland. The Lee family also includes four horses and two donkeys – all rescues who will be joining them over the next several months. “We also enjoy other outdoor activities like trail-riding, hiking, and walking for exercise.”

To schedule an appointment with Dr. Lee please call Northern Urology at 336-786-5144; visit the office at 423 S. South Street, Suite 101 Mount Airy, NC www.choosenorthern.org

This is a paid advertorial for Northern Regional Hospital, Mount Airy, NC.

out & about

by Gin Denton

PRETZEL BODIGGITY

For the past seven years, my family has tried to be low sodium (lo-so) food consumers. I have hunted down recipes for foods that are great to eat and easy to make. From research and then my own opinion, I’ve found the best salt alternatives are garlic, lemon, and vinegar. There are others, but these three make flavors pop. Limiting sodium was an odd change for us; however, after going lo-so, we don’t like salt laden food anymore.

Our favorite recipes are taped, glued, or some other form of stuck to the inside of our kitchen cabinet doors. Yuck to boring cabinets. I’d like to share two of our much-loved recipes – homemade mustard and pretzels.

PRETZEL BODIGGITY & HOMEMADE MUSTARD I’m fond of easy, and mustard is super simple to make. The longest part is letting it sit 24 hours in the fridge. Even storebought mustard is low in sodium, but homemade is delicious— and it goes oh-so-very-well with unsalted pretzels.

Try this combo, homemade pretzel dipped in homemade mustard, while watching music movies for a special night at home. And now I give you my Best Mustard and Pretzel Bodiggity recipes. Yum! THE BEST HOMEMADE MUSTARD Number of Servings: 10 Estimated Prep Time: 5 minutes Estimated Cook Time: 0 Passive Time: 24 hours Ingredients • • • • • • •

1/3 cup Water 1/3 cup ground mustard or 1/3 cup whole mustard seeds 1/3 cup apple cider vinegar 1 teaspoon onion powder 1 teaspoon arrowroot 1 teaspoon turmeric (a must for color) Optional honey to flavor

Equipment •

Wide mouth mason jar

Directions 1. Mix all ingredients in the jar.

2. Put lid on the jar.

18 • SURRY LIVING March 2022 Issue

3. Put in fridge for 24 hours 4. Stir or grind depending on ground or whole mustard seed used.

Mustard is really that easy. Tweak for flavors you prefer.

PRETZEL BODIGGITY Number of Servings: 8 Estimated Prep Time: 40 minutes Estimated Cook Time: 8 minutes Passive Time: 10 min Ingredients for Pretzels • • • • • • • • • •

4 teaspoons active dry yeast 1 teaspoon sugar 1¼ cup warm water 2 cups all purpose flour ½ cup brown sugar 1 teaspoon salt 1 tablespoon olive oil Extra oil for greasing pans ½ cup baking soda 4 cups hot water

Equipment • •

Large baking sheet Large mixing bowl

Directions 1. Dissolve yeast and sugar in 1¼ cup warm water, let it stand 10 min.

2. Mix the flour, brown sugar, and salt.

3. Make a well hole in the flour mixture, then pour the oil and the yeast combo into the well.

4. Knead 7-8 minutes.

5. Place kneaded dough into lightly oiled bowl, lightly oil the surface of the dough, cover bowl with plastic wrap. Keep bowl warm.

6. Preheat oven to 450 degrees F. 7. Grease baking sheet.

8. Dissolve baking soda in 4 cups hot water.

9. Roll dough on floured surface, make traditional twists or straight sticks.

10. Dip into baking soda bath and put pretzels on greased baking sheet. If you really want salt, this is the time to put it on.

11. Bake 8 min or until browned.

Dip and enjoy

Happy Trails to you!

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out & about

by Sheri Wren Haymore

shrimp two ways

•

1 tablespoon apple cider vinegar

•

¼ teaspoon cayenne powder

•

¼ teaspoon black pepper

•

¼ teaspoon garlic powder

•

1 teaspoon salt

•

1 tablespoon dry mustard

•

½ bay leaf, broken

Friends, I’m rich. So are my sisters and our daughters. It’s because Mama instilled in us a love for good food, thoughtfully prepared.

Among her treasured possessions was her yellow recipe box, crammed full of index cards, each in a plastic sleeve. Beginning in about 1960, Mama wrote her favorite recipes on the cards, with notes explaining where the recipe came from and her own modifications. Even though the box itself resides with my niece, the wealth of knowledge passed down, along with the desire to create good meals, remains Mama’s legacy to our entire family.

