| Aug 27, 2011
A driving trip across southern Indiana and its rolling hills, forests, limestone bluffs and quaint small towns doesn't mean you need to banish your hunger with fast food or bland diner fare. You can, indeed, feed your inner foodie.
All it takes is a stop...
| Oct 13, 2011
Every time I figure that Logan Square is done with its boom of independent, unpretentious, quirkily personable restaurants, boom, another one pops up. If I were any other dining neighborhood in the city, I'd be developing a severe case of Logan Envy right...
| Dec 14, 2011
| 11:37 AM
Q: I've read several suggestions for hot flashes. My chiropractor recommended a vegetarian supplement derived from rhapontic rhubarb. After the first month of taking it, my hot flashes decreased in severity, and shortly after that they disappeared...
| May 20, 2011
| 8:11 AM
--Fresh rhubarb stalks should be flat, not curled or limp.
--Size is no indicator of tenderness, although deep red stalks are usually sweeter and richer.
--Rhubarb should be wrapped in plastic wrap and stored in the coldest part of the...
| May 22, 2011
| 1:30 AM
I have not yet begun to plant. For now, I'm relying on perennials.
My crocuses came up in glory on the east side of the house, and tulips sprouted on the south.
Perennials are capricious. Sometimes they grow; sometimes they don't.
| Jun 2, 2011
Is there a more stunning hotel lobby than the one at the iconic Hollywood Roosevelt Hotel? With its heavy painted beams, chic leather daybeds and grand proportions, it exudes old Hollywood glamour. A stately hush hovers over the vast room, and most of the...
| Jun 1, 2011
| 11:15 AM
Shirley Merrits always has rhubarb in her garden.
And where there is rhubarb, there is Rhubarb Jelly in her freezer.
"You just get it out, thaw it out and keep it in the refrigerator after it is open," said the Johnstown woman.
Merrits has been making the...
| Jun 6, 2011
| 12:10 PM
By Melissa Tewes
Special to The Herald-Mail
Many of us are creatures of habit and often feel the need to eat dessert — without even stopping to think if the craving is real, or if we are still hungry, or if we are simply eating...
| Jun 8, 2011
| 5:56 PM
Across the country, markets and roadside stands are swelling with fresh fruits and vegetables like cherries, berries, rhubarb, corn, spinach and more. Eating seasonal fruits and vegetables usually means maximum flavor for minimum cost.
| Jun 10, 2011
| 12:20 PM
The Honey Badger
1oz rhubarb puree
1oz appleton estate
1oz white rum
1/2oz fresh lemon juice
Shake in cocktail shaker
Strain into Collins glass with ice
Top with Dr. Pepper
2 lbs rhubarb chapped
1 1/2 cups sugar
| Jun 14, 2011
| 1:41 PM
This week I spent $148.31 on groceries, more than my $100 weekly budget. However, I am planning to send in for a $50 mail-in rebate that should bring this week back in line when I receive it.
Besides scooping up a few sale items, using up a $3/$30 coupon...
| Jun 14, 2011
| 7:11 PM
Rhubarb is one of Alaskans' favorite garden treats - tell us how your Rhubarb Crisp turns out!
8-10 cups of fruit in any combination: I used 3 cups rhubarb, 3 cups raspberries, and 2 cups strawberries (cut in half)...