My grandmother’s side of the family was from central Kentucky. Nan-Nan grew-up alongside a creek bed in Stamping Ground, a small area outside of Georgetown. All of my other grandparents except for Nan-Nan had passed on before I was born. Nan-Nan’s oldest sister, Beulah or Bootz, remained in Stamping Ground with her husband while Nan-Nan ventured to Lexington, and then onto the great town of Maysville. Bootz, or Auntie, as she was known to me, never had any children of her own. My great-aunt certainly was never without a zest for life’s deliciousness and music. If there was a baking award in the state, she had won it at least once. Every child on her street took piano lessons from the slender sweet woman. Every summer as soon as they were old enough, each one of Nan-Nan’s seven daughters, and then later her daughters’ daughters took turns visiting Auntie.

The first full week I was allowed to stay with Auntie was the summer I turned ten. I was going into fourth grade and had only once been away that long. Auntie had an affinity for the color pink. And she showed that affinity in every room of the house. My favorite quickly became the kitchen. Auntie’s pink, black, and white theme carried across the cabinets, walls, floor and equipment with of course pink being the star of the show. Even Auntie’s dishes carried pink roses on the print. I got to know the trace of each tile on that floor with the hours we spent recreating her favorite foods. The days that followed involved Auntie and I gathering recipes, lists, and ingredients from the local store. The recipe was just for me, Auntie had memorized everything we cooked years ago. Auntie taught me not just how to cook but how to show. I’d have my half of the list and she’d have hers. Remarkably most of the items on my list were things I’d never heard of. I could’ve found everything on hers in a flash. My introduction to where and what key ingredients like cake flour and cream of tartar occurred without a doubt at the tiny grocery located on top of the hill. Auntie didn’t look at cooking as just a fancy though, she viewed it as a life skill, a gift to give and be given. Stay away trips aren’t just important because they show you who you are as a kid, or person, but they also show you who other people are and who you can be. We are each only so lucky to have women in our lives who extend beyond just our mother, but show us motherly love. Mother’s Day always reminds me of my sweet great-aunt. I was so blessed to have her as a role model and always wanted to make sure she was reminded of my appreciation during the Mother’s Day holiday weekend.

Today I have included Auntie’s famous angel food cake recipe with a seasonal rhubarb sauce. If you’re lucky you may know someone with a little bit of this delicious stalk in their front yard.

16 egg whites or 1 ¾ cups egg whites (Allow 30 minutes at room temperature before using. This can be before or after shell is cracked and separated.)



Sift all dry ingredients together 3 times onto a parchment covered or very dry baking sheet (flour, salt, sugar).

Using an electric mixer (Standing mixer with whisk attachment if you have it but a hand mixer will work, just be patient.), set on low, inside the mixing bowl beat all egg whites. Continue this until eggs are frothy, resembling sea foam. Add 2 tsp water, lemon juice, cream of tartar, vanilla extract and almond extract.

Continuing to use the mixer on low, gradually increase the speed as white peaks begin to mound in the mixing bowl. Add sugar a tablespoon at a time. This will make sure the sugar is fully mixed into bowl. Continue until peaks are glossy and shiny. Remove mixers from bowl. Using a rubber or silicone spatula, fold lemon zest into egg white mix in bowl. Lightly sprinkle one third of the dry mix over the egg mix and fold into bowl. Repeat two more times. Evenly mix. In an angel food or tube pan, that is definitely ungreased, pour egg white mix. Trace through mix with spatula. This will help get rid of any large air pockets. You may also tap the side of the container with a butter knife a few times. Place in oven. Bake until cake is golden brown or springs back when lightly touched with finger, about 45 minutes. Using an empty wine bottle neck, turn pan upside down. Once completely cool, run spatula or butter knife to loosen cake from pan and remove to plate or cake stand.

Cake may be kept uncovered at room temperature. Keeps for at least two days but always best served day of. Serve with rhubarb and honey.

Half dozen rhubarb stalks, peeled (Pull down end of stalk, completely around stalk. Don’t throw away.)

