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Wednesday, September 28, 2016, 3:31 a.m.
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Tacos to a T

posted: 09/28/2016 1:58 a.m. Discuss

Around age 25, I realized I loved tacos more than any other food. I'd like to believe that the innate glory of the taco revealed itself to me, like some kind of divine tortilla-wrapped vision, and that a couple of trips to Mexico broadened my horizons. But who really knows?

Front Burner: Monster's recipe scares up quiche

posted: 09/28/2016 1:56 a.m. Discuss

If people exchanged gifts for Halloween as is the custom for Christmas, Valentine's Day and birthdays, The Monster's Cookbook: Everyday Recipes for the Living, Dead and Undead -- revised edition featuring recipes suitable for humans -- (Mitchell Beazley, $15) from Hoxton Street Monster Supplies, would be at the top of my wish list.

Cooking for two: 'Nonrecipe' bowl of goodness is versatile, total dish

posted: 09/28/2016 1:55 a.m. Discuss

Bowls used to evoke visions of Oliver Twist holding one while posing that fateful request: "Please sir, I want some more." But Dickens' famous waif has been pushed aside in my mind by another Brit, celebrity chef Nigella Lawson, who poses on the cover of her 2015 cookbook holding a stack of pristine white bowls in her hands.

7day menu planner

posted: 09/28/2016 1:54 a.m. Discuss

SUNDAY: Add a little spice to family day with Pork Tenderloin With Asian Dry Rub. Heat oven to 425 degrees. Mix together 1 tablespoon packed light brown sugar, 1 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon coarse salt, 1/4 teaspoon ground black pepper, 1/8 teaspoon ground cloves and 1/8 teaspoon ground red pepper (cayenne). Rub 2 (1-pound) pork tenderloins with mixture. Sear tenderloin over medium-high heat until it is brown on all sides. Place pork in roasting pan; roast 15 to 18 minutes or until internal temperature is 145 degrees. Remove from oven; tent with foil and let stand 3 minutes. Cut into slices. Serve with brown rice tossed with thinly sliced green onions and chopped cilantro. Add snow peas and chopped red bell pepper drizzled with sesame oil. Add a romaine salad and whole-grain bread. Make or buy apple turnovers for dessert.

Uncorked: California family's zinfandel is stellar

posted: 09/28/2016 1:53 a.m. Discuss

Call me a romantic but I have a weakness for old-vine zinfandels. I am not sure if it is the humble respect for the twisted, awkward growing vines or the diligent mission in proving this grape's finest incarnations are not sweet and pink.

Idea Alley: Egg jelly research nets some results

posted: 09/28/2016 1:52 a.m. Discuss

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Cooking with diabetes: Eclectic flavor mix gives chicken zing

posted: 09/28/2016 1:51 a.m. Discuss

This dish, from Claudia Roden, is a fine example of how a classic cookbook keeps on giving. Her 1996 Book of Jewish Food doesn't label its recipes "fast" or "easy" or "seasonal," so revisiting a chapter every now and then yields unexpectedly apt treasures. Here, the last-minute stirring-in of fresh mint takes a combination of ordinary ingredients to someplace special. The dish is loaded with more savory turmeric- and ginger-tinged vegetables than with meat.

Super Quiz: The "end"

posted: 09/28/2016 1:50 a.m. Discuss

1. You can ________ on a good friend.

Helpful Hints

posted: 09/28/2016 1:50 a.m. Discuss

DEAR HELOISE: After installing a new kitchen faucet, with the sprayer in the actual faucet and a soap dispenser in the place where the sprayer was, my handyman showed me a hint for refilling soap from the top (instead of having to crawl under the sink to refill the dispenser from the bottom). When refilling from the top, lift the soap pump out, put a plastic straw down into the soap reservoir, push it to the side and begin to pour the soap into the reservoir. This allows for the air bubble to come up through the straw, and allows for easy refill of the soap.

Horoscopes by Holiday

posted: 09/28/2016 1:49 a.m. Discuss

Happy birthday. You'll get to choose your level. You'll play strong at whatever level you choose. Bigger is not necessarily better. Next month brings new loving influences into your world. November is your chance to fix or replace what broke. March will bring a gearshift. You may get a new job or move.

On Christianity

posted: 09/28/2016 1:48 a.m. Discuss

DEAR REV. GRAHAM: I'd like to get rid of some bad habits, but I don't know how. I've asked God to take them away, but it doesn't seem to do any good. Do you have any suggestions?

Furry stress relievers

posted: 09/28/2016 1:48 a.m. Discuss

Wayne Pacelle has a demanding job as president and chief executive officer of the Humane Society of the United States.

SHARON RANDALL: Important things will get done, rest won't

posted: 09/28/2016 1:47 a.m. Discuss

If you want to hear God laugh, tell him your plans.

Creature Feature

posted: 09/28/2016 1:46 a.m. Discuss

A dog on our block is outside in his yard a lot and he barks all the time. My wife said he barks because he's bored and she can tell because it's a slow, steady bark. I don't doubt her. She also said dogs have a lot of different sounding barks that mean other things. What are some other kinds of barks?

Doctor visit outbursts 'cured' by denial therapy

posted: 09/28/2016 1:45 a.m. Discuss

Q Over the past year or so, our 5-year-old has developed an extreme fear of going to the doctor or dentist. This came on suddenly, without a precipitating incident. The crying begins when we arrive at the appointment. When the doctor or nurse tries to examine him, he goes bonkers -- screaming, hitting, kicking. He has to be held down for something as simple as looking in his ears. Otherwise, he's a normal little boy, occasionally disobedient, but nothing at all serious. This last time I decided to punish him by not giving him what I'd promised if he was good and sending him to his room when we got back home. Is this something I should treat as any other behavior problem? I'm really confused.




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