Cabin Chic

CABIN CHIC

Cabin Chic

Destination down a dirt road

By Deborah Salomon     Photographs by John Gessner

Interesting people pull together interesting houses, sometimes for themselves, other times as business ventures.

“Interesting” barely describes Graham Settle, who grew up in a Sanford family of veterinarians; whose educational background stretches from East Carolina University to Harvard; whose careers extend from Wall Street to international diplomacy; and whose passport entries – including Afghanistan during tense times — would make Marco Polo envious.

“After 18 years living abroad with diplomatic credentials, my wife and I decided on a career as a free agent for global missions,” Settle says. “We had narrowed possible places (for home base) down to three: Singapore, Tirana (Albania) and Pinehurst.”

But when humans plan, fate may have other ideas. Shortly before making the move, Settle’s wife died of a brain aneurysm, leaving him alone with two young children.

In February 2014 he left Kazakhstan with the children, a kitten and six duffle bags to bring his wife’s remains back to the United States. Although not on the original list, they moved into a condo in Raleigh. Before long, Settle decided to home-school the children by traveling the world for a year.

Fast forward . . . they’re college age now, and Dad, shadowed by his German shepherd named Oscar, isn’t a pipe-and-slippers guy. He needed a project, somewhere to reclaim his roots. No surprise, then, that his real estate portfolio opens with the nation’s largest, if defunct, truffle farm.

In Carthage. Who knew?

Truffles, ultra-gourmet ,uber-ugly tubers (not mushrooms or rich chocolate bonbons), grow underground, requiring trained pigs or dogs to sniff them out. Prices start in the neighborhood of $200 per ounce and, depending on the variety, can run into the thousands.

But why would this adventurous world traveler want to farm truffles, no matter how exotic?

He doesn’t, really.

The wild and wooly 250 acres of Spring Hills Farms he purchased in 2020, in addition to the bankrupt truffle farm, suited another plan: a venue for weddings, business retreats, family holidays and other gatherings supervised by Mother Nature. Settle allowed air conditioning and cell access but, sorry, no Wi-Fi, no TV. Instead, on chilly nights, logs radiate heat from the east iron woodstove.

To protect the wildlife (whom he feeds) from coyotes Settle fenced the acreage, an act he compares to framing a work of art. This frame measures more than 3 miles. He paid five figures to bury wires visible from the cabin, which faces Morses Lake, and is accessed by a narrow, bumpy dirt road.

Settle describes the cabin, built in 1971, as “the middle of nowhere, the center of everything.” Quite the approbation, coming from a man who has been on the edge of everywhere and done an awful lot. But the cabin, formerly used to prep veggies to feed the truffle hogs, needed work. It had to remain “rustic,” a la Country Living, but luxurious enough to draw the Range Rover crowd.

Practical, too. Even fun.

The interior is an open two-story space with 15 windows and a sleeping loft. The kitchen corner (gas stove, dishwasher, jumbo fridge, copper-glass backsplash) has an interesting 6-foot-square table on wheels and original cabinets, all suitable for caterers. The loft accommodates two double beds arranged on a cashmere rug, from Mongolia, no less. Beneath the loft, a mattress fits a cedar swing, suspended by ropes, creating another sleeping space. Pine plank walls are painted charcoal navy, while the reddish ceiling fans evoke a tiki bar. A round leather rust-colored ottoman/storage unit houses a feather-down topper quilt brought back from Pakistan.

A Tiffany floor lamp passes for authentic, though Settle says everything is either a knock-off or secondhand, including a magnificent 9-foot tufted leather sofa where Oscar, Settle’s constant companion, is allowed to nap. The effect is masculine casual, a whiff exotic, except for the flowered curtains — chosen by Settle’s three sisters — of the Laura Ashley persuasion. For the kicker Settle opens an interior door with a flourish. “Hemingway cabin; Martha Stewart loo,” he says with a grin. The toilet-bidet combo sports a heated, lighted seat.

Spring Hills Farms has hosted one small wedding ceremony by the lake, with guests seated on benches made from split tree trunks and the reception under a tent.

There’s no denying the calm, the peace, of being surrounded by nature, its vistas, sounds and aromas. Settle has a place in Seven Lakes, also the Raleigh condo, but his heart remains in rural Moore County.

Destination weddings are all the rage. Safari, anyone? Spring Hills Farms is reaching out to city slickers weary of hotel extravaganzas, riverboat cruises and Caribbean beaches. Oscar and those thousand-dollar truffles are waiting just down Union Church Road.

Hometown

HOMETOWN

It Still Stings

Stuffed and trimmed on Thanksgiving

By Bill Fields

Inundated as we are with sports on television these days, it’s easy to forget that wasn’t always the case. Prior to cable television, college football teams weren’t playing on multiple nights of the week. Until Monday Night Football debuted in 1970, NFL games were, with rare exceptions, only on Sunday.

Thanksgiving was a longtime exception. Turkey Day college games were popular in the 19th century and have been a staple of the National Football League since its founding in 1920. When I was a sports-loving kid in the 1960s and ’70s, having a holiday football game to watch on TV was almost as big a treat as getting to eat my mother’s once-a-year dressing that went with the bird.

