Rutherford Weekly

Thursday, May 16-May 22, 2019 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 21 VACATIONS OCEAN LAKES 3 BED- ROOMS, 2 BATHS. Washer/ dryer, gas grill, golf cart includ- ed. $1200 wk. (704) 472-7145 OCEAN LAKES BEACH HOUSE. 2 bedroom, 2 bath. Also, pullout couch, golf cart. Weeks and weekends. 704-482- 9781 (704) 472-5182 VACATIONS TWO BEACH HOUSES FOR RENT. One in Ocean Lakes, two bedroom, two bath, golf cart in- cluded. One in Ocean Side Vil- lage, Surfside. Three bedroom, 2.5 bath. Real nice. Washer/ dryer, golf cart included. Ocean view off back porch. Pease call (704) 434-9502 VACATIONS OCEAN LAKES VACATION RENTALS. (1) 1678 STAR- FISH. 3 bedroom, washer/dryer, large covered front porch. (2) 5525 TERN. 2 bedroom, 1 bath, washer/dryer. 704-473-6109. sheilaba@bellsouth.net OCEAN LAKES MYRTLE BEACH. Cottage N34. 2 bed- room, 2 bath, den, kitchen, dining, covered deck, near country store. Call Dorcas, 803- 718-2659, (803) 635-9831 OCEAN LAKES. 3BR, 1 large bath, 500 feet from ocean. July 7-14, July 14-21, July 28- Aug. 4, $1200. per week. 828- 493-0020. preaachercarl@ charter.net OCEAN LAKES BEACH HOUSE. 5 bedrooms, 3 baths, close to ocean, all amenities. Open 6/22, 7/20, 7/27, and Au- gust. (704) 718-4731 LESSONS RENAISSANCE SPORTS CENTER. Traditional Archery & Fencing Instruction. Group les- sons available. Outdoor Range open Monday, Wednesday & Saturday, 10am-6pm. 828-287- 4541. REUNIONS 40TH REUNION CLASS OF 1979. Chase High School, Sat- urday, May 25, 2019. Part 1: 12 to 5pm - Free! 5 Lakes Farm; 772 Harris Holly Springs Rd, Rutherfordton, NC. Part 2: 6 to 10pm. Olive Tree - Order from Menu. 151 Central St., Down- town Rutherfordton, NC. For more details call or text Sherry at 704-472-4968. ADS WORK! JAMES HAROLD HOLLANDSWORTH James Harold Hollandsworth, 78, of Ellenboro, passed away March 10, 2019. Born in Trenton, Tennessee, he was the son of the late John Hollandsworth & Vertna Waddle Hollandsworth. James served his entire career with the Chicago Police Department retiring after 33 years of service as Commander of the Citywide Youth Division. He earned a Bachelors degree in Public Administration & was a mem- ber of Tri-City Baptist Church, Forest City. He was always deeply involved in church & had served as a Deacon in every church he was a part of through the years. James loved & cared for his family very much. Survivors include his beloved wife, Margaret Toole Hollandsworth of the home; sons, James Hollandsworth (Leslie) of Ellenboro, & Timothy Hollandsworth of Anderson, Indiana; a daugh- ter, Julie H. Campbell (Russ) of Anderson, Indiana; a broth- er Leonard Hollandsworth of Chicago, Illinois; 15 grandchil- dren & 4 great grandchildren. Funeral services were held at Tri-City Baptist Church. Interment followed in the Cool Springs Cemetery. In lieu of flowers, memo- rials may be made to Tri-City Baptist Church, 910 Piney Ridge Rd, Forest City, NC 28043. Padgett & King Mortuary is serving the family. EDGAR CLIFTON HENDERSON Edgar Clifton Henderson age 68 of Rutherfordton, passed away on May 11, 2019. Clifton was the son of the late Edgar and Muriel Poole Henderson. Left to cherish his mem- ory are his wife of 36 years Connie Henderson, sister Julie Annette Henderson. In addition to his par- ents he was preceded in death by his sister Geraldine Hicks Clement and broth- er Preston Houston Henderson. A graveside ser- vice was held at Pores Ford Baptist Church in Rutherfordton. Military Honors were provided by the Rutherford County Honor Guard. Donations may be made to Hospice PO BOX 337 Forest City, NC 28043. Crowe's Mortuary and Crematory is serving the family. Obituaries Obituaries Obituaries Obituaries • The best network according to America's biggest test. Based on GWS OneScore Sept. 2018. 