Posted in kitchen ideas

St. Anthony’s Soup Kitchen in Skowhegan creatively continues to serve the community

SKOWHEGAN — The cars continue to line up and roll through, while others walk up wearing masks.

The images of this weekly labor of love look different than they did just eight months ago, but it’s Thursday night, which means a free dinner is available to all who need one thanks to the volunteers at St. Anthony’s Soup Kitchen in Skowhegan.

“It’s going well. Our numbers increase every week,” said Aldea LeBlanc, coordinator of the kitchen.

St. Anthony’s Soup Kitchen, located in the parish hall of Notre Dame de Lourdes Church on Water Street, offered a free, sit-down, hot meal for anyone in need every Thursday night prior to the start of the pandemic in March. The ministry is entirely volunteer run.

“The meals were suspended until early June when the soup kitchen resumed again,” said Nora Natale, office manager at Christ the King Parish, of which the soup kitchen

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The Pantry Kitchen’s ‘Weeknight Challenge’ yields stuffed squash recipes and many unexpected gems

The goal with the first challenge of Season 2 of the Pantry Kitchen Challenge was to get everyone in an autumnal mood, and to introduce the new “wild card” rule designed to throw a different wrinkle into each round. Wellll …. perhaps we should have been more specific?

Round 1 was “The Weeknight Challenge” with a 30-minute prep time limit, and squash, apples, nutmeg and soda as the ingredients. We didn’t foresee that folks would interpret the 30-minute limit in two different ways: 30 minutes to prep the dish and get it ready for cooking or 30 minutes from prep to plating.

Oops.

So to be fair, we selected the top three finishers in both categories. (And props to those of you who saw “30-minute prep” and decided this meant 30 minutes total!) You hustled and came up with some pretty impressive stuff. This challenge garnered 45 entries! Many of

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Growing the right herbs adds flavor and spice to the garden and the kitchen

Carol Cloud Bailey, Special to TCPalm
Published 10:30 a.m. ET Oct. 7, 2020

CLOSE

John Coykendall of Blackberry Farm gives us his top picks—and shares the most common herb-gardening mistake.

Time Food & Wine

Herb gardening is a popular pursuit. Many gardeners and cooks have at least a few pots of herbs sitting around. What if this year, you plant a portion of the veggie garden, a new landscape bed, or several large containers with herbs?

Herbs add flavor and spice, pun intended, to our kitchens and gardens. They have many uses from the well known seasoning to infused vinegar for salads and household cleaning to tinctures and homemade incense. Some even attract butterflies. Planting and growing herbs is satisfying and productive.

The procedure for growing herbs is akin to growing vegetables. Wherever there are six to eight hours of sun and a source of water, herb gardens can be

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Brothers Bar and Grill is reopening in an 8,000-square-foot space that now includes a beer garden and kitchen

Brothers Bar and Grill is new and improved, and ready to reopen in Milwaukee. 



a store filled with lots of graffiti: Brothers Bar and Grill is reopening at 1213 N. Water St. on Oct. 8. It is twice the size of its previous space and now has a full kitchen, 45 TVs, outdoor beer garden and more.


© Jordyn Noennig
Brothers Bar and Grill is reopening at 1213 N. Water St. on Oct. 8. It is twice the size of its previous space and now has a full kitchen, 45 TVs, outdoor beer garden and more.

The Water Street bar closed in November to prepare for an expansion that combined its previous space with the next-door space, the former Milwaukee Moulding & Frame building. 

After almost a year it is reopening an 8,000-square-foot space that includes ample seating, an arcade and dance floor. There are 45 TVs throughout the building for game watching and 40 draft lines for beers. A 2,000-square-foot beer garden is outside. 

Get daily updates on the Packers during the season.

“It’s unrecognizable from before,” said Marc Fortney, co-owner of Brothers, 1213 N. Water St. “We’re really bringing everything. It’s 

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Posted in kitchen ideas

Hints from Heloise: Thrifty cooking ideas | Columnists



Heloise 9.28

Heloise, Helpful Hints.jpg


Dear Heloise: I am thrifty in the kitchen. I rarely discard cooking water from any vegetables and even save pasta and potato water. In the fall, I make tasty vegetarian soup from all these liquids; add tomatoes, vegetables, beans and or grains/pasta.

