November-December 2024
Gratitude and Giving
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We
Elizabeth Lockett Administrator
Kathy Sparks Dietary Manager
Alisha Kinsey, RN Director of Nursing
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Tammy Johnson Office Manager
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Yadkin Valley Magazine is a publication of Crossroads Publishing, LLC. PO Box 2077
Yadkinville, NC 27055
336-961-2620
November-December 2024
Volume 25 Number 2
PUBLISHER
Leah Wagoner Williams
ASSISTANT EDITORS
Victoria Williams
Rebecca Williams
ADVERTISING SALES
Leah Wagoner Williams
Ken & Denise Knight
CONTRIBUTING WRITERS
Scott Duckworth
Peggy Isenhour
Chelsea Johnson
Madaline Jones
Dr. Heather Kilbourne
Carmen Long
Sharee Parker
Christi Pate
Kellee Payne
Lisa Prince
Kim Reavis
June Rollins
Leslie Rose
Jessica Wall
PHOTOGRAPHS & PHOTOGRAPHERS
Amber Harris
Peggy Isenhour
Chelsea Johnson
Madaline Jones
Carmen Long
Sharee Parker
Kellee Payne
Lisa Prince
June Rollins
Leslie Rose
Leah Williams
Rebecca Williams
DISTRIBUTION
Amber Harris
Ken & Denise Knight
Michael Scott
Isaac Williams
Mark Williams
Bailey Williams
a line from leah
Gratitude and giving. When I was thinking about the cover for this issue, never did I imagine the weight those words would recently take on. Gratitude, because as much as we may try not to, most of us take our blessings for granted. The photos and videos that have shown the destruction to our west have surely reminded me that I have much to show gratitude for. Giving? This year, the opportunities to give will make the difference of survival for our Appalachian neighbors. The response that I have already seen is nothing short of amazing. The people of the Yadkin Valley have come through in a big way, giving money, trailer loads of supplies and most importantly, manpower to do the hard work of rescuing and providing relief. These efforts are far from over, but I am certainly grateful to live in a place where the worst of situations brings out the best in those called to help.
I do like fall. Especially now that it has actually arrived. Yes, I am that person who doesn’t want to see pumpkin spice everything in August. I want to wear my flip flops as long as possible, but when we finally get those chilly evenings and the leaves on my maple trees turn fiery golden, I do enjoy fall, even with the whirlwind of activities that comes with it! I thought that when my daughters were out of school and the practices, Friday night football games and fundraisers were behind us that this time of year would be a little less busy. Ha!
I have a confession. Despite the fabulous recipes that keep coming my way for me to share with you, I really like to cook the same simple, few dishes...espcecially the ones that I don’t need a recipe for. Sometimes I see a recipe and think, “Ooh, that sounds good-think I’ll try it!” But in reality, if it has a long list of ingredients, it’s probably not going to happen. I really don’t like to bake. Must be the whole following a recipe thing. But I do like to make Christmas candy. I am sharing my not-so-secret recipes for fudge and peanut butter balls in this issue. The fudge is very easy and can be made fairly quickly. The peanut butter balls do require a chunk of time, but boy are they worth it.
Besides many fabulous recipes, I hope that you will find articles in this issue to interest you. If you are a gardener, those final
outside tasks of fall are ready to be taken on, or maybe you need a new indoor plant. Are you a veteran, or do you know one? There are services available to veterans, and people to help guide veterans through the process of getting help. If you enjoy holiday traditions with family, you will like reading about the Gambill family, and memories of their Moravian Putz that my friend Kim shared. Don’t forget to shop with our advertisers this holiday season-they do make Yadkin Valley Magazine possible! Tell them you saw their ad here.
Thanksgiving has always been a favorite holiday for me. Yes, I like the food. But before the craziness of December, it’s nice to pause and remember the blessings of the year. One year ago, I was deciding whether to take on the challenge of Yadkin Valley Magazine. As I complete the first year and my sixth issue, I am thankful for John and Barbara Norman, who have cheered me on and supported me as I learn how to put a magazine together. I am thankful for the contributing writers and the wealth of knowledge and experience they share in each issue. I am thankful for the advertisers, who put their faith in me to share their businesses. I am thankful for all of the readers who look forward to each issue. I am thankful for my family, who have been with me for each step on this venture. May each of you find much to be thankful for in these last weeks of the year.
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Remember to Smile
Each year I create a painting for a Christmas card. They usually have a respectful theme, mostly religious. This year, I diverted.
The holiday season has always been a paradox for me. On one side we have the season of Advent immersed in quiet reflection; a time of waiting and hope and helping others. On the other side we have frenzied days of overspending on decorating, parties, baking, and shopping. I’ve participated in both. One leaves me strengthened, the other drained.
Drained to the point of not liking Christmas. In the past, around Thanksgiving, I would begin wishing for January 2nd because I knew after trying to meet expectations from both sides, I would have nothing left to bring in the new year.
As I was planning this year’s card, I kept thinking of all the Christmas sweaters we wear like ornaments to celebrate the season. We have minimalistic for outdoorsy types, religious themed for churchgoers, and glitter and glam for the more designer inclined. Then, there are the vintage ugly sweaters smelling like moth balls, inherited or purchased. And lastly, there are the over the top flashing five pound installations that are downright tacky on purpose. I love them all.
Is it possible to celebrate both sides of Christmas? I think many of us try. Maybe, we try too hard, like the little pup on my Christmas card who’s had enough. Bah, Humbug!
May your Christmas be filled with abiding joy and healing laughter.
And remember to wear that Christmas sweater with a smile.
Happiness is hand-made
Support the dreamers and makers of our small family business by bringing our delicious hand-made cookies into your home or the home of a loved one.
Mrs. Hanes’ Moravian Cookies are always Hand-Rolled, Hand-Cut, and Hand-Packed to ensure authenticity to our customers. We invite you and your family to visit our cookie factory this holiday season to experience how our one-of-a-kind cookie is prepared and to sample our labor of love crafted by our “Artists in Aprons”.
Our cookies make a great personalized gift to send to friends and loved ones during the holiday season or special occasion. Stop by our bakery, order online or give us a call to place your order.
We’re open Monday-Friday 7a to 5p and Saturday 9a to 4p. Telephone: 336-764-1402 • Toll-Free: 888-764-1402
Email: hanes@HanesCookies.com Online Shopping: www.HanesCookies.com We make our delicious cookies in ginger, lemon, sugar, black walnut, chocolate, and butterscotch.
When you visit the bakery, be sure to purchase your copy of Mrs. Hanes’ inspirational life story!
Economically priced small and large cellophane bags are available for bakery pick-up. You can also call ahead and place your order and we will have it ready and waiting.
Evva Hanes
Lisa Prince
WRITER & PHOTOS
Lisa Prince, Director, NC Egg Association
PEPPERMINT MERINGUES
Eggs...The essential ingredient for the Holidays
It’s no secret that a key part of the holidays is food! From savory dishes like stuffing, casseroles and quiches to sweet treats like pies, cookies and brownies—all are hallmarks of the end of the year as we celebrate Thanksgiving, Hanukkah, Christmas, Kwanza, New Year’s and other winter holidays.
Eggs are one of the most important ingredients in holiday cooking and baking, and all year long!
More than likely, the eggs you’ll use for holiday baking came from a North Carolina egg farm. Hens on North Carolina egg farms lay about 7.5 million eggs each day. And since the average person eats about 274 eggs per year, enough eggs are produced on North Carolina egg farms to feed the state’s residents.
Happy Holidays from North Carolina’s Egg Farming Families!
https://ncegg.org/recipes/peppermint-meringues/
Prep Time: 45 minutes
Cook Time: 1-2 hours
3 large egg whites, cold
1/4 teaspoon cream of tartar
1 cup granulated sugar
Pinch of salt
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract gel food coloring, optional
Preheat the oven to 200 degrees F and line two cookie sheets with parchment paper. In the bowl of your stand mixer with the whisk attachment, add the cold egg whites and cream of tartar. Start to whip on medium speed until the egg whites become foamy, then slowly add in the sugar in about 8-10 additions. Add a little, let it whip, repeat until all the sugar is combined.
Continue to whip until the meringue reaches stiff peaks. You should be able to lift the whisk attachment up out if the bowl and the meringue should stick straight up. If it flops over, whip a little longer. Add a pinch of salt and the extracts and mix just until combined. Divide the meringue and color however you like. Place in piping bags and pipe out designs. Decorate with sprinkles if desired.
Bake at 200 for 1 hour for small (1-2”) meringues, 1.5 hours for medium (3-4”) sized meringues, and 2 hours for larger (5+”) meringues.
Once the timer is up, don’t open the oven. Turn it off and leave the meringues inside for another hour to continue drying out and cool down slowly. If you take them out too soon you risk them cooling too quickly and getting wrinkly.
PUMPKIN PECAN PIE BARS
https://ncegg.org/recipes/pumpkin-pecan-pie-bars/
Recipe created by Leah Bergman
Prep Time: 30 minutes
Cook Time: 55 minutes
Servings: 12
FILLING INGREDIENTS
1 15 ounce can of pumpkin puree
3 large eggs
1 cup light corn syrup
1 cup granulated sugar
2 Tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ cup heavy cream
1 ½ cups pecan halves (can also use chopped)
CRUST INGREDIENTS
2 ½ cups all-purpose flour
3 Tablespoons sugar
½ teaspoon salt
2 sticks cold butter, diced
1 large egg yolk
1 teaspoon vanilla extract
¼ cup ice water
Make the crust:
Preheat the oven to 350 degrees.
In a food processor combine flour, sugar and salt. Pulse to combine.
Add diced butter and mix for about 10 seconds until the flour becomes the consistency of cornmeal.
In a small bowl mix together egg yolk, vanilla extract, and add ¼ cup ice water.
Add the egg mixture to the flour and pulse until the dough begins to come together. Turn the dough out into a 9×13” glass baking dish. Press the dough down into the pan and up the sides to form a crust. The sides of the crust should only be about 1” high. If the dough is too soft to work with, you can refrigerate for 30 minutes before forming into the pan.
Prick the bottom of the crust with a fork a few times before baking. Bake the crust for 15 minutes just to par bake it.
Make the filling:
In a large bowl combine pumpkin, eggs, corn syrup, sugar, vanilla extract, pumpkin pie spice, heavy cream and melted butter. Mix with a spoon until well combined. Add pecans to the par-baked pie crust (reserving a few for the top) and pour over the pumpkin filling. Press a few more pecans into the top of the filling anywhere they are needed. This step is not necessary but results in a prettier finished product.
Bake until the center is firm to the touch and the bars do not jiggle when gently shook, about 50 minutes.
Cool for 2 hours at room temperature and then chill in the refrigerator until firm before slicing and serving.
Top with whipped cream and a sprinkle of pumpkin pie spice.
EGGNOG
BAKED FRENCH TOAST
https://ncegg.org/recipes/eggnog-baked-french-toast/
Prep Time: 15 minutes
Cook Time: 16 minutes
Servings: 4
Eggnog French Toast
3 eggs
2/3 cup eggnog
2 Tablespoon bourbon (optional)
1 Tablespoon melted unsalted butter
1 Tbsp brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
8 slices brioche bread
Eggnog Whipped Cream
1 cup whipping cream
2 Tablespoon eggnog
2 Tablespoon powdered sugar
1/4 teaspoon cinnamon
For Serving
Powdered sugar
Maple syrup
Butter
1. Preheat the oven to 400ºF and line a large baking sheet with parchment paper. In a shallow dish, whisk eggs, eggnog, bourbon, melted butter, brown sugar, cinnamon and nutmeg. Dunk each slice of bread into egg mixture and let excess custard run off bread back into the dish.
2. Place slices on a prepared baking sheet. Bake for 8 minutes. Carefully flip bread and return to the oven for 8 minutes longer.
3. While French toast bakes, combine whipping cream, eggnog, powdered sugar and cinnamon in a medium mixing bowl. Use a hand-mixer to beat until stiff peaks form.
4. Remove French toast from the oven and transfer to a serving platter. Top with powdered sugar, maple syrup, butter and dollops of eggnog whipped cream.
Pumpkin Pound Cake
1 – 15.25 oz. box butter pecan cake mix
1 – 3.4 oz. box coconut cream instant pudding
4 eggs
¼ cup water
¼ cup oil
1 ¼ cups pumpkin pulp or canned pumpkin
1 ½ cups chopped pecans, divided
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon caramel extract
1 teaspoon butter extract
1 Tablespoon Bailey’s Salted Caramel liqueur
Preheat oven to 350 degrees.
Spray a Bundt or decorative pan with Baker’s Joy. Sprinkle ½ cup of chopped pecans into the bottom of the pan.
