By Danny Burau

Owner of The Malt

In the picturesque landscapes of Scotland, amidst rolling hills and rugged terrain, a time-honored tradition has been perfected over centuries - the creation of Scotch whisky. This amber elixir, known for its rich history and complex flavors, symbolizes Scotland’s legacy and craftsmanship.

The Lunch Lady Corner

CJ Lindsay

As we are heading into colder weather, I thought this would be a good time to look at a soup I recently found. While I was fixing this soup, and making part of it, I kept saying to myself that I knew this recipe, but I couldn’t figure out from where.  Finally, it dawned on me that it was salsa verde.  

By Mike Armstrong

Reporter, Carbon County Comet

Growing up, I was blessed with a mother who knew how to make lasagna. I don’t know her recipe exactly, but I know in general how she did it. I know it was fairly labor intensive and I learned from her, this was a dish that could not be rushed.

She always made hers with beef or sausage. 

By Mike Armstrong

Reporter, Carbon County Comet

One of the cool things about living overseas, certain items that were prohibited to be consumed in the United States, were not illegal in the countries I lived in. Cuban cigars were abundant in Taiwan and China. I am not much of a cigar smoker, to begin with, and I didn’t get what all the fuss was about. 

I am sorry I have been away, you know how life can get.  But while I was gone, I have been exploring some new recipes.  One of which I am going to share today.  That is, if you want something with a spice to it, but nothing a good glass of milk won’t fix.  

By Mike Armstrong

Reporter, Carbon County Comet

I am blessed with a memory that can go back to when I was around two years old. No kidding. I am not saying I have tons of memories from three and younger, but it is surprising how much I can recall.

Definitely one of my favorite memories was my mother making me Apple Dumplings for dinner.

Yes, dinner and not dessert.

By Mike Armstrong

Reporter, Carbon County Comet

Since the Spanish Gin and Tonic was mentioned in the Carbon County Travel column this week; it certainly makes sense to feature the recipe in this edition.

A regular gin and tonic known to most Americans is a basic cocktail created in a highball glass. 

Fill the highball glass (usually 12 ounces) with ice.

Put in 2 ounces of gin.

By Dick Perue    

Deacon, Saratoga Presbyterian Church

BBQ pork ribs, stuffed baked potato skins, fried potato patties, garlic bread, desserts and drinks are all on the menu when we next Gather at the Table Monday, Nov. 6th  from 5:30 to 7:00 p.m. in the Saratoga Presbyterian Church Fellowship Hall at the corner of 3rd & Bridge.

All are welcome to enjoy the free meal along with fun and fellowship.

By Dick Perue    

Deacon, Saratoga Presbyterian Church

Homemade soups on the menu for the next Deacon’s Soup Luncheon are listed as Broccoli Cheese, Potato, Chicken Chili, Beef Noodle, Chicken Green Enchilada, and “mystery”.

Folks are invited to gather for this popular event Thursday, October 26, from 11:00 a.m. to 1:00 p.m. in the Saratoga Presbyterian Church Fellowship Hall at the corner of Third & Bridge.

By Mike Armstrong

Reporter, Carbon County Comet

I am a broccoli lover and a casserole that has a huge amount of broccoli is a Divan usually made with chicken. I have substituted Cornish game hen and turkey although shredding it after it is cooked, takes a little time. Other game birds can be used, but again, shredding the meat after it has been cooked, takes time. Chicken works too since it was originally a chicken dish.

By Mike Armstrong

Reporter, Carbon County Comet

There are a lot of unusual cocktails that were born as the world started to create a cocktail culture just before American prohibition. 

The West built a lot of saloons and quite a few were nice. The bartenders were professional and when recipe books started coming out in the 1870s, 1880s and 1890s, many drinks could be found in different bars.

By Mike Armstrong    

Reporter, Carbon County Comet

A culinary delight unfolded in Rawlins on October 7, as local residents Casey Shinkle and Megan McComas turned their dream into reality with the “Taste of Wyoming Food Truck Festival and Vendor Show.” The event, hosted at the Carbon County Fairgrounds from 2 p.m. to 6 p.m., attracted food enthusiasts from far and wide.

By Mike Armstrong

Reporter, Carbon County Comet

Elk was the gateway meat for me to realize, I enjoy big game that live in Wyoming. When I moved to Asia, I learned to eat a lot of food I previously would not have, but there was no big game being served on any menu I ever saw. 

By Mike Armstrong

Reporter, Carbon County Comet

I first became exposed to Port, when my ex-wife Tina, drank it when we went out to dinner. I am not exactly sure where she picked up this little taste, but she was a manager at the nightclub in the Georgetown Four Seasons in Washington D.C. and she was exposed to an upscale customer base.

By C.J. Lindsay    

Lunch Lady Corner