Having trouble with the new Fete Greenville format? Here is a direct link to my article on City Scape Winery featured in the November 27th, 2019 issue. Thanks Josh and Deb for allowing me to write about your wonderful winery!
Offering “Southern Hospitality with a German Flair” Juergen Haubach and his Hans and Franz Biergarten was featured in the February, 2017 issue of fete Greenville.
Published in the January 2017 issue of fete Greenville and remember while reading, January 1st, 2020 is right around the corner!
I recently watched a CBS Sunday Morning piece about pepperoni rolls and had to know more. Turns out they are a very regional delicacy usually found only in West Virginia, Western Pennsylvania, Western Maryland and a tiny portion of Ohio. Played around with a couple recipes I found online until I came up with my own…and they are pretty tasty if I do say so myself.
I use Rhodes thaw, rise and bake dinner rolls but any brand of roll that has to be thawed and then allowed to rise should work. The beauty of using these rolls is you can make as many or as few as you’d like.
Rise & Bake Yeast Rolls Sliced Pepperoni (though some people swear by pepperoni sticks) Mozzarella Cheese Non-Stick Spray Butter Coat a baking sheet with cooking spray. Place frozen dough balls 2" apart. Spray one side of a piece of saran wrap with cooking spray and place that side down on top of the rolls. Takes a couple hours for the dough to thaw and begin to rise. Once thawed remove from baking sheet and flatten each individual roll to make a circle. Then add anywhere from 4 to "the sky's the limit" pepperoni slices. On top of the pepperoni add anywhere from a tablespoon to "the sky's the limit" shredded mozzarella cheese. For my latest batch I used Tillamook Farmstyle Thick Cut shredded mozzarella and it was outstanding! Roll the filled dough up, tucking the ends in so they look like large egg rolls. Place seam side down in a greased 9x13 baking dish and let rise until the rolls are double in size. Depending on how warm your kitchen is, this generally takes around an hour. If it's winter or even the middle of summer with the a/c running full blast, I will put the pan in the oven and simply turn the oven light on. That usually generates just enough heat to help the dough do its thing. Once the rolls have doubled in size, place in a 350 oven and bake for 25-30 minutes or until they are golden brown. Remove from oven and immediately take a stick of butter and rub the end of the stick over the tops of the rolls. Pepperoni rolls can be eaten hot or cold. I generally refrigerate any leftovers but some recipes say they can be left out. Also, some recipes suggest jazzing them up by melting the butter instead of rubbing it on and then adding garlic powder or Italian seasoning and brushing the tops with the seasonings. I say why mess with perfection?
Time is drawing near for in-season peaches. So don’t delay, head to the nearest peach orchard today, pick you up a peck of peaches, stop by the store get some sour cream and a deep dish pie shell…you should already have sugar and eggs on hand, and get to baking. Simple, easy, quick and super delicious!
Frozen deep dish pie shell-unbaked 6-8 peaches, peel, slice and layer in the unbaked pie shell Mix: 2 eggs 1 cup sugar 1 cup sour cream Put unbaked pie shell on baking sheet. Pour egg, sugar and sour cream mixture over peaches. Warning: it will probably run over so stop when it gets to that point.
Bake for 10-15 minutes at 450 then leaving the pie in the oven, reduce the heat to 350 and bake for another 35-40 minutes. The center will be jiggly but should set up slightly as it cools. If it seems too runny, just bake a couple more minutes. Also, check during the baking process and cover the crust edge if necessary to keep from over-browning. Good served hot or cold. Can sit out for about a day but if there is any left after that I would stick it in fridge.
Come for the Veggies, Stay for the Experience!
Published in the March, 2015 issue of fete Greenville, you get to find out all about the wonderfully exciting TR Farmers Market and also meet Adrienne Hawkins, the leading force behind the Market.
Susie and Ed’s Italian Kitchen says “Andiamo a Mangiare!” which translated means “Let’s go to Eat!” And even though sadly they are no longer in business the taste of their lasagna and spaghetti and homemade meatballs lingers in my memory. Published in the February, 2015 issue of fete Greenville, this article comes with a warning: Don’t Read While Hungry!
Published in the January, 2015 issue of fete Greenville. A life-long resident of Mauldin, Taft Matney has always and continues to put his beloved hometown first. Get to know Taft by clicking here.
Published in the July, 2013 online issue of fete Greenville. Unfortunately, the article is no longer available on the fete Greenville website but can be found on SCRIBD by clicking the highlighted link above. I also typed the text and included it below, as the original copy is reproduced and difficult to read. The photos used in the original article are included so you have the opportunity to see some of Mr. Moncini’s most iconic works.
Born and raised outside Pisa, Italy, Renato Moncini by his own admission didn’t receive a great deal of formal education past high school. But when you hear the story of his life, you realize that in many cases, especially his, God given talent trumps anything from a book or classroom.
After graduating high school he attended a local vocational school and subsequently went to work for the Piaggio factory in Pontadera, Italy, welding Vespa scooters. His interest in both continues to this day. Driving in for my interview I passed through gorgeous hand welded iron gates; while parked on the back patio was a pristine blue Vespa.
At that time mandatory military service was required so Moncini joined the Italian Air Force as an engineer. Arriving in the United States in the late 1950’s as part of a cooperative air defense program between the two countries, he met and married the love of his life Faye, and decided to settle in the States after fulfilling his military obligations.
Moncini initially worked for a government contractor before being hired by NASA in 1965 as a full-time illustrator based at the Marshall Space Center in Huntsville, Alabama. He told me, “I could barely speak English…and am so blessed for the position I was able to obtain.” Moncini’s 14 years at NASA occurred during the height of our nation’s space program, “We were on the edge of technology.” During this time he created thousands of full-color illustrations of space, shuttles, rocker launches, technological machinery and space landscapes, as well as rush jobs for emergencies like the famous, “Houston, we have a problem” Apollo 13 mission in 1970. Moncini illustrated all the Cape Canaveral rocket launches and many of his works, to this day, hang in the National Air and Space Museum in Washington, DC.
Relocating to Greenville to work for Fluor Daniel, Moncini retired in 1993 and now keeps himself busy with everything from gardening; he grows all his own herbs; to cooking; I left with a bag full of wonderful homemade raisin cashew biscotti; home improvements and of course drawing and painting.
On July 5th the T.L. Norris Gallery presents Renato Moncini: The First Artist of Space Exhibit. The opening meet the artist reception will be held that evening from 5:30 to 9:00PM. Come marvel over some of America’s most iconic historical illustrations of the space race and meet in person the gentleman responsible for bringing them to life. The entire exhibit will be open to the public through July 31st.
What a Compliment!
8/2013 I’ve had the pleasure of doing this professionally for many years now and while I’ve gotten many compliments over those years, this is one of the most heartfelt words of praise I’ve ever received. Renato Moncini is a dear sweet humble gentleman who was a pleasure to interview and whose work captured NASA and its many space shuttle launches during the height of America’s space race. If you missed reading the piece when it was originally published in Fete Greenville, here is the Renato Moncini story.
“Dear Jay Thank you for the link to FETE, I went to Staple and print copies directly from the internet, came out beuatiful, I’m using these for a comprehensive booklet to sent to my relatives here and Italy. I was able to read for the first time the article of Lee Ann, I need to tell her that was the best i ever had , was precise and well written. I have a print foe both of you genius. if you can, come by, thanks so much.”
I would love to hear your comments after reading about this amazing and interesting man.
Published in the February, 2012 online issue of fete Greenville.