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Society

  • BIRTH ANNOUNCEMENT: Carter Michael Taylor

    Katelynn Brooke Terrell and Larry Michael Taylor III announce the birth of their son, Carter Michael, on May 27, 2015 at Frankfort Regional Medical Center.

    He weighed 7 pounds, 4 ounces and measured 21 1/2 inches at birth.

    Maternal grandparents are Georgetta Pleasant and Stephen Terrell of Lawrenceburg.

    Maternal great-grandparents are Darnel Pleasant and the late Floanna McKee of Lawrenceburg, and the late Kent and Beluah Terrell of Frankfort.

  • ENGAGEMENT: Barch-Scott

    Mike and Vicky Barch of Lawrenceburg announce the engagement of their daughter, Alison Barch, to Michael Scott of Louisville.

    The wedding is scheduled for 6:30 p.m. Aug. 29 at Huber’s Orchard in Borden, Indiana. Formal invitations have been sent.

    The groom is the son of Al and Rosanne Scott of Niles, Michigan.

    A graduate of Bellarmine University with a Masters in business administration, the groom currently serves as an assistant men’s basketball coach at Bellarmine.

  • Bread makes meals better

    Bread compliments any meal you cook. I’ve always been a bread lover and for me, bread does more than compliment a meal, it makes it.
    Why do we always love the things that aren’t good for us? Well, when it comes to food, at least, it just plain ol’ tastes better.
    The recipes I’m sharing with you today are bread at its best, and I guarantee that you’ll go back for seconds.

    Breakfast Cheese Bread  (Soapapilla Cheesecake)
    2 (8 oz.) blocks of cream cheese
    2 cans of crescent rolls
    1 cup sugar

  • Asian-style dish puts fresh veggies to good use

    By Ciara Hyatt, Cooking Columnist

    For years, my dad has grown the most beautiful garden around.

    I love to pack a picnic lunch and take the kids over and let them ride their bikes and play while dad takes me row by row and shows me each of the lovely plants that are growing.

  • From punch to pudding, bananas are just great

    By Ashley Fields, Cooking columnist

    So, how do you like your bananas? Firm, with a tinge of green? Yellow, and no spots? Or soft and speckled?

    I prefer mine just barely ripe with no spots. If I’m baking banana bread though, I use bananas that are almost black. The riper, the more stout the flavor. Bananas, like most fruits, are very versatile and add a delicious, sweet flavor to any food or drink. This week’s column is all things banana. I’ve included three of my favorite banana recipes.

  • 61st Class Reunion
  • 50th Anniversary
  • Pierian Club meets Thursday

    The Lawrenceburg Pierian Woman’s Club will hold its monthly meeting on Thursday evening at the Anderson Public Library, 114 N. Main St., Lawrenceburg.

    A discussion of the book “Tool and Die” will start at 6:30, with the business meeting following at 7. Entertainment will be provided by Sophia Grigsby and Laurel and Madison Wash.

    Guests are welcome.

  • 45th Anniversary
  • Don’t let cheesecake intimidate you

    By Ashley Fields, Cooking Columnist

    Cheesecake. For some cooks, the word incites a bit of trepidation.

    Perhaps it’s just fear of the unknown. Perhaps it’s because some consider this particular cake to be on the fancy, complicated end of the dessert spectrum and their skills aren’t quite on par.