Winter can be tough on your home. As temperatures rise and spring storms roll in, small issues that developed over the winter can turn into costly repairs. Taking time for seasonal home maintenance not only protects your property — it may also help you avoid insurance claims and out-of-pocket expenses. Spring is the perfect time […]
March 3, 2026
Homemade is better than store-bought. It’s easy, and it’s perfect for fish sticks, crab cakes, or salmon cakes.
February 24, 2026
Creamy, tangy, a little spicy, and just briny enough to make seafood sing—this Louisiana-style remoulade is the sauce you’ll want on crab cakes, shrimp, fries, po’boys… honestly, almost anything.
It comes together in minutes, no cooking required, and tastes even better after a quick chill in the fridge.
February 24, 2026
If you’re craving something that feels equal parts special occasion and weeknight doable, crab cakes are the move. These are loaded with sweet crab (not filler), balanced with fresh herbs and lemon, and finished with a quick skillet sear before a short bake—so you get that crispy, golden crust without drying out the center.
February 24, 2026
Sound Generations’ Meals on Wheels program provides well-balanced, nutritious, ready-to-eat meals each week, offering essential support to older adults and their caregivers. With home delivery and specialized options like vegetarian and kosher meals, our program provides seniors with a reliable, convenient way to maintain their independence and enjoy a healthy diet.
You can support our charity by volunteering with them, donating directly, or referring a friend or family member for a free, no-obligation insurance quote.
Thank you for your referrals. They mean a lot to us!
February 20, 2026
I have keys but no locks.
I have a space but no room.
You can enter, but you can’t go outside.
What am I?
February 20, 2026
So… what exactly is umami?
Umami is often described as brothy, meaty, or deeply savory. It was identified in 1908 by Japanese chemist Kikunae Ikeda, who linked the sensation to glutamate, an amino acid naturally found in many protein-rich foods.
Unlike salt or sugar, umami doesn’t hit you with a quick “punch.” It tends to linger, making your mouth water and leaving a long, satisfying finish. (Think: that “one more bite” feeling.)
February 20, 2026
The shift to modern ketchup started in the United States. In 1812, James Mease created the first tomato-based recipe. Interestingly, H.J. Heinz began selling “Tomato Catsup” in 1876, using that spelling to distinguish their product in a crowded market. As commercial production grew, Henry J. Heinz, with his 1876 product, relied on chemical preservatives such as formalin (aka formaldehyde, uh gross!) and coal tar to maintain color and freshness..
Worcestershire sauce is another modern, Western relative of kê-tsiap. Both derive profound umami from fermented fish (anchovies) and aging, offering a similar pungent, savory profile. Developed in Britain, it was inspired by the savory umami profile of Asian fish sauce.
February 11, 2026
That original Navy Bean Soup recipe used ham stock (instead of chicken broth)—Traditional Flavor Booster)for the most traditional flavor. This delicious Ham stock can also be used to make pork or ham gravy.
January 29, 2026
he small, white, and economical Pea Bean or Haricot provided a very filling, and nutritious protein during times of food rationing. Over time the pea beans also came to be widely known as Navy Beans because they were such a staple in the U.S. Naval diet during the second half of the 19th Century. The Navy’s original soup was called Bean Soup and this soup was served regularly to Navy members during World War II. Their original recipe called for the use of ham stock instead of chicken broth. A recipe for Ham Stock is included below.
January 29, 2026