Yadkin Valley Living Jan-Feb 2017

January February 2017

Heartwarming Soups Get Ready to Kayak Show Your Colors

Winter Reads

yadkinvalleyliving.com

American Healthcare is

Now Hiring

Full Time & Part Time CNA’s & Sitters

Come by our office for an application

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Turn A

Into CASH! We’re helping the environment by recycling wrecked vehicles.

5600 Country Club Road, Winston-Salem, NC 336-765-2362 Monday - Friday 8 - 5

www.LewisvilleMotorCompany.com We encourage you to support your local charities and the good works they do.

Join us in supporting‌

and

Coming to a community near you June 17- June 24, 2017

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FREE Estimates Financing Available 12 Months Same As Cash Ja nua ry/Februar y 2 017

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January/February 2017 contents Health and Well-being

home and family 52 62 68 74 75

80 Explore a Yadkin Valley Weekend at The Reynolda House.

106

2017 Bridal Trends U.S.A. Flag Contest Winter Reads Anita Bullin YV People: Al & Brad’s Salem Stained Glass 77 YV People: Mike Smith 76 caring hearts: Behind the Blue Line 87 Thought About Preschool?

88 Fun with Kids 108 Collectors: Antique Butter Molds 109 Comments from Our Readers on Butter Molds!

90 Ginger, the Herb 92 Enjoy Walking Winter 94 Know Your Family Health History 96 Brighten Your Skin 98 Tips for an Active Family

Home and Garden 60 Winter in the Garden 64 Plants for Winter Interest 66 First in February

100 104 105 102

Dr. Brock: Hand Lotion Season Meet Dana’s “Jasper” Know the Hungarian Vizsla HSDC Teen Volunteers

105 HIGHEST PRICES PAID For Your Old Gold, Class Rings, Jewelry & Silver Coins

Van Hoy Jewelers 111 East Main Street, Elkin (336) 835-3600 Open Monday–Friday 10-5 Saturday 10-3 ya dki n va l l e y l ivi ng .co m

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in every issue...

On the cover: Hope you enjoy the frostly artistry of The Pilot by Yadkin Valley photographer Anita Bullin.

Everyone loves The Pilot...one of the most photographed natural sites on the East Coast.

12 editor’s letter 14 beginnings 93 Subscription Form 106 What Is That?

110 Business Section 112 Sandra’s closing devotion

Anita wakes up every morning to this view from her back door on the Bullin Family Farm in Pilot Mountain...her shot shows that North Carolina still does get some snow!

January/February 2017

Get to know more about Anita’s story on page 74 of this issue.

85 Yadkin Valley Weekends 78 Yadkin Winter Reds 80 Day Trip: Reynolda House Museum of American Art 85 Beginning Kayaking

Warm Her Heart With The Gift of Jewelry

We offer so many unique necklaces and rings, after all, jewelry is her favorite gift!

Prayer Flags Bracelets Made in Nepal

B&L Custom Jewelers

Open Tuesday–Saturday

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Yad k i n Va l l ey Liv ing Magazine

401 North Main Street, Mount Airy, NC www.mtairyjewelers.com • 336-786-1100 yad kin valleylivin g. com

Call or visit today.

Frank H. Beals Financial Advisor 965 North Bridge Street Elkin, NC 28621 336-835-4411 frank.beals@edwardjones.com

Paul J. Bunke, Sr., AAMS Financial Advisor 124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336-386-0846 paul.bunke@edwardjones.com

Deanna S. Chilton Financial Advisor

When it comes to meeting your financial goals, you really only need to see one person. At Edward Jones, we strive to meet all your financial services while providing exceptional personalized service.

Because we serve individual investors and business owners, all of our energy and resources are dedicated to helping you reach your long-term financial goals. That’s why we live and work in the community. We meet with you face to face to discuss the key steps to creating your financial strategy.

You talk, we listen and get to know you.

Estate Considerations

Fixed Income Investments

Business Retirement Plans

Education Savings Strategies

Individual Retirement Accounts Retirement Plan Rollovers and Consolidation

Insurance Annuities

For more information or to schedule a complimentary financial review, call or stop by today. www.edwardjones.com Member SIPC

104 Heatherly Creek Drive Pilot Mountain, NC 27041 336-368-2575 deanna.chilton@edwardjones.com

Dale Draughn Financial Advisor 140 Franklin Street Mount Airy, NC 27030 336-789-0136 dale.draughn@edwardjones.com

Doug Draughn, AAMS, CFP Financial Advisor 697 West Pine Street Mount Airy, NC 27030 336-789-1707 doug.draughn@edwardjones.com

Christopher L. Funk Financial Advisor 128 South State Street PO Box 790 Yadkinville, NC 27055 336-679-2192 chris.funk@edwardjones.com

Tammy H. Joyce, AAMS Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 tammy.joyce@edwardjones.com

Barry Revis Financial Advisor 1810 North Bridge Street, Suite 101 Elkin, NC 28621 336-835-1124 barry.revis@edwardjones.com

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foodsandflavors™

42

OUR RECIPE BOX

Our Grandson, Reece chows down on a white chocolate cherry cookie!

Find the recipe on page 42.

16 Hot & Delicious Drinks 20 in Amanda’s Kitchen: Quick Potato Soup 22 Chef Jeff’s Helpful Hints: Parsnips 24 Happy Anniversary, Theo!

26 Heartwarming Soups 34 Breakfast or Brunch 36 dessert tray: Banana Pudding 40 Cookbook Collector: Mountain Elegance 41 Cookbook Collector: Recipes & Remembrances 42 Mom’s Recipe Box: White Chocolate Cherry Cookies 44 Chef Rabb: In Praise of the Braise 46 Presidential Dessert 49 The Wineguy: The New Westbend

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Banana Pound Cake Banana Pudding Braised Beef Ribs with Wine Caramel Icing Chicken Noodle Soup Chickpea & Tomato Salad Clam Chowder Country Vegetable Soup Crunchy Broccoli Rice Friendship Tea Mix Election Cake Ginger & Lemon Tea Ham Balls/Cherry Sauce Hazel Wingler's Meatloaf Homemade Cocoa Individual Quiches Mama's Pimento Cheese Mandarin/Almond Salad Maple Parsnips/Acorn Squash Mulling Spice Mix Potato Bacon Soup Puff Pastry Egg Galettes Pumpkin Spice Latte Rice Pilaf Taco Soup White Chicken Chili White Chocolate Cherry Cookie Wild Rice & Turkey Soup Wild Rice, Sausage & Egg side Vermicelli Salad

38 Ham Balls and Cherry Sauce from Alicia Lawrence 39 Hazel Wingler’s Meatloaf from daughter-in-law, Susan West

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28 36 45 28 28 41 27 27 40 18 46 92 38 39 18 35 68 41 23 18 20 34 18 40 26 26 42 27 40 41

Classic & Unique Styles along with Stylish Accessories Now carrying Brighton Jewelry & Watches!

102/104 E. Dalton Road, (Downtown) King, NC Tel: 336-985-5464 daltonscrossing.com M-F 10am-6pm, Sat. 10am-3pm In case of inclement weather or special events- call ahead.

Locally owned and operated

Dalton’s Crossing isn’t just a place to shop, it’s an experience

Yadkin Valley Living Magazine is a publication of Creekside Communications, Inc. 413 Cherry Street / Post Office Box 627 East Bend, NC 27018 Toll Free 1-866-280-4664 January/February 2017 Volume 17 Number 3 Publisher/Editor Barbara Krenzer Norman Advertising Sales John Norman Ken Knight, Denise Conrad

Yadkin Valley Living Magazine’s John and Barbara Norman

just a note from

Happy New Year! Let's cheer the season's cold and wishfully admire wintry masterpieces of new fallen snow as we enjoy some homespun warmth from the kitchen. Your day will be off to a delicious start with a breakfast or brunch—Puff Pastry Galettes or an Eggs Benedict Breakfast Bar or Individual Quishes with Custom Toppings. Chase away winter's dank days— celebrate National Hot Tea Month with recipes for healthy, soothing, steamy goodness.

Here's another opportunity to quell winter's chill with some bone warming soups—Marilyn shares some luncheon recipes and Amanda is fixing a quick, easy potato soup—recipes of great taste, good nutrition—in other words, yummy homecooking!

A Recipe for Happiness in 2017 Take a heaping cup of Patience and a big heartful of Love; Add two handsful of Generosity to all of the above.

Then blend in a dash of Laughter and some Understanding, too; Sprinkle generously with Kindness and Memories, old and new; Add a lot of Faith and mix well to make it rich and sweet, And enjoy a heaping portion with everyone you meet.

Lots of books in our Winter Reads; plus dog lover Dana Perino's Let me Tell You About Jasper in the all about Pets feature.

Valentine's Day works its magic for February's hearts in love day.

Thank someone with something special but don't forget to love yourself and your body—pamper it, keep it a happy, healthy body and get outdoors in the winter with family and friends, just as you do any time of year.

Don't miss our Flag Contest to win a free American flag kit.

See page 62 for details. It's easy—just send your name and address.

“Thank you” to the Blue Ridge Opportunity Commission, Inc for YVL’s recognition. It’s pleasing to be appreciated.!

We are proud to be the regional publication of the Yadkin Valley with a new year, a new tomorrow and another year of Yadkin Valley Living magazines.

Amazingly, it won't be long before we will be picking out seeds and plants for a warm, sunny spring planting—only an ice and snow melt away!

Barbara

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Contributing Writers Robin Brock, D.V.M., Miranda N. Burgin, Eunice Call, Colleen Church, Caroline Donalson, Carrie DuPre, Chef Jeff Harris, Ruth R. Henderson, Amber Herman, R. Bruce Heye, Amanda Joyner, Jan Kelly, Emily-Sarah Lineback, Carmen Long, Cindy Martin, Laura Mathis, Sandra Miller, Judy Mitchell, Tavi Petree, Chef Catherine Rabb, Adrienne Roethling, June Rollins, Jennie Rucker, Jessica Owens Wall, Marilyn C. Wells.

Photographs & Photographers John & Barbara Norman, June Rollins, Miranda N. Burgin, Cindy Martin, Tavi Petree, Jan Kelly, Amanda Joiner Paul J. Ciener Botanical Garden, Mitchell’s Greenhouse & Nursery, Ryan Guthrie Photography Distribution Ken Knight, Cindy & Wayne Martin, Rebecca Cranfill YVLM Test Kitchen Chef Amanda Joyner To inquire about advertising in Yadkin Valley Living Magazine (336) 699-2446 (866) 280-4664 advertising@yadkinvalleyliving.com Yadkin Valley Living assumes no responsibility for unsolicited materials. Entire contents copyright © 2017.

All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living is a trademark of Creekside Communications, Inc., PO Box 627, East Bend, North Carolina 27018. Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in Yadkin Valley Living. We assume no responsibility for changes in schedules, prices, hours or information. Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule. The contents of advertising and articles do not necessarily represent the views of the publisher.

yad kin valleylivin g. com

is published bimonthly STORY IDEAS. At Yadkin Valley Living Magazine we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible.

All story ideas should be submitted by mail to: Post Office Box 627, East Bend, NC 27018.

PLANNER. Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date.

DISTRIBUTION. YVLM is available free at locations throughout the Yadkin Valley.

You will find a highlight listing of pick-up locations on our web site at wwwyadkinvalleyliving.com.

Not all locations will always have copies in stock.

ADVERTISING. We view our advertisers as people providing a service who are genuinely interested in their customers. These businesses make it possible for you to enjoy the magazine for free. We hope that you’ll make them your first choice when you need the products and services they offer. Be sure to share that you read about them in Yadkin Valley Living Magazine.

For advertising information, please call toll free at 1-866-280-4664.

Information about advertising is also available at: yadkinvalleyliving.com/advertising Health and educational articles included in Yadkin Valley Living Magazine are for education purposes only. Be sure to consult your personal physician before you begin any diet, medicine or course of treatment.

Background photo: snow surrounds the old farm pond

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the sound of Home! ...a cherished

grandfather clock ______________________ a heirloom that will last a lifetime _______________________ authorized dealer:

Bulova Howard Miller Hermle Why should you buy your new Grandfather Clock from Oldtown Clock Shop & Repair?

Our clocks are under factory warranty and we do the warranty work We deliver your new clock for FREE We “set up” your clock in your home or business We offer a full service department And even after offering all those extras that others don’t…

Our prices are very competitive!

We also offer RHYTHM

& Cuckoo Clocks!

Old Town Clock Shop &Repair, Inc. Family Owned and Operated

by Alan and Sandy Moran 3738 Reynolda Road (Highway 67), Winston-Salem (336)924-8807 TUES–FRI 9:30a–5:30p, SAT 9:30a–5:00p www.oldtownclock.com Ja nua ry/Februar y 2 017

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June Rollins

beginning s

with June Rollins Visit June’s website www.junerollins.com

New Year Emerging

Nocturne by June Rollins Every new year reminds me of how it feels when I’m beginning a new painting. Along with hope, excitement and anticipation, there is something else. Before pencil or paint ever touch the painting surface there is pause, a very long pause, sometimes a seemingly unending, long pause of daydreaming and reflection.

In my mind I’m picturing how I want the painting to appear. I work through the process of doing what needs to happen in order to get the imagined results. The more clear I am, the more pleased I am with the finished painting.

Rarely does everything go as planned. Watercolor, especially has a way of jumping track. That’s when the fun begins. Each painting is a little different. Some subjects want to be painted. They appear easily and effortlessly.

Others are born out of scrubbing and struggle. Both are rewarding.

This year let’s think of the days of our lives as if they are our personal paintings. Like my watercolors, some will go by without a hitch while others will seem to be conspiring against us.

In the beginning of this new year when there is way more darkness than there is light, when we would much rather stay under warm covers than step into another cold, gray day; let’s nestle in deeper and stay dreaming longer without any guilt. Let’s live into this wintertime season of pause and reflection. Soon enough we will be signing our name to another year gone by.

Let’s use this time to make 2017 a Masterpiece.

Happy New Year Blessings To All. 14

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Celebrating Our 20th Anniversary!

Theo’s Italian Family Restaurant has an impressive array of menu options. Start with our famous chicken wings fried in our “secret” sauce, or visit our diverse salad bar.

Try any of our appetizing dinner items and delicious desserts!

All You Can Eat Pizza & Salad Bar Tuesday thru Saturday 11 to 2:30 Tuesday & Wednesday Evening 6 to 8:30

Pizzas Made Fresh Daily Italian Specialties Pasta, Salads, Oven-Baked Subs Sandwiches Daily Lunch Specials Take-out Menu

“Trust with Flavor”

233 Winston Road, Jonesville in the Starmount Crossing Shopping Center 336-526-5888 Open Tuesday - Sunday 11am to 10 pm ya dki n va l l e y l ivi ng .co m

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foodsandflavors~™ Carmen Long

by Carmen Long Family and Consumer Agent N.C. Cooperative Extension Surry & Alleghany county centers.

The place where great cooking begins!

Highly Recommended Throughly Enjoyed

The area’s most complete Pennsylvania Dutch Bulk Food Store!

302 East Main St. • At the intersection of Main St. and Standard St., Historic Elkin • (336) 835-1426 Mon–Sat, 9am–6pm yvgeneralstore.com We accept EBT • All major credit cards 16

Yad k i n Va l l ey Liv ing Magazine

Hot and Delicious Drinks There is nothing more comforting than coming in from the cold and warming up with a hot drink. Playing in the snow was a favorite winter pastime when I was growing up and something I still enjoy. I love how everything is so fresh and clean when it is covered with new snow. It is exciting to go outside on a sunny, snowy morning and enjoy the glistening beauty while getting some exercise. Sad to say, as an adult that exercise includes shoveling snow from the walks and drive way and not just sledding down hills.

As a child, no snow day experience was complete without taking breaks to warm our hands and feet while savoring some hot chocolate. Maybe the special memories associated with snow are one reason I still enjoy hot chocolate today. I don’t even have to go out in the cold to appreciate a cup of this delicious treat.

Hot chocolate or hot cocoa…is there a difference? Often the terms are used interchangeably but after doing some research, I have learned they can be two different recipes. Hot cocoa is just what it sounds like, a hot drink made from cocoa powder with added sugar and milk. It can contain flavoring like vanilla or even spices like ground cinnamon.

Hot chocolate can be made by melting good quality milk or dark chocolate, which has been shaved or finely chopped so it melts quickly when combined with hot milk. I had not made hot chocolate this way before so had to give it a try. I like chocolate in any form so found it to be quite yummy. I only had milk chocolate on hand when conducting my experiment, but think I would prefer it made with dark chocolate since it wouldn’t be quite as sweet. Hot chocolate can also contain flavoring like vanilla or cinnamon. Since there is already sugar in the chocolate bars, hot chocolate made with melted chocolate, typically does not have added sugar making it less sweet than cocoa. Chocolate bars do contain fat whereas cocoa does not so the hot chocolate recipe is typically higher in fat than hot cocoa. yad kin valleylivin g. com

Yadkin Valley General Store your Pennsylvania Dutch Bulk Food Store

302 East Main St.,

Historic Elkin At the intersection of Main St. and Standard St.,

(336) 835-1426 Open Mon–Sat, 9am–6pm

www.yvgeneralstore.com

The area’s most complete

Pennsylvania Dutch Bulk Food Store,

Yadkin Valley General Store Warm up from the cold winter weather with our comfort foods!

We accept EBT and all major credit cards.

We buy in bulk and divide them into smaller quantities, so you can take advantage of lower prices and still purchase the freshest, highest-quality ingredients.

We have a great selection of: Hot Chocolate Mix Cappuccino Mixes Pancake Mixes

Assorted Teas Pasta Dried Beans

Soup Base Cheese

Choose from a large selection of food to help you with some of those New Year’s resolutions: Waist Watcher Drinks (with Splenda) • Whole Grains Sugarfree, Low-Carb Candy • Whole Wheat Pasta

Garden Vegetable Stew

Special Prices on our DAILY SAMPLE ITEMS Enjoy a Taste Test and Save!

HUGE choice of spices, hard-to-find baking ingredients, muffin mixes, snacks and old-fashion candy.

Try our very own Homemade

Pimento Cheese

...it packs a bite!

Customer Tested & Approved Birthday, anniversary, special occasion…We’ll be happy to prepare and decorate a gift basket for you!

2 1/2 cups of water 3/4 cup Garden Vegetable Soup Mix Pour the soup mix into the water, stir and let it set for 5 minutes. Bring the whole mix to a boil while stirring frequently.

Simmer for 10 minutes, remove from heat and cover to let steam for 5 minutes.

Add sodium-free seasoning or salt and pepper to taste.

Options: Add any variety of fresh vegetables to customize your soup.

Ground beef, sausage or chicken could also be added to make a hearty meat stew.

Yields: 2-12 oz servings.

Warm Up a Cold Winter’s Day with one of our many

Soup Mixes... we offer a huge variety!

The Place Where Great Cooking Begins!

Featuring: C.C. Dolch Bakery Gluten-Free All Purpose Flour

Many evenings, a cup of hot cocoa or chocolate cures my urge for dessert and satisfies my craving for something sweet while not adding a lot of fat or calories since I use skim milk. The milk used in this beverage is a great way to increase my daily calcium intake. Try this easy recipe to make your own hot cocoa at home.

Not a chocolate fan? There are many other delicious warm beverages.

Friendship Tea is one of my favorite hot drinks. Hot apple cider is another option. Use the recipe for Mulling Spice to add even more flavor.

Coffee, tea, chocolate or a fruit beverage, choose your favorite and enjoy a steamy cup to warm up this winter. Be mindful as you sip your hot drink and really savor the flavor and the moment while counting your many blessings.

Low-fat Homemade Cocoa

Mulling Spice Mix

4 teaspoons unsweetened cocoa powder 5 teaspoons sugar 2 cups skim milk 1/2 teaspoon vanilla

1/8 cup plus 2 teaspoons pre-sweetened lemonade powdered drink mix 2 Tablespoons sugar (optional) 2 teaspoons cinnamon 2 teaspoons nutmeg Apple juice, apple cider or cranberry juice

Stir together cocoa and sugar in medium saucepan. Add milk; heat slowly to desired temperature, stirring occasionally.

Remove and stir in vanilla.

Makes 2 servings.

Pumpkin Spice Latte Pumpkin is not just for fall...enjoy this yummy flavor all year around!

8 ounces brewed pumpkin-flavored Green Mountain coffee ¼ cup 1% Milk 1 package Splenda Pumpkin Pie Spice Brew pot of pumpkin-flavored coffee.

While brewing coffee, combine ¼ cup 1% milk and 1 package Splenda in a microwave-safe mug and microwave for 30 seconds. Add brewed coffee to mug with milk to desired amount and top with pumpkin pie spice.

Mix all ingredients together.

Store in a closed container.

