June 6, 2016
Ridge Spring News
Harriet Householder
Vouchers will be distributed at the
Gazebo this Saturday from 9:00 to 11:00 AM with the opening of the Farmers’ Market.
Mayor Pat Asbill: You bought WHAT?? at the
Peach Tree?? That's what one woman must have said to the man I saw carrying the
giant red high heel slipper chair on his head in the Town Square. Friday was
the usual line of buyers and sellers, but Saturday exploded with
traffic, people and sales. Probably the icee and ice cream people out sold
before everyone else because of the heat. The Peach Tree has become more than
just a yard sale; we have become a place where the buyer may find almost
anything including a pricey cannon or an ancient fossil. Spaces are at a premium and some have
already been reserved for next year. Thanks to everyone who shared the event
and everyone who worked to make this a fun, safe event.
There will be a Town Council meeting Monday night
at the library at 6:30. On the agenda is the public hearing of the budget
ordinance, and second reading of the 2016-2017 budget. You may pick up a copy
of the budget at Town Hall.
Grand
Opening of the Ridge Spring Farmers Market is Saturday, June 11th. Come on out and meet your local farmers. Plenty
of produce to be found... Market starts at 8:30 a.m. We
will have peaches, tomatoes, squash, boiled peanuts, fresh baked bread and
more! Be sure to join our email list and check out our Facebook page! EAT FRESH,
BUY LOCAL!
Boiled Peanut Contest!
Are you a boiled peanut fan? Is your recipe the best? Do you want a chance to prove it? Then come on out to the Ridge Spring Farmers market, June 11th and enter. Bring two pounds of your best recipe by 9 a.m. to enter. Visitors to the market will be our judges. Winner will receive a $25 gift card and bragging rights. For more information, email us at ridgespringfarmersmarket@
Boiled Peanut Contest!
Are you a boiled peanut fan? Is your recipe the best? Do you want a chance to prove it? Then come on out to the Ridge Spring Farmers market, June 11th and enter. Bring two pounds of your best recipe by 9 a.m. to enter. Visitors to the market will be our judges. Winner will receive a $25 gift card and bragging rights. For more information, email us at ridgespringfarmersmarket@
Chef Brandon
Velie and Sous-chef Dwayne Ligons of Juniper Restaurant in Ridge Spring represented
South Carolina at the Atlanta Food and Wine Festival. Fantastic!!!!!!!
RIDGE SPRING UNITED METHODIST CHURCH: The congregation of Ridge Spring United Methodist Church invites
the community to a Retirement Drop In for John Kneece. The Drop In will be June
12, 2016, from 12:30 – 2:00 p.m. with a light lunch served. Join us
at the Family Life Center, adjacent to the Church. At the end of June, John
will retire from the ministry. For the past 20+ years, John has ministered to
both Spann UMC and RSUMC. He has been active not only at church but in the
community. Please come and share you memories and good wishes as John enters
another phase of his life. He has been and is a treasure to us and will be
missed
Mt.
Calvary Lutheran Church: Vacation Bible School will be June 20-24. This year’s theme is Barnyard Roundup.
A trip to the farm by hayride is included. Supper will be served
each evening at 6:00 PM with
the classes to follow from 6:30 -8:30 PM. All
ages are invited. The adult class is based on the 23rd Psalm. Please come and
join us.
Mt. Pleasant Baptist Church: Vacation
Bible School here at Mt. Pleasant Baptist Church. This year’s theme is
“Submerged”. take your kids on an adventure like no other, deep within
the mysterious sea. As kids submerge themselves in God’s Word, they will
discover that Jesus didn’t just see what’s on the outside of people. He looked
deep down on the inside. So grab your goggles, step into your flippers, and
dive-in to find truth below the surface!
Mt. Pleasant Baptist Church Sunday,
June 5th - Friday, June 10th 6:00 - 8:30 pm
The Venerable Frederick Colclough
Byrd, Class of '60 RSM, Archdeacon Emeritus, Episcopal Diocese of Upper
Carolina
The year is
1964. It was my last year at Clemson and I had received my class ring, a prized
possession. Some of my fellow students and I decided to go to Sliding Rock,
North Carolina, for a restful outing. The setting was great and the water was
very, very cold. After my second slide into that very cold water, I realized,
to my horror that my Clemson ring had come off in the pool at the bottom of the
slide. We looked to no avail. It was gone.
One afternoon
in the spring of 2012 my phone was ringing as I entered my home in Newberry. It
was the chief of police in Ridge Spring where I grew up. With the help of the
internet he had located my phone number. He told me that he had a friend who
owned a pawn shop in North Carolina and a customer had brought in a Clemson
ring. He had been fishing near Sliding Rock and saw a glimmer of light in the
stream and there it was, my class ring, which had been there for forty eight
years. They had found my name and hometown on the inside band of the ring and
called the chief for help in locating me. The man who found it was only
interested in returning it to the owner. He told the shop owner that anyone who
had a class ring had worked long and hard to earn it and deserved to get it
back.
The chief
gave me the name and telephone of the man who found the ring. I called him and
had a long conversation, thanked him profusely, and made arrangements for it to
be mailed to me. When it arrived and I took it out of the package, I was amazed
to see that the ring looked almost as good as it did the day I received it.
