THE FLENSBURG FILES Flynnism for the Arrogant and Cocky
This column includes some stories from the Flensburg Files News Flyer
There are some people who are born to greatness and prove it through word and practice, both as a professional as well as ... Posted on 2/1/12 at 5:23 PM
STAFF BLOG LAGNIAPPE Sinfully delicious
I promised to share the chocolate torte recipe acquired on our recent trip to Colorado:
Sinful Chocolate Torte
Preheat oven to 250 degrees. Butter the bottom and sides of a 9-inch springform pan. Li... Posted on 10/14/10 at 10:00 AM
The original recipes were modified in a few cases to make a more cohesive and tantalizing menu at Sansone’s Bistro. In the case of this gumbo recipe, for instance, roasted pork was substituted for the chicken so the menu wouldn’t be “chicken heavy.” Additionally, alligator sausage was added to the Chicken Provencal recipe.
DENVER, Colo. — To avoid burning eyes and tears while cutting onions, keep the onions in the refrigerator.
Cooking a roux for an authentic New Orleans gumbo takes time and patience.
Those are just two of the many culinary lessons my brother-in-law, Donald Hinchey, learned during a recent stint as a guest chef at Sansone’s Bistro in Greenwood Village, Colo
DENVER — Richard Vander Werff of Vander Werff & Associates Inc. in Sanborn, Iowa, was recently recognized by the American Society of Farm Managers and Rural Appraisers for 30 years of membership within the organization.
May 31, 2010
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