To use, stir 2 teaspoons into 8 ounces of heated juice until well mixed.

Friendship Tea Mix

¼ cup orange flavored pre-sweetened breakfast drink mix ¼ cup pre-sweetened lemonade powdered drink mix 1/8 cup plus 2 teaspoons unsweetened instant tea 2 Tablespoons sugar (optional) 1 Tablespoon plus 1 teaspoon cinnamon 2 teaspoons ginger or cloves Mix all ingredients together.

Store in a closed container.

To use, stir a little less than a Tablespoon of drink mix into 8 ounces of hot water. Blend well.

Serves 8.

Restoring & Building Family Heirlooms Chair Caning, Wicker Repair, Lathe Work

S.H. WOODWORKING REFINISHING & REPAIR 336-463-2885 Home 336-655-4344 Cell 1316 Travis Rd, Yadkinville

Quality Craftsmanship… every step of the way

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foodsandflavors~™ in Amanda’s Kitchen

Potato Bacon Soup

I love to cook, always have. There is something special about creating one amazing dish out of smaller parts that ultimately please the people I am feeding— that really appeals to me. I am an avid baker and truly feel I could bake for the rest of my life and never tire of it. Currently I’m baking with a local caterer. My cakes and cupcakes embellish every one of my family events!

I could spend all day every day watching the food network. My favorite cooks are the “Pioneer Woman,” Ree Drummond and “The Barefoot Contessa,” Ina Garten...both creative cooks and authors of many cookbooks. They are my idols—though both are on two ends of the spectrum as far as cooking goes. I love Ree’s simplicity and Ina’s sophistication. So when I planned dinner with my mom and dad one evening, I decided a warming soup would fit the bill and this recipe is as quick, easy and satisfying as any I have tried.

My mantra—My name is Amanda, I’m a Southern country girl by birth, I live on my family’s farm and all my recipes have to be approved by three dogs, a picky-eater husband and always, me!

3 slices bacon, chopped finely 1/2 yellow onion, finely chopped 4 cups of chicken broth 3 cups of water 2 cups of milk (for best taste use whole milk) 3 Tablespoons butter 1 (10 and 1/2-ounce) can cream of potato soup 1 (4.7-ounce) package of Betty Crocker instant butter potatoes 3 (15-ounce) cans of drained, diced new potatoes Red pepper flakes and black pepper to preferred taste.

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Combine chopped bacon and chopped onions in a large pot, I used a 5-quart Dutch oven.

Cook on medium low heat until the bacon is crispy and the onions are translucent in color.

Add chicken broth, water and milk; allow to simmer.

Next, add the 3 Tablespoons of butter; allow to melt. This is where I added a few flakes of dried red pepper—I like my soup a little on the warm side (!) and some ground black pepper— it's all a matter of taste.

available at...

Add a can of cream of potato soup; mix well. Add entire package of instant potatoes; whisk to ensure the potatos are well incorporated.

Allow to simmer until mixture becomes thicker; lastly add the 3 cans of drained new potatoes and continue to heat.

This soup can be customized in so many ways: top with crispy bacon, cheddar cheese or ham pieces, there is no wrong way to eat this soup! ya dki n va l l e y l ivi ng .co m

Lowes Food Shopping Center King 336.983.4923 101 North State Street Yadkinville 336.679.8022

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foodsandflavors~™ Chef Jeff’s Helpful Hints

Popular Parsnips Prevail

by Chef Jeff Harris Admissions Classroom Presenter-Culinary Johnson & Wales University

Wintertime is the perfect time of year to get acquainted with this wonderful root vegetable. With the appearance of a white carrot, a delicate aroma of pine and rosemary and a crisp sweet flavor, this vegetable is sure to be a crowd pleaser. Here are a few helpful hints to make choosing and preparing parsnips as fun and easy as possible.

Selecting Parsnips: When selecting parsnips from the market, make sure to check the size, color, and texture. The perfect parsnip will be small to medium in size, making it tender, not fibrous. It should have an even, cream color, without spots, or discolorations and it should also be crisp and firm with smooth skin.

Winter Merchandise up to 50% OFF

Winter Parsnips are always sweeter: While you can find parsnips year round, wintertime is the best time to utilize them. The cold helps to convert the starch in the plant into sugars, making for a sweeter taste.

Tasty Chip alternative: Peel your parsnips and then shave them on a mandolin or slice them very thinly. Lightly fry them in vegetable oil until golden brown and crispy. Be sure to drain and season with salt before serving.

Add to stews: Parsnips are a wonderful addition to any stew that uses carrots. They will add a more complex flavor profile and pair really well with game meats such as venison and lamb. Cut them into medium size, dice and cook until they are tender.

When to avoid Parsnips: If you have an allergy to walnuts, fig, carrots or parsley, then it is best to avoid consuming parsnips as cross-sensitivity can occur.

Hurry SALE Ends Soon!

The Traditional Shop

Boutique

“Distinctive Clothing for Ladies”

103 East Main Street Pilot Mountain (336) 368-4119 Monday-Friday 9-5 Saturday 9-4

Gift Certificates • Free Gift Wrap 22

Yad k i n Va l l ey Liv ing Magazine

Like to learn about a career in culinary arts?

Contact: Johnson & Wales University Founded: 1914-Providence, RI. Charlotte Campus Tours: Monday-Friday (9am & 1pm) For More Information: 980-598-1100 or 1-866-598-2427 www.jwu.edu • mail to: clt@admissions.jwu.edu

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From Barbara...

Skillet fried parsnips were a common veggie on our table when I grew up in western New York.

Today this carrot-like veggie is making a resurgence to our menus in all kinds of new, refreshing recipes.

This recipe is an unlikely but lovely combination: parsnips and acorn squash richly glazed with maple syrup makes an impressive side dish for any time of year!

Parsnip and Acorn Squash Side 1 bunch medium-size parsnips (about 1 1/2pounds) 2 small acorn squash (about 3/4 pound each) 1 1/4 cups maple syrup 2 Tablespoons butter 1 Tablespoon chopped parsley Pare (cut off outer skin) parsnips; quarter length-wise, then cut into 3-inch pieces. Halve squash crosswise; scoop out seeds/stringy membrane; cut into 1/2-inch slices; do not pare.

Cook parsnips and squash, covered in boiling salted water in a large skillet for about 10 minutes or until almost

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tender; drain; remove from skillet.

Heat maple syrup in same skillet; add butter, stirring until melted.

Return parsnips and squash to skillet.

Cook over medium heat, basting frequently (a bulb baster works best), about 15 minutes or until veggies are tender and glazed.

Remove squash with a slotted spoon; arrange slices, overlapping, around edge of a heated serving dish; spoon parsnips into center; drizzle remaining syrup over the veggies.

Sprinkle with chopped parsley.

Serves 8.

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Short Trip Adventures Theo Kakouras started in a Pennsylvania restaurant business with his family in 1976 at the age of 16. The family ran three restaurants. He eventually moved to the South and says, "This is home" for Theo and his two beautiful daughters, GiGi and Alexandra.

In those 40 years as a restauranteur, there is quite an impressive timeline for Theo filled with restaurant experience.

In 1991, he bought House of Pizza in Jonesville, '92 in Hickory he owned Takis Italian Restaurant, '93 was Theo's Italian Restaurant in Santee, SC, '94 was his Virginia restaurant, Hillsville Family Fish House and in '96 he returned to Jonesville to open Theo's, now in its 20th year. In addition, in 2003, Theo opened Pirate's Landing Seafood & Steak in Elkin.

Totally remodeled in 2014, Theo's is an exquisite dining experience. Theo’s atmosphere with it’s multiple murals and lovely lighting is warm and inviting.

The wait staff is superb. The menu is unbelievably huge with everything homemade from dressings and sauces to Chicken Parmigiana and the "World's Best Buffalo Wings." You'll enjoy Appetizers, Wraps, Subs, Sandwiches, House Mediterranean and Italian Specialties, Stromboli, Pasta Dinners, Salads and made fresh daily pizza dough for Theo's outstanding pizzas, all inhouse or to go.

Remember the key words here are made fresh, in-house, daily!

In addition to remarkable food in a gorgeous setting, Theo personal adds a touch so often neglected in other eateries—Theo personally greets customers with a smile, a handshake or pat on the back to make you feel immediately right at home.

“The Customer’s Rights” The customer has the right to what he or she wants, to get it quickly, and get it for a fair price... Period.

That’s what we guarantee here... Period.

Theo Kakouras

Pizza dough that’s made fresh daily, goes into pizzas made by hand.

Professional wait staff makes your meal a pleasant one. (right) The sunroom.

Theo’s Italian & Family Restaurant “Trust with Flavor” 233 Winston Road, Jonesville Starmount Crossing Shopping Center 336-526-5888 Open Tuesday - Sunday 11am to 10pm All you can eat Pizza & Salad Bar Tuesday - Sunday 11 to 2:30pm Tuesday & Wednesday Evenings 6 to 8pm 24

Yad k i n Va l l ey Liv ing Magazine

Ahmed Elshamsherg and (right) Theo Kakouras make sure every diner is greeted with a smile. yad kin valleylivin g. com

WE CAN RESTORE IT

No Matter What Model or Condition Street Rods American Muscle Vintage Trucks European Sports Cars

Full or Partial Restorations We offer: Engine Conversions for both American and British Cars.

5-Speed conversions for both American and British Cars.

Custom Front Suspension Packages Available

Custom Rear Axle Conversions Updated Electronic Ignitions Carburetor Rebuilding & Tuning Paint Removal using our Enclosed Plastic Media Blasting Room

In House Sand Blasting In House Downdraft Paint Booth

Our personnel have many years of experience in all the various areas of Automobile Restoration.

Plus our 10,000 square feet facility is FULLY EQUIPPED with everything we need to complete your project

Don’t put it off another day, let’s get started bringing your classic back to life!

Shop (336) 835-1898 cell (336) 366-0858 email: tr302@aol.com

134 Bluff Street, just behind Starmount Plaza, Jonesville, NC ya dki n va l l e y l ivi ng .co m

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foodsandflavors ~™ Marilyn C. Wells

by Marilyn C. Wells

Heartwarming Soups

Family and Consumer Agent N.C. Cooperative Extension, Yadkin & Davie county centers

• Tires • Auto Repairs • Computer Diagnostics • Computer Alignments

East Bend Auto Clinic & Tire 136 East Highway 67 East Bend (336) 699-2130 Monday–Friday 7:30am–6pm

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Yad k i n Va l l ey Liv ing Magazine

What better way to warm the body and soul but with a steaming bowl of soup!

As the winter winds blow, our bodies begin to crave foods that are comforting and filling such as soup. Our love for soup can be traced as far back as 20,000 B.C. when the invention of waterproof, clay vessels were created to boil food in. The first colonial cookbook was published by William Parks in Williamsburg, Virginia in 1742 and included several recipes for soups and bisques. English colonists, being the first settlers to our country, dominated early colonial cooking but as new immigrants arrived from others countries, new soups gained in popularity. German immigrants were famous for introducing potato soup. A refugee from the French Revolution opened an eating establishment in 1794 in Boston and became known as the “Prince of Soups.”

Soup during this time of year is usually served hot but there are also cold soups that may also be served as desserts. Traditionally, soups are classified into two main groups, clear soup and thick soup. The French classified clear soups as bouillon and consommé. Thick soups may have a variety of thickening agents such as cornstarch, flour, cream, eggs, rice or lentils which are added to the meat and vegetable combination.

Soups are similar to stews but the difference is that soup has more liquid than stews. The most popular soups in America are Tomato, Cream of Mushroom and Chicken Noodle. It is estimated that Americans consume 2.5 billion bowls of these favorites each year.

As Family and Consumer Sciences Agent, I am now working in Davie County as well as Yadkin County. Davie County has a very active Extension and Community Association providing lots of community support and educational opportunities for various areas of the county. One of their projects each year is to present a senior from Davie High School with a college scholarship. This past year a scholarship was presented to a young man headed to Appalachian State University.

The ECA has an Annual Soup Fundraiser Luncheon to raise money towards this scholarship. This year it will be held on Wednesday, January 4, 2017 at the Extension Office in Mocksville from 11:00a to 2:00p. The following soup recipes have been provided by the Davie ECA members and will be served plus others at the luncheon. Hope you plan to attend! yad kin valleylivin g. com

White Chicken Chili from Mary Nell Richie 1 pound boneless, skinless chicken, diced into ½ inch pieces 1 small onion, diced 1 Tablespoon olive oil 2 garlic cloves, minced 2 (14.5-ounce) cans or 1 box of chicken broth 1 (4-ounce) can green chilies, diced 1½ teaspoons cumin ¾ teaspoon paprika ½ teaspoon dried oregano ½ teaspoon ground coriander ¼ teaspoon cayenne pepper 8 ounces light cream cheese or Neufchatel 1 ¼ cups corn, fresh or frozen 2 cans cannellini beans, drained and rinsed 1 Tablespoon lime juice Salt and pepper to taste For serving: chopped cilantro, shredded Monterrey Jack cheese, tortilla chips.

Heat olive oil in a 6-quart Dutch oven over medium-high heat.

Once oil is hot, add chicken and diced onion; sauté until chicken is no longer pink, about 6 minutes.

Add garlic; sauté 30 seconds more.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.

Bring mixture just to a boil and reduce heat. Simmer for 15 minutes.

Add cream cheese or Neufchatel; stir until melted. Stir in corn and 1 can of cannellini beans.

Process ¾ of remaining beans along with ¼ cup broth from the soup in a food processor or blender until pureed.

Add bean mixture and remaining ¼ can of beans to the soup mixture.

(You can skip the pureeing step and just add the beans directly to soup, but the soup won’t be quite as creamy.)

Simmer 15 minutes longer. Mix in lime juice and serve with Monterrey Jack cheese and cilantro as desired.

ya dki n va l l e y l ivi ng .co m

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27

Country Vegetable Soup 1 pound ground beef 2 onions, chopped 5 potatoes, peeled and chopped 5 carrots, peeled and sliced 2 beef bouillon cubes 1 (15-ounce) can of each vegetable: corn, green beans, green peas, pintos, diced tomatoes 1 cup frozen okra 1 Tablespoon Italian seasoning In a large skillet, brown the ground beef. Drain off any fat.

Add onions and brown until soft.

In a large stock pot, bring 3 cups water to a boil and add the carrots and potatoes. Simmer until almost tender.

Add in the bouillon cubes to dissolve.

Open canned vegetables and pour entire contents into the pot.

Bring to a boil; then add beef/onion mixture, okra and Italian seasoning.

Simmer for 30 minutes before serving.

Note: Add your favorite vegetables.

I keep a container in the freezer of leftover vegetables I add to the soup.

Leftover spaghetti sauce or stew beef are also good additions.

3 ½ cups chicken broth 1 small jar sliced mushrooms, drained ¼ cup chopped onion 1 (6-ounce) box long-grain and wild rice mix 2 cups fat free milk ¼ cup slivered almonds, toasted

Wild Rice and Turkey Soup You may substitute chicken or ham for the turkey if desired.

1 Tablespoon butter 2 Tablespoons canola oil ½ cup all purpose flour 2 cups water 2 cups cooked turkey, chicken or ham, diced 28

Yad k i n Va l l ey Liv ing Magazine

Melt butter in large Dutch oven over medium heat.

Stir in oil and flour with whisk until blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.

Heat to boiling over high heat, stirring occasionally.

Reduce heat to medium. Cover and simmer about 25 minutes or until rice is tender.

Stir in milk and heat to boiling.

Remove from heat and serve, sprinkled with toasted almonds. yad kin valleylivin g. com

Quick and Easy Chicken Noodle Soup When I have a cold or sore throat, I created this easy remedy to temporarily soothe pain and provide nourishment.

32 ounces low sodium chicken broth 2 Tablespoons butter 1 can diced chicken 1 package Ramen noodles (discard the seasoning packet) Pepper to taste.

In a 2-quart saucepan, bring chicken broth and butter to a boil. Add can of chicken with broth.

When mixture comes to a boil, break apart noodles and add to the soup with pepper to taste.

Discard seasoning packet to avoid being too salty.

Turn to medium heat and allow 5 minutes for noodles to cook.

Serve in a bowl or mug.

Taco Soup by Gail Jordan 1 pound ground beef (cooked and drained) 1 large onion, chopped 1 (15-ounce) can pinto beans (undrained) 1 (15-ounce) can kidney beans (undrained)

1 (15-ounce) can corn (undrained) 1 (15-ounce) can spicy diced tomatoes w/chilies (undrained) 1 (15-ounce) can diced tomatoes (undrained) 1 package taco seasoning mix 1 package ranch dressing mix 1 ½ cups water

Brown ground beef and drain.

Place all ingredients in a slow cooker.

Mix to blend; cook on low setting for 8 hours.

Serve and top with shredded cheese if desired.

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Ja nua ry/Februar y 2 017

29

Clam Chowder

by LaTeah Dunn 6 large potatoes, peeled and diced 5 cans minced or chopped clams 1 stick butter 3 large onions, chopped 2 quarts Half and Half ½ pound bacon, chopped Salt and pepper to taste Chop bacon and cook until crispy; remove bacon from pan leaving bacon drippings.

Cook onions in bacon drippings until soft.

Add potatoes and 3 cups of water or enough to boil potatoes until they are soft.

Add the Half and Half, clams, bacon, butter and bring to a slight boil.

Add salt and pepper to taste.

We just want to say...

Thank You for your Business and Best

Wishes

for the New Year! From our

family at Mount Airy Meat Center Score a Touchdown at your Super Bowl party when you serve up our delicious Meats from Wings to Burgers to Steaks.

Add our sides and fresh breads and you’re ready to dig in!

Remember too our Chicken, Ham/Sausage/Bacon along with Fresh Fish from the Carolina Coast

photo by A Thousand Words Photography by Stephanie Wilkins

We offer Vacuum Packaging

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Yad k i n Va l l ey Liv ing Magazine

Moun t Meat Airy Ce n t e r

133 Old Buck Shoals Road • Mount Airy 336-786-2023 Monday-Friday 9-6 Saturday 9-5 yad kin valleylivin g. com

Shiloh General Store and Bakery 5520 St. Paul Church Road, Hamptonville (336) 468-4789

our new storefront

We want to remind you we are closed during January/February this year while our store expansion construction is underway. If the weather cooperates, our plan is to reopen by the first of March. Look for notice of our reopening in the March issue of Yadkin Valley Living or on the website: yadkinvalleyliving.com. You’re also welcome to call the store at 336-468-4789.

When you visit in March you’ll discover a new 3,500 sq. ft. retail store!

We’ll still have all the delicious foods and baked goods you’ve come to know us for.

Including our Troyer Brand Deli Meats and Cheeses.

The Graber Family wants to say Thank You for shopping with us.

Your purchases made our new expansion possible. Plus the money we’re investing in our building continues to work locally, as we do business with local plumbers, carpenters and other tradespeople.

Remember when you go shopping and spend $100, where does it go: If you shop at a locally owned business, $68 comes right back into the community through taxes, payroll and support of community events, organizations and other local businesses.

If you shop at a chain, only $43 comes back to the community.

If you shop online, nothing comes back into the community.

When you shop local, for every $100 you spend you invest $25 back into your community. When you shop at a chain or online, you invest in someone else’s community!

Think local, shop local!

When we reopen, we’ll continue our Regular Hours, Tue-Fri 9am–5pm, Sat 9am–4pm ya dki n va l l e y l ivi ng .co m

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31

Banana Pound Cake with Caramel Icing

by Doris Williams Jones Desserts are also part of the Soup Fundraiser Lunch and Doris decided to share one of her favorite recipes.

1 stick margarine, melted 1 cup shortening (can use butter or shortening) 3 cups sugar 5 eggs (add one at a time and mix) 3 Tablespoons milk 2 teaspoons vanilla 3 to 4 large ripe bananas, mashed 1 teaspoon baking powder 3 cups plain flour Pinch of salt

You’ll find a complete version of our January-February issue on-line at: yadkinvalleyliving.com The digital edition is brought to you by

Mix all ingredients together. Pour into a greased/floured tube pan. Bake at 325 to 350°F for 1¼ to 1½ hours. Let cool and ice with the following: Caramel Icing ½ cup butter or margarine ¼ cup milk 1 cup brown sugar, packed 1 teaspoon vanilla 1 ¾ to 2 cups powdered sugar (or enough for right consistency to spread)

Melt butter and add brown sugar. Cook over low heat to boiling.

Boil for 2 minutes. Add milk and bring to a boil. Remove from heat and let cool. Add vanilla and powdered sugar. Stir well and ice cake.

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Give Mount Olympus Gift Certificates!

