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Today's Features

  • Chili’s Give Back nights are back on schedule.

    Dine at Chili’s Restaurant in Shallotte from 5-10 p.m. next Tuesday, June 18, and a percentage of the tab will be donated to Brunswick Family Assistance.

    Present the flier coupon to your server before ordering, and BFA will receive a percentage of the tab as a donation. Fliers are available only at the BFA office at 4600 Main St. in Shallotte. Chili’s will not have copies of fliers or coupons.

  • Local author David Manning will be at Hickmans Crossroads Library, 1040 Calabash Road, at 2 p.m. Thursday, June 13, to discuss his latest mystery, “Dead Letters,” based in Sunset Beach.

    Manning’s fiction and non-fiction work has appeared in dozens of literary magazines and newspapers. His radio play, “Self Image,” was produced for National Public Radio by the Radio Repertory Company, and he collaborated with composer Michael Ching on a narrated musical satire commissioned by the 1987 U.S. Olympic Festival.

  • If you’re looking for a little culture in your life (or maybe I should say diet), pick up some yogurt. If you haven’t looked in the yogurt section of the grocery store lately, you’ll be amazed at the quantity and types of yogurt now available.

  • Contrary to lyrics of “South Pacific,” it takes more than happy talk to be happy. It involves more than talking about things we like to do. It takes more than talking about the moon floating in the sky or looking at a lily on the lake or talking about a bird learning how to fly, making all the music he can make. Yet, it is all those things that help us to learn the ways and wiles of being happy.

  • Alan and Melanie Woodard of Supply are the proud parents of a son, Bryce Alan Woodard, born at 10:09 a.m. April 15 at New Hanover Regional Medical Center, weighing 6 pounds, 14 ounces and measuring 19 3/4 inches in length.
    He joins a brother, Riley, age 8.
    Maternal grandparents are Lana Caudill and Tracey Horne of Supply.
    Paternal grandparents are J.C. Guyton and Mark Woodard of Supply.

  • I can remember the first time I ever tasted French fries smothered in chicken gravy! It was in Topeka, Kan. at a small local steakhouse. The waiters never wrote anything down, being able to remember everyone’s order perfectly. Our group all ordered thick T-bone steaks. In a few minutes, the waiter brought over a large serving bowl of homemade fries and a large bowl of chicken gravy. I don’t remember much about the steaks, but the combination of those fries and gravy has stuck with me all these years.

  • By Sam Marshall
    Horticultural agent

  • Summer is officially here and it’s time for ice cream. Whether it’s stopping by a fast food place for a quick cone at the drive-through, taking guests to one of those special ice cream stores at the beach or do-it-yourself at home, the ice cream cone is a real symbol of summer.
    Have you ever wondered how long you would have to walk to “burn off” the calories in that ice cream cone? I know, I take all the fun out of it (sorry).

  • Black Elk said: “Everything an Indian does is in a circle, and that is because the power of the world always works in circles, and everything tries to be round. In the old days when we were a strong and happy people, all our power came to us from the sacred hoop of the nation. Even the seasons form a great circle in their changing and always come back again to where they were. The life of a man is a circle from childhood to childhood and so it is in everything where power moves.”

  • There are two types of remoulade (pronounced ruma-lade) sauces, and probably a million recipes for each. One is a white, mayonnaise-based style, and the other is a red version, which I prefer. The sauce is best if made a day ahead to let the flavors combine.
    Remoulades generally fall into one of two categories: those with a mayonnaise base and those with an oil base. In the oil or mayonnaise-based versions, the reddish hue is accomplished from the addition of paprika.