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Adlen Robinson: Father’s Day Dinner
Steak and potatoes
Photo by Paul Einerhand on Unsplash

I don’t know about the special dad in your life, but my husband only wants one particular type of dinner on Father’s Day—steak and potatoes. I always insist on some sort of vegetable and a salad, and a good bottle of red wine.  

When it comes to steak, always begin with the best quality of beef you can find. My preference is a filet mignon, but Paul loves a rib eye. Whatever your favorite cut is, a good steak needs little more than a glug of olive oil and some salt and pepper. Grill over hot coals until your level of doneness—most chefs will tell you not to “ruin” a good steak by cooking it to the well-doneness stage. I like a medium-rare steak. When you remove a steak from the grill (or cast-iron skillet), top it with a pat of butter (please, no margarine) and then loosely tent it with some aluminum foil. You are good to go! 


Cheesy Scalloped Potatoes

A baked potato always goes well with steak, but for dad’s special day, why not make these incredible cheesy scalloped potatoes? I promise, these do not disappoint! 


  • 2 tablespoons butter, plus more for baking dish

  • 4 Russet potatoes, peeled and thinly sliced

  • 1 ½ cups heavy cream

  • ½ cup whole milk

  • 2 cloves garlic, minced

  • ½ teaspoon fresh thyme leaves

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ teaspoon nutmeg, preferably freshly grated

  • 1 cup Gruyere, grated

  • ¾ cup Parmesan cheese, grated


Preheat the oven to 350 degrees. Butter a baking dish with softened butter. In a saucepan, combine butter, potatoes, heavy cream, whole milk, garlic, thyme, salt, and pepper. Bring to a boil and then simmer until potatoes are almost cooked through (about 5-8 minutes). 

Remove from heat and stir in Gruyere and Parmesan cheeses. Pour into a buttered baking dish. Bake uncovered for 45 minutes. Let cool for 10 minutes before spooning onto plates. 


Wedge Salad with Blue Cheese Dressing

Who doesn’t love a wedge salad with homemade blue cheese dressing? When you add cooked and crumbled bacon and some chopped tomatoes, this salad belongs on any 5-star menu. 


  • 2 heads of iceberg lettuce, cored and cut into wedges

  • 2 tomatoes, chopped

  • 10 slices bacon, cooked and crumbled

Blue Cheese Dressing

  • Juice from 1 lemon

  • 1 cup mayonnaise

  • 1 cup buttermilk

  • ½ cup sour cream

  • 1 ½ teaspoon garlic powder

  • 1 ½ teaspoon onion powder

  • Pinch of salt and pepper

  • 1 ½ cups blue cheese, crumbled


For the dressing, whisk together lemon juice, mayonnaise, buttermilk, sour cream, garlic powder, onion powder, salt and pepper. Stir in the blue cheese. Cover and refrigerate for 2 hours or overnight. 

To serve, place a wedge of lettuce on a small plate, sprinkle with crumbled bacon and tomatoes. Add a big dollop of blue cheese dressing. 


Green Beans Almondine 

  • 3 tablespoons butter, divided

  • 1/2 cup sliced almonds 

  • 1/3 cup shallots, minced

  • 1 pound green beans, trimmed

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 teaspoons lemon juice

  • 2 tablespoons parsley, minced


In a Dutch oven, melt 1 tablespoon butter. Add almonds and cook until golden brown, stirring frequently. Remove almonds to a plate and wipe out the pot with paper towels. Add remaining butter and cook shallots until very tender, about 5 minutes. Add green beans, salt, pepper and about 2 tablespoons of water, cooking until green beans are tender, about 8 minutes. 

Remove from heat and add lemon juice, parsley and toasted almonds.