On Your Table: Summer is a great time for pot luck dinners
And how to get your guests to do most of the work
By Cathy Branciaroli, Food Correspondent, The Times
For a potluck, individual servings can often do better than large casseroles.
There’s no better time of the year to gather small groups of friends or relatives for dinner on warm summer evenings. The best approach is to enlist anyone who can work the grill, and beg everyone to make his or her favorite...
All About Connecting: Just go for it
By Nancy Plummer, Columnist, The Times
We’ve all heard from friends, family members, and co-workers, that they are “sort of” dating, but don’t know if it’s going to lead to anything. Many of our clients at All About Connecting say the same thing to us. Then, they wonder why the relationship just peters out. To all of my readers, I promise you will do better to JUST GO FOR IT!
As Nick Cannon...
Don’t Retire, ReFire: How to get yourself back on track
By Gail Supplee Tatum, Columnist, The Times
Did you ever notice that getting off track can be so easy and getting back on track can be challenging?
Staying on track and following the path that you’ve chosen is an ongoing, continuous mindset. It doesn’t just happen once and you’re good. That’s not even remotely how it happens. It requires a constant effort of daily, goal-oriented tasks. How...
On Your Table: Get the most from local farmers’ markets
By Cathy Branciaroli, Food Correspondent, The Times
One of the joys of shopping at farmers markets is picking out your own produce.
As farmers market season kicks off again I am excited to reconnect with the farmers whose produce graces my summer dinners.
A trip to one of these markets can yield nearly all that’s needed to make a spring dinner – fresh vegetables, local meats, tender herbs and...
The Tooth Fairy Index – a leading economic indicator?
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
We all know the tooth fairy. That wonderful fairy who trades recently lost baby teeth for a monetary gift. I remember as a child always being concerned that the carefully wrapped tooth under my pillow would be lost and the tooth fairy would not be able to find it. As a child, my reward was often a shiny new fifty cent piece. Yes, this really does...
On Your Table: You can’t beat brunch for Mother’s Day
By Cathy Branciaroli, Food Correspondent, The Times
Mini quiches satisfy a crowd for brunch
Whether it’s for Mothers’ Day or just because, a brunch is a no-fuss way to entertain a crowd. As we emerge from the hibernation of winter, there’s no better time to celebrate spring.
Buds are greening and tulips are bursting. Spring is full of so much beauty; the tulips peaking through the dirt and the...
Don’t retire, ReFire!: It all starts with you
By Gail Supplee Tatum, Columnist, The Times
The main focus of every article that I’ve written, centers on taking positive steps towards being the best version of ourselves. It’s about knowing who we are, which is easier said than done in many cases.
In my case, this is something that was never brought up, when I was growing up. It wasn’t a conversation that my parents had with me and wasn’t...
All About Connecting: Love is in the air
By Nancy Plummer, Columnist, The Times
Ok…so, it’s been a baffling few months weather-wise, but let me assure you now that Spring is definitely here, and love is in the air! From tulips, azaleas, and pink dogwood trees painting our landscape with such romantic colors and aromas, and seemingly every animal in the Kingdom chasing females around to procreate, it’s no surprise we mere mortals are...
On Your Table: Celebrate Cinco De Mayo with Mexican and Italian flare
By Cathy Branciaroli, Food Correspondent, The Times
Mushrooms are the star in these Italian style enchiladas.
Cinco de Mayo is a significant Mexican celebration, originating as a commemoration of the defeat of Napoleon III in 1862 when Mexican soldiers, greatly outnumbered and poorly armed, prevailed versus the forces of France. In honor of that holiday, many folks plan a Cinco de Mayo fiesta with...
On Your Table: Nothing says Spring like asparagus
By Cathy Branciaroli, Food Correspondent, The Times
Delicious asparagus Chowder makes for a great spring dish.
Nothing screams spring more than asparagus, well maybe peas.
Even though it’s available all year long, asparagus is most perfectly cooked when locally available. That’s when it tastes the best. Steamed, boiled, sautéed, roasted, grilled — asparagus takes on different qualities however...
