WORLD
April 1, 2012 | By Los Angeles Times Staff
IDLIB, Syria - Scattered around the house that Abu Nadim once shared with his wife and five children are hints of its former existence: a SpongeBob SquarePants pillow, a baby's crib, a woman's purse. Now the four-room home is a bomb-making workshop. Bags of ammonium nitrate fertilizer, containers of peroxide and acetone and powdered aluminum cover the floor, along with boxes of wires, PVC pipes, computer parts and cigarette ash, as if someone had wandered through without thought for an ashtray.
HEALTH
March 31, 2012 | By Jessica Pauline Ogilvie, Special to the Los Angeles Times
It's cooking class this week at Try This - for skin cream. If mixing your own cosmetics sounds like fun, here's a recipe we think is worth the effort. The concoction comes courtesy of Rosemary Gladstar, a Vermont-based herbalist and author of "Science and Art of Herbalism" and numerous other titles. "It turns out a really fluffy, beautiful white cream like what you would buy in any fancy cosmetic store," she says. The all-natural moisturizer calls for ingredients that can be found at health food stores or online at places such as Mountain Rose Herbs (www.mountainroseherbs.com)
FOOD
January 5, 2012
Homemade pop tarts? Are we crazy? Absolutely not. This isn't just another example of the locavore artisanal movement gone mad, these pastries developed by food writer Amy Scattergood are really delicious. The dough is much richer and flakier than the original — and it's made with whole wheat. You can fill it with jam or fruit preserves and it'll be really good. But what got this recipe into the top 10 was the filling of almond-flavored frangipane. Making them is a bit of a project — certainly more work than just popping them in the toaster — but the flavor more than makes it worthwhile.
FOOD
December 22, 2011 | By Jeannine Stein, Los Angeles Times
Homemade food makes a wonderful gift this time of year, but so often carefully made delicious treats are piled unceremoniously onto paper plates, wrapped haphazardly in tinfoil or carelessly tossed into plastic bags. It may be the thought that counts, but packaging matters too. With so many easy and inexpensive ways to wrap food gifts, there is no excuse not to create an attractive presentation. Discount and craft stores are great sources for inexpensive containers and low-cost embellishments.
CALIFORNIA | LOCAL
December 18, 2011 | By Ari Bloomekatz, Los Angeles Times
You can't have an infantry without F-A-N-T. Family members say Spc. Garrett A. Fant , 21, enjoyed the play on his name, telling them and his fellow soldiers that it proved he was always meant to be in the Army . Fant's older sister, Shanna Askins, said he played with G.I. Joe action figures from the age of 3. When he was 4, he wore an Army outfit and practiced saluting, and later dressed as a soldier at Halloween. Fant was killed Sept. 26 when he stepped on an improvised explosive device in southern Afghanistan's Helmand province, on the Pakistani border.
FOOD
November 24, 2011 | By Noelle Carter, Los Angeles Times
Lately, I've been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff you get in a squeeze bottle. Or maybe you prefer something a little less mild, as you reach for your favorite brand of Dijon or maybe a spicy whole grain. But have you ever tried making mustard from scratch? You won't believe how simple it is. Essentially, mustard is nothing more than a combination of seeds and liquid. Soak seeds in the fluid of your choice (water, vinegar, perhaps a double bock beer)