Dr. Jeffrey Jelic was an All-American when he wrestled for Pitt in the early 1980s.
Ronnie Evans said the biscuits and gravy at Nosh will put you to sleep.
If you’ve eaten brunch on a weekend at Piedmont recently, you’ve probably ordered or thought about ordering the butternut squash bread after seeing it come out to a table: a mound of thick, toasted slices served with a side of butter.
The bread, which almost resembles cake in its richness and density, is one of the most popular brunch items, said pastry chef Jill Lazarus.
Take heed my readers, and you shall all know
How to have three steak dinners without too much dough
Oh jeez, I just reread this. Is it really as uber-dopey as it looks? Sorry.
"Sugar and me, we go way back. I love sugar. LOOOOVVVVVE it. I love everything about it: how it makes little occasions special and special occasions fabulous. How it performs hot bubbling magic on sour fruits, like rhubarb and gooseberries, to make the most succulent and mind-blowing pies and jams. And don't even get me started on chocolate."
My poor mother.
Growing up, I tormented both parents. Criminally lazy, I did my very few chores only after the threat of bodily harm. I took evil delight in pushing my brother’s buttons (most of which I’d installed). I’d try to see how many kids I could drive with in my 1971 Dodge Dart Swinger, Lancelot (the record stands at 11). My religion was “Question Authority.”
It's been more than half a century since the theory -- yes the theory -- was floated that saturated fats caused heart disease, and food manufacturers slowly started to remove fat. In the 1990s you watched as "Low Fat" and No Fat" started popping up on grocery store shelves like dandelions in a field.
He was quiet, wore glasses and was the kind of redhead that ran a real risk of bursting into flame when exposed to the sun. He was also one of the smartest, and most talented kids in our class.
Ladies and germs — we have an authentic Christmas miracle.
I’ve mentioned before how impossible is it to get Petey to choose our evening meal. I get bupkis, neither by spontaneous utterance, nor when he’s prodded by a spouse who shall not be named.
It's all been a big fat, supersized lie.
When I write a column, it’s a careful dance.
When you think of summer produce, which vegetable or fruit first comes to mind? Corn? Watermelon? Tomatoes?
I'd wager that Swiss chard isn't anywhere in your top 10 ... or even your top 20.
Swiss chard zipped across my radar when my CSA (community supported agriculture) box arrived the other week. Inside was a big bag filled with chard and all its colorful stems; yellow, pale green, magenta and red. Chard's leaves look like spinach, only larger.
I’ve done it a total of three times.
The first time was like being flung out of a giant slingshot. The next two were more gentle and gradual. The final time it lasted six hours.
Many people do it alone, but being a novice I always did it with another person.
Right now I have eight medium-to-large zucchini in my refrigerator just waiting for me to decide their ultimate fate. Why? I joined Maple Spring Gardens CSA (Community Supported Agriculture) in Cedar Grove, this spring.
Yeah, I could act like a grownup and stoically deal with the summer heat and humidity. But whining and moaning like a big sweaty baby is how I live my truth.