Lm may 2016

A reflection of life on Lake Gaston and Roanoke Rapids Lake

Competition for Battle

of the BBQ heats up

John 3:16 continuing

to help community

Watson BuildersResidential and Commercial Construction

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Watson Builders has served northeastern North Carolina and southeastern Virginia since 1997. Family owned and operated, we offer custom residential and commercial construction. We offer many building options, as well as energy saving “green” building systems.

We have two licensed general contractors on site to serve your building needs, and with a background in construction lending, our of� ce staff will help guide you through the lending and construction process.

Art Watson Becomes the First Green Certi� ed Builder in the Area - Art Watson of Watson Builders has received designation from the National Association of Homebuilders as a “Certi� ed Green Professional”. Green building promote energy ef� ciency and sustainable construction, saving environmental resources and money. Homeowners can also take advantage of energy ef� ciency tax credits. Art is the � rst contractor in this area to receive this designation. He continues to participate in ongoing green building forums. Consumers can verify certi� ed green professionals online at nahb.org/designations directory.

2009 Northampton County Chamber of Commerce Business of the Year - In 2009, the Northampton County Chamber of Commerce, who Watson Builders proudly supports each year, was named the Business of the Year. Watson Builders continues to lead a home building business designed to help create dream homes for their customers.

Lake the Magazine | 3

Watson BuildersResidential and Commercial Construction

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1200 W Main St., Conway, NC 27820

252-585-9003

Watson Builders has served northeastern North Carolina and southeastern Virginia since 1997. Family owned and operated, we offer custom residential and commercial construction. We offer many building options, as well as energy saving “green” building systems.

We have two licensed general contractors on site to serve your building needs, and with a background in construction lending, our of� ce staff will help guide you through the lending and construction process.

Art Watson Becomes the First Green Certi� ed Builder in the Area - Art Watson of Watson Builders has received designation from the National Association of Homebuilders as a “Certi� ed Green Professional”. Green building promote energy ef� ciency and sustainable construction, saving environmental resources and money. Homeowners can also take advantage of energy ef� ciency tax credits. Art is the � rst contractor in this area to receive this designation. He continues to participate in ongoing green building forums. Consumers can verify certi� ed green professionals online at nahb.org/designations directory.

2009 Northampton County Chamber of Commerce Business of the Year - In 2009, the Northampton County Chamber of Commerce, who Watson Builders proudly supports each year, was named the Business of the Year. Watson Builders continues to lead a home building business designed to help create dream homes for their customers.

PUBLISHER Titus L. Workman

[email protected] 252-410-7065

ADVERTISING DIRECTOR Baretta Taylor


MANAGING EDITOR Matt Lindberg


NEWS EDITOR Tia Bedwell


AD EXECUTIVE Rhonda Irby


DISTRIBUTION

252-537-2508

Lake the Magazine916 Roanoke Ave., Roanoke Rapids NC 27870P.O. Box 520, Roanoke Rapids NC 27870252-537-2505

Copyright 2016 Lake the MagazineNo portion of Lake the Magazine may be reprinted in any form or posted on the Internet without the permission of the publisher.

On the cover: Judges will once again decide who cooks the best barbecue during the 24th annual Battle of the BBQ. For this story turn to page 11.

Cover photo by Khai Hoang

On the cover...

Contributing writersBryan Clark, Khai Hoang, Sarah Bloom

Carol Moseley, Nick Sitzanis, Jane Teasley and Christina Wells.

Contributing photographersKhai Hoang, Bryan Clark and

Sarah Bloom

Layout and Design Hope Callahan

Like us on Facebook, search Lake the Magazine

For more Lake Country events, stories and where to pick up future editions, visit RVLakeMagazine.com

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Oakleaf hydrangeas (Hydrangea quercifolia) are not only native to our area, they offer year-round beauty with their seasons of blooms, fo-liage and peeling bark. All oakleaf hydrangeas

are white, but the blooms tend to turn subtle shades of pink or brown as they age. They bloom from late spring through early summer, and the spent blooms often dry on the plant

and last into late fall. The name oakleaf comes from the simi-larity between their large leaves and the leaves of oak trees. In the fall, their leaves turn beautiful shades of red, orange and burgundy. On mature oakleaf hydrangeas, the bark often peels to reveal a dark brown layer, for winter interest.

