Garden Variety

Garden

Christmas Eye Candy Amaryllis

The dramatic tropical blooms of amaryllis brighten homes during the winter months. But don’t toss it when the flowers fade; bring it back for an encore next year. It’s easier than you think.

Keep the plant in a south-facing window and remove the blooms as they fade. Let the bulb produce leaves. Water only as needed until the foliage dies and then remove it.

Repot the bulb with some fresh potting soil in a clay container with drainage holes that are 1 to 2 inches wider than the bulb and deep enough to hold its hefty root system. Be sure the top third of the bulb is above the soil line.

In early May, once nighttime temperatures remain above 50 F, and the daytime temperatures are consistently warm, move plants outside. Select a spot for the plant with a half-day of sun. Remember to water the bulbs to keep the soil barely moist. In the heat of summer, this may be daily, but overwatering is lethal. Allow the leaves to grow for 4 to 5 months.

In early September, to encourage dormancy, tip the pot on its side, and stop watering. When the foliage is withered, cut it off and store the potted bulb in a cool dry place (it does not need darkness), but not under 40 F. The bulb requires a dormant period of 2 to 3 months.

BY CLAUDIA WATSON

N.C. Cooperative Extension Service

Master Gardener Volunteer

At the Table

Creamy Soups

By ROBERT NASON

Soup, as you may imagine, is as old as the culinary arts. What could be simpler than combining ingredients in a pot of liquid and heating it up? Easily digestible, nutritional, adaptable to local ingredients and satisfyingly warm, soup is a staple of just about every culture in history.

It’s believed soup was being prepared as far back as 20,000 BC, at the same time clay pots and vessels were developed. Ancient pottery in China from that time showed signs of scorch marks, suggesting the pots were used for soup. Indeed, there is evidence even further back during the age of the Neanderthals where they would dig a hole, line it with animal skin and boil water using hot stones. They would then boil bones and render the fat, and the liquid left over would be a drinkable broth. By 6,000 BC, soup was a ubiquitously present cooking method in every civilization in the world. Soup also has the distinction of crossing socio-economic boundaries—a dish as recognizable to the serfs of the Medieval Ages and the soup kitchens of the Great Depression as to the royal courts in Asia and Europe.

Eighteenth century Paris had numerous public soup houses called “restoratifs,” which is where the word restaurant in English derives from.

Creamy soups, which contain a roux mixed with cream or milk, has a briefer history than its brothy cousins, emerging in Italy and France just a few centuries ago. Chowders, bisques, purees all fall into the creamy, thick soup category. National soup month is in January. Celebrate by making a heartwarming creamy soup!

Creamy Tomato Soup

bonappetit.com Serves 4 to 5

Ingredients

¼ cup (½ stick) unsalted butter 10 sprigs thyme, tied together 1 medium onion, thinly sliced 2 garlic cloves, thinly sliced ¼ cup tomato paste 2 28-oz. cans whole tomatoes 1–2 teaspoons sugar, divided ¼ cup (or more) heavy cream Kosher salt Freshly ground black pepper Paremesan cheese, for garnish

Directions

1. Melt butter in a large heavy pot over medium heat. Add thyme, onion and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to mediumhigh; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes. 2. Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth.

Return to pot. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing. 3. Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.

Loaded Potato Soup

pauladeenmagazine.com Yields 3 quarts

Ingredients

6 slices thick-cut bacon, chopped 1 medium yellow onion, chopped 3 tablespoons all-purpose flour 2 (32-ounce) containers chicken broth 1 teaspoon kosher salt ½ teaspoon ground black pepper 4 pounds russet potatoes, peeled and chopped 1 cup heavy whipping cream Sliced green onion Shredded cheddar cheese

Directions

1. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pot. 2. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour, and cook for 2 minutes. Whisk in chicken broth, salt, and pepper until smooth. Stir in potatoes, and bring to a boil. Reduce heat, and simmer until potatoes are very tender, and begin to fall apart, about 25 minutes. 3. In a small bowl, whisk together cream and 1 cup hot soup liquid; stir mixture into pot, and cook for 5 minutes. Serve with green onion, cheese, and bacon. > Americans consume more than 10 billion bowls of soup a year. Our favorite: Chicken Noodle.