Combine all the remaining ingredients in a large mixing bowl. Beat on low speed for 30 seconds. Scrape bowl and beat on medium speed for 2 more minutes. Pour batter into prepared pan.
Bake for 45 – 55 minutes or until cake tester inserted near the center comes out clean. Invert cake onto a serving plate. Cool slightly.
Caramel Glaze:
3 Tablespoons brown sugar
3 Tablespoons white sugar
3 Tablespoons butter
3 Tablespoons heavy whipping cream
1 Tablespoon Bailey’s Salted Caramel liqueur
1 teaspoon vanilla extract
1 teaspoon caramel extract
1 teaspoon butter extract
Place all caramel glaze ingredients into a 2-quart glass batter bowl. Place in the microwave and heat on high at 1-minute intervals until thickened, stirring often.
Cool slightly and drizzle over warm cake. Refrigerate any leftover cake.
This is a great recipe for the fall/winter and for holiday celebrations.
ShaRee H. Parker
WRITER & PHOTO
ShaRee H. Parker
Cookie Collection Favorites foodsandflavors ™ ~
Carmen Long
WRITER & PHOTOS
Carmen Long
Family and Consumer Agent
N.C. Cooperative Extension Surry & Alleghany county centers.
Growing up, our holidays always included cookies. We started at Halloween with sugar cookies cut into shapes of pumpkins and cats. Thanksgiving followed with sugar cookie turkeys decorated with a small bit of raisin for the eye. By the time Christmas rolled around, cookie baking was in full force. We had to have all of the holiday cookie favorites or it just wouldn’t be Christmas.
Christmas baking began the first of December. Sugar cookies cut out like trees, bells, snowmen, and other holiday shapes sprinkled with green and red colored sugar, Rolled-up Date Cookies, Mexican Wedding Cakes, Carmel Pressed Cookies, Seven Layer Cookies, Spritz, and the list goes on. Tins would be filled with the delicious creations and saved until it was time to make cookie plates to give to the neighbors. Cookies were taken to gatherings with family and friends, but we always had to leave enough to share with Santa on Christmas Eve.
The history of Christmas cookies goes back hundreds of years. Cookies have been enjoyed as a special part of holiday celebrations all over the world. We think of our ancestors who may have used cookies to decorate their Christmas trees. One of my favorite holiday decorations is a small tree decorated with little cinnamon applesauce ornaments. Although not edible, they look like gingerbread, smell wonderful and last from year to year when stored in an airtight container.
One Christmas when I was a teenager, my aunt gave me a cookie cookbook as a present. Over 40 years later that cookbook is still in my kitchen and used to make some of our cookie favorites. About that same time I started a cookie cutter collection. When traveling, a cookie cutter is an inexpensive, easy to transport souvenir. It is fun to find one that pertains to the trip. A sailboat from the beach, Minnie Mouse from Disney World, a giraffe from the zoo, each hold special memories. Tied with a ribbon to match your holiday décor, cookie cutters also make fun and origi-
nal Christmas tree decorations.
After I had children of my own, making, and decorating cookies has always been something we look forward to doing together. I will admit the ones we make most often are quick and easy Cake Mix Cookies, but special occasions just wouldn’t be the same without homemade cookies, no matter how simple, to be enjoyed by family and friends. There is just something comforting about the smell of fresh baked cookies and the creativity that goes into decorating each one.
Through the years I have had the opportunity to participate in many cookie exchanges. You reap the benefits of an assortment of cookies without having to bake dozens and dozens of different kinds, receive new recipes, plus enjoy great fellowship and many delicious cookie samples. Each participant bakes their favorite cookie recipe in a quantity large enough to share (the hostess may tell you how many dozen to bring) and enough copies of the recipe for everyone who attends. Cookies are eaten and divided up so everyone goes home with a variety to enjoy later. Not only is this a time saver since you are only baking one kind, it may also be a calorie saver. If we don’t have hundreds of cookies in our kitchens, we probably won’t eat quite as many.
A simpler version of a cookie swap is a cookie sampling. Have everyone bring their favorite cookie and the recipe. With cameras on our cell phones, we can take pictures of the recipes rather than making paper copies for everyone. The host could email the recipes to the guests after the party as another option. Only bring enough cookies for everyone at the party to sample. The number of cookies needed would depend on how many people are coming, maybe 2 or 3 per person, instead of the dozens needed for everyone to take dozens of cookies home. If you really like a particular recipe, you may decide to add it to your list of holiday favorites and bake it yourself at home.
Cookie parties are fun for groups of all ages. Last year our son Carson and daughter-in-law Bryce hosted a cookie decorating party at their home for the Hampden Sydney College men’s basketball team where Carson coaches. Players came dressed in Christmas attire – pajamas, sweatshirts, or sweaters to make the event even more festive. After some serious decorating, cookies were judged with winners declared and prizes awarded in several different categories.
This holiday season, gather some of your family and friends and host your own cookie party. Have participants talk about their recipe, why it is a favorite and share some family holiday traditions. Whether you bake, decorate, swap or sample cookies, the fellowship and cookies will be a special holiday treat with memories extra sweet.
Carmen Long
Homemade Cinnamon Applesauce Ornaments
Making Cinnamon Applesauce Ornaments is a fun holiday activity for the whole family. Their aroma lasts long after the holidays are over.
PREP TIME – 30 minutes
BAKE TIME -2 hours 30 minutes or can air dry for 1 – 2 days
Ingredients:
3/4 cup unsweetened applesauce
2 bottles (2.37 oz. each) or 1 cup + 2 Tablespoons Ground
Cinnamon
Cookie cutters
Parchment paper
Drinking straw
Colorful ribbon
Instructions:
Preheat the oven to 200°F if baking. Mix applesauce and cinnamon in a small bowl until a smooth ball of dough is formed. (You may need to use your hands to incorporate all the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap (or wax paper). Peel off the top sheet of plastic wrap or wax paper. Cut dough into desired shapes with cookie cutters of your choice (2- to 3-inch cookie cutters are a nice size depending on the size of your tree.)
Make a hole at the top of the ornament with a drinking straw or skewer. Place ornaments on a baking sheet lined with parchment paper.
Bake for 2 1/2 hours. Cool ornaments on a wire rack. (Or, to dry ornaments at room temperature, carefully place them on a wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.) Insert ribbon through holes and tie to hang. Decorate ornaments with opaque paint markers to add eyes, a mouth, buttons, etc.
Source: McCormick
Cake Mix Cookies
Holiday cake mixes and icing make these cookies even more festive for your special event.
Ingredients:
1 (18.9 oz) pkg of cake mix of your choice
1/3 cup oil
2 eggs
½ can prepared icing – your choice of color or can add food coloring for desired shade Sprinkles or colored sugar
Instructions:
Heat oven to 375 degrees. In a large bowl, combine cake mix, oil and eggs. Stir with a spoon until thoroughly moistened. Shape dough into 1-inch balls; place balls 2 inches apart on an ungreased baking pan. With the bottom of a glass dipped in powdered sugar, flatten to a thickness of ¼ inch. Note: I wear disposable plastic gloves when making the balls and flatten them with my hand. Bake at 375 degrees for 6 to 8 minutes or until the edges are golden brown. Cool for 1 minute, remove from cookie sheets to a wire cooling rack.
Spread icing over warm cookies. Immediately decorate with sprinkles. Let icing become firm before storing. Store in a tightly covered container.
Makes approximately 3 dozen cookies.
foodsandflavors ™ ~
Gluten Free with Peggy Isenhour
The frenzy of fall is subsiding. We can all take a deep breath of crisp air and settle into November and December. November and December are months of transition from fall to winter. November is a time to honor those who have served in the military and the families who made sacrifices. It’s an opportunity to give respect to their commitment to protecting American freedoms. We honor and pay tribute to all military veterans who have served in our U.S. Armed Forces on November 11. We celebrate Thanksgiving in November which is a favorite holiday of mine. I love cooking, so planning the Thanksgiving menu gives me happiness. Taking time to give thanks for our many blessings should be our priority. December is a time of lights, coziness, feasts, and sometimes a little snow. The month brings smiles, love and laughter. As Charles Schultz says, “Christmas is doing a little something extra for someone.” Baking some cookies for someone who is special in your life is a great way to show you care. If you have a friend or family member who has Celiac disease or a gluten allergy, I have included in parentheses the food products I recommend. The flour substitution will be 1:1, so there’s no math involved. All gluten free flours do not have the same starch to grain ratio. If you use a different flour, your moisture level of the cookie may be different. The peanut butter fudge is great to make ahead of time and freeze for the holidays. The Chocolate Peanut Butter No Bake cookies need gluten free oats if you are making them gluten free. Pure oats are gluten free, but they can become contaminated with wheat, barley or rye during farming and transportation. A few companies grow and process oats without cross contamination. I included my preference for gluten free oats in parentheses. Thank you to all our veterans! Happy Thanksgiving! Merry Christmas! Blessings!
Chocolate Peanut Butter No Bake
Cookies
1 cup granulated sugar
¼ cup milk
½ stick unsalted butter (4 tablespoons)
2 Tablespoons unsweetened cocoa
1 ½ cups quick cooking oats (Bob’s Red Mill gluten free oats)
½ cup smooth peanut butter (Jif and Peter Pan are gluten free)
2 teaspoons vanilla extract
Pinch kosher salt
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a full boil in a medium saucepan over medium heat, stirring occasionally. Let mixture boil for 1 minute without stirring. Remove from heat. Add the oats, peanut butter, vanilla and salt. Stir to combine. Drop by tablespoons onto a baking sheet and let sit at room temperature until hardened, about 30 minutes. Cookies can be refrigerated to set up. Refrigerate in an airtight container for up to 3 days.
Peggy’s grandson/cookie assistant, Hudson.
Easy Peanut Butter Fudge
3 cups powdered sugar, sifted
½ cup unsalted butter
2 cups light brown sugar
5 ounces half & half
1 cup creamy peanut butter (Jif or Peter Pan are gluten free)
2 teaspoons vanilla extract
Line an 8x8 inch pan with parchment paper. Sift the powdered sugar and put in a large mixing bowl and set aside. In a medium sized saucepan over medium heat, melt the butter. Then stir in the brown sugar and milk and bring to a boil. Once boiling, allow to sit untouched for 2 minutes. Remove from heat and stir in the peanut butter and vanilla extract until smooth and creamy. Pour the hot peanut butter mixture into the bowl with the powdered sugar. Beat with an electric mixer until completely smooth. If it appears too thick, you may add an additional 1-2 oz of half & half. Pour into the prepared pan and spread it out quickly with a rubber spatula. Put in the refrigerator to set up and cool.
Pumpkin Spice Snickerdoodles
2 ½ cups flour (King Arthur Measure for Measure Gluten Free flour)
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks butter, softened
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
Pumpkin Spice mixture
¼ cup granulated sugar
2 teaspoons ground pumpkin spice
Preheat the oven to 350 °. Line 2 cookie sheets with parchment paper. Whisk together flour, cream of tartar, baking soda and salt in a small bowl. In the bowl of a stand mixer, combine butter and sugar. Cream on medium speed until a thick paste forms. Scrape down the sides and bottom of the bowl. Turn mixer to medium low speed and add the eggs, one at a time and the vanilla. Beat until well combined, about 30 seconds. Stop the mixer and stir in the dry ingredients until a dough forms. Roll about 2 tablespoons of dough into a ball. Roll the dough in the pumpkin spice/sugar mixture. Place dough on a cookie sheet about 2 inches apart. Bake until the edges are golden brown, about 10 - 12 minutes. Let the cookies cool in the pan for about a minute and then transfer them to a wire rack to cool. Store cookies in an airtight container or freeze the cooled cookies for up to two months.
foodsandflavors ™~
Family Recipes
with Karen Wagoner and Ann Stokes
My Aunt Ann says, “This prune cake is one my mother used to bake. The whole family loves it. The name sounds as though it wouldn’t be good but it tastes like a spice cake! If you want it really goodie, double the topping ingredients (my husband likes it this way).”
On the Family Recipe page, I will share some favorites from our family and those who are like family. My mom’s Fresh Cranberry Salad is the only way I truly love to eat cranberries. !
Fresh Cranberry Salad
1 pound raw cranberries
1 large can drained mandarin oranges
1 large can undrained crushed pineapple
2 cups chopped apples
1 cup chopped pecans
1 cup sugar
2 small or 1 large package of cherry jello
Chop cranberries (I use food processor).
Add 1 cup of sugar and set aside, stirring occasionally.
Dissolve jello in 2 cups of hot water, let cool, then add rest of ingredients. Make sure sugar has dissolved in cranberries before adding to jello.
