david-old

Pik-N-Pig, Carthage

by David Cecelski Yesterday I visited the Pik-n-Pig, a pretty special barbecue joint in Carthage. Run by three generations of the Sheppard family, the restaurant serves hickory-smoked ‘cue and all kinds of other good things, but it’s a special delight because it’s at the Gilliam-McConnell Air Field, the private airstrip that serves that part… Read More →

Pimento Cheese and Liver Pudding, Kernersville

by David Cecelski Today my son, one of his friends, and I visited Kernersville, a small town in Forsyth County, between Winston-Salem and Greensboro. While the boys warmed up for a ballgame, I explored downtown. I parked on Railroad Street next to a series of murals that highlight the town’s history, including the coming of… Read More →

King of BBQ Turkey

by David Cecelski The other day I stopped at Lenny and VC’s on old US 70 in Dover—the place, as their sign says, that is the “King of BBQ Turkey.” It’s just a little hole in the wall with 4 or 5 tables, but the folks are friendly, the turkey ‘cue is mouth watering, and… Read More →

Fanta City

by David Cecelski One of my favorite places to visit in Greensboro is Fanta City, the fantastic international mall that occupies the old Guilford Mills factory on West Market Street. My son had a soccer tournament in Greensboro this weekend, so one of the other soccer parents and I had the chance to explore this… Read More →

Atole and Tamales

by David Cecelski After church I stopped at the flea market to buy homemade tamales and a wonderful, very traditional hot drink called atole from a Mexican woman that sells them out of the trunk of her car. Her tamales are exquisite—little works of art. She’s from Guerrero, and she makes some of her tamales in a… Read More →

Miss Beadie’s Sweet Potato Biscuits

by David Cecelski Wash, peel and cut up 3 or 4 medium-size sweet potatoes, place in water and boil until soft. Mash up fine with no lumps. Add ½ teaspoon baking powder if you have it. While potatoes were boiling take 1 quart of self-rising flour and mix just like making bread with whatever you… Read More →

Core Sound-style Clam Chowder with Corn Dumplings

by David Cecelski At my local fish market, I found the first big chowder clams of the autumn—they were from the White Oak River, near Swansboro. I made a big pot of Core Sound-style clam chowder with them to share with my family during Thanksgiving. It’s an old, old traditional recipe on… Read More →

Pickled Hot Sausage

by David Cecelski When I ordered a homemade pickled hot sausage at Moore’s Grocery and Grill, my waitress picked the sausage out of the fiery red brine with tongs and brought it to me on a napkin. “They’re very popular,” the grill cook told me. My waitress was not impressed. I’m pretty sure that I… Read More →

Cabin Branch Farm Marke

by David Cecelski The other day I found a wonderful little meat and produce market in Franklinton, a small town only 25 miles northeast of Raleigh in Franklin County. The Cabin Branch Farm Market occupies an old downtown building that used to be a Dodge/Chrysler dealership. It’s owned and operated by Yarbrough and Shauna Williams,… Read More →

October Beans

by David Cecelski A rather grizzled old gentleman at my local farmers market had the loveliest October beans this morning. October beans, which are also called “fall beans” or “speckled beans,” are an assortment of old heirloom shell beans that usually ripen between the end of summer and the first frost. I still can’t get… Read More →