> Archeologists have discovered evidence of soup dating to 6,000 BC that was made with hippopotamus.

> Campbell Company invented the first condensed soup in 1897.

> Even though soup is a liquid, etiquette experts say we eat soup rather than drink it because it is part of a meal.

> In the 1700s, the French King Louis XIV took narcissism to a new level when he demanded the royal chefs create a soup that would allow him to see his own reflection in the bowl. As a result, consommé (clear broth) was born.

At the Table

Roasted Butternut Squash Soup

thepioneerwoman.com Serves 6

Ingredients

2 pounds cubed butternut squash 1 medium onion, halved and sliced into wedges 4 cloves garlic, peeled 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons avocado oil, or another heat-safe oil 2 cups chicken broth or more, as needed 1 cup heavy cream Diced apple Crumbled, cooked bacon

Directions

1. Preheat oven to 425 F. 2. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt and pepper, and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated. 3. Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking. 4. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. 5. Stir in heavy cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon.

Legal Seafood’s New England Clam Chowder

legalseafoods.com Serves 8

Ingredients

4 pounds littleneck clams, about 1 2/3 cups cooked and chopped 1 clove garlic, chopped 1 cup water 2 ounces salt pork, finely chopped 2 cups chopped onions 3 tablespoons all-purpose flour 1 1/2 pounds potatoes, peeled, diced into 1/2 inch cubes 4 1/2 cups clam juice 3 cups fish stock 2 cups light cream Oyster crackers, optional

Directions

1. Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until they open (about 6 to 10 minutes, depending upon their size). 2. Drain and shell the clams, reserving the broth in a bowl. Mince the clam flesh and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside. 3. In a large, heavy pot slowly render the salt pork.

Remove the cracklings and set them aside. 4. Slowly cook the onions in the fat, stirring frequently for about 6 minutes, or until cooked through but not browned. Stir in the flour and cook while stirring continuously for 3 minutes. 5. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. 6. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through (about 15 minutes). 7. Stir in the reserved clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. 8. Serve in large soup bowls with oyster crackers on the side.

SP

BESTBEST DARNDARN WINGS!WINGS!

What makes our wings so darn good? Legends never uses frozen wings, we make our own sauce from scratch, and we grow our own peppers. Stop in anytime between noon and 2 am for lunch, snacks or comfort food. Try one of our daily drink specials, a microbrew, or local brewery beer. When the weather is nice, sit out on the outdoor patio. There’s nothing more satisfying than going to your favorite neighborhood bar and grill for some good ole comfort food, friendly folks and lots of fun.

Celebrating our 10 year anniversary, Legends of Southern Pines provides friendly fun in spades! Watch your favorite sport on seven different TVs, play on one of four dartboards, shoot 8 ball on one of two pool tables, or join a World Tavern poker game. We even offer live music on the weekends!

1113 Old US Rt. 1, Southern Pines 910.692.6170

/LegendsSOP

Beer Matters

The Sandhills Beer Crawl

BY JAMIE DOOM

NORTH CAROLINA CRAFT BEER is about developing local communities that enhance and enrich the daily lives of the towns they serve. These breweries also share ideas, resources and information, often with each other. Here in Moore and Lee counties we have seven breweries and one cidery.

This list is not to be enjoyed in one day! I don’t want you to do that to yourselves or to the breweries you’ll be visiting. So, please be responsible and split this up over the course of 2–3 days.

Pinehurst Brewing Company 300 Magnolia Road, Pinehurst pinehurstbrewing.com Kitchen: Yes

This is one of the nicest brewpubs in the state, and where we’ll start the trail. Their smokehouse serves pulled pork, beef brisket, ribs and chicken that is smoked on site. They also serve spirits. You’re going to have a couple of beers today, so start the day with a full stomach.

Beer highlight: The Pushing Forward, West Coast IPA. Brewed with Citra and Mosaic, this citrusy, slightly dank beer had some of the best head retention of any of the beers on this list.

Railhouse Brewery 105 E South St., Aberdeen railhousebrewery.com Kitchen: Yes

This is the elder statesman of the local brewery scene, and their beer just keeps getting better and more exciting. This Aberdeen brewery also serves excellent food and spirits. My favorite thing about this spot is their huge tap list and constantly changing sour program.

