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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Dec 13, 2006
Page
15
A column highlights numerous month to month subscriptions for meats, sauces, fruits, ice cream, cheeses, chocolates and drinks. It notes prices, ranges, and delivery details while quoting a staff writer and mentioning legal shipping limits for wines and beers.
A tale of a spouse's gift inspiring a Bacon of the Month Club from The Grateful Palate. Members received monthly boxes with bacon from specialty smoke houses, plus a club certificate and themed T shirts. The narrator recalls tasty, artisanal bacons, health concerns, and two kids who might spark a bacon comeback.
University of Illinois Extension Service and The New Food Lover's Companion offer guidance on selecting Brussels sprouts cabbage collards parsnips spinach turnips and rutabagas. Choose small bright sprouts firm cabbage tight heads smooth greens parsnips with well shaped roots spinach with crisp leaves and mid sized turnips and rutabagas.
A compact kitchen note explains fudge making from a Bet ter Homes and Garden guide. It highlights fudge as easy with a forgiving margin for error and shares tips to repair too stiff or too soft batches by kneading, recooking, or adding milk.
A classic fudge recipe combines sugar cocoa salt water butter and vanilla to form a thick fudge with walnuts added after beating to the right stage. The directions include cooling to lukewarm scoring and cutting, plus a note about Gwyn Mellinger teaching journalism at Baker University with contact details.
A comforting loaf style dish uses white bread cubes, onion carrot and celery sauté, eggs, apples and golden raisins. Season with red wine or juice, then bake in a covered casserole until golden and just moist inside. Optional poultry skin adds extra flavor.
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