In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
In the second installment of our Christmas feast, we cook up some Chicken of the Woods mushrooms, snack on country ham and slurp up parsnip soup.
Today is our second episode celebrating summer grilling. We have pork and lamb for our entrees with a crispy wedge salad topped with green goddess dressing.