TIME AT THE TABLE A Real Treat
This past week was substantial for many reasons. I landed in NYC Tuesday to prepare for the very first annual Family Dinner Conference on the campus of NYU presented by Time at the Table. We w... Posted on 4/21/13 at 1:56 PM
MISS SIMPLICITY Graduation Party Ideas
So I am almost a year awayfrom having had my first child's graduation party, a party that I had planned for a couple of years. You see, I have been going to graduation parties that my friends are ha... Posted on 4/19/13 at 8:52 AM
THE DIRT Exciting new books
I had the pleasure of working the registration desk at Cass County Garden Day on Easter weekend. I met a couple of new people and enjoyed chatting with them about gardening (and cooking and canning).
... Posted on 4/10/13 at 7:33 AM
ARLENE COCO'S PRAIRIE KITCHEN Culinary Adventure: Crawfish Time in the Deep South...
Yep, It's that time of the year again, time for me to make the pilgrimage to the deep south to do culinary research... Tough duty I know, but this is the best time of the year to eat crawfish and the ... Posted on 4/1/13 at 3:03 PM
The SUV and catering truck with the TaTu BBQ logo have been seen all around Dickinson and southwest North Dakota, but the business recently took up permanent residence at 1223 Interstate-94 Business Loop East in Dickinson, which is something owner Patrick Momany swore he would never do.
MADISON, Wis. (AP) — They slink through the woods in camouflage and face paint, armed with tire irons, screwdrivers and hoes, seeking a plant that looks like a cross between a Virginia creeper and poison ivy.
NEW YORK (AP) — People nervously waiting around in New York City hospitals for loved ones to come out of surgery can't smoke. In a few months from now, they can't have a supersized fast-food soda. And soon, they won't even be able to get a candy bar out of the vending machine or a piece of fried chicken from the cafeteria.
NORTH SIOUX CITY, S.D. (AP) — Beef Products Inc. sued ABC News, Inc. for defamation Thursday over its coverage of a meat product that critics dub “pink slime,” claiming the network damaged the company by misleading consumers into believing it is unhealthy and unsafe.
The banana could be considered a minor miracle of global trade.
Every day of the year, even in winter, a shopper in Grand Forks can purchase fruit grown in the tropics and shipped thousands of miles to be sold during short period before it turns black, at a price, as of last month, of 58 cents per pound.
The fresh fragrance of fall has greeted my nose as my golden retriever, Gracie, and I have been out for our brisk morning walks together. It’s that exhilarating smell that signals the transition of summer to autumn. It prompts me to say good-bye to the comfort I’ve settled into during one season and get ready to embrace new experiences of the days ahead.
For Midwesterners who love to eat food fresh from the garden, this is the best time of year. Local gardens are teaming with bright heavy tomatoes, slender green beans, colossal cabbages, a variety of peppers, zucchini almost as long as my arms – all kinds of vegetables – fresh and full of flavor.
Last summer when I was spending time with my young granddaughter, the ice cream truck rolled down the street. We could hear the lilting, clearly recognizable music coming from the truck when it was a block or two away. Suddenly, I was a child again.
When my husband and I travel, we find our stops seem to be all about food. One of our favorite activities when we get out of town is exploring restaurants that are new to us. Ethnic restaurants are a favorite.
I’ve been to wine tasting parties, cheese tastings and olive oil tastings, but a garlic tasting party? Never. When veteran gardener Carol Schmidt invited me to her farm near Pelican Rapids, Minn., to sample some of the 20 varieties of garlic she grows, I immediately said yes.
Fresh long, seedless cucumbers are showing up at the farmers market and some grocery stores that carry produce from local growers. I buy cucumbers just as I buy fresh tomatoes – only in the summer when I can get them from local farmers or pluck them from the two plants I have in my little garden. To me, it’s the only way to get the true clean, refreshing flavor and crisp texture that cucumbers are supposed to have.
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