Mark Eaton scored in overtime as the New York Islanders defeated Ottawa 2-1 on Friday, handing them their fifth straight loss.

The Senators hadn’t played at home since Jan. 16 and have earned just one point since Jan. 19.

“We’ll take that one point as a positive,” said Senators’ defenseman Matt Carkner. “We started to take over in the second (period) and then it started to slip away from us.

Eaton took a pass from Milan Jurcina and put a no-look backhand shot past Senators’ goaltender Craig Anderson 2:35 into the extra period.

Matt Martin had the regulation goal for the Islanders (21-22-7) while P.A. Parenteau had two assists. Evgeni Nabokov made 23 saves for New York.

Zack Smith had a short-handed goal for the Senators (27-20-7), who played their first home game since a 2-0 loss to the Winnipeg Jets on Jan. 16. Anderson turned aside 30 shots.

Red-hot Islanders forward John Tavares was held scoreless. He came into the game with three goals in two games and finished the month of January with nine goals and 13 assists.

The Islanders trailed 1-0 heading into the third period, but Parenteau drew Senators’ defensemen Sergei Gonchar and Jared Cowen towards him along the boards and then sent a pass to Martin who was alone in the middle of the ice.

Notes: The game Friday night was the Senators’ 1,500th in franchise history. …The Ottawa Senators recalled forward Jim O’Brien Friday from the American Hockey League affiliate, the Binghamton Senators. …The Senators are 42-16-11-3 all-time against the Islanders. …The Senators are tied for the NHL lead with six wins after trailing following two periods. …Mark Eaton played his 600th career NHL game Friday night, and 69th with the Islanders. …Islanders forward John Tavares has eight goals and 15 assists in his 15 games prior to Friday night when he was held pointless.

Article source: http://sports.yahoo.com/nhl/news?slug=capress-hkn_islanders_senators-16833956

The Buffs believe they can win the Pac-12.

It definitely feels like anything can happen when this team steps on Sox Walseth Court to play in front of a sold-out crowd.

Two weeks after beating Arizona by a point in front of a packed house, Colorado escaped with a 72-71 victory over Oregon on Saturday night in front of 11,052 stunned witnesses at the Coors Events Center.

Nate Tomlinson’s free throw with one second left on the clock sent patrons into a frenzy and Ducks head coach Dana Altman chasing after the officials.

“Of course,”

Tomlinson said when asked if he was fouled by E.J. Singler.

And the Oregon view?

“Just part of the game,” said Altman, who decided to take the high road after a cooling off period.

Olu Ashaolu had tied the score and was fouled with 7.6 seconds left, but the senior forward missed his and-one free throw into the teeth of the student section.

Tomlinson wisely attacked the basket and got the call. The senior point guard missed the second free throw on purpose to force a full-court shot at the buzzer by the Ducks that was not close.

“Obviously, he got fouled,” CU head coach Tad Boyle said. “You officiate the game from start to finish. We got to the rim. If a kid gets fouled, it’s a foul. … I didn’t have a beef with that call (on Ashaolu’s basket).”

A clutch 3-pointer by Spencer Dinwiddie had given the Buffs a 70-66 lead. Askia Booker drew the defense in and set up his classmate with the assist.

CU’s dynamic freshman guard duo combined for 33 points on 10-for-17 shooting.

“They were pretty awesome,” Tomlinson said. “Ski was making plays, and Spencer hit the big three to get us over the line there.”

Jonathan Loyd hit a 3-pointer with 22.6 seconds left to bring Oregon to within 70-69. Tomlinson went 1-for-2 at the line with 17.4 seconds left to give CU a two-point cushion.

“What I love about Nate is that he is all about the team,” Boyle said. “Probably more than anyone I’ve ever coached.”

A 3-pointer by Devoe Joseph gave the Ducks a seven-point lead early in the second half.

Austin Dufault and Dinwiddie hit CU’s first two 3-pointers of the game to turn the tide.

Back-to-back triples from Tomlinson and Dinwiddie capped a 9-0 run and gave the Buffs a 50-46 lead with 12:36 remaining.

Oregon, the conference’s best road team, remained calm and regained the momentum in short order. A three-point play by Lloyd provided the visitors with a 58-53 advantage.

