Wiener Circle giving Hawks fans free hot dogs if this happens - NBC Sports Chicago

arome.indah.link

The Blackhawks know they were lucky to sneak into the NHL's 24-team postseason, which kicks off Saturday. They were No. 12 in the Western Conference at the time of the NHL pause on March 12.

They also know that with their opponent, the No. 5 Oilers — who will be playing on their home turf at Edmonton's Rogers Place Arena — the Hawks will face elite skill and speed from the Oilers' top-six forward group. Leon Draisaitl led the league in points (110) at the time of the pause and Connor McDavid was right behind him (97). 

Related: How Blackhawks will try to limit Connor McDavid and Leon Draisaitl

The Blackhawks' best-of-five qualifying round series with the Oilers begins on Saturday at 2 p.m. CT. The winner will advance to Round One of the Stanley Cup Playoffs.

"We got a young team, for a lot of them, their first exposure to these types of games, but it’s exciting. They believe they’re going to win, as they should," Blackhawks head coach Jeremy Colliton said during Friday's Zoom call with the media from Edmonton. "But we have to make sure we give ourselves a chance with the details of our game, work ethic away from the puck, be patient, understanding there are going to be ups and downs and we can't get wrapped up in them. We shouldn’t feel pressure, we should feel excited about the opportunity. That’s an excellent team we’ll match up against with two of the best in the league, and they have a supporting cast that’s gotten better as the year’s gone on. It’s a challenge but one we want to rise to. We should be excited, and I think our group is."

Click to download the MyTeams App for the latest Blackhawks news and analysis.

Blackhawks forward Ryan Carpenter believes the group has the right mix of new and old: young energetic talent and decorated core members who know what it takes to be successful in the postseason.

"We have a good balance of veterans who have won before, guys who have been in these kinds of games, and young guys with fresh legs and a lot of skill and talent," Carpenter said Friday. "It's different, having that long season going into the playoffs is like a marathon. But right now, we've just had our one exhibition game, short camp, feels like a sprint. Feels like of all the playoffs, this is anyone's game. And being the bottom seed, we have a chip on our shoulder and we're going to come out here and work hard and focus on our game and give ourselves the best chance to win."

Related: Blackhawks' Kubalik, Crawford and penalty kill shine against Blues

It was just a single exhibition game in Wednesday's 4-0 win over the St. Louis Blues, the defending Stanley Cup champs, but the Hawks showed growth in special teams, a high-functioning offense and Corey Crawford got comfortable and put forth a good performance in net after missing most of training camp following a quarantine after his previous COVID-19 diagnosis, all huge positives for the Hawks ahead of Saturday's tournament.

If it's anyone's game, why can't the well-balanced Hawks make a run and sprint to the finish line?

The Link Lonk


August 01, 2020 at 02:10AM
https://ift.tt/33eHtZd

Wiener Circle giving Hawks fans free hot dogs if this happens - NBC Sports Chicago

https://ift.tt/2NATr6h
Salad

Peanut pie a winning recipe - Winchester Sun - Winchester Sun

arome.indah.link

Peanut Butter Crust

1 1/4 cups all-purpose flour

1/4 cup cocktail peanuts or dry-roasted salted peanuts

2 teaspoons light brown sugar

1/2 teaspoon kosher salt

5 tablespoons cold unsalted butter, cubed

2 tablespoons creamy peanut butter

1 tablespoon cold shortening, cubed

4 to 6 tablespoons ice water

Peanut Butter Filling

1 1/4 cups packed light or dark brown sugar

1 tablespoon all-purpose flour

1/4 teaspoon kosher salt

1/2 cup unsalted butter, melted

3 large eggs

1/3 cup evaporated milk or half-and-half

1/3 cup sorghum syrup, pure cane syrup, or dark corn syrup

1/2 teaspoon vanilla extract

1/2 cup creamy peanut butter

1 1/2 cups cocktail peanuts or dry-roasted peanuts

Crust:  Combine flour, peanuts, brown sugar and salt in a bowl of a food processor; process until peanuts are ground and mixture is combined. Add butter, peanut butter, and shortening, and pulse until mixture resembled small peas, 10 to 12 times. Sprinkle 4 tablespoons ice water over top of mixture. Pulse four times. Add up to two more tablespoons of water, one tablespoon at a time, pulsing after each addition until dough just begins to clump together. Remove dough from processor; shape and flatten into a disk. Wrap disk in plastic wrap, and chill two hours or up to two days.

Preheat oven to 375 degrees. Place chilled dough disk on a lightly floured piece of parchment paper.  Sprinkle dough with flour. Top with another piece of parchment paper. Roll dough into a 13-inch circle.  Remove and discard top sheet of parchment. Starting at one edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of parchment as you roll. Discard bottom sheet of parchment. Place rolling pin wrapped with dough over a 9-inch (1 1/2-inch deep) glass pie plate. Unroll dough, and gently press it into pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under and crimp.

Filling: Stir together brown sugar, flour and kosher salt in a large bowl. Stir in melted butter. Whisk eggs well in a medium bowl; whisk in milk, sorghum and vanilla. Add peanut butter; whisk until blended. Spoon filling into prepared piecrust. Sprinkle peanuts over top, and place pie on a rimmed baking sheet.

