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University students, pizza place workers deliver food to police amid investigation
Students at the University of Idaho and a local pizza place worker began delivering pizza to officers at the Moscow Police Department on Tuesday.
The deliveries of food from Pizza Perfection were done as a way to thank the police for their work investigating the recent murders of four University of Idaho students.
A fundraiser set up by a member of the community on spotfund.com invited donations to help fund the meals.
“The Moscow, Idaho police and other agencies are working tirelessly to solve the murders of the four students,” the fundraiser’s caption reads.
IDAHO MURDERS: SLAIN STUDENTS’ CARS TOWED FROM CRIME SCENE TWO WEEKS AFTER GRISLY ATTACK
“Though it’s not going to change their lives, we will order 16 XL pizzas to be delivered to the 50 of them there on any given day,” it continued. “Sometimes a small gesture of support can go a long way to these traumatized, tired and dedicated workers.”
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UNIVERSITY OF IDAHO MURDERS TIMELINE: WHAT WE KNOW ABOUT THE SLAUGHTER OF FOUR STUDENTS
According to the fundraiser, the police officers are very grateful for those who contribute to the meals.
The four University of Idaho students, Ethan Chapin, 20; Xana Kernodle, 20; Madison Mogen, 21; and Kaylee Goncalves, 21, were stabbed to death likely while sleeping on early Sunday morning between 3 and 4 am in a Moscow, Idaho, home on the King Road college campusaccording to police.
Police say that the victims were each stabbed multiple times, adding that the attacker used a “fixed-blade knife” to kill them. As of Tuesday night, the police haven’t identified a suspect.
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Officials in Idaho believe the attack was “targeted,” but is asking the Moscow community to stay vigilantes. In the wake of the attack, University of Idaho administrators made the decision to increase security around the campus for the remainder of the semester.
Anyone with information about the incident is being asked to call Moscow police at 208-883-7054 or email [email protected].
Fox News’ Adam Sabes, Michael Ruiz, Paul Best, Stephanie Pagones, and Audrey Conklin contributed to this report.
Why Jenna Bush Hager and her family eat Mexican food on Christmas Eve
For Jenna Bush Hager, it doesn’t quite feel like Christmas Eve without the foods of one marvelous corn-based cuisine.
The TODAY with Hoda & Jenna co-host has many family traditions she’s looking forward to this holiday season, but she’s particularly psyched about one that pays homage to her Texan roots.
“The main tradition that we have over Christmas is Mexican food on Christmas Eve, Tex-Mex. So it’s tamales and enchiladas, guacamole, etc.,” the 41-year-old explained in a new streaming special, “Holidays in My House,” on TODAY All Day.
Watch “Holidays in My House” at 9:30pm on the TODAY All Day streaming channel on Peacock or your smart TV.
Every family has its own unique approach to holiday meals, and it takes a little while for Jenna’s husband, Henry Hager, to warm up to hers.
“The first year that my husband spent Christmas with my family he was like, ‘Wait, where’s the ham?’ He couldn’t believe that was the way we celebrated,” she said. “But it’s just such a beautiful tradition. And one that we love to celebrate.”
The mother of three has always been vocal about her love for Tex-Mex food, and has shared her go-to queso recipe in the past (Savannah Guthrie is a big fan).
“I absolutely love queso. Queso is basically considered a food group in Texas,” she said at the time. “Growing up, when my mom was tired of cooking, we would go out to eat at least once a week, and it was almost always Mexican, so we ate a lot of queso!”
On TODAY All Day, Jenna also provided a glimpse into what her childhood Christmas celebrations in Texas were like.
“We were always with my mom’s parents, Jenna and Harold Welch. And we were in West Texas, which got pretty warm into the desert, so there wasn’t much snow. Although it did snow one year, and we couldn’t believe it,” she said.
Now that Jenna has her own children, Christmas is all about watching “the magic in their eyes” and reliving her own childhood. But the holidays are also about giving back, and that’s something the mother-of-three is especially passionate about.
“It’s like that old phrase, ‘It’s better to give than to receive,’ and it’s so true. And I think this year in particular, that’s sort of our theme as a little family is that we want to make sure that we’re giving as much as we possibly can because we know that people are hurting,” she said.
This holiday season, Jenna and her family plan to do one service project every weekend to get in on the season of giving.
