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Today's Features

  • Brunswick Little Theatre will hold auditions for “The Best Christmas Pageant Ever” on Sept. 20 at its new facility at 8068 River Road in Southport.

    The play, written by Barbara Knowles, tells the story of the challenges faced by a couple when they are forced to cast the Herdmans, the most awful kids in the community, in the annual church Christmas play. Hilarity and mayhem rule as the Herdmans and the Christmas story collide. This play has been described as an American classic and is a holiday staple in theaters across the country.

  • CALABASH — Festive fall festival season launches this weekend with the Calabash Lions Club’s first Oktoberfest.

    Slated from 11 a.m. to 7 p.m. Saturday, Sept. 20, on a vacant lot at Thomasboro Road and Carter Drive, the community event will include authentic Bavarian as well as American food, beer, Oktoberfest music by the Harbour Towne Fest Band of Wilmington, a dance floor, contests for best bierstein and best Bavarian costume, arm wrestling, children’s entertainment and a horse-drawn carriage.

  • Bid on a bargain for as little as 25 cents to help raise money for scholarships.

    The General Federation of Women’s Clubs (GFWC) South Brunswick Islands Woman’s Club is having its fifth annual quarter auction at 6 p.m. Saturday, Sept. 13, to do just that.

    The event at West Brunswick High School will consist of more than 200 up-for-grab items donated by local businesses and artisans, with prices starting for as little as 25 cents.

  • By Patti Schleig

    Master Gardener Volunteer

     

    In a climate suitable for three-season gardening, North Carolina is a great place for gardeners. For those who truly love gardening, I guess you could say it’s utopia. Well, I shouldn’t get carried away, as this utopia includes problems with soil, weather that can change from hour to hour, and insects like none I’ve seen before in gardening. Despite all this, the arrival of fall gives us a break from the headaches of summer and is a great time to reclaim your yard.

  • During the month of October, the N.C. Cooperative Extension service will be offering a series of classes on heart healthy cooking. Each week will feature a topic related to heart disease and a related food demonstration. Obviously, all of the foods and recipes will be heart healthy. The classes will be held on Thursdays from 1:30to 3:30 p.m. at the Brunswick County Extension Training Center, 25 Referendum Drive at the Government Center in Bolivia.

  • By Katie McKee

    Brunswick County 4-H Agent

     

  • Many of us have cooked meat in a hot pan lightly covered in olive oil and then deglazed the pan with either a rich beef or chicken stock or our favorite white or red wine. This classic French sauté method is credited to Pierre Franey, whose series of “60-Minute Gourmet” cookbooks taught a generation of Americans about the versatility and speed of this classic technique.

  • Usually, I am not eager to enter political conversations. I drag my feet because I know my information is sketchy at best and ill-informed at worst. Without knowledge of the whole story gained and gleaned from worthy sources, I fear expounding on facts that are not demonstrably accurate. The old adage encouraging one to be silent lest one’s ignorance becomes apparent impels my muteness.

  • Blending funk, soul, blues and Carolina beach music, The Holiday Band provides a festive audio backdrop year-round.

    The band’s been playing since 1991 when it launched in Burlington, playing 175-plus dates annually.

    The award-winning band consists of lead vocalist Doug Neese, saxophonist Bob Martin, and vocalist-guitarist-keyboardist-songwriter Mike Taylor, who penned the band’s 2003 No. 1 R&B hit, “I’m Man Enough,” which won the Song of the Year award at that year’s Carolina Beach Music Awards Show.

  •  Grits are a staple of the Southern breakfast. For those unfamiliar with them, grits are nothing more than coarsely ground, dried corn. If you grind it a little finer, you have the Italian staple, polenta…grind it finer yet, and you have corn meal.

    I’ve heard that some places like to combine grits with hominy, which is soaked in lye. Why would you want to soak food in lye, and then actually eat it?