- Sunday, June 28, 2009
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Track time in Track City
Posted by CD • 1:07pm
Debbie and Paul Moore rarely miss a local meet and always have very good tickets to sit and watch people run fast and throw stuff, particularly at meets like the 2009 USA Track & Field Championships.
- Friday, June 26, 2009
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Capital-Journal reunion A evening with friends from the old days
Posted by CD • 6:54pm
We had a fine evening at Brian and Lynda’s to welcome Rich Clarkson and George Olson on a visit to Eugene. We told a lot of great stories from the “old days.”
- Wednesday, June 24, 2009
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Barefoot Contessa Back to Basics Barefoot Contessa Back to Basics | By Ina Garten (Potter, $35 hardcover)
Posted by Kim Davaz • 1:14pm
Barefoot Contessa sticks to simple and delicious By Kim Davaz Ina Garten, the Barefoot Contessa, has to be one of the happiest cooks on the Food Network. She’s never without a smile or a laugh. What’s not to be happy about? She lives in a gorgeous house - which always appears to be surrounded by blooming hydrangeas - she has a never-ending supply of elegantly understated, pressed outfits, her handsome and talented friends drop by with flowers and carry home food, and her husband is as delighted with her as she is with him. Life is good. Garten has been writing…
- Saturday, June 13, 2009
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Connor Reilly participates in the Elite 11 quarterback camp Connor Reilly, a 6-foot-3, 185-pound quarterback from W.T. Woodson has accepted a scholarship offer to Temple
Posted by CD • 7:19pm
Connor and Neil Reilly paid a visit to Eugene so Connor could get exposure among other up-and-coming high school quarterbacks from around the country.
- Wednesday, June 10, 2009
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Serious Barbecue Serious Barbecue | By Adam Perry Lang | (Hyperion, $35 hardcover)
Posted by Kim Davaz • 1:14pm
When the barbecue calls, get serious with Adam Lang By Kim Davaz Chef Adam Perry Lang’s first cookbook is “Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking” written with JJ Goode and Amy Vogler. This Culinary Institute of America-trained chef began his restaurant work in fancy French restaurants, but decided that barbecue is his true calling. Lang does not limit his barbecue. He includes both indirect, low-heat, long-cooking barbecue - what purists may argue is the only barbecue - and direct, high-heat grilling. It’s all about the flavor, and Lang uses whichever method works best for…
