Newspaper Page Text
Wednesday, May 10,2023
dawsonnews.com I DAWSON COUNTY NEWS I 3B
GRHOF honors Herb Emory, law enforcement
By Rio White
riowhite@dawsonnews.com
A busy spring season for
the Georgia Racing Hall of
Fame had a notable recent
highlight, as the local muse
um held a special ceremony
on Friday, May 5, for their
newest display — Herb
Emory’s Ford Galaxie replica
squad car from “The Andy
Griffith Show”.
Emory, a longtime traffic
reporter for WSB radio and
Channel 2 Action News, was
well-known in NASCAR cir
cles as a passionate motors-
ports enthusiast.
The GRHOF marked the
occasion by having the squad
car driven through the
Dawsonville square and
escorted by Georgia State
Patrol troopers as a tribute to
Emory.
After winding its way back
to the museum, the car was
carefully brought into the
building and placed among
the many historical cars pres
ent.
Behind the car was a dis
play that served to commem
orate the work of law enforce
ment and first responders,
which included patches, uni
form articles and photos.
Karen Emory, Herb’s wife,
expressed her gratitude to the
GRHOF for creating the dis
play, which sits next to the
museum’s Herb Emory
Library.
“This is the perfect place,”
Emory said. “Knowing how
much Herb loved this car,
how much he loved racing,
and how much he loves this
Hall of Fame...I just know he
is smiling down on us right
now and everyone that had
anything to do with making
this possible.”
Cindy Elliott thanked the
GSP and local law enforce
ment for helping coordinate
the escort and getting together
many elements of the display.
Photo courtesy Kaitlyn Baty
Herb Emory's Ford Galaxie squad car makes its way through down
town Dawsonville on Friday, May 5.
Missing a couple of good moms
It is not without a stab of
pain that I, sometimes, drive
past a spot where once stood a
hometown restaurant.
Nothing remains of it, other
than a paved parking. It had
once been the center of small
town fellowship where men
gathered in the morning to tell
stories, both those that were true and
those that were just a good Southern
fable. Sometimes, the stories were more
like parables with a moral encrusted.
Folks piled in at lunch and supper for
the kind of restaurant meal we took for
granted then but miss now - a buffet
piled with fried chicken, meat loaf, and
all types of fried food and gravy.
The original owner grew weary of the
nonstop life and leased it to a Hispanic
family who tried to understand
Southern cooking but failed. The res
taurant closed within a year. The build
ing stood abandoned until it was finally
bulldozed into a memory.
On the last Mother’s Day of Mama’s
life, we went to early church and
planned brunch afterwards. At every res
taurant, despite the earliness of the hour,
lines stretched into the parking lot.
“I am not waiting in a long line,” I
complained. Mama nodded. We drove
down the street, saw this restaurant and,
not knowing it was no longer managed
by the long, well-regarded folks, we
pulled into an almost vacant parking
lot. This should have warned us.
The buffet was an old-fashioned
breakfast of bacon, sausage, biscuits,
gravy, eggs, and grits. Nothing was
good. As I tried to swallow down the
soggy bacon and tasteless biscuits, I
apologized.
“Mama, I am so sorry.”
Salting her eggs, she asked, “About
what?”
“This breakfast.”
“It’s fine with me,” she replied
uncharacteristically content with the
restaurant food. She took a bite of
bacon. “I like it.”
In the years that have come and gone,
I have thought too many times about
that day - my grumpiness in giving her
a decent meal on her special day and
her complete satisfaction with one of
the sorriest meals I’ve ever had. If she
had complained or been angry, it would
have made much smoother the
memory of that Mother’s Day.
I woefully regret it.
Not long after Mama died,
another woman, just a bit
younger than Mama, came
into my life with a glistening
spark of maternal love and
embrace that welcomed me
into her family. Anne Hodnett, one of
the much beloved people on St. Simons
Island, became immensely important to
me and, later, to Tink. We loved her like
the mothers we no longer have.
She was a remarkable woman. I can
not begin to extol all her virtues of
being the perfect Southern woman,
with a lilting drawl that drew everyone
to her. When her children went off to
college, she joyfully took in foster
babies. She made a home while her
husband, Roy, made a fortune in the
real estate business, then she created
her own business entwining her love for
theater with a good business sense. She
formed a film company that made gov
ernment training films at the Federal
Law Enforcement Training Center in
Brunswick, known as Glynco (short for
Glynn County) because it has its own
zip code.
