Author: Stephanie Adamek

Rusty Relics: My own personal Purple People Eater

  Anybody that knows anything about me knows how cheap I am. I’ll spend money at the parts store or the junkyard, but not a lot.  When we go out to eat, anything over $10 a person makes me uncomfortable.

Rusty Relics: The stories this old truck could tell

Like many other motorsports reporters, I’ve always been really tickled to get a really good quote. You never know when or where they will come.  One of my favorites came years ago when I was interviewing then-Penske Racing president Don

Rusty Relics: Barn-Find Treasure

The term “barn find” pops up a lot in old car magazines and in classified ads. I always look at those claims with a bit of suspicion, but I do know of one that is for sure a barn find,

Rusty Relics: Back in action!

Years ago, a friend gave me a flat bed body that came off a pick-up truck.  I didn’t have an immediate use for it, so when my friend Ken Scurry asked if he could have it to put on his

Rusty Relics: A good trade – a jinx for a favorite

I’ve always been partial to 1969 Ford pickups. My dad bought one from Rufus Prayor when it was a couple of years old. When he got a newer truck, I took over the ’69 and drove it until we hit

Rusty Relics: New life to an old favorite

  At first glance, this rusty old truck might seem to be just another hunk of old iron.  In reality, it’s a piece of Fayette County history.  According to Travis Hardy, who appreciates old tractors, cars and trucks as much

Pasta with Collards and Sausage

Pasta with Collards and Sausage – From the kitchen of The Hills! 1 lb spicy smoked sausage, sliced 1 (8 oz.) pkg sliced fresh mushrooms 2 cloves garlic, minced 3 T olive oil 2 (10 oz.) pkgs frozen chopped collard

Collard Green Soup

Collard Green Soup – from the kitchen of The Hills! Start with at least 1 qt of pot liquor and some sort of greens (turnip, mustard or collards) – maybe a cup or so. Add ham bone to above. 2

Italian Veggie Bake

ITALIAN VEGGIE BAKE 8 servings 1/3 c. reduced-fat Italian dressing 1 lge onion, chopped 1 small unpeeled eggplant, cubed 2 med. zucchini, sliced thin 1 lge. red sweet bell pepper, chopped 6 oz fresh mushrooms, sliced 2 c. fresh diced

Shannon’s Sautéed Squash

  Ingredients: 2-3 Yellow Squash 1-2 Zucchini 1 medium Sweet onion 3 T Butter Salt/pepper to taste Old bay seasoning to taste Directions: Slice yellow squash, zucchini and onion thin. Melt butter in skillet. Add squash, zucchini and onion and