Bake in preheated oven 10 minutes. Reduce oven temperature to 350 degrees and bake until puffed and golden brown and until center is set, 45 to 55 minutes, shielding edges with aluminum foil to prevent overbrowning, if necessary. Transfer pie to a wire rack, and cool completely, about 2 hours.

We were meeting Hannah and James for lunch and then they were coming to our house so James could give us an estimate on some construction work. Brad and I thought it would be nice to have some kind of dessert ready to serve.

Recently I’ve been going through some old Southern Living magazines and tearing out recipes that looked like something I’d like to try. In the November 2017 issue, I found an article titled “Lost Pies of the South.” Of course I had to save those recipes. 

Most of them looked great and sounded even better, but there are a few I won’t be trying (Over the Moon Chocolate Pie and Grapefruit Chess Pie). The recipe for Georgia Peanut Pie jumped out at me and I knew I’d be trying it soon.

With Hannah and James coming, it was the perfect time to give this recipe a try. Peanut butter is a staple in our home just like it is in a lot of homes.The only thing I needed to purchase to make this pie was the peanuts. I opted for dry roasted. 

Saturday afternoon I gathered the ingredients for the crust and placed the first few ingredients in my Ninja blender, since I don’t’ have a food processor. After a few pulses I added the next set of crust ingredients and gave the blender a few more pulses. I ended up adding the full 6 tablespoons of ice water. With a couple more pulses was ready to form a disk and put the crust in the refrigerator.

After two hours I pulled the peanut dough out of the refrigerator and placed it between two pieces of parchment paper, rolled it out and  placed it in a pie plate.

Putting the filling together was as easy as pie (ha ha). I had a little bit of sorghum in the pantry but it wasn’t quite as much as the recipe calls for so I just added some dark corn syrup to equal the 1/3 cup needed. Since I had half-and-half in the refrigerator, I used that instead of the evaporated milk. In no time I had the filling mixed and scooped it into the crust.

Into the oven the pie went, on a rimmed cookie sheet.  I set the timer for 10 minutes and then lowered the oven temperature to 350. Forty-five minutes later I checked on the pie and it was pretty jiggly so I let it go another 10 minutes. It was still way too jiggly. After another 10 minutes, it was done. The last 20 minutes I covered the pie with foil to keep it from over browning.

After standing outside in the sweltering heat Sunday afternoon looking at the back of our house and discussing the potential project, we went into the house and had dessert with Hannah and James.  The first thing James and Brad said was it reminded them of a pecan pie. I thought that was a stretch, but they can have their opinion. Overall, we liked this pie; however, I’d much rather have pecan. 

I sent a large piece of the pie home with Hannah and James for their two boys. She thought they would really enjoy it and was appreciative. 

This pie is good. If you like peanuts I think it will be a hit. It is super rich and you might consider having a tall glass of milk next to your plate when you eat it. 

I’ll be adding this recipe to my self-made cookbook, but it takes second place to pecan.

Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.

The Link Lonk


August 01, 2020 at 01:39AM
https://ift.tt/39KyuQw

Peanut pie a winning recipe - Winchester Sun - Winchester Sun

https://ift.tt/2CPpHAw
Pie

Deluxe reissues of Paul McCartney's 1997 'Flaming Pie' album released today - Music News - abcnewsradioonline.com

arome.indah.link

MPL/Capitol/UMeThe 13th and latest installment of Paul McCartney's ongoing Archive Collection reissue campaign, a remastered and expanded version of his 1997 album Flaming Pie, was released today.

The reissue is available in multiple formats and configurations, including a five-CD/two-DVD/four-LP Collector's Edition, a five-CD/two-DVD Deluxe Edition, and three-LP, two-LP and two-CD sets.

Flaming Pie was co-produced by McCartney, George Martin and Jeff Lynne. The record, which peaked at #2 on the Billboard 200, included contributions from McCartney's wife Linda, his son James, Ringo Starr and Steve Miller.

The Collector's Edition CDs feature a remastered version of the original album, plus 32 bonus tracks, including previously unheard demos, rough mixes, B-Sides and Flaming Pie at The Mill -- an hour-long spoken-word CD featuring McCartney giving a tour of his home studio.

The LPs include a half-speed-mastered version of Flaming Pie; an LP of home recordings; and a disc featuring "The Ballad of the Skeletons," Paul's 1996 collaboration with poet Allen Ginsberg, which also featured avant-garde composer Philip Glass and Patti Smith Group guitarist Lenny Kaye.

The DVDs feature the In the World Tonight documentary, music videos, interviews, performances, behind-the-scenes footage and more.

Also included in the package are six silkscreened Linda McCartney art prints, and a 128-page book containing unpublished photos by Linda, an essay about the making of the album, track-by-track information, and new interviews with McCartney, Starr, Lynne, Miller and others.

Check out full details about the reissue at Flaming-Pie.com.

By Matt Friedlander
Copyright © 2020, ABC Audio. All rights reserved.

The Link Lonk


August 01, 2020 at 05:00AM
https://ift.tt/30hlzSV

Deluxe reissues of Paul McCartney's 1997 'Flaming Pie' album released today - Music News - abcnewsradioonline.com

https://ift.tt/2CPpHAw
Pie

A la Carte: Last Week, Pesto, This Week, Pasta … But 'e Fagiole!' - lymeline.com

arome.indah.link

Lee White

It was a nice week: a little rain, a lot of sunshine, my first trip to the beach and low humidity. One evening, friends and I had dinner at Filomena’s, outside under a big tent, and listened to the New London Big Band, minus about six members, play mellow jazz. The decibels of the speakers were just right, it threatened to rain but didn’t and the food, as usual, was yummy.

I cooked quite a bit at home, on the grill and even in the kitchen, since my condo is air-conditioned. I also spent some time at two different farm markets. At my CSA, I got carrots, blue green beans, some lettuces, flowers and some cheese.

At the Groton Farm Market in Washington Park, I bought some cranberry beans, basil and tomatoes. I asked whether the tomatoes at Whittles were local, and she said they were their own. “We don’t have many yet, but these are our own,” she explained. I was very surprised; this is the first time I can remember when local tomatoes arrived before sweet corn.

When I got home I tasted one of the tomatoes and there was no doubt it was local. As I made myself my first summer BLT, I thought what I might make with some of my harvest and I found pasta e fagiole (pasta and beans) that I had written about in 2005.

I looked up cranberry beans and saw that it took under half an hour until they softened. I found pepperoni links, some canned cannellini beans, ground beef and pepperoni in the freezer and a big can of fire-roasted Muir Glen diced tomatoes. I had frozen my own basil pesto and decided I would use that instead of parsley. 

On Sunday afternoon, I made the pasta and beans. It was really good, maybe even better than before, since so many of the ingredients were so fresh.

If you have air-conditioner, make it now. If not, save that recipe for fall or winter. 

Pasta e Fagiole

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 small onion, diced
A handful of baby carrots, diced into small pieces
3 stalks celery, diced small
1 pound ground beef (optional)
½ pound pepperoni, thinly sliced (optional)
1 can cannellini beans, drained and rinsed
About half of pound of cranberry beans, cooked
About half of pound of blue green beans, cut into 1 inch slices
1 28-ounce can diced tomatoes (preferably Muir Glen but another will do)
1 small can tomato paste
2 tablespoons basil pesto (optional, but delicious)
2 cups water
salt and pepper to taste
1 tablespoon finely chopped parsley
½ pound pasta (ditalini, tubetini or small elbow macaroni), cooked
freshly grated Parmigiano-Reggiano or romano cheese

In a large heavy-bottomed pot, brown onion. garlic and carrots in olive oil until light golden. Stir in celery and continue cooking until celery is tender. If using ground beef, add and cook until no longer pink. If using pepperoni, add now. Stir in beans, tomatoes, tomato paste and water.   Bring to a boil, then reduce to simmer, cover and cook about half an hour, stirring occasionally. Add salt and pepper, to taste, and parsley. Add pasta to soup and cook for an additional 5 minutes. Serve with freshly grated Parmesan or Romano.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and also for the Shore Publishing and Times newspapers, both of which are owned by The Day.

The Link Lonk


July 31, 2020 at 11:35AM
https://ift.tt/2XeWFkW

A la Carte: Last Week, Pesto, This Week, Pasta … But 'e Fagiole!' - lymeline.com

https://ift.tt/31oM9uv
Pasta

FOOD: Use lasagna noodles to make this pasta with olive sauce - Wicked Local Plymouth

arome.indah.link

Homemade mac and cheese has been a go-to during this extended summer at home, but now that my kids are increasingly interested in olives, capers, salami, goat cheese and other tangier foods, I think they are ready for some new pasta dishes.

I love this recipe from “Simple, Elegant Pasta Dinners: 75 Dishes With Inspired Sauces” (Page Street Publishing, $21.99), a new book by Nikki Marie that lives up to its title. I always have lasagna noodles in the pantry, but I so rarely make lasagna. Flat pieces of pasta are a perfect vehicle for this olive-heavy sauce. If you don’t want to use red wine, a splash of red wine vinegar and an extra tablespoon or two of pasta water will help the sauce come together.

Pasta Giada Alla Olive (Pasta With Olives)

This is one of my daughter Giada’s favorite dishes and was therefore named for her. This recipe is reminiscent of a puttanesca sauce in that it uses tomatoes, capers and olives - though I prefer a mix of varying types of olives and only roughly chop them. The irregular shape of the broken lasagna adds to the interest and the comfort of this dish. Get the kids involved with this recipe - they’ll love breaking the noodles! A splash of red wine adds depth to the sauce and leaves its fragrance behind after it has cooked out. The only thing you’ll have to keep in mind is that the olive ratio should be slightly less than the liquids you’re using. The sauce should be fluid and loose and should not resemble a tapenade.

- Nikki Marie

1 pound lasagna noodles

Kosher salt

1/4 cup extra-virgin olive oil, plus more for drizzling

1/4 teaspoon Aleppo pepper (substitute with red pepper flakes)

1 small onion, diced

4 tablespoons tomato paste

1 large clove garlic, finely grated

1/2 cup dry red wine

1 (28-ounce) can San Marzano whole peeled tomatoes (including the juice), ends trimmed

1 tablespoon capers, rinsed and drained

1 cup mixed olives, pitted and roughly chopped (Italian Castelvetrano, Greek Kalamata and black oil-cured)

Grated Parmigiano-Reggiano or other hard cheese, to garnish

Break the lasagna noodles into irregular bite-size pieces over a large bowl and set aside.

