Thanksgiving Reminiscences

Thanksgiving Reminiscences

Thanksgiving Reminiscences

The call went out. Send us your wild, your sweet, your huddled histories of Thanksgivings gone by yearning to be shared. Here are a few, from minor disasters to major memories.

Now it’s time to make some more.

When I was growing up in Winnetka, Illinois, a suburb of Chicago, my family traveled every year to our farm in Tryon, North Carolina, for Thanksgiving.

In 1965, after the holiday weekend, we flew back to Chicago from Asheville. We were already seated when a group of gentlemen boarded the plane, walked by us and sat a few rows behind us. My father recognized one of the gentlemen — describing him as a great man who would change the history of our country — and encouraged me to go talk to him.

Never shy, even at the awkward age of 12, I approached the gentleman and introduced myself: “My name is Marilyn Barrett, and my father says you are a great man and I need to meet you.”

He looked up at me, smiled a brilliant smile, heartily shook my hand, and said something to the effect of, “Thank your father for me.” We talked a bit and when I asked him for his autograph, he pulled a pen from his suit pocket and signed the only paper I had with me: my ticket jacket for Delta Airlines Flight 750, from Asheville to Chicago-O’Hare, stamped November 28, 1965.

He wrote, “Best Wishes, Martin Luther King, Jr.” 

— Marilyn Barrett

Thanksgiving is my favorite holiday. It comes in the fall with the possibility of experiencing beautiful fall foliage, if conditions have been right.

To me, Thanksgiving is a color, or a few colors: golds, reds, browns, orange, tan. I love the beautiful gold presented by the gingko tree at the corner of East Massachusetts Avenue and South East Broad Street in Southern Pines, and if you look into the woods you’ll see the lovely tans presented by American beech trees. All these colors are a part of what Thanksgiving is to me.

Of course, there is the food — usually too much food — and home-cooked is the best. There has been only one Thanksgiving that didn’t work out so well for me, and it was my own fault. Every year, somehow, when I fix my plate to eat, I think I have to eat a good portion of EVERYTHING. Mistake! One year, at my late mother’s home, I ate too much. Oh, the pain! I spent much of that day trying to recover. I can laugh about it now, and Thanksgiving remains my favorite holiday. Food, family, friends and if we’re lucky, beautiful fall weather.

— Linda Pearson

I’m not a baker, but in 2018, I found what looked like a foolproof recipe for a spiced pound cake with buttermilk glaze. It was the first Thanksgiving my parents hosted in North Carolina after years of chilly, sometimes snow-covered Thanksgivings in Pennsylvania. I had just gotten married that May and, feeling like I was officially entering adulthood, I was determined to contribute.

I got a store-bought spiced pound cake and placed it on a decorative plate, which meant I only needed to make the four-ingredient glaze.

My first attempt turned into something resembling cement. I blamed the butter and my lack of patience for maybe not whisking enough. I threw it out and headed to my parents’ house for attempt No. 2.

I double- and triple-checked the ingredients because I didn’t want to mess up my first Thanksgiving contribution as an “adult.” I carefully measured 2 cups of powdered sugar, 3 tablespoons of melted butter, 1 teaspoon of vanilla extract and 2 tablespoons of buttermilk.

Same result, glue!

I had a bright idea to put it over high heat, add some water and declared it good enough. At least I was able to drizzle it over the pound cake, only to discover after a bite or two that the glaze — now room temperature — was completely inedible.

That Thanksgiving, I learned an important lesson. Buttermilk and buttermilk pancake mix are not the same thing. For Thanksgivings to come, I’ll stick to my Pinterest board veggie platters.

— Erika Leap

My now-husband and I had just started dating. My momma took a little while to love him as I did. He would come for homemade suppers quite often. The night that the ice was broken was a hot dog and hamburger supper night. We all came together, joined hands, prayed over our prepared food and family.

Now, my momma, being Southern, could make cole slaw that would make you stop in your tracks. You can put it on a hot dog, a burger, eat it as a side. After supper, he told Momma, “That’s the best cole slaw I’ve ever had!” That was all it took, one compliment, and she loved him forever. I could walk in her house first, and she’d want to hug him first.

I was never mad, I enjoyed seeing their relationship grow. After that, no matter the dish, there was cole slaw — spaghetti and meatballs, we had cole slaw; chicken and dumplings, cole slaw; we could make a sandwich, there was cole slaw! Everyone knew that was my husband’s cole slaw, made just for him.

After years of this routine, on a Thanksgiving, we gathered at the table, joined hands, and my brother began to bless our well-prepared meal. We all sat quietly with heads bowed. Suddenly Momma raised her head and said, “Wait, Jesus, hold that thought.” She shot up from her chair and said, “I forgot the COLE SLAW!”

We all looked at one another and a slow laugh began. Momma had just told Jesus to hold that thought, in the middle of prayer, to make cole slaw.

My momma has since gone home to our Lord. I’ve done my best to replicate her cole slaw, but it will never be good enough to tell Jesus to “hold that thought.”

— Sonya Valk

Grandma was an identical twin, but only “Grandma Aunt Jacky” is still living. Throughout nine decades together, the twins’ shared DNA kept them close, so Dad was close with his cousins, and Thanksgivings have always involved extended family referred to as aunt and uncle, who are actually first cousins once removed.

My parents sometimes hosted Thanksgiving when I was young. Other times, we’d travel through the crisp Pennsylvania fall weather. I’d shower and pull on something fancy just to change into sweatpants for two-hand-touch after an hourlong car ride. The logistics never made any sense.

It was often a full game with knit hats marking the corners of a lopsided field. At worst, it was a couple of the youngest and three adults tossing a pigskin. Dad was always one of them, and still is. He has a sense of duty to tradition. It’s why we always made the drive, and why I still do, up from the Carolinas.

With the last points scored, I’d go inside, change back into my holiday best, more rumpled than before, and sit down to a feast a day’s drive north with aunts, uncles and first cousins once removed. Logistics be damned.

— Jenna Biter

Getting off a long flight from Mumbai to Sydney, Darling Husband and I were greeted by our old friends Zena and Paul, who whisked us off to their home outside the city. It was November 2005. The next night they surprised us with a Thanksgiving dinner, which they had researched as they do not celebrate this very American holiday in Oz. Turkey, a bold attempt at dressing, and green beans, along with a lovely Australian wine to round it out.

No dinner was ever more thoughtfully put together for two displaced Yanks. The sheer joy of being in their lovely home was cause enough for giving thanks, but Zena and Paul produced a feast for two weary travelers to bring both cultures together. It was a time to be truly grateful for life, good food so lovingly prepared, and friends on the other side of the world we so seldom saw.

Not a Thanksgiving goes by that I don’t think of them and how they rekindled the meaning of coming together in gratitude for friendship and living a blessed life. And since DH’s passing, these memories warm my soul.

 

— Joyce Reehling

My Thanksgiving story is pretty mundane, compared to most people’s. Except for my sister, who lives up North, all the family is gone now. Even cousins are gone, except for a small handful who are scattered throughout the country; who knows where. Thanksgivings for me over the last 10 years have consisted of photographing the Moore County Hounds’ annual Blessing of the Hounds — Opening Meet. Afterward, I race home to get the pictures ready for The Pilot, and then prepare a meal for a horse friend who comes over and who is even less of a cook than I am. But I wing it, and we are both fine with the food; after all, it’s the coming together to share the meal on that day that matters.

But if I reminisce, which I tend to do even more now as time passes, Thanksgiving in my family was shared with the aunts and uncles who would travel down from Jersey to be with us, as we would travel up there to visit for Christmas every year. In the very early days in the 1960s, the cousins came too, and it was a great time to see and be with family again. My mother always cooked all the traditional foods and desserts, and it would be way more than we could eat, with loads of leftovers. But now I savor as many of those memories as I can, holding them in my mind and in my heart.

— Diane McKay

After my mother died, my father wanted to take on the Thanksgiving meal. His children (myself and husband, sister, and brother and wife) returned home each year to share the special occasion. Dad was a good cook and the meals were simple — only two side dishes even for holiday feasts. One year he decided to put the frozen turkey out on the front porch overnight to thaw for cooking the next day. When he woke up early in the morning to check on it, he discovered that a wild animal had feasted on it during the night. It might have been the neighbor’s cat!

After we all had a good laugh, Dad found a turkey loaf in the freezer and continued cooking the mashed potatoes and gravy and a green bean casserole. Sometimes good memories can come from bad times.

— Diana Staley

Fry Thanksgivings were always filled with family, friends, food (so much food) and fun. The day probably started with the men off to “hunt”; one never saw any game come back but lots of happy smiles. Women in the kitchen!

Us kids had a ball on the farm and were into every building and barn all over the place. I don’t remember a big turkey, but more of a big ham, lots of chicken, roast beef and every veggie one could think of, from potatoes to squash, along with all the relishes, pickles and molded salads from the latest recipe in the paper.

Two long freezers in the hallway were topped with pound cake (the all-time favorite), chocolate cake, fresh coconut cake, caramel cake and a neglected fruit cake.

Oh, and what pies! Every fruit that one can imagine, to pecan, chocolate cream, lemon meringue, and pumpkin and sweet potato!

All topped off with Grannie’s sugar cookies!

The Amazing Grace Farm is still known for its love of family, friends, fun and food.

