The tradition of using a baby to signify the new year started in Greece around 600 BC. It was the tradition to celebrate the god of wine, Dionysus, by parading a baby in a basket, representing the annual rebirth of that god as the spirit of fertility. Early Egyptians also used a baby as a symbol of rebirth.
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1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Mix ingredients for topping and spread on loaf. Bake for 1 hour. [Full story »]
The MLK Jr. Day committee of Pike County is looking for community members to take part in the Jan. 18 celebration. Acting director Regina Bridges is looking for motorcycles, antique cars, horses and others. The parade is free to take part in and will start at 11 a.m.
"I'm trying to double the entrants this year to make the parade longer to go around United Bank," said Bridges.
This year's theme for the 16th annual MLK celebration and parade in Pike County is "Is the Dream is Alive or Dormant," and will be discussed during an hour-long program at Mr. Hope Baptist Church.
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Weather is impacting prices at the pump as demand for heating oil continues to increase amid forecasts for below-normal temperatures in the U.S. through mid-January. This pushed crude oil to its highest price in six weeks – and gas prices began spiraling again. [Full story »]
The hauntingly beautiful art of "Behind the Big House: Photographs of Evergreen Plantation" is on display at A Novel Experience. Photographer Curtis Graves will hold a reception to talk about his work Saturday. [Full story »]
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.