Page 10
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Chapter I
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,1975 I
in & Lime Ave. T
1 9:00 a.m. J
INSTONLA]
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SENTS ITS 11th AN/
{ & PROFESSU
VINSTON-SALEM, N.
SAT. and SUN
T 26th and 27th
MEDAL PLAY BEGINN
I by North American Go
Pro -$40; Amateur -$28; Sei
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'arty FRIDA Y, m
* Bill B r
12 P.M. Hyatt
- SATURDAY,
the Soulful Eli
II Bright's Jazz
O D 11 Oil'
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Winitin-Saka Chronicle
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By George Boole
William C. Dorch, a very
good friend of mine, who
usually visited wkh me eachyear
around the Labor Day
week to fish, rest and relax,
will-not be with us this year.
He possessed the casting skill
and the know-how to nail
down Bluegill by the stringer,
and also the patience to track
down bass and wait on carp to
bite. For Bream, his favorite
fish, he used a spinning rig
made up with a small plastic
float, a split shot, and a
number 6 hook, baited with a
red wiggler.
Dorch could drop a red
worm right into the pocket of a
week bed. I squirmed the first
time that I saw him cast into
such a structure, fearing that
he would hang up and change
our fishing pattern of drifting
and casting. That fear was
soon dispelled because he
could snatch a hung Bluegill
out of that pocket before it
could make a run.
I remember the fishing trip
to Dixie Shores on Badin Lake,
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William C. Dorch, a great guy
to have known.
with Dorch, our wives. We
were using large minnows for
largemouth bass and fishing
leisurely from a pier.
Suddenly Dorch's float dunked
and his line went out. I
yelled "get him." Dorch took
his time to pick up the rod and
reel, seemingly almost too
long. Finally setting the hook,
1. Select the varieties that are
when certain vegetables are mc
2. Choose vegetables that are 1
free from decay.
3. Don't buy dirty vegetables;
you may have to throw awav D'
- &
clean.
4. Buy vegetables that are ke
that are kept in a hot or sunny
some of their nutritive values.
5. Be very careful about buyin
down. Examine them for bruii
Vegetables that are not in good c
waste and low in food value.
Selecting the proper vegetable
your job, the other half entails
vegetables to insure that you will
? flfrvor of these vegetables. The
worthless if your vegetables lose
; their nutritional value through
Okra and 1
'/< cup chop
1 small garlic c
2 cups slic
2 tablespi
2 cups cookei
'/j teaspc
% teaspoo
Pars!
Brown onion, garlic and oki
seasonings. Cook over moderate
mixture thickens. Add a little ch
Serves 4-6 persons.
r vw r?i eyiswivi1' '(-' - - -ir-- IT!?-> *-.VI*? ?MMr*W < **- . ??' '? ?w- ...
Jriy 19, 1979
7"=^^r?-rKekmUen
his rod tip went down. In the
mean time I was the excited
- ?&c, bciog piuatty sure that a
. bass wfas . on his - line.
Whenever I take a friend out
on a fishing trip i try to make r
sure that he will make the best
catch.
* ' .
I kept up a barrage of
instructions, "play the fish,
give it line, move down the
pier." With his usual sarcasm
Dorch looked around and
admonished me with, "do you
want me to walk the water
too." He finally brought the y
fish in and onto the pier, and .
pushed it over to me." Here is
your bass," he said. It was a
catfish, and a good thing that
he did not lose it for it was the
only fish caught that evening. As
I mentioned before,
Dorch will not be down fot
fishing this coming Labor Day.
I attended his funeral last
Saturday in Philadelphia, Pa.
He was a great guy, a
humantarian, and a darn good
sportsman. I am the better off
for having known him and
having him as a friend.
! TlwUUion, 1
f By |
Anita Shabah :|g|i
H .
9
"in season" -the time of year
>st plentiful locally.
firm, crisp, bright in color and
they are difficult to clean and
ortions that you find hard to
pt in a cool place; vegetables
location wilt rapidly and lose
ig vegetables that are marked
ses, wilting or overripeness.
ondition are frequently high in
r> r* 1-- u~ir -r
Jd 1U1 pULLIId^C Id umy nan UI
the proper cooking of these
I retain the full food value and
; best recipe in the world is
their flavor, color, and most of
improper cooking technique.
omatoes
ped onion
love, minced
:ed okra
oons oil
d tomatoes
>on salt ,
n pepper
ley
ra in oil. Add tomatoes and
: heat until okra is tender and
lopped parsley before serving.
mf