There Goes Connie

LIFE’S TOO SHORT TO LEAVE OFF THE MARSHMALLOWS!

12/04/2015 By: CCPearson3 Comments

(Journal Entry from Ecuador)

Just last week when refreshment time came at the end of our first Bible study for English-speaking women here in Ecuador, I asked for my friend Pat to pass the hot chocolate mix. Her question was, “Do you want the kind with marshmallows?” And immediately, I thought, “Of course! Life is too short to leave off the marshmallows!” I heard the “life is too short” phrase repeatedly in my growing up years, and it was very graphically demonstrated and illustrated when my mother died quickly and unexpectedly at the age of 55. Mother was the type of lady who didn’t “save her best perfume for special occasions.” She splashed it on generously on a daily basis. In fact, the thing that my youngest daughter (who was 7 when she died) remembers about her most was that “she always smelled so good.” She also planned the dessert first when inviting company over for a meal. She figured you could always figure out the meat and vegetables later, but that wonderful last sweet taste was supposed to be memorable . . . and worth her grocery money and her time in the kitchen. In the first months after her death, my Dad said on a number of occasions things like “I’m so glad we went ahead and made that trip to Israel . . . or Hawaii . . . or wherever,” and “It makes me feel so good that I replaced her lost diamond ring last Christmas,” and “For some reason she was determined to give Laura her treasured Shirley Temple doll for her last birthday. Aren’t we glad she had already made that decision?” He seemed to take a lot of comfort in realizing that my mother had experienced a full, though short, life and that he had done everything he could to add pleasure to it.

Well, I’m sure you’ve realized by now that these devotionals (well the whole blog for that matter) is just a collection of life lessons I’ve learned and have been encouraged to share. I am 65 now. Ten years older than my mother was when she died. Maybe that’s why I feel a new urgency about putting my blessings, blunders, adventures and personal revelations from God on paper. After all, life is too short to keep them locked inside rather than knowing that maybe you might laugh a little, shed a tear or two, raise an eyebrow, learn something the easy way through me rather than the hard way on your own, get a fresh perspective or idea or just sigh and remember a similar time of your own. For Steve, the children and grandchildren, maybe they will get a fresh glimpse into what made me tick, but mostly, I want to praise my Heavenly Father who “knit me together in my mother’s womb” and has bestowed abundant blessings on the person He wove together. Thank you, Father. You made me just as I am for Your honor and glory.

James 4:14 – Whereas you do not know what will happen tomorrow. For what is your life? It is even a vapor that appears for a little time and then vanishes away.”

A Piano Begging to be Played

12/02/2015 By: CCPearson2 Comments

What kind of city places painted pianos along the promenade of a downtown pedestrian mall? Progressive, health-conscious Denver does, and the musicians and passerby are richer for it.

I flew to Denver for a conference and stayed in one of the downtown, high-rise hotels. That placed me within an easy walk of a couple of blocks to the 16th Street Mall. As expected, retail stores and sidewalk cafes filled this one-mile path. Unexpected, though, was the presence of musicians of all skill levels, practicing their instruments and hoping to find tip-worthy favor from the casual listeners.

I was first drawn to an accomplished pianist practicing a complicated Chopin etude. A block further down, by ears commiserated with a young man trying to conquer all of the sharps of Beethoven’s Moonlight Sonata. His tip jar was empty. Bless him.

A young veteran with a compelling tone in his trumpet asked, “What would you like to hear? Something happy? Slow? Jazzy? Gospel?” I said, “Gospel.” He closed his eyes and played Amazing Grace with feeling and fervor. A few minutes later, a fiddler captured my ears with an Appalachian mountain tune, and dueling banjos plucked on the opposite corner.

A piano sat vacant for a few minutes, and it tempted me to add to the cacophony with my own Fur Elise and become a part of this vibrant culture.

I went in search of a salad. I left with ALL of my senses satisfied.

Bravo, Denver.

