Washington The Magazine May/June 2022

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Fast success Born to drive

ALSO INSIDE

ENC TO LA Following dreams

SAVORY SUMMERY SIDES

MAY/JUNE 2022 WASHINGTON, NORTH CAROLINA

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162 W. Main Street Washington, NC 27889

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Publisher Ashley Vansant Editorial Steve Barnes Holly Morgan David Singleton Contributors Richard Andrews Chelsea Moore Vail Stewart Rumley Advertising Director David Singleton Marketing & Sales Kristen Smith Michelle Brewer Distribution Kim Riggs Art Direction Ryan Webb Contact information Washington the Magazine P.O. Box 1788 Washington, NC 27889 Advertising inquiries 252-946-2144 Ext. 221 Subscriptions & change of address 252-946-2144 Washington the Magazine is published six times a year by Washington Newsmedia, LLC. © 2022

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In this issue

FEATURES & DEPARTMENTS NEIGHBORS 16

ON THE COVER

THE DRAG RACER

14-year-old masters driving on the dragstrip

16 FROM HERE 24

MOORING MOVES WEST

Jet setting is the new norm for Mooring, but her roots are firmly planted in Bath

24

16 HOME BY DARK 32

DUPLIN COUNTY TIME MACHINE

The past is present at the Country Squire

32

IN EVERY ISSUE 9 45 47 54

The Scene Cast a Line Advertising Index Why I Love Washington

WHAT'S TO EAT 38

38

PICK A SIDE

Delicious side dishes guaranteed to spice up dinner

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THE SCENE

Arts of the Pamlico 50th Anniversary Black Tie Block Party.

PHOTOS BY CHELSEA MOORE

Debra Torrence and Clay Johnson

Bobby and Lisa Clark

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THE SCENE

Barbara and Charles Smith

Alice and Donald Sadler 10 • WASHINGTON THE MAGAZINE MAY/JUNE 2022

Christina Ruotolo and Pam Anderson

Virginia Finnerty and Jeffery Phipps

John and Katherine Tate

Adrienne and Al Johnston MAY/JUNE 2022 | WASHINGTON THE MAGAZINE • 11

THE SCENE

Kevin and Lexie Buck

Gail and Pat Kenefick

Joan Meyland and Meg Howdy

Kristin and Ashley Vansant

Lexie Buck and Hillary Tunstall

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NEIGHBORS

Five years into his career, 14year old C.J. Jenkins drives like a veteran on the track.

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Red light HEAD Green light

GO

14-year old masters driving at the dragstrip

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STORY BY STEVE BARNES PHOTOS BY ASHLEY VANSANT

hen most kids hear the words “Christmas tree” visions of an evergreen draped with blinking lights, ornaments and tinsel with piles of presents under it pops into their heads immediately.

C.J. Jenkins has a different vision, but his does involve blinking lights. In it, he’s behind the wheel of a drag racer, poised to hit the gas just before the lights on the racing “Christmas tree” turn green.

The average 14-year old boy counts the days until he can walk out of the Department of Motor Vehicles with a learners permit, but Jenkins is already a seasoned veteran behind the wheel, at least for the time it takes his car to cover the 1/8 mile drag strip in a straight line.

The recent P.S. Jones Middle School graduate lives on a poultry farm south of Jamesville with his parents Tameka and Corris III and older sister Ariana, who is a rising junior at UNC-Chapel Hill majoring in Neurology, and began driving tractors and other farm equipment at a young age.

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C.J. with one of his many trophies earned while driving The Executor.

Corris contracts with Perdue and raises around 200,000 chickens, while Tameka owns and operates Professional Staffing Solutions in Washington.

A few years ago, C.J. and his dad were in the family living room flipping through the channels trying to find something interesting to watch.

“I saw a drag race getting ready to start and couldn’t believe it,” C.J., who was nine at the time, said. “I had to keep watching it and starting thinking about it, wanting to learn more.”

The naturally inquisitive youngster, who was an Honor Roll student at P.S. Jones, ended up talking his dad into taking him to the track in Hertford to see what it was like first-hand.

