.....Advertisement.....
.....Advertisement.....

Today's Features

  •  You’re tired, there’s no one else to fix dinner for tonight and all you feel like doing is pouring a bowl of cereal. But wait! Take an extra five minutes and prepare this luscious parfait, full of foods from three of the five food groups. This dish takes cereal to a new level.

  •  

     

    I don’t know Craig Scott. I do know a quote attributed to him. “From every wound there is a scar, and every scar tells a story. A story that says, ‘I survived.’” The quote is powerfully real. It describes so many survival experiences, so many scars, so many stories.

  •  Many of you have probably used a braising method when cooking meat or vegetables and didn’t even know it.

  • It’s time once again to get crabby in Little River.

    The 34th annual Blue Crab Festival is set to get under way this weekend on the historic Little River, S.C., waterfront just across the state line.

    Scheduled 9 a.m. to 6 p.m. Saturday and Sunday, May 16 and 17, the award-winning festival traditionally showcases all-day entertainment and an array of food, about 200 arts-and-crafts vendors, business booths and community groups lining the Little River waterfront the weekend after Mother’s Day.

  • Flip-flops are totally acceptable and so is dancing.

    Those are just two of the highlights at the fourth annual Flip Flop Ball to benefit Novant Health Foundation Brunswick Medical Center this coming Friday, May 15.

    The ball launches with cocktails starting at 6:30 p.m. at the Brick Landing Plantation clubhouse, 1882 Goose Creek Road in Ocean Isle Beach, following by a casual, fun evening of dinner and dancing starting at 7 p.m.

    Shirts are required, flip-flops are optional, but a beach attitude is a must, organizers say.

  •  For the past several weeks in this column, I’ve been talking about a lesson developed by Alice Henneman from the Extension Service at the University of Nebraska Lincoln. Alice works in Lancaster County, Neb. She tested many recipes for all meals of the day, including snacks and desserts. She was going for good for you, as well as good and easy.

  •  Balsamic vinegar has a variety of uses. Have you ever tried drizzling a little on a baked potato instead of using butter or sour cream? How about over steamed vegetables or in place of soy sauce in stir-fried vegetables? Some use it as a substitute for salt with either meat or poultry.

    I think one of the best uses of balsamic vinegar is over fresh tomatoes and mozzarella, with just a little touch of basil. It just seems to bring out the flavor of the basil.

  •  


    My mother died in April 2011, six months shy of her 98th birthday. I received the news while I lay in a hospital bed clinging to life by a thread. Her life and mine had been entwined for nearly 74 years. They were years filled with laughter and tears, sorrows and joys. They are now memories of life attacked with the bravissimo peculiar to Italian heritage.

  • Flower lovers can discover paradise at the Coastal Garden Club’s “Secret Gardens”-themed flower show, set to burst into bloom this Friday, May 8, and Saturday, May 9, at Shallotte Presbyterian Church.

    The Shallotte-based club is presenting the show as a fun, educational project to spark interest in members’ favorite hobbies of horticulture and floral design.

  •   

    Soups are always a good choice, either as a meal starter or as a complete meal in itself. In most cases, they are good choices nutritionally because of the variety of foods.

    Usually, soups contain lots of vegetables and small amounts of fat. A little meat can go a long way in even the heartiest soup. Adding beans and brown rice provides fiber, as well as flavor.