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Columns

  • From the Kitchen: Ready, set, 'Let's bake!'

    This Thanksgiving weekend you will want to have lots of baked goods on hand for your own family and any visiting relatives and friends. In addition to the traditional pumpkin, apple and pecan pies that followed the delicious turkey dinner you served, you may want a few extras to serve with coffee in the morning or as an evening snack.

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  • Reflections: 'Kapow!' in the night

    My wife and I heard it. The sound came from the electric panel just outside the bedroom. "KAPOW!" Then the lights went out. That was just more bad luck yet to pour from my not so good, good luck cup. The outside meter box had just burned up.

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  • True Faith: Don't forget to say 'Thank you'

    "Let the peace of Christ rule in your hearts, since as members of one body you were called to peace. And be thankful." (Colossians 3:15 NIV)

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  • Making things happen in your life

    A lot of things in life happen by chance but most things happen because we make them happen. For instance, we usually pick our life-long partners based on how we like them. They just don't happen.

    We buy a particular car because we like it. That just didn't happen either or else your car would simply show up in your driveway. But, back to the thing about choosing the right life-long partner: I chose my wife for a good reason.

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  • Warm surprise in Tennessee

    "For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, I needed clothes and you clothed me, I was sick and you looked after me, I was in prison and you came to visit me." (Matthew 25:35-36 NIV)

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  • Tom's (Yum) Favorite Seafood Recipes

    A little bit of a different column this week - ENJOY!

    Roasted Fish Fillets with Dill and Spinach

    Nonstick vegetable oil spray

    4 6-oz skinless fish fillets (such as snapper or flounder)

    1-tablespoon fresh lemon juice

    4 teaspoons Dijon mustard

    8 tablespoon finely chopped fresh dill or 2 tablespoon dried dill weed

    1-teaspoon olive oil (preferably extra-virgin)

    2 10-oz packages fresh spinach leaves, stems trimmed, rinsed, drained

    1 garlic clove, minced

    1 lemon, quartered lengthwise

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  • Pumpkins are in season!

    Finally, it is time to write about pumpkins! In the past few days there has been a noticeable change in the colors of leaves up here. Even the area around us is boasting some bright reds, oranges and yellows. And, pumpkins of all sizes are everywhere! I know this is the scene in most areas of the country as fall is in our midst. Halloween is upon us and then comes preparation for the Thanksgiving and Christmas holidays which always means more baking and cooking than usual.

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