Washington The Magazine Nov/Dec 2022

PHOTOS BY HOLLY MORGAN

Dick Lasher (Left) And John Groesser

THE SCENE

Dodi Groesser (left) and Amanda Sanders

Steve Berry

Denise Parry Barnett and Beth Clark

Christie Mclawnhorn (left) and Ann Hines

Belinda Alligood

From left to right: Councilman Mike Renn, Mayor Donald Sadler and Councilman William Pitt

Amy and Sherry allis

Paula Stephenson (Left) and Norlina Kelly

Terry and Bonnie Murphy

Sound Rivers hosted their annual Oyster Roast fundraiser on Saturday, Nov. 12 at the Civic Center in downtown Washington. Guests dined on countless steamed oysters before heading inside the Civic Center to learn about Sound Rivers’ mission to preserve and protect watersheds that cover a quarter of the state. Sound Rivers is a nonprofit organization who oversees the conservation of the Neuse, Pamlico and Tar Rivers.

SOUND RIVERS OYSTER ROAST

John Hinnant, Sarah Hinnant, Huntsley Hinnant (Held By Sarah), Howard Hinnant (Holding Oyster Knife) And Henry Hinnant

Ernie Larkin and Joe Hester

Gwen Edwards, Gerri Lassiter and David Edwards

PHOTOS BY HOLLY MORGAN

Mildred Fernandez, Victor Sandoval, Miriam Espinosa, Roberto Castanon and Gloria Moseley

John Hinnant, Emy Swindell Hinnant, Charles Smith, Barbara Smith

Leah Boyer, Lillian Boyer, Trip Boyer and David Emmerling

THE SCENE

Katy, Langley Hunt, Samantha Krop, Lib Hauvenreiser, Becky Leach, Avery Knox

A historic holiday tradition

STORY AND PHOTOS BY HOLLY MORGAN

Pieces of Washington’s past become festive Christmas decor

Washington’s history becomes tangible in the form of an annual Christmas ornament designed by the Washington Area Historic Foundation. For 26 years, Washington’s downtown has been highlighted as a festive piece of art. The trio of 18th Century homes on Water Street are this year’s muse.

“The ornaments help create interest in preservation of our historic structures, both residential and downtown businesses, Dee Congleton, said.

The Marsh home is the first of the 18th Century homes on Water Street. It is named after Daniel Gould Marsh. In 1795, he purchased the property of the home. Brother to Jonathan Marsh who lived in the Palmer-Marsh House in Bath, Daniel married a girl from Washington and established multiple businesses related to the shipping industry of the time. The home has many of its original, Georgian style architectural features from the Federal Period of when it was constructed, according to Dee Congleton.

This year's ornament features three homes on Washington's Water Street that were built in the 18th Century. The ornament is an annual tradition which was started by the Washington Area Historic Foundation in 1996.

The Myers Home is the second and is painted blue. There are many unknowns and uncertainties about the home. What is known for certain is the property was owned by John Gray Blount in 1795. “The earliest extant deed that clearly references the Myers property having an actual house dates only from 1826, many years after the building’s construction,” Myers’ homeowner John Carbone wrote in a newsletter for the Washington Area Historic Foundation.

The Hyatt Home is the third. It is undergoing restoration guided by Kasey Stone of Clerestory Design. Constructed in 1785, the home has had 15 owners. Interestingly, within the last century all of the owners have been women including Stone. The Hyatt home’s name is misleading, because it is not named after the original owner. It is named after a beloved member of the Washington community, Lockwood Hyatt who owned the home from 1870 to 1893.

Ornaments of Christmases past have included; historic homes, churches, banks, schools, City Hall, the Civic Center, the Tayloe Hospital, the Turnage Theatre and other parts of Washington.

Ornaments cost $25 and can be purchased at the North Carolina Estuarium, Little Shoppes and the Washington Harbor District Market. Proceeds from the purchase of the ornament are used for community projects like landscaping of Harding Square garden and offsetting the cost of historic plaques.

Congleton said the Washington Area Historic Foundation plans to reorder some past ornaments - the Ada Mae House, the skipjack, the Turnage Theatre and the Bug House.

Their purpose for giving it all away

Bishop Samuel Jones and his wife, Mother Regina Jones, are living examples of what it means to “live by faith, not by sight.”

Their Share Shop and Miracle Meals ministries operate on generous donations brought in by community members which both test the limits of their faith, but is one reason why it persists.

“Everything we do is based on strong faith,” Bishop Jones said.

At the ministries, people can come in and get what they need at no charge. They can have furniture, household appliances, clothes and accessories for free at the Share Shop then go to Miracle Meals for free, limited groceries. Every item at the Share Shop and Miracle Meals is donated to the ministries then given free to community members.

While relying on donations may cause one to be in a constant state of worrying, the Joneses know it’s part of trusting God to connect them with people who can supply items for donation.

