COOKING WITH SIMON: Which came first? The yolk or the white
If you do a lot of baking or dessert making, like I do, you might have a large amount of egg yolks on your hands. There are many recipes, like my New Zealand Pavlova, that call for the egg whites, but not the yolks.
- INSTANT MESSAGE: When God says no
COOKING WITH SIMON: Planting seeds for the future and the plate
My workload just got a lot easier and more interesting. Why? Because soon I won’t have to shop for produce and I get to start creating some fun new dishes that incorporate all of the wonderful vegetables and herbs that will be growing in my garden.
- EAST TEXAS ADVICE COLUMN: Breakfast blues
- INSTANT MESSAGE: Being joyful in trials
COOKING WITH SIMON: Mardi Gras time in Palestine
The good times were definitely rolling down Palestine Main Street last Saturday and the food sure was too. It was a great weekend with parades, floats, parties, Cajun recipes, zydeco music and plenty of Palestine area wine.
HISTORICALLY SPEAKING: Temple Opera House
I have to admit that the landmark building, which at one time dominated the corner of Ave. A and Oak street; is probably my favorite public building that has been built in Palestine, and that's saying a lot!
- LIFE BEHIND THE PINE CURTAIN: Treasure every moment you have
- INSTANT MESSAGE: Go for the gold as a Christian
COOKING WITH SIMON: Feeding the steak eaters and the vegetarians
Texans are known as meat eaters and enjoy they’re big juicy steaks. But sometimes it’s nice to eat a meal that is just vegetables and follow the new Meatless Monday trend. Chefs always need to have some good vegetarian dishes in they’re repertoire because vegetarians and vegans don’t want to just eat salads and pasta.
- More Columns Headlines
- COOKING WITH SIMON: Which came first? The yolk or the white