Slice rhubarb stalks in half, lengthwise. Then cut each half into pieces around ¾ of an inch. In a saucepan on medium to high heat, mix all ingredients except for the rhubarb you just cut, but including the rhubarb strings. Bring to a boil and allow to simmer for about 5 minutes. Remove and discard strings, but add sliced rhubarb to saucepan. On low heat, cook for one minute. Using slotted spoon remove rhubarb to a separate bowl containing honey. Mix and place in refrigerator. May be served warm or cold. Poaching liquid may be served as a cold cocktail or hot drink. I recommend straining first. Rhubarb spears make a great cocktail garnish.

The recipes and photo used in today’s article are from the kitchen of Chef Babz ([email protected])

Engineering. Industrial maintenance. Robotics and automation technician. Machinist. Calibration specialist. Quality assurance. These are just a sampling of the many tremendous careers available in the field of manufacturing. Over the past several years there has been a concerted, coordinated effort to raise awareness as to the tremendous job offerings in the manufacturing sector. Kudos to regional workforce boards and groups like KAM (Kentucky Association of Manufacturers) for their work in spreading this message. We are a state of makers and manufacturing will continue to be a hugely important piece of our economy for decades to come.

Unintentionally, however, while promoting wonderful manufacturing careers, I think we may have forgotten about the ongoing need for healthcare professionals. In the early 2000’s, the cry for more young people to explore careers as educators, teachers and registered nurses hit a fever pitch. And the emphasis worked. Kentucky and the United States were able to make significant progress in closing the gap between openings and available candidates. With that problem addressed, the workforce community seemed to turn their collective attention to other high-demand sectors like manufacturing and logistics. This kind of thing happens in business and in our personal lives…it’s human nature. Thinking we have “fixed” a problem, we turn our attention and allocate our resources elsewhere, failing to realize that maintenance and regular attention is still required.

Through my recent work as a Talent Pipeline Champion, in conjunction with the Kentucky Chamber of Commerce, we’ve engaged in the challenging process of workforce forecasting with about 10 regional healthcare facilities. We have guided Meadowview Regional Medical Center, St Claire HealthCare, Fleming County Hospital, Hospice of Hope, Kings Daughters Medical Center, Sterling HealthCare, and others through the process of utilizing internal data related to turnover, promotion, current openings, age of workforce / retirement eligibility, and other factors to determine the most in-demand, hard-to-fill positions for their organizations. We also look forward several years to see what the needs are going to be. By mapping out where current employees received training, we are able to draw conclusions about the quality of that training experience and determine whether or not there is enough available education capacity to train for the jobs that are (or will be) open.

Here is one of the things we have learned over the past year during our TPM collaborative exercises: the RN need is still significant…and that isn’t going to change anytime soon. Regionally, we have determined the need for registered nurses to be at least 500 positions by 2021. These positions aren’t so much projected as they are verified. The companies who employ RN’s are telling us that this is what they need. Now it’s up to me and my fellow workforce development professionals to tell this story and do our part to help meet this need.

There are lots of great reasons to consider registered nursing as a career. First, the training capacity in the area is adequate. KCTCS (Maysville, Bluegrass, Ashland) each have RN programs, so do regional four-year universities like UK, EKU, and NKU. There is also flexibility of achievement within these programs. Students can pursue an Associate’s Degree (about 2.5 years), Bachelor’s Degree (4 years), or Master’s Degree (6 years). One can stop and go to work at any point in the pathway and/or continue education while working. The wages are excellent, as well. According to several wage surveys and a study done by Nightingale College and Nurse.org, the average Kentucky RN earns about $30/hr. Those who achieve BSN status can expect to earn about $35/hr. Both those figures can certainly rise above $40/hr as experience and training is gained through the career path. The RN degree “travels’, as well. Registered nurses are not just in-demand in Kentucky, but all over the United States. Licensure to practice in other states can be obtained relatively quickly and affordably. A good RN can work almost anywhere…choose your preferred location.

An In-demand, high-wage, accessible, respected career that offers educational flexibility with credential-portability…sounds like a pretty amazing career option worth exploring!

It’s hard to believe we are a little bit shy of three weeks away from Thanksgiving. Truly one of my favorite holidays, this festive day is about more than just breaking bread, it’s about taking the time to sit together and give thanks.

