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Today's Features

  •  A professor of food science at Cornell University, Bob Baker is credited with inventing Cornell Chicken in Ithaca, N.Y., in the 1940s. The crispy-skinned grilled chicken is basted with a white vinegar-based barbecue sauce that has long been a favorite in the central and western regions in New York State for many years.

    The combination of low heat and continual basting with the special sauce produces a one-of-a-kind result.

  • The board of advisors of the Brunswick County Community Foundation is accepting grant applications for projects funded from its community grantmaking fund, board president Barbara Patten said in a news release.

    Funds are available for nonprofits serving general charitable needs in Brunswick County. Applications are available online beginning March 3. Go to nccommunityfoundation.org for information about applying. The deadline for submitting applications is noon April 4.

  • Hickmans Crossroads Library at 1040 Calabash Road will welcome local writer Joan Leotta to Lunch with the Author at noon Tuesday, Feb. 28.

    Leotta’s latest book, “Summer in a Bowl,” introduces the joys of gardening to Rosa as she helps Aunt Mary tend her garden and create a soup that will preserve their summer fun.

    Lunch will be served, including Leotta’s soup recipe included in her book.

    For more information, call the library at (910) 575-0173.

  •  Doug Powell says he can’t watch cooking shows on television. Why not? He complains the music is terrible, the chefs awful and the food safety non-existent.

    I happen to agree with Dr. Powell. I usually can’t watch cooking shows because the food safety practices concern me. On one half-hour show, I spotted at least three things, including recipes for home canning and meat cooking temperatures, that were just wrong!

  •  Announcement is made of the forthcoming marriage of Tiffani Nikole Frink and Nicholas Patrick Fulford.

    The bride-elect is the daughter of Mr. and Mrs. Mark Frink of Shallotte. She is a graduate of the University of North Carolina at Wilmington and is a third-grade teacher at Virginia Williamson Elementary School in Bolivia.

    The prospective groom is the son of Van and Sharon Fulford of Supply. He is co-owner of Fulford Concrete in Supply.

    An April wedding is planned at The Barn at Rock Creek in Leland.

  •  By Linda Arnold

     

    I first saw this sign at a seminar years ago.

    It seemed like such a no-brainer. Of course, I’d rather be happy than right! It’s amazing, though, how many times we can become so attached to our positions — and “dug in” — that proving our point becomes the most important thing.

    This question is often used in therapy sessions to illustrate to an individual, couple or family just how polarizing the desire to “be right” can be.

     

  • By John Nelson

     “The air was now cool and salubrious, and riding seven or eight miles, through a pine forest, I came to Sapello bridge, to which the salt tide flows. I here stopped…”

                William Bartram, 1741, “Travels”

     

  •  Funerals are never easy events for me. They evoke multiple and mixed feelings. Loss and regret commingle with sorrow and blessing. Relief and sadness embrace. Tears flow as tender smiles erupt. Past and present merge into an unknown future. Cultural commands dictating appropriate behavior collide with an innate sense of rightness that opposes propriety.

  •  Rice has always been considered a natural convenience food. It’s easy to store and always ready to use … no washing, peeling or chopping required. Once opened, I keep mine in an airtight container in the pantry.

    I recently learned that brown rice should be stored in a refrigerator or freezer if you plan to keep it for more than a few months, due to the freshness of the oil contained in the bran layer. Cooked rice will usually hold up for a week if stored in the refrigerator in an airtight container or up to six months in the freezer.