Sure, Colorado has its state bird: the Lark Bunting; and its state insect: the Colorado Hairstreak; flower: Columbine. Colorado also claims a state flag, gemstone, fossil, tree, reptile and even a state song or two. But we haven't got a state meal. Only Oklahoma has a state-sanctioned, legislature-approved meal. And it sounds pretty good.
I know that knowing that Oklahoma has a state meal is teetering on the edge of Cliff Clavin'ism: "It's a little known fact that Oklahoma's state meal is..." But the truth is even stranger -- that there really is an Oklahoma state meal. And here's how I found out:
Are you freaked out because your son is bringing his vegan girlfriend for Thanksgiving? Wondering what to feed a gluten-free friend? Cooking for someone who has food preferences different from your own can be daunting. Fortunately, the internet has a treasure trove of recipes that will please any type of eater. So get out your laptop, fire up the oven, and prepare to sit down to a feast that everyone on your guest list can enjoy!
You're probably wondering what a post about special diets is doing in the Library's Technology Blog. Well if you're an adventurer like me, you hop online to get the latest news, check weather reports, and ooo and awwwww over photos of your friends' kids. The web is also my favorite place to find recipes! It's true. I can often be found whipping up vegan vittles in my kitchen with my laptop sitting safely atop the breakfast bar. I have piles of vegan cookbooks, but when I've cooked for friends with different dietary restrictions I went to the internet for recipes.
Four talented chefs, four spectacular, moist and delicious breads -- but only one will be crowned the winner.
Fresh City Life is bringing together food entrepreneurs and chefs for Battle Quick Bread – including Ellen Daehnick of Helliemae’s Salt Caramels. Though Ellen has a legion of fans who love her caramel sauces and candies, she jumped at the chance to compete for the bragging rights of Best Quick Bread. When asked about the competition, she said, “Look, I’ve got excellent recipes for quick breads with caramel in them, but maybe I’ll mix it up and do something chocolatey or with a touch of booze.
I really hope you'll come to our Harvest Days cooking demo this Saturday. It will be the largest and most spectacular demo we've ever hosted. Chef Shellie sent me a note this morning to remind me what she'd be preparing -- pickled beets, beet green and walnut pesto and roasted Kohlrabi with Parmesan Cheese...Yummm! And, yes, she is making enough for you to try it, too!
Valuable insider stock info from Chef Jessica Gaydos!
After this Saturday's cooking demo with Chef Jessica Gaydos, you'll be on your way to a truly beneficial stock portfolio. Chef Jess is going to show you how to make soup from fresh produce and short list of pantry ingredients; she'll also talk about making luxurious stocks that can be the base for great homemade meals. Stocks (and many soups) freeze well; after you learn the ins and outs of making stocks, throw a stock party for a group of friends and bank your dividends for future meals.
Whatever your favorite pundit is calling the current and ongoing economic crunch - recession, economic decline, bear market, slow down -- one thing is certain: the cost of living is going up. Groceries are more expensive and getting to and from the store is costlier as well.
Recently, a close friend said to me, "I just read an article that compares our current economic woes to some of the harbingers of the Great Depression. How are we supposed to prepare for that?"