Food - Julianne Glatz | Thursday, May 16,2013

The goodness of young garlic

Recipes that call for lots of garlic are always best when they’re made with new crop garlic, which is making its first appearance at farm stands and local farmers markets. New crop garlic’

Food - Julianne Glatz | Thursday, May 9,2013

Bananas gone wild

By Julianne Glatz

“You have never heard of Banoffee pie?” asked my daughter Ashley. “I thought everyone knew about Banoffee pie!”Four years at Lincoln University in New Zealand taught Ashley man

Food - Julianne Glatz | Thursday, May 2,2013

Happy birthday, King’s Daughters, with an apology

By Julianne Glatz

The King’s Daughters Organization celebrates its 120th birthday this year. Actually, their celebration began last fall with the long-awaited publication of their cookbook, Dining with the Daught

Food - Julianne Glatz | Thursday, April 25,2013

The goodness of granola

By Julianne Glatz

It used to be “the lumpy woolen sweater of the food world” according to an article in the New York Times last February. It’s true that for those of us who can remember the 1960s and

Food - Julianne Glatz | Thursday, April 18,2013

Land Connection Play

By Julianne Glatz

A play? Really? I’ve known about and admired The Land Connection – a nonprofit organization dedicated to protecting farmland, training sustainable and organic farmers, and promoting a vibr

Food - Julianne Glatz | Thursday, April 11,2013

Spring in betweens

By Julianne Glatz

This time of year it can be hot or cold – or anywhere in between. It’s amazing to look at our yard and think of our daughter Ashley’s wedding there last year. Everything was green an

Food - Julianne Glatz | Thursday, April 4,2013

Frontier, FedEx and Gary

By Julianne Glatz

My FedEx delivery guy’s name is Gary. I hadn’t known his name until a couple days after the blizzard that dumped 18 inches of snow on central Illinois last week. In fact, I hadn’t ev

Food | Thursday, March 28,2013

Ham or lamb it up

By Julianne Glatz

For many Americans, ham is the traditional centerpiece of their Easter dinner. In other homes – ours included – it’s roast leg of lamb. Lamb’s natural association with spring m

Food - Julianne Glatz | Thursday, March 21,2013

Soul food staples

By Julianne Glatz

Southern-style music and soul food are inseparable – Springfield’s own Blues & BBQs festival attests to that. The legendary Thelonious Monk, who hailed from North Carolina, wore a coll

Food - Julianne Glatz | Thursday, March 14,2013

Get creative with leftovers

By Julianne Glatz

I’ll never again be able to make some of the best things I’ve created in my kitchen. Not because they were complicated and/or expensive, although I’ve made a few of those, too. It&rs