Recipes

This is the fifth post in a series about hunting for food -- truly meeting your meat.

This is the eighth post in the series Great Grains, highlighting unusual whole grains and how to incorporate them into your diet. Check out recent posts on Whole Grain Thanksgiving, teff, and barley.

This is Part Three of a mega-epic undertaking to make a real Christmas pudding. Also check out Part One, in which the pud gets cooking and Part Two, in which the pud cures. 

I'm making a pact with myself to not feel gross this winter. Usually this time of year, I succumb to the temptation to eat too much and then keep that same pace with drinks, leaving me generally sluggish and grumpy by the end of January. This holiday season, I'm planning to be more moderate with everything: I'll eat less salt, avoid starches, and eat fewer snacks and desserts. Also: more vegetables with as much color in them as possible and no giant meals with animal protein at their center.

This is Part Two of a mega-epic undertaking to make a real Christmas pudding. Also check out Part One, in which the pud gets cooking and Part Three, in which the pud is lit on fire and devoured.

Oh it’s a looker, that Christmas pudding.

I hope you disabled the sarcasm detector on your computer before reading that last line, or else BAM! Where’s the needle? It broke clean off.

There is nothing that warms the soul around the holidays more than family traditions, especially if those family traditions involve grain alcohol and small explosions. My father’s side of the family is mostly Swedish and during the holiday season they had several traditions. They would always get together and make Swedish potato sausage, my grandmother would bake cookies, and, of course, there was always a little lutefisk. One of the traditions that intrigued me the most was Glug, this strange drink that only the adults could have. Whenever a bottle of Glug was brought out, it instantly became the center of the conversation. The recipe had apparently been passed down through the generations, and there were always stories about how it was made and rumors of relatives who had accidents while making it. Whenever Glug was brought out, everyone enjoyed it and was excited to have some, unlike the lutefisk.

This is Part One of a mega-epic undertaking to make a real Christmas pudding. Also check out Part Two, in which the pud is cured, and Part Three, in which the pud is lit on fire and devoured.

The idea for L.C. Finns extracts happened, as many great ideas do, over beer. Chad Gillard and a foodie friend, Lee Zwiefelhofer, were talking about what food-related items they wished were available. Both are dads of small kids, and Chad was looking to start making an item that wouldn't require such intense weekend hours as he was used to at Mill City Farmers market, where he sold his popular Danish apple dumplings, Aunt Else's Aebleskiver. Chad and Lee came up with an idea for locally made flavor extracts made from top-quality ingredients.

This is the fourth post in a series about hunting for food -- truly meeting your meat. Also check out the earlier posts from the series, An Unsuccessful Pheasant Hunt, Duck Hunting, and Squirrel Hunting with Mom

This is the seventh post in the series Great Grains, highlighting unusual whole grains and easy ways to incorporate them into your diet. Check out recent posts on teff, barley, and rye.