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As spring temperatures stabilize, mid-Missourians will head outside to enjoy the start of a concurrent season: patio dining time.

Whether you're a fan of IPAs, Lagers, or other specialty drinks, check out our picks for a great 12-pack of Columbia-made beers.

Crafting cocktails for the patrons of Barred Owl Butcher and Table is a playful experience, comparable to building a puzzle, says Berrick Wahby, who works in cocktail development for the Columbia restaurant.

On a small scale I wouldn't worry about lethal smoke when quenching in oil. The odd job done in a well ventilated space won't do any harm unless you have a pre-existing medical condition like Asthma. Fire is a much more likely hazard. Unpleasant fumes and the risk of a flash fire (when hot oil vaporises and then the whole cloud ignites) make it unwise to quench in a confined space. Avoid. The risk rockets with size; a red-hot hammer head is far more dangerous than a tiny clock part. Not tried it, but blackening with oil requires the metal to be hot enough to carbonise the oil. That's enough t...