— Glenda Kirby

Thanksgiving Recipe — Main Course

(Taken from the cookbook Joy of Heavenly Cooking)

Select 18 lbs. (or more) of Blessings

Stuff with Gratitude

Season with Kindred Broth

Roast with the Warmth of Humor

Baste with the Oil of Kind Words

Serve on a Platter of Goodwill

Carve some Savory Memories

Pass the Gravy of Compliments

Ladle lavishly with Love

Taste the Flavor of Fellowship

Enjoy a Hearty Feast of Grace

All from the hand of God

 

— Sandra Fischer

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My family tends to be creatures of habit without really meaning to be, just comfortably leaning into what’s already there and not questioning what has been. To me, this gentle compliance is most prominent on Thanksgiving. Once on a phone call, my brother simply stated, “There’re just little traditions, that’s all,” but I swear it’s more than that because our beats and actions feel so intentionally woven into the day.

Sometimes that table is quiet, everyone taking the day to just be after a year of moving, and working, and adjusting to the needs of others. Other years it’s loud with stories of the aunts that feel like the worn pages of a favorite book, or making up songs with our forks and a random toy whistle.

But no matter what, the overall day remains the same. Nonna arriving late, annoyed and mumbling, “The pie’s not good, that damn oven.” A game on the TV no one watches but stays on anyway. Promising we won’t fill up on cheese before dinner like last year. My sister and I whispering inside jokes across the table. A cat nudging your ankle for scraps. Vibrant paper crowns. Ma’s smile. Warmth, consistent warmth.

— Victoria Landers

Two Thanksgiving Gentlemen

Two Thanksgiving Gentlemen

Two Thanksgiving Gentlemen

Fiction by O. Henry

Illustration by Keith Borshak

There is one day that is ours. There is one day when all we Americans who are not self-made go back to the old home to eat biscuits and marvel how much nearer to the porch the old pump looks than it used to. Bless the day. It is the one day that is purely American. Yes, a day of celebration, exclusively American.

And now for the story which is to prove to you that we have traditions that are becoming older at a much rapider rate than those of England are — thanks to our git-up and enterprise.

Stuffy Pete took his seat on the third bench to the right as you enter Union Square from the east, at the walk opposite the fountain. Every Thanksgiving Day for nine years he had taken his seat there promptly at 1 o’clock. For every time he had done so things had happened to him — Charles Dickensy things that swelled his waistcoat above his heart, and equally on the other side.

But today Stuffy Pete’s appearance at the annual trysting place seemed to have been rather the result of habit than of the yearly hunger which, as the philanthropists seem to think, afflicts the poor at such extended intervals.

Certainly Pete was not hungry. He had just come from a feast that had left him of his powers barely those of respiration and locomotion. His eyes were like two pale gooseberries firmly imbedded in a swollen and gravy-smeared mask of putty. His breath came in short wheezes; a senatorial roll of adipose tissue denied a fashionable set to his upturned coat collar. Buttons that had been sewed upon his clothes by kind Salvation fingers a week before flew like popcorn, strewing the earth around him. Ragged he was, with a split shirt front open to the wishbone; but the November breeze, carrying fine snowflakes, brought him only a grateful coolness. For Stuffy Pete was overcharged with the caloric produced by a super-bountiful dinner, beginning with oysters and ending with plum pudding, and including (it seemed to him) all the roast turkey and baked potatoes and chicken salad and squash pie and ice cream in the world. Wherefore he sat, gorged, and gazed upon the world with after-dinner contempt.

The meal had been an unexpected one. He was passing a red brick mansion near the beginning of Fifth Avenue, in which lived two old ladies of ancient family and a reverence for traditions. They even denied the existence of New York, and believed that Thanksgiving Day was declared solely for Washington Square. One of their traditional habits was to station a servant at the postern gate with orders to admit the first hungry wayfarer that came along after the hour of noon had struck, and banquet him to a finish. Stuffy Pete happened to pass by on his way to the park, and the seneschals gathered him in and upheld the custom of the castle.

After Stuffy Pete had gazed straight before him for ten minutes he was conscious of a desire for a more varied field of vision. With a tremendous effort he moved his head slowly to the left. And then his eyes bulged out fearfully, and his breath ceased, and the rough-shod ends of his short legs wriggled and rustled on the gravel.

For the Old Gentleman was coming across Fourth Avenue toward his bench.

Every Thanksgiving Day for nine years the Old Gentleman had come there and found Stuffy Pete on his bench. That was a thing that the Old Gentleman was trying to make a tradition of. Every Thanksgiving Day for nine years he had found Stuffy there, and had led him to a restaurant and watched him eat a big dinner. They do those things in England unconsciously. But this is a young country, and nine years is not so bad. The Old Gentleman was a staunch American patriot, and considered himself a pioneer in American tradition. In order to become picturesque we must keep on doing one thing for a long time without ever letting it get away from us. Something like collecting the weekly dimes in industrial insurance. Or cleaning the streets.

The Old Gentleman moved, straight and stately, toward the Institution that he was rearing. Truly, the annual feeding of Stuffy Pete was nothing national in its character, such as the Magna Carta or jam for breakfast was in England. But it was a step. It was almost feudal. It showed, at least, that a Custom was not impossible to New Y — ahem! — America.

The Old Gentleman was thin and tall and sixty. He was dressed all in black, and wore the old-fashioned kind of glasses that won’t stay on your nose. His hair was whiter and thinner than it had been last year, and he seemed to make more use of his big, knobby cane with the crooked handle.

As his established benefactor came up Stuffy wheezed and shuddered like some woman’s over-fat pug when a street dog bristles up at him. He would have flown, but all the skill of Santos-Dumont could not have separated him from his bench. Well had the myrmidons of the two old ladies done their work.

“Good morning,” said the Old Gentleman. “I am glad to perceive that the vicissitudes of another year have spared you to move in health about the beautiful world. For that blessing alone this day of thanksgiving is well proclaimed to each of us. If you will come with me, my man, I will provide you with a dinner that should make your physical being accord with the mental.”

That is what the Old Gentleman said every time. Every Thanksgiving Day for nine years. The words themselves almost formed an Institution. Nothing could be compared with them except the Declaration of Independence. Always before they had been music in Stuffy’s ears. But now he looked up at the Old Gentleman’s face with tearful agony in his own. The fine snow almost sizzled when it fell upon his perspiring brow. But the Old Gentleman shivered a little and turned his back to the wind.

Stuffy had always wondered why the Old Gentleman spoke his speech rather sadly. He did not know that it was because he was wishing every time that he had a son to succeed him. A son who would come there after he was gone — a son who would stand proud and strong before some subsequent Stuffy, and say: “In memory of my father.” Then it would be an Institution.

But the Old Gentleman had no relatives. He lived in rented rooms in one of the decayed old family brownstone mansions in one of the quiet streets east of the park. In the winter he raised fuchsias in a little conservatory the size of a steamer trunk. In the spring he walked in the Easter parade. In the summer he lived at a farmhouse in the New Jersey hills, and sat in a wicker armchair, speaking of a butterfly, the ornithoptera amphrisius, that he hoped to find some day. In the autumn he fed Stuffy a dinner. These were the Old Gentleman’s occupations.

Stuffy Pete looked up at him for a half minute, stewing and helpless in his own self-pity. The Old Gentleman’s eyes were bright with the giving-pleasure. His face was getting more lined each year, but his little black necktie was in as jaunty a bow as ever, and the linen was beautiful and white, and his gray mustache was curled carefully at the ends. And then Stuffy made a noise that sounded like peas bubbling in a pot. Speech was intended; and as the Old Gentleman had heard the sounds nine times before, he rightly construed them into Stuffy’s old formula of acceptance.

“Thankee, sir. I’ll go with ye, and much obliged. I’m very hungry, sir.”

The coma of repletion had not prevented from entering Stuffy’s mind the conviction that he was the basis of an Institution. His Thanksgiving appetite was not his own; it belonged by all the sacred rights of established custom, if not, by the actual Statute of Limitations, to this kind old gentleman who had preempted it. True, America is free; but in order to establish tradition some one must be a repetend — a repeating decimal. The heroes are not all heroes of steel and gold. See one here that wielded only weapons of iron, badly silvered, and tin.

The Old Gentleman led his annual protégé southward to the restaurant, and to the table where the feat had always occurred. They were recognized.

“Here comes de old guy,” said a waiter, “dat blows dat same bum to a meal every Thanksgiving.”

The Old Gentleman sat across the table glowing like a smoked pearl at his cornerstone of future ancient Tradition. The waiters heaped the table with holiday food — and Stuffy, with a sigh that was mistaken for hunger’s expression, raised a knife and fork and carved for himself a crown of imperishable bay.

No more valiant hero ever fought his way through the ranks of an enemy. Turkey, chops, soups, vegetables, pies, disappeared before him as fast as they could be served. Gorged nearly to the uttermost when he entered the restaurant, the smell of food had almost caused him to lose his honor as a gentleman, but he rallied like a true knight. He saw the look of beneficent happiness on the Old Gentleman’s face — a happier look than ever the fuchsias and the ornithoptera amphrisius had ever brought to it — and he had not the heart to see it wane.

In an hour Stuffy leaned back with a battle won. “Thankee kindly, sir,” he puffed like a leaky steam pipe; “thankee kindly for a hearty meal.”

Then he arose heavily with glazed eyes and started toward the kitchen. A waiter turned him about like a top, and pointed him toward the door. The Old Gentleman carefully counted out $1.30 in silver change, leaving three nickels for the waiter.

They parted as they did each year at the door, the Old Gentleman going south, Stuffy north.

