By: Bob Garver “Alien: Romulus” started out at a disadvantage with me because I haven’t liked any of the “Alien” films that came before it. I’m not just talking about the heavily-maligned third and fourth installments from the 90’s, the “Predator” crossovers from the 2000’s, or the uneven Michael Fassbender arc of the 2010’s. I mean that even the “classic” original from 1979 and beloved first sequel from 1986 have never done it for me. I find them to be little more than glorified haunted house movies with one cool creature design and some extra squishy special effects. That isn’t to say that I think they’re terrible, exactly, just not worthy of their pedestals in popular culture. Now “Alien: Romulus” is a movie that I do think is terrible, exactly. The movie follows new heroine Rain (Cailee Spaeny) and her glitchy android “brother” Andy (David Jonsson) as they try to escape a miserable mining planet owned by the Weyland-Yutani Corporation. They get an invite from her friend Tyler (Archie Renaux) to join him on an unsanctioned mission to a floating research station that contains stasis chambers and is set to arrive at a desirable planet in nine years. Also along are Tyler’s pregnant sister Kara (Isabela Merced), his cousin Bjorn (Spike Fearn), and Bjorn’s girlfriend Navarro (Aileen Wu). Of course, things don’t quite go to plan. There isn’t enough fuel to run the stasis chambers, so the team has to look all over the ship for more. Another little snag, as you can probably imagine, is that the ship took an alien known as a Xenomorph onboard and now the ship is infested with everything from big, cumbersome, deadly aliens to smaller, more nimble, but still very deadly aliens. Also, the aliens have acidic bodily fluids that are capable of tearing through the ship itself, not to mention any unfortunate humans. Also, the station is owned by Weyland-Yutani, a company that never misses a chance to endanger humans for its own bottom line – and it wants that precious alien DNA. All of this is explained by the ship’s android science officer, and let’s just say that one of Weyland-Yutani’s cost-cutting measures is recycling android designs. Since the characters aren’t interesting and the action isn’t exciting, I whiled away the time waiting for cast members to get killed off. There’s a big billboard in Times Square depicting Navarro getting attacked by a face-hugging Xenomorph, she’s a goner for sure. Bjorn is rude to everybody, he’s no doubt toast. Tyler is bland even for this movie, he has “killed off somewhere in the middle” written all over him. Kara exists solely so her pregnancy can be exploited for body horror. This franchise’s affinity for heroines takes away a lot of the suspense from Rain, though Cailee Spaeny is no Sigourney Weaver. The only character whose life or death I couldn’t predict with 99% certainty was Andy, and he arguably doesn’t even have a “life” in the first place. Walt Disney World used to have an attraction called “Alien Encounter,” unrelated to the “Alien” franchise, but certainly reminiscent of it. Guests would sit strapped in a seat and be “terrorized” by an alien animatronic in the form of wind, water, and sound effects in a darkened room. Disney got complaints that the attraction wasn’t child-friendly, so they made the lighting dim instead of dark, scaled down the intensity, and generally made the whole thing less appealing to thrill-seekers. “Alien: Romulus” reminds me of a later version of that ride. While not devoid of violence by any means, the film can’t properly pull off a thrilling or scary atmosphere to save its life. Nor does it have the dramatic or comedic chops to be an interesting movie on any other level. That was what saved the first two “Alien” movies from being terrible, the human characters were likeable, even if I didn’t like their chances of survival. I think I liked this film’s five human characters less than Paul Reiser’s intentionally-detestable corporate sellout in “Aliens.”   Grade: D   “Alien: Romulus” is rated R for bloody violent content and language. Its running time is 119 minutes.   Contact Bob Garver at rrg251@nyu.edu .

