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Food on the Hill: Pumpkin Mousse in a Chocolate Cup

on November 20, 2012 - 7:35am
"Food on the Hill" by Sue York
This week's recipe:
Pumpkin Mousse in a Chocolate Cup
Photo by Sue York/
  • 1 Container of melting candy chocolate (I got mine from Hobby Lobby)
  • Paper muffin cups
  • 1 brush to paint chocolate
  • 1 (15oz) pumpkin
  • 1 pkg. (6oz) instant vanilla pudding
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon
  • 2 cups cool whip

Photo by Sue York/
Melt chocolate according to directions. “Paint” a layer of chocolate on the inside of the paper cup. I used a little fancier cups, but plain ones work just as well.
When you are done with the first layer of chocolate, put each cup

Christmas Sale Offers Red and 'Green' Bargains

on November 18, 2012 - 12:36pm

The annual Shop on the Corner Christmas Sale is Dec. 5 in the lower level at Trinity on the Hill Episcopal Church. Photo by T.K. Thompson/

By Nancy Wurden

The annual Shop on the Corner Christmas Sale will offer red and “green” holiday bargains on Wednesday, Dec. 5. 

The thrift shop sale, which will be held from 8:30 a.m. to 12:30 p.m., will include brand new and gently used items which the volunteers set aside all year. 

Holiday decorations, festive and new clothing, toys and games, books and music, linens, china and glassware, jewelry, leather goods, and gifts are some

Children’s Christmas Bazaar Dec. 1 at TOTH

on November 17, 2012 - 10:29am

TOTH News:

Children’s Christmas Bazaar is 9 a.m. to noon Saturday, Dec. 1 at Trinity on the Hill Episcopal Church, 3900 Trinity Dr.

The event starts in Sherrill Hall, which will be filled with affordable gifts for children to purchase. All items purchased may be gift wrapped.

This is how it works: children (kindergarten through 6th grade) bring your parents to Trinity on the Hill and leave them to relax and enjoy refreshments while you take your money and a list of people you would like to buy Christmas gifts for to Kelly Hall. 

There you can shop and have your gifts wrapped.

Eastern Star Selling Holiday Cakes

on November 15, 2012 - 3:23pm

OES News:

Los Alamos Chapter #63, Order of Eastern Star, is selling fruitcakes, apricot pecan and pineapple pecan cakes from 9 a.m. to 6 p.m. Friday, Nov. 16 in the Los Alamos National Bank lobby on Trinity Drive.

Future sale dates include all Fridays: Nov. 30 and Dec. 7, 14 and 21.

Contact Judy Goldie, 662-3797; Nina Laird, 662-7580; or Betty Robertson, 662-5185, for more information.

Ribbon Cut on United Church Resale Shop

on November 15, 2012 - 1:07pm

Corine Christman cuts the ribbon Wednesday on the new Resale Shop location for United Church. From left, Jeanne Butler, Christman, Adda Moldt and Nina Thayer, all of whom volunteer their time at the Resale Shop, which is open to the public Wednesday mornings. More than 20 missions are supported by the shop's proceeds. Photo by Katy Korkos/LACC

Crowds gather Wednesday morning at the United Church on Rose Street for the first day of operation of its new Resale Shop. Photo by Katy Korkos/LACC


Couple Introduces Oppenheimer Place Residents to Diwali

on November 15, 2012 - 10:46am

J. Aiyeswaria and P. Kumaranand in traditional dress at Oppenheimer Place Wednesday, celebrate the Diwali festival. Aiyeswaria painted the peacock picture in the background. Courtesy Photo

Staff Report

P. Kumaranand is a Post Doc at Los Alamos National Laboratory. He and his wife J. Aiyeswaria are from India and temporary residents at Oppenheimer Place. 

The Hindu couple spoke to residents about Diwali, a five-day festival celebrated Nov 13 through Nov. 17.

For Hindus, Diwali, one of the most important festivals of the year, is popularly known as the "festival of lights."


Food on the Hill: Smoked Deviled Eggs

on November 13, 2012 - 7:15am

"Food on the Hill" by Sue York

This week's recipe:

Smoked Deviled Eggs

Photo by Sue York/


10 hard boiled eggs, peeled
Soaked wood chips
Charcoal grill
1/3 cup mayonnaise
¼ cup finally chopped onions
¼ cup cooked crumbled bacon
1 to 1 ½ tablespoons red Sriracha Rooster Sauce or to taste


Photo by Sue York/

Soak the wood chips in water for about ½ hour and then drain. I do this in a plastic bag, I just find it easier. Cook the charcoal in the grill until they get a light coat of gray. Move all of the briquettes to one side of the grill.