PinePitch

PinePitch

Red, White and Blue

The annual Independence Day Parade through the village of Pinehurst takes place on Tuesday, July 4, from 9:45 a.m. to noon. Bring Rover along or put a leash on Darwin the goldfish and participate in the pet parade. Don’t forget the poop bags. Entries in the parade are free of charge and accepted from nonprofits, businesses, civic groups, churches and families. When all’s said and done, the Sandhills Farmers Market will open for business at Tufts Memorial Park, 1 Village Green Road, Pinehurst. For information go to www.vopnc.org.

 

Throwing a Pottery Party

Help Eck McCanless Pottery celebrate its 12th anniversary on Saturday, July 15, at his shop at 6077 Old U.S. Highway 220, Seagrove. Eck will demonstrate his unique brand of agateware pots made by turning multiple colors of clay on the wheel to create a colorful spiral, then carving his pots to create beautiful patterns. He’ll also have signed and numbered limited-edition pieces in a plum purple pottery. Refreshments will be served. For more information call (336) 873-7412 or go to www.eckmccanlesspottery.com.

   

On the Small Stage

The Judson Theatre Company will present the musical I Love You, You’re Perfect, Now Change from 8 p.m. to 10 p.m. on Friday, July 21, in the intimate McPherson Theater at the Bradshaw Performing Arts Center, 3395 Airport Road, Pinehurst. The second longest running, off-Broadway musical in theater history, the show follows the highs and lows of first dates, first loves, marriages, babies, in-laws and growing old together, paying tribute to those who have loved and lost, and to those who have dared to ask someone out on a date. There will be six additional performances through Sunday, July 30. For information, additional dates, times and tickets go to www.ticketmesandhills.com.

     

Ooooohh! Aaaaahh!

Break out the lawn chairs and blankets to celebrate Independence Day with fireworks and a free concert at the Pinehurst Harness Track, 200 Beulah Hill Road S., on Monday, July 3. Gates open at 4 p.m. for parking; the celebrating begins at 6 p.m. There will be bounce houses and other distractions for the kiddos, and a wide range of food and beverages for purchase. Picnic baskets are allowed. The Charlotte-based duo The Parks Brothers will be performing eclectic selections, covering tunes from the ’60s to today, along with their original music. The fireworks begin at 9:15 p.m. If you need more info visit www.vopnc.org.

 

We’ve Got the Blues So Bad

The Blues Crawl, a summer Southern Pines tradition, has been redubbed Bluesfest 2023, a two-day festival on Friday, July 14, and Saturday, July 15, hosted at the Sunrise Theater, 250 N.W. Broad St., Southern Pines. There will be live performances on both the indoor and outdoor stages. Artists include Vasti Jackson, Idlewild South, Linwood Taylor, Harvey Dalton Arnold, Jason Damico, Corey Congilio, Jonathan Robinson Band, Baxter Clement & Friends, Daniel Anderson, the Neon Rooster blues competition winners and more. For more information call (910) 420-2549 or go to www.ticketmesandhills.com.

Almanac July 2023

Almanac July 2023

July is a recipe for pie.

As the birds blurt out their morning devotions, your mantra is singular and succinct: blueberries. Even the word feels ripe and juicy. You snag a sunhat, load up on water, gather the vessels for the great summer harvest.

Before the heat consumes the day, you step into the balmy morning, bright-eyed and unwavering. The walk to the woody temple is more than a core memory. You know it in your bones. As the robin chants his ancient hymn, you whistle along:

Blue-ber-ries, ber-ries, ber-ries, blue-ber-ries . . . 

At last, you stand before the altar of the sun-loving shrubs, awestruck. Clusters of plump berries nearly drip from sweeping branches. The ripe ones tumble at your touch.

You find your rhythm: three for the basket; one for the tongue. You’ll need six cups for pie. Seventy berries per cup.

One for the basket, three for the tongue. The pop of sweetness fuels you. Pie is nice, but fresh berries are the best berries. Just ask the whistling robin.

As the air becomes syrup, you reach for one last cluster, coaxing a final palmful with purple-stained fingers. One, two, three for the tongue.

On the trek back, belly and baskets brimming, you are one with the great summer harvest. The horizon holds visions of sugar and lemon and lattice crust. Yet nothing could be sweeter than this sun-drenched moment, the salt on your skin, fresh blueberries on the tongue.

 

Like a Charm

Black-eyed Susan is blooming. Jewelweed, too. And, did you see that brilliant flash of yellow?

At last, it’s nesting season for the American goldfinch. Where the thistle grows wild and thick, female finches line their nests with — that’s right — fluffy white thistle down.

These late-season breeders undulate through the air as they fly, foraging for thistle and grass seeds in wide-open meadows. Spotting one is a delight. But should you ever see a flock of them (they’re gregarious year-round), consider yourself charmed. A congregation of goldfinches, after all, is called a charm.

 

Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.    — Wendell Berry

 

In the Garden

Snap beans and melons and snakes! Oh, my.

The summer garden is brimming with goodness and — if you’re lucky — perhaps a resident garter snake. Harmless to humans (although they may bite in self-defense), these carnivorous wonders feast on slugs, cucumber beetles and other garden pests. They’re not here for the Silver Queen or Cherokee Purples. 

This time of year, female garters may be eating for two. Or, rather, a wriggling knot of live young. Learn how to identify these slithering allies should you peel back the vines to a surprise garden party. Don’t forget your stripes!  PS

Poem July 2023

Poem July 2023

Clay Banks

The creek is old and its banks are steep.

Its flow never stops its work of remaking.

Clay like this wants to keep its form

though scoured by the storm-carried silt,

pitted as by earthbound lightning strikes.

Water is turned by jutting granite,

milky quartz, even soft sandstone,

all of it red with rust going green

as first the ferns unroll their fronds

and vines tease the air with soft thorns

the way childhood returns in old age.

 

A friend told me how his mother, who

is now constantly looking for her home,

who can’t recognize him or his sister,

was happy to play ball with his toddler,

with his new puppy. She tossed the ball

against the brick patio wall with a spin.

The dog and child ran with confused joy.

Sometimes they fell over each other.

His mother always caught the ball.

She was the only one who seemed to know

exactly where the ball would bounce.

— Paul Jones

Paul Jones is a professor emeritus at The University of North Carolina at Chapel Hill. His latest collection of poetry is called Something Wonderful.

A Perfect Fit

A Perfect Fit

Historic bungalow made-to-measure

By Deborah Salomon

Photographs by John Gessner

   

Residentially, Pinehurst is a many splendored thing, from Tudors to Taras, Cape Cod cottages to contemporaries mostly upward of 3,000 square feet. They have long pedigrees, and are furnished in family heirlooms with designer upgrades. Built in the age of maids and cooks, their utilitarian kitchens tucked out back have become appliance/gadgetry showcases and their bathrooms, spas.

Now emerges a separate class that defies classification: modest cottages built for resort support staff in a fringe neighborhood called Power Plant because, of course, that’s where the power plant was. The same applies to Laundry Hill and just plain Community Road. A list of Tufts’ employees reveals names like Shaw, Kelly, Fields and McCaskill, forever memorialized on street signs in toney Old Town.

Once left to graceful decay, these bungalows are on the comeback trail, renovated by retirees fascinated by their history, their ghosts.

In May, PineStraw featured an iteration of the cottage Rassie Wicker built for his family — Wicker being Tufts’ legendary engineer, historian, builder and town planner. Its current owner-renovators, Lisa and Bob Hammond, retired medical professionals who performed much of the labor themselves, are vibrant young grandparents captivated by Wicker and the Pinehurst saga.

   

But before Rassie provided a house for his wife and children, in 1919 he built a tiny cottage for younger brother Roswell Egbert Wicker, known as Bert. Bert installed the area’s first telephones and managed Pinehurst Electric Company. Since Bert and his wife had no children, the size of the home — under 1,000 square feet — was sufficient.

The cottage was named Merrimac. Why, nobody knows.

