Topic: Food

House GOP Review for 03/20/2008

By Tennessee Republicans | March 21, 2008 |

The House GOP Review is a weekly feature that gives Tennesseans an in-depth look at what our Republican state legislators have been working on this week, and a glimpse into what’s planned for the coming week at our state house. 

“Right to hunt” constitutional amendment passes 105th General Assembly

House Joint Resolution 108 passed on the House floor this week with overwhelming aproval. The constitutional amendment would add provisions to the state constitution establishing the right to hunt, fish, and harvest game subject to “reasonable rules and regulations.” An excerpt from the resolution reads:

Hunting and fishing are honored traditions in the state; citizens have enjoyed the bounty of Tennessee’s natural resources from the time prior to statehood, including hunting and fishing for subsistence and recreation; therefore, hunting and fishing is a vital part of the state’s heritage and economy and should be preserved and protected.

Having already passed the Senate this year, the amendment must now win the approval of the 106^th General Assembly next year by a two-thirds vote. The measure could be on the ballot for referendum as early as 2010. «Read the rest of this article»

Sections: Politics | No Comments

Peach Cobbler: ‘Scrumptious’ family fare with festive holiday style

By Michael Covington | November 7, 2007 |

This week, I thought I would share something that everyone can enjoy. Below you’ll find a recipe for a delicious peach cobbler. This recipe has been in my family for quite a while, and anyone who’s ever tasted it will tell you that it’s positively scrumptious.

It’s an easy recipe that anyone can make with a few simple ingredients that you may already have in your pantry. Now, I must warn you that my recipes often leave a lot of room for creativity and interpretation based on individual preferences. I truly believe that recipes are only guidelines and exact measurements get in the way of true creation. If you find that you’re stuck when preparing a recipe, go with what your taste buds are telling you. They’re always the greatest measuring tool in your kitchen.

Comments and criticisms are always welcome in my inbox. Feel free to drop me a line and let me know how the recipe turned out for you. Enjoy!

Best Regards,

«Read the rest of this article»

Sections: Arts and Leisure | No Comments

The art of coffee-roasting on an open fire: updated atmosphere for an old tradition

By Ray Huot | October 26, 2007 |

Did you know that coffee beans have to be roasted before they are ground or brewed? Most people are not aware of this.

Many of our ancestors were master coffee roasters, but this art was almost lost when machines began to be commonly used to roast the beans before they got to market. Because there was no method to keep the beans fresh, early American homemakers and trail hands purchased raw coffee beans from the mercantile in town, and then took them home or back to camp where they roasted them in an iron skillet on the stove or over an open fire. This method took great skill to determine the degree of roast and bring out the best flavor in every cup. «Read the rest of this article»

Sections: Business | 1 Comment »

Espresso 101: The art of coffee

By Ray Huot | October 5, 2007 |

The art of making a great cup of coffee comes not just from choice of bean, but how it is roasted and ground, as well as how much water is used in the brew. Each of these factors have an effect upon the taste, body, acidity, aroma and balance of each cup.

Definitions of Characteristics:

Acidity: this is a tart fruity, almost “lemony” sensation on the tip of your tongue. Also called brightness, it is a highly desirable flavor characteristic. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/ lukewarm temperature.

Body: this is described as the thickness or the way the coffee feels in your mouth. Some common terms used to describe body include rich, creamy, full, thin, watery, light, heavy, and syrupy.

Aroma: the smell of gases released when the coffee is brewed. Terms used to describe aroma include spicy, wine-like, grassy, musty, earthy, floral, nut-like, or acidic. «Read the rest of this article»

Sections: Arts and Leisure, Business | No Comments

Blondie’s: Franklin Street eatery booming in the heart of downtown

By Christine Anne Piesyk | August 27, 2007 |

Whether you want a bit of handmade honey and nut cream cheese on your breakfast bagel or a slice of delectable carrot cake for a midday dessert, a little downtown eatery called Blondie’s is the place to go. Sandwiches and coffees are their specialties.

When thinking deli sandwiches, one often thinks of “Dagwood’s,” those heaping stacks of fillings scrunched between slices of bread. Blondie’s, while serving ample sandwiches, does it with a lighter hand, a delicate touch that is nonetheless filling and satisfying.

Apart from its wonderful food, Blondie’s has a little something extra to offer its patrons: a chance to sit outdoors in a small atrium, a terraced garden spot with cafe tables, plants and a bit of shade, shelter from the summer sun. It’s not big, but it’s enough. It almost classifies itself as one of Clarksville’s best kept secrets.

Inside this year-old dining spot, you’ll find brick walls, high ceilings with dark overhead beams, soft lighting and a ceiling fan pushing comfortable cool air down, and comfortable seating with some tables overlooking Franklin Street and others neatly spaced along the narrow hall that leads to the outdoor patio.

Posters and pictures abound: vintage movie stars, a bit of Norman Rockwell, and a print of that famous World War II era “kiss” photograph celebrating the end of war. There’s a wonderful painting of the bistro itself (pictured above right), done in brick red tones that captures the essence of Blondie’s interior. «Read the rest of this article»

Sections: Arts and Leisure, Business | No Comments

Step into The Looking Glass (4.5 stars)

By Christine Anne Piesyk | July 26, 2007 |

Tumble into The Looking Glass and let your senses savor its unique decor and often exotic cuisine.

This Warfield Boulevard restaurant is housed in a small modern plaza that could be Anywhere, USA, but that’s this eatery’s only resemblance to the rest of the region. Step inside The Looking Glass and whirl into the whimsical, a colorful kaleidescope of mismatched chairs of all shapes and sizes, unique tables, sheer tablecloths and eccentric dolls garnished with tulle and feathers perched on mini-columns, set and ready to eavesdrop on your conversation over dinner. Frosted ornaments spill from the ceilings in random patterns. One wall of glass with a quiet table for two is highlighted by a pair of stained glass hangings of lush wisteria; another is tucked beneath a wedding-like garland of illusion veiling and white ornaments. Hand-painted chairs with gentle messages grace still another table. A deep leather couch invites one to linger over morning coffee and pastry. It’s craft and class pulled from a Lewis Carroll collection of magical stories.

Our server Tiffyalena arrives with tall cool peach iced teas

My companion and I decided to sample a variety of foods. Our sweet and unsweet peach teas (mine with a slice of lemon) were rich and refreshing, the ultimate sip-able on a hot afternoon as we browsed the menu. Choices. Choices. We sampled “leftover” breakfast pizza squares that could easily have become dinner. We were both tempted by the asparagus soup, a creamy concoction served in a bowl on a plate surrounded by a dozen slices of the bread of our choice: sourdough slices for me, French bread for my companion. The soup was thick, hearty and delicious, but could have benefited from the inclusion of chucks of asparagus (so speaks the asparagus fiend). I can never get enough asparagus. «Read the rest of this article»

Sections: Arts and Leisure, Business | 2 Comments

Write for us!

Feeds

• Full
• Comments