What’s Cooking in the Kitchen of Lori Bremner?


Lori Bremner of Weaverville


loves spending time with her family. Over the years, cooking has been one of her favorite things to do with her two daughters. “As my girls have gotten older, we have enjoyed spending more and more time in the kitchen together,” she said. “Making homemade pizza is one of our favorites to make.” Bremner also likes preparing ap- petizers, soups, and “anything practical and healthy that I know my family will enjoy eating.” Bremner has many fond memo-


ries learning to cook as a teenager. Her mother Peggy Kidder, along with her grandmothers Catherine Kidder and the late Ethel Arm- strong, each shared their recipes and cooking tips. “I remember learning how to make meatloaf from one of my grandmothers and how to make homemade dressing from the other. I have gotten lots of delicious recipes from my mom over the years as well,” she explained. Bremner is originally from


Pennsylvania but grew up in Hol- lywood, Fla. Following her grad- uation from Hollywood Chris- tian School in 1981, she worked with Bell South for a year before moving to the Atlanta area. She attended the Baptist University of America where she earned her associates degree in humani- ties. She began her business ca- reer working at Taylor Chemical where she worked in accounting for four years. Bremner worked for another five years as an admin- istrative assistant with McKinsey and Company, a large manage- ment consultant firm in Atlanta. During this time, she and her husband John married in 1992. Shortly after beginning their family, Bremner began a very suc- cessful 11-year career as a sales di- rector with Mary Kay Cosmetics. For the past two years, she has en- joyed homeschooling one of her children while working part-time in their family business. John has been the owner of the UPS store on Merrimon Avenue in Asheville since 2002. Tey are the proud parents of three children: Nicolle (16), Jonathan (14), and Kristen (10). Tey are active members


of North Asheville Baptist Church, where Lori enjoys serving in the mu- sic and women’s ministries. In her free time, she loves playing the piano, hiking, shopping and spending time with her family. Below are several of her tastiest recipes to enjoy:


Black Bean Soup


2 T olive oil 1 large chopped onion 4 minced garlic cloves 6 cans of drained black beans 1 can Rotel tomatoes 1 pkg. chopped ham Salt and pepper to taste 2 T Frank’s Red Hot Original Hot Sauce


¼ c lime juice 2 (14-1/2 oz) cans chicken broth.


Sauté onions and garlic in olive oil


until onions are clear. Remove from heat. Add can of Rotel tomatoes and two cans of black beans. Puree. Add other four cans of black beans along with remaining ingredients into crock pot. Cook on low setting for six hours. If cooking on top of stove, simmer for two hours, stirring every thirty minutes. Serves 12. Serve with sour cream, cilantro, chopped green onions, and crusty bread. Tis soup tastes even better the second day!


Texas Caviar Boil first three ingredients until


1 c parsley, chopped 2 cans black eyed peas (no pork), drained and rinsed


1 can shoe peg corn, drained and rinsed


2 T cilantro 2 cloves garlic, chopped (2 T) 4 spring onions (use green and white tops)


1 bell pepper, chopped 1 tomato, chopped (or can of Rotel tomatoes for more spice)


Good Seasons Italian Dressing Pour dressing over all other com-


bined ingredients. Refrigerate for several hours. Serve with tortilla chips.


Swiss and Bacon Quiche


½ c shredded Swiss ½ c cheddar 12 slices fried bacon, crumbled 1/3 c minced onion 4 eggs slightly beaten 2 c whipping cream ¾ t salt


14 THE TRIBUNE - May 6 - May 12, 2010


creamy. Line 9x13 pan with foil. Line pan with graham crackers. Pour mixture on top. Bake at 325º for 20 minutes.


