Sour Cream

Potato Skins 5 medium potatoes 1/4 pound bacon fried and crumbled or left in strips, or use bacon bits 1/2 to 3/4 cup sour cream 1/2 to 3/4 cup shredded cheddar cheese Oil for deep frying Salt and pepper to taste Bake potatoes. Slice in half. Spoon out potato, leaving 1/2 to 3/4 inch of potato inside skin. Deep fry for 3-4 minutes or until golden brown. Remove from oil, drain. Top skins with bacon bits and cheese. Place under broiler for about one minute or until cheese melts.

The Heart of Danville Farmers Market will be set up Tuesday and Thursdays across from Save-A-Lot on Lexington Road in the old Mini Mart lot. Hours are 9 a.m.- 4 p.m. On Saturdays, the farmers market will be set up at the U.S. Bank parking lot at Fourth and Main streets; hours are 8 a.m.-4 p.m. This week look for: fried apple pies; Hilltop Kitchen jams and salsa; local honey; and sourwood honey. Fresh, local produce: blueberries; cabbage; cantaloupes; cucumbers; Georgia peaches; green onions; new potatoes; green beans; squash (yellow)

Chicken Tortillas 1 tablespoon garlic 1/2 cup onion 4 boneless chicken breasts 1 can green chilis 1 tablespoon ground coriander 1 can chicken broth 1 package tortillas 8 ounces sour cream 2 tablespoons flour Monterey Jack cheese to taste. Another type, such as Mexican mix, may be used. Finely chop onion. Boil chicken and cut into bite-sized pieces. Drain green chilis. Mix flour into sour cream. Put tortillas in oven on 350 degrees.

The Heart of Danville Farmers Market will be set up Tuesdays and Thursdays across from Save-A-Lot on Lexington Road in the old Mini Mart lot. Hours are 9 a.m.- 4 p.m. On Saturdays, the farmers market will be set up at the U.S. Bank parking lot at Fourth and Main streets; hours are 8 a.m.-4 p.m. Roger and I had a great time last Saturday at grandson Camden's second birthday party. It looked a lot like christmas so many gifts and no two alike.  They had so much to eat: hamburgers, hot dogs, several kinds of chips and dips, taco salad, garden salad, dragons, asparagus, corn on the cob and much more.

This club was organized in 1940. Activities have included putting together two cookbooks with recipes (old and new) from the Perryville community. The proceeds from the sale of cookbooks were used to help with the cost of the footbridge across the river. Since the community center was built, the group furnished the meeting room with tables and chairs, dishes, utensils, etc. It also framed pen and ink drawings by Jack Mayes of historic homes in Perryville. The drawings are displayed in the community center where the group meets the first Wednesday of the month for a pot luck luncheon at 11:30 a.m. Officers are: President Jean Mlinar; Vice President Anne Sleet; Secretary Margaret Brown; and Treasurer Mildred Ellis.

I don't know whether pumpkin is a fruit or vegetable. I looked it up online and I still don't know. My favorite definition, FOUND HERE , reads, "Botanically, pumpkins are classified as a fruit. Culinary, they are used mostly as a savory vegetable and sometimes as a fruit. " Right, then. That clarifies it. At dictionary.com, it's a fruit. At gardening sites, it's a vegetable because it has seeds. Frankly, I don't care whether it is a fruit or vegetable. I just like recipes that include pumpkin - it seems to be a hallmark of the end-of-year holiday season.

Jerry Sampson's Cheese Garlic Grits 6 cups chicken broth1 teaspoon salt1/4 teaspoon pepper2 to 3 crushed garlic cloves (small ones)dash of red pepper2 cups regular grits16 ounces Velveeta, cubed1/2 cup half and half4 large eggs, beaten1/2 cup (1 stick) salted butter8 ounces grated sharp white cheddar 1. Preheat the oven to 350 degrees. 2. Grease a 4-quart casserole dish. 4. Bring broth, salt and pepper to a boil in 2-quart saucepan. 5. Stir in grits slowly and whisk until completely combined; don't stop.

It has been a windy but somewhat warmer weekend. The last of the snow has melted off for now. Supposed to be even warmer later this week. Everyone will be wanting to be outside including me. That first taste of warmer temperatures, after the cold, snowy days of winter, draws me to the herb and flower beds to check for the first brave little souls to push through the soil. It is a little early yet, but soon chives and other hardy herbs will peek out as well as crocus. Daffodils, tulips and hyacinths will soon follow.

Eating out is one of America's favorite pastimes, but something that can be even more fun than eating out is eating outside. Aug. 31 was National Eat Outside Day. Unfortunately, I was working all day and didn't participate, but I decided it's better late than never to celebrate such an excellent holiday. Even if you missed Eat Outside Day like me, that doesn't mean you can't eat outside and enjoy the outdoors by yourself or with friends. I think almost any meal is made better when eaten outside.

You probably eat out a lot-most Americans do. People are looking for fast, easy and good-tasting foods to fit a busy lifestyle. Whether it's carry-out, food court, office cafeteria or sit-down restaurant, there are smart choices everywhere. Here are 30 tips to help you eat healthy when eating out. 1. Think ahead and plan where you will eat. Consider what meal options are available. Look for restaurants or carry-out with a wide range of menu items. 2. Take time to look over the menu and make careful selections.

