"O come, let us sing unto the Lord. Let us make a joyful noise to the rock of our salvation. Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms. For the Lord is a great God, and a great King above all Gods." Psalm 95:1-3
Thanksgiving is, without a doubt, my favorite holiday. I find leftovers to be a part of the appeal, especially because they're so versatile.
Today's recipe comes from Anita Dukeman of Arthur. She says she makes extra dressing in anticipation of this post-Thanksgiving soup.
Like other extras in "Consumed," Robin Fuchs wanted to know whether he had been cut from the finished print.
Not to worry, line producer Brett Hays told Fuchs right before the local premiere of the indie movie Tuesday night at the Art Theater Co-op.
"I have set the Lord always before me. Because he is at my right hand, I shall not be moved. Therefore, my heart is glad, and my glory rejoiceth; my flesh also shall rest in hope. For thou wilt not leave my soul in hell; neither wilt thou suffer thine Holy One to see corruption.
My love for Thanksgiving correlates closely with my love for pie.
I grew up eating all sorts of wonderful Thanksgiving pies and was proud to be the chief maker of coconut cream pie for last year's feast.
I loved the results of last year's pie because the coconut was pre-toasted, and it calls for only 1/3 cup sugar, which really allows all the other flavors to sing.
By Irisha Clark
The program that brings our children school meals is currently going through review by the U.S. Congress. The Healthy Hunger-Free Kids Act of 2010 was set to expire this past September, so the act is up for reauthorization.
URBANA — There's soul food cooking in the kitchen, and the sisters are working quietly but efficiently.
Shrimp-and-chicken gumbo, a big plate of ribs, fish-and-fried-chicken combo ... Miranda Terhune brushes past her sister Lenoria working together in what ballet calls a pas de deux and the sisters call a lifetime of closeness.
I love the taste of cinnamon in baked goods, and these light bars my mom made this fall are no exception. Her Master Gardener friend, Donna Siders of rural Melvin, sent her the original recipe, and my mom tweaked it to use corn syrup instead of honey. You could re-substitute the honey, though my mom had great results.
Peanut Cinnamon Bars
For the bars: