By Mike Armstrong

Reporter, Carbon County Comet

I have loved fried chicken since I can remember. I think it is in a Southerner’s DNA especially if you come from small towns. The Armstrongs can trace 200 years of living in Virginia and in particular Fauquier County. When we went to family reunions, fried chicken and potato salad could be counted on to be served. 

By Mike Armstrong

Reporter, Carbon County Comet

By Mike Armstrong

Reporter, Carbon County Comet

Crème de Menthe Green is, as the name suggests, a French mint liqueur. It is usually made with Corsican mint, which is steeped in grain alcohol for several weeks before it is filtered and sweetened to create the final product. There is a white Crème de Menthe too. 

By Mike Armstrong

Reporter, Carbon County Comet

I am not sure if I saw the Disney movie before I ever had Ratatouille. Either way, this dish is fairly recent to my culinary repertoire. To be honest, I only learned to cook it because it was a very popular dish in my Laramie restaurant, Lost and Found.

By Mike Armstrong

Reporter, Carbon County Comet

The holidays are here and Christmas parties are on the horizon. Traditionally, this time of year has many punches being served. It goes back to the colonial times although I am not sure how often they put in ice or anything cold like sherbet.

Depending on the punch, ice is needed, but ice cubes melt fast and can affect the taste of a punch. 

By Mike Armstrong

Reporter, Carbon County Comet

By Mike Armstrong

Reporter, Carbon County Comet

By Dana Davis

Reporter, Carbon County Comet

Here it is, a long week of Thanksgiving leftovers. Everyone in the family has had enough turkey sandwiches but somehow, there is still turkey left. 

This recipe is a take-off of one that is a favorite of my family. It is versatile and can be used for sprucing up any loathed leftovers. The dish will be devoured and you will once again be able to close the refrigerator door.

By Dana Davis

Reporter, Carbon County Comet

Horchata is one of those drinks that I had always assumed would be difficult to make. While it does take time to soak ingredients, it is surprisingly easy to make. It is a great non-dairy drink to serve with a family meal. 

By Mike Armstrong

Reporter, Carbon County Comet

I remember there was a time when I steered clear of eggs for breakfast if I could, especially scrambled eggs. I preferred French toast, pancakes, or even cereal. In my late teenage years, I told people I couldn’t eat eggs. I had it in my mind that I didn’t like them at all.

Lunch Lady Corner

CJ Lindsay

By Mike Armstrong

Reporter, Carbon County Comet

By Mike Armstrong

Reporter, Carbon County Comet

I am a fan of warm drinks when it gets cold and although the weather this year in Carbon County has been fairly mild, winter is coming.

As a kid, my stepfather and mother had tea in the morning instead of coffee. I think I started drinking tea regularly as a teenager with breakfast.

By Danny Burau

Owner of The Malt

In the picturesque landscapes of Scotland, amidst rolling hills and rugged terrain, a time-honored tradition has been perfected over centuries - the creation of Scotch whisky. This amber elixir, known for its rich history and complex flavors, symbolizes Scotland’s legacy and craftsmanship.

The Lunch Lady Corner

CJ Lindsay

As we are heading into colder weather, I thought this would be a good time to look at a soup I recently found. While I was fixing this soup, and making part of it, I kept saying to myself that I knew this recipe, but I couldn’t figure out from where.  Finally, it dawned on me that it was salsa verde.