Lately, I have gone at such an electric pace it’s been hard to find the time to even speak with my family on the phone, much less enjoy each other in person. I’ve found myself at 38 helping in a kitchen where I am by far the oldest. What began as me expecting to go into the kitchen with a bounty of knowledge has truly been eye opening and humbling. Not to belittle what I do bring to the table, but recognizing there’s a lot of different ways to go about something. The whole experience has left me questioning so many things from cutting to potatoes to what my purpose in this crazy food world is. It has reminded me how much I have left to learn and how badly I want the knowledge and knowhow. Many times the reminder has come from mistakes, and other moments it has been in asking my peers a thousand questions.

Why do we put ourselves in these positions? Or better yet, why don’t we put ourselves in humbling positions more often than not? Every day I open my computer to facebook or instagram and am faced with what seems like a thousand quotes on growing out of discomfort. And although many of the quotes are fluffy, ridiculous, or even misspelled and punctuated, they are right. Sometimes we have to put ourselves in a humbling position to grow into the person we are aspiring to be.

The decadence of the kitchen I have been working in has been sensational, and yet I have come home craving the most basic of food. Today I have included my favorite recipe for classic humble pumpkin pie. Pumpkin pie is funny. It is so simple, and yet you find it on the most lavish of tables throughout the November season. The smooth taste and flaky pastry leave us simply wanting more. And of course, because you all know I enjoy a little extravagance I have included a variety of classic whipped cream recipes to go with the pie. I encourage you to take the time to savor these recipes and these moments.

Combine first six ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin, then sugar mixture, then milk. Mix well. Pour into pie shell.

The secret to this pie is the baking. Bake for 30 minutes in lower shelf of oven, then move to middle shelf for an additional 30 minutes…or until filling has soft, but firm texture. Cool. serve with whipped cream.

Using a mixer, or a water bottle (clear so you may see inside), hand beater, or even hand mixer, whip at medium speed. If the bowl you are using is chilled, it will beat faster and more easily. Beat just until soft stiff peaks form. Don’t look away for long because it will quickly over whip. When that happens, the cream will curdle and turn to butter. If it’s really hot outside, chill the beater you are using.

For each cup of whipped cream, add one to two tablespoons of sugar, and one teaspoon vanilla extract. I also enjoy almond extract, bourbon, and dry sherry. A little goes a long way, so start with ¼ a teaspoon of those sweets. Follow the above instructions for whipped cream.

Beat cream as listed above until soft peaks form. Fold in drained and crushed fresh berries. If they aren’t overly watery, the process will be easier. Remember folding in is a gentle step, not aggressive and forced. Best choices for berries include strawberries, raspberries, blackberries, and blueberries.

Mix two tablespoons sugar and two tablespoons cocoa in a bowl (or use instant cocoa mix, 2 tablespoons). Add one cup heavy whipping cream. Mixing at low speed, beat just until soft peaks begin to form.

Beat heavy whipping cream (or any of the versions listed in today’s article with the exception of berry), just until stiff peaks form; spoon into pastry bag with decorative tip. Force cream through tip onto cake or dessert.

Place 2 teaspoons instant coffee powder and two tablespoons sugar in a small bowl. Add one cup heavy whipping cream. Mix at medium speed, beat until soft peaks form.

The recipes and photos used in today’s article are from the kitchen of Chef Babz (Babzbites@gmail.com) with a little help from her mentor in many ways, Ila Calton, in addition to little help from The Good Housekeeping Cookbook, Zoe Coulson, 1973.

RUMBLE — The Indians Who Rocked the World, free screening, 6:15 p.m., Thursday, Nov. 7, at Mason County Public Library.

EMPTY BOWLS — Nov. 9, 11 a.m., Cox Building, downtown Maysville. Sponsored by ORVAG, benefits food bank.

VETERANS DAY PARADE — Downtown Maysville, Nov. 10, line-up at 1 p.m., parade begins at 2 p.m., sandwiches and drinks served after at Rotary Clubhouse.

YEARS OF FARMING — Presents Jeff Parker & Company, Sunday, Nov. 10, 2 p.m., at Double S Entertainment, 150 Foster Street, Flemingsburg. Back Up And Push opening band. Tickets $15 available in advance or at the door. Children 12 and under accompanied by an adult free.

AUGUSTA ART GUILD — Needle felting workshop at Augusta Art Guild, 116 Main Street, Augusta. Choose either Friday, Nov. 15, 6-9 p.m. or Saturday, Nov. 16, 9 a.m.-noon, $15 per person payable at the door, contact Theresa Barnes at 513-310-5652 or email skiwoman@live.com.