In 2012, its third owner undertook a major renovation and enlargement with attention to quality and detail, including fabricating a tool to produce moldings that matched the original ones. Heavy paneled doors were refinished; knotty pine floors scraped and stained a rich cherrywood brown; the bathroom modernized and a modestly sized but stunning black and white kitchen installed; screened porch and patio added; ceilings and roof lines modified; and so much more. Then, the owners furnished it with finds of quirky provenance: a Shaker cabinet, an oversized leather sofa beside a coffee table made by shortening the legs of an English kitchen table, a massive hand-hewn Amish dining table, bent-twig chairs, lace café curtains, and Tiffany-esque sconces.

      

Beadboard is lavished on walls and backsplash, even on a vaulted ceiling in the family-room addition.

The fireplace burns wood, not gas.

Merrimac became a rental property, smaller than most, but prettier than many.

 

Lorelei and Paul Milan — outgoing, fit, energetic retirees — met at tiny Elmira College in upstate New York. He was from Massachusetts, she from Buffalo. For 32 years they lived and owned a commercial cleaning business in Raleigh. They raised two children in a 3,500-square-foot house with a pool and horses in the backyard. But for retirement they wanted a small town with less bustle. Pinehurst had been a golf destination. Why not drive down, take a look? Their “look” lasted two years since, like many retirees, they wanted something in the village that had already been renovated, preferably a property retaining a charter membership at the resort.

“Let us know if you find a cottage with character,” Lorelei told the real estate agent.

Four days later she got a call. “We walked in and bought it.” Not just the house. All the furnishings. “I wanted it turnkey.”

 

That meant disposing of their furnishings and settling into a setting more Martha’s Vineyard B&B than Old South. Lorelei extended one kitchen cabinet for drawer space and replaced the stove with a duel fuel model. White walls became fresh pastels. They added two leather chairs and a rug to the family room and a king-sized slated sleigh bed that fills the master bedroom.

By admission, Lorelei is an anti-hoarder, so no clutter. Only her grandmother’s salt and pepper collection on a windowsill and her great-grandmother’s demitasse cups made the cut.

Then, they embarked on a major project: converting a small cart-and-pony shed into an extra bedroom (no bathroom) for visiting children, while also turning a building on the lot line into a three-bay garage, all using materials that matched the house. One bay houses their golf cart, another a giant closet for Lorelei’s outfits and, of primary importance, a third as the “beer fridge.”

About that off-premises closet: Closets had not entirely replaced armoires by the Wicker era. Paul gets the single narrow bedroom closet. He also has custody of the desk facing the front door, which makes this intended sitting room look like an office except for a plaid loveseat.

 

“Paul is a problem-solver,” his wife explains. Solutions, paperwork and his playlist come together easier when seated at a desk. Besides, friends know to enter through the screened porch into the kitchen which, although compact, exemplifies good design. On its wall hangs a framed photograph of Bert Rassie’s original cottage appearing rather drab compared to its update.

Lorelei misses having a pool, but Merrimac offered a new interest: Moore County history. She has researched the Wickers, their professions and properties, with the help of Jill Gooding, Bert’s grand-niece, who provided information from the Wicker family Bible. Lorelei compiled her findings into booklets, part of a submission to the Village Heritage Foundation, which in 2020 awarded this cottage — and Rassie Wicker’s — Pinehurst Historic Plaques.

Whether Bert enjoyed the decade he lived here is not known. Lorelei and Paul Milan’s delight is obvious. They can sit on the terrace and wave to passers-by. They are only a few minutes from world-class golf, a pool and other club amenities. Their home is small enough to be cozy, large enough to entertain. True, they have only one guest room plus the guest cottage, which their daughter reminded them won’t be sufficient for grandchildren. Paul’s eyes twinkle, as he whispers, “Hotel.”

The criteria for historic preservation varies. Nobody disallows air conditioning or WiFi. The best examples retain the ambience of antiquity. Old maps of young Pinehurst decorate the walls of Merrimac. Its paned windows remain wavy glass, and its dimensions, with the exception of the family/living room addition, match the needs of original occupants, who were skilled worker bees, not captains of industry from Pittsburgh, New York and Boston. A century old, this little gem is, above all, serendipity for modern retirees Lorelei and Paul Milan.

