STAFF BLOG SUE DOEDEN'S ALL ABOUT FOOD Rhubarb Bread Created by an Artist
While many of you have been enjoying fresh rhubarb from your garden for weeks, here in northern Minnesota the rhubarb is finally ready to harvest.
Although I have a few favorite rhubarb recipes that ... Posted on 6/6/09 at 7:01 PM
The Redhead and I just got back from “Taste of Colorado,” a three-day festival of free music, not-so-free food and exotic vendors from all over the world in Denver. If our stay in the heart of the city on the 16th Street Mall is any indication, there are more people on the streets and life out there has gotten a little tougher. There were lots of panhandlers.
Silence. It’s something you don’t hear much at the Duck Inn in Venturia except after closing time, but Thursday night there was a moment of silence for our friend, Becky, with about 50 of us gathered there.
The first four, five and maybe even 10 cars some of us have owned probably wouldn’t add up to the $4,500 the government offered to trade in and buy a new energy-efficient vehicle in its “Cash for Clunkers” program.
Of all the things one should not put in a microwave — metal objects, the cat or fresh halibut like my dorkus friend, Bob, did with the stuff I brought him from Alaska — it never dawned on me someone would try to put pork rinds in the microwave. But the scientists at Lowrey’s have done it.
McIntosh County turns 125 this week. It’s just one of several “quasquicentennial,” this year out here behind the Sauerkraut Curtain. Quasquicentennial — it’s a word that sounds as if a botanist might have invented it.
At some level, I have been involved in business since I was old enough to shovel a sidewalk, mow a lawn or deliver newspapers. I have learned a few things along the way, but it’s surprising how easy it is to lose sight of the basics.
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