LAGNIAPPE: A FOOD BLOG Spring in my step & recipes in the file
Oops! Forgot to post this blog after I wrote it -- more than a week ago. But perhaps that was good, because there was an omission in one of the recipes. It is now fixed...
Do I dare say it? Or will s... Posted on 4/15/14 at 3:08 PM
EVERYDAY GOURMET "Fried" Green Beans
Last night I decided to do a little experimenting in making one of my favorite appetizers....Fried Green Beans! I love the idea of eating green beans as a snack, but I feel a little guilty because the... Posted on 4/14/14 at 8:01 PM
THE FLENSBURG FILES: TRAVELS AND EXPERIENCES GATHERED OF A FORMER MINNESOTAN In School in Germany: Experimenting with Flowers
There is a saying worth mentioning as the starting point to this article: Every form of Flora has its multiple uses for the better of human kind. George Washington Carver found over 110 uses of the... Posted on 4/13/14 at 3:56 PM
NIE ROCKS! Fun Easter Ideas
Here are some Easter ideas from FamilyFun Magazine and MCT. After dyeing and decorating your Easter eggs, turn them into sweet-faced critters. Just peel off the shells to begin.
Also be sure and che... Posted on 4/8/14 at 9:01 AM
Baking is a passion of mine, and I find the entire process therapeutic. It’s one of the few activities in which I am able to completely focus on the task at hand without my never-ending to-do list running through my mind.
“Heat oil in a large frying pan over medium heat. Add mustard seeds, cover and cook until they pop, one minute.” Now that I read the instructions outside of my kitchen, the directions certainly are clear about covering the pan.
Meet my sweet little friend, the friand. I first discovered friands (pronounced “free-onds”) last spring when I was searching Pinterest for some new baking recipes, and was immediately attracted to their lovely presentation and unique oval shape. I knew that this was a specialty I had to make for Tony and Gio, who are now happily on the friand bandwagon.
“We have reached a cruising altitude of 35,000 feet. Sit back and enjoy the flight,” the pilot announced. En route to the East Coast, I settled in to read a magazine for the next 2½ hours. Although I have never been able to sleep on planes, I appreciate getting to places quickly.
Just a few days ago, I was hoping my vehicle wouldn’t slide off the road as I crept along an icy highway during one of North Dakota’s mini-blizzards.
However, on the day I wrote this article, I noticed areas of my lawn devoid of snow when I left my house.
Lately I’ve been craving an Italian specialty called piccata, which is a light sauce made of lemon, butter, white wine, garlic and capers. In Italy, this sauce is traditionally served with veal, which can be hard to find in our regional stores. We often substitute pork or chicken, which are widely available and more affordable than veal.
We’re tipping our Irish hats to my family’s heritage for a change this week for St. Patrick’s Day. Fortunately, Tony loves both of the recipes we’re sharing today, so I won’t be losing my Italian-by-marriage credentials anytime soon.
“Daylight savings time is almost here. We can’t forget to move the clocks forward,” my husband commented the other day. “Oh, no. I have a hard time with losing an hour of sleep when we ‘spring ahead,’ ” I replied.
Here are a few things you probably don’t know about WDAY-TV anchor Kerstin Kealy: Her nickname is “Sheriff,” she coaches girls’ basketball in her free time and she has the most wicked of all golf swings.
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