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Fort Frances Times Online Edition - May 30, 2018

Local candidates face off at forum

News
Sam Odrowski

The four candidates vying to be the next MPP for Kenora-Rainy River in the June 7 provincial election squared off Thursday night at a forum hosted by the Rainy River Federation of Agriculture.

Lakers' future looking a little rosier

Sports
Jamie Mountain

It's beginning to look a little rosier when it comes to the future of the Fort Frances Lakers.

Financial records presented at the team's annual general meeting Monday evening at the Super 8 Motel here revealed the club had $4,277.73 in its bank account at the end of the fiscal year (April 30), with outstanding bills from 2017 totalling nearly $10,000.

Cuddling dog

Photos
Duane Hicks

Fort Frances Voyageur Lion Nicole Cain gave family pooch, “Stanley,” a reassuring hug before setting off the dog walk here Sunday afternoon.

Exhibit drummers

Photos
Stephanie Hagenaars

A drumming ceremony took place outside of the Fort Frances Museum for the opening of the “We Were Taught Differently: The Indian Residential School Experience” exhibit on loan from the the Lake of the Woods Museum in Kenora.

EWC champs

Photos
Jamie Mountain

Oliver Gibbins and Les Morrison were all smiles as they proudly hoisted the Emo Walleye Classic trophy on Saturday at the Emo/La Vallee Arena after claiming their second-straight title with a haul of 19.53 pounds.

How to make a juicy blueberry pie and keep your crust crisp

Recipes
By America’S Test Kitchen The Associated Press

We wanted a pie that had a firm, juicy filling full of fresh blueberry flavour with still plump berries, and we also wanted a crisp, flaky crust.

To thicken the pie, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavour to shine through. Too much of it, though, created a congealed mess.

Grill protein-packed tempeh for a twist on barbecue

Recipes
By America’S Test Kitchen The Associated Press

Cooking protein-packed tempeh on the grill gives it great smoky flavour and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh.

The secret to avoiding dry tenderloins in the slow cooker

Recipes
By America’S Test Kitchen The Associated Press

Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.

How to make a yummy Cobb salad without bacon and cheese

Recipes
By America’S Test Kitchen The Associated Press

Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken—we just had to do something about all that bacon and cheese.

For delicious cake pops at home, ditch the store-bought mix

Recipes
By America’S Test Kitchen The Associated Press

There’s no denying the novel appeal of cake pops; after all, everyone loves food on a stick, and if it’s dessert, even better.

Most recipes call for starting with cake made from a store-bought mix, breaking it into crumbs, combining it with canned frosting, and forming the mixture into balls. We knew we could do better.

Grits with Chicken and Tomatillo Sauce

Recipes
By Katie Workman The Associated Press

If you are from the South, then you do not need grits explained to you. Slide right on down to the recipe.

If you need a little more edification (and if you aren’t familiar with grits, your world is about to be rocked), here we go.

Tuscan Spinach and Ricotta Dumplings topped with marinara

Recipes
By Sara Moulton The Associated Press

It was my great good fortune recently to spend a week in Tuscany on a culinary tour, assisting a friend of mine with some cooking classes. Of course, I was as much a student as a teacher, and I learned a ton as we banged around from town to town. One of the recipes that especially impressed me was gnudi (in English, we’d say nude).