“My dad raced some as a hobby, so I knew a little about it, but that was not even close to what we do,” Corris Jenkins said. “It’s all about supporting your son in a positive activity. I never thought it would grow into this, though.”

Fast forward five years and “this” includes 30 victories, five championships, C.J.’s second car “The Executor”, complete 18 • WASHINGTON THE MAGAZINE MAY/JUNE 2022

with two parachutes, a trailer to haul it from race to race, a golf cart to get it to the starting line, a full racing schedule throughout the Southeast and many trips to Victory Lane.

Jenkins already has a license, but it’s only for use on the track. All budding drivers must go through a process that includes a basic driving test, track cockpit orientation, and a series of test runs from 60 feet to a full 1/8 mile run.

“It was the best feeling just sitting in the car for the first time (at nine years old),” C.J. said. “Even though I lost my first race, I thought, wow I really did this and nobody I know has done something like this. I was hooked at that point and haven’t looked back.”

All other activities, including football, took a backseat to his new passion.

He did play on the school golf team throughout middle school, helps his dad on their 200,000-chicken poultry farm and keeps academics at the top of his list all the time.

“I know school is the most important thing,” he said. “Besides, my parents

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C.J. with his dad Corris Jenkins II.

wouldn’t let me race if I didn’t keep my grades up.”

C.J. plans to major in engineering in college, so he can continue to learn how to make his cars go faster as he moves to the higher levels of drag racing. He also collects prize money to help defray costs when he wins, including $5,000 for one victory early this year.

“There’s significant investment involved in this, so every little bit helps,” Corris Jenkins said. “Any kind of travel sport a kid plays these days costs money, this just happens to be our sport. There’s also a lot of learning that goes into getting all the speed you can out of your car. The races are so close that every little detail matters. We went into this basically knowing very little and have learned a lot in five years.”

Corris bought C.J.’s first car when he was nine, complete with a purple Batman wrap, from a guy in Macon, Ga. 20 • WASHINGTON THE MAGAZINE MAY/JUNE 2022

“It looked pretty cool, but it didn’t take long for us realize it took a lot more than that to be successful,” he said. “We were planning on staying local to race, but Hertford and Kinston are the only tracks around here. We had to branch out geographical as he got better, so he could race against better competition.”

They also needed a bigger car with a bigger engine, so his speed would improve as well.

His current car weighs 326 pounds, 500 with him in it. He started out with a 52 mph maximum speed, but has moved up to 85, so he covers the 1/8 mile in around eight seconds.

Reaction time is key when the light turns green and patience and concentration are also required.

“It’s helped me be more focused and mature away from the track,” C.J. said. “You have to stay calm and have your timing down perfectly.

It takes a clear head to do that.”

The cars are equipped with all the usual

safety equipment, but Tameka Jenkins was a little concerned at first.

“I wasn’t sure how his mom would react after we told her we went to the track to check things out that first time,” Corris said. “She was a little nervous at first, but now she’s his biggest fan. My dad, (C.J.’s grandpa) is a big supporter also. It’s turned into a family thing.”

Over the last five years, C.J. has evolved from a youngster with an interest in the sport to a role model for others, a role that he’s still getting used to.

Earlier this spring, he took his car to Edenton for part of an elementary school career fair.

“That blew me away,” Corris Jenkins said.

“That’s my kid, not even out of middle school, up there talking to little kids about what he does and how they can do it too. I’m proud of his racing accomplishments, but even prouder of the young man he’s become.”

Jenkins says racing has helped him learn patience and concentration.

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FROM HERE

MOORING MOVES WEST 24 • WASHINGTON THE MAGAZINE MAY/JUNE 2022

Jet setting is the new norm for Mooring, but her roots are firmly planted in Bath

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STORY BY HOLLY MORGAN • PHOTOS CONTRIBUTED

s Abby Mooring packed her things in preparation to move to Los Angeles, there were things her mother and father wanted her to take with her like kindness, humility and treat everyone with respect.

