Franglais: Apricot and rib Rosemary Oven (PROVISION)-huffingtonpost.com

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The kitchen is full of surprises.

I have been eating ribs as long as I can remember. I love barbecue. Smoked and succulent, swimming in sauce, tangy-sweet. I can't get enough. I can usually eat a man under the table, proving the old adage that Adam's last rib ended up in Eve.

But I always thought of ribs as a summer food, best eaten outside, by a smoke-belching barbecue. Americana on a paper plate. But this week is anything but a grassy picnic table, red-checkered tablecloth, and ants attacking a watermelon. New York is gray streets and gray skies, turning cold, and raining. Not exactly ribs weather.

Except, that it is. Today is exactly the kind of day when you need stick-to-your-ribs fare, and what sticks to your ribs more than ribs? And I love foods with bones and shells. Maybe I'm secretly a caveman, but I find that, like the clams from a few weeks ago, foods you have to eat with your hands and crack and gnaw and throw into a bucket are so much more social and prone to laughter and food fights and fun. French food can be as casual as that; especially French-American franglais food.

These ribs are not your typical ribs. First, they are not smoked or grilled, but roasted and charred in the oven, low and slow. Small and dainty baby back ribs are marinated individually in a sauce made from tangy vinegar, fruity olive oil, garlic, rosemary, and apricot preserves. Apricot and rosemary are one of those fruit-herb combinations the French do so well, and a combination that is so common in Provence, which also lends the flavors of garlic and olive oil to this dish. The ribs are still tangy-sweet from the vinegar and fruit, but subtler, and dryer, and a little more glitzy gourmet.

Which just goes to show you, you can teach an old dog--or pig--new tricks.

Apricot and Rosemary Oven Ribs

INGREDIENTS
3 pounds baby back ribs, cut into individual ribs
1/2 cup good apricot preserves
3 tablespoons white wine vinegar
3 tablespoons olive oil
4 cloves garlic, smashed or split
4 stems rosemary, bruised (see Note #1)
Sea salt and freshly cracked black pepper

PROCEDURE
1.Preheat the oven to 300 degrees F.
2.If you didn't have the butcher do it for you, cut the rack of ribs into individual ribs.
3.In a mini food processor, blend together the apricot preserves, vinegar, and oil until all the apricot chunks are smooth.
4.Place the blended marinade in a large zipperlock bag, and add the smashed whole garlic cloves, and the rosemary. Finally, add the ribs and squeeze the air out of the bag, and seal it. Massage the marinade into the ribs, turning them over to equally coat. Place in the refrigerator for an hour. Take them out of the fridge 15 minutes before you plan to use them, so they can come to room temperature.
5.Line a large rimmed baking sheet very well with aluminum foil, and spray the foil with nonstick cooking spray to be sure the ribs don't stick. Place the ribs in a single layer on the baking sheet. Season with salt and pepper.
6.Pour the marinade into a small saucepot, and bring to a boil. Then, pour the hot marinade over the ribs, and turn to coat.
7.Bake uncovered for 2.5 to 3 hours, turning every 30 to 60 minutes. Serve immediately. (see Note #2)

NOTES
1.To release the rosemary's flavor, you want to abuse it a little. Snap the twig in half, and rub the leaves a bit between your fingers to bruise them in order to release the oils of the herb, that will then infuse the marinade.
2.Optional, puree some more apricot preserves, and melt them in a small saucepan on medium heat on the stove. Use a pastry brush to paint the extra preserves onto the finished ribs to make them extra sticky and shiny.

 

Recipe: Spaghetti and meatballs with garlic tart (gluten-free recipes)-Seattle Times

Most grocers now offer a wide range of gluten-free pasta; experiment until you find your favorite. To accommodate diners who have neither the gluten sensitivity, sauce and meatballs in accordance with the guidelines and serve with regular and gluten-free pasta.