Bring a large pot of water to a boil, generously salt and then add the broken lasagna noodles. Continuously stir the pasta for the first 15 to 20 seconds, as the flat shape of the broken noodles will try hard to suction together. Cook the pasta until just shy of al dente, tender yet firm to the bite, according to the package directions. Reserve 1/2 cup of the pasta water before draining. Drain well.

In the meantime, add the olive oil to a large 12-inch skillet with deep sides over low-medium heat. When it is hot and shimmery, add the Aleppo pepper (or red pepper flakes) and onion. Sprinkle lightly with salt, and saute, stirring often, until the onion is tender and translucent and has begun to caramelize, about 10 minutes, careful not to let the oil smoke.

Push the onions to the sides of the pan to expose the hot center of the pan. Add the tomato paste to the center, spreading it out a bit with the back of a cooking spoon, and let it sit until it begins to caramelize, 2 to 3 minutes. Stir the onions and the tomato paste together to incorporate. Add the garlic and stir until fragrant, about 30 seconds.

Remove the pan from the heat and carefully add the wine. Return to low-medium heat and scrape the bottom of the skillet to deglaze any flavorful brown bits that may have accumulated. Add the tomatoes along with the juices and use a potato masher or the back of a wooden spoon to roughly break and crush the tomatoes, stirring well to mix. Add the capers and olives, stirring again. Continue to simmer, stirring often, 10 minutes. If the pasta is not finished cooking, it’s fine to turn off the heat under the olive mixture at this point.

Add the pasta and 1/4 cup of the reserved pasta water; toss until the flavors are well incorporated, 1 minute. If necessary, add a splash more of the reserved pasta water to loosen the pasta. The sauce should be silky and not sticky or pasty. Serve with grated cheese and a generous drizzle of extra-virgin olive oil. Serves 4 to 6.

- From “Simple, Elegant Pasta Dinners: 75 Dishes With Inspired Sauces” by Nikki Marie (Page Street Publishing, $21.99)

Addie Broyles writes about food for the Austin American-Statesman in Austin, Texas. She can be reached at abroyles@statesman.com, or follow her on Twitter at @broylesa.

The Link Lonk


August 01, 2020 at 05:32AM
https://ift.tt/316XygD

FOOD: Use lasagna noodles to make this pasta with olive sauce - Wicked Local Plymouth

https://ift.tt/31oM9uv
Pasta

Froggers giving out free pasta dinners on Aug. 1 - Orlando Sentinel

arome.indah.link
[unable to retrieve full-text content]Froggers giving out free pasta dinners on Aug. 1  Orlando Sentinel The Link Lonk


July 31, 2020 at 04:02PM
https://ift.tt/31jdxsn

Froggers giving out free pasta dinners on Aug. 1 - Orlando Sentinel

https://ift.tt/31oM9uv
Pasta

'UNACCEPTABLE!' Couple find melted disposable glove in takeaway pasta dish - Yahoo News Australia

arome.indah.link

The Link Lonk


July 31, 2020 at 08:49PM
https://ift.tt/2PepGsE

'UNACCEPTABLE!' Couple find melted disposable glove in takeaway pasta dish - Yahoo News Australia

https://ift.tt/31oM9uv
Pasta

Pork steak: A treasure in plain sight - Opelika Auburn News

arome.indah.link

Only $3 for 13 weeks

St. Louis pork steak is shown.

Jim Sikes | Submitted Photo

The pork steak is not a common cut. Some markets don't carry it at all. In others, they are thin and unattractive. Yet properly prepared, the pork steak is a hidden treasure.

The pork steak is a slice of pork shoulder, what we call a Boston butt. When cut into a thick slice, this steak becomes an excellent and versatile piece of pork. But just like beef shoulder steak, this cut requires careful cooking to be tender.

Recently, I had the butcher at Wright’s Market cut me six pork steaks. I requested a thickness of 1 1/2 inches, bone-in and well-trimmed. The steaks were uniform and weighed about 1.75 pounds. For around $30, I got an armload of pork.

The pork steak comes from hard-working and weight-bearing muscles. We commonly see it as a roast. We smoke or grill it for long hours. You might cover it in the oven and do the same. Long simmered in milk, it becomes a luscious Italian delicacy.

When you take that Boston butt and cut it into thick slices, a beautiful thing happens. The cut holds together. It's basically a small roast. And when treated that way, the result is true flavorful tenderness.

I got the pork cut to once again try making the well-known St. Louis pork steaks. Two previous tries some years back did not produce the result I wanted. This time, my plan was to develop a recipe that was easy to use and produced a good result. With variations, it can be a more complicated and varied process.

More recipes

Of course, with all those pork steaks on my hands, I wasn't going to stop at one recipe. I wanted to look at other ways of cooking this hidden treasure. I want to share some of my results with you. I think you will enjoy.

One of my favorite Asian dishes is twice or double-cooked pork. Traditionally, pork belly is simmered before slicing and then stir fried. Pork steak is a great substitute. The result is both tender and crisp.

Rich versions have bean paste or fermented black beans added. Most always sweet peppers appear and sometimes cabbage. Find it Szechuan-style and hot dried chilies are added.

Making a version using thick strips was a goal. One steak yields a dozen ample strips. After browning, I placed them in my pressure cooker along with onions, peppers, mushrooms and tomato. After an hour, I had tender pork with plenty of liquid to serve over rice or pasta.

With another steak, I used onion, garlic, paprika and cumin. The remaining one was made with Thai seasonings including basil, kaffir lime leaves and coconut milk. Both were tasty, tender and easy to prepare.

Back to the St. Louis pork steak. Before, I had followed the original Schnuck’s versions. Baking at high heat was not what I wanted. Then I used a lower temperature method and still didn’t get the desire result.

This time braising was my game. I made a sauce using onion, garlic, ketchup, chicken stock and seasonings. After searing the steaks, I placed them in a foil-covered pan and baked them for two hours at 300˚F.

I took some of the cooking liquid and reduced it by over half. The steaks were removed from the remaining liquid and plated. I brushed them with the thick sauce.

That did it. The steaks were fork-tender and full of flavor. Serve with grilled bread and fruit or salad. Alternatively pull the pork for sandwiches.

Give pork steaks a try. They are a treasure, often found hiding in plain sight.

Jim Sikes is an Opelika resident; a food, wine and restaurant consultant; and a columnist for the Opelika-Auburn News. Contact him on Facebook at In the Kitchen with Chef Jim.

0 comments

With our weekly newsletter packed with the latest in everything food.

The Link Lonk


July 31, 2020 at 06:00PM
https://ift.tt/3hT4qVH

Pork steak: A treasure in plain sight - Opelika Auburn News

https://ift.tt/38fhwJ2
Steak

The Buzz with Scott and Ally: Hot dog sushi, Hide-a-mask, and playful vengeance against an ex - WETM - MyTwinTiers.com

arome.indah.link

ELMIRA, N.Y. (WETM) – In this week’s episode of the Buzz with Scott and Ally the two discuss hot dog sushi, hide-a-masks, and playful vengeance against an ex-girlfriend.

Scott kicking off The Buzz this week thinking that for some odd reason that the 2020 NFL season will be the Buffalo Bills year, especially after the New England Patriots just signed former NFL MVP Cam Newton, but he goes on to show that a company is now making masks that can be hidden in your hat and pull down whenever you’re ready to use them.

Next up, Ally continuing with her new weekly recipes. Last week she touched on an incredible looking queso, this week though she received some backlash from her radio partner Scott for hot dog sushi. The recipe involves putting a hot dog with condiments in between two Rice Krispy treats (EW).

Lastly, Scott and Ally had some fun talking about how one man got back at his ex-girlfriend by sharing her phone number and telling everyone to call her and making a Chewbacca sound. Now apparently the ex-girlfriend laughed it off and went along with the joke, so Scott being the jokester he is found himself leaving the screen and calling Ally mid-segment to make sure she received a call followed by a Chewbacca sound.

---

The Link Lonk


July 31, 2020 at 06:40PM
https://ift.tt/3hV0YKh

The Buzz with Scott and Ally: Hot dog sushi, Hide-a-mask, and playful vengeance against an ex - WETM - MyTwinTiers.com

https://ift.tt/2NATr6h
Salad

The Amish Cook: A look back and peanut butter crumb pie - Mansfield News Journal

arome.indah.link

Gloria Yoder, The Amish Cook Published 6:13 a.m. ET July 31, 2020

CLOSE

Editor's Note: Gloria will return next week. Blame me, I encourage Gloria to take some time off when there is a new arrival. As a dad to a 3- and a 6-year-old myself, I remember how precious those early days are. Writing a weekly column is a lot more difficult than than most people would presume, and I just think it is important Gloria stays creatively refreshed and connected with her family. Gloria's first column appeared six years ago on July 30. Her family has changed a lot since then — so has mine, so has the world. So, as a treat, I thought we'd go back and re-read and re-run her first-ever column. What a journey — and I'm sure Gloria's got many exciting stories ahead! Enjoy! - Kevin Williams

Hi. I'm Gloria Yoder, age 24. I'm an ordinary Amish housewife and mother and, yes, I love it. My husband Daniel and I have been blessed with over four years of marriage. We were thrilled when God added a baby girl to our hearts and lives 2½ years ago. We named her Julia Rose. She is our little sunshine. We also anticipate the arrival of another bundle in November. Julia is all excited about being a big sister. 

We live in a quiet country area and enjoy spending time outdoors, especially going on picnics and camping trips. A week ago, we had the opportunity to go with my family to the Embarras River for a camp-out. We had a wonderful time together.

My favorite part of camping is sitting around the fire after dark singing or swapping stories. A campfire is never complete without having some good s'mores. I love roasting marshmallows to a golden brown, then placing it on a graham cracker square, spread with an ample amount of peanut butter, and topping it with a square of milk chocolate. Presto, you're done! That's it — all except lazily sitting back and munching it down as the fire crackles cozily.

The early morning walks I've been taking are another favorite activity. I never cease to marvel over the melodious songs of the birds and the invigorating morning air. It also gives me the chance to spend some quiet moments with God in prayer.

Daniel and my brother Javin are both wood-workers. They build log furniture. Their shop is located at my parents' home, which is less than a quarter mile from our house.

Julia loves spending time with her daddy and is constantly begging to trail after him wherever he goes. Sometimes she goes with him to the shop and, of course, ends up going to Grandma's house. Right now Daniel is mowing the yard with our walk-behind mower. Julia is perched on top of his shoulders, something she relishes and makes her feel like she's on top of the world.

