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Archive for March, 2012

Tregembo Zoo opens for 60th spring

Friday, March 23rd, 2012

WILMINGTON, NC (WWAY) — One of the wildest attractions in our own backyard is open for business again. With winter over, Wilmington’s Tregembo Zoo is waking from its hibernation for its 60th spring.

The zoo on Carolina Beach Road is home to exotic birds, monkeys, big cats and more.

It’s a family business that’s four generations deep. Zookeeper Sherry Tregembo’s great grandparents opened the attraction in 1952. She says it gets better every year.

“We have about 100 species on exhibit, counting all the parrots, reptiles and the mammals,” Tregembo said. “We have good interaction with the animals. The animals love to see the people. You can feed them some peanuts or corn. The kids get a good experience out of it, because they get to interact with the animals here.”

The lions and bears have new cages. The Tregembos hope to open a new otter exhibit soon.

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Kitchen Scoop: Key Lime Pie

Friday, March 23rd, 2012

This week, cookbook author and recipe developer Alicia Ross whips up some Key Lime Pie.

SERVES 8 – START TO FINISH: 20 minutes, plus 25 minutes baking time and 1 hour unattended cooling time, 2 hours refrigeration

8 egg yolks
2 cans (14 ounces, each) sweetened condensed milk
1 cup (8 ounces) Key lime juice*, such as Nellie and Joe’s Key Lime Juice from Key West
1 prepared graham cracker crumb crusts (9 ounces)
Whipped cream, optional topping

1. Preheat the oven to 350 degrees F.
2. Separate the eggs, reserving the whites for another use. Place the yolks in the large bowl of an electric mixer and mix until thoroughly blended and pale yellow. Add condensed milk and Key Lime juice. Mix well. Let rest for 5 minutes.
3. Pour batter into the pie crust. Bake for 20 to 25 minutes. (The outside edge will be set, but the center will be custard-like.) Cool on a wire rack to room temperature, about 1 hour.
4. Refrigerate for at least 2 hours before serving. Slice the pie and serve with whipped cream if desired.

Cooking Notes
True Key lime juice is the secret to the success of this pie. Don’t be tempted to substitute regular lime juice (Even the photo depicts regular green Persian limes…) Key limes (named after the Florida Keys) are golf-ball-size limes with a color more yellow than green. Their flavor is a bit brighter than a regular lime, hence the zesty, “wow” at the first bite. Check the mixed drink sections of the supermarket for real Key lime juice if it’s not carried in the fruit juice section

Check out more at www.KitchenScoop.com.

Also, to find out more about the kitchen Alicia used, contact Joyce Barnwell joycebarnwell@NUMBER1EXPERT.com

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Weather threat cancels weekends activities

Friday, March 23rd, 2012

WILMINGTON, NC (WWAY) — Yesterday we told you about Castle Hayne Elementary third grader Jake Sullivan. Jake has been planning a walk-a-thon for tomorrow to raise money for injured and critically ill service members and their families.

Unfortunately, the threat of bad weather tomorrow is forcing the cancellation of the walk-a-thon. As soon as we find out when they’re planning to reschedule the event, we’ll be sure to let you know.

The threat of severe weather has also postponed a popular event in Boiling Spring Lakes.

The 2012 Fire in the Lakes Festival that was scheduled for tomorrow will now be held Saturday, March 31 from 11 a.m. until 3 p.m. The festival, at Boiling Spring Lakes Community Center, celebrates the importance of controlled burning in the area, and will feature a demonstration of a controlled burn.

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MTV casting call at CFCC

Friday, March 23rd, 2012

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Carolina Beach to let deck extend over path

Friday, March 23rd, 2012

The walkway at the Boardwalk had been used by public for years

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