When he spoke about the Share Shop’s beginning, Bishop Jones said donations were not coming in as often as people were taking donated items home. As more people learned about the shop and visited, “an ongoing cycle” was created of people giving away items and receiving donated items.

Miracle Meals is named in memory of a couple who donated $3,000 to support the Purpose of God Annex. Unknowingly to the couple, Jones had been praying to God asking for a miracle because monetary donations and grant funding was low during the COVID-19 pandemic. Miracle Meals was born out of that donation, a partnership with Grifton Food Ministries and an anonymous food donor from Greenville who gave food at no charge. Miracle Ministries is able to provide other items like cleaning supplies and some personal hygiene products.

“That made us feel like we were doing not only our citizen duty but we’re doing the work of the Lord,” Bishop said, “We’re called to minister to the needs of God’s people.”

He continued to say meeting people’s needs through the Share Shop and Miracle Meals has helped unify Beaufort County neighbors. “It has joined a family together.”

“They are closer in that building than they are at Carlie C’s or Piggly Wiggly,” Jones said. The Miracle Meals building is smaller than an average grocery store. Physically, people are closer but they see

STORY AND PHOTOS BY HOLLY MORGAN

Mother Regina Jones established Purpose of God Annex Outreach Center in 1999. In more than two decades, it has grown to be an umbrella over several ministries aimed at helping Beaufort County residents meet basic needs and become self-sufficient.

each other weekly which means they can grow closer in friendship and camaraderie with one another. “They see each other as people with the same needs,” Bishop Jones explained.

Purpose of God Annex received 250 food boxes from Grifton Food Ministries and handed them out weekly at King Chicken in the spring.

Relying on God’s provision has been a major theme throughout the Joneses' work with their ministries that are under the umbrella of the Purpose of God Annex in Washington. Bishop Jones began the Purpose of God Annex Outreach Center in May of 1999. In 23 years, thousands of children and adults have been served through after school

programs, resocialization programs for felons, workforce development, the Share Shop and Miracle Meals.

As Bishop Jones looks around at the Share Shop and Miracle Meals locations and sees people being served and their appreciation, he says his heart nearly bursts with joy. He does not take a salary from the Purpose of God Annex. In fact, he says he is “overpaid with the joy of watching the Scripture when [Jesus] says it is more blessed to give than to receive.”

Regina, also known as Mother Jones, is by his side through all of it.

She said it’s been amazing to watch Purpose of God Annex’s ministries come to fruition. “I feel privileged to be included in

God’s plan.”

“I thank God that he gave me a soulmate who loves Him. Not only does he love God, but he loves God’s people. That includes everybody,” Regina said.

She enjoys seeing people of cultures and backgrounds be together at the Share Shop and Miracle Meals. At those places, people do not focus on what divides them but rather they come together to have their same needs metfood, clothing and/or furniture.

She said ministry work is a skill she has developed in the 43 years the couple has been married.

Prior to entering ministry work, she was a paralegal. When Bishop Jones requested her

From left to right: Bishop Samuel Jones, Mother Jones and their son Joshua. Joshua is a manager at Miracle Meals on River Road in Washington

help with establishing the Purpose of God Annex, she transitioned out of her job as a paralegal and began assisting with administrative work for the ministry.

She finds joy in building trusting relationships with children so they feel safe. “To actually see the children change because you have something that you can pour into them…It’s more than words could ever express.” She finds purpose in assisting at the Share Shop and Miracle Meals.

Joshua Jones, one of three sons of Bishop and Mother Jones, is a manager at Miracle Meals.

Joshua laughed, “I guess it’s hereditary,” when he talked about serving the Beaufort County community.

For him, it’s a “joy” to watch people come into Miracle Meals and give back to the community. He shared that people’s emotions at the Miracle Meals range from excited to relief to a point of crying because they are in disbelief that every food item is free.

Like his mother, his passion for ministry work evolved over time.

As a kid, he didn’t understand why his parents would give items away for free. He also didn’t understand at a young age why he didn’t get a Christmas some years, because his parents were serving people in need. “I was young. I couldn’t see that they didn’t have it as good as me, but my parents did. They would give out their pockets to make sure that person was okay and make sure they were fine and make sure they were able to do something for their family.”

Over time, his heart softened and now he enjoys helping others. He can see the people his parents have assisted throughout the years and how it transformed their lives through support and encouragement.

At Miracle Meals, community members can get free groceries, cleaning supplies and more. Miracle Meals operates solely on donations.

The Share Shop, on River Road, offers clothing, furniture and accessories for free to community members. The idea is that people donate items and shop from the current selection.

HELPING TOGETHER

Uniting volunteers with opportunities to serve

Autumn causes most people to reflect on what they are grateful for, what makes them content and what they have in abundance that they can share with others. It’s a time of the year when people are more likely to give back to their community.

