CALIFORNIA | LOCAL
December 14, 1993
The city's traditional Christmas tree lighting ceremony honoring men and women who served in the military will be held Wednesday at 4:30 p.m. at City Hall. The 21st annual event was begun to recognize local service personnel who were missing in action or prisoners of war. The event honors those who served in World War II, the Korean War, the Vietnam War and Desert Storm.
May 14, 2003 |
Eric Bordelet is raising cider to a new level at his estate 120 miles west of Paris. The former sommelier at the three-star restaurant Arpege has been applying the philosophy and technique of fine winemaking to cider production, with brilliant results. Everybody knows some of the most complex wines come from old vines. Bordelet's cider comes from old trees, many of them heirloom variety apple or pear trees that are 40 or more years old. Bordelet's cidre doux tastes like the memory of apples.
February 7, 1991 |
DEAR SOS: I was recently taken to Nowhere Cafe, a vegetarian restaurant in Los Angeles that serves a wonderful lentil chili recipe. I hope they're willing to share the recipe. --CAROL DEAR CAROL: Willing and able.
December 17, 1992
1992 PROGRESSIVE DINNER MENU Champagne and First Course House Noah's Ark Theme Hosts: Steve Stautzenbach and Suzanne Dickson Ham and Asparagus Bundles Crispy Fried Won Tons Assorted olives Champagne/sparkling cider Appetizer House All Americas Theme Hosts: Geraldine DeCohen and Godrick J.
October 22, 2008
Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
February 7, 2001 |
Sometimes the newest trends in cooking aren't necessarily the best. The court bouillon is a French technique so old it has nearly been forgotten, but you can't beat it for adding flavor. A court bouillon is a quickly made stock. If you've had a poached salmon, you're probably familiar with the idea. Taste one fish cooked in water and another poached in a wine-and-herb-enhanced liquid and you'll realize the difference immediately.
September 9, 1998 |
The Food and Drug Administration said manufacturers of unpasteurized apple juice or apple cider now must warn consumers that such beverages could contain illness-causing microbes. All other unprocessed packaged fruit and vegetable juices must carry a warning by Nov. 5, the FDA said. To make it easier for companies to comply with the mandate, the FDA is allowing manufacturers to display warning signs where juices are sold, though they must include the warning on the package within one year.
December 29, 1999 |
DEAR SOS: My husband and I had the pleasure of lunching at the Barnstorm Cafe at the airport in Big Bear City. They had absolutely the best coleslaw we have eaten. It was creamy and had a hint of dill. Do you think you could get them to share the recipe? ANITA L. BANKE Camarillo DEAR ANITA: Barnstorm co-owner Barbara Cunningham said, "I always tell my customers that it's a secret recipe, handed down from my mother in Ohio 1/8true 3/8, but it's so simple I'm embarrassed."
October 11, 2013 |
The Grand Canyon Railway's annual Pumpkin Patch Train is in full swing again. And for the first time, advance tickets are on sale. After a big turnout on opening weekend, the usual Saturday-Sunday schedules have been expanded to include four weekday dates: Oct. 11, 14, 17 and 18. The train, which runs through October from Williams, Ariz., offers 90-minute trips that let out at a patch where children have 45 minutes to pick the perfect pumpkin....
CALIFORNIA | LOCAL
April 23, 2012 |
Rodney King holds in his scarred hands a fishhook and a bag full of big white worms. He crouches on a dock at the edge of a lake on the outskirts of Ontario. It is early, and the sun is bright, the air quiet. "I got these old fatties from my backyard, and they're gonna be good luck," he says, scooping one of the wriggling creatures from the bag. "They actually look like big ol' maggots. Just gotta be careful: They bite. " He spears the worm with the hook. The worm flails and then goes limp.