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PAGE 4 — WEST CRAVEN HIGHLIGHTS — MARCH 9, 1989 s' : • sr ■ ?, •vv-: ^ ‘‘ ** : . 4 W; Vi V, . ' «,»v c' ■f ■ f-4 '■:f ll Reaping The Harvest Hugh M. Sterling Sr. works his way along his gill net in the Pamlico River near the railroad trestle. On this fog^ winter morning, Sterling pulied in shad, herring, mullet and catflsh. Sterl ing is the former chief of the Washington Fire Department, but since he turned the reins over to his son Hugh Jr. he has found time for more leisurely pursuits. (Ric Carter photo) Fresh Herbs Add Imagination To Even The Simplest Dishes ‘'Garnish with parsley” is prob ably included in recipes more than any other phrase, and for good reason. Parsley, that curly dark-green leafed sprig, adds a colorful accent to almost any food and retains its crisp appear ance on hot and cold dishes. But. there’s more to parsley and other herbs than just serving them as a garnish. Herbs add imaginative flavors and aromas and greater dimen sion to even the simplest of foods. They provide a creative, tasty alternative to salt for flavor ing foods, too. a benefit which many people now desire. Do you wonder how people use herbs? Take basil, for instance. Quilt Show At Library March 16,17 A collection of quilts over 100-years-old will be shown for two days next week at the Vanceboro-Craven County Public Library. The show will be held from 2 to 8 p.m. March 16 and from 2 to 6 p.m. March 17. The quilts being featured have never been used and were made a century ago. They were made by Mrs. Jen nie Roach Witherington, prob ably before her marriage in 1892. She died in 1901. Some of the patterns represented in clude chips-and-whetstone, French star with variaion, Ir ish chain and grandmother’s engagement ring. Mrs. Janis Cannon will be present to answer any ques tions and also show family artifacts such as pictures of the quiltmaker’s family and a scrapbook of poems collected by Mrs. Witherington. Tripps Celebrating 50th Anniversary Mr. and Mrs. Liddell “Spog” Tripp of Vanceboro will ce^- brate their 50lh wedding anniversary March 12 from 3 to 5 p.m. in the fellowship hall of Juniper Chapel Free Will Baptist Church. The celebration is being hosted by their children and grandchil dren. All friends and relatives of the couple are invited. Basil is a mainstay of Italian cooking and has entered the mainstream of American kitch ens, flavoring pesto sauce, vine gars. sweet-ripe tomatoes and mozzarella cheese topped with olive oil. Cilantro, also called Chinese parsley or coriander is another herb that has become quite popular primarily because of the recent interest in Mexican and Tex-Mex cuisine. Dill is an absolute necessity to the Scandinavian cook, used in everything from boiled potatoes to fish and lamb stew. Spring time, when nature s green reappears along with a new season of foods and cooking styles, is an ideal time todiscover the fresh herb section. Although each herb has its own distinct character, all herbs share certain guidelines for selection and use. Choose herbs with overall green color, which indicates freshness. Yellow leaves tell you the herb is old and is losing its strength. Black leaves can be caused by bruising. Rinse the herbs with a light spray of cold water, then shake off excess and wrap them in a cloth (terry is especially good) or paper towel and refrigerate. To keep longer than two days, place stems in a glass of water, cover leaves with a plastic bag and se cure with a rubber band. Change the water ever>' day or so. If you have more herbs than you can use while they are fresh, consider freezing them. To freeze, rinse the herbs and pat dry. Wrap them in foil or pack in airtight bags, labeled with name and date. Use without defrosting in the same proportion as fresh herbs. Plan to use them within a year. Because basil darkens and chives get slimy when frozen, blanch them in boiling water for about 5 seconds, then plunge them into cold water, drain and pat dr>’. Freeze as above. To dry, tie herb stems in small bunches and hang upside down in a dry. warm place. The temper ature should not exceed 90 de grees F. The length of time re quired for drying will depend on the thickness of the herb leaves and stems and the temperatures. However, plan on one to two weeks. Herbs may also be spread out on screens, raised above the floor or table at least one foot for good ventilation. Keep them in the same temperature conditions as for hanging. Oven drying is possible but it requires more attention. The oven should first be preheated as low as possible, then allowed to drop below 90 degrees F. This process may have to be repeated several times to dry the herbs completely. To store dried herbs, separate the leaves from the stems if de sired and place them in dry, air tight, labeled jars. Check them the first few days for moisture. If present, remove herbs from the jar and dry further. Keep the bot tled herbs out of direct sunlight to prevent bleaching and away from oven or other heal sources. Most dried herbs will keep one year, but beyond a year they gra dually lose their strength and should be thrown out. To substitute fresh herbs for dried, use three times as much fresh. An easy guide is 1 tables poon fresh equals 1 teaspoon dried. Becoming familiar with herbs is no different than getting to know a microwave oven or food processor — the more you use them the more you’ll know them. Experiment with them and you’ll learn what flavors and foods each herb complements. A fun way to taste the true flavor of an herb is to make an herb butter or herb cheese. Blend about 3 tables poons finely chopped fresh herbs into V2 cup margarine or cream cheese and let rest one hour to develop flavor. Serve with plain toast or crackers. HERB HELPERS — The more delicate the flavor of the food to be seasoned, the less the amount of herb is re quired to result in a pleasant, overall flavor. — When mixing herbs, avoid combining two strong ones. Try one strong with one or two more mild herbs. — Scissors are a fast way to chop herbs. If planning to chop more than 'A cup, use a food pro cessor. — More flavor is released when a fresh herb is finely cut. — Add delicate herbs to hot dishes just before serving. Add stronger flavored ones about 45 minutes before completing cook ing, such as stews and soups. — Add herbs to cold dishes, such as dips and dressings, several hours or a day ahead of serving so flavors can develop. BUY UNITED STATES SAVINGS BONDS For the current rate call 7-800- US~BONDS Having Winter Blah*s? Well, there’s no time like now to get started ,7, on pre-summer \ toning and \ \ tanning J Winter Specials offered on toning.tables and Wolff - .