KENTUCKY GATEWAY MUSEUM CENTER presents THE OLD POGUE EXPERIENCE — Showcasing the history of Maysville’s Bourbon Industry and the Old Pogue Distillery. Exhibits in the Limestone Building,corner of Second and Sutton Streets in Downtown Maysville, Tuesday to Saturday, 11 a.m.-3 p.m. For tickets visit KYGMC at 215 Sutton Street, Downtown Maysville. For additional information phone 606-564-5865.

It will begin to look a lot like Christmas in downtown Maysville over the weekend. The second Love & Live Local weekend is planned for Nov. 8-10, and the historic district will turn into one big Christmas Open House.

Most of the businesses are planning sales, specials, giveaways, refreshments or a combination of them all.

“This is the perfect time to either begin or step up your holiday shopping,” said Main Street Director, Caroline Reece. “I know it always seems to get here more quickly all the time, but it’s really true this year with Thanksgiving being so late.”

Reece, Tourism Director Lacey Holleran, and Economic Development Director Owen McNeill teamed up with local merchants to try and stress the importance of staying open a bit later to accommodate those who may have a harder time getting downtown due to regular workday hours. The restaurants and bars regularly keep later hours, but most shops will be open 10 a.m.-7 p.m. Friday and Saturday, and from noon until 4 p.m. on Sunday.

“With the extra opportunities to shop local for the holidays, you are sure to find unique, from-the-heart gifts for all your loved ones, “ said Holleran.

“If you have not shopped in downtown Maysville since last Christmas, you need to come and check it out,” McNeill added, “There are quite a few newer stores that were not here last holiday season.”

If the shopping, music, and sales aren’t enough to get folks hurtling into the holiday season, Santa Claus will make an appearance at the Cox Building on Sunday afternoon from noon-2 p.m. Children can visit with St. Nick, and parents are welcome to take photos and get a jump on their Christmas cards.

In addition to the extended hours and merchant specials, there are quite a few other happenings in the entertainment district during the same time. The March of Dimes annual March for Babies is Saturday, Nov. 9. Starting at Limestone Landing at 9 a.m., this year’s theme is a color run dubbed Purple Palooza Fun Run. Registration beings at 8 a.m., or you can register online at racersignup.com/march-of-dimescolor-run-/register.

Later that day, Empty Bowls takes place in the Cox Building. For a $20 donation, guests can choose a bowl, handmade by a local artist, and enjoy a meal of soup, bread and dessert. Advance tickets are available at deSha’s, Local KY 68, ORVAG at the Cox Building, and Washington Hall. The event benefits the Mason County Food Bank and is sponsored by the Burnette Family Charitable Foundation.

Coincidentally, the Love & Live Local weekend coincides with the annual Veteran’s Day Parade. The parade begins at 2 p.m., Sunday with a lineup under the train trestle starting at one o’clock. This year’s grand marshal is marine Jason Arndell, who walked the Appalachian Trail and ended his journey on Veteran’s Day 2018.

For more information on Love & Live Local events, follow the Facebook pages VisitMaysvilleKY and Maysville Main Street. You can also call Lacey Holleran at 606-563-2596 or Caroline Reece at 606-564-5624.

Time change have you feeling a little nuts? Me too. It was nice to see the sun hanging a little higher this morning, but I dread how early it goes down every year. The shorter days, colder temperatures and crunch of the fall leaves under our feet makes it feel November is really already here. But what a delicious month to be in!

November has easily been one of my favorite cooking months. It excites a spark in home cooks, professional chefs, and eaters; large and small. It’s the prelude to the holiday season. Honestly, the biggest challenge I face every year, there are so many delicious options and only so much time and space in my tummy.

This year has proved no different. My desk is covered in tall stacks of cook books, fabulous fall magazines, colorful computer printouts of recipes and ideas, and what little space remains for my laptop has been filled with too many open pages and bookmarks to count. These days there are so many options and so little time, it’s hard to decide what we actually want to sit down and cook.

When feeling overwhelmed about what to cook for others or for yourself the best advice I can give you is to keep it simple. One of my friends and cooking companions would always tell me that. He would hear me brainstorm a thousand ideas but if I didn’t keep it simple, or start with something simple I would quickly become overwhelmed or be all across the place with no continuity. In the fall, regardless of what I’m cooking, there is always a theme that for me personally seems to fall into place, toasted nuts.

