Today's Features

  • Looking for a cool place to enjoy a hot movie this summer?

    Coastal Stadium 10 at 5200 Bridgers Road in Shallotte has just the tickets.

    The air-conditioned movie theater offers daily show times of the latest 2D and 3D movies.

    The Kids Summer Series continues for the next three weeks, with $1 movies for ages 1 to 100 at 10 a.m. Tuesdays and Thursdays. “Night at the Museum 2” is the featured flick this Thursday.

  •  Hubby Dear sometimes comments we two are the town clowns. He opines folks invite us to parties because we invariably provide entertainment. I am not convinced he is correct in his assessment, but I do know laughter has always been good for our souls, and even our bodies.

    Over the years, I have known the joy of laughter. Sometimes, it bubbles up when I least expect the sound. It diffuses anger and heightens gladness. It softens the edge of sorrow and puts a sparkle in tearfulness. Most importantly, it is an infectious disease. 

  •  Brunswick County resident Frank Williams, president of Pioneer Strategies Inc., facilitated a public relations workshop recently at the N.C. Alliance for Public Charter Schools’ inaugural conference in Raleigh. 

  •  Sunset River Marketplace art gallery in Calabash will host Wilmington musician Jim Quick as he presents “Inside the Song: the Making of Music” at its monthly Creative Exchange event from 11 a.m.-12:30 p.m. Wednesday, Aug. 11.

    There is a $5 fee and, due to limited seating, reservations are required.

  • Richie and Serenity Caison are the parents of a daughter, Madison Elizabeth Caison, born at 8 a.m. June 8 at Columbus Regional Medical Center.

    She weighed 7 pounds, 8 ounces, and measured 18 inches long.

    She joins a brother, Gavin, 3.

    Maternal grandparents are Lee and Lisa Harris of Shallotte.

    Paternal grandparents are Billy and Linda Caison of Supply.

    Great-grandparents are Janet Wicker of Fayetteville, Jean Harris of Fayetteville, Faye Gaskins of Fayetteville, and Lula King of Supply.

  •  Each year during the third week in July youth from throughout North Carolina meet on campus at North Carolina State University to celebrate. The event is known as North Carolina 4-H Congress. 

    Youth ages 9-19 make presentations on a number of topics and compete to represent the state in several national competitions.

    Last week, a delegation from Brunswick County included Justin Simmons of Supply, who made bid for state president. Simmons, a home school graduate,

  • It is again time for the annual soil sampling promotion. Now is an excellent time to take soil samples. Submitting samples now results in receiving your analysis in three to four weeks or less rather than submitting in the winter that will take 12-16 weeks minimum for results to be received. 

  •  If you haven’t already figured it out, Southeastern North Carolina is one of the worst places in the world to grow turfgrasses. We sometimes have winter temperatures that cause injury to warm-season grasses like centipede and St. Augustine. It’s just too blasted hot in the summer for even the most heat-tolerant, cool-season grasses like tall fescue to survive. Throw in weeds, ground pearls, high pH, large patch, dollar spot, chinch bugs and all of the other issues and you have tough turf growing conditions.

  • Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Aug. 2

    Pork cutlet/gravy, corn casserole, turnip greens, pears, biscuit/margarine, beverage.

    Tuesday, Aug. 3

    Barbecue chicken, mashed potatoes, green peas, pineapple tidbits, whole-wheat bread/margarine, beverage.

    Wednesday, Aug. 4

    Beef macaroni casserole, green beans, applesauce, sugar cookies, Italian bread/margarine, beverage.

    Thursday, Aug. 5

  •  The first time I had Steak Diane was years ago at a fancy restaurant. Popular back in the ’50s and ’60s, when and where it actually came about is unknown.

    New York City is probably the best candidate for the source of Steak Diane, but which restaurant was the birthplace would be difficult to identify. 

    The top culinary trend of that time was dishes that could be flamboyantly prepared tableside. I remember being really impressed with the theatrical antics arising from the flambéing of the cognac that was used to make the sauce.