Lifestyle

FROM THE GROUND UP: The upside of tent caterpillars |May 24, 2017

Right now, they’re everywhere — those white, webby, Halloween-y things in the crotches of tree branches. Inside the webs are hundreds of wriggly, leaf-chomping Eastern Tent Caterpillars.

FOOD: Tasty spring salad recipes to try tonight |May 23, 2017

Faced with six types of lettuce on display, a woman wondered aloud which to buy.

THE YANKEE CHEF: Get the grill ready for dessert |May 23, 2017

Time to fire up the grill for this sweet treat. Melba classically uses peaches but nectarines are almost the same fruit. The difference between the two? Fuzzy skin! Many authorities will have you believe that the nectarine is slightly firmer and sweeter, but this is untrue.

THE TABLE: DOMINICAN REPUBLIC’S SANTO DOMINGO |May 21, 2017

The Dominican Republic is one of two countries on the Hispaniola Island located in Caribbean waters. It occupies five-eighths of the island while Haiti the remaining three-eights. Hispaniola is one of two Caribbean Islands that are shared by two countries – the other is the island of St.

NUTRITION: Foster children’s healthy eating habits with structure |May 17, 2017

Emotional eating — the habit of eating to cope with stress, boredom or negative feelings rather than to satisfy true hunger — is a behavior that can often lead to overeating and weight gain.

THE TABLE: ICELAND – Country without an army |May 17, 2017

The country of Iceland is surrounded by the vast North Atlantic Ocean. It is considered a European country – even with a part of it lying in the North American plate. The population is a little over 330,000 in an area of about 40,000 square miles.

FOOD: Three ways to enjoy rhubarb |May 17, 2017

There’s no mistaking those showy (and poisonous) leaves, crimson stalks and tart taste. All hail rhubarb season!

THE YANKEE CHEF: Whisk this easy-as-pie barbecue sauce |May 16, 2017

Sometimes it is easier to just go to the store and purchase barbecue sauce. But when you come across a recipe that is killer, then it is worth the extra effort. Jack’s Barbecue Sauce is just such a recipe.

Area woman pursues her passion for design |May 12, 2017

Madelange Laroche will feature her wedding attire collection today at the Barnes Foundation, a day before the Elkins Park resident and Haitian-born nurse graduates from Moore College of Art & Design.

UPSIDE DOWN: Real men do salsa |May 12, 2017

Salsa isn’t one of those dances you do with a bunch of tipsy girlfriends while a group of comatose guys look on. And it’s not one of those dances where girls do all the wiggling and men lend a helping hand.

FROM THE GROUND UP: Beautiful spring whites |May 10, 2017

Several weeks ago (From the Ground Up, April 20), I wrote about the Bradford Callery Pear; how this once-heralded and widely-planted cultivar has become a serious nuisance tree. Believed to be sterile, it has been cross-breeding with other pear trees and is now out of control.

THE YANKEE CHEF: These patties are loaded with flavor |May 9, 2017

Sure, “Que” season is here and most likely everyone is thinking beef burgers, steaks, ribs and anything else a man (yes, I will put the odd-ball ideas squarely on our own shoulders) can dream up.

Art & Antiques by Dr. Lori: Settling Estates filled with Antiques |May 9, 2017

Grandma passed away leaving behind a house filled with art, antiques and collectibles. You and your family members have varied feelings about her heirlooms. Some of your relatives want to divvy up everything.

THE TABLE: Mont Saint-Michel |May 9, 2017

Mont Saint-Michel is located in the northern part of France in Normandy on the Coueson River near Avranches. Normandy is known for June 6, 1944 – D-Day – codenamed “Operation Neptune.

Mother’s Day desserts: Sweet treats to show mom you care |May 9, 2017

Of course, mom loves flowers, phone calls, handmade cards and heartfelt hugs, but this Mother’s Day, why not whip up something as sweet as she is?

MCCC’s Culinary Art Institute students Bring Home The Bacon |May 8, 2017

Three Montgomery County Community College students battled to “Bring Home The Bacon” during a bacon recipe contest at The Culinary Arts Institute’s open house event sponsored by Clemens Food Group and featuring Hatfield Bacon.

Use your noodle! |May 3, 2017

Want to eat more veggies? Noodle around with spiralized sweet potato, squash, beets, carrots and more. Better yet, pair them with spring flavors for a tasty lunch, dinner or side dish.