ARROWHEAD INN — Perfect Blend of History, Luxury and Cuisine in Durham, NC

11/30/2015 By: CCPearsoncomment

Step inside the front parlor of Arrowhead Inn in Durham, North Carolina, and you start to relax, knowing you have made an amazing discovery and are in for a splendid stay. The main part of the Manor House was built in 1775. The property’s history records no mention of entertaining George Washington, but the idea that he and other founding fathers could have been there, stirs your imagination. Innkeeper Phil Teber and his gracious wife Gloria immediately demonstrate the personalities and hospitality gifts that confirm their belief that people who own B & B’s “are called to this.” They truly enjoy having guests in their immaculate home.

Being a guest in one of the finely-appointed rooms also entitles you to roam freely about the 6 manicured acres and sit for a spell under a 250-year-old magnolia tree or the largest basswood tree in North America. The backyard gives you the feeling of walking into a secret garden. It is easy to see why the setting is perfect for small weddings. You won’t find any unruly weeds. You will find fragrant, seasonal blossoms in profusions of color.

Most of the people who stay at Arrowhead Inn have come to the Durham area to visit family members. One third are repeat customers. When asked to describe the hardest part about owning a B & B, Phil Teber answered, after thinking for a few minutes, “Guests who don’t want to be there – typically husbands muttering that this was their wife’s idea. They come in grumbling on Friday, but by Sunday check-out, they are making reservations for the future.” Phil grins widely when he talks about pleasing his visitors.

Phil is both a Master Carpenter AND a Master Chef. The gourmet, three-course breakfasts he serves are works of art. Almost all begin with a variety of juices, hot chocolate and coffee served with homemade scones or turnovers. That is followed by fresh fruit, then on to hot entrees which are likely to be his unique variations on eggs, crepes, French toast or waffles. Phil will also prepare personal chef dinners, especially popular with honeymooners, which are elegantly served in the privacy of your own room – for an additional charge, of course. Entree choices could be filet mignon, salmon or rack of lamb — definitely a splurge reserved for a special occasion. Complimentary afternoon refreshments include fresh fruit, assortment of cheeses, and more of Phil’s wonderful sweets.

There are 9 guest rooms in all, 7 in the main Manor House, a garden cottage, and a Carolina Log Cabin built with remarkable craftsmanship by Phil. They laughingly refer to the Brittain Room as “a young room” because it was added to the main house ONLY about 100 years ago. Each room contains fresh flowers, a private bathroom, a gas fireplace, a flat screen television, free wireless internet, satin terry robes, and luxurious bedding. Most of the rooms also have whirlpool tubs and steam showers.

Arrowhead Inn has several prestigious ratings. It has earned a 4-Diamond status from AAA, and according to their definition, that means “refined, stylish with upscale physical attributes, extensive amenities and a high degree of hospitality, service and attention to detail.” The Independent Innkeepers Association has its own Select Registry. An Inn deserving of this elite category “has passed an unannounced, comprehensive, rigorous, 200-point quality assurance inspection to earn and maintain its Select Registry membership, and to ensure it provides travelers with guaranteed quality, exceptional service, and an unforgettable lodging experience.”

Phil and Gloria, originally from New Jersey, decided about 35 years ago to pursue their dream of owning a Bed and Breakfast. When they finally got the right opportunity 17 years ago and purchased the property in Durham, they made a commitment to fulfilling their dream with excellence. They are succeeding with hard work, dedication and joy.

New England Clam Chowder at Saratoga Grill — The Best I’ve Ever Eaten

11/25/2015 By: CCPearson2 Comments

No, I don’t expect you to suddenly change your menu for tomorrow’s Thanksgiving dinner. But, in the cold days leading up to Christmas, I believe this would hit the spot. It is hands-down the best clam chowder I’ve ever tasted. We experienced it at the Saratoga Grill during a recent visit to Hillsborough, N.C. with my cousin Ginger and her husband Reitzel.

Saratoga Grill’s clam chowder with garlic-seasoned croutons

Digging through the restaurant’s website, I found the recipe in an article “Seafood Delight” by Christie Hadden, posted at www.Fifteen501.com, Spring 2010. Eureka! You could find it there for yourself, but here it is with my highest recommendation.