Fifty years ago, though, the pleasure of a big game on the tube gave way to the pain of its outcome. Thinking about the events of that Thanksgiving still gives me indigestion.

By 1974 I had been a Washington Redskins (now Commanders) fan — there were a lot of us in North Carolina back then — for about a decade, a period marked mostly by frustration. My football hero, quarterback Sonny Jurgensen, was great, and so was his favorite receiving target, Charley Taylor. But the team from old D.C. always seemed to be missing some puzzle pieces. Things seemed poised for change when Vince Lombardi became coach in 1969, but the former Green Bay mastermind died just a year later. It would be up to George Allen, who came east from the Los Angeles Rams in 1971, to build on Lombardi’s positive impact. The Redskins made it all the way to Super Bowl VII after the 1972 season, losing to the undefeated Miami Dolphins.

Through wins and losses, the common thread for Washington players and supporters was disdain for the Dallas Cowboys, our opponent on Thanksgiving Day 1974. The Cowboys had been NFC East champions for five straight years until Washington dethroned them in 1972 on the way to the Super Bowl. Dallas was back on top in 1973.

Prior to the Washington-Dallas Thanksgiving tilt at Texas Stadium, which came 12 days after the Redskins beat the Cowboys 28-21 in D.C., Redskins defensive end Bill Brundige summed up the rivalry this way: “They hate our guts, and we hate theirs.”

One of Brundige’s comrades on the defensive line, Diron Talbert, was particularly salty in talking about the Cowboys’ star quarterback, Roger Staubach. “If you knock him out,” Talbert said, “you’ve got that rookie facing you. That’s one of our goals. If we do that, it’s great. He’s all they have.”

“That rookie” was strong-armed Clint Longley from Abilene Christian University, who hadn’t taken a snap all season but was thrust into action after Staubach was knocked out (literally) early in the third quarter and Washington was ahead 16-3. With such a lead and a seeming liability behind center for Dallas, the visitors were in an enviable spot. “Get in,” Cowboys coach Tom Landry told the 22-year-old after he found his helmet. “Good luck.” But as Staubach sat dazed on the bench, Longley was dazzling on the artificial turf.

Longley led one scoring drive, then another. Still, Washington led 23-17 with time running out. It looked like the dreaded Cowboys were going down despite the admirable efforts of the backup QB, and my Thanksgiving night turkey sandwich was going to be a celebratory meal.

Then, with only 28 seconds left, given lots of time in the pocket, Longley threw a 50-yard strike to wide receiver Drew Pearson, who had streaked past defensive backs Ken Stone and Mike Bass to get wide open to catch Longley’s perfect pass and glide into the end zone. Efren Herrera’s extra point made it Dallas 24, Washington 23.

As Washington frantically tried to move into position to give Mark Moseley a field goal attempt, quarterback Billy Kilmer was hit by Jethro Pugh and fumbled. That Jurgensen, in his final season, wasn’t in the game to have a chance for his golden arm to pull off a miracle made it even worse for a devotee of Number 9 in burgundy and gold.

“I don’t know what to say,” Allen said. “It was probably the toughest loss we ever had.”

A half century later, you’ll get no argument from this fan.

Sporting Life

SPORTING LIFE

Leroy’s Send-off

Farewell to the last of the Slims

By Tom Bryant

It was about bedtime when my phone rang. “Honey, your phone’s ringing.”

“Let it ring, it’s bedtime.”

I heard Linda as she answered it anyway. “Yeah, he’s right here. I’ll get him.”

I grimaced as she handed the phone to me. “Hello.”

“Cooter!” Bubba had bestowed the nickname early in our friendship and has continued using it to this day. “It’s too early to hit the hay. Boy, what’s wrong with you. Getting old?”

“About the same age as you,” I replied. “Maybe a little smarter when it’s time for bed. What’s up?”

“You coming up for Leroy’s doings on Friday?”

“That’s my plan. The funeral is at 3, right?”

“Yep, and here’s the scoop. Some of us are gonna meet at the old store and Ritter’s gonna cook up some venison steaks. Then we’ll have sort of a wake for Leroy, then head up to the family graveyard right before 3, honor Leroy, and then back to the store to finish all the remembrances and finally shut down. Why don’t you plan on spending the night at my place and then in the morning after breakfast you can head home?”

“Sounds like a good idea,” I replied. “I’ll see you Friday.”

I hung up the phone and explained to Linda what Bubba had cooking. She said, “I thought the old store was closed.”

“It is, but Bubba is opening it for this occasion.”

Later, as I was trying to go to sleep, I remembered all the history of Slim’s country store. Actually, Slim’s grandfather opened the store around the turn of the century. It ran successfully for many years, then fell into disrepair after the old man died. Slim made his fortune out West in the real estate business, then returned home, retired, restored and opened the old store, and ran the place, as he said, “so all my reprobate friends would have a place to go.”