Equipment

Here’s one of her many shrimp recipes, usually served as an appetizer.

Directions

•

Large pot to boil shrimp

•

Colander

•

Large bowl

•

Pint jar

•

Serving platter

1. Bring ample water to boil in the large pot. Drop in the shrimp. Shrimp are ready when they turn pink and start to curl. The water does not have to return to boil. Do not overcook!!

2. Drain the shrimp into the colander and place under cold running water to stop the cooking. Peel and devein the shrimp.

3.

Place the shrimp in the large bowl. Add the lemon, onion, olives, pimento, and capers.

4. Mix the dressing ingredients in the pint jar and shake well. Pour the dressing over the shrimp and stir.

5. Place the bowl, covered, in the refrigerator for two hours.

RUTH HOWELL’S COLD DEVILED SHRIMP Servings: 8 or more Prep time: 30 minutes Cook time: 1-2 minutes Passive time: 2 hours Ingredients for shrimp

6. Drain most of the dressing off. Arrange the shrimp on a platter with the lemon, onions, olives, pimento, and capers.

My husband and I have a boat, a seventeen-foot Carolina Skiff, and we finally learned where to find shrimp at the coast and how to catch them with a cast net. With a freezer full of shrimp and my penchant for inventing recipes, we’ve had some good eats at our house. There is the tiny problem that I don’t measure anything, as you’ll see.

•

2 pounds large shrimp, raw

•

1 lemon, sliced

•

1 onion, sliced

•

½ cup black olives, sliced

•

2 tablespoons chopped pimento

Servings: 2, if you’re hungry Prep time: 15 minutes Cook time: 5 minutes

•

1 tablespoon capers

Ingredients for shrimp

Ingredients for dressing •

½ cup lemon juice

•

¼ cup canola oil

20 • SURRY LIVING March 2022 Issue

SHERI’S SHRIMP WITH PEPPADEW PEPPER SAUCE

•

1 pound shrimp

•

Fresh lemon juice

•

Salt

Ingredients for Peppadew sauce • • • • • • • • • •

Bacon Olive oil Garlic cloves Peppadew Peppers in a jar (I get mine on Amazon) Maple syrup Butter Dijon mustard Raspberry dressing (a good quality, like Braswell’s) Black pepper Thyme

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Equipment • •

Medium bowl Skillet

Directions for Shrimp Preparation 1. Peel and devein the shrimp. Butterfly if using large shrimp. Sprinkle lemon juice and salt over, set aside in the bowl.

Directions for Peppadew Sauce 1. Chop the bacon and brown it in the skillet. Remove and set aside.

2. In the same skillet, add olive oil and sauté garlic just until fragrant.

3. Chop at least four Peppadews and add to the skillet, along with some of the juice from the jar.

4. Add maple syrup, butter, Dijon mustard, and raspberry dressing. Bring to a simmer, stirring.

5. Add black pepper, thyme, the cooked bacon, and the shrimp. Sauté just until the shrimp is done.

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Helpful Tips This will come together very quickly, so have your sides ready before you start. Personally, I like it with slowcooked, creamy yellow grits and collards. The sauce by itself is also delicious over salmon. Or “on a car bumper,” as my husband would say.

www.thederbyrestaurant.com

1901 S. Main St • Mt. Airy • (336) 786-7082

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Mon – Fri, 9 – 5

SURRY LIVING March 2022 Issue • 21

simply delicious as a garnish, but guests might like to squeeze fresh lemon juice over their own serving.

Chicken Piccata goes well with pasta, mashed potatoes, asparagus, wilted spinach, and roasted vegetables. This recipe makes enough sauce to spoon over pasta or vegetables.

LEMON PICCATA with Rynn Hennings

thehouseofelynryn.com

This lemony chicken piccata dish is one of my favorite recipes!

First, it is surprisingly easy to make, and second, it tastes as good or better than what you might be served at a restaurant. It has a tangy lemon flavor seasoned with butter. Here are some tips for making this dish:

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes Ingredients •

1 pound of chicken breast, thinly sliced into cutlets

•

Salt and pepper to taste

•

1/2 cup all-purpose flour (more if needed)

•

2 tablespoons vegetable oil (more if needed)

•

1/2 cup dry white wine

•

2 teaspoons garlic, minced (or 2 cloves minced)

•

1 cup low-sodium chicken broth

•

4 tablespoons fresh lemon juice

•

3-4 tablespoons capers, drained

•

4 tablespoons butter

•

Fresh lemon slices

•

Fresh parsley

Directions This dish is known for its thin chicken cutlets. It is achieved by cutting chicken breasts into small cutlet-size pieces and then pounding them with a meat mallet to make them thin. For a shortcut, buy chicken already sliced into thin pieces. This will eliminate the pounding step, but you will still need to cut the chicken into smaller cutlets.

