Bangor's Jeremy Ringland scored a career-high 28 points in the Slaters' 66-60 win over East Stroudsburg North in the season's opener played Saturday night in Bill Pensyl Gym. (More photos below) (More photos tomorrow) Sbtt Photo Larry Cory
These children display their artwork at the Bangor Friends of the Library breakfast with Santa held at the East Bangor Fire Co. Saturday morning. (More photos below) (More photos tomorrow) Sbtt Photo Sarah Loren.
This youngster enjoys a visit with Santa and Mrs Claus during Christmas on South Robinson Wednesday in Pen Argyl. Sbtt Photo Sarah Loren
NCC Presents “Winter Danceworks”
Students from the Northampton Dance Ensemble and the Acta Non Verba dance club will perform pieces choreographed by Northampton Community College (NCC) dance faculty at a Winter Danceworks event on Thursday, December 12, 11:15 a.m., and on Friday, December 13, 7:30 p.m. The performance will be held in Lipkin Theatre, Kopecek Hall, Main Campus, 3835 Green Pond Road, Bethlehem Township.
Admission is free with a donation of a non-perishable food item for a local food bank.
For more information about the Winter Danceworks, call 610-861-5300.
Many area youth basketball players took part in the Bangor Elks Annual Hoop shoot held at Washington Elementary School Saturday. Sbtt Photo Larry Cory
Get Crafty with Edible Holiday Appetizers
Don't worry, Mom. In this case, it's OK to play with your food. The latest online social media craze features awe-inspiring galleries of edible art, showcasing everyday ingredients transformed into munchable holiday masterpieces.
This season, whether you're looking to revamp the relish tray or simply keep the kids occupied with a fun project, a few holiday-friendly staples are all you need to let your creativity take flight.
Take, for instance, California black ripe olives. Known for their versatility and mild flavor, black olives are a party favorite for a reason. And with 95 percent of the nation's ripe olives grown on family farms in California, they're a truly all-American ingredient, too. They're also the perfect building block for edible holiday treats.
Get in on the fun with an easy and adorable-to-look-at recipe that uses black olives, cream cheese, pretzels and a few other common ingredients to create an unforgettable herd of holiday cheer. In fact, this is one reindeer game anyone can play.
For more holiday recipe ideas featuring California ripe olives, visit www.calolive.org.
California Olive Reindeer
Makes 8 reindeer
2- 4 Won ton wrappers
2 Sandwich-sized reclosable plastic bags
4 ounces cream cheese
8 colossal California Black Ripe Olives
8 large California Black Ripe Olives
1 bamboo skewer
16 pretzel sticks
Tiny pieces of carrot and raisins
Powdered sugar (optional)
With a small, sharp knife, cut wonton wrappers into "antlers." Place on a baking sheet and coat with cooking spray. Bake for 3 to 5 minutes at 350 F, or until lightly browned. Place cream cheese into two sandwich-sized reclosable bags. Snip 1/8-inch off the corner of one and 1/16-inch off the second. With the bag and the 1/8-inch hole, squeeze cream cheese into colossal olives. Using a bamboo skewer, make a hole in the large olives. Break a pretzel stick in half and press into hole and into colossal olive. Press together to form the head. Make four holes in the colossal olive with a bamboo skewer and push four broken pretzel sticks in to form legs. Squeeze cream cheese with the small-hole to form eyes. Make tiny slits with a paring knife in the top of the head and insert wonton antlers. Make a hole in the large olive (head) and insert a small sliver of carrot for the nose. Use a small piece of raisin to create pupils.
To create a winter setting, dust kale leaves with powdered sugar and snip the tops off mushrooms to simulate large boulders.
This girl meets Santa during Christmas on South Robinson Wednesday in Pen Argyl. Sbtt Photo Sarah Loren
Student makes fortune selling fresh air
A French student has made thousands of dollars - from selling cans of fresh air.Antoine Deblay decided to offer 250ml tins of air from his hometown of Montcuq in south-western France.
The 22-year-old first posted the idea on French crowd funding website KissKissBankBank and was surprised to raise more than £670 investment in a few weeks.
After setting up a website and offering the "100% bio" product for sale at £4 plus $7.00 postage, the orders soon came rolling in and he received 1,000 orders in three weeks.
But non-French speakers may not quite get the humorous reason why the product is so popular.
In France, Montcuq is often mispronounced as "mon cul," which translates to English as "my backside".
This means that the product name of Air de Montcuq can be translated as "the air of my backside" making it a popular novelty gift.
M Deblay says: "Fresh air of Montcuq is 100% organic, it immerses you in the depths of the city to refresh your ideas. Ideal when you are in need of creative inspiration."
Anyone wanting to buy some Montcuq air should hurry as he is promising to sell only 10 litres a week - so as not to use up the local supply.
These children meet with Santa at the Bangor Friends of the Library breakfast with Santa held at the East Bangor Fire Co. Saturday morning. (More photos tomorrow) Sbtt Photo Sarah Loren
Police: Pennsylvania newlyweds "just wanted
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