| Home | Archive | Weather | Traffic Subscribe | Guide to the Daily |
Lifestyle/Valley Scene | FoodWednesday, December 17, 2008 Hint of mint: Holiday staple is used in many treats Certain smells and tastes seem to be synonymous with the holidays. Maple, citrus, cinnamon and hazelnut are a few scents that people might associate with early winter celebrations, but nothing seems to say "Merry Christmas" like peppermint. Peppermint and the holidays go hand-in-hand, perhaps because of the herb's long history with the holidays. According to the Web site www.customsofchristmas.com, the candy cane was formed almost 350 years ago in Europe. Legend says that in 1670 a choirmaster at the Cologne Cathedral in Germany began handing the candy out to children to pacify them as they attended the church's nativity services. He also chose the shape of the candy, bending it into the shape of a shepherd's staff.
Peppermint bark a popular chocolate candy Visiting various stores around the area, shoppers are sure to notice the practice of making peppermint bark at the holidays has become very popular. They can find the chocolaty candy in almost any direction they turn. Anne Brown, owner of Shenandoah Fine Chocolates in Winchester, makes four kinds of peppermint bark at the candy store: milk chocolate, dark chocolate, white chocolate and two-tone, which uses white and dark chocolate. Wednesday, August 27, 2008
When it comes to packing a healthy and tasty lunch, whether for your youngster or yourself, a little planning can go a long way. When you pack a lunch, start by thinking about the different food groups, which include grains, dairy, proteins, fruits and vegetables, said Susan Lessar, a dietitian with Winchester Medical Center. Wednesday, August 20, 2008
TOMS BROOK — Nick Crabill is adding his own flavor to the Crabill family legacy, literally. For three generations, the Crabill family of Toms Brook has been carving its niche in the custom meats market from their Department of Agriculture plant and simple country store, nestled by cornfields on scenic Riverview Drive. Wednesday, August 6, 2008
MIDDLETOWN — From parsnip pancakes with sour cream and caviar to baby crab cakes with remoulade sauce, Lord Fairfax Community College is offering those interested in enhancing their culinary skills a chance to learn how to prepare Thai dishes and other savory appetizers. The college's Office of Workforce Solutions is offering three new personal enrichment cooking courses this month designed to teach participants recipes for a variety of meals and desserts. The classes will be taught by local resident Michelle Miller, an experienced chef who started her own business, Panache Catering Co., at 152 Lusitano Lane in Middletown, in 1984. Wednesday, July 23, 2008
Whatever the form, be it cobbler, crumble or crisp, summer is the perfect time to enjoy a variety of baked fruit desserts. Any kind of fruit, including apples, cherries, blueberries, blackberries and, of course, peaches, will do for a cobbler, said Helen Knight. Knight, who works at Strasburg's Hi-Neighbor Restaurant, has been baking for 50 years. Wednesday, July 16, 2008
WOODSTOCK — It's taken a generation for Tony Cipollina to find a way to restore a landmark rock inn to its former glory. Now, the Bronx native hopes to renovate the roughly 100-year-old two-story structure, that used to be an eatery called Dorothy's Inn, and open a restaurant there. He has yet to settle on the cuisine. |
|
