- Saturday, March 23, 2013
Posted by CD • 9:04pm
Eliot’s getting some air time in the neighborhood has he jams for two.
- Monday, March 11, 2013
Posted by CD • 9:50pm
- Saturday, January 12, 2013
Posted by CD • 4:27pm
Vic Bender was born in Bismarck, North Dakota on July 7, 1921. He was a kid during the Dust Bowl and was a World War II veteran. He was a very smart and wise man. Vic was 91-years-old when he died on Jan. 1. A lot of people are going to miss him.
- Friday, September 14, 2012
Posted by CD • 7:12pm
It’s been a little over a year since our relationship with Gary’s Rooter & Plumbing Service — “Day or Night, The Price is Right” — began.
- Wednesday, August 22, 2012
Baking tomatoes brings out deep flavor Add a crisp topping and you’ve got a dish with a European flair
Posted by Kim Davaz • 12:19am
A raw ripe tomato, whether alone or mixed in a salad or sliced in a sandwich, is one of the best flavors of summer. That being said, heating a tomato brings out its flavor, concentrating its juices and marrying them with herbs or other ingredients. This recipe dresses up tomatoes with a stuffing made of bread crumbs, herbs, garlic, Parmesan cheese and olive oil — the earthy flavors of the south of France or maybe Italy. Serve them as a side to any grilled meat or fish, or as a vegetarian main dish. Choose tomatoes either large enough to cut in…
- Wednesday, August 08, 2012
Posted by Kim Davaz • 1:59am
When I was growing up, I remember summer dinners of nothing but the ripest tomatoes and corn on the cob. Those two were always family favorites, and those dinners occurred when both were at their absolute best. Back in the day, ripe tomatoes meant big beefsteak or other slicing tomatoes. I don't even remember cherry tomatoes, never mind the rainbow of heirloom varieties available today. Back then, a ripe tomato was a deep orangy red, certainly not yellow or striped or purple - and definitely not green. Don't ever refrigerate a tomato. They are most delicious when warm, preferably warm from…