Oakleaf are one of a few hydrangeas native to the United States and can handle more sun than their cousin, the mop-

Oakleaf hydrangeas – A true southern beauty

8 | Lake the Magazine Lake the Magazine | 9

head. They are more drought tolerant and are seldom bothered by disease and pests. They are excellent cut flowers and like all hydrangeas make good dried flowers.

Oakleaf hydrangeas come in two forms — single blossom and double blossom. Single varieties include “Alice,” “Snow Queen” and “Peewee,” which is draft-sized. Double blossom varieties such as “Snowflake” have multiple florets and have a longer bloom season.

Hydrangeas will grow in varied light conditions and are often planted in shady areas but a little extra sun will make the fall foliage more colorful. Plant them in an area that gets full morn-ing sun, with a little afternoon shade. All hydrangeas need well-drained soil to prevent root rot. Keep them watered, but not soggy. Keep in mind they bloom on old wood, so wait to prune for midsummer after they bloom. I hope this column will inspire you to plant oakleaf hydrangeas in your garden so you can enjoy this southern beauty.

GARDEN TASKS FOR MAY:May is planting time so plant and sow seeds.Plant summer annuals such as zinnias, marigolds, geraniums

and wave petunias in the sun and coleus, impatiens and begonias in the shade.

Plant perennials like daylilies, purple coneflowers, Shasta dai-sies and black-eyed Susans to name a few.

Don’t forget to add vegetables and herbs to your planting list.Divide and move clumps of daffodils after they have finished

blooming. Treat them as growing plants and use care to protect the foliage and roots. Water them thoroughly after transplanting. Remove spent blooms but allow the foliage to die back naturally. This allows the bulbs to store energy for next year’s blooms.

Early blooming deciduous shrubs such as Forsythia, Weigela and Spirea should be pruned back after they finish blooming. Cut back a third of the oldest canes to the ground and the remaining branches by one third of their height.

Carol Moseley learned the love of gardening from her mother and father. Both were avid gardeners; his focus was vegetables and hers were flowers and shrubs. Carol has been gardening since 1969, and in 1999 complet-ed the Master Garden-ing Training Course through the N.C. Cooperative Service. She said she was very fortunate to learn how to grow and use herbs from her dear friend, the late Diane Morris, the Herb Lady

PRACTICAL GARDENERBY CAROL MOSELEY

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When the 24th annual Battle of the BBQ gets under way May 28, there will be plenty of familiar faces on hand cooking up their finest

pork — including Ernest Twisdale.A former Battle of the BBQ champion, Twisdale said he

is looking forward to the Lake Gaston Regional Chamber of Commerce-sponsored event.

“It’s fun, and I enjoy it,” Twisdale said.Twisdale said he competes in about 20 to 25 cookout

events a year where anywhere from 10-70-plus people compete. He said the cooking season starts in April with about four events. There will be four more in May, and maybe a few in June, but the heat of the summer retires the cookers until about September and October.

Twisdale began cooking with friend Joe Peterson, another

former Battle of the BBQ champion“I got into it with Joe, just seeing him come over with a

trophy, and I said ‘well what did you do?’ And he said he did cooking competitions,” Twisdale recalled. “So I asked if it was OK if I could go with him, and that was about six years ago, and I’ve been cooking ever since.”

In 2014, Twisdale said he went out cooking on his own. That year, he was crowned champion at the Lake Gaston Battle of the BBQ.

He said it’s about consistency, but it all starts with your main ingredient.

“Hopefully you get a nice hog. It’s all up to the judge, but I try to cook the pig the same way I do at all of them,” Twisdale said.

He added the Lake Gaston event is judged based on five

Area competitor looks forward to Battle of the BBQ

STORY BY SARAH BLOOM

Lake the Magazine | 13 12 | Lake the Magazine

categories: The appearance of the overall hog, the brownness of the meat, the crispness of the skins, the moisture in the meat and the sauce.

The competition is a lengthy event, Twisdale said. Most of the time he said the event will start Friday night when cookers can get started in the cooler hours of the night.

