| A Lone Chef, But Not a Lonely One, At Home and Abroad
I lived in the spare room of a Parisian family's apartment for the majority of the fall semester, and though I had a number of reasons for wanting to leave, being unable to cook for myself was the straw that broke the camel's back. The family's apartment was immense and elegant, in a neighborhood that has been described as the Upper East Side of Paris, but I was far from comfortable there. I felt like an intruder in the home of my host family, which expressed no interest in getting to know me and went days without speaking to me. When I was at the apartment, I burrowed away in my room, trying in vain to ignore the parents' latest screaming match on the other side of my thin bedroom wall. But the thing that made it truly unbearable was not being able to cook. I had been told I would have access to the kitchen to prepare meals on the four nights a week that I wasn't eating with the family.
Scalloped potatoes for cooks in a hurry
It's very saucy with a moist, velvety texture that doesn't taste of flour," said one judge. "It also has a faint onion flavor." Another judge detected a smoky flavor in the Betty Crocker brand. "Small potatoes, but big taste," he said. The Classic Casserole mix from GFS (Gordon Food Service) Marketplace was the next selection, receiving 54 points from panelists. Again, two said they would buy the brand. Mostly, they liked the size of the thinly sliced potatoes. "These have a soft, buttery cream taste and nice flecks of herbs," said one judge. Another compared the flavoring to onion soup mix, but said she liked the texture nevertheless. Also sampled were scalloped potatoes byPublix ($1.19 for 5 ounces); Idahoan ($1.50 for 1.5 ounces from Publix); Kraft Velveeta ($1.76 for 10.52 ounces from Wal-Mart); Albertsons ($1.89 for 5.25 ounces); and Hannaford ($1.19 for 5.25 ounces from Sweetbay).
Stamford exec loves to cook for others
Hank Anderson grew up in a kitchen. "My family was in the restaurant business," he begins, describing the Derby eatery where he spent much of his time outside of school.
"In the eighth grade, I washed dishes. From that, I went to busing tables, to waiting to prepping to cooking.
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Sexy 'Woo at the Zoo' tour has grown over 19 years
In my day, everybody did it in the back seat to a tape of Johnny Mathis," Tollini said to a group of event-goers Saturday night who sat at linen-dressed tables and ate catered food. Due to weather concerns, the outdoor tour was moved inside to the zoo's Osher Great Hall two years ago. "In February, there's nothing like a cold shower to get your mind off sex," Tollini said. The name was also changed to "Woo at the Zoo." Now, instead of traveling to the animals via cable car or on foot, "Woo at the Zoo," for $75 per person, features a multimedia presentation, full meal and alcoholic beverages, and live animals such as an .
Great tips for decorators, and handy advice for the green-fingered
DIY isn't all about circular saws, sweat and sandpaper... sometimes even the most enthusiastic DIY demon needs to take a break. So hang up that hammer and enjoy this look at the lighter side of DIY... We all know what a tool is supposed to do, but here's Rod Baker's tongue-in-cheek look at the jobs that tools usually do... Tape measure/rule: A handy item for rechecking the length of an item, such as a length of wood, to confirm that you have indeed cut it 5mm too short/narrow/whatever. Ideally, this item is used only when the shops are shut for the long weekend and, therefore, replacement materials are unavailable. Hot glue: Used for dropping on to fingers when hot, and staying there, despite all efforts to remove it. Also very useful for removing unwanted hair, particularly on the back of the hand and the forearm.
Wollersheim Winery Open House Emphasizes Wisconsin Pride
Wollersheim Winery, located 25 miles northwest of Madison, is holding its annual Open House on March 1 and 2 from 10:00 am to 4:00 pm. Visitors are invited to expand their knowledge of winemaking while enjoying the winery's rich history and award-winning wines proudly made in Wisconsin. A unique blend of activities both days includes grapevine pruning demos, cooking with wine demos, winemaker presentations, self-guided tours, and of course wine tasting.
A new release this season, Prairie Red can be tasted along with its other 'Prairie family' counterparts, such as Prairie Fume and Prairie Blush. The Prairie Red is a dry, grapey estate-grown wine which pairs well with light meats or spicy foods.
Each day commences with a 'Growing Grapes in Wisconsin' talk accompanied by a Grapevine Pruning Demonstration set in the vineyard.
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