Three organizations, United Way, Eagles Wings and Zion Kitchen rely on volunteers to help them provide basic needs to residents throughout Beaufort County. Anyone can volunteer throughout the year. These are three organizations to help those eager to volunteer get started.

UNITED WAY

Beaufort County United Way is working toward being a link between people wanting to serve their community and the nonprofits needing the manpower.

United Way is one of the largest privately-funded nonprofit organizations in the world with offices in cities across the nation. Relying on volunteer service and donations, United Way works to build up communities by focusing on education, selfsufficiency and health. Local United Ways work independently under the national umbrella. This allows local United Ways more flexibility in serving their counties.

Sue Tidd, newly appointed executive director of Beaufort County United Way (BCUW) explained the local organization is conducting community assessments and scheduling opportunities across Beaufort County where residents can share what they

In 2021, Eagles Wings volunteers served an estimated 11,000 hours, according to Executive Director Ann-Marie Montague.

STORY AND PHOTOS BY HOLLY MORGAN

At Eagles Wings, between 88 and 98lbs of food is given to qualifying clients at no charge. The nonprofit serves about 200 families in southern Beaufort County and a Hispanic community north of Washington.

Beaufort County United Way Executive Director, Sue Tidd, said younger generations are looking to be more engaged in their communities and volunteer. They want to see a real and positive difference being made in their communities.

need most, goals for their futures and addressing their concerns. This will give BCUW a clear understanding of how to best serve the county. They hope there will be common threads between communities within the county they can respond to first. They also want to implement the national United Way’s focus on education, employment and health. This could mean assisting with access to healthcare, transportation, affordable housing and safety and more.

It’s a reflection of the national United Way’s new collective community model that focuses on donors being able to see a direct and positive impact in their area. If donors can’t see how United Way is meeting residents’ needs, helping residents achieve goals or addressing their concerns, then they are less likely to get involved with the organization.

“People want change. They want impact. They want to know that when they are giving you their funds that it will make a difference,” Tidd said.

She said younger generations have a “very different approach to philanthropy.” Meaning they are the ones who are invested in where their dollars are going and if they are making a difference.

“Now with this next generation, they want to be more involved,” Tidd said. Younger generations want to volunteer and “be engaged” in the community. They also want to be selective about where they put their money, time and resources.

To help people eager to volunteer find where they can share their energy and resources Beaufort County United Way is promoting a new app called GivePulse. This helps volunteers connect with local nonprofits they would like to assist. Designed like a social media platform, volunteers create profiles and organizations create individual pages listing opportunities to volunteer. This easily links volunteers with available opportunities in their area.

Tidd said the app will be ready for Beaufort County residents to use by early 2023.

People looking to start volunteering before GivePulse arrives in Beaufort County have

Zion Kitchen was formed in response to a desperate need to provide warm shelter for homeless men in Washington. Today, the shelter has space for up to 12 men and serves about 75 meals five days a week at no charge.

the option of serving at Eagles Wings Food Pantry in Washington.

EAGLE’S WINGS

Last year, volunteers with Eagles Wings Food Pantry served an estimated 11,000 hours. When they serve, they collect groceries and give them to families in Washington and satellite campuses in Aurora and Chocowinity as well as a Hispanic community north of Washington. Volunteers with Eagles Wings serve about 200 families in Aurora and Chocowinity on the third Saturday of every month.

At the main campus in Washington, volunteers fill grocery carts with over 100 pounds of food - both non perishables, fruits, breads, vegetables and some meats. They wheel those carts to awaiting qualifying clients in the Eagles Wings parking lot. They also pick up groceries from local grocery stores, receive and process the groceries, pack food boxes for clients, deliver food to homebound clients,

interview clients and man the front office.

Ann-Marie Montague, executive director, said more than 70% of households in Beaufort County are either at or below the poverty level and one in four children in the county go to bed hungry. Eagles Wings has a backpack program which feeds qualifying children four meals for the weekend.

Montague said seeing expressions of gratitude on clients’ faces when food is delivered to them is what motivates volunteers to continue to give their time and energy to Eagles Wings.

“When the volunteers wheel out that grocery cart, it’s between 88 and 98 lbs of food and people are amazed. They have no idea what they are going to get...They are absolutely thrilled.”

Food collected at Eagles Wings is donated by civic groups, schools, churches, banks, farmers, individuals and more. They also receive food from the Food Bank of the Albemarle, Food Lion and Wal-Mart through the Feeding America Program. They also receive

food from federal programs, The Emergency Food Assistance Program and Commodity Supplemental Food Program. Eagles Wings is a partner agency with the Food Bank of the Albemarle; therefore, they purchase food through the organization at a reduced price.

When they have food to share with other nonprofit organizations in Beaufort County, one of the nonprofits that benefits from Eagles Wings is Zion Kitchen.

ZION KITCHEN

Zion Kitchen was founded in 1985 as a soup kitchen and homeless shelter for men. It serves up to 12 homeless men giving them a place to sleep, bathe and have their laundry done. Much like United Way and Eagles Wings, Zion Kitchen operates with help from volunteers and a continuous flow of food and monetary donations.

