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Published on Apr 30, 2019
When you\u2019ve got something that\u2019s working \u2013 that\u2019s been working for 43 years \u2013 \nyou don\u2019t mess with it.\n\nBut you do keep a watchful eye on it, every single day. You do listen to your customers, every single day. You keep delivering nothing but fresh and from-scratch food, every single day. And every now and then, when the mood hits, you do tweak it.
Carol Cyr is a happy woman.\n\nDifferent than many because she is perfectly content where she is right now. She has worked hard to get where she is, but has thoroughly enjoyed every day she put in to getting there. She has a success
When Linda Bonaiuto-O'Hara found a barrel racer named Preacher, not only did she discover a new discipline that helped her through the loss of her beloved show horse, she also took on an activity she could share with her daughter.
He is working as fast as he can. Hammering reshaping creating space, where there was none. Works as hard as he can. Rest is not his friend nor time North of a rigid line where in a good year spring and the incipient chill of winter are no more than sixty days apart, everything doing is done with a start.
Television Cameraman David Zapatka\u2019s day job has taken him worldwide \u2013 from four Olympic competitions to Superbowls to political campaigns \u2013 but it\u2019s his night job that\u2019s really lit. Zapatka captures star-light images of lighthouses in a way no one has ever done. \n
Connecticut\u2019s native son, Dean Keller, was a faculty member of Fine Arts at Yale University. He won the Prix de Rome in 1926. When World War II was declared, he was asked by the dean of the School of Fine Arts, Theodore Sizer, to serve as a fine arts officer in the United States Army\u2019s Monuments, Fine Arts, and Archives program. He was a product of the
Freediving the briny waters off the coast of Connecticut and Rhode Island during the month of May is a challenging endeavor. The ocean is still cold and it\u2019s a shocker when you jump in. Unlike my warm blooded body, the fish we are off to hunt are adapted to the cool salty w
For Serena Bates, an award-winning sculptor, it\u2019s all about stories. She engages with her viewers, her subjects, the people and animals she meets. She finds stories\u2014often \u201Cquirky\u201D ones--and she tells them. \u201CI love to tell a story with my work,\u201D she says.
Until recent years I used to be a purist when it came to my cheese. I wanted nothing to interfere with the taste, much like a coffee taster who wouldn\u2019t think of adding cream to his coffee. Then we traveled to Italy. After a great five course meal at Antinori winery, we were given a second dessert. This consisted of several local pecorino cheeses
With so many people becoming health conscious these days\u2019 people are looking closer to what is in the product by reading the label. More and more products are being made with less fillers and more organically. Even your pet\u2019s food is following suite. Wine is no different, as matter of fact, some wine has been produced for hundreds of years organically.
May brings us the first group of vegetables that make for wonderful fillings in this stuffed breast of young chicken served over risotto. We used the skin-on, boneless breast from a 3-pound Bell & Evans all-natural young chicken.
See what's going on this month!