Mooring moved to Los Angeles last August to pursue a career in modeling and acting. A career that, so far, has landed her spreads in Harper’s Bazaar and a billboard in Times Square in New York City. Mooring is from Bath — a stark contrast to a city home to more than 3.8 million people.

Mooring attended Bath Elementary and Northside High School where her parents attended and graduated from. She’s known her best friend since they were five and has maintained relationships with childhood friends. All of her family members live about 20 minutes away.

She “loved growing up in a small town;” however, when she graduated high school she felt “claustrophobic” because of how small Bath is with a population of 220 people in 2020, according to the

U.S. Census Bureau.

“When I come back after being in L.A. it’s like coming home from vacation…” Mooring said when describing the relaxing feeling of being home compared to California. “I always feel good when I come home,” Mooring said about Bath. She likes how “familiar” and “comfortable” the town can be.

Her modeling career came to life following a photo session she did marking her senior year and graduation from Northside High School in 2018. It was suggested to Mooring that she send the photos to a Modelogic — an agency she signed with at the beginning but is no longer with them. Her interest was piqued and she began booking more photoshoots. In the years since, she has signed with about seven agencies and is adding acting to her repertoire.

Prior to moving to L.A. Mooring spent a month there last summer. She said it was different, but she didn’t have a culture shock.

She said she has yet to have a negative experience.

“Everyone I’ve met has been super nice, super helpful,” Mooring

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Left: Mooring walking in London Fashion Week. Right: A photoshoot to celebrate Mooring's graduation from Northside High School launched her modeling career.

said. She expressed concern about having a series of negative experiences when she arrived, but she said she has met a lot of “great people.”

Mooring’s job as a model doesn’t follow a typical schedule. She said it’s “random” and oftentimes she’ll be notified about a booking a couple of days up to the night before a shoot.

She said agencies will submit models for work, but models are welcome to submit their work to a job. She doesn’t have to meet a monthly goal of bookings. Instead, bookings come sporadically and it’s about how many you can fit into your schedule.

Mooring’s advice for young people who may have to leave home to pursue their dreams is to “just do it.” She acknowledged 26 • WASHINGTON THE MAGAZINE MAY/JUNE 2022

that moving away can be “scary,” but she said it will be worth it.

Mooring knew starting a modeling career was worth it when she received a notification about an advertisement she appeared in for Style Cruze. The ad was displayed in Times Square in New York City back in January. She didn’t know the advertisement would appear in Times Square. She was tagged in a post on Instagram showing the advertisement in New York City.

Mooring’s parents, Tina Allen and Ryan Mooring, as well as her brother Tucker have been supportive of her modeling and acting career. In addition, Mooring’s stepfather and stepmother have been supportive. She’s “really lucky” to have a family that encourages her.

Allen imparted words of wisdom to her daughter when she was deciding whether or not to become a model — “you’ve got to go with what you’re passionate about. You’re only going to be happy if you go with your passion.”

Allen helps Mooring with responding to emails and keeping her organized. She has stayed with Mooring months at the time and doesn’t let more than six weeks pass between each visit. Mooring was in Bath for a few weeks from mid-May to June 10. She plans to visit again for the holidays. Allen said it’s hard having her daughter living across the country, but her daughter’s happiness is more important to her than her own.

She described her daughter as being a “go-getter,” kind, sweet, empathetic and

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Pictured is a flock of swans at Lake Mattamuskeet. (Allie Stewart / U.S. Fish and Wildlife Service) 28 • WASHINGTON THE MAGAZINE MAY/JUNE 2022

sympathetic. Mooring is a “beautiful soul,” her mother said.

Ryan was hesitant about his daughter moving across the country. He, like any good father, was worried about her safety and continued to check in on her location to make sure she is in a good area. Mooring said she worked up the nerve to tell her father that she would be moving because he had just told her and Tucker that he would prefer if they stayed in the area.

He wanted to ensure Mooring had something to fall back on should modeling not have worked out which is why he encouraged her to get a college degree.

Make no mistake, Ryan is proud of Mooring and what she has accomplished thus far in her career. His daughter’s decision to move out west was “brave,” he said. His words of wisdom were “that 99.9% of life is effort.” Meaning, pursuing a career and/or dreams requires a level of effort.

