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Four Hudson Valley Fish Restaurants to Try During Lent
I have made it no secret that I grew up in a Catholic household. Everyone in the family was Catholic except for my Father, he was Lutheran which is about as close to Catholic as you can get without actually being Catholic. So, it is safe to assume that I did my fair share of time attending Catholic schools and eating fish on Fridays during Lent.
For those who may not be familiar with the Lenten Season. Lent is a the time leading up to Easter when Catholics and other Christian faiths fast to recognize sacrifices made by Jesus. If you research Lent and it s origins you may get many different variations, but it basically boils down to the 40 days leading up to Easter Sunday being days to reflect on yourself and live less opulent. This is why you will hear people say they have given something up for Lent . It also comes with fasting elements like no meat especially on Fridays.
Chellas Arepa Kitchen sells an assortment of arepas, which are corn cakes that are crunchy on the outside and soft on the inside.
One reader said: All of their food is fresh, made to order, and delicious. I haven t had a bad thing on their menu. Large portions as well. You won t hungry when you re done!
More information: 1830 Hempstead Road, Lancaster | 717-575-9171 |
Hours: 11 a.m. to 7 p.m. Wednesday to Saturday; 11 a.m. to 3 p.m. Sunday; closed Monday to Tuesday | Menu
DiMaria s Pizza and Italian Kitchen
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DiMaria s sells a vast array of Italian dishes from shrimp scampi to tiramisu.
1 medium carrot, julienned or cut into matchsticks
4 mini brioche buns
12 ounces cooked lobster meat, cut into chunks (or poach in brown butter)
2 tablespoons Brown Butter Wasabi Mayo (see recipe below)
Preheat oven to 350°F.
1. Lay bacon strips flat on a sheet pan and spread brown sugar directly over each piece. Run the pepper mill over each piece to lightly cover.
2. Cook bacon, rotating pan if needed to cook evenly, until bacon is dark brown/burgundy in color, just shy of burned. Remove to clean pan (do not use a towel or paper towel, as the bacon will stick). It will harden as it cools to yield a crackling exterior like the top of crème brûlée. Cut each piece in half.