DATELINE - - Alberta - - Philip Potempa is reporting from Canada this week while traveling.
Even though I'm in Canada this week for the 20th Anniversary of Christmas in November event talking about holiday entertaining and recipe ideas, I'm also busy planning for a special event Sunday at the Hammond Public Library.
You're invited to a free program "Thanksgiving From the Farm" at 2:30 p.m. sponsored by The Times and the Hammond Historical Society and Friends of the Library which will feature some of our favorite ideas and traditions for November's holiday gatherings.
If you've never been to the Hammond Public Library, it's a beautiful, new structure downtown at 564 State St. with a large spacious community room where this free event will be held, complete with a full working kitchen. For questions or directions, please call the library at (219) 931-5100.
I'll be joined by my parents and my mother will help me with a food demonstration featuring a fresh baked batch of today's featured recipe for Chef Michael's Easy Cheddar and Chive Biscuits, which was given to me by Chef Michael Smith, one of the stars on the Food Network in Canada and also a guest presenter at this week's conference.
Despite the frost, we still have lots of fresh chives at the farm and there will be samples on Sunday for guests to enjoy. I know I'll be making these to have with our Thanksgiving dinner this year at the farm.
I'll also bring some door prizes, surprises and copies of my cookbook. And for those readers who have been asking, my father will also bring some of his handmade bluebird and wren birdhouses to sign.
If you're planning to attend Sunday, here are a few important reminders:
* Since the library is closed on Sundays, the doors will not open until 2 p.m. and the event will begin at 2:30 p.m. and end by 4 p.m..
* So we can plan for chairs and refreshments, guests planning to attend MUST RSVP for this free event by calling (219) 933-4173, leaving your name, the number in your party, the town you're from and a contact telephone number.
Most of all, just plan to enjoy a nice, fun and relaxing afternoon of pleasant farm memories and good food in warm and inviting surroundings on a cold and gray Sunday afternoon.
See you this weekend!
Chef Michael's Easy Cheddar and Chive Biscuits
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup cheddar cheese, grated
1/4 cup chives, minced
1 1/2 cups heavy whipping cream
* Preheat oven to 450 degrees.
* In a medium-size bowl, whisk together flour, baking powder and salt.
* Add the cheddar and chives and stir to evenly combine.
* Add the cream and stir until the mixture just comes together.
* Knead the dough a few times and pat dough into a flat round about one inch thick and cut into 8 wedges.
* Place them on a baking sheet and bake for 12 to 15 minutes, until the tops are golden brown.
* Makes 10 large biscuits.
The opinions expressed are solely those of the writer. He can be reached at ppotempa@nwitimes.com or 219.852.4327.