Around the first corner Stuffy turned, and stood for one minute. Then he seemed to puff out his rags as an owl puffs out his feathers, and fell to the sidewalk like a sunstricken horse.

When the ambulance came the young surgeon and the driver cursed softly at his weight. There was no smell of whiskey to justify a transfer to the patrol wagon, so Stuffy and his two dinners went to the hospital. There they stretched him on a bed and began to test him for strange diseases, with the hope of getting a chance at some problem with the bare steel.

And lo! an hour later another ambulance brought the Old Gentleman. And they laid him on another bed and spoke of appendicitis, for he looked good for the bill.

But pretty soon one of the young doctors met one of the young nurses whose eyes he liked, and stopped to chat with her about the cases.

“That nice old gentleman over there, now,” he said, “you wouldn’t think that was a case of almost starvation. Proud old family, I guess. He told me he hadn’t eaten a thing for three days.”  PS

Born in Greensboro, North Carolina, O. Henry (William Sidney Porter, 1862-1910) published “Two Thanksgiving Day Gentlemen” in 1907 in the collection The Trimmed Lamp and Other Stories. It has been lightly edited for a 21st century audience.

Going South

Going South

Going South

The 1991 Tour Championship: Pinehurst’s pivotal event

By Bill Case

Feature image – Painting by Linda Hartough

On Sept. 9, 2020, the United States Golf Association issued a groundbreaking announcement naming Pinehurst Course No. 2 as its first anchor site for the U.S. Open. The Open would be contested on No. 2 in 2029, ’35, ’41 and ’47 in addition to the already scheduled 2024 championship.

Pinehurst owner, Bob Dedman Jr., expressed profound gratification with the singular honor. “Eight U.S. Opens in less than 50 years is a real testament to our partnership” said Dedman. “As players have often said, ‘It’s not just what you win, but where you win that matters.’”

For the Pinehurst Resort and Course No. 2 to achieve such recognition would have seemed like a pipe dream 40 years before. Following a decade of ill-fated management decisions by the resort’s then-owner, Diamondhead Corporation, the floundering company’s assets had been placed under the control of a consortium of its creditor-banks in 1980. And those lenders, looking to find a liquid buyer to take the resort’s assets off their books, were understandably loath to pour fresh money into Pinehurst.

As annual losses exceeded $1,000,000, the banks grew increasingly desperate to find a buyer. Most of the major hotel chains kicked the tires but shied away, concluding the property was ruined beyond redemption.

The lone exception was Dallas-based ClubCorp, which operated over 140 clubs — city as well as golf and country clubs — throughout America. The company’s charismatic owner and founder, Robert Dedman Sr., was intrigued with Pinehurst. “It was a logical fit,” he said. “We were already into golf in a big way, and we knew more about managing golf than other companies.”

Dedman Sr. also viewed Pinehurst’s tradition and history as major pluses. “It had held a PGA Championship and a Ryder Cup,” he said. “Course No. 2 was one of the best in the world. It had Donald Ross and all the magic that goes along with that.” However, he had no interest in acquiring the Carolina Hotel (then the Pinehurst Hotel) as part of the transaction. When the banks’ representative insisted it be included, Dedman reluctantly agreed. ClubCorp bought the resort in its entirety in 1984.

Three years later, looking to hire a new president to oversee and upgrade the resort’s operations, Dedman hired 36-year-old Pat Corso. Prior to his arrival in Pinehurst (where he first managed the Holly Inn), the Logansport, Indiana, native had spent his adult life working in the hospitality industry in Michigan — famously beginning as a singing waiter. Never had he dealt with a property in such dire condition as Pinehurst. “The entire infrastructure, inside and out, was in bad shape,” remembers Corso. “The ice bin floor in the kitchen fell through and a worker with it. A section of the porte-cochere at the Carolina’s front entrance collapsed. The hotel rooms had shag carpeting from the ’70s that had to go. All the windowpanes were rotting off.”

The golf courses also needed work. Longtime director of golf course maintenance Bob Farren says that when he joined the greenkeeping staff in 1982, the courses were in “horrible condition.” ClubCorp promptly began the long and expensive task of rehabbing the resort, inside and out.

Despite his relative inexperience in the golf business, Corso quickly sensed that for Pinehurst to regain its lost stature it needed to bring important tournaments back to Course No. 2. “Everyone working at the resort knew No. 2 was our greatest asset,” he says, “and staging big events on it was the way to put the course, and Pinehurst itself, back on the map.” How big? Why not aim at the pinnacle — the U.S. Open? “We realized that obtaining the Open would be an incredible challenge, but whether we achieved that goal or not, we believed that by trying, a lot of good things would happen along the way.”

First, Dedman Sr. needed to be convinced that luring major championships to Course No. 2 was a financially worthwhile objective. Diamondhead had staged an annual PGA Tour tournament on Course No. 2 from 1973 to 1982 (successively the World Open Golf Championship, the Colgate Hall of Fame Classic, and the Hall of Fame Tournament). Attendance had gradually declined, Colgate ended its sponsorship, and the event was unceremoniously terminated. Hosting a tournament would involve upfront costs and lost revenue.

“I would say Bob Sr. was initially skeptical,” says Corso, “but he was a boss who really trusted his people. His management philosophy was, ‘The less I do, the better we do.’ Once he gave the go-ahead, Bob became an enthusiastic backer.”

Pinehurst’s director of golf in 1987 was Mike Sanders, a prominent PGA pro who shared Corso’s vision. He was able to arrange for Pinehurst to host two prestigious, though admittedly low-key, tournaments on No. 2: the 1988 PGA Club Professional Championship, and the 1989 U.S. Women’s Amateur. Both Corso and Sanders considered those tournaments to be good preliminary steps toward the ultimate goal. Shortly after the tournaments were announced, Sanders resigned from the resort to focus on a new golf development, Pinehurst National (much later, Pinehurst Course No. 9).

With the PGA Club Pro Championship looming, Corso needed a new and experienced director of golf, and fast. He reached out to a fellow Hoosier, Don Padgett II, the 39-year-old general manager at Firestone Country Club in Akron, Ohio. A ClubCorp sister club, Firestone hosted the NEC World Series of Golf in ’87 and had been the site of three PGA Championships.

Padgett wasn’t ready to leave Firestone but did have a recommendation. “What you need is someone like my dad,” he said. The elder Don Padgett, then 62, was known throughout the golf industry. He was president of the PGA of America in ’77 and ’78. The list of golf contacts in his Rolodex (a thing back then) was voluminous.

Corso was taken by surprise. “I’ve heard so much about your dad for so many years,” he said. “I thought he must be dead.”

Given the importance of the hire, Corso sought advice from LPGA great Peggy Kirk Bell. He drove over to Pine Needles Lodge & Golf Club, found Peggy in the lobby, and asked her opinion. “You could not make a better choice,” she said.

“Mrs. Bell’s endorsement made a young guy making a big decision confident he was heading down the right path,” says Corso.

When it was offered, Don II urged his father to take the position but it took some doing — the elder Padgett had recently accepted a club position out West. Eventually on board, however, Padgett promptly established collegial relationships with both Corso and Dedman Sr. “My dad and Bob Dedman Sr. were kindred spirits,” says Padgett II. “Both of them came from almost nothing.”

When Padgett arrived on the scene, he took Corso under his wing. “The fact that meaningful people like Padge believed in me meant everything,” says Corso. “We went to all the big tournaments together. He introduced me to everyone he thought I needed to know. He’d station us around the putting green, or the clubhouse or by the big oak tree at Augusta — places he figured we would be most likely to encounter decision-makers. For a golf guy, Padge possessed immense political skills.”

During these forays, Padgett also made an effort to connect with those tour players having a past history with No. 2. Many had fond memories of playing the course in the Hall of Fame tournaments, the North & South Amateur, or collegiately. When the PGA Club Professional Championship arrived in October 1988, Padgett and Corso gladhanded most of the 360 club pros in attendance. A significant number were Padge’s longtime friends. “We made sure the pros, whether they played well or not, had a great experience,” says Corso. “The thought was they would go home and spread the word to their members that Pinehurst was back.”

Staging the event in the fall showed off No. 2 in optimum condition. The greens, recently planted with a new strain of Penncross bentgrass, were at their firmest that time of year, much more so than in July or August when the course was closed because of heat stress to the greens. Corso, Padgett and maintenance head Brad Kocher were aware that No. 2’s greens would never provide the firm, fast, putting surfaces the USGA would require for a U.S. Open in June.

Pinehurst’s quest for ideal putting surfaces had been ongoing since at least 1922, when Donald Ross, hoping to replace the resort’s sand greens with turf, experimented unsuccessfully with various mixtures of fertilizer and Bermudagrass on the Holly Inn’s lawn. “I am more or less puzzled,” Leonard Tufts wrote Ross in 1929, “why good putting greens are possible at Augusta Country Club and not here? There isn’t much difference in the temperatures.”

Craig Stadler

Photos Courtesy of The Tufts Archives, Pinehurst, NC

The hunt for growable grass continued. Finally, in 1934, Ross and greenkeeper Frank Maples found a strain of Bermuda hardy enough to withstand winter weather. Combining that grass with a new irrigation system led to No. 2 sporting grass putting surfaces when the club hosted the 1936 PGA Championship in November.

Bermuda was Pinehurst’s grass of choice for No. 2’s greens until 1972, when Diamondhead converted them to bent prior to the first World Open. But as Ross had learned a half century before, Pinehurst’s climate — located in what turf scientists referred to as an agronomic transition zone — was far from ideal for growing the types of grass then available. It was a Goldilocks dilemma: Pinehurst was too hot for bent and too cold for Bermuda. The resort had yet to discover grass that was “just right.”