In my new mystery novel that debuts
in August, I placed Anne Hodnett in
scenes because she had befriended a
U.S. Marshal during the course of her
film-making..
Shockingly, during the ragged days
of January, she was diagnosed with
stage 4 cancer. Tink and I hurried to the
island where one afternoon, I sat on an
ottoman and read to her the passages
from my manuscript, “St. Simons
Island”, which paid homage to that dear
woman. She giggled delightedly then
dabbed tears from her eyes.
That afternoon left me, thankfully,
with no regrets. A lesson learned from
Mama.
At 98, she departed for her heavenly
assignment. To paraphrase Tennessee
Williams, “All good women, regardless
of age, die too young.”
Ronda Rich is a best-selling author of
What Southern Women Know (That Every
Woman Should). Visit www.rondarich.
com to sign up for her weekly newsletter.
RONDA RICH
Columnist
Mothers Day brunch ideas
Happy Mother’s Day to all
of you moms out there!
Instead of dealing with
crowded restaurants, why not
make a delicious and simple
brunch at home? Here are
some yummy recipes that are
sure to please everybody’s
palate.
ADLEN ROBINSON
Columnist
clean dish cloth and dry com
pletely. Preheat the oven to
450-degrees. In a bowl, toss
together the dried potatoes
with olive oil and spices.
Pour out onto a rimmed bak
ing sheet. Bake 35-40 min
utes, tossing every 10 min
utes.
Shaved Asparagus Frittata
• !/2 pound asparagus, trimmed
• 2 tablespoons olive oil
• 2 ounces prosciutto
• 8 eggs
• 1 teaspoon salt
• !/2 teaspoon pepper
• 2 tablespoons heavy cream
• 2 green onions, sliced
• 2 tablespoons olive oil
• 3 ounces goat cheese, crumbled
Using a vegetable peeler, peel the aspar
agus into ribbons. Heat an ovenproof skil
let (preferably cast iron), over medium-
high heat. Add a little olive oil and cook
the prosciutto. Cook a few minutes and
then flip, cooking another few minutes.
Remove to a paper towel lined plate.
Preheat the oven to broil. Whisk eggs
together with cream, salt and pepper. Heat
skillet over medium-high heat with a little
olive oil. Add the asparagus and cook a
minute or two. Add the egg mixture and
the goat cheese. Cook on medium-low
heat for 5 minutes until the edges are set.
Transfer to the oven and broil for 3-5 min
utes until set. Cool for 5 minutes before
cutting into wedges and serving.
Baked Breakfast Potatoes
• 3 russet potatoes, peeled and diced
• 1 red bell pepper, seeded and
chopped
• 1 onion, chopped
• Vi cup olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 14 teaspoon cayenne
• Vi teaspoon salt
• 'A teaspoon pepper
Place potatoes in a bowl of cold water
and swish around. Let soak for 25 minutes.
Drain and rinse again. Pour out onto a
Mushroom, Leek and Goat
Cheese Quiche
• 2 tablespoons olive oil
• 2 leeks, white and light green parts,
sliced thin
• 2 cups mushrooms, sliced
• 3 teaspoons thyme leaves
• Vi teaspoon salt
• 14 teaspoon pepper
• 6 eggs
• !/2 teaspoon nutmeg
• 1 cup whole milk
• 6 ounces goat cheese
• 1 pie crust, store bought or home
made
Preheat oven to 400-degrees. Heat olive
oil in a skillet over medium-high heat. Add
leeks and cook for 3-4 minutes until soft
ened. Add mushrooms and thyme leaves
and salt and pepper. Cook another 3-4
minutes. In a bowl, whisk together eggs,
nutmeg and whole milk. Meanwhile, place
pie crust in a pie plate and prick it all over
with a fork. Bake for 10 minutes. Reduce
the oven to 375-degrees. Add vegetables to
pie crust and then distribute the goat
cheese. Pour the egg mixture over all.
Bake for 40 minutes. Cool for five minutes
and then cut into wedges and serve.
Avocado English Muffins
• 2 English muffins
• 2 tablespoons butter
• 1 ripe avocado
• !/2 teaspoon salt
• 2 tablespoons mayonnaise
• !/2 teaspoon crushed red pepper
flakes
Spread butter onto English muffins and
broil them until browned. In a bowl, mash
avocado with salt. When English muffins
are toasted, spread mayonnaise on halves.
