The Daily Gazette - Schenectady, NY
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Life was anything but easy growing up on Cutler Street during the early 1940s. At the time, the bustling street in Schenectady’s Mont Pleasant neighborhood was crowded with low-income and immigrant families. Poverty was common, and there was seldom time to do anything but work.
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Gazette Holiday Parade 2009

Gazette Holiday Parade 2009

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

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Union skates past Clarkson, 5-1, in ECAC Hockey

Union skates past Clarkson, 5-1, in ECAC Hockey

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State soccer tournament action
posted Nov. 22, 2009

Gazette Holiday Parade
posted Nov. 22, 2009

Dona Ann McAdams:
posted Nov. 19, 2009


Life & Arts Blogs

Melon madness; fun with fruit
Tuesday, July 8, 2008

Melon tips


It’s watermelon season, and The National Watermelon Promotion Board offers some tips for enjoying the juicy fruit:

— Always seek out a firm, symmetrical watermelon that is free from bruises, cuts or dents.

— Lift it up. The watermelon should be heavy for its size.

— Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

To de-seed a watermelon


— Cut the watermelon in half, then in quarters.

Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece you just cut out.

Using a fork, scrape the seeds from the piece you just removed and from the remaining flesh on the rind.

Storage and handling of watermelon


— Handle your whole watermelon gently to avoid internal bruising.

— Once it is cut, place in a covered container and refrigerate immediately. Keep refrigerated until consumed, no more than three or four days.

Fruitful suggestions


Here are some ideas for enjoying the ripe fruit of the season.

— Take a melon, any kind will do, and slice or cube it. Then toss with slivered fresh mint leaves or minced crystallized ginger.

— Prepare a luscious, quick hot chocolate sauce, and serve fondue-style with strawberries or pieces of fruit.

— Puree a mango and freeze it in reusable ice-pop containers.

— Puree any fruit, peeled if necessary, strain and add a little lemon or orange juice to prevent browning. Serve over ice cream.

— Make an energy shake, using milk or juice as a base, fresh fruit and ice cubes.

— Freeze grapes individually and serve straight from the freezer for a crisp, refreshing snack.

— Add fresh fruit to your regular green salad. This is especially good with a raspberry vinaigrette dressing.

Reader feedback is always welcome. Add your comments below or write to Gazette reporter Elysia Nest at nest@dailygazette.com





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