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Plus our full menu loaded with all your favorites

7844 Highway 67 West, East Bend (336) 699-4293 32

Yad k i n Va l l ey Liv ing Magazine

Mon-Sat 5am-9pm • Sunday 7am-2pm yad kin valleylivin g. com

What Makes a real Moravian Cookie?

"Always look for my name and my picture on your Moravian cookies!"

If the label says, "Mrs. Hanes" then your Moravian Cookies are authentically Hand-Rolled, Hand-Cut, Hand-Packed. Only our bakery can make that promise.

Talk about sweets for the sweet!

Mrs. Hanes’ Moravian Cookies make a wonderful Valentine’s Day treat.

Evva Hanes

Coming to see our cookies being Hand-Rolled, Hand-Cut, and Hand-Packed has become a tradition for so many families.

We invite you to visit our cookie factory and start your very own family tradition.

MONDAY–FRIDAY 7–5, SATURDAY 9–2 (come before 2pm, MONDAY–FRIDAY if you want to watch our bakers roll)

TEL (336)764-1402 TOLL-FREE (888) 764-1402 FAX (336)764-8637 www.HanesCookies.com e-mail: hanes@HanesCookies.com

We make our delicious cookies in ginger, sugar, lemon, black walnut, chocolate and butterscotch

Economically priced small and large cellophane bags are available for bakery pick-up.

You can also call ahead and place your order and we will have it ready and waiting.

Mrs. Hanes’ Moravian Cookies ya dki n va l l e y l ivi ng .co m

4643 Friedberg Church Rd • Clemmons, NC Ja nua ry/Februar y 2 017

33

foodsandflavors~™ dessert tray

Egg recipes and photos from Jan Kelly

The winter season has begun in earnest. We still have family and friends gatherings and with it—great food. While planning your winter get-togethers don’t forget to pick up an extra dozen eggs for creating some special breakfasts and brunches guaranteed to impress your guests. With minimal prep time, you can create a special eggs benedict breakfast bar where guests can create their own personalized masterpiece. Puff Pastry Galettes with Eggs are one more class act.

With just a dozen eggs, six English muffins and customized toppings like bacon, smoked salmon, crabmeat and lobster, you can create an unforgettable gathering your loved ones will be raving about for the rest of the year with an Eggs Benedict Breakfast Bar. Not only are eggs delicious, they’re a nutritional powerhouse; one large egg provides 6 grams of high-quality protein and all nine essential amino acids and they are a great buy!

Individual Quiches 1 (ounce) package refrigerated prerolled pie crusts (2 sheets) 5 eggs 1 cup whole milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups custom toppings Preheat oven to 400ºF. Place pastry on lightly floured work surface. Cut 6 rounds using 5-inch round cutter.

Fit each round into jumbo muffin tin.

Chill for 20 minutes. Whisk together eggs, milk, salt and pepper in pitcher until blended. Add desired toppings (about 2 Tablespoons topping per quiche) to each pastry shell. Pour egg mixture into each pastry shell. Bake in center of oven for 20 to 25 minutes or until filling is set but still jiggles slightly in center.

Let stand for 5 minutes before serving.

Makes: 6 servings.

Custom Toppings Proteins: Cooked and crumbled bacon, diced cured chorizo sausage, smoked salmon.

Vegetables: Cooked and chopped mushrooms, zucchini, potato, sweet potatoes, kale, Swiss chard, spinach.

Cheeses: Shredded Gruyère, Cheddar or Swiss cheese, grated Parmesan cheese, crumbled goat, blue or feta cheese, diced Brie or Camembert

cheese. Aromatics: Sautéed onions, leeks, shallots, roasted garlic.

Flavor Boosters: Chopped roasted red peppers, olives, sun-dried tomatoes.

Herbs: Finely chopped fresh parsley, chives, tarragon, basil, thyme. Don’t overdo the toppings and make sure to squeeze dry or pat dry any watery ingredients so pastry doesn’t get soggy and custard doesn’t set. Use up leftovers and whatever ingredients that taste great with eggs!

Whispers & Wings “...Be silent to hear the whispers of God”

237 E. Main St., Yadkinville, NC 336-677-1202 whisp-wings@yadtel.net 10-6 Monday-Friday, 10-3 Saturday Like us on Facebook!

Annabell & Clara’s • Redbud Primitives

We’re extremely excited to announce the addition of embroidered merchandise ot our amazing inventory!

Buy from us or bring in your own items for us to embroider.

Connie's Closet, Fine Ladies' Consignment Clothing—our quality/prices can not be touched!

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Yad k i n Va l l ey Liv ing Magazine

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Puff Pastry Galettes with Eggs 1/2 cup goat cheese, softened 2 Tablespoons finely chopped fresh parsley, divided 4 teaspoons finely chopped fresh chives 2 teaspoons finely chopped fresh dill 1 clove garlic, minced 1/2 teaspoon lemon zest 1/2 package (17-ounce) frozen puff pastry, thawed according to package directions 5 eggs, divided 4 cherry tomatoes slice 1/4 teaspoon each salt and pepper Preheat oven to 425°F. Combine goat cheese, 1 Tablespoon parsley, chives, dill, garlic and lemon zest until smooth and spreadable. Place pastry on lightly floured surface. Roll into 9-inch square. Cut into 4 even portions. Score 1/2 -inch border on all sides of pastry squares with sharp knife. Prick pastry all over inside score lines with a fork. Place on large parchment paper-line baking sheet. Transfer to freezer for 5 minutes. Beat 1 egg with 1 Tablespoon water; set aside.

Spread goat cheese mixture evenly inside score lines of each pastry square. Brush border of each pastry with egg wash.

Bake for 12 to 15 minutes or until pastry is lightly golden.

Remove baking sheet from oven. Crack egg into center of each pastry. Top evenly with tomato slices. Return to oven;

bake for 8 to 10 minutes or until whites are set and eggs are cooked to desired doneness. Season with salt and pepper.

Garnish with remaining parsley. Makes 4 servings.

NOTE: Substitute tarragon or basil for dill if desired.

Alternatively, use store-bought herbed goat cheese or your favorite flavored goat cheese for a quick substitution.

Offer customization toppings such as ham, asparagus, crab, cooked crumbled bacon or sausage, shredded cheese, thinly sliced prosciutto.

Eggs Benedict Breakfast Bar 12 eggs 6 English muffins, split and toasted Blender Hollandaise: 1 cup melted butter 5 egg YOLKS 3 Tablespoons lemon juice 2 teaspoons Dijon mustard 1/4 teaspoon each salt Pinch cayenne pepper Preheat oven to 350°F. Add 1 Tablespoon water to each cup. Crack an egg into each cup. Bake for 10 to 12 minutes or until egg whites are set but yolks are still runny or until desired doneness. Cool for 1 minute. Remove each egg using slotted spoon; place on paper towel-lined Plate to drain. Hollandaise: Heat butter in small saucepan set over medium-high heat until melted. Combine egg yolks, lemon juice, 1 Tablespoon water and mustard in blender; purée until smooth. With motor running, pour butter into blender. Season with salt and cayenne pepper. Top each English muffin half with topping, ovenpoached egg and Hollandaise. ya dki n va l l e y l ivi ng .co m

Makes 6 servings. Toppings: Protein—cooked Canadian bacon slices, cooked crispy bacon, smoked salmon slices, crabmeat, lobster or caviar. Vegetables: Sautéed spinach, kale or avocado slices. Herbs and Seasonings: Fresh chives, tarragon or basil, chopped capers, black olives or sun-dried tomatoes. Cajun, Tex-Mex, Italian, harissa, herbes de Provence, curry powder. Keep Blender Hollandaise warm in water bath for up to 1 hour. Do not reheat.

Makes 6 servings.

in our March/April magazine…

Spring Home & Garden Reach our readers with news about your Home and Garden Offerings

Call 866-280-4664 or email advertising@yadkinvalley living.com Ja nua ry/Februar y 2 017

35

foodsandflavors~™ dessert tray

Egg recipes and photos from Jan Kelly Banana Pudding 4 egg yolks 1 1/2 cups of sugar 2 tablespoons cornstarch 4 cups milk 2 cups mini marshmallows 1 tablespoon vanilla 4 to 6 bananas, sliced 1 12 oz box vanilla wafers Beat egg yolks, sugar and cornstarch in a large microwave safe bowl.

Stir in milk gradually until well blended.

Heat mixture in microwave on HIGH for 3 minutes; stir. Repeat.

Heat at 2 minutes intervals, stirring after each, until mixture reaches 160°F. Add marshmallows and butter.

Stir until both are completely melted.

Refrigerate pudding 20 minutes.

Meanwhile, line a large serving bowl (3 to 4 quart) with vanilla wafers.

Top with half the banana slices, and half the pudding; repeat layers.

Refrigerate until ready to serve

Dear Friends, I have some exciting news to share!

After managing Scenic Gifts for many years, I have purchased the business from Clyde and Sheri.

We’ll continue to have the quality and unique selection of gifts and furniture you’ve come to know as Scenic Gifts.

But I also have some exciting new ideas I look forward to sharing in this new year.

Come visit soon, Karen

Scenic Gifts

Highway 89 between I-74 and I-77

Karen Snow

Mount Airy, NC • 336-352-4098 Monday–Saturday 9-5

Discover great gifts & one-of-a-kind handcrafted furniture at: www.scenicgiftsmtairy.com

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Yad k i n Va l l ey Liv ing Magazine

yad kin valleylivin g. com

Join our Best Cooks by sharing one of your favorite recipes. It can be an original, an old family favorite or a dish you’ve tweaked to make your own.

Be sure to include all the prep and baking steps and important elements such as pan sizes.

And tell us about your dish.

Is it one your Mom made?

Is it a family tradition for Sunday dinner?

When we publish your recipe in the magazine and/or in our Best Cooks Cookbooks we’ll send you $25 along with a Yadkin Valley Living Hot Pad and 50 recipe cards of your Best Cooks Recipe.

Email your entry to: recipes@bestyadkinvalleycooks.com or mail to: Best Yadkin Valley Cooks, PO Box 627, East Bend, NC 27018.

ya dki n va l l e y l ivi ng .co m

Chase away the Winter blues with fashions for Spring 17

Scenic

OUTLET

Hwy 89 between I-77 and I-74

113 Scenic Outlet Lane, Mount Airy (336) 352-4500 Monday–Saturday 9-5

Family Owned and Operated, Serving Your Family Since 1980

Ja nua ry/Februar y 2 017

37

There are always leftovers from holiday meals. It’s easy to throw everything in the freezer and pull it out after the hectic times to make something yummy. Alicia Lawrence shared a longtime family recipe that proves leftovers can still be pretty and be family pleasing.

Ham Balls with Cherry Sauce 2 cups ground cooked ham 1/3 cup dry bread crumbs 1/4 cup milk 1 egg, beaten 1/8 teaspoon pepper 1/4 cup vegetable oil 1/4 cup hot water 1 cup cherry preserves 2 1/2 Tablespoons lemon zest 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves

Gilreath Chiropractic Health Center Dr. Charles S. Gilreath

1420 North Bridge Street, Elkin NC 28621 (336) 835-1517 Hours: Monday, Wednesday, Friday 8:30 – 11:30 and 1:30 – 5:30 Most Insurance Accepted

CHIROPRACTIC BOOSTS IMMUNITY!

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CHIROPRACTIC ADJUSTMENTS HELP DEFEND AGAINST COLDS AND THE FLU DURING THE WINTER SEASON

Research shows that REGULAR Chiropractic Adjustments increase your immune system 200%

Get Connected With Us! Like us on Facebook @ Gilreath Chiropractic Health Center and at our NEW website www.Gilreathchiropractic.com 38

Yad k i n Va l l ey Liv ing Magazine

Bug!

Combine ham, bread crumbs, milk, egg and pepper; mix well.

Shape into 1 1/2-inch balls.

Heat vegetable oil in a skillet over medium heat; add ham balls and cook until browned on all sides.

Drain drippings from skillet and add water.

Cover pan and simmer ham balls for 15 to 20 minutes.

Combine cherry preserves, lemon zest, cinnamon and cloves in a small saucepan.

Cook over low heat until mixture comes to a low boil, stirring occasionally.

Place ham balls in a chafing dish or on a warming platter and spoon on sauce.

Makes 4 to 6 servings.

Pick up Your FREE copy of

at any of the advertisers you see in the magazine. *due to demand not all locations will have copies in stock at all times.

yad kin valleylivin g. com

Susan West from Boomer shared her mother-in-law’s meatloaf recipe.

Hazel would make the meatloaf at Thanksgiving or Christmas with love!

Meatloaf has long been an American comfort food and there’s no better time for it than during the chilly winter months.

Hazel Wingler’s Meatloaf 2 pounds lean ground beef 1 cup oatmeal 1 medium onion, chopped 1/2 teaspoon salt 1/2 teaspoon ketchup 2 eggs, beaten

Mix well...best with your hands, and bake in a loaf pan at 350°F until done.

Have a recipe you’re famous for?

Share it with our readers at:

recipes@bestyadkinvalleycooks.com

Ask us about our Medication Synchronization Program.

Flu Shots Available

ya dki n va l l e y l ivi ng .co m

Ja nua ry/Februar y 2 017

39

foodsandflavors~™ cookbook collector with Caroline Donalson At this point, I don’t know how many cookbooks I have in my collection and I don’t care because I still love to get gifts that happen to be cookbooks!

Mountain Elegance, published by Bright Mountain Books, Inc., came from a friend who found it in the Pisgah gift shop on her family vacation. Mountain Elegance was created by the Asheville Junior League and friends. This group promotes volunteerism and improving the community—its sole purpose is educational and charitable. The recipes are fascinating to read, very different and unique and delicious to eat...have fun with them!

Wild Rice, Sausage & Egg Casserole 1 pound hot sausage 1 box wild rice 1/4 pound grated sharp cheese 8 eggs, well beaten 2 cups milk 1 teaspoon salt and pepper Dash Worcestershire sauce

Crunchy Broccoli Rice Casserole

Valentine’s Day is February 14

Scenic Gifts Monday–Saturday 9-5 Highway 89 between I-74 and I-77

Mount Airy, NC 336-352-4098

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Yad k i n Va l l ey Liv ing Magazine

2 cups cooked rice 1 package frozen broccoli, chopped OR 1 package frozen chopped spinach 1 large onion, chopped 1/2 can cream of chicken soup (undiluted) 1/2 pound cheddar cheese, cut up 1 cup water chestnuts, sliced 1/2 cup milk 1 teaspoon salt 1/2 teaspoon pepper Cook rice and broccoli. Sauté onion in butter. Combine rice, broccoli and onion with cheese (save some cheese for the top), undiluted soup and chestnuts. Add milk and mix.

Top with remaining cheese.

Bake in greased one and a half quart casserole for 30 minutes in 350°F oven.

Fry sausage until done, not brown.

Drain. Mix rice and seasonings, add to sausage.

Place in bottom of lasagne dish or casserole.

Sprinkle cheese over sausage mixture.

Beat eggs, salt, pepper, Worcestershire sauce. Pour over mixture.

Let stand overnight in refrigerator, covered. Bake uncovered in 300°F oven for 45 minutes.

Rice Pilaf 3/4 cup butter 1 onion, chopped 1/2 pound mushrooms, chopped 1 cup regular long-grained rice, uncooked 1 can beef consomme 1 can beef bouillon Sauté onions and mushrooms in butter. Combine this with rice and soups; boil 5 minutes. Transfer to mediumsize casserole and bake for 45 minutes in 325°F oven, covered. yad kin valleylivin g. com

I found Recipes & Remembrances for $12.99 at Polka Dots in downtown Yadkinville and quickly bought myself a birthday present! Here is a more traditional collection of recipes by Union Tabernacle Women’s Circle in Winston-Salem.

The “Parents’ Glossary of Kids’ Kitchen Terms” is a hoot, ie.

Desserts: The reason for eating a meal; the Napkin: Any worn cloth object, such as shirt or pants; Table: A place for storing gum, for just a few examples.

If you’d like to order a copy, contact: Geraldine Tuttle, 7401 NC 66 Highway, King, NC 27021.

Mandarin Almond Salad submitted by Jean Baker

4 Tablespoons sugar, divided 1/2 cup slivered almonds 1/4 cup vegetable oil 2 Tablespoons vinegar 1 Tablespoon minced fresh parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon hot pepper sauce 1 bunch red leaf lettuce, torn 1 (11-ounce) can mandarin oranges, drained 1 small red onion, sliced In a small skillet, melt 3 Tablespoons sugar over low heat.

Add almonds; stir until coated. cool; break into small pieces; set aside.

In a jar with a tight fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well.

Just before serving, combine lettuce, oranges, onion, almonds in a large salad bowl.

Shake dressing; pour over salad, toss and serve.

Chickpea and Tomato Salad submitted by Elsie Fain 2 cups canned chickpeas 3 medium tomatoes, cubed 3 green onions, chopped 1 medium red pepper, diced 1 medium yellow pepper, diced 8 black olives, pitted & halved

submitted by Annie Livengood

Dressing: 3 Tablespoons white wine vinegar 1 1/2 Tablespoons olive oil 2 teaspoons lemon juice 1 garlic clove, finely minced 2 teaspoons finely minced parsley In a salad bowl, combine the chickpeas, tomatoes, onions, both peppers and olives. Whisk together the dressing ingredients; add to the salad.

Cover and refrigerate for 30 minutes.

Remove from refrigerator; allow salad to come to room temperature.

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Vermicelli Salad

8 ounces vermicelli spaghetti, cook & drained 1 medium onion, chopped 2 carrots, coarsely grated or chopped 1 Bell pepper, chopped 1 cup chopped or shredded cabbage 1 teaspoon vinegar 2 Tablespoons sugar 1/2 cup sour cream 1 small jar salad dressing or mayonnaise Salt & pepper to taste Mix all ingredients except spaghetti.

Then add spaghetti and mix well.

Refrigerate until dinner.

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foodsandflavors~™ Mom’s Recipe Box White Chocolate Cherry Cookies

Everybody has someone who cooked for and with them when they were kids. Usually there was a favorite dish to

linger in our memory bank forever. At the time I was young, we could not eat meat on Fridays and my mother captured the trophy for her salmon patties.

Even mentioning the word "turnip" made me grimace but the way John's mother, an excellent Southern cook, fixed turnips, it was like eating a dessert!

Even 20 or 30 years ago home cooking was one of the assumed daily chores for the woman of the house. Today, one can argue it is just about as inexpensive for a couple to dine out...no shopping, no

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Special guest vendors join us in-store: Jamberry Nails (get yours done! incl. in ticket) ~ Avon ~Norwex Pampered Chef ~ LuLa Roe ~ Mary Kay ~ Perfectly Posh Tupperware & more. Refreshments • Door Prizes Tickets $10, available beginning mid-January Fresh Florals everyday & especially for Valentine’s Day

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Yad k i n Va l l ey Liv ing Magazine

prepping, no hot kitchen, no dirty dishes, you won’t hear an argument from me!

That’s where rummaging in my mother's recipe box, I find faded handwritten recipes from her, her mother and her older sister as well. My goal is to share some of these oldie goldie flavorful dishes.

There’s a drawback—I have her recipes for making foods we can comfortablely buy already prepared today!

2/3 cup butter, softened 2/3 cup brown sugar, packed in cup 2 large eggs, room temperature 1 1/2 cups old-fashioned oats 1 1/2 cups plain flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (6-ounce) package dried cherries 2/3 cup white chocolate chips Preheat oven to 375°F. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.

Add eggs, mixing well.

Combine oats, flour, baking soda and salt in a separate mixing bowl.

Add to butter mixture in several additions mixing well after each addition.

Stir in dried cranberries and white chocolate chips.

Dough will be heavy. Drop by rounded teaspoonfuls onto UNgreased cookie sheets.

Bake for 10 to 12 minutes or until golden brown.

Cool on a wire rack. Makes 2 1/2 dozen cookies.

Note: All ovens vary, especially considering an older recipe.

For my oven, it only took 8 minutes to cook and brown my cookies. Best to test-bake a couple cookies from a vintage recipe first! yad kin valleylivin g. com

ya dki n va l l e y l ivi ng .co m

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43

foodsandflavors ~™ Chef Catherine Rabb

In Praise of the Braise

by Catherine Rabb

Senior Instructor College of Culinary Arts Johnson & Wales University 801 West Trade Street Charlotte, NC 28202 980-598-1450 catherine.rabb@jwu.edu Among the clan of chefs, respect from one chef to another is given for a particular set of skills; a crystal clear consommé, precise knife cuts, and mastery of the mother sauces. But there is perhaps, no greater respect given than to chefs who can master the art of braising. On the surface, a good braise is deceptively homey and simple, and most everyone from home cooks to professional chefs routinely does it. But to master the technique is a challenge.

