Not only has spring arrived, but also strawberries! They’ve been making a regular appearance at our house, finding their way into lunch boxes, snacks and desserts.
Sometimes it's nice to take a few moments to slow down, stop and smell the roses...or this time of year, smell the lilacs! In this House Works, we travel to UNL's East Campus to learn more about the wonderful lilac collection that's on display every spring.
All of us are looking to save a little money. And some experts say that one of the best places to start is in the kitchen. One way to save a few dollars is to buy a whole chicken and cut it up yourself. Chef Judy joins us with Dean Dvorak of Plum Creek Farm to show us how it's done.
Cookies for breakfast? Interesting concept, huh? You can buy your own at the store, but by making a batch from scratch, you'll know exactly what goes into them!
If you have more leftover school supplies in your home than you'll ever use, we have several suggestions on what to do with the extra pencils and erasers.
Well, thanks to some much needed spring showers, our lawns are looking pretty green right now... except for those bare spots. So, now we're in recovery mode. How can we get that turf back in shape?
Are you tired of feeling rushed during your evening meal and maybe not getting something healthy and tasty? In this House Works, Chef Judy joins us in the kitchen at Art & Soul with a recipe for making a fresh spinach salad that's quick and easy.
At our house, my mother-in-law's sour cream kuchen is a big favorite. I made it just a few days ago and it's already gone (Dominic ate the last piece this morning for breakfast)!!
Almost any vegetable that grows in a backyard garden can be successfully grown in a container. So even if you are space-challenged, you can have a “garden.”
In this House Works, Chef Judy Gillard tells us about leeks. They are related to onions, but their flavor is much milder. In fact, many onion-haters like them! So, here's our recipe for leeks. You may want to give it a try.