“It’s pretty interesting. Sometimes you do good, it just depends,” he said. “You can’t win them all, but we enjoy it. It’s usually about the same people that cook at them.”

Mary Lou Kellogg, co-chairwoman for the Lake Gaston Regional Chamber of Commerce, said the competition is unique.

“It’s just good barbecue and it’s a fun event,” she said. “It’s an annual event with excellent food.”

Entry to the Battle of the BBQ is free. At-tendees can buy a plate or pint of barbecue for $8 each.

Twisdale said he always looks forward to the annual area cookout.

“It’s always a good time there,” he said. “Plus, you don’t have to ride so far away.”

The Battle of the BBQ will take place at the Lake Gaston Lion’s Club, 139 Stanley Road in Henrico.

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Lake Gaston joins the national celebration of small business and tourism


May is here and with it comes national celebra-tions that honor two aspects of the economic sector that are crucial to the Lake Gaston region: Small businesses and tourism.

The first week of May is National Small Business Week, a week that has been set aside to recognize the achievements of the nation’s small businesses since 1963 (sharing the same birthday as Lake Gaston). If you want to know the national impact that small businesses have, here is a quotation from Small Business Administration Administrator Maria Contreras-Sweet in a recent press release, “There are more than 28 mil-lion small businesses serving as the economic engine of our country, employing half of the private sector and creating two out of three net new jobs. If our small business sector was a country, its output would rank number three above Germany and Japan.”

These may be small businesses, but that is no small im-pact.

That same week of May was designated in 1983 by Con-gress to acknowledge the impact of the travel and tourism industry on our nation’s economy. The Lake Gaston Regional Chamber of Commerce will celebrate how tourism helps drive our region’s economy alongside our county tourism

partners in both North Carolina and Virginia by attending events at our Interstate 85 and Interstate 95 Welcome centers that week to show-case what Lake Gaston and the surrounding region have to offer for a day, a weekend, a vacation week or a life-time. Again, what is tourism’s national impact in dollars? According to the U.S. Travel Association (www.USTravel.org), “Direct spending by resident and international travelers in the U.S. averaged $2.6 billion a day, $108.1 million an hour, $1.8 million a minute and $30,033 a second.” In fact, “Each U.S. household would pay $1,192 more in taxes without the tax revenue generated by travel and tourism.”

Lake Gaston joins the national celebration of small business and tourism

WHAT’S HAPPENING IN LAKE COUNTRY

BY CHRISTINA WELLS


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Needless to say, supporting the travel and tourism in-dustry and creating additional means to attract visitors with lodging, dining, entertainment, attractions and shopping just makes “CENTS.” (Actually, it makes SIGNIFICANT dollars and cents that add up to a HUGE economic impact.)

There are some a-MAY-zing family-friendly events hap-pening around the Lake Gaston region in May. Saturday, May 7, from 10 a.m. to 3 p.m. is the Wings, Wheels & Crafts event, hosted by the Lake Gaston Junior Woman’s Club at the Mecklenburg Brunswick Regional Airport, 1495 Regional Airport Road, Broadnax, Va. There will be a “Kid Zone” with face painting, moon bounce, dunking booth, arcade games trailer, laser tag, and more.

The EAA Young Eagles will be there with more planes and pilots to give children ages 8-17 FREE planes rides. Enjoy an antique car and motorcycle show, as well as fire and EMS vehicles on display. There will be plenty of vendors and great music by DJ Mark Kidd.

From 2 to 9 p.m. on May 14, enjoy the 2nd annual Miracle May Day event at The Corner Lot at Lake Gaston, 3358 River Road, Henrico. Proceeds from the event will be given to Chil-dren’s Miracle Network. Kids can purchase an armband for access to all of the fun – face painting, arcade games, mini-golf, inflatables, the Roanoke Rapids Fire Department Smoke House and more! Adults can enjoy bingo and cornhole, while

the kids are playing. There will be great food all day long from Norton’s. At 5 p.m., the band More Cowbell will take the stage on The Front Porch for some fantastic live entertainment. Beginning at 6:30 p.m., Re/Max will offer tethered hot air bal-loon rides! Don’t miss it.