The six-year-old insisted he go with Mom to see Aunt Jeanie. Never having visited a rehab facility before, he was quite excited with the prospect of seeing ‘Aunt J’s new home.’ He had heard his mom talking on the phone about the room where his aunt played with balls and colored blocks and got to ride on a special bicycle. That sounded right down his alley, and he couldn’t wait. When Jaime and Mom opened the door to Aunt J’s room, of course there were no colorful plastic balls being tossed about. No gaily colored bicycle leaning up against the wall, waiting for him. There was only a pale version of his favorite aunt, lying in a bed, attempting to obediently raise her leg with the help of a therapist. When Jeanie spotted little Jaime framed in the doorway, she immediately threw on a fake smile and waved him over to her bedside for the heartiest hug she could muster at the time. Granted, not much more than a weak squeeze to his shoulders, but she tried for his sake. After suffering through physical therapy and then listening to her nephew’s enthusiastic answers to questions about his friends and his favorite teacher at school, the dear lady was exhausted and quietly closed her eyes for just awhile. Mom quietly prodded Jaime to leave with her and let Aunt J rest. But instead, Jamie shook his head and with tears in his eyes he told his mom, “Huh-uh, Mom, not yet. Aunt J don’t feel very good. I need to be here, ‘cuz nobody needs to be sick by themself.” Compassion. Some of us are just simply born with an abundance of that wonderful trait. And some of us are born with other great ones, but not that one. And yet, the Bible speaks of our Creator wanting us to love and care for each other just like we love ourselves. So, if we are not blessed with compassion and empathy from birth, how do we learn it? Experience is one of the best teachers in this world. A woman who has just had her own baby has a lot more empathy for the pain of the new mom-to-be on her way to the delivery room. An older man who has recently buried his beloved wife understands the heartache of the young husband who stares blankly at the world after losing his young wife and baby in a car accident. Compassion and empathy are hard-won gifts for most of us. They are the result of life slamming us up against the wall and us limping away with a lot more heart-knowledge than before. But even though we hate that learning experience, if we allow it, that pain can cause a big growth spurt in us. Life is hard. But it teaches us to care for each other.

By: Kara Kimbrough It’s always a sad day when a longtime restaurant closes, especially one that gave us a genuinely good menu item that became part of American culture. Such was the case with seafood chain Red Lobster. It’s now-famous Cheddar Bay Biscuits were placed on the table prior to every meal for decades. They were so good that copycat recipes began popping up everywhere. A frozen facsimile and dry mix, neither of which met my high biscuit standards, soon followed.     Despite the closure of its Jackson location a few years ago and most recently, restaurant in D’Iberville and Hattiesburg, the recipe for the famous biscuits is still around and even better, has been perfected to the point that in some cases, better biscuits than the ones made famous by Red Lobster can be baked at home.    I was happy to find a copycat recipe for Bennigan’s famous Monte Crisco Sandwich as well as it’s club sandwich. Bennigan’s was one of my top go-to restaurants when I moved to Jackson in the 1980’s. Its location on Interstate 55 N. was a convenient place to meet friends and enjoy a meal. A creative of habit, I usually selected one of the two sandwiches.    Today, cookbooks and online sites contain a large selection of copycat restaurant recipes, including several from TGI Friday’s, another favorite Jackson restaurant that closed years ago. There’s still a Gulfport location, but since it’s not convenient to drop by often, I was happy to locate copycat recipes for the chain’s burgers, pasta and loaded potato skins. Email me if you’d like any of these recipes or others from your favorite restaurant.    Here are two favorite copycat recipes that I can attest are as good (or better) as the menu item served at its namesake restaurant. Try this recipe for Red Loster’s Cheddar Bay Biscuits and you’ll agree it’s better than the restaurant’s version. Thankfully, Cracker Barrel is still found throughout the state, but this recipe for their famous chicken and dumplings will tide you over until you’re able to visit. Better Than the Restaurant’s Cheddar Bay Biscuits 2 cups all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 2 teaspoons garlic powder ½ teaspoon kosher salt 1 cup buttermilk ½ cup unsalted butter, melted 1 ½ cups shredded sharp cheddar cheese For the topping: 3 tablespoons unsalted butter, melted 1 tablespoon chopped fresh parsley leaves ½ teaspoon garlic powder Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.      In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch-thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Bake for 10-12 minutes, or until golden brown. Topping: Whisk together butter, parsley and garlic powder in a small bowl. Brush the tops of the biscuits with butter mixture. Copycat Cracker Barrel Chicken and Dumplings 4 cups low-sodium chicken broth 2 cups water 1/2 teaspoon onion powder Kosher salt Freshly ground black pepper 2 boneless skinless chicken breasts (about 1 pound) 2 cups, plus 1 tablespoon. all-purpose flour, divided 1/2 teaspoon baking powder 1/4 cup shortening 3/4 cup cold buttermilk      In a large pot, combine broth, water, onion powder, ½ teaspoon salt, and a pinch of pepper. Bring to a boil over medium-high heat. Add chicken, reduce heat to medium-low, and cover pot. Simmer until chicken is just cooked through, 12 to 15 minutes. Using tongs or a slotted spoon, transfer chicken breasts to a plate. Let cool.      While chicken cooks, make dumplings. In a medium bowl, whisk 2 cups flour, baking powder, and 1 teaspoon salt. Add shortening, using fingers to work shortening into flour until it is in tiny pieces. Pour buttermilk into flour-shortening mixture and stir until a crumbly dough forms. Dump dough onto a lightly floured surface and knead about 15 times, until a ball forms.      Using a rolling pin, roll dough until it is ¼” thick, then cut into roughly 2” squares. Dust surface of cut dumplings lightly with remaining 1 tablespoon flour.      After removing chicken from pot, increase heat to high and bring broth to a boil. Add dumplings one at a time, and let boil for 5 minutes. Reduce heat so liquid simmers and partially cover pot, leaving a small crack open on one side. Cook, stirring occasionally, until dumplings are tender and cooked through and broth is thickened to gravy consistency, about 20 minutes. Shred cooked chicken into bite-sized pieces. When dumplings are cooked, stir chicken into pot and cook until chicken is heated through, about 1 minute more. Season with more salt, if desired, sprinkle with black pepper, and serve. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com .