It was started by Robert Harris, 96, in response to a man who died in an empty house from exposure during a bitter cold

winter night. An organization was formed to help homeless men find warm shelter where they could stay the night. The organization consisted of men and women who represented churches throughout Washington. The organization had difficulty finding a place where the men could reside.

Harris asked the minister of Metropolitan AME Zion, where he attended in the 1980’s and continues to do so today, if the downstairs space of the church could be used as a shelter “for a few weeks,” Harris said. Initially, the space housed men, women and children.

Mattresses lined floors giving a place where 30 to 40 people could lay their head at night. A night manager oversaw the

evenings. After a few short years, the shelter served exclusively men.

The shelter expanded to include a shower and free soup lunches Monday through Friday. Today, the kitchen serves about 75 lunches per day. Lunches are placed in boxes and carried out to men at around 11 a.m. Men staying at the shelter leave in the mornings, return for lunch then return again at night. In inclement weather, the men are encouraged to stay inside the shelter.

Today, Robert’s son Keith helps his father run Zion Kitchen. Harris said it strengthens his and Robert’s faith in God seeing how donations from Eagles Wings, local churches and individuals never cease.

The faithful giving of community members deepens their faith. “When we start getting low, we put our faith in God and so far everything has been coming very well for us,” Keith said. “We’ve never had to close down because we didn’t have food...The Lord keeps us in His hands.”

“I know the people need us. That’s why I’m glad I’m here and I’m able to do it,” Keith said. He added that he could have stayed at home after he retired; however, seeing his 96-year-old father volunteer at the shelter inspired him to volunteer as well.

“I figured if my 96-year-old dad can do it, I can get up and come out here some too,” he laughed adding that he enjoys serving at Zion Kitchen.

Robert Harris (left) and his son Keith oversee operations at Zion Kitchen. Robert helped start Zion Kitchen in 1985.

THE BLIND EYE AND THE LORD PROPRIETOR

Edenton’s regal facade masks a checkered past

STORY AND PHOTOS BY DAVID SINGLETON

You don’t get to be as old as Edenton and not bear witness to your fair share of sordid history. Ask any 18th Century seaport and they’ll nod in agreement, in ways that only non-sentient Colonial Capitals can. It was a wild frontier, filled with adventure and reeking of danger. Shadowy natives, bloodthirsty pirates; even those commissioned by the King to maintain some vestige of civilization were not immune to their own twisted brands of savagery. It was, as the saying goes, no picnic.

But it was just that, a picnic that originally brought me to this remote corner

of the state, to get a feel for this provincial hamlet on the Albemarle Sound and consider the possibilities of working for the local newspaper. I accepted the position and for two years banged on the existential typewriter that is a parochial weekly beacon of information, gossip and occasional prevarication that make up the news of the day. I consider it an honor and a tiny but not impertinent scrap in the dustbin of history.

Some umpteen years later, I return to pay a visit to this whitewashed bundle of quaintness, to soak in the once familiar and only slightly more ancient sights, and to gauge what if anything, has changed. To

the outside world change may be the only constant, but for Edenton, consistency seems to be the key.

Ostensibly, the town’s claim to fame resides in the leafy laurels associated with the designation as the state’s second Colonial Capital. As it turns out, the process of selecting a governmental seat is fraught with politics and in some cases, clear and present danger. Going back to a time when the two Carolinas were considered one very large Carolina, even backwaters such as Little River enjoyed their day under the auspices of governmental limelight. This wasn’t unique to our Colony-State, but between

Left: Edenton's Colonial Courthouse dates back to 1767 and is considered an excellent example of Georgian architecture. Above: The St. Pauls Churchyard Episcopal Churchyard is home to the final resting place of Lord Proprietor and Colonial Governor Charles Eden.

Halifax, Tarboro, Fayetteville, New Bern and others, our motto could’ve been “Carolina Government: coming soon to a pub near you.”

The courthouse, the Edenton Tea Party, the James Iredell house and other attractions all exist due to the central figure in this historical melodrama, Governor Charles Eden. None other than King George III himself had dubbed Eden as his ‘Lord Proprietor.’ If that sounds fancy, you catch on quick. It speaks to a near feudal system of pragmatic royalty, with bows on their breeches and wigs dredged in cornstarch and lavender.

It’s easy to imagine this Bostonian archetype in miniature, with Little Lord Fauntleroy skipping down a dusty Broad

Street playing hoop and stick; ladies covering their snuff-worn smiles while learned men of conscience debate and create an admittedly enviable body politic.

But as it is the rule more so than the exception, all was not enlightenment and figgy pudding. This was an era of slavery and sharecropping, of pirates and privateers, of cholera and tuberculosis, and of the occasionally brutal dealings with the natives.

