-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
This recipe is gluten-free, but not fat-free, and definitely not taste-free. If you have guests, you will impress the bejeezus out of them with this dish. But it is quick and simple to make. Serve it with some crisp chilled fruit for a balance of temperatures, textures and tastes (savory and sweet). Watermelon or cantalope … Continue reading
I started preserving food as soon as I was able to crank the grinder to grind cabbage for my mom’s picalilli. I have canned, brined, and dried a variety of vegetables, fruits, and meats over the last 50+ years. The only “putting food by” activity I haven’t tried is smoking. Our financially strapped family was necessarily creative in finding and preserving … Continue reading
I blew out my flip flop, Stepped on a pop top, Cut my heel, had to cruise on back home. But there’s booze in the blender, And soon it will render That frozen concoction that helps me hang on. From “Margaritaville” lyrics by Jimmy Buffet I love a good margarita, even a marginal one. Since … Continue reading
Even though a recipe might seem to be your very own creation, the idea had to come from somewhere. Every good cook stands on the shoulders of another cook. During our time on the land near Floodwood, my friend Myke and her husband, Gerry, came to visit. I decided to make spaghetti for them because it would be easy and … Continue reading
This recipe is modified from a recipe I found in a magazine (I think *Mother Earth News*) sometime in the late 70’s or early 80’s when Dan and I lived on a 160 acre plot south of Floodwood, Minnesota. I have not experimented with a gluten—free version yet. If anyone has, let me know if … Continue reading
This appetizer knocked my socks off the first time I tried it. The recipe is simple, but the resulting flavors and textures are complex. A carpaccio is an Italian dish consisting of thin slices of raw meat and, generally, garnished with vegetables. The “buffalo” in the name comes from mozarellla di bufalo, an Italian mozarella cheese, sometimes made … Continue reading
I originally found this recipe online. The original seemed to have ingredients missing, so I tinkered with it–as usual–and the result is delicious. It can be as spicey as you wish. Just increase or decrease the amount of sriracha sauce. Goes very well with a side of chilled kiwi fruit slices, mango, or bowl of … Continue reading
Many years ago, I think in the 70’s, I was driving through Minneapolis from Duluth on the way to Zumbrota with my friend, Nancy. We stopped for lunch at a Chinese restaurant just off the freeway. I ordered “Green Soup” from the menu. It was such a simple, but tasty dish that I asked the cook … Continue reading
This is something Dan and I eat several times a month. They are crisp, sweet, and slightly carmelized on one side. The fries are great with barbecue or with vegetarian dishes like the the Quinoa and Black Beans recipe elsewhere on this site. sweet potato (1 large potato for every 2 people) 3-4 Tblsp. canola or vegetable … Continue reading
This bread makes the best toast ever. It also freezes verywell. Legend has it that this bread got its name from a marital dispute. The story goes like this. A newly married fisherman would come home each evening to his wife, Anna, who only cooked corn meal mush with molasses for dinner. He finally got … Continue reading
Cookery & Rhetoric 