On August 22 at 5:30 PM, Bolton-Edwards Elementary/Middle School will host its Back to School and "Meet the Rangers" event at the Bolton Edwards Gym. Families are invited to meet Principal Mrs. LaShurn Williams and Assistant Principal Dr. Clancy Freeman. This event is a great way to get to know the school's leadership and prepare for an exciting new school year.

The funeral for Evan’s brother-in-law had concluded two hours ago. And now a small group of grieving family and friends were gathered in Evan and Shaylie’s home to share memories, laughter, tears, and encouragement.   The front door opened again. Nothing unusual about that, people had been arriving every few minutes. But this guest was different, those nearby immediately noticed her and turned to watch her entrance. Which then attracted the attention of everyone else.   As she hesitantly stepped through the door, her slight body moved with a slow awkward gait. Her tense shoulders rounded forward as if to protect her from painful blows. Both hands clutched the small handbag she held in front of her as she moved only a few tentative steps forward, then dwindled to a stop. As the host, Evan came forward to greet her. He reached out his hand, introduced himself, and welcomed her into his home. He didn’t recognize her, but he assumed she was a friend of someone in the family.   The anguished eyes that met his were darkened with an inner turmoil as she quietly spoke to him. Something was very obviously troubling her, and he assumed the cause to be the sudden death of his brother-in-law. So he quickly turned to search through the guests to locate his wife. Hoping that kind lady would come to his rescue.   Just like everyone else in the living room, Shaylie had already spotted the lady as soon as Kathey stepped through the door. So it didn’t take long to reach her husband’s side. Shaylie put her arm around tense shoulders and spoke softly into Kathey’s ear. Because they attended the same ladies church group, she was well acquainted with her friend’s story. She didn’t have to assume or guess the reason for Kathey’s tenseness. The endless rounds of doctor visits. The sleeplessness. The never-ending pain in Kathey’s body which doctors had yet been able to source. Hugging her friend, Shaylie softly thanked her for coming to express her sympathy.   Then she made her mistake. She gently asked Kathey how she was feeling today.   Slowly looking around the crowded room, Kathey saw so many people who attended her own church. People who had never bothered to ask her how she was feeling. The sight of so many gathered together to console Shaylie’s family suddenly brought on an attack of well-fitted, self-centered horse-blinders. Shaylie’s sadness and grief were forgotten. All Kathey could see was her own lonely five-year battle with misery.   And then, the dam broke. The result of feeling isolated for years with her pain suddenly erupted from a mouth that had seemingly lost all control of itself. Resentment and jealousy coated her tongue and spewed its filth over everyone there, before she turned and rushed out the door.   Never realizing the harm she had just inflicted on Shaylie’s family and her own reputation.   Speak up, before you finally explode and cause damage.

BEEMS is thrilled to announce the grand opening of its new football stadium! To mark this exciting occasion, a ribbon-cutting ceremony will be held on Tuesday, September 3rd, at 4:45 p.m., just before the first home game. This new stadium represents a significant milestone for the school and community, providing a state-of-the-art facility for the BEEMS Rangers. All supporters, students, and community members are invited to join in the celebration and cheer on the Rangers as they kick off their season in their new home. BEEMS pride is strong! 💙🤍

