Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
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.
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.