In most German cities, the historic quarter is focused around a church from the 1500s or the remnants of a medieval city wall. In the western city of Trier, things go back much farther than that...
The Rhine River: a fairytale land of vineyards clinging to steep hillsides and half-timbered towns hugging the riverbanks, guarded over by crumbling castles. There are lots and lots of castles, ruined...
Like fudge oatmeal bars, apple bars, and my Aunt Ruth’s brownies, I made these meringue chocolate chip cookie bars to bring to church. Well, that’s not quite accurate. Mike and I attend a Unitarian...
Homemade hummus is one of my go-to weeknight dinners, something quick that requires minimal chopping and dish washing. We serve it with pitas from the Holy Land--once you've had their fresh pitas you...
Mushrooms are on the short list of foods I can eat in embarrassingly large quantities, along with strawberries, corn-on-the-cob, French bread, and frosting. This is why there are plenty of mushroom...
This post is sponsored by Stonyfield Organic and Barlean's via the Clean Plate Club blogger program. In exchange for this post, I was provided with the products used to develop my recipe. As always...
Sitting on my cookbook shelf, between Mollie Katzen's The Heart of the Plate and my dependable Betty Crocker Cookbook, is a comb-bound copy of The Fruit of the Spirit Bethel Lutheran Church Cookbook. For those unfamiliar with the genre, a Midwestern church cookbook is not where one turns for healthful plant-based eating.
Spring in Minnesota is a fickle thing. Temperatures seesaw between the 30s and the 60s, and blissful sunny days alternate with dreary weeks. There's always at least one April snowstorm, a final gasp...
This post is sponsored by Untiedt's Vegetable Farm, Inc. I've been an Untiedt's shareholder since their first CSA season in 2011, and I'm thrilled to be working with them to promote CSA subscription...
These muffins began as a line item on a spreadsheet. Yes, I have a recipe development spreadsheet. It's even alphabetized and color-coded, and I did that nifty freeze-frame thing where you can keep the first column static and scroll through the others.
By 28, the outline of your life has been plotted out. Nothing is final yet--chapters may be omitted or reshuffled, there might be a plot twist halfway through and the ending will turn out completely...
I grew up in northern Minnesota, a part of the country where bagels come from the grocery store refrigerator section. Matzo ball soup wasn't part of my childhood--honestly, I don't know where I would find it in my hometown. So my first taste was in New York City, at Katz's Delicatessen.
My life involves a great deal of oatmeal. Each week, I bake fruit and nut oatmeal bars to snack on at work. I have not one, but three different recipes for overnight oats. Potlucks frequently involve...
This post is sponsored by Stonyfield Organic and Divine Chocolate via the Clean Plate Club blogger program. In exchange for this post, I was provided with the yogurt and chocolate used to develop my...
Sometimes, I lie on this blog. Not by outright false statements--I really do have a husband named Mike and a weird obsession with using every last bit of cilantro. No, I lie by omission. I present a...
I have a soft spot for frozen salmon fillets. Admittedly, frozen salmon is an odd ingredient to treasure. Pink, plastic-swaddled frozen fish lacks the cultural cachet of quinoa or the intrigue of arugula. A convenience food shipped thousands of miles isn't the sort of thing that food bloggers typically swan over.
Whenever I open the refrigerator, I am faced with the evidence of a developing condiment problem. Pickle relish, Dijon mustard, salsa, red chili paste, capers, chocolate syrup--the jars and bottles...
What I love most about cooking is that it gives me the comfortable feeling that things are exactly as they should be. There is a reassuring satisfaction in the moment when a Bundt cake gracefully...
I'm thrilled to be working with Stonyfield's Clean Plate Club blogger program. In exchange for this post, Stonyfield provided me with the yogurt and Ball brand canning jars to develop my recipe. As...
I try not to use my blog as a personal soapbox. Quite frankly--especially during an election year--there's enough of that on the Internet already. If you browse through my recipes, it's obvious that I...
