Home / Tag: Julianne Glatz
Thursday, Nov. 21, 2013 12:01 am

Two techniques for better birds

 Since I first wrote about them in 2009, I’ve had several requests for two techniques I use when preparing roast turkey and dressing: brining and an unusual method of cutting up the turkey prio...
Thursday, Nov. 14, 2013 12:01 am
 I am not a lover of hot weather. Others may mourn the passing of summer, but I’m always happy to welcome autumn’s crisp cool temperatures. There’s one exception, though: the frigid morning...
Thursday, Oct. 24, 2013 12:01 am
Trick-or-treating is different when you’re a country kid. But when I was very young, I wasn’t aware of any difference. After supper, I’d put on my costume...
Thursday, Oct. 17, 2013 12:01 am
Two weeks ago, I wrote about banh mi, the wonderful sandwich that resulted from France’s colonization of Southeast Asia, and the outstanding banh mi served at Springfield’s new Jujobee Café.But t...
Thursday, Oct. 3, 2013 12:00 am
 It’s taking America by storm. The banh mi, essentially a Vietnamese submarine, inspires articles like “Are banh mi becoming America’s favorite sandwich?” in major food publications. The ...
Thursday, April 11, 2013 11:04 am
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...
Thursday, April 4, 2013 11:04 am
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...
Thursday, March 28, 2013 11:04 am
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...
Thursday, March 14, 2013 11:28 am
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...
Thursday, Feb. 28, 2013 02:05 pm
True, the name is a little off-putting. And their exterior, mottled with vermilion and/or brownish purple, sometimes looks more like a nasty bruise rather than something good to eat. But the first sig...

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