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When TV dinners in segmented foil plates on TV trays first fed Americans sitting in front of the Milton Berle, Jimmy Durante, Perry Como, and Ed Sullivan in the 1950’s, Swanson’s chicken pot pie was my favorite–filled with chicken, peas, and carrots and grossly oversalted. I loved it. By the time I left home for college at … Continue reading
A while back, Dan and I discovered *Noodles* restaurant. The food is good and fresh and, which is unusual for a chain restaurant, they understood the need for balanced taste and texture. Balance is one of those concepts that has application in every part of my life. Anyway, I don’t want to take you too … Continue reading
My Grandma, Ailene Niemi, won prizes in a couple of small town fairs with this rhubarb pie recipe. Mom said Gram also made a spring tonic out of rhubarb, a practice probably learned from my Finnish Great Grandma, Minnie. I personally consider rhubarb to be Minnesota’s State fruit, but it is not original to Minnesota. Ancient records … Continue reading
Came across this article just recently. I thought this might be interesting to my rhetorically inclined friends. I would appreciate comments. http://www.presenttensejournal.org/vol1/cooking-codes-cookbook-discourses-as-womens-rhetorical-practices/
This recipe was born out of necessity as many good ideas are. I expected a bunch of people for lunch and needed a quick grill recipe for chicken because I had about 10 lbs of chick thighs. I grilled the chicken in aluminum foil with soy sauce and garlic powder and it was a hit. Nowadays, … Continue reading
This recipe has been modified from an original recipe inThe Vegetarian Slow Cooker by Judith Finlayson. I am crazy about sweet potatoes, not the marshmallow laden dish–just plain baked or fried sweet potatoes with a little salt, pepper and olive oil, so this recipe immediately called out to me. I have modified it to be … Continue reading
I have served these muffins to a couple of gluten-allergic friends who said they were happy to eat muffins again. I like whole grain rice flour because of the additional fiber, but regular rice flour is good too. Rice Flour Blueberry Muffins 1 cup rice flour 2 tsp. baking powder 1/2 cup ground oats (I … Continue reading
Quinoa, grown mainly in the regions surround the Andes, is a tasty alternative to rice and it is high in protein. Quinoa makes a texture-filled vegetarian main dish with a greens salad or a side dish to chicken or fish. When I was in South America a few months ago, a Chilean acquaintance told me that many farmers … Continue reading
I used to make this jelly in the 70’s and 80’s. Just started making it again. The color changes according the color of the blossoms. The taste is delicate and perfect on toast or a light pancake. Lilac Jelly 2 cups absolutely fresh lilac blooms 2 cups boiling water juice of one lemon 1 package … Continue reading
Welcome. Herein, you will share in my food and communication experiences. These recipes aren’t in any particular order. I just post them as I think of them.
Cookery & Rhetoric 