Author: Debbi Covington

Celebrating BIFF,  Italian Style   Guess what I just received in today’s mail? My very own copy of Dee Dee and Paul Sorvino’s cookbook, Pinot, Pasta and Parties. What a great cookbook! The recipes are simple and easy, and totally Italian. I recommend their book with great enthusiasm. You absolutely must purchase a copy!

Roll out the red carpet! The 13thAnnual Beaufort International Film Festival cranks up on Tuesday, February 19thwith film makers, directors, screen writers, movie stars and lots of film-loving fans. Our local film festival is a heatwave of fun and excitement during what is typically a chilly February. According to MovieMaker magazine, the Beaufort International Film Festival has been rated as “one of the 25 coolest general film festivals in the world.” 

If these yummy-looking sandwich photos have caught your fancy and you’re thinking that you might be feeling kind of cheesy, before you even start to read this column, take a stick of salted butter out of the refrigerator so it can come to room temperature. Go ahead and do it. If you don’t, when your stomach starts growling and you have to wait, you’ll wish you had. I’ll explain why later.

I was thirty-something years old when I got the idea in my head, “What would I do if someone kidnapped me and I could get their gun away from them? I don’t know how to shoot.” I’m almost certain my concern was from watching way too many episodes of Criminal Minds, but that didn’t matter. I immediately went to my Daddy for advice. He was like, “Sugar, I’ll give you one of my pistols. It needs some work, so you get it repaired and you’ll have a gun.” Well, that gun was a .32 caliber Smith and Wesson revolver that was in 4 pieces, wrapped in a waxed paper-like thing and looked like it had spent 10 years soaking in Dr. Pepper. It was sticky and nasty. Determined, I asked another grown up, “How do I get this thing fixed?” The adult was Neil Trask, who sent me to Ricky’s Gun Shop/Shooting Range in Burton.

The big day is finally here! It’s time to open gifts. It’s time to celebrate with family and friends. It’s also time to eat. Isn’t it interesting how everyone is extra hungry on Christmas morning? These make ahead recipes will feed your crowd and you won’t have to miss a moment of the joy and merriment of the day.

What a fun time of year to be in the kitchen! I love preparing all of the savory goodies and sweet treats that I grew up with at Christmastime. This is the time of year for sausage balls, cheese straws, baby fruitcakes and yule logs. I’ve been feeling inspired to try some new sweets recipes.

Are you planning a party? A church luncheon? Are you going to a soiree where you have to take an appetizer? Are you staying at home with family and watching Christmas movies? Whatever’s happening, hungry people will certainly be involved. Earlier this week, I tested some new holiday recipes. These three are a few of my favorites. They’re easy, delicious and absolutely destined to become annual requested repeats. Merry Christmas!

It’s that time of year again. It’s time to decorate for Christmas. Don’t let stringing lights and hanging ornaments become a task, turn it into an event – a Tree Trimming Party! Invite your friends and family over to help you turn your home into a festive winter wonderland. Many hands do make for light work, you know. My recipes this week are perfect for a pre-holiday soiree. If you still need a few more appetizer recipes, visit our Holiday Gift Guide. Happy Holidays!

It’s one of my favorite things to be thankful for. I don’t have to cook Thanksgiving dinner. Vince and I are blessed to be invited to a gathering of friends every year. All we have to do is show up with a side dish.

Thanksgiving is quickly approaching and it’s time to start planning your dinner menu. Are you looking for a new twist on some traditional recipes? You’ve come to the right place! The menu this week features a Turkey Breast Roulade stuffed with, what else? Stuffing! Extra stuffing is baked as a side dish and everything is smothered in gravy. The roulade doesn’t leave enough drippings to make gravy from scratch so I’m sharing a pumped up version of packaged brown gravy. It’s almost as good as homemade.