• Chill with super summer soups

    Perhaps the most esteemed chilled savory soup is vichyssoise and even the French name has allure, though it was actually created in America.

    Regardless, it and many other chilled soups provide refreshing treats on summer nights when a hot supper just doesn’t offer a respite from the heat.

  • Over Easy: Happy days and booming business

    Happy days this June. Happy that the county restaurant scene is perking up exponentially, with a number of new additions even in the doldrums of summer.

  • Wines 'N' Such: America’s take on alcohol—is there a middle ground?

    Politicians rarely give us a straight answer.  An anecdote tells of one legislator who answered a constituent’s query regarding drinking in this manner:  “If you mean the demon drink that poisons the mind, pollutes the body, desecrates family life and inflames sinners, then I’m against it.  But if you mean the elixir of Christmas cheer, the shield against winter chill, then I’m for it.  This is my position and I will not compromise!”

  • The Amish Cook: Gloria serves up Amish wedding gravy

    Greetings to all on this cool, rainy day.

    Various food combinations are something I’ve been thinking about quite a bit these last days. I’d love hearing from you about what unusual types and styles of food combinations you’ve learned to appreciate and enjoy.

    To me, pineapple is one of the most amazingly 

  • Big, brown, buttery, beautiful biscuits

    Longtime restaurant owner A.J. Green Jr. is proud of his new Biscuit Barn eatery in Homosassa, but it’s just the start of expansion plans for the ambitious entrepreneur.

  • Over Easy: If only Dad were here today

    I think my dad had a zillion key chains. Well, maybe not a zillion, but a drawer full. That was what he got on Father’s Day most of the time we were growing up, and each new one was better than the last in his eyes.

    I only wish I could give him another key chain this year on Sunday. He would appreciate the humor.

    And then the family would spend the day having a nice dinner either in or out somewhere with lots of conversation and talking about events back in the day.

  • Wines 'N' Such: Investigating new regions; La Conreira 2009

    I recently consumed with great gusto a bottle of red wine made from mostly Grenache grapes (one of my favorite varieties) and a small amount of the lesser known Carignan grape, which I rated in the mid-90s on the 100 scale. It had a bright aroma of black fruit with a tinge of licorice, a swig of tannins with a soft mouthfeel, and a swallow of crème de cassis, dark ripe plums, and blueberries. In other words, a really charming bottle of wine, one to remember.

  • The Amish Cook: Father’s Day surprises; a chain of paper hearts and Ice Cream Pie

    By Gloria Yoder


    Hello, friends!

    Father’s Day is just around the corner once more. In our home, Father’s Day certainly is an excellent reason for celebration. Why shouldn’t it be with the world’s best daddy in the house? Oops, did I say that?  To the rest of you fathers, don’t take that personally. It’s just that Julia and Austin both absolutely adore their daddy and so do I!

  • The Amish Cook: Feeding a crowd with scorched soup

    By Gloria Yoder


    Several months before Julia was born, husband Daniel and I, along with uncle Paul and his wife Leah, were responsible for planning, organizing and serving the six meals at Crest Haven. On Friday evening the youths filed through to fill their plates for the first meal. As they did so, Leah rushed me over to the window.

    “Look!”  she said. “Look at that line of boys! Are we going to have enough food for everyone?”

  • Little burger, big trifecta

    It’s three times a champion for Paige’s Root Beer and Home of the Little Big Burger as the popular eatery

    outpaced the competition in the 2015 Battle of the Burgers and entered the winner’s circle once again.