I also share
this additional sidebar. The year was 1960. I was a senior at Ridge
Spring-Monetta High School. We had received our class rings. In those days the
seniors went on a class trip and we headed to the Washington area going through
the Shenandoah Valley. We talked the bus driver into a brief stop to have a
snowball fight since snow was an atypical sight for us. After several snowballs
left my hand, I discovered to my horror that my RSM ring had come off. We looked
to no avail. It was gone.
Just prior to our graduation, a
package arrived at the principal's office. In that package was my class ring
with a note from an Eagle Scout who had been looking for rocks and had found
the ring. He called the Department of Education and got the address for RSM
High School and mailed it to the school. I wrote the scout and thanked him
profusely.
One can read
these stories and conclude that I was an extremely lucky person and that, of
course, is one way to look at it. Perhaps luck is part of it but the primary
and most important thing is that four individuals, a fisherman, a shop owner,
an Eagle Scout, and a chief of police cared enough to do the right thing and
put forth the extra effort to make it happen. For me that is the moral of these
stories.
Just in
time for the Market is a review of a cookbook or all of us.
Review
from David Marshall James: “Fred
Thompson's Southern Sides"
Southerners often make meals off of side dishes, particularly if they contain cheese, but what could be better, come autumn, than a baked sweet potato with collard greens and a wedge of skillet cornbread?
Heaps of family traditions abound in Fred Thompson's tribute to Southern side dishes, as he explains the origins, sources, and inspirations for each recipe (all 250) in this satisfyingly inclusive cookbook.
Among the many fine points of this guide are the author's specifications of which product brands to use, say of mayonnaise when preparing pimento cheese, deviled eggs, potato salad, or coleslaw. He offers multiple variations of such classic dishes as these, as well as of baked beans and barbecue sauces. For instance, one type of coleslaw pairs better with BBQ, while another is better suited to fried fish.
Another reason to rave on this volume is that the author-- a veteran cook, cookbook author, and North Carolinian-- goes retro with some wonderful Jell-O salad recipes. My grandmothers whipped up homemade biscuits and pie crusts, but they were forever trotting out new
Jell-O recipes, or re-presenting the tried-and-true. Electric refrigeration emerged during their lifetimes. Any dish that could be prepared ahead, served cold, and that kept for several days was a boon to the busy housewife, who cooked primarily from scratch.
Thompson serves up an array of recipes for refrigerator pickles, chutneys, relishes, and conserves, stating how each complements other foods.
Aside from casseroles, he leaves off baking at biscuits and cornbread, again providing multiple variations on these indispensable Southern sides.
Potatoes, tomatoes, peas, and beans all receive their due, and then some, as do squash and eggplant.
Thompson includes some noveau-inspired and ethnic-influenced recipes. After all, his son-in-law-- a frequent collaborator-- works as a chef. Yet the author sticks mostly to traditional fare, from fried green tomatoes and fried okra to stuffed peppers and stuffing in general, as well as baked dressing. The color photographs enhance the presentation—and further tempt the taste buds—in this handsome presentation from the University of North Carolina Press.
Southerners often make meals off of side dishes, particularly if they contain cheese, but what could be better, come autumn, than a baked sweet potato with collard greens and a wedge of skillet cornbread?
Heaps of family traditions abound in Fred Thompson's tribute to Southern side dishes, as he explains the origins, sources, and inspirations for each recipe (all 250) in this satisfyingly inclusive cookbook.
Among the many fine points of this guide are the author's specifications of which product brands to use, say of mayonnaise when preparing pimento cheese, deviled eggs, potato salad, or coleslaw. He offers multiple variations of such classic dishes as these, as well as of baked beans and barbecue sauces. For instance, one type of coleslaw pairs better with BBQ, while another is better suited to fried fish.
Another reason to rave on this volume is that the author-- a veteran cook, cookbook author, and North Carolinian-- goes retro with some wonderful Jell-O salad recipes. My grandmothers whipped up homemade biscuits and pie crusts, but they were forever trotting out new
Jell-O recipes, or re-presenting the tried-and-true. Electric refrigeration emerged during their lifetimes. Any dish that could be prepared ahead, served cold, and that kept for several days was a boon to the busy housewife, who cooked primarily from scratch.
Thompson serves up an array of recipes for refrigerator pickles, chutneys, relishes, and conserves, stating how each complements other foods.
Aside from casseroles, he leaves off baking at biscuits and cornbread, again providing multiple variations on these indispensable Southern sides.
Potatoes, tomatoes, peas, and beans all receive their due, and then some, as do squash and eggplant.
Thompson includes some noveau-inspired and ethnic-influenced recipes. After all, his son-in-law-- a frequent collaborator-- works as a chef. Yet the author sticks mostly to traditional fare, from fried green tomatoes and fried okra to stuffed peppers and stuffing in general, as well as baked dressing. The color photographs enhance the presentation—and further tempt the taste buds—in this handsome presentation from the University of North Carolina Press.
Recycling Center Hours
Monday, Wednesday, Friday 1-7; Saturday 7-7; Sunday 3-7
Closed Tuesday and Thursday
Ridge Spring Library
hours:
Mon/Tues 8:30 am - 12 pm; Wed., 12:30 – 4:30; Thurs 8:30 am - 12:00 pm; Fri
8:30 pm -4:30 pm
Ridge Spring Library Toddler Time Mondays at 10:30
3rd
Thursday: FORS at Ridge Spring
Library 5:00 pm
1st
Tuesday of the Month: AARS meets at 6:30, 685-5783
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