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...
On Your Table: With the Eagles in NFC Title game, make sure you eat to win!
By Cathy Branciaroli, Food Correspondent, The Times
New Mexico Beef Chili packs a wallop and warms eaters right down to their toes.
Well the Eagles remain competitors for the Super Bowl, with one playoff game left — Sunday night’s NFC Title game against the Vikings — and we might watch the Bowl regardless of whether the Eagles are playing or not, just to watch the commercials. No matter...
Smile, it’s a new year
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
In the last few days the extreme cold temperature of the northeast has frozen pipes, chilled the soul and made people with sensitive teeth frown.
When even smiling in the cold is too much for the teeth it’s a real concern. So many times we are asked what can be done. This month I am going to go over some tips to help keep those winter smiles.
It’s...
Local chefs make 2018 predictions; spoiler alert it’s all about local
By Cathy Branciaroli, Food Correspondent , The Times
Cooking and eating local will continue to be a top trend in 2018.
Well, it’s that time of year, time for prognostication concerning foods we will or should hunger for in 2018. The national associations and food producers have all weighed in on what’s hot for the coming year, along with what’s passé from 2017 – think main courses in Mason...
Don’t Retire, ReFire: What is your mission?
By Gail Supplee Tatum, Columnist, The Times
Happy New Year! Does the New Year excite you? Does it scare you? Do you ask yourself, “What is my mission going to be? What am I going to do, in the coming year, if anything, to improve my health, my relationships, my finances, my work, and/or any other aspect of my life?”