Ryan shared that as a kid Mooring liked staying up late and sleeping in as well as playing basketball, volleyball, softball and water sports.

He was her coach in softball and basketball for several years.

Apart from her family, Mooring has also found great support from her high school basketball and volleyball Coach Michelle Leathers. Leathers said Mooring was an exemplary player because she was dependable and always gave her best.

Leathers said Mooring was a “natural team leader” in basketball. Mooring played point guard for the Panthers.

To Leathers, Mooring was “strong-willed, respectful, helpful, coachable, authentic and trustworthy.”

Leathers recalled the time when she told Mooring she would have to play point guard. At first, Mooring hesitated, but took a breath and told her coach that she would do the best she could.

Much in the same way, Mooring has taken on modeling and acting with the same determination to do her best and stick her neck out for something she is passionate about.

To see more photos of Mooring’s work, visit her Instagram page @abbyrmooring Top: Mooring with her older brother Tucker. Mooring played volleyball and basketball for Coach Michelle Leathers at Northside High School.

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WASHINGTON HARBOR DISTRICT

FINDING THE RIGHT POLICIES FOR YOU!

Shop Local!

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HOME BY DARK

DUPLIN COUNTY TIME MACHINE The Country Squire Restaurant, Inn & Winery highlight an interesting day trip or weekend excursion to Duplin County.

The past is present at the Country Squire

W

hen George Mallory became the first Brit to climb Mt. Everest in 1922, a reporter wanted to know why. Why would anyone want to climb the world’s tallest peak, risking life and limb, and stare down death in the process? “Because it’s there” was Mallory’s now semi-famous and philosophical reply.

That sums up how I felt about my selfassigned mission to perambulate around

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BY DAVID SINGLETON Duplin County for a weekend. One hundred years later, and probably out of sheer stubbornness, I had chosen to ascend the sheer heights of road trip absurdity, to plant my proverbial flag on the peak of Mount Random, as it were. And while I can’t claim that I, at any point, involved myself in any activity that remotely resembled peering into the shadows of my own demise, I did gaze down into the abyss of a ruddy, oversized New York Strip. The risks were minimal, but they were not zero.

A road trip to our square-jawed neighbor to the west may seem a little unexpected, but it was not without its rewards. There’s a lot to see and to try to understand about our Colonial Cousin. She’s 822 square miles, full of history, pigs and produce. As a lover of all three pillars of the pork trilogy (bacon, sausage and ham), I appreciate all the hard work that goes into being a international top producer, but there’s only so far this writer can go with swine superlatives. Instead, I’m focusing on the historic County Seat of

Liberty Hall was the homestead of James Kenan, a Revolutionary War era military officer, State Senator and an early Trustee for the University of North Carolina.

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The Country Squire boasts one of several wineries in Duplin County. (Opposite) Inside Liberty Hall, meticulous displays help take you back to a bygone era.

Kenansville, and it’s mid-century resident of note, The Country Squire Restaurant, Inn and Winery.

Proudly situated at the headwaters of the Northeast Cape Fear River and named for the Irish immigrant and Revolutionary War General James Kenan, Kenansville packs a fair dose of early Americana into the compact 18 sites and structures that are listed on the National Register. Kenan’s plantation house, Liberty Hall, served as a command post in the early phases of Colonial succession, and later was the scene of many a proclamation and society wedding.

An hours tour takes you back in time to a homestead that’s been meticulously restored to it’s eighteenth century charm, where you will find many of the priceless original furnishings in tact; a side note made more salient when you imagine, as it happened, those pieces frantically being pulled from Liberty Hall’s burning timbers in 1800. The original home was a total loss, but many 34 • WASHINGTON THE MAGAZINE MAY/JUNE 2022

of the artifacts were salvaged, both for the reconstruction out of utility and perhaps, more than a feint notion of posterity.

Fast forward a hundred and sixty years and another area icon and pioneer of sorts could be found hard at work, hewing massive pines into a thickly mortared log building.