NEW ENGLAND CLAM CHOWDER

1/8 lb. butter

4 T. flour

1 T. olive oil

2 strips of bacon

1 medium yellow onion, diced

1/4 c. white wine

1 T. Worcestershire sauce

1 t. basil

1 t. oregano

1 t. white pepper

1 t. celery salt

1 t. thyme

1 t. granulated garlic

1 dash salt

1 dash Tabasco sauce

4 c. clam juice

4 c. chopped clams

1 medium Russet potato, sliced

1 bay leaf

1 qt. Half and Half

In a small saucepan, melt butter, add flour and cook for 3 minutes. Heat oil in a large saucepan over medium heat, add bacon and cook for 2 to 3 minutes to render fat. Add onion and cook for 3 to 4 minutes. Add wine, Worcestershire sauce, spices and Tabasco sauce and cook for 2 to 3 minutes. Add clam juice, potato and bay leaf and cook until potato is just tender or about 10-15 minutes. Add chopped clams and Half and Half. Bring soup to just below boil and add room-temperature flour mixture, or roux, with a wire whisk. The soup should thicken immediately. Bring to just a boil and remove from heat. Serve with garlic-seasoned croutons.

Here is the amazed/delighted/awestruck face of cousin Reitzel when he took his first bite.

Reitzel’s first taste of the chowder. This is his delighted face. Ummmm-good.

Two Reasons to Give Rocky Mount, N.C. an Afternoon of Your Time

11/23/2015 By: CCPearsoncomment

Sure. I know it’s almost a straight shot on Highway 64 between Raleigh and the Outer Banks. And, yes, I know you’re eager to dip your toes in the Atlantic Ocean. But what about stopping to taste some delectable food and see an incredible art gallery and museum that has risen from an abandoned tobacco factory? Wouldn’t that be a worthwhile use of a few hours?

PLAN YOUR STOP TO COINCIDE WITH LUNCH OR DINNER!!! That’s a very strong suggestion. And head directly to Prime Smokehouse — “Do not pass Go. Do not collect $200.” The building, located at 207 E. Thomas St., is a former auto garage. Now, though, the mouthwatering smells of smoked meat will lure you in. The soft jazz and blues are always playing in the background, reminiscent of the owner’s father, Ed Wiley, Jr., a famous jazz saxophonist in the late 40’s/early 50’s, whose records and pictures are displayed along the walls. Even though it is considered to be a casual dining place with stained concrete floors and no tablecloths, the food is authentic and special. Typical Eastern North Carolina barbecue is vinegar-based, but Ed Wiley III learned his smoked meat techniques from his father while living in Texas. Ed III says he doesn’t bother with sauces, but instead he “lets the wood determine the flavor of the meat.”

Prime Smokehouse sign

Ed Wiley, Jr., jazz saxophonist

I sampled the prime beef brisket with collards and a serving of their national award-winning macaroni and cheese with whole-kernel cornbread. Others tried the barbecue beef platter with broccoli and rice, the smoked links, and the orange-ginger yams with a hint of fresh lemon.

smoked links with potatoes and mac and cheese

beef brisket, collards, mac and cheese

beef barbecue, collards and yams

The owner’s wife Yalem Kiros is from Ethiopia. We bonded instantly because of our granddaughter who was adopted from that country. How gracious she was to stop by our table and answer dozens of questions. She insisted on serving the guys some of her special Ethiopian coffee and told us about the importance of the Ethiopian coffee ceremony carried out each morning in her native country. The men declared it to be smooth, rich and creamy without any need of adding cream to it. She also wanted us to sample their amazing peach cobbler. It was truly worth the calories.

Posing with Yalem Kiros, Prime Smokehouse owner’s wife and our friends Fletcher and Ruby Dickerson

peach cobbler

I definitely recommend the drive from Raleigh/Durham to try this special menu. Check out their beautiful website. See and hear the owner and listen to an excerpt of his father’s music.

