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home : columns : guest columns January 23, 2018

Taste Food: Learning to Love Beets
It took a good long while for me to reconcile with the flavor of beets. I eyed them from the sidelines, attracted to the striking colors of their nutrient-rich flesh, yet wary of their earthy flavor. As a cook, I wished to like beets, and as a parent, I wanted to serve them -- so I willed myself to eat beets until I learned to love them.
Saturday, January 20, 2018

Smart Money: Stock and mutual fund choices are endless
DEAR BRUCE: What is the safest way to get a return on my money -- in a mutual fund or investing in one particular stock? -- Nancy
Saturday, January 6, 2018

Taste Food: A winter savory tart
This tart is a vehicle for two winter-friendly ingredients -- caramelized onions and Gruyere cheese. Caramelized onions are sweet, savory and slick. A lengthy cooking time coaxes out their abundant natural sugars and releases their juices, resulting in a squidgy heap of golden brown onions.
Saturday, January 6, 2018

Smart Money: College trustees weigh change in investment companies
DEAR BRUCE: My college administrative board of trustees is considering leaving TIAA/CREF in favor of a locally owned investment company. The local company has a decent reputation working with investments typically associated with such companies.
Saturday, December 23, 2017

Taste Food: A Healthy Winter Salad
There is no better time to have a salad than in the winter. Yep, that's right: Salads aren't just summer fare. When the cold weather settles in, it's even more important to get our daily dose of vitamins and nutrients.
Saturday, December 23, 2017

Smart Money: 'So-called friend' backs out of $6,000 agreement
DEAR BRUCE: I went in with a so-called friend to subcontract painting a house for $12,000 on the exterior and $8,000 on the interior. The total we were supposed to make was $6,000 apiece after it was all said and done, but he has now backed out, which means he's keeping all the money. No formal contract was made, although there is paperwork to substantiate it was not made up. What recourse do I have, if any? -- M.R.
Saturday, December 9, 2017

Taste Food: Chocolate Inspiration
Inspiration comes in many packages. These chocolate orange pots de creme are the result of a baking mistake.
Saturday, December 9, 2017

Smart Money
DEAR BRUCE: My 26-year-old daughter is buying her first car. We could loan her the money with a lower interest rate than the credit union for a three- or five-year loan, but would it be better to build her credit this way with a higher interest? Or split the funds halfway? She is highly responsible (getting her doctorate at Georgia State), but doesn't have a credit history. -- C.M.
Saturday, November 25, 2017

Make this holiday flavorful
(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.
Saturday, November 25, 2017

Taste Food: Do as the Vikings did
There's no point in waiting. It's officially the holiday season, and we all need a drink. Not just any drink, mind you, but a spiced and spirited elixir designed to warm you inside and out. I'm talking about glogg, the Danish term for what is also known as mulled wine or gluhwein.
Saturday, November 25, 2017

Smart Money: Be cautious in preparing for disaster
DEAR BRUCE: With all the horrific weather disasters occurring, how does one prepare for something like this financially? I want to make sure that my finances are safe, but also accessible if an emergency happens. -- George
Saturday, November 11, 2017

Taste Food: Add a vibrant salad
Thanksgiving is right around the corner, and just like clockwork, I begin to second-guess the amount of food on my menu. Surely it won't be enough, I think. (I should know by now that there is always, magically, enough.) Nevertheless, my entertainer's preservation-instinct kicks in, and I worry that there won't be the requisite abundance of food befitting a Thanksgiving table lined with expectant guests. So, I devise a few last-minute recipes to extend the menu -- and this always includes a salad.
Saturday, November 11, 2017

Smart Money
DEAR BRUCE: My parents bought $400 in Oppenheimer mutual funds in 1965 while Dad was in the Air Force. Soon after that they were transferred to Italy and the paperwork was lost.
Saturday, October 28, 2017

Taste Food: Slow Cooking When It's Worth The Wait
I won't lie: These short ribs take two days to make. Now, before you roll your eyes, just hear me out. Most of the time you will have little to do in the food prep department, because the ribs will take care of themselves, braising in the oven or marinating in the refrigerator. You will be actively involved in the beginning, when you brown the meat (a very important step, which will make you feel useful), and when you reduce the sauce (which, technically, your stove will do for you), and when you finish the stew an hour before serving. Your most difficult task will be, well, waiting.
Saturday, October 28, 2017

Dr Paul The Dentist
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