Summer is here in full swing. Along with it comes gardening, canning and freezing. Even though it is the busiest and hottest season of the year, I have found it to have many blessings. There's nothing quite like eating that first corn on the cob, spotting a red tomato for the first time or picking that tiny cucumber that hasn't quite matured yet. Gathering fresh veggies from the garden is a highlight. To me, the vegetables taste better than candy.

This year I want to try something I haven't done before. We are planning to have a fall garden. It'll give us the opportunity to have fresh garden goodies for a more extended period of time. Another advantage is I won't have to do as much canning during the warmest part of harvest season.

My parents have a family cow, which we all benefit from. That way I can use all the milk I need and want. We have found it to be useful in so many ways. Julia loves drinking raw milk, while Daniel's favorite is the chocolate coffee smoothies — watch for the recipe in an upcoming column. I also make pudding, yogurt, cheese, pies, etc., using the fresh milk. I use the cream for making butter and the buttermilk for cookies, biscuits or pancakes.

For my first recipe, I thought I would share something that is a favorite around here: peanut butter crumb pie. My husband's eyes light up when he finds out I am preparing it because he loves this pie, and it was served at our wedding!

Peanut Butter Crumb Pie

six 9-inch pie crusts, baked

9 cups milk, scalded

1 ½ cups flour

4 cups white sugar

Dash salt

1 tablespoon vanilla

9 egg yolks

3 cups cold milk

CRUMBS: 2 cups powdered sugar, ⅔ cups peanut butter, mixed until crumbly

Put some crumbs in the bottom of each pie crust. Reserve the rest of the crumbs.

Scald milk over medium heat.

In a separate bowl, mix flour, sugar, salt, vanilla, egg yolks and milk.

Mix this together and pour into scalded milk. Heat and stir until thick. When cold, add 3 cups of homemade whipped cream or whipped topping. Divide pudding into the baked pie crusts. Spread whipped topping. Top with remaining crumbs. 

Read or Share this story: https://ift.tt/312mkyF

The Link Lonk


July 31, 2020 at 05:13PM
https://ift.tt/312mkyF

The Amish Cook: A look back and peanut butter crumb pie - Mansfield News Journal

https://ift.tt/2CPpHAw
Pie

Dinner in 20 minutes: A delicious pesto chicken pasta recipe - Daily Californian

arome.indah.link

In my Italian household, pasta is a common dish. Spaghetti with marinara, linguine with butter, farfalle with alfredo — you name a pasta dish and we’ve definitely had it. However, my personal favorite is our delicious and unconventional pesto pasta. 

Following my recipe below, in just 20 minutes, you can whip this dish up yourself. So head into the kitchen yourself or with your family, and cook with love. 

Servings: 4

Ingredients:

• 1 russet potato
• 8 ounces linguine
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast or chicken tenders (or a roasted chicken from your local grocer)
• ½ cup any basil pesto
• Parmesan cheese

Directions:

1. Peel and dice up the potato.
2. Boil a pot of water, and add both the linguine and the diced potatoes.
3. To a skillet, add the olive oil and the chicken. Cook the chicken thoroughly, about 6-8 minutes.
4. Remove the chicken from the skillet and cut it into bite-sized pieces.
5. Before draining the pasta and potatoes, save ¼ cup of the water and put it to the side.
6. Once the pasta is cooked and the potatoes are tender, strain them.
7. Add the basil pesto, the reserved pasta water, the pasta, the potatoes and the chicken to the skillet. Mix everything together.
8. Top your dish with Parmesan cheese, serve immediately and enjoy!

If you stopped at “potato” on the ingredients list, you are not alone. You may think that this extra starch would ruin the dish; however, it is quite the contrary — the potato adds extra starch to the pasta water, helping to bind the sauce and absorb excess oil from the pesto. This addition of potatoes to pasta is the Italian pasta secret no one talks about. Until now … enjoy!

Contact Natalia Brusco at [email protected].

The Link Lonk


July 31, 2020 at 07:39AM
https://ift.tt/3hTanls

Dinner in 20 minutes: A delicious pesto chicken pasta recipe - Daily Californian

https://ift.tt/31oM9uv
Pasta

Cheesecake Factory customer claims latex glove was found inside pasta order for her 'high-risk' husband - Fox News

arome.indah.link

A woman is claiming her Cheesecake Factory order came with a latex glove inside.

Laurie Graham said she ordered food from the Santa Monica restaurant for her and her husband to be delivered to their hotel earlier this week.

CLICK HERE FOR COMPLETE CORONAVIRUS COVERAGE

However, once the pair received their food and began eating, Graham’s husband allegedly discovered a latex glove inside his pasta dish.

Laurie Graham told the local outlet her husband is considered in the “high risk” category for coronavirus as he is diabetic. (Fox11)

"I went to the lobby of the hotel, received the order. It was completely sealed and packaged. I got upstairs and we began to eat our food, and my husband was eating his fettuccine alfredo, and he took a bite and he thought it was hard chicken or some overcooked cheese and come to find out, it was a latex glove that had been melted into the food," said Graham to FOX 11.

Graham told the local outlet her husband is considered in the “high risk” category for coronavirus as he is diabetic.

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

“We've worked so hard during this pandemic to make sure that he's not around people, that we are being safe, social distancing, wiping stuff down going into hotel rooms, double cleaning and checking everything and here we have it simply enjoying what is a safe meal because it's sealed and protected and this happens,” Graham said.

