Flowers: They’re not just for smelling.
Brining and curing – they’re both ancient methods of preserving food, that can also be used to infuse flavor. So, what’s the difference?
Imagine potato and leek soup, but with bacon instead of potatoes.
This recipe hails from Food Network Magazine – it was on the cover of March’s issue.
- 12 oz rigatoni pasta
- 4 slices bacon, cut into 1/2 inch pieces
- 1 bunch leeks, halved lengthwise, thinly sliced (only white and light green parts)
- salt and pepper
- 3/4 cup heavy cream
- 1/3 cup Parmesan cheese, plus more for topping
- dried or fresh parsley, for garnish
There are farmers markets all over the world. In our country alone, the number of markets has risen significantly over the past few decades. Where did they originate?
I have recently become involved with the Regional Farm and Food Project, a local nonprofit organization aimed towards advancing the farm-to-fork movement.
The Project has recently put together a Food Buying Habits Survey, to better determine what the community needs. We are possibly thinking of a daily farm market.
If you live the Albany/Saratoga/Glens Falls areas, I would urge you to please take 5 minutes to give us this important feedback.
Thank you muchly! The survey is being carried by the Saratoga Wire – just click on the carrot in the upper right hand corner on SaratogaWire.com.
I was worried this recipe might be too bizarre to be good, but that was fortunately not the case.
This one was inspired by EmilyBites.com.
- 1/2 to 3/4 pound lean ground beef
- 1 large egg
- 1 egg white
- 3 tbsp breadcrumbs
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 garlic clove, minced
- 1/4 small onion, diced
- salt and pepper
- 1/2 cup Parmesan cheese
- 1/2 cup pasta sauce
- 2 chicken tenderloins, shredded or minced
- 1/2 cup mozzarella cheese, shredded
Rhubarb and Swiss chard – they’re both leafy red stalks of vegetables. So, what’s the difference?
Although I don’t set out to make the Difference Between posts a competition, inevitably sometimes there’s a winner. And this is one of those times.
As with the last writing exercise, this one is working with characters in a story you’ve already created.
Once again, I am going with my yet-to-be-published novel. In my story, I have a multiple protagonist situation going on, but there is still one primary character. Unfortunately, she is less interesting and likeable than some of the other characters, is what I’ve gotten from feedback.
Hence, I’ve chose her for this exercise, in hopes of getting to know her better.
The fiance would be perfectly content if I made spaghetti and meatballs every single night – so long as the meatballs are homemade, of course.
- 1/2 pound lean ground beef
- 1/4 tsp salt
- pinch of black pepper
- 1/4 small yellow onion, diced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- generous dash of red pepper flakes
- 1 tbsp Worcestershire sauce
- dash hot pepper sauce
- 2 1/2 tbsp milk
- 2 tbsp grated Parmesan cheese
- 1/4 cup seasoned breadcrumbs
If you live in the Capital Region, you’re likely familiar with the annual Tulip Festival in Washington Park in Albany.
I used to go nearly every year, but hadn’t been in over six years now. The fiance had never had the pleasure at all. Every year we’ve been together we’ve talked about going, but never went. Until, this year, we finally fought the traffic and made our way in.
Although not as exciting as say my Keene, New Hampshire Pumpkin Festival photos, I did manage to get a few great shots. The weather was beautiful, and the majority of the tulips were in bloom.