Cream Cheese Pound Cake


1- 8 oz cream cheese 2 sticks butter 3 c sugar 6 eggs 3 c sifted plain flour 2 t vanilla


Cream together first three in-


gredients. Add eggs one at a time, beating well. Add flour. Stir in vanilla and beat well. For almond flavor, use 1-1/2 tsp. vanilla and ½ tsp. almond extract. Bake in greased, floured tube pan at 325º. Usually takes one hour and 40 minutes, but begin testing it at 1 hour and 20 minutes.


Tis report filed by Loren Metts for the Tribune.


¼ t sugar 1/8 t pepper Pie shell


Combine cheese, bacon, and


onion in pie shell. Mix remain- ing ingredients in bowl. Pour into pie shell. Bake 15 minutes at 425º. Reduce to 300º. Keep quiche in oven and bake for 30 minutes longer.


Homemade Greek Pizza


Your favorite crust Pesto (you can make your own or buy pre-made)


Mozzarella Roma tomatoes Spinach leaves Slivered red onions Pepperonis Chopped kalamata olives Feta Parmesan


Slather pesto on crust and top


with your ingredients. Sprinkle with Parmesan. Bake at 375º until cheese melts.


Almond brittle


1-1/4 c sliced almonds 1 c butter (2 sticks) 2/3 c brown sugar Graham crackers (separated)


Weaverville


Mountain Harvest Produce reopens


Mountain Harvest Produce


reopened for the season in April. It is located on North Main Street, just north of Athens Res- taurant. Hours are 9 am to 6:30 pm Monday through Saturday.


The stand has strawberries in stock now. Mountain Harvest Produce can be reached at 645- 4327.


This special to the Tribune. Morgan cont... Continued from page 1


mental duties, Morgan has been a volunteer with the American Red Cross and was the board’s chair- man for several years. Mayor Al Root said he expects


Weaverville Town Council to soon enact a process that will help search for Morgan’s replacement. Te town had discussed the past


several years hiring an assistant town manager in hopes of provid- ing a smoother future transition, but budgetary constraints did not allow the suggestion to gain the requisite traction.


Morgan’s work Current Public Works Director


Larry Sprinkle was mayor of the town the last time it had to search for a new town manager. Tey hap- pened upon Morgan in 1992, a de- cision Sprinkle believes has been a consistent benefit for the town. “Te town has been lucky to


have a person who has been that interested in the good of the town,” Sprinkle said. Sprinkle cited the construction


of several major projects, including a new public works facility, fire sta- tion and municipal building as well as the Ivy River Treatment Plant, as highlights of Morgan’s time with the town. Morgan, 56, stressed all the


town’s successful projects during his time have been a contributive team effort. Te town also received mul- tiple budget awards, including the


integrity value results


Government Finance Officers As- sociation Distinguished Budget award 14 times and the Certificate of Achievement for Excellence in Financial Reporting by the Gov- ernment Finance Officers Associa- tion for its comprehensive annual financial report for 12 consecutive years. Tere have been a number of


beautification projects, such as the Main Street Nature Park and the sprucing up of Lake Louise, and infrastructure, including exten- sive water line replacement, during Morgan’s tenure. Root and the town’s former


mayor Bett Stroud both added that a job such as Morgan’s is not without its complexities, mainly because successful projects can be overlooked and difficult decisions are scrutinized. “He has had to say ‘No,’ and he


has to do the right thing,” Stroud acknowledged. “He has done that for Weaverville.” Root said since he became mayor


last year, he has talked with other municipalities who often offer a word of praise for Morgan. “[Other jurisdictions] are always


quick to praise him,” he said. “It is amazing what a professional job he has done.” Even though many understand


Morgan’s decision, they are also sad to see the longtime town official leave his post. “We always worked well togeth-


er,” zoning officer Shelby Shields said. “But time goes on.”


THOMAS D. ROBERTS PLLC ATTORNEY AT LAW


40 North Merrimon Avenue Asheville, NC 28804


I-26/Exit 23 (at the Woodfin YMCA) (828) 252-0602


tomrobertslaw.com www.weavervilletribune.com


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