Prune Cake
3 eggs
1 cup Wesson oil
1 1/2 cups granulated sugar
1 cup buttermilk
1 can babyfood prunes (“1 year”-these are already pitted and pureed)
1 tablespoon vanilla
2 cups plain flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
Blend well sugar, eggs, and Wesson oil. Sift dry ingredients and add them to other ingredients alternately with buttermilk and prunes. Add vanilla. Bake in greased , floured pan at 300 degrees for about 1 hour.
Topping
1 cup sugar
1/2 cup buttermilk
1 tablesoon Karo syrup
1/4 cup margarine
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
Cook ingredients in saucepan to soft ball stage. Pour over cake.
foodsandflavors ™~
Family Recipes
with Wanda Brintle
Many Yadkin County residents will remember James and Margaret Williams from Williams and Gentry Grocery in Yadkinville. "Aunt Margaret" along with “Uncle James” were very special to us. Her coconut cakes were a treat at Christmas, always made with fresh coconut shredded by her kitchen helper, James. Thanks to their daughter, Wanda Brintle, for sharing Margaret’s recipe as well as for making a cake for us to sample.
Fresh Coconut Cake
1 cup butter, softened
2 cups sugar
3 cups sifted cake flour
4 eggs
1 Tbsp baking powder
½ tsp salt
1 cup milk
1 tsp vanilla extract
1 tsp coconut flavoring
3 ½ cups fresh coconut
To prepare coconut: Carefully pierce eyes of the coconut with an ice pick and drain liquid. Place coconut on pan and bake at 350 degrees for 15-30 minutes. Remove from oven, cool, then tap with a hammer to crack. Remove outer shell, then peel the dark skin from the coconut and grate (or chop in food processor).
Grease and flour four 9” cake pans. Preheat oven to 350 degrees.
Combine flour, baking powder and salt and set aside. Cream butter, gradually add sugar, beating well at medium speed. Add eggs one at a time, beating well after each addition. Add dry ingredients, alternating with milk, beginning and ending with flour mixture. Add flavorings and beat 2 minutes. Pour into pans and bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes before removing cake layers. Cool completely.
Seven Minute Icing
3 7/8 sugar
3 egg whites
9 Tbsp water
2 Tbsp of light corn syrup
1 tsp coconut flavoring (hold to add after cooking icing)
Combine all ingredients except flavoring, stir well. Place over boiling water in a double boiler. Beat on high with electric mixer for 7 minutes, remove from heat and add coconut flavoring. Beat until peaks form and icing is thick enough to spread.
Assembly:
Frost the bottom layer, sprinkle with fresh coconut. Repeat with other three layers, frosting the outside of the cake and applying coconut to the sides of the cake.
foodsandflavors ™~
Family Recipes
with Leah Williams
Peanut Butter Balls (Buckeyes)
1 pound butter
2 pounds peanut butter
3 pounds powdered sugar
1tablesoon vanilla
Chocolate and Vanilla Candy quik (The recipe calls for chocolate, but I mix equal parts of chocolate and vanilla so that the coating is a lighter chocolate.)
coconut oil
Melt the butter, then mix all ingredients together. I start with a spatula, but end up mixing with my hands because this is very stiff. Roll into balls (roughly the size of a bubblegum ball).
Melt small amounts of the candy quik in the microwave on about 30% power, for 2-3 minutes at a time, stirring frequently, until melted. To thin the chocolate just a little, add a teaspoon of coconut oil and stir, add a little more if needed. (You can also melt the chocolate in a double
Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk (NOT sweetened condensed milk)
2 cups semi chocolate chips
1 7 oz jar of marshmallow crème
1 tsp. vanilla
Chopped pecans or walnuts (optional)
boiler, but be sure that no water drips in the chocolate.)
Line a cookie sheet or tray with wax paper. Drop a ball of the peanut butter mixture into the chocolate, lift out with a fork, allowing as much chocolate as possible to drip off. Lay on waxed paper to harden. You can speed that up by putting the tray in the freezer or refrigerator for a few minutes. Store in an airtight container. If you make them ahead of time, store in the refrigerator. If you plan to eat or gift them in the next couple of days, they will be fine at room temperature.
NOTES: Rolling the entire batch out and dipping them in chocolate is very time consuming. I never seem to be able to do a whole batch at once. You can cut the recipe in half, or you can roll part of the peanut butter mixture and dip it now. Store the peanut butter mixture in an airtight container in the refrigerator until you are ready to roll and dip some more. They roll easier at room temperature, but if they are too soft to roll/hold their shape, put them in the freezer for a few minutes before dipping.
Grease a 9 X 13 ” pan or line it with parchment paper. In a medium pot, mix sugar, butter and milk. Bring the mixture to a full boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot. Boil for five minutes, stirring constantly. Remove the thickened mixture from the heat and stir in the chocolate chips. Add the marshmallow crème and vanilla, stirring well. Add nuts if desired.
Pour into the prepared pan to cool. Cut into squares and store in an airtight container.
NOTES: I don’t like to use all semi chocolate chips, but milk chocolate chips aren’t quite chocolate-y enough. So, I use half of each kind.
foodsandflavors ™ ~
Christi Pate
Hello everyone! Thanksgiving and Christmas are just around the corner, so that means it’s time to indulge in tasty treats before we start making New Year’s health resolutions.
Why do people bake more during the holidays than at other times of the year? Many enjoy gifting their delicious baked treats to friends, family, coworkers, etc. And, those lucky recipients not only enjoy eating the treats, they appreciate the time that went into making and decorating them.
Holiday baking can also be a chance for quality time with loved ones. It can be a fun activity to do together and a holiday tradition that you look forward to every year.
Every year I spend several days in the kitchen making and assembling goodie boxes for all my neighbors. One of the favorite things they like to receive are Bourbon Balls. Simple, but yummy.
Bourbon Balls
Ingredients
1 cup chopped nuts
5 tablespoons Kentucky bourbon
1 (16 ounce) package confectioners' sugar
½ cup butter, softened waxed paper
18 ounces semisweet chocolate
Directions
Gather all ingredients.
Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours up to overnight.
Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight.
Line a baking tray with waxed paper; set aside.
Melt chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Roll balls in melted chocolate to coat; arrange on the prepared tray. Store in the refrigerator until serving.
When the holiday season comes around, I look forward to baking. Whether it’s making all types of holiday cakes, pies, and cookies, batches of fudge and peanut brittle, or even building gingerbread houses, there’s nothing like these fun and festive treats to indulge in at this time of year.
One of my favorite Christmas Recipes is:
Hot Chocolate Cake
Ingredients
Cake
2 cups sugar
1 ¾ cups + 2 Tablespoons all-purpose flour
3/4 cup natural unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoons salt
2/3 cups canola oil
1/2 cup water
2 eggs, preferably room temperature
1 ½ teaspoons vanilla extract
1 ½ cups hot chocolate (this should be hot to the touch too. If you are making your own hot chocolate, make it using milk, not water)
Chocolate Frosting
3 sticks butter softened to room temperature
1 cup cocoa powder sifted
4 ½ cups powdered sugar
1 ½ teaspoons vanilla extract
1/3 cup milk
Marshmallow Buttercream
6 Tablespoons butter softened to room temperature
1 ½ cups marshmallow fluff (about one 7 oz container)
2/3 cup powdered sugar
Marshmallows for topping if desired
Instructions
Makes either a 2-layer 8" or 9" cake, or a 3-layer 6" cake. Baking times will vary and are indicated for each size below.
Cake
- Preheat the oven to 350 F and prepare cake pans by lightly but thoroughly greasing and flouring.
- In a bowl of KitchenAid mixer (or in a large bowl if using a hand-mixer) whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- With the mixer on low speed, add in canola oil and water.
- Increase speed to medium and add eggs, one at a time, beating between each addition until well-combined.
- Stir in vanilla extract.
- Gradually add hot chocolate to the bowl, stirring in man-
ually. Return to KitchenAid (or to hand-mixer) and stir on low-speed until well-combined (pause occasionally to scrape sides and bottom of bowl to make sure ingredients are combined completely).
- Evenly divide batter into prepared pans (do not fill more than ¾ full; if you have excess batter, discard).
***If using 8" or 9" pans: bake on 350 F for 25-30 minutes (until toothpick inserted in center comes out clean or with few crumbs).
***If using 6" pans: bake on 350 F for 40-45 minutes (until toothpick inserted in center comes out clean or with few crumbs).
- Once finished baking, allow cakes to cool in pans for 15 minutes. Run a butterknife around the inside rim of the pan to loosen the cakes and then invert onto cooling racks to remove from pans and allow to cool completely before frosting.
Cocoa Frosting
Measure out your milk and set aside.
While cakes are cooling, prepare frosting by beating butter on medium speed (with KitchenAid or hand mixer) until well-creamed.
Add cocoa powder and 1 cup of powdered sugar, beat on low speed until it begins to combine.
Add approximately half of the milk and the vanilla and beat on low speed until ingredients are creamed together. Add the remaining powdered sugar, stir, and then add remaining milk, stirring until ingredients are creamed together.
Be sure to scrape sides and bottom of bowl to ensure ingredients are well-combined.
Set aside chocolate frosting and prepare marshmallow buttercream.
Marshmallow Buttercream
Cream together butter and marshmallow fluff. Gradually add powdered sugar until combined.
Assembly
Once cakes are completely cooled, prepare by icing each layer with chocolate, applying the chocolate most heavily 1" around the edges and creating an indent or "nest" in the center for the marshmallow fluff.
Spread or pipe marshmallow fluff into the indent created with the chocolate frosting, and then top with the next layer and repeat.
Ice the entire outside of the cake with the chocolate frosting and pipe or spread marshmallow buttercream on the center of the top.
Just before serving, top with marshmallows for decoration (if desired) and serve.
Wishing you all Very Happy Holidays!!
foodsandflavors ™ ~
Chelsea Johnson
WRITER & PHOTOS
Chelsea Johnson
Family and Consumer Agent
N.C. Cooperative Extension Yadkin County
Cooperative Extension
Thoughtful DIY Christmas and Holiday Gift Ideas
When the holiday season rolls around, there's nothing like giving and receiving homemade gifts. DIY Christmas and holiday gifts add a personal touch that can't be replicated with store-bought items. Whether you're crafty or not, there are plenty of heartfelt and creative gift ideas to suit every skill level. Here are some DIY Christmas and holiday gifts to give your family and friends that will bring joy and warmth to their hearts.
1. Hand-painted ornaments: Create one-of-a-kind ornaments by purchasing plain baubles and decorating them with acrylic paint. You can personalize the ornaments with names, dates, or meaningful quotes to make them extra special.
2. Homemade scented candles: Making your own candles is easier than you might think. Choose festive scents like pine, cinnamon, or vanilla, and pour the melted wax into decorative jars or tins for a charming homemade gift.
3. Knitted or crocheted accessories: If you're skilled with knitting needles or a crochet hook, consider making cozy scarves, hats, or mittens for your loved ones. Choose yarn in their favorite colors for a thoughtful and practical gift.
4. Customized photo calendar: Compile a personalized photo calendar featuring memorable moments and special occasions. Many online services allow you to design and print custom calendars, making it a convenient yet thoughtful gift.
5. Handmade bath and body products: DIY bath bombs, sugar scrubs, and soaps are luxurious gifts that anyone would appreciate. Customize the scents and packaging for a spa-worthy present.
6. Holiday recipe mix: Put together a jar of ingredients with everything needed to bake delicious holiday cookies or treats. Top it with ribbon or festive fabric for a special touch.
7. Framed original artwork: If you have artistic talent, create a unique piece of art for your friends or family members. Whether it's a painting, drawing, or collage, framing your artwork adds a professional touch.
8. Handwritten recipe book: Gather your favorite recipes or family recipes and write them out by hand in a blank journal or recipe book. It's a personal and meaningful gift that celebrates the joy of home cooking.
DIY Christmas and holiday gifts are not only cost-effective, but they also show that you've put time, effort, and thought into creating something meaningful for your loved ones. Whether you're crafting, cooking, or creating, there are endless opportunities to spread holiday cheer with DIY gifts.
Cranberry Delight Cookies in a Jar
Recipe from marathonsandmotivation You will need:
Chelsea Johnson
Quart Jar (32 oz)
1 ¼ All-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup oats
1/3 cup brown sugar
1/3 cup white sugar
½ cup dried cranberries
½ cup white chocolate chips
½ cup chopped walnuts
Instructions
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In the jar, layer ingredients in this order, pressing each down between additions: flour mixture, oats, half the dried cranberries, brown sugar, white sugar, walnuts, remaining cranberries, and white chocolate chips.
* A funnel is very helpful when adding the flour. Seal and at tach a gift tag.
When you are ready to bake the cookies
You will need:
½ cup butter (room temperature)
1 teaspoon vanilla
1 egg
Instructions
Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
In a large bowl, beat together butter until light and fluffy. Add egg and vanilla. Beat until blended. Add in the contents of the jar to the bowl. Stir, pressing the batter together to combine. The mixture will be thick. Use a cookie scoop to drop cookies onto the baking sheet. Bake for 10-12 minutes or until the cookies begin to brown along the edges. Remove from the oven and allow to rest on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week. Makes about 20 cookies.