It was no surprise that No. 2’s greens were in noticeably iffy condition when Pinehurst hosted the U.S. Women’s Amateur in July 1989. Following the event, P.J. Boatwright, the USGA’s executive director of rules and competitions and the man who was responsible for setting the conditions of play in a U.S. Open, remarked that Course No. 2 would never host the Open. In his judgment, the Women’s Amateur proved bentgrass wouldn’t work at Pinehurst and that Bermudagrass in June would never offer surfaces fast enough for an Open. Adding to the sting of his remarks was that P.J. was a Pinehurst alum, having previously served as the Carolinas Golf Association executive director.

While Boatwright oversaw rules and competitions, in 1980 the USGA had appointed a boyish-looking, bow tie-wearing David Fay as the organization’s overall executive director. Fay was determined to take the U.S. Open to publicly accessible venues beyond iconic Pebble Beach, the only such course to host the championship. Fay was open to considering venues like No. 2, Bethpage Black, Erin Hills and others. He also believed that the championship should go to every section of the country, even if one of those places was in the North Carolina Sandhills, far from major metropolitan areas and even farther from the blue blood clubs the USGA was so accustomed to in the Northeast.

“They called what I was proposing ‘Fay’s Folly,’” says Fay. “I felt that if my concept didn’t work out, my job could be on the line.” Nonetheless, the possibility that the USGA might eventually consider Course No. 2 for a future Open was music to the ears of Pinehurst’s execs. They just weren’t sure how to go about making that happen.

In the fall of 1990, an unanticipated breakthrough occurred when Don Padgett received a telephone call from an old friend, PGA Tour Commissioner Deane Beman. As a member of the PGA Tour’s Player Advisory Council, Padge had played a significant role in Beman’s initial hiring as commissioner. The subject Beman wanted to discuss was whether Pinehurst would be interested in hosting the Nabisco Tour Championship the following October.

The Tour Championship was first conceived by Beman in 1987 as a means of extending the tour’s golf season and bringing it to an exciting conclusion. Only the season’s top 30 money winners qualified for the event, and the $3 million purse was the highest on tour. The first four Tour Championships were contested from ’87 to ’90 at revered venues: Oak Hill, Pebble Beach, Harbour Town and Houston Champions.

A shrewd negotiator, initially Beman wanted Pinehurst to pay a site fee of $500,000 and hold the championship in early October — high season for golf vacationers in Pinehurst. Padgett refrained from making any commitment to Beman. He reported the call to Corso and asked him what he wanted to do. Corso turned the question around. “What do you want to do?” And though hosting the championship would represent another giant step for the resort and No. 2, Padgett replied, “Let’s play hard to get.” So they did.

Like many current and former players, Beman had a sentimental side when it came to Pinehurst. During his collegiate years at the University of Maryland, he and his golf teammates made frequent trips to the Sandhills, and he became a huge fan of Course No. 2. A two-time U.S. Amateur champion and four-time winner on the PGA Tour, Beman had competed on the course both as an amateur in the North & South, and as a professional in the World Open. Believing No. 2 was being unfairly “overlooked,” Beman was eager to return the Donald Ross masterpiece to the limelight.

Since the Tour already had a relationship with ClubCorp through its tournaments at Firestone and Don Padgett II, the relationship with the resort was something of a known commodity. Beman dropped his demand for a site fee and agreed to move the tournament’s starting date to Oct. 31 — Halloween.

Beman knew there would likely be “several guys qualifying who, like me, had played No. 2 collegiately or at Hall of Fame tournaments. I knew they’d appreciate the chance to compete on the course again and would work hard to make the field.”

He was right about that. Chip Beck, reared in Fayetteville and a two-time winner of the Donald Ross Junior Invitational on Course No. 2, was “thrilled out of my mind” to be playing No. 2 after qualifying 16th on the money list. Wake Forest alumni Lanny Wadkins and Billy Andrade qualified 12th and 14th, respectively. In his time at Wake, Andrade and his Demon Deacon teammates frequently drove from Winston-Salem to play No. 2. “It was just enough warmer in Pinehurst to be good for golf, and it was beautiful,” says Andrade, who had also won the 1986 North & South Amateur.

The Tour Championship featured all of 1991’s major champions: the wee Welshman Ian Woosnam (Masters), sartorially splendent Payne Stewart (U.S. Open), urbane Australian Ian Baker-Finch (Open Championship) and sensational young bomber John Daly (PGA). Stars like Fred Couples, Nick Price and leading money winner Corey Pavin also made the field. Longer shots Craig Stadler and lefthander Russ Cochran qualified in the bottom third of the field of 30. Cochran had won that year’s Western Open, but former Masters champion Stadler had gone winless in America for seven years.

For Corso, Pinehurst demonstrated a magical quality during the championship. “It had something to do with starting on Halloween, the crisp weather, and big-time golf returning to No. 2,” says Corso. “Also, the cooler weather was perfect for our bentgrass greens.”

David Fay rarely attended PGA Tour events. But given his interest in staging majors on publicly accessible courses, he was not going to miss this one. “I was very interested to see how the course would play for the Tour Championship,” he says. “I was interested to see if people would get romantic about the course. I was anxious to see if time had passed it by.”

Pat Corso and Don Padgett

Photograph from Pat Corso

Deane Beman and Craig Stadler

Photos Courtesy of The Tufts Archives, Pinehurst, NC

Thursday’s first round resulted in a four-way tie at the top, which included Daly and Baker-Finch along with Stadler and Cochran all shooting nifty 68s. Stadler, nicknamed the Walrus, bunked in at Pine Needles, where he reunited with collegiate golf buddy and former Tour player Pat McGowan. “Bonnie (Pat’s wife) and I had a great time with Craig and his wife. Mrs. Bell (Pat’s mother-in-law) was there too,” says McGowan. “We ate lots of barbecue. The fact that Stads was playing well made it especially fun.”

McGowan remembers that his friend complained about having trouble hitting his 3-wood and turned to a 1-iron instead. “I handed him a Founders Club 3-wood of mine, and he hit a few with it,” says McGowan. “He liked the club and stuck it in his bag.”

In the second round, Stadler and Cochran shot 68 again. They were joined at the top of the leaderboard by Nick Price and Paul Azinger. As temperatures dropped during round three, the scores went up. Despite shooting one-over-par 72s, Stadler and Cochran remained tied at the top. Cochran advised the press that he “hated” the prevailing chilly weather, that he’d rather play in the rain. When the Walrus was asked his strategy for dealing with the cold, he pithily answered, “I’ll put my sweater on.”

Stadler and Cochran were paired together in the fourth round’s final grouping. They were still tied for the lead on the 18th, where Stadler faced a 5-foot putt to force a playoff. To his relief, he rolled it in. “I made a good putt on 18, and that was more of a surprise than anything,” he said. The playoff commenced in a drizzle on the par-5 16th, where both players made birdies with Stadler smashing a terrific second shot onto the green with McGowan’s 3-wood. 

On the 190-yard par-3 17th, Stadler struck a brilliant 5-iron that spun to a stop 6 feet from the hole. Cochran’s shot came up well short of the green. “Somebody was jumping around in the bleachers right when I took it back,” the frustrated southpaw said. He recovered well to within 4 feet of the cup, but Stadler sealed the deal by holing his birdie putt. The record prize of $360,000 catapulted him to second on the money list behind Pavin.

The jubilant Stadler celebrated by treating McGowan and the Pine Needles contingent to $300 worth of Chinese food. “$300 bought a lot of Chinese food in 1991,” says McGowan with a smile.

Just about everyone associated with the tournament was happy. Padgett had been concerned that No. 2 might not pose a stiff enough challenge for the current crop of PGA stalwarts, but Stadler’s winning total of 5-under-par 279 demonstrated otherwise. “Where has this been all my life?” said Baker-Finch. “You could play a U.S. Open here, without rough, without doing anything.” Beman quickly requested that Pinehurst host the Tour Championship again in 1992.

David Fay gushed praise for everything he’d witnessed at the championship: the smooth logistics, the large crowds, the support of the event from distant North Carolina companies, and the magical atmosphere of the town and Course No. 2. As a baseball aficionado, he likened the ambience of No. 2 to baseball cathedrals like Fenway Park and Wrigley Field. If Fay had harbored reservations about Pinehurst and No. 2 as a U.S. Open site, the Tour Championship had dispelled them — except for the condition of the greens.

The tournament was a hit in the press, too. Corso remembers the eloquent and heartfelt praise both the town and course received on television and in print from golf writers Ron Green Sr., Tim Rosaforte and Jaime Diaz, as well as broadcaster Jack Whitaker. “Whether it was the church bells pealing, the legacy of Donald Ross, or the quaint New England town the Tufts built,” says Corso, “their pieces captured Pinehurst’s unique atmosphere.”

Riding the wave of the Tour Championship and the golf world’s rediscovered affection for Pinehurst, the resort’s bid to obtain a U.S. Open was gaining steam. It seemed that goal was within reach in June of 1992 when the USGA’s Championship Committee invited the resort to send a delegation to a meeting in Pebble Beach at that year’s Open. The committee was considering Course No. 2 as a potential venue for the 1999 U.S. Open. The moment Dedman Sr., Corso and Padgett thought might never come to pass was suddenly at hand.

