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Lemon

NEWS
June 30, 2011 | By Robert Moran, INQUIRER STAFF WRITER
Police officers arrived at John's Water Ice in South Philadelphia about 4:30 p.m. Thursday and informed owner Anthony Cardullo that President Obama was coming in 10 minutes. And 10 minutes later, after the building was inspected by the Secret Service, the motorcade arrived. Cardullo, 33, estimates that Obama was traveling with 200 people. "It was shocking," he said. "That many move that quick, move into position, and get out that quick. " How quick? About five minutes.
ENTERTAINMENT
May 17, 2011 | By Tirdad Derakhshani, Inquirer Staff Writer
CNN anchor Don Lemon , who spent several years as a reporter and weekend anchor at Philly's NBC10, writes in his new book, Transparent , that he is a gay American man. "Today I chose to step out on faith and begin openly living my own truth," Lemon said Monday in a statement. The journo tells the New York Times that his vocation demands that he be frank with his audience. "I abhor hypocrisy," he says. Us, too. "I think if you're going to be in the business of news, and telling people the truth, of trying to shed light in dark places, then you've got to be honest.
ENTERTAINMENT
May 17, 2011
CNN anchor hunk Don Lemon is gay. Who cares, right? No one should have to declare to the world what his sexual orientation is. It shouldn't really be that big of a deal, but apparently it is. No wonder Lemon's publicist wouldn't provide me with an advance copy of his memoir, "Transparent," when I requested it earlier this year. His publisher was holding back until closer to the publication date - later this month - because the bigwigs knew that when this news hit, it would get people talking.
FOOD
January 20, 2011 | By Dianna Marder, Inquirer Staff Writer
  After three years, a crippling recession, and an armed robbery, Under the Oak Cafe in East Oak Lane is more than enduring - it is expanding, with Saturday morning cooking classes, Friday night gourmet dinners, and a newly hired, French-trained chef. The cafe, opened in 2008 by the husband-and-wife team of Robert and Kelly McShain Tyree, plus Kelly's brother, Devitt McShain, sits on an isolated street with almost no foot traffic. "It was definitely a risk. People told us we were crazy to open here," says Kelly Tyree, who was raised in East Oak Lane and lives there still.
FOOD
August 26, 2010
Microwaveable desserts are rarely delicious, but Tracy Claros' English Lemon Pudding tastes like homemade. A true Brit who lives and bakes in Austin, Texas, now, Claros makes a light, moist lemon cake topped with tart lemon sauce. It took gold at New York's Fancy Food Show. All grape, all the time? Americans buy 74 million jars of grape jelly a year. So, if PB&J is a constant in your youngster's lunch box, check out the new Bonne Maman French grape jelly. No corn syrup, artificial dyes, or preservatives, so the pure fruit flavor of the Muscat grape stands out.  
ENTERTAINMENT
July 23, 2010 | By Carrie Rickey, Inquirer Movie Critic
If Ramona, the spirited third grader at the center of Ramona and Beezus , gave a one-word review of the movie about her love/hate relationship with her big sister, Beatrice, she would say it was terrifical . Like the beloved Beverly Cleary books that inspired it, Elizabeth Allen's captivating film shows what the world looks like from the perspective of a scrappy 9-year-old who is neither as fearless as she thinks nor as hopeless as...
ENTERTAINMENT
June 17, 2010
Our love affair with domestic seafood isn't satiated by Gulf catches alone. Try this Greek-inspired dish made with swordfish caught off Rhode Island. GRILLED BLOCK ISLAND SWORDFISH 4 8- to 9-ounce swordfish steaks 3/4 cup extra virgin olive oil, preferably Greek 1/3 cup fresh lemon juice 2 tablespoons fresh oregano 1 tablespoon fresh dill 1 tablespoon fresh thyme Sea salt and fresh ground black pepper to taste Heat grill. Whisk oil with other ingredients, except for fish, salt and pepper.
NEWS
November 24, 2008 | By Michael Vitez, Inquirer Staff Writer
Keith Straw of Malvern ran the Philadelphia Marathon yesterday in pink tutu and leotard. "They sure as hell don't pay me, so I might as well have some fun," Straw, 52, explained, dripping with sweat and holding a pink wand. Asked why he didn't dance across the finish line, he replied, "There's no dance left in me today. I can't feel my legs. " The reasons people ran 26.2 miles - and what they wore - were as varied as the 18,000 runners themselves. Karl Leitz, 41, of Jersey City, ran as Captain Marvel, wearing a cape and a costume with a lightning bolt across his chest.
FOOD
August 28, 2008
Makes 2 to 4 servings 1.    Make the filling by combining the vegetable oil, meat, rice, tomato, salt and pepper to taste and cinnamon or allspice in a bowl. Use your hands to knead ingredients together. 2.    Wash squash and cut off the stem end. Use an apple corer to make a hole at the sliced end and scoop out the pulp, being careful not to break the skin or break through the other end. Fill each squash ¾ full with the rice and meat filling, as the rice will swell when cooked.
FOOD
April 24, 2008
Makes 4 servings 1. Heat the oven to 375 degrees. Place 2 tablespoons of the olive oil and 1 tablespoon of the butter with the garlic in a small saucepan. Heat over low heat until the butter is melted. Cook for about a minute more until the garlic is fragrant, then remove from the heat. 2. Wash the chicken under cold water and pat dry with paper towels. Brush the chicken with the garlic mixture. Season each chicken leg with one-fourth teaspoon salt and allow to stand at room temperature while you prepare the lemons and artichokes for frying.
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