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Vivian Howard, recently seen in "A Chef's Life: The Final Harvest" on PBS "CNN (laughs). I wish I had a better answer for that." V in H "C an Catherine Bell of "Good Witch" on Hallmark Channel " 'This Is Us' and 'The Handmaid's Tale.' And I've been reading more lately, and I'm very proud of myself for it. I've been wanting to do that for a while. I put the phone down and actually read a paper book." Susan Sarandon of "Ray Donovan" on Showtime "I just finished watching 'The Knick,' and I thought it was amazing ... the look of it, the story, all the performances. I also binged 'UnREAL,' and that was really funny. And I started watching 'The Americans,' and I got 3-1/2 seasons in and I just couldn't watch them lie anymore. I had to take a break." S o D S " w K it . th p b a fu w A g in w a ta By the time you read this, you should have all your Halloween treat ideas locked, loaded and ready to go. If not, there's still time to get it all together – provided you turn it to Food Network and Cooking Channel for some last minute tips. The crew on Food Network's "Let's Eat" has a few suggestions the morning of Sunday, Oct. 28, episode, when Brandi Milloy shows how to make sticky and sweet candied apples dipped in white chocolate, sanding sugar and melted marshmallow, Vivian Chan shares knowledge on her festive Halloween treats, and Stuart O'Keeffe makes savory meatball mummies. Also that morning is an episode of "The Pioneer Woman," which finds host Ree Drummond whipping up chocolate butterscotch caramel bars, dipped and decorated waffle cones and something called Ladd's chocolate pie. And in early afternoon, it's Ina Garten and "Barefoot Contessa: Cook Like a Pro," in which she uses her favorite ingredients to make a chocolate pecan meringue torte and salty oatmeal chocolate chunk cookies. Calling all chocolate lovers. The culinary creativity continues that afternoon over on Cooking Channel on "Extreme Cake Makers," where the planning of a Halloween bash and the baking of a ghoulish cake are both underway; and on "Cake Wars," in which the bakers battle it out to see who has the best "Addams Family" cake creations. The pickings are certainly offbeat and in the spirit of the season in the Monday, Oct. 29, episode of Cooking's "The Best Thing I Ever Ate" titled "Frightfully Good," which offers up a menu of fried brains, duck tongue tacos, a spleen sandwich and pig tails. Serve this at your bash and make it one y our guests will talk about for years. Over on Food that same day is an episode of "The Kitchen" titled "Harvest of Horrors!," where viewers can get ideas for different Halloween treats and learn how to make green chicken chili and a Mac-O'-Lantern, which is actually orange bell peppers carved to look like jack-o-lanterns and filled with macaroni and cheese. Because everything tastes better stuffed with mac and cheese. And on Wednesday, Oct. 31, Food's "Farmhouse Rules" finds host Nancy Fuller and her crew hard at work on such holiday- oriented comestibles as a cheesy spider dip, bursting intestines, a pumpkin mousse, bloodshot buckeyes and black death fizzes. Of course, if these don't give you a few ideas, you can always log onto the Food Network (www. foodnetwork.com) and Cooking Channel (www.cookingchanneltv. com) websites for more recipes and other content. Boo! BY GEORGE DICKIE Halloween tips, tricks and treats courtesy of Food Network and Cooking Channel Brandi Milloy, Jamika Pessoa and Stuart O'Keeffe (from left) host "Let's Eat" on Food Network. Page 8 October 29 - November 4, 2018 YOUR LOCAL FULL LINE GROCERY STORE 65730 SR 13, Millersburg 574-642-4399 Monday – Friday 8 – 4:30 • Saturday 6 – 1pm Saturday Morning Coffee & Rolls Starts at 6:00am 96 oz. Canola Oil ............................................................ $5.99 Elbow Macaroni ........................................................ $1.29/lb Honey Mustard Sesame Sticks ................................ $2.39/lb 2 lb Bavarian Creme Pie Filling .................................... $1.99 Double Dipped Chocolate Peanuts ......................... $2.59/lb While supplies last. Please give us 1 week notice for large orders of meat and cheese. Orders can be faxed to 574-642-0181 SPECIALS NOW THROUGH NOVEMBER 3, 2018 Bakery is OPEN!! We accept EBT

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