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SCORE THE ULTIMATE LINEUP Iv Support Holdings LLC 855-781-1565 FAVORITE BBQ Shrimp Serves 4 to 6 Garlic Barbecue Sauce 6 tablespoons unsalted butter, divided 1 teaspoon chopped garlic 1 cup mild barbecue sauce 2 tablespoons Virgil's Dry Rub (see below) Shrimp 8- 6-inch bamboo skewers 2 pounds fresh jumbo shrimp 1⁄2 cup olive oil 4 tablespoons Virgil's Dry Rub (see below) 2 lemons, cut into wedges In small pot over medium-high heat, combine 1 tablespoon of butter and garlic for garlic sauce. Sauté garlic for 1 minute, add mild barbecue sauce and Virgil's Dry Rub, heat to a boil. Remove from heat, whisk in remaining butter, set aside to use as needed. Soak skewers in water overnight. Peel and devein shrimp, leaving tails. Lay 4 shrimp out on flat surface. Align so they're coiled with tails on same side, facing in same direction. Slide skewer through shrimp. Run another skewer through shrimp, parallel to first and about 1⁄2 inch apart. (will prevent shrimp from spinning on skewer.) Repeat process until shrimp are skewered. Brush one side of shrimp on the skewers with olive oil, then dust with the dry rub. Flip skewers, repeat process. Place seasoned skewered shrimp in a container, cover, refrig- erate overnight. Preheat grill to high heat. Reduce to medium heat and position skewers over direct heat. Grill 2 minutes, flip, grill 1 to 2 minutes more. Remove skewers from grill, brush each with 2 tablespoons of the garlic sauce. Serve with lemon wedges. Makes 5 to 51⁄2 cups 2 1⁄2 cups sweet paprika 1 cup granulated sugar 1⁄2 cup Texas-style chili powder 1⁄2 cup minced onion 1⁄2 cup granulated garlic 1⁄4 cup dried parsley flakes 6 tablespoons kosher salt Combine all of ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a cov- ered bowl with a tight-fitting lid. Store in a cool, dry place. Virgil's Dry Rub Serves 6 1 1⁄2 pounds new potatoes, about 15 Kosher salt and black pepper 4 slices bacon 3 tablespoons olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 cup fresh, flat-leaf parsley, roughly chopped Place potatoes in a pot with 1 teaspoon salt and enough water to cover,simmer until tender, 15-18 minutes. Drain and run under cold water to cool. Cut into quarters. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 6-8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble. In a large bowl, whisk together the oil, vinegar, mustard, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Add potatoes, bacon and parsley and toss to combine. Tip: Potatoes can be cooked and tossed with dressing and parsley up to 1 day in advance; refrigerate, covered. Bring to room temperature, add bacon just before serving. Potato Salad with Bacon and Parsley Makes 10 to 12 skewers Basting Sauce (optional) 1/2 cup soy sauce 1/4 cup mirin 2 tablespoons sugar 1/2 lb. boneless, skinless chicken thighs, cut in bite-size pieces 1 yellow onion, cut in 2-inch wedges, and/or baby leeks, white part only, cut into 1-inch lengths 1 tablespoon canola or other neutral oil Salt (optional) Place 10 to 12 bamboo skewers in water to cover at least 30 minutes before grilling. Prepare medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. If using basting sauce, in a small saucepan, combine soy sauce, mirin & sugar over medium-low heat & cook, stirring, until sugar has completely dissolved & liquid just begins to turn syrupy, 5-8 minutes. Remove from heat & set aside in a small bowl. Drain skewers. Thread chicken pieces alternately with onion pieces onto skewers, using about 3 pieces of chicken & 2 pieces of onion for each, place on plate. Brush chicken & onion pieces lightly on all sides with the oil. The grilling goes quickly, so set up workstation next to grill before you begin: the plate holding skewers, bowl of sauce & a basting brush and/or the salt, & tongs for turning skewers. If using basting sauce, either dip each skewer in sauce or brush sauce on skewers & then place directly over heat. Grill skewers, turning 3 or 4 times & basting with additional sauce, until chicken is cooked through & onions are scorched around edges, about 5 minutes total. If sauce appears to be burning at any point, move skewers to a cooler part of grill, or reduce heat if using a gas grill. If using salt instead of basting sauce, place skewers directly over heat & grill, turning 3 or 4 times, until cooked through, about 5 minutes. Sprinkle both sides of skewer with salt & remove from grill. Serve the skewers piping hot. Grilled Chicken & Onion Skewers On May 6, Foothills Conservancy of North Carolina purchased 36 acres in the Linville Township of Burke County for addition to Lake James State Park. The property adjoins the 41- acre Whippoorwill Dairy Farm, which Foothills Conservancy acquired in February 2016 and donated to North Carolina State Parks in July 2016. The land includes pasture and undeveloped woodlands and contains a few stone structures that point to its