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on 08/17/2012 - 10:23 am
Category: Smart Living
by Matt Lasher
For some people it’s the arrival of Black Friday. For Ralphie it was the unveiling of the Higbees’s department store holiday window display. For me, however, the high water mark of the pre-holiday season officially begins the moment I set foot in the local beer store to find the warm and cheerful labels of holiday ales lining the shelves.
For centuries people have celebrated the arrival of the holiday season with festive drinks, and modern-day brewers have done much to ensure that this tradition continues. The following are but three examples of the hundreds of outstanding holiday beers out there. For more information on the fascinating history of these eclectic ...
on 11/22/2010 - 08:08 pm
by Georjette Thomas
How often have you been caught in the middle of a difficult situation through no fault of your own? Whether work or a family issue, we often believe a neutral position will result in the best possible outcome.
Oscar Meyer couldn’t have been more innocent, yet he didn’t have the ability to avoid impending disaster. Rescued by a little girl who loved him immediately, Oscar was gifted with a brand new carrier and a soft blanket. As if that wasn’t expressing enough love, she decorated his “safe place” with the prettiest shades of ink and glitter. With his name prominently written on each side, it was evident that this boy had reached & ...
on 11/15/2010 - 10:22 am
by Jane Snow
I hardly ever use mayo on sandwiches anymore. Instead I drizzle a teaspoon of salad dressing on the bread before piling on the goodies. Because salad dressings are more pronounced in flavor than mayonnaise, I can get by with using less. Sometimes I go with honey Dijon, but my favorite is Marzetti’s Italian dressing with blue cheese crumbles. I made my own dressings until I stumbled across this winner in a store earlier this year. Now, I can’t get enough of it.
My favorite sandwich in an open-face made with crusty homemade bread (just half a slice) moistened with the Italian-blue cheese dressing and topped with thin-sliced onion, good deli roast beef, crumbled feta ...
I lost my brother, Michael, back in May. He was 50. We were both in Columbus, Georgia celebrating the high school graduation of our sister’s son. Michael flew in from Los Angeles with his new girlfriend who had come to meet the family. My wife and I arrived from Cleveland.
We attended graduation on Thursday and fished together at our family’s small bass lake on Friday. On Saturday he went sailing on Lake Lanier, near Atlanta, with some old friends. He went to bed around midnight.
He never woke up.
Some kind of seizure, the Cobb County medical examiner told my family many weeks later.
When I experience pain, I am blessed to be able to write about it in Mimi. It ...
on 11/11/2010 - 02:50 pm
By Bunny Lacey, Personal Assistant to Mimi Vanderhaven
It seems like only yesterday I attended Fairlawn Elementary School (now Judy Resnick Learning Center). I remember walking to nearby Fairlawn Lanes with members of Girl Scout Troop 777 to earn the coveted bowling badge. Fairlawn Lanes sat empty for years, but was recently razed and in its place is the new, gorgeous home of One of A Kind Pets Rescue. I visited their new retail store and met director Dawn Pokorny, with Lincoln; and trainer Ron Shannon, with Maxine.
It's a small world! On a recent visit to First & Main in Hudson, I ran into a fellow member of Troop 777, Carolyn Carr. Carolyn now manages Gracy Lane, a store featuring a ...
on 11/11/2010 - 11:36 am
An excerpt from this week's See Jane Cook, a weekly e-newsletter from Jane Snow:
No matter what your recipe says, never try to cook a pumpkin by peeling and dicing it first. Do you have all day? No, me neither. The only way to cook a pumpkin for pie purposes is to boil or bake it whole until a fork goes in easily. This will take up to an hour, depending on the size of the pumpkin. Then cool it, cut it in half and scoop out the seeds. At this point, the rind will be easy to peel off with your fingers.
Drain the flesh well before pureeing it. I've tried draining it in cheesecloth and fine-mesh sieves, but discovered that jelly-straining bags work best. Just spoon in chunks of pumpkin and ...
on 11/01/2010 - 10:01 am
I swore I’d never blog, but here I go. I plan to write two or three of these entries each month – more if I have news or ideas to share that aren’t worth a whole column but are too good to ignore, such as this:I stumbled on a short-cut way to make a terrific stew that tastes like it has simmered for hours. I had one 10-ounce flatiron steak, three people to feed, and just an hour or so until dinner. I didn’t feel like all the chopping a stir-fry required, and the blustery day made me long for a winey stew. I didn’t want to stew a perfectly good steak, though, so I sliced the steak almost horizontally into wide strips a fraction of an inch thick. I seasoned the me ...