Spaghetti and meatballs with garlic tart

Makes 4 servings

1 pound ground beef Entrecôte

1 small yellow onion, grated

5 Garlic cloves (2 grated, chopped 2 drivers and 1)

1 cup rice cereal sorrow, divided

1/2 Cup rice milk

1 large egg

6 tablespoons chopped flat-leaf Parsley, divided

Salt

2 tablespoons extra olive oil, divided

Two 28-ounce cans crushed tomatoes

package 12-ounce corn or rice spaghetti

teaspoon red pepper flakes 1/2, or to taste

1. In large bowl, combine beef, onion, chopped garlic, 1/2 cup of cereal rice tart, milk, eggs, 2 tablespoons Parsley and salt teaspoon 1. Shapes to eight 2-inch balls.

2. In large pot, heat 1 tablespoon of olive oil over medium. add drivers garlic and cook until golden, about 2 minutes, add the tomatoes and bring to simmer, stirring occasionally. Submerge meatballs in sos. bring to simmer and Cook, covered and stirring from time to time by 20 minutes or until meatballs are cooked through. Season with salt 1 teaspoon around.

3. Bring a large pot of boiling salted water for. _ HUM_COOK spaghetti guidance package until al dente, approximately 15 minutes. drain and toss with sauce.

4. To make garlic crumbs, heat remaining 1 tablespoon of olive oil in a small skillet over medium. Add grated garlic, remaining 1/2 cup of cereal rice tart, red pepper flakes and teaspoon salt 1/4. Boil until toasted, 1 to 2 minutes; cool and then stir in remaining Parsley 4 tablespoons.

5. To serve, divide the spaghetti in shallow bowls and top with garlic meatballs and sorrow.

Nutrition Information per serving (values are rounded to the nearest integer): 664 calories; 135 calories from FAT (21 percent of total calories), 15 g fat (1 g saturated; 0 g trans Fats) cholesterol 114 mg; 100 g carbohydrate; 35 g protein, 7 g fiber; 641 mg sodium.

Recipe from Silvana Nardone "cooking for Isaiah," Spring, 2010.

Plum in spaghetti sauce? Shhh, is secret chef-Kansas City Star

White Pepper tart fruit? Black beans in your brownies? Plum in pasta sauce?

Yes-but would never know.Cooks using these tricks aren't trying to fool diners; you are simply trying to wow them and sometimes the path to the culinary wow contains secret or two.

Secret ingredients are tested trick as Maureen Pothier, presiding over the program art culinary Johnson & Wales University in Providence, r.i.one already enabled for any of several reasons, but usually a taste, or add complexity reduction of fat and moisture.

Witness the popularity of cakes with ingredients such as mayonnaise or sauerkraut.

Some tips are passed down (Pothier learned to add cocoa to the Lamb with a mentor), and some are invented.

"How to grow in their kitchen champions career, they start experimenting with lots of different things and sometimes these things end up not too obvious," says Pothier. " As you go, get more legal certainty and of what works and doesn't. "

Consider tomato sauce She served at home and in restaurants in Providence owned the ship with her husband for 18 years, Bluepoint Oyster Bar Restaurant.Pothier was taking way counteract acidity tomato sauce when she remembered, if it were that prominently featured prunes. That sauce was sweet and she has unexpectedly sweet.But took lessons.

"Knowing that it is going to throw the sugar in my food, I looked for alternatives," she said."Plum got tossed in one day and it worked."

Pothier also adds a dash or two of white pepper in the cream filling for crumbs clementines. white Pepper, she said, adds another dimension to the fruit and its flavor is slightly more complicated.

Two Warnings: A little secret component usually goes a long way and be careful of allergies.

"You don't want to use peanuts as secret, because they are simply too many nut allergies there," says Pothier. "Or shellfish. "Be bold But be careful.

---

Sauce tomato surprise

This Spicy sauce with prunes is adapted from a recipe by Maureen Pothier Johnson & Wales University cooked pasta. Serve over your choice.

