recipes

After my grandma retired from her job as a cashier at Pangles (which later became Rays, and is now Chief Supermarkets), she enthusiastically began a new career. In her 70s, she had business cards made with her new professional title listed beneath her name and photo. The cards read: Pauline Hire, The Cookie Lady.

The frozen pizza had been baking about half the minutes required before being done when I heard a loud “Pop!” The oven had blinked off. After restoring the blown breaker, the stove read “F1,” which I understood as code for the error being a “Fatal1.”

Time flies.

Is it spring yet? No. Almost? Not quite.

What to serve for dinner on Fridays during Lent can prove something of a head-scratcher if you want to refrain from eating meat, but are not a fan of baked or fried seafood dishes.

Have you ever been enjoying one of your favorite foods and been surprised when someone sees you and exclaims, “Yuck! How can you eat that?”

When I was a kid and I had to fix myself something to eat, it was either a bowl of Froot Loops or a pot of soup.

In January of 2020, I found myself at Wexner Medical Center in Columbus. I had a brain tumor and needed surgery to remove it, but first my neurosurgeon wanted to get the swelling in my brain under control.

One of my husband’s favorite dishes when we dine out is Baked Stuffed Shrimp. I decided to bring the restaurant experience home and created a simple version that is tender, with a moist flavorful stuffing.

PITTSBURGH — It’s pretty easy to feel blue on a dreary, colorless day in January in Pittsburgh.