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Cooking is an art, even if the only thing you can cook is a microwaved baked potato. You have to know how to balance the ingredients and bring them to perfection. One missing ingredient and you could miss out on a great meal. Sometimes when people cook, they skip over some of the herbs and […]Read more »
An overview of mizuna Mizuna is a Japanese mustard green that is extracted from the species Brassica juncea var. It’s a super green that has a rich, peppery flavor, and this super green is very high in nutrients. The amount of calories is very low in this super green, but there are tons of benefits […]Read more »
The cold winds and snow are upon us making it the perfect time for some warming winter beverages! This time of year it is easy to forget to maintain our fluid intake. We may not be as thirsty as in the heat of summer but that does not mean we should not keep up on […]Read more »
I recently received a wonderful book entitled, “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman and Beth Dooley. http://sioux-chef.com/ These 2 fabulous cooks are at the forefront of food in the Minneapolis, Minnesota area. They are quickly gaining popularity for their use of fresh, local foods but what I love best about this book is its […]Read more »
Sweet spicy Monarda (Monarda fistulosa and sp.) also known as Bee Balm, Sweet Leaf, Red Oswego (red monarda didyma) blooms late June through August, depending upon where you live. In my state, Kansas, early July is the perfect time of year for monarda to be in bloom, because I think the tubular flower appearance resembles […]Read more »
Yes, I said it, garlic mustard as a gourmet food! I firmly believe with some successful rebranding, garlic mustard could be the new seasonal food craze up there with the likes of morel mushrooms or leeks and is MUCH easier to find. Its heart shaped leaves and white flowers carry that garlic smell making them […]Read more »
Winter is cold, full of sickness and not much energy, it is the perfect time for thyme! The Greek word for thyme was said to mean “fumigate” for its strong balsamic odor. It was often used as an incense to dispel illness and germs in the air. Another derived meaning comes from the Greek word […]Read more »
The voluptuous violet of spring is such a welcome sight not just in the forest but it is popping up everywhere! For example in mythology, one of the earliest tales of the Greeks told how Ajax slew himself over a cowardly act and where he died leaving drops of blood, violets are said to […]Read more »
I love to cook but I hate the phrase, “mom, what’s for dinner?” I am always searching cookbooks, web sites and others for inspiration. Recently, while visiting my son in Minneapolis, I reversed roles and asked him that very question-“son, what’s for dinner?” I don’t get to the city often and on this trip, we […]Read more »
Salad dressing is something I have not purchased in a very long time. Back when I did purchase it, the ingredient list, no matter how “organic”, always contained something I had concerns about. As a result, I began making my own dressing and will never turn back. It is so simple and one of the […]Read more »