Corso recalls that early on in the meeting, M.J. Mastalir, a committee member from Colorado, made an impassioned argument that the USGA should “Go west!” in ’99. Alarm bells began clanging for the Pinehurst delegation. Then committee chair Reg Murphy, destined to be a future USGA president, stepped in and cut Mastalir off. “No!” said Murphy with authority. “The ’99 Open is going south!”

“When Reg said that,” Corso recalls, “the air went out of my lungs. I knew ‘south’ meant Pinehurst.” Still a bit in disbelief at what he’d just heard, Corso glanced over at his director of golf. “When I saw Padge smile and nod his head, I knew that we were going to get the Open at long last.”

There was more discussion, of course. The committee sought assurance that No. 2’s greens would be changed out, and that course superintendent Brad Kocher would partner with the USGA’s agronomist in the process. The Pinehurst representatives immediately agreed.

Kocher already had a new type of creeping bentgrass in mind. Joseph Dutch was busy at Penn State developing a new strain (Penn G-2), which was being hailed as well-suited for Pinehurst. With that understanding, the committee approved No. 2 as the prospective site for the 1999 U.S. Open. The USGA formally announced its selection the following year at Baltusrol Golf Club’s U.S. Open.

In 1992, Pinehurst hosted its second Tour Championship. Paul Azinger won with a score of 276. The course was “as tough as any I’ve seen,” said Azinger. In ’94, No. 2 was the site for the U.S. Senior Open. By then, Corso had established a new entity to operate tournaments for Pinehurst. It included Jon Wagner, formerly from the PGA Tour; Reg Jones, who later joined the USGA; and Tom Pashley, now Pinehurst’s president. No. 2’s greens were converted to Penn G-2 bentgrass in time for the ’99 Open. (The strain had been initially planted on the greens of Pinehurst’s new No. 8, opened in 1996.) Kocher had the new greens in spectacular condition for Payne Stewart’s final putt, the most legendary moment in Pinehurst’s incredible golf history.

Bob Dedman Sr. and Don “Padge” Padgett were in attendance. Both savored what they had wrought, but neither lived to see Pinehurst’s second Open in 2005. Corso would retire from the presidency in 2004, moving on to other ventures. Don Padgett II succeeded Corso at the resort, and together with Bob Dedman Jr. further shepherded Pinehurst into its remarkable renaissance, including one more revamping of the greens to Champion Ultradwarf Bermuda. After a century of efforts, Pinehurst finally discovered a grass that was “just right.”

The younger “Padge” is the first to acknowledge what the Tour Championship meant. “It brought Course No. 2 back into the center of big-time golf,” he says. “The ’99 Open would never have happened without the Tour Championship.”  PS

Pinehurst resident Bill Case is PineStraw’s history man. He can be reached at billcasewrites@gmail.com.

The Wild West Comes East

The Wild West Comes East

The Wild West Comes East

Design for community, utility and beauty

By Jenna Biter

Photographs by John Gessner

Slate blue doors open into a rancher that’s full. Four kids ages 9 to 13 pad through the halls, and friends gather in the kitchen on Soup Sundays and Muffins and Mimosas. Dogs and cats lounge on the deck. Several are permanent members of the family; the rest are visitors.

More than a hundred puppies and kittens have sheltered with the Quinlans since they moved into the buff brick house eight years ago. “We foster animals, and it’s really fun,” Sarah Quinlan says. “The kids get really involved in their care.”

When the family of six moved into the 4,000-square-foot house near Reservoir Park, Quinlan intentionally remodeled the space to accommodate all the traffic and love of a young family, without sacrificing beauty. “There are a lot of people out there who think when they have young kids it’s not the time to invest in making their house nice,” she says. “And to me, it’s the opposite.” Quinlan values community, utility and beauty in her approach to interior design. That’s true whether she’s designing for her family or her clients.

Quinlan launched her home-staging and interior design firm, The Bold Buffalo, a year ago. “It has a distinctly Western style,” says Quinlan, who grew up in Butte, a small town in wide-open Montana. She still misses home, so she brings home to her through interior design. The aesthetic has been well received in the Sandhills, so she leans in. “Some of the color palette is the Ralph Lauren hunting lodge vibe that people who are into horses really like,” says Quinlan. The mount of an axis deer hangs over the fireplace. A neutral palette complements wood, leather, wool and stone, all served up in generous portions.

Quinlan likes maximalism and the oversized. She also likes a good deal. “Literally everything in the house is thrifted,” she says. She shopped Facebook Marketplace and thrift stores around town. Part of that decision was necessity. To achieve her vision on the family’s single military income, Quinlan had to do it on a budget.

“My husband jokes that I play Price Is Right anytime anyone walks in because as soon as they’re like, ‘Oh, I like your couch,’ I’m like, ‘Guess how much I paid for it?’” Quinlan says. A steal of a half-moon leather sofa is a main feature in the yawning, 1,500-square-foot living/dining/kitchen space that wasn’t always so open. The space was originally sectioned off into four rooms, but Quinlan had the walls demolished.

“People could not see it,” she says, guessing at why the house sat on the market for two years before the Quinlans moved in. They replaced red front doors with the slate blue and totally remade the foyer. She heightened the drama by dousing the space in black and accenting it with floral wallpaper. A dramatic seascape sails across one wall.

When it comes to art, Quinlan’s philosophy is buy big; if it’s not big, hang it in a space where it looks big; more is better; and buy original when possible. One of her favorite pieces is the 19th-century Danish original she purchased for less than $500 on Facebook Marketplace. As for family photos, she prefers a candid shot to a staged portrait that lacks personality. “If I can’t tell what your favorite animal is or where you’ve gone on vacation by walking through your house, then it’s not doing its job of telling a story,” says Quinlan.

She designed the kitchen so dishes could be put away by a 4-year-old, and the iron-legged barstools under the island’s overhang were an intentional choice. “I know kids are going to sit there kicking their feet on the barstools, and I know foster puppies love to chew the legs of everything,” Quinlan says. “I make very specific decisions on materials and on things being dual purpose so that we can gather and have community here.”

Quinlan has filled the gap of extended family back home with military family and neighborhood community. Local kids check books in and out of the Quinlans’ library with a stamp. Military friends come over multiple times per month for recurring events. Every year, they host a comedian in their outdoor living space with at least 50 guests comfortably in attendance.

“I’ve seen a lot of people that have comfortable homes, and I’ve seen a lot of people that have beautiful homes,” Quinlan says. She aims to deliver both.  PS

Discover Sarah Quinlan’s services and portfolio at theboldbuffalo.com. Jenna Biter is a writer and military wife in the Sandhills. She can be reached at jennabiter@protonmail.com.

Alamanc November 2026

Alamanc

Alamanc November 2026

By Ashley Walshe

November says come to the table, come hungry, come as you are.

The collards are slow cooking with onion. Aromatics sizzle on the stovetop. Outside, chickadees and titmice chatter in the underbrush.

Come as you are.

Through the window, a swirl of crimson leaves takes flight, stripping the maple of its autumn color. You study the tree’s thin, ascending branches; its nakedness; its graceful surrender. Your face and shoulders soften.

Who are we beneath the surface, beneath the armor, beneath our own resistance?

The cornbread is ready. Company arrives with casserole and pie. The children arrive as invited, sneaking cookies from the countertop before bounding back outside.

Hands keep busy. Place settings and chairs are rearranged. An old guitar is being tuned on the front porch.

The kitchen is a whir of movement and chatter. Through the window, the children shuffle leaves into crimson landing pads. A wren blasts his brassy song through the neighboring forest.

At last, let us gather at the table with our joys and our sorrows. The heaviness of our losses. The grace of our endless blessings.

Look around. Take in the beauty of these hands — all they have built and held and tended; all they have released.

Study these eyes, the laugh and worry lines, the wisdom and the innocence.

Are we not just like the trees, shaped, too, by wind and sun? Surrendering to life’s seasons in our own perfect timing? 

May we be gentle with each other. May we seek the simple wisdom of the earth and her children. May we nourish ourselves completely.

November Scavenger Hunt

A buck moth on a bright autumn day.

Vagrant rufous hummingbird.

Red, orange, yellow and burgundy leaves.

Snapdragons.

A bark-stripped tree from a white-tailed buck.

White-throated sparrows.

Chimney smoke.

Flowering witch hazel.

Wood ducks on the water.

It was one of those early November mornings that are as beautiful as any in spring. There was gold everywhere, drifts of it on the elm tree, flakes of gold under our feet, gold dust on the hedges, liquid gold in the refracted falling light.

— Elizabeth Goudge, The Dean’s Watch

Songs of Thanks

The trees offer their leaves back to the earth that holds them.

Can you hear the soil humming songs of thanks?

And what of the caterpillars? Luna moths spin their silk cocoons among leaf litter, where woolly bears lie frozen until the return of spring.

Firefly larvae tuck themselves beneath the thick, damp duff.

Frogs, toads, turtles, snakes and salamanders nestle beneath its safety, too.

Spring herself will give thanks for this humble offering; this blanket of darkness; this quiet, maternal embrace.

You’re welcome, the trees sing back. And thank you.

Poem November 2026

Poem

Dish Towel

By erri Kirby Erickson 

One of my parents’ dish towels

hangs on the handle of our stove.

It is aqua-blue, covered with red

and yellow poppies. How many of

their dishes this towel must have

buffed, plus silverware, glasses,

cookpots and pans. For decades

Mom washed them and Dad did

the drying. But after he died, she

stood alone at their sink, letting

the water grow cold — soap suds

like glaciers slipping into the sea.