By Kara Kimbrough Just when I thought I’d seen it all, an online group of over 250,000 fans of Carnation Breakfast Bars has joined together to share their love of a favorite breakfast go-to from the 1970’s and 80’s that was discontinued in 1997.  Recipes for copycat versions are shared among group members from around the world, along with reviews on similar copycats (none prove worthy) on today’s shelves. Similar “bring back my favorite product” groups can be found online and on social media. It made me realize that food and beverage items on which we grew up will always trigger nostalgic feelings and, in the the case of the Carnation fans, a deep longing for the past. I’ve shared my love for Welch’s Jelly Doughnuts that no longer available in the freezer case. I was pleasantly surprised to learn that a favorite snack, Planter’s Cheese Balls, has been revived and brought back to supermarkets. Reviews are less than stellar, with reports that they “just don’t taste like the ones I remember…” I’ll be the judge after I purchase a can later today. I’d love to know which supermarket items you loved in the past that are no longer available. Drop me and email and I’ll check to see if there are any online support groups or copycat recipes for your favorite retro item. In the meantime, here’s a recipe for a cake baked almost weekly by my grandmother that has, for some reason, gone out of style. I’m not sure why, since it’s as easy to make and even better, delicious today as it was 50 years ago.  Try it and I’m sure you’ll agree that sometimes, like a can of cheese balls, reviving retro items makes good sense. Sock-It-To-Me Cake 1 (15.25 ounce) package butter yellow cake mix, divided 1 cup chopped pecans 2 tablespoons brown sugar 2 teaspoons ground cinnamon 4 large eggs 1 cup sour cream ⅓ cup vegetable oil ¼ cup white sugar ¼ cup water  1 cup confectioners' sugar 2 tablespoons milk      Preheat the oven to 375 degrees. Grease a 10-inch Bundt cake pan. Combine 2 tablespoons cake mix, pecans, brown sugar, and cinnamon together in a medium bowl; set aside.     Place remaining cake mix, eggs, sour cream, oil, sugar, and water in a large bowl; beat with an electric mixer on high speed for 2 minutes.    Pour 2/3 of batter into prepared pan. Sprinkle with pecan mixture, then spread remaining batter evenly on top.    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool in pan for 25 minutes; invert carefully onto a serving plate and let cool completely.   Blend powdered sugar and milk together to make a glaze; drizzle over cooled cake. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com .

By: Bob Garver With “Trap,” writer/director M. Night Shyamalan has given us a half-decent movie. By which I mean that half of it is… decent. The first half delivers the taut thriller we’ve been promised, and it’s not great or anything, but it’s reasonably suspenseful and enjoyable. And then the movie becomes garbage. Not the unique, crazy garbage that only Shyamalan can deliver, but uncreative garbage that no self-respecting filmmaker wants to deliver. At the beginning of the film, we are introduced to doting dad Cooper (Josh Hartnett). He’s taking his daughter Riley (Ariel Donoghue) to a concert by her favorite pop star, Lady Raven (Saleka Shyamalan). He learns from oversharing merchandise seller Jamie (Jonathan Langdon) that the FBI is monitoring the concert. They have a hot tip that a serial killer known as The Butcher is in the arena, and with the help of profiler Dr. Josephene Grant (Hayley Mills), they’re going to catch him. This makes Cooper very worried. He starts behaving erratically and evasively, and it certainly looks like he’s The Butcher… because he is The Butcher. Don’t buy into any of those ridiculous fan theories about how, say, preteen daughter Riley is really The Butcher just because “the trailers ‘imply’ Cooper is The Butcher, but they don’t flat-out say it.” I’m flat-out saying it. The suspense in this movie comes from whether or not Cooper will be stopped or if he’ll kill anyone along the way. If you come into this movie expecting a mystery about The Butcher’s identity, you’ll be disappointed by more than just the weak second half. The stuff about Cooper trying to weasel his way out of the arena really does work. The well-cast Hartnett is as engaging a lead as this movie could have, and Shyamalan expertly keeps the tension steadily growing. This being a Shyamalan film, it’s also important to note oddball supporting characters like Jamie and the mother (Marnie McPhail) of a girl that doesn’t get along with Riley. These characters effectively add to the suspense, and they’re completely unaware of it. I complained about these types of scene-stealers in my review of “Longlegs” a few weeks back, but this movie isn’t as obnoxious about trying to make everyone quirky. The good times don’t last. Eventually the action leaves the arena and goes back to Cooper’s house, complete with wife Rachel (Alison Pill) and son Logan (Lachlan Miller). The perspective even shifts from Cooper to someone else for a little while. The venue change isn’t exactly where things start going downhill for this movie, but it’s soon after. The real turning point is when Cooper has to drop the façade and start behaving like a stereotypical bad guy. I was digging scared, desperate Cooper, but when he’s The Butcher, he’s neither scary nor interesting. Then, of course, there’s that interminable ending. Cooper manages to fool the FBI more than once, which is all the FBI should be permitted. The agents are all dumb as bricks. Cooper should have just taken his chances with being questioned at the concert and he probably would have gotten away. He makes some annoying mistakes too, but I can somewhat chalk those up to mental instability. More problematic than the plausibility of the characters’ decisions is that the timing and energy are all off, like Shyamalan’s inspiration just ran out of gas. I guess he was so dead-set on getting the concert scenes right that he considered everything else expendable. The pop music of Lady Raven is a good enough metaphor for “Trap.” It isn’t disastrous, like previous efforts from the Shyamalan family. I was relieved when Saleka proved to be a better singer and actress than her nepo-baby credentials would suggest. But at the same time, I couldn’t imagine any of these unmemorable songs becoming major hits. Just like I can’t picture “Trap” being anyone’s favorite thriller or Shyamalan movie. Here’s hoping you can easily get out of the theater.   Grade: C-   “Trap” is rated PG-13 for some violent content and brief strong language. Its running time is 105 minutes.   Contact Bob Garver at rrg251@nyu.edu .

