Garlic Bread

* Item: Rosetto Breadsticks* What you get: 8 servings* Cost: About $2* Preparation time: 30 seconds to 3 minutes in the microwave, 6 to 8 minutes conventional oven* Review: On the package, these frozen bread sticks looked extremely appetizing. On the table, they weren't. We tried the Buttery Garlic Filled and the Parmesan Cheese Filled. The word "filled" seems to be the misnomer here. The cheese-filled were merely sprinkled with Parmesan. The garlic bread sticks had a strangely bitter taste.

Dublin United Methodist Church will hold a spaghetti with meat sauce, all-you-can-eat salad bar, garlic bread, dessert and beverage dinner in the Fellowship Hall from 4:30 to 7 p.m. Saturday. Adults are $10, children 5 to 10 are $5 and children under 5 are free. Coming events Yard sale at Dublin United Methodist Church June 9. Vacation Bible School July 16 to 20. Summer Fun Camp at the Wilson Ministry Center from June 18 to Aug. 17 from 7:30 a.m. to 5:30 p.m., Monday through Friday.

Dublin United Methodist Church will hold a spaghetti with meat sauce, all-you-can-eat salad bar, garlic bread, dessert and beverage dinner in the Fellowship Hall from 4:30 to 7 p.m. Saturday. Adults are $10, children 5 to 10 are $5 and children under 5 are free. Coming events Yard sale at Dublin United Methodist Church June 9. Vacation Bible School July 16 to 20. Summer Fun Camp at the Wilson Ministry Center from June 18 to Aug. 17 from 7:30 a.m. to 5:30 p.m., Monday through Friday.

Would the industrial hum of refrigeration in a dining room bother you enough to keep you from fully enjoying your evening? Maybe it's nothing you'd ever notice, and when Fazzini's is crowded with diners, you might not hear it even if you tried to. But it was the hum from Fazzini's big takeout case and, more generally, the pervasive drabness about its storefront dining room that I think colored my appreciation of this long-popular Cockeysville restaurant....

Shawan Plaza, 11321 York Road, Hunt Valley. Hours: 11 a.m. to 10 p.m. Mondays to Thursdays,11 a.m. to 11 p.m. Fridays and Saturdays, noon to 9 p.m. Sundays. (410) 785-LEDO. For years former University of Maryland students or anyone who had lived in the College Park area would make the trek back to Ledo's whenever they were in the mood for pizza, because in those days, there was absolutely nothing like Ledo's Pizza. Today, Ledo fans can order pizza in 20 locations around the state.I stopped by the Hunt Valley Ledo to see if it brought back tasty memories and I was not disappointed.

ITALIAN food is an easy sell. What's not to like about pizza? Or pasta dressed in a tomato or cream sauce, then topped with grated cheese and served with a slice of buttery garlic bread? Not much. Which may be why Tony LoBue, a Belgian of Sicilian ancestry, expanded his pizzeria into an Italian cafM-i 16 months ago. He's created a pleasant place where one can eat or drink without spending a lot of money. The lounge has an attractive wooden bar where he sells a number of excellent Belgian beers as well as the usual suspects.

REAL PIZZA CARRYOUT, 8841 Belair Road, Perry Hall. Open Monday-Thursday 11 a.m. to 10 p.m.; Friday and Saturday 11 a.m. to 11 p.m. Phone: 256-0220.Don't let the name mislead you; this little carryout tucked into a tiny strip of shops has more than real pizza to go. There are real soups and salads, real pastas, real Italian baked specialties, real hoagies in three sizes (6-inch, 9-inch and 12-inch) and some real tasty side dishes.We had a variety of appetites in tow the night we dropped in, so we tasted a little bit of everything.

Would the industrial hum of refrigeration in a dining room bother you enough to keep you from fully enjoying your evening? Maybe it's nothing you'd ever notice, and when Fazzini's is crowded with diners, you might not hear it even if you tried to. But it was the hum from Fazzini's big takeout case and, more generally, the pervasive drabness about its storefront dining room that I think colored my appreciation of this long-popular Cockeysville restaurant....

Attention, Maryland adults who TWD - the solons are sending the cops for us. It's going to be bad out there. If a cop stops you for writing and sending text messages on your wireless while operating a motor vehicle, you could have to pay a $500 fine. For the most degenerate, hard-core addicts of TWD, this could be expensive, if not traumatic. Trust me, I know what I'm talking about here. The Maryland Senate voted a couple of weeks ago to make TWD a misdemeanor for adults. (TWD is already prohibited for drivers under 18 with learner's permits or provisional licenses.

Barbara Greenspun, who with her husband, Norman, owns the original Frazier's, had a plan for their new restaurant. A big fan of Baltimore's toniest steak house, she wanted Frazier's on the Avenue to be "the Prime Rib of Hampden."They hired a chef. (Not "cook," mind you.) He's Eric Nachbahr, whose work experience includes the Ritz Carlton in Washington, John Steven Ltd. in Fells Point and even a short stint at M. Gettier.Mr. Nachbahr uses fresh herbs and can whip up a bearnaise sauce for the filet mignon.