TAKE TIME TO VISIT IMPERIAL CENTRE for Arts and Sciences. Originally the Rocky Mount branch of Imperial Tobacco of Great Britain and Ireland Ltd., the Imperial Centre now houses the Rocky Mount Children’s Museum and Science Center, the Rocky Mount Arts Center, the Braswell Memorial Library, and a newly-constructed Theatre. All of this came about by a couple of significant events. One in particular occurred in a single September day when 25% of Rocky Mount was completely flooded. Old buildings that had been used for arts, museum and library purposes were destroyed. A very generous federal grant made the renovation of the giant former tobacco factory possible.

Imperial Centre smokestack

Imperial Centre entrance

huge fire prevention doors from the old tobacco factory

The Imperial Centre also received $1 million from Maria V. Howard, a wealthy fashion designer in the area.

Maria V. Howard display

Did you know that Martin Luther King’s “I have a dream” speech was first delivered in Rocky Mount?

Did you know that Buck Leonard, a great baseball player referred to as both “Black Lou Gehrig” and “Black Babe Ruth” was born and died right there in Rocky Mount?

Buck Leonard, Hall of Fame baseball player from Rocky Mount

You will enjoy displays about people and so much more when you take time for the Imperial Centre.

Have I convinced you to visit Rocky Mount? I hope so. I’m very glad I did.

Elmo’s Diner and Saltbox Seafood Joint, Durham Eateries Endorsed by Duke Students

11/18/2015 By: CCPearsoncomment

Elmo’s exterior

Ellmo’s menu

Elmo’s Diner is located in the 9th Street Shopping District in Durham, N.C. and is open from 6:30 a.m. until 10:00 p.m. EVERY DAY. When you walk into a “diner,” you know upfront that the atmosphere will be chatty, casual and cozy. The staff serves breakfast anytime, and the food is homemade — nothing instant or with a mix. Perhaps that (and its proximity to the Duke campus) explains its popularity with Duke students. The food must remind them of what their Mommas would make if they were sitting at her table rather than slaving away in a lab or library. The pancakes are made from scratch and are very special.

Our group of 4 made some great choices on the morning we went for breakfast. One had a ham/bacon/Swiss quiche with home fries and blueberry crumbcake. Another had “the biscuit and gravy deal,” which included 2 eggs, bacon and a side. But the two pancake plates ordered were sweet potato pancakes with whipped cream, and Betty’s cranberry apple granola pancakes. Both were outstanding.

sweet potato pancakes at Elmo’s

Elmo’s cranberry apple granola pancakes

There is no one associated with the restaurant actually named Elmo. The owners just found the name to be friendly and unpretentious, and apparently their instincts were right. Elmo’s doesn’t take reservations, but if there’s a crowd, it’s worth waiting for a while. Even Rachel Ray has been to Elmo’s!!

When you first reach Saltbox Seafood Joint, you will be amazed that it is so highly successful. It is a small, walk-up place with very few parking places. Yet, there were 10 people ahead of us in line when we arrived at 2:15 in the afternoon. You may get your order to-go, or there are 5 picnic tables in the front and 1 in the back. Saltbox was established in 2012 by Ricky Moore who does all of the cooking personally. His able assistant James takes orders and the money.

Owner Ricky Moore and his assistant James at Saltbox Seafood Joint

chalkboard menu

It is definitely not a fast food joint, although it is a plastic forks and paper plates establishment. The sign says they are open from 11:00 a.m. till 7:00 p.m. Tuesday through Saturday “or until the fish runs out.” Their slogan is: Seasonal seafood, freshly cooked. Good fish, that’s the hook. When we first got in line, the menu listed catfish, shrimp and oysters. Five minutes later James came out and erased shrimp and added salmon and scallops. We were very interested in a Saltbox specialty known as “Hush-honeys.” Very different twist on the usual hushpuppies that accompany fish.

Hush-honeys at Saltbox

One of the drinks they serve is simply called Good Tea. It has a citrusy flavor.

It’s not exactly cheap. The oyster plate with a side order of Hush-honeys and Good Tea came to $24.00.