Once a thriving seaport, the sailors who made Edenton a port-of-call would gather in Inns and Taverns on the ‘Cheapside’ and pass their evenings with strap molasses rum and expensive company.

Governor Eden’s relationship with seafaring scoundrels, most notably Edward Teach, is also a source of continuing gossip

and shame. It’s said that the notorious Pirate was given safe harbor here, in exchange for favors unspecified, but presumably not to terrorize the joint. Teach was later said to have a similar arrangement with Governor Hyde, which was all fine and good until Virginia Governor Alexander Spotswood outfitted an expedition and sailed down to remove Blackbeard and his band; which they accomplished; with dispatch and, if legend is to be believed, in a terrifying manner.

There are more recent scandals, but my head is full. I came here to enjoy a nice afternoon in the small but serviceable bayfront park and take in copious amounts of pre-revolutionary architecture and history. While modern-day Edenton boasts several eateries that make a serviceable to-go lunch,

The Elizabeth II, a replica of England's early vessels designed to reach the New World makes a port-of-call in Edenton. She makes her permanent home in Manteo.

my advice is to stop in Westover General Store on the way into town (Highway 17 Business). It’s as good as a sandwich from a gas station is going to get.

After a nice walk from Broad Street down to the Edenton Cotton Mill, I savor my Cajun turkey on rye with a side of Crab and Corn Chowder. The Elizabeth II is in town; a replica of a ship used to ply the Atlantic and to attempt a settlement on Roanoke Island in 1585. My eyes dart around suspiciously as I consider the notion that the descendants from that Lost Colony could be lurking anywhere around here, and I wouldn’t bet against it. Some ancient maps even point to their relocation in Bertie County, just across the mighty Chowan. This town really is a piece of living history.

More permanently moored off the bulkhead is the Roanoke Lighthouse. Built to guide the merchant marine through the Albemarle and safely into the navigable delta of the Roanoke, the light has been meticulously restored and polished. Years spent in withering neglect erased by seemingly endless elbow grease and copious state funding.

Both attractions are teeming with tourists, although I spy more than a few that are sporting apparel in promotion of the local high school. The Elizabeth II will set sail for its native port of Manteo soon, and the kids seem excited to scurry between decks. Guides tell me the Roanoke Island bound passengers were kept below decks for the entirety of their journey, with few provisions and less room. I cannot help but marvel at their endless passion for freedom and their raw sense of adventure. I imagine a world without K-cups and co-pays; it’s an intriguing but seriously uncomfortable notion.

As I amble around downtown after lunch, I semi-purposely come across the Joseph Hewes House (1765). Hewes was a signatory to the Declaration of Independence and mentor to the man whose name would become synonymous with the founding of the US Navy, John Paul Jones. A veritable who’s-who took up residence here in the centuries that

In its heyday, the Roanoke Light used serve navigators further south. Now she sits permanently, beautifully preserved off of Edenton's Waterfront Park.

A statuary Irish Wolf Hound stands sentinel in front of Beverly Hall (ca. 1810).

followed, up to and including the semi-famous blogger Dr. Adrian Wood (Tales of an Educated Debutante). They even let me rent the place out for a year, as long as I put up with a renovation and didn’t touch anything. It was the first and last time I lived in a house that has a beer named after it. My blessings know no bounds.

I take the ‘old bridge’ over the Albemarle on my return, and with the windows down, the low rails and open water feel as close as I’ll get to sea on this day. I consider that how, for a day trip, Edenton packs a wallop. It’s a time capsule, owing to the fact that the town just grew to a point and then stopped; fossilizing a period of American History that otherwise would die a little each day. You can’t turn a blind eye to the fractious elements of Edenton’s past any more than you can deny the majestic beachhead for civilization they created -- all built from the lower reaches of the Great Dismal Swamp. Then as now, the mosquitos and hollyhock, the mayflies and manicured hedges still frame the towering steeples and the napping church-goers, much as it ever did. It’s a quiet town with a noble past that lives to keep up appearances; and in its own non-dramatic way, continues to make history one day at a time.

Above: Wessington (ca. 1850) is named after George Washington's ancestral home in England, and once served as quarters for Federal Troops during the Civl War. Below: The view of the Elizabeth II from inside the Roanoke LIght.

Heading into the holidays with style

BY MARY MEHLICH

This Holiday season we will be exploring the divine pairing of bubbles with holiday fare. Sparkling wines and champagne are one of the most versatile and celebratory of wines to grace your holiday table.

Champagnes and sparkling wines actually pair quite well with the plethora of foods that make up your holiday feast. Here’s a roundup of some bubbles that will give your feast some extra sparkle.

Let’s start with Champagne. While Champagne is known as the choice for a variety of things, such as toasts at weddings and anniversary celebrations, It Is a perfect pairing with oysters, triple cream cheeses and fruit, such as strawberries, raspberries or peaches. For dessert pair with fresh fruit tarts or crumbles.

