The Buzz Book

The Buzz Book Magazine

2 days ago

Picnic Perfect Sour Cream & Bacon Potato Salad
By Jennifer Alexander Ruple

A third-generation favorite, this homemade potato salad recipe was created by my grandmother, continued by my mom, and now craved by me. The inclusion of sour cream, bacon, fresh parsley, and a generous sprinkling of paprika make it a unique side dish ideal for any summer occasion.

Ingredients:
• 5# red potatoes, peeled and cut into 1-inch cubes (leave a little
skin on for color)
• 5 pieces crisp bacon, crumbled
• 1 medium sweet onion, diced
• 1 cup sour cream
• 1 cup mayonnaise
• Salt and freshly ground black pepper to taste
• A handful of fresh parsley, chopped
• Paprika

Instructions:
Cook potatoes in boiling water. Allow them to cool. In a large bowl, combine all ingredients then sprinkle with more parsley and paprika. Refrigerate for several hours before serving. ... See MoreSee Less

The Buzz Book Magazine

3 days ago

Locally Created Wellness
BuchuVida
Discover the bounty of BuchuVida locally created teas and wellness products inspired by nature and made with love. From soothing blends to natural remedies, we celebrate the richness of our community by offering products that heal, nourish and uplift. Experience the goodness grown right here in the heart of the county. ... See MoreSee Less

The Buzz Book Magazine

1 week ago

A Personal Touch!
Miss Mercedes Boutique (in Lakeside) offers a fun-filled shopping experience of goodies for the home and body while delivering exceptional customer service. Whimsy you didn’t even know you needed. We pride ourselves on constantly striving to exceed our shoppers’ expectations. From curating a shop full of treats and treasures, to hand-delivering your packages to your cottage, we’re always striving to exceed your expectations! ... See MoreSee Less

The Buzz Book Magazine

2 weeks ago

Feed a Crowd with Cooler Corn!
Bench's Greenhouse & Nursery, Elmore

What You’ll Need:
• Clean cooler (any size works; don’t use Styrofoam)
• 8–12+ ears of fresh corn, depending on the size of the cooler
• Boiling water (about 2 quarts per 12 ears of corn)

Instructions:
- Shuck the corn and rinse thoroughly.
- Place the shucked corn inside the clean cooler.
- Boil the water. You’ll need about 2 quarts per 12 ears.
- Add water to cover all ears of corn.
- Close the cooler lid and let stand for 30 minutes, undisturbed.
- Drain the water, through the cooler drain spout.
- With the lid closed, the corn should stay hot for about 2 hours.

Enjoy! ... See MoreSee Less

The Buzz Book Magazine

2 weeks ago

Join us at The Gallery!
Heart Gallery and Studios
The events at HeART Gallery, St. Paul’s Lutheran Church shine a spotlight on the spirit of the people who live here. We connect residents, youth groups, musicians and artists. Learn more about our experiences at www.heartgalleryandstudios.com/ ... See MoreSee Less

The Buzz Book Magazine

3 weeks ago

Summertime is Brewing
The Summer Kitchen Girls

Just in time for summer, try our delicious Blackberry Sage Lavender Mocktail! Muddle 4-5 blackberries in a cocktail shaker with one sage leaf. Add ice and pour in 1/2 cup of our Blackberry Sage Oolong tea. Add 1 teaspoon lavender simple syrup, shake, strain, and pour into your glass. Enjoy! ... See MoreSee Less