1 small potato
1 pound powdered sugar
a few drops of vanilla
creamy peanut butter
Boil a small potato in skin until done. Cool and peel, then mash in a medium bowl until there are no lumps. Add a few drops of vanilla. Slowly work in powdered sugar until dough forms. Roll out on surface that has been sprinkled with powdered sugar. Spread with creamy peanut butter, and roll into a log shape. Slice into ½-inch pieces. Refrigerate in tightly covered container.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
