Latest Posts

Early voting on the horizon

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Early voting for the upcoming November 4 constitutional amendment election is just two weeks away. Registered voters’ first chance to cast their ballots will be on October 20 at the Val Clark Beard Office Complex located at 203 N. 7th Street in Alpine.

Season arrives to explore soups

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Last Christmas, I received the Milk Street Cookbook as a gift and discovered an intriguing recipe for chicken soup. I promised myself I’d make it once fall arrived. Now that the leaves are turning quickly, I thought I’d share it with you in case you’d like to try it too. If you don’t already own the Milk Street Cookbook, I highly recommend picking one up; it’s full of wonderfully savory recipes.
Season arrives to explore soups

GEORGIAN CHICKEN SOUP

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For the Broth and Chicken: 1 bunch fresh cilantro 1 bunch fresh dill 1 garlic head, halved crosswise 2½-3 pounds bone-in skin-on chicken legs 10 cups of water 1 large yellow onion, peeled and quartered 1 teaspoon kosher salt 1 teaspoon black peppercorns ½ teaspoon coriander seeds ½ teaspoon red pepper flakes (optional) 1 3-inch cinnamon stick 2 bay leaves For the Soup: 1 pound carrots (about five medium), peeled, halved lengthwise, and cut into ½-inch pieces 1 large yellow onion, coarsely chopped (about 1½ cups) 3 tablespoons salted butter ¼ teaspoon kosher salt ½ cup dry vermouth 1 tablespoon all-purpose flour 6 large egg yolks ¼ cup lemon juice (1 to 2 lemons) Ground black pepper DIRECTIONS Tie the stems of the cilantro and dill into bundles, then trim off the leaves, reserving ¼ cup of each for garnish. In a large pot, combine both sets of stems, the chicken, and the remaining ingredients.

Certain hope in uncertainty

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It sure seems that each day’s news cycle has increasingly become just a catalog of tribulations … or troubles, afflictions, hardships. From natural disasters to murders, civil conflicts, economic worries, societal strife, and beyond, the world offers us a daily – almost continuous – reminder of its darkness and brokenness.