Plenty Of Pomegranates

THE DISH

October 09, 2002|By LIZ ATWOOD

Look for a bumper crop of pomegranates this season, thanks to near-perfect weather in California this year.

The Pomegranate Council says 1.1 million boxes of pomegranates will be shipped from the state this fall, up from 850,000 boxes last year.

Choose pomegranates that are heavy for their size without cracks or splits. Use seeds to bring color, flavor and texture to salads, entrees and desserts. The juice can be used to enhance drinks and desserts.

For more tips on using pomegranates, visit www.pomegranates.org.

The top's at the bottom

Timesaver ketchup For impatient diners who get tired of waiting for their ketchup to drip from the bottle, Hunt's has a solution. The company has developed a plastic bottle that stands upside-down, so there's no waiting and no shaking. The bottle also features a vacuum-action cap that is supposed to always stay clean.

Look for the new bottle in the grocery condiment aisle at a suggested retail price of $1.99 for a 28-ounce bottle.

Coordinating your colors

Candy colors If you thought M&Ms were just for eating, you're wrong. With Mars Inc.'s new Colorworks service, you can use the milk-chocolate candies to make a fashion statement.

Colorworks lets you order M&Ms in any color combination, so you can match the decorations of your party or occasion. Among the 21 colors you can choose and combine are Orioles' black and orange, Ravens' purple and black, holiday red and green or sophisticated black and white.

The candies are available in 8-ounce packages for $4.50 each at www.colorworks.com.

On the safe side

Is your kid's lunch box safe? A recent survey from the American Dietetic Association and ConAgra Foods Foundation found that a majority of parents fail to properly pack their children's lunches.

For example, most parents failed to use ice packs in their child's lunches, even though lunch boxes are likely to stay in unrefrigerated lockers for three or four hours.

To help keep foods safe, use ice packs or frozen juice boxes when packing perishable foods and buy well-insulated lunch bags or boxes. Also, tell your children to throw away all perishable leftovers after lunch.

For more information, visit www.homefoodsafety.org.

Events

Taste Burgundy and Beaujolais wines 6 p.m. tomorrow at Bin 604, 604 S. Exeter St. $25 in advance, $35 at the door. Call 410-576-0444 for information.

Charleston chef Cindy Wolf will hold a charity gourmet dinner to raise money for the American Cancer Society's "Tell a Friend" program, which provides breast-cancer education to low-income women. The dinner will be held 6 p.m. Oct. 27 at Charleston, 1000 Lancaster St., and includes foods matched with wines chosen by Charleston co-owner Tony Foreman. $500 per person. For tickets, call Donna Redd at the American Cancer Society, 410-931-6850.

Visit a farmers' market with chef Diane Bukatman and create an impromptu brunch 8 a.m. Sunday at A Cook's Table, 717 Light St. $40. At 7 p.m. Monday, chef Nancy Longo will show how to make seafood dishes. $50. For information and reservations, call 410-539-8600.

Learn to bake Italian breads, panettone and biscotti in a three-week course starting tomorrow, running from 7 p.m. to 9 p.m., and continuing on Oct. 17 and 24 at St. Leo's School, 14 Stiles St. $18, plus supplies. Call 410-685-8508.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.