Joe West was an English-born schoolteacher who had a dream of designing, building and operating his own restaurant and tavern on a plot of land in between Kenansville and Warsaw. His concept was eccentric, but the execution was flawless. And so after two years of creating this refuge out of sheer wilderness, The Country Squire opened their doors to the public. I can envision a longish line of local dignitaries ceremoniously waiting to get in for a juicy ribeye and getting their picture taken for The Duplin Times, their tie-pins occasionally catching the sun.

Another sixty years hence in this Duplin County Time Machine and we haven’t budged. This doesn’t feel like 2022. Dark

and rambling, broody but disaffected, The Country Squire feels like I’m on the set of a forgotten Don Knotts movie. Some say the Ole Squire is haunted, but the vibe here is low on the intimidation scale. If anything, this is Disney-level spookiness, with just enough intrigue to make for some airconditioned summer fun. Trees growing through the ceiling, tin plates on the wall, the brick floors, the post and beam construction; it speaks to an atmosphere that sits just on the cusp of reality. We don’t use it that way, but the technical term is fantastic. Besides, there have been only two people that have actually died on the premises… that we know of.

I’m greeted by owner Iris Lennon, whose Scottish brogue and super efficient courtesy only adds to the charming first impression.

Lennon, after working her way up through the ranks of waiting tables and providing maid service at the adjacent Inn, purchased the business from Mr. West some years

back. Nowadays, she manages all operations of the restaurant, the Inn, and the winery. It’s readily apparent that this isn’t just a job for Lennon, it seems as though the entire enterprise is an extension of who she is. She explains the drill as it seems I’m not the first ghostcurious writer with a hankering for red meat and a tolerance for the sweet vintages that blossom from Duplin County’s famously rich soil. Tour the grounds, have a bit of a rest and hit the winetasting at a socially acceptable hour. Then, it’s time to be seated in Ye Olde Meade Hall, one of five dining rooms at the Squire. Lennon then hands me old-fashioned steel key with a diamond shaped plastic tag.

Room number 20; I’m directed to proceed straight through the sunken garden.

The Vintage Inn is not your typical midcentury roadside motel. Sure, it’s seen better days but I’m not here for fresh paint or even a smoke free room. My accommodations are oversized, with diamond pane windows and wooden shutters. The wallpaper, I’d wager, is original to the unit.

After a tour of the modest rows of nascent vineyards curling against a late afternoon sun, it’s time to see what these local fruits have wrought. The wine tasting, hosted by Jason, is a fast-paced exercise in sampling the home made vintages. From vaguely dry to lip-puckering sweet, there’s a pecking order here where the sugariest labels are saved for last. It’s all sort of a blur now, but I remember one tasted like a fermented Twizzlers.

The wine tasting was an interesting if not memorable experience, but I’m anxious for the main event. The lobby has a patchwork of rocking chairs and bench seating, with only enough light to make the room navigable. What’s this? Open appetizers in the lobby? I’m a big fan of eating before I eat.

I’m seated in one of the larger dining rooms on a Saturday night and the room is alive with the clinking of silverware and the din of low conversation.

The waitresses are dressed as English bar maids, their frilled skirts rustling under heavy trays of grilled victuals and tureens of house-made salad dressing.

In its purest form, the menu here is traditional steakhouse fare. The exception, and the surprising star of the show, is the Korean Beef, a specialty Mr. West picked up from his days in the service. The prime rib is another highlight, as is the New York Strip. Everything down to the baked potato fixin’s are reminiscent of the steakhouses you visited as kid on special occasions. Chives, anyone?

It was all very satisfying, a delicious meal from a chef who knows what he’s doing; attentive service from a professional wait staff in a room that’s just loud with history. As I retreat to the sunken garden with a brandy, I’m reminded that what’s worth doing is worth doing again. I’ll be back to this Duplin County Time Machine. I sink down into the wrought iron chair and watch the patio lights dance in a early summer breeze. Which is a far-sight better than the resident spirits, I conclude. I don’t suppose they can ever leave.