Pre-measure and have everything ready to use in this dish because it cooks quickly. The thin chicken breasts only need to cook for 2-3 minutes on the first side and 1-2 minutes when flipped. Don’t crowd the pan with the cutlets. It is best to cook the chicken in small batches and then move it to a warm plate.

Also, be careful covering the chicken on the serving plate unless you have a cover that lets steam escape because steam can make the breading soggy.

If you haven’t used or eaten capers before, they resemble canned green peas but have a salty pickled taste. If you love capers, add as many as you want to this dish. But if you don’t love them, you can delete them entirely because this dish is versatile.

It is best to use fresh lemon juice in this dish. You can even grate or zest the lemon peel and sprinkle it over the finished dish for more lemon flavor. Also, slice a fresh lemon and scatter it around the chicken before serving it. The lemon slices can serve 22 • SURRY LIVING March 2022 Issue

1. With a meat mallet, pound the chicken cutlets to thin and flatten them. Season them with salt and pepper and dredge them in the flour.

2. Add the oil to a skillet and heat over medium-high heat

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until the pan is hot. Add the chicken cutlets to the pan being careful not to crowd the chicken. Sauté 2-3 minutes on the first side. Flip them, cover with a lid, and sauté for 1-2 more minutes. They are done when lightly browned and have reached an internal temperature of 165 degrees F at their thickest point. Remove them from the pan.

Add more oil if necessary. Cook the rest of the cutlets and remove them from the pan.

3. Carefully add the wine to the hot pan to deglaze it. Add the garlic and cook it until it is slightly brown and the liquid has reduced to about half.

4. Add the broth, lemon juice, capers, and butter to the pan and stir. Return the cutlets to the pan and heat them for about a minute on each side. Remove from the heat and garnish with chopped parsley and lemon slices.

Savory Tips Place plastic wrap over the chicken before pounding it to prevent stray bits of chicken from flying onto the kitchen countertop.

Substitute gluten-free flour such as Cup4Cup or Measure for Measure in place of the wheat flour to make this a gluten-free dish.

For more photos and tips, go to Houseofelynryn.com

Mt. Airy’s Premier Retirement Community 1000 Ridgecrest Lane • Mt. Airy, NC 27030 (336) 443.6953 • Ridge-Crest.com INDEPENDENT LIVING • ASSISTED LIVING SURRY LIVING March 2022 Issue • 23

simply delicious

SPRING INTO FLAVOR! Looking for something different to liven up your spring menu?

Try Curried Chicken. This recipe came from my Grandma Fay who lived in northern Indiana. Grandma enjoyed trying new recipes and most likely got this one after sampling it at a covered dish meal at her church or Home Ec. Club ( what we refer to as Extension and Community Association – ECA – in North Carolina). When I first tasted this as a child, I had never had anything curry before, so the flavor was unique, but yummy.

• • • • • • •

works great)– enough to cover the bottom of a 9 x 13inch pan 2 cans of cream of chicken soup – I use 1 reduced sodium and 1 regular 1/4 cup water 1/3 cup light mayonnaise 2/3 cup plain non-fat Greek yogurt 2 teaspoons of curry powder (or to taste) 1 cup shredded cheddar cheese (can use reduced fat) 1 slice of butter bread cut into small cubes for breadcrumbs

Directions: 1. Preheat oven to 350 degrees.

2. Grease a 9 x 13 -inch casserole dish.

According to the Food Lover’s Companion (one of my favorite food references), curry comes from the southern Indian word kari, meaning “sauce.” Curry refers to a variety of spicy, gravy-based dishes from East India that use curry powder. Authentic Indian curry powder is ground fresh each day and varies depending on where it is made and who makes it. A blend of as many of 20 different spices, herbs, and seeds, including cardamom, chilies, cinnamon, cloves, coriander, cumin, fennel seed, nutmeg, red and black pepper, poppy and sesame seeds, and turmeric, which gives it the yellow color. No wonder there was no substitution for curry listed when I looked for one.

