Posted: 22 Aug 2012 04:00 AM PDT I’m in the New York Times! “It fits me to a T,” moaned Mike Vrobel, father of three in Copley, Ohio, and the author of DadCooksDinner, a blog chronicling his nightly efforts cooking things like T-bone steak with olive oil, garlic and rosemary marinade; foil-pouch green beans; and footlong hot dogs. And he makes carbs, lots and lots of carbs. Not that he likes it that way, but his three children…
In summertime the days are lazy. The sun is warm and inviting. Who wants to be inside cooking? Do like millions in the summer months and let the outdoors be your kitchen. Whether you use a charcoal grill, or a gas grill, there are rules to follow to make sure you have healthy, happy results. Rule 1: Keep your grill clean. Your food will taste better, and this is essential for general safety and health concerns. Rule 2: Don’t walk…
Family-owned since 1950, Sherman Provision provides customers with quality meats at affordable prices. Started by Mike Sr. and Sophie O’Brodo and continued by Michael and Mauri O’Brodo, the tradition and high standards of Sherman Provision hold firm. Sherman Provision purchases livestock at the auctions in Amish country. The animals are processed locally, so you can be sure you are getting the freshest product available. Every week, Michael O’Brodo makes fresh sausage—sweet and hot Italian, country-style, and garlic Hungarian-style—and sells pork…