On Your Table: Spring greens are on the scene
Your local framers market is filled with fresh local veggies
By Cathy Branciaroli, Food Correspondent, The Times
Green hues of spring vegetables make for bright, light salads Photo courtesy of Once Upon a Chef.
Spring, now that it finally appears to be here, is the season to lighten up after cooking comforting, hearty dishes all winter long. And, with Earth Day just upon us, budding trees remind...
Teens need to keep dental health in mind, too
While focus is often on younger kids, teen’s choices can impact whole lives
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
Today, thanks to improved home care and the widespread use of fluorides, many teens have very few serious dental issues. However, that does not make our young patients’ immune from dental concerns. When working with young people I believe knowledge is power. It...
Don’t retire — Refire!
Retirement doesn’t have to be an end, it can be a beginning
By Gail Supplee Tatum, Columnist, The Times
Why, when we retire, do we think having a schedule is bad? From the time we are born, to the time we are middle aged, we have always been on a schedule, from feeding time, to nap time, school time, work, kids, and on it goes. These schedules helped us to push our potentiality by helping us...
On Your Table: Comfort food for cool spring days
With cold and windy (and even snowy) days, meals to warm the heart
By Cathy Branciaroli, Food Correspondent, The Times
Few things beat a classic pot roast on a cold, rainy Spring day.
With rain and yes, even snow enveloping the area last weekend, it sure seemed a good time to hunker down to make and eat comforting food. Although the enormous fluffy flakes were beautiful, it’s April for goodness...
Creating a winning online profile
While pictures matter, your words do, too
By Nancy Plummer, Columnist, The Times
We all hear about the importance of having stunning, professional quality pictures for our online dating profile, but what about our written profile? As Benjamin Franklin one said, “Either write something worth reading or do something worth writing.” In other words, don’t bother writing just any profile, but instead,...
On Your Table: More colorful uses for eggs on Easter
Leave the colored variety to the kids, enjoy these tasty options for Easter Brunch
By Cathy Branciaroli, Food Correspondent, The Times
Eggs are for Easter – or, at any rate, for celebrating spring, and brunch is a favorite way to enjoy them in family gatherings for the spring holiday. Nutritional powerhouses and versatile beyond compare, eggs can transform everyday dishes, and since this is...
Was your dentist there?
Continuing education allows your dentist and their staff to stay up to date
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
Two weeks ago I attended the 30th annual Greater Philadelphia Valley Forge Dental Conference. This annual meeting of the dental community is primarily focused on continuing education. As a member of the organizing committee I had a chance to speak with dentists, vendors...
Fermentation for the health of it
Age old technique preserves foods, adds healthy live bateria to diet
By Matthew Lapp, Columnist, The Times
Fermenting is an age-old method used to preserve food. In fact, according to Robin Foroutan, MS, RD the earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent. Since then, nearly every civilization has included at least one fermented food in its culinary heritage....
Looking in the mirror
Maybe it’s not the people you date, but your approach
By Nancy Plummer, Columnist, The Times
Answer these questions honestly:
Do you pick out men to date from online websites just from their first profile picture?
Do your friends or family tell you you’re too picky, but you tell them you just have high standards?
Have you ever been on a date and were worried that someone you know may walk...
On Your Table: Winter Salads
Take a break from the slow cooker to go fresh
By Cathy Branciaroli, Food Correspondent, The Times
This photo for Winter Salad with Fennel, Apples, Goat Cheese and Radishes comes courtesy of Cathy Barrow of Washington DC but it’s a great meal for a winter evening.
Well, here we are in the dead of winter here in the Mid-Atlantic, and the last thing you want to do is nibble on lettuce leaves with dressing...
