Dana Wilde describes Kristen Lindquist’s poetry as an authentic joy, something like prayer.
Life & Culture
Arts, entertainment, food and books news from the Kennebec Journal and Morning Sentinel.
Posted inLife & Culture, News
Watch: Teen makes clever ‘La La’-style prom-posal to Emma Stone
Jacob Staudenmaier enlists dozens of classmates and a few teachers to help with the video.
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Posted inLife & Culture, Local & State, News, Schools and Education
U.S. ambassador to Somalia answers students’ questions at Deering High School
Stephen Schwartz largely skirts questions about President Trump’s travel ban from Somalia and five other countries as he begins a trip to Somali communities in Portland, Lewiston and around the country.
Posted inFood & Dining
Recipe: Black bean-cricket chili
Reprinted with permission from Entomo Farms. Makes 8-10 servings 2 tablespoons butter ½ onion, diced 4 garlic cloves, minced 4 celery stalks, diced 1 large green pepper, diced 1 large yellow or red pepper, diced 2 teaspoons ground cumin 3 tablespoons chili powder 2 (28-ounce) cans unsalted diced tomatoes, rinsed 2 (19-ounce) cans black beans, […]
Posted inFood & Dining, Recipes
Gratin ‘side dish’ may make you forget the roast entirely
Here you don’t have to worry about shaping, as you would with gnocchi.
Posted inFood & Dining, Recipes
Chicken with olives is fit for Passover or any chilly spring night
The richly flavored dish can be doubled to feed a crowd.
Posted inFood & Dining, Recipes
The Maine Ingredient: Impress Easter guests with parade of spiral-sliced ham, scalloped taters
Lamb is good, too, but ham is worry-free.
Posted inCookbook Reviews, Food & Dining, Recipes
‘What Good Cooks Know’ lacks whimsy, but makes up for it with evidence-based rules
A highly detailed handbook from the editors of America’s Test Kitchen delivers a wealth of information on cooking techniques, utensils and ingredients, plus a few classic recipes.
Posted inFood & Dining, Recipes
Attention, America: Dorie Greenspan’s bringing back the quiche
Go the extra step and partially bake the crust before filling it for extra crispiness.
Posted inFood & Dining
Recipe: Deep-fried tarantula spider
Reprinted with permission from “The Eat-A-Bug Cookbook” by David George Gordon. Makes 4 servings 2 cups canola or vegetable oil 2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed 1 cup tempura batter (see recipe) 1 teaspoon smoked paprika In a deep saucepan or deep-fat fryer, heat the oil to 350 degrees F. […]