egg salad tea sandwiches

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A lot more than you probably think. But if you plan to get one, you have to finesse the degree’s lingering image problem.

Jo-Ann Stores is posting impressive sales and earnings numbers and is an example of a retail sector on which Walmart doesn't have a steel grip.

Even smart people make financial moves that are downright illogical. Emotions and superstitions have a sneaky way of keeping you from rational financial decisions. But dumb choices can have serious, real-world consequences. Here are some of the biggest blunders we all make, plus tips from the experts on how to keep cool.

Grand Rapids Press File PhotoWeb sites offer plenty of options of where to enjoy apples this season.

This past summer's growing season may not have been perfect for veggies, but Michigan's fruit growers have experienced bumper crops of produce with excellent yields of cherries, blueberries, peaches and now, apples.

This fall, Michigan orchards are expected to produce 26 million bushels of apples, nearly doubling the 2008 harvest, according to the Michigan Apple Committee. With over 7.5 million apple trees in commercial production on 950 family-run farms throughout Michigan's Lower Penninsula, our state is the third largest apple producer in the United States.

Abundant with popular varieties, including Red Delicious, Golden Delicious, Gala and Honeycrisp, many Michigan orchards also offer cider, pick-your-own fruit and a number of fall family activities like hayrides and petting zoos.

The Meryl Streep plays Julia Child in "Julie & Julia."

In celebration of the upcoming movie "Julie and Julia," which will be in theaters this summer, I'm looking for home cooks who have been inspired by the culinary genius of Julia Child, and who would love to share their stories as well as their favorite Julia Child recipes.

For decades, the late chef brought the delights of French cuisine to the masses, both on television and in her many cookbooks.

Your culinary experiences with Julia Child's recipes and how this beloved food personality influenced your cooking style may be used for a future food story in The Press' Your Life section and on Grand Rapids Press File PhotoScavenge a basket from the basement to hold a trio of herbs. Plant it with fragrant lavender, lemon thyme and spearmint, shown here.

Since then, I've grown my own sage, lavender, basil, mint, thyme, tarragon, rosemary, parsley and chives, as well as a host of other aromatic herb plants that flourish each summer in my small city garden.

On Saturday, in conjunction with the Herb Society of America's annual conference, the Festival of Flavor and Fragrance will offer the public a chance to explore the magic and mystique of these wonderful plants.

During the event, herb experts will be on hand to discuss and display a variety of herbs, and show the many ways they can be used. Participants will be able to taste, touch and smell all kinds of herbs.

The event is 1:30-4:30 p.m. at the Amway Grand Plaza Hotel. Admission is $25.

For more information, visit the Web site Hoyt E. Carrier ll | The Grand Rapids PressThe pressure cooker at full steam.

Talk about pressure -- for months my husband, Hoyt, has been eager to try out our gleaming new 22-quart pressure canner. Of course, the canner was his Christmas present -- to me.

This past weekend, when others were enjoying some outdoor fun, we decided to celebrate, too. Staring at the sad sight of a leftover rotisserie chicken carcass languishing in the fridge, I had the perfect idea.

"Let's make chicken soup and try out the canner," I chirped. So much for naivete.

Soon, five quart jars of homemade goodness filled the canner. We added water, sealed it, and fired up the propane burner in the garage so as not to steam up the kitchen. No problem, we thought.

That is, until the water evaporated inside the canner, and a jar of soup spewed its well-cooked, now charred contents, all over the inside of the device.

"I don't think I secured the pressure weight just right," my husband said, trying to figure out how the process had failed.

After scrubbing the canner, we tried the process again -- this time, with four quarts of soup. All went smoothly until Hoyt decided to cool off the canner by opening it and pouring water over the processed jars. With a crack, a jar of soup exploded, sending out broken glass, bits of chicken, veggies and broth. His string of expletives brought me running.

Not bad, for a first time, I said. We only used a half tank of propane, nearly trashed our new canner and got three quarts of homemade chicken soup. Wow, all that, in under 10 exhaustive hours.

Our great-grandmothers would be proud -- success was ours.

E-mail Kathy Carrier: Try adding whole grains to banana bread recipe

Inspired by this week's food cover story on whole grains by Press nutritionist, Vicky Ferguson, I decided to tweak my favorite banana bread recipe to b