1 (4- to 5-pound) boneless pork loin
¼ teaspoon pepper
¼ teaspoon salt
½ cup coarse-grain mustard
8 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons rosemary
Grease pan, and rub salt and pepper over the pork loin. Make a paste with the remaining ingredients, and rub on the pork loin. Bake in oven at 325° for 1 hour and 15 minutes.
Elizabeth Tucker Vasgaard was known to throw a party. At every gathering, there were two things: good food and a poem. In the poem, everything else on the table tastes terrible, but, “Lord, ain’t the gravy good.” The poem is funny, but the message resonates.
In 2009, Vasgaard was working on this cookbook with her granddaughter-in-law, Page Hall Bowman, when Vasgaard died unexpectedly at 88 years old. Most of the family wondered if the cookbook would be completed. But Bowman and her cousin Kristen Vasgaard pressed on and finished the book in 2010, once again proving that even when it seems everything on the table seems bad, there’s always something good you can take away.
To order a copy, contact Vicki Bowman at (828) 322-8010, vivibowman@gmail.com, or 23 Eighth Avenue NE, Hickory, N.C. 28601.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