Oyster plate with slaw and potatoes at Saltbox

A Duke student who was in line with us called it “the best lunch in Durham,” and said this was his 6th trip since the semester started. For this meal, he had brought several friends with him.

Owner Ricky Moore is hoping to place some of his products in grocery stores in the near future, specifically Hush-honeys and slaw for the freezer section and a blend of spices for seafood. Keep an eye out for those items. Garden and Gun Magazine thinks highly of Moore’s cooking. Read the review here under fried oysters.

I admit I’m pretty spoiled to comfortable seating, air conditioning, and an available ladies’ room (noticeably lacking at Saltbox), but I can see why the younger set is drawn to Saltbox.

Kimo’s Original Hula Pie — Signature Dessert for a Family of Restaurants in Hawaii and California

11/16/2015 By: CCPearson2 Comments

(As I have begun to explore unique restaurants around the country, I am also discovering amazing recipes. From time to time, I will be sharing them on this blog, so I have created a whole new category. Hula Pie — an ice creamy concoction, might seem out of season, but once you taste it, you will FIND a season or an occasion to serve it. Yum!!

Rob Thibaut and Sandy Saxton, co-founders of TS Restaurants, found the most picturesque, romantic and fabulous locations for their popular restaurants. Eight are on the Hawaiian islands, 5 are on the Pacific Coast of California, and 1 is in Lake Tahoe. These restaurants are not a chain. The names, as well as the menus, vary – Hula Grill, Kimo’s, Leilani’s, Keoki’s Paradise, and Duke’s. All are joined by their most-requested, signature dessert – Hula Pie.

Hula Pie has been around for almost 4 decades. It takes 2 days to make, and the serving sizes are huge. Definitely shareable. The remarkable aspect is that they are not really complicated to make, and no baking is necessary. After holding the recipe close to the vest for a number of years, it was shared in a Cooking Channel segment and by Hawaii Magazine. Sampling it recently in both Maui and Kauai, I can attest that the taste is the same on both islands. Cold, refreshing, delightful.

HULA PIE

Ingredients:

1 9-inch chocolate cookie crust

1 half-gallon of macadamia nut ice cream (Yes, the whole half gallon and don’t stop reading. I’ve given a suggestion below for how to create some macadamia nut ice cream.)

4 oz. chocolate fudge topping

1 shot (1 oz.) of expresso or strong coffee

6 oz. chopped macadamia nuts

Whipped cream

Additional fudge topping, optional

Use a prepared chocolate cookie crust or crush Oreos to make about 1 1/2 cups of crumbs. Add a little sugar and 1/4 cup of melted butter to the Oreos. Mix well and press into a pie pan. It’s best if this homemade crust is in the freezer overnight before adding the ice cream.
Spoon slightly-softened ice cream into the cookie crust. If you can’t find macadamia nut ice cream in your local store, use a good brand of vanilla ice cream, let it soften (but not too much) and fold in chopped macadamia nuts (the amount depends on your personal preference). Shape the ice cream into a high dome or bombe.
Mix the expresso or coffee into the fudge topping and use a warmed knife to spread it over the ice cream.
Put the crust/ice cream into the freezer for several hours or until ready to serve.
Right before serving, cover the top of the pie with whipped cream (perhaps do a decorative piping), sprinkle with chopped nuts, and if you’d like, add a generous drizzle of additional fudge topping.
Use a warmed knife to cut the pie into large, thick wedges, probably 6 servings per pie.

A Couple Of Gems in Roxboro, N.C.

11/11/2015 By: CCPearson2 Comments

You might miss it if you aren’t traveling with locals. Roxboro, N.C., about a half hour due north of Durham on Hwy. 501, only boasts a population of 9000 people. We went because of the movie theater, but found an entertainment complex with much more than a theater — and a nice restaurant nearby as a bonus.

I wish we had a Palace Pointe — or something similar — in North Alabama. Oh my. This is one stop shopping for Cousins Camp or for any set of grandparents wanting to entertain grandchildren of almost any age for a few hours. Check out www.palacepointe.com. This place has it all. First-run movies playing in 8 theaters, a skating rink, a bowling alley, an arcade, bumper cars, meeting rooms for adults and plenty of places for children’s birthday parties. There are even several food options, so you can spend a whole day, if you’d like. Have I given an idea to any entrepreneurs out there?

