In honor of National Noodle Month (otherwise known as March), I would like to introduce you to some of my favorite pasta dishes. I’m an avid cook myself, and I’m on a mission to prove to you that it doesn’t necessarily take a lot of time or effort to produce tasty, filling meals for everyone at your table.
I’ve been doing a lot more cooking than I used to. I don’t work full-time anymore, so I have more time to cook and less money to go out to eat. It just makes sense all the way around. As I was telling a friend about my new cook-at-home habits, she mentioned a cooking blog that I’ve started using a lot: ThePioneerWoman.com. The cooking portion of the site has some great recipes (love the Dr.
Are you an Indian food aficionado? On May 1st, the Antioch Branch had a program on Indian cooking. The program turned out to be a big success and fun was had by all. The food was donated by a restaurant with a location in Liberty, MO, specializing in "authentic Indian cuisine with a few delicacies from Bombay, and also from classic Mughal style cooking." (enough to serve dinner to 50 people) We thank them very much for such a generous donation. Indian food has been gaining popularity in the West in the last decades.
Do you love something? I am kind of at the age where I don’t love too many things. I love my family and friends, but I’ve reached the stage when I know loving people is where my heart is and getting attached to materialistic things doesn’t matter; well not too much, unless we’re talking crock-pots.
Louisiana: Where the Swamps are! Swamp People is a show on the History Channel on Thursday nights, and it is a hoot! Watching them wrestle with alligators in the Louisiana Bayou is really interesting. I like Troy the best. He talks at the beginning of the show about the sounds in the swamps: He says, "Some sounds you want to hear, and some sounds you don't want to hear." I always like to hear him say, "Yeah, Yeah, Yeah!" in his Louisiana accent.
Last week, I had the pleasure of visiting the north branches of MCPL. We traveled around Platte and Clay Counties, stopping at every one. Some branches were majestic; others were tiny. One branch (Woodneath) hadn’t even been built yet!
I am a mother of four kids and have had several birthday parties as the years have gone past. I have a set of boy/girl twins, and this year we celebrated their 9th birthday! To make it cheaper, we decided to make their cakes at home rather than order them. So, we checked out some cake and cupcake books from the Library to help us out on ideas.
What’s for dinner? . . . the three most dreaded words in the English language to the main cook of the house. Sometimes inspiration into what to fix that would be fun and tasty eludes us, and another meal of spaghetti or tuna casserole is just not going to cut it.
My favorite programs to book at the Kearney Branch are cooking classes.
It's not just because I like to cook and eat, it's also because the Library is one of the few places people can learn to cook these days for free.
Whether it's cinnamon rolls or the best techniques for making soup, the Library's cooking programs offer patrons cooking classes with recipes and ideas they can easily access, understand, and duplicate. And that's what most of us want when we're looking for something new and different to serve up at dinnertime, isn't it?
As the resident foodie at the Riverside Branch, I’ve come to really enjoy all of the cooking programs and the wonderful assortment of new cookbooks we have. Just this week, I presented my first cooking program, Italian Night at the Library. I prepared one of my favorite Italian entrees, and I think everyone attending had a good time.
