• Cooking comes from the heart

    In the busy world we live in today, cooking and baking have become rushed, hectic tasks.

    We cook dinner to get it over with. Or worse yet, we don’t cook dinner at all and depend on the drive-thru or freezer for daily meals.

    More cookies now are made from refrigerated dough than from scratch. Not because we don’t know how to bake them, but because we think we do not have time.

  • Idell Sego is 'One of Hardin County's Finest Cooks'

    This month’s One of Hardin County’s Finest Cooks is not a stranger to most of you. Idell Sego and her husband, James, are well-known for establishing The Whistle Stop Restaurant in Glendale.

    Idell’s mom was a great cook and hardly ever used a recipe, Idell said.

  • Back to routine: Try these tasty after-school snacks

    By now, everyone is settling into the routine of school days. Well, maybe. Summer comes with long lazy mornings of rising near lunch time, spending time at the ball field or swimming pool, grabbing a snack from the pantry and possibly an evening dinner with family if there aren’t evening activities planned. In summer, the routine might change every day.

    There is something to be said about having a routine. Fortunately, being back in school, routines are be becoming the norm in Hardin County households with children.

  • Kitchen Adventures: Soup is good for what ails you

    When someone you know is sick, you can feel pretty helpless. Doctors do all the work and, many times, you just sit there wondering what to do.

    Sometimes, instead of feeling helpless, doing little things can help — such as making a fresh bowl of soup.

    Whether it’s a cold or recovery from a stint in the hospital, soup always hits the spot. It’s as if our brains are conditioned to feel better just from smelling the aroma or feeling the warmth as we eat.

    As I stop typing to sneeze, soup sounds pretty good right now.

  • Dash of Class: August recipe roundup features slaw and sweets

    My, how the months fly by. It is time for another recipe roundup, and I have an interesting combination of recipes.

    The Freezer Cole Slaw is shared with you from a dear, dear friend and college roommate, Regina Jones Franklin in Franklin. I hope it is not too late for cabbage in the fall garden for you to preserve it for dinners during the winter.

  • Dash of Class: Heirloom tomatoes bring old-fashioned flavor to the table

    When Dr. John Cole, a neurosurgeon, was featured in a column last year, and it was the first time I had ever heard of heirloom tomatoes. At the time, he was traveling to Louisville to Fresh Market to buy that type of tomatoes, which come in a variety of colors.

    An heirloom tomato is a variety that has been passed from gardener to gardener. Heirlooms come from seeds and are easy to share.

    Heirloom varieties’ greatest quality is their old-time flavor and there’s a wide vareity of tastes.

  • Kitchen Adventures: Recipes for a fruitful zucchini season

    With gardens continuing to come in, fresh vegetables are ready for the eating. Squash, zucchini, corn and tomatoes fresh off the vine are just a few of the delicacies hitting dinner tables fresh from the garden.

    There’s nothing better than using fresh tomatoes on a BLT sandwich served with butter-coated corn on the cob from the garden. It’s like your mouth waters for it while patiently waiting for the tomatoes to grow.

  • Burgess takes the cakes at state fair

    An Elizabethtown woman with a zeal for baking earned several nods at the Kentucky State Fair including a blue ribbon in the category “Your Favorite Cake.”

    Linda Burgess’ Chocolate Raspberry Cake comes from a recipe she worked out, trying to mimic the taste of a candy she loved as a child, she said.

    One of seven children, Burgess has been a cook since her mother showed her the kitchen ropes at an early age.

  • Kitchen Adventures: Remembering Dad and his favorite onion dip

    On this day last year, I took my dad out to lunch for his birthday. He had steak, as usual. I didn’t know then that would be the last time I would have the chance to take my daddy to lunch.

    I’ve spent the last year flooded with memoires of my father and tears from missing him.

    Some weeks writing the Kitchen Adventures column is bittersweet because he often came to my house to try recipes I used for the column. So many memories are of cooking for my dad.

  • Kitchen Adventures: Chillin' and Grillin'

    Summer is the season for grilling outdoors but it’s not much fun when the temperatures are high. Fortunately, this summer has seen a few cooler evenings, which are perfect for firing up the grill.

    My grilling technique usually involves throwing a bunch of oils and spices together with whatever I’m cooking and seeing what they will do over the fire.