Leroy, Slim’s only heir, inherited the store after Slim went to that always-stocked filling station in the sky, and promptly sold it to Bubba, who kept it open with Leroy running it until the economy tightened and they decided to close. Leroy wanted to retire and do more fishing, and Bubba said it was one more thing he didn’t have to worry about.

Leroy passed away after a short illness, and the graveside service was to be at the family graveyard about a mile from the old country store. Thus the reason Bubba had put together the event, as he put it, to celebrate the history of Slim’s grandfather (also named Slim), Leroy and the legacy of the now obsolete, retired country store.

Friday rolled around fast, and I decided to drive the Cruiser up the road to see Bubba and friends and pay my respects to the last of the Slims. Wiregrass had grown up in the gravel lot where folks used to park while shopping, or just holding forth. Several pickups were in the front, and I saw Bubba’s Land Rover nosed in on the side. Chairs had been moved from the inside to the wraparound porch.

Ritter’s portable cooker was near where the old horseshoe pit used to be and was smoking with smells good enough to make my mouth water. I walked up on the porch side-stepping some decaying boards. H.B. Johnson was leaning against a support column with an ever-present half-chewed cigar in his mouth.

“H.B.,” I asked. “Where’s Bubba?”

“Inside behind the counter. He’s putting the finishing touch on the words he has to say about Leroy.”

“That’s right,” I responded. “He’s the preacher today.”

I walked on inside, and after Bubba and I had insulted each other sufficiently, we laughed and settled down to the doings of the day.

“You ready to say grace over Leroy?” I asked.

“Well, yeah, that is after I have another couple glasses of Ritter’s apple brandy. Come on, let’s see if the chow is ready.”

It was, and it was outstanding. Ritter had made his famous smoked briskets along with barbecue pork shoulders and all the fixin’s. In no time we had finished the preliminary part of Leroy’s funeral, kind of a pre-wake, and prepared to move on to the family plot to finish with the early ceremony.

Bubba did a fantastic job with his good words about Leroy, and I noticed many eyes watering and lots of sniffling going on.

Later that evening, after we again gathered at the store and celebrated Leroy’s life, more of the folks started drifting off, other things to do. Bubba and I were left on the porch by ourselves. All the chairs were put back in the store with the exception of our two favorite rockers.

“You did a good job, Bubba.”

“It was harder than I thought it would be. We’re gonna miss old Leroy.”

“Yep,” I replied. “The last of Slim’s lineage.” The moon was rising over the tree line, and we could hear a barred owl calling back toward the graveyard.

“Must be looking for its mate,” Bubba said.

“Or maybe a mouse for dessert.”

We were quite deep in our own thoughts. Nothing emphasizes one’s mortality more than a funeral.

“So what’s gonna happen to the store now that Leroy’s gone?”

“Why, I’m thinking about giving it to you. Give you something to do.”

“No, thanks. I’ve got enough going on now.”

“Well, there is some good news. Johnson expressed an interest in buying it. He’s going bonkers since he sold the farm and doesn’t have anything to do.”

“It would be good for him. I’d love to see the old place reopen.”

“Well, you know what the Bible says,” Bubba replied. “One generation passeth away, and another generation cometh. So says Ecclesiastes, I think.”

Bubba’s Biblical knowledge always impressed. The moon was over the tree line now, and we heard the owl’s mate call right behind the store.

“How about Leroy’s marker stone? I asked. “And what’s gonna be on it?”

“I think, just dates, you know, birth and death. What’s gonna be on yours when its time?”

“I haven’t a clue. Never thought about it.”

“Look at you, Cooter. Hunted and fished and camped all over the country from the Everglades in Florida to the mountains of Alaska and you don’t have a clue. I’ve got a good one for you, though, that will cover all the bases. ‘I married the perfect lady.’”

“Good,” I replied. “It would work for you, too.”

The good friends sat slowly rocking, watching the moon continue to rise slowly through grey-white clouds, and thinking of their futures that stretched away like an unmarked trail.

“The heck with this. Let’s go home,” Bubba said. “How about some fishing in the morning? I noticed bream rising to the hatch in the pond in front of the house before I left this morning.”

“Sounds great. I’ll call Linda and tell her I’ll be late. Good old Bubba, always a plan.”

The moon was fully up now and the guys laughed at an old joke Bubba told, then loaded the trucks and headed home. It had been a good day.

PinePitch

PINEPITCH

PinePitch

Sound and Swagger

The high octane swing band Good Shot Judy pumps up the jazz on Friday, Nov. 14, at 7 p.m., at the Sunrise Theater, 250 N.W. Broad St., Southern Pines. A Good Shot Judy show offers all those tunes you can hum along to, if you don’t know most of the words. But the music itself is only part of the allure. Tickets are $27. For information call (910) 692-3611 or go to www.sunrisetheater.com.

Hail the Sugar Plum Fairy

Gary Taylor Dance presents that family holiday tradition like no other, Tchaikovsky’s timeless ballet The Nutcracker, at BPAC’s Owens Auditorium, at 7:30 p.m. on Friday, Nov. 29. Join Clara on her magical journey to escape the Battle of the Toy Rats and Soldiers and travel through the Land of Snow to the Land of the Sweets. There will be additional matinee performances on Nov. 30 and Dec. 1 at 2 p.m. For information go to
www.ticketmesandhills.com.  

