Lifestyle

Kansas State University food scientist Karen Blakeslee says cooking in the kitchen is a great learning experience for all ages. To avoid accidents, she has some reminders about safety in the kitchen: 1.

We were enjoying some time with friends at the Kansas State Fair one year, when I told Joey I was in the mood for a blooming onion and was going to go around the corner to buy one. I asked if he wanted his own, and he looked at me like I had two heads.

Ingredients 12 ounces frozen pearl onions, thawed and drained well 2 eggs 1 cup flour 2 teaspoons cayenne pepper 2 teaspoons paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon black pepper 1 teaspoon salt Vegetable or canola oil for frying (I used about 1 cup) Drain the thawed pearl onions well, and lay them on some paper towels to help dry them as much as possible. In a bowl, beat the eggs, and set it aside.

Fun at Floyd's

TSnews CHENEY – Members of the Cheney Chamber of Commerce heard good news on local enrollment numbers at their meeting last week. In addition, plans continued to be discussed for two big Chamber events, the Chili Cook-off later this month, and Come Home for Christmas the first Saturday in December.

I’m constantly amazed at how quickly we transition from pasta salad to thick, warming stew weather in Kansas. I can always tell when other parts of the country are starting to move into whatever the next season is, because my Pinterest suggestions suddenly begin showcasing a totally new genre of food.

Ingredients 1 tablespoon olive oil 1 onion, sliced thinly (I used white) 16 to 19 ounces beer brats, cut into half-inch rounds 1/2 head cabbage, thinly sliced or Heat the olive oil in a Dutch oven with a lid over medium heat. When the oil is hot, add the onion, and saute until it is soft and starting to caramelize.

Gerlachs to mark 75 years Bonnie and Bob Gerlach will celebrate their 75th wedding anniversary with a come-and-go reception on Saturday, Sept. 7.

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Ingredients 1 or 2 sheets frozen puff pastry, thawed in the refrigerator (I had about 13 ounces of pastry.) Flour for rolling pastry 1 egg 8 ounces cream cheese, softened 3/4 cup powdered sugar, plus some for decorating 2 teaspoons vanilla 6 ounces fresh raspberries Line a baking sheet or a couple plates that can fit in your freezer with parchment paper, and set it aside. Lightly flour a cutting board or your countertop, and roll out the puff pastry to a square about 1/8-inch thick.