The Cheesecake Factory apologized to the couple for the unsanitary incident. (iStock)

The woman spoke to a manager at the Cheesecake Factory location who she said apologized and offered the pair a $200 gift certificate. She does not know if she will accept the voucher after the alleged incident.

FOLLOW US ON FACEBOOK FOR MORE FOX LIFESTYLE NEWS

"The thing is if you accept this 'oh I'm sorry' and you move forward and a week down the road, we find out my husband has COVID, who's paying the hospital bills? Who's paying all the expenses and the stress and the mental anguish that comes with it?" Graham said to FOX 11.

A spokesperson for The Cheesecake Factory addressed the situation in a statement to Fox News.

CLICK HERE TO GET THE FOX NEWS APP

“We take food safety and sanitation very seriously and are committed to providing a safe dining experience to all of our guests whether they dine-in or order take-out and delivery.  We are very concerned to hear of this complaint and are reviewing our food safety procedures with the restaurant team.  We are also reaching out to the guest to express our sincere concern and to apologize for this failure in service,” said the Senior Vice President of Operations, Spero G. Alex, from The Cheesecake Factory.

The Link Lonk


July 29, 2020 at 09:29PM
https://ift.tt/312OMQK

Cheesecake Factory customer claims latex glove was found inside pasta order for her 'high-risk' husband - Fox News

https://ift.tt/31oM9uv
Pasta

Yes, that really was a parachuting hot dog in Doug Ducey's COVID-19 briefing - AZCentral

arome.indah.link

CLOSE

Gov. Doug Ducey previewed a new public service announcement with a hot dog floating in the sky with a mask. Arizona Republic

Want a mask to go with that hot dog?

If that seems like a strange question, then you must not have seen the new ad Gov. Doug Ducey unveiled Thursday.

If you did see it, that might not be the only question you have.

Huh? That’s one I had.

During his weekly COVID-19 media briefing, Ducey showed new ads meant to remind people of the importance of wearing a mask, a couple of which play off fans’ desire for the return of sports.

One — “Join Arizona’s Maskots” — shows Sparky the Sun Devil and the Suns Gorilla and other mascots for professional and college teams in the Arizona wearing masks based on the state flag. Kind of cute, appeals to the fan in all of us, all that.

The other? It’s a little … different.

An expert walks us through the hot dog parachuting

As you hear the crack of a baseball bat and fans cheering, a ballpark organ plays the “Charge!” song. Then a hot dog in a container begins to float down into view, dressed with mustard. As it continues, you see it’s floating because it’s supported by a mask, which is being used as a parachute. Then you see the words, "Save live sports/wear a mask" and then, "Beat COVID/wear a mask."

I don’t get it.

Is the idea that you get a mask when you buy a hot dog? That seems strange — you’d have to take it off to eat. Is this how they plan to deliver food at games when fans return? Cool!

Turns out I was overthinking it. Tom Ortega, a partner and the chief creative officer for Riester, the agency that created the ad (called “Let’s land safely”), graciously walked me through it.

“We turned the mask into a parachute to show how wearing a mask can help us bring back the things that we love,” he said.

Oh.

I still don’t get it.

'It's a very simple message'

“By wearing that mask we can bring it all back,” Ortega, a friendly, patient sort, said. “We can go back to enjoying those things.”

All right, now I’m coming around a bit. The idea is that seeing the hot dog and hearing the music puts you in mind of being at a baseball game. Seeing the mask makes you think of ... wearing a mask. To get one (the return to games) you have to do the other (wear a mask).

“It’s a very simple message,” Ortega said. “And it’s a very simple visual.”

Obviously the key is the ubiquity of the mask during the pandemic. Without that, the spot would seem like absurdist art or something. Imagine if you'd seen this in, say, February. You’d be flummoxed.

Even more than I was.

“It also helps it’s a very friendly visual,” Ortega said. “You can’t help but smile when you see it. It is kind of a surprise in the video when it comes floating down.”

Agreed on that front.

Riester will have future ads with masks centered around other pursuits, like concerts and the arts.

“It’s definitely a reminder that if we want to see these things come back, we all have to participate in this,” Ortega said. “We all have to put masks on to go back to a life what we fully enjoyed.”

If that takes parachuting hot dogs with masks, I’m all for it.

Getting back to the moments we miss, like live sports, concerts, theater performances and more, is going to take a commitment from all of us to wear a mask. Thanks to @RIESTERAgency for their work on this creative campaign. 3/4 pic.twitter.com/tZVsotPh3N

— Doug Ducey (@dougducey) July 30, 2020

Reach Goodykoontz at bill.goodykoontz@arizonarepublic.com. Facebook: facebook.com/GoodyOnFilm. Twitter: @goodyk.

Subscribe to azcentral.com today. What are you waiting for?

Read or Share this story: https://ift.tt/318q818

The Link Lonk


July 31, 2020 at 08:21AM
https://ift.tt/318q818

Yes, that really was a parachuting hot dog in Doug Ducey's COVID-19 briefing - AZCentral

https://ift.tt/2NATr6h
Salad

Owner of landmark hot dog business remains hopeful to reopen - WRAL.com

arome.indah.link

It's a hot dog landmark, open for 80 years but temporarily closed due to COVID-19. Scott Mason talks with "Hot Dog George" about the future of The Roast Grill.

THE COMPANY SAID THE LOCATIONS HAVE LOW SALES VOLUMES REPRESENTING ONLY 2% OF SALES LAST YEAR. MORE THAN HALF OF THESE CLOSURES ARE IN THE SPEEDWAY CONVENIENCE STORES. >>> OPEN FOR 80 YEARS BUT TEMPORARILY CLOSED DUE TO COVID- 19. >> GOOD FOOD AND TONIGHT WE FIND THE TAR HEEL TRAVELER ON WEST STREET IN RALEIGH WITH SCOTT MASON VISITING THE HOTDOG GEORGE. >> Reporter: THEY WALK IN AND SAY GIVE ME TWO BURNED ALL THE WAY. BURNED HOTDOG SMOTHERED IN CHILI. >> MY GRANDMOTHER TAUGHT ME THE RECIPE >> Reporter: GRANDMA AND GRANDPA CAME OVER FROM GREECE AND OPENED THE GRILL AND RALEIGH IN 1940. TODAY IT IS HOT DOGS, COKE AND GLASS BOTTLES WITH FAMILY AND FRIENDS, AND NO KETCHUP. >> KETCHUP IS A FINE THING BUT NEVER BELONGS IN A HOT DOG. HOT DOG SHOULD NEVER BE BOILED OR STEAMED. >> Reporter: THE NEON SIGN SHOULD NOT GO DARK BUT IT HAS. >> WE HAD NO IDEA WHAT THE PANDEMIC WAS MADE OF THE PANDEMIC FORCED HIM TO CLOSE IN THE PROTESTS FORCED HIM TO BOARD UP TO PROTECT HIS FAMOUS SIGN >> IT IS HANDMADE. >> Reporter: HE LEFT THE ARTWORK THAT SOMEONE PAINTED ON THE PLYWOOD. >> Reporter: IT IS BAD WHEN FRIENDS CANNOT GATHER AT THE GRILL FOR LUNCH. HOTDOG GEORGE COULD OPEN AT 50%, BUT THE PLACE WILL ONLY SEAT 12. >> THE PLACE IS SO NARROW. >> Reporter: IT IS SMALL BUT THERE IS A BIG APPETITE. >> GOING TO THE GRILL IS LIKE GOING HOME FOR LUNCH THE SCENE FAMILY AND PEOPLE YOU KNOW WHEN GREW UP WITH. >> Reporter: PEOPLE YOU WATCHED ON TV, ALL KINDS OF PEOPLE THAT WILL LEAD 72 DAYS IN A ROW AT THE GRILL OR TAKE THE CHILLY DOG CHALLENGE. THEY COME IN THE RAIN, THE SNOW AND THE SUN. FLAT STANLEY COMES TOO BUT THEY DON'T COME NOW. >> IT HAS HIT US IN MANY DIFFERENT KINDS OF WAYS >> Reporter: THE PANDEMIC IS CAUSING A MEAT SHORTAGE AND HOTDOG GEORGE WORRIES ABOUT THAT WHEN HE REOPENS. >> THE BEEF GOES IN OUR WIENERS AND OUR CHILI. I REMEMBER WHAT EVERYBODY LIKES AND HE LIKES EXTRA MUSTER. >> Reporter: THE HOTDOGS ON THE LICENSE PLATE WITH THE HOTDOGS ON THE WINDOW. AT ONE DAY THE GRILL WILL REOPEN AND THE NEON SIGN WILL REAPPEAR. GEORGE CANNOT WAIT, THEY CANNOT WAIT BUT THE KETCHUP CAN. >> PATIENCE, GOODNESS

The Link Lonk


July 31, 2020 at 05:16AM
https://ift.tt/2Djv2QL

Owner of landmark hot dog business remains hopeful to reopen - WRAL.com

https://ift.tt/2NATr6h
Salad

'Pardon My Take' Hosts Do 24-Hour Beer & Hot Dog Drive for Charity - TMZ

arome.indah.link

Exclusive

TMZ.com

Barstool Sports guys Dan "Big Cat" Katz and PFT Commenter are putting their bodies through the wringer, but this time ... their shenanigans are all about helping children.

The "Pardon My Take" podcast hosts hold a fundraiser like this every year -- something they call "Grit Week" -- but due to the pandemic, they had to get creative with their grittiness this year.

So, the fellas decided to put themselves to the test to show their commitment to the charity drive for the Children's Miracle Hospital Network ... with a full 24 hours of beer and hot dogs.

Big Cat’s still crushing glizzys and the twitch chats still being mean, what else is new? @DUDEwipes pic.twitter.com/UC4T9bgvVA

— Pardon My Take (@PardonMyTake) July 29, 2020 @PardonMyTake

Starting Wednesday morning, PFT drank a beer every hour and Big Cat downed a dog ... and they live streamed the whole thing for their massive podcast audience.

The obvious questions are how'd they hold up, and which was worse -- the nonstop alcohol or the processed meat? We'll let them explain ... sounds like they're both in bad shape, but maybe Big Cat's worse off thanks to a questionable hot dog decision.

The good news is they made it out alive, and raised a bunch of money for an important cause ... and there's still time for you to chip in too.

The Link Lonk


July 31, 2020 at 04:38AM
https://ift.tt/2CXbdiy

'Pardon My Take' Hosts Do 24-Hour Beer & Hot Dog Drive for Charity - TMZ

https://ift.tt/2NATr6h
Salad