Bowling alley

Bumper cars

Movies and fresh popcorn right inside.

Straight ahead to the skating rink

City Diner

But, in case you are on a date with your hubby, or on an outing with friends, you can drive about 5 minutes away (to 333 Old Durham Rd.) and have dinner at Brookland Eats after your movie or game of bowling, etc. etc. This restaurant offers a wide variety from soups and salads to burgers, steaks and seafood. And Chef Coleman Norris dreams up daily specials, creative menus for holidays and is available for catering. Pimento cheese is featured prominently. You might find it in and under an order of hushpuppies or on top of burgers or fried green tomatoes. According to our waitress, the pot roast cheese steak with homemade chips is the most popular item on a daily basis. Our group took her suggestion AND ordered the pimento cheese hushpuppies, the southern cobb salad, a chicken wrap with blackened chicken and fruit, and a crab cake sandwich on toasted brioche with potato salad. All choices were tasty and satisfying.

Cobb salad

Crab cake sandwich with potato salad

Blackened chicken wrap with fruit

Pot roast cheese sandwich with homemade chips

Restaurant sign

The building itself will take you back to days gone by. The atmosphere is casual and a little loud (because of the brick walls). There is a party/banquet room upstairs that is sure to be hopping from now until the first of the year.

North Carolina friends, I know you have a thousand choices but don’t forget Roxboro! 🙂 Out of the hustle/bustle. Plenty of parking.

Raleigh/Durham, N.C. Visit 2 — Let’s Go to the Fair!

11/09/2015 By: CCPearsoncomment

Sing with me. “Nothing could be finer than to be in Carolina in the morning.” What a great theme for this year’s North Carolina State Fair — “NOTHING COULD BE FINER.”

State fairs are so much fun, and the one in North Carolina is ranked among the Top Ten in the United States. I’m so glad that my Silver Fox and I had a chance to see it in person this year. Allow me to share it with you in pictures.

Each state fair has distinguishing characteristics based on the heritage or unique qualities of that state. In North Carolina, tobacco has been an important crop for years. This display was near the entrance. Tobacco before and after.

Tobacco about to be picked

Dried tobacco

There were HUNDREDS of food vendors with giant turkey legs and anything fried being the most popular items. My Silver Fox/veterinarian is convinced that some animal other than a turkey has legs this meaty and large.

Turkey legs on the grill

Silver Fox and cousin Reitzel with their turkey legs

My trainer will be happy to learn that I resisted MANY fattening possibilities.

Items I did NOT eat

German chocolate apples

Surely a muscadine slushie is a healthy choice.

Something healthy — muscadine slushie

If you love competitive cooking, sewing, or cake-decorating, you’ll want to try for a Blue Ribbon. It was good to see 4H still alive and well in North Carolina.

ornate gown

A “cheese” cake

Blue ribbon pies and muffins

Blue ribbon cakes

winning 4H crafts

Look at all of the amazing produce.

“oversized fun”

Turban squash

giant pumpkin

produce display

tomatoes

Talented craftsmen displayed their wares. I particularly enjoyed watching a violin maker, and artist Robert Hall, while Steve enjoyed an innovative hammock.

A violin maker

Robert Hall in front of some of his Hall’s Originals

Silver Fox trying out a hammock/recliner device

A beekeeper is in this cage with a full honeycomb and hundreds of buzzing bees. She says the secret is to remain very calm. Bees were all over her, but I didn’t see her flinch from a sting even once. And look at the work of this Balloon Lady. The whole room was filled with her display.

A beekeeper. In a cage. With hundreds of buzzing bees.