Spanish Cava is to Spain as Champagne is to France. Cava is dry, light and refreshing. Pair it with prosciutto, salamis, Manchego, Parmesan or Asiago.

It also pairs brilliantly with foie gras, fish stew or oyster dressing.

Prosecco is one of the easiest wines to pair with food and is great for so many reasons. Firstly, Prosecco has all the elements to pair with a huge variety of foods and secondly, it is less expensive

that some other bubbles and is just good juice! It is perfect with Christmas morning brunch of frittatas and bacon ham or sweet pastries. It makes a delicious mimosa!! It also pairs with a variety of appetizers, from sweet to savory.

Italian Spumante is the quintessential dessert bubble. Crisp, light wafer like Christmas cookies or French cream cheeses embellished with fresh fruit are a match made in heaven. Fresh fruit pies are also a friendly pairing. Whatever your choice for

bubbles this holiday season, don’t overthink it!

Remember wine is about what you like, sharing the experience with family and friends and most of all enjoyment!

Cheers and the happiest of holidays!

DOUBLE DELICIOUS

Upcycle your leftovers into scrumptious, post-holiday meals

With the holidays, come the standards: turkey with stuffing, ham and sweet potatoes, pecan pies and cranberry relish, mashed potatoes smothered in gravy. Combined, they are rich and more-than filling, which means it’s not uncommon to find a refrigerator full of leftovers when the guests have left and the dishes done. But that doesn’t mean you have to settle for the same traditional meal in the days that follow — you can break tradition by upcycling your leftovers into dishes that are just as delicious.

Leftover mashed potatoes can be repurposed into Cheryl Stacy’s Potato and Ham Croquettes or Mrs. Arthur Vander Aa’s Sheppard’s Pie; sweet potatoes into Lougene Faulk and Shirley Gurganus’ Sweet Potato Biscuits. Tired of turkey? Give it new life in my Leftover Turkey Pot Pie or as a substitute in Mary Paulson’s Chicken Salad with Cranberry Dressing. Ham, turkey or roast beef in excess can be remade into a holiday crowd-pleaser with Betsy Hester’s Hawaiian Roll Sliders.

There’s no end to what you can do, and how you can recreate holiday leftovers, but these recipes by some of the best cooks Beaufort County has to offer—past and present—are a great place to start. Happy holidays!

FOOD PREP, PHOTOGRAPHS AND STORY BY VAIL STEWART RUMLEY

CHICKEN SALAD WITH CRANBERRY DRESSING

RECIPE

BY MARY PAULSON

“PLATE & PALETTE,” BEAUFORT COUNTY ARTS COUNCIL (ARTS OF THE PAMLICO), WASHINGTON

4 cups cooked, diced chicken; 1 cup chopped celery; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup mayonnaise; 1/2 cup sour cream; salted pecans or toasted almonds. Dressing: 3/4 cup salad oil; 1/4 cup vinegar; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon paprika; 1/4 teaspoon dry mustard; dash of pepper; 1/2 cup jellied cranberry sauce.

Mix first six ingredients. Divide into 4 to 6 servings. Sprinkle each serving with nuts. Make dressing by combining all remaining ingredients, except cranberry sauce, in a jar. Shake until blended. Gradually blend vinaigrette into cranberry sauce, beating until smooth. Spoon dressing over each salad. Yield: 4 to 6 servings. (Cook’s note: this recipe is ideal for leftover turkey, instead of chicken!)

POTATO AND HAM CROQUETTES RECIPE BY

CHERYL

STACY “COOKING WITH GRACE, VOLUME II,” BATH CHRISTIAN CHURCH, BATH

3 large boiled potatoes, mashed; 2 tablespoons butter; 2/3 cup minced ham; 1 1/2 teaspoons flour; 1/2 cup milk; 1 tablespoon chopped parsley; salt and pepper; dash of lemon juice; flour for dredging; 2 eggs, beaten with a little water; bread crumbs; oil for frying.

Melt butter in a pan. Add ham and cook for two minutes. Stir in flour and then stir in milk, parsley, salt and pepper. Cook one minute. Stir in mashed potatoes. Stir in lemon juice. Chill mixture for three hours. Form croquettes into 3-by-1-inch logs and dredge in flour. Dip into beaten eggs and coat with bread crumbs. Chill for one hour. Fry croquettes in hot oil, turning only once. Drain on paper towels and serve. Serves 6.

PECAN-CRANBERRY BISCOTTI

RECIPE

BY SALLY HAMILTON

"ASBURY’S OLD TYME, GOOD TIME RECIPES II,”

ASBURY UNITED METHODIST CHURCH, WASHINGTON

1 1/2 cups pecan halves, toasted; 1 teaspoon baking powder; 2 1/2 cups all-purpose flour; 1 1/4 cups sugar; 1/2 teaspoon salt; 3 large eggs, plus 2 large egg yolks; 1 teaspoon pure vanilla extract; 1 cup dried cranberries (Craisins), zest of one lemon.

