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Today's Features

  • By John Nelson

     

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    Of all the holidays, Thanksgiving seems to be the one time of the year we traditionally know what to expect and what we will be eating. It’s the one holiday most of us like to celebrate at home, unlike the Fourth of July or New Year’s Eve, when everyone usually goes out somewhere to celebrate.

  • Each Thanksgiving, Americans families and friends gather around tables, pile plates full of food, remember good times and those who left too soon or were unable to join, and toast another holiday season. In 68 percent of U.S. homes, a dog, cat or other furry, feathered or scaled companion will be eagerly anticipating dropped morsels, secret servings and leftovers.

    I encourage you to include your pet in celebrating the holidays whenever possible. Here are some tips for safely sharing Thanksgiving with your pets.

     

  • As I write this column, I know some of you will be reading it before Thanksgiving and probably others during the weekend after the big day. I’m guessing you’ve already been bombarded with cautions and concerns about overeating or food safety related to that big meal, so I’ll forgo those topics.

  • It’s hard to believe next week is Thanksgiving. This decidedly American holiday provides a couple of days off for most of us to wear ourselves out visiting relatives and eating too much. We should certainly be thankful most of us have the opportunity to eat too much, but let’s go in a completely different direction this time.

    Since 90 percent of 2017 is already history, it’s time to start thinking about what’s coming in the new year. So, let’s look at some of the current garden trends.

  • You know the holiday season has begun as trees start to light up.

    Holden Beach will have its 10th annual tree lighting with festivities starting with entertainment by the West Brunswick High School Chorus at 5:30 p.m. Thursday, Nov. 30, at the Holden Beach Pavilion at the end of Jordan Boulevard.

    The tree lighting follows at 6 p.m. There will also be games and a visit from Santa and Mrs. Claus.

    Chili/soup cook-off

  • Ocean Isle Beach once again rings in the season with traditional Super Saturday events two days after Thanksgiving.

    Festivities consist of the annual holiday parade at 2 p.m. Saturday, Nov. 25, from the Museum of Coastal Carolina at 21 E. Second St., consisting of decorated golf carts, bicycles and other creative wheels.

    Participants are asked to meet in the museum parking lot for judging at 1:15 p.m. Categories include floats, golf carts, bicycles and walkers, with trophies to be awarded for first, second and third place in each category.

  • Folks weary of turkey and Black Friday hoopla can catch a break when the Museum of Coastal Carolina serves up its fifth annual Beer & Brats fundraiser from 5 to 8 p.m. Friday, Nov. 24, at the museum at 21 E. Second St. in Ocean Isle Beach.

    Highlights include freshly cooked bratwurst, fries, assorted craft beer and soda.

    Check Six Brewing Company of Southport will tap into some of its best-selling craft brews for the event including Wendy’s Blonde Ale, Gee Bee Honey Pale Ale and Aerial Aggression Double IPA.

  • When it comes to eating fruits and vegetables, more is certainly better. Current research out of the United Kingdom is saying that we need even more than the recent U.S. Dietary Guidelines recommend. Their study suggests 10 servings of fruits and vegetables every day can really go a long way toward reducing risk of early death and chronic illness.

    But, how in the world can you eat that many? Or maybe a better question would be, how can you afford that many? One easy answer: Go for frozen.

  • “Please tell me my kitty is not going to VOMIT OR SEIZURE OR … SOMETHING REALLY BAD!”

    The voice on the phone couldn’t sound any more distraught — or deafening.

    “I think she only licked a little, but she’s SO TINY! Is she going to LIVE?”

    By now you’re probably thinking the caller’s cat had drunk cyanide, gasoline or nerve gas. You’d be wrong.

    “What flavor was the yogurt?” I calmly inquired.