Done poorly, you get gummy and flavorless entrée. Done properly, though a good braise, as Karl Stybe, chef instructor at Johnson & Wales Charlotte says “is to take a tough, well-worked piece of meat that is inexpensive, and largely avoided, and to turn it into something that can make you hear the angels sing is truly a beautiful thing”.

A good braised dish can become your go-to recipe for pot-lucks, family gatherings, and long lazy weekends where you want something tempting simmering, without breaking the bank, or being a slave to the stove. Braising is a way of turning cuts of meat that might not be suitable for gilling, or might be 44

Yad k i n Va l l ey Liv ing Magazine

too tough to enjoy otherwise into something special, and the pros follow a few simple steps to create a great braised dish. This master recipe is universal, and works well with all types of braises.

Select the meat you will braise; perhaps a roast, pork or beef shanks, or short ribs. Season the meat on all sides (often just a good sprinkling of salt and pepper is fine) and bring to room temperature.

Heat a heavy bottomed, oven safe pan (I particularly like a sturdy, enameled Dutch oven), and pour the oil of your choice into the bottom to coat the pan. Get the oil hot, very hot..but not smoking.

Sear the meat in the hot oil. This is where the magic really happens-create a deep sear on all sides of the meat- don’t crowd the pan, take your time, make sure all exposed surfaces are well seared.

Remove the meat from the pan and set aside briefly.

Add vegetables to the still hot oil. (chefs call this mirepoix), but sear about 2 cups diced onions, celery and carrots in the drippings from the seared meat, stirring until the vegetables are deeply caramelized, but not burnt. It is lovely here to riff on the basic mirepoix. I love fennel, diced turnips, or parsnips.

De-glaze the pot with a braising liquid. This might be wine, beer, stock, or broth, and all work pretty well, I often just use what is handy, and often use a combination of the above. In a pinch

water works too .De-glaze by adding enough liquid to slow the cooking and coat the veggies in the pan.

Add the meat back to the pan, and add a little more braising liquid if needed. If you would like, this is a lovely time to add herbs. Aim for the braising liquid to come to about half the height of the meat.. (if you cover the meat with liquid, you’ll be boiling, rather than braising). Slide the covered pan into a 325°F oven, and cook until the meat is fork tender.

BONUS: Create a sauce by removing the meat and veggies from the pan, skim off any fat and simmer until the cooking liquid is reduced and coats the back of the spoon.

If you feel intimidated at all by a master recipe like the one above, perhaps try this one to get started. As Chef Stybe notes, “There is nothing more intuitive and satisfying in the kitchen than braising.” And if you step once through a recipe, it’s super easy in the future to adapt it to whatever you need; family preferences, what’s on hand, and when you need to serve it. Once the process is ingrained, it’s easy to take flight and be creative. The big bonus is that braised dishes are soul-satisfying in a special way, travel and re-heat well.

yad kin valleylivin g. com

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ANDY’ S BRAISED BEEF SHORT RIBS WITH WINE

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Andy is my brother, and is also a chef. This is his recipe for beef short ribs that our family loves. Although I try to avoid meat a bit during the work week, just to try to be healthier, this is the meat dish I crave, especially when the first chill of winter arrives.

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Essentially following the steps in my article on page 44...

For about 5pounds of short ribs Preheat oven to 325°F. Season the ribs with salt and pepper.

Sear very well in hot vegetable oil. Andy uses his well-used, and much-loved Dutch oven for this.

Remove the ribs and set aside.

Add the following diced vegetables: 2 white onions 3 carrots 3 stalks of celery.

Brown the veggies in the oil.

When the veggies are tender and browned, add a bottle of red wine (something nice and bold like Cabernet Sauvignon).

Andy also adds a couple of tablespoons of tomato paste, and stirs until slightly reduced.

Add the ribs back, add fresh thyme and oregano, and cover the pan.

Slide into a pre-heated oven and bake at 325F,° about 2 ½ hours, or until the ribs are tender.

Absolutely delicious served over mashed potatoes, with a bit of the pan sauce! ya dki n va l l e y l ivi ng .co m

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No one loves books more than Cindy Martin...if there is a book sale anywhere within 50 miles, the girl is shopping! She happened upon this unique find: First Ladies Cook Book, favorite recipes of presidents of the United States, Washington to Reagan.

But it's so much more than just recipes; it is filled with historic details about the presidents and the first ladies and when available has included each presidents' state china. Since we are starting out 2017 with a new president, I went back in history and found a favorite dessert of Abraham Lincoln.

A Presidential Dessert Recipe Election Cake

1 cup currants, soaked overnight in a tightly closed jar in 1/2 cup brandy 1 Tablespoon sugar 3/4 cup scalded milk 1 yeast cake 1/4 cup warm water 1 cup flour, unsifted 1/2 cup butter

1 cup sugar 2 1/4 cups sifted flour 1/2 teaspoon salt 3/4 teaspoon mace 1 teaspoon cinnamon 1 egg, whole 1 teaspoon grated lemon rind 2 teaspoons lemon juice

To scalded milk add 1 Tablespoon sugar; cool. dissolve crumbled yeast in warm water; add to milk.

Add unsifted flour.

Beat until well blended.

Let rise in warm place until doubled in bulk (1 hour).

Cream butter and 1 cup sugar until light.

Drain currants, (keep brandy).

Place sifted flour, salt, mace, cinnamon in sifter.

Add egg to creamed mixture; beat until light.

Stir in lemon rind and juice.

Add yeast mixture; beat thoroughly.

Add currants; sift in flour, add brandy, beat well.

Place in greased tube pan or 9x5 loaf pan.

Cover with a cloth; place in warm spot away from drafts. Allow to rise until double in bulk-may take 4 to 5 hours.

Bake at 375°F for 45 minutes.

Cook in pan briefly.

Turn out on rack, allow to cool further.

Then brush with lemon or orange glaze.

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Lemon or Orange Glaze 1 cup confectioners' sugar 14 cup lemon or orange juice Mix sugar with lemon or orange juice; beat well.

Spread thinly on top of cake. Let it drizzle down the side but do not ice the cake sides.

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Yad k i n Va l l ey Liv ing Magazine

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Antiques • Crafts • Artwork • Gift Baskets Grandma’s Fruitcakes & Beautiful Decorations

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47

Teresa’s Carousel Cafe You’ll find everything on our menu fresh and delicious!

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48

Yad k i n Va l l ey Liv ing Magazine

Dolls, Collectibles & Women’s Apparel

Open Monday-Saturday 9-5

yad kin valleylivin g. com

The new team from the right: Ethan Brown, winemaker: Walt and Sonia Breathwit, owners; and their son Ryan, who is active in the business

foodsandflavors ~™ The Wine Guy

In the spring of 2014, the wine community learned Westbend Vineyards and Brew House would be closing on very short notice. In November 2015 in this magazine, I wrote about the auction sale of the vineyard, equipment and buildings of Westbend. Well, now I’ll pass on “...the rest of the story.”

It was the summer of 2015 when I attended the auction at Westbend and watched as everything was sold. However, Lillian Kroustalis, the owner, had placed a reserve on all but a few minor pieces of equipment. A reserve means that if the winning bid does not equal or exceed the amount of the stated reserve then the items are not actually sold. So with the reserve, Lillian still owned the vineyards, major equipment and the buildings.

We now have learned couple, Walt and Sonia Breathwit from Texas, had been interested in the property but did not attend the auction. Sonia had been searching for a vineyard and winery to purchase for some time and had visited a number of states in her search. Her favorite of all the properties she looked at was our local winery, Westbend. When she heard about the auction sale she was most disappointed, but her husband, a savvy businessman, knew about reserves and decided to call Lillian to see if the winery had actually been sold. When Lillian told him about the reserve, Walt asked her to do nothing because they would be in town in two days. ya dki n va l l e y l ivi ng .co m

The New Westbend

by R. Bruce Heye, The Wine Guy

www.bruceheyethewineguy.com

Ja nua ry/Februar y 2 017

49

The new Westbend tasting room, winery and brewery while under construction.

The Breathwits drove from Texas directly to Winston-Salem. On their arrival, negotiations began with the purchase agreed on that same evening.

Walt had been successful in building a business by acquiring a dredging boat to work on the Texas coast. He bought a second boat then a third and so on. He eventually purchased a docking facility to handle other ships. With his business recently sold, he was anxious to try something new and to satisfy his wife’s desire to enter the wine business. They agreed with Lillian that the sale would close in 30 days. However, there was one additional problem. They needed a place to live. It just so happened that a house adjacent to the vineyard was also for sale, so the next day they made an offer to buy that house. Their offer was accepted and the seller agreed to have the closing on the same day as the closing on the winery. The family, including their three children, moved to Lewisville shortly after the closing.

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Yad k i n Va l l ey Liv ing Magazine

Walt does not do anything small so he quickly lined up a winemaker, Ethan Brown, to assist them to ready the winery for opening. Ethan advanced his career by obtaining degrees in both wine and beer while attending Surry Community College and Appalachian University. However, they decided, since the old tasting room building needed a number of repairs, it would be better to tear it down and build a new, state of the art winery and tasting room facility. At the same time they knew that a tasting room would be needed sooner than the new building could be built so they looked at the historic Hauser House, which had always been the symbol of Westbend.

Lillian had made some improvements to the old building but additional work was needed to bring it up to code. They jumped on this project so they could open the new Westbend Winery & Brewery as soon as possible. This past October hundreds of people showed up both Saturday and Sunday for a very successful

opening.

The new Westbend Winery & Brewery appears to have a bright future. The new winery and tasting room will continue the Westbend tradition established in the 1980s combined with these brand new facilities. The tasting room will have windows which will show off both the winery equipment and the brewing tanks so visitors can see part of the process for making these beverages.

Combine the new facilities with the new owners who are all about quality wine and beer with a young and aggressive winemaker who grew up with a grape growing family and you have a recipe for success. The new Westbend presents a terrific opportunity for this young man and he seems to fully embrace the challenge of the newness without diminishing the tradition.

It is good to have Westbend back in business and we look forward to many successful years of great harvests, wines and beers. yad kin valleylivin g. com

VACATION d e d RENTALS Seclu

Our location, close by to multiple vineyards, makes Frog Holler Cabins a perfect respite during your Yadkin Valley visit.

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The faรงade of the historic Hauser House.

The current tasting room hours are noon to 6p on Wednesday and Thursday, noon to 7p on Friday, Saturday and Sunday. However, these hours are subject to change as the seasons change and the new owners gain experience.

It is always best to call ahead at 336-945-9999. www.westbendwineryandbrewery.com

Our one-bedroom cabins are spacious with spectacular views of Big Elkin Creek.

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R. Bruce Heye

, The Wine Guy Bruce Heye has been active in the local wine scene for over three decades. He initiated the Salem College wine program in 2001 and taught wine appreciation classes there for 16 years. He also taught in the Surry Community College Enology program. He has been a judge at a variety of wine competitions and has been writing local wine-related articles for Yadkin Valley Living Magazine since 2003.

It is with great sorrow that, just as we were going to press, we received word that Bruce had unexpectantly passed away. His voice for the NC Wine industry, his writings and his knowledge will be greatly missed. ya dki n va l l e y l ivi ng .co m

Ask about our exciting NEW Frog Holler Wine Tours!

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(336) 526-2661 froghollercabins.com Ja nua ry/Februar y 2 017

51

Bridal Trends for

2017

written by Kelly Shumate

A beautiful gown showing the sleeve trend.

For bridesmaids look for long lengths and mismatched styles.

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Yad k i n Va l l ey Liv ing Magazine

The general consensus seems to be that plunging necklines will be all the rage with brides for the 2017 season. I feel that geographical location will play an important factor on the popularity of this particular trend. In contrast to the plunging neckline we are seeing designers produce a number of high-collar styles as well. There is still a definite demand for lace, and layers of texture with tiered skirts and ruffles.

The top newly emerging trends are: fitted long sleeves, streamer sleeves, caplets, full-length capes, over-sized bows and feather accents. I predict that only a few of these “runway trends” will ever actually appeal to the general market. I see “real brides” looking for classic styles that accent their figure, and compliment their personality.

Brides are still ditching bright white in favor of ivory, champagne, light gold, mocha and PINK! We don’t see this color trend changing for a long time to come. While the specific trends seem to be all over the place I am glad to say that feminine, dainty and delicate are the best descriptive words to sum up bridal for 2017.

Matchy-matchy is most definitely OUT for the bridesmaids! This one trend has been picking up steam for the past several years and will continue on into 2017. Brides are choosing to let their maids wear an array of styles that they feel most comfortable in, just as long as it goes with the wedding color scheme and theme. Metallic and full sequin maids dresses started gaining popularity in 2016 and will still be a great force in 2017, along with floral prints.

There is also a definite trend swinging back toward long maids dresses versus short.

It’s not just about the bride anymore, ladies! Men’s wedding fashion is most yad kin valleylivin g. com

Celebrating

the beginning of a new life together with the warmth of memories that begin in.... the heart of a happy home

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53

The Wilkes Wedding Expo

An example of plunging neck/lace/and champagne color trends.

A high neckline dress.

Sunday, March 12, 2017 at the John A. Walker Center on the WCC Campus from 1:00p to 4:00p

See the latest in wedding attire with a strolling fashion show through out the day

Among our exhibitors:

Bridal and Formal Wear Catering • Venues • Planners Transportation • Florist/Decor Cakes • Entertainment • Photography And more Admission $5 per person in advance $8 at the door

presented by

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Bridal Traditions Wedding & Prom Attire

Yad k i n Va l l ey Liv ing Magazine

Learn more, get tips and register on-line at:

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55

assuredly becoming more of a focus for the bride and groom. Grooms will be showing out during 2017 in tuxedos that represent their personality and style, which is not always basic black.

So, what are the guys going to be wearing? Wine, cobalt, and grey gingham are just a start to what you will be seeing grooms and groomsmen sporting in the coming months. Another exciting feature in the world of formal wear rental are new ultra slim fitting jackets and pants that give a more tailored appearance than the traditional “boxy” fitting tuxedo rental.

And lastly, some of our favorite wedding color schemes for the upcoming season: natural, white and green; mauve and grey neutral; cranberry, orange and ivory; peach, gold and green; and burgundy and dark grey.

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For men, colors cobalt, wine, and gingham are the latest trends.

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We offer special pricing on new and gently used machines from the two big names in sewing and quilting, Husqvarna Viking and baby lock.

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Visit our store and let’s explore together what you’d like to learn, or you can also register for classes on-line at sewinglyyours.NET We Offer Training on all our machines!

Financing Available see store for details You’ve completed all those Holiday projects, it’s a great time to service your machine!

Event Hours both days 9am to 5pm

See more than 30 of your favorite quilting and yarn vendors with fabrics, notions, yarns, patterns and machines.

Food and Bakery on-site!

It will be a

Quilter’s Perfect Day Out

Stop by Sewingly Yours and pick up a card good for an admission discount.

1329 Lewisville-Clemmons Road Lewisville (336) 766-8271 sewinglyyours.NET Follow us on Instagram.com/SewinglyYours email: sewinglyyours@triad.twcbc.com Monday – Friday 10-5 • Saturday 10-3 be sure to sign up for our email news at sewinglyyours.net

We offer a full service department with repairs and service on all makes and models—even commercial machines!

Mahonia Berries

Winter in the Garden written by Judy Mitchell

Sawing Wood & Blowing Leaves Today

MOWING TOMORROW

Now is the time to curl up with your new seed catalogs and dream of spring. A little planning goes a long way towards having a successful garden. Failing to plan is planning to fail. Till or turn under the dead plants or pull out the plants and put on the compost pile. Add leaves to compost. The freezing and thawing of the soil helps to break up the clay. Adding compost helps create a workable soil. If the winter hasn’t been too harsh, you may still be harvesting kale, chard and spinach.

The end of February is a good time to prune summer flowering shrubs. They bloom on new growth. Cut back any old blooms from summer that are still hanging on. Cut back roses.

Prune out any tree limbs that are rubbing. You may also prune low hanging limbs on trees. Don’t prune the tops of crape myrtles. They are not a naturally tall growing tree. If you prune them, it will weaken them and make them grow faster. If you prune them too much, it could kill them. Leafy evergreen shrubs that have grown too large for their space, may be pruned severely now. Spring is just around the corner and they will soon sprout new leaves. Conifer type shrubs can only be pruned lightly. If you prune the foliage off of conifers, you have killed them. They will not sprout from a bare limb. Rake the last of the leaves and add fresh mulch or pine needles.

There are many plants in their prime in winter. Hollies full of red berries brighten up any garden. Mahonia or grape holly have yellow blooms in February and are fragrant. Sassanquas or fall blooming camellias sometimes bloom into January, especially Yuletide, a bright red one. Also, japonica camellias sometimes start blooming in January or February. They have bigger blooms. Usually some will be frozen, but others will fol-

Take advantage of our

Pre-Season Service Special 10% OFF all FULL SERVICES thru February 15, 2017

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M-F 8-5 • Sat 8-1

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low. Paper Bush grows to about 6 feet tall. They have the prettiest white flowers tipped with yellow in late winter.

Pink and white heather bloom in winter—mine bloomed from January through April last year!

It is still a good time to plant trees and shrubs. They will grow roots and make it through the summer better than ones planted later in spring. Bundle up on a cold, sunny winter day and visit a nursery to see plants that you don’t notice in the spring. Or just bundle up and get outdoors to work in your garden.

To learn more: Mitchell’s Nursery & Greenhouse 1088 W. Dalton Road, King 336-983-4107 mitchellsnurseryandgreenhouse.com

Topiary Trees

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M-F 8-5 • Sat 8-1

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Proud to SHOW Our Colors As we travel through the beautiful Yadkin Valley region, we make it a point to look for our American flag.

Lots of folks display the colors of our country.

We’d like to see even more.

This is our country; we love it and our freedoms.

So we decided to celebrate our Nation’s colors by giving away a free American flag kit in each issue of Yadkin Valley Living Magazine.

To enter send your name and physical mailing address to: Show Your Colors, POB 627, East Bend, NC 27018 or Email your name and PHYSICAL mailing address, with the subject as “Show Your Colors” to: barbara@yadkinvalleyliving.com We will draw, at random, one winner every issue from all the entries and deliver the flag kit directly to you.

HIGH COUNTRY LUMBER AND MULCH, LLC. 336-838-1101 1461 Speedway Road North Wilkesboro, NC 28659 www.highcountrylumberandmulch.com

Buying Standing Timber & Logs Timber appraisals are free with no obligation.

Contact our timber buyers for more information.

Jimmy Bowlin 336-927-2020

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Hardwood Mulch Red Oak & Mixed Hardwood Both types are double ground for color and consistency.

We offer pick-up as well as delivery service within a 100 mile radius.

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Thank you for all the entries! If you entered for the January/February contest, no need to do so again. All the entries will remain in-the-hat for the next drawing.

Winner announced in the March/April magazine.

Barbara delivers a Flag Kit to Ken Hartgrove of King, our January/February winner.

These beautiful, quality, made in the USA, American Flag kits are provided by Carroll Memorials, 309 South Main Street in King.

Offering a great selection of flags and flag poles. carrollmemorials.com • 336-983-4995

SAVE MONEY ON ENERGY COSTS

MADE IN THE USA

Our Solar & Wood Renewable Energy Hot Water Heating Products WILL SAVE YOU MONEY. Plus we make our Waterstoves in our own factory, allowing us the option of custom building your stove to your specific needs.

In Loving Memory of Mark Hicks 1949-2016 As we mourn the lost of our founder Mark Hicks, we continue to keep the doors open to pursue the legacy started here at Hicks Water Stoves of quality products, made in the USA, good service and reputable relationships.

Founder Mark Hicks with our latest model featuring an Ash Pan Fire Box &Horizontal Flue

We hope you’ll stop by, look, discuss or inquire about the services we can offer you at reasonable prices.

Our stoves use Wood, or with Optional Oil & Solar System Qualifies for Solar Storage Tank Tax Credits Ask about Solar Tax Credits HOT TUB GREENHOUSE POOL SPACE HEAT RADIANT FLOOR HEAT DOMESTIC HOT WATER SOLAR STORAGE TANK

WATER STOVE

Austin Sumner, continues Hicks Waterstoves along with all the staff who’ve served you for years.

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2649 South Main Street Mount Airy, NC 27030

336-789-4977 www.hickswaterstoves.com

We offer quality repair service on all brands of waterstoves. ya dki n va l l e y l ivi ng .co m

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Homestyles

Winter Sweet Does your landscape look a little drab and dreary this time of year?

Never fear, we have plants for North Carolina landscapes to provide color and interest any time of the year. Here is a list of woody and perennial plants to bring excitement to your winter landscape. To see photos or for more information on these plants, visit plants.ces.ncsu.edu, where you can search by plant name or search by categorized list or contact your local NC Cooperative Extension office.

Plants for Winter Interest written by Colleen Church Colleen Church, County Extension Director/Horticulture Agent for North Carolina Cooperative Extension, Yadkin and Davie counties.

Snow Drops

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Trees/Shrubs: Carolina Jasmine (Gelsemium sempervirens) evergreen vine Cornelian Cherry (Cornus mas) late winter to early spring flowers Crape Myrtle (Lagerstroemia sp.) select cultivars for attractive bark Deciduous Hollies (Ilex hybrids) winter red berries Early Forsythia (Forsythia ovata) late winter flowers Fragrant Wintersweet (Chimonanthus praecox) fragrant winter flowers Hardy Orange (Poncirus trifoliata ‘Flying Dragon’) contorted stems, long green thorns Harry Lauder’s Walking Stick (Corylus avellana ‘Contorta’) contorted twigs Grapeholly (Mahonia sp.) evergreen, winter to spring flowers Japanese Camellia (Camellia japonica) evergreen, fall to early spring flowers Japanese Flowering Apricot (Prunus mume) tree with winter flowers Japanese Maple (Acer palmatum) select for form and attractive bark Loebner Magnolia (Magnolia x loebneri) late winter to early spring flowers Red Twig Dogwood (Cornus sanguinea) bright red twigs Sasanqua Camellia (Camellia sasanqua) evergreen, fall to winter flowers Saucer Magnolia (Magnolia x soulangiana) late winter to early spring flowers Spicebush (Lindera sp.) late winter to early spring flowers Star Magnolia (Magnolia stellata) late winter to early spring flowers Sweet Box (Sarcococca sp.) evergreen, late winter flowers Winter Daphne (Daphne odora) evergreen, fragrant winter flowers Winter Jasmine (Jasminum nudiflorum) vine, late winter to early spring flowers Winter Honeysuckles (Lonicera sp.) vine, winter flowers Winterhazel (Corylopsis sp.) late winter to early spring flowers Witchhazel (Hammamelis sp.) late winter to early spring flowers Various Conifers evergreens for form and foliar interest Yellow Twig Dogwood (Cornus stolonifera) bright yellow twigs Bulbs/Perennials: Algerian Iris (Iris unguicularis) winter flowers Daffodil (Narcissus sp.) late winter to early spring flowers Dutch Crows (Crocus sp.) late winter to early spring flowers Glory of the Snow (Chionodoxia sp.) late winter to early spring flowers Hardy Agave (Agave parryi var. huarchuccensis) blue, thorny specimen plant Hellebores (Helleborus sp.) evergreen perennial, winter flowers Snowdrops (Galanthus nivalis) late winter to early spring flowers Squill (Scilla sp.) late winter to early spring flowers Wild Ginger (Asarum sp.) evergreen rosette Winter Aconite (Eranthis hyemalis) late winter to early spring flowers yad kin valleylivin g. com

1305 Lewisville-Clemmons Road • Lewisville • 336-766-9109

BEAT THE RUSH

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in the garden Chrysantha

by Adrienne Roethling, Garden Curator of Paul J. Ciener Botanical Garden

First in February

Narcissus Barrett Browning & Christmas Pearl

Blue Shades

Though it seems winter has finally taken over, it’s hard to imagine that bulbs will be blooming right around the corner. We usually refer to spring bulbs as ones that are in peak performance during the month of March and April. Let’s not forget the early season bulbs that begin blooming in February. Brent and Becky Heath of Brent and Becky’s Bulbs offer a wide range of early season bloomers such as crocus and grape hyacinths. However, one can begin their spring bulb display with a showcase of early blooming tulips, daffodils and anemones as well.

Anemone blanda or windflower naturalizes over time and grows six inches tall.

A rosette of deeply cut leathery-green leaves carpet the surface which quickly gives rise to daisy-like flowers. Flowers come in shades of blue, purple and white and sit above the leaves. Windflower pairs nicely with Japanese Camellias or Edgeworthia.

Landscaping Supplies Over 60 Choices of Bulk Dyed & Natural Mulch,

Decorative Stone & Gravel Visit our Outdoor Living Hardscape Patio

Full Service Hardware Store FARM TOYS!

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Sherry Johnson invites you to FARMER’S

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Visit The Chicken Coop...inside Farmer’s for Antiques, Country Decor & Treasures

Phone: 336-386-0883 Cell: 336-366-0662 eewoodproducts@ymail.com farmersmulchandrock.com Open: Monday-Saturday 7:30a-6p

Mortar Sands Pool Water Delivery FREE Coffee & Bibles

7802 NC Hwy 268 Dobson, NC • We’re at the insection of Hwy 601 and 268 WE DELIVER 66

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Muscari or grape-hyacinths begin blooming in February and will last well into April. It’s one of the only spring bloomers that have the longest bloom time. Flowers come in many colors, shapes and sizes. Grape hyacinths, on average, grow to six inches tall with flower colors in shades of blues, purples and whites. Because of its long blooming period, one can complement them with early blooming trees and shrubs, perennials or other bulbs.

Daffodils that pair well with grape hyacinths are many. Narcissus ‘Barrett Browning’ is a small-sup daffodil (division 3) with its glowing white petals giving way to a bright orange-red cup.

Orange and blue are opposite on the color wheel which make them great to display their flower colors together.

Both the grape hyacinth and daffodil make great perennializers for the Piedmont region of North Carolina and will last well for many years to come.

Of the early blooming tulips, and my favorite, are some of the species tulips.

Species tulips are far underused in the garden. Commonly known as lady tulips, Tulipa clusiana var. chrysantha have yellow interior petals with bright red exteriors. Lady tulips as well as the many other species average at 12 inches in height and begin blooming in March.

Tulipa clusiana varieties also come in red with white interior or pink with white interior.

Early blooming bulbs soften the stark winter with their flowers. For most gardeners, their earliest memories are those when the winter ends and the spring begins. Today, memories should include the waking of bulbs through a blanket of snow or blooms that brighten the low sunlight. Using such bulbs gives us hope that spring is near and we survived the dismays of winter.

GOT A TOUGH SPECIALTY PAINTING PROBLEM? We are the solution!

We offer solutions for: tough industrial applications commercial painting water fountains • concrete steps decks • car wash walls office buildings • homes concrete swimming pools garage floors painted AND sealed to withstand heat and water Got a painting project— we can do it!

Before you replace the wood on your deck, talk to us about…DECK RESTORE™ or DECK REVIVE products. Both products revive and protect wood surfaces such as wood and composite decking, stairs, docks and more. They install at a fraction of the cost of total surface replacement while adding years of life to older wood decks!

Our Design Specialist can offer creative ideas on any painting project.

Whether you’re just needing a little guidance… or the whole idea.

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Want to see more before & after samples of our work?

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Discover how our superior protective coatings stand up to the toughest elements Mother Nature can throw at it.

How much will it cost?

My consultation visit and estimate are FREE. —Mark Diachenko. Mark@PaintandCoatingsLTD.com

A multi-faceted painting company…we’re Paul J. Ciener Botanical Garden 215 South Main Street Kernersville, NC 27284 Open Mon-Fri Dawn to dusk Free online newsletter available cienerbotanicalgarden.org For more information or to schedule a tour: 336-996-7888 ya dki n va l l e y l ivi ng .co m

Member Yadkin County Chamber of Commerce

1129 West Main Street Yadkinville, NC (336) 469-0080 www.PaintandCoatingsLTD.com Ja nua ry/Februar y 2 017

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Shelf Life

A variety of Winter Reads to help get you through the long winter months

Stung! reviewed by Barbara K. Norman The newest Sam McClellan tale by award-winning Yadkin Valley/Triad author Laura S. Wharton is a fun escape adventure to read . Wharton's many years of coastal sailing and working on boats stoked up this series. She calls herself " ...a recovering sailor who could backslide at any moment." In this novel Sam must prove his dear aunt innocent of murdering her neighbor/fiancé. The town is Edenton and its residents are unsettled and seem against his aunt. Molly, Sam's friend and love interest, comes to help solve the mystery and mark her territory (Sam!) from an attractive, aggressive, female town realtor. You won't be able to predict the conclusion’s twist—a great little mystery for any occasion. Available in paperback and eBook formats, Stung! is on Amazon.com and Barnes and Noble.

Kids and Cornbread Cakes

reviewed by Eunice Call

Alisah Horne, author of Kids and Cornbread Cakes, grew up in the foothills of the Blue Ridge Mountains. Her love of story sharing began when, as a child, she listened to stories on her granddaddy, Minter Blevins’ knee. Through her storytelling organization, Tales Worth Telling, Alisah raises funds to provide free books for children.

For several years as a caregiver, she spent hours, days and nights listening to Lucy Elmore, the subject of her first book, tell her incredible story. Growing up in a different century, different lifestyle, Lucy held steadfast to the values her mother, who died when Lucy was 11, had taught her about love, dignity and family. Lucy’s childhood was one of hard work, poverty and sacrifice, as she found herself in the adult role of caring for her siblings and cooking for a large family. Lucy’s story ends at age 93, but while Alisah had been listening, a yearning developed within to share and carry on Lucy’s legacy through her own medium: writing. Kids and Cornbread Cakes, a labor of love, is the true story of an incredibly strong child/woman.

Prologue: “I step outside into the crisp night air. It is a moonless night but the sky is alight with a warm glow. There are at least a million more stars out tonight than ever before. I imagine God is walking across the sky lighting all the stars even those dimmed by time. He is lighting all those extra stars to make sure Lucy does not miss the narrow path. I smile at the thought.”

Alisah was recognized in 2016 by the NC Society of Historians for Kids and Cornbread Cakes. For your copy, contact Alisah at 336-973-3369 for more information.

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The Carolina Table reviewed by Barbara K. Norman Randall Kenan, editor, award-winning author, journalist and food writer has pulled together beloved North Carolina writers and chefs to talk food in a 208 page paperback collection of essays. After picking up his The Carolina Table, I let it fall open by itself to a story written by renowned Lee Smith called "The Recipe Box," from her autobiography, Dimestore. Since YVLM features Mama's Recipe Box, I was instantly interested. The first few lines brought tears quickly but I couldn't close the story clinging to every word and thinking of my own mother. I even tried her mother's pimento cheese recipe. There were other essays to laugh at, some to provoke deep thought, a couple I had to force myself to finish but that is the total being of a short story collection...you have choices and foodies will easily find The Carolina Table fulfilling.

Lee Smith’s Mama’s Pimento Cheese 1 teaspoon mustard 1 (4-ounce) jar chopped pimentos, drained 1/4 teaspoon cayenne pepper—just a pinch!

1/2 cup mayonnaise 1/4 cup Durkee’s Dressing 2 cloves garlic, minced (or a bit of onion if you don’t like garlic) 1 pound cheddar cheese, grated Mix together and refrigerate.

Never Can Finish a Book... on a Kingsdown, for falling asleep!

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Joe Peas

reviewed by Barbara K. Norman

It’s hard to believe Dr. Sam Newsome of King has surpassed his debut book, Jackie, with Joe Peas, another thought provoking, extremely sensitive and memorable read. That’s the main character’s name—Joe from the G.I.Joes that rescued him from a battlefield and Peas from an opened can of black-eyed peas on the mess hall counter. So began the journey of an abandoned Italian boy from an Army base in Europe on his way to America. Here is a celebration of individualism, family, friendship, faith, love and healing through Joe Peas, a free-spirited immigrant house painter and local, family doctor James King and the unique friendship they forged.

Joe Peas can be likened to a cookbook collection, not recipes but people and all the ingredients, good and bad, it takes to survive their Southern lives.

Newsome creates strong, descriptive characters—men and women, lots of them.

This is a subtle mystery you will stick with until the surprise ending. By the time you finish the book, you will have a visual image of each townsman and more importantly, you won’t forget any of them quickly. Joe Peas is available in paperback and eBook where fine books are sold including Amazon.com

Mami of the Mountain Set in 1885 in the North Carolina Blue Ridge, Fowler’s book Mami of the Mountain is a remembrance of eldest daughter and protagonist, Merrilee McKay Starr. Within her tight nit, vibrant community where many are haunted by war memories, everyone has a past and is seeking a fresh, new start.

“In this action-packed saga, Merrilee grows into a young woman, chooses her life’s work, and meets her soulmate. Tales of quilt making, dancing, singing and planting make the story come alive. In writing Mami of the Mountain, I used my memories and research to create characters who would depict a way of life that has special meaning for me. The story is personally satisfying to me on many levels, not the least of which is that while I was homebound due to illness, I could still travel in my imagination to a kinder, gentler, familiar time and find friends, both old and new, to keep me company in a place I still call home. So, for all the love the Blue Ridge Mountains and her people showered on me as a child, Mami of the Mountain is me writing back to say, I love you.”

Signed copies of Fowler’s books are available at the Mt. Airy Museum of Regional History, as well as on her website http://urherstory.wix.com/joyreads.

For more information, contact the author at joy@fuse.net or 513-207-7566.

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BETWEEN THE COVERS BOOKSHOP “When I get a little money I buy books; and if any is left I buy food and clothes.”

—Desiderius Erasmus It’s like entering book heaven when you push open the door and step inside Between the Covers Used Bookshop at 140 North Main Street in Mount Airy.

There’s something for everyone. On your immediate left is the Children’s Section, chalk full of titles to delight readers from preschool to young adult. Face forward and find yourself engulfed in rows and rows of paperbacks and hardbacks of every genre, many carefully shelved in alphabetical order by author and placed in easily identifiable sections like FICTION and NONFICTION or CLASSICS and COOKBOOKS and TRAVEL. Sprinkled throughout the store are novelty items and figurines for sale, as well.

A cozy kitchen table and chairs in the back corner are the perfect place to sit and relax a bit while you peruse the pages of your most recent selection.

There’s a Keurig to the right of the LPs and magazines, where you can purchase coffee, tea or hot chocolate. ya dki n va l l e y l ivi ng .co m

Don’t forget to shop at the front and center clearance table, with prices ranging from 10 books/$1to 25 or 50 cents for one. Bookmarks are free.

“I love, love, love books!” Christi Stevens, President of the Friends of the Library, told me. “They are my sanctuary.”

For nearly a decade she dreamed of such a place as this where folks could purchase gently used books at reduced prices and, in turn, the Friends could use the proceeds to support a variety of programs at the Mount Airy Public Library.

When local bookseller Steve Martin decided to reduce his inventory and offered to share his vast collection of titles, Christi and the other Friends voted to seize the opportunity, and Between the Covers Bookshop was born.

“This would not be possible without the vision, the effort, and everyone working together,” Christi said. “We’re hoping to expand in the future and offer art classes and other programs of interest. And we’re going to continue to have

story & photos

by Cindy Martin

our fall book sale at the library.”

As a 501-3C organization, the bookshop is staffed entirely by volunteers. All books and items for sale are donated.

They, too, believe in giving back by sharing books with Shepherd’s House and Lifespan.

“Just walking in, I was flooded with memories of Hinkle’s Books, which was in the same spot when I was a little girl!”

Head Librarian Pat Gwyn said.

“We’ve come full circle,” Christi concurred. “ The Hinkle’s sign is still on the wall out back.”

Between the Covers Bookshop is open Monday through Saturday, 10 a.m. to 5 p.m.

If you have questions or would like to donate books, audiobooks, records, or collectibles, give them a call at 336-648-8176.

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TRUEVINE Two Brothers, a Kidnapping, and a Mother’s Quest: A True Story of the Jim Crow South

reviewed by Cindy Martin New York Times bestselling author Beth Macy’s latest book tells the story of George and Willie Muse, two young albino African-American brothers who were reportedly kidnapped in 1899 from the tiny tobacco town of Truevine. For decades they were displayed as sideshow freaks in the Ringling Brothers and Barnum & Bailey Circus. Told their mother was dead, the pair lost any hope of ever seeing their family again. Facing seemingly insurmountable odds, Harriet Muse kept searching for her sons and was, in the end, triumphant.

Intrigued when a photographer friend told her in 1989 soon after she began her new post at the Roanoke Times, “It’s the best story in town, but no one has been able to get it.” Macy spent nearly a quarter of a century unearthing the brothers’ sad saga and composing this deeply moving and compelling book.

Truevine is for sale at Amazon.com, as well as local independent booksellers. For more information about the author or view her schedule of events, visit her on Facebook or check online for details.

Taking Down the Moon written by Amber Herman Dr. Lisa Muir always keeps pencil and paper wherever she is so she can write down ideas whenever one comes to her. The short story Taking Down the Moon, also the title of her short story collection, came to her on the way home one day. It has been said Muir gathered an eccentric cast of characters—animals, beauty queens and community college teachers just to name a few—and placed them in such far flung places as Nevada's Fire Valley, New Zealand and the western mountains of North Carolina. With her stories we quickly learn nothing in Muir's world is ever as it seems. Each story weaves its own tale of discovery, loss and independence, surprising the reader along the way. Both whimsical and unsettling, Taking Down the Moon has absurd, rustic and surreal stories.

To purchase, Taking Down the Moon, see Amazon.com, Scuppernong Books in Greensboro, Appalachian State University Bookstore and Foggy Pine Books both in Boone and directly Dr. Muir at lisa.muir@wilkescc.edu or 336-838-6197.

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In this touching memoir, Rita Berman describes her experiences as a child growing up in the East End of London during World War II. Complete with photographs, Parallel Lives is a collection of remembrances of Rita and her cousins who were living in war-torn England.

Rita recalls the months of rationing food, electricity, clothing, fuel, “petrol,” and paper goods. “We were all thin, then,” she laughed. Folks were restricted to one egg per week per person. They were allowed eight ounces of meat and eight ounces of sugar. Imagine only havyad kin valleylivin g. com

When Cold Winter Winds Blow

ing 12 ounces of candy per month!

“When I was in my teens and received and eight ounce box of chocolates from a boy – I knew he cared enough about me to give me most of his allowance,” Rita proffered.

When the situation worsened, some children were separated from their families and evacuated to a “safe” area.

Rita’s mother, however, insisted they stay together, and her father went door to door in the nearby mill town of Huddersfield in search of a safe haven.

Again and again he was turned down.

“No one wanted us,” Rita said.

At last, Mrs. Kitty Weir opened her heart and home to this Jewish family seeking refuge. “They had few worldly goods and barely enough money for their needs,” Rita wrote.” But she had a caring heart and said yes, we could stay with her.”

It is in the final chapters Rita shares “the rest of the story,” and brings us upto-date, reporting on current family news and events.

Parallel Lives is available at Amazon.com, as well as at local bookstores. For more information, visit Rita’s website www.Ritabermanwriter.com.

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We’re really good at helping keep your family warm & comfortable Scheduling a BI-ANNUAL TUNE-UP for your heating and cooling system is as easy as calling K&V Heating and Air Conditioning today at 336-699-2088.

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PEOPLE

Anita Bullin Photographer

Anita L. Bullin shot our cover photo for this issue from her back door at the Bullin Family Farm in Ararat, North Carolina, where she and her family have lived for the last 44 years. She got her first camera at the ripe old age of 14 and set her goal to be a photographer for National Geographic.

As it turned out, Anita, with an MBA degree, ended up retiring from Surry Community College as an assistant VP of Career Services and also as director of the area Upward Bound.

Using a room in her home as her studio, Anita is back behind a camera. She has taken a few classes under Stokes County professional photographer Boyce Shore but is basically self-taught. Today she is a multi-faceted photographer who has a passion for capturing children in her camera lens and loves the excitement of shooting weddings but still prefers landscapes. In 2015, she was recognized as one of the top photographers in the area, with her Jaw Dropping shot called "Sunset on the Blue Ridge."

If you received a Christmas card from a local bank this past holiday, you’ll recognize Anita’s work on the front.

Check out more of her work on "Only in North Carolina" and on the walls at Cousin Gary's Restaurant in Pilot Mountain. If you’d like to talk with Anita about scheduling her for your wedding, children’s photos or preserving those special memories through the talented eyes of a professional photographer you can call.

Her cell is 336-710-0710. Anita can be reached by email at bullina@surry.net and Facebook: Anita L. Bullin Photography.

“I’m thankful to live where there are such beautiful things to shoot," says Anita. It IS difficult to find a site more grand than the Pilot.

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Ya d k i n • Va l l e y

PEOPLE

Al and Derek McCuiston. Right: The top half of a large window commissioned for the new Hospice of Yadkin County building.

Lower right: Craftsman at work in the shops at Salem Stained Glass

the art of

Salem Stained Glass

Salem Stained Glass is one of East Bend's best kept secrets. Owners Al Priest and Brad Brown with their 12 employees are creating and restoring some absolutely beautiful pieces of glass art that has earned them state and national recognition.

It started so innocently with Al and his wife looking for something to do and taking a craft class making simple glass ya dki n va l l e y l ivi ng .co m

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wind chimes and suncatchers. At that time Al was working for Forsyth County as a paramedic. The stained glass interest evolved into Al making stained glass apple suncatchers for his daughter's teachers, (now he makes them for his granddaughter's teachers!). He met Brad in the mid-80s as his source of glass. Brad already had a studio in Winston-Salem.