Cooking with nuts just smells right in the fall. The aroma fills the air and just beckons in whomever is within any radius of the kitchen. The variety of food that utilizes pecans and walnuts never ceases to amaze me. If you are not cooking with these simple touches, you are giving yourself the short end of the stick. Today I have included recipes you are gonna go nuts over. These simple dishes will add a crunch to your November bites or feasts. Good luck and enjoy!

– All nuts except cashews may be purchased with the shell on or off. Shelled are available chopped, ground, halved, slivered, plain, toasted, or salted.

– When exposed to air, due to their fat content, nuts will become rancid when exposed to air and left out for long periods of time. Heat also has this effect and quickens the process. Shelled nuts, especially the ones that have been chopped or ground, are affected the quickest.

– Shelled or unshelled nuts may be stored at room temp in a cool dry place for usually about a month. However, this can be extended if kept within the refrigerator or even better, the freezer in a dry and sealed bag or container.

1 pound cashews (Soak cashew overnight or for at least three hours before using. Completely cover. Drain after.)

1 cup water (This is for the blending process. May use water cashews soaked in but make sure to only use one cup per pound cashew.)

Vitamix or blend in blender. Use plunger or stir about halfway through. Be careful not to burn out motor. Add cashews last.

Heat butter in a small saucepan over medium heat for six minutes or until light brown and fragrant. Stir occasionally. Remove from heat and stir in walnuts, swirling to coat.

Blend cream cheese with milk. Add beef, onion flakes, seasonings and bell pepper. Fold in sour cream. Spread into a shallow oven-proof dish. Heat pecans in butter. Sprinkle pecans over cheese mixture. Bake for 30 minutes. Serve hot with Melba rounds.

Combine the sugar, corn syrup and water in three quart sauce pan. Cook and stir until sugar dissolves. When syrup begins to boil, blend in butter. Stir frequently after mix reaches the syrup stage of 230 degrees. Add nuts when the temperature reaches the soft-cracking stage or around 280 degrees. Stir constantly until the temperature reaches the hard cracking stage or 305 degrees. Remove from heat quickly and stir in soda, mixing thoroughly. Pour onto two cookie sheets or two 15 1/2×10 ½ x one inch pans.

Mix all ingredients thoroughly and pour into unbaked pie crust. Bake for 40 minutes. Remove and allow to cool for 5 minutes before serving. May be served at room temperature or hot.

2 cup fresh or thawed frozen cranberries 1 cup chopped walnuts, toasted (Any other nut will also work.)

Mix cranberries, walnuts, and 1/2 cup sugar in a bowl. Spoon into a sprayed, 9×0 inch baking pan. Combine flour, butter, and 3/4 cup sugar and almond extract into a bowl and mix until blended. Stir in eggs and mix. Spoon the batter over the cranberries in baking pan. Bake for 35-40 minutes or until golden brown. Best served hot. Delicious with a scoop of ice cream or homemade whipped cream.

The recipes and photos used in today’s article are from the kitchen of Chef Babz (babzbites@gmail.com), with a little help from The Good Housekeeping Cookbook, 1973, Zoe Coulson. Please excuse my error, but last weeks recipe for caramel corn has one correction: one teaspoon, not tablespoon of baking soda. Thank you for reading and cooking!

DRIVING MISS DAISY — Presented by The Maysville Players, Oct. 31-Nov. 3 with curtain times at 7 p.m., on Thursdays, 8 p.m. on Fridays and Saturdays, and 2 p.m. on Sundays at the historic Washington Opera House, 116 West Second Street in downtown Maysville.

VFW HOUSE OF HORRORS — Oct. 31 from 8 p.m. to midnight. Cost is $5 per person. Veterans and active duty military receive free admission with a valid ID. All proceeds benefit local veterans, Simon Kenton VFW Post 2734, 3177 Kentucky 9, Maysville.

STAR SPANGLED CELEBRATION — 7 p.m., Nov 1, Fields Auditorium on the campus of Maysville Community and Technical College, hosted by Bob Herzog with music by Julie Clarke, Mary Griffey and Judy Gallenstein along with MCIS Chorus, Maysville Community Band and special performance by MacKenzie Thomas.

