Food and Features

Strawberry Milkshake

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in Food

Tuesday, May 12. 2009

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My strawberries have not only come in but a few are starting to get ripe.

Seeing their bright red coats wrapped in a shawl of greenery got me thinking about my absolute love for strawberry milkshakes. [Full Story »]

Life without the printed word

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Staff Writer

in Features

Tuesday, May 12. 2009

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"Like many industries, newspapers face serious challenges," says Mike Luckovich, the Pulitzer Prize-winning, nationally syndicated editorial cartoonist for the Atlanta Journal-Constitution. "But it's important to remember the millions of Americans who still love and rely on their local newspaper."

"We are thrilled to have these artists use their unique humor to remind us what we'd be missing without the printed newspaper," adds Randy Siegel, President and Publisher of PARADE and a co-founder of The Newspaper Project. [Full Story »]

Derby Party 2009

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in Features

Tuesday, May 5. 2009

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Another wonderful party to celebrate the "Run for the Roses" and to benefit Lamar Arts. [Full Story »]

Chicken and Cheese Tostadas

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in Food

Tuesday, May 5. 2009

In celebration of Cinco de Mayo it seems appropriate to fix a rather authentic Mexican dish. It only takes 20 minutes to prepare and make this dish and it serves 6.

Best served with a frozen strawberry margarita.

[Full Story »]

BBQ & Blues Winners (the official scores)

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in Features

Wednesday, April 29. 2009

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Thanks to Amanda Rose at the Chamber of Commerce we are able to post the winners and scores from this past weekends festival.

Included are 4 categories - chicken, ribs, pork, and brisket. Awards were given up to 10th place. [Full Story »]

Chicken and Cashews in Lettuce Cups

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in Food

Tuesday, April 28. 2009

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It's warm outside.

The garden is growing.

Let's make something cool and crisp. [Full Story »]

Before the concert begins

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in Features

Monday, April 27. 2009

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The Ritz Park ampitheatre was the setting for Saturday night's rockin' concert. [Full Story »]

BBQ & Blues stage welcomes Southwind

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Friday, April 24. 2009

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A progressive Southern rock band comprised largely of Lamar County High School guys, Southwind opened the music portion of the festival. Click to watch the full video. [Full Story »]

How to make North Carolina BBQ

Posted by

Laura Geiger

in Food

Wednesday, April 22. 2009

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North Carolina barbecue is one of the most famous and beloved regional cuisines in all the fifty states. NC BBQ, as locals call it, cooks pig meat at quite low temperatures for up to 18 hours at a time.

And since BBQ & Blues is upon us, I thought it would be a good time to get everyone started! [Full Story »]

Open Records forum

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in Features

Tuesday, April 14. 2009

Georgia First Amendment Foundation Executive Director Hollie Manheimer spoke to the Concerned Citizens of Lamar County last night. [Full Story »]

Southern-Style Lima Beans

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Staff Writer

in Food

Tuesday, April 14. 2009

Comment (1)

Lima beans are popular in the southern part of the United States, perhaps less so in other regions, but good anywhere and any time. The trick is to cook them right. [Full Story »]

Easter Dinner from Dream Affairs Catering

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in Food

Wednesday, April 8. 2009

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I am often asked how my interest got started in the catering industry.

I always think back to how I enjoy hosting family dinners for Easter and other holiday parties for my family and friends. I wish I had neat story to tell of how my culinary interest began at an early age but I have to admit it didn't. [Full Story »]

Potato Salad

Posted by

Tasha Webster

in Food

Tuesday, April 7. 2009

Potato Salad

Yet another way to utilize the Easter eggs that are hunted on Sunday morning. You can fix this dish and have it ready for Easter dinner.

Ingredients:

4 large potatoes (Giant Mart; 2/$5.00 10lb.bag)
Lots of onions (Giant Mart; 2/$3.00 3lb.bag)
Lots of celery
3 hard boiled eggs
Mayonnaise to your liking
Mustard to your liking
Salt and pepper to taste
Paprika for garnish

Hard boil the eggs in a pan and boil the potatoes in another pan. Once cooked, dice the potatoes to the size you like and add the chopped boiled eggs. Add your celery, onion, mayo, mustard and mix. Add salt and pepper to taste. Garnish with paprika.

Other suggestions to have for Easter dinner can be found at Giant Mart: Spiral ham ($1.49lb.), Collard greens (2/$3.00), Pillsbury Grands biscuits (2/$3.00) and Edward's Lemon Meringue or Pecan Pie ($5.99) for dessert.
[Full Story »]

Local artist goes from UGA to Cortona, Italy

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in Features, News

Tuesday, March 31. 2009

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Miriam Rowe has been making and selling jewelry since she was ten.

That same love of creating things led her to the art program at the University of Georgia.

This May she will graduate from UGA with a Bachelor of Fine Arts in Jewelry and Metalworking. The UGA art school offers many unique learning opportunities, including a satellite campus located in the Tuscan town of Cortona, Italy. [Full Story »]

Easter Egg Salad

Posted by

Tasha Webster

in Food

Tuesday, March 31. 2009

Comments (4)

If you are one of those mothers who dreads coloring and hiding Easter eggs because you never know what to do with the eggs once they are found, then you will love this recipe. (Salad can look a little peculiar with the colored eggs).

Ingredients:

1/2 medium red onion, chopped

12 large eggs

1 stalk celery (with leaves), chopped

1/2 cup mayonnaise

2 tablespoons chopped fresh dill

2 tablespoons whole-grain mustard

1 tablespoons plus 1 teaspoon freshly squeezed lemon juice

2 teaspoons kosher salt

Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes and salad greens.

Directions:
In a small bowl soak the onions in cold water for 15 minutes. Drain.

Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

[Full Story »]