A handshake and a verbal agreement and they became partners. That was 31 years ago and their business has continued to grow. Now, Brad manages the shop while Al does public relations, sales and the finances in their expanded studio in East Bend's Industrial Park.

Al commented on their expertise in restoration of glass, "When you're good enough to touch historic items, you've reached the top of the ladder." Disassembling, restoring and replacing to its original form a church window would seem like a daunting, tedious task but imagine the feeling of pride with the finished product.

For Salem Stained Glass, church windows are the predominant items of business. They have created as many as 42 windows for a single site. Special crews deliver and install windows across North Carolina. One church window in particular in the East Bend Baptist Church is special for Al. He created the large window entirely by himself to memorialize his father, once a preacher in that church, Christ is standing with outstretched arms flanked by six lambs denoting Al and his siblings. Now the window is dedicated to both his parents.

This year Al, Brad and Salem Stained Glass will be sponsoring The Stained Glass Association of America's annual conference in Raleigh. Of the 400 association members, Salem Stained Glass is one of the 60 fully accredited members.

Al serves on the board, first as financial secretary, second vice-president and following the 2017 conference will be promoted again to the first vice-president office.

In the photo you will see Al and Derek McCuiston, graduate with a Studio Art Degree from Chapel Hill. The glass shown is only the top half of a large window commissioned by Marti Driver, Director for the new Hospice of Yadkin County building that has been since installed for all guests to enjoy.

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caring hearts

In May of 2007, a group of law-enforcement spouses gathered together and began discussing ways they could all be supportive to each in the event of a tragic loss such as Sergeant Howard J. Plouff when he was fatally shot in the line of duty while responding to a call. And so the organization Behind the Blue Line was born.

In addition, the group wanted to do more, specifically to shed a positive light on the hard working, putting their lives on the line every day of the week law enforcement men and women in the community; all working on that bonding.

The main goal of Behind the Blue Line organization is to provide support in general as members can share their thoughts, concerns emotions and encourage one another through the strain of everyday living with a mother or father in law enforcement. Spouses, significant others and family members of sworn police officers of the Winston-Salem Police Department are encouraged to join.

Anyone is welcome to join with the sponsorship of a current Behind the Blue Line member.

Behind the Blue Line meets monthly on the third Thursday at 6:00p.

The locations vary depending on the type of programming such as talking with officers of the K9 unit or the SWAT department or if the gathering is of a more social nature.

If you have any questions, please email : behindtheblueline@gmail.com.

An application can be found on the website: www.behind the blueline.org and can be mailed to the P.O. Box listed on the application. Dues are $25 for the year per member, but are waived for the first year of membership. “We are a support group for law enforcement officers; a place where we can all share our thoughts and emotions, encourage one another and shed a positive light on law enforcement in our community. We want to help one another as being a family member of someone in law enforcement is not always an easy task. Having support from other spouses and family members who have the same concerns you have helps in so many ways,� says Amanda Hunter, member.

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Ya d k i n • Va l l e y

PEOPLE Not many people are given a surprise birthday party with an invitation that has been printed on the cover of a newspaper with a circulation of 6,000.

But the friends and family of Mike Smith were able to pull it off for his 50th birthday.

Mike is very well known among livestock exhibitors, which are a special type of people. Livestock exhibitors are devoted to the proper care of their animals but they are also loyal to each other. Mike has been a fixture in the cattle and sheep barns of the Stokes County Fair, the Dixie Classic Fair and the NC State Fair since his nieces began showing cattle some 20 years ago.

Mike has Downs Syndrome, but it has never stopped him from working hard and helping out with the livestock during show season. In fact, it was Mike’s hard work that gained him the notice of the Livestock Superintendent of the NC State Fair, Chuck Miller. This was in the late 1990s and Miller saw Mike sweeping and cleaning behind the cattle. Miller stopped to talk with the friendly Mike and was intrigued by something Mike said. Mike told him, “I can do everything except show these cattle.” Mike made a huge impression on Miller and it was the beginning of an idea that has gained North Carolina notice around the country.

The next year was the first year Miller, with the help of Carol Turner, head of livestock data at the NC State Fair and other volunteers, began what is known as the Special Show at the NC State Fair. People with disabilities, of all ages, are able to get their hands on a beef cow, market lamb or goat and “show” these livestock for awards presented by the Commissioner of Agriculture himself. The youth owning these livestock are also with the animal and the disabled person to make sure nobody gets hurt. Mike Smith has participated in these shows for so long that twice he has even served as the judge for the event. ya dki n va l l e y l ivi ng .co m

Mike Smith Ambassador of the Barn

written by Jennie Rucker

Neil Bowman of King is currently the Livestock Superintendent at the NC State Fair and he presented Mike with a very special plaque at his birthday celebration.

Bowman gave a short speech and designated Mike Smith as the official “Ambassador of the Barn.” Many of the people that work at the NC State Fair, including Carol Turner, made the trip to Winston-Salem for Mike’s celebration. With Mike’s grin and his happy, helpful personality, everyone who knows Mike loves him!

The Special Show has become such an important event, the Dixie Classic Fair and the Stokes County Fair have also added it to their livestock shows. It has been an inspiration for other state fairs across the United States. And it is all because one special man, Mike Smith, was noticed as he worked hard in the livestock barn. This humble man is truly an Ambassador of the Barn.

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Yadkin Valley

Weekends

8th Annual Yadkin Winter Reds Food & Pairing Event

The Eighth Annual “Yadkin Winter Reds” wine event will be held January 28 - 29 and February 25 - 26. Enjoy two weekends of wonderful wine, food and entertainment in Yadkin County. Looking for a day trip or a weekend getaway?

Come visit Yadkin County and enjoy the annual Yadkin Winter Reds Event sponsored by the Town of Yadkinville and Yadkin County Tourism Development Authorities.

“This is a great opportunity for you to visit Yadkin County wineries and taste the excellent wines being produced there.

The Yadkin Winter Reds event has become a very popular event during a slower time for tourism. In January and February, folks are looking for things to do during the winter. This is a great event that brings lots of visitors into our area to stay in our lodging, visit our restaurants and other points of interest while they are here tasting excellent wines,” says Jamie Johnston, Yadkin Chamber.

All Yadkin County wineries will feature their "Winter Red" (2 oz. pour) 78

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paired with a 3 oz. serving of a tasty food item. The hours will be Saturday noon to 5p and Sunday 1p to 5p. Each ticket holder will be assigned to a starting winery where they will receive their souvenir wine glass and a map. The ticket is good for both days on the selected weekend you choose - one visit per winery. Limited ticket event for both weekends.

Prices for the 2017 Winter Reds Event Only: $25.00 for January Weekend (6 wineries) $20.00 for February Weekend (5 wineries) New this year are Yadkin Winter Reds Wine Dinners on Both Weekends at Flint Hill Vineyard at 6:30p Dinner Tickets must be purchased by January 17th for January 27th event and February 14th for the February 24th event.

Shows at the Yadkin Cultural Arts Center on Both Weekends, 7:30p Entertainment at Yadkin Cultural Arts Center: (Tickets must be purchased by Tuesday, January 17th, $20 for January and February 14th, for February event $25). January is Sounds of the Mountain Concert/Jenane Jolly/ The Buck Stops Here.

February features MerleFest on the Road/Jonathan Byrd/The Pickup Cowboys, Locust Honey and Mark Bumgarner.

Menu for the January Weekend: (Deadline to Purchase Tickets for Winter Reds only is Wednesday, January 25) Cellar 4201 serving Smoked Chile Rubbed Pork Tenderloin paired with Warrior Divine Llama Vineyards serving Divine Llama Chocolate Cake paired with Merlina

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Flint Hill Vineyards serving Chicken & Bacon Pasta, Spinach, Tomatoes in Garlic Cream Sauce with Chambourcin Hanover Park Vineyards serving Tuscan Bean Soup paired with Michael's Blend RagApple Lassie Vineyards serving Tenderloin of Beef Slider paired with Syrah Sanders Ridge Vineyards serving Pimento Cheese Sliders paired with Cabernet Franc Menu for the February Weekend: (Deadline to Purchase Tickets for Winter Reds only is Wednesday, February 22) Brandon Hills Vineyard serving Lasagne paired with Raptor Red Dobbins Creek Vineyards serving Beef Brisket served on mini roll paired with Cabernet Sauvignon Laurel Gray Vineyards serving Cocoa Dusted Chocolate Truffle, Decadent Chocolate Brownies paired with Encore Shadow Springs Vineyards serving Cajun Pasta with Chicken paired with Cabernet Franc Windsor Run Cellars serving Beef Stew paired with Merlot Check for lodging discounts and packages by checking the website: VisitYadkin.com. For more information about the Winter Reds Event, please contact the Yadkin County Visitors Office at 1-877-492-3546.

Discovering a 3-day weekend, a fun Saturday morning, an evening out?

This Spring it’s a click away. on-line and in print.

Yadkin Valley

Weekends yadkinvalleyweekends.com

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CELEBRATING A CENTURY

Reynolda House Museum of American Art

by Emily-Sarah Lineback

W

Aerial view of Reynolda Estate, circa 1927, Aero Services Corp. of Philadelphia. Photo courtesy of Reynolda House Museum of American Art. Previous page: Photo courtesy of Reynolda House Museum of American Art. Today, Reynolda House stands as one of the few well-preserved surviving examples of the American Country House movement and contains the finest public collection of American art in the southeast.

Whether you’re captivated by its heritage, architecture, or art collection, Reynolda House Museum of American Art holds myriad treasures. For me, its allure is a combination of those things, pinned in place by its beginnings. Tobacco magnate R.J. Reynolds’ wife, Katharine Smith Reynolds, manifested her vision of a country manor home and self-sufficient estate in such a way that a century later we’re still drawn to visit what she first held in her heart.

The Reynolds were living in a lovely, large home in the heart of Winston (before it became Winston-Salem), and Katharine wanted a progressive, self-sus-

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taining country farm and estate on what was then 1,087 acres outside of town.

In 1912, Katharine commissioned Charles Barton Keen, a Philadelphia architect, to design a residence and 40 support buildings, including a church, stables and a school, on what is now Reynolda Road in Winston-Salem.

(Some of those structures later became Reynolda Village, which features a spectacular public garden, dining, shopping and walking trails.) Design and construction lasted until late 1917, and the couple and their four children—R.J., Jr.; Mary; Nancy; and Zachary—moved into the house in December.

R.J. Reynolds was suffering from pancreatic cancer before Reynolda’s completion, and he didn’t enjoy his new home long, dying on July 29, 1918.

Katharine remarried in 1921, and she and school superintendent J. Edward Johnston had two children together: a stillborn daughter and a son, J. Edward Johnston, Jr. Katharine developed an embolism due to complications during childbirth, and she died just days after his birth, on May 23, 1924.

Mary Reynolds Babcock, the elder daughter, acquired the estate from trust in 1935, and first used it as a vacation home for husband Charles and herself yad kinvalleyw eekend s .co m

Reynolda's grand reception hall. Photo courtesy of Reynolda House Museum of American Art until 1948 when they moved there permanently. The two worked to modernize the estate, adding a guesthouse, recreation facilities in the basement, and a new front entrance. In 1946, they donated 300 acres of the estate to Wake Forest College, now Wake Forest University, as the site for its relocation to Winston-Salem (it broke ground on its new campus, still called the Reynolda campus, in 1951). In 1964, the furnished house and 19 acres were incorporated as a nonprofit institution dedicated to the arts and education. In 1965, restoration efforts prepared it for part-time public visitation. Two years later the Z. Smith Reynolds and the Mary Reynolds Babcock foundations provided funds for a collection of American art, and the house and its collection were opened as a museum to the public on a daily schedule in 1967.

Restored rooms and original furnishings and family heirlooms reflect the periods when it was a private residence. A rare Aeolian organ fills the large twostory reception hall with music from its 2,566 pipes concealed in the attic and in chambers off the surrounding gallery. ya dki nva l l e y w eeke nd s .com

Reynolda's sunny Lake Breakfast Porch served up a beautiful way for the Reynolds to start their day. Photo courtesy of Reynolda House Museum of American Art. Two rooms in the attic are devoted to the exhibition of vintage clothing, accessories, toys and other items belonging to members of the Reynolds family from 1889 to the 1960s.

“If you haven’t been to Reynolda in a while, you may be surprised at what you’ve missed,” shares Sarah R. Smith, Reynolda’s director of external relations.

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R.J. Reynolds' study at Reynolda House. Photo courtesy of Reynolda House Museum of American Art.

“Just a few months ago we opened another bedroom gallery space in the historic house to display more works from the American art collection, and we’ve also improved the landscape by adding new pathways that connect the house to the gardens, and restored plantings in the Forecourt Garden to be more historically accurate.”

Reynolda’s fine art collection, ranging from 1755 to the present, rotates works on view and features masterpieces by Mary Cassatt, Frederic Church, Jacob Lawrence, Georgia O’Keefe and Gilbert Stuart. John Wilmerding, Christopher B. Sarofim Professor of American Art at Princeton University, described Reynolda’s collection as, “The finest concentration of American art in a public collection south of Washington…”

The Mary and Charlie Babcock Wing opened in 2005, adding a 3,000 square foot gallery space for changing exhibitions, education studios, an auditorium, as well as collections storage 84

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and an orientation gallery. Samuel F.B. Morse’s “Gallery of the Louvre” and the Art of Invention will be on exhibit beginning February 17 through June 4, 2017. “At the center of this exhibition is the 6'x9' masterwork Morse created when the artist was living and working in Paris,” says Smith. “And yes, Morse is that Morse of Morse code, and visitors will also get to see early telegraph machines from the National Museum of American History.”

Now is a perfect time to explore or rediscover the museum as it is celebrating its centennial this year with a series of events and new ways to experience the estate—and you can be an integral part of it through its Storytelling Division. “We’re inviting folks to submit their Reynolda story to us,” shares Smith. “I’m sure that many will have their own personal memories and moments about this place. We’d love old photographs, handwritten stories and even calls!”

Whether you take a solo tour, an-

chor a date around a visit or carve out a family daytrip, you’ll leave this special place with a fuller perspective of our area’s tobacco back-story and how architecture and art can influence for the ages. Most of all, you might appreciate stepping inside a home that exudes a tangible, lasting piece of Katharine’s heart-felt desire.

Reynolda House Museum of American Art is located at 2250 Reynolda Road, Winston-Salem, NC. Plan your visit at www.reynoldahouse.org.

To share your memories or memorabilia for the museum’s centennial, call 336-758-3138 and leave a message or email myreynolda@reynoldahouse.org with your photographs, videos and comments.

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Beginning Kayaking written by Rebecca Cranfill

I have recently taken up kayaking as a new hobby. It has become one of my favorite activities for two very different reasons.

Kayaking can be a peaceful, therapeutic retreat, or it can be a great fun-filled day on the water with friends and family.

My summer was filled with days on the water in both of these capacities. Residents of Yadkin County, where I live, have been blessed with a new park that has a wonderful lake in it, which happens to be just minutes from my house. Lake Hampton has an amazing variety of waterfowl on this fairly new lake. You can almost always see cranes, egrets, osprey and ducks within minutes of being on the water. It is also filled with plenty of turtles, fish and even a few beavers.

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To get started with my new hobby, I went online to research more about kayaking so I would know what I wanted in a vessel. There are some good online sites that explain the style differences in kayaks and what each one is best suited for depending on your plan of activities. One of the sites I used was www.paddling.net. It has a great guide to help with your decision. Also recommended is to rent or borrow a kayak for a day to see if you like how it handles. There are several places in the Triad to rent kayaks, including Lake Hampton at Yadkin Memorial Park in Hamptonville, as well as some of the river outfitters.

A few groups of kayaks are: recreational, fishing, sit-on-top, touring and inflatables. This is not to say you can’t use yours in more than one capacity. Their uses are mainly determined by the length and width of the vessel which changes the speed and stability of it.

A recreational kayak is most suited for gentle waters without a lot of current or waves. Quiet lakes and gentle streams are the perfect place to paddle in these kayaks.

The fishing kayak is a popular among many anglers. Usually, it has a more comfortable attachable seat that can swivel, making it easier for fishing. There are many options you can put on a fishing kayak including rod holders. This kayak is usually bigger and heavier than most, making it stable to fish from.

One of the most common kayak groups is the sit-on-top kayak. It is selfbailing and is ideal for easy entry and exit.

They are said to be a good stable kayak and are used a lot at the coast and in rivers. It is easier to get back in one of these if you tip over but, in my opinion, they seem to tip a little easier than the sitin, open cockpit kayak because you are sitting a little higher on it. You are also not as protected from splashing if you plan on using your kayak in cooler weather.

The touring kayak is usually a longer, narrow vessel used for long distance. They are built for speed and versatility and are great for open water. Their features are that they track well but also turn quickly when needed and stay dry in light waves.

Inflatables can be very useful for the traveler who likes to kayak but doesn’t have the room to carry a standard kayak in their vehicle. They will easily bounce off rocks while in the water and are made of very durable material.

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A sit-in open cockpit kayak is a good entry level vessel that is lightweight and stable for beginners. Being female, I appreciate the fact that I can load and unload my kayak without help. These come in several different lengths and weights and can fit in several of these categories. Most have some sort of storage that comes in handy if you are going to be out on the water for a while. One feature I wish mine had is a cup holder.

After you decide which style is most suited for you, start shopping for the best kayak you can afford, depending on how much you plan to use it and how long you want to be sitting in it. Comfort is a big factor for me. I like the fact that mine has adjustable footrests and a padded seat. I bought mine while they were on sale which enabled me to get one of good quality for my budget. I am a big fan of reading reviews, good and bad, to see how each one compares.

Once you have decided on your new kayak, don’t forget to pick out a good life jacket. These are mandatory in most places and always smart to have even when they aren’t required. When choosing a paddle, I was told by the man in the sporting goods store to choose one that when you stand it on end it will come to the tips of your fingers.

Some other accessories you may decide you want are a paddle leash, great for river rides, waterproof bags and possibly a cover if you choose one with a cockpit. I plan to get a cover to keep bugs and leaves out when not in use. I also like to keep several carabiners to clip items onto my kayak.

(Farmers call them quick clips) They are very useful and you can find them easily for a small price.

Start watching vehicles on the road during warm weather, and you will notice what a popular sport it is becoming. If you love the water, you will most likely enjoy this sport. It puts you right on the water and makes you feel like you are a part of nature. Paddling is easy to pick up on, and it is so quiet you are able to hear birds and other wildlife noises you wouldn’t get to hear while in other vessels.

During the long winter nights you can start researching your options on buying a kayak so you will be prepared to delve into this new hobby as warm weather approaches. I enjoy researching new activities as much as I enjoy doing them. Good luck on your new adventure. yad kinvalleyw eekend s .co m

Thought About Preschool?

written by Jessica O. Wall

There are many milestones and important stages in your child’s life and one of the early ones is starting school. Knowing when and where can be easy, if you already know your child won’t start until kindergarten and will go to public school where you live. But what if you want your child’s formal education to start earlier than age five?

A preschool program is a good option for getting your child an early educational experience. Our daughter recently started a public school pre-K program. She’s actually in the program a year early. But why? There were several benefits to getting her into preschool early.

The first was socialization. If your child isn’t already going to a licensed child care facility, they may not be getting a wide variety of socialization. Being in a classroom with other children her age helps her learn basic skills like waiting her turn, following instructions, sharing and more.

Another important benefit was learning routine. Our daughter likes to sleep in (surprising for a three year old, I know!) And she could just float from toy to toy or activity.

And she would eat whenever she felt like it, just floating around, doing her own thing. School provided structure and routine to her day. She had to learn to eat when a meal was presented to her. Children get their first try at responsibility.

They are often times given a task for the week that they must be in charge of. Our daughter has talked about being the classroom’s bell ringer, fish feeder and greeter.

Still an additional great benefit to early preschool is learning inclusion and diversity. Our daughter has learned there are people different from her and her family; that people come in all shapes, sizes and abilities. She knows all these children deserve respect and friendship. And speaking of friendship, the ya dki n va l l e y l ivi ng .co m

classroom provides an opportunity for conflict resolution and problem solving. She has to work it out when there is someone she doesn’t get along with or has a disagreement.

My favorite part about our daughter being in school all day? The stories! She comes home talking about all her friends, what they played that day, the activities they did and more. She and her new friends have acted out their favorite cartoon characters. She has learned new songs she has taught us. And when we go do fun activities on the weekends, she can take those stories to her class on Monday.

