Today's Features

  •  At a recent food preservation class, the topic of blanching came up. The question: “Do you always have to blanch vegetables before freezing them?”

  •  By John Nelson

  •  By Linda Arnold


    Off and on I’ve had to engage in the art of tough love. Now I know how it got its name! I’m just wondering whether it’s tougher on the receiver — or the sender.

    Tough love has been defined as “an expression used when someone treats another person harshly or sternly with the intent to help them in the long run.”


    Prunes Theory of Life

  •  Decision-making is, at once, the most difficult and the most liberating of all human activities. Even the most forthright and determined persons feel the unique suffering involved in making a choice. We all know each “yes” we pronounce commits us to a “no” as well. Every choice has a consequence.

  • On the cusp of summer-into-Indian-summer, the Sunset Beach Business and Merchants Association is launching a weekly waterfront market starting Thursday, Sept. 3, and continuing through Oct. 29 in Sunset Beach Town Park.

    At the weekly Thursday market that will be open 8 a.m. to 1 p.m., shoppers will be able to purchase produce straight from the farmer and drink coffee brewed from beans home-roasted locally and delivered fresh to market.

  • By Linda Arnold

    Life Columnist

    So, you’ve had a spat with your spouse.  Or, your boss came down on you.  Finally, your kids got on your very last nerve.

    The conversation may not have been pretty, and it’s over. Do you find yourself replaying it over and over in your mind, though? Thinking ‘bout other things you could have said. Wondering how they’re reacting. Wishing you could have been more forceful — or more tactful.

    Why do we do this to ourselves?  And, is there a way to stop?

  • Very often, when we officiate at weddings, Hubby Dear will offer a short message for bride, groom, and participants. He always gains their attention with this opening remark: “Love is a four-letter word.”You can imagine the straightened backs and curious glances as folks wonder what is coming next.

    It’s easy to understand the reaction to what might be considered a bizarre statement, especially one made in the context of a marriage ceremony.

  • When they are fresh, pulled right from the fields, they are crisp and flavorful. Even though it’s available year round, I love corn during the summer when it is at its peak.

    Like tomatoes, corn is best when grown locally. Check out our local farm markets and farmers markets. Usually, the corn sold there has been picked that morning, unlike corn sold in supermarkets. Corn loses it freshness very quickly.

    Corn on the cob is usually prepared one of three ways: boiling, roasting or microwaving.

  • By John Nelson

    Plant Columnist

    Let’s talk about the carrot family, the Apiaceae.

    This is a very large family, known mostly from temperate parts of the northern hemisphere, with many genera and many species, these known since antiquity, and valued for a variety of foods, spices, flavors, and medicines … and poisons.

  • Tough economic times and the trendy “local food” movement have soccer moms everywhere discussing strange concepts like pH, side-dressing and those “worms” that ate holes in the tomatoes.

    My inner CPA likes to remind me you can probably buy vegetables more cheaply than you can grow them yourself, but what’s the value of your reconnection with nature? It could be whatever the manicurist charges you to get all that dirt from under your fingernails.