If you're looking for something fun to do this month, check out these three events.
The first is A Taste of Scandinavia on Oct. 20. The Sons of Norway Sol-Land Lodge will hold a free family event showcasing the arts, crafts, stories, music, dancing and, best of all, authentic foods of Scandinavia.
Part of the Fellowship Hall at the First Lutheran Church in Kennewick will be cordoned off and designated as Lena's Cafe, where you can buy open-faced sandwiches, split pea soup and lots of delicious cookies.
The event is from 10 a.m. to 4 p.m. at the church at Highway 395 and Yelm Street in Kennewick.
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The second is Central Church's annual salmon dinner and silent auction Oct. 26. The auction is at 5 p.m. and dinner is served at 6 p.m. Cost is $12 for adults and $5 for children.
To buy tickets, call 943-1143. Or go to the church Sunday morning. The deadline to buy tickets is Oct. 21. The church is at 1124 Stevens Drive, Richland.
Finally, there's Eltopia's St. Paul's Catholic Church annual dinner/auction on Oct. 27.
The evening begins with a prime rib and shrimp dinner followed by homemade desserts. Dinner will be served from 5 to 7 p.m.
After dinner, the evening's activities include raffle prizes, a silent auction and, at 7 p.m., a live auction.
Tickets are available at the door. Cost is $15 for adults, $5 for children ages 7-12 and children 6 years and under are free.
St. Paul's Church is west of Eloptia, off Highway 395 and north of Merrill's Corner on Glade North Road; 14181 Glade North Road, Eltopia.
For more information, call 509-953-3787.
If you find your sauces come out curdled, lumpy or runny, try these tips from the Crisco Kitchen.
When using a thickening agent such as flour or cornstarch, mix it with a bit of cold liquid before adding it to the warm sauce to help ensure the sauce comes out smooth, not lumpy.
If lumps do form, simply beat them flat with a wire whisk or puree the sauce in a blender.
When a recipe instructs you to reduce the sauce, it means to gently simmer it to evaporate excess liquid. Doing this concentrates the flavors and makes the sauce less likely to run on the plate. Sauces can be doubled, even tripled, for more volume, but never skip this step.
The book: Raising the Bar: The Future of Fine Chocolate by Pam Williams and Jim Beber.
Best for: The authors have written this book for all the chocoholics out there. They tell the story of chocolate from the bean to the confection including how it's grown, harvested and turned into that treat we just can't get enough of. No recipes, but who needs them when you have this book?