Flavors And More Magazine

GOURMET HIGHWAY: Acclaim for Cheesemaker By Doc Lawrence - (Thomasville, GA) A family farm would seem to be an unlikely tourism magnet. Far from the large cities of Florida and 200 miles south of Atlanta is Sweet Grass, a family owned dairy that makes cheese. Not your ordinary cheese, mind you, but the kind made over the ages by hand from local milk. Do this well and in today’s fast-growing food centric culture and you attract some mainstream media attention and earn a place for your...

Summer Holidays – Get Grilling By Chef Judi Gallagher - As a New Englander, Memorial Day weekend always meant filling the grills with charcoal, seasoning the steaks and deciding whether the cold rain would hold off or if we would have to move the picnic table into the garage. The menu seldom varied. There was always Mrs. Calhoun’s tuna-macaroni salad, my Mom’s potato salad made with Hellman’s mayo and chopped hard-boiled eggs, red onion and celery. Her secret seasoning was a...

Celestial Summer Shortcake By Susan G. Purdy - Everyone loves tender buttery shortcakes, including this baker. Quick and easy to put together, you can serve them warm with coffee for breakfast. Add 1/2 cup of currants or a cup of berries to the batter and call them scones (to whom they’re related), or split and fill them with your favorite seasonal berries and whipped cream to create a celebratory dessert. Another reason you will love this particular recipe is that it works...

GOURMET HIGHWAY: Acclaim for Cheesemaker

By Doc Lawrence - (Thomasville, GA) A family farm would seem to be an unlikely tourism magnet. Far from the large cities of Florida and 200 miles south of Atlanta is Sweet Grass, a family owned dairy that makes cheese. Not your ordinary cheese, mind you, but the kind made over the ages by hand from local milk. Do this well and in today’s fast-growing food centric culture and you attract some mainstream media attention...

Summer Holidays – Get Grilling

By Chef Judi Gallagher - As a New Englander, Memorial Day weekend always meant filling the grills with charcoal, seasoning the steaks and deciding whether the cold rain would hold off or if we would have to move the picnic table into the garage. The menu seldom varied. There was always Mrs. Calhoun’s tuna-macaroni salad, my Mom’s potato salad made with Hellman’s mayo and chopped hard-boiled eggs, red onion and celery....

Celestial Summer Shortcake

By Susan G. Purdy - Everyone loves tender buttery shortcakes, including this baker. Quick and easy to put together, you can serve them warm with coffee for breakfast. Add 1/2 cup of currants or a cup of berries to the batter and call them scones (to whom they’re related), or split and fill them with your favorite seasonal berries and whipped cream to create a celebratory dessert. Another reason you will love this...

Art Rails in Your Kitchen

By Steven V. Philips - Here at fabulous Chez-Philips you probably expect that we have “people” to do things, knowing the male resident’s genius for directing. But alas, “people” would be the humble husband homeowner delegated to improve things around here. Reclining in the hammock, this “people” recently got to thinking about the goofy trend of kitchens loosing their upper cabinets. Why this trend? More wall...

No Problem, You Guys

By Marsha Fottler - In a recent newspaper interview, Dan Cathy the CEO of the fast-casual chain Chick-fil-A, explained that it took him 10 years to get his servers behind the counter to respond with “my pleasure” when customers said “thank you.” They kept wanting to say “no problem,” the common comeback line that in modern times has completely replaced “you’re welcome.” I wish Mr. Cathy would come to my town...