Attention, Maryland adults who TWD - the solons are sending the cops for us. It's going to be bad out there. If a cop stops you for writing and sending text messages on your wireless while operating a motor vehicle, you could have to pay a $500 fine. For the most degenerate, hard-core addicts of TWD, this could be expensive, if not traumatic. Trust me, I know what I'm talking about here. The Maryland Senate voted a couple of weeks ago to make TWD a misdemeanor for adults. (TWD is already prohibited for drivers under 18 with learner's permits or provisional licenses.

I last ate at Peter's Inn in 1993. It was still calling itself a biker's bar, although maybe with a wink, and I described the food as "home-cooked with a little pizazz." A couple of years later, Bud Tiffany and his wife, Karin, who was working in the kitchen at the time, bought the place from owner Peter Denzer. They've made a few changes, to say the least, although not so much in the bar itself. The place still has its biker-bar charm, but it's a very cleaned-up version. (Is there such a thing as biker-bar chic?

THE CHALLENGE: Susan Kornick, an exhausted mother of three, needed relief from the nightly routine of making five separate dinners for her family. We helped design one meal with something for everyone. Robin Spence, the nutritionist for our monthly Make Over My Meal series, wanted to start the new year with a challenge, and we had one for her. "PLEASE HELP! MOM DESPERATE!" the subject line of the e-mail read. "I am the food preparer for our family -- me, hubby and 3 kids ages 12, 9 and 6," wrote Susan Kornick of Cockeysville.

Every neighborhood needs a place like Brookey's, an old-fashioned family-run restaurant where patrons can eat home fries and omelets after church, then come back later in the day for a beer and a pork-chop dinner. Most of the food at Brookey's, a 5-year-old restaurant on a busy stretch of Belair Road, is made on the premises, and none of it is sophisticated. Breakfast items, including grits, scrapple and chipped beef, are served till 2 every afternoon. After that, choices run to such tried-and-true fare as club sandwiches, lasagna, meatloaf and fried chicken.

ITALIAN food is an easy sell. What's not to like about pizza? Or pasta dressed in a tomato or cream sauce, then topped with grated cheese and served with a slice of buttery garlic bread? Not much. Which may be why Tony LoBue, a Belgian of Sicilian ancestry, expanded his pizzeria into an Italian cafM-i 16 months ago. He's created a pleasant place where one can eat or drink without spending a lot of money. The lounge has an attractive wooden bar where he sells a number of excellent Belgian beers as well as the usual suspects.

Item: Boboli Garlic Bread What you get: 6 two-inch slices Cost: About $2.70 Nutritional content: Garlic and Herbs -- 160 calories, 5 grams fat, 1.5 grams saturated fat, 320 milligrams sodium Preparation time: Bake 10 minutes in oven Review: It was only a matter of time before Boboli graduated from pizza shells to garlic bread. It looks as though the company will again find success. The Garlic and Herbs loaf we tried was very fresh. The garlic was a presence without being overpowering.

HERE ARE some more ready-readers from Forest Ridge Elementary school. These are dedicated bibliophiles who completed the Howard County Library's Summer Reading game and deserve special note.This week's list includes Zach Miller, Jacob Miller, Matthew Miller, Katherine Mezerhane, Jaclyn McCallister, Brock McCallister, Nicole Malczewski, Kristen Machcinski, Rachel Lerman, Kristina Lerman, Molly Lazarek, David Lazarek, Amanda Lande, Andy Kolczynski, Karen Kokal, Elise Klatte, Leah Klatte, Samantha Katzen, Daniel Hunter, Thomas Hunter, Dasha Howell, Athalia Howell, Deborah Howell, Travis Horrom and Cassandra Holtmann.

I want to love Bertucci's. It plants trees and recycles paper. It's aggressively anti-smoking. It helps chronically ill children through the Starlight Foundation. But it makes a lousy pasta sauce.That's not quite true. I should say the Timonium Bertucci's made at least four lousy sauces the night I was there. When I ate at the Owings Mills sibling a year ago, we had a very decent meal.The decor of the newest Bertucci's is a winning combination of techo-chic and sunny Mediterranean. The food has plenty of style in theory if not execution, and it's attractively priced.

* Item: Rosetto Breadsticks* What you get: 8 servings* Cost: About $2* Preparation time: 30 seconds to 3 minutes in the microwave, 6 to 8 minutes conventional oven* Review: On the package, these frozen bread sticks looked extremely appetizing. On the table, they weren't. We tried the Buttery Garlic Filled and the Parmesan Cheese Filled. The word "filled" seems to be the misnomer here. The cheese-filled were merely sprinkled with Parmesan. The garlic bread sticks had a strangely bitter taste.

Barbara Greenspun, who with her husband, Norman, owns the original Frazier's, had a plan for their new restaurant. A big fan of Baltimore's toniest steak house, she wanted Frazier's on the Avenue to be "the Prime Rib of Hampden."They hired a chef. (Not "cook," mind you.) He's Eric Nachbahr, whose work experience includes the Ritz Carlton in Washington, John Steven Ltd. in Fells Point and even a short stint at M. Gettier.Mr. Nachbahr uses fresh herbs and can whip up a bearnaise sauce for the filet mignon.