Eating out is one of America's favorite pastimes, but something that can be even more fun than eating out is eating outside. Aug. 31 was National Eat Outside Day. Unfortunately, I was working all day and didn't participate, but I decided it's better late than never to celebrate such an excellent holiday. Even if you missed Eat Outside Day like me, that doesn't mean you can't eat outside and enjoy the outdoors by yourself or with friends. I think almost any meal is made better when eaten outside.

The Heart of Danville Farmers Market will be set up Tuesdays and Thursdays across from Save-A-Lot on Lexington Road in the old Mini Mart lot. Hours are 9 a.m.- 4 p.m. On Saturdays, the farmers market will be set up at the U.S. Bank parking lot at Fourth and Main streets; hours are 8 a.m.-4 p.m. Roger and I had a great time last Saturday at grandson Camden's second birthday party. It looked a lot like christmas so many gifts and no two alike.  They had so much to eat: hamburgers, hot dogs, several kinds of chips and dips, taco salad, garden salad, dragons, asparagus, corn on the cob and much more.

The Heart of Danville Farmers Market will be set up Tuesday and Thursdays across from Save-A-Lot on Lexington Road in the old Mini Mart lot. Hours are 9 a.m.- 4 p.m. On Saturdays, the farmers market will be set up at the U.S. Bank parking lot at Fourth and Main streets; hours are 8 a.m.-4 p.m. This week look for: fried apple pies; Hilltop Kitchen jams and salsa; local honey; and sourwood honey. Fresh, local produce: blueberries; cabbage; cantaloupes; cucumbers; Georgia peaches; green onions; new potatoes; green beans; squash (yellow)

It has been a windy but somewhat warmer weekend. The last of the snow has melted off for now. Supposed to be even warmer later this week. Everyone will be wanting to be outside including me. That first taste of warmer temperatures, after the cold, snowy days of winter, draws me to the herb and flower beds to check for the first brave little souls to push through the soil. It is a little early yet, but soon chives and other hardy herbs will peek out as well as crocus. Daffodils, tulips and hyacinths will soon follow.

Fall is just around the corner, bringing cooler weather. Pumpkins, winter squash and apples are coming in. Look for these and more this week at: The Boyle County Farmer's Market at the Fairgrounds will be open until Nov. 1. Hours are 8 a.m.-6 p.m. Tuesday and Thursday and 8 a.m.-3 p.m. Saturday. This week look for: Amish friendship bread potato bread sourdough bread whole grain bread zucchini bread assorted baked goods chorizo sausage dried dip mixes fresh cut flowers Boyle County honey homemade dog biscuits homemade granola homemade jams and jellies homemade relish, pickled beets Fresh local produce: apples butternut squash beets cabbage cantaloupes corn eggplant okra peaches peppers ?

Last week, I had the misfortune of experiencing a really, really bad day. When a bad day hits, it can usually be made better with that universal healer of all wounds: chocolate. I prefer mine in the form of a king-sized Butterfinger. If it's a really bad day, a new pair of high heels may be required, followed by a couple hours wearing them while dancing around the house. A girl's gotta do what a girl's gotta do. I discovered, though, that a really, really bad day requires reinforcements.

I don't know whether pumpkin is a fruit or vegetable. I looked it up online and I still don't know. My favorite definition, FOUND HERE , reads, "Botanically, pumpkins are classified as a fruit. Culinary, they are used mostly as a savory vegetable and sometimes as a fruit. " Right, then. That clarifies it. At dictionary.com, it's a fruit. At gardening sites, it's a vegetable because it has seeds. Frankly, I don't care whether it is a fruit or vegetable. I just like recipes that include pumpkin - it seems to be a hallmark of the end-of-year holiday season.

Jerry Sampson's Cheese Garlic Grits 6 cups chicken broth1 teaspoon salt1/4 teaspoon pepper2 to 3 crushed garlic cloves (small ones)dash of red pepper2 cups regular grits16 ounces Velveeta, cubed1/2 cup half and half4 large eggs, beaten1/2 cup (1 stick) salted butter8 ounces grated sharp white cheddar 1. Preheat the oven to 350 degrees. 2. Grease a 4-quart casserole dish. 4. Bring broth, salt and pepper to a boil in 2-quart saucepan. 5. Stir in grits slowly and whisk until completely combined; don't stop.

This club was organized in 1940. Activities have included putting together two cookbooks with recipes (old and new) from the Perryville community. The proceeds from the sale of cookbooks were used to help with the cost of the footbridge across the river. Since the community center was built, the group furnished the meeting room with tables and chairs, dishes, utensils, etc. It also framed pen and ink drawings by Jack Mayes of historic homes in Perryville. The drawings are displayed in the community center where the group meets the first Wednesday of the month for a pot luck luncheon at 11:30 a.m. Officers are: President Jean Mlinar; Vice President Anne Sleet; Secretary Margaret Brown; and Treasurer Mildred Ellis.