Since reading “The Omnivore’s Dilemma,” Nick and I have paid more attention to the food that we eat. Sure we still indulge in processed lunch meat and boxed brownies, but we also buy a lot more fresh produce. Fortunately, there are some great farmers’ markets in the area and a few State College restaurants that ...
Food evokes memories. The sweet strawberry aroma that fills my grandma’s kitchen while making jam on a warm morning in June. The feeling of sticky sugar cookie dough between my fingers, from a recipe that has been passed down for generations. The smell of my dad’s homemade pizza pie with pepperonis, mushrooms, and jalapeno peppers. ...
Not only have the Olympics been keeping me up way past my bedtime, but I find myself weaving the games into nearly every conversation that I have — with family, co-workers, random sales associates at the mall. I have clearly developed an obsession. Granted, I’ve always enjoyed the spirit and thrill of the Olympics, but ...
This past weekend Nick and I traveled to Bethlehem, PA for Musikfest 2008. This is the 25th anniversary of the festival, and each year, the event attracts larger and larger crowds. It recently reached over 1.2 million attendees! Musicians from every genre perform on one of 14 different stages across town. Speaking of the town, ...
(We watched Anne Burrell prepare a similar meal on her Food Network show, “Secrets of a Restaurant Chef.” Our version was pretty tasty, though probably best for a cold winter night!) Ingredients chicken breasts marinade of your choice EVOO sliced onions sliced mushrooms potatoes butter cream 2-3 peeled garlic bulbs rosemary leaves Directions Marinade chicken ...
Ingredients pizza dough (we like the variety found in the frozen food section of your grocery store) EVOO flour 2 cans of stewed tomatoes pressed garlic mozzarella cheese basil leaves salt, pepper, oregano, crushed red peppers Directions Place frozen pizza dough in a greased bowl covered with plastic wrap. Let it sit on your kitchen ...