Makes 8 servings

olive oil with 3 tablespoons

1 yellow onion, chopped

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 can whole tomatoes Plum (28-ounce)

2 tablespoons tomato paste

chopped plum 8 to 10,

1 bay leaf

Spoon 1/4 to 1/2 crushed red pepper flakes

Tablespoons Chopped fresh Basil 1 1/2 or 1 teaspoon dried

2 tablespoons Chopped fresh Parsley

1 Teaspoon salt

Freshly ground pepper

Heat olive oil in a heavy saucepan or Dutch oven over medium heat; Add onion; Cook, stirring often, until softened, 4 minutes, add garlic; Cook, stirring by 1 minute.Add tomatoes, tomato paste, dried plums, red pepper and bay leaf.Heat to boiling; reduce heat to simmer.Cook, stirring frequently, 1 hour.

Add Basil and parsley; simmer 2 minutes.Remove bay leaf.Season with salt and freshly ground pepper to taste.

Per serving: calories 139,

33 percent of calories from fat, 5 grams of fat, saturated fat 1 gram, 1 mg cholesterol, 22 grams of carbohydrate, protein, 3 grams, milligrams of sodium, 685 5 grams of fiber.

---

Clementines cream tart

Makes 8 servings

Pastry cream:

3 whole eggs, plus 1 yolk

1/2 cup of sugar

White Pepper 1/4 teaspoon

1/4 teaspoon salt

All-purpose Flour 1/2 cup sifted

1 tablespoon sifted

cornstarch

2 cups milk

2 tablespoons butter, room temperature

1 tablespoon orange liqueur, such as Grand Marnier

Tart:

2 clementines, peeled, produced

3 tablespoons orange liqueur

1/8 teaspoon white pepper

1 cooked crust tart 9 to 10 inches

Combining whole eggs, egg yolk, sugar, white pepper and salt in a bowl mix. Combine cornstarch sifted flour and separate lavatory. Sift flour mixture over a mixture of three eggs; gently Fold. Repeat for mixing all flour to egg mixture.

In the meantime, heat milk to simmer in heavy pot, approximately 5 minutes slowly add the hot milk to the mixture of eggs, stirring gently heat the mixture into the egg mixture into saucepan. Return; Cook, stirring, over medium heat until the mixture to the boil and Cook for about 10 minutes, stirring., 3 minutes; remove from heat. Whisk in butter for inclusion. Mix orange liqueur. Place plastic wrap directly on top of cream; cool completely in the refrigerator, approximately 1 hour.

Clementine segments Tarte place, orange liqueur and white pepper casserole. Heat over high heat to boiling. removed the Pan from the heat, cool in the pan to room temperature, about 15 minutes, pour the liquid clementines by strainer cream pastry, reserving clementines. place the pastry cream tart shells. Decoratively spread clementines above the upper.

Per serving: calories, 351

46 calories from fat percentage, 18 g fat, saturated fat, 11 grams 149 milligrams cholesterol, 39 grams of carbohydrate, protein 8 grams, 207 milligrams of sodium, 1 gram of fiber.

---

TO RECIPES SEE D4

Recipe for charity-msnbc.com

Levittown, Puerto Rico — BURLINGTON CITY-with the nip in the air fall Finally, volunteers in the Tabernacle Baptist Church pantry food are already thinking of Thanksgiving.

They're putting the word early this year: they need help to provide dinner traditional holiday Turkey and trimmings-for those in need.

Quest Outreach Community Christian Church on planned 400 meals Thanksgiving to families facing economic difficulties they Expect. to donate toys and another 250 meals for Christmas. Usually the church family and South Jersey Food Bank food supply, but this year the Bank food begins to supply while the number of people who depend on donations increased.

South Jersey Food Bank provides many of the Church and pantry supply helps well more than 200 other pantries, soup kitchens and shelters in the region in the last year it had 20,000 turkeys on holidays. This year, the need for stronger, "said Lydia Cipriani, Director of the Food Bank.

"I think the economy and recession was hit hard, New Jersey" Cipriani said.

In accordance with the records of the church people 535 to 681 were served there meals in the first three months of this year. In August, 972 people were served the increase is, what is not worried about Holidays volunteers.

