1½ cups plain flour
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup sugar
2 eggs, beaten
½ cup oil
10 ounces strawberries, pureed
Preheat oven to 350˚. Mix flour, salt, baking soda, and cinnamon in a bowl. Add sugar and blend. Mix beaten eggs and oil together. Pour the egg mixture and strawberries into the flour mixture all at once and fold to mix well. Pour the mixture into a greased 9-inch x 5-inch loaf pan. Bake 1 hour or until a toothpick comes out clean.
print it
Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
