My name is Anne Braly, and I am a chocoholic. I suppose there's no better time to admit this than right before Valentine's Day, when chocoholics come out of their sweet closets.
Make a bit of better butter with a medley of seasonings
By the end of summer, most cooks have refined their grilling techniques and settled on their favorite seasonings.
Chocoholics, take note: Today’s requests have to do with chocolate things. “Yeast of the Ridge” saw a recipe somewhere for a cookie with chopped roasted almonds in the dough, along with Hershey’s kisses pressed in the center immediately after taking the cookies from the oven, and now she cannot remember where she saw it. She is hoping one of you can solve this mystery.
This charming deli, known for its great sandwiches, salads and desserts, has added breakfast to its daily offerings. It’s an idea that grew out of the popularity of the deli’s breakfast catering menu, said owner Mitchell Bell.
I’m no coffee snob. In fact, it’s rare that I have coffee beans in my house. I usually fix instant coffee since I’m usually in a hurry to get out the door in the morning. But, if you do have extra coffee beans around, here are some ways to use them once they’ve completed their main task of making your morning java. The suggestions come from coffee.org.
It seems as if there’s a day dedicated to everything in the food world, and zucchini growers can’t be left out. This Sunday is National Sneak Some Zucchini on Your Neighbor’s Porch Day.
If your garden, like mine, is filled with excessive basil, here’s a recipe that was featured in Taste of Home’s top-10 burgers.
A recent study by the International Food Information Council revealed that more than 60 percent of Americans are more interested in hearing about what to eat than what not to eat. From “trans-fat free” to “no preservatives,” what not-to-eat phrases bombard us from graphics at the grocery store to television advertising campaigns.
I’ve only been to Barnsley Gardens once, and that was about eight years back, but I remember it like it was yesterday. The lovely grounds, the incredible food, gorgeous accommodations. The entire experience in one of those that you put in your memory bank and lock it away, so it’s never forgotten.
If you haven’t gotten you tickets yet for the She Expo for Women, do so quickly. It happens this weekend. And you won’t want to miss out on Sunday’s headline act, Pat and Gina Neely. Go to www.timesfreepress.com/news/she2010 for ticket information.
Are You an Apple, Pear or Carrot? We’re talking body shape, and the new book, “The Body Shape Diet” by Dr. Class Ingram, reveals how your body’s shape can be used to build a diet for perfect health.
I’ve never been a huge fan of pickled beets. Love roasted beets, though. My dad could have pickled beets at every meal. And now I’m thinking it’s an older-generation favorite because many of the residents at Hickory Valley Retirement Center order them for a dinner side dish when they’re on the menu.
So how’s your garden growing? Mine is lush with peppers, tomatoes, okra, squash, and best of all, basil. Why basil? Because I can mix it with my peppers, tomatoes and squash and bring their flavors to new heights. My mouth is already watering for some good bruschetta. There’s just no comparison when making it with fresh basil and summer tomatoes. And fresh basil in squash casserole or a tomato pie with some sauteed peppers is primo.
I love fish, but have never been a big fan of making it a home.
I’d only cooked a pork loin one time till the other day. Why? I found it tough and unattractive.