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WHAT'S TO EAT

(SIDE) DISH IT UP! Spice up your gathering with these savory sides FOOD PREP, PHOTOGRAPHS AND STORY BY VAIL STEWART RUMLEY

S

ummertime in Beaufort County — for many, that means heat and humidity, dips in the river, long, hot days and cool breezes.

Summer means homegrown tomato sandwiches, slices of chilled watermelon and cucumbers straight from the garden.

It’s the growing season.

There’s no shortage of backyard gardeners with their own bounties of fresh fruits and vegetables to share, but for those without the gardening inclination, family farms dot the local landscape, bustling, pop-up farmstands are a common sight and trips through the Washington Harbor District Market will net you the best the season has to offer — cucumbers, tomatoes, basil, new potatoes, zucchini, squash, corn and more.

Summer also means more gathering with family and friends, more opportunities to “just bring a side!” For those who want to freshen up their side-dish repertoire, some of the best cooks in Beaufort County have weighed in with these recipes, borrowed from local cookbooks. A few of these sides harken back to the old ways of Southern cooking, while others are more contemporary, but they are all guaranteed to have everyone coming back for seconds!

Enjoy!

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MEDITERRANEAN PASTA SALAD RECIPE BY VAIL STEWART RUMLEY 12 ounces of pasta, such as penne, fusilli or farfalle; 1 cup quartered cherry tomatoes (or halved grape tomatoes); 1/4 cup red onion, thinly sliced; 1 cup baby spinach; 1 cup kalamata olives, sliced; 1/2 cup feta cheese, crumbled; fresh basil leaves, chopped.

Dressing: 1/2 cup olive oil; 1/2 cup red wine vinegar; 2 teaspoons Dijon mustard; 1 large clove garlic, minced; 2 teaspoons dried oregano; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper.

Cook pasta according to directions, add salt to the boiling water, and cook until al dente. Drain and rinse with cold water. Let cool. Whisk together all the ingredients for the dressing. Add tomatoes, onions, baby spinach, olives, feta cheese and chopped basil leaves to the pasta, mix, then add dressing. Toss the combined ingredients and either chill and serve later, or serve immediately. (*Cook’s note: Do you have trouble with red onions? As in, you like them, but taste them for hours? There’s an easy solution to that which can be used for any recipe calling for raw, red onion: slice or chop your red onion, place in a bowl, then top off with ice and cover with water. Let them soak for about 10 minutes, then drain and remove ice. It takes the sting out!)

MAMA CROWDER’S CORN PUDDING RECIPE BY ANN CAYTON “PRAISE GOD, LET’S EAT,” CHRIST VISION CHURCH, BLOUNTS CREEK 3 cups fresh corn; 2 cups milk; 4 eggs; 1/2 cup butter; 1/2 cup sugar; 3 level tablespoons flour; 1 teaspoon salt.

Beat eggs until light. Mix the corn with the butter, sugar, flour and salt. Add eggs and milk. Bake at 350 degrees until done.

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TOMATO-CUCUMBERONION SALAD RECIPE BY ANNA M. CRISP “FAVORITE RECIPES FROM THE HEART,” CHURCH OF GOD PROPHECY LADIES AUXILIARY, WASHINGTON 2 tablespoons oil; 1 tablespoon vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon minced parsley; 1 medium cucumber, peeled and thinly sliced; 2 medium tomatoes, sliced; 1 large onion, sliced and separated into rings.

Combine f irst six in a jar; shake well.

Combine vegetables in a serving bowl. Pour marinade over vegetables, then refrigerate for two hours before serving.

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BASIL TOMATO PIE RECIPE BY PATSY HASSELL-GARRIS “WITHOUT A DOUBT, ST. THOMAS’ BEST,” ST. THOMAS EPISCOPAL CHURCH, BATH 1 (9-inch) pie crust; 1 1/2 cups mozzarella cheese, shredded; 5 Roma or 4 medium tomatoes; 1 cup loosely packed fresh basil leaves; 4 cloves garlic; 1/2 cup mayonnaise; 1/4 cup Parmesan cheese, grated; 1/8 teaspoon ground white pepper.

