Hamburgers and hot dogs on the grill create comfort and confidence, but when the grill comes out for pork chops, panic arises. But no worries, just follow these directions and your guests will think you are a true grill master. Marinating for 24 hours in a homemade rub creates part of the magic, but the meal is completed when coated with three types of mustard. Cooked on medium-high, basting every 10 minutes, this will become a summertime favorite.
Before long, many people will be planting their gardens and capturing the joy of harvest. Monsignor Michael Begolly, pastor of Mt. St. Peter Roman Catholic Saints Parish in New Kensington, will harvest more than most.
Lindsay Nagengast, my daughter, lives in Barrigada, Guam, with her husband and 9-month-old daughter. When asked, “What is the No. 1 island specialty?” her answer is Spam! Spam is a staple in Guam. Spam is even offered in every Wendy’s and Taco Bell on the island. Many islanders have taken Spam to the kitchen. Growing accustomed to many different cultural foods, Lindsay is particularly fond of two recipes: Spam Kelaguin and Spam Fried Rice.
John Marshall, owner of John Marshall Catering, has been a resident of Gibsonia for 53 years. If you have ever been to an event that he has catered, you will never forget the creativity that goes into his menus and the expertise displayed by his creations.
Ligonier is known for its beautiful hills and scenery, but after you visit Amy Hepler’s confectionary Scamps Toffee and Sweet, the only thing you will remember is how wonderful you were treated and feel after leaving this small business.
Paul and Ginny Penezic are very familiar with the labor involved in hosting a fish fry. They have been providing fish dinners to the community at St Mary’s of the Assumption Church on Middle Road for the past 12 years. With a dedicated team of nearly 150 volunteers, they work tirelessly to serve close to 1150 to 1400 guests per week for six Fridays in Lent. This crew are experts at feeding hungry people in large numbers.