When my carrots got a little too old, I cooked them in enough water to cover, drained and pureed them in a blender, using the cooking liquid to get consistency. I froze the carrot puree in ice cube trays. I added several cubes to soup, stews, sauces, etc. Other things to freeze in ice cube trays: pesto, pimentos in their liquid, mashed bananas for smoothies, broth and tomato paste. — Reader in Ohio

CRUMBS

Dear Heloise: After family gatherings we find ourselves with small portions of various crackers, pita chips, etc. I grind them up in my blender and use them for breading pork chops,

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‘Ghost kitchens’ and ‘virtual food halls’ might be the next frontier in Twin Cities dining

Sandwiches had been on Carrie McCabe-Johnston’s mind for two years.

Ever since a family vacation to Florence, Italy, where labyrinth stone streets teem with purveyors of freshly baked bread stuffed with salami or roasted porchetta, she’d been thinking about opening a Florence-style sandwich shop back home.

The founder and chef of Bonafide Hospitality, which includes Nightingale in Minneapolis, McCabe-Johnston was searching for a place for the shop last fall, but put the idea on hold when she didn’t find the right fit.

Then came COVID-19, and as her other dining rooms and bars temporarily closed to customers, sandwiches came to mind once again. Only this time, finding a space wasn’t necessary.

McCabe-Johnston launched Lake City Sandwiches last month as an evening-only, delivery-only business operating out of Nightingale’s kitchen. “It’s our little ghost kitchen,” she said. “Complete with its own branding.”

By starting a new restaurant within a restaurant, albeit one

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How Two Music Industry Professionals Launched A New Business During A Pandemic

When the pandemic hit the U.S. in March, married couple “Zito” and Christin Zito were trying to figure out next steps. Zito, who spent the past 20 years on the road most recently serving as production manager for Steve Aoki, and Christin, a celebrity hair and makeup stylist, weren’t sure what to do.

On Easter Sunday the couple was planning a cheat meal for their diet and Zito had a sourdough starter already made. While brainstorming what to make with it, they settled on sourdough cinnamon rolls. Having previously baked sourdough bread during Covid-19, the Zitos immediately knew there was something special about the sourdough cinnamon rolls. When Christin posted a photo on Instagram of their cheat meal,

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Ways to Embrace the Holidays During the Pandemic

Different doesn’t necessarily have to be a bad thing. After all, it’ll be easier to avoid that family party you usually dread!

Yes, the holidays are going to be a little (a lot) different this year.

The pandemic is now part of our everyday life, meaning that normal things like knocking on a bunch of strangers’ doors to get candy or simply gathering in a big group may not be possible. (At best, these traditions aren’t encouraged.)

But the holidays don’t need to be canceled or minimized — unless you want to use the virus as an excuse to do less and by all means do you if that’s the case.

If you’re still feeling the holiday spirit, you can make this time of year just as special even while safely distanced. Here’s how.

It’s so easy to focus on what we can’t do right now. But many

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A muffin tin deep dish pizza recipe for kids

One mom who sees it that way is Ashley Hansen, who was among parents who shared with me tales of cooking with kids.

Hansen, who owns Hansen’s Sno-Bliz snowball stand in New Orleans, admits she is a bit of a Pollyanna when it comes to cooking with her daughter Avery, 8, and son Gordon, 10.

“I always seem to go for this Mary Poppins aspect,” she said. “Let’s make this fun.”

And, snap, the job’s a game – literally.

“We have cooking contests with smoothies, small salads, grilled cheese, cookies. Everyone is encouraged to add a ‘secret ingredient,’” Hansen said, explaining that the idea for the game grew out of family members having their own ideas of how a cookie or smoothie should taste.

“So, I was like, let’s all put in our own special ingredient. They loved the idea of a secret ingredient that would not be revealed until

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7 spooky ideas for Halloween treats

By Sacha van Niekerk Time of article published31m ago

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It’s officially ’Spooky Season’, which means a month of horror movie marathons, telling scary stories, shopping for costumes and indulging in everything pumpkin-spice-flavoured in the build-up to Halloween on October 31.

Although the holiday originated in the US, the festive fun has spilled over into other parts of the world, including South Africa. From themed meals at restaurants and fancy dress parties to trick or treating, there are many ways to celebrate.

A big part of Halloween is definitely the food – especially if you prefer treats over tricks. Getting creative in the kitchen with spooky-themed dishes is a fun way for children and parents to participate in the action.

7 spooky ideas for Halloween treats

Pumpkin spice

Pumpkin spice is a medley of spices used to season pumpkin pies traditionally eaten on Thanksgiving

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