As I've mentioned several times in this column, my friends and I like to get together once a month and try our hand at baking something new.
We recently decided to try two different versions of blueberry crisp, which are about as summery a dessert as I can imagine.
Mine was a variation on a blueberry-lime cobbler from The New York Times' "Natural Foods Cookbook," by Jean Hewitt.
My friend Cassandra Schowengerdt, marketing director at The News-Gazette, makes a wonderful couscous salad that's perfect for taking to a summer potluck.
It makes a large bowl, she says, and all of her ingredients are chosen with the goal of surviving well as leftovers.
The director of the tour of a giant-sized replica potato heading to Champaign later this month says the massive spud is a popular attraction everywhere it goes.
The announcement was made Thursday on Lite Rock 97.5 WHMS with Mike in the Morning that the Great Big Idaho Potato Truck will be in town on June 24 and will be at the WDWS-WHMS-WKIO radio center.
Bison, cheese, wine and a road trip.
Prairie Fruits Farm's "Fork in the Road" tour kicks off Sunday. Join them for an afternoon of agri-tourism and exotic tastes.
The event starts at noon at Prairie Fruits Farm, 4410 N. Lincoln Ave., Champaign.
My husband, Rob, developed this recipe for curry rice, and we like it for several reasons.
It's different enough from our usual fare that it seems like a special meal — something we might order for takeout but are able to make easily in our own kitchen. I actually assemble it in my rice cooker, but you could easily make it in a large pot on your stove if you don't have one.
It's the season to enjoy fresh fruits and vegetables from the area, and the "Illinois: Where Fresh Is" website makes finding them a little easier.
The website — illinoiswherefreshis.com — lists the Illinois farmers' markets, roadside stands, U-pick fields/orchards and on-farm sales closest to you.
A roundup of business news:
URBANA — The Illinois Stewardship Alliance has released its schedule of "Local Flavors" lunches and dinners that feature seasonal, locally grown and produced food.
Ten restaurants in Champaign-Urbana are taking part in the project this year, with five serving lunches and five serving dinners.