Finally, our 24th annual Battle of the BBQ will take place on May 28 at the Lake Gaston Lions Club event site, 139 Stanley Road in Henrico. Come on out to enjoy the most delicious barbecue in North Carolina and Virginia! Buy a taster’s choice ticket in advance to try them all and vote for your favorite and/or purchase the barbecue by the plate with sides for lunch or by the pound to take home for later. Get a taste of Uncle Bob’s Sassy Sauce, this year’s official Battle of the BBQ sauce and a local Lake Gaston product! There will be music and more, so come sit back and relax.

These three fun fests are just a few of the a-MAY-zing May events around Lake Gaston. Keep up to speed by signing up for our Lake Gaston Regional Chamber e-newsletter from either our website – http://www.lakegastonchamber.com – or our Face-book page – http://www.facebook.com/lakegastonchamber. However you choose to spend it, your next wonderful weekend awaits you at Lake Gaston!

Christina Wells is the Lake Gaston Chamber of Commerce ex-ecutive director. For more information about the chamber and Lake Country, visit www.lakegastonchamber.com.


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Helping hands


John 3:16 Center offers community

support through golf tourney, other activities

The John 3:16 Center in Little-ton perhaps best exemplifies the town’s nickname of “the

little town with the big heart.”Since starting in 1998 under found-

ing director Juli Jenkins, the Center has grown into a permanent facil-ity that offers a range of services for the community. There’s a homework club for all grades, SAT prep for high school students, a free summer day camp, outdoor recreation activities, GED and literacy classes, family outreach, a bi-annual career day and a food pantry.

All of this is made possible through donors, scholarships and grants, according to Shannon McAllister, executive director of the John 3:16 Center.

She added it’s a continuing effort to ensure the demand for their programs and services are met.

“We find opportunities for profes-sional development for our small staff in order to ensure they stay up to date on effective strategies and compli-ance issues,” McAllister said. “We en-gage our participants in some evalua-tion and planning of the programs in order to involve them in maintaining relevance to their needs.”

The most used resources other than the recreational facilities are the food pantry, the Wired for Success after school program and Camp J316, a

STORY & PHOTOS BY BRYAN CLARK


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free week-long summer camp for school children.As part of the efforts to raise funds and aware-

ness for the Center, McAllister said they will be hosting a golf tournament at 1 p.m. May 13 at the Lake Gaston Golf Club.

“Several of the holes will have prizes attached for the longest drive, closest to the pin, and po-tentially, hole-in-one,” McAllister said. She added format for the tournament is Captain’s Choice.

McAllister added funds raised from the tourna-ment will benefit the Center’s Wired for Success after school program.

“This program serves up to 20 students in first through seventh-grades, providing home work assistance, character development and enrich-ment activities,” McAllister said. “… Many of our previous students have indicated their lives were positively influenced through their time in the program, the relationships they developed and the skills they learned.”

Anyone who wishes to register for the tourna-ment should visit the Center’s website at www.john316center.org or call 252-586-1800. Alterna-tively, email Shannon McAllister at [email protected] or Megan Cham-bers at [email protected]


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Safety briefingsBoarding an airliner assures we will get a safety

briefing before we take to the air. Further, so as not to miss anything, the flight attendant either

reads the briefing or has it memorized. Nowadays, it usu-ally is recorded – guaranteeing that no part of the briefing is left out.

Airlines do this for a reason. They want us to know what to do in an emergency and how to prevent us taking action that will harm ourselves or other passengers.

Now let’s look at boating. Most briefings that I have heard sound something like this: “Watch your step and put the cooler over there.” There is a better way to ensure our passengers a safe and comfortable ride.

It is suggested you do the following – especially with new passengers on your vessel.

• Give each passenger a life jacket. Instruct them to put it on and adjust it to fit. Then, have them place the jacket somewhere on the boat where they can get to it quickly. If someone can’t swim, suggest they wear the jacket at all

times. If there are minors aboard, they are legally required to wear a jacket, and must wear one all the time. Note: The Federal law requires each child up to the age of 13 MUST wear a life jacket on a moving vessel.

