| Spanish cooking demo at Marshall District Library
Marshall District Library will host a Meet the Chef program for adults on Tuesday, March 11, 2008 at 7:00 p.m. in the Meeting room. Jose Sanchez Munoz, originally from Spain, will demonstrate how to prepare some traditional Spanish dishes with the help of his wife, Melanie Snodgrass. Recipes and samples will be provided during this mouth-watering presentation. Space is limited. Pre-registration is necessary. Library cardholders may register beginning February 26, and all others may register beginning February 29. To register, pick up a free ticket at the Information Desk. Jose Sanchez Munoz is a native of Valencia, Spain. He moved from Spain to Marshall with his wife, Melanie and son Carlos in April of last year, and hopes to open his own restaurant in the area. His love of cooking developed at an early age as he often spent time in the kitchen with his mother where she shared with him her recipes and secrets.
PBS lurching ever more to the left
Most of the cooking shows are bland and greedy asking a premium for second rate food and recipes in a cheap book. Quality shows (like both Antiques Roadshow) could make it commercially. The cooking from cable TV is much better and most is available on the web so leave PBS to those with more good feelings than sense and skip the channels and the unending pledge breaks. Oh yeah, also cut off the government money so they are totally free to do as they like and produce anything they think necessary. That is, IF they can afford it. Whenever someone suggests cutting the funds they always whine that government funding is only a timy part, so make up the tiny part and save that pittance for the budget. .
In brief: Hot licks
Anchorage resident Laurie Helen Constantino has written a cookbook for those who would like to learn Mediterranean cooking. The 200-plus-page book, "Tastes Like Home," is chock-full of recipes handed down through the generations, she says. Proceeds will go toward the building fund of Holy Transfiguration Greek Orthodox Church. For information or to buy a copy, go to www. transfiguration.ak.goarch.org or call 344-0190. Holiday cooking questions answered The University of Alaska Fairbanks Cooperative Extension has set up a toll-free food safety and preservation hot line to answer questions regarding cooking for the coming holidays. The number is 1-888-823-3663, or home cooks can visit the Cooperative Extention Web site at www. alaska.edu/uaf/ces/hhfd. Click on Ask an Expert to e-mail your questions.
Jim Coleman: How to stop that meringue from weeping
Q: For Valentine's Day, I am making my boyfriend's favorite dessert, lemon meringue pie. I have his family's recipe, and the last time I made it, I followed the recipe exactly. It looked great and tasted great, but there was one problem: The golden meringue pulled away from the edges of the pan, and underneath the meringue was very watery. Can you please send me another recipe and tell me how to prevent this mistake? Is there a way to fix the recipe I have? - Lynn H. A: You sound like such a great girlfriend. I'm so touched. Every time I look at your letter I can barely read it because of all the weeping . . . No, it's not me weeping - all that sobbing is coming from your meringue. Weeping is the culinary term for what is going wrong with your meringue.
The Observation Post
Much of the beef consumed in this country doesn't come from cattle grazing in pastures. Instead the majority of the cattle are raised or finished in feedlots, and are fed unnatural diets of grains mixed with proteins from several sources. Cow parts use to be one ingredients, but due to concerns about the spread of BSE (mad cow disease), the FDA banned the use of byproducts of cattle, sheep, and goats in cattle feed in 1997, but don't breathe a sigh of relief yet. The use of milk replacer (a mixture of milk and cow's blood) is still permitted, and the banned animal parts are used in feed for other types of livestock and poultry. Later on parts of those animals, the non-ruminants, can get rendered into cattle feed. Other sources of protein include parts of chickens, pigs, horses, fish, manure, and chicken litter (an appetizing combination of used bedding, feathers, manure, and whatever else gets swept or shoveled up from the chicken house floor).
Nostalgia and quirkiness blend sweetly at Encinitas bakery
It's one of those tender moments of childhood, the stuff of fond memories. Two moms with children in tow stopped by Elizabethan Desserts in Encinitas for a sweet snack -- just for a cupcake or two -- on a recent Tuesday afternoon after school.Opened in March 2006, Elizabeth Harris' bakery already has a reputation for nostalgic comfort food with an elegant touch. Staci Renart picks up her 3-year-old, Juliana, and places her on her hip for a better look at the selection: Bees Knees cupcakes made with buttercream cake flavored with honey made in Rancho Santa Fe. Chocolate Toffee cupcakes dipped in chocolate and nuts like a Dairy Queen soft-serve ice cream. And Sunshine cupcakes -- white chocolate cake with passion fruit icing. .
Stayaway Reebok fans: What's the answer?
Unfortunately, that was not anywhere near as successful, but we'll certainly review the situation and might consider doing something similar again, although it's not necessarily a pricing thing. Results and performances are the main factor." Attendances are currently averaging 20,558 - down 13 per cent on last season's average which was 6.5 per cent down on the previous year's - despite a 10 per cent drop in season ticket prices. A variety of factors have contributed to the decline: the lack of a big name signing, 10 home games in the first three months, and the managerial turmoil. .
Cook It: Dungeness Crab Cazuela
In a large nonstick skillet, heat 1 tablespoon of the oil. Saut the onion for about 6 minutes, or until softened. While onions are cooking, give mushrooms a quick rinse and place on paper towels. Use damp towel to rub off grit. Slice the mushrooms thickly. Remove onions to a small bowl, add another tablespoon of olive oil to the same pan and saut mushrooms for about 3 minutes, or just until barely golden on each side. Set aside. For the tortillas: Heat a large nonstick skillet or griddle over medium heat. Place a raw tortilla on the hot surface and cook without turning until you see bubbles. Cook until it has light brown spots on both sides and it is no longer forming bubbles, about 2 minutes. Stack tortillas as you cook them. They do not have to be covered. For the sauce: Place sour cream in a large bowl.
Lawrence Twp. teacher chosen to fill empty IPS board seat
Education: North Central High School; bachelors degree in criminal justice and sociology from Central Missouri State University; graduate work at Indiana University and Indiana Wesleyan.
Occupation: U.S. history teacher at Fall Creek Valley Middle School in Lawrence Township. Has served as an educational consultant for several school districts. Contributing columnist for The Indianapolis Recorder; author of several books.
Residence: Northwestside in Pike Township and within IPS Board District Five.
Community work: Volunteer with Offender Aid and Restoration, on board of directors of Dayspring Center! homeless shelter and on board of advisers at the Crispus Attucks Museum. Has worked with youths in various forums. .
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