Wave a Flag. Thank a Veteran.

The annual Veterans Day Parade up and down Broad Street in downtown Southern Pines begins at 10 a.m. on Saturday, Nov. 9. It may not be exactly the 11th hour of the 11th day of the 11th month — it’s not 1918 either — but the meaning remains exactly the same. For additional information visit www.southernpines.net.

BYO Pepcid

Come for the chili. Stay for the heartburn. The annual SoPines Chili Cook-Off supporting the Special Forces Association Chapter 62 and sponsored by O’Donnell’s Pub, 133 E. New Hampshire Ave., closes down a city block in front of the pub on Sunday, Nov. 10, from noon to 3 p.m. A pinch of this, a dash of that, and pretty soon you got a three-alarm fire in your mouth.

Et Tu, Puccini?

Torture, murder and suicide during the Napoleonic Wars with some of Giacomo Puccini’s best-known arias. What’s not to love? Tosca, Puccini’s opera in three acts, comes to the screen at the Sunrise Theater, 250 N.W. Broad St., Southern Pines, on Saturday, Nov. 23, beginning at 1 p.m., courtesy of the New York Metropolitan Opera. For additional info call (910) 692-3611 or go to www.sunrisetheater.com.

The Guitar Man

World-renowned guitarist Lukasz Kuropaczewski will appear in the Bradshaw Performing Art Center’s McPherson Theater, 3395 Airport Road, Pinehurst, from 7 to 8 p.m. on Thursday, Nov. 7. Kuropaczewski, who started playing the guitar at the age of 10, has toured in Europe, the United States, Canada, South America and Japan, giving solo recitals in London’s Royal Festival Hall, the Concertgebouw in Amsterdam, Warsaw’s National Philharmonic Hall, Tchaikovsky Hall in Moscow, the Santa Fe Chamber Music Festival, and New York’s Carnegie Hall. He was a member of the faculty at the University of Pennsylvania in Philadelphia from 2008-2010, and is currently on the faculty of the Academy of Music in Poznan, Poland, and the Kunst University Graz, Austria. For tickets and information visit www.ticketmesandhills.com.

A Little Ludwig

One of the most distinctive artists of his generation, Sir Stephen Hough, will join the North Carolina Symphony, led by music director Carlos Miguel Prieto, in a performance of Beethoven’s Piano Concerto No. 3 on Thursday, Nov. 14, beginning at 7:30 p.m., at BPAC’s Owens Auditorium, 3395 Airport Road, Pinehurst. A true polymath, Hough was the first classical performer to be awarded a MacArthur Fellowship. Additional selections include Gibson’s warp and weft and Brahms Symphony No. 1. For further information visit www.ncsymphony.org

Meet and Greet

The opening reception for a unique exhibition presented by the Arts Council of Moore County, “Healing Through the Arts,” will be held from 6 to 8 p.m. on Nov. 1 at the Campbell House Gallery, 482 E. Connecticut Ave., Southern Pines. The show features the life experiences of military veterans and spouses, and encompasses painting, photography, printmaking, jewelry, pastels, poetry and music. The artists represented include Ashleigh and Carlin Corsino; Richard Davenport; Corrie Dodds; Enrique Herrera; Kenny Lewis; Jason and Michelle Howk; Linda Nunez; Franklin Oldham; Amy Parks; Roger Price; Douglas and Maria Rowe; and Rollie Sampson. The show runs through Dec. 18. For information call (910) 692-4356

Birdwatch

BIRDWATCH

Thrush in the Brush

The subtle beauty of the hermit thrush

By Susan Campbell

As the temperature and leaves drop, many birds return to their wintering haunts here in the Piedmont of North Carolina. After spending the breeding season up north, seedeaters such as finches and sparrows reappear in gardens across the area. But we have several species that are easily overlooked due to their cryptic coloration and secretive behavior. One of these is the hermit thrush. As its name implies, it tends to be solitary most of the year and also tends to lurk in the undergrowth.

However, this thrush is one of subtle beauty. The males and females are identical. They’re about 6 inches in length with an olive-brown back and a reddish tail. The hermit has brown breast spots, a trait shared by all of the thrush species (including juvenile American robins and Eastern bluebirds, who are familiar members of this group). At close range, it may be possible to see this bird’s white throat, pale bill and pink legs. Extended observation will no doubt reveal the hermit thrush’s distinctive behavior of raising its tail and then slowly dropping it when it comes to a stop.

Since one is far more likely to hear an individual than to see one, recognizing the hermit thrush’s call is important. It gives a quiet “chuck” note frequently as it moves along the forest floor. These birds can be found not only along creeks, at places like Weymouth Woods and Haw River State Park, but along roadsides, the edges of golf courses and scrubby borders of farms throughout the region. It is not unusual for birders to count 40 or 50 individuals on local Audubon Christmas Bird Counts. However, they feed on fruits and insects so are not readily attracted to bird feeders. Over the years I’ve had a few that managed to find my peanut butter-suet feeder, competing with the nuthatches and woodpeckers for the sweet, protein-rich treat. This tends to be after the dogwoods, beautyberry, pyracantha and the like have been stripped of their berries.