Overall, I think preschool is about helping your child learn about school before the worry of having to be measured by the books. But don’t get me wrong. At our parent/teacher conference, the teacher went over our child’s performance from a kindergarten assessment. The teachers are paying attention and helping your child. It’s about overall school readiness.

All these things help your child be ready to be successful in the kindergarten classroom. We like our child is in a program in the public school where she will be enrolled in school.

Now she will know the campus, the buildings and the staff.

When she gets to kindergarten, she’ll already be experienced at listening, following instructions, sharing and being a good friend. All that aside, she can focus on starting her school career ready to learn!

Interested in learning more about preschool options near you? Call your local school system or Smart Start agency to get more information. There may even be subsidies or grants to help cover the tuition costs. There isn’t much more important than your child’s first 2,000 days (the number of days from birth to age five). Spend this small window of precious time preparing your child for a lifetime of learning!

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Tavi has a BA in Psychology, MA in Teaching, and is a fourth grade teacher at Poplar Springs Elementary, a Title 1 School in King.

FUN

with kids written by Tavi Petree

The short days lend themselves to a perfect time to get cozy with some winter-themed books. Encourage kids to grab a blanket, pillow or whatever items they need to encourage a sense of relaxation.

Why not try throwing the blanket over your head and reading with a flashlight?

Children love the anticipation of snow, so why not entice them with some of these “snowy” books.

Introduce poetry to young readers with When Winter Comes. Encourage

Fine Children’s Clothing Newborn to Preteens

aby elebration

Baby Gifts & Accessories

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Mustard Pie • Le Top • Paty • Will Beth • Feltman Brothers & many more

1780 West US Hwy 421, Suite B Wilkesboro (336) 667-1430 Open Monday-Friday 10-6 Saturday 10-4

Peaches‘nCream • Kissy Kissy • Bailey Boys • Flap Happy • Anavini • Molly and Millie 88

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kids to create their own poems, complete with illustrations about the winter months. Poetry is filled with such imagery and figurative language children sometimes are not exposed to.

One of my all-time favorite winter books is Snowflake Bentley. Did you know that no two snowflakes are identical? This is just what Snowflake Bentley set out to investigate with his detailed photographs. A great non-fiction book to accompany Snowflake Bentley is The Story of Snow, The Science of Winter’s Wonder. There are even instructions included in this book on how to catch a snowflake.

On the humorous side, Snow Party is sure to get you chuckling.

Why not have kids create a snowman comic strip to encourage a different venue of writing?

If we do get snow this year, bundle up and take a hike outside to identify snow tracks made by different animals.

Take a notebook with you to sketch the tracks, then make a prediction about which animal could have made these tracks. Check out Whose Tracks Are These?...A Clue Book of Familiar Forest Animals to confirm your predictions.

Even though it may be too dark and cold to venture outside, remember that books can take you anywhere you want to go by encouraging imagination.

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Laura Mathis

Ginger written by Laura Mathis

Ginger (Zingiber officinale), is a herbaceous perennial plant of the family Zingiberaceae, native to southeastern Asia. It is a member of a plant family that includes cardamom and turmeric. It has a pungent rhizome (underground stem) that is dried to use as a spice, cooked to add flavoring to food, and as a medicine. Here in North Carolina, ginger is commonly used as a spice for gingerbread and other sweets. Crystallized ginger has become popular to use in desserts and ginger root, found in grocery stores, add flavor to stir-fry and other Asian dishes.

Many gardeners to do not think about growing ginger, as it is thought to be more difficult to grow and harvest than other more common herbs such as basil, dill or parsley. In reality, they’re not that difficult to grow. Start by finding an organic piece of ginger root with some eye buds forming (best if the eyes are green). Break off a section of the root containing an eye and allow to dry a couple of days before planting (this will help to prevent root rot). The ginger root grows in part to full shade and likes rich, loose soil. If you’ll be planting ginger in the ground, it’s a good idea to add lots of compost or rotted manure to the chosen spot. Ginger rhizomes can be started indoors by planting them in pots, moving them outside in spring and then harvesting them in fall before frost. If you will be growing ginger in containers, using potting soil is a must. Ginger plants take 10 months to mature. If you live in USDA zone 7 or higher, you can grow a ginger root in the ground (though in all zones but zone 10, the leaves will die in the winter).

Ginger is the perfect herbal medicine to have around during 90

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the winter. While it’s most famous for treating indigestion and nausea, ginger may also act as a decongestant and has long been used to improve cold weather imbalances including poor circulation, arthritis pain and more. Ginger has been used as an anti-inflammatory in Asian medicine for centuries to reduce swelling and ease the pains associated with joint and bone discomfort such as rheumatoid arthritis. There are several ways to enjoy the health benefits of ginger: Eating fresh ginger and adding it to your favorite dishes, juicing it with your favorite smoothie, taking it as a supplement (be sure it contains pure ginger root), by making a compress using ginger tea bags or by soaking ginger root in a wet cloth and applying it to the inflamed joint.

Another great way to enjoy the health benefits of ginger is by drinking ginger tea. Ginger tea aids in the absorption and digestion of food after eating. It helps the body release gastric acids necessary for digestion and may help soothe stomach ache and ease the bloating often associated with overeating.

Ginger tea may also offer antiviral properties. It is believed fresh ginger destroys virus cells that cause the common cold and flu. It is often used to treat colds, coughs, sore throat, it loosens phlegm and helps the lungs expand properly. The antioxidants in ginger tea help support an active, healthy immune system. Consuming a lemon-ginger version of ginger tea provides extra bacteria-fighting compounds that also aid in fighting cold symptoms. This can be accomplished by simply adding fresh lemon juice to your ginger tea and enjoyed hot or cold. yad kin valleylivin g. com

Though this classic recipe is called a tea, it’s really an infusion of fresh ginger and lemon—nothing “tea” about it other than how healthful it is and how soothing it is to drink.

4 cups filtered water 2- to 3-inch piece ginger, sliced Juice of 1 large lemon (or more, to taste) Sweetener of choice (stevia, agave, raw honey, etc.) to taste, optional Slices of fresh lemon (from an additional lemon) for serving, optional Combine water and ginger in a large saucepan; bring to a boil. Remove from heat. Add lemon juice; steep at least 20 minutes; 30 minutes is even better.

If serving right away, you might want to reheat gently to your liking. Or, you can let steep even longer, letting the ginger flavor become more pronounced.

Sweeten to taste with sweetener of choice, or let everyone sweeten their own.

Serve with or without slices of the steeped ginger and slices of fresh lemon.

You can also let the infusion cool and chill for a cold drink. Makes: 4 cups Variation: Add a cinnamon stick or two to the saucepan with the lemon juice and ginger.

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5 SMART Ways to Enjoy Walking the Winter If you think walking stops when it gets cold, think again! Here’s what you need to walk smart all winter long whether you’re walking in your neighborhood or around town on errands.

Wear smart clothes for your body—dress in layers. Several thin layers are better than one bulky layer. You will warm up as you move. You can shed layers so you don’t sweat too much. Wear a hat. Pick one that is soft and warm, not scratchy. Without a hat, you lose heart off your head and you’ll get cold quicker. War gloves or mittens to keep your hands warmer.

Wear smart shoes and stuff for your feet—for both comfort and safety, choices in footwear are really important. Sturdy boots or walking shoes with thick soles and deep treads are important. Make sure that your footwear is the right size to fit with heavier socks. Wear a pair of thick wool or synthetic socks.

If it is really cold, add a pair of thin, inner socks. If your shoes get wet during your walk, be sure to dry them out.

Take along smart buddies for fun and safety—it’s always nice to have a walking buddy. Family, friends and dogs all fit the bill. Think of a dog as a treadmill with fur. Walking is good for the dog’s health and yours! /walking with a family member or friend gives you time to bond. Having someone to talk to makes the miles seem shorter in any season. In winter, a buddy also gives you an added measure of safety in case you slip or fall.

Smart accessories are for everyone—visibility is a concern for winter walkers. Drivers may have a hard time seeing you due to shorter days. You and your pet can walk safely with LED lights and/or reflective clothing. For under $15, you can buy different types of LED lights and reflective vests, hats, gloves land belts. You can even get dog leashes and collars to shine in the dark. On days with lots of glare, walkers need sunglasses.

Make smart choices in deciding on your route—finding a safe walking route is critical any time of the year. Routes that are good at other times may not work so well in winter. Look for routes that drain well and have plenty of street lights. If you live in a snowy part of the region, learn which sidewalks and parking areas are the first to be cleared after a storm. If conditions are bad, stay home until it is safe to get bundled up and go out.

*Due to the high demand for copies, not all locations will always have magazines in-stock.

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Know Your Family Health History I bet you know, or have talked about with your family, where you get your eye color, hair color or even your height.

But have you talked to your family about where there might be cases of diabetes, cancer or heart disease? These things are even more important than your good looks!

They are a blue print to health issues you might face later. You would also want to make sure your children are aware of any medical issues you face, as you share the same blue prints genetically. As the CDC says regarding a family health history, “You and your family members share genes, and you may also have similar behaviors, cultures and environments, each of which may affect your risk of developing health problems.”

Having a family history of a disease makes you more likely to also be diagnosed with the same conditions. Don’t worry if you find something there—there are many pieces that play into developing a chronic condition and family history is just one.

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Yad k i n Va l l ey Liv ing Magazine

by Jessica O. Wall other lifestyle choices such as diet, exercise and the use of alcohol and tobacco products.

Did you ever create a family tree when you were in school? Think about creating a family health tree. List all the members of your family. Be sure to include people outside of the children and grandparents. For chronic conditions, like cancer, even having aunts, uncles and cousins with medical issues is important to know. In each stage of life, knowing your family health history is important. When planning your family, you may want to know about genetic disorders that can be passed along to your child.

And in childhood, knowing these things can make it easier for your child’s doctor to determine a diagnosis and develop a course of treatment.

Earlier is better! As someone is entering adulthood, knowing these family health history details can make you more aware of screening you yad kin valleylivin g. com

need to stay on top of, such as annual cholesterol. The same can be said for people as they continue on through adulthood. According to the CDC, “If you have a grandmother, aunt, mother or sister who had breast cancer before age 50, you may want to talk to your doctor about whether cancer genetic counseling might be right for you.” And finally, as the older person in the family, an elderly member can serve as a family health historian, which is a valuable resource.

Get serious about creating a family health tree. Visit www.dhhs.gov/familyhistory to access the Surgeon General’s “My Family Health Portrait.” Start by interviewing your family members. This could be an interesting conversation, maybe you will learn things about your family you didn’t know or hear stories you haven’t heard before! The CDC gives some examples of questions you may want to ask those you have added to your tree: Do you have any chronic diseases, such as heart disease or diabetes, or health conditions such as high blood pressure or high cholesterol?

Have you had any other serious diseases, such as cancer or stroke?

How old were you when each of these diseases was diagnosed?

What is our family's ancestry—what country did we come from?

For relatives who have died, be sure to ask about cause and age of death.

Be sure to take good notes. You may even want to record the conversation, so you have all those stories and information saved for generations. And, finally, make sure you share the information with other family members or encourage your other loved ones to make their own health tree. We have many beautiful blended families and we need to know the health history on everyone.

As the saying goes, “Those who do not learn history are doomed to repeat it.”

Don’t let this happen to you, especially if this is a condition you can keep from having to deal with or you can learn ahead of time how to address the symptoms to live a longer and healthier life!

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Jessica O. Wall, MPH Assistant Director Yadkin County Human Services Agency Medical Clinic and WIC jwall@yadkincountync.gov 336.849.7588

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March/April 2017 deadline to advertise: February 3 Come join us! advertising@yadkinvalleyliving.com Toll Free 1-866-280-4664

Techniques to Brighten Your Skin written by Ruth R. Henderson, BeautiControl EVIP Having clear radiant skin gives us one less thing to feel insecure or worry about. If you have a dull complexion, it is hard to feel and be fully confident about your skin, but a brighter complexion is possible. Assessing your diet, lifestyle and daily skincare habits may be all it takes to find out what is causing your dull skin. While you cannot change your genetics, a brighter complexion is achievable with a little work.

l. You are what you eat.

The kind and quality as well as quantity of food you eat does affect the health of your skin. If you incorporate more fatty foods into your diet that are high in fatty acids (fish especially salmon, walnuts, fax seed, etc.), will help to slow down the aging process because they boost collagen and cell production below the skin’s surface. These foods nourish your skin from within.

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2. Alcohol can seriously dehydrate and dull your skin.

It can also increase the blood flow to the skin’s surface resulting in flushed appearance that can become permanent over time. Keeping your alcohol intake at a minimum is an easy way to achieve healthy skin.

3. You should wash your face every day twice a day; Dr. William Virtue

Dr. Virtue is a Naturopath as well as a Certified Biologic Dentist.

He is the past Executive Vice President of the International Academy of Oral Medicine and Toxicology, IAOMT. Dr. Virtue teaches other dentists how to properly perform Biologic safe dental care which he practices every day!

301 East Lee Avenue Yadkinville, NC 336.679.2034 www.dentalvirtue.com

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Yad k i n Va l l ey Liv ing Magazine

first thing in the morning and again before bed. This gets rid of built up dirt and oil on the skin’s surface and it also removes makeup. Untouched dirt, oil and makeup can clog pores and weigh down your skin. You always need to moisturize after cleansing your face.

Skipping moisturizer will cause skin to look older and fine lines to appear more visible. Use a daily moisturizer with SPF in the morning and a hydrating nighttime moisturizer before bed.

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4. Exfoliation is the key to a brighter complexion.

One skin care tip that I always try to share is that no matter how hard you try, you cannot moisturize dead skin away.

Dead skin is dead, dry and flaky, and it is not going to go away with moisturizer.

As often as you moisturize, if you do not exfoliate, dead dry skin will come back as soon as the moisturizer wears off. Exfoliation is the key to a brighter complexion and you may exfoliate many different ways. You can gently exfoliate with a washcloth, using an exfoliating cleanser or scrub, or go deeper with microderm abrasion treatments with a skin cleansing brush. The microderm abrasion treatment twice a week is the most beneficial to the skin’s clarity because it goes down a deeper level and removes more of the dead skin cells. It normally takes 30 days for nice young-looking new skin cells to move up from the bottom skin layer to reach the top skin level.

The more we age, the longer it takes for them to reach the top layer of our skin to look nice and plump again. The microderm abrasion treatments greatly helps with the cell turnover and helps to attain the smooth brighter clear skin.

5. Vitamin C is a nutrient-rich antioxidant to fight off the signs of aging, and it is a known skin brightening agent too. Your skin will definitely benefit from vitamin C—also good for keeping colds away.

BeautiControl’s Advanced C Protection Crème with SPF 20 is my favorite with its

Antioxidants and Vitamin C which help protect skin from environmental damage while softening skin. Its SPF 20 and titanium dioxide prevent sunburn, too.

6. There are facial masks for all types of skin, everything from dry to oily and everything in between. BeautiControl’s newest product Regeneration Brightening Black Peel-Off Masque is a mineralrich peel-off masque delivering powerful brightening benefits to dull skin. As it dries, this purifying formula draws out dirt, oil and impurities from pores, leaving your skin looking brighter and smoother, along with feeling much softer. It contains charcoal powder, silt, plum extract and volcanic sand.

7. Last, but not least, brighten with makeup.

While radiant skin comes from within, there is no harm in using a little makeup to enhance your complexion. Just make sure you use the most skin-friendly products. Do not bog your skin down with heavy liquid or cream foundations that does not allow your skin’s natural glow to shine through. You can look beautiful and have beautiful bright skin if you follow these few simple steps.

Along with a new year, you can also have brighter and clearer skin.

Just by following the simple techniques above will improve your skin’s condition.

BeautiControl prides itself with premium quality skin care and anti-aging products to fit every need and every budget. Call for an appointment for a free skin care analysis and recommendations. I am happy to help you.

Ruth Henderson, EVIP, Yadkinville, NC 336-463-2850 (h) • 336-671-2875 (c) ruthh@yadtel.net www:beautipage.com/RuthHenderson

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10 Tips for an Active Family from Carmen J. Long, Extension Agent, Surry & Alleghany counties

Physical activity is important for children and adults of all ages. Being active as a family can benefit everyone. Adults need two and a half hours a week of physical activity and children need 60 minutes a day. Here are some tips to add more activity to your family's busy schedule.

Set specific activity times. Determine slots throughout the week when the whole family is available. Devote a few of these times to physical activity. Try doing something active after dinner or begin the weekend with a Saturday morning walk.

Plan ahead and track your progress. Write your activity plans on a family calendar. Let the kids help in planning the activities.

Allow them to check it off after completing each activity.

Include work around the house. Involve the kids in yard work and other active chores around the house. Have them

help you with raking, weeding, planting or vacuuming.

Use what is available.

Plan activities that require little or no equipment or facilities. Examples include walking, jogging, jumping rope, playing tag and dancing. fine out what programs your community recreation center offers for free or minimal charge.

Build new skills. Enroll the kids in classes they might enjoy such as gymnastics, dance or tennis.

Help them practice. This will keep things fun and interesting and introduce new skills.

Plan for all weather conditions. Choose some activities that do not depend on the weather conditions. Try mall walking, indoor swimming, or active video games.

Enjoy outdoor activities as a bonus whenever the weather is nice.

Turn off the TV! Set a rule that no one can spend longer than two hours per day playing video games, watching TV and using the computer (except for school work.) Instead of a TV show, play an active family game, dance to favorite music or go for a walk.

Start small. Begin by introducing one new family activity and add more when you feel everyone is ready.

Take the dog for a longer walk, play another ball game or go to an additional exercise class.

Include other families. Invite others to join your family activities. This a great way for you and your kids to spend time with friends while being physically active.

Plan parties with active games or join a recreational club.

Treat the family with fun physical activity. When it is time to celebrate as a family, do something active as a reward. Plan a trip to the zoo, park or lake to treat the family.

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If so, you are not alone. Many people with chronic pain conditions (pain lasting more than 3 month) struggle to accurately describe their pain to their doctors. It’s not easy. The pain may be simultaneously located in multiple areas: • Pain above the waist such as neck, shoulder, chest and upper back pain • Pain below the waist such as hip, buttock, leg and foot pain • Pain on the right and left side • And at every point in between

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The pain may move around. Or it may seem like it is everywhere at once.

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It can be frustrating for those who have chronic pain all over. This is especially true if they don’t know the source of the pain. Voices of undiagnosed pain condition, “Sometimes you can feel like a prisoner in your own body.”

If Your Pain Is Both Chronic and Widespread, You Might Want to Ask Your Doctor About Fibromyalgia—one of the most common types of chronic pain conditions. It affects over five million patients in the U.S. alone.

The defining problem is chronic widespread muscle pain. Sufferers often have Fibromyalgia symptoms such as fatigue and concentration/memory problems.

Awareness of Fibromyalgia has increased in just the last few years.

Yet, for many, Fibromyalgia continues to be a hard-to-diagnose condition.

Research shows 92% of Fibromyalgia sufferers have talked about their symptoms with a doctor.

But this discussion leads to diagnosis only 24% of the time.

Why does it tend to be so difficult to diagnose Fibromyalgia? One reason is your doctor can’t see it on an x-ray or do a blood test. Instead, he or she relies on your description of your symptoms and a physical exam. Also, many fibromyalgia symptoms occur together with other conditions. Your doctor may test you for these other conditions as well.

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If you or someone you know suffers from headaches, neck, back, arm, wrist or leg pain, please let them know we would be happy to help them!

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your pet’s with

Good Health

Robin Brock, D.V.M.

Robin Brock, D.V.M.

Hand Lotion Season

Marilyn shared this Canine Kisser snow photo. I’ve got my eye on you!

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It’s hand lotion season again. As I smooth into my hands that thick smelly lotion that my husband hates because if makes his nose tickle, my hands emit a loud “aaaaahhh.” Actually, this is the same sound that comes from the legs of my dog when I spray the aloe based “anti-itch” spray on his dry and scaling legs. Yes, dogs get dry skin, too.

While some animals are plagued with dry skin year round, the cooler seasons are when dry skin seems to get worse. Why is that? Here in the southeast, we are blessed with plenty of moisture in the air (humidity) in the summer. Even with our air conditioners working hard to de-humidify, the air in our homes is still heavy with moisture during the summer.

The opposite problem exists in the winter. The air outside is less humid and the air inside is even dryer. Heat dries things out! This is true of the heat sources we use to warm our houses. So how do we know there is a problem?

One of the most common signs of dry skin is scratching. Sound familiar to those of you humans with dry skin on your legs or arms? Often, animals arrive at my office with a complaint from their owner of scratching. When I don’t find fleas, the next thing I look for is dry skin. Dry skin is one of the most common causes of

scratching. Signs seem on the animal are bits of white flakes and irritation associated with the scratching. So what do you do about it?

