By Dana Davis

Reporter, Carbon County Comet

There are a few things that happen when summer arrives in Carbon County: gardens start producing, neighbors begin sharing extra produce and suddenly everyone is trying to figure out what to do with piles of zucchini.

A friend recently gave me a bunch of zucchini, and while roasting them in the oven is always an option, I wanted something different.

By Mike Armstrong    

Reporter, Carbon County Comet

I worked in bars for about two decades before I heard of a Mojito, much less made one.

I never had a call for one while I worked at the different bars in Washington D.C.

I made Daiquiris, Rum Runners and Coladas on occasion, but if people were drinking rum most of the time, it was with Coke or some juice.

By Dana Davis

Reporter, Carbon County Comet

I lived in Wisconsin for many years, and that is probably where my love of cheese truly began.

By Mike Armstrong

Reporter, Carbon County Comet

As a youngster, it was fairly rare for me to eat any dips but it was also because I was not a kid who liked potato or corn chips. We had them in my father’s home, so it was not like I was not exposed.

I was a vegetable eater of all types, so my parents were not unhappy with my eating habits and I was not considered picky.

By Mike Armstrong    

Reporter, Carbon County Comet

Roxana B. Doran wrote a book in 1930 giving her audience drinks to choose from, now that alcohol was illegal. She was the wife of Dr. James M. Doran, the United States Commissioner of Prohibition.

Most of the recipes came from the wives of politicians and socialites.

Last week, I put in a few recipes I found interesting from this publication.  

By Mike Armstrong    

Reporter, Carbon County Comet

I collect old bartending books. I have a few that go back to the 1870s and earlier. I even have a first edition (not in great shape, though) of Dr. Jerry Thomas’ first recipe book, which is considered the holy grail of books in the bartending world.

By Dana Davis

Reporter, Carbon County Comet

Summer is just around the corner, at least that’s the hope, and with it comes an easier excuse to lean into lighter meals. When fresh ingredients start showing up at local stores and backyard gardens, salads tend to make their way onto the table a little more often.

By Mike Armstrong    

Reporter, Carbon County Comet

A sour is one of America’s oldest cocktails. I am not exactly sure how bars and pubs back in times of old got a hold of limes and lemons, but apparently, they did because recipes called for them.

Unfortunately, a lot of bars and restaurants use pre-made sour mix like Mr. Boston.

By Dana Davis

Reporter, Carbon County Comet

Every once in a while, when I’m doom scrolling at night and can’t sleep, I come across recipes that sound good. I save them to a folder on my phone to try later.

I found one that claimed to be an easy, soft, high-protein bun. It contained cottage cheese and eggs as the main ingredients, so how bad could it be?

By Dana Davis

Reporter, Carbon County Comet

There is something undeniably joyful about blending imagination with hospitality, and nowhere is that more apparent than in the growing trend of “geeky cocktails.” From living room game nights to full-blown themed parties, fans of science fiction, fantasy and cult classics are finding new ways to celebrate their favorite stories–one drink at a time.

By Dana Davis

Reporter, Carbon County Comet

There are days when the clock seems to move faster than usual.

By Mike Armstrong

Reporter, Carbon County Comet

There was an ingredient that, when I lived in Hawaii, I had heard of, but it was not something that seemed to be available on the islands. What is ironic, it is a fairly important component to one of the State’s most popular cocktails.

The cocktail is the Mai Tai and the missing ingredient is orgeat syrup.

By Mike Armstrong

Reporter, Carbon County Comet

I am not a great baker and although I can make some desserts, I don’t try to make many.

There is one that I like and it is fairly easy.

That works for me.

Entrees and side dishes, I will take the trouble to prep and get ready to make, but I much prefer to have desserts made for me or just eat fruit.

By Mike Armstrong

Reporter, Carbon County Comet

I could not tell you the first time I tried Sake, the Japanese rice wine. I didn’t eat Japanese food until I moved to Hawaii and even then, the food I ate was lunchboxes I bought in the old town part of Honolulu.

These places didn’t serve sake.

I do remember they had spam in a lot of their meals, which I had never eaten before.

By Dana Davis

Reporter, Carbon County Comet

Every family has that one recipe everyone requests for birthdays. In my family, it’s this old-fashioned spice cake from my mom’s cookbook. My oldest daughter, my youngest sister, and my dad all put in their orders months in advance. And honestly, who could blame them? The cake is fragrant, flavorful, and a little bit nostalgic—warm, comforting, and a touch of magic in every bite.