During the summer months, hermit thrushes can be found at elevation in New England and up to the coniferous forests of eastern Canada. A few pairs can even be found near the top of Mount Mitchell here in North Carolina (given the elevation) during May and June. The males have a beautiful flute-like song that gives them away in spite of their camouflage. They nest either on the ground or low in pines or spruces, and mainly feed their young caterpillars and other slow-moving insects.

As with so many migrant species, these thrushes are as faithful to their wintering areas as their breeding spot. I have had several very familiar individuals over the years along James Creek around our Moore County banding site. Keep in mind that if a hermit thrush finds good habitat, he or she may return year after year. With a bit of thick cover, water not far off, and berries and bugs around, there is a good chance many of us will be hosting these handsome birds over the coming months — whether we know it or not.

Passages

Change this heading to match Post Title

Day of the Dead

Party like it’s forever

By Tom Allen

Several months ago, while perusing the aisles of Home Goods, I noticed a discreet display of party items for el Dia de los Muertos, the Day of the Dead, observed annually on Nov. 2. If Hobby Lobby can haul out the holly in July, why not Day of the Dead decor at the end of August? Funky, multicolored skulls, brightly colored tissue paper banners, marigold-embossed plates, napkins and cups, and scented candles made up the display. Small because, with the exception of Latino friends, most folks in the Sandhills have little to no idea what the day is about, much less the importance of the celebration in other cultures.

El Dia de los Muertos coincides with, and finds its roots in, the Christian observance of All Saints’ and All Souls’ Day, the days following Halloween or All Hallows’ Eve. My only experience growing up, and into adulthood, was with the latter. The candy and costumes of childhood morphed into teenage mischief and pranks, which got me grounded on two occasions — once for shooting off bottle rockets in a cemetery, where family members were buried. 

The Day of the Dead, like Christmas and Easter, has ancient European pagan origins, with some traditions eventually Christianized and (reluctantly) allowed by the Roman Catholic Church. Spanish conquistadors brought the faith and corresponding traditions to the New World. Short life spans, made even shorter by bubonic plague, perhaps instilled a desire to find some glimpse of hope and joy after such a dark and deadly season.

Those of Mexican ancestry brought Day of the Dead celebrations to the United States. Observances grew over the years, with homes, graves and even some churches displaying “altars” adorned with pictures of deceased loved ones, colorful banners, crosses, candles, decorative skulls and chrysanthemums (the aroma is supposed to help the deceased spirits find their way back to Earth, if only for a day). Bread, or pan de muerto, along with the departed’s favorite foods, are also offered.

Growing up in the South, and in eastern North Carolina, I was taught cemeteries were hallowed ground. When you visited, you were quiet, reverent, trod gingerly. “Don’t step on that grave,” my mother chided. (How can you not step on a grave in a graveyard?) My dad was a member of a Ruritan club, the affiliate of a national, rural civic club. Ruritans made sure our two community graveyards were mowed, at times even restoring aged, broken gravestones. Lovingly, they still do.

My mom brought flowers to decorate the graves of family members at Christmas and Easter, their plastic or silk petals eventually blistered by the sun or blown away by storms. But the point was to remember, to leave some visible symbol that someone who cared had been there, to simply honor the fact the deceased lived and loved and mattered. 

But I’m not sure Mom would have embraced el Dia de los Muertos. Those who observe the tradition, mostly friends of Latino ancestry, descend on family cemeteries to clean graves and scour headstones. Some remain to pray in silence, but many, after the cleanup, do anything but mourn and remain silent. They bring flowers, sing, dance, eat and drink (cue the mariachi music). They tell stories. They laugh. They acknowledge that death is a part of life, but affirm that heaven might be a little closer to Earth than others might realize, and that the deceased may come to visit, if only for a while.

After my parents died and their house was emptied and readied for the young couple who would purchase it, my wife, two daughters and I gathered one more time, in that empty house. We spread one of my mom’s crazy quilts and had a meal of hot dogs and fries from The Grill across from my folks’ house, a beloved community kitchen that my parents patronized frequently. We cried a little, laughed a lot, then shut the door, one final time, on that space and its memories. We stopped by the cemetery and visited their graves, recalling long lives and a deep love, especially for their two granddaughters. No surprise that when our girls married, they asked that their bouquets be left at their grandparents’ graves.

While Day of the Dead rituals may not be how many choose to remember the departed during the first days of November, I do wonder if the occasional celebration of lives past but absent, whenever and wherever it takes place, might cushion our sadness and buoy our spirits. I think my mother would scowl at shagging to beach music on her grave, but she loved a good glass of champagne. I don’t think she’d mind a toast to her good life. And my dad? A gardener, he would smile if someone enjoyed a homegrown tomato sandwich at his final resting place, especially a Purple Cherokee, from that last plant to squeeze out fruit before the first frost.