RUMBLE — The Indians Who Rocked the World, free screening, 6:15 p.m., Thursday, Nov. 7, at Mason County Public Library.

EMPTY BOWLS — Nov. 9, 11 a.m., Cox Building, downtown Maysville. Sponsored by ORVAG, benefits food bank.

VETERANS DAY PARADE — Downtown Maysville, Nov. 10, line-up at 1 p.m., parade begins at 2 p.m., sandwiches and drinks served after at Rotary Clubhouse.

KENTUCKY GATEWAY MUSEUM CENTER presents THE OLD POGUE EXPERIENCE — Showcasing the history of Maysville’s Bourbon Industry and the Old Pogue Distillery. Exhibits in the Limestone Building,corner of Second and Sutton Streets in Downtown Maysville, Tuesday to Saturday, 11 a.m.-3 p.m. For tickets visit KYGMC at 215 Sutton Street, Downtown Maysville. For additional information phone 606-564-5865.

One of my favorite, and first childhood memories was easily a night in with my grandmother. I hated to wash my hair in the tub, but somehow Nan-Nan could convince me otherwise when we played beauty shop in the kitchen. I think that’s probably one of the reasons I’ve held onto the old house she lived in, and share the same kitchen space she once occupied. Nan-Nan would have me lay down on the counter and I would dip my head over the side of the sink. Her gentle hand would catch me before resting my head on a towel she’d rolled up and placed to the side of the sink. The whole process seemed so glamorous at the time. She used the faucet water sprayer and my special coconut or strawberry Suave shampoo. It always made me feel so special and not nearly as miserable after the wash, because that was what I really hated about washing my hair. The dreaded blow dryer seemed like it took hours to finish the process before my hair was “dry enough.” But my grandmother always had a secret weapon, bribing me with her homemade caramel corn. Just like one hand washes the other, a trip to the kitchen sink salon was not complete without this tangy gooey mess.

Nan-Nan would make her popcorn fresh on the stove and then whip up the caramel goodness. Licking a caramel spoon clean is one of my favorite cleaning arrangements.

Usually this adventure would go down on a Friday night. We would watch “Golden Girls” and “227,” carefully timing the hair wash, drying, carmelizing, and eating while it’s hot. A vivid memory of such a Friday occurred during the course between tv shows and drying. My grandmother’s old house was at the end of the old bridge, right on Third Street. In fact it was so close to the bridge, anyone driving off of it will crash into the house if they don’t turn after crossing the Ohio River. The night’s flow was interrupted when she and I felt a great thud, heard a loud screech, followed by a bang. We looked at eachother wide eyed and Nan-Nan told me to wait there, there being the kitchen. She quickly called 911, grabbed a broomstick, and ran down the old steps. After what seemed like a lifetime of two or three hair drying sessions, my grandmother returned. Her face was flushed and she grinned ear to ear. A drunk driver had come off the old bridge and crashed into the wrought iron fence in front of the house. Nan-Nan, never to shy away from anything, had chased the hit and run driver down with her broomstick. Luckily, the police arrived shortly after she had them cornered.

That night we feasted on caramel corn like never before. I think Nan-Nan even let me clean two or three spoons of caramel. As the years followed, making caramel corn never stopped being our special thing. Just a few months ago, and several years later, I finally found my grandmother’s original recipe for caramel corn in her old tin recipe box. Finding this recipe was priceless. I had attempted to remake it before, but it never turned out quite like hers. But seeing this quick note, written in ink and in pencil, in her handwriting, on an old Bank of Maysville deposit slip felt like a love letter to my heart.

Today I have included Nan-Nan’s caramel corn recipe. It’s a perfect Halloween treat, or just a treat in general. I encourage you to not just make it, but to make this or something sweet with someone you love. Nothing ever tastes as great as the memories we can taste and retaste again and again.

Pour over popcorn onto a large sheet or bowl. Mix well. Lick the spoon and clean the bowl with spoon. Don’t waste a drop of that delicious caramel.

The recipe and photo used in today’s article are from the kitchen of Chef Babz (babzbites@gmail.com) with a lot of help from her grandmother, Louise Osborne.

ANNUAL FALL FIDDLE FEST — Thursday, Oct. 25, 7 p.m., featuring Sarah Charness. Presented by the Mason County High School and Middle School Orchestra, downtown auditorium. Tickets $15, available at the door.