Prebake pie crust according to directions. Remove from oven and sprinkle with 1/2 cup mozzarella cheese. Cool. Cut tomatoes into wedges and drain on paper towels. Arrange tomato wedges atop melted cheese in the pie shell, cut side up. In a food processor, combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl, combine remaining mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon the cheese mixture over the basil mixture and spread evenly over the top of the pie.

Bake at 375 degrees for 35-40 minutes or until top is golden and bubbly.

Serve warm.

Note: You can also use grape or cherry tomatoes or add about 8 ounces of crab meat over the basil layer which makes for a most delicious entrée.

EASY ROASTED NEW POTATOES RECIPE BY VAIL STEWART RUMLEY 2 pounds new potatoes, quartered; a sprig of fresh rosemary; leaves from 3-4 sprigs of fresh thyme; olive oil; salt and pepper.

Preheat oven to 350 degrees. Line a large baking tray with parchment paper. Chop rosemary and thyme leaves. Spread quartered potatoes on baking tray. Sprinkle potatoes evenly with rosemary, thyme, salt and pepper, then drizzle olive oil over all. Mix thoroughly, so all potatoes are coated (easiest to do with your hands), then spread into a single layer on the tray. Bake 30-35 minutes.

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LEMON BUTTERMILK PIE RECIPE BY CAROL JONES 1/4 cup all-purpose flour; 1 cup white sugar; 1/4 cup firmly packed brown sugar; 1 cup buttermilk; 3 large eggs; 1/2 cup melted, cooled unsalted butter; 1 1/2 teaspoons fresh lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla; pinch of salt; 9-inch, deep-dish pie shell.

Preheat oven to 350 degrees. Whisk flour and sugars together.

In a separate bowl, whisk buttermilk, eggs, cooled butter, lemon zest, lemon juice, vanilla and salt. Combine wet and dry ingredients until smooth. Pour filling into pie shell. Place on rimmed baking sheet.

Bake 45 minutes. Center should be mostly set with a slight jiggle. Cool on a rack.

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ZUCCHINI SQUARES RECIPE BY JUDY MACADAM “SAY GRACE,” WOMEN OF THE ECLA GRACE LUTHERAN CHURCH, WASHINGTON 1 cup Bisquick; 1/2 cup grated Parmesan cheese; 2 tablespoons minced parsley; 1/2 teaspoon salt; 1/2 teaspoon oregano; fresh ground pepper, to taste; 4 eggs; 1/2 cup butter, melted; 3-4 small zucchinis, thinly sliced; 1 medium onion, chopped; 1 large clove of garlic, minced.

Preheat oven to 350 degrees. Combine the first six ingredients in a large bowl. In a smaller bowl, stir together four eggs and butter. Mix wet and dry ingredients, then add sliced zucchini, onion and garlic. Spread in a 9-by-13-inch dish. Bake until lightly browned, about 25 minutes. Serves 8 as a vegetable. Note: serve as a side dish for lunch or dinner or cut diagonally into small diamond shapes to make a hot appetizer.

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CAST A LINE

Redfish on the Fly STORY AND PHOTOGRAPH BY CAPT. RICHARD ANDREWS

R

Chuck Shaw from Chapel Hill, NC with a 51” redfish caught on a fly rod in the Pamlico River

edfish (pups, puppy drum, underslot drum, slot drum, overslot drum, old drum, bull drum, spottails, channel bass, or whatever you want to call them) are the most sought after saltwater fish species in the southeastern United States by fly fishermen. They are fun to catch on conventional tackle, but they are particularly fun on fly rods. We have reds as young as a year or two-old pups in the 8-15 inch range all the way up to old adult fish that are over 50 inches in length and over 70 years old.

We have a blossoming fishery for redfish on the fly here on the Pamlico. As we’ve explored this fishery over the last couple of years, we have developed patterns which are repeatable and successful, and learned valuable lessons from successes and failures.