"We need assistance because of the difficult economic conditions. We seek a lot, but we need help from companies in the community, "said Samuel Thomas Jr., Diakon the Church, who with his wife, Barbara, founded Quest program 33 years ago."Anyone who contributes can take a deduction of charitable contributions" in his or her federal income tax returns using form 501 (c).

Mondays are special days at Church of the East Second Street dining facility.This is when people from the community come to work, prayer, cooked meals and, if eligible, two had recorded and bread bags provided by the Food bank.Clothing also is available at tables on the back of the building.

"For meals, please do not post questions.We encourage seniors, regardless of income, coming-to Socialization, "said Royell Simpson Willingboro, who volunteers with Quest. People who are eligible to receive free bags of food must be identified and present stretches from Burlington County Community action program that qualify them.

"We are all volunteers, we already have. will this for 14 years, every Monday for 14 years," said Donald Price, disabled Vietnam veteran who oversees perfectly prepared kitchen where meals are made. "Need for increased strongly.In the case we give significantly beyond the 30 to 40 persons per month, now we can do that in one week. "

The kitchen prepares 12,000 meals hot year for lunch to take and to shut-ins at home.

The price is clearly concerned about the holidays.He said, he must find the means for turkeys 400, but also for 800 cans, string beans, corn and Peas (each family gets two of these), and potatoes, Cranberry sauce, stuffing, and to complete the meal.

"We must have people Give money," he said.

Thomas called Price its "main man" who runs high-test kitchen. '

"And it would be against any high-Restaurant, Le Bec Fin," he said, referring to why restaurant Philadelphia.

Joan Young Florence were coming to lunch for years.

"I love significantly better than I am, they are good cooks-" she said.

Young is sitting with friends, catching on as everyone does.

Wilhelm Fink Riverside comes because he enjoys singing. Hearing he lunch at his Church Trinity United Methodist in Bordentown.

Tammy DeFleece Burlington City strolled in its 2-month old son, Andrew. "Helps, especially now that I have a child, "he said, as grandmothers DeFleece indoors doted on their children.

"Is a must for people like me who are low income," said Ada Branham Burlington Township.

It is in training by federal Works Experience become aide to Virtua.

"It keeps track of people like me from falling through the cracks, because I don't get food stamps and I'm not on welfare," Branham said.

Send gifts to Quest Christian Outreach community church Baptist Church Tabernacle, 150 e. second St., Burlington, N.J. 08016, or visit www.tabernacle-burlington.org Web site.

For more information or making a donation to the Food Bank of South Jersey visit www.foodbanksj.org.

Contact: pquann @ phillyBurbs. comor 609-871-8057

Clubs food, Cone and Red White sauce-gather.com

First PETSMART gift card $ 10.00 (or e certificate) And figure $ 269.00.  ENTER HERE.  Good luck.

  Next, roll … drum TAPER in one WEEK! ...  Began with the upper body workout information total and ab: back, chest, shoulders and abs.  The arms were worked yesterday with legs that are quite sore today.  Guess didn't go as a lamp to my feet as I thought. Shane and I went to 3 Mile easy starting to shake those legs.He was 62 degrees and it was raining. Perfect weather. 

  When tapering aims to recover from any physical load your hard training has put on the body without losing relevance.  This week, 5 days before my race, I'm cutting way miles down to about 19 or 20, depending on how I feel.Exercises will be light weight, although some sources say to completely cut out weights. If too much work and training is cut, feeling sluggish on race. With all the excitement and anticipation cannot I feeling sluggish.

Do you have any experience with tapering?  Enjoy a cone or get too antsy during tapering? 

FOOD CLUBS

Finally!My Sunergia Tofu arrived! Is flavored.Simply grill, bake or FRY and serve.

It is impossible to obtain the brand tofu from anywhere, but food buying clubs. Amazing! So I joined the food buying clubs.

The Club is United Natural Foods Division East. engagement is impressive with proactive concern for the environment, respect for the land and sustainable agriculture.