Six months a widow and she, too,

was gone, leaving a lone bowl in

the drainer, a single spoon, a fresh

dish towel draped just so on a ring.

                 

Terri Kirby Erickson is the author of eight collections of award-winning poetry, including The Light That Follows Us Home.

The Art of Frying a Turkey

The Art of Frying a Turkey

The Art of Frying a Turkey

Be careful. Be very, very careful.

By Warren Henry Lewis

Photograph by John Gessner

There’s a particular sound the Sandhills makes in late November: the low roar of a propane burner in a distant driveway, bringing oil up to temperature in a pot big enough to defend the castle ramparts. By the third week of the month it’s a neighborhood chorus, with cul-de-sacs across the county contributing versions of their own.

Frying a turkey has become as regionally native as barbecue, even though the technique arrived from Louisiana by way of tailgate parking lots and word of mouth. It earned its place here on merit: crisp skin, meat that stays moist, a bird that’s done in under an hour instead of half a day tying up the oven.

It also remains, by a wide margin, the most dangerous thing most people do to their food all year — worse than egg salad in the heat of summer on a picnic. The U.S. Fire Administration and the National Fire Protection Association both flag turkey fryers every autumn, and the failures follow a short, repeatable list. Get the process right and it’s no more hazardous than a grill. Skip a step and you’re explaining to your insurance adjuster why there’s a scorch mark up the side of the garage.

The oil, not the bird, is what matters most. Frying works by immersion in oil held around 350 degrees — hot enough that the exterior sets almost instantly, sealing moisture in rather than letting it render out over hours. That’s the whole appeal. It’s also the whole risk: A few gallons of oil at 350 degrees is a few gallons of oil that will ignite on contact with an open flame if it spills, and it spills for one reason more than any other — too much oil in the pot, displaced by too much turkey.

Measure your oil level before you ever turn on the burner. Set the bird in the empty pot, cover it with water until submerged, pull the turkey out, and mark the waterline — that’s your fill line. Think Archimedes and the bathtub. Dump the water, dry the pot completely, and fill to that mark with oil, no higher. Skipping this step and eyeballing it is how oil ends up on the ground, on flame, and on the side of a house.

The second potential failure is moisture. A wet or partially frozen turkey dropped into hot oil turns instantly to steam, and steam expanding inside oil doesn’t simmer — it explodes outward. This is not good. Thaw the bird completely, days in advance, and pat it dry inside and out immediately before frying. Maybe even twice. No standing water in the cavity. No ice crystals in the joints. If you’ve brined it, dry it again after — thoroughly, longer than feels necessary.

Where you fry matters as much as how. Outdoors only, on a flat surface, well clear of the house, the garage, the deck, and anything with a roofline — the NFPA’s standard is 10 feet minimum, and farther is better. Not on a wooden deck. Not under an overhang, however far it seems. Level ground keeps the pot from tipping; a fryer set up on grass or gravel that gives even slightly under the stand’s legs is a recipe for disaster.

Lower the turkey into the oil slowly, and stay at the pot the entire time it cooks — this isn’t a set-it-and-forget-it appliance. Kick back in a lawn chair but keep your eyes open. Unlike with BBQ ya’ really gotta pay attention, so maybe reconsider that second beer. It’s only an hour or so. A turkey fryer left unattended, even for the few minutes it takes to answer the door, is the single most common thread running through the incident reports. Keep kids and pets well back from the whole operation — oil that’s already hot stays hot for a long time after the flame is out.

Have a plan for what goes wrong before you need it. Grease fires don’t respond to water — water on burning oil throws flaming oil into the air, which is how a contained fire becomes an unconfined one. Keep a Class K or ABC-rated extinguisher within reach, and know that smothering — a metal lid, baking soda in quantity — works when an extinguisher doesn’t. I’m a big fan of fire blankets. We have them in our kitchen, and keep ’em in our cars as well. Keep the propane tank and hose connection away from the burner itself. Check for leaks with soapy water before lighting, not after.

Done with attention to these few points, a fried turkey is worth the trouble: skin the color of an old saddle, meat that hasn’t spent four hours drying out in a 325-degree oven. Pull it at 165 degrees in the breast, 175 in the thigh, let it rest 20 minutes under foil before anyone touches it with a knife. The Sandhills didn’t invent this method, but by the sound of more than a few driveways in late November, it’s adopted it as its own.

Basic Wet Brine for a Fryer Turkey

A brine does two things worth doing — it seasons the meat all the way through, not just the surface, and it helps the bird hold on to moisture during the fast, hot cooking a fryer puts it through. Scale this up proportionally for a bird larger than 14 pounds, and give yourself two days, one to brine, one to dry.

1 gallon water, plus more to top off

1 cup kosher salt

1/2 cup brown sugar

2 tablespoons black peppercorns

4 bay leaves

1 head garlic, halved crosswise

1 orange, quartered

A handful of fresh thyme

Instructions

Bring half the water to a simmer in a large pot with the salt, sugar, peppercorns and bay leaves. Stir until the salt and sugar dissolve completely, then remove from the heat and add the garlic, orange and thyme. Let it cool to room temperature — don’t brine with warm liquid.

Combine the cooled brine with the remaining cold water in a container large enough to hold the turkey fully submerged — a clean cooler works well for a whole bird. Add ice as needed to bring the temperature down and keep it there.

Submerge the turkey breast-side down. Weight it if it floats. Refrigerate, or keep the cooler packed with ice, for 12 – 18 hours. Longer than 24 and the texture turns spongy rather than juicy.

Lift the turkey out, discard the brine, and rinse the bird under cold water to clear off surface salt. Then — and this is the step that matters for a fryer — dry it completely, inside and out, and let it sit uncovered on a rack in the refrigerator for several hours or overnight before frying. A brined bird holds extra surface moisture, which is exactly the hazard discussed above. It has to be gone before the turkey goes anywhere near the oil.

***

I’m from the Northeast and typically November was cold enough (32-40 degrees) to leave the turkey in the brine outside. Down here, you’ll have to make gobs of space in the refrigerator.

Having sold Chef Warren’s, Warren Henry Lewis is now channeling his creativity toward writing. A knitting novella is in the works.

Warren Lewis surrounded by Southern Pines firefighters Andrew Whitaker (kneeling), L-R: Eric Adams, Brody McGraw, Logan DeBerry, Jay Lacsina

Cape Cod Soul

Cape Cod Soul

Cape Cod Soul

Heartwarming highlights on a Southern shore

By Hazlette Huskins

Photographs by John Gessner

Chris and Kerrie Szczuka grew up in the small Massachusetts towns of Salem and Holyoke, respectively, and when they began to search for a place to settle down as a young family, they managed to combine her love for rural farmland with his desire for proximity to the coast. Newburyport fit the bill, an hour north of Boston, where they could take their three kids — Jack, Craig and Emma — for activities and lessons. As an engineer with a firm that has offices nationwide, Chris eventually decided to look at other locations to call home, and they honed in on the Research Triangle. With what they considered a God wink to their plans, they relocated to Apex and settled into Salem Village.

In 2020, they began looking for lake property and, impressed with the clear Moore County lakes, eventually found the perfect lakefront lot in the Seven Lakes West neighborhood. At just over an acre, it gently slopes toward the waterfront with a long-distance view across the broadest part of the lake. They visited occasionally, bringing their boat to check out neighboring lakeside properties, and saw several places that reflected the New England style they are so fond of.  While their youngest child was in high school in 2023, they began the construction process so that it would be completed once they were ready to move.

With the help of Susan Arciero Interiors, they began designing the home around a few basic principles: cedar shake siding was a must, a gable roof line to create a little more interest, and a main floor that would feature one-level living just for them. Dreading the thought of passing empty children’s rooms as they went about their day, they created a separate area for the (now grown) kids to feel at home, even in a new build in a new town. Ascending to the small cluster of rooms upstairs feels like entering a pilothouse overlooking the most magnificent view of the lake.  With a family of tennis enthusiasts, Kerrie decorated a small sitting area at the top of the stairs with some memorabilia, including her childhood racket and tennis balls from both the French and Australian Opens. No space is wasted, even along the staircase wall where book club progress is measured spine by spine along a narrow shelf. With the help of K. P. Quality Builders, they thought ahead with smart details like an upper level closet that could one day be easily converted to an elevator.

Downstairs, the breakfast nook accommodates a crowd, with built-in upholstered benches around a custom-built dining table Chris commissioned from Oak City Customs in Raleigh. A favorite painting adorns one wall and ties in the colors from the rest of the home. Created by a former neighbor in Massachusetts, it is a treasured piece that invokes the memory of a Cape Cod beach where the family spent time when the kids were young.

Continuing the creamy wall color with a similar hue in cabinetry, the kitchen wows in its simplicity. Gingham-wrapped books of favorite recipes were gifts from the kids that stand on a countertop, while the beginnings of a teapot collection fill the glass-front cabinets along the ceiling — proudly representing Ireland, England, their wedding day, and soon, a piece from China. LA Cabinets in West End created the kitchen cabinets and matching living room built-ins, with rattan inserts to disguise speakers, as well as the storage cabinets with floral cut-out detail in the mud room. Tucked behind barn doors, Chris has a home office that allows for focus when necessary, and a spectacular view of the glistening lake when a break is needed.

A few creative and heartwarming highlights are found in unsuspecting places, such as the wallpaper. The piano room just off the foyer is partially covered in an enlarged Nav Chart Art map of Newburyport, with stars indicating the places they called home during their time there.