Dry skin in animals is treated in much the same way as it is treated in humans. Oils and lotions on the skin will help to ease the discomfort. There are also shampoos and conditioners which help dry skin. Some of these products are designed to decrease the itching and some are designed to moisturize the skin. These preparations only provide temporary relief as they only treat the skin from the outside. They do not actually increase the content of moisture inside the skin.

In order to increase moisture from the inside out, nutritional supplements are needed. Supplements for dry skin contain essential fatty acids. These are the omega fatty acids that you hear about in advertisements for these products. Fatty acids are very sensitive to break down by light among other things. Consult your veterinarian on which products are most reliable.

Omega fatty acids are also present in certain foods. Fatty fishes such as salmon are high in omega fatty acids. In addition to helping the skin, these compounds are high in anti-oxidants. Antioxidants help protect many of our internal organs against disease and abnormal cells that can grow into cancer.

There are several special diets that are high in these cancer and dry skin fighting compounds. Consult your veterinarian regarding which brands actually do what they say.

So when you lay out the gloves and hand lotion for yourself, remember that your pet may also be feeling your pain.

If you notice your pet scratching and his skin flaking, his problem may be dry skin. Consult your veterinarian about products that will help him through this skin irritating season.

We depend on our friends and cookbooks for our pet treat recipes because we can trust a cook who has made treats for her/his beloved pet and we know it's safe and good! Lots of recipes roam the Internet but it’s too risky to take a recipe from someone unknown and who may not have tested it.

Consulting with Dr. Robin Brock, DVM, if she had a favorite recipe, she responded , "The only "recipes" I recommend routinely are how to make dog treats out of canned dog food and an option for diabetic dogs.

The dog treat idea is good for dogs on prescription diets where they should not be eating anything other than the prescription diet. Most prescription diets come in both canned and dry. You take the canned food and slice it up and put it on cookie sheets sprayed with a non-fat cooking spray. You cook the “treat” in the oven at 325 to 350°F until they are crispy. Actually, a client suggested this idea and said it worked great!

The only other 'home recipe' that I have recommended is oatmeal and some sort of meat, (chicken, hamburger with fat drained off, etc.) for diabetic dogs who will not eat (or can't afford) the veterinary prescription diabetic diets. Cats with diabetes could probably just go to an all meat diet but the problem with both of these is that they are not as well balanced as the veterinary prescription diets. Any homemade diets for diabetic animals should be discussed with the veterinarian who is treating the animal. Individual animals have special needs and their diets should be constructed accordingly."

Pet Treats

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www.farmlandvet.com Robin N. Brock, D.V.M. Ja nua ry/Februar y 2 017

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Thank you for sharing your pets!

More Beautiful Canine Kissers

Baby it’s cold outside! But me? I’m pretty comfortable. What’s for dinner?

Teen Volunteers Fun and fellowship is the best way to describe the volunteer program at the Humane Society of Davie County. “Volunteers are the lifeblood of our organization. We could not help the homeless pet population without them,” says Gloria Wommack, Managing Director. Volunteers at HSDC run the Low-Cost Spay/Neuter clinic, staff HSDC’s two largest fundraisers Paws in the Park and Cause for Paws, and they help with gen-

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Bentley warms himself and his teddy bear on the heat register after being outside.

Peggy says, “Bentley is just the sweetest dog ever!”

story and photo by Carrie DuPre

eral care of pets and cleaning at the adoption center. HSDC has a wide variety of volunteer opportunities.

HSDC volunteers jobs include but are not limited to: dog walking, cat care, general cleaning, animal playtime/socialization, office tasks, receptionist duties, working on the Spay/Neuter Clinic team, special event outreach, fostering, and fundraising. HSDC invites everyone to consider joining the volunteer pro-

gram. Teens ages 13-15 will need a parent to volunteer with them or they can join the Youth Volunteer Program where our Volunteer Coordinator acts as their guardian. Adult volunteers are ages 16 and up and do not need a parent with them to volunteer.

If you are interested in volunteering, apply online at www.davienchumane.org or visit the adoption center Tuesday-Friday 11 to 5 or Saturday 10 to 2.

Brad Smitherman at Smitherman’s Hardware in Lewisville and his Chocolate Lab Dexter.

That DuPre dog is ready to ride!

send your pet photos to: petpics@yadkinvalleyliving.com

Friend

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off the bookshelf Let Me Tell You About Jasper...

How My Best Friend Became America's Dog Guaranteed to make you laugh and shed a tear or two, Dana Perino's latest book, Let Me Tell You About Jasper, How My Best Friend Became America’s Dog, gives the reader more inside details of Dana's life, beliefs and her perpetual love of dogs, especially, Jasper. A hefty hardbound book, over half of the book is filled with lots of colorful, staged and candid shots that include her peers from "The Five" with Jasper and his closest humans. Dana also fills in the background details and characteristics of this unique breed of dog, an Hungarian Vizsla and her adoption details. Enjoy Dana's personal tips for dog training. "It's a dog's life in our house. Happily so," says Dana. Let Me Tell You About Jasper is all about love making it the perfect gift for Valentine's Day...a book you can pick up any time of the day to bring a smile to your soul!

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Yad k i n Va l l ey Liv ing Magazine

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The Good, the Bad, the Beautiful:

the Vizsla

Dana Perino, former spokesperson for the White House, has brought America's attention to a slightly known breed of dog, the Hungarian Vizsla.

This breed is in the hunter/pointer league. It's sleek, lean and muscular body, silky coat and smiling face is on

ya dki n va l l e y l ivi ng .co m

Dana's FB and every other media, especially in her latest book summarized above. Some dog lovers nicknamed the Vizsla "Velcro dog" because it likes to attach itself to people, preferably on a lap or in the owners bed! In her book, Dana verifies the Vizsla personality and temperament. It doesn't like to be left alone over a couple of hours or is likely when bored to bark continuously or CHEW! Plan on sharing a vigorous outside play time every day. Described as energetic, gentle, affectionate and sensitive that equals a "soft" dog. Keep a box of dog toys for chewing the toy instead of "mouthing" your hand as you walk along. Don't be surprised when your Vizsla is easily distracted by an interesting sight, sound or scent and doesn't hear your commands!

It's important to provide lots of socialization experiences for the Vizsla puppy to keep it confident as it matures.

Most of this breed eagerly greets new friends—human and mammal. While

they easily pick up their hunting skills, housebreaking may take longer, so be consistent and patient.

Smallest of the pointer breeds, around 45 to 65 pounds as adults, the Vizsla pup has blue eyes but as it matures, the eyes blend in with their single coat of rust, copper, russet gold. Because they don't have a woolly undercoat, they can't be left outside. These dogs are selfcleaners and do not have a strong doggy odor so rarely need a bath. The eyes and nails will be the same color but the nose is always a reddish color.

The Vizsla's long history goes back to the Magyar tribes, (Hungarian tribes of the Ural Mountains pre-country of Hungary) that came across Asia in the 10th century revealed Dana's research.

In the late 19th century,only about a dozen Vizslas were alive in Hungary.

Back then local nobility controlled the breed and rarely let Vizslas leave Hungary until the country was invaded by Russia and to save the breed, Hungarians sent Vizslas to other countries. It wasn't until after WWII that Vizslas

Ja nua ry/Februar y 2 017

10 5

presents:

What IS That?

If your guess is the first correct entry drawn

WIN $10000

Send in your answer and if you’re the first entry drawn from all the correct guesses, you’ll WIN $100!

The next two correct entries drawn win $10 Gift Certificates from Yadkin Valley General Store in Historic Downtown Elkin.

Mail your guess to: “What is That Contest” c/o Yadkin Valley Living Magazine Post Office Box 627, East Bend, North Carolina 27018 or e-mail: barbara@yadkinvalleyliving.com

Enter by postcard, letter or email and be sure to include your:

You can also enter on-line at: yadkinvalleyliving.com.

Just visit the What IS That ? page.

The winners will be notified by U.S. mail and announced in the March/April, 2017 issue.

All entries become the property of Yadkin Valley Living Magazine.

name, physical mailing address & guess.

And if you’d like, tell us about your experiences using or collecting this item.

Entries must be received no later than 2/3/17, winner will be drawn 2/4/17.

In the last issue...

The What Is That? in the last issue was a butter mold, also called a butter press.

Judy C. Peters of Winston-Salem was the first correct answer drawn as the $100 winner.

Roger Payne, Kernersville and Pamela Midkiff of Winston-Salem will each receive a $10 gift certificate to Yadkin Valley General Store in downtown Elkin.

You’ll enjoy the stories they shared about their butter mold memories on page 109.

Visit our NEWEST Location– Mock at the Village 2534 Lewisville-Clemmons Road, Clemmons (336)283-9803

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Yad k i n Va l l ey Liv ing Magazine

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Collectors

Molding Your Collection

By Miranda Burgin

A collection of butter molds including a rare glass mold.

As it is often said, you can never, ever, have too much butter! It stands to reason for a collector, there can be no such thing as too many butter molds.

The charm of the simpler life and the allure of reminiscing days gone by, make these unique antiques popular among primitives and kitchenware collectors.

Butter molds played an important role in the life of the American family from the 17th century until shortly after the Second World War. In those days, homemade butter was a precious commodity necessary for the preparation of daily meals and in many cases, represented an extra source of income for rural families. Molds were an efficient way to measure the butter and present it for sale. Most commonly, they were made in half pound, one pound, and two-pound sizes for the convenience of both buyer and seller. Smaller molds were produced to create individual butter pats for use at the dinner table.

Both at home and at market, butter molds fitted with a decorative press were used to imprint each cake or pat 10 8

Yad k i n Va l l ey Living Magazin e

of butter with designs and figures ranging from simple patterns to ornate scenes. Among the most popular decorative patterns were wheat, acorns, thistles, flowers, and animal figures. In the early days, the decorative presses found in wooden molds were hand carved by skilled craftsmen. As time went on, molds could be purchased from catalog companies with special order designs or monograms.

Whether made of glass, pottery, or wood, many vintage molds can still be used today when handled with care. It is best not to reuse metal molds unless you are certain they do not contain any lead-based materials.

Collecting butter molds is a wonderful way to honor our heritage traditions and celebrate the simple joys of the country life. If you are interested in starting a collection of your own, here are some tips and ideas: Begin by doing Internet research to become familiar with butter mold patterns.

Value varies depending on the age, rarity, and intricacy of the mold. So,

begin collecting the most affordable and accessible molds, which date from the Victorian era through the 1940s.

Always collect what you love! Start your collection with a design most pleasing to you or evokes fond memories.

Reproductions are available on the market today, so beware of pieces that look too good to be true.

Visit reputable antiques shops and ask the shop worker to recommend vendors who sell butter molds at reasonable prices.

Remember, many antiques stores offer a discount on items not marked “firm.�

This varies depending on each store’s policy but it never hurts to ask politely!

Have fun shopping online auctions, flea markets, garage sales, and thrift stores in search of great deals. Use your collection to share heritage traditions with new generations. Bake a batch of your favorite biscuits and invite your children or grandchildren to help you press a pat of butter in one of your butter molds!

yad kinvalleyliving .co m

We had several hundred entries about our November/December What Is That?

Thanks to all our entrants for taking the time to share their many butter mold memories (so many of them revolved around mom and grandma) with all of us...here are a few you too will enjoy.

Kay Brown, Lewisville, remembers when she and her sisters wold churn using a Daisy churn and her mother would mold the butter.

Opie McKeaver, Dobson, has her mother's butter mold.

Her job was to mold out the fresh butter.

Carol Dotson, Siloam, has her mother's mold and the wooden paddle used to pack the butter into the mold.

Donald Brown's older sister and younger brother used an old crock churn with a cross paddle on a handle to churn the whole milk to make buttermilk and butter. Once butter, his mother added a little salt to it, molded it and pushed it out of the mold with a plunger. His mold has a leaf design.

Charlotte Cloud, King, watched mother using a mold and patting the butter on the bottom so it would sit flat on her butter dish.

Virginia Stroud's (Elkin) mother sold her butter-molded perfectly with no cracks so her customers got a full measurement. Her mold's design is a flower pattern.

Nancy C. Privette, Statesville, recalls her mother's butter mold with carving on the inside and the outside.

Jennifer H. Crouse, Dobson, says, "There's nothing like fresh butter!!!"

Brenda Howell, Ronda, helped her grandma and mom with a mold Brenda now has. "Brings back old but good memories."

Gary Parlier, Boomer, shared his grandmother's butter mold was square.

Shirley Cothren, Winston-Salem, has her grandmother's mold. "It has a six-pointed star that imprinted the butter.

Sure wish I had some of that good old homemade butter!"

Gayle Shore, Yadkinville, "The butter was so good on my mother's homemade biscuits and yeast rolls!

Thank you for reminding me of the wonderful memories!

I always enjoy your magazine!"

Barbara C. Hall, Boonville, says, "That butter was yummy to put on our biscuits and cornbread. That has been over 70 years ago."

Jeanette Loggins, East Bend, "This brings back really good memories of Mother, Edna Davis Matthews, and me doing things together as a little girl.

Thanks for the memory."

Julis Reed, Elkin, "I'm 85. On our farm we had a milk cow and I have used a butter mold for many years. Children today sure are losing out."

Carolyn Wiles, North Wilkesboro, calls the What IS That? item a butter press. She and her three siblings took turns with a wooden churn. ya dki nval l e y l ivi ng .co m

Patricia Finger, Traphill, "I remember my grandma and mama churning butter and putting it in a mold. It made a pretty round shape with a flower on tip and was called a cake of butter. Butter today doesn't taste anywhere near as good homemade butter from one of these molds."

Betty Riddle, Ararat, says, "My mother milked two cows daily, made butter to sell and used the money to pay for our school lunches. Memories of her hard work still inspires me!"

Karen Pardue, Jonesville, has her grandmother's mold that is over 50 years old.

Elsie Davis, East Bend, "After I was married, my mom passed her wooden butter mold to me. I made hundreds of pats in the same butter mold. At one time I was known as the Butter Lady!"

Barbara Carer, Mocksville, remembers singing with her grandmother as they churned, "Come butter come because Barbara is churning" Thanks for your magazine, it is great.

Beulah C. Souther, North Wilkesboro, churned by hand when she married her "Wilkes County farmer" in 1951 and she still lives on their farm. "Thanks again for your magazine."

Helen Bauguess, State Road, guessed this was a two pound mold.

Ruth Kilpatrick, Lewisville, churned milk every Saturday so her mom could do the butter. "What a wonderful memory. Thank you for the wonderful magazine."

Susan Moser, King, remembers her grandmother's mold with a beautiful leaf imprint."Thanks for a beautiful memory!"

Jane Higgens, Hays, also has her mother's butter mold.

She remembers pretty cakes of butter with a pineapple imprint.

Frankie King Allen, Hamptonville, recalls her grandmother's Sunday dinner table always graced with a fresh cake of butter. She made extra cakes to send home with the family. "Precious memories. I have a dozen primitive wooden butter molds with various designs from grandmothers, great grandmothers and aunts handed down from many generations of family. It is my desire to carry my grandmother's torch and keep her legacy alive, sharing her butter making skills with my two sons, daughter-in laws and grandchildren.

Ja nua ry /Feb rua ry 2017

109

The Business Section

Your Edward Jones Financial Advisor are, left to right: Paul Bunke, Doug Draughn, Tammy Joyce, Dale Draughn, Frank Beals, Barry Revis, Deanna Chilton, Christopher Funk

When You Retire, Where Can You Find Investment Income?

As an investor, your main goals will change at different times in your life.

During your working years, you need to grow as many resources as possible for retirement. Once you retire, however, you will likely need to focus more on getting income from your investments.

But what are your options?

There’s no shortage of income-producing investments, of course. You might immediately think of bonds, which can provide regular interest payments and probable preservation of principal, provided the bonds are considered “investment grade.” Still, if interest rates are low when you retire – as they have been for several years now – bonds might not provide you with as much income as you need. And just as importantly, the income you receive from most bonds won’t rise over time, leaving you susceptible to inflation and the loss of purchasing power.

Consequently, you may also need to explore other types of income-generating vehicles, including dividend-paying stocks and real estate investment trusts (REITs).

Some stocks have not only paid but also increased their dividends for many consecutive years. These stocks have his-

torically provided the potential for rising income to help combat inflation and are typically well-run companies that strive to reward their investors.

Nonetheless, you need to recognize that even these stocks are not obligated to pay you dividends, and they are free to lower or discontinue them at any time without notice.

Now, let’s turn to a second type of potential income-producing asset: Real estate investment trusts (REITs).

Different types of REITs are available. For example, equity REITs invest in and own commercial properties, such as hotels and shopping centers, while mortgage REITs, as the name suggests, own and invest in property mortgages.

Is one form of REIT better than another? There’s no simple answer. On the one hand, mortgage REITs are considered riskier than equity REITs. However, mortgage REITs often pay quite large dividends, although the payout can be inconsistent. (Like all REITs, mortgage REITs must pay 90% of their taxable income to investors in the form of dividends. Due to this requirement, REITs generally need to raise capital to finance their growth plans, and this necessity can affect their share prices.)

Other factors, such as changing interest rates, will affect the value of mortgage and equity REITs differently.

Specifically, rising interest rates will likely cause the market value of the property mortgages inside mortgage REITs to fall, whereas equity REITs, which own actual buildings, might actually benefit if the Federal Reserve raises interest rates, as such a move would indicate a strong economy, more jobs and greater demand for office space. In the short term, though, even equity REITs can react negatively to an interest-rate increase. But over the long term, this movement can be offset by the benefits of earnings and dividend growth driven by a growing economy.

Clearly, there’s much to think about when considering potential income-producing options such as bonds, dividendpaying stocks and REITs. Ultimately, you will need to weigh the merits and risks of these investments – including interest rate risk, credit risk and market risk – and determine which of them, or which combination of them, are most appropriate for your needs.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor.

See page 9 in this issue for a list of the Edward Jones Offices near you.

110

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111

Was George Washington a Deist?

Closing Devotions with Sandra Miller

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Every third Monday in February the government awards schools and some businesses a holiday to observe Presidents’ Day. They chose the month of February because George Washington’s birthday is in that month. Except for students, I seriously doubt the rest of us give very much regard to the first president, or any of his successors during our extended weekend. But I would like to raise some thoughts regarding rumors that Washington was a deist. The suggestion somewhat offends me, so I decided to take a broader look. There are web sites that devote a lot of space to portraying him as just that—someone who believed in a creator, but denied his interaction with the universe or humankind. If Washington were a deist, he would have to altogether disbelieve the Bible. I took the time to read Washington’s Farewell Address and other sources where his comments are recorded and came to my own conclusions.

In his Farewell Address, Washington offers his blessings, referring to “tokens from heaven.” If God has no interactions with people, then why would blessings come to us from His abode?

Washington stresses the importance of unity, calling it a “main pillar” of independence and encourages morality and religion, referring to them as the main “prop of liberty.” He suggests that morality and religion go hand in hand: “Reason and experience both forbid us to expect that morality can prevail without religion.” A deist would certainly not consider himself religious, much less encourage others to be so. Religion suggests worship. A god who has no concern for humans would have no need for worship from them. And in review of his time in office, Washington commissioned the “Almighty to avert or mitigate” any faults that he may have unintentionally committed.

I cannot say that George Washington

or any of our other Founding Fathers were “born-again” Christians. I think you have to take into consideration that the Word of God, which we so freely appreciate, was not back then as accessible.

Most of the people who came to America in an attempt to have religious freedom were illiterate. But the implications flowing today that God had no part in the formation of the Constitution and other precious documents set in motion is nothing short of a conspiracy to change history. If our current text books are withholding the truth that the Bible was the key factor in America’s success, I view it as a diabolical plot!

Franklin D. Roosevelt is quoted as saying, “We cannot read the history of our rise and developments as a nation without reckoning with the place the Bible has occupied in shaping the advances of the Republic.” But our current culture has been, for decades now, bent toward eradicating any regard to the God of the Bible from our public school systems. To do so, they have to avoid any references to personal quotes and testimonies of the faith exhibited by lives relevant to the history of America.

A look at the immorality rampant today paints a grim picture of where that has got us.

I could go on in my defense of Washington’s reputation, but I’ll end with an excerpt from historian David Barton’s The Founder’s Bible. Three youths from the Delaware Indian tribe were brought to Washington by their chiefs to be trained in the American schools. Washington’s words of advice were: “You do well to learn our arts and ways of life, and above all, the religion of Jesus Christ. These will make you a greater and happier people than you are. Congress will do everything they can to assist you in this wise intention.”

Would to God Congress would have that outlook on our youth today.

Sandra welcomes you to contact her if you need prayer for salvation.

You can also order her book “When Mountains Move” and music CDs at sandram4324@gmail.com. or 4324 Mt. Bethel Ch. Rd., East Bend, NC 27018. Phone: 336-699-3757

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