Dinwiddie converted a three-point play – with help from an ill-advised goal tend by Carlos Emory – to give CU a one-point lead.

“We don’t stop believing in each other,” said Booker, who finished with 17 points in 26 minutes.

CU trailed 37-33 at halftime after being held to 37.5 percent from the field, including 0-for-8 from 3-point distance, and getting out-rebounded 21-16.

Andre Roberson – who was spectacular on the defensive end with 11 rebounds and a career-high seven blocks – was whistled for two early fouls and watched most of the action from the bench until the second half.

Booker kept the Buffs in the game with 13 points off the bench on 4-for-6 shooting. Dinwiddie scored 12 of his second points in the second half.

Carlon Brown (10 points) also scored in double figures, but was 4-for-14 shooting. However, the senior guard’s layup with 2:25 gave CU a 67-64 lead.

“He made a big-time play in transition,” Boyle said of Brown’s late bucket. “I don’t know if we win the game if he doesn’t do that.”

The Ducks (16-7, 7-4) fell to 4-2 on the road on conference play. Oregon was 10-for-17 at the free-throw line while CU knocked down 23-of-30 from the stripe.

“We didn’t shoot free throws well. They beat us there and that was a big difference,” Altman said. “We couldn’t get the stops when we needed to in the second half.”

The Buffs (16-7, 8-3) – who improved to 7-0 at home in conference play – remain tied with California for second place in the Pac-12.

This is the first time CU has been in contention for a conference title this late in the season since the memorable 1996-97 campaign. Chauncey Billups’ Buffs started 8-3 in Big 12 play, finished 11-5, and made it to the second round of the NCAA Tournament.

“It has been a long time since Colorado has been in a league race,” Boyle said. “What happens is every game becomes bigger.”

The Buffs, who play five of their final seven regular-season games on the road, return to action next Thursday at Arizona.

Article source: http://www.buffzone.com/mensbasketball/ci_19896346?source=rss

• Print

02/04/2012 06:21 PM

By: Dan Eaton

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Serves: 8

Ingredients:

For the salad:
1/2 cup sliced pitted kalamata olives
1 drained jar marinated artichoke hearts (approx. 1 1/2 cups total)
1/3 cup chopped oil cured sundried tomatoes
4-6 ounces cubed fresh mozzarella cheese
chopped Romaine lettuce as needed

For coating chicken:
1/3- 1/2 cup all-purpose flour
1-2 beaten eggs (with a tiny bit of water whisked in)
approx. 1/2 cup dried breadcrumbs

4 medium large boneless, skinless chicken breasts carefully cut in half from top to bottom to make 8 cutlets total
salt and pepper for seasoning cutlets

olive oil for sauteing chicken

Procedure:
The salad comes together fast because everything is pretty much ready to go when you buy it….you just want to combine a good handful of sliced pitted Kalamata olives with a well drained jar of marinated artichoke hearts, a handful of chopped oil cured sundried tomatoes and some cubed fresh mozzarella cheese and toss everything to combine.

You’ll be adding the chopped romaine to the salad just before serving and, as far as the chicken cutlets go, you’ll want to season them with a little salt and pepper and then dredge them first in a little all-purpose flour and lightly in beaten eggs. Then coat them lightly in dried breadcrumbs, placing them onto a clean plate as you go.

Depending on how much chicken you’re cooking, you’ll probably have to cook it in batches. Then just add a good splash of olive oil to a large nonstick pan on medium high heat and then brown both sides of the chicken and cook it through without drying it out.

And, once all the chicken is done, toss the artichoke mixture with the chopped romaine lettuce and then divide the chicken cutlets onto individual plates and top that with some of the salad.

Hints:
Make the salad first and handle the raw chicken after. And make sure to always wash your hands, so that you won’t cross contaminate the salad.

You could toss the salad with a little oil and vinegar, or some bottled Italian dressing, if you think it needs it, before topping the chicken.

Article source: http://austin.ynn.com/content/living/282851/cooking-at-home--breaded-chicken-cutlets-with-artichoke-hearts

Dave Pennsy pushed the shrimp around in the pan for a few minutes as his sous chef/wife, Chris Pennsy, handed him fresh-cut vivid green snow peas and red and yellow bell peppers.

