Still on Roanoke Island

We headed southward to the tiny fishing village of Wanchese. The town derives its name from one of the Native American chiefs (the other was Chief Manteo) who traveled to England in 1584, in the company of two early Roanoke Island explorers, Amadas and Barlowe.

While not exactly a trendy tourist destination, Wanchese is an interesting place and definitely retains its identity as the center of the commercial fishing industry for the area. It was here that Melody taped Dawn & I for our supporting roles in the Manteo Christmas video. The wind was blowing at near gale force, my hair was flying about my face and Dawn & I kept getting the giggles. All in all, probably not the best for my debut on film. As I recall, Dawn flubbed her lines more often that I did ........

The shrimper on the left reminds me of the Forrest Gump parking job.

Touring Roanoke Island was a great time! Melody showed us places off the beaten path, where the typical tourist doesn't trod. We saw little family cemeteries, old homes once lived in by early fishing captains, ferry docks no longer in use and the sound - north, south, east & west of the island. I so enjoyed the drive, that I repeated it last year on my own!

It was late afternoon by the time we returned to Melody's house. Steph had to leave, but Dawn & I remained to enjoy the company of Melody and her mom, Dorothy. We settled into the high back rockers on the front porch and simply rocked and watched the world go by. The soft, sweet drawl of conversation was like music to my ears ...... I was quite content to sit quietly as the three southern belles chatted. I was very concious of my harsh, grating Yankee twang - I kept quiet as much as possible. Soon, Melody stepped into the house and returned with snacks - olive loaf and ......... yes, pimento cheese!

Now, this is rather difficult to explain, but in all the years I've gone to the Outer Banks, I've always been a visitor. I'd always been made to feel welcome by the locals in the shops & restaurants, but I was painfully aware of my "touron" status. This evening, as I sat and rocked on the front verandah of a magical little house, with its sprawling magnolia tree on the lawn, listening to delightful companions, a Yuengling beer in one hand, and a Ritz topped with pimento cheese in the other ....... I suddenly realized I was a GUEST on the Outer Banks that evening, not just an out of town visitor. There is a difference, and you know it when you feel it.

We had a wonderful dinner in the side yard - Brunswick Stew, home-baked beans, slaw and cornbread. It was delicious! (Hey, I can't remember my cell phone number, but I remember a dinner from 2 years ago? Gives you an idea of how good it was!) Of course, I would have been content to finish up the pimento cheese and skip dinner!

For those of you not familiar with Brunswick stew, it is a traditional dish of the southeast. It is a tomato based stew, usually with lima or butter beans, corn, okra and other vegetables. The meat varies ...... Melody's (as does my mother's) had chicken, but pork or beef can also be used. True Brunswick Stew uses rabbit or squirrel. Thanks, but I'll pass on that. If anyone wants the recipe, let me know ....... I can get my mom's or ask Melody for hers.

And, pimento cheese ....... Had I the talent, I would write an ode to pimento cheese. You must realize, *real* pimento cheese tastes nothing like the stuff you buy in the plastic container in the local supermarket. Or, at least not up here in Iowa. The good stuff, the real stuff, gives your tummy the warm & fuzzies. I've made it once ...... it was okay. I've bought it twice ..... it sucked. But, Melody's ....... oh, my. She was kind enough to share her recipe which was originally Molly Fearing's. It is delish!

PIMENTO CHEESE from Mollie Fearing

1 pound sharp cheddar cheese shredded

1 pound Swiss cheese shredded

1 quart Dukes (that's mayonaisse for you Yankees)

17 ounces chopped pimento

2 tablespoons onion juice

Mix all the ingredients together and let it chill for two days before serving. Can keep for 2 weeks in the refrigerator. Make 8 cups.