Dr. Andrew Rivers, wife Katie, son Nolan and daughter Nora
Veteran’s Day is November 11
Veterans Services of the Carolinas provides supporting services for veterans who need assistance with housing, employment and job training, and care coordination. There are also services for homeless vets who need assistance. Call 1-855-962-8387, or follow on social media, @VeteransServicesoftheCarolinas. Contact your local VFW or American Legion for more information.
Do you know why Veterans Day is always on November 11? World War I ended on the 11th day of the 11th month at the 11th hour. If you wear a poppy in remembrance of those who lost their lives, the leaf should be positioned at 11 o’clock to represent the eleventh hour of the eleventh day of the eleventh month, the time that World War I formally ended. Although this is based on the end of World War I, it is a way to honor and remember those who fought and continue to fight in other wars and conflicts.
March 29, 2025 will mark fifty years since the end of the Vietnam Conflict. If you are or know a Vietnam-era veteran, the Department of Defense would like to recognize your service. For those who served, whether in Vietnam or somewhere else, between September, 1955 and March, 1975, you can contact your local VFW or American Legion to provide the necessary information. You will be recognized and presented a certificate and other items. Thank you to the Yadkin Veteran’s Council for allowing me to participate in the presentation of Mr. Minton’s certificate at a recent meeting.
Pelagio Gutters and More, Inc. in Yadkinville recently announced that three times each year-Memorial Day, Fourth of July and Veteran’s Day-they plan to provide a veteran with a new roof and gutters. They first winner was recently named at Pelagio’s Grand Opening event. If you would like to nominate someone to be considered, contact Pelagio through their website, pelagiogutters.com.
And what does a poppy have to do with veterans? A poem written about fallen soldiers in World War I has a line about poppies, and the flower came to be used as a symbol of veterans, origianally for World War I but later for all who served. The red of the poppy represents the blood shed by those who gave their lives, the black in the center represents the mourning of those whose loved ones didn’t return home, and the green leaf reresents the grass and crops growing and prosperity after the destruction of war.
Above: Volunteers Trudy Cass, Cindy Jones, Louise Wooten, Tony WIlson, Don Wooten, Beth Talley, Jeff Bailey, Nancy Bailey, and Bill Goforth work hard to provide food for the Union Grove Community.
Below: Bags and boxes of food are ready for pick up.
Veteran’s and Community Market
At Union Grove United Methodist Church in Iredell County, a handful of dedicated volunteers work to make sure that local families and individuals do not go hungry. Nine years ago, they began a program to feed veterans. Fifteen families were the original group that they served. Director Cindy Jones and volunteer Trudy Cass wanted to help veterans because they had family members who served.
The program has changed over the years, now including others in the community, while still serving veterans, too. Twice each month, volunteers shop at the Second Harvest Food Bank and other locations to get the needed food, including fresh produce, frozen meals and vegetables, and pantry staples. Funding comes from grants and The food boxes are packed for ninety to a hundred households. Some are individuals, but many are families, so more than 250 people benefit from this program. Funding comes from donations, grants, the Piedmont Veterans Assistance Council, and local businesses.
On pickup day, volunteers pack and prepare boxes and bags of food, then greet the folks in each car as they come through to pick up their food. Many of them enjoy the conversation and social time as much as they do the food.
Program director Cindy Jones, the Program Director, and the dedicated volunteers of the Veterans and Community Market were recently recognized “for their outstanding devotion to the veteran feeding program.” Thank you for taking care of our veterans and others in the community!
Elisa Phillips
NC Cooperative Extension
Wilkes County
Tumbling Shoals Farm
Tumbling Shoals Farm is a roughly 15acre certified organic farm located in the rolling hills of Millers Creek, North Carolina. Shiloh Avery and her partner Jason Roehrig purchased the property in 2007. “We stepped foot on the property and said, ‘We are home.’ And that was it. We’ve been here ever since,” Shiloh said with a smile. Shiloh and Jason officially moved onto the property in a camper on New Year’s Day in 2008. The farm was recently purchased by an investor which will allow the expansion of operations to include more acreage, fruit production, and a year-round growing schedule. Shiloh and Jason will continue to serve as the farm managers.
Shiloh, who has a degree in sociology, served as an agroforestry volunteer in the Peace Corps in Madagascar from 2000 to 2002 alongside Jason. Following her time in the Peace Corps, Shiloh attended Central Carolina Community College’s sustainable agriculture program. Though she initially planned to attend graduate school after the Peace Corps, she de-
cided she wanted to pursue a more practical path to community service. “I wanted to actually farm,” Shiloh said. “I didn’t just want to theorize about farming.”
Tumbling Shoals Farm currently grows over 40 different vegetables plus blueberries. The farm sells directly to consumers through farmers’ markets in Boone, Hickory, and Charlotte, and through their harvest share program, which is a produce subscription program that allows customers to receive personalized boxes of seasonal produce on a routine basis. Harvest share members can pick up their produce boxes from locations in Boone, Lenoir, Hickory, and Wilkes County. This short food supply chain allows the farm to maximize the amount of customers’ food dollar that gets reinvested in the farm.
According to Shiloh, produce diversity is important to provide customers with variety, but it also serves as a form of insurance in the event of a crop loss. “If you’re just mono-cropping tomatoes and late blight comes, you’re in trouble,” she said.
When asked why Tumbling Shoals Farm prioritizes organic growing practices, Shiloh said, “We came at it from an environmental perspective, customers are more from a health perspective, I think. And it's quite honestly the only way I know how to grow.” More recently, she has shifted from a primarily environmental approach to prioritizing organic growing practices in an effort to keep farm staff safe. “It’s all about the people, protecting these people,” she said. However, if it comes down to choosing between an organic versus local product for personal use, Shiloh chooses local. “I love peaches,” Shiloh said. “I’m going to buy peaches that are local. Local is more important to me than organic.”
Shiloh shared that trends imply the demand for local foods will persist, but future farmers will have to overcome the unpredictability of changing weather patterns. She recounted learning of forecasts over twenty years ago
WRITER & PHOTOS
Elisa Phillips
Family and Consumer Sciences Agent
which predicted climate change would cause the southeastern United States to experience cooler and wetter summers. At the time, she didn’t understand what that would mean on the ground. “I do now,” she said. “I’ve even seen it in my 20 years here, that we don’t follow the normal weather patterns…Though this year we got a little heat wave, last year we got no heat wave in June, and it stayed cold, like we almost never got into the 90’s. We were in the 80’s almost all summer. The okra hated it, the peppers hated it, all those summer heat loving crops were way down in production.”
Storms are also more severe, according to Shiloh. “Like that ‘hundred year flood’ that we’ve had three times since we’ve been here,” Shiloh said. “Storms are just crazier. Maybe it’s not more overall rainfall…but it’s all at once. It rains harder and faster and our existing waterways can’t handle it. It can’t absorb into the soil, so it’s rushing across fields.”
Reminiscing on a 2013 flood, Shiloh shook her head: “We were standing in a field knee-deep in water and Jason looks at me and he’s like, ‘When do we call it quits?’ And I was like, ‘Not today.’ And then it happened again in 2020. And then last year we had an unexpected flood.” Shiloh predicts these changing weather patterns will influence the types of crops grown in the region.
“The cooler, wetter summers are going to have to change some of the things you grow,” she said. “You know, we may no longer be an okra producing farm.”
When asked how farming has shaped her perspective on work, Shiloh shared, “Most people don’t get into farming because they’re ‘people
people’... but as it turns out, this type of farming, which is labor and income intensive for a small space, you depend on a lot of people. So your job that you started out thinking was playing in the dirt and talking to, or tending to, plants turns out really to be managing people. I don’t think a lot of people are prepared for that. I don’t know that I was really prepared for that.” She shrugged, “But, luckily I like people, so that’s worked out well for me.”
In fact, Shiloh likes the people she works with so much she wants them to stick around. Whereas many farms employ temporary workers to accommodate the ebb and flow of growing seasons, Tumbling Shoals Farm aims to keep their employees long-term. “We used to turn over the full crew every year, and part of that’s a symptom of this being a seasonal position,” Shiloh said. “I started to think about that and ask, ‘Does it really have to be that way?’ So we made an intentional shift in our people management strategy and started to see a return on that…I’m hoping to keep this crew, like forever. Part of that’s luck, and part of it is the philosophy of treating people as whole people and putting those people and their happiness first.”
By selling Tumbling Shoals Farm to an investor, Shiloh and Jason aim to establish a sys-
tem where they can hand the farm over to the next generation of farmers at the end of their farming career. “Access to land and capital is the biggest barrier to entry [for aspiring farmers],” Shiloh said. “It’s an exit plan for us that allows this [property] to still be in farming. Because a lot of farmers depend on–and we were going to be one of them–the sale of the land for their retirement. And [the buyer] is usually not another farmer, because who has the money to buy a turn-key operation?…That’s a rare person who has access to that kind of capital. So this removes that from the equation, in theory.”
Farming is a unique line of work in other ways. “One thing I really like about farming, especially this kind of farming, is it uses both your physical body and your mind, whereas most work is more mind, less physical. Or you could have, I’m gonna call it ‘grunt work’, that is just physical. Farming is both, and the learning curve is consistently steep,” Shiloh said. “Just when you think you’ve figured things out, mother nature throws a new thing, like a new strawberry disease or a new insect or crazy weather patterns. If you think you’re good at growing something, try growing something you’re not good at growing and try to figure that out.”
Above all, it is the relationships that the farm fosters, both with customers and between staff, that makes Shiloh proudest. “It’s the people, and the people returning,” she said. “I’ve had some customers with us since the beginning, and we weren’t great growers in the beginning…That says a lot to me.” She shared that both current and former farm staff come together to float tubes on the river at least once a month during warmer months. “Those relationships make me feel like we’re doing some good things here.”
If you would like to learn more about Tumbling Shoals Farm, check out their website (www.tumblingshoalsfarm.com), Instagram (@tumblingshoalsfarm), or Facebook page (www.facebook.com/tumblingshoalsfarm). Find them at a farmers’ market near you or join their harvest share produce subscription program to receive delicious, local produce on a regular basis.
Wellness Breast Health
WRITER Jessica O. Wall, MPH
Director, Yadkin County Human Services Agency Medical Clinic and Wic jwall@yadkincountync.gov 336.849.7588
I have written about various types of screenings in the past. There are many types of screenings and they can depend on factors like age, gender, or if there is a specific concern you are screening for. An important area of health, and the corresponding screenings, is breast health. Women may conduct self-breast exams or, during a physical, a doctor may conduct a clinical breast exam. The first changes in a breast may be first noticed by the individual. You may notice changes such as dimpling or puckering of the skin or discharge from the breast that is not breast milk. These may be noticed during your normal activities also. Organizations such as the American Cancer Society and the Center for Disease Control state that self-exams and clinical exams do not necessarily decrease the risk of dying from breast cancer. The most important thing is to know your body well enough to notice a change as soon as possible, and not use these as a stand-alone medical screening.
This points to the importance of early and routine mammograms. Mammograms are x-rays of the breast. According to the American Cancer Society, “Recommendations for the Early Detection of Breast Cancer” (last updated on December 19, 2023) the following mammogram guidelines are provided: Women between 40 and 44 have the option to start screening with a mammogram every year.
Women 45 to 54 should get mammograms every year. Women 55 and older can switch to a mammogram every other year, or they can choose to continue yearly mammograms. Screening should continue as long as a woman is in good health and is expected to live at least 10 more years.
All women should understand what to expect when getting a mammogram for breast cancer screening – what the test can and cannot do.
Routine mammograms are likely to help detect cancer earlier, which may mean treatment is less invasive or aggressive, like a mastectomy. If something is detected as abnormal or asymmetrical from the mammogram, your doctor may send you in for further mammograms or an ultrasound. If the initial mammogram was a 2D mammogram, the follow-up test may be a 3D mammogram. This is a newer type of test that takes many pictures of the breast that are put together to make a whole view of the breast. Studies show these types of tests are finding more breast cancers and are helpful in the screening of dense breasts.
Dense breasts are those that have fewer fatty tissues. In dense breast tissue, abnormalities can be harder to visualize, and therefore, be detected. The FDA issued a final rule related to the Mammography Quality Standards Act (MQSA) stating that effective September 10, 2024, mammography reports must have cer-
tain required elements. One of these is stating a type of breast tissue the client has. The report must include an overall assessment of breast density, classified in one of the following categories:
"The breasts are almost entirely fatty."
"There are scattered areas of fibroglandular density."
"The breasts are heterogeneously dense, which may obscure small masses."