“It’s perfect,” Lorelei says, before dashing off to meet an old friend for golf. “We live in every square foot, every day. Aren’t we so lucky?”  PS

In the Spirit

In the Spirit

Ain’t No Cure for the Summertime Blues

Except a new bottle of booze

By Tony Cross

It was my birthday last month so, to treat myself, I ordered a bunch of rum online. I’ve been on a tiki kick lately, making “how-to” videos for my social media pages. Plus, picking out a few new spirits keeps me inspired. The same week my pallet of liquor arrived on an 18-wheeler, a dear friend also gifted me a trio of super unique gins from Africa. So, let’s dive right into three different styles of spirit that could pique your interest.

 

Batavia-Arrack von Oosten

It’s not that I’ve never held onto a bottle of arrack or anything, but for its backstory spirit historian David Wondrich has us covered. In his book Punch, he writes that arrack was “derived from the Arabic word for ‘sweat’ or ‘juice’ and is generic throughout the Middle East and South, Central and Southeast Asia for a distilled spirit.” Though there are a few different types of arrack, Wondrich says Batavia Arrack von Oosten is the go-to. He goes on to explain how it’s made. “Rice was boiled and molded into cakes. These cakes were put in baskets over a vat, and as they fermented, a liquid dripped into the vat. That was collected, mixed with almost double its volume of molasses and a splash — less than a tenth of its volume — of palm wine, presumably to aid fermentation.”

But how does it taste and how do you take it? It’s like a rum. It’s funky, that’s for sure. But it also has a little bit of smoke. Perfect for a punch or a South Seas Swizzle, the specs courtesy of the importer, Haus Alpenz.

South Seas Swizzle

2 ounces Batavia Arrack van Oosten

1/2 ounce lime juice

1/2 ounce green tea syrup*

1 dash Regan’s Orange Bitters

Add all ingredients in a tall glass and fill halfway up with crushed ice. Using your hands and a swizzle stick, move the stick left to right quickly with the palms of your hands, integrating all ingredients with ice for about 15 seconds. Fill the rest of the glass with crushed ice. Add fresh mint and grate nutmeg over the cocktail.

*Bring 1 cup of water to a boil and add 2 tablespoons of loose-leaf green tea. Let steep for 5 minutes. Strain tea and add 2 cups of sugar. Stir until sugar completely dissolves. Put in glass container and refrigerate for up to a month.

 

Hamilton “Beachbum Berry’s Zombie Blend” Rum

Hamilton is known for having a variety of top-notch rums, and this collaboration with Jeff “Beachbum” Berry is no different. Almost 20 years ago, Berry uncovered the original Zombie cocktail recipe, and published it in his book Sippin’ Safari. “Fourteen years later,” as his website reveals, “Ed Hamilton — the swashbuckling Caribbean trader turned crusading ‘pure rum’ importer and blender — was drinking with the Bum at Latitude 29 [Berry’s tiki bar] when our talk turned to the challenge of recreating the complicated exotic cocktails of the last century. Over the next two years we experimented with umpteen rum mixes trying to create a one-bottle blend that could reanimate your Zombie.” This rum is most definitely high-test, coming in at 59 percent ABV, and blends the holy trinity, if you will, of rums: Jamaican, Puerto Rican and demerara. Sugar, spice and everything nice is in this bottle. And though you can mix up a ton of different tiki cocktails with it, let me leave you with what it was originally intended for, the Zombie.

Zombie

2 ounces Beachbum Berry’s Zombie Rum Blend

3/4 ounce lime juice

1/2 ounce grapefruit juice

1/2 ounce falernum

1/2 ounce cinnamon syrup

1/4 ounce grenadine

8 drops Pernod (or absinthe)

4 dashes Angostura bitters

Power blend with 3/4 cup crushed ice for no more than 5 seconds. Pour into a tall glass and add ice to fill. Garnish with mint. Freaking yum.

