Bite Of Minnesota
At a recent barbecue, we threw slices of summer squash in a plastic bag with some herbs to quickly marinate before grilling. It’s easy to transport and easy to dispose of when finished. You don’t need a recipe for this but I’ve included instructions below.
On Sunday morning I made a mad dash for Lorence’s Berry Farm in Northfield and picked 16 pounds of strawberries just before a storm came through. The fields had plenty of berries to pick and they were large, juicy, and delicious.
Rhubarb is one of my favorite spring snacks. I enjoy the crisp and tart flavor and since it’s packed with water, it makes for a healthy snack. However, I ruin the healthiness by dipping it in salt so I eat it in moderation and try to be mindful of how much salt I put on the plate in the first place.
Turns out I went herb shopping just in thyme (time, I mean time) to make an herby cocktail with bourbon, lemon juice, and thyme. It requires making simple syrup and while you’ll have to wash a saucepan, I swear the syrup is truly simple to make.
Last week I talked about a few dishes using ramps that I’ve made over the years. The mild garlic and onion flavor of ramps help boost the flavor profile and make them an easy addition to most recipes. I’m sad when the season ends so I’ve been looking for ways to prolong their life in the form of butters, salts, and seasonings.
Yes, spring weather is coming to us slowly and while there are days when I wonder if I’ll ever be able to break out my tank tops, one thing is for sure — spring produce is here. The cycle is starting. We can start eating locally, even if it’s minimal at first.
Recently I spent some time in Negril, Jamaica for a friend’s wedding. This was my first time at an all-inclusive vacation spot and my first time doing a beachy resort vacation as we typically go for city explorations.
One of my favorite things to make is French onion soup. I enjoy watching the onions slowly caramelize, and fragrant herbs rosemary and thyme fill the house with warm and familiar scents. Luckily at this time of year, we can keep the windows open to avoid having the house smell like onions for days afterward.
I’m pretty sure I’m recovering from a magazine subscription addiction. Most of my subscriptions were to food or lifestyle magazines and it was a comforting feeling to know that new information is coming to my mailbox once a month.
With snow piles melting and puddles to dodge, there have certainly been signs of spring in the recent days. After a long winter, even a couple days of sunshine are a welcome break those gloomy and cold days.
If you’ve been reading this blog for awhile, you know that I like to freeze soups, fruit, and other goodies to have at the ready.
For the last couple of summers, we’ve been receiving a salmon share from Sitka Salmon and it has been wonderful. Not only do we receive five pounds of salmon each month, we also received an early registration gift of smoked salmon belly, which I was quite excited about and had never tried before.
Like many others, my big meal prep day is Sunday. It’s the day that I crank out soups, work on cooking projects, and make sure the fridge is prepped for the week by using the old stuff and replenishing it with new items.
When I first came across the idea of a pumpkin pie parfait, it was meant to be eaten for dessert and the idea was pretty simple: alternate layers of leftover pumpkin pie, apple pie, and whipped cream in a jar. While this sounds absolutely delightful, it’s certainly not what my waistline needs.
As with many others in the Twin Cities, a new year in the dead of winter warrants a freezer and pantry clean out. I’m sure I’m not alone in the amount of items that have been passed up over the past year (or years, in my case).