I placed my order with the organiser Club and was informed that the truck was at 10: 00 on the last Thursday in.

 

Order all participants come on palette and you can pay upfront so it is easy to download.

My two fields tofu were minimal in comparison with other ordered. 

This transaction which distributes short notice is certainly not my thing, especially when you want to break away from work only for download.But once a month or less and for Sunergia Tofu is worth it.Sunergia also provides Soy Feta, but I'm too Passionate about my feta cheese, soy to appreciate version.

Red and white Sauce

Fromage Blanc: do you know offer Emeril with homemade labels recipe for this creamy cheese on the FoodNetwork?It Looks pretty simple checkout..

Here is the description from "Fromage Blanc Cheesemaking"

Fromage Blanc is narrow creamy cheese, which can be used instead of cheese cream in any recipe. I really like using it at both Couer and la Creme and cheesecake.It has a smooth consistency and only takes a few minutes of work to make it.I like to make the cheese in the night and blot it first thing in the morning.In this way is ready to use for my Guests on arrival for lunch or dinner.(You can use from 1 to 4 litres of milk depending on how much cheese wish to make each quartile milk will produce approximately 10 ounces of cheese.)

Fromage Blanc And used in my tomato sauce with homemade labels. acidity is rounded and taste of garlic sauce muted heavy.

Pasta in Red white sauce:

1 TBS olive oil1 medium eggplants, peeled and chopped into 1 "recipe cubes1 yellow squash, green pepper, chopped1 chopped2 1/2 cups pasta sauce, Favorites or use this one.Make sure that your sauce before beginning this recipe 1 pasta lb – such as penne rigatoni8 oz Fromage Blanc – or you can use other soft, creamy cheeses (goat's cheese is my favorite plain).

Al dente _ HUM_COOK pasta according to package.

Heat sauce pasta.

When cooked pasta drain and place slightly warm pasta sauce at the bottom of the pot boiled pasta in (approximately 3 TBS sauce pan rule only) After draining pasta re-add to warm the sauce at the bottom of the pool, simply keep warm. * This should be done about 5 minutes until cooked your veggies (aubergines, etc).

Heat oil over medium heat; add hot, eggplant, squash and green pepper. Stir constantly until cooked, about 10 to 15 minutes. Squash should begin to Brown.

Toss cooked pasta vegetables.

When ready to serve, add Fromage Blanc (or other soft cheese) to the sauce and stir.

Serve with pasta and vegetables.

-After you switch is over, Back to focusing on protein and reduce carbohydrate nice balance: 45 fat protein 20 carbs-35. this week but I'll enjoy My pasta.

What is your healthy balance of carbohydrates, proteins and fats?

Joanne

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Touchdown otworzymy: Ocean Spray (R) reveals 2010 otworzymy recipe from the New England Patriots-Forbes

LAKEVILLE-MIDDLEBORO, Mass, Oct. 2/PRNewswire/--to was touchdown otworzymy today for Denise LaRoche Hudson, N.H., whose recipe for "Spicy Cranberry Chicken Sidekick slide with Spicy Cranberry Aioli" won the bragging rights to the title "2010 otworzymy Recipe New England Patriots." LaRoche won over the judges with its creative use of using Ocean Spray Cranberries (R) Fresh Cranberries and Ocean Spray (R) Whole Berry Cranberry sauce.

LaRoche was among the three finalists who participated in Ocean spray Tailgating Recipe for Gillette Stadium in Foxborough, Mass.

The contest was held in conjunction with the Ocean spray Fall Harvest Weekend place Patriot October 2-3, which includes cranberry sauce recipe collections and demonstrations, hayrides, pumpkin carving, farmers ' market and Taste Patriot Place decrease Harvest events run by October 3 and are free and open society.Visit www.patriot-place.com full list of events.