"The breasts are extremely dense, which lowers the sensitivity of mammography."
If the tissue is identified as dense, the report must also include a statement about the risk of having dense breast tissue. This is the statement you are likely to see, “Breast tissue can be either dense or not dense. Dense tissue makes it harder to find breast cancer on a mammogram and also raises the risk of developing breast cancer. Your breast tissue is dense. In some people with dense tissue, other imaging tests in addition to a mammogram may help find cancers. Talk to your healthcare provider about breast density, risks for breast cancer, and your individual situation”.
The benefit of screening is finding cancer early. And the earlier cancer is detected, the sooner treatments can be put in place. But understand that there can be risks to screening also. These can include false positives, overdiagnosis, or overtreatment. Be sure to have a good medical home, where you can routinely get your annual physical and build a good rapport with your provider. This makes it easier to reach out when you notice something different or that you are worried about. Your provider will talk with you about your screening options, your results, and the best steps moving forward for you. If you are having trouble covering the cost of your breast or cervical screenings, talk with your provider or look into the CDC's National Breast and Cervical Cancer Early Detection Program (NBCCEDP).
CHRISTMAS RECLINERS
Home & Garden
Kellee Payne
WRITER/PHOTOS
Kellee Payne
Commercial and Consumer Horticulture Agent
N.C. Cooperative Extension Yadkin County Center kellee_payne@ncsu.edu Facebook @YadkinCountyHorticulture
How to identify a Thanksgiving vs Christmas cacti?
During the holiday season, many common holiday plants will appear, such as poinsettias and amaryllis. Holiday cacti will also begin to appear, but did you know there are different types sold? The Thanksgiving cacti is often sold or gifted as the “Christmas cacti,” but there is a difference between them. The plants' bloom time is based on their common name but the most important difference is in their “leaves.” These are not true leaves and are referred to as cladodes, which is a type of stem. Let’s take a look into the differences between each cacti.
The Thanksgiving cacti (Schlumbergera truncata) is a tough succulent plant with showy flowers that will bloom in the winter, usually around Thanksgiving to late December. It is also referred to as the Crab Cactus because it has “clawlike appendages on its flat stems that resemble crab claws.” The Christmas cacti (Schlumbergera x buckleyi) typically blooms from late December to March. They have smooth margins that are more crenate (scalloped). The blooms can also help differentiate them, both have tubular flowers but the blooms on a Thanksgiving cacti are more erect. Also, the anthers of a Thanksgiving cacti are yellow and they are purplish-brown on a Christmas cacti.
Caring for your Holiday Cacti
Holiday cacti are in the cactus family (Cactaceae) and native to Brazil which grows in humid rainforests. These types of cacti do not grow in the ground, as they are epiphytic, meaning they grow in the crotches of trees where debris and organic matter build-up. They can be adapted to a variety of home environments and if well-cared for, they can live for over a hundred years.
It is recommended that your holiday cacti is planted in a good draining succulent potting mix or a mixture of 60-80% potting soil with 40-20% perlite. During bloom, place your plant in a warm room where it can receive bright, but indirect light. The room temperature should range from 70 degrees Fahrenheit during the day and 55-65 degrees Fahrenheit at night. In the summer, plants can be placed in an outside space that receives light shade to keep the stems from turning yellow. Bring your cacti back inside in the fall, when temperatures start getting into the low 50s. It is an important practice to scout your plants for any pests before bringing them indoors.
The soil should be kept moist during bloom but you do not want them to be sitting in water. A sign that your plant is too dry, flowers may begin to drop. After flowering, cut watering back slightly by keeping them on the dryer side until new growth begins. It is important to fertilize your cacti monthly, starting in the spring through late summer with a houseplant fertilizer. Only repot holiday cacti every three years during the spring, as these plants flower best when they
are somewhat pot-bound.
If you have one of these cacti, there are some common problems you may encounter. Bud drop can occur if your plant is exposed to high temperatures, drafts, under or overwatering, incorrect lighting, or low humidity. You may be under or overwatering your cacti if you notice the stems becoming wilted, wrinkled, or color becomes dull. Regularly scout for pests such as mealybugs, spider mites, and fungus gnats.
Learn more about Holiday Cacti:
Thanksgiving Cactus: https://plants.ces.ncsu.edu/plants/schlumbergera-truncata/common-name/thanksgiving-cactus/
Christmas Cactus: https://plants.ces.ncsu.edu/plants/schlumbergera-x-buckleyi/
Our office is an equal opportunity provider, so if you have any questions related to the types of holiday cacti or other horticulture questions, please contact Kellee Payne at kellee_payne@ncsu.edu or 336-849-7908.
Gratitude with Scott Duckworth, Mitchell’s Nursery & Greenhouse
Gratitude is more than saying thank you; it's taking time to recognize the people and experiences that shape your journey and express how they shape it. Take a moment to pause, reflect, and remind yourself of who those people and things are. Remember to express your thanks! This gratitude practice can enrich your life and strengthen your connections with others.
Take a moment today to appreciate the beauty around you! Practicing gratitude can transform your perspective, making you more aware of the positive aspects of your life. Regularly acknowledging the good in your life can make coping with stress and adversity easier. Gratitude in the garden can be finding joy in the colors of blooming flowers, the sounds of birdsongs, and the fragrance of herbs and flowers. Appreciate the practical rewards of gardening, such as a plentiful harvest that nourishes the family and the therapeutic benefits of working with the soil. Gardeners can express their gratitude by sharing their harvest with neighbors, creating green spaces for reflection, and nurturing plants with care and attention. These acts of gratitude can enhance the garden's beauty and deepen the gardener's connection to na ture and the community. Gratitude is celebrating the people and things that make us grow.
Here are some ideas to practice and be mindful of gratitude:
1. Thank you to a friend for always being there to listen to and support you.
2. Appreciating your health and the ability to move, breathe, and live daily.
3. Being grateful for sunrises can start your day positively.
4. Expressing thanks to coworkers who help you with challenging projects.
5. Acknowledging the efforts of your parents for their love and sacrifices.
6. Feeling thankful for a delicious meal prepared by someone you care about.
7. Recognizing the hard work of teachers who have guided you in your education.
8. Appreciating the comfort of your home and the warm shelter it provides.
9. Being grateful for the laughter shared with friends and family.
10. Thanking a mentor for their guidance and wisdom.
11. Feeling thankful for nature and the peace it brings.
12. Expressing gratitude to managers for their dedication and care.
13. Appreciate the small moments of joy in our daily lives, like a warm cup of coffee or a good flower.
14. Gratitude is recognizing the kindness of strangers who unexpectedly helped you.
These examples help us reflect on the many things in our lives for which we should be grateful and inspire us to see the many opportunities to express our appreciation of life more often.
In conclusion, gratitude is about celebrating the people and experiences that help us grow. By recognizing the mentors, friends, and challenges that shape us, we honor their impact and cultivate a positive, resilient mindset. This practice strengthens our relationships and encourages us to continue striving for personal and collective growth, ultimately enriching our lives and the lives of those around us.
October 2024 update: In light of the devastation brought by Hurricane Helene to Western North Carolina, I recognize gratitude takes on an even more profound
bonds holding us together in challenging times. In these moments, we realize the selfless acts of neighbors helping neighbors, the strength of locals rebuilding, and the support from volunteers and emergency workers who tirelessly lend their hands. Gratitude in times like this isn't just an emotion—it helps us move forward, finding hope and beauty amid destruction.
Our gardens may have taken a beating from the storm. Yet, amidst the broken branches and battered blooms, life is still waiting to be nurtured again. Take time to appreciate the tenacity of nature, how the plants that remain still strive to grow, and how new life will eventually spring up even from the most damaged ground—replanting a garden after a storm becomes an act of hope, a testament to our shared determination to rebuild not just our surround ings, but our spirits as well.
Gratitude also involves acknowledging the lessons nature imparts. Hurricane Helene has shown us both nature's fury and its resilience. As we rebuild, let us plant seeds of kindness in our community. Share extra seeds or start with neighbors who have lost their gardens, volunteer to help clean up a local park, or lend a listening ear to those who need it. We find our healing through these acts of kindness, reminding ourselves and others that we can grow stronger together.
~Voting can be done~ Monday through Friday 8 to 5, Saturday 8 to 4, and Sunday 12 to 3 - only on November 24 and December 1
The Christmas Putz
Background - A Putz?
Growing up in a Moravian family meant tradition. I have wonderful memories of our Christmas traditions such as hanging the star, lighting the candles each week during advent, going to the Christmas pageant at church, and of course the candlelight lovefeasts each Christmas Eve. Another cherished Moravian tradition is putting up a putz. Putz comes from the German word putzen, meaning “to decorate.” With Jesus being the center of Christmas, the Moravian custom of building a putz depicts the story of Jesus’ birth. The putz can be a simple manger scene or it can be expanded to include shepherds, wisemen, sheep, villages and more. I remember as a child, walking with my Sunday school class to a neighbor's house during the Christmas season to see their beautiful putz. My mother had done the same thing as a child. It was her dream to have one in her home when she grew up. When she shared this with my father, he set out to make it happen.
The Beginning
When I was young, our putz was the focal point of the Christmas decorations in our living room. The avail-
able space determined its size. After my older sister Kathy and I both married and left home, the putz enlarged. The furniture was moved out of the now extra bedroom and my parents added more to it, the center always being the nativity scene with wisemen and camels, shepherds with sheep, angels and a star hanging over the stable, shining light of the Christ child. As the putz grew to include villages, they were again restricted in their ability to grow. Dad knew it was time to get serious if the putz was to expand. So he built an enclosed 18 x 36 porch. Once he completed the porch, he built a 14 x 24 L-shaped plywood structure. When that was completed it was time to create. Although Dad, with Mom’s assistance, did the vast majority of the work, the rest of the family contributed. The ground cover was primarily moss. In the beginning, my parents, along with some of the granddaughters, Andi, Tessie, Kristin and Bethany went to Gambill Creek in Wilkes County to gather rocks to build mountains and moss for the grasses. My dad’s last name was Gambill so this family land of his ancestors was special. This is one of Bethany’s favorite memories. Later, Mom and Dad would collect the moss in East Bend at my house. Granddaughters Miranda and Katie joined in the fun, stomping through our woods, looking for moss, ferns and whatever greenery that might be used. When talking about favorite memories, Katie said this was one of her favorites. Dad used sand from the grandchildren's sandbox to create paths and roads through the putz.
Once the ground work was completed, it was time to add Bethlehem, the different villages, the park and the countryside. One of Miranda's favorite memories was crawling under and on top of the platform to help set everything up. Because Jesus came for everyone, the putz includes a variety of settings and people of all colors. There was an English village, a park, an Ecuadorian village, rural farm land, a mill, mountains and a moraviand graveyard just to name a few. The English village had some of the first pieces my parents collected. Like the entire putz, it grew and changed over the years.The park included animated skaters on a pond, a working merry go round and ferris wheel, a community Christmas tree, people strolling on the walking paths, carolers, benches and street lamps. It also had a bridge that granddaughter Tessie made in shop class. For several years, there was a train that traveled the perimeter of the park before going through a tunnel in the mountain. Grandson Nate, who was quite young at the time, was fascinated by it. My dad
Above: Mr. and Mrs. Gambill putting out some of the many parts of the Putz. Page 59 & 60: Some views of the Putz in the Gambill home.
was a lay missionary. On one of his mission trips to Ecuador, he brought back an entire village to add to the putz. He also had a village from Trinidad, where he went on a mission trip as well. My younger sister Kelly made the Moravian graveyard with the flat grave markers. Moravians belief in equality in death is the reason for the uniform stones one finds in Moravian graveyards. Dad built a white picket fence around the one that Kelly made.
My dad was very detail oriented and you could see this in the putz.The terrain varied with different elections. In the hills and mountains were animated skiers going down the slope, a Christmas tree farm with pine trees dusted with snow. The rural area reflected what you might typically see driving through the country. There was farmland with barn yard animals, pastures with cows and horses, as well as trees, and deer. There was even an outhouse. Throughout the putz there were so many people. I can hear my family laughing as they read the next line“people and trees make it”. My mother said this all the time as more and more were added. It got to be a joke everytime we heard it. Rivaling the number of those was the number of nativities. Kelly seems to think the final count was near a hundred. Tessie, who has a much younger mind than ours said there were 67. Whatever the final number, there were a lot. The smallest was an inch and the largest was about 8 inches. One was made by Andi, the oldest grandchild. One was animated. Many people gave my parents nativities to add the putz.
Dad’s goal was to have the putz completed each year by Thanksgiving when our family came together to celebrate. To accomplish this, work began in October. All of the buildings were stripped of their original lighting and rewired. The street lights throughout were also rewired.
