On Your Table: Nothing beats Hatch Chiles for Cinco De Mayo
By Cathy Branciaroli, Food Correspondent, The Times
The cornerstone to a good enchilada is the sauce. In this dish it’s a Hatch green chile sauce, New Mexico style.
In Mexico, Cinco de Mayo marks a historical event but largely isn’t celebrated as a holiday. In the US on the other hand, it’s become a fiesta of feasting and enjoying Mexican food. Hardly anyone in this country knows its true...
Royal Kate’s post-birth appearance a miracle
By Kelly Hockenberry, Columnist, The Times
I realize that many people find the pomp and circumstance of the British Aristocracy silly. I, however, am enamored by it. And, the fact that American commoner Megan Markle can snatch a prince gives us all hope, right? (Sorry, present husband)
So, obviously I was excited when the story broke on a Monday morning that Kate had given birth to a baby boy. A mere...
April is Oral Cancer Awareness Month
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
Every month is awareness for so many things now. In Healthcare alone April has 7 major awareness items slated for April. Not to mention awareness weeks. Why is it so important to have all of these awareness events? The answer may be obvious but often ignored. Early detection of something abnormal leads to early diagnosis. The earlier the...
On Your Table: Orzo Risotto with Asparagus and Shrimp
By Cathy Branciaroli, Food Correspondent, The Times
Asparagus and shrimp risotto made with orzo instead of rice yields a quick main course bursting with spring flavors.
Just as the weather is finally warming up, local asparagus is starting to come into farmers markets and supermarket shelves. The sight of their bright green spears makes everyone’s heart sing at the end of a long winter of root vegetables,...
April Super Six: Spring into new looks
By Kelly Hockenberry, Columnist The Times
As I write this article, I am basking in the glorious sunshine….according to weather.com, when you get to read it on Sunday the temperature will have dropped 25 degrees and it will be raining. Aaaaaah, welcome April. The showers are much better than snow, so I’ll keep my complaining to a minimum. After all, May flowers are right around the corner.
Thank...
Tasty treats await at West Chester’s Artisan Exchange
By Cathy Branciaroli, Food Correspondent, The Times
Delightful made-from-scratch cheesecakes are the specialty of Anastasia & Patricia’s Hand Crafted Cheesecakes.
Imagine a throng of food artisans gathered together in one convenient food hall, beckoning you to try out their many tasty creations. That’s what Saturday mornings are like at West Chester’s Artisans Exchange.
The Exchange is...
Life and those you love is what matters in the end
By Kelly Hockenberry, Columnist, The Times
Last Saturday was my birthday. Normally, I would start this article with some type of self-deprecating remark about being old as dirt, but I’m turning over a new leaf. Over the past few weeks, I’ve witnessed the heartache of several people close to me that made me reevaluate my tendency to joke about life. Not that I don’t think that there is some value...
Don’t Retire, ReFire: Embrace the possibilities
By Gail Suplee Tatum, Columnist, The Times
Possibility. That’s a great word, isn’t it? You can interpret it however you want. You can create possibilities. You can invent possibilities. Possibilities are endless!
What does possibility mean for you, in your life?
You can look at possibility as a thing that may happen or be the case. It can mean chance or likelihood, probability or hope, risk...
Yes, you can dress for Easter Sunday
By Kelly Hockenberry, Columnist, The Times
One of my fondest childhood memories from Easter Sunday (besides the obvious time with family and hoards of candy) was the opportunity to wear white patent leather shoes, a lace dress, hat, and gloves. No, I did not grow up in Colonial times (despite what my kids say) but in the late 70’s it was appropriate to get all decked out. I feel like that doesn’t...
On Your Table: Getting out of your comfort zone with mac & cheese
By Cathy Branciaroli, Food Correspondent, The Times
Macaroni & Cheese can satisfy anyone’s appetite. This version takes a Mexican twist with chorizo cheese, poblanos and other tasty ingredients.
Think you know macaroni and cheese? Comes in a blue box from Kraft Foods right? Family standby for decades? Well, yes, but so much more.
Macaroni and cheese is everything someone could want to eat...