Beer highlight: Pumpkin Spice Tart Grenade, Light Golden Sour. This sour was so well balanced, and the tartness of this light golden ale provided a new and interesting canvas for the pumpkin spices to shine.

Hatchet Brewing Company 490 SW Broad St., So. Pines hatchetbrewing.com Kitchen: No

This bustling downtown brewery and taproom has a beautiful taproom and a comfortable outdoor patio. New head brewer, Thomas Vincent, a longtime fixture in the Triangle brewing scene, has brought his talents to Southern Pines, and I believe we will all be better for it! Food trucks on Saturdays and Sundays.

Beer highlight: Pumpin’ the Brakes, Pumpkin Wheat Ale. The cloves and banana already present in the base wheat beer are complimented by cinnamon and ginger making the spices subtle and understated. Guess I like pumpkin beer now.

Southern Pines Brewing on Penn 205 W. Pennsylvania Ave., So. Pines southernpinesbrewing.com Kitchen: No

This is Southern Pines Brewing’s second taproom in town, and it has more beer on tap than the original brewery taproom. This taproom is also located in

the heart of downtown and has lots of patio drinking under one of the better magnolia trees in town. They also have beer slushees if you’re in to that kind of thing!

Beer highlight: Jour de Jambe, BBA Belgian Quadrupel. This 11.6% Quad will warm you from the inside out. Dark stone fruit and hints of vanilla booze round out this Belgian favorite.

James Creek Cider House 172 US-1, Cameron jamescreekciderhouse.com Kitchen: No

It’s time to switch gears and get outside of town a little bit and have some of the best traditional cider in the state. Their small batch cider program changes all year long, with in-season fruits often grown right on their farm. They also have food trucks Fridays and Saturdays.

Cider highlight: Stargazer Big Dipper, Lightly Sweet Cider. I seem to always return to this light-bodied, slightly-effervescent, traditional cider.

Hugger Mugger Brewery 229 Wicker St., Sanford huggermuggerbrewing.com Kitchen: No

Welcome to Sanford! This is the oldest brewery in Lee County, and this busy open taproom and brewery embodies the optimism and quickly growing vibes of downtown Sanford. Hugger Mugger seems to always have some beautiful Belgian-style beers on tap. They have food trucks out back most days. Check their constantly updated website for details.

Beer highlight: Electric Skull Socket, Belgian Noir/Belgian Strong Dark Ale. Belgian yeast imparts clove, banana, and funky spice with a subtle coffee flavor.

Wild Dogs Brewing Company 136 N. Steel St., Sanford facebook.com/wilddogsbrewing Kitchen: No

Everyone welcome the newest brewery to the Sandhills! This dog-friendly brewery just opened up in downtown Sanford this summer, and they have hit the ground running.

Beer highlight: Wild Dogs Kolsch, Kolsch. The beautiful aroma, strawcolored head and that clean herbal finish had me drinking more than one.

Camelback Brewing Company 804 Spring Lane, Sanford camelbackbrewingco.com Kitchen: Yes

Camelback Brewing, located next to Lowes Foods on Spring Lane, is the perfect place to end your trail. They have a small kitchen that pushes out some excellent bar food. Their wings are a town favorite. They also serve mixed drinks. Check out their live music on Saturdays.

Beer highlight: Single Hop Series #1 Columbus, IPA. This IPA is brewed entirely with Columbus giving it bright citrus aromas and complex earthy tones. Great beer! SP

The Bakehouse

• 6th generation bakery & cafe • Specialty & novelty cakes • Fresh breads baked daily • Voted best burgers in Moore County • Featuring seasonal local ingredients

Breakfast 8-10:30 am • Lunch 11 am - 2:30 pm 120 North Poplar Street, Aberdeen, NC 910.944.9204 • Tuesday - Saturday 8 a.m.-2:30 p.m.

3395 Airport Road • Pinehurst 910.692.6185 Spring Semester Begins Jan. 10

Full Semester and First 8-Week Session

Continuing Education Classes Begin on Various Dates Second 8-Week Session Begins Mar. 14 One free class for new curriculum students - a $311 value. A free health care plan is offered to ALL curriculum students.

