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The term, “I don’t get no respect,” certainly applies to meatloaf. Often maligned by school cafeteria goers and sometimes well deserved. This mixture of ground meats can be so good

Photo special to the Opelika Observer Julie Folmar enjoys cooking for her husband, John, and their two children, Jack and Ada, as well as local family and friends in her professional home kitchen. Julie has collected recipes and techniques for cooking fresh foods from traveling the world. By Ann Cipperly Julie Folmar has a love of cooking and exploring various cuisines while traveling. Julie met her husband, John, while attending Auburn University and enjoyed learning about Southern cooking and entertaining from his beloved mother, the late Ada Folmar. Julie is sharing a variety of her recip...

By Ann Cipperly Steaming, comforting bowls of soup are welcome on chilly January days. While soup is on the menu throughout the year, January is the most popular time for soup at our home. Whether creamy, thick or chunky, soup can be a meal in itself or served with bread, salad or sandwich. On busy days working at an office or at home, having a batch of soup simmering in a slow cooker makes for a blissful supper. Soup freezes well, and it is great to have a batch tucked away in the freezer to thaw in the microwave and heat.