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Food and Fun

  • Easy as Pie

    One of the best way to showcase the delicious flavors of early fall is with a homemade apple pie.

    What makes apples and apple pie so all-American?

    “It brings people together,” said Ken Haedrich, author of “Apple Pie: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie.” 

    “It’s the closest thing we have, food-wise, to a universal symbol of goodness and contentment.”

  • Today's Recipe

    When it comes to adding variety, flavor and aroma to foods, herbs and spices have been used for centuries.

    “Spices were once so costly only the wealthy could afford them. In 11th century Europe, many towns paid their taxes and rent in pepper,” said dietitian and educator Alice Henneman, author of “Add a Little Spice (& Herbs) to Your Life!”

    While it is a given that spices and herbs both come from for plants, that’s where the similarity ends, said Ann Hertzler of Virginia Cooperative Extension Service.

  • Today's Recipe

    Nancy K. Starnes found this Peach Pound Cake recipe in the S.C. Farmers Market Bulletin. Submitted to the publication by Jackie Blanton of Gaffney, Starnes said the recipe took first place honors at the 2004 Gaffney Peach Festival.

    “I thought some readers may enjoy it since some peaches are still available,” she said. “I’ve made this cake two times and it is simply delicious. It makes a large pound cake and is worth every bit of the trouble.”

    Peach Pound Cake

    Ingredients

  • Fit to a 'Tea'

    Sir Thomas Lipton had been dead for almost 20 years when a dry onion soup mix bearing his name hit the markets.

    But just like the tea business he had perfected, it was an instant success, especially among the working class the Scottish-born entrepreneur dearly loved.

    A marketing genius, a 17-year-old Lipton came to the United States from Scotland in 1864, just as the Civil War was ending, said Michael D’Antonio, author of “A Full Cup: Sir Thomas Lipton’s Extraordinary Life and His Quest for the America’s Cup.” 

  • Last hurrah of summer

    For many, Labor Day signals the last great grilling get-together of the summer months.

    According to the Hearth, Patio and Barbecue Association, almost 44 percent of Americans shut down their grills after Labor Day and all but quit cooking outdoors during the fall and winter months.

    The last grilling hurrah can also be used as a learning experience when it comes to cooking in the great outdoors.

  • Today's Recipes

    Making sure a brown bag lunch is nutritious and tasty enough not to end up in the school trash can is almost impossible.

    But if what students learn in the classroom prepares them for the future, so does what they learn at the cafeteria lunch table, said medical journalist and author Dr. Melissa Stoppler.

  • Back to classroom cooking

    The lazy, hazy days of summer are winding down.     

    No, fall isn’t in the air yet, but the sound of school bells are about to be.

    On Friday, rising sixth-graders and ninth-graders in Lancaster County will return to their respective schools for a half-day of orientation. About 11,400 county students will be up bright and early Monday to start a new school year. 

    That means a big change for parents who must be more regimented to get them out the door in the mornings and more structured in the evenings.

  • Great Falls revival enters its 39th day

    GREAT FALLS – The Rev.  Zack Williams is energized. 

    He compares his excitement to that of the biblical prophet Jeremiah.

    “But his word was in mine heart as a burning fire shut up in my bones,” Jeremiah 20:9 states.

    That’s because tonight will mark the 39th service of a revival that Second Baptist Church of Great Fall originally scheduled for seven days. Williams said God is on fire and moving in the midst of the tight-knit community. 

  • Grizzlies in his midst

    The animal actor that has graced the big screen, television movies, talk shows and magazine covers, is coming here.

    Jeff Watson and Brody the bear will stop by Nutramax Laboratories in Lancaster Business Park on Monday for a short visit.

    Don’t be fooled by the 1,300-pound Kodiak grizzly’s soft, brown cuddly fur, amber eyes, turned up nose and sweet face. 

    Raised by Watson since he was 8 weeks old, Brody is a trained actor in every sense.

  • Eggs won’t always fry on a hot sidewalk

    Sometimes, you don’t know until you try.                                          

    If you happened to be on Main Street last Thursday afternoon, you would have seen me and photographer Aaron Morrison try a stunt that the late Pierce Horton Sr. of the Corner Drug Store did more than 60 years ago.

    We were trying to see if it was hot enough to fry an egg on the sidewalk.