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ENTERTAINMENT
February 2, 2006
  Rutabaga and Leek Chowder With crisp smoky croutons From "Vegetable Soups" If you've never tasted rutabagas or think you don't like them, the flavor of this soup will surprise and please you. 1 1/2 pound rutabagas 2 to 3 tablespoons butter Hefty pinch of dried thyme 1 bay leaf 2 medium leeks, chopped (1 to 2 cups) 1/2 pound potato peeled and cut into 1-inch cubes Sea salt and freshly ground pepper 6 cups chicken stock, vegetable stock or water To finish: 2 tablespoons butter 1 cup 1 inch bread chunks 1/2 teaspoon Spanish smoked paprika 1. Thickly peel the rutabagas, getting under the epidermis, quarter them lengthwise and then slice crosswise about 1/8 inch thick.
NEWS
By Loa Blasucci | March 30, 2011
The weekend is coming and it might find some of us nestled in to a theater seat, popcorn in hand, waiting for the lights to dim. But before you start munching away, let’s take a look at exactly what’s in that tub you’re holding. A study from the Center for Science in the Public Interest detailed the contents of popcorn from three movie theater chains. A large tub of popcorn from Regal Cinemas holds 20 cups of popcorn and sports 1,200 calories, 980 milligrams of sodium and 60 grams of saturated (the bad kind)
NEWS
By Lauren Oakes | March 8, 2007
Have you noticed your mind is a little less agile and rapid than it was? Are your reflexes a tad less lightning-quick? Do you sometimes forget where you left your car keys? Have you found them in the trash yet? (Don't ask.) The problem is not that we are aging; that's natural and inevitable. The problem is that we have fostered such a close and confiding relationship with our children — the next, younger generation, that they ARE AWARE OF EVERY SINGLE HUMILIATING AND UPSETTING INSTANCE OF THIS.
CMIBACK
March 25, 2010
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NEWS
By Carol Cormaci | December 10, 2009
Back by popular demand — and because I am in the mood to change things up in this corner today — is a repeat lesson in making English toffee from a recipe handed down from my grandmother to my mother, and then to me. I ran the directions at this time last year, the day after we learned Tribune Company, which counts the Valley Sun among its holdings, had filed for bankruptcy. Since chocolate has an exquisite property that helps smooth out life’s sharp edges, it seemed reasonable then to talk candy-making instead of ruminating on the perilous business of news publishing.
THE818NOW
By Michael Bruer, Special to the Sun | August 15, 2012
Four times a week, before the heat of the day sets in, a small group of volunteers gathers at St. Bede the Venerable's parish kitchen. Their goal is to have as many as 300 lunches - a sandwich, a piece of fruit and a sweet for dessert - all bagged and ready to go before 8 a.m. The meals are destined to reach shelters on L.A.'s Skid Row by lunchtime. But some of the volunteer workers, who call themselves the Skidettes, will be back at St. Bede's a couple of days later to spread more peanut butter on more slices of bread in a tradition that started 30 years ago. “The camaraderie of the group is what keeps me coming back,” said Mary Batenhorst, a longtime Skidette who serves as the group's treasurer.
ENTERTAINMENT
August 23, 2007
PLUM KUCHEN A Riewe family recipe   ½ cup butter ½ cup sugar 3 eggs ½ teaspoon pure vanilla extract 1 cup flour, unsifted 1 teaspoon baking powder ¼ teaspoon salt 4 cups unpeeled, firm, ripe fresh plums (approx. 1 ¼ pound) 2-3 tablespoon of sugar ½ teaspoon ground cinna mon.   In a large bowl, with mixer on medium speed, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition.
FEATURES
By Lynn Duvall | April 13, 2006
The National Pork Board has dubbed Hernando De Soto "the father of the American Pork Industry." De Soto landed in Tampa Bay, Fla. with 13 pigs in 1539. Three years later, the pork population had grown to a herd of 700. Cortez brought hogs to New Mexico in 1600 and Sir Walter Raleigh sailed sows into Jamestown Colony in 1607. Some of the early American porcine settlers ran away from their owners and established their own colonies, foraging on the land. Dutch settlers on Manhattan island had to build a wall to protect themselves against herds of marauding feral pigs, descendants of the first hog colonists.