On Saturday, August 24, 2024, Opera Mississippi will be holding general auditions. These auditions are for (1) open roles in the opera's spring production of Mozart's The Magic Flute, (2) the Opera Mississippi Chorus, (3) our young artist program and (4) our children's opera production. These in-person auditions on Saturday, August 24, 2024, will be from 11:30 AM - 6PM at the Arts Center of Mississippi, (Large Rehearsal Hall) 201 E Pascagoula St. Jackson, MS 39201. The mainstage production of The Magic Flute will be performed in Jackson on April 26, 2025, and in Natchez, Miss on May 2, 2025. In addition to our mainstage production, college students and local young singers are encouraged to audition to be a member of Opera Mississippi's Young Artist Program which also provides artist development opportunities such as master classes, coaching, and paid-performance opportunities. Singers who have sung with Opera Mississippi Chorus in previous productions, and wish to do so again, do not need to re-audition but are asked to complete the registration/audition form in order to register their interest for next season. There is no registration, audition, or pianist fee, and auditions are open to local and regional singers who live within driving distance of Jackson. Also, a pianist will be provided, or you may bring your own pianist. No a capella auditions, please. Opera Mississippi performances and rehearsals take place in Jackson, Natchez, Hattiesburg, Meridian, and other Mississippi cities. Community members and local singers, regional professional and young artists, college music students, and advanced high school music students are encouraged to audition. Visit www.operams.org/auditions  to register for an audition time. In lieu of a live audition, singers may also submit video recordings via the online application. For show details, application instructions, and requirements, interested singers should visit www.operams.org/auditions . Auditioners should prepare two contrasting songs in a vocal style that best reflects their level of study, vocal ability, and interest. Selections in all musical genres–opera, art song, musical theatre, gospel, jazz, pop, country, etc.–are welcome. Singers should bring sheet music for the pianist (see the website for more details) or may also sing to a recorded instrumental track/accompaniment. Please no a capella auditions. For more information and to apply, visit www.operams.org/auditions . For questions, please contact Alicia Bell at alicia@operams.org  or call 601-960-2300. You can also register  here .

You stepped out there and thoroughly blew it, and you knew it. All you could do was apologize. Knowing you were wrong you went ahead…you said “I’m sorry.” But the apology you have offered seems to fall way short of the mark. Somehow it just doesn’t have your intended effect– restoring the relationship that was damaged by your actions. ‘Somebody’s’ nose still seems way out of joint. Why? Does the other party have forgiveness issues? Grudge-holding is one of their favorite hobbies that they could easily turn into a profession? Where they could rank at the very top? Or maybe your victim doesn’t believe you meant one word of your apology, and therefore refuses to let bygones be bygones? In their eyes, you have used the phrase ‘I’m sorry’ so many times, that those words seem to hang in the air around you like a smelly smog. Could be either of those problems. Or, it just might be something else. It might just be that you did indeed mean your apology. You know you were in the wrong, and you owned up to it with those two little words. But your listener is still stiffly regarding you like you’re a skunk that stalked in and proceeded to set up shop in their living room. Why? Because they need more than your two words of regret. They need you to openly talk. They’ve been hurt by you. And they want you to say that you understand how badly they’ve been offended. A real acknowledgment from you of what you did. And then, they need to hear you actually say that you will do differently from now on. Do you feel the hackles rising on the back of your neck reading this? The reaction you’re experiencing is basically, “Hey, c’mon! I said I’m sorry. I certainly don’t need to fall on my knees and grovel. Ain’t doin’ it!” Yeah, you can certainly stand on that. But just be prepared for a change in the relationship. A cooler, more distant climate when you are around them. Your choice. But it doesn’t have to be that way. You can do a lot better job of owning your mistake than that. And when you do, you will stand a whole lot better chance of having a good relationship with that person. Plus, you will not only have a shot at getting your relationship back on track, but very likely you will be able to look at yourself in the mirror much easier.

