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If the coronavirus pandemic was not already enough (and it really is), this last weekend’s record-setting hazardous air quality in Spokane made me give up (for the most part). Like much of the population, I have become a shut-in now to keep myself and others safe.
The Spokesman-Review received more than 230 entries in this year’s spring coloring contest, including one from a Florida kid, some from Western Washington and a few from artists a few decades past the upper age limit.
Chef Chad White reads “Green Eggs & Ham” by Dr. Seuss.
I am just as guilty as the next person when it comes to fretting about how my food looks when I post it on Instagram. Multiple shots. Contorting myself to avoid casting shadows. Of course, when it comes to the food you see here, I have the assistance of a professional stylist and photographer.
Eggs are once again a chief weapon in the nutritional battleground. Which can get messy. Before 2015, the federal Dietary Guidelines for Americans recommended restricting daily cholesterol intake to 300 milligrams, a little less than two eggs.
Publisher Bennett Cerf bet Theodore Giesel (aka Dr. Seuss) that he could not write a book with 50 words or less. Seuss was a man of few words, having used only 236 to write the classic “The Cat in the Hat.” He accepted the bet and wrote “Green Eggs and Ham” in 1960, using exactly 50 words.
Police say more than 136,000 eggs splattered on a road when they shifted and fell out of a tractor-trailer driving through Pennsylvania.
This enticing dish pairs fresh, local asparagus, cooked al dente, with soft-boiled eggs, prosciutto, shaved Asiago cheese and a luxurious lemon-Dijon vinaigrette.
This technique for dying eggs with old neckties or other silk fabric scraps is simple and creates beautiful designs that pop.
The case against eggs was cracked wide open.
Teenagers throwing eggs at cars led to a deadly car accident in Houston.
Huevos Rotos is one of the most popular brunch dishes at Clover, which has agreed to share its recipe.
We need to talk about Gwyneth Paltrow’s eggs. Again.
Despite efforts to thin the number of turkeys roaming about Spokane, the birds have persevered. Neighbors are split about how to deal with the rafters and the Spokane City Council isn’t about the step into the controversy. It’s left state wildlife officials with the worn strategy of asking the public to avoid feeding wild animals.
Two Spokane restaurants, both from chef Adam Hegsted, are participating in this year’s contest.
These aren’t your grandma’s deviled eggs. This is an addictive mash-up of creamy and crunchy.
It’s slated to open behind Cracker Barrel, next to Firehouse Subs, on Ramsey Road sometime in late summer.
Iowa lawmakers have passed an unusual bill that would require many stores to stock eggs from caged chickens – a move designed to stop retailers from phasing them out.
The company has petitioned the Food and Drug Administration to update its 40-year-old definition of the word to exclude most of the processed egg products that have become popular with fast-food chains and food-service.
There are countless methods for making hard-boiled eggs, and as many opinions regarding which is the right one. The whole exercise can be frustrating, particularly for those of us who boil eggs only once or twice a year. Do I start the eggs in cold or hot water? How long do I boil them for? Should I shock them in ice water? And if so, when? And what about steaming eggs, or cooking them in the oven?