The Edmond Sun


  • Sichuan Cashew Sauce McCormick announces top flavors and food trends for 2014 and beyond

    Marking its 125th year as a food industry innovator, McCormick & Company, Incorporated kicked off a yearlong celebration of the tastes that bring us together with the unveiling of its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.

    December 16, 2013 1 Photo

  • Annual gingerbread house contest

    Spread holiday cheer by making a gingerbread house this year. The Edmond Historical Society & Museum invites residents to enter into the fifth annual Gingerbread House Contest at 2 p.m. Dec. 14. Ages 5 and older are welcome to participate.
    Gingerbread House Contest Rules:
    • Ages 5-11, Ages 12-17, 18 and older
    • Must be made out of edible materials
    • Placed on 18-inch by 18-inch or smaller board
    • No gingerbread kits (but you may use graham crackers)
    • Participation is free, pre-registration is required
    • Bring gingerbread house to the Edmond Historical Society & Museum between the dates of Dec. 10-13.
    Judges will present first, second and third place awards in each age category. Judges will be looking for:

    November 30, 2013

  • Edmond reminds residents of proper disposal of ‘FOG’

    The City of Edmond’s FOG program helps homeowners learn to properly dispose of fats, oils and grease.
    “These few simple tips will help you avoid a sewer back-up in your home. Not only is a sewer back-up unpleasant and unsanitary, the clean-up can cost thousands of dollars and your homeowner’s insurance may not cover the cost” said Casey Moore, public information officer.
    Fats, oils and grease eventually become solid rather than liquid and the grease will stick to the sides of sewer pipes and clog them. This can cause a back-up and an overflow in your home, or into the streets and streams.

    November 26, 2013

  • Kermit Lynch’s journey of wine discovery

    “When I wrote the book,” explained wine merchant Kermit Lynch, “I thought the oenologists were going to take over.”
    We were chatting about Adventures on the Wine Route, Lynch’s seminal tour of France that can be found on every wine enthusiast’s bookshelf. When the book was released in 1988, Lynch feared that “old-style wines” — artisanal projects that expressed a sense of place — were on their way out, so he launched a crusade to educate his “clients to the diversity and virtue of those wines.”

    November 18, 2013

  • sage_savory_herb_rub_roasted_turkey_1800.jpg Enjoy season-long holiday flavor

    After waiting so long to taste the distinctive flavors that make the holiday season so special, McCormick, a global leader in flavor, is here to make sure each moment is filled with them – every day leading up to Thanksgiving and every day after. With simple tips from the McCormick Kitchens on enjoying the season’s top seven flavors — pumpkin spice, ginger, vanilla, peppermint, sage, cinnamon and nutmeg — everything from breakfast to dessert can have the best holiday taste.

    November 18, 2013 1 Photo

  • Pie Sweeten the season with delicious holiday desserts

    Show your friends and family just how much you care with delicious homemade holiday desserts. The combination of seasonal flavors and time-honored traditions are sure to give holiday party guests a sweet memory to savor long after gatherings and get-togethers are over.

    November 4, 2013 1 Photo

  • Wondering what to drink? Ask a winemaker

    Imagine if BMW’s design chief admitted that Ford produces some of his favorite cars. Or if the CEO of Coca-Cola confessed that every now and then, he craves a Pepsi.

    October 21, 2013

  • Food A new take on traditional foods for Day of the Dead

    Food will no doubt be a focal point for families celebrating the Mexican holiday Day of the Dead this November 1 and 2. What has become one of the most popular holidays in Mexico — and is becoming more common in the U.S.— is the custom of honoring and remembering deceased loved ones. Gathering with friends and family over delicious traditional dishes is sure to be a highlight of celebrations.

    October 21, 2013 1 Photo

  • Preparing pumpkins for fall cooking

    Most of us have a good eye for a pumpkin that might make a good-looking jack-o-lantern. But when it comes to pumpkins for cooking, the same rules simply don’t apply.
    “When you’re choosing a pie pumpkin,” advises Amanda Horn, Family and Consumer Science Educator at Oklahoma County OSU Extension Service and registered dietitian, “you need a sweeter pumpkin usually the smaller they are the sweeter and the less watery.”
    Also, it is important to look for pie pumpkins with a 1- to 2-inch stem. If the stem is cut down too low, the pumpkin will decay quickly and already may have started to decay when you buy it. Pumpkins that are going to be used for cooking also need to be free of blemishes and soft spots, but shape is unimportant.

    October 16, 2013

  • Cake Make baby’s first birthday a smash with playful pint-sized cakes

    More than 374,000 babies are born in September and 367,000 in October every year, according to the Center for Disease Control and National Center for Health Statistics 2010. That’s a lot of cake. According to a recent Betty Crocker survey of moms conducted by KRC Research, the cake is one of the most important elements of a first birthday. In fact, 58 percent of moms shared that watching their one-year-olds explore, taste, smash, smear and dive in to their first birthday cake is the most memorable moment of the party, far exceeding opening gifts and singing “Happy Birthday” to their little one.

    October 14, 2013 1 Photo