Areas without good lighting were lit with small spotlights embedded in the moss. Everything was wired so that with a flip of a switch, all the lights would turn on, the train would start and the animation would begin. T.J., the oldest grandson would help him with the wiring.
With all the work completed, the family would gather to see the finished putz for the first time at Thanksgiving. Almost every year, someone would hide something in the putz for my parents to discover later. One year, granddaughter Bethany hid one of the seven dwarfs in it. This became its permanent home. When my sister Kathy hid a flamingo for mom and dad to find, it too found a permanent home. Thanksgiving was also the time all the grandchildren would find and count the nativities. This is one of the favorite memories that granddaughters Kristin and Katie shared. This number would become important later in the season. It was always fun to see each year how the putz grew and changed. It brought such joy to my parents and created lasting memories for all of us.
Build it and they will come
After Thanksgiving, my parents shared the putz with family and friends. Many wanted to come and see so my parents began having an open house each December. It started out as one night but another night had to be added to accommodate all their visitors. Well over a hundred people came every year to see the putz. This included church groups, school groups, small groups from other churches, friends and extended family. When I worked at Forbush Elementary, we took a group of students each year. Moravians are included in North Carolina history so this field trip was tied to their curriculum. Mom
would always have homemade cookies, hot apple cider and punch for the children to enjoy.
Speaking of homemade cookies, my mom cooked and baked for the open house for weeks. The food was delicious and plentiful. When I asked the grandchildren for favorite memories, they all mentioned the open house and the yummy food. Kristin and Katie still call it the open house food. Tessie added that the miniature veggie pizzas were “on point.” Miranda shared how she would stand by the table and whenever someone took a ham roll, she would grab one too. Kristin and Katie both use mom’s recipe today. Mom made a wide variety of cookies and candy. There were meatballs, sausage balls, lil smokies, ham and cheese rolls, cheese balls, tarts, dips, quiches, bacon crescent bites and the list goes one. It was wonderful!
Having the opportunity to share the putz with so many was such an incredible experience for my family. Remember the grandchildren counting the nativities that I mentioned earlier? This number was important for the scavenger hunt, one of Miranda’s favorite memories. A list was created for the children (and adults) to use to find the various things in the putz. It included not only finding the number of nativities but also Bethany’s dwarf and Kathy’s flamingo also made the list. It was so much fun.
When Leah first asked me to write about the putz, I was reluctant. My daddy is gone and my mother is in an assisted living facility with Alzheimer's disease. I thought this might be too painful. Instead, it was a positive experi-
ence. All the grandchildren as well as my two sisters shared memories, each reminding the other of a “remember when” moment. I could end this right here but I have one more thing to add before I do.
In the center of the putz was Bethlehem. There were all the things you think you would see there in biblical times. Instead of sharing all the awesome details, I want to tell you about the star hanging over the stable, shining light on the baby Jesus. It was handmade by my dad. He made and sold stars of varying sizes. The funds from the stars financed his mission trips around the world. Hung in East Bend, on Main Street, was one of Daddy’s stars. It was looking rather sad. I told my dad about it. The next time I went to visit, daddy gave me a star to give to that nice lady as a replacement. It was the last star he made before he died. It warms my heart and brings me peace each year I see it hanging on that porch. It reminds me that Daddy is still sharing the light of Christ even though he’s no longer here.
May you find peace and joy in the upcoming Christmas season.
Kim Gambill Reavis is a retired teacher. Thank you, Kim, for sharing these memories with us!
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Riley Livestock
Mt. Airy Tractor Toyland Company
Mt. Airy Tractor Toyland Company has been open for business in downtown Mt. Airy for 24 years. Owner Gail Hiatt got started selling farm toys while her dad, Charlie Hull, owned Mt. Airy Tractor Company. When he sold his business, she opened hers.
Gail has a great selection of toys that are made to be played with, particularly Bruder toys. She also carries books and other items, so you are sure to find great gifts for the kids on your list.
If you have a big kid who collects farm toys, she has collectible items, too, and has a wealth of knowledge about the hobby.
On Saturday, December 7, Santa will visit. This event has taken place yearly since Gail first opened her store on Main Street. Be sure to take the kids for a visit!
We’ll Help You Feel BETTER!
Whether you’ve had a whiplash injury, took a fall, or just overdid it at the gym, let us help you heal naturally!
These types of injuries involve your soft tissue, which consists of nerves, muscles, tendons, ligaments and cartilage. Unlike broken bones, soft tissue injuries can take years to heal.
It doesn’t take much to “throw” your spine out of align- ment and cause tissue tears, irritation, inflammation and scar tissue. When ignored,this can lead to altered biomechanics, spinal degeneration and disabling osteoarthritis.
Chiropractic care can improve your joint range of mo- tion and break up scar tissue, increase your circulation and reduce inflammation for a faster more complete healing. A Chiropractic adjustment is a controlled motion that can restore the alignment and function of your spine. The Open Rehabilitation Journal states controlled motion “can stimulate the repair and restoration of function.” Start functioning again with Chiropractic care!
Everyday is More Fun When You Feel Fantastic!
You’ll want to spend as much time planning to feel healthy, as you would spend on your spring travel plans! There’s nothing worse than being on vacation and getting a flare up of severe back, leg, neck or shoulder pain. If you start your treatment now, we can change all that!
We see patients every day that come in struggling to walk, lift or turn their heads. Yet, after completing their program of Chiropractic care they have returned to their normal activities.
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**Please mention coupons when making your appointment. Insurance accepted. If further care is needed, you have a right to request a refund within 72 hours.
Home & Garden
Leslie Rose
WRITER/PHOTOS
Leslie Rose
Extension Horticulture Agent Director of the Arboretum at Tanglewood Park leslie_rose@ncsu.edu
Fall Cleanup in the Flower Garden
Fall colors typically peak in our area of North Carolina during October, leaving us with piles of fallen leaves and gardens to clean up during November and December. Autumn leaves are the natural result of plants conserving their energy in order to survive the winter. When you see leaves lose their green color, this means that the chloroplasts, which are responsible for that green color, are breaking down. You may remember from science class that photosynthesis, the process through which plants generate sugar from water, sunlight, and air, occurs in the chloroplasts. During the winter, plants slow down their development and rely mostly on their stored sugars for energy, instead of photosynthesis. Leaves eventually fall to the ground to help prevent additional losses of nutrients or water through the leaves. This process gives gardeners quite a bit to clean up during these later months of fall.
Fallen leaves in the garden are not necessarily cause for panic. Leaves can be helpful in many ways. First, fallen leaves contain organic matter that will decompose and improve the soil. If fallen leaves form a thick layer on top of your lawn or landscape in undesirable locations, leaves
can be raked into piles in other locations, such as landscape beds or beneath trees. Over time, the leaves will break down; you can accelerate this process by mulching leaves with your lawn mower. You can also add leaves directly to your compost pile.
Leaves also serve as a winter refuge for some beneficial insects. For instance, swallowtail and sulphur butterfly pupae will overwinter in fallen leaves. Keeping these leaves intact and in place in the garden can help ensure you continue to see these pollinators in your garden next year. To provide the most benefit for insects who overwinter in leaves, do not mulch them with your lawn mower.
In addition to fallen leaves, plant cells break down due to cold temperatures and many annuals and perennials turn brown and die back as winter approaches. In the fall, remove any plant foliage that showed signs of disease this year. This can help deter the return of these issues next season.
If your flowering perennials still have seeds on their flowerheads, you can leave them for a few weeks to allow birds to feed on the seeds. By late December, you may wish to cut these flower stems back. Recent research shows that you can support even more beneficial insects by keeping this year’s flower stems in your garden through the winter and into next year. You can partially cut back the flowerheads, but it is recommended that you keep about one to two feet of these stems standing in your garden. Some insects, such as leaf-cutter bees, nest inside cavities like the inside of plant stems. These important pollinators will nest inside the stems you leave in your garden through next season. In the spring, as your plants develop new foliage, the older stems will quickly be covered up.
Once you’ve finished cleaning up the foliage in your garden, you can take a break until you’re ready to turn your attention to planning for next season.
Fall colors appear in the leaves as green chlorophyll breaks down and other pigments are more visible.
Tuesday
Saturday Morning: Breakfast 7a to 11a
Saturday Night: Southern Favorites 5p to 8p
kids Holiday Fun with Kids
Madaline Jones
WRITER/PHOTOS
Madaline Jones
4-H Agent Yadkin County madaline_jones@ncsu.edu
Pumpkin Pie Pop Tarts
Ingredients
Poptarts
2 refrigerated pie crusts
Flour for rolling out pie dough
3/4 cup pumpkin puree
1/3 cup brown sugar
1 teaspoon pumpkin pie spice
Pinch of salt
Egg wash
Simple Glaze
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Optional Toppings
Sprinkles
Cinnamon Sugar
Directions:
In 4-H, we have been celebrating children's “Sparks.” What is a “Spark,” you might ask? It’s something that you are super interested in! For some children, that may be playing an instrument and attending lessons to get better at it. Others might be extremely excited about science and conduct minor experiments at home to facilitate that Spark. One of the biggest Sparks I see in my 4H’ers is a love for cooking. And what better time than the holidays to show off that Spark? Here are two fun, easy, and yummy recipes to try with your kids this holiday season.
On a lightly floured surface, roll out pie crust until it’s about ⅛” thick. Cut the dough into the desired shape in an even amount. I wanted pumpkins. Transfer pieces to a baking sheet and refrigerate while you repeat the process with remaining dough.
Spoon a large dollop of the pumpkin mixture into the centers of half of the dough cuts. Top with another piece of pie crust and press down around the edges. Crimp the edges with a fork, then use a toothpick to poke holes in the tops of each pastry (to allow some steam to escape). Brush the pop tarts with egg wash then bake until golden, about 20 minutes. Let cool for about 10 minutes on a pan, then transfer to a wire rack to cool completely.
Time to make the glaze: In a bowl, whisk together powdered sugar, milk, and vanilla until smooth. Spoon onto cooled pop tarts and sprinkle with cinnamon sugar or sprinkles.
Recipe from Lauren Miyashiro from the Delish Test Kitchen
Preheat the oven to 350° and line two large baking sheets with parchment paper. In a bowl, whisk together pumpkin, brown sugar, pumpkin pie spice, and salt until smooth.
I don’t know about you but I LOVE all things pumpkin so these are the perfect treat in my book for the Thanksgiving season. However, you can try different flavors of pop tarts by using jam instead of the pumpkin filling in this recipe. You can also experiment with different shapes through cookie cutters as well. Just make sure not to overfill your tarts though because the filling will overflow and burn.
Easy Iced Sugar Cookies
Ingredients:
1 cup unsalted butter softened
1 cup granulated sugar
1 ½ teaspoons vanilla extract
1 large egg
2 ½ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon table salt
Directions:
Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually mix dry ingredients into wet until dough is smooth and completely combined.
Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap.
Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of clear wrap. Transfer dough to the refrigerator and chill for at least 2-3 hours.
Once the dough has finished chilling, preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
Generously dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to ⅛. Add additional flour as needed both on top of and beneath the dough so that it doesn't stick.
Use cookie cutters to cut out shapes and use a spatula to transfer shapes to the prepared baking sheet, spacing at least 1" apart.
Bake at 350° for 8-10 minutes (this is for cookies that are approximately 3"; note that smaller cookies will need less time and larger cookies will need more), or until edges just begin to turn lightly golden brown.
Allow cookies to cool completely on the cookie sheet before decorating.
Recipe from Sam Merritt with Sugar Spun and Run
This recipe has been tried and tested by some of our Yadkin County 4-H’ers and these cookies are excellent for icing! Highly recommend this recipe for those wanting to bake sugar cookies from scratch this year. Homemade icing is great, but we opted for the premade ones because it is hard to get the desired holiday colors.
I hope that you enjoy these holiday recipes with your kids this season! If you want to have some of this fun with your own 4-H program, you can also contact your Cooperative Extension 4-H Development Agent. NC Cooperative Extension is an equal opportunity provider and welcomes all to come learn about our programs. Visit ces.ncsu.edu to learn more about NC Cooperative Extension by clicking on the “County Centers” tab and selecting your home county.
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Moravian Archives
Moravian Church in America, Southern Province
Much of present day Forsyth County, and all of WinstonSalem, sits on land that was previously known as the Wachovia Tract. This land was purchased during the colonial period by Moravians (so called because of their homeland, Moravia, which is part of the Czech Republic) in 1753 for the purpose of establishing communities in the area. Bethania, Bethabara and Salem are three of those communities where the influence of Moravians on the area can still be seen. The Moravian Church was a central influence in these planned communities.