"Cranberries are more than staple Thanksgiving," said Larry Martin, Vice-President of marketing at Ocean spray. "Our Tailgating Recipe Contest allows us to celebrate two passions fall-football and tailgating-and inspires people to explore the diversity of our native fruit, regardless of the activity, the party or gathering this fall. "

Celebrity Chef Ming Tsai, public television host nominated Emmy Simply Ming and chef/owner of Ginger Blue award-winning judged contest winner announced.In addition to bragging rights, Denise LaRoche received a package of prizes including two tickets to New England Patriots "17 October game against Baltimore Ravens.

The contest was open to New England residents with passion for Cranberries and tailgating. recipes have to be original and reflect a general theme tailgating. Create uniqueness, were assessed for use of the product, taste, general appearance and ease of preparation. Respected Panel of judges included Chef Ming Tsai, New England Patriots Hall of Famer Steve Grogan and Cindy Taccini, senior test kitchen Manager at Ocean spray.

Ming Tsai, entuzjasta football, he was also in on the action by preparing several of its recipes otworzymy favorites including "Cranberry Hoisin glazed BBQ ribs" using Ocean Spray (R) Fresh Cranberries. To view the cranberry sauce otworzymy inspired visit recipes www.oceanspray.com or www.ming.com.

2010 Winning Recipe

Winning recipes will be posted on the official New England Patriots website www.patriots.com, delivered to thousands of supporters Patriots via Bulletin Patriots now and functional on www.oceanspray.com.

Spicy Cranberry Chicken Sidekick slide with Spicy Cranberry Aioli Recipe by: Denise LaRoche components 1 pound ground chicken SLIDERS Cup 1/2 chopped spraying Ocean (R) Fresh Cranberries 2 tablespoons taco seasoning mix Salt and black Pepper oils 8 miniature egg node in rolls or other small rolls 8 leaves lettuce cups 4 AIOLI spraying Ocean (R) Whole Berry Cranberry sauce 3/4 cup mayonnaise 1 tablespoon taco seasoning mix DIRECTIONS: grill to medium heat being.Place the chicken in a large bowl.Add Cranberries and 2 tablespoons herbal mix.Shape to 8 patties small; sprinkle with salt and pepper. Grill brush Lightly with oil. Barbecue grill patties by 8 minutes on each side or until well done.Lightly brush cut sides of the reels, Grill until lightly toasted.Place the cranberry sauce sauce in food processor; pulse until finely chopped.Add mayonnaise and 1 tablespoon mix season; pulse until blended.Place 1 ground in the bottom half of each toasted roll. leaf lettuce each Mountains and Aioli generous Udekoruj. Cover with the top half rolls. makes 8 servings.

About Ocean spray

Ocean spray is agricultural cooperative owned by more than 700 manufacturers cranberry sauce in Massachusetts, Wisconsin, New Jersey, Oregon, Washington, British and other parts of Canada, as well as more than 50 Florida grapefruit growers. Ocean spray was formed 80 years ago by three Massachusetts cranberry sauce with growers and New Jersey. Florida grapefruit growers cooperatives joined in 1976. Ocean Spray is a leading manufacturer of North America and bottled and canned juices juice drinks and was the best-selling brand name in the category of canned and bottled juice from 1981 Ocean spray posted fiscal 2009 sales of 2 billion USD.

Ocean spray source

Copyright 2009 PR Newswire all rights reserved.

Sauce: After Breakup, it is again-Pittsburgh Post Gazette

Interesting is how three days without electricity you can clear the mind, not to mention your refrigerator.

Shortly after I plugged in a new fridge I wrote about last week, the storm had it down the power grid flattening.

I don't yet feel pitch content fridge, does not want to risk not only the disease but also some permagunk which would destroy major purchase.At once My penny pinching didn't get in-how I returned from leaving.

When the company hard working electrical power is restored, we are not home. Fear And what can be left on.

And never calculated in the oven. Ran for hours at 85 degrees.

Here are some hot tamales.

