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Lost & Found


VideoFound: Australian shepherd heeler mix, approx 3 years old, near Lake Calaveras, call 210-878-5075
Lost: Border Collie, black and white male, one eye, microchipped, C.R. 319/F.M. 775 area. 210-382-2167.

VideoFound downtown Floresville. Small, friendly, young dog, Sheltie/terrier mix (maybe?) 830.393.8303 or 210.274.6884
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*Fair Housing notice. All help wanted advertising in this newspaper is subject to the Fair Housing Act which makes it illegal to advertise "any preference limitation or discrimination based on race, color, religion, sex, handicap, familial status, or national origin, or an intention, to make any such preference limitation or discrimination." This newspaper will not knowingly accept any advertising for help wanted ads, which is in violation of the law. Our readers are hereby informed that all dwellings advertised in this newspaper are available on an equal opportunity basis.
Landscape Forman needed: Must have own transportation. Have knowledge decks, ponds, waterfalls, irrigation Call 830-534-2903
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South Texas Living


Polished Edge: Sunny Anderson of ‘The Kitchen’ on Food Network


Polished Edge: Sunny Anderson of ‘The Kitchen’ on Food Network


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Celebrity Q&A
July 9, 2014
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Q: Are you a formally trained chef?

A: No. I think in the art it is really hard to teach it. Either you can draw or you can’t. They can give you history of art and technique but a lot of it comes from within. I am really glad my mom and dad and grandma were able to teach me. My culinary school was my phone bills.

Q: You have a keen appreciation for how much we all juggle. Many of us with kids, a job then facing having to get dinner on the table feel overwhelmed. What’s your secret to keeping it running?

A: You know what it is? I live a busy life. I am sitting at my desk all day dealing with the business of business. I don’t have the time to work hard about what I want to eat. Growing up, moving around, I like the variety. I don’t have kids, but I do know I am hungry. That is why I cook. I am hungry and impatient and I don’t want to get presentable so a restaurant is out of the question.

Q: On “The Kitchen” you did a one-pan, super quick lasagna, how did that recipe come about?

A: Lasagna -- it is like building a village. Then you have to clean the lasagna tray, oh my God.

Q: A lot of chefs eat a lot, so they exercise hard. Do you?

A: No, I used to. I had a rough physical year last year. I kept getting injured. I totally have gained weight in this career. I am chunky and I am OK with it.
 

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