October 28, 2012 in Worthington Daily Globe
In the process of putting together this risotto one evening for supper, I found out quite quickly that it required two things from the cook brute strength and patience both attributes for which I am not known.
The brute strength part came in cutting up the squash. Hubby Bryan brought home quite a large butternut squash, and it took a bit of wrangling to turn it into small cubes. Continue Reading
September 26, 2012 in Grand Forks Herald
September 26, 2012 in Grand Forks Herald
Fall is finally here, arriving sometime Saturday.
And appropriately, it was accompanied by the season’s first hard frost Sunday morning, although the leaves have been changing color, and we’ve been experiencing cool, crisp weather for a couple of weeks. Continue Reading
November 5, 2010 in Park Rapids Enterprise
It’s magical, really. As the family gathers around to observe, your sharp knife skillfully passes through pale yellow skin of a cylindrical fruit that has been cooked to tenderness. Curiosity mounts as you prod the halves apart. Continue Reading
November 5, 2010 in The Republican Eagle
It’s magical, really. As the family gathers around to observe, your sharp knife skillfully passes through pale yellow skin of a cylindrical fruit that has been cooked to tenderness. Curiosity mounts as you prod the halves apart. Continue Reading
November 3, 2010 in The Dickinson Press
It’s magical, really. As the family gathers around to observe, your sharp knife skillfully passes through pale yellow skin of a cylindrical fruit that has been cooked to tenderness. Curiosity mounts as you prod the halves apart. Continue Reading
by DL-Online
November 2, 2010 in DL-Online
It’s magical, really. As the family gathers around to observe, your sharp knife skillfully passes through pale yellow skin of a cylindrical fruit that has been cooked to tenderness. Curiosity mounts as you prod the halves apart. Continue Reading
November 2, 2010 in The Osakis Review
It’s magical, really. As the family gathers around to observe, your sharp knife skillfully passes through pale yellow skin of a cylindrical fruit that has been cooked to tenderness. Curiosity mounts as you prod the halves apart. Continue Reading
by INFORUM
November 2, 2010 in INFORUM
Spaghetti squash looks like pasta, but flavors are an unexpected treat
It’s magical cutting into a spaghetti squash, really.
Especially if there’s an audience watching you do it. Continue Reading
November 2, 2010 in Alexandria Echo Press
It’s magical, really. As the family gathers around to observe, your sharp knife skillfully passes through pale yellow skin of a cylindrical fruit that has been cooked to tenderness. Curiosity mounts as you prod the halves apart. Continue Reading
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