Some cool delicious ice cream images:
Chicory Coffee French Toast
Image by kurmanstaff
Luella’s Southern Kitchen Ups the Ante for Easter Brunch with Delicious Southern Dishes
CHICAGO (March 2015) – Ever since his February opening of Luella’s Southern Kitchen in Chicago’s Lincoln Square (4609 N. Lincoln Ave., Chicago; 773-961-8196), Chef/Owner Darnell Reed has wowed Chicagoans with his impeccable renditions of great Southern regional dishes. He also will bring his masterful touch to Easter Brunch on Sunday, April 5 with two wonderful specials in addition to the regular brunch menu. His special Easter entrée will be Crawfish Étouffée with Carolina Gold Rice () and he will also add a scrumptious dessert special, the Dessert Sampler (), featuring a Beignet, Blackberry Hand Pie, Milk Chocolate Bread Pudding and Caramel Ice Cream.
Luella’s popular weekend brunch, served from 10 a.m. to 3 p.m. on Saturdays and Sundays, has received rave reviews. Among the favorites are Buttermilk Fried Chicken with smoked gravy (), Southern Benedict with Slagel Farms pork, poached eggs, crystal Hollandaise and buttermilk biscuit (); Bananas Foster Pancakes (); Chicory Coffee French Toast with crème brulee batter and fresh berries () and Shrimp and Grits, made with BBQ shrimp, dandelion greens and cream cheese grits (). For the kids, Chef Darnell serves a Mickey Mouse Pancake (), with an artfully created face of the famous cartoon icon baked into the pancake.
About Chef Reed
Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.
About Luella’s Southern Kitchen
Luella’s Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago’s Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella’s serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella’s is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.
Note: Reservations accepted for groups of 10 or more.
Photo credit: Cindy Kurman, Kurman Photography
Image from page 487 of “North Carolina Christian advocate [serial]” (1894)
Image by Internet Archive Book Images
Title: North Carolina Christian advocate [serial]
Year: 1894 (1890s)
Authors: United Methodist Church (U.S.). North Carolina Conference United Methodist Church (U.S.). Western North Carolina Conference
Subjects: United Methodist Church (U.S.). North Carolina Conference United Methodist Church (U.S.). Western North Carolina Conference Methodist Church
Publisher: Greensboro, N.C., Methodist Board of Publication, [etc.]
Contributing Library: Duke Divinity School Library, Duke University
Digitizing Sponsor: Institute of Museum and Library Services, under the provisions of the Library Services and Technology Act, administered by the State Library of North Carolina. Grant issued to Duke University for the Religion in North Carolina project.
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
Page Twelve NORTH CAROLINA CHRISTIAN ADVOCATE July 4, 1912 ICE CREAM l Centa Dish, is one of the luxurieswhich everybodywants, and every-body can have i t nowfor it can be made ata cost of nine cents aquart by using: JELL-O ICE CREAMPowder Dissolve a package of Jell-O Ice CreamPowder (cost 10 cents) in a Quart ot mills(cost, say 8 cents) and freeze it, and youhave about two quarts of delicious ice cream. Five kinds of Jell-O Ice Cream Powder :Vanilla, Strawberry, Lemon, Chocolate,and Unflavored. Each 10c. a package at any grocers.Send for our beautiful Recipe Book. The Genesee Pure Food Co., Le Roy, N. Y. tbe use?
Text Appearing After Image:
Why bother to raise so many goodthings unless— —Unless you save them. Your wife canput up many kinds of fruit. But itisnt so easy to can vegetables.Not — if she depends on old-style,narrow-necked, tin-topped, screw-cappedjars, that take in only small fruit. Thisyear find out the better way to put upfruit—and vegetables, too—the E-Z SEAL JARS This is the all-glass jar, with the all-glasscap — no metal to taint the fruit—notwisting and turning. No shattering,no splattering. Easy to fill, easy to seal,easy to open and clean.Dont allow good garden stuff or fruitto go to waste. You may be sure itwill keep—vegetables and fruit will notspoil in these air-tight, all-glass sanitaryjars. Free Jar-Free Book Cut out this cou-pon, take it to yourgrocer — he willgive you one E-ZSeal Jar—FREE.Be sure and writeus for FREE Bookof Recipes-i-it tellsmany things youshould know. Getthe Jar from thegrocer. Get theBook from us. HAZEL-ATLAS GLASS COMPANYWheeling, W. Va.
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Gooderstone Water Gardens 25-02-2012
Image by Karen Roe
Billy Knights, a retired farmer began designing and creating the Water Gardens in 1970 in his 70th year. The site was a damp meadow which became too wet for cattle to graze. Mr Knights’ son jokingly suggested he should have a water garden, which prompted him to draw out plans (on the back of a piece of wallpaper) and he soon had machines digging out the ponds and waterways. He worked on his garden with love and enthusiasm until he died aged 93. For over 20 years the gardens had been open to the public.
Both Billy and his wife Florence loved their gardens and sharing them with others. With this in mind and as a tribute to her parents Coral Hoyos began restoration in April 2002. Having been unattended and closed for five years, the Gardens had become quite derelict. However they were re-opened again in June 2003, with a new car park, refurbished tea-room / gallery, a toilet for disabled people and an 8 acre nature trail. There has since been the addition of a bird hide and a new plant sales area, bamboo grove, scented arbour and rustic roundhouse.
To help you find your way round, the bridges are numbered and when you have walked enough rest on one of the many benches provided, or perhaps visit the tearoom in the south-east corner where you can enjoy a relaxing cup of freshly brewed tea or coffee, soft drinks, ice-creams and delicious home made cakes.