Local coffee shop brings the community together to support a Spokane boxing coach's recovery

A local coffee shop is bringing the community together to support a boxing coach recovering from a traumatic brain injury after an alleged attack in Peaceful Valley.

Nikita Tszyu next fight: Igor Goloubev takes step back

DAZN confirms the upcoming fight between Dmitry Bivol and Callum Smith.

A familiar name in the frozen pizza aisle is disappearing for good. Conagra Brands has stopped making Celeste frozen pizzas, ending production of the longtime grocery staple also known as Mama Celeste. The company will sell its remaining inventory, but once those pizzas are gone, there will be no more products.

Two varieties of Grace canned chicken sausages sold in five states are the subject of a federal public health alert -- and shoppers are being urged to check their pantries. The USDA's Food Safety and Inspection Service issued the alert on October 6 after discovering that the products were illegally imported from Jamaica, which is not eligible to export meat or poultry products to the United States.

I wanted to see what I could find as just a regular customer at an ALDI store about where they are sourcing their beef from. Here is what you can expect to find or in this case, not find about where their beef comes from.

Broccoli is one of those vegetables I used to grab without giving it much thought. If the bunch looked mostly green and the stalks seemed fine, into the cart it went. But there’s one little detail worth checking before you buy it, and it only takes a few seconds to spot.

A swirl of shutdowns, customer frustration, and courtroom battles has pushed Publix into one of its most heated public moments in years, raising big questions about the future of Florida’s favorite grocery chain.

Lidl shoppers should check their freezers after the retailer recalled one lot of gelato over possible contamination with Listeria monocytogenes. The company's October 16 recall announcement, published by the FDA, says routine testing detected the bacteria in a laboratory sample. No illnesses had been reported when the notice was issued.

Mayonnaise in biscuits sounds strange right up until you remember what mayonnaise is made from: eggs and oil, two ingredients that already belong in plenty of baked goods. Old-fashioned mayonnaise biscuits use that shortcut to turn just three basic ingredients into tender, golden biscuits without cutting cold butter into flour or worrying about complicated dough. They bake up soft inside with lightly browned tops, ready for butter, jam, honey, sausage gravy, or whatever else belongs on the breakfast table. It’s the sort of recipe that feels almost too simple until the first pan comes out of the oven. Then you understand why practical home cooks kept tricks like this around.

Kayem Foods Inc., a Massachusetts-based meat producer, is recalling approximately 1,584,361 pounds of ready-to-eat meat and poultry products, according to an October 17 announcement from the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS).

You finally lie down, and the tickle starts. A dry, scratchy cough that flares at bedtime can keep the whole house awake. Here’s the simple routine I use, and it starts with something already in your cupboard. 😊

Fred Meyer - $.99 a pound or $2.99 for a 5lb bag. ALDI - $4.09 for a 5lb bag or $4.95 for a 10lb bag. H-E-B - $.82 a pound or $3.18 for a 5lb bag or $5.64 for an 8lb bag of King-Size.

Pork chops have a reputation problem. Cook them the same old way and they can feel like the dinner you make because they were on sale—not because anyone was excited about them. Brown sugar changes that equation fast. As the chops cook, that sweetness mingles with the savory seasoning and pan juices, creating a glossy coating with caramelized edges that makes an ordinary package of pork look considerably more interesting. You get juicy meat, sweet-and-salty flavor, and those sticky browned bits around the edges that somehow disappear before the rest of the plate does.

Great Dog Rescue New England (GDRNE), a dedicated foster-based dog rescue in Massachusetts, would like you to meet Pinch Pudding, a joyful young puppy who is in need of a place to call home. According to the rescue, “Born locally, the PUDDING litter are more than ready to share their famous pudding recipes with a lucky family. Grab a spoon and bring your appetite!” She is now living safely with a loving foster family while she awaits what comes next.

There’s something almost suspicious about a soup this comforting coming from only five ingredients, but that’s exactly how old kitchen recipes earned their place. Grandma’s potato soup wasn’t built around specialty cheese, expensive toppings, or a cart full of groceries. It was about tender potatoes simmered until soft, a creamy broth, simple seasoning, and that warm, velvety texture that made a bowl feel like a full meal. The potatoes do most of the work, thickening the soup naturally and giving every spoonful that familiar stick-to-your-ribs comfort. It’s the kind of recipe that makes the kitchen smell like somebody has been cooking all afternoon, even though the ingredient list is shorter than most coffee orders.

Vanilla custard cream squares combine a buttery crumb base, smooth filling, and cloudlike topping in a chilled dessert that feels both nostalgic and elegant. The custard provides rich vanilla flavor without becoming overly heavy, while the crust gives each piece enough texture and structure to hold together. Whipped cream softens the finish and creates the light upper layer that makes every square look like something selected from a bakery case. The contrast between firm crust, silky center, and airy topping is the reason the dessert remains interesting from the first bite to the last. It uses familiar flavors but presents them in clean, beautiful layers that suggest much more complicated preparation. Once sliced, the pale squares look especially inviting on a platter where chocolate desserts usually receive all the attention.

