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Lamb

ENTERTAINMENT
By Laura Vozzella | laura.vozzella@baltsun.com | November 25, 2009
Two brothers from Frederick overcame underdone lamb and an errant salmon bone to advance to the "Top Chef" finals. Bryan and Michael Voltaggio are among four chefs still in the running as Bravo's reality cooking show moves from Las Vegas to California's Napa Valley on Dec. 2. "I just jumped up and said, 'Yes! The brothers are in,' " said Lucinda Weimer of Frederick, one of many hometown fans rooting for the Voltaggios. The competition began with 17 chefs, and each week one has been told to pack his or her knives and go home.
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NEWS
By Kate McNaboe | July 26, 2009
"Dying for Mercy" Mary Jane Clark (William Morrow, $24.99) It's another typically lavish, elegant gala at a sprawling estate in New York's exclusive Tuxedo Park, until the wealthy host is found dead. Eliza Blake, co-host of a popular morning TV show, witnesses the grotesque scene, and decides to put together the pieces of the puzzle before a brutal murderer wipes out the entire community. "Don't Know Much About Literature" Kenneth C. Davis (Harper, $14.99) Brush up on your Bronte, your Kafka, your Faulkner, your Melville and more with Davis' newest installment in the "Don't Know Much About" series of informational yet entertaining guides to just about everything.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | July 16, 2009
Tucked inside Kitchen of India's leatherette menu is a page of five appetizers and six entrees titled "New Additions." I wouldn't be surprised if this page with the same items, give or take an appetizer, has been inserted like this since Kitchen of India opened two years ago. (The Indian-Nepalese restaurant Mount Everest used to have this location before it relocated to Nottingham.) If so, then that's pretty smart marketing. We tried, and liked, a few things off of the New Additions page, but I don't think we would have if they had been listed under "Chef Specialties."
NEWS
May 28, 2009
On May 23, 2009 HOLLY devoted husband of Marion. He is also survived by two stepchildren, one grandchild, one brother John T., one sister-in-law Bertha, devoted cousin Dr. Louise Jones Johnson, nieces, nephews and a host of other relatives and friends. Friends may call at the Carlton C. Douglass Funeral Service, P.A., 1701 McCulloh St. on Thursday 2-9 p.m. Family will receive friends Friday 10-11 a.m. with services following at the United Baptist Church, 1615 E. Eager Street. Masonic services to begin at 10 a.m. Services and interment Saturday in Burgaw, NC.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | April 30, 2009
Elfegne Ethiopian Cafe is a peach. Owned and operated, pretty much single-handedly, by former mortgage broker Emu Kidanewolde, this small and tidy 20-seat storefront cafe is more than just a great place to feast on inexpensive home-cooked Ethiopian food. Elfegne also acts as a de facto community center for the residents of Washington Village (aka Pigtown). It opens at 7 in the morning for breakfast (Kidanewolde will have been there for hours already, making homemade injera, the fermented Ethiopian bread staple)
NEWS
By Rob Kasper and Rob Kasper,rob.kasper@baltsun.com | April 8, 2009
Lamb is a popular dish in the spring. There are religious reasons. In Christian tradition, a lamb is symbolic of the risen Christ and is often the centerpiece of the Easter meal. In some Jewish homes, lamb is served during Passover, reminding believers of the Old Testament account of how households that adorned their door posts with the blood of the paschal lamb were spared from destruction. In some of Maryland's ethnic communities, lamb is the first choice for a ceremonial meal, regardless of the season.
NEWS
By FREDERICK N. RASMUSSEN | April 1, 2009
Christopher "Chric" Lamb, a retired envelope company executive and World War II Navy flier, died March 25 of kidney failure at the Blakehurst retirement community in Towson. He was 86. Mr. Lamb was born in Baltimore and raised in Roland Park. He was a 1941 graduate of Polytechnic Institute and began studying industrial engineering at Duke University. He left Duke, enlisted in the Navy and was commissioned an ensign. "With months of personal rehabilitation, he overcame an optometric condition and was selected for naval flight school," said his daughter, Caroline MacRae Lamb of Charlottesville, Va. "Graduating near the top of his class, he became a carrier-based fighter pilot."
NEWS
October 14, 2008
On October 6, 2008, DOROTHY "Aunt D" beloved mother of one daughter, two sons, one daughter-in-law, 15 grandchildren, numerous great-grandchildren, nieces, nephews and a host of other relatives and friends. Friends may call at the Carlton C. Douglas Funeral Service, P.A., 1701 McCulloh Street on Tuesday 2 to 9 P.M. Family will receive friends Wednesday 11:30 A.M to 12 noon at the Lamb of Life Christian Church, 4 N. Broadway with services following. Interment Garrison Forest Veteran Cemetery.
NEWS
July 13, 2008
On July 9, 2008, K. JANET McDANIEL LAMB of Darlington, MD. Beloved wife of John T. Lamb, Jr. Devoted mother of John William Lamb and his wife Cindy. Also survived by two grandchildren, Samuel Harper Lamb and Robert Lamb. Predeceased by two brothers, William D. McDaniel and Willis G. McDaniel. Services will be held at the family owned McComas Funeral Home, P.A., Bel Air, MD, on Monday, July 21, 2008 at 10:30 A.M. Interment will be in Darlington Cemetery, Darlington, MD. Friends may call at the funeral home in Bel Air on Sunday, July 20, 2008 from 7 to 9 P.M. Those who desire may send contributions to the American Lung Association, Executive Plaza 1, Suite 600, 11350 McCormick Road, Hunt Valley, MD, 21031 or Wilna 7th Day Adventist, 1010 Old Joppa Road, Joppa, MD, 21085-1510.
NEWS
By Linda Gassenheimer and Linda Gassenheimer,McClatchy-Tribune | April 9, 2008
Herb-crusted lamb steaks served on a bed of creamy spinach is a perfect dish for any weeknight. Tender, juicy lamb steaks are cut through the leg to make a piece of meat 3/4 -inch to 1-inch thick with a slice of bone in the center. If you don't see it in the meat case, ask the butcher to cut it for you. Lamb goes best with Spanish rioja. Florentine Lamb Serves 2 3 medium garlic cloves, crushed 2 teaspoons chopped dried rosemary 2 tablespoons plain bread crumbs salt and freshly ground pepper olive-oil spray 2 (6- to 7-ounce)
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