Top with mashed avocados and sprinkle
with crushed red pepper flakes.
FROM 1B
Goode
While Goode has been a part
of the Lady Tigers program for
a while, she is determined to
work with Walker and become
as technically astute as possible
for her first varsity coaching job.
“Courtney, my assistant
coach, is coming in and is super
knowledgeable [as] she played
in college and coached at sever
al big schools,” Goode said.
“Just the technique behind
every thing... will be the things
I’m looking forward to learn
ing.”
Given her experience with the
junior varsity team, Goode has a
strong working knowledge of the
entire program’s roster and will
continue to help strengthen the
team’s identity.
“I’m looking forward to build
ing the program as one full solid
machine,” Goode said. “I want us
to be one team, one family [and]
one program. When it comes to
the stuff off the court, I want
them to build those relationships
to where they can count on each
other outside of sports.”
FROM 1B
Baseball
on the mound, collecting 54 strikeouts in
six region starts.
Rounding out the Dawson County
players represented were Colton Rucker
and Banks Hickman, who were chosen as
Honorable Mentions.
Rucker finished the year with a .330
batting average with 29 hits and 32 runs.
Hickman made major strides as a start
ing pitcher, with his season highlighted
by a complete-game shutout of Gilmer.
All but one of these All-Region selec
tions will be returning to next season’s
squad.
Photos courtesy of DCHS golf
The DCHS boys golf team finished third in the Area 4-3A tournament, earn
ing them a spot at the State Tournament for the third straight year.
FROM 1B
Golf
Senior Jeremy Ray and
junior Walker
Milholland led the
Tigers with rounds of 78,
while Will McNatt post
ed 80 and Caden Reed
shot 82.
Previously, the Tigers
finished third at the 2021
state tournament and
eighth in 2022.
This year’s Class 3A
state tournament will be
held May 22 and May 23
at Bull Creek Golf Club
in Columbus.
FROM 1B
Track
their own school record with a time of
4:09.92, finishing second out of 14
teams at the State Sectionals.
Lauren Kurtz ran the opening leg
with one of her best splits of the sea
son, hitting 64 seconds. Anna LeCave
solidified the team’s place near the top
of their heat, using her long strides to
put the team in a strong position as she
passed the baton.
Katie Gloeckner took the third leg
and made a critical pass just before
passing off to anchor leg Emily Kurtz,
who rocketed forward to help break
that record time and finish second in
Heat One. That time would prove to be
too strong for any team in Heat Two to
match.
The other relay team to qualify was
the girls 4x800 team, which consisted
of Gloeckner, LeCave, Jules Phillips
and Addison Smith.
That team finished fourth out 12
teams, comfortably within the top eight
qualifying times. Smith and Phillips
ran the opening two legs before
Gloeckner and LeCave helped push the
team past Monroe Area and White
County to secure a top-four finish.
Another impressive relay perfor
mance came up just short, with the
region champion boys 4x200 team fall
ing one spot short of qualifying despite
breaking the school record that won
them the region title.
Ironically, the team Dawson defeated
by inches to win the region — White
County — was the team that beat out
the Tigers for the eighth qualifying
position out of 15 teams.
The Tigers posted a time of 1:33.16,
besting their region title run by 0.3 sec
onds. But White County also had their
best race of the season at the State
Sectionals, finishing one-tenth of a sec
ond ahead of Dawson.
The three individual Dawson qualifi
ers in the track portion of the event
were Anna LeCave in the 800-meter
race, Emily Kurtz in the 400-meter
girls races and Aaric Muilenburg in the
400-meter boys race.
Kurtz hit a personal best mark of
1:00.67 as did Muilenburg at 52.15.
The two earliest Dawson County
state qualifiers came in the field events,
with Ema Bliss among the third-best
heights in the high jump while Emily
Kurtz moved on in the pole vault.
Bliss needed to match her previous
career-best height of 4 feet 10 inches to
ensure her place in the State Finals, as
she was one of six individuals to clear
that.
Kurtz’s qualifying attempt at the pole
vault was her least eventful of the day
as she was one of only eight vaulters in
the event, with all of them moving on.
The Class 3A State Finals will be
held at Hugh Mills Stadium in Albany
from Thursday, May 11, through
Saturday, May 13.
