The walk was maybe a half-mile switchback up the side of a mountain in semi-freezing drizzle, past a slate-colored pond, through a covered bridge, beyond a clearing with a few austere frame buildings, and up and up.
With her easy tact and predisposition to agree, she might be a diplomat or a counselor — if it weren’t for the one-liners that slip out, almost as if they’re sneaking up on her, and the highly contagious laughs that follow.
With careers, carpooling and volunteer work, making dinner can be a challenge for busy families! If Stouffer’s is “home cooking” and at tax time you can claim the pizza deliveryman as a dependant, it might be time for a change. Enter a new concept in cooking — meal preparation centers.…
In a food world where cured pork products have been catapulted to sexy heights of connoisseurship by chefs like Mario Batali, Pittsburghers blithely accept, take for granted and plain underappreciate the elegant — and bargain-priced — sausage and prosciutto made here in a fourth-generation family business in the Strip.