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home : lifestyle : food   October 19, 2014

What was old is new again
Furmint grapes ripen in the sun in Hungary. The white grape usually goes into that country’s somewhat better-known tokaji (to-KAY) dessert wine, but also is made as a dry white. “There are so many new wines coming from around the world, Americans’ choices have increased exponentially,” says wine expert Mike DeSimone, co-author with Jeff Jenssen of “Wines of California: The Comprehensive Guide.”Submitted photo
Furmint grapes ripen in the sun in Hungary. The white grape usually goes into that country’s somewhat better-known tokaji (to-KAY) dessert wine, but also is made as a dry white. “There are so many new wines coming from around the world, Americans’ choices have increased exponentially,” says wine expert Mike DeSimone, co-author with Jeff Jenssen of “Wines of California: The Comprehensive Guide.”
Submitted photo
Fancy some furmint? How about a nice glass of grillo? If you’ve never heard of either, chances are you will. Wine lists are getting a makeover as producers all over the world make a play for U.S. palates.
Wednesday, October 15, 2014

Hungry for chicken?
One of the things I remember fondly from my childhood was Sunday dinner. The day we actually used the dining room and all sat down together to eat. Often there were friends and visiting family that added to the table, but even with just the seven of us, it was a crowd. A common dinner item on the menu was pan-fried chicken. Simple in preparation – dipped in an egg and milk mixture then dredged through flour with salt and pepper – it was fried by my Mom or Dad in just a little bit of oil or grease in a cast-iron skillet.
Wednesday, October 8, 2014

It's a weeknight, you need help
As most any parent of school-age children knows, two common words to describe little ones as they hop off the bus at the end of the day are starving and picky. And as we busy working moms and dads know, staring into the freezer each night hoping for inspiration isn’t going to fill those rumbling tummies. Luckily, those who spend their days nourishing growing minds all day have a few tricks up their sleeves for nourishing growing bodies at the end of the day.
Wednesday, October 1, 2014

Hashing it out

Cookbook author Stacey Little said he never set out to write a cookbook. But along the way he learned a lot about himself and his life. “Food and family are two of the most important things in my life,” he said. When I write about my family and the food that has defined us for generations, I can write volumes.” Little’s cookbook, “The Southern Bite Cookbook,” is a compilation of recipes of his own device as well as family secrets and friend’s recipes. Every recipe is introduced with the story of its origin or how it is used.

Wednesday, September 24, 2014

Keeping salad for home better than sharing at potluck
Stacey Little never intended to write a cookbook. He was “just” a blog writer, reviewing restaurants and giving his opinions on the food scene from his Alabama home. When he started publishing recipes from a family collection, things took off. “I don’t really consider myself a writer,” Little said. “I had a lot of reservations at first about doing the book. I realized that folks were desperate for quick and easy recipes that called for ingredients that they already had on hand.”
Wednesday, August 27, 2014

Welcome to my food world
For some this may be the first time reading my blog since it usually is published online only. But lucky for you, you can now find my words of wisdom on a monthly basis. Using the premise behind the movie “Julie & Julia,” I cook up a recipe from a cookbook and recreate it in my home kitchen, following, as best as I am able, the directions in the cookbook. This sometimes can be a challenge for me, as I often will adjust a recipe to my liking.
Wednesday, August 20, 2014

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