CHICZ MAGAZINE Rhubarb Bread Pudding Recipe
By Lori Mork
Whether its bright pink or dull green, the first signs of rhubarb herald the return of spring. Sweet, yet tangy, this vegetable disguised as a fruit is so versa... Posted on 5/20/13 at 11:30 AM
THE DIRT Productivity returns
This weekend I had a return to productivity. . . not huge, but making progress, which is encouraging. :)
I'm feeling better every day and becoming more ambitious, too, so the end of recovery is in si... Posted on 8/13/12 at 8:30 AM
STAFF BLOG ALL ABOUT FOOD Rhubarb. Roasted. Honey-Glazed. Sigh.
Bemidji's Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishe... Posted on 5/20/12 at 10:19 AM
When you’re on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice; you can sense the sparkle in her eyes and feel the passion in her words.
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.
I remembered my mom’s words as I measured flour, brown sugar and oats into the bowl of my food processor. As clear as the music of the birds outside my kitchen window, I could hear her say, “Oh, don’t be such a lazy Susan.”
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