Dining

Food on the Hill: King Cake

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Food on the Hill:
By FELICIA ORTH

On March 2, 1699, adventurer and fur trader Pierre Le Moyne D’Iberville set up camp along the Mississippi River near the present day location of New Orleans. Le Moyne D’Iberville was leading an expedition for the French crown to find the mouth of the Mississippi and build a fort to preclude use by other nations.

The next day was Mardi Gras, and the story is that Le Moyne D’Iberville introduced the festivities associated with French Carnival celebrations to the New Orleans area, where they have been observed with gusto ever since. These ancient celebrations occur Read More

Rotary Crab Fest Auction Features Four-Night Stay At Steamboat Springs Condo

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Scene from the 2014 Rotary Club Crab Fest at Knights of Columbus Hall. File photo

ROTARY News:

The Rotary Club of Los Alamos will host its annual Crab Fest fundraiser starting at 5:30 p.m. Saturday, Feb. 28 at the Knights of Columbus Hall.

The fundraiser will feature an auction that includes a number of noteworthy items to bid on such as a four-night stay in a condo in Steamboat Springs, Colo.

Karen and Ward Hawkins donated this auction item, which will be available to the winning bidder Jan. 14-18, 2016. The Hawkins’ condo features two bedrooms with a king bed and sleeper sofa; a full kitchen; fireplace, Read More

Kitchen Makeover Revealed At American Legion Breakfast 7-11 A.M. Sunday

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The kitchen makeover at the American Legion Post is complete and ready to go and the community is invited to check it out 7-11 a.m., Sunday at 1325 Trinity Dr. The Legion will offer periodic breakfasts and dinners to the public but will not host these events on Posse Lodge Sundays or the Elks dinner pay day Thursdays. Courtesy/ALP 90 Read More

Food on the Hill: Spinach Balls

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Food on the Hill
By FELICIA ORTH

“Knife and Fork,”  “Sip and Sup,”  “Circle Supper” – all names for monthly dinner parties organized by a volunteer coordinator at the church who randomly mixes and re-mixes couples and singles into groups of 8-10. We meet at a different residence on the first Sunday evening of each month. The hosts provide beverages and appetizers; each of the other participants brings one of the other courses: entrée, bread or starch, vegetable or salad, dessert. These are invariably delightful evenings in which we get to know one another in a deeper, more personal

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Food on the Hill: Victor and Frida

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Food on the Hill
By FELICIA ORTH
 
Victor and Frida
 
This Week’s Recipes:
Cold Chiles with Vegetable Stuffing and Christmas Salad

Victor Medina retired from the Laboratory in 2005 and acted on his dream of owning a restaurant in late 2013. He has made the Manhattan Project on Central a special place to enjoy a nice lunch or dinner in downtown Los Alamos. The menu is broad and reasonably priced. I love that I can design my own veggie platter, and my younger son is especially fond of the “Hippie Chick” sandwich.

I first met Victor as part of some special event planning. Our conversation Read More

Pendergast: Homemade Broth On The Fly

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Art And Science Of Entertaining
By PEGGY PENDERGAST
Los Alamos

Snowy days warm my heart and one of the reasons is comforting memories of home-made soups, created deliciously with homemade broths.

Broths can be made on the fly, usually in less than 15 minutes! I will share here, just how to create a stock that will have you never buying “stocks” in cubes, boxes or cans again, and you won’t be ingesting unhealthy preservatives, chemicals and salts.

 I will hazard to guess that you have more than adequate basic ingredients right at your fingertips in your cupboards and/or

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Food on the Hill: Burns Night and Scotch Eggs

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Food on the Hill
By FELICIA ORTH
 
This Week’s Recipe: Scotch Eggs
 
 
 
 
Photo by Felicia Orth

“Fair fa’ your honest, sonsie face, Great Chieftan o’ the Puddin-race!

Aboon them a’ ye tak your place, Painch, tripe, or thairm:

Weel are ye wordy of a grace As lang’s my arm.”

The national poet of Scotland, Robert Burns, wrote these words as part of an ode to a haggis in 1786. Haggis is a seasoned pudding of sheep or beef organ meats, onions and oatmeal boiled in a stomach casing. The piercing of that casing with a shiny dagger (sgian-dubh) while Read More