Moravians were diligent record keepers, and the task of safekeeping and organizing more than 250 years worth of documents is the responsibility of Meaghan O’Riordan and her small staff at the Archives of the Moravian Church in America, Southern Province. Some of the documents are available online, but many are accessible only by visiting the Archives. Meaghan states, “The Collection is there for use of those who want to engage with, read and learn from it.” Access is limited to those visitors who schedule a visit. The Archives is not open to the public otherwise due to limited staffing. Genealogy research is often the reason for a visit to the Archives.
Some documents are available online, and that access is expanded as time and resources allow. Currently, 14,000+ memoirs are available, as well as the Wachovia Moravian, the newspaper published by the Moravian Church.
Recipes and instructions: Winkler recipes, Christmas cookies, with an alphabetical index, undated [German], Printed material collection, Archives, Moravian Church in America, Southern Province
When I spoke with Meaghan, I asked her what the most interesting document was to her. I was surprised to learn that Andy Griffith, before his career in music and acting, considered being a Moravian minister! Letters between Griffith and a Moravian min-
Christmas: Dialogues, 1793 [I, II, and III in English; I and II in German], Holiday collection, Archives, Moravian Church in America, Southern Province
ister in Mount Airy, Edward T. Mickey, are stored in the Archives. In them, the two correspond regarding the possibility of Griffith entering the ministry. Ultimately, his interest in music won, and he pursued a career in entertainment instead.
Another interesting piece in the archives is a one-of-akind original map of the Wachovia Tract. Created by a mapmaker named Christian Gottlieb Gruder, it was thought to be lost. It is the largest, most detailed map of the area. Due to its size, it is in four pieces.
Meaghan O’Riordan
One Solitary Life
He was born in an obscure village, the child of a peasant. He grew up in another village, where he worked in a carpenter shop until he was 30. Then, for three years, he was an itinerant preacher.
He never wrote a book. He never held an office. He never had a family or owned a home. He didn't go to college. He never lived in a big city. He never traveled 200 miles from the place where he was born. He did none of the things that usually accompany greatness. He had no credentials but himself.
He was only 33 when the tide of public opinion turned against him. His friends ran away. One of them denied him. He was turned over to his enemies and went through the mockery of a trial. He was nailed to a cross between two thieves. While he was dying, his executioners gambled for his garments, the only property he had on earth. When he was dead, he was laid in a borrowed grave, through the pity of a friend.
Twenty centuries have come and gone, and today he is the central figure of the human race. I am well within the mark when I say that all the armies that ever marched, all the navies that ever sailed, all the parliaments that ever sat, all the kings that ever reigned--put together--have not affected the life of man on this earth as much as that one solitary life.
Attributed to James Allen Francis
Merry Christmas from all of us at Books and Brew
2909 Nebo Road (Wiseman’s Crossroads) East Bend, NC 27018 • 336-699-6142 Monday - Friday 7am to 4pm
Merry Christmas!
Scenes of the destruction in the western part of our state made the choice for a cover photo simple. North Carolina Christmas trees with the iconic Blue Ridge Mountains in the background became the image. It is my hope that the kind people of the Yadkin Valley will keep the needs of our neighbors to the west in our hearts and on our minds as we enter this season of gratitude and giving.
I thank Raye and
graciously
Gratitude and Giving
William Vance Nichols Artist ● Author/Illustrator
Using for inspiration the stories he told his daughters at bedtime when they were young, William Vance Nichols has turned his talent for visual art towards writing. The White Crusader: God’s Mysterious Ways is his first book, and though it was inspired by bedtime stories, is intended for all ages. William hopes that it will be the first in a series of White Crusader adventure books. Books are available for purchase from Amazon Barnes and Noble, or if you are local to Wilkesboro you can purchase one at the upcoming Wilkes Heritage Museum Christmas Open House.
Want a copy for yourself?
The White Crusader will be available for purchase and Mr. Nichols will be present to sign them at the Wilkes Heritage Museum Christmas Open House.
Saturday, December 7
Book signing from 11 am until 1 pm
202 North Bridge Street
Wilkesboro, NC 28697
Bill studied art at Appalachian State University. In addition to working in advertising, he has taught art to children in Christian schools and homeschool groups, as well as to adults in community colleges and other adult art classes. He gets inspiration for many of his paintings in the rural landscape of North Carolina. His sports paintings include Nascar legends Richard Petty and Junior Johnson, as well as his beloved Appalachian Mountaineers.
Bill currently teaches art at Harvest Time Christian Academy in WIlkesboro. The hallways there have provided space for his larger paintings, including murals depicting the life of Jesus and a 15 foot painting of Noah’s Ark. Two of his murals are below.
Above: Mural at Harvest Time Christian Academy featuring a bald eagle, which is their mascot, and related Bible verse. Recently completed painting at Harvest Time Christian Academy featuring the artist’s interpretation of The Lord’s Supper. His largest work to date, it is on canvas and measures 6’ X 15’.
An Internationally Recognized Brewery… just up the mountain!
If you enjoy visiting the wineries and vineyards of the Yadkin Valley region, it’s time to venture to Alleghany County and explore the mead and cider experience at Williamson Brewing in Glade Valley.
Nestled in a scenic mountain top spot, 10 miles south of Sparta, you will find a world class producer of mead and hard cider dedicated to reviving the art and community of craft beverages.
Matthew Williamson and his staff introduce visitors to their award-winning mead and cider, offering tastings, pours, and bottles from their wide range of honey-based brews. These tastings have introduced the regional audience to their unique approach to brewing that balances innovation with traditions.
In the four short years since Williamson founded the brewery, Williamson Mead and Cider has quickly ascended to prominence in the world of craft beverages. What began as a small operation has now grown into an internationally recognized brand, with over 219 national and international awards, including the prestigious title of North Carolina Mead Producer of the Year.
This reputation in the craft beverage industry has brought visitors from across the country and around the world. Some visitors are introduced to Williamson products from tastings at regional farmers markets and festivals. Other guests are international visitors who know of Williamson’s award-winning reputation as a brewer. All are welcome and conversations are lively!
Barb, (Babs) Collins is a happily retired writer and marketing professional.
To Get There
The location may be remote, but Williamson Mead & Brewing is easy to find. Take Shawtown Road from Highway 21S. Follow Shawtown up the mountain to 3047 Shawtown Road. Ample parking on both sides of the building. Follow the walkway past the covered patio to the brewery entrance and tasting room.
Although the scenic overlook on their spacious covered patio makes a great gathering place in warmer months, the cozy tasting room is perfect for an afternoon stop during a day trip for holiday shopping or a festive meetup with friends and family.
For more information on holiday specials, check out their website, www.williamsonbrewing.com or call 661-8277290.
Corporate Transparency Act Reporting
Beneficial Ownership Information or (BOI) are reports that must be filed with the Financial Crimes Enforcement Network (FinCEN), a bureau within the U.S. Department of Treasury. The BOl reports are independent, a separate filing requirement with the U.S. Department of Treasury. It is not part of the Internal Revenue Service federal tax return filing.
After years of attempting to pass legislation to address the problem of shell companies, Congress enacted the Corporate Transparency Act ("CTA") on January 1, 2021, to combat financial crimes and corruption: money laundering, terrorist financing, tax fraud, human/drug/gun trafficking, and foreign corruption. A shell corporation is a legal entity with no (or minimal) employees, customers, business, or assets. There are legitimate shell companies with purpose, but it is also possible to disguise the identity of interested individuals and the flow of money by layering shell companies on top of each other, hiding the identity of the true owners.
Beginning January 1, 2024, millions of small businesses, including certain types of limited liability companies (LLC's), corporations, limited partnerships and other similar entities must report information about their beneficial owners —the persons who own or control the company to the U.S. Department of Treasury's Financial Crimes Enforcement Network (FinCEN) in 2024.
North Carolina business entities that do not fall within the scope of the federal reporting requirements include sole proprietorships, general partnerships, unincorporated associations, and wealth planning trusts. Tax-exempt entities are also exempt from the CTA filing requirements. These entities include any organization that is described in section 501(c) of the Internal Revenue Code and exempt from tax under section 501(a).
Businesses formed on or after January 1, 2024, will have to provide beneficial ownership information shortly after the time of formation. Business entities formed prior to such date will have until January 1, 2025, to comply with the CTA's reporting requirements. Check with the FinCEN webpage FinCEN.gov/BOI for up-to-date, accurate information about when this federal requirement will apply to your business.
Beneficial owners in general are individuals who: directly or indirectly exercise "substantial control" over the reporting company or directly or indirectly own or control 25% or more of the "ownership interests" of the reporting company.
Listed are exclusions from the definition of beneficial owner: An individual acting as a nominee, intermediary, custodian, or agent on behalf of another individual.
Beneficial owners in general are individuals who: directly or indirectly exercise "substantial control" over the reporting company or directly or indirectly own or control 25% or more of the "ownership interests" of the reporting company.
Listed are exclusions from the definition of beneficial owner: An individual acting as a nominee, intermediary, custodian, or agent on behalf of another individual.
Penalties for Noncompliance. It is unlawful for any person to willfully provide or attempt to provide, false or fraudulent BOl, including a false or fraudulent identifying photograph or document, to FinCEN in accordance with this section, or to willfully fail to report complete or updated BOI to FinCEN in accordance with the new law.
The CTA authorizes reporting failure penalties for not more than $500 ($591 in 2024, indexed for inflation) for each day that the violation continues or has not been remedied. The statue also calls for criminal penalties of up to two years' imprisonment and a $10,000 fine. A penalty safe harbor applies to companies that discover an inaccuracy and file a corrected report within 90 days of the filing of an initial report.
Beneficial Ownership Information has been challenged in court with additional challenges being filed. FinCEN will continue to implement the CTA requirements enacted by Congress and enforce CTA against all other individuals and entities, pending further developments as the writing of this article.
Alert: There have been recently reported fraudulent attempts to solicit information from individuals and entities who may be subject to reporting requirements under the
Corporate Transparency Act. Please pay careful attention to any correspondence titled "Important Compliance Notice" and asks the recipient to click on aURL or to scan a QR code. Those e-mails or letters are fraudulent. FinCEN does not send unsolicited requests. Please do not respond to these fraudulent messages, click on any links, or scan any QR codes within them.
This article was written October 1, 2024, and BOl nfigil ends December 31,2024
Endnotes
1. Fall 2024 Agricultural Tax Issues - Legislative and Regulatory Update 2024 Land Grant University Tax Education Foundation
2. The Corporate Transparency Act (CTA), Pub. L. 116283 § 6401 3. N. C Secretary of State webpage 4. FinCEN.gov/BOI
Act now to avoid penalties!
What IS That?
The next two correct entries drawn win a copy our One Last Sweet Bite Cookbook.
Enter by postcard, letter or email, be sure to include your: name, PHYSICAL MAILING ADDRESS and guess. And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 12/12/24, Winner will be drawn 12/13/24. The winners will be notified by mail and announced in the January-February 2025 issue. All entries become the property of Yadkin Valley Magazine. Turn to page 90 to read about the September-October contest.
Mail your guess to: “What is That Contest” Yadkin Valley Magazine PO Box 2077 • Yadkinville, NC 27055 or e-mail: yadkinvalleymagazine@gmail.com. You can also enter on-line at: yadkinvalleymagazine.com
heirloom that will last a lifetime
Bulova • Hermle
Howard Miller
Why should you buy your new Grandfather Clock from Oldtown Clock Shop & Repair?
Our clocks are under factory warranty and we do the warranty work
We deliver your new clock for FREE
We “set up” your clock in your home or business
We offer a full service department
And even after offering all those extras that others don’t…
Our prices are very competitive!
September-October 2024 Winner
The Setember-October What IS That? item is a corn shucker. It was the first item featured in the series from the September-October 2000 issue of Yadkin Valley Living.
Thank you for your responses. The first correct answer drawn and the winner of $100 is Henry Barber of Madison. Rosa Cockerham’s correct answer was drawn next, and she will receive a copy of the Yadkin Valley Magazine cookbook: One Last Sweet Bite. Lynn Eller of North Wilkesboro will also receive a cookbook for being the third correct answer drawn.
Keep those guesses coming!
too!
Please be sure to include your name and physical mailing address with your entries. You cannot be the winner if I don’t know how to send a prize to you!
Our next issue: January-February 2025 features.... Comfort Foods & Yadkin Valley Arts
Deadline for advertising in January-February Magazine is November 27
Your advertising message is included in long shelf life print copies plus our digital edition offering with in stores beginning 1st week January
Regional Reach Local Impact
Distribution Counties near Yadkin River in Northwest North Carolina Western Forsyth • Davie • Surry Stokes • Northern Davidson Wilkes • Yadkin • Northern Iredell (core distribution highlighted)
If you’d like to learn more about advertising with us contact: Leah Williams 336-961-2620 yadkinvalleymagazine@gmail.com
The Business Section
Consider these year-end financial moves
As we enter the holiday season, your life may well become busier. Still, you might want to take the time to consider some financial moves before we turn the calendar to 2025.
