AWE = Art, Wellbeing and Edibles.
What to do with old food magazines? For years they sat on the shelf and I would occasionally peruse them to search for a new concept or favorite old recipe, but mostly they just sat there taking up space. Last winter I declared them …
Just living is not enough… one must have sunshine, freedom, and a little flower.” . ~Hans Christian Andersen First, a few delectable moments of spring from last weekend. While we sisters visited inside our little rented getaway house, outside these beauties …
My sister sent this link to me and it sounded delicious so I gave it a try at Thanksgiving. And whaddayaknow…it WAS DELICIOUS! These are great as a side dish, or skewered with adorable bamboo skewers on a holiday hors d’ oeuvres table. I …
So many veggies to fritter, so little time. Shred them up, add eggs, seasonings, and something floury, then fry or fry-and-bake. It’s a great way to eat veggies when you’re craving something decadent. The photo is from a breakfast at the Dug Road Inn …
While perusing the NOPI cook book I noticed Burrata with Blood Oranges and Lavender Oil looked divine. I suppose that sparked the motivation to make this savory oil drizzled on a fruit—-sometimes we have to take inspiration wherever we can and utilize that which …
This book made me so happy. I’m involved in other activities so that I fall behind on the goings-on of the larger Food World, but perhaps that keeps me from becoming jaded and makes the discoveries that I do encounter even more magical and …
There are innumerable pickling directions you can go, most regions of the world had either a fermentation process or made fermented liquids (like vinegar) to quick pickle and lightly preserve. I’ve been reading about Korean versions of pickled veggies and getting excited to try …
This salad is a great side dish with a little kick for a hot summer’s day, and another step for me to learn more about the marinated quick pickles of Korea. They also say this salad is a good substitute for kimchi if you’re needing a fix and …
This is one of those recipes that I have no idea who to credit other than the many Peoples of Argentina. It’s a national condiment, used as a marinade or eaten with grilled beef or other meats for which Argentina is also well known. …
Yep. It’s summer. Sultry, steamy, sunny, sizzling, sweaty and sometimes stifling…if it were any more humid last week the air would have simply transformed to water and we would have been left to fend for our gill-less selves in the new ocean. In …
What would we do without Deborah Madison? I don’t actually have that many cookbooks…well okay it’s a couple of shelves, but considering I’m in the food business I don’t have that many. But I do have Deborah’s cookbooks, and I do use them. …
Cute and colorful crepes to use as wraps or tacos, these hold together well and give great flavor to a wrap. As the heat of summer approaches these are something to keep in mind for light dinners, like tacos filled with fresh bounty from …
Looking out my window at the mid-April snow drifts it seems hard to believe that within a few weeks we might be seeing local radishes here in the upper midwest. Thank goodness for hoop houses and determined farmers! We seem to be in a …
How many times have we eaten from street food carts or food trucks, utterly wowed, then spent numerous attempts to re-enact the scrumptious experience? Usually it involves frying and serving with a greasy dip, and is never quite the same as the edible encounters on the …
Making hominy gets to the core of slow food cooking. It’s a process that takes forethought and time, and though the concept is understandable the Complexities of Simplicity emerge. Simple is not necessarily simple. Pre-Columbian cultures began the practice of ‘nixtamalization’ in Mesoamerica. It …
The final leg of our North Woods journey was unexpected but really fun. We headed deep into Yooper and Husky Territory of Michigan Tech University to ski the final marathon of the season: The Great Bear Chase. We drove for hours into the Upper Peninsula …
Do you need more ways to use your big batch of kimchi? A surprisingly savory and cute appetizer? A snack for your next road trip? Here is an easy savory treat that makes me happy. Kimchi is the traditional Korean side dish of fermented …
Skis without skiers and skis with skiers at the North End Classic. It’s a small but sweet classic-only race organized by the North End Ski club, complete with the Cookie Classic for shorter people. And while we’re on the subject of ski racing… I’m …
This recipe was given to me by my friend Deanna who passed it along from her doctor who I think got it from writer Susan Weed. Deanna scribbled it on a cracker box and I’m finally getting around to making it. It’s a great …