*3y» Tanning Systems for only Unlimited Visits per month [Moi^tCoid IMeC't Haiub/Hsg M. Street, Vanceboro 244-2255 AT ISSUE Enough Emphasis on Math and Science? Senahir Dale Bumpers D-Ark.l is chairman of the I'.S. Senate Small ItuMnevs Cimimittee arnl t^r^ets on Ihe Eneegt and Salural Ke- sour^-es t’cimmiltee and the Apprupriationv ('ommit- lee. Klecled In Ihe Senate in 1974. he also \rr%ed four >rarv as .\rkan>as* goter- nor. Arc \\ v placing enough emphasis on mathe matics and science education? Our educational system desperately needs im provement. but unhappily hH> many people be lieve lhat our delicieneies are exclusively in malh and science, ^'el for every study showing our childa*n*s weakness in these subjects, thea* is an equally tnnibling re|^»ri of (heir inadequacy in historx. giokd siiidiesand.vvriling skills. One study showed that 75 percent of Mth- graders cinild not ideiitiiy even the lime period in which Abraham Lincoln was president. A host of other data is eqiiall) alarming. This igniirance of our history is intolerable and can only worsen if we de-emphasi/e the humanities. What arc (he putcntial consequences? Downplaxing the humanities will continue to weaken our children's speaking and writing skills, which will be increasingly important in Ihe white-collar Jobs of the futuav Some banks arc now hiring English majors because while they can leach anyone lt» be a banker. lhe\ can't leach cvervone to vv rile a complete sentence. More important, graduating without an under standing of the Constitution and inir democracy weakens the basic fabric of American citi/enship. I believe there is a correlation between inadequate study tif Ihe humanities and the continuing de cline in vtHer participation. In l9X(>only 19 per cent t»f viners between IX and 20 bothercd to vote; in I9XX the rale was even hwver. Nothing else matters if our young people caiinoi carry on the ideals of denuKTacy. What should be done? Ail facets of American education should be improved. Quite frankly, »ne of our grealcsi prob lems is parc'ntal indifference. Ask any teacher or adtiiinislrator. Then, (here is a drainutie need for continuing education courses for humanities teachers. We will have to pay a stipend to gel teachers to go (o these seminars, but it will be money well spent. Even malh and science teachers need such courses. Sliirlf> Krve is pivsktrnt »f llu- Niitkinal I'liundl of IriM'lHTs Ilf MaltH-niiilk's und a im-riitHT iif IIh- Malti- fiiialU'al Scivmt-s t-xluca- tiiiii tliiard. Stic atsii is di- miiir Ilf lurrk'ulum and insinjitiiin fur Iht- .Sciillv dak- .VtMMil IHsIrkl. .Siiilts- dak-. An/. ■ 1969. PM Editorial Services Are we placing enough emphasis on mathe- niaties and science education? No. .A recent National Research Council rcpt>rt found; **1lircc of everx four .Americans stop stiulving nialhciiKiiics l>elbre completing carver or job prerequisites. .Most students leave sclu»4>l wiihtnit siifticicnt preparation in mathematics (tt C4»|v either w ith on-ihc-job demands tor prohlem sitlving or with college requirements tor mathe matical liicracv." ^■vel^ recent comparison of secondary scIumiI stmlcnts around the world ranks l’.,S. students at or near the boKom in matheiiial- ies and science com|vetenc\. There is nothing wrong with Ameriean students: there must be something wrong with s4Kiel\ semphasis. Whal arc (he potential consequences? I he C4»nseqitences are here — iiH»re diftieulty eonqvting in the international marketplace, more Americans without the skills to get a gtHni job. more businesses unable U* lind suitable employ ees and more students leaving seluH>l without conMdence in their ability to use malhematies and science. I here als4> are subtler consequences. Malhematies is ctinnecled to almost everything we do. (Jreal musicians understand the mathe matics of music; great painters understand the malhematies id |X.'rs)vcti\o; leaders id a great na tion understand mathematics well enough to be able to think logically about its prvrblems. Through these eonnections. our students will rc- ali/e the p4>wer of mathematics. Whal should he done? In March the National Council td Teachers of Mathematics will issue CTirrieiiluin and Evalu- ati^m Slandarvls f(i»r School Mathematics — a guide to help Urcal seluHd boarxis across the coun try begin to reform curricula. The goal is to en sure that v student leaves high scluKd with a working knowledge ol algebra, geometry and their applications, as well as the ability to handle data. The standards emphasize pnrblein striving, arilhmelie, dynamic learning twer passive learning, and the early use t>f calculators and ctmipiitcrs in the classiXHun. They are first steps toward restoring American pre-eminence in malhematies anil science. Ill w. _ ;aring.. . that is whal a funaral home-s staff shoutef be during a period ol transition. We strive to be efficient, dependable and most importantly .. . caring. We proudly present this lull-service facility. It is open regularly on Mondays and Thursday from 9:00 a.m. lo 5:00 p.m. II is also open lor visitation when Ihere is a death in the community. Our facilities include a visitation area, a family room, and a chapel which seals 200 people. ^ Sons, Inc. Mooe.Fms. 2UU-0770 moo B. Fifth St. Greenville, NC Farm Life Ave. Vanceboro, N.C. r f If
West Craven Highlights (Vanceboro, N.C.)
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March 9, 1989, edition 1
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