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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Mar 28, 2001
Page
13
Betty Reynolds outlines approachable tips in Squeamish About Sushi and Other Food Adventures in Japan from Tuttle. The book covers sushi basics and broader Japanese cuisines with dining etiquette notes for visitors, including slurping to cool soup, finishing rice, and minimal soy sauce use.
A new cooking show Jayni's Kitchen premieres this week on Sunflower Cablevision. Host Jayni Carey presents three quick chicken recipes per episode. Air times include 6:30 p.m. Tuesdays on Channel 6 with repeats at 8:30 and 10:30 p.m., and additional slots 8:30 p.m. Wed-Fri and Mon, plus 9:30 a.m. Sat and Sun.
Radishes vary by age and variety from mild to fiery. Most common are pinkish red, light and tapered. look for crispness and bright greens to pick. Store trimmed, washed, and dry. refrigerate up to a week with a paper towel in a bag. Add crunch to salads with citrus pairing and vinaigrette.
In 1976, 72 percent of families ate together regularly while by 1995 the share fell to 50 percent. Sharon Marcos of Kansas State University notes juggling schedules as children grow through activities makes planning meals challenging yet the benefits of shared meals outweigh the effort. County K State Extension offices offer planning guidance at Lawrence 2110 Harper St. Ma.
Preview of upcoming home cooking gear from the International Housewares Show in Chicago features Toastmaster Freefry oil-free frying and Ultravection speed oven. Viking and All-Clad unveil pro-grade wares while Crock-Pot marks 30th anniversary. history milestones include early dishwashers and nonstick pans.
A narrator recalls Bay Area Italian cooking diverging from Midwest stereotypes, noting gnocchi’s potato starch, broad pasta variety, and a recipe for Spinach Filled Gnocchi Rolls from Victoria Wise’s Gardener's Community Cookbook. The dish embodies home cooking pride and requires time to pare.
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