 

Procera African Juniper Gin (Green Dot 2021 Vintage)

As I mentioned earlier, this gin — along with the Blue and Red Dot vintages — was gifted to me by a friend who’s a badass bartender and collector of spirits. In order for a gin to be “gin” it must contain juniper. Almost all gins on the market have juniper blended with many other spices and citrus peels. The Green Dot Procera Gin only has juniper. That’s it. Technically, it contains the young foliage tips, fresh “never-dried” berries, toasted heartwood and dried berries. Before I tried this for the first time, I thought, “not sure how there’s going to be a lot going on with this one.” I was so wrong. It’s the best gin I’ve ever had in my life. I can’t even describe to you what I tasted, but there’s a small note that accompanies the bottle and they nail it: “It starts with a creamy, rich mouthfeel from fresh, never-dried, Juniperus procera berries. Then, the leaves impart a piney, sap-like note on the mid-palate, before toasted heartwood delivers a dry, complex, almost spicy finish.” In-freaking-deed. Even though I haven’t mixed one for myself yet, I recommend having a martini with this. I’m making mine this weekend.

Martini

2 1/4 ounces Procera Green Dot Gin

3/4 ounce Dolin Dry vermouth

Combine the gin and vermouth in a chilled stirring vessel. Add ice and stir until proper dilution has occurred. Strain into a chilled martini or coupe glass. Garnish with whatever you’d like, but I’m going with a lemon peel, expressing the oils over the cocktail before adding it to the drink.

Quick tip: Put your gin, or at least the 2 1/4 ounces of it, in the freezer before mixing. You want your martini piercingly cold.  PS

Tony Cross owns and operates Reverie Cocktails, a cocktail delivery service that delivers kegged cocktails for businesses to pour on tap — but once a bartender, always a bartender.

Focus on Food

Focus on Food

Red, White and Scoop

Homemade ice cream with natural dyes

Story and Photograph by Rose Shewey

America, my sweet home away from home. Thirteen years ago in August, you literally took my breath away when I immigrated via Orlando International Airport and, exiting through the sliding doors of Terminal A, was swallowed up by a thick cloud of heat and humidity that momentarily stopped me in my tracks.

While I have yet to adapt to the climate in the Southeast — a mild day in April resembles an average Central European midsummer day — I have reached expert level in managing sweltering summer heat and refining cool-down techniques. If migrating north between the months of June and October is not an option, the least one can do to survive these long, hot summers is get a season pass for the pool and eat lots, and I mean lots and lots, of ice cream.

In honor and celebration of The Star-Spangled Banner, I am shining the spotlight on food dyes and I’ll let that cat right out of the bag — you do not have to use artificial dyes to achieve stunningly vibrant, saturated colors, in ice cream or any other foods. There are a couple of all-natural brands on the market that produce gorgeous vegetable dyes that will knock your socks off. But do not fret, I have also had great success with some fantastic home-dye options.

Red

Powdered raspberries or strawberries will not just give your creation a beautiful blush color (or light red if you use large quantities), but also add an attractive flavor to your food. Red beet powder (not juice) is a decent colorant, and surprisingly, does not impart the quintessential earthy root vegetable flavor. It does, however, turn slightly more magenta than red, in my experience.

Blue

My favorite blue coloring agent is blue butterfly pea flower. This powder turns into a pastel blue with lavender undertones, but it depends on what you color and how much you use. Blue spirulina is another reliable and potent dyeing agent for a vivid blue color.

Advising on the exact measures is tricky when it comes to natural food dyes. The outcome depends on so many factors, such as the pH level of the food you are dyeing and the freshness of your colorant, to name just two. It takes some experimenting but it is so rewarding to draw from Mother Nature to refine home-crafted treats.

All romantic notions and sweet childhood memories aside, making ice cream is cold, hard science. With commercial ice cream as the gold standard in terms of texture and viscosity, homemade ice cream tends to disappoint (think large, grainy ice crystals), but by understanding the ideal ratio of the basic components of ice cream, as well as inviting all-natural texture boosters into your kitchen, the perfect hand-crafted scoop is well within reach.