ENTERTAINMENT
June 10, 2004
Xiomara Restaurants 1/2 tablespoon unsalted butter 2 shallots, finely chopped 1 garlic clove, finely chopped 1 pound whole shrimp, peeled and deveined 1/2 cup fine yellow corn meal 1 1/2 cups fresh yellow corn kernels (raw) 1/2 tablespoon extra virgin olive oil 1 1/4 cups heavy cream salt and pepper to taste 1 tablespoon chopped chives 1/2 lb. shrimp, peeled, deveined, and diced 6 corn husks 1. Sweat the shallots and garlic in butter; do not brown.
ARTICLES BY DATE
THE818NOW
By Michael Bruer, Special to the Sun | August 15, 2012
Four times a week, before the heat of the day sets in, a small group of volunteers gathers at St. Bede the Venerable's parish kitchen. Their goal is to have as many as 300 lunches - a sandwich, a piece of fruit and a sweet for dessert - all bagged and ready to go before 8 a.m. The meals are destined to reach shelters on L.A.'s Skid Row by lunchtime. But some of the volunteer workers, who call themselves the Skidettes, will be back at St. Bede's a couple of days later to spread more peanut butter on more slices of bread in a tradition that started 30 years ago. “The camaraderie of the group is what keeps me coming back,” said Mary Batenhorst, a longtime Skidette who serves as the group's treasurer.
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NEWS
By Loa Blasucci | March 30, 2011
The weekend is coming and it might find some of us nestled in to a theater seat, popcorn in hand, waiting for the lights to dim. But before you start munching away, let’s take a look at exactly what’s in that tub you’re holding. A study from the Center for Science in the Public Interest detailed the contents of popcorn from three movie theater chains. A large tub of popcorn from Regal Cinemas holds 20 cups of popcorn and sports 1,200 calories, 980 milligrams of sodium and 60 grams of saturated (the bad kind)
NEWS
By Carol Cormaci | December 10, 2009
Back by popular demand — and because I am in the mood to change things up in this corner today — is a repeat lesson in making English toffee from a recipe handed down from my grandmother to my mother, and then to me. I ran the directions at this time last year, the day after we learned Tribune Company, which counts the Valley Sun among its holdings, had filed for bankruptcy. Since chocolate has an exquisite property that helps smooth out life’s sharp edges, it seemed reasonable then to talk candy-making instead of ruminating on the perilous business of news publishing.
NEWS
By Lauren Oakes | March 8, 2007
Have you noticed your mind is a little less agile and rapid than it was? Are your reflexes a tad less lightning-quick? Do you sometimes forget where you left your car keys? Have you found them in the trash yet? (Don't ask.) The problem is not that we are aging; that's natural and inevitable. The problem is that we have fostered such a close and confiding relationship with our children — the next, younger generation, that they ARE AWARE OF EVERY SINGLE HUMILIATING AND UPSETTING INSTANCE OF THIS.
ENTERTAINMENT
February 2, 2006
  Rutabaga and Leek Chowder With crisp smoky croutons From "Vegetable Soups" If you've never tasted rutabagas or think you don't like them, the flavor of this soup will surprise and please you. 1 1/2 pound rutabagas 2 to 3 tablespoons butter Hefty pinch of dried thyme 1 bay leaf 2 medium leeks, chopped (1 to 2 cups) 1/2 pound potato peeled and cut into 1-inch cubes Sea salt and freshly ground pepper 6 cups chicken stock, vegetable stock or water To finish: 2 tablespoons butter 1 cup 1 inch bread chunks 1/2 teaspoon Spanish smoked paprika 1. Thickly peel the rutabagas, getting under the epidermis, quarter them lengthwise and then slice crosswise about 1/8 inch thick.
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