You are here: Seasoned Cooking » All Issues » August 2000 Issue » This Article » Page 1
 
August 2000 Issue
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Sub Rosa - A Virtual Restaurant

Sub Rosa is a virtual stealth restaurant and underground wine bar located in Dundee, Oregon - quite underground and secret. This is a tongue and c...

Delicious Vermont Maple Syrup Products

PiecesOfVermont.com has three maple syrup producers, Trask Maple Products, The Robb Family Farm, and Shearer Hill Farm offering delicious maple syr...

Lobster Direct

Lobster Direct can provide lobsters to you within 24 hours of order. Monthly dinner-for-four draws & recipes. Call 1-800-NS-CLAWS.

Cutlery Express

On-line retailer of fine cutlery and cookware manufactured by J. A. Henckels. Top of the line, fine German cutlery, scissors, utensils and cookware...

The Professional Chefs Association

The Professional Chefs Association, an international group of culinary experts, offers career enhancing networking, certification training, and co...
    "Breakfast is a forecast of the whole day: Spoil that and all is spoiled."

    - Leigh Hunt

Welcome to the August issue of Seasoned Cooking. We're doing our best to make all of your meals good ones, but let's begin with breakfast. After all, it's been said time and time again that it's the most important meal of the day. This month marks the beginning of a series of Rise 'n Shine columns dealing with the subject of breakfast toppings. While sauces and topping both sweet and savory will be covered, this first installment embraces the sweet with a special apple compote featuring raisins and cinnamon. It's a great addition to your favorite French toast recipe. Also, as promised, Momma Gert's Place brings you a great banana nut muffin recipe in the second brunch series installment. It's a great way to use any bananas that are just a little past ripe too. Continuing with a morning theme, we're presenting a special feature article on making your own freezer jam. With three fruity jam recipes and a bunch of hints and tips on how to make the perfect preserve, this article is one to bookmark and print out for your recipe box! If your morning attitude runs more towards the brew in your mug, make sure you read On the Job, a feature article detailing the ins and outs of running a great coffee shop. By the time you finish, you'll be pining for your favorite cup of joe.

Before you begin to feel that this month's issue never gets past morning, I'll move onto some of the other highlights this month. As many of you are planning on making the most of these last days of summer, we're offering exciting ideas about how to make the most of your next camping trip. A special feature called Roughing It gives some great ideas about how to eat well without all the comforts of home. Speaking of comfort, the Rush Hour column helps you keep your cool this month by using your pressure cooker to reduce time, effort and energy when it comes time to make dinner. It's yet another in our on-going series on how appliances can help you beat the stress of mid-week meals. Another way to help with quick meals can be found in the Land of Leftovers. This month, the focus is on how to use nature's bounty of fresh green beans before they're no longer available. And another garden treat, borage, finds itself as the focus of this month's Meet Herb. Discover all there is to this versatile herb. Finally, you'll want to pay close attention to the warning signs and information outlined in this month's Health & Fitness column on Syndrome X. It's information that is important for everyone ... even (and perhaps especially) those who are eternally thin.

There's more to entertain and inform you in this month's issue, but I'll leave that for you to discover. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.