Here are a few suggestions: Review your investment portfolio. As you look at your portfolio, ask these questions: Has its performance met my expectations this year? Does it still reflect my goals, risk tolerance and time horizon? Do I need to rebalance? You might find that working with a financial professional can help you answer these and other questions you may have about your investments.
Add to your 401(k) and HSA. If you can afford it, and your employer allows it, consider putting more money into your 401(k) before the year ends — including “catch-up” contributions if you’re 50 or older. You might also want to add to your health savings account (HSA) by the tax-filing deadline in April.
Use your FSA dollars. Unlike an HSA, a flexible spending account (FSA) works on a “use-it-or-lose-it” basis, meaning you lose any unspent funds at the end of the year. So, if you still have funds left in your account, try to use them up in 2024. (Employers may grant a 2½ month extension, so check with your human resources area to see if this is the case where you work.)
Contribute to a 529 plan. If you haven’t opened a 529 education savings plan for your children, think about doing so this year. With a 529 plan, your earnings can grow tax deferred, and your withdrawals are federally tax free when used for qualified education expenses — tuition, fees,
books and so on. And if you invest in your own state’s 529 plan, you might be able to deduct your contributions from your state income tax or receive a state tax credit.
Build your emergency fund. It’s generally a good idea to keep up to six months’ worth of living expenses in an emergency fund, with the money held in a liquid, low-risk account. Without such a fund in place, you might be forced to dip into your retirement funds to pay for shortterm needs, such as a major car or home repair. Review your estate plans. If you’ve experienced any changes in your family situation this year, such as marriage, remarriage or the birth of a child, you may want to update your estate-planning documents to reflect your new situation. It’s also important to look at the beneficiary designations on your investment accounts, retirement plans, IRAs and insurance policies, as these designations can sometimes even supersede the instructions you’ve left in your will. And if you haven’t started estate planning, there’s no time like the present.
Take your RMDs. If you’re 73 or older, you will likely need to take withdrawals — called required minimum distributions, or RMDs — from some of your retirement accounts, such as your traditional IRA. If you don’t take these withdrawals each year, you could be subject to penalties. These aren’t the only moves you can make, but they may prove helpful not only for 2024 but in the years to come.
This article was written by Edward Jones for use by your local Edward Jones Financial Advisor.
Dobson
Paul J. Bunke, Sr., AAMS™, CFP®
Financial Advisor
124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017
336-386-0846
paul.bunke@edwardjones.com
Audra Cox, ABFP ™
Financial Advisor
715 S Main St, Suite B Dobson, NC 27017
336-569-7385 • 844-795-3462
audra.cox@edwardjones.com
Elkin
Frank H. Beals
Financial Advisor
965 North Bridge Street Elkin, NC 28621
336-835-4411
frank.beals@edwardjones.com
Timothy Johnson
Financial Advisor
116 E. Market St. Elkin, NC 28621 336-835-1124
timothy.johnson@edwardjones.com
Barry Revis, AAMS™
Financial Advisor
116 E. Market St., Elkin, NC 28621
336-835-1124
barry.revis@edwardjones.com
Nathan Sturgill
Financial Advisor
116 E Market Street Elkin, NC 28621
336-835-1124
nathan.sturgill@edwardjones.com
Jonesville
Aaron L. Misenheimer, CFP®, ChFC®
Financial Advisor
1530 NC Hwy 67, Suite A Jonesville, NC 28642
336-258-2821
aaron.misenheimer@edwardjones.com
Mount Airy
Andi Draughn Schnuck
Financial Advisor
496 N. Main Street Mount Airy, NC 27030
336-789-1707
andi.schnuck@edwardjones.com
Dale Draughn, AAMS™
Financial Advisor
140 Franklin Street Mount Airy, NC 27030
336-789-0136
dale.draughn@edwardjones.com
Logan Draughn
Financial Advisor
492 N. Main Street
Mount Airy, NC 27030
336-789-3323
logan.draughn@edwardjones.com
Kody Easter, AAMS™, CRPC™, CFP®
Financial Advisor
304 East Independence Blvd
Mount Airy, NC 27030
336-789-2079
kody.easter@edwardjones.com
Randy D. Joyce
Financial Advisor
136 W. Lebanon Street Mount Airy, NC 27030
336-789-6238
randy.joyce@edwardjones.com
Tammy H. Joyce, AAMS™
Financial Advisor
136 W. Lebanon Street, Mount Airy, NC 27030
336-789-6238
tammy.joyce@edwardjones.com
Tanner Joyce
Financial Advisor
752 S. Andy Griffith Pkwy, Suite 400 Mount Airy, NC 27030
336-245-9112
tanner.joyce@edwardjones.com
Pilot Mountain
Mike Russell
Financial Advisor
106-B South Depot Street, Pilot Mountain, NC 27041
336-368-2575
mike.t.russell@edwardjones.com
Michael Warren, WMCP® Financial Advisor 101-D Shoals Road, Pilot Mountain, NC 27041
336-368-0782
michael.warren@edwardjones.com
Yadkinville
Christopher L. Funk
Financial Advisor
128 South State Street • PO Box 790 Yadkinville, NC 27055 • 336-679-2192
chris.funk@edwardjones.com
Left to right: Tanner Joyce, Logan Draughn, Audra Cox, Paul Bunke, Aaron Misenheimer, Michael Warren, Andi Schnuck, Frank Beals, Barry Revis, Dale Draughn, Mike Russell, Kody Easter, Tammy Joyce, Christopher Funk Not pictured: Randy Joyce, Nathan Sturgill, Timothy Johnson
Grace
Thanksgiving is right around the corner. Thanksgiving Day celebrations come in many shapes and sizes. It could look like sitting at card tables in a family room, gathered around a formal dining room with expensive china, or opening a pizza box in front of the football game on the TV. Some of us will eat at the soup kitchen and others of us will eat at a restaurant with a huge buffet. Our Thanksgiving table could include relatives or it could include the family we created from friends. Some of us will be in large gatherings that flow into the next room and some of us will be alone. No matter what our Thanksgiving meal looks like, at some point on Thursday, when all heads bow to say grace over our meal, we will all be the same in the eyes of God.
Thanksgiving prayers also come in many shapes and sizes but they are all the same in the eyes of God. Elizabeth prayed the most beautiful prayers in the world. She was life-long Christian, and always the first car in the parking lot for a church event. She grew up reading and memorizing the King James Bible. When she prayed she used the words of the King James English which were etched on her heart. I wish I would have recorded one of her prayers so I could share her words with you. I would describe her prayers as a stain glass window of words with beautiful rays of the winter sun streaming through it. I hope you all have an Elizabeth in your life.
Rick on the other hand had a lead tongue when it came to publicly praying. His words stumbled out with a permanent limp and were full of long pauses. During the pauses, we all held our breath wondering if he was still there. He would thank Jesus for forgiving his sins and then take a long deep pause. Was he just gathering his thoughts for the next line of his prayer or was he pausing to remember all his sins that had been forgiven? Rick’s prayers were never eloquent and were said with a thick mountain accent. But these prayers were no less beautiful or powerful. Rick knew how hard it was to try to live without Jesus and Rick knew how sweet it was to live with Jesus. And you heard nothing but beautiful grace when he prayed. I hope you all have a Rick in your life.
It is a beautiful moment when a family says grace before their Thanksgiving meal. However, if your family is anything like mine, Thanksgiving is a special place to practice not just saying grace but also sharing grace toward others. Frederick Buechner, a beloved Christian author, writes this about grace: “After centuries of handling and mishandling, most religious words have become so shopworn nobody's much interested anymore. Not so with grace, for some reason. Mysteriously, even derivatives like gracious and graceful still have some of the bloom left.”
Grace is one of those church words that is tossed around a lot. Over time, it is easy to forget the sweetness and preciousness of grace. Paul in Philippians 4:4-6 gives us a glimpse of what it means to live with
grace. He writes, “Do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all understanding, will guard your hearts and your minds in Christ Jesus.”
Closing Devotions
Rev. Dr. Heather Kilbourne spends her days helping rural churches dream God-sized dreams for their communities. She is the founder and Director of Faith in Rural Communities at the NC Rural Center. She is an ordained minister in the United Methodist Church and served churches in Yadkin and Burke Counties. She can be reached at hkilbourne@ncruralcenter.org.
There is a lot in this world to be anxious about these days. However, Paul tells us to be anxious for nothing. Does Paul understand exactly how challenging life can be sometimes? I think he does. He is writing these words from jail. In the next verse, Paul tells us to let the peace of God, which surpasses all understanding, guide our hearts and minds through Christ Jesus. Does Paul know the pain I suffer? I think he probably does, he talks about the thorn in his side which many scholars believe was a physical ailment. Paul was regularly physically assaulted when he arrived in a new town, he was ostracized and almost murdered. Every church seemed to have a group of people attacking Paul. Paul had a first-hand experience of pain. And despite all that he suffered, he still preaches to let peace guide your hearts and minds. In the midst of the storm, Paul still preaches to not be anxious.
I wonder how Paul stayed positive? How we lived grace and did not just talk about grace. He battled year after year but still shared encouraging words with his followers. He traveled over 10,000 miles on bumpy, uncomfortable roads. He was finally jailed and executed because he followed Jesus Christ. How could he still believe that peace could guide our hearts and minds?
I think our answer to how he did this is grace. Paul practiced grace, not just on a daily basis, but a minute by minute basis. And he bridges the distance of centuries to speak to us today and shares the words we need to hear today. He knows the pain we suffer and he knows how annoying our uncle may be at Thanksgiving. Yet, he still encourages us to not only say grace at the Thanksgiving table but to live grace every day of our lives.
I invite you to share an extra serving of grace with your turkey this Thanksgiving. Happy Thanksgiving to you!
Care South, Inc. is a locally owned and respected agency that has provided more than 20 years of In-Home Aide Care to individuals who require assistance with Activities of Daily Living (ADLs).
To inquire about services for you or a family member or employment opportunities for:
In-Home Aides, Certified Nursing Assistants (C.N.A), and Personal Care Assistants (P.C.A), please contact us at:
Mission
To deliver exceptional Personal Care Services (PCS), allowing the client to live safely and comfortably in their own home and to provide leadership in which employees have faith and confidence.
What Programs are Provided through the Agency?
• Community Alternative Program for adults (CAP/DA)
• Personal Care Services (PCS)
• Veterans Administration (VA)
• Temporary or Long-term Care
• Chore Respite
• Private pay
Summary of the Service Provided:
• Activities of Daily Living (ADLs) (i.e., eating, bathing, dressing, toileting, mobility, and grooming)
• Instrumental Activities of Daily Living (iADLs) (i.e., light housekeeping, meal prep)
Practices and Staff:
• Licensed and bonded in North Carolina.
• RN Supervisor conducts quarterly visits to the home.
• CPR Instructor
• Staffing Coordinators provide 24/7 On-Call Services.
• Caregivers complete monthly in-services, maintain C.P.R., and perform skills competency verification by the R.N.
• Comprehensive background investigation of all caregivers (i.e., criminal background)
• Quality Assurance Program
How can the Yadkin Valley continue to help western North Carolina?
RELIEF will be ongoing for some time. Warm clothes and blankets and fuel for generators/chainsaws/heaters and are a big need at the moment, but that is subject to change. Many groups providing relief are updating current needs, which vary in different locations, and day to day.
REBUILDING will be a long process. Volunteers with carpentry skills will be needed to help make repairs to homes and businesses. Not a carpenter? There will be plenty of jobs for anyone willing to go work. Sign up to volunteer with a reputable group or organization.
CONTRIBUTIONS should be given to a reputable group or organization, or to someone you know personally, whether you are donating money, goods, or your time. Samaritan’s Purse is a NC organization that is providing relief in several mountain locations, and you can sign up to volunteer on their website. The Cajun Navy has worked tirelessly since the storm subsided, and there are plenty more groups to support. Just be cautious and do your homework to make sure that your contributions are going where you think they are. If you have contacts in a local church, organization/civic group/business, or a neighbor who is taking supplies or organizing work groups, there are many reputable routes for donations outside of relief organizations.
Many mountain communities rely on tourism, especially in October, for income. For communities that are accessible, they are welcoming visitors and encourage you to shop, eat and stay with those businesses that are able to be open. Be sure to check routes before you leave to make sure you will not have to travel roads that are damaged or that pass through areas where you will be in the way of recovery/relief work.
Consider making holiday purchases from retailers who are open for business, or who offer on-line merchandise. Gift certificates for mountain shops, restaurants and lodging will provide cash flow right now.
The Alleghany County Chamber of Commerce offers gift certificates that can be used at any chamber member. Check with the Chamber of Commerce in other areas for similar possibilities, as well as to inquire about the accessibility in a particular town or county.