 

Blank Canvas ’n’ Ice Cream

(Makes 1 quart ice cream)

(A basic dairy and egg-free ice cream recipe that can be adapted to any flavor)

4 cups dairy-free milk (see notes)

1/4 cup sweetener (e.g., granulated sugar or honey)

1 teaspoon agar flakes

2 teaspoons tapioca starch

1/2 cup smooth nut butter (e.g., almond butter or coconut manna)

Pinch of salt

1 teaspoon vanilla extract (optional)

In a medium skillet, bring the milk to a boil, whisk in sugar and agar flakes, and simmer for 8-10 minutes. Stir frequently to completely dissolve agar flakes. Meanwhile, prepare a tapioca starch slurry: In a small cup, combine tapioca starch with about 1 tablespoon of cold water and mix well. Turn off heat and whisk tapioca starch slurry into the milk, allowing the residual heat to cook the starch. For best results, add your ice cream base to a blender together with your nut butter, salt and vanilla extract and, if desired, food dye, and process until smooth. However, you can also mix in the remaining ingredients by hand. Allow the mixture to completely cool off in the fridge, pour into your ice cream maker and churn according to the manufacturer’s directions.

Notes

This recipe was tested with both homemade nut milk (almond milk and cashew milk) and store-bought nut milk with zero additives (no added gums or emulsifiers).

For a bright white ice cream base, use white granulated sugar or a light-colored honey and coconut manna (coconut butter).  PS

German native Rose Shewey is a food stylist and food photographer. To see more of her work visit her website, suessholz.com.

Tea Leaf Astrologer

Tea Leaf Astrologer

Cancer

(June 21 – July 22)

Your capacity to experience the gamut of human emotions is extraordinary. And yet, while you’re busy making an Olympic sport out of mood swings, those who love you are left floundering. This month, prepare to stick a landing that will dazzle even your most grounded of companions. Use this sober moment to communicate your heart’s desires. Because here’s the gold: Your high lifts up the world.

Tea leaf “fortunes” for the rest of you:

Leo (July 23 – August 22)

Try not to pick at the scab.

Virgo (August 23 – September 22)

Step one: Relax your shoulders. Step two: Seriously? Shoulders first.

Libra (September 23 – October 22)

May as well enjoy the ride.

Scorpio (October 23 – November 21)

Cut yourself some slack.

Sagittarius (November 22 – December 21)

The sign couldn’t be more obvious.

Capricorn (December 22 – January 19)

The heart always knows.

Aquarius (January 20 – February 18)

You’re in the clouds again.

Pisces (February 19 – March 20)

But is it your monkey? Your circus?

Aries (March 21 – April 19) 

Just because it’s uncomfortable doesn’t mean it isn’t good for you.

Taurus (April 20 – May 20)

Cleanup on aisle life.

Gemini (May 21 – June 20)

You’ll hear what you want to hear.  PS

Zora Stellanova has been divining with tea leaves since Game of Thrones’ Starbucks cup mishap of 2019. While she’s not exactly a medium, she’s far from average. She lives in the N.C. foothills with her Sphynx cat, Lyla. 

Southwords

Southwords

Just Roll With It

By Emilee Phillips

I may have grown up in a small town, but stories of faraway places were as close as a Fourth of July picnic with my well-traveled family members and their extensive passport stamp collections. What a lovely thing it would be to be worldly, I often thought. Someone who knows a thing or two about a thing or two. Imagine the conversations I could have, sitting on the beach with friends and a cooler of White Claws. “Cannes? Oh, dear, it’s simply too crowded this time of year.”

As luck would have it, I have friends who live in Germany. A situation ripe for exploring. This would be my gateway to European sophistication. My plan was simple — an eight-day nonstop odyssey. Joined by my friend Olivia, we would cross more borders than the Mongol hordes. The EU was there for the taking. 

I hit foreign soil running. First side trip: France. Oui, these Americans were going to grab some French culture by its breadsticks. Strasbourg was just a high-speed train hop away — if we hadn’t missed the connection. Let’s call it part of the learning curve. Luckily, there were plenty of (much slower) trains to get us there and, in a couple of hours, we were strolling the streets of this storybook city. 