While the shrimp stayed warm on a wire shelf over the wok, Dave tossed in the veggies. Moments later, he helped Chris fill a platter with softened bean threads, soon to be smothered in their Monday-night supper of Vegetable and Shrimp Stir Fry with Toasted Pine Nuts.

“I just enjoy cooking,” said Dave Pennsy, 47, recently laid off from Verizon. “Using fresh ingredients and trying new things. I like going through the steps. It’s just fun.”

Pennsy got interested in cooking while he was single, first buying a wok after watching an infomercial. That was nine years ago. Until then he’d been able to cook basic meals for himself, but once the wok arrived, he fell in love with the kitchen. Now he cooks many of the meals he and Chris Pennsy eat.

He is part of a wave of men finding inspiration at the stove.

The Bureau of Labor Statistics reports that the percentage of men involved in home cooking has doubled since 2003, to 41 percent. Researchers credit a number of converging trends, including higher male unemployment, influence from TV shows that have made cooking seem simpler and exciting, sharing housework with working women, heightened interest in flavors and cuisines from other cultures, and the emergence of cooking as a productive hobby and social experience.

Two years ago, Internet recipe giant Allrecipes.com launched a site just for men, ManTestedRecipes.com after its research showed men who cook actually enjoy it more than women do. And they like to spend more time doing it.

A 2010 survey by Mintel on behalf of the grocery industry found that “a substantial percentage of men are helping with the household grocery shopping.

“This is most true among younger males, as so-called traditional gender roles continue to evolve,” according to the study’s executive summary. The survey found that 49 percent of male respondents said they do all of the grocery shopping.

The U.S. economy cannot be ignored as part of why men are heading into the kitchen.

“It’s the economy,” said Ed Tonkin, 53, who started cooking 10 years ago when his kidneys failed and he could no longer work. “Men are underemployed. I do the grocery shopping and I’m amazed at the number of guys who are grocery shopping now.”

Joe Kelly, 45, who said he cooks for enjoyment, also thinks interest in cooking, in general, has risen as a result of high unemployment.

“People with kids are strapped between pay days and cannot afford to eat out,” he said.

Jim Bure, 53, general manager at Wegmans on West 26th Street, confirms he’s seen more men in the store, shopping and asking questions about cooking.

“They’re asking questions about cooking and visiting the store’s cooking demonstration events,” he said.

Bringing home the bacon

Some men are discovering the kitchen out of necessity. As more women work full time, it can be difficult for them to get home and cook dinner every night.

Jeff Malinowski, 51, owner of Jeff’s Village Inn, cooks dinner because his wife’s work schedule gets her home later in the evening.

“If I depended on her, we wouldn’t eat until 9 in the evening,” he said.

Dennis Dunne, 61, chef instructor at Mercyhurst culinary school, said he’s watched the transformation of American society’s attitude toward food.

“I was born in the era when men went to work, women cooked,” Dunne said. “When women started going to work, it required a split in the work at home. She said ‘Can’t you cook a couple nights a week?’”

David Latt, a TV producer and writer in Los Angeles, writes for several websites about his love of cooking, including his own blog at MenWhoLiketoCook.blogspot.com.

“The kitchen is not the domain of the women anymore,” Latt said. “It’s a shared domain for practical reasons.”

Latt shared an Emmy with other producers of “Hill Street Blues” in 1984, and another nomination for “Twin Peaks” in 1990. He recently sold a pilot script to Showtime.

He said he does almost all the cooking at his house because his wife works long hours during the week.

Cooking duties also fell to Ron Shrout, 60, after an industrial accident left him unable to work outside the home.

“It wasn’t voluntary,” he said. “My wife got a job, and our jobs reversed. Now I do the laundry and cooking and stuff like that.”

But it’s grown on him.

“My wife likes my cooking,” Shrout said. “I’d rather cook than go out to eat.”

Demystified

In addition to practical reasons, many are falling in love with it as food infiltrates pop culture.

You can find cooking shows not just on the Food Network, but also on networks such as the Cooking Channel, Travel Channel, PBS, BBC America and others.

“It seems everywhere you look, someone’s talking about or showing food on TV,” said Steve Herbstritt, 37.

Robert Reid, 54, said his father ran a restaurant in the Poconos while he was growing up, but he didn’t want to follow in those footsteps. It was many years after his father’s death that he discovered his love of cooking.

