Trying to find new ideas on preparing healthier snacks for after school, or for those boring brown bag lunches? MCPL offers a variety of books on healthier snack options. Listed below are some of my favorites:
Imagine this: a kitchen filled with the seasonal, mouth-watering scents of chili bubbling on the stove or a spicy applesauce cake baking in the oven. Is your mouth watering yet? Mine is! Must be time to do some cooking! Check this out: the library has recipe books galore for your cooking pleasure!
This weekend is the American Royal Barbeque, and all the celebrities of the barbecue world are going to be there: ribs, chicken, pork, brisket, and that notoriously fickle member of the entourage, beans. The American Royal Barbecue contest is, in the words of Carolyn Wells, Executive Director of the Kansas City Barbeque Society, the largest barbecue competition in the world.
Here's a recent exchange I had with Carolyn Wells concerning the origins of the Kansas City Barbeque Society and the competition going down this weekend.
I recently had an opportunity to appear on KCPT’s locally produced program "Check, Please!". On this program, viewers are asked to nominate their favorite restaurant for review, visit two other restaurants nominated by other guest reviewers, and then we meet to discuss all three restaurants on the air. If you are a Parkville Branch customer, you have probably driven by my favorite restaurant, Nick & Jake’s. My fellow reviewers nominated the Avalon Café in Weston, and Grunauer in the crossroads arts district.
Every year since I was a child, my family has roasted our leftover Halloween pumpkin. Yes, I mean the whole pumpkin. “Why?” you might ask. I answer: pumpkin bread and pumpkin cookies and pumpkin pie; pumpkin cheesecake and pumpkin ice cream and even pumpkin soup!
We roast the pumpkin, scoop out the soft insides, and freeze the puree for the holidays coming up right around the corner.
I have often listened to my omnivore friends and co-workers lament about their belief that being vegetarian was an "all-or-nothing" proposition. I was thrilled to find several books in our library that presented another way of thinking.
Everyone has a guilty-pleasure food that they like to indulge in. More often than not, there’s usually one that they have just for the holidays. The staff here at Red Bridge is no exception – from appetizers to desserts, there are foods that the workers here just absolutely adore.
Jessica is partial to peppermint ice cream.
Emily is a big fan of prime rib.
Roxy adores Russian Tea Cakes.
Susan lists cheesecake with raspberry sauce over it as her indulgence
Ruby’s choice is potatoes – any kind served almost any way.