Archive for the ‘Other’ Category

Pickled Deviled Eggs

March 21st, 2017 No Comments
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  Sanskrit scriptures describe the universe as being birthed from an egg. The term Brahmanda is from two words: Brahm (ब्रह्म) = ‘cosmos’ or ‘expanding’, and ‘anda‘ (अण्ड) = ‘egg’.  The Brahmanda Purana, an ancient Indian text, explains this fascinating concept in great detail.  Good reading while you wait for the weather to warm as we muck through this season of mudliness.    Eggs and Spring.   Along with symbolizing life and new birth, in earlier times eggs were one of the few things available

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Black Bean Paste

March 7th, 2017 No Comments
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  Black Bean paste is a Chinese condiment used in many a dish (hoisin sauce, stir fries, Asian BBQ, noodles), and a secret ingredient of those from Team Umami.  It’s bold and tangy and can bump the flavor factor of your sauces manyfold. It can be really difficult to tell if Chinese condiments are gluten free, especially if there is the possibility of soy sauce (containing wheat) and it certainly doesn’t help if the ingredient list seems vague or incomplete.  I’ve been searching for GF

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Favorites February 2017

February 28th, 2017 3 Comments
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  Can you name me another sport where a major race is cancelled yet thousands of people still show up?   The 2017 American Birkebiener Ski Marathon, largest cross country ski race in North America and part of the reason we trek northward for the season, was cancelled this year due to lack of snow.  Around 10,000 people annually participate in the numerous Birkie races and events, the majority of them venturing the long haul of 50-55 kilometers through the rolling

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Cinnamon

January 31st, 2017 5 Comments
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photo by Coleen Sullins A visit from a flying squirrel in the evening, he waited for the cover of darkness to check out our supplies and scampered up our skis when we arrived after the sauna.  He apparently likes cheese.     A visit from the daily groomer in the morning–it was too warm to set tracks but they would drag the skate lanes to break up the ice.  I don’t know if he likes cheese.     photo by

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Flax Seed Crisps

January 17th, 2017 3 Comments
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  Completely inspired by Magnus Nilsson of Fäviken in Sweden, these crisps are simple with a most intriguing look.  In his cookbook Fäviken, Magnus explains that he started with thicker versions using more types of seeds, then evolved the crisp towards thinner version using only flax.  His cookbook photo shows the delicate see-through results.  Since I was making these as a traveling snack I brought it back to a thicker version so they would be more sturdy and road-worthy.   “Road-worthy”??  Yes!  We are once again pointing our

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Favorites December 2016

December 27th, 2016 No Comments
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  Tis the season of magical windows…       It’s been quite a year, full of many blessings and challenges.  We said farewell to what seemed like an inordinate number of our artists in the past twelve months–some of my main influences like David Bowie, Prince and Leonard Cohen, then so many other larger-than-lifers—Leon Russell, Merle Haggard, George Michael, Maurice White (Earth Wind & Fire), and John Berry (Beastie Boys), Gene Wilder, Gwen Ifill, Morley Safer, Mohammad Ali, Fidel Castro, Zsa Zsa, Alan Rickman,

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Gluten Free Ladyfingers

November 15th, 2016 2 Comments
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  “One of the most calming and powerful actions you can do to intervene in a stormy world is to stand up and show your soul. Struggling souls catch light from other souls who are fully lit and willing to show it.” . -Clarissa Pinkola Estes     A few weeks ago we went to the Barebones production in Minneapolis, and though I kept thinking others would love to see some of the amazing imagery and creatures from the night

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Favorites October 2016

October 25th, 2016 3 Comments
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  Last spring we visited Mike’s Meat Market in Eau Claire, Wisconsin for some of their legendary bacon and spent time admiring their mighty cleaver collection.  Maybe a bit gruesome if you’re not a chef…but you have to admit they tell a story of how we eat (apologies to the vegetarians).  The knives were high on the walls so it was hard to get a great photo, but you get the idea.     These are from the days when all blades were

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Chicken Paprikash

October 11th, 2016 2 Comments
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  Once in a while during my occasional extrovert phases I would love my hair to be this color of deep, rich, delicious, Carmine red.  I looked up the many shades of red to find the best name for this particular color of paprika and Carmine from the aluminium salt of carminic acid was the closest match.  This photo is of the sauce before the sour cream is added which gives it a lighter hue, then it becomes more like a Carnelian Red or Venetian Red.   You can also dye eggs

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An Estonian Dinner

September 20th, 2016 6 Comments
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  Every time my friend Dennis Larson hosts his Symra evening and dinner he chooses a different Scandinavian country or culture.  Other years have highlighted Denmark, Norway, Iceland, Sweden, Finland, the Sámi, the Vikings, the Faroe Islands and many more.  This year spilled into the northern Baltic country of Estonia with its strong Finnish, Swedish and Russian influences, and the fun began as we researched numerous foods and recipes.  He’s good at stretching my culinary boundaries.   The dinner was also on a full moon lunar eclipse

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