Heat oven to 350 degrees. Finely chop half the pecans, leave remaining ones in halves; set aside. In electric mixer, combine baking powder, flour, sugar and salt. In bowl, beat eggs, egg yolks and vanilla. Add to dry ingredients; mix on mediumlow until sticky dough is formed. Stir in pecans, cranberries and zest.

Turn dough out on a well-floured surface. Sprinkle with flour and knead slightly. Shape into 9-by-3-1/2-inch logs. Transfer to prepared baking sheet. Bake 25 to 30 minutes, until golden brown. Let cool enough to handle — about 10 minutes. Reduce oven to 275 degrees.

On cutting board, slice logs on the diagonal into 1/2-inch pieces. Return pieces cut-side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake 20 minutes, until slightly dry. Cool on wire rack. Store in an airtight container. (Note: this dough is very sticky.)

SHEPPARD’S PIE

RECIPE BY MRS. ARTHUR VANDER AA TERRA CEIA COOKBOOK, “FROM OUR KITCHEN TO YOURS,” THE LADIES AUXILIARY OF TERRA CIEA CHRISTIAN SCHOOL, PANTEGO

1 1/2 pounds ground beef; 1/3 package onion soup (about 3 tablespoons); 2 tablespoons flour; water; 4 cups mashed potatoes.

Brown beef in skillet, sprinkle soup mix and flour over meat. Stir well until flour is slightly browned. Add water to cover. Reduce heat and simmer 30 minutes. Pour into baking dish. Cover with mashed potatoes. Bake 18 minutes until potatoes are browned.

LEFTOVER TURKEY POT PIE

RECIPE

BY VAIL STEWART RUMLEY

1 cup frozen peas; 2 cups frozen green beans; 2 cups diced carrots; 1 cup celery; 2/3 cup butter; 2/3 cup diced onion; 2/3 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/2 teaspoon celery seed; 1/2 teaspoon onion powder; 1 teaspoon fresh oregano, chopped; 1/2 teaspoon fresh rosemary, chopped; 1/2 teaspoon fresh thyme, chopped; 1 3/4 cups chicken broth; 1 1/3 cups milk; 4 cups leftover cooked turkey, chopped; 4 deep dish pie crusts (they come in packages of two).

Thaw pie crusts. Preheat oven to 425 degrees. Put peas, carrots, green beans and celery in a saucepan and cover with water. Bring to a boil, then reduce heat to mediumlow and simmer until celery is tender. Drain. Melt butter in a saucepan over medium heat, then add onion and cook until translucent. Add flour, salt, pepper, celery seed, onion powder, oregano, rosemary and thyme. Stir until a paste forms, about 1 minute. Slowly stir in chicken broth and milk, bring to a simmer and cook, stirring constantly, until thickened. Remove sauce from heat, add cooked, drained vegetables and turkey and mix well.

Spilt the mixture between two pie crusts, then lay the remaining pie crusts over each pie (this may take some patience and finagling). Pinch edges together to seal, then use a sharp knife to cut slits in the top of each to allow them to vent while cooking. Place pies on baking sheets and bake for 30 to 35 minutes, making sure to check whether the tops are browning too much. If they are, cover with aluminum foil. Makes six large servings.

HAWAIIAN ROLL SLIDERS

RECIPE

BY BESTY HESTER

6 slices provolone cheese; 6 slices Swiss cheese; 1/3 cup mayonnaise; 1 tablespoon poppy seeds; 1 1/2 tablespoons stone ground mustard; 1/2 cup butter, melted; 1 tablespoon onion powder; 1/2 teaspoon Worcestershire sauce; 2 packages of King’s Hawaiian Sweet Dinner Rolls; prepared horseradish; 12 slices (or more) Genoa salami; choice of sliced ham, turkey and roast beef.

Slice Hawaiian rolls in half and spread mayonnaise and a small amount of prepared horseradish on one side of the rolls. Stack the Genoa salami, provolone, other meat(s) and Swiss on top (keeping cheeses separated by meats). Replace the top of rolls and bunch closely together in a baking dish.

In a medium bowl, whisk together poppy seeds, stone ground mustard, melted butter and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit 10 minutes.

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for an additional two minutes until tops are slightly browned and crisp. Makes 12 servings.

SWEET POTATO BISCUITS

RECIPE BY LOUGENE FAULK, SHIRLEY GURGANUS

“FROM THE PAGES OF TIME,” WOMEN ACTIVE FOR CHRIST, FIRST FREE WILL BAPTIST CHURCH, WASHINGTON

1 pound sweet potatoes; 1 cup light brown sugar; 1/4 cup water; 2 1/4 cups Bisquick.