“I read a ton of cookbooks and love to … make good imitations of what I see on the cooking channels,” Reid said.

The rise of cooking on TV has demystified cooking for the men whose mothers dominated the kitchen while they were growing up, Dunne said.

“Food in this country has become way on the front burner with the food channels, cooking shows and competitions,” he said. “That has piqued men’s interest.”

Christopher Long, 29, a student at Edinboro University of Pennsylvania, cooks for his family most nights.

“I watch shows that are about exotic foods,” he said. “There’s a YouTube channel about cooking. Young men cooking is just starting to pick up from there.”

Men see cooking less as a chore and more about excitement, Latt said.

“On TV, cooking seems like fun,” he said. “Where before it was mysterious or just drudgery, now it seems like good times happen in the kitchen.

“It doesn’t seem all that hard. Cooking has gotten cool, hip,” he said. “Male cooks are tattooed, with pot bellies and have great-looking babes hanging around.”

Speaking of babes

Cooking, for men, has become as much about getting together as it is about the food itself.

“When I was in college, I realized that girls liked guys who cooked,” Latt said. “That was a game changer.”

Girls weren’t the reason Dunne started to cook, but he definitely cashed in on that concept.

“When I had a new relationship, I would volunteer to make dinner,” he said.

Bure started cooking for more than the food.

“I started a few years ago as a way to spend more time with my wife,” he said. “I feel much more comfortable in the kitchen now.”

The Pennsys second that motion.

“We always cook together,” Dave Pennsy said. “It’s something we can do for each other.”

“The kitchen is a place where we can do things together,” Chris Pennsy said. “It’s not just my domain.”

Men’s rise as home cooks isn’t all about women, though. It’s become a way to socialize.

“I think it’s a really neat thing to have people over and have something that you’ve worked on,” Reid said. “Everybody goes away happy.”

Dunne said kitchen lovers have an innate desire to please.

“One of the really nice things for cooks is that people are so appreciative,” he said. “You’re getting the spotlight shined on you.”

Latt said while guys used to go to the bars to get together, more and more of them are starting to hang out at home, cook and eat good food.

“Young men are starting to understand how cooking lets you bring together a group,” he said.

While some men might not say it out loud, some proudly state that they cook from the heart.

“Not to be corny, but you can also put a lot of love into it,” Tonkin said.

John Bond, 27, shares that sentiment.

“I get a great sense of accomplishment when I make something tasty that I can enjoy with someone else,” he said.

Cooking for others has turned into a form of giving.

“If you did it well, you get to see someone enjoy it,” Herbstritt said. “I think that is where the most satisfaction comes from.”

Gratification

That sense of satisfaction is a two-way street. Men get it from sharing their results, but they’ll do it for the pure enjoyment, as a way to disconnect from the stresses of life.

“It’s hard to describe,” Long said. “I just like making something.”

Kelly said he cooks for his family after a long day at work, out of a need to relax.

“It gives me a little quiet time,” he said.

Malinowski, who runs a tavern, loves to get home and cook different food.

“I get to relax and kick back,” he said. “Have a beer sitting up on the counter. Cooking just warms the house with the heat from the stove.”

The sense of accomplishment gives men a feeling of nearly immediate gratification.

“I like to do things that you can see a result from,” Herbstritt said. “You can start from a few simple items and create something beautiful and tasty.”

New tastes

Decades ago, American food comprised bland flavors, pasta, meat, potatoes, plain vegetables.

Those days are over.

“As a nation, we’ve developed a more sophisticated palate,” Dunne said. “Men have been going out to eat and experiencing things that a lot of older men didn’t.

“They began learning about food and what tastes good, opening their minds from Mom’s meatloaf, roast chicken and mashed potatoes.

“We’ve discovered there’s a lot of culinary delights out there.”

Tonkin remembers, with a shudder, his grandfather’s tastes.

“My grandmother used to be a wonderful cook and baker, but she was married to my grandfather, who had the palate of a piece of white paper. She would make these wonderful dishes and Grandpa would just go ‘heh.’”

Nothing new, really

Men cooking might seem a novelty to many, but some forms of male cooking traditions never went out of style.

