Sandy Ridge News


Carolyn Craig - Sandy Ridge News



We had a great time this past Saturday night at Sandy Ridge Community Center listening to some great bluegrass music from Paula Dellenback & Fox River and Last Minute. If you love bluegrass music, then you don’t want to miss the Annual Sandy Ridge Bluegrass Show at Sandy Ridge Elementary School on Saturday, March 18 at 6 p.m. Doors will open at 5. This is hosted by Rich in Tradition and the featured band will be Alan Bibey & Grasstowne. Admission is $15.00 for adults and children under 6 are free. Check out the story on youtube.com – Sandy Ridge Bluegrass Show | NC Weekend | UNC-TV.

Madeline Watkins has news from Delta UMC. On Sunday, March 19 at 7 p.m., Boyd Joyce will be speaking. Also, mark your calendars for the Easter Sunrise Service for Delta UMC and Snow Hill UMC on Sunday, April 16 at 7 a.m. Delta will host this year and breakfast will be served afterwards. Everyone is invited.

Riverside Baptist Church will have their Easter Sunrise Service on Sunday, April 16 at 7 a.m. Also, on Saturday, April 29 they are having a fish fry at the American Legion from 2 until 6 p. m. Once more, Gerald Alley will be frying up the catfish which will be served with hushpuppies, slaw and drink for $8. There will be entertainment, door prize and 50/50 drawing.

CITIZEN OF THE WEEK

Chad Algren was born in Forsyth County in March of 1982 to Dennis and Debbie Ahlgren. He attended Kernersville Elementary. When his parents divorced and his mother remarried, they moved to Stokes County. He graduated from North Stokes in 2000. His blended family consists of 3 step-siblings, 1 half-brother and 1 half-sister.

Chad met his future wife, Samantha, through a mutual friend; they have been married 4 years. They do not have children, yet; but are planning on it.

When not working and taking care of their 4 goats, 6 chickens, cats and dogs, he enjoys kayaking down the Dan River. He and his wife vacation at Myrtle Beach, but would like to travel to Hawaii. He does not have a bucket list (maybe he’s too young), but said, “I am content where I am today. I am cool with whatever comes next in my life. I will handle it as it comes along.” If he could do anything over, he said he probably would have started his business earlier. He loves being his own boss and says everything is good. His goal is to grow his company, Ahlgren’s Transport, and help the community with affordable moving. He would like to eventually employ more and keep it local.

His biggest inspiration in life is his wife. He said, “She made a big impression when I met her. She believes in me, tells me I can do well, supports my goals and is there to help me achieve them.”

Thank you, Chad, for taking the time to let us get to know you better.

QUOTE OF THE WEEK

“Try to understand man. If you understand each other, you will be kind to each other. Knowing a man well never leads to hate, and almost always leads to love.” —John Steinbeck

TRIED AND TASTED RECIPE

Farmer’s Pork Chops

8 medium potatoes

½ medium onion

Salt and pepper to taste

White sauce

1 cup all-purpose flour

2 tbsp. Lawry’s Seasoned Salt

8 center-cut pork chops, about ½” thick

1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes, slice 1/4” thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15×10 casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 min. The juices from the pork chops will drip down into the potatoes.

White Sauce

8 tbsp. (1stick) butter

½ cup all-purpose flour

1 to 2 tsp. salt

½ to ¾ tsp. pepper

4 cups milk

¼ cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour, add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 min. Stir in parsley and chives, if desired.

If you like meat and potatoes, you will love this. It is delicious! I did not microwave the potatoes and onions; I cooked in the oven.

Contact Carolyn Craig at 613-5315, or e-mail [email protected], if you have Sandy Ridge news.

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Carolyn Craig

Sandy Ridge News

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