On October 8, 9 and 10, St. George Anthiochian Orthodox Church, 610 Dewey Ave., Bridgeville, stores its 25th "award-winning food event vessels that enter Bridgeville on the map!" Says release its newsgroups. "Nobody ever heard of Bridgeville before that," said my husband, wit, which is first in line for Food Festival, believe me. Complete dinner selections include lamb Kebab, Mediterranean chicken or baked kibbee, served with rice, green beans in tomato sauce, (one of my favorite Greek dishes), salad and pita.A la carte selections, pastries, elaborate, frozen entrees savor later and steaming hot takeout. Hours: Noon to 8 p.m. Oct. 8 and 9; noon to 6 p.m. Oct. 10. stgeorgebridgeville.org; 412-221-2277.

Popular Autumn Food development and Attic Yiayia's in Holy Cross Greek Orthodox Church, 123 Gilkeson Road, Mt. Lebanon, October 13-15. Moussaka, tiropita, spanakopita, pastries, soups, rice pudding. Hour: Lunch 11: 30 a.m. to 2 p.m.; dinner, 4: 30 to 8 p.m. All made by Philoptochos Ladies, whose members are endowing generous scholarship for students in Mt. Lebanon, Upper St. Clair and Bethel Park. The women were involved in Relay for life, walking for a cure cancer.

October is breast cancer awareness Month and receive many e-mails promoting products, proceeds from which efforts to prevent the benefits. Too many to list, in fact. Watch for Susan g. Komen for the Cure pink symbol running on Ribbon (featuring large dot over twisted Ribbon for someone running) as najwyrazniej can dollars and cents. Among those participating in the effort Komen: Eggland's best eggs, which bear the stamp symbol. To $ 50 000 from sale of eggs will go to the Komen Foundation.Creative Gesture: Bases at Creek Winery (Yes, founded in 2007 in Pope Valley, Calif., Budge Brown in memory of his wife, Arlene, who died of breast cancer) sponsors toast to Cure time 5 Oct. 1. raise the glass about nothing at this time to raise awareness. Each bottle line label annuity breast cancer and company donates 10 percent of gross sales. Cleavagecreek.com and KFC donated $ 4.25 million to Komen late last month, raised during his campaign "Segments for the Cure". I lost My mother to breast cancer 14 years ago and My grandmother's 36 years ago, so you know, the pain of this disease.

Right by Nature, 23rd and Smallman Street, the Strip District, featuring OktoberFest from noon to 6 p.m. Oct. 2. Also participating: Osteria and Cioppino. All types of Wursts, ribs, cupcakes, bands, beer and wine.412-454-6200; rightbynaturemarket.com.

From 6 to 9 p.m. tonight in Rivers Casino, North Side, vino Casino benefits family House, Oakland, nonprofit that provides housing for families who travel here for city why medical care.Tickets $ 125 per pair is $ 200.Includes wine, beer, mucho hors d'oeuvres and chance to win your choice of vehicle with Bobby Rahal Automotive Group.412-647-314; familyhouse.org.

Chef vegetarian Tal Ronnen visits Shadyside Whole Foods, 5880 Centre Ave., from noon to 2 p.m. Oct. 8.The bearded one, chef for celebs, will discuss the benefits of diet vegetarian and prepare recipes from his book, "Cook Conscious" (William Morrow, 2009, $ 19.79) 412-441-7960; wholefoodsmarket.com.Read on the website about the continuing effort to chain find Compostable alternative to Styrofoam meat trays.Interesting.

Riverlife celebrates 10 years of coast city better seats with page on the pier, 7 to 11 p.m. Oct. 8, on market Street Pier, North Shore, near the Del Monte Foods by Enrico building. Catering; beverages by Vodka Boyd & Blair and lift your spirits. Music, boat, more jaunts. Tickets: $ 65 to $ 175. partyatthepier.com.

Jan Valdez Chicago won good housekeeping "Cook Your Heart Out" competition with its recipe Citrus Shrimp Ceviche. Prize $ 125,000 in issues February will recipe.

Whether you're looking for more from the Post-Gazette? Join PG +, our members-only Web site appears content exclusive sports, opinion, financial information, discounts from retailers, restaurants and more. Our introduction to PG + gives you all the details. first released on 30 September 2010 at 12: 00 am