On Monday, August 19, 2024, Attorney General Lynn Fitch will host the Inaugural Mississippi Women's Summit at the Oxford Conference Center. This free event will include several panels of women leaders from all over Mississippi who will share their experiences as women running businesses and charitable organizations or as women in public service, law enforcement, and the military, and will also feature a vendor area of women-owned businesses from across Mississippi. For more information on the 2024 Inaugural Women's Summit, click HERE. This event is open to credentialed members of the media. Please RSVP to Maryasa.Lee@ago.ms.gov. For day of questions call or text MaryAsa Lee at 601-988-3731. Event Details: What: Inaugural Mississippi Women's Summit When: Monday, August 19, 2024 | Media Call Time: 8:00 am-8:30 am and 2:40 pm-3:10 pm. Where: Oxford Conference Center (102 Ed Perry Blvd, Oxford, MS 38655) Reserved parking available upon request Who: Attorney General Lynn Fitch Sarah Thomas (First Woman Referee for the National Football League) Paula Scanlan (Former Collegiate Swimmer at the University of Pennsylvania, Advocate for Female-Based Rights) Rachel Duffy (Host of America's #1 Rated Cable News Morning Show, FOX & Friends Weekend)

By Kara Kimbrough As much as we’d like to be able to enjoy hearty bowls of chili, gumbo, taco soup and beef stew year-round, it’s just too hot to survive the heat that fills the kitchen when we’re cooking and stirring these dishes. And who needs their body temperature to rise even more through eating one of these hot and steaming dishes when the temperature is 90-plus degrees? But it’s impossible to survive solely on cold salads and sandwiches until the weather cools down, especially when that won’t happen until around Thanksgiving. My solution for hot weather cooking is to rely on the Crockpot, often seen as a cold weather appliance. That doesn’t make sense when you consider the fact that no heat is dispersed into the kitchen while the interior thoroughly cooks just about anything you can imagine. So don’t leave it on the shelf until it’s time for the afore-mentioned chili, beef stew and soup. Here are two of my favorite summertime (and any time, really) meals that’ll allow you to fix it, forget it and come home at the end of a hot day to a delicious meal – and a cool kitchen. Crockpot Spaghetti Sauce 2 pounds ground chuck ½ pound bacon Extra-virgin olive oil 5-15-ounce cans tomato sauce 3-6-ounce cans tomato paste 1 cup water 1 onion, sliced and diced into small pieces 1 carrot, sliced and diced into small pieces 3 tablespoons each of dried oregano and dried parsley 1 tablespoon each of salt and ground black pepper Brown ground chuck in large skillet with olive oil until meat is no longer pink. Drain and set aside. Fry bacon until brown and crisp; remove from pan and set aside on paper towel-lined plate. Crumble into pieces when cool. In bacon grease in bottom of pan, cook diced onions until they're soft and brown. Place meats and cooked onions into a lined six-quart Crockpot. Stir in remaining ingredients and mix well. Cover and cook on high 6-8 hours. Serve over cooked pasta. Crockpot Pepper Steak 1-1/2 pounds flank steak, cut into strips Salt and ground black pepper 1 large red bell pepper, sliced 1 large green bell pepper, sliced 1 medium white onion, sliced 2 garlic cloves, peeled and smashed 1 cup low-sodium beef stock 1/3 cup low-sodium soy sauce 1/4 cup brown sugar 3 tablespoons rice wine vinegar 3 tablespoons sesame oil 2 tablespoons cornstarch (optional) Cooked rice, for serving Season flank steak thoroughly with salt and black pepper. In a large Crock Pot combine steak, bell pepper, onions and garlic. In a mixing bowl, combine beef broth, soy sauce, brown sugar, rice wine vinegar and sesame oil. Season to taste with salt and pepper before adding into the Crock Pot. Cover and cook on high for 3-1/2 hours to 4 hours or on low for 5- 6 hours, until the steak is totally tender. Serve over rice. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.