• Show where the fire extinguishers are located and briefly how they operate. Note here: Be sure your fire extinguisher hasn’t died. Check to see if it’s good.

• If there are some don’t do items, tell passengers about them up front. I.E … no smoking, no bow riding, etc.

• Choose a few of the passengers to be lookouts and


report anything they see that looks like a danger. Change this assignment frequently as it can become tedious.

• Show them around the boat. If there is a head, show them how it works.

• Tell them that before the captain adds power, he/she will say, “Power coming up.” Likewise, when power is reduced, the announcement will be “Power coming back.” On hearing either announcement, everyone aboard should grab some part of the boat that will increase their stability. (Prevents many spills and MOB (man overboard) situations.

• Provide instructions on what to do if they witness a MOB. They should immediately shout “MAN OVERBOARD” and point to the MOB, never losing sight of the MOB. If possible, a throwable lifesaving cushion should be thrown to the MOB. Even if it can’t be thrown very far, it is something for the MOB to swim to. If there are many passengers and particularly if they are children, the old buddy system works great. Each per-son has a buddy and keeps track of that buddy. If the buddy disappears, SHOUT!

• Tell passengers there are no dumb questions and to speak up if anything bothers them.

This simple pre-departure safety briefing takes but about five minutes — even if you’re wordy.

Fiddle with this briefing so it makes sense for you, your boat and your crew. Then type it up (that’s called a checklist) and use it. Your passengers will NOT think you corny. They will think, “Cool, here is a captain who is thoughtful and atten-tive to our concerns, and I feel good about having him/her in

command. While my grandchildren were growing up, they were assigned a checklist prior to departing. They thought it was fun while looking for all the required items on board. They thought it was a game Grandma Jane always played — not realizing they were being educated. Now that they are all grown. I see them checking both of the jet skis, AND the pontoon prior to heading out to the lake. It worked! That game is now a part of their life.

For more tips on a host of boating activities, plan to attend the next boating safety class conducted by the Coast Guard Auxiliary.

Our boating safety classes are taught the third Saturday of each month from March to September. For informa-tion on enrolling in this class, contact the Chamber of Commerce at 252 586-5711.

Jane Teasley is former Flotilla commander and current Public Affairs offi-cer and treasurer of Flotilla 93 on Lake Gaston. Teasley has been in the Coast Guard Auxiliary for nearly 15 years. For more infor-mation, contact Teasley at [email protected].

WATER SAFETYBY JANE TEASLEY


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BUSINESS & SHOPPING

1. ACE Hardware of Lake Gaston 144 Elams Road Littleton NC 27850 252-586-0330 www.lkgacehardware.com

2. The Daily Herald 916 Roanoke Avenue Roanoke Rapids NC 27870 252-537-2505 www.rrdailyherald.com 3. Daughtridge Gas Co. 1728 East 10th St. Roanoke Rapids NC 27870 252-533-0101

4. Edward Jones Bonnie Caudle, financial advisor 195 Old Farm Road Roanoke Rapids NC 27870 252-537-1728 www.edwardjones.com

5. Overby Marine 1847 Eaton Ferry Road Littleton NC 27850 252-586-3593 www.overbymarine.com

6. Halifax County Visitor Center & Dog Run 260 Premier Blvd. Roanoke Rapids NC 27870 1-800-522-4282 www.visithalifax.com 7. Lake Gaston Celebrations Rental Homes 2357 Eaton Ferry Road Littleton, NC 27850 252-586-6008

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4. Edward Jones Bonnie Caudle, financial advisor 195 Old Farm Road Roanoke Rapids NC 27870 252-537-1728 www.edwardjones.com

5. Overby Marine 1847 Eaton Ferry Road Littleton NC 27850 252-586-3593 www.overbymarine.com

6. Halifax County Visitor Center & Dog Run 260 Premier Blvd. Roanoke Rapids NC 27870 1-800-522-4282 www.visithalifax.com 7. Lake Gaston Celebrations Rental Homes 2357 Eaton Ferry Road Littleton, NC 27850 252-586-6008

