Senior center’s mulligatawny soup, tasty and fun to say
Upcoming Monday Munches at the Charlotte Senior Center, where you are invited to enjoy meals served from 11:30 a.m….
So many days and ways to celebrate food in February
The menus for the next couple of Monday Munches are: People seem determined to conquer February doldrums by celebrating…
Use frigid winter time for planning a new garden bed
The middle of winter with snow covering brick-hard, frozen ground may seem like an odd time to plan a…
Potatoes work well as star of the meal or backup singer
When I was a kid, many of us grew up on potatoes. They appeared on our plates most evenings…
Growing citrus trees as houseplants
Imagine having sunny orange, bright yellow and luscious green fruit growing in your home, especially during this gray, cold…
Spoon salads are healthy, affordable, tasty, adaptable
I think about nutrition a lot. Foods I eat must be healthy, affordable, easily available and enjoyable. As we…
Limitless possibilities for coleslaw at senior center
Monday Munch,Jan. 27, 11:30 a.m.-12:30 p.m.Chicken pot pie soup, coleslaw, biscuits and dessert. Monday Munch, Feb. 3To be announced….
Seed and plant catalogs packed with info
It begins in December. By January, seed and plant catalogs arrive at your mailbox (or email) almost daily. Browsing…
Cornbread are square at Charlotte Senior Center
At press time the volunteer cooks at the Charlotte Senior Center are undecided about whether their main course will…
Traditional New England of Boston brown bread is a treat
The traditional Saturday night supper of beans when I was growing up often included Boston brown bread. This was…
Merrymac Farm Sanctuary keeps its barn door open
Charlotte’s Merrymac Farm Sanctuary is a safe haven for goats, horses, rabbits, cows, ducks, chickens, turkeys, sheep, pigs, donkeys…
Charlotte Senior Center always on sunnyside of street
Wikipedia notes that “brunch” was coined in England in the late nineteenth century. New York Times restaurant critic William…
No shortage of cookware or laughter at senior center
As we recover from Thanksgiving and start worrying about December meals, this kitchen conundrum from The New Yorker may…
Recipes for sweets from past Christmases revive memories
After deciding that this column would include holiday sweets from bygone days, I found myself reminiscing and greeting old…
So, should we invite Brussel sprouts to the holiday table?
They are big and plump this year, little cabbage-like buds that you either love or hate. Actually, you can…
Saffron: World’s most expensive spice
Did you know that the world’s most expensive spice comes from a type of crocus? It’s true. Saffron is derived from Crocus sativus, commonly known as the “saffron crocus.”
Senior center soup will not be made with rainwater
In “Who’s to Judge?” a 2015 New Yorker article on ranking the world’s best restaurants, we learn that at one of those top-rated restaurants you can get your venison served tartare with maqui berries, along with a soup of Patagonian rainwater served on a bed of moss.
A brief overview of some indigenous Vermont crops
Several crops have been cultivated in Vermont for centuries by Indigenous Abenaki tribes. Of great significance to the Abenaki are the “seven sisters” — corn, beans, squash, sunflower, Jerusalem artichoke, ground cherry and tobacco.
Growing mushrooms indoors
Maybe you enjoy using fresh mushrooms in your meal preparations but have opened the refrigerator door and discovered to your disappointment the “mush” part of mushrooms.
Senior center plans Patriotic Lunch for Monday, Nov. 4
A piece in “Dressing for Dinner in the Naked City: And Other Tales from the Wall Street Journal’s Middle Column” (1994) grabs attention: “Waiter, There’s a Rat in My Soup, And It’s Delicious.”