Who knows? Someday, you may find me sitting by their graves, noshing on an “all the way” hot dog, smiling over the memories, singing their favorite hymns. If you do, don’t think me daft. Come, sit down and join the party.

Bookshelf

BOOKSHELF

November Books

Fiction

Eurotrash, by Christian Kracht

The eponymous narrator “Christian” has arrived in Zurich to care for his 80-year-old mother after her discharge from a mental institution. Reckoning with his family’s dark history — his long-dead grandfather was intimately associated with and unapologetically supportive of the Nazis — and struggling to navigate the emotionally wrenching terrain of his relationship with his mother, Christian sets off on a road trip with her. As they traverse Switzerland in a hired cab, mother and son attempt to give away her vast fortune, which they’re carrying in a large plastic bag, to random strangers. By turns disturbing, disorienting, hilarious and poignant, Eurotrash tells an intensely personal and unsparingly critical story of contemporary culture.

Pony Confidential, by Christina Lynch

Pony has been passed from owner to owner for longer than he can remember. Fed up, he busts out and goes on a cross-country mission to reunite with Penny, the little girl he was separated from and hasn’t seen in years. Now an adult, Penny is living an ordinary life when she gets a knock on her door and finds herself in handcuffs, accused of murder and whisked back to the place she grew up. Her only comfort when the past comes back to haunt her is the memory of her precious, rebellious pony. Hearing of Penny’s fate, Pony knows that Penny is no murderer. So, as smart and devious as he is cute, Pony must use his hard-won knowledge of human weakness and cruelty to try to clear Penny’s name and find the real killer.

Nonfiction

Ghosts of Panama: A Strongman Out of Control, A Murdered Marine, and the Special Agents Caught in the Middle of an Invasion, by Mark Harmon

The once warm relationship between the United States and Gen. Manuel Noriega has eroded dangerously. Newly elected President George H.W. Bush has declared the strongman a drug trafficker and a rigger of elections. Intimidation on the streets is a daily reality for U.S. personnel and their families. The nation is a powder keg. Naval Investigative Service Special Agent Rick Yell has worked the job in Panama since 1986, and lives there with his wife, Annya, and infant child. Like most NIS agents, he’s a civilian with no military rank with a specialty in working criminal cases. The dynamic changes suddenly when Yell inadvertently develops an intelligence source with unparalleled access to the Noriega regime. The powder keg is lit on December 16, 1989, when a young U.S. Marine is gunned down at a checkpoint in Panama City. Yell and his cadre of trusted agents deploy immediately to investigate the killing, and what they determine will decide the fate of two nations. When President Bush hears the details they uncover, he orders an invasion that puts Yell’s family, informants and fellow agents directly in harm’s way. 

How Women Made Music: A Revolutionary History,
from NPR Music by National Public Radio, Inc.

NPR Music’s Turning the Tables launched in 2017 and revolutionized recognition of female artists. How Women Made Music: A Revolutionary History brings this impressive reshaping to the page in a must-have book for music fans, songwriters, feminist historians and those interested in how artists think and work. In it Joan Baez talks about nonviolence as a musical principle; Dolly Parton identifies her favorite song and explains the story behind it; Patti Smith describes art as her “jealous mistress”; Nina Simone reveals how she developed the edge in her voice as a tool against racism; and Taylor Swift talks about when she had no idea if her musical career might work. This incomparable hardcover volume is a vital record of history destined to become a classic.

Children's Books

Alfie Explores A to Z, by Jeff Drew

When Alfie’s pet dust bunny Betty disappears, his search for her leads him to Dee’s Diner, through Ice Cream Island, and more. I Spy meets Where’s Waldo with a poetic alphabetical twist in this gorgeous picture book. (Ages 3-7.)

Best in Show, by David Elliott

Perfectly positioned petite poems pronouncing praise for perfect pets, this collection of short poems of beloved dog breeds also includes factual history and details. A perfect pick for dog lovers of any age. (Ages 3-7.)

When We Gather: A Cherokee Tribal Feast,
by Andrea L. Rogers

In the fall we gather for Thanksgiving but in the Cherokee culture the communal feast happens in the spring with the emergence of the green onion shoots. Family, community and the harvest are all celebrated in this lovely read-together that gives a nod to respecting the Earth by leaving more than you take and sharing what you have to give. (Ages 4-8.)

Sylvia Doe and the 100-Year Flood, by Robert Beatty

Sylvia Doe doesn’t know where she was born or the people she came from. She doesn’t even know her real last name. When Hurricane Jessamine causes the remote mountain valley where she lives to flood, Sylvia must rescue her beloved horses. But she begins to encounter strange and wondrous things floating down the river. Glittering gemstones and wild animals that don’t belong — everything’s out of place. Then she spots an unconscious boy floating in the water. As she fights to rescue him — and their adventure together begins — Sylvia wonders who he is and where he came from. And why does she feel such a strong connection to this mysterious boy?

