The Living Arts & Science Center will take guests back to the 1950s at its 22nd annual H'Artful of Fun on Feb. 11. Doo-wop music, soda fountains and decadent desserts are part of the "Rebel With a Cause" evening at Big Ass Fans, 2201 Jaggie Fox Way.
Entertainment will include live music, dance exhibitions, drive-in movies and roller-skating carhops. Soda fountains will feature black cows, root beer floats and egg creams, and more than 25 chefs and bakers will serve their most tempting desserts. Hours are 8 to 11 p.m. Tickets are $60. Call (859) 252-5222 or go to LASClex.org.
Follow the beer trail
Kentucky is known for its bourbon trail. Wine tours are gaining in popularity, and now craft brewers are drawing tourists.
Brewgrasstrail.com is a new Web site dedicated to Bluegrass craft brewers. Stops on the trail include Country Boy Brewing, 436 Chair Avenue, and West Sixth Brewing, 501 West Sixth Street, both in Lexington, and Lore Brewing Co., 471 Whirlaway Drive, Danville.
This month's menu
You can jazz up your winter menus with a little help from Phil Dunn. His cooking classes are $50 each and are conducted at Architectural Kitchens & Baths, 345 Lafayette Avenue. Classes begin at 6 p.m. To register, send an email to Phildunn@insightbb.com or call (859) 533-3553.
Upcoming dates and topics are: Feb. 7, fabulous French vegetarian dishes; Feb. 9, chocolate; Feb. 11 to 14, Valentine's Day dinner; Feb. 17, quick and easy Indian cooking; Feb. 20, Mardi Gras madness; Feb. 22, winter roast; Feb. 24, flavors of Morocco; and Feb. 27, Tuscan dinner.
Good for your heart
February is American Heart Month, and the focus is on taking action to reduce the risk of heart disease. Here are several steps you can take:
■ Watch your weight.
■ Quit smoking and stay away from secondhand smoke.
■ Control your cholesterol and blood pressure.
■ If you drink alcohol, drink only in moderation.
■ Get active and eat healthful meals.
■ Talk to your doctor about taking aspirin every day if you are a man older than 45 or a woman older than 55.
■ Manage stress.
Take-a-break snack mix
¼ cup sliced almonds
1 tablespoon light brown sugar
2 teaspoons water
1/4 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
2 cups whole-grain oat cereal with yogurt-flavored coating
2 cups whole-grain wheat and bran flakes with raisins
1/2 cup dried unsweetened cranberries (see note)
1/2 cup dried unsweetened blueberries (see note)
Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.
In small non-stick skillet, dry-roast almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally. Stir in brown sugar, water, cinnamon and nutmeg. Cook 1 to 2 minutes, or until liquid has evaporated and almonds are coated, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes.
Meanwhile, in medium bowl, stir together remaining ingredients. Add cooled almonds to cereal mixture, stirring to combine. Store in an airtight container for as long as 7 days.
Note: For variety, substitute different nutrient-dense dried fruits, such as cherries, apricots and plums, for cranberries and blueberries. Cut them into 1/4- to 1/2-inch pieces before adding them to cereal mix. Makes 10 ½ -cup servings.
Nutrition information per serving: 139 calories, 2 g. fat, 0 mg. cholesterol, 124 mg. sodium, 28 g. carbohydrates, 4 g. fiber, 15 g. sugar, 2 g. protein. Dietary exchanges: 1 fruit, 1 starch.
From American Heart Association