Remembering Mom In a Kitchen Full of Snapped Utensils
A nostalgic portrait recalls a mother who cooked from simple, healthful recipes using inherited aluminum utensils and cast iron skillets. The author contrasts old fashioned methods with modern quick fixes, reflects on family meals, and notes how culinary habits shaped the home over decades.
MENTIONED IN THIS ARTICLE
Vegetarian Express Lane
Sarah Fritschner
California Strawberries Seen Safe Despite Hepatitis A scare
By JOYCE ROSENCRANS Scripps Howard News Service California’s strawberry crop is sizable with nearly 14 million trays shipped by early April. California supplies over 80 percent of US berries, peak season April through June, and officials say fresh California berries remain safe despite a hepatitis A scare tied to Mexican frozen berries.
MENTIONED IN THIS ARTICLE
By Joyce Rosencrans
Scripps Howard News Service
California
Florida
United States
California Strawberry Commission
California Department of Health Services
Mexico
San Diego
Calif
Dave Riggs
Outrageous Parfait Dessert Recipe from Driscoll and Pillsbury
A vivid dessert feature outlines the Outrageous Parfait with glazed strawberries walnuts vanilla ice cream or sherbet and chocolate and cookie mix. It includes a Strawberry Cream Cheese Brownie Pie variation plus Strawberries and Walnuts with Cinnamon Apricot Glaze notes and serving tips.
MENTIONED IN THIS ARTICLE
Driscoll Strawberry Associates
Pillsbury
How to Select and Prep Strawberries for Flavor
Guidance from Driscoll Strawberry Associates covers choosing shiny firm berries with deep red color and fragrance, avoiding moldy fruit, keeping berries refrigerated in their containers until use, rinsing with caps on, and letting flavors peak at room temperature before serving.
MENTIONED IN THIS ARTICLE
Driscoll Strawberry Associates
Winter greens and a kale potato recipe guide
Dark leafy greens like kale and collards are rich in vitamins A C iron and calcium and can be bought year round. The article provides selection storage and cooking tips plus a red potatoes with kale recipe yielding four servings at about 180 calories each.
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