We’ve fine-tuned fishing for redfish with fly rods on the Pamlico. Much of our fishing is

not sight fishing as one would expect down in the tidal salt marshes from the Core Sound south through Wilmington and the low country of South Carolina and Georgia. We are often just covering water with fly rods prospecting for a bite, fishing in and around schools of active baitfish or around attractive habitat, looking for schools of reds actively feeding on baitfish, or looking for wakes or “pushes” from fish cruising in shallow water.

In droughty years such as this one, the water is much clearer, even in the summer, and sight fishing opportunities do happen where anglers can cast to a swimming fish and see the fish eat the lure or fly.

Most of our fly fishing for reds occurs with 7-10 weight fly rods. We use 7 weight fly rods when the fish are on the smaller end of their size range (less than18 inches) and 10 weights for the adult reds (40-50+ inches). An 8 weight is a good all-around fly

rod for fish less than 30 inches. When surface fishing opportunities exist, saltwater poppers, gurglers, or crease flies work well on floating lines. When fishing subsurface, intermediate (slow) sinking lines with just about any streamer (baitfish) pattern will work. Clouser minnows and articulated flies such as the gamechangers are particularly effective.

If some of this sounds foreign and unfamiliar to you, then I’d encourage you to attend one of our upcoming fly fishing seminars at our local fly shop, Pirate Waters Outfitter on Market St. in downtown Washington. We will be hosting monthly fly fishing seminars providing in-depth instruction for fly fishing our area, so beginners and experienced fishermen will both benefit. For an on-the-water seminar or fishing charter, visit Tar-Pam Guide Service’s website at www.tarpamguide.com for more information on our offerings.

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WHY I LOVE WASHINGTON

TREASURES in their hearts

By HOLLY MORGAN

A

sailboat took a leisurely stroll parallel to the waterfront parkway.

Children were playing in the park, friends were chatting and laughing as they too strolled along the waterfront parkway. A couple shared a porch swing and soaked up the balmy weather on a Friday afternoon. This picturesque scene was my first view of Little Washington.

It was a scene hard to ignore when deciding whether to accept a job offer from the Washington Daily News. On April 15, RJ (my fiancé) and I traveled to Washington for my second interview with the paper. I met Ashley (in-person), Steve and David. After the interview, Steve guided RJ and myself to the waterfront. The moment we arrived, that’s when the aforementioned sailboat passed in front of the gazebo where we stood. I asked Steve, jokingly, “y’all paid the captain to do that, didn’t you?”

After talking to Steve, RJ and I sat in one of the porch swings to discuss the offer

and what moving to Washington from the Charlotte area would entail. Would it be worth uprooting my life in my hometown and moving to eastern North Carolina?

Having worked in Washington for over a month, I can give a resounding “yes.”

I love having the ability to walk to the waterfront from the office. I love dining and shopping downtown. When my parents visited, the weekend after I moved, we went to The Bank Bistro for dinner. We dined on filet mignon, duck topped with a blueberry sauce and shrimp and grits. We got ice cream across the street then (taking a cue from Steve) I showed them the waterfront. My parents were impressed with downtown and happy that I was happy to start a new life in Washington.

RJ is happy as well. He is encouraging and supportive of my professional goal which is to be a writer for a Southern lifestyle magazine.

He is the one to thank for helping me decide to accept the job offer. Also, he’s happy that

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Washington offers great fishing, and it’s a step closer to achieving our shared dream of living on the coast.

What I love more than dining, shopping and my family and fiancé’s support is how kind and welcoming the Washington community has been. Everyone I’ve met has been eager and willing to help introduce me to new people and share story ideas. The level of hospitality I received is what makes our Northern friends either visit or move down here. When you have a beautiful city where people are warm and inviting, it’s no wonder why out-oftowners like me choose to move to eastern North Carolina.

A phrase I continuously hear is “welcome to Washington.” I feel blessed to have been welcomed into the city’s and further Beaufort County’s embrace. It’s as if I have always belonged here. I can’t wait to explore more of Washington and Beaufort County falling in love with it more with each discovery.

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WASHINGTON THE MAGAZINE

MAY/JUNE 2022

VOL. 11

NO. 3