As a child, one bite of a tomato would leave me covered in hives. My father, who considered sliced tomatoes a necessary part of every meal, couldn’t believe a child of his was allergic to tomatoes.
I grew up dreading tomato season in the Carolinas. Humble neighbors bragged about their bounties. Bags of tomatoes mysteriously appeared on our doorsteps. Tomatoes were served at every meal, flavors and types discussed at great length. Ugh!
Through the years, the phrase “Why don’t you like tomatoes?” became part of my life. “I’m allergic to them,” was my tired reply. People always eyed me suspiciously.
Fast forward to when I first met my now-husband. “How can you eat fresh salsa if you’re allergic to tomatoes?” he asked. Continue reading
We have written in recent blog posts that now is the time to buy your next home in North Carolina and South Carolina. Combine low mortgage rates and lower housing prices, and you have an incredible housing value. We believe these will be the days we all look back and wish we had bought another house. As billionaire investor John Paulson recently said – “If you don’t own a home, buy one. If you own one home, buy another one. If you own two homes, buy a third. And lend your relatives the money to buy a home.” Continue reading
The answer to the question above is simple. Everyone who owns a business (full or part-time) should have business insurance.
Your business is one of the most important assets in your life. It’s the livelihood that ultimately provides for you and your family.
In order to paint the full picture as to the importance of the business you own, it might be necessary to imagine that your business is no longer in business. What would happen if your business had to shut down due to an unforeseen accident or loss of your control? Continue reading
According to Wikipedia, there are four main types of barbecue in the United States: Memphis style, Kansas City style, Texas style, and Carolinas style. I will agree that the other three types are distinctive and enjoyable, but especially for those of us native Carolinians, there is no barbecue like ours.
I grew up on Eastern North Carolina barbecue at places like Wilber’s in Goldsboro and Clyde Cooper’s in Raleigh. Eastern North Carolina barbecue is made from the whole hog, is usually cooked over a wood fire, and has a thin vinegar-and-pepper sauce. We eat it right from the hog at a “pig pickin’” or chopped and served on a soft white sandwich bun with homemade coleslaw. Our friends in Western North Carolina (the line is Lexington, NC) use only the shoulder and like a thicker, tomato-based sauce. Continue reading