LAGNIAPPE: A FOOD BLOG Recipes all rounded up
For the last several days, my life has been focused on recipes.
Not that its unusual for my thoughts to drift in that direction, since cooking and eating are two of my favorite endeavors. But in this ... Posted on 12/4/13 at 1:38 PM
INNER FOCUS Vegetarian Taco Salad
(adapted from: EatingWell.com)
This is a hands down winner. It has a little kick (it's pretty gentle), so add more chili powder if you like a big kick. I make guacamole to accompany this, otherwise it... Posted on 8/21/13 at 7:58 PM
COURAGE IN THE KITCHEN: REMINISCENCES AND RECIPES Jalapeño Beef Stir Fry
A few years ago when I was out for a walk, a neighbor offered me some habanero peppers. I knew they were hot peppers, and since I like my chili spicy I brought home a bag of the little red fruit. They... Posted on 6/25/13 at 3:15 PM
REAL OILFIELD WIVES The Oilfield Cafe: Pineapple Chicken
One day a few weeks ago, my husband came home from his two-week hitch raving about some pineapple chicken a friend's wife had made for them and carrying a bowl for of leftovers for me. Pineapple? And... Posted on 3/29/13 at 10:01 AM
LIKE A FISH OUT OF FARGO The Best Rice Crispy Treats Ever
Fargo operates a wonderful public library downtown and I love it for so many reasons. Let me count the ways. . .
The downtown location is spacious, contemporary, and well-stocked.Visitors can park fo... Posted on 3/29/13 at 6:57 AM
RICE, Minn. – History is growing at Johnson Heritage Farms.
Rows of tomatoes, beans and peppers are slowly ripening in Rice. Each tomato, bean and pepper is slightly different. Some have dents. Others are bigger. Colors range from deep reds to vibrant greens.
That’s the beauty of them.
I discovered brown rice around the same time I bought a yogurt maker.
It happened while I was on a mission to provide only healthful food for my toddler-aged son, so I was determined to keep as much sugar out of his little body as possible.
Buying local supports sustainability
A few weeks ago I attended the 31st annual conference of the International Association of Culinary Professionals in Denver. This year’s theme was “Pioneering a Sustainable World.”
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