REVIEW: Finding Your Identity: The Moth hosts mainstage storytelling at the Keswick Theatre |May 3, 2017

For Digital First Media On the Keswick Theatre’s historic stage last weekend, with nothing but a spotlight and the accompaniment of a cellist, five storytellers from across the country stood to answer one question: Where was the least likely place you felt most yourself? This was the framework for Identity Crisis: The Moth in Philadelphia presented by The Moth and WHYY.

FROM THE GROUND UP: Local sales offer unusual and rare plants |May 3, 2017

It’s not just other living things — flowers, birds, insects — that spring calls forth each year. We, too, are called out-of-doors on the warm days, eager for bright sunlight, gentle breezes, and the sweet aroma of rain-drenched earth.

Elmwood Park Zoo, Norristown, opens ‘best jaguar exhibit in the country’ |May 1, 2017

NORRISTOWN >> In the jungle, the lion sleeps tonight.

THE TABLE: The Great Smokey Mountains |Apr 30, 2017

The Smokey Mountains are part of the Appalachian Mountain range along the Tennessee and North Carolina border. The Smokey Mountains form what is known as the Blue Ridge Province and covers a little over 816 square miles.

FOOD: Celebrating asparagus — a sure sign of spring |Apr 26, 2017

On a warm, sunny afternoon earlier this month, Bob Lange surveyed a three-quarter acre field and said, “Yeah, they’re coming.” Then he bent down, cut a spear and enjoyed his first asparagus of the season.

FROM THE GROUND UP: Gardening and community — plant sales, contests, and more |Apr 26, 2017

Gardening creates so many opportunities to build community — from the simple act of sharing a spring bouquet or own-grown produce, to hobnobbing with growers at local plant sales or taking part in a community garden contest.

National Pretzel Day is April 26: Get a free pretzel from Philly Pretzel Factory |Apr 25, 2017

On Wednesday, April 26, pretzel fans can rejoice as their local Philly Pretzel Factory joins in the brand’s decade-long celebration of National Pretzel Day and gives away one free pretzel for every customer who walks through the door.

THE YANKEE CHEF: Steam this feel good dinner entree |Apr 25, 2017

Yup, it is that time of year that we begin to notice last year’s summer attire (heck, even some of our winter clothes) are just a tad snug. Here is a great recipe that will make you feel just a little better about what you are eating.

CHEAP EATS: $10 dinners to try tonight |Apr 24, 2017

Tightening your belt after Tax Day? Stretch your budget with healthy $10 dinners your family will love like black bean chili.

The Table: Atlantis Lost |Apr 24, 2017

In referring to Atlantis I don’t mean the Disney film or the resort in the Bahamas. The mythical island that sank into an ocean around 9,600 BC is the Atlantis in this article. For close to 2,400 years western philosophers are divided to if it actually existed or was it just a metaphor of Plato.

CHEAP EATS: $10 dinners to try tonight |Apr 19, 2017

Tightening your belt after Tax Day? Stretch your budget with healthy $10 dinners your family will love like black bean chili.

FROM THE GROUND UP: Beware of this pretty invasive |Apr 19, 2017

Around Easter time, there are always a lot of ads advising parents against giving their children adorable chicks and bunnies as gifts unless they are prepared to bear the responsibility of caring for the animals.

THE YANKEE CHEF: What’s on your plate? Grilled cheese and gravy |Apr 18, 2017

Ah ... yeah! Lightly breaded cheese that has been grilled until the outside is crisp and the inside is melting. Serve with Southern Tomato Gravy and this is a dish that is screaming decadence. Tomato Gravy is also, and classically, served on top of biscuits in the South, so try it either way.

The Table: TRADITIONS of EASTER |Apr 17, 2017

The egg is an ancient pagan symbol for spring. It is the time of rebirth. To Christians the egg represents Easter and the resurrection of Jesus Christ from the dead. Easter is always on a Sunday – the date is movable which is determined by the Spring Equinox.

Young Worcester artist, elderly German emigré team up for ‘Fuzzytail’ |Apr 14, 2017

WORCESTER >> A classically trained young artist and an author who grew up in Germany during World War II have combined their talents to give life to an irresistible, inquisitive bunny just in time for Easter basket appearances everywhere.

Chocolate ‘eggstravaganza’: Home cooks share DIY secrets |Apr 11, 2017

“Looking good!” manager Terri Stoltz told an assembly line of candymaking volunteers — eight retirees wearing colonial mob caps in a nod to their surroundings.

Cheesy dish perfect use for leftover mashed potatoes |Apr 11, 2017

Golden, cheesy and, with that hint of ham, simply a great addition to your dinner table. The flavor of loaded potatoes, the texture of classic Duchess spuds and the look of slab pie. Did I mention easy as well? Using leftover mashed potato is also perfect in this preparation.

