4 sprigs mint
8-12 whole cloves
3 quarts water
1 family-size tea bag
2 cups brown sugar, firmly packed
1 cup lemon juice
1 (12-ounce) can frozen orange juice, undiluted
1 (46-ounce) can pineapple juice
Place mint, cloves, and water in a 1½-gallon kettle, and bring to a boil. Reduce heat, and simmer 15 minutes. Turn off heat. Add tea, and steep 15 minutes. Strain mixture, and discard solids. Add sugar, and stir to dissolve. Add juices. Cover and refrigerate for 24 hours before serving to blend flavors. Serve over ice, and garnish with fresh mint. Do not use a strong mint like peppermint or wintergreen. The ideal mint is julep mint.
To order a copy of Heart & Hand, contact Home Moravian Church at (336) 722-6171.
print it
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.