Strasbourg, we discovered, is a lovely, confusing border town. Its traditionally German-looking buildings have some very French-sounding names, and the food seemed an odd blend, as if two households were forced to work in one kitchen with neither willing to give up on their own way of doing things. The language situation was no less confusing, so we opted to bounce between French and German, giving ourselves a 50-50 chance of being right. We listened to street performers, window-shopped and, because one can’t go to France without indulging oneself, did a wine tasting at a shop flush with wines from the Alsace region. We relied on a kindly French woman to translate for us and somehow walked out with six bottles that we had to lug around the rest of the day. Worldliness, it turns out, is a process.

So is planning, which we admittedly didn’t do very well. (See high-speed train, above.) In my head, getting back to home base in Germany would be no issue. We were doing things the European way, laissez-faire. Traveling the rails in Europe is as easy as driving a golf cart in Pinehurst . . . right?

Mais, non. 

High-speed train? Whoosh. Already gone. Next up, a regional train, which is something of a different beast. Despite trying to purchase tickets hours before departure, the one we wanted was fully booked. No restrooms, no cushioned seats, no bar car for us.

We stood at the ticket machine weighing our options long enough to make us look illiterate. “Désolé,” I said to the clearly annoyed man waiting in line behind us, hoping I chose the right language to apologize in. Our next option was the two-and-a-half-hour journey that included multiple stops and changes.

All Dorothy had to do to get out of Oz was click her heels together three times. We, on the other hand, had multiple delays and two trains announcing, in a language I barely understood, that we needed to switch lines. The last change involved sprinting, along with our fellow travelers, down one set of stairs and up another while hauling our six increasingly heavy bottles of wine. The train we jumped on was full but we squeezed in anyway, because who knew when the next one would be or if there would even be a next one. The learning curve was getting steeper.

Crammed in, I could feel the breath of the person behind me down my neck. By then, it was now close to 1 a.m. We were one stop away from our parked car, and the train came to a halt in the middle of a tunnel. This was it. My final straw. I was completely exhausted and would have laid right down on the floor if I had been able to move an inch.

I let out a pitiful sigh and looked to my left. While the rest of us were packed together like a box of crayons, holding onto whatever piece of train could double as a handrail, two women were sitting in the window seats, unbothered. One was dressed in head-to-toe black and the other in all white — including a white, fur-trimmed coat.

The epitome of chic, they were sipping Champagne brut. Out of real glasses. Where they got the drinks I couldn’t tell you. I do know I was getting a good dose of culture that day. I tried my best not to stare during the 30 minutes we were stuck on the tracks but I was in awe, jealous, and frankly, in desperate need of a drink.

When the train finally began moving, the herd of smooshed commuters began to cheer. All I heard, though, was the polite clink of glasses as the two women toasted. No language barrier got in the way this time. They seemed to say “C’est la vie,” an attitude I plan to carry with me more often.  PS

Emilee Phillips is PineStraw’s director of social media and digital content.

Out of the Blue

Out of the Blue

Smoothing Out the Kinks

With 40 winks

By Deborah Salomon

Everybody understands what “Stop and smell the roses” means. That’s easy.

What about “Stop and take a nap”?

Naps aren’t a sure cure for fatigue, like peanut butter and jelly are for hunger. Neither is sleep a bodily function activated by command. Sometimes it comes as soon as head hits pillow. Other times, the brain dredges up worries . . . like having trouble falling asleep.

I love naps, perhaps because of a 25-year deprivation. A quick nap wasn’t worth removing contact lenses. After my eyes finally rejected the invasion I had surgery that restored vision except for reading, when I wore glasses. What a joy to hit the couch for 15 minutes of shut-eye. No more panic if I drifted off during a Blue Bloods rerun.

Naps are especially important given my sleep patterns in place since high school: rising (way) before dawn to bake, care for pets, fold laundry, exercise and write. I once had neighbors call the police because they heard noises coming from my apartment at 4:30 a.m.

Burglars, they discovered, don’t empty the dishwasher.

But sleep, even short-term, can be tricky, as Hamlet warned . . . “perchance to dream, aye, there’s the rub.”

