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Today's Features

  • By John Nelson

    Let’s take a look at an aquatic plant. This one is actually a minuscule fern specialized for floating, and it has tiny roots hanging into the water. The branches bear scale-like leaves. As with other ferns, no flowers or seeds are produced; the plants reproduce by spores.

    Our plant is a native species, occurring mostly in the coastal plain counties of the Southeast, and it may be found widely in eastern North America. It’s an annual, which means that the plants last only one season.

  •  

    I’ve read that vinegar was accidentally discovered more than 10,000 years ago when someone, after a batch of wine had gone bad, wondered what could be done with the sour wine. Today, vinegar probably has more uses than any other product I can recall.

    The name is from the French “vinaigre,” which literally means sour wine.

     

  • You might call ‘em country, but they’re also a little bit something else.

    Members of EastBound Band bear influences of the Grand Ole Opry, along with Motown and rock, enough to make even a non-country fan get up to boogie and belt out songs.

    The 2011 North Myrtle Beach House of Blues Bluesapalooza winners play the hottest spots in the region, summer or not.

  • For those who aren’t quite sure what the difference is between herbs and spices, most herbs come from grassy plants and spices from barks or seeds. Another distinction is that herbs tend to grow in temperate climates, while most spices come primarily from tropical regions.

    But in this day and age, “spice” has also come to mean all dried plant seasonings, including spices, herbs, blends and dehydrated vegetables.

  •  Sam Marshall, Horticulture Agent

    NC Cooperative Extension

    Brunswick County Center

     

    Whether you are a seasoned veteran or are just venturing into gardening in southeastern North Carolina, most of us would agree that a diverse yard is visually more appealing.

    Plants in bloom at different times of the year offer us a change in scenery throughout the season and plants of different sizes and heights add visual and textural interest to a landscape that can lend itself to the aesthetic as well as to the functional.

  •  By Linda Arnold

     

    When you take on a project, do you bust out of the gate? Or, does it take you awhile to get going?

    And, when things are moving along, do you follow them through to completion? Or, are you off to the next shiny object?

    Each of us has a natural tendency to fall into one camp or the other. That’s not to say you can’t make improvements in the other area. It’s just not your natural inclination.

     

    Light my fire

  •  By Linda Arnold

     

    When you take on a project, do you bust out of the gate? Or, does it take you awhile to get going?

    And, when things are moving along, do you follow them through to completion? Or, are you off to the next shiny object?

    Each of us has a natural tendency to fall into one camp or the other. That’s not to say you can’t make improvements in the other area. It’s just not your natural inclination.

     

    Light my fire

  •  Are you a person who has always wanted to write about your understanding of a Scriptural parable you read or heard? Are you someone who has done journaling but is now stuck in a kind of spiritual stagnation? Have you experienced Scripture as words without much real application to your life? Or, are you an individual who has been told writing is not your skill and spiritual writing is only for experts with academic degrees?

     

  •  It can be embarrassing to ask your veterinarian about pooch poots, runny stools and bowel irregularity. To save you from a potentially awkward exchange, here are some answers about doggie digestive dilemmas to clear the way for a fruitful conversation with your vet.

     

    Farts and gas

  •              Here are a few pointers for those thinking of trying your hand at making pickles this year. Pickling is a way to preserve food using salt, vinegar and/or sugar. Pickle products are classified on the basis of ingredients used and the method of preparation. There are two general classes: