Dhm nov dec 2013 online final

down home keeping it down home - from the Sandhills to the Crystal Coast

m a g a z in e

FREEVol 6 -Issue 2 Nov/Dec 2013

Shop Local Holiday CraftsEasy Handmade Decorationsfor the Holidays

At The TableLocal & In Season

Melissa VeraBlogger - Couponer

Crafter - Product Tester

[email protected]

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Down Home Magazine is owned and operated by Cindi Pate, PO Box 901, Pikeville, NC 27863 - All inquiries can be made to this address as well as subscription requests. 1 year for $12 to cover postage. Subscriptions start the following issue.

All Community Info and Events for Down Home Magazine should be submitted to [email protected] - All rights reserved.

Down Home Magazine is not responsible for misprints unless under signed terms of agreement. The information included does not always reflect owners own personal beliefs or opinions.

The publisher reserves the right to reject any advertising or content that is not in keeping with the magazine’s standards.

DHM is distributed where consumers are throughout the sandhills to the coastal areas- and can be found online at:

www.downhomemagazine.com

P5 - Letter from the Editor

P7 - Backroads Carolina

P10 - Holiday Crafts

P12 - Local & In Season

P21 - Arts & Events

P22 - Top Local Picks

staffCindi Pate - Sr Editor/Publisher page layout & design

Jarred Pate - Sales

contributors

On the CoverFresh Fall flowers turn these pump-kins from the local fruit stand into the centerpeice for your Thanksgiving feast. Details on how to make this display, along with other holiday crafts will be featured weekly on our Facebook & Pinterest pages.


Cindi Patedown home

keeping it down home - from the Sandhills to the Crystal Coast

m a g a z in e

FREEVol 6 -Issue 2 Nov/Dec 2013

Shop Local Holiday CraftsEasy Handmade Decorationsfor the Holidays

At The TableLocal & In Season

Jim Hinnant

PaulaWoodworth

Last year, my husband introduced the game “Fruit Basket Turnover” to my side of the family at our Thanksgiving gathering. We have always played this silly game on Christmas Day with my husband’s family after we’ve eaten any leftovers from the Christmas meal from the night before - it’s a family tradition. Why we never played it on my side of the family I could not say, but I can say that my sisters and I {and the brother-in-laws and all the nieces and nephews} never laughed so hard. We played a little dirtier than we would on my husband’s side of the family, push-ing people out of chairs and causing mass confusion so we could get a seat -- but it was all in fun and that’s just how my side of the family is. I wouldn’t have it any other way. I love that we started this new tradition on my side of the family.

You see, a family tradition is like thread - it keeps a family tightly wo-ven together. Traditions serve as reminders of our love for one another - helps us understand commitment and keeps us getting together as a family.

This year, with Thanksgiving and Christmas just around the corner, I wait with anticipation. No hustle and bustle - just quarky family tradi-tions, a table full of food and an ever-knowing that my family - all my family - has indeed been Blessed by God.

Cindi Pate - Editor/Publisher

dhm


Be thankful when you don’t know something- For it gives you the op-portunity to learn.

Be thankful for the difficult times. - During those times you grow.

Be thankful for your limi-tations - Because they give you opportunities for improvement.

Be thankful for each new challenge - Because it will build your strength and character.

Be thankful for your mis-takes - They will teach you valuable lessons.

Be thankful when you’re tired and weary - Be-cause it means you’ve made a difference.

“Be Thankful”

It is easy to be thankful for the good things. - A life of rich fulfillment comes to those who are also thankful for the setbacks.

GRATITUDE can turn a negative into a positive.

Find a way to be thankful for your troubles and they can become your blessings.

Author Unknown

backroadscarolina

Tobacco Barnswritten by Jim Hinnantphotographed by Paula Woodworth

For those of us who have lived most of our lives in eastern North Carolina, there’s a site that is slipping away with the passing of every year. Tobacco barns were seen through-out the region with the most com-mon site the tin-roofed classic green tall building with furring strips to hold the protective covering. As farming technology changed through the years, the curing process for the farmer also changed, and the tradi-tional tobacco barn was no longer necessary.Tobacco was and is a big cash crop for many eastern North Carolina farmers. Anyone that has ever worked on a tobacco farm can tell you that it’s a dirty, hot job. I found that out in the late 70’s when I worked for an uncle. My job was to “poke up” (or “push up”) as I was taller than the other workers at the barn. After the first day, I real-ized why you should always wear a hat when you’re below those wet dripping sticks of green tobacco leaves. To open a barn, we’d first make sure all the flues were out of the way and inspect the barn for any damaged structure. When the first load would come in from the field, one worker would pick up a stick with the looped green leaves hanging and pass it to a worker standing

A backroad is a

secondary type of

road, usually found

in rural areas.

In North Caro-

lina, where they are

also referred to as

“blue roads”, the

roads are often con-

structed of gravel.

Join us as we bring

you the new series-

Backroads Carolina!

backroadscarolina

written by Jim Hinnant -- photographed by Paula Woodworth

in the door who would hand it to me. I’d poke the stick up to another worker who would hang the stick up in the barn keeping just enough space to allow the heated air to move between the sticks. Once a barn was full, we’d set the flues back up connected to the gas or fuel-oil heater in the middle of the barn in such a way as to allow even heating. There was always a short-lived feeling of completion when a barn was finished, but we had to move on to the next barn.When I see a remaining barn somewhere, there are always returning fond memories of working for my uncle. I remem-ber the cool dampness in the early morning, how great a mid-morning and mid-afternoon Pepsi with peanuts in the bottle and a Moon Pie taste, and how good closing up that last barn of the day felt. I also remember the pleasant aroma of cured tobacco when we’d take out a barn.Tobacco barns are preserved in photographs and in the memories of those who worked around them. Even though they are not needed anymore, it is nice to see them occasion-ally in the corner of a field as we travel along Backroads Carolina.

Tobacco Barns

Holiday Crafts Perfect for any home.

Holiday Crafts Perfect for any home.

Over the next few weeks, we’re going to show you how to recreate these easy-to-do craft projects via our social media pages - both Facebook and Pinterest. Follow us each week at www.facebook.com/downhomemagazine or www.pinterest.com/downhome.

Thanksgiving Dinner, Southern Style!Local and in Season

Southern food may have a bad reputation for being deep fried and heavily processed, but like any traditional cuisine, its roots lie in whole, seasonal, locally grown foods with flavors influenced by the many different cultures that settled the region, from Europeans to Africans to Creole West Indians. And what better time to celebrate its healthy roots than Thanksgiv-ing?

While the South has many dif-ferent flavors and cultures, a few things are common to all Southern cooking: Well-seasoned cast iron skillets, an abundant table featur-ing seasonal foods and a wide variety of vegetables, and last but not least, that famous Southern hospitality. You can keep the spirit of the South this Thanksgiving with a menu that sticks to these classic ingredients.

Sweet PotatoesFull of fiber, minerals and vitamins A, C and B6, sweet potatoes aren’t just for Thanksgiving down South—they’re an ever-present part of the South’s cuisine. Their rich complexity makes them a wonderful ingredient in all kinds of recipes. Compared to potatoes, the sweetness of a sweet potato makes it a much more versatile

vegetable, and it’s used in a wide variety of dishes, both savory and sweet.

GreensDark leafy greens are not only excellent sources of calcium and beta-carotene; they’re an essential ingredient in Southern cooking. Collard, turnip, kale, cabbage, and mustard greens, to name a few—have always been the centerpiece of, Southern meals. You’ve proba-bly seen some of these cultivat-ed greens in your supermarket, but they can also be found at farmer’ markets and others in your own community just may be growing some right now for sale to their neighbors. Most southern cooks loves making casseroles featuring seasonal veggies, and, especially loves to include winter greens with extra attention, as well as cream and brown butter, which may sound unhealthy but it actually isn’t. Cooking greens with some form of healthy fat, such as grass-fed butter or olive oil, increases the conver-sion of beta-carotene to vitamin A significantly.

CornbreadProviding the basis of the South’s breads, grits, dump-lings and fritters, corn is a true staple. Once the iron skillet was developed, hot corn-bread was enjoyed as many as three times a day. And though rice and pecans are often key ingredients in savory stuffings from the South, so is cornbread. Southern corn-bread is generally made from white cornmeal, and unlike the Northern version, isn’t particu-larly sweet. And keep in mind that the color of cornmeal is no indicator of how processed it is; white cornmeal is made from white corn and yellow from yellow corn, and nearly all cornmeal sold in stores has had the nutritious outer bran and germ removed for shelf life.

Last, but not least - let us not forget the centerpiece of A Southern Style Thanksgiving Meal: the fried or backed turkey and a fresh Wayco ham.

Thanksgiving Dinner, Southern Style!

Sweet Potato CasseroleBy Cindi Pate

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.

Ingredients:•2 eggs•1 cup granulated sugar•3/4 cup butter, softened•1/2 cup milk•1 teaspoon vanilla•3 cups cooked mashed sweet potatoes•.•Topping•1/2 cup brown sugar•1/3 cup flour•2 tablespoons butter, softened•1/2 cup chopped pecans

garnish) together to form a paste. Coat the sliced sweet potatoes well with the lime sugar mixture.

Arrange the coated slices in overlapping rows in one layer in acasserole dish. Dot with butter on the top, sprinkle with pepper, and wrap tightly with two layers of aluminum foil.

Bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil, it’ll reduce and form a nice glaze during the rest of the baking. Finish under the broil-er to brown the top. Sprinkle with parsley or cilantro.

Preparation:

Beat eggs, granulated sugar, and 3/4 cup but-ter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened but-ter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.

Candied Lime Sweet PotatoesBy Cindi Pate

Ingredients:2 Sweet Potatoes, peeled 1/2 Cup Sugar 2 tsp Molasses 1/2 tsp Salt 1 Tbs Fresh Lime Juice Zest from 1 Small Lime 1/4 tsp Ginger Powder Black Pepper, to taste Butter for dotting Parsley or Cilantro, for garnish

Preheat oven to 400 F.

Thinly Sliced Sweet Potatoes. Mix remaining ingredients (except pepper, butter and

Baked Sweet PotatoesBy Cindi Pate

Ingredients:

Sweet PotatoesSea SaltOlive Oil

Directions:

1. Preheat oven to 400 degrees

2. Poke holes in sweet potatoes using a fork

3. Spray the outside of each po-tato with olive oil (using an olive oil mister) & sprinkle with sea salt

3. Bake for 50-60 minutes

4. Enjoy plain or sprinkle with cinnamon

Sweet Potato Biscuitsfrom www.ncsweetpotatoes.com

Ingredients1-1/4 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt3 tablespoons shortening1 cup mashed cooked sweet potatoes1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/4 cup milk

Instructions1. Preheat oven to 450 F.2.I nto large mixing bowl, sift together flour, baking powder and salt.3. Using pastry blender or two knives, cut shortening into flour mixture until it resembles coarse meal.

4. Blend in sweet potatoes and spices. Add milk and stir with fork until mixture comes together.5. On lightly floured board, knead 10 times. Roll out to 1/2 inch thickness.6. Cut with biscuit cutter dipped in flour. Arrange on ungreased baking sheet.7. Bake in oven for 12 minutes or until golden and puffed.

Number of servings (yield): 18

Collard Greens & Ham Hockby Cindi Pate

Ingredients:1 tablespoon extra-virgin olive oil,peanut oil, or canola oil1 smoked ham hock or smoked hogjowl or 1/4 pound slab bacon, diced8 cups water3 dried chile peppers or 1 tablespooncrushed red pepper flakes1 tablespoon kosher salt3 3/4 lbs collar green (about 72leaves, or 3 bunches), ribbed washed,and cut into 1-inch wide strips

Directions:Pour the oil into an 8-quart stockpot over medium-high heat and swirl it around so it covers the bottom. Score the ham hock with a small sharp knife, and

when the oil begins to shimmer, set it in the pot.

Sear the hock all over as best you can and allow it to render some fat, about 6 mins (since a hock’s shape is so oblique, it will become spottily browned, but that is fine).

Pour the water into the pot; it will hiss and pop for a few seconds.

Add the chiles and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, until the stock is deeply flavored with smoke and spiciness.

Add a few handfuls of the col-lards to the pot. The greens will float on the surface, so stir them frequently, submerging them with the spoon, until they have turned a bright kelly green (3-5 mins) and become floppier and

more compact, so you can add more handfuls. Continue adding until all the col-lards are in the pot. Turn to low heat and simmer very gently for 1 hour. The greens will be dark matte green and completely tender.

Pass a cruet of Pepper Vinegar at the table.

TIP:Turnip and mustard

greens can be

cooked in the same

manner, it just won’t

take as ling.

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Sweet CornBreadby Cindi Pate

Ingredients•1 egg•1 1/3 cups milk•1/4 cup vegetable oil•2 cups self-rising corn meal mix•1 cup cream style corn•1 cup sour cream•1/3 cup sugar

Instructions

1. Heat oven to 425 degrees F . Grease a 9 inch iron skillet and put in oven.2. In a large bowl, add egg and beat well. Add milk, oil, sour cream, cream style corn, and cornmeal mix.3. Mix just until ingredients are com-bined. Remove hot skillet from oven and pour in batter evenly. This gives you that great crust on the outside.4. Bake for 25 to 30 minutes. Check doneness by sticking a toothpick in the center. If it comes out clean, it’s ready.

Sweet Potatoes are not YamsMost people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes.

A true yam is a starchy edible tuber that is generally imported from the Caribbean. It differs greatly from the sweet potato.

The orange-fleshed variety was introduced to the United States several decades ago. In order to distinguish it from the white variety everyone was accustomed to, producers and shippers chose the English form of the African word “nyami” and labeled them “yams.”

www.ncsweetpotatoes.com

Southern Deep Fried Turkey by Cindi Pate

INGREDIENTS 10 to 12 pound whole turkey, non self-basting 2/3 cup vinaigrette 1/3 cup dry sherry 2 teaspoons lemon pepper sea-soning salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper As needed peanut oil DIRECTIONS Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with pa-per towels. Take care to dry both inside cavities. To allow for good

oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.

In a medium bowl, mix vinaigrette, dry sherry and seasonings together. {Save some dry season as you will rub it on the skin of the turkey} Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.

Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer bas-ket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safe-ty tip: have a fire extinguisher nearby for added safety.) Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending

Baked Country ham WayCo Hams

Ingredients:1 Waynesboro Country Hamby Wayco Hams in Goldsboro, NC

Directions:Under warm running water, scrape any surface mold, seasonings, cobwebs, or any other matter from the ham with a stiff brush. Place the ham in an 8-gallon stockpot and fill it with water to cover the ham. Let the ham soak for 24 hours, changing the water as often as possible, ideally once every 6 hours.

Change the water a final time and transfer the pot to a stovetop. Addthe bay leaves, mustard seeds, and vinegar and bring to a boil over highheat. Lower the heat to medium and simmer for 2 hours, topping up, as necessary, with fresh water.

Preheat oven to 375 degreesRemove the ham from the stockpot and turn off the heat. When the ham is cool enough to handle,

shave off the skin (but not the fat) with a sharp knife. Score the fat and expose flesh in a diagonal pattern, studit with clove in the center of each scored diamond, and pat thoroughly on all sides with brown sugar.

Place ham on a rack in a 9 x 13” roasting pan and bake for 45 mins to 1 hr, or until the fat has crisped and the sugar has melted into a nice glaze. Let rest on the rack for 15 minutes. Transfer to a cutting boardand carve.

on the amount of oil, outside temperature and wind condi-tions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and rais-ing the turkey.)

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees F in the breast or 180 de-grees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to

drain for a few minutes. (Safety tip: allow the oil to cool com-pletely before storing or dispos-ing.)

Remove turkey from the rack and place on a serving plat-ter. Allow to rest for 20 minutes before carving.

Cheese Biscuits with Country Hamfrom www.waycohams.com

Ingredients:1 - 20 oz box of Bisquick2 - 8 oz bags of medium shreddedSharp Cheddar Cheese1 cup Buttermilk1/8 cup ButtermilkWaynesboro Biscuit HamDirections:- Empty Bisquick into a large mixing bowl, saving approximately1/8 cup.- Add both bags of cheese and mix by hand until evenly blended.- Add 1 cup buttermilk and mix ingredients by hand.- If needed, add more buttermilk a little at a time. Careful not toadd too much, you don’t want the mix to feel sticky.- Sprinkle counter top with some of the leftover Bisquick and rollout dough to 1/4” thick. Use cookie cutter to punch out biscuits.- Place on cookie sheet, about an inch apart and cook at 400° for8-10 minutes until the cheese starts to brown.- Let cool slightly, slice in half and fill with Waynesboro Biscuit Ham.

In 1946, a group of Goldsboro businessmen orga-nized the Wayne Cold Storage, Inc. for the purpose of operating a freezer locker to provide cold storage and food processing facilities for farmers and other individual customers. Their plant supervisor, Waitus Worrell, utilized some of the coolers for the purpose of curing country hams, a hobby that he was very well known for amongst friends and neighbors in Golds-boro. Each holiday season, Waitus would give out his country hams to his friends and family to enjoy and serve at Thanksgiving dinner and Christmas parties. Year after year, Waitus began to receive more and more requests for these delicious hams.

In 1963, as more people had started to buy their own freezers, Waitus Worrell bought the company and changed its name to WayCo Ham Company, as it was situated in the heart of Wayne County. He continued curing hams as he always had, using his family’s recipe, which is a perfect balance of salt, brown sugar, sea-sonings, and time. www.waycohams.com

Ayden Anual Christmas Parade

Sat., Dec. 21Starting at 11:00 am www.aydenchamber.comDowntown AydenAyden NC 28513

Stepping Into The Past with The Tobacco Farm Life MuseumEvery Saturday in November and December.www.tobaccofarmlifemuseum.org709 Church St., US Hwy 301 North Kenly NC 27542

December 3 & 5:

Christmas Candlelight ToursTuesday and Thursday 6:30 - 9 pm Come see open-hearth cooking, and enjoy a sample of apple cider, as we celebrate a festive Christmas on the Aycock farm, set in the late 19th century. Highlights include music performed in the Ida H. Williams Auditorium, and a Christmas “shadow play” in Oak Plains School. Costumed guides will explain com-mon Christmas traditions of the post-Civil War era in North Carolina. Admission is free, and open to the public.Charles B Aycock BirthplaceFremont North Carolina - Off of Hghway 117 South

all that shines forthehome

loca

l fla

re local flavorslocal

Our Top Local PicksBack by popular demand. Some of our favorite localartisans - all with

products that someone on your Christmas list will love. Priced to fit your budget and made by men & women right here in Eastern North Carolina.

love


all that shines forthehome

loca

l fla

re local flavorslocal

All that ShinesOur Top Local Picks

Head South and you’ll find this local handmade artisan, Khristy Nunnally. Khristy creates fun and funky handmade jewelry and accessories for women and children. Our fa-vorite pick from her collection, this classic, go with anything ring. Hand wrapped using a tarnish free silver enameled wire and imitation pearl.

KtnunnaJacksonville, North Carolinahttp://www.etsy.com/shop/ktnunna

Local artisan, Sabrina Tart, founded S & K Beads in 2009. She creates stylish jewelry - specializes in making memory bracelets and one of a kind hand stamped charms for necklaces and bracelets. You can check out Sarbrina’s work first hand at The Village Gift Box in the Brick Village in Goldsboro or online.

S & K BeadsGoldsboro, North Carolinawww.facebook.com/SKBeads

Local artisan, Jayme Starr creates jewelry for a cause - Raising awareness for Lupus. Shine Like It Does offers uniquely handcrafted jewelry with high quality beads, crystals and fine metals. You can find her work online.

Shine Like It DoesGoldsboro, North Carolinawww.facebook.com/shinelikeitdoes

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Start a new Christmas tradition with Duplin Winery’s festive wine that is sure to warm the soul. This Christmas Wine is a wonderful blend of North Carolina Muscadines and will brings in the taste of a true Southern Christmas.

Duplin WineryRose Hill - North Carolinawww.duplinwinery.com

Local artist, Welsey Parker hand-carves and crafts one of a kind ink pens and beautiful duck calls. You can find his pieces at the Vil-lage Gift Box in The Brick Village, Goldsboro NC.

Handcrafted by WesleyMt Olive, North Carolina

Amazingly talented, artist, Heather Williams cre-ates fun and loving art pieces with a variety of mediums. Painting or drawing beautiful portraits, whimisical farm animals, she pays tribute to the slow lane of Eastern NC and all who live in it. Find her work on her Etsy page or visit her Studio in Faison, NC.

Heather B. WilliamsFaison - North Carolinawww.hbwartanddesign.etsy.com.

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tLocal FlareOur Top

Local Picks

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Local food company, Cottage Lane Kitchen, cap-tures one of our local top picks with the slogan, “Relish....every day”

‘Get Me A Switch’ is created from jalapeno pep-pers with a touch of sugar to make it both sassy and sweet and ‘Cape Fear’ is a fruity pepper relish with notes of pineapple and orange and a touch of habanero.

Cottage Lane KitchenChapel Hill, North Carolina

www.facebook.com/cottagelanekitchen

Local FlavorOur Top Local Picks

WayCo Ham Company combines three generations of expertise in providing “Flavor for the Southern Soul”. Dating back to 1946, Waitus Worrell began curing coun-try hams and giving them to close family and friends for the holidays. That tradition lives on today using the same exact methods and ingredients to produce authentic, country-cured goodness. WayCo Ham Company is lo-cated in Goldsboro, NC, in the heart of Wayne County. Its “Old Waynesboro” brand of country ham products can be found in Harris Teeter’s, Wal-Mart Supercent-ers, Piggly Wiggly’s, and other fine select grocers and restaurants

WayCo Hams Goldsboro, North Carolinawww.waynecohams.com

Nephews BBQ sauce is a gourmet line of bbq sauces where they pair the sweetness of fruit with the spiciness of chili peppers. The result is an award winning line of unique bbq sauces that will make you the king or queen of your next backyard bbq or tailgate. This year, they introduced an authenic make your own Eastern NC Hillbilly Pig Sauce.

Nephew’s BBQ Sauce & RubsGarner North Carolinanephewsbbq.intuitwebsites.com

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Our Top Local Picks

For the HomeOur Top Local Picks

Life of Riley is a family owned and operated business dedicated to using reclaimed wood to build something beautiful for you. Filled with inspiring quotes, bible verses and personal statements, local artisan, Rae Riley hand paints each sign with love and care.

Life of RileyBurgaw, North Carolinawww.facebook.com/life-of-riley

Sunny Soap is a small company dedicated to making natural soap products. Owner, Rosalind Younger Townsend, grows her own chemical free herbs, uses local honey and makes her own coconut milk for the soap. She has a variety of scents - even something for the holidays.

Sunny SoapWallace, North Carolinawww.facebook.com/SunnySoaps

Local artisan, Jewel Sauls offers these beautiful handmade linen kitchen tea towels with machine embroidered holiday designs! An assortment of variations are available and can be seen on Chapeau Chateau’s Etsy page. They’d make an excellent hostess gift for those special parties and holiday dinners you’ll be attending.

Chapeau ChateauGoldsboro, North Carolinawww.etsy.com/shop/TheChapeauChateau

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For the HomeOur Top Local Picks

5th & SmithPink Hill ,North Carolinawww.facebook.com/5thandSmith910-290-3971

Sister Duo, JoAnna {Smith} Mathias & Madelon {Smith} Lanier refinish old pieces of furniture and light fixtures to give them new life. Ecclectic, shabby, modern, fun and fabulous - these two girls turned their dreams into plans on a back country road in Duplin County!

Local artist, Heather Stutchman captures mo-ments in time on paper and creates beautiful wall hangings and lit glass blocks with them - most with biblically sound inspirational verses. Find her work online or at the Village Gift Box in the Birck Village in Goldsboro, NC.

Simply CapturedGoldsboro, North Carolinawww.facebook.com/SimplyCaptured

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Local artisan, Christy Hales specializes in custom wreaths, table center-peices, door hangings and one of our top pics - these beautiful outdoor pillows. Colorful and stylish, she offers a wonderful selection for you to choose from. You can find her items online or at The S&K Gift Box in the Brick Villiage, Goldsboro, NC.

Christy & CompanyLa Grange, North Carolinawww.facebook.com/Christy.Company

Holiday Open House

Dec 12th 6:30p.m.

2424 B N. William Street - Goldsboro NC 27530 - 919-731-2222 - [email protected] - Showers - Event Planning - Candy Buffets - Dessert Bars - Playdates - & more

We’ll Make Birthday Dreams Come True !

Misty Allen919-920-0903

at Coco Darlings

Holiday Open House

Dec 12th 6:30p.m.

NOW OPFFERING Nail and Hair

Salon Services & Oragami Owl

for all your beauty

needs

OPENING December 15, 2013

Full ServiceMani & Pedi Salon

inside CoCo Darlings

Blair’s Hair Studio1402 E Ash Street

Goldsboro, North Carolina 27530Inside Coco Darlings

{919} 288-5630

Specializing in cuts and color, I use Davines color and hair care products. Always up to

date on the latest trends for your hair.

Hackle Computer Service

Home / Small Office PC Service

www.HackleComputerService.com

Call/text (919) 429-9836 Email: [email protected] 1819 Friendly Rd Goldsboro, NC 27530

Virus Removal Repair Crashes & Blue Screens Tune-up/Cleanup Services Hardware repair/replace New system setup Wireless Networking And Much More

On-site, Drop-Off, Remote Support Options, Pickup & Delivery, Helpdesk Service

Hannah Naylor, Owner910-627-3836

Natural Handmade Soaps, Lotions, Lip Balms, Body Butter, Bath Bombs, Shaving Soap & morewww.NCSoap.weebly.com

Wishing You and Your Family a Mighty

Christmas & a Blessed New Year

Dhm nov dec 2013 online final

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