On The Table
Spring, goats and a little bit of panic
There’s a certain kind of spring morning that only exists out here—where the air still carries a chill, but everything around you insists on blooming anyway.
The Mexican plums are the first to show off, soon their delicate white blossoms will be lighting up the yard like lace.
The peaches follow close behind, soft pink and hopeful, while the fig trees begin their quiet transformation—buds swelling, promising those beautiful figs we all wildly anticipate. It’s beautiful in a way that almost makes you forget how fragile it all is.
Almost. Because if you’ve ever had an orchard and watched the weather forecast dip just a little too low, you know the feeling—that slow, creeping panic.
Read the full story in On The Table in Thursday’s Bowie News.
There are faster ways to make lasagna.
You can buy the noodles. You can twist open a jar of sauce. You can scoop ricotta from a plastic tub and call it done. And listen, I have done it that way plenty of times.
No shame in a weeknight shortcut. Some days are built for survival, not scratch cooking.
But lately, I have been taking the long way around.
What started as a simple plan turned into something closer to a three-hour tour. Think Gilligan’s Island… except instead of coconuts and castaways, it was flour, goat milk and just enough determination to get myself in over my head.
And I happily got lost in it. It began with milk from Cherry. Yes, I named her. Cherry, the nanny goat, has absolutely no idea she is now part of an Italian dinner situation.
Read the full feature from On The Table in your Thursday Bowie News.
Lent has just ended and if you observed it in any way, strictly or somewhere in the middle, you probably felt it. That slow shift in how you cook, what you reach for, and how often you stand in the kitchen wondering what else there is besides peanut butter and pimento cheese. But there is something about going through a season like that that resets your perspective.
You come out the other side appreciating things you did not think twice about before, and sometimes you discover a few new ones along the way.
As a kid, the frozen seafood we ate came in a rectangular box and answered to the name fish sticks.
They were breaded within an inch of their life, cooked until vaguely crisp, and served with enough ketchup to make you forget what you were eating.
They were not great. They were fine, which for a long time was about the best you could say for most frozen fish. And that stuck with me.
Read the full On The Table feature in your Thursday Bowie News.
See a shrimp ramen recipe (top photo) in On the Table this week.
(Culinary.net) – With spring in the air, it’s the perfect time to invite guests over for a hopping party. It’s also a great opportunity to tackle that dreadful spring cleaning and spruce up your living spaces with vibrant decor for visitors to enjoy alongside a delicious recipe.
With this sweet, colorful table arrangement, your whole family can get into the spring spirit. From festive utensils, a bright centerpiece and cute snacks, your spring setup can be fresh and fabulous.
Get some inspiration for decorating your spring holiday table and find recipes to fill it in Thursday’s Bowie News.
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