Known for his Serafina series, Beatty will be donating 100 percent of his earned royalties from Sylvia Doe and the 100-Year Flood — a story he’s been writing for several years — to the people impacted by the catastrophic floods caused by Hurricane Helene in Asheville, North Carolina, where he lives. The real-life 100-year flood struck at the same time the book was scheduled to launch. (Ages 8 -12.) 

Focus on Food

FOCUS ON FOOD

A Grain-Free Thanksgiving

Paleo pies for the holidays

Photographs and Story by Rose Shewey

In need of a flaky, buttery pie crust that isn’t made with grains? I have you covered. Using simple pastry-making techniques, you can have a grain- and gluten-free pie crust that rivals traditional crusts in every way. While most no-wheat pie crusts come out looking rather pale, this crust will give you the warm, golden glow of a pie worthy of your Thanksgiving dessert spread. 

Paleo Pie Crust

(Adapted from Bojon Gourmet)

Makes 1 pie crust

5-6 tablespoons (80 milliliters) ice cold water

2 teaspoons freshly squeezed lemon juice, strained

1/2 cup (75 grams) cassava flour

1/2 cup (60 grams) blanched almond flour

1/4 cup (28 grams) arrowroot flour

2 1/2 tablespoons (15 grams) finely ground chia seed or flax seed

1/2 teaspoon fine sea salt

8 tablespoons (115 grams) cold, unsalted butter (or plant butter), sliced 1/4-inch thick

Prepare the Dough

Stir together 5 tablespoons of ice water and lemon juice and set aside. Combine the cassava, almond and arrowroot flours with the ground chia seed and salt in the bowl of your food processor. Scatter the butter pieces over the top and start pulsing while gradually pouring in the ice water/lemon mixture until all the liquid is incorporated. Pinch the dough with your fingers — it should hold together easily, with lots of butter chunks the size of chickpeas. If the dough is dry, drizzle in more ice water by the teaspoon while pulsing the mixture until the dough is evenly moist but not sticky. Do not over-process the dough. Gather and flatten the dough, wrap and chill until firm, for about 30 minutes.

Fold the Dough

Roll out the dough on a piece of floured parchment into a large 1/4-inch thick rectangle. The dough will crack and tear the first time you are folding it but will hold its shape with repeated folding. Periodically dust the dough lightly with cassava flour. Flip the dough over by placing a second piece of parchment on top of the dough and carefully turning it over. Fold the dough in thirds like folding a letter, then fold in thirds the other way. Flatten the folded dough slightly, re-wrap, and chill until firm, 30 minutes. Repeat the rolling and folding process one more time. The dough will become smoother and pliable the second time around.

Shape the Crust

Roll out the dough into a 12-inch circle on a lightly floured piece of parchment paper, dusting the dough with cassava flour as needed, rotating and flipping it to prevent it from sticking. Carefully place the dough into a 9-inch pie plate, fit it into the corners, and trim it to a 1-inch overhang. Save the scraps to patch any tears in the dough once it is par-baked. Fold the overhang of the crust under and flute the crust if desired. Prick the bottom of the crust with a fork. Chill the crust until firm, at least 30 minutes.

Bake the Crust

Par-baking or “blind baking” is recommended (see instructions online) before adding in the filling but this step is optional. Preheat oven to 400 degrees. Fill and bake your pie as directed in your recipe.

Golftown Journal

GOLFTOWN JOURNAL

The Golfing Curmudgeon

Things you won’t find in the rule book

By Lee Pace

The caddie meant well. He was an extrovert with a bag on his shoulder, a rangefinder in his bib and an innate desire to please. He was not even carrying my bag, but he was pulling for me every shot of the way.

Settle!

Get legs!

Fly, baby!

Spit it out!

It was restraint and composure of epic proportions that prevented me from getting in his face.

Do not talk to my shots.

I know I hit it fat. I know I skinned it over the green. I know it’s flying into the woods.

But your well-meaning exhortations accomplish one thing: They rub salt into my wounds. And golf inflicts enough pain as it is.

While we’re at it, here’s some other stuff that chafes my arse:

Get to the first tee on time. If you don’t know the secret already, you’re not going to find it with a dozen more practice balls.

Get out of the stupid cart and walk. Over three June days in plus 90-degree heat, I joined two separate groups of 50-plus golfers and we all walked. One pushed a trolley and one flirted with heat stroke, but the physical challenge was part of the attraction. There is no greater tired than having walked, carried and busted 80. (OK, I am not militant on this point, I’ll ride where etiquette or local rules mandate. I would simply prefer to walk.)

Your jokes are wonderful. Your name-dropping is fascinating. Just put a lid on it when it’s your turn to hit. And have your glove already affixed to your hand when you’re up.

Spot your ball on the green with a penny or at the least a small plastic marker that most clubs provide on the first tee or at check-in. A penny is small and doesn’t reflect sunlight and it’s been good enough for Jack Nicklaus, Davis Love III and Paul Azinger. (Nicklaus, incidentally, carries three pennies during a round; Love uses only 1965 or 1966 coins; and Azinger places his penny heads up with Lincoln looking at the hole.) Spare me your prized Kennedy half-dollar that bounces the sun like a prism or that souvenir poker chip that looks like a battleship.