A VISITOR’S VIEW OF MAYSVILLE — Presented by Ohio River Valley Artist Guild, through Tuesday, Oct. 29, at the Cox Gallery, Second Floor.

DRIVING MISS DAISY — Presented by The Maysville Players, Oct. 24-17 and Oct. 31-Nov. 3 with curtain times at 7 p.m., on Thursdays, 8 p.m. on Fridays and Saturdays, and 2 p.m. on Sundays at the historic Washington Opera House, 116 West Second Street in downtown Maysville.

RUN FOR YOUR LIFE — Saturday, Oct. 26, 7 p.m., 10th annual 5K Run/2 Mike Walk. For info or to register, go to www.runningtime.net or Lasting Impressions Salon and Spa. All proceeds benefit Humane Society of Buffalo Trace.

VFW HOUSE OF HORRORS — Every Saturday in October and Oct. 31 from 8 p.m. to midnight. Cost is $5 per person. Veterans and active duty military receive free admission with a valid ID. All proceeds benefit local veterans, Simon Kenton VFW Post 2734, 3177 Kentucky 9, Maysville.

STAR SPANGLED CELEBRATION — 7 p.m., Nov 1, Fields Auditorium on the campus of Maysville Community and Technical College, hosted by Bob Herzog with music by Julie Clarke, Mary Griffey and Judy Gallenstein along with MCIS Chorus, Maysville Community Band and special performance by MacKenzie Thomas.

RUMBLE — The Indians Who Rocked the World, free screening, 6:15 p.m., Thursday, Nov. 7, at Mason County Public Library.

VETERANS DAY PARADE — Downtown Maysville, Nov. 10, line-up at 1 p.m., parade begins at 2 p.m., sandwiches and drinks served after at Rotary Clubhouse.

KENTUCKY GATEWAY MUSEUM CENTER presents THE OLD POGUE EXPERIENCE — Showcasing the history of Maysville’s Bourbon Industry and the Old Pogue Distillery. Exhibits in the Limestone Building,corner of Second and Sutton Streets in Downtown Maysville, Tuesday to Saturday, 11 a.m.-3 p.m. For tickets visit KYGMC at 215 Sutton Street, Downtown Maysville. For additional information phone 606-564-5865.

Few phone conversations leave me hungry and energized at the same time. Seeing my friend Leah’s name flash onto the phone is a call I almost always try to take. With my pen and pad near, my dear friend of twenty plus years catches up on life and family with me but always the conversation somehow comes back to food. What are we both cooking and what new things are we enjoying eating. Leah grew up in Indiana. We later met at university in Bloomington. We traveled to India together shortly after graduation where our palates grew even further while we did a teaching exchange with Tibetan monks, cooking classes for english lessons. My dear friends love of Southern cooking, foreign food twists, and the importance of breaking bread with your neighbors has been the key ingredient in my cooking for every season since we first met. Leah now lives in New York with her husband and two-year-old daughter.

When I first began writing today’s article, it was on a completely different subject. But literally as I typed my first sentence, the phone rang. I almost hesitated to pick it up. I knew I would be inspired to write in a different direction. And that was exactly what happened. Today’s recipes are a few twists on unusual apple dishes from my friend’s kitchen table, as well as a few flavors we brought back from our travels or late night study sessions. All of these recipes are simple, full of lush flavors, and won’t break the bank trying them. I’ve already had to stop typing several times to get a tortilla chip dipped into the delicious chipotle apple guacamole on the menu. One bite is never enough.

Cook butter, sugar, water, and milk until all the sugar is dissolved over medium heat, stirring constantly, remove from heat and add vanilla. Source may be made ahead and refrigerated for four to six weeks. Cut unpeeled apples into wedges, and then in half again. Dip into salted water for about one minute to prevent them from turning brown, but it still doesn’t hurt to cut them close to serving time. Seal in an airtight container until use.

To serve, smear cream cheese over a flat casserole dish. Heat caramel and pour over cream cheese. Place apples beside the dish with toothpicks for dipping.

