Categories
Weather

Dense fog advisory till 10A today

The National Weather Service in Raleigh has extended the dense fog advisory till 10am today. Areas of dense fog developed across central North Carolina overnight, creating visibilities this morning that are at or below a quarter of a mile. If driving slow down, use your low-beam headlights and leave plenty of distance ahead of you.

Here in Carrboro, it’s like the proverbial pea soup right now (6:30am). If you’re on foot or pedaling, wear reflective clothing and use a light source. If you’re walking, face traffic to improve the odds of seeing and being seen by drivers with low visibility.

Categories
The Eater

Get your corned beef on at Neal’s

Neal’s Deli gets into the spirit with the St. Paddy’s Day Corned Beef Bowl, consisting of the deli’s own Corned Beef, braised cabbage, carrots, local Hakurei turnips in broth with parsley-mustard sauce to drizzle and a wedge of our Irish Soda bread. All for $8.50. It’s available today at 11am and only while supplies last. Or course, there’s plenty of Corned Beef around for a delicious sandwich, if that’s more to your liking.

Categories
Miscellany

78 N&O layoffs

Damn. Smaller paper, smaller staff, smaller salaries. Via the N&O:

The newspaper company, which also owns community publications such as The Cary News and The Herald in Smithfield, will eliminate 78 positions, or 11 percent of its work force. The equivalent of about 27 full-time positions in The N&O newsroom are included.

The N&O will require remaining workers to take a week off without pay between May 1 and Oct. 31.

Categories
Community

What’s at Market

Check out what’s at the Carrboro Farmers Market Open Saturdays from 7am-Noon:

Tulips, daffodils, irises, lettuce, hydroponic basil, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, watercrest, cabbage, carrots, winter squashes, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, herb and vegetable starters, NEW chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes

Categories
Community

Frittata of Turnip and Swiss Chard

Recipe Provided by Dorette Snover, Chef and Owner of C’est Si Bon Cooking School

Ingredients:

3 turnips, peeled and ribboned
salt and pepper to taste
olive oil
5 eggs, room temperature
sea salt and pepper to taste
1 bunch swiss chard

Procedure:
Break the five eggs in a bowl and using a whisk or a simple kitchen fork mix well, add a glug of olive oil, swiss chard, add to eggs, mix all well, and set aside.

Prepare the turnips as per chef’s instructions. season with salt and pepper. heat olive oil in a large heavy skillet heat till hot. add turnips and when caramelized remove to a bowl. Raise heat on pan to medium high. add egg mixture to very hot pan. using a fork stir the eggs in a circular motion towards the center, eggs will cook very quickly. When the bottom of the frittata is well set, level the eggs and cover with a lid to cook the top, keeping heat on medium. When completely cooked, slide off onto a pretty round plate, add the turnips, and serve warm and garnish with a young spring cheese.

The Market is open every Saturday from 7am-Noon. This Saturday, Adam Rose from Il Palio Restaurant is cooking at Market!

Categories
Community

Rogers Road Neighborhood History Project meeting

A seminar reviewing the Rogers-Eubanks Coalition to End Environmental Racism (CEER) Photovoice and Neighborhood History Project will be held from 3:30-5pm on Monday, March 16 in room 236 at 1700 MLK Jr. Blvd. The event is sponsored by the UNC Center for Health Promotion and Disease Prevention, Carolina Center for Public Service and the Kellogg Health Scholars Program as part of the 2008-2009 Community-Based Participatory Research (CBPR) Seminar Series.

Speakers will include: Emily Eidenier, Robert E. Bryan Fellow at the Carolina Center for Public Service; and Minister Robert Campbell, president of Rogers-Eubanks Neighborhood Association and co-chair of Rogers-Eubanks Coalition to End Environmental Racism. The goal of the project is to assemble an archive of documents relating to the thirty year struggle over the Eubanks/Rogers Road solid waste landfill, carry out a CBPR photovoice project to engage residents about quality of life issues, conduct neighborhood history discussions, and compile a neighborhood history book.

For more information, contact Alexandra Lightfoot at aflight@email.unc.edu or visit hpdp.unc.edu/hpdp.

Categories
The Eater

The Eater: Kumquats, barbecue and Aidells

Kumquats and so on

Nothing like the first burst of really warm weather to get this bear out of the cave and in search of food. Springlike feasting was to be found Saturday at the Carrboro Farmers’ Market, as were a lot of the citizenry. Plenty to be had, but what stopped The Eater in his ursine tracks was the sight of early light passing through Mason jars of honeyed vanilla kumquats.

