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Features

Tuesday, May 3, 2016
Backyard compost clinic

Composting is a four-season activity and spring is a great time to start.

From 6:30 to 8:30 p.m. May 4, learn how to turn those leaves, twigs and trimmings into the gardener’s “black gold” — compost.

There will be tips on placement of your compost pile, best materials to add, year-round maintenance guidelines, do’s and don’ts, and the many uses of your finished product.

Compost happens naturally and you and your garden can take advantage of this natural process and reduce the waste going to landfills.

Tuesday, May 3, 2016

Pesticide Applicator Certification Examinations will take place from 9 to 11 a.m. Thursday at the Penn State Extension office, 724 Phillips St., Suite 201, in Stroudsburg.

Preregistration is not required. You can find more about the exam fees, categories and courses by visiting the Pesticide Education Program online at http://www.pested.psu.edu/applicators/certification.

Tuesday, May 3, 2016

The men of Lehighton Area High School’s Class of 1965 will meet at 6 p.m. Wednesday at Riverwalck in Parryville.

Tuesday, May 3, 2016

The Women’s Club of Lehighton will hold it’s annual spring tea at 7 p.m. Wednesday at Luther Hall in Lehighton.

Entertainment for the evening will be provided by The Zion Music Department under the direction of Brad Cressley.

Tuesday, May 3, 2016
Deep Brain Stimulation devices that allow patients to receive MRIs have recently been made available. CONTRIBUTED PHOTO Copyright - St. Luke's University Health Network

t. Luke’s functional neurosurgeon, Steven Falowski, recently encouraged patients to learn more about Deep Brain Stimulation as part of April’s National Parkinson’s disease Awareness Month.

Deep Brain Stimulation is a neurological surgical procedure that has been shown effective in reducing the symptoms of Parkinson’s and other movement disorders.

Thursday, April 28, 2016
Spottiswoode & His Enemies perform at a free concert Friday at the Mauch Chunk Opera House in Jim Thorpe. CONTRIBUTED PHOTO

“This is a band we love,” say the folks at the Mauch Chunk Opera House, “not to mention that we feel Spottiswoode is a musical genius who has also managed to assemble an outstanding band. So we decided to make his performance free because we’d like to make it easy for people to come out to see this remarkable artist.”

Show time is 8 p.m.

Thursday, April 28, 2016

Author Dr. Linda Molli Moriah reveals the blessings of the citizens of God’s kingdom in her new spiritual book, “Petition,” due for release this week.

Moriah writes that as a kingdom citizen, you have rights; and no matter what, it is the king’s duty to make sure all citizens are well taken care off.

“Petition” will help you jump-start your petition to the king.

Published by Tate Publishing and Enterprises, the book is available through bookstores nationwide, from the publisher at www.tatepublishing.com/bookstore, or barnesandnoble.com or amazon.com.

Thursday, April 28, 2016
Leon Russell

Musical legend Leon Russell will perform at the Sherman Theater, 524 Main St., Stroudsburg, at 8 p.m. June 25.

In his 50-year career, Russell has played on, arranged, written and/or produced some of the best records in popular music, from rock to gospel. He has collaborated with hundreds of artists, including Elton John, Eric Clapton, Bob Dylan, John Lennon, B.B. King, Barbra Streisand, Frank Sinatra and more.

Wednesday, April 27, 2016
Chicken Mole served with a side of wild and brown rice. Mole is a style of Mexican sauces often served with meats. It usually is made from ground nuts, chocolate or cocoa and a variety of seasonings. AP PHOTO/MATTHEW MEAD

Don’t be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce. To start with, though it is rich and decadent, it is savory, not sweet. In fact, depending on how it is made, it can pack significant heat. Most varieties involve some sort of ground nuts or seeds, which give these sauces a stick-to-your-ribs thickness that begs to be paired with hearty meats.

Wednesday, April 27, 2016
The delicious crust on these petite steaks is made from freshly grated horseradish, mayonnaise, mustard, breadcrumbs and crushed potato chips. AP PHOTO/J.M. HIRSCH

Horseradish — a member of the mustard family native to Eastern and Central Europe — has been enjoyed by people since antiquity. Even so, when Peter Kump, one of my mentors, wrote in praise of the root in 1992, he argued well that horseradish remained vastly underappreciated.

Sure, we know it as a key ingredient of cocktail sauces and as one of the five bitter herbs served at a Passover Seder. But fewer people know it for how well it complements roasted meats, poultry and fish, he said.