Today's Features

  • Tri-Beach Cruisers Car Club, a family-oriented, nonprofit organization based in Brunswick County since 1998, recently contributed $1,000 to Lower Cape Fear Hospice Foundation.

    Members of the Tri-Beach Cruisers raise money by hosting area car events and shows throughout the year. These car hobbyists support families and charitable organizations through donations from proceeds generated. Since its inception, Tri-Beach Cruisers have contributed more than $65,000 to local charities.

  • Calvary Baptist Church, 623 Village Road in Shallotte, will celebrate its 50th anniversary (1961-2011) at its 10:45 a.m. service Sunday, Feb. 27. The community is invited to attend. A covered dish luncheon will follow the service.

    Early history of           Calvary Baptist Church

  • Ministry plans Easter program

    Experience an outdoor presentation of “You’re Beautiful” written by Anointed Vessels Ministry at 7:30 p.m. April 14-18 at its all new “Can You Believe It?” outdoor theatre.

    Come listen to the storytellers as they take you back into time 2,000 years ago.

    Call 287-4267 for reservations. Visit its website at www.AnointedVesselsMinistry.org.

    Gatlin at Greater Tabernacle

  • A line from the movie “Million Dollar Baby” made such an impression on me I wrote it down for further contemplation and possible use. It was then put away safely and forgotten. Forgotten, that is, until I stumbled upon it a few weeks ago.

  • North Carolina will likely experience a warmer-than-normal and drier-than-normal winter and early spring. Heating demand for this winter should be much less than last winter. Unfortunately, recharge of soil moisture, groundwater, streams and reservoirs will probably also be less than normal.

    Climatological winter begins Dec. 1. Climatological spring begins March 1.

    El Niño-Southern Oscillation, or ENSO, ocean-atmosphere patterns have a major impact on North Carolina’s winter and spring climate. 

  • Bermudagrass

    Mowing: Mow overseeded bermudagrass at one-inch before the grass gets taller than one and one-half inches. Recycle nutrients by not collecting the clippings unless they accumulate heavily on the surface. Dormant bermudagrass that has not been overseeded need not be mowed. 

  • Q

    uality or quantity? Which do you choose when it comes to food? 

    Ever eaten at a restaurant that brings you huge quantities of food that is pretty mediocre on the taste scale? We often leave those places talking about how much food we were served or how much food we were able to bring home for another meal and what a bargain it was. 

    Try changing your way of thinking and enjoy smaller quantities of food that is deliciously prepared with high-quality, fresh ingredients.

  • Health Expo set

    Brunswick Community Hospital and the Brunswick County Sheriff’s Office will host a free medication disposal event at the Brunswick Beacon Health Expo.

    The Health Expo will be from 9 a.m. to 2 p.m. Saturday, Feb. 26, at West Brunswick High School. 

    Brunswick Community Hospital pharmacy staff will be on hand to collect all unwanted and expired medications, including controlled substances, prescriptions, over-the-counter medications, liquids, inhalers and vitamins. All items will be accepted.

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

    Monday, Feb. 21

    Chicken and dumplings, lima beans, peaches, Jell-O, biscuit/margarine, beverage.

    Tuesday, Feb. 22

    Baked pork chop/gravy, corn casserole, turnip greens, pears, dinner roll/margarine, beverage.

    Wednesday, Feb. 23

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

    Thursday, Feb. 24

  • G

    etting down the technique of indirect heat is the difference between grilling and burning your ribs. When it comes to barbecue sauce, don’t even think about it until the last 15 or 20 minutes of cooking. Then, think about it constantly.

    When finishing ribs with sauce, coat one side of the ribs with sauce, flip them over, coat the other side and then flip them over again. Repeat the basting process at least three or four times during the final minutes of cooking to ensure the ribs are well coated with sauce and evenly caramelized…not burned.