Cool and peel sweet potatoes. Mix all items together thoroughly (mixture will be more moist than regular biscuits). Flour cutting board or countertop. Roll mixture to 1/2-inch thickness. Cut with 2 1/2-inch cutter. Place on greased sheet pan. Bake in preheated oven at 350 degrees for 16 to 18 minutes (moist mixture does not allow biscuits to rise very much). Keep your eyes on biscuits so they don’t overcook. Yield: 1 1/2 dozen.

The guided fishing charter experience

RICHARD ANDREWS

Experiencing a guided fishing charter is not for everyone. Those with an overwhelming do-ityourself attitude or anglers who always prefer to fish off their own boat might not want to pay a guide to take them fishing; however, an experienced and professional guide is the best resource for improving your game and lessening your learning curve. A guide is a master of his trade and practiced at his craft. Details and techniques for catching fish have been discovered and refined through more time of the water than even the most avid recreational angler. That knowledge is valuable and can help the client advance their fishing ability much faster than they can on their own. Many serious fishermen hire guides to learn and others just want a fun day on the water and won’t fish again

until the next guided fishing charter. Either way, a guided fishing trip is a fun experience that will create lifelong memories and enrich your life.

The typical morning begins at the boat ramp, where we meet our guests. In the warmer months we generally start early at daybreak and in the winter, we don’t start until 9 a.m. to allow the temperature to warm. Once the boat is in the water, we unpack and stow the guests’ personal items, drinks, and lunches, and we head out for the first stop of the day. The first stop of the day is always an important stop. Everyone is overly exciting and anxious about their catch. Sometimes the first stop is the best stop of the day. Sometimes it yields nothing, and our best stop is the towards the end of the trip. Every day is different and the

fish move and shift around based on the availability of baitfish and wind direction. On many occasions the fish are not where we left them the day before, and we have to spend time hunting for them.

On most trips, we return to the dock with a sense of gratitude for nature’s bounty, plenty of fond memories, and a new appreciation for being able to have such an experience. The area where we live and fish is truly a gift, and I can think of no better way to see it than on a guided fishing trip. You’ll make some memories and also have an experience that will sharpen your fishing skills and enable you to fully value our natural environment on North Carolina’s Inner Banks. Check out the experiences we offer on our website at www. tarpamguide.com.

STORY AND PHOTOGRAPH BY CAPT.

Mountain trout/smallmouth bass/musky guide Jason Dickerson from Boone, NC enjoying some saltwater fly fishing on the Pamlico.

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Washington

HISTORY matters here

BY JOHN GREENE

History matters. And Washington knows that. Look around downtown and you will see a significant collection of preserved historic structures that rivals any small town on the east coast. But it’s not just the built history that entices me back to the original Washington every year. It’s also the river. The Pamlico, with a channel so massive it seems like a lake. A vast liquid field of recreation. Skiing, boating, fishing, and sailing are just a few ways it is consumed.

But why am I writing this? Though not a Washington resident, I’m part of Washington’s family through my mom, Milly Daughtridge Greene. My mom’s parents, Mildred and Charlie Daughtridge, were my gateway to Washington. Summer visits felt like summer camp, playing on the river with friends Lee Winters and Duval Johnson, whose families had river homes. Occasional Thanksgiving and Christmas trips offered a bonus round of fun, and more Bill’s hot dogs.

I’ve always liked Washington, but as I’ve grown older, and perhaps wiser, the little town on the Pamlico has captured my Alabama heart in new ways. A visit this summer opened my eyes to a downtown that is thriving from of a combination of economic investment and historic preservation. Washington’s leaders clearly understand the value of preserving historic buildings, not just for the sake of saving a building, but to provide a road map for adaptive reuse and revitalization. Other small towns should take note. Breweries, restaurants, distilleries, boutiques, a bookstore, and coffee shops dot downtown. I could go on, but this article is limited to 500 words.

I visit every summer with my mom, and each time Washington serves me a plate of nostalgia of my summers spent with Goggy and Pop, along with my cousin Ellie Jarman. With every trip I notice something new downtown or on the river. Don’t blink, because

you might miss something. Recently I ate at The Mulberry House, an experience that had the vibes of a big city eatery in Raleigh or Charlotte, but without the headaches of big city downtowns. My meal was fantastic, but I think I enjoyed the rooftop patio as much as the food. What a view! This historic structure was once an empty box of a building, longing for a rebirth. The Mulberry House is just one of the exciting projects in downtown. I’m already looking forward to exploring more repurposed buildings on my next trip.

As I ponder what makes Washington a special place for me, I can’t pinpoint just one

asset. It’s the historic and vibrant downtown. It’s the allure of the Pamlico and the harbor. Maybe more than that, it’s the people who shepherd these vital resources. None of the progress I mentioned happens without people who care enough to invest in their community. Washington has a permanent place in my soul, a hold on me that will not release. As I look to Washington’s future, I smile, knowing that this place I love is in good hands, ready to write more chapters of its history.

John Greene, Jr. lives in Kennesaw, Georgia and is an English instructor at Kennesaw State University.

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