New Castle News

Lugene Hudson

Lugene Hudson
  • Hudson.jpg Culinary Conversation: No sour grapes — just all things lemon

    The makers of a lemonade mix have one intention for their consumers — add water and enjoy. Those fine people  may be interested to know I found another use for the canister.

    May 25, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: A day in France— or close to it

    Here’s some advice: If your spouse packs your lunch, never complain about the contents. I wasn’t actually griping. I just noted that it lacked excitement. The response from spouse was — our kitchen isn’t the Ritz Carlton.

    May 18, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: Weeding out cupcake recipes

    They’re everywhere. They’re everywhere.I’m talking about cupcakes — those individual desserts in their frilly little papers. They don’t require a knife or fork and sometimes the frosting is as delectable as the cake itself.

    May 4, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: Easy selections lighten up your day

    A highlight of my working day is receiving a contribution to Culinary Conversation. Anita Guyton, a Volant shop owner, was kind enough to pass along two recipes she obtained from the back of a can of tomatoes — black bean salsa and cheese grits.

    April 27, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: This week, we’re rolling in dough

    I sense a trend going on this week. Sometimes a theme just seems to fall naturally into place — such as seasonal recipes. Then there are times when I discover something that sounds so good that I keep looking for variations.

    April 6, 2013 1 Photo

  • Picture+1764.jpg Culinary Conversation: A colorful layered cake for Easter

    Spekkoek, or spice cake, is a classic Dutch specialty dessert that involves baking a cake in multiple thin layers. A thin layer of cake batter is spread in the pan and broiled until firm and golden. Then another layer is spread on top, and so on. The result is a toasty flavor and beautiful, intriguing pattern inside the cut cake.

    March 30, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: Reader shares cake recipe

    It’s spring. A few crocuses have started to poke through the ground. And I’ve witnessed the color returning to the goldfinches that congregate at the feeders in our back yard.

    March 23, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: You could see your recipes here

    Wanted: your recipes. We know you’re out there. The accomplished cook, the neighbor who is known for his or her baking, the experimenter who has more success stories than failures — Culinary Conversation is looking for all of you because this column is for and about you.

    March 16, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: Simple, fresh tastes of Italy

    The definition of trattoria is the Italian equivalent of a bistro. Trattorie — that’s the proper plural — are meant to be simple places and are usually family run. There may not be an abundance of restaurants around here that have trattoria or bistro in their name but most everyone would agree that there are plenty of places serving wonderful Italian meals.

    March 2, 2013 1 Photo

  • Hudson.jpg Culinary Conversation: Some dishes fresh from the web

    My new “toy” is a combination Valentine’s/birthday gift. I just wish it wasn’t quite as tricky to figure out as the toys of my past — a Barbie doll, the Candyland game and my first Huffy bike.

    February 23, 2013 1 Photo

House Ads

Are you concerned enough about the Heartbleed bug on the Internet to change all of your social media and website passwords?

Yes. It’s always a good idea to change passwords regularly anyway. I just have so many, I’m not sure where to start.
No. From what I’ve read, companies are still trying to figure out how to fix the flaw. The bad guys will just have access to my NEW passwords, too.
Not sure, but I blame Al Gore. He invented the Internet, right? How’s he going to get us out of this mess?
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