Don’t Retire, ReFire: Embrace the possibilities

By Gail Suplee Tatum, Columnist, The Times Possibility. That’s a great word, isn’t it? You can interpret it however you want.  You can create possibilities. You can invent possibilities.  Possibilities are endless! What does possibility mean for you, in your life? You can look at possibility as a thing that may happen or be the case. It can mean chance or likelihood, probability or hope, risk...

On Your Table: Getting out of your comfort zone with mac & cheese

By Cathy Branciaroli, Food Correspondent, The Times Macaroni & Cheese can satisfy anyone’s appetite. This version takes a Mexican twist with chorizo cheese, poblanos and other tasty ingredients. Think you know macaroni and cheese?  Comes in a blue box from Kraft Foods right?  Family standby for decades?  Well, yes, but so much more. Macaroni and cheese is everything someone could want to eat...

Making sure your fitness routine doesn’t hurt your teeth

By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times We all know that exercise is good for us.  Many Americans are participating in fitness routines in order to maintain a healthy lifestyle.  All of this exercise can have both positive and negative impacts on our bodies. Athletes today often have sports related trauma and injuries. Oral fitness is no different.  A healthy mouth is part of a...

On Your Table: Spring finally arrives along with St. Joseph’s Day

By Cathy Branciaroli, Food Correspondent, The Times Celebrate the official start of Spring with whole fish or fishes for light seasonal eating. Here we go – Spring 2018 officially arrives March 20th and not a moment too soon considering the flurry of Nor’Easters we’ve just been through. But first we need to pause for a moment and celebrate the most important feast day in Italy which takes...

Don’t Retire, ReFire: ‘Spring’ into Spring

By Gail Supplee Tatum, Columnist, The Times Although Spring will not officially begin for another two weeks, we can now see the light at the end of the “winter tunnel!”  The days are getting longer. The birds are chirping louder and I even saw some growth popping out of the ground!  It’s great to think about these things, in anticipation, particularly since, as I’m writing, it’s snowing! Have...

On Your Table: Mexico City cuisine blooms at La Piña

By Cathy Branciaroli, Food Correspondent, The Times The Mole Chicken at recently opened La Pina Restaurant marries a hint of chocolate sweetness with a spicy back-bite of flavor. While we usually think of dishes made with chocolate as sweet, sometimes decadent candies, beverages or desserts, chocolate in Mexican foods can be a spicy ingredient that enlivens sauces and savory dishes.  There’s a...

Being smart can save money — and grief — at your dental office

By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times Every professional has those moments when they shake their heads at the circumstances facing them. Recently, an acquaintance shared a story of a customer who neglected to follow up on the check engine light in her car. After months of that pesky light on the dash the young woman was shocked that her car wouldn’t start and her mechanic explained...

Meatless meals make for mouthwatering dishes

By Cathy Branciaroli, Food Correspondent, The Times A baked mushroom pasta casserole can entice eaters to give meatless meals more than one try. Local chefs I interviewed recently on top 2018 food trends cited farm-to-table and hyper-local eating as among the top locally enduring preferences for the coming year. Indeed, the most readily available ingredients featured at farmers markets are local produce. ...

Don’t Retire, ReFire: Getting through the winter months

By Gail Supplee Tatum, Columnist, The Times One thing is for certain, in the winter months, the days are short and the weather is cold and unpredictable.  That combination can lead to the “winter doldrums”.  It would be very easy to give in to that and “wait out” the time in hibernation, doing nothing and accomplishing nothing. Productivity and purpose are essential to living.  Nothing good...

On Your Table: Groundhog Day leaves us between seasons – a great time for soup

By Cathy Branciaroli, Food Correspondent, The Times Versatile soups such as Vietnamese Pho bridge the gap between winter and spring. Well, will he or won’t he? I’m referring of course to whether Punxsutawney Phil will pop back into his burrow after seeing his shadow.  This is considered to be a predictor that spring isn’t coming soon.  Or, if he enjoys a cloudy day we can hope for its arrival...