May 28 2009

Family Vacation in England

May 29, 2009 // 0 Comments

Ursala Raphael took this photo during their trip to England in April. Pictured are her husband (Rich Raphael) and their 3-1/2 year old son (Gideon Raphael) holding the Squire in front of Bamburgh Castle while visting her family

Michael Lee to perform in Rockford

May 28, 2009 // 0 Comments

On Friday, June 12, at 7 p.m., Michael Lee will be performing at the Frenz Coffee House in the Promenade on Bridge St. in Rockford. Michael Lee is a singer-songwriter from the Boyne area of northern Michigan, whose vocal and lyrical style won him first place in the 2008 Mid North Michigan Blues Challenge in Traverse City. With original songs in folk, regional, rock and blues, you will find him an artistic entertainer. This solo concert is free of charge.

Animal world comes to Krause Memorial Library

May 28, 2009 // 0 Comments

The Kent District Library will welcome visitors from the animal world this summer with John Ball’s Traveling Zoo and Animal Encounters. On Monday, June 29 at 2 p.m., Z’s Kids Club will bring the zoo to you with live animals at Krause Memorial Library, 140 E. Bridge St., Rockford. For more information, call the library at (616) 647-3940 or visit

Library offers summer of fun for teens

May 28, 2009 // 0 Comments

Summer is full of fun for teens at the Kent District Library (KDL). As part of the 2009 Summer Reading Club, KDL is hosting all kinds of free activities for teens, from food to arts and crafts to music and more. Exercise your taste buds with a variety of food-related programs such as Creative Cooking, Ice Cream Socials, and Iced Coffee Tasting. Get your game on with Rock Band, Nintendo Wii, Guitar Hero, Teen Chess, and Lawn Games. Use your creative talents in crafty programs such as the Empty Bowls Project, Duct Tape with William Beacom, Trash to Treasure workshops, Teen Crafts with Liz Langenberg, Drawn to Draw, Henna Tattoos with Anshu Varma, Jewelry Making, Sweater Surgery, and more.Teens can also get involved in Teen Advisory Boards, book discussions, theatre productions and music performances. Don’t miss out on this summer of fun. Stop by any KDL branch to sign up for the Summer Reading Club or register online at

What’s Cookin’ – May 28, 2009

May 28, 2009 // 0 Comments

Cheers to the Spears by JEANNE BRIGGS They’re long, green and their tips are packed with fresh flavor. That’s right, it’s asparagus season! Many people view these scrumptious spears as difficult to prepare, and reserve them for special occasions. This nutritious veggie cooks remarkably fast, so your family can raise a fork and say, “Cheers to the spears,” in no time. Cooking Instructions:¬† Boil a half inch of water in a large skillet. Roll up a piece of aluminum foil into a tube and place it inside the skillet around the edge. Add one pound of cleaned and trimmed asparagus with tips resting on the foil. Cover and simmer for 5 minutes, or until the asparagus is tender. Add to your recipes as required. Baked Asparagus Cheese Souffl√© 6 slices firm bread, crusts removed 6 slices Swiss cheese 6 eggs 2 cups milk 1/2 teaspoon salt Freshly ground pepper 1/4 teaspoon ground nutmeg 2 tablespoons chopped onion 18 cooked asparagus spears 1 cup shredded Cheddar cheese Arrange the bread in a buttered 9×13 pan. Top each slice of bread with a slice of Swiss cheese. Beat eggs, milk, onion and seasonings together; pour over bread. Bake at 325F for 25 minutes. Remove from oven. Top each bread slice with 3 of the trimmed asparagus spears. Sprinkle with the Cheddar cheese. Bake another 15 minutes or until custard is set. Serves 4 to 6. Quick Chicken with Asparagus and Provolone 4 skinless, boneless chicken breast halves 5 tablespoons olive oil 2 eggs beaten 1-1/2 cups Italian-style dry breadcrumbs 1 (15 oz.) can chicken broth 1 (10 oz.) can asparagus, drained 4 slices Provolone cheese Heat oil in large skillet. Dip chicken in egg, then coat in breadcrumbs. Brown in skillet on both sides. When chicken is browned, drain off oil. Add broth, and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece. Cover skillet and cook over medium-high heat for 15 minutes, or until chicken is cooked through and no longer pink inside. Serves 4. Hot Bacon Asparagus Salad 7 bacon strips, diced 1 pound fresh asparagus, trimmed 1/3 cup vinegar 1 tablespoon sugar 1/2 teaspoon ground mustard 1/4 teaspoon pepper 4 cups torn salad greens 1/2 cup sliced almonds 2 […]

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