Shop Local SP

Naughty or Nice? Edition

Doesn't matter if you're naughty or nice, if you're the one buying the gifts, amirite? Don't be a Scrooge and buy all online this year. Support our local shops and spread some holiday cheer.

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TEA UP FOR WINTER

Try a specially blended cup of tea this Christmas from a local coffee joint. Delicious! Available at Java Bean Roasting Co.

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NOT OUT OF THE WOODS YET

But you can feel like you're in the actual woods with this Thymes Frasier Fir soap and lotion set. Available at ETC.

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1. STICK A CORK IN IT

Or to be more precise, a Corksicle. Who wouldn't want to find one of these in their stockings? Get this pair at ETC in Aberdeen. 2. GOING 3D

This adorable tree pillow is 3D. Those pom poms are super fluffy and soft. Pick this one up, and a variety of other pillows, at ETC.

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3. MOVE OVER BATMAN

This cape is perfect for fighting crime and buying more Christmas presents. And it's one size fits all. Find it at Clothes Horse in Southern Pines. 4. HO HO HO

Decorate the holiday table with these cuties. Because we all need more Santas in our lives. Get 'em at ETC.

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5. HANG WITH CARE

Make sure everyone has a stocking this year. It will be hard to pick just one! Stop by Olmsted Village Hardware to pick out your favorite.

"Probably the reason we all go so haywire

JUST A CUPPA

Cozying up with a good book isn't enough. A cup of tea is what is needed. Pick up a bag or two! Available at Java Bean Roasting Co.

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at Christmas time with the endless unrestrained

and often silly buying of gifts is that we don’t quite know how to put our love into words. Harlan Miller "

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A BIT OF BLING

Who can resist diamonds at Christmas? Deck your neck and ears instead of the halls this year. Available at Heavenly Pines Jewelry & Design.

1. JUST ONE MORE CHAPTER

The Parkhurst Readers Wrap—perfect for cozying up with your favorite book. Available in grey and red. Find 'em at The Clothes Horse. 2. HANDMADE WITH LOVE

These bracelets wrap twice around your wrist. Lots of colors available at The Java Bean Roasting Co. 3. NEVER HAVE TOO MANY

Tote bags, that is. And this one comes with a wristlet for when you just need an ID and a credit card. Lots of colors available at The Clothes Horse. 4. LIGHT IT UP

We may not get much snow here in the Sandhills, so create your own with this adorable light-up snowman. Available at Olmsted Village Hardware. 5. TOO HOT TO HANDLE

For the chili pepper aficionados in your life, stock up on chili pepper oil, dry rubs and pepper flakes. Lots of heat levels available. Get 'em at Supply House Peppers.

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GOTTA LOVE THE CLASSICS

Every kid needs a Radio Flyer wagon. Even the kids at heart. Go make some dreams come true this year. Available at Olmsted Village Hardware.

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Shop the Stores

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clothes horse

163 Beverly Lane, Southern Pines Check them out on Facebook

ETC

111 W. Main St., Aberdeen eloisetradingcompany.com

Heavenly Pines Jewelry & Design

45 Dowd Circle, Pinehurst heavenlypinesjewelry.net

Java Bean Roasting Co.

410 SW Broad St., Southern Pines Check them out on Facebook

Piggy + Co.

375 SE Broad St., Southern Pines piggyandcosouthernpines.com

supply house peppers

supplyhousepeppers.com

True Value Olmsted village Hardware

244 Central Park Avenue, Pinehurst Check them out on Facebook

1. PRINCESS REQUIREMENTS

The perfect dress for a little princess. Comfy AND cute, what a combo! Find this one at Piggy + Co. 2. NOT JUST FOR PRESENTS

Who wouldn't love a handmade bow this holiday season? Lots of designs to choose from. Pick them up at Piggy + Co. 3. KEEP IT MAGICAL

And keep them busy with these adorable DIY kits from Maddox Avenue. Find them at Piggy + Co. 4. FOREST FUN

Bring the forest inside with this crazy cute dress from the Tea Collection. Get it at Piggy + Co. 5. LEARNING FUN

Stimulate those brain cells with Picasso Tiles. Stop by Piggy + Co. to pick up a set.