ALL ABOUT FOOD Got Vegetables? Make Soup
It can be a challenge cooking for two. When I made a big batch of Baked Garden Vegetable Stack the other day, I had a lot of tender vegetables left over. I turned them into creamy soup in 30 minutes... Posted on 8/22/12 at 5:00 AM
DIRTY LAUNDRY Great Expo-tations
Ive enjoyed attending and participating in the Daily Globe Womens Expo for the past several years and am looking forward to it this year. It takes place from 8:30 a.m. to 3:30 p.m. Saturday at Minneso... Posted on 3/25/11 at 11:09 AM
OH LOOK, A SHINY THING! Sue Doeden Cooks
Though I don't usually get to the seminars here at the Expo, I did manage to catch a few minutes of Sue Doeden's wonderful presentation.
I think they schedule these things just before noon just to dr... Posted on 3/27/10 at 5:40 AM
The fresh fragrance of fall has greeted my nose as my golden retriever, Gracie, and I have been out for our brisk morning walks together. It’s that exhilarating smell that signals the transition of summer to autumn.
For Midwesterners who love to eat food fresh from the garden, this is the best time of year. Local gardens are teaming with bright heavy tomatoes, slender green beans, colossal cabbages, a variety of peppers, zucchini almost as long as my arms – all fresh and full of flavor.
Last summer when I was spending time with my young granddaughter, the ice cream truck rolled down the street. We could hear the lilting, clearly recognizable music coming from the truck when it was a block or two away. Suddenly, I was a child again.
Hot summer weekend afternoons are meant for lounging with friends on a pontoon boat floating down the Mississippi River. Preferably with a cooler full of ice and beverages. It’s best followed with a dinner made by friends.
Sometimes it takes baby steps, or baby tastes, before we realize we actually like a certain type of food. For some, it might have been a first bite of a Reuben sandwich that led to a love of sauerkraut. For others, a bit of tapenade dabbed on a goat cheese-topped cracker that led to an appreciation of olives.
I had my eye on an old ice cream maker at an antique shop a couple of weeks ago. I found it as I crouched on the floor digging through a cardboard box filled with an array of treasures someone must have dropped off at the shop.
It’s time to pull those boxes of old canning jars out of storage. I’m suggesting this not just because it is the season for pickling asparagus, making jams of fresh berries and rosy rhubarb, and canning fresh produce.
When you’re on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice, you can sense the sparkle in her eyes and feel the passion in her words.
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