Yield: About 6-8 servings.
1 quart green tea, chilled
1½ quarts lemonade, plus 2 cups, chilled
6 cups watermelon
2 lemons, cut into small pieces
2-3 ice cube trays, depending on size
Puree watermelon in blender and strain. Add 1 cup of lemonade for every 2 cups of watermelon juice. Put 2 or 3 pieces of diced lemon into each cube section. Fill trays with melon-juice mixture. Freeze for several hours or overnight.
To serve, fill glasses with watermelon cubes. Top with half tea and half lemonade.
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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.