Another way of preserving the family’s past is displayed in the walk-through pantry. With a nostalgic nod to the sitcom Who’s the Boss?, one of the doors had to be swinging, and both have porthole windows to let light pass through. At first glance you notice a display of Kerrie’s grandmother’s blue and white Currier & Ives china. On the wall itself, you discover a recipe in her grandparents’ handwriting, enlarged and printed onto a wallcovering. Her Italian grandmother lived on a lake in New Hampshire where Kerrie spent much of her summers growing up, and this nook honors her in a unique way.

The lower level with direct access to the backyard and the lake beyond is a vast space designed for late-night hangouts and leisure activities. The shower was extended to accommodate the family’s two golden retrievers, Alice and Maggie, who often come home soaking wet from a swim. Outside, the couple formed a mini beach area complete with chairs and an umbrella. Their boat, fittingly named Waggin’ Wheel, sits at the head of the inlet and admires each sunset across a 1 1/2 nautical mile stretch of Lake Auman.

A standout feature is the cupola above the garage with a whale weathervane atop, lovingly called Winnie the Whale. While Winnie seems to have been purchased specifically for this house, she came from Newburyport and has been watching over the family for 18 years, at one time residing on a stake in their Apex yard. She appears right at home after her latest and final move.

The couple incorporated pieces that reflect traditional New England style and stayed true to the origin of certain items, including wood canoe paddles from Maine-based Shaw & Tenney that hang high on the living room wall. A New York artisan, The Carving Company, created the hand-carved wooden exterior house sign that hangs over the front door and mirrors its color. Presented with numerous shades of blue paint options, Kerrie decided to flip the samples over to read the names instead.  Newburyport Blue was staring back at her and the door’s fate was sealed.

Chris and Kerrie love the natural cedar shake siding that adorns the facade and, faithful to the Nantucket style they adore, intend to let it age gracefully. It lends an unpretentious welcome that greets you at the Dutch front door, perfect for the two pups to keep an eye on passersby.

This custom home has packed so much charm and love for family into its walls that it immediately has a sense of place. It was built at a time when their family had begun to scatter — more far than near — for their next stages in life, and has established a refreshing place to relax, recharge and reconnect in a home that embraces old memories, new friends, and life by the water.  PS

Hazlette Huskins is a native North Carolinian, international business graduate of UNC Wilmington, real estate broker, children’s book author and an Arts Council of Moore County Fine Arts Festival award recipient.

Jack’s Lanterns

Jack's Lanterns

Jack's Lanterns

The joy and wonder of carved pumpkins

Story and Photographs by Todd Pusser

In the fall of 2011, our family displayed one last, grand pumpkin show. It was an event that my parents still talk about to this day. That year, the autumn weather was glorious, filled with bright, warm sunny days and cool, crisp evenings. A full week was spent prepping the front yard for the throngs of people that would venture out to our rural Eagle Springs home just to see a display of carved pumpkins. These were not just any run-of-the-mill jack-o’-lanterns with triangular eyes and teeth, mind you, but pumpkins that glowed with the faces of popular cartoon characters, collegiate mascots, famous movie stars and wild animals. Bales of hay were stacked high across the front yard. Scarecrows were staked into the ground. And tiki torches lined the drive.

A local farmer, Charles Martin, had kindly volunteered to grow us a crop of pumpkins on a portion of his property. We picked the pumpkins, an extra-large heirloom variety known as Mammoth Gold, from his dusty field the first week of October, and by the time Halloween weekend rolled around, I had carved over 200 of the giant gourds. Mammoth Gold pumpkins average around 40 pounds in weight and are bright orange. Their skin is relatively soft and pliable, making them much easier to carve compared to store-bought pumpkin varieties, like Sugar Pies or Connecticut Field pumpkins, which have thick skins, dense fibrous insides and long stems.

Over 8,000 people visited the yard during the three nights that we displayed the pumpkins. People had traveled all the way from Greensboro and Fairmont just to see jack-o’-lanterns glowing beneath a star-filled sky. We asked that visitors donate cans of food for local charities, which they did by the truckload. It was the highlight of our year.

Jack-o’-lanterns displayed on the front doorstep on Halloween night are as iconic as Christmas trees and baskets of Easter eggs. They are holiday symbols that have become fully ingrained in our American culture over the last 150 years. In her book Pumpkin: The Curious History of an American Icon, author Cindy Ott notes that the first published image of a carved jack-o’-lantern appeared in an 1867 issue of Harper’s Weekly magazine. However, the origin story of jack-o’-lanterns takes place on the far side of the Atlantic, in the woodlands and moors of the Old World.

Centuries ago, ancient Celts of Ireland and Scotland celebrated the end of the harvest season in a festival known as Samhain. The festival commenced at sunset on Oct. 31 (Samhain’s Eve) and continued until sunset on the following day. During that first night of celebration, the Celts believed that the spirits of the dead would walk about the land, freely among the living. In order to ward off those restless souls, people would dress in frightening costumes and carve scary faces into root vegetables like turnips and potatoes.

Originally cultivated in North America over 7,000 years ago, pumpkins, a type of winter squash, were at the time completely unknown to Europeans. They would not encounter pumpkins until much later, when the first Colonists arrived on our shores and discovered Native Americans growing the fruit (yes, pumpkins are scientifically a fruit and not a vegetable) as a crop. Among those early European settlers were Irish immigrants who brought with them the legend of Stingy Jack.

Though countless versions of this tale have circulated through the centuries, all agree that Jack was an unlikeable character who had a penchant for tricking people. In one recurring tale, Jack even tricked the devil. Not one to trifle with, the devil banned Jack from hell when he died. Due to a lifetime of mischievousness and immorality, Jack had already been denied access to heaven. He was soon cursed to wander between both worlds for eternity, with only an empty turnip lantern to guide his way. Eventually, the devil felt pity for Jack and granted him a single ember of coal to light his lantern on his journey through purgatory. And the jack-o’-lantern was born.

My fascination with carved pumpkins dates back to my earliest childhood days in Eagle Springs. Like most kids, I loved Halloween. I planned my costumes months in advance. Devouring Mary Janes and Bit O’Honey candies, as well as Reese’s Peanut Butter Cups, acquired from a night of tricks or treats was one of life’s great pleasures. To no surprise of anyone who knows me, It’s the Great Pumpkin Charlie Brown was, and still is, my favorite TV show.  So, when my parents took me to see a display of jack-o’-lanterns at a local farm one crisp October night, I quickly became obsessed with the glowing gourds. The farmer, Otis Boroughs (who taught in Moore County schools for 30 years and would later become my driver’s ed teacher), grew a large field of pumpkins each summer near my grandmother’s house.

Turns out Mr. Boroughs also had an artistic side. He would carve extraordinary scenes into the pumpkins he harvested and display them each and every Halloween night for all to see. People traveled from all parts of the state to see his magnificent jack-o’-lanterns. Dozens and dozens of glowing pumpkins lined his yard and the loft of his old red barn. Everything from Mickey Mouse to Bugs Bunny and E.T. to the N.C. State wolf mascot were on display. One of his most popular was of a horse-drawn carriage, carved over multiple pumpkins, with Cinderella sitting inside.

For a kid who loved to doodle and had notebooks full of drawings of dinosaurs and snakes, I could not figure out how he had carved such intricate characters into the sides of the giant gourds. I would spend hours walking among his glowing creations as the aroma of baked pumpkin pie (from the candles burning inside) hung heavy in the cool, evening air. It was magical.

For years, I pestered Mr. Boroughs to teach me how to artfully carve a pumpkin. Finally, one Saturday afternoon, after the fall harvest, he relented. I was around 10 years old at the time. That day in his workshop, surrounded by tools and tractors, he taught me the trick to great pumpkin carving.

First, you must choose a pumpkin that fits the design that you have in mind. That day, I had brought with me some permanent markers to draw the Demon Deacon, the mascot of Wake Forest University — my dad’s favorite team — on the side of a pumpkin. Mr. Boroughs picked out a rather tall, oblong-shaped pumpkin that was able to stand upright on its own. It matched well with the long face of the Deacon. After a few minutes, I had completed my drawing.

Next came the most important part, choosing the proper knife to carve out the design. Mr. Boroughs’ tool of choice was a 12-inch compass hand saw with a small metal handle. The narrow, finely serrated blade enabled him, and me, to work magic on a pumpkin. With that simple blade, I easily cut out the sharp corners and intricate patterns, like the eyes and bowtie, of the Demon Deacon. It was much easier to use than the large straight-edged blades I was accustomed to using when cutting out the stereotypical triangular eyes, nose and mouth of past jack-o’-lanterns.

The crowning glory was when Mr. Boroughs placed a candle inside the pumpkin and turned off the lights in the workshop. The face of the Demon Deacon exploded to life, casting a golden glow throughout the tool hed. It was jaw-dropping. No doubt, this is what those early Irish immigrants felt when they put candles in those first pumpkins instead of turnips.

With that afternoon’s pumpkin carving class fully embedded into my memory bank, I went on my way. That Halloween, I carved out a half-dozen jack-o’-lanterns, following the outlines of my hand-drawn designs, including a ghost and caricatures of Mickey Mouse and Godzilla. The only people to see them were my parents and grandmother. My father loved the Demon Deacon. Still, Mr. Boroughs insisted that I tell no one the secret sauce for carving extraordinary pumpkins.

Throughout my teen years, Mr. Boroughs continued his annual display of jack-o’-lanterns, drawing ever larger crowds. His pumpkins were featured in newspapers and on local television stations. Despite being distracted by the usual teenage boy preoccupations of sports and girls, I made it a tradition to visit his farm each and every Halloween.