“There’s an organization that we work with, it’s a food bank that delivers food to different homes and you can still do it (virtually),” she said.
This article was originally published on TODAY.com
Cooking at the Cove: A bunch of brunches
Egg-in-a-frame with ricotta is just one brunch idea to get you through the winter. Karen Schneider / For the Forecaster
Brunch is my favorite meal when it comes to entertaining during this time of year. I think that 11 o’clock or so in the morning is a great hour to greet the company in the winter months. Everyone is fresh and fun, there are hours of daylight ahead, and you’re not expected to serve a roast and mashed potatoes and offer cake or pie. You can relax, enjoy some brunch food, get in a walk together and no one has to drive home in the dark. Unless of course, you’re so fun to be around that your company stays forever.
We’ll address that in another column titled “Midnight Snacks.”
When my children were little and we had a clutch of hens, we often had eggs and toast at meal time – it didn’t matter which meal. Eggs nestled into a hole punched from liberally buttered bread then fried to perfection in a skillet was aptly named “eggs-in-a-frame” by my youngest daughter, Shannon.
Today, I present to you a grown-up version of that delicacy. Your guests (or family) can help you put these together. Just keep a close eye on the eggs once they’re in the oven as the baking time will really depend on how you like your eggs cooked and how crunchy you want your toast to be.
During the last few minutes of baking time, I sometimes add rolls of thin ham to the baking dish. They go nicely with these toast fillings.
Apples for breakfast came to me via my friend, Mary, a former co-worker. I haven’t seen her in a while, but whenever I make this delicious treat, I think of her with much fondness. This is another one of those dishes that can be served for any meal. It’s great with maple syrup and a side of sliced ham or bacon.
Usually, I consume a lot of smoothies during the week and this is a favorite. Belt one back to tide you over until your guests arrive or make enough to share. I often use cooled green tea to aid in blending and get the consistency just right if needed, but you can use coconut water or juice as well.
Here’s to many companionable, cozy brunches ahead!
Eggs-in-a-frame with ricotta
4 large slices of rustic bread, sliced 1-inch thick
1/4 cup olive oil, plus more for drizzling
1 cup ricotta cheese
Sea salt and freshly ground pepper to taste
1/2 teaspoon thyme
4 large eggs at room temperature
1/4 cup Parmesan cheese, grated or shaved
Thin ham rolls, optional
Preheat oven to 400 degrees. Cut out about a 1 1/2 inch hole in each slice of bread and reserve the bread rounds. Brush olive oil on all the bread on both sides. Arrange slices and rounds in a parchment-lined baking dish or on a rimmed baking sheet. Bake until toasted, about 10 minutes.
Meanwhile, mix ricotta with salt, pepper and thyme. Spread onto toasted bread and drizzle with olive oil.
Break an egg into the hole of each toast and season with salt. Bake until egg whites are set, about 10 minutes. Garnish with Parmesan, toasted rounds and ham.
Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at [email protected]
Yield: 4 servings
Apples for breakfast
1/4 cup butter
5 tart apples, peeled and sliced
3/4 cup chopped nuts
1/2 cup raisins
6 tablespoons of brown sugar
1/2 teaspoon cinnamon
6 eggs
1 1/2 cups of orange juice
1 cup flour
3/4 teaspoons salt
Toppings:
3 tablespoons of sugar
1/2 teaspoon cinnamon
Preheat oven to 400 degrees. Melt butter in a large skillet and sauté apple slices, nuts, raisins, brown sugar and cinnamon, stirring often until the apples start to soften, about 6 minutes. Spoon into a buttered 9-by-13-inch baking dish.
In a bowl, combine eggs, orange juice, flour and salt with an electric mixer until smooth. Pour over apples.
For the topping, combine sugar and cinnamon and sprinkle over the batter. Bake for 20-25 minutes or until a knife inserted in the middle comes out clean.
Yield: 8 servings
Get-up-and-go smoothies
2 frozen bananas
2 cups blueberries, fresh or frozen
1 orange, tangerine, or 2 clementines, sectioned
1/2 cup fresh cilantro
1 teaspoon green juice powder
1 teaspoon of chia seeds
Green tea or other liquids
Chop bananas and oranges then combine all ingredients in a blender, processing until smooth and adding enough liquid to assist with blending.
Yield: 2 (8 ounce) servings
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