3. Put a layer of the barely cooked (still firm-will continue to cook in the oven) broccoli in the bottom of the pan.

Can cut florets into smaller pieces if desired.

Fresh ground curry powder is much different than the commercial curry powder we purchase at the grocery store. Typically, there are two commercial varieties –Madras, which is hotter, and standard.

Curry powder loses its pungency quickly so just purchase a small amount and store in an airtight container. If your curry powder is not as fresh as it once was, add a little more than your recipe calls for to enhance the flavor.

8. Top with the breadcrumbs.

•

This recipe is good served with rice, try brown rice if you have not. Mixed in with the sauce, your family will probably not know the difference between brown and white rice if you don’t tell. Fresh cooked carrots are perfect for spring and a colorful addition to the plate. Leftover Curried Chicken reheats well so it is a good meal prep recipe. Get outside and enjoy the longer days and warmer weather and spend less time in the kitchen.

Happy Spring!

I use broccoli which can be steamed in the bag to eliminate having to wash a pan.

•

For an even quicker meal, heat the Curried Chicken in the microwave. Top with toasted breadcrumbs after it is heated to keep breadcrumbs crisp.

•

The casserole can be divided (prior to heating) into two dishes.

Heat one for tonight’s dinner and refrigerate the other for another meal. Cook the second casserole when ready to eat.

•

Curry Chicken goes well with cooked carrots and brown rice.

4. Cover with a layer of cooked chopped chicken.

5. Combine soup, water, mayonnaise, yogurt, and curry powder to make sauce. Can add a little more water if sauce is too thick.

6. Pour the sauce over the chicken.

7. Spread the cheese over the sauce.

9. Bake for 30 minutes or until thoroughly heated.

Helpful Tips

CURRIED CHICKEN Servings: 8-10 Prep Time: 20 minutes Cook Time: 30 minutes Ingredients: • •

3 cups frozen broccoli florets – barely cooked 3-4 cups cooked chopped chicken (rotisserie chicken

24 • SURRY LIVING March 2022 Issue

simply delicious

N.C. Department of Insurance Mike Causey, Commissioner 855-408-1212 (toll free) • www.ncdoi.com

MARCH IS NATIONAL COLORECTAL CANCER AWARENESS MONTH Colorectal cancer is the fourthmost common cancer in the U.S. and the second leading cause of cancer-related deaths.

It affects all racial and ethnic groups and is most often found in people ages 50 and older.

Screening and early detection are vital.

Medicare covers certain colorectal cancer screening services— ask a SHIIP counselor for more information.

Colorectal cancer is preventable, treatable and beatable!

Ask your SHIIP counselor for more information.

FOR MORE INFORMATION CONTACT: NC COOP. EXTENSION, SURRY CO. @ 336-401-8025 SURRY LIVING March 2022 Issue • 25

area calendars & info

MOUNT AIRY

MOUNT AIRY EVENTS For more information on Mount Airy, visit www.yadkinvalleync.com/mount-airy SATURDAYS IN MARCH: WPAQ MERRY-GO-ROUND at the Historic Earle Theatre, 142 N Main St, Mt Airy. 11:00 AM to 1:30 PM; Admission $8 (includes admission to Andy Griffith Museum) or Surry Arts Council Annual Pass. Please call 336.786.7998 for more details.

MARCH 4, 5, 11, 12, 18, 19, 25, 26: MAYBERRY SPIRITS WHISKEY DISTILLERY TOURS, 431 N. South St., Mt. Airy. Open Fridays & Saturdays from 12:00 PM until 6:00 PM. Tours available at the top of each hour. Reservations recommended.

Mayberry Spirits Whiskey Distillery makes whiskey in the Appalachian tradition. $10 per person for an approximately 45-min. tour, which includes a souvenir shot glass and 5 tastings (3 whiskies plus two mixed versions). Retail gift shop open as well, and on-site bottle purchases now allowed! Call 336-719-6860 for more info; located at 431 N. South St. in Mount Airy.

Private Tours available by appointment.

MARCH. 4, 11, 18, 25: ROUND PEAK VINEYARDS GRILLFEST 765 Round Peak Church Rd., Mt. Airy; Every Friday from 5:00 PM – 8:00 PM. This event is offered weekly at Round Peak Vineyards. Every Friday with live music on the patio. We supply the grills and you supply the food. Hope to see you there!

MARCH. 26-27: SEUSSICAL JR. The Surry Arts Players community theatre will be performing this Junior show filled with Dr. Seuss classics directed by Shelby Coleman.

