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NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | May 16, 2004
Brillat-Savarin, the famous 19th century French gastronome, wrote, "the discovery of a new dish does more for human happiness than the discovery of a new star." I agree with this often quoted statement, but I'm tempted to replace the word "dish" with "ingredient." My own culinary creations are often inspired by new, sometimes exotic or foreign items that appear in our groceries. My most recent find has been Spanish Marcona almonds. A year ago, I discovered these delicious almonds in a local supermarket.
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FEATURES
By Sloane Brown, Special to The Baltimore Sun | August 13, 2012
Wedding Day: August 25, 2012 Her story: Emily Farbman, 25, grew up in Owings Mills. She lives in Canton and is in her fourth year of the audiology doctoral program at Towson University. Her father, Howard Farbman, is president of American Lumber Corp. Her mother, Dana Farbman, is an early intervention nurse at Baltimore County Public Schools Infants & Toddlers Program. His story: Ross Taylor, 27, grew up in Pikesville. He is general manager at Taylor Property Group and lives in Canton.
TRAVEL
January 13, 2008
My son and I traveled to Anchorage, Alaska, to do some sightseeing and halibut fishing last May. We drove south along the Seward Highway, from Anchorage to Seward, a distance of about 125 miles, stopping frequently at pullovers to take in the views. It is almost impossible to drive this highway more than 5 miles at a time without stopping at a pullover to take in the views. Each stop was more beautiful than the last. This photo was taken at Bear Lake, which is just north of Seward. The mountain's reflection in the lake was a photo waiting to happen.
NEWS
By ROB KASPER | September 22, 2004
NAME A STRETCH of North American coastline and a dish served there and chances are good that John Shields has been there, eaten that. From fresh scallops in New England to plump shrimp on the Gulf Coast to fresh halibut in the Pacific Northwest, Shields has stuck his fork in it. For the past two years, Shields traveled the Atlantic, Pacific and Gulf coasts of the United States gathering recipes and anecdotes to put in his new cookbook, Coastal Cooking With...
NEWS
By ROB KASPER | May 12, 2004
ONCE the local strawberries start showing up, life starts getting better. The first strawberries have started to appear at markets on the Eastern Shore, the part of Maryland that gets warmer sooner. From May to mid-June the strawberry harvest will march west, proceeding from the sandy soils of Anne Arundel to the mountain ridges of Garrett County, producing successive weeks of sweet fruit. The quality of the strawberry crop depends, of course, on how much rain and how much hot sun we get during the tumultuous Maryland spring.
NEWS
By Scott Shane and Scott Shane,SUN STAFF Sun staff writer Tom Bowman contributed to this article | March 2, 1997
He commanded a nuclear submarine on some of the most daring spy missions of the Cold War. He directed U.S. fleets from the Mediterranean to the Sea of Japan. He honed his political skills in the White House and in the Pentagon's inner circles. As a four-star admiral, he held the world's largest military command.Then, after nearly 40 years matching wits with Soviet, Chinese and North Korean armed forces, he took on an adversary still more treacherous: the conduct of 4,000 young Americans at the Naval Academy.
NEWS
By Kate Shatzkin and Kate Shatzkin,SUN STAFF | July 21, 2004
My husband and I recently had a fabulous New York City dinner. We started with appetizers from the chef at Tribeca Grill, moved up to an entree by the director of Windows on the World and enjoyed dessert from the owner of the Comfort Diner - all without leaving our Baltimore home. Chef on a Shoestring by Andrew Friedman (Simon & Schuster Paperbacks, 2004, $12), a great cookbook now out in paperback, made it possible. Filled with more than 120 recipes from noteworthy chefs, it lets home cooks attempt dishes they might find in fancy restaurants, at a fraction of the cost.
NEWS
By New York Times News Service | February 7, 1994
The United States has for decades operated a fleet of specially equipped submarines whose secret work is to comb deep waters for military intelligence virtually unobtainable by any other means, experts in naval warfare say.These spy submarines are the Navy's counterpart to reconnaissance satellites, but better in some respects. They can not only examine distant objects on the ocean floor but also sometimes retrieve or manipulate them.The naval experts said objects of interest include lost ships, submarines, planes, weapons, rockets, spacecraft and nuclear warheads, as well as functioning equipment, such as other countries' undersea cables and listening devices.
NEWS
By Tom Bowman and Tom Bowman,SUN NATIONAL STAFF | November 22, 1998
WASHINGTON -- Throughout four decades of Cold War, a great and dangerous game was played out in the shadows.Secret U-2 flights snapped pictures of missile silos. Spies were swapped during late-night rendezvous at Glienicker Bridge in Germany. Phone calls were plucked from Kremlin limousines by roving U.S. eavesdropping satellites.But what took place in the skies and on the ground was rivaled by the little-known espionage beneath the waves. Spies didn't just wear trench coats; they also wore Navy blue.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 24, 2005
Menu Roasted Fish With Guacamole, couscous scented with saffron, pan-fried zucchini with garlic, plum sundaes My husband, a college professor who loves to entertain, is always suggesting we invite people over for dinner. "Just keep it simple," he advises. Recently, he unexpectedly proposed that we ask two students for a meal. I was hesitant, but then it came to me: I could anchor the meal with an easy fish dish I had made several times before. It takes only a few minutes to assemble and needs a short time in a hot oven.
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