Dining

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

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

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

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

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

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

Food on the Hill: Irish Hot Potato And Smoked Salmon Starter

Food on the Hill
By FELICIA ORTH
 
This Week’s Recipe:
Irish Hot Potato and Smoked Salmon Starter
(Adapted from Aherne’s recipe to increase the garlic and reduce the cream and salt)

My husband’s brother is married to Anne, an accomplished woman from County Cork, Ireland. In December 1989 we traveled to Ireland to attend the wedding of Anne’s sister, Carmel, and enjoyed the warm hospitality for which the Irish are well-known. I made notes about the meals we were served at the wedding, in homes and in pubs. This was my introduction to so many wonderful dishes: prawn salad, broccoli-almond Read More