The Book Thief is a compelling tale of a young girl's life as a foster child in Nazi Germany. I Cared deeply for the plight of these characters, however, the writer's style left me dissatisfied.
For those who celebrate Christmas, picking out and decorating the Christmas Tree is an important annual family event. Everyone has a “dream Christmas tree” one that looks and smells like the perfect tree from their childhood memories or from a dream they have yet to fulfill. Understanding the...
Beer cheese is a Kentucky favorite. It's delicious with everything from crackers to celery to burgers. In Kentucky, a party just ain't a party if you don't have beer cheese on the table!
The American Civil War was particularly confusing for citizens of "border states," where families often had strong ties to both the North and the South and were divided by individual political choices. This article focuses on the Crittenden brothers and their role in the Civil War in Kentucky.
Here is a delicious recipe for fudge that is easy to put together and can be ready to serve in a jiffy. You will find that a tray of this fudge is always welcome at any potluck, tailgate or party!
Evaporated milk and sweetened condensed milk are completely different products but tend to look a lot alike. I hope you find this article on what I learned about these canned milk products is helpful!
Bourbon balls are a traditional Kentucky confection, especially popular at Derby parties and holidays. Here is an alternative recipe that softens the traditional "bite" of the liquor by using cake!
Benedictine is a cucumber and cream cheese spread used to make tea sandwiches. Created in Kentucky, it is named for Jennie Benedict, the Louisville caterer who first introduced in the early 1900s.
The Hot Brown is a traditional Kentucky recipe, created at the Brown Hotel in Louisville, Kentucky in 1926. Using simple ingredients, the Hot Brown can be made at home or enjoyed out at a restaurant!
Miracle Whip or Mayonnaise? Almost American has a strong opinion regarding these condiments. Where do you stand on this burning issue?