CityView Magazine

CityViewNC.com | 7 F R O M O U R N E W S L E T T E R S G o t o c i t y v i ew n c . c o m t o s u b s c r i b e f o r f re e E ven a global pandemic couldn't keep the FAYETTEVILLE SPORTS CLUB HALL OF FAME from adding to its membership in 2021. The new inductees include, from left to right, Sheila Boles, Raymond McDougal, Blair Sutton Craig, Jack McGinley (also pictured far right from the 1955 National Championship Wake Forest Deacons team), and Alex Gaines (not pictured). McDougal and McGinley were also chosen in the recently added Legends category. >> From The Press Box, March 5, 2021 A dark pinot noir to pair with rich short ribs To go w ith French-st yle braised beef shor t ribs, I chose a 2018 COR DERO DI M A N TE Z E MOLO BA R BER A D'A L BA. This w ine was k ind of dark in color but more li ke a dark pinot noir. It features medium extraction w ith great blackberries, plums and black cherries on the nose. This w ine delivers ear thy f lavors w ith some spice and faint mineral accents. Round and f ruit y w ith lots of prett y acidit y and spic y under tones. By Deano Vino (www.instagram.com/deanovinoc14h12o3/) >> From The CityView Foodie, March 15, 2021 Cliffdale Elementary School was one of many CCS schools that welcomed back students in person this week for #CCSSafeReturn. Pictured above is a first-grade classroom where students both online and in person received instruction. Students were excited but nervous to be back, and school officials are looking forward to a safe and productive year. "It's great to be back, there's a lot of things you don't think about when it comes to teaching online. Today was the first day I realized how tall my students were," said fifth-grade Cliffdale Elementary teacher Heather Bedwin. She also explained she misses the special rapport she had with students when they were in-person because she learned about their hobbies, weekend plans, family and more. She said as the in-person school year continues, she hopes to build that back up. >> From The Insider, March 16, 2021 A NEW GRIND FOR FRESH HERBS By Katie Crenshaw (@aforkstale on Instagram) One of the chal lenges of a productive garden is preser v ing your precious bount y. Freezing and canning work great for your f ruits and vegetables, but herbs can be a litt le trick ier. I absolutely hate wasting beautif u l f resh herbs when the grow ing season ends. I have been successf u l w ith f reezing some herbs, but I have grow n to love dehydrating them. Today I am sharing w ith you my Jalapeño Salt recipe. My f riends go crazy over this spic y salt blend. It is incredibly tast y and packed w ith heat. I use it in my cook ing and in my Bloody Mar ys. It also makes a unique homemade foodie gif t! d INGREDIENTS 3 pounds fresh jalapeños 1 cup coarse salt like Kosher Salt d DIRECTIONS Using gloves, quarter fresh jalapeños and remove stems. In a dehydrator, dehydrate the jalapeños according to your directions. I dehydrated the peppers at 145 for 15 hours. I recommend doing this outdoors because of the strong fumes. Check on jalapeños. They should be brittle and easy to break. Discard any fleshy soft peppers or dehydrate them until fully brittle. In a blender, grind peppers and 1 cup of coarse salt until the peppers are broken down. Store in an airtight container. >> From The CityView Foodie, March 22, 2021

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