“There’s a certain masculinity to it, actually,” Latt said. “Breaking down an animal, men foraging. It’s no longer for sissies.”

Malinowski said many in his group of deer-hunting buddies exchange recipes and cooking techniques.

“The single guys I know, most of them are excellent cooks,” he said. “We like messing around with gardens and canning and freezing.

“I think some of our desire comes from a survival instinct.”

Bond said many men actually cook the way their fathers did.

“I don’t think that men were really ever out of cooking,” Bond said. “I know there was a time when the man said “Honey, I’m home,” and the wife countered “Dinner’s on the table,” but I never saw my grandmother operate the charcoal grill or the propane fish fry.

“I think there has, and always will be, a need for most men to say. “‘Hey, I can cook, too.’”

JENNIE GEISLER can be reached at 870-1885 or by e-mail. Visit her food blog at GoErie.com/blogs/loaves. Follow her on Twitter @etngeisler.

Article source: http://www.goerie.com/article/20120205/LIFESTYLES01/302049899/Erie-men-share-their-love-for-cooking

It can get very problematic to find the cause of an allergy, particularly a food allergy, because they can be lethal. If you are allergic to touching something, you may test a couple of things on your own and maybe you will discover the culprit, but if you consume a foodstuff to which you are allergic, you could die.

Because food allergies could be so perilous, it is best to have them taken care of by a medical professional. if you are not able to do that straight away, it is best to avoid any substances that you suspect may be causing the trouble.

There are common culprits for being allergens particularly with younger people, who are more likely to get allergies than adults. Keep in mind that not all allergies reveal themselves in the same manner and even if two people have an allergy to the same substance, the reaction might not be the same.

Here is a list of the most prevalent factors for food allergies:

Milk is a very common cause of allergies in young people and babies. Cow’s milk is the foremost culprit here and goats’ milk or soya milk are often used as substitutes. This is not the same as being lactose intollerant.

Eggs can become the cause of two allergies, namely the white (albumen) and or the yolk. Again, these allergies are more frequent in babies and children than in adults.

Peanuts cause allergies that vary from mild to deadly in both children and adults. In serious cases the airways swell up and block the passage of air causing asphyxiation.

Real nuts from trees can also cause allergies, but more often in children than in adults.

Fish allergens mostly affect children, but it is a strange one, because the allergens can affect people sitting close to someone else eating fish.

Shellfish allergies may be equivalent to fish allergies, but if you are allergic to fish you are not necessarily allergic to shellfish and vice versa.

Soya is often used as a replacement for meat and milk, but it is an allergen to some individuals. People who are allergic to soya or soy have to be wary if eating Asian and vegetarian food.

Wheat may be an allergy causing most often respiratory issues. This is another one to be very cautious with because we use wheat in so many foods in the West.

These eight allergens are responsible for around 90% of all allergies in the USA, but peoples are not the same in every country. The top eight allergies in China might be different, but the eight above are normally in the top ten in most countries.

Owen Jones, the writer of this piece writes on a number of topics, but is at present concerned with allergenic mattress covers. If you would like to know more, go over to our website at Bed Infestation.

Khan scored the first century of the series to end the day on 115 not out, alongside Azhar Ali (75 not out),.as Pakistan took control and finished 222 for two at the close, 180 runs ahead of England.

“It was a tough day,” Cook said, “That partnership has really taken the game away from us.

“When they came in they were still behind us. The pitch has obviously changed from yesterday but they played well. I think it’s got slower and it made it a hard day for us.”

The first day saw 16 wickets fall leaving England marginally in front of the ‘hosts’ on 104 for six overnight after Pakistan were bowled out for just 99.

However, England lost their remaining wickets quickly to total 141 in their first innings, before Khan and Ali produced solid performances to put Pakistan into a commanding lead after Monty Panesar and James Anderson made early breakthroughs.

Anderson removed Taufeeq Umar for just six before Panesar trapped Mohammad Hafeez leg before wicket for 21 to leave Pakistan reeling on 28 for two, before Khan and Ali came to the crease.

“Yesterday was a strange day with so many wickets to fall but it’s disappointing to be on the end of it,” Cook said.

“[Khan] played a fantastic innings there. He took the attack to the bowlers and didn’t let them settle. We tried a lot of things to try and knock him out of that rhythm but he played really well.