Saturday, March 26 at 3:00 pm and Sunday, March 27at 3:00 pm. Andy Griffith Playhouse, 218 Rockford Street. Masks are required for all audience members. Reserved Seat Tickets: Preferred $20, Orchestra $15.

Oh, the thinks you can think when Dr. Seuss’ best-loved characters collide and cavort in an unforgettable caper! Horton the Elephant, the Cat in the Hat and all of your favorite Dr. Seuss characters spring to life onstage in a fantastical musical extravaganza from Tony-winners Lynn Ahrens and Stephen Flaherty.

Seussical JR. is presented through special arrangement with Music Theatre International (MTI). All authorized performance materials are also supplied by MTI. www.

MTIShows.com/

26 • SURRY LIVING March 2022 Issue

area calendars & info

DOBSON EVENTS

For more information on Dobson, NC, visit www.yadkinvalleync.com/dobson MARCH 25: MURDER MYSTERY DINNER AT THE HARVEST GRILL 6:30 PM 286 Cabernet Lane We need your help solving this murder mystery!

Enjoy a night of suspense as our very own staff from Harvest Grill perform an interactive one-of-a-kind storyline complete with a special meal prepared by our culinary team.

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Enjoy a four-course meal designed by Chef Mark Thrower and his culinary staff as they continue to surprise you throughout the evening.

Dinner includes your choice of two glasses of classic wine or beer ~ $75.00 per person plus tax and gratuity More details on menu and pricing to follow ASAP at https://sheltonvineyards.com/events/murder-mysterydinner-march-2022 Make your reservations by calling Harvest Grill at (336) 366-3590 or email us at harvestgrill@ sheltonvineyards.com. *Reservations required and are held with a credit card. No cancellations within 48 hours of the event **It is our pleasure to accommodate anyone with food allergies or special needs. To allow for special arrangements, please notify us of any concerns when making your reservations.

Consider staying at our award-winning Hampton Inn and Suites for the complete Shelton Vineyards experience!

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336.648.8620

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SURRY LIVING March 2022 Issue • 27

area calendars & info

ELKIN EVENTS For more area info, visit https://www.exploreelkin.com/events

ELKIN

MARCH 5: LEONARD SKINNER, COLEY HALL AT THE LIBERTY 8:30 PM, 122 E Main St, Elkin.

THE LEONARD SKINNER BAND will be playing all your Skynyrd faves Saturday March 5th @ Coley Hall/The Liberty in Elkin NC! We are super excited to Welcome ARTIMUS PYLE the ORIGINAL DRUMMER OF THE 2006 HALL OF FAME LYNYRD SKYNYRD as our GUEST DRUMMER for the evening!!! Artimus is one of the last two surviving members of the original band!

SCHEDULE OF EVENTS FOR THE REEVES THEATER & CAFE 129 West Main Street, Elkin. Call

(336) 258-8240 or visit https://www.reevestheater.com/ for more Information

•

THURSDAY, MARCH 3: THE MARTHA BASSETT SHOW WITH GUESTS LIZ LONGLEY / DASHAWN HICKMAN PRESENTS SACRED STEEL / BILL WEST

•

FRIDAY, MARCH 4: DELLA MAE with Miss Tess

•

SATURDAY, MARCH 5: AMANDA ANNE PLATT & THE HONEYCUTTERS

•

FRIDAY, MARCH 11: AMYTHYST KIAH

•

SATURDAY, MARCH 12: BEN SOLLEE

•

FRIDAY, MARCH 18: LIAM PURCELL AND CANE MILL ROAD

•

SATURDAY, MARCH 19: UNSPOKEN TRADITION

•

FRIDAY, MARCH 25: YACHTICAL MYSTERY TOUR with The Reeves House Band and Camel City Yacht Club

MARCH 2, 9, 16, 23, 30: OPEN MIC NIGHT AT REEVES THEATER Sign-up: 6:30 PM, Show: 7:00 PM.

PILOT MOUNTAIN PILOT MOUNTAIN EVENTS Pilot Mountain Tourism, 124 West Main Street, Pilot Mountain For more area info, visit www.pilotmountainnc.org There are no special events scheduled for March, 2022

28 • SURRY LIVING March 2022 Issue

area calendars & info Check out our Facebook page or our website @ alphaomegacornmaze.com for posts & updates on special events.

Feel free to contact us at 336-466-5402.

Now a Two-Day Event!