The balloon lady

The NC Fair also had a gorgeous botannical garden section. So much color. So many varieties of plants.

giant pink dahlia

Jack-o-lantern with a ghost on top

mums

If you have an opportunity, I would encourage you to attend a state fair in your area next fall. Minnesota’s is ranked #1 in the country, but they are all fun. We stayed away from the dizzying rides, but that might be just your “thing.” There was one big advantage to being 65 — free admission. Go in the morning and on a weekday. The weekends get very congested. The attendance during this year’s 10-day run was 1,019,732. That, my friends, adds up to a LOT of cotton candy and ferris wheel rides.

Raleigh/Durham, N.C., Visit 1 — An “RTR” Even a Good Auburn Girl Can Appreciate

11/04/2015 By: CCPearson1 Comment

As a self-respecting, degree-waving Auburn graduate (’71), I had never met an “RTR” that I could appreciate. My husband and I stepped off the plane in Raleigh/Durham on our first visit and were met with a banner proclaiming: Welcome to RTR – Research Triangle Region. There it was in big letters. No denying it. But, over the next four days, we came to truly admire and enjoy this part of the country with all of its natural beauty, its cultural diversity, its academic excellence, and its culinary offerings.

We were there mainly to visit my cousin Ginger and her husband Reitzel, life-time Athens, AL residents until a couple of years ago when they moved to be near all of their children and grandchildren. Well, “near” as in “outside of a 5-mile radius” as requested by their loving son-in-law. Ha! Thanks to their gracious and thoughtful hospitality and planning we covered a lot of the area and were treated to insightful and enlightening commentary.

The first noticeable difference between Alabama and North Carolina? So Many Trees. The location, too, is great. Two hours to the coast (think Nicholas Sparks’ novels and the Outer Banks) and two hours to the Smoky Mountains. In Raleigh/Durham, there are many rolling hills.

Straight from the airport, we went to the Brightleaf District (referring to the tobacco industry that was the main economic source for many years) and a small, retro-looking cafe called Fishmonger’s Restaurant and Oyster Bar (www.fishmongers.net). Since both of our morning flights were so short they “didn’t have time to get out the beverage cart,” I was dying of thirst. Hallelujah for some cold, sweet tea! The oyster baskets weren’t bad either. 🙂 Conveniently across the street were some tempting shops, of which my favorite was Parker and Otis — a broad selection of specialty foods and unique gifts (www.parkerandotis.com).

Then we went on to the campus of Duke University. We became Duke fans when our son Matt attended a basketball camp when he was in Junior High School. A very influential Duke player on the team at that time came as a guest that week –yes, Christian Laettner — and Matt was hooked. He came back and requested all kinds of Duke paraphenalia for his already orange and blue bedroom. We started following March Madness. Matt’s dream vehicle became a “Duke-blue Dodge pick-up truck.” You get the idea. Thank goodness, he never actually asked us if he could ATTEND Duke University. We learned last week that tuition is now $60,000 PER YEAR, and I’m sure it would have been almost as prohibitive in the mid-to-late ’90’s. All that to say that Steve and I felt a little bit as if we were walking on hallowed ground when we toured Cameron Indoor Stadium, the Duke University Chapel, the campus bookstore, etc.

The next day we drove through the University of North Carolina campus, and the day after that we saw North Carolina State. It’s a good thing the rivalries between these three schools are respectful and friendly. With such close proximity, things could get downright dangerous! On another plus side, my cousin and her family are in a great spot if they encounter health issues. The medical facilities at these universities are world-class.

Very popular restaurants that we tried and would highly recommend are:

Foster’s Market — The website alone will have you drooling. https://www.fostersmarket.com/
Bleu Olive Bistro — We went for Sunday Brunch, but anytime would be delicious. https://www.bleuolivebistro.com/
The Q Shack — If a person can gain weight by smelling, then this is where it would happen. OH. MY. https://www.theqshackoriginal.com/ Not fancy, but so, so good.
Dame’s Chicken and Waffles — https://www.dameschickenwaffles.com/ Choose your preferred type of waffles from Classic, Sweet Potato, Gingerbread, Fresh Blueberry or Vegan. Then choose your favorite “Shmear.” Some of the options are Strawberry-Creme, Chocolate Hazelnut, Orange-Honeycomb, etc. Go and taste a shmear, and you’ll understand why they matter.

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