Do not concede yourself that 6-footer for par when it doesn’t count for the team bet, then write it on the card and begin to think your handicap is halfway legitimate.

Do not use golf as a verb.

A single in a cart? You do not exist.

Just because the professionals playing for millions of dollars on the hardest courses under suffocating pressure have elaborate pre-shot routines and take six hours to play doesn’t give you license to play monkey-see, monkey-do. Pick a club, pick a line, give it a nice rehearsal and hit the damn ball.

Memo to TV announcers, tour pros and architects: It’s a good hole and a good course and a good shot. Must we say golf hole and golf course and golf shot? I mean, it’s not a tennis course, now is it?

Manage your temper. Unless you are working at golf to feed your family or betting more than you can afford to lose, this is a game. You play a game. Treat it as such. Count your blessings that you have the opportunity to be out in the fresh air with friends in the first place.

Learn to eye the 100-, 150- and 200-yard markers and estimate your distance. It’s not advanced trigonometry. You can figure out you’re 135 yards from the center of the green with pinpoint accuracy with some educated eyeballing.

If you don’t have an official handicap, don’t give me an “average” score on the first tee. Tell me your three best recent scores. After all, a handicap is not about averaging your scores; it’s about gauging your potential.

If you are going to give me the line on a putt, give me the speed as well. The former is worthless without the latter.

If I want color commentary, I’ll gladly listen to David Feherty. Beyond that, your scores speak for themselves; I don’t need an explanation on every shot. And if you insist on providing pithy little bromides throughout the round, invent some new material. “Nice putt, Alice,” is a wee bit shopworn.

Unless you are my partner, what club I hit on a par-3 is none of your business.

What not to wear: white golf shoes in the winter (you wouldn’t wear white shoes into a restaurant in December, would you?); white footies with black shoes (and vice versa); shortie-shorts; golf sandals; and XXX shirts if you’re a medium (that went out in the ’90s).

Quit hyperventilating after running a putt past the hole. If you’ll stay focused and follow its path, you’ll have a free read on the break coming back. And if you are gyrating and slamming a club after yanking one into the woods, don’t ask, “Did you get a spot on that one?” By the way, I don’t venture into poison ivy for my ball. I’m sure not going there for yours.

Sorry about that 5-iron landing in the bunker. But you don’t get to hit a practice shot. Ever. And live to tell about it.

OK. I’m done. And I feel much better. Until I have to figure out an excuse for the next captain’s choice invitation.

Dissecting A Cocktail

DISSECTING A COCKTAIL

The Art of Choke

Story and Photograph by Tony Cross

In 2009 bartenders Kirk Estopinal and Maksym Pazuniak released a very small cocktail book titled Rogue Cocktails. The book has a short list of drinks from a few different bartenders and almost all of the recipes are head-scratchers. Four years after its release, a friend lent me the book and I made sure to copy every recipe down in my personal cocktail pamphlet.

The drinks didn’t all make sense on paper but were intriguing nonetheless. Certain cocktails needed “5 swaths of lemon peel” or three different types of amaro with “15 drops of 50/50 bitters.” Long before the days of using Instagram to find strange and envelope-pushing drinks, Rogue Cocktails was the place to look.

One of my favorites is the “art of choke,” by bartender Kyle Davidson at the legendary Chicago bar, The Violet Hour. The combination of rum, Cynar and green Chartreuse caught my eye. That and the fact that I had never seen a recipe for a cocktail with juice that was stirred. “You can do that?” I thought. I recently listened to a podcast where Davidson explains how he created the cocktail while on a bartender swap with the New York City bar, Death & Co.

“The real estate in New York is different than Chicago, and the folks at D&C were doing serious volume. The service bar would get so overwhelmed that even the best bartenders would have to pass tickets over,” he said. “Stephen Cole, who is the best service bartender I’ve ever worked next to, can handle anything, but even he had to pass me a ‘dealer’s choice’ ticket of a rum and bitter. The first iteration was 2 (ounces) of white rum, 1 (ounce) of Cynar, with a green Chartreuse rinse and a mint leaf on top. And I thought, ‘Hey, there might be something here.’” Davidson quickly wrote the specs down in his own little pamphlet and continued serving drinks. He admits that he doesn’t remember how he arrived at the final specs but does remember being a little nervous about adding fresh juice to a stirred drink. As they say in Rogue, the final result proves, “There is no right way to make a cocktail, but there are many wrong ways.”

SPECIFICATIONS

1 ounce white rum

1 ounce Cynar

1/8 ounce lime juice

1/8 ounce demerara syrup (2:1)

Heavy 1/4 ounce green Chartreuse

Fresh mint sprigs

EXECUTION

Add all ingredients to a mixing glass with 2 sprigs of mint. Muddle and steep for 30 seconds. Fill with ice and stir until chilled. Strain into a rocks glass over one large ice cube. Garnish with mint sprig.