“Obviously we want to keep their score as low as possible. The new ball is coming tomorrow so we’ll try to grab an early one tomorrow and break the partnership as soon as we can.

“There’s enough quality in our dressing room and there’s some quality guys who can stand up. These guys have shown that once you get in it gets easier.”

Article source: http://www.espnstar.com/home/news/detail/item747164/

Six suburbs will take part in the program: Berwyn, Chicago Heights, Maywood, Park Forest, Riverdale and South Holland. The idea is to stabilize neighborhoods hit hard by the foreclosure crisis while protecting property values and shoring up the local tax base.

“We believe in housing and affordable housing and being able to be a homeowner,” Gov. Pat Quinn said Friday at a news conference with County Board President Toni Preckwinkle. “Because when you are a homeowner, you have a stake in the neighborhood,” Quinn said.

The Quinn administration has set aside $40 million from the statewide construction fund to pay for the program, and the county will contribute an additional $10 million. Once a home sells, any profits will be put back into the fund to buy more abandoned houses. It’s estimated that as many as 500 homes could be rehabbed and sold to new owners.

Qualified buyers will get $10,000 grants to help with down payments and closing costs. They also will get financial counseling to help prevent the home from going back into foreclosure.

“Government should be responsive to the pain of everyday citizens and take steps which aim to alleviate that pain,” Preckwinkle said. “People deserve to know that their communities are being maintained and that their elected officials are working together to impact positive change at the local level.”

mcgarcia@tribune.com

Twitter @moniquegarcia

Article source: http://www.chicagotribune.com/news/local/ct-met-quinn-preckwinkle-housing-20120204,0,3266612.story

Published 9:37am Saturday, February 4, 2012

The South is known for its home-style cooking – from soul food to seafood.

And the “sweet” in Alabama’s state slogan, Sweet Home Alabama, just might be banana puddin’ at Sisters in Troy, coconut cream pie at Tiny Diny in Mobile or donuts at Loyless in Dothan.

The Alabama Tourism Department reached back to past promotions for its 2012 tourism campaign and pulled out the most successful “Year of …” campaign – The Year of Alabama Foods.

“‘The Year of Alabama Foods’ was an awarding winning campaign in 2005 and the most popular tourism promotion that we have launched, said Marilyn Stamps, Alabama Tourism Department. “Everybody loves to eat and Alabama has some of the best restaurants with the greatest variety that you can find anywhere. And, we have great cooks and award-winning chefs including Frank Stitt and Chris Hastings in Birmingham, Wesley True in Mobile and James Boyce in Huntsville, just to name a few.”

Once again, the Alabama Tourism Department scanned and scoured the state looking for the ‘dishes to die for.’ From the foothills of the Appalachians to the Gulf Coast from the Georgia state line to the fringes of Mississippi, they came up with a list of “100 dishes to eat in Alabama before you die.”

“Actually, there are more than 100 dishes listed in the brochure and there could have been more,” Stamps said. “There are just so many great dishes to die for here in Alabama.”

Five of those “100 dishes to eat in Alabama before you die” are right here in Pike County and that’s says a lot about what’s cooking in Pike County and quite a compliment to the local restaurant industry business, said Shelia Jackson, Troy director of tourism.

“Three restaurants in Troy, Sisters, Mossy Grove Schoolhouse Restaurant and Crowe’s and Sit N Sip in Brundidge and the Old Barn Restaurant in Goshen were all selected,” Jackson said.

Sisters was noted for its banana pudding, Mossy Grove for its beans and cornbread and Crowe’s for its chicken fingers and dipping sauce.

Sit N Sip in Brundidge got the nod for its chicken salad and the Old Barn Restaurant for its rum bread pudding. Sit N Sip restaurant in Brundidge was not listed in the 2005 “100 Dishes” brochure. Had Jamie Sanders and Mark Kinster been in business in 2005, they might have been among the honored but they only opened their business five years ago.

“We started at a different location in town and moved here on the backstreet four years ago,” Sanders said. “We like it here. It’s got character.”

Sit N Sip is located behind town on what was once called “Little Wall Street” because of the fast and furious cotton trading business that went on there. So, the backstreet has history.