No scientist, not even Freud, has successfully codified the origin of dreams. Maybe Scrooge was correct when he attributed Yuletide nightmares to “a crumb of cheese.” Lately, I have noticed a shift. My dreams have taken on minute details of weather, clothing, dialogue as in paintings displaying count-the-hairs realism. People I haven’t seen in ages appear and reappear — soap opera dreams, I call them, most with upsetting plot lines that may cover years during a quick nap. Others create a need, like to cook what I’ve dreamt about. That’s me, stirring up arepas at midnight. I’ve never been to South America, where these cornflour pancakes are staples, but I’ve read about them and, conveniently, had the ingredients on hand.

Then, after a long-ago surgery, I learned from medical staff that Demerol, a pain medication, invites jungle animals into the unconscious. Sure enough, here come the lions and tigers.

These deterrents don’t keep me from a 15-30 minute nap most early afternoons, a practice left over from having three kids under 4, who needed a snooze almost as badly as Mom.

As luck would have it, I can sleep through the bumpiest flight, especially if we steerage passengers are allowed blankets on cold, dark mornings. But please give me an elbow when I doze off in a waiting room.

Naps are part of certain cultures, notably Spanish, where a siesta — entirely different from a quick “power” nap — following the midday meal, usually heavy, has been credited for a 37 percent reduction in coronary mortality due to reduced cardiovascular stress. Closer to home, some woke businesses provide partitioned nap rooms with recliners and headphone/alarm clocks for their employees, resulting in a happier, more productive workforce.

But NASA offers the most convincing stats. Their study concludes that a 40-minute nap improved astronauts’ alertness by 100 percent, performance by 34 percent.

Unfortunately, sleep can be addictive, withdrawal unpleasant. Life interferes. Having a cat helps, since naps are a hard-wired behavior they gladly share.

I’m painfully aware that some mental health professionals view sleep as an escape. Maybe so, in excess. But what’s wrong with a little non-drug, non-alcohol induced escape?

While you ponder that, I’m going to turn the phone off, plump the couch pillow, pull up the fuzzy throw, summon my kitty and speak only in ZZZZZs.  PS

Deborah Salomon is a contributing writer for PineStraw and The Pilot. She can be reached at debsalomon@nc.rr.com.

Freeze Frame

Freeze Frame

Art Direction by Brady Gallagher

If J. Geils isn’t available, maybe Paul Simon is. Give us those nice bright colors. Give us the greens of summers. Makes you think all the world’s a sunny day. Oh, yeah. We’ve got a Nikon camera. And we used it to give some classic album covers a special Sandhills spin. As Taylor Swift might say, we’ve got pictures to burn.

What: Chris Stamey/Winter of Love

Who: John Gessner, local photographer

Where: the Gessner record collection

Photograph: Self-portrait

 

What: Stevie Wonder/Hotter than July

Who: Joseph Hill, local photographer

Photograph: Tim Sayer

 

What: Blur/Leisure

Who: Julia Lattarulo, Realtor Berkshire Hathaway HomeServices Pinehurst Realty Group by day, swim coach by night

Where: FirstHealth Aquatic Center

Photograph: John Gessner

 

What: David Bowie/Aladdin Sane, Diamond Dogs, Hunky Dory

Who: The Violet Exploit, local band

Where: Create Studio

Photograph: Tim Sayer

 

What: Carlos Santana/Santana’s Greatest Hits, 1974

Who: Jeff Moody II, DC

Where: Pinehurst Chiropractic Center

Photograph: John Gessner

 

What: Culture Club/Colour by Numbers

Who: Alex Weiler, local musician and artist

Where: Swank Coffee Shoppe

Photograph: Tim Sayer

 

What: Bruce Springsteen/Born in the U.S.A.

Who: Tyler Cook, owner of Latitude Builders

Where: current construction site

Photograph: John Gessner

 

What: Michael Jackson/Thriller

Who: Courtney Kilpatrick

Where: Courtney’s Shoes

Photograph: Tim Sayer

     

What: Craig Fuller Eric Kaz

Who: Craig Fuller, then and now

Photograph: John Gessner

 

What: Grease     

Who: Red’s Corner founders, Bill and Rachel

Where: Red’s Corner       

Photograph: Tim Sayer