The weather might not be so enticing this weekend, but check in with April McGreger, aka the Farmer’s Daughter, and see if there are still a few jars around.

Shackin’

The Eater hit The Q Shack within an hour of its Monday opening. Prices are reasonable, including three sides for less than $5 and a combo plate with choice of three meats and two sides for under $12. Try the brisket, which really rocks, and the St. Louis ribs, which, uh, also rock. It is important to note that the ‘cue is not of the same style as Allen & Son and the Barbecue Joint. Purists may want to check it out first.

Categories
Arts & Music

Cherokee lore explored in performance

Mixed Blood Woman presents “The Little People”. Choreographer/dancer Maura Michelle Garcia and sound artist MGL weave dance, music and installation together to draw the audience into the mysterious world of the ancient Cherokee fairies, the Yunwi Tsunsdi, or “Little People”. The ArtsCenter, 300 E. Main St., Carrboro. Sat., March 14, 8:30pm. ArtsCenter friends & children 12 & under, $12; Adult non-members, $15. Ticket-holders can take advantage of an Amante special. Present your ticket and get $1 off the purchase of a medium or large pizza.

Categories
The Eater

This week’s Market recipe

Creamy Spinach and Smoked Gouda Gratin
from Sheri Castle of Creative Cooking

3 pounds baby spinach, or your green of choice
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped (about 1 cup)
Smoked Gouda Béchamel (recipe below)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted fresh breadcrumbs
1/4 cup (2 ounces) shredded smoked Gouda

1. Wilt the spinach in a large pot of boiling, salted water until completely tender, about 3 minutes for spinach. Drain in a colander and press out as much water as possible.
2. Preheat the broiler. Arrange an oven rack about 10 inches below the heat.
3. Heat the olive oil in a medium, ovenproof skillet over medium-high heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Stir in the wilted spinach and the Smoked Gouda Béchamel. Reduce the heat to medium and cook until bubbling, about 1 minute.
6. Season to taste with salt and pepper.
7. Sprinkle the top with the breadcrumbs and cheese.
8. Place the skillet in the oven and broil until the top of the gratin is
golden and bubbling, about 2 minutes.
9. Serve hot.

Makes 6 to 8 servings.

Smoked Gouda Béchamel
2 tablespoons butter
2 tablespoons instant or all-purpose flour
1 1/2 cups whole milk
1/2 cup (4 ounces) shredded smoked Gouda
1/2 teaspoon smoked or sweet paprika
Pinch of freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Melt the butter in a medium saucepan over medium-high heat.
2. Whisk in the flour and cook, whisking constantly, for one minute.
3. Add the milk and bring to a boil, whisking constantly.
4. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens, about 5 minutes.
5. Add the cheese, paprika and nutmeg and stir just until the cheese melts.
6. Season to taste with salt and pepper.
7. Use at once or transfer to a bowl and press plastic wrap directly down on the top (to prevent a skin forming) and refrigerate.

Categories
Arts & Music

Two for One ArtsCenter memberships!

Dear ArtsCenter Fans,

March Fever has hit the ArtsCenter, and we are giving away a free membership with a new (or renewal) membership. What that means is….your individual membership (valued at $75) will be upgraded to a dual membership (a $125 value). Likewise, if you join as a dual membership, you will be upgraded to a family membership (a $150 value).

And… you’ll also receive 20% off of your first ArtSchool class registration.

And…if you’ve read this far, you will be entered into our raffle to receive two tickets to our Tom Paxton concert (May 2nd). And…receive either two free tickets to our Cherish the Ladies concert (this coming Thursday, March 12th), or The Bobs with Bob Malone (April 30th).

To take advantage of this great offer, contact our box office at 919-929-2787 x201. And, if you’re interested in signing up for a class and want to get the 20% discount, please contact Phaedra Kelly (our ArtSchool Director) directly at 919-929-2787 ex. 207.

You’re already a fan. Now become a member!
Jillian Holmquist
Director, Annual Giving
(919) 929-2787 ex. 213

Categories
Sports

See off the men’s bball team Thursday

Send the number-one-seeded men’s basketball team off to the ACC Tournament at 2:45pm on Thursday, March 12. Fans will gather outside the Smith Center’s D Entrance. Do yourself a favor and take the bus (routes and schedules here), though parking is available in the Manning Lot on Skipper Bowles Drive. For more information, visit alumni.unc.edu/marchmadness. Go Heels!