Sit N Sip has the appearance of a beachside sandwich shop – a yellow block building with flamingos, lady bug banners and white wooden benches and a chalk board menu on the outside wall set the tone for what’s inside.

“It’s a little bit of everything and a lot of flamingos,” Sanders said of the restaurant décor. “Some time back, somebody stuck a flamingo in the ground and that’s how it got started. People started bringing us flamingos of all kinds and then all kinds of things. We started putting things one place and then the other and that’s how we decorate.”

The restaurant is unique to say the least. The salad bar is tucked away in a room of its own. There are booths and tables and a bar stool or two. A great place to sit and sip.

But it’s the chicken salad that people come seeking.

“It’s my granny’s recipe,” Sanders said. “She taught me to make it. The ingredients are important. She made chicken salad with homemade sweet relish and fresh chicken breast.

“I make it as close to hers as I can. I use pecans and celery and always fresh chicken, never canned.”

Sanders didn’t share that secret ingredient that sets his and his granny’s chicken salad apart but he did say that a secret to great chicken salad is found in how it’s made.

“You have to mix the ingredients at certain temperatures and in certain ways,” he said.

“That’s the real secret to Sit N Sip’s chicken salad.”

Sisters, the Old Barn, Mossy Grove and Crowe’s all have their secret recipes, some of them were handed down through the generations and others were the result of trial and error and successful experimentation.

“Every dish on the list of ‘100 dishes’ is extraordinary,” Stamps said. “The hope of the Alabama Tourism Department is that tourists will seek out these restaurants and try the dishes to die for. And, also, that Alabamians will use the brochure as a guide when they are traveling or just to make a restaurant a destination.

“With the Year of Alabama Food campaign, we want to reinforce the farm-to-table concept. We have included more restaurants that feature locally grown products such as peach ice cream at Durbin Farms Market and the peach pie at Peach Park and the pecan pie at Heaton Farms in Clanton.”

Stamps said the “100 dishes to eat in Alabama before you die” brochure includes barbecue, burgers and squash blossoms, seafood, sweets and swiggin’s.

“No matter what your favorite dish is, the brochure includes a restaurant the features that very dish,” Stamps said. “There are 100 and more dishes to try and what better time to ride the restaurant tail than during the Year of Alabama Food.”

Article source: http://www.troymessenger.com/2012/02/04/pike-county-recognized-in-the-year-of-alabama-food/

JOHANNESBURG, Feb 4 – Nelson Mandela’s personal chef of 20 years launched her first cookbook recently, giving the world a taste of some of the anti-apartheid hero’s favourite South African dishes.

Xoliswa Ndoyiya’s “Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen” (the title means “home cooking” in Xhosa) features recipes such as umsila wenkomo (oxtail stew), umngqusho (maize and beans) and ulusu (tripe) that the 49-year-old says Mandela relishes.

The book, which hit stores just before Christmas, is one of the few South African cookbooks to feature traditional African dishes.

Speaking at a book launch in Johannesburg, members of the Mandela family said Ndoyiya had become like a mother to them since the man who would be elected South Africa’s first black president hired her to cook for him shortly after his release from prison in 1990.

“Ma Xoli has been the family’s best-kept secret,” said Luvuyo Mandela, 25, the icon’s great-grandson.

“More than just someone that prepared meals, she was a parent to a lot of us.”

Beaming in a purple dress and scarf, the plump chef told the story of how Mandela, affectionately known as Tata (father), hired her after a mutual acquaintance told him about her exquisite cooking.

“Tata said to me, am I going to cook, because he heard that I’m a good cook. And I said, ‘Yes, I am, and I will cook for you Tata.’ I thought I was still going for another interview. But then it was just, ‘You’ve got the job.’ There and then.”

Ndoyiya has since cooked for world leaders, visiting dignitaries and celebrities like Michael Jackson and Oprah Winfrey, as well as Mandela’s entire extended family.

She has sent him dishes by air to London when he tired of English food and accompanied him to his hometown, the southeastern village of Qunu, when the 93-year-old returned there for six months recently.

Mandela, who is increasingly frail, did not attend the book launch. But staff from his charitable foundation presented Ndoyiya a plaque bearing a note from the man she has spent the past two decades cooking for.

“Thank you for feeding us so well all these years,” it said. – AFP

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