But alas, all good things come to an end. Father Time finally caught up with Mr. Boroughs. The toll of tending a pumpkin field and carving over a hundred jack-o’-lanterns each year became too much, and he eventually closed his grand pumpkin show for good in the late 1990s. To say I was disappointed is an understatement. His pumpkin display had meant so much to the communities of Eagle Springs and Jackson Springs. The thought of local kids not experiencing the same kind of wonderment that I had experienced as a child viewing his marvelous jack-o’-lanterns was simply too much to bear.

After a couple years of dark Halloween nights, I decided to follow in the footsteps of Mr. Boroughs and create a pumpkin show of my very own, this time in the yard of my childhood home, just a few miles from his farm. The yard was just shy of 2 acres and could easily accommodate many pumpkins, as well as long lines of people. And that is exactly what I did for nearly a decade, culminating in that last pumpkin display in 2011. By that time, life and work had begun to take me far away from Eagle Springs. It became impossible to commit to the time necessary to produce such a large show, so I hung up my carving knives.

Since then, things have changed dramatically. The secret sauce for great pumpkin carving is now readily available to everyone, with mass-produced pumpkin carving kits showing up on store shelves well before Labor Day. Countless online stencils, of every subject imaginable, can be downloaded and applied to pumpkins for easy carving. One can even buy artificial carving pumpkins so you can preserve your jack-o’-lantern for years to come.

Mr. Boroughs passed away in 2024, at the ripe old age of 87. Eagle Springs farmer Charles Martin followed soon after, in February of this year.

I am now a proud parent to a precocious 7-year-old girl named Ella. She has an artistic side herself. Every year, we try and make a point to carve at least one jack-o’-lantern for Halloween. Perhaps this year she will want to carve out a character from the hit K-Pop Demon Hunters since she is constantly singing the movie’s songs on the way to school. Or, after seeing Toy Story 5 this past summer, she may want to try a Buzz Lightyear.

Or maybe, just maybe, I can convince her to carve a horse-drawn carriage with Cinderella sitting inside — for old times’ sake.  PS

Prost, Y’all

Prost, Y'all

Prost, Y'all

Pines, ponies, porch swings and a stein full of Bavaria

By Warren Henry Lewis

Photographs by John Gessner

Feature photo: Ben Lewis, Emily Von Cannon and Warren Henry Lewis at Railhouse Brewery

Remember when we lived in a small town, the kind of place where you gave directions like “if you get to Red’s Exxon you’ve gone too far”? We’ve grown up some since then — a few more roundabouts, which I don’t want to discuss, a few more golf courses, and some great new neighbors up the road — but nothing’s touched the two things that matter most: the pine trees and our unshakable belief that any excuse to gather outside is a good one.

In October, somewhere between the second julep and the third round of “who makes the best pimento cheese,” Moore County goes full Bavaria. So what if Munich’s version begins in the middle of September and runs until the first Sunday in October? At least we’re in the queue. For a few golden weekends, we swap the porch for the biergarten and nobody blinks. Bavaria gave the world lederhosen, oompah bands, and a beer stein you need two hands and a chiropractor to lift. We gave the world the steeplechase, the pine-shaded front porch, and a fierce, decades-long opinion about how to dress a pimento cheese sandwich. Different heritage, same instinct: get dressed up, stand in a field, toast to nothing in particular. By November we’re back to seersucker and sweet tea.

We already gather by the thousands for a golf tournament and treat it like a religious observance. And we’ve been known to put on our finest tweed to watch horses jump over things. Adding a polka band and a plate of bratwurst to the calendar isn’t a stretch. It’s just one more excuse.

None of this is new for us, if I’m honest. I’ve lived here long enough to watch the county become a little bit of everywhere. Retirees roll in chasing sunshine. Military families cycle through Fort Bragg, importing a piece of wherever they’ve come from. Golfers from around the world bring their love of the game and our community. Riders and trainers show up every autumn from as far away as Kentucky and overseas for horse country season. By now, Moore County isn’t really one thing, it’s a lot of things, filtered through tall pines and slow afternoons. A German beer garden is just the latest arrival at the party.

I’ll admit the setting helps the illusion along. Bavaria has its Black Forest, dark and fragrant with fir. We’ve got the longleaf pines, and on a crisp evening at Weymouth Woods, with that turpentine smell in the air, it isn’t hard to squint and think you’re somewhere far grander and colder. Swap the fir for the longleaf, the alpine chill for a Sandhills breeze that still remembers summer, and you’ve got a passable Bavarian backdrop. Minus the yodeling. (Tell the truth, did you hear the Ricola ad in the back of your mind?)

The village of Pinehurst throws its own Oktoberfest at Tufts Memorial Park. Kinderfest opens the evening — a couple of hours of music, crafts, bubble artistry and a nod to Halloween for the kids — before the grownups take over with German music, food and beverages that need no translation. It’s free, it’s friendly, and the crowd is exactly what you’d expect: a few actual dirndls, several ambitious attempts at lederhosen, golf carts neatly parked in rows, and a lot of people who simply came as themselves, beer stein in hand.

There’s something wonderful about watching a man who spent his afternoon in seersucker switch by evening into suspenders and knee socks; or a woman who traded her sundress for a dirndl like she’d been doing it her whole life. The Sandhills needs no excuse to play dress-up.

A bit down the road, Railhouse Brewery has been running an honest-to-goodness Oktoberfest for more than a decade. I go most years for the curry brats and stay for the hammerschlagen, which, if you’ve never seen it, is kinda like cornhole for people who enjoy hitting things with a hammer while a crowd of strangers cheers them on. There’s stein-holding too, which separates the casual reveler from the truly committed, and relay races that end, as most good ideas in the Sandhills do, with everyone a little out of breath and ready for another round.

None of this makes us honest-to-God Bavarians, and I’m not claiming otherwise. What it makes us is a place willing to borrow a good time when we see one — take a festival built for beer halls and mountain villages, and set it down happily among the pines, the ponies and the porch swings. We’ve spent more than a century collecting traditions from elsewhere and making them feel like home: the hunt from England, golf from Scotland, sweet tea from points South, and now, on a crisp weekend each fall, a beer garden from Bavaria. Does life get any better than that?

So pour something cold, find a polka you can stomp along to even if you can’t name it, and raise a glass to the strangest, most delightful thing about Moore County: We’ll find any excuse — horses, hounds or hops — to get dressed up, gather outside, and celebrate together. I hope my lederhosen still fit! Prost, y’all.

————

Let’s talk curry brats. Delicious. Pair them with a great stone-ground mustard and my potato salad. Below is a recipe for the brats, but it’s really OK to pick them up in a good supermarket or meat market if you don’t want to make your own.

Curry-Flavored Bratwurst

Yield: 12 sausages

Preparation time: 30 minutes, plus chilling time

Ingredients

(It’s important to keep everything nice and cold while you’re making these or any sausage.)

2 pounds (900 grams) ground pork, preferably 20–25 percent fat

1 1/2 tablespoons mild curry powder

1 1/2 teaspoons kosher salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon black pepper

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper, optional

2 cloves garlic, finely minced

1/2 cup cold beer, broth or water

2 tablespoons finely minced onion

1 tablespoon brown sugar

1 tablespoon Dijon mustard

1/4 teaspoon ground nutmeg

Sausage casings, if making links

 

Directions

1) Chill the pork, mixing bowl and grinder parts until very cold.

2) In a small bowl, combine the curry powder, salt, coriander, cumin, turmeric, black pepper, ginger, cayenne pepper, garlic, onion, brown sugar, Dijon mustard and nutmeg.

3) Add the seasoning mixture to the cold ground pork. Pour in the cold beer, broth or water.

4) Knead the mixture for 2–3 minutes, until it becomes sticky and holds together.

5) Fry a small sample of the mixture in a skillet. Taste and adjust the seasoning as desired.

6) Cover and refrigerate the sausage mixture for at least 1 hour, or preferably overnight.

7) Stuff the mixture into sausage casings and twist into links. Alternatively, shape it into patties.

8) To cook, place the bratwurst in a skillet with a small amount of water or beer. Cover and cook gently for about 10 minutes.

9) Remove the lid and continue cooking, turning often, until the bratwurst is browned and reaches an internal temperature of 165°F

Serving Suggestions

Serve with sauerkraut, German mustard, my warm potato salad, grilled onions or crusty bread.

 

Warm Potato Salad

1 1/2 pounds red bliss potatoes, quartered

1 tablespoon blended oil

1/3 cup shallots, sliced into rings

4 cloves garlic, smashed

1 tablespoon balsamic vinegar

2 tablespoons red wine vinegar

1 teaspoon unsalted butter

2 tablespoons chopped parsley

Kosher salt and fresh cracked black pepper

 

Wash your potatoes well.

Put them in a pot large enough to cover them with water by 2 inches. Add enough kosher salt until you can just barely taste the salt.

Bring the water to a boil, and then lower to a simmer. Cook the potatoes until a bit more than fork tender, but not falling apart.

Let’s multitask: at the same time, in a pretty large sauce pan, warm until the oil starts to shimmer.

Add the shallots and garlic.

While the shallots and garlic are slowly doing their thing, drain the potatoes. Now, toss the potatoes with the shallots and garlic. Toss them rough enough to kinda bust the potatoes up.

Turn the heat off. Add the two vinegars, the butter and parsley.

Season with salt and pepper.