PHOTOS: Hobart’s Ram Run promotes Hill School’s neighborhood revitalization initiative |Apr 10, 2017

POTTSTOWN >> About 60 people began their Sunday morning with a running start when they participated in the first Hobart’s Ram 5K at The Hill School.

The Table: WILLIAMSBURG, Virginia |Apr 9, 2017

Williamsburg was established in 1638 as a Middle Planation, which is a settlement on high grounds. In this case between the James and York rivers.

FROM THE GROUND UP: Herb Sale to feature Coriandrum |Apr 7, 2017

Coriandrum sativum is an herb that leads a double life. In its leafy form, it’s known as cilantro or Chinese parsley. In its seed form, it’s known as coriander. It can be confusing! It’s the same plant, yet its different names reflect two different plant parts and two distinct flavors and uses in various cuisines world-wide.

Run through The Hill School campus at 5K race on Sunday |Apr 7, 2017

POTTSTOWN >> Runners of all ages are invited to race through The Hill School campus during the Hobart’s Ram 5K and 1-mile fun run on Sunday morning.

FOOD: These breakfast sandwiches range from healthy to ‘wowing’ |Apr 5, 2017

When the Earl of Sandwich first enjoyed his namesake creation, he probably never dreamed of one called a “Cinnamuncher.” But you can as area chefs share three wake-up-worthy sandwich recipes to start your day.

THE YANKEE CHEF: Make these for your next get-together |Apr 4, 2017

A delicious version of the classic Italian caprese appetizer, but using another favorite of Italy ... prosciutto. 

NUTRITION: Spring break doesn’t mean reverting to bad snack habits |Apr 4, 2017

Are we there yet? Spring break season is here and whether you are traveling by plane, train or automobile, you will want something good to eat.

FROM THE GROUND UP: The buzz on urban beekeeping |Mar 31, 2017

The biodiversity of cities makes them surprisingly good places to raise bees. This was the premise behind Dr. Noah Wilson-Rich’s presentation on Urban Beekeeping at the Philadelphia Flower Show earlier this month.

The Table: KENNEBUNKPORT, Maine |Mar 29, 2017

The town center of Kennebunkport is Dock Square. This small village has retained the feel and charm of the original fishing town and surrounding ship building facilities. It is located along the Kennebunk River – about one mile from the Atlantic Ocean.

Culture club: Philly region’s cheese makers ‘connecting landscape and foodscape’ |Mar 28, 2017

Amethyst grew protective, shielding her kids as visitors approached. She’d given birth about 25 minutes earlier to a boy and a girl, who may go by “Amaryllis.”

THE YANKE CHEF: This snack might become a new favorite |Mar 28, 2017

What I adore about this recipe is the low amount of refined table sugar and the fact that any berry or orchard fruit would be perfectly acceptable in this recipe. The crispy nut base is accentuated with fresh fruit, making it a great after school snack or addition to breakfast.

FROM THE GROUND UP: More than plants at the Philadelphia Flower Show |Mar 22, 2017

Each year I go to the Philadelphia Flower Show with hope in my heart. This is not because I am pining for green, growing things and fragrant flowers. It’s because I hope that behind all the grandeur and amazement that is the Flower Show, I will find something that informs and inspires me.

THE YANKEE CHEF: A peach pudding to welcome Spring |Mar 22, 2017

I think this “pudding” is out of this world. It reminds me of a chocolate pudding cake.....moist and decadent. To me, it is a mixture of the New England Cobbler and a Buckle. This classic is usually prepared using a sugar syrup that is poured over the top, but I find the natural sweetness of peaches and oranges is far superior, sorry Tennessee purists.

Soup’s on! Celebrate spring with five fresh recipes |Mar 22, 2017

After a warm February and snowy March, it’s officially spring ­­‑ a time when chefs eagerly await tendrils, shoots and other tempting ingredients for seasonal soups.

Elmwood Park Zoo in Norristown wants you to vote to name their jaguar cubs |Mar 20, 2017

NORRISTOWN >> The Elmwood Park Zoo has narrowed down the name suggestions for their recently-born jaguar cubs, and now it’s your turn to vote for the top contenders.

The Table: ROME, ITALY – Capital of Two States |Mar 19, 2017

Rome is located along the Tiber River in the central-western part of the Italian Peninsula. It is the capital of the Lazio region. It is also known as “Caput Mundi” – Capital of the World.