Southern hoecakes demonstrate how a few humble ingredients can create something far more memorable than their simplicity suggests. Cornmeal, liquid, egg, and hot fat come together into small cakes with crisp, golden edges and tender centers. The flavor is straightforward and deeply comforting, especially when bacon grease adds its smoky character to the pan. They resemble pancakes in shape but carry the rustic texture and savory corn flavor of skillet cornbread. Each cake develops plenty of browned surface, making those edges the part everyone searches for first. This is old-fashioned cooking built around necessity, thrift, and ingredients that were easy to keep on hand. The result remains valuable today because warm, crisp corn cakes still know how to make a bowl of beans or a plate of vegetables feel like a complete meal.

Neckbones don’t get the attention of ribs, chops, or roasts, but generations of home cooks knew exactly what could happen when you gave them enough time. In the slow cooker, they have hours to become tender while seasoning the broth with deep, meaty flavor—the kind that makes a simple country soup taste like it has been simmering on Grandma’s stove all afternoon. Add hearty vegetables and you’ve got a steaming bowl built for cold evenings, stretched grocery budgets, and anyone who appreciates old-fashioned cooking where nothing useful went to waste. It isn’t flashy food. It’s the kind of meal where the rich broth and fall-apart meat do all the convincing.

An adventurous little puppy named Dash is searching for the humans who will show him the world, or at least his place in it. Great Dog Rescue New England (GDRNE), a dedicated foster-based dog rescue in Massachusetts, recently introduced Dash Pudding after he came into their care alongside several siblings. According to the rescue, “Born locally, the PUDDING litter are more than ready to share their famous pudding recipes with a lucky family. Grab a spoon and bring your appetite!”

Timothy Gerard Mckernan has been missing from Petaluma, California (Sonoma County), since April 23, 1973, according to the National Center for Missing and Exploited Children (NCMEC).

Serenity June Dennard has been missing from Rapid City, South Dakota (Pennington County), since February 3, 2019, according to the National Center for Missing and Exploited Children (NCMEC). Serenity's photo above is an age-progressed likeness of how she might have looked at 13, though she would now be 17 if alive.

This article was originally published on ChaChingQueen.com, a site my wife and I own. AI was used for light editing, formatting, and readability. But a human (me!) wrote and edited this.

Pound cake is a Southern classic, but adding cream cheese gives it a dense, velvety crumb that butter alone can't match. Best of all, this recipe makes two loaves. Butter and cream cheese are beaten together until light and fluffy, then finished with vanilla and a little lemon zest. The cake isn't overly sweet, and it needs no glaze or topping. The top cracks and crumbles a little when you slice it, and those crumbs are the best part.

If you're going to spend the holidays baking, you might as well have one frosting recipe you can count on for everything. This one comes together with just four ingredients and five minutes of mixing, no candy thermometer, no cooking on the stove. It's rich, tangy, and holds its shape well enough to pipe onto cupcakes or spread thick over a layer cake.

Small Dog Rescue of New England is sharing the story of Rocky Red, a two-year-old, nine-pound Chihuahua mix hoping to find a loving forever home. The rescue describes him as friendly with both dogs and people, and says he was expected to travel north during the first week of November to be adopted. The organization is asking the public to share his story and help him connect with a family.

Butterscotch used to show up everywhere—pudding cups, hard candies, church-supper desserts, and cookie tins—and these soft chewies are a good reminder of why. They bake up with tender centers, lightly golden edges, and pockets of butterscotch chips that turn melty and almost caramel-like while they’re warm. That deep brown-sugar flavor makes them taste a little more old-fashioned than the usual chocolate chip cookie, in the best possible way. Pour a glass of milk or make some coffee and suddenly you’ve got the kind of simple homemade treat that feels like it could have come straight from a well-used family recipe box.

Mulligan stew comes from the kind of cooking that didn’t waste much. A little beef, whatever vegetables were available, and a good long simmer could turn odds and ends into a pot substantial enough to feed everyone. That practical spirit is still what makes it appealing. The beef becomes tender, potatoes and vegetables soak up the savory broth, and everything cooks together until the liquid turns rich enough to demand a piece of bread for wiping the bowl clean. It isn’t fussy food—it’s the sort of old-fashioned, use-what-you-have supper that made sense when stretching groceries was simply part of running a household.

I first saw this recipe years ago in a tattered church cookbook, the kind with splattered pages and hand drawn hearts next to all the best recipes, and it's been in my rotation ever since.

This article was originally published on ChaChingQueen.com, a site my wife and I own. AI was used for light editing, formatting, and readability. But a human (me!) wrote and edited this.

Some nights the only cooking you want to do is browning a pound of beef, and this soup lets you stop right there. Everything else goes into the Crock Pot, and dinner is waiting when you walk in the door.

A century ago, home cooks didn’t always have a refrigerator full of eggs, milk, cream, and butter waiting whenever somebody wanted dessert. They learned to work with what was available, and pies like this are proof that scarcity didn’t mean giving up something sweet after supper. With no eggs or milk, this old-fashioned recipe relies on basic pantry staples to create a filling that bakes into something surprisingly rich and comforting inside a golden crust. It’s the kind of recipe that makes you look twice at the ingredient list because it seems almost too simple to work. Yet generations of practical cooks knew that a good dessert wasn’t about how many ingredients you could afford—it was about knowing what to do with the ones you had.

This article was originally published on ChaChingQueen.com, a site my wife and I own. AI was used for light editing, formatting, and readability. But a human (me!) wrote and edited this.