agricultural past. Along its eastern boundary with the Whippoorwill Farm property is a 2,000-linear-foot section of Paddy's Creek, a major tributary of Lake James. The property's uplands offer scenic views of the Blue Ridge Mountains and the South Mountains. The designated route of the Overmountain Victory National Historic Trail passes through the property. This National Historic Trail designation is reserved for trails of the greatest historical signifi cance in the United States. The Overmountain Victory trail is closely linked to one of the most important campaigns in the southern theater of the Revolutionary War. It was the route used by Patriot Militiamen to travel from the mountains of Virginia, Tennessee, and North Carolina to defeat General Ferguson and his army at the Battle of King's Mountain on October 7, 1780. The Paddy's Creek tract will eventually become part of Lake James State Park and will be managed for public recreation, including mountain bike trail access and extension to connect to existing trails on park lands, Overmountain Victory National Historic Trail extension, creek access, trailhead access, and creekside benches. Adding the project to the state park ensures its protection from residential development and protects forested, open meadowland and habitat for birds and other species. "I am proud and honored to be part of such projects with Foothills Conservancy of North Carolina," said Nora Coffey, park superintendent for Lake James State Park. "These are important acres along Paddy's Creek that will now be protected for future generations." The conservancy purchased the property from Southmountain Children and Family Services — child advocacy and foster community specialists with headquarters in Morganton — thanks to grants from the North Carolina Clean Water Management Trust Fund and the Duke Energy Catawba- Wateree Habitat Enhancement Program, funds from Fred and Alice Stanback, and other private contributions. "We're thrilled to be able to partner with the conservancy to protect another beautiful part of Burke County," said Chris Jernigan, executive director of Southmountain Children and Family Services. "We think that it's a great opportunity to save land as well as help us provide for the needs of our region's children." Executive Director of Foothills Conservancy Andrew Kota emphasized the importance of this project's focus on watershed protection. "This project is a great success in the continued watershed protection of Paddy's Creek," said Kota. "The clear, clean waters of Lake James and its scenic surroundings make it a unique destination for tourists and residents. By focusing on protecting upstream tributaries, we can make a positive impact on our downstream water supplies." He also spoke to the conservancy's ongoing collaboration with North Carolina State Parks: "We have maintained a strong partnership with Lake James State Park since 2005, when the conservancy helped add more than 2,900 acres to the state park. This relationship has been crucial in expanding the state park, protecting its natural resources, and providing a recreational haven for citizens of Burke County. It was also a pleasure working with Southmountain Children and Family Services on a conservation outcome for this parcel of land." Foothills Conservancy of North Carolina is a nationally accredited regional land trust that protects the fabric and character of Western North Carolina's landscape forever and for the benefi t of all. We preserve the natural and cultural heritage of our region by conserving scenic and recreational landscapes, productive farms and forests, healthy watersheds, rich biodiversity, and vital wildlife habitat. A 501(c)(3) nonprofi t, Foothills Conservancy serves eight counties: Alexander, Burke, Caldwell, Catawba, Cleveland, Lincoln, McDowell, and Rutherford, in three major river basins, which include the Broad, Catawba, and Yadkin. Information about Foothills Conservancy, including ways to support its work, can be found online at www. foothillsconservancy.org or by calling 828-437-9930. Foothills Conservancy of NC purchases land adjoining Lake James for state park expansion Article Provided By: Mary Ellen Dendy. Photos By: Foothills Conservancy. View of pastures on property, Shortoff in background. Paddys Creek.

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