1 cup cornmeal
½ cup all-purpose flour
1½ teaspoons salt
½ teaspoon pepper
3 cups fresh okra, washed and cut into ½-inch slices
½ cup bacon drippings
Mix cornmeal, flour, salt, and pepper in a medium bowl or brown paper bag. Add okra and toss to coat. Heat drippings in skillet over medium heat. Fry okra in bacon grease, turning often to get crisp and brown.
print it
Tucked into a historic neighborhood, a backyard in Forsyth County holds hundreds of Southern wildflowers collected by one wild flower woman.
John Champlin has traveled across the state — and the nation — in search of hard-to-find spots that serve an unforgettable hot dog. After 11 years, what he’s discovered goes way beyond the bun.
In the early 20th century, textile mill owners sponsored baseball teams, providing entertainment for their employees and nurturing a passion for the game that’s been handed down through generations of North Carolinians.
Our writer reflects on where his love of vinyl began, and how the snap, crackle, and pop of a needle sliding across a turntable will always satisfy his soul.
