01.01.70

The proposal to build an arena in Virginia Beach for a major league sports team is moving quickly. The president of the company negotiating with the city will present his plan Tuesday to the City Council, which could vote in three months.

The public is understandably skeptical of one of the biggest projects in the history of Virginia Beach. They don't know enough to judge whether an arena would be a long-term liability or a boon for tourism and economic development. They know only the barest details about how the deal might be structured.

Most important, they don't know how an arena stacks up with other potential projects - light rail, an entertainment center at the Dome site, a convention center hotel - and specifically how the city would pay for them.

That needs to change. If Virginia Beach expects to have public support for an arena, it must reach out now, in public forums and community meetings, to explain the deal, the financing, the logistics, and how spending $195 million on an arena differs from spending that money on roads or schools.

Source: The Virginian-Pilot

by Lindsey Nair

I hope everyone had a sweet weekend. I’m about to get our week off to a sweet start, as well.

Save the date this Saturday for the 6th Annual Blacksburg Chocolate Party to benefit the Blacksburg New School. This event runs from 10 a.m. to 4 p.m. at the University Mall in Blacksburg. It will feature Valentine’s gifts made by local artisans, lots of treats, including some gluten-free items, and the following fun activities for the kids: balloon animals, face painting, cookie decorating, play dough and gift-making activities.

As long as we’re talking sugar, how about a chance to win a big hardback cookbook dedicated to baking and candy making? It’s called “Sugar, Sugar: Every Recipe Has a Story” by Kimberly “Momma” Reiner and Jenna Sanz-Agero . These women call themselves the “Sugar Mommas....

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by admin

Tips for making a bit soft not hard Torrone Candy with sliced almonds?

I want to make this candy but don’t want to break my teeth on it. I like a softer nougat that holds its shape when cut into squares ( soft chewy). It will also have sliced almonds throughout. I have a recipe but am afraid it could come out too hard and I would have to throw it out, that is if I could even get it out of the pan.

Also can I pour it into a square glass baking dish instead of metal? How will that effect candy thermometer temp and timing?

If I double the recipe do I have to make adjustments? I would like it to come out approx 3/4″ high.

I had some perfect Torrone last night (I splurged for once) but @ $17.99 a pound I had better learn to make it myself or do without.

Thank you.

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