8. Lakeview Log Homes 2401 Eaton Ferry Road Littleton, NC 27850 1-866-586-6597 www.lakeviewloghomes.com

9. Riverside Mill Antique Mall • Art Gallery • Designer Outlets 200 Mill St. Weldon NC 27890 252-536-3100 www.riversidemill.net

10. Story Properties Real Estate Sales & Vacation Rentals 1245 N.C. Highway 903 Littleton NC 27850 888-800-3002 or 252-586-0888 www.storyproperties.com

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Fellow readers, I hope this article finds all of you doing well. Spring is here and Mother Nature is smiling upon us. March is a special month for me as I am able to celebrate my fourth wedding

anniversary this year. It is a true testament to my wife’s patience that we have made it four years.

For this month I have a recipe from a good friend of mine, who was born in Italy and currently lives in Zurich, Switzerland.

Gianluca “Duke Fleed” shared this story.

“I grew up in Avellino, Italy, in a small town called Chiusano San Domenico,” he said. “Most people are more familiar with Napoli, Italy, as it is known for its traditional Pizza Napoletana.”

He said he would like to share a rec-ipe for a different

Italian pizza that is less common. When he was a kid, he liked to

watch his grandma when she would bake pizzas.“I enjoyed this time, not because of the end product but

because I was able to see the amount of work that was put into the pizza,” he said. “As a little boy I remember watch-ing my grandma and thinking that she had huge hands, hands that were worn with the traces of time and work from her many hours spent in the fields.”

She would use her hands to work the dough; she always worked with a lot of passion. As a boy, Gianluca was eager to help her, but her response would be, “Gianluca sei troppo piccolo,” which translates to, “you’re too young.”

Finally, after many times of watching his grandma pas-sionately work the dough and create pizzas, he was invited to join.

“I remember clearly hearing my grandma calling my name,” he said. “I ran through the fields, toward our kitchen, and there she was, ready with all ingredients to bake pizza. This was the day she introduced me to her secrets on how to make her special dough.”

The dough his grandma made is different than tradi-tional dough because she would add her secret ingredient, strutto. Strutto is lard. It causes the dough to have a smooth texture.

“I will never forget the day that grandma showed me how to make dough,” he said. “Life is often like a wheel that turns and I think of my days with grandma when my son who is five years old, asks me the same things I asked her when I’m baking pizza. My answers are the same as my grandma told me … “Roberto sei troppo piccolo.”

LAFAMIGLIA COOKING

BY NICK SITZANIS

A little taste of


He said he wanted to share this story because today is the day his son will help him work the dough and learn the secret ingredient.

“He looks up to me, like I did to my grandma, with those big round eyes full of joy,” he said. “When he is old enough, I will teach him the rest of the recipe — the same recipe I got from my grandma and the same way to make it, with lots of passion. I encourage you to try it, maybe with a little one of your own. I hope my grandma’s recipe is shared around the world and that it is appreciated the way I appreciate it.”

INGREDIENTS 2 cups flour1 Tablespoon yeast3.5 ounces of water2 1/2 Tablespoons olive oil2 teaspoons salt1 teaspoon sugar (to make it crustier) And what maybe sounds weird to you — lard, 2 full

spoons, or more. Adding more lard will create an even smoother crust.

Of course, you can make the dough without lard if you don’t like it. If you choose to use lard make sure it is the texture of cream (I’m not sure what that would be called in the U.S.) the Italian name is Strutto.

Put all the ingredients into a bowl, and work the dough, work it with passion, until it’s shiny and smooth. When finished working the dough, cover the bowl and put into a dark place for 30 minutes to 1 hour, until it grows.

Don’t work the dough again, just put onto a baking plate.

Best for sugo (sauce): Can crushed tomatoes, 3 spoons olive oil, salt (to taste), oregano, 2 teaspoons of sugar, don’t use a mixer, just work the tomatoes a bit with a fork. Flavor is better when tomatoes are not mixed.

Decorate the pizza with the ingredients you love most and bake.

Enjoy!Nick Sitzanis is the chef de cuisine at the Kennon House

Restaurant in Gasburg, Va.


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Daughtridge Gas Co. .............................................24

Fred’s Boat Sales & Service.....................................17

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Lm may 2016

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