Wonderful side dish. Pairs fantastically with pork tenderloin or steak. 2 small butternut squash, about 2 pounds

Preheat oven to 425 degrees. Cut squash and apples lengthwise into halves and remove the seeds. Arrange the halves in a single layer on a lightly greased foil-lined baking sheet and bake for 45 minutes or until the squash is fork tender, removing the apples after twenty minutes. Let stand and cool. Peel squash and apples and place in a 3 ½ quart saucepan. Stir in butter, brown sugar, bourbon, salt, chili powder and pepper and cook over low heat until heated through, stirring occasionally. Mash the squash mixture with a potato masher until smooth and creamy. Remove from the heat and stir in the sour cream. Serve immediately.

Delicious with so many things. Wonderful with meat, eggs, tacos, and even just on toast. 10 cups chopped, peeled and cored green apples, about three pounds

In a large kettle, mix all ingredients. Over high heat, heat to boiling; reduce heat to medium and simmer, uncovered, stirring after, about two hours or until thick and dark. While cooking, prepare jars and caps or get a container to accommodate all the hot mix. Ladle mix into jars leaving ½ inch head space to close the jars. Either finish the canning process by boiling the jars for about five minutes, or allow to cool and refrigerate. Makes about five pints.

Scoop avocado into a medium bowl. Save the pit if you are not serving immediately to help the green not turn brown. Add the lime juice and a large pinch of salt. Can add more salt later if you need too. Use the back of a large fork to mash and mix the green avocado and lime. Mix so that it is a little rough but dipping smooth. Fold into the apples, chipotle, adobo sauce, and cilantro. Season to taste with more salt and lime juice if needed. Serve with corn tortilla chips, or radishes. Pairs great with a margarita!

The recipes and photos used in today’s article are from the kitchen of Chef Babz (Babzbites@gmail.com) with a little help from her New York City friend and former classmate, Chef Leah Bruton, and a little guidance from The Good Housekeeping Cookbook, Zoe Coulson 1973.

I have pretty much given up watching national news programs (and most regional news, for that matter). I prefer information to indoctrination. That’s why I rely on local news (radio and newspaper) to fill me in on what I need to know. The old saying, “All politics is local” needs a tune-up. I have come to believe now more than ever that all news is local.

It comes down to a matter of trust. If I hear Travis or Drew or J.T. say something on WFTM, I know it is going to be the truth. When I read what Mary Ann or Christy or Evan have written in The Ledger, my trust level is equally as high.

By comparison, all it takes is a visit to the Big Three television Networks to destroy all remains of credulity in national news coverage.

ABC News recently ran footage of a violent bombing in northern Syria. Anchor Tom Llamas described the video as it aired on-screen, breathlessly reporting, “This video right here appearing to show Turkey’s military bombing Kurdish civilians in a Syrian border town. The Kurds, who fought alongside the U.S. against ISIS. Now, horrific reports of atrocities committed by Turkish-backed fighters on those very allies.”

Terrible stuff. Only, the video was apparently from right here in our old Kentucky home. The Commonwealth. Here. Sure, the Bluegrass is a battlefield come college basketball season, but this is over the top.

Seems the footage was from the Knob Creek Gun Range in Bullitt County during their 2017 Machine Gun Shoot and Military Gun Show. I found out about it from Rep. Thomas Massie’s Twitter feed. He recognized the terrain because he had taken his family there before.

On the bright side, the gun range has declared themselves “safe from the Turkish invasion.” On the downside, Network news beclowns itself once again.

The Alphabet Net does not stand alone in creative editing and/or writing to achieve a desired storyline. CBS is known in some circles as the Tiffany Network. A scandal involving their star News Anchor took a little shine off the gem with what became lovingly known as “Rathergate.” Here’s the back story:

The program “60 Minutes Wednesday” ran a piece making allegations against former President George W. Bush, within the October Surprise window of scandal releases for the most political damage against an opponent. The fly in the ointment was that the documents that were the foundation of the story ended up being forgeries. As a result, four Senior Producers and Anchorman Dan Rather were given their walking papers.

Not to be left out, NBC produced their infamous Phony Exploding GM Truck piece on “Dateline.” According to the report, gas tanks of some old GM trucks could catch fire in a sideways collision.

What they did not say is NBC consultants apparently set off explosive miniature rockets beneath the truck split seconds before the crash. Oops.

From Newsweek’s phony “Flushing the Koran” story to the Jayson Blair Affair at The New York Times to the Rolling Stone Rape Story, it seems the media never seem to learn from the mistakes of their past.

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