Alpha & Omega Helicopter Egg Drop!

Alpha & Omega Corn maze will host their 7th annual Helicopter Easter Egg Drop. More than 30,000 plastic eggs will fall out of the sky on Friday, April 15th & Saturday, April 16th.

This will mark the seventh year that Alpha & Omega Corn Maze has coordinated the effort as a way to reach out to the local community and provide a fun family event. Hi-tech helicopters will be offering helicopter rides between drop times at an additional fee. Our very own Thumper the Easter Bunny will join us for pictures with the children. Explore this 20-acre agritourism complex with the farm consisting of: Helicopter Egg Hunt, (3 drop times for your convenience ), Corn Cob Express, Corn Box, Picnic Pavilion, See Saws, Tug of War, Animal Acres, Pipe World, Bounce Pillow, Axe Throwing, Corn Hole, Hayride, Local Vendors, Photo Opportunities & much more. Our food trucks will be serving a delicious breakfast and lunch menu.

Alpha and Omega Corn Maze 1129 Cheek Rd, Hamptonville, NC

www.alphaomegacornmaze.com Phone: 336-466-5402

Again the date is Friday, April 15th & Saturday, April 16th. Gates open at 9am. The event is from 10AM until 5PM. There will be 3 egg drops each day: 11am, 1pm & 3pm. Pig races will be at 12pm, 2 pm & 4pm. Cost for the event is $12.00 per person.

Group rate of 20 or more are $10 a person.

Take advantage of our 2 day Special Easter Flash Sale! Get more bang for buck and more out of your season passes. Save $5 off of Season Passes at Easter and get to use your passes all year! Regularly priced at $45. $40 with discount.

Food is priced separately. Onsite food trucks will be offering delicious food with options from our home grown beef & homemade desserts Children 2 and under are free.

Notice: This is a paid advertisement for Alpha and Omega Corn Maze, Hamptonville, NC

area calendars & info

NEARBY

NEARBY EVENTS

MARCH (GALAX, VA): LIVE MUSIC ON FRIDAY & SATURDAYS AT CREEK BOTTOM BREWERY All events are from 7:00 PM – 10:00 PM and FREE unless otherwise noted: March 4 – Noah Spencer March 5 – Eric Wayne Band ($5 Cover Charge) March 11 – Forrest Taylor March 12 – Christian Quesenberry March 18 – Ray Martin March 19 – Wesley Mullins March 25 – Sammy Shelor March 26 - ThrillBillyz Pet friendly! Creek Bottom Brewery, 307 N Meadow Street, Galax, VA THURSDAYS IN MARCH: PICKIN’ IN THE PATCH (GALAX, VA): 6:00 PM – 8:00 PM at the Briar Patch Market Place. The Downtown Galax Thursday night Jam returns in its new location at the Briar Patch Cafe at 117 S. Main Street. The Cafe will remain open all day until the end of the Jam. Music, Food, Ice Cream, and Rook will highlight these Thursday night events.

FRIDAYS IN MARCH: BLUE RIDGE BACKROADS SHOW (GALAX, VA) Join WBRF and Galax City every Friday night for the live broadcast of our Blue Ridge Backroads show! The showtimes always start at 7:00 pm, doors open at 6:00 pm. Tickets are $10.00 at the door.

APRIL 1-2 (INDEPENDENCE, VA): LEGENDS OF GRAYSON OLD-TIME WEEKEND! An Annual Gathering Celebrating Grayson County’s Musical Heritage. Located at the 1908 Courthouse in Independence, Va. Honoring Thornton Spencer with Emily, Martha and Kilby Spencer. Concerts, Dance, Historical Films, Food, Fun & More!

The Whitetop Mountain Band and Friends including Wayne Henderson, Brian Grim and Debbie Grim Yates, Steve Kilby, Wayne Erbsen, Malcolm Smith, Jim Lloyd, Tom Barr, The Blue Ridge Girls, The Crooked Road Ramblers, Lucas Pasley, Brett Morris and JAM with a tribute to founder Helen White.

Listen to and play with the best in Master Musicianled Workshops and Jams on the Grayson Sound For more information or to reserve a seat, go to eventbrite.com/e/legends-of-grayson-old-timeweekend-tickets-192791002077 or email Peach Bottom Partners markboyles404@gmail.com or soltiss@darden.virginia.edu See ad page 15 of this month's Surry Living

30 • SURRY LIVING March 2022 Issue

TED BENBOW BROKER/REALTOR®

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