ALL ABOUT FOOD Got Vegetables? Make Soup
It can be a challenge cooking for two. When I made a big batch of Baked Garden Vegetable Stack the other day, I had a lot of tender vegetables left over. I turned them into creamy soup in 30 minutes... Posted on 8/22/12 at 6:00 AM
CAPITOL CHATTER Politicians agree reporter Brad Swenson was 'one of a kind'
By Bethany Wesley of the Bemidji Pioneer and Don Davis
Politicians across Minnesota are mourning the death of long-time Bemidji Pioneer reporter Brad Swenson.
The 57-year-old political reporter died... Posted on 7/24/12 at 9:23 AM
REPRINT 1960: Pumpkin Paradise
Honored for their 1960 pumpkin carving were: Ruth Whelan, Julie Waage, Linda Ingenthron and Steven Doeden. Any of you folks still around?... Posted on 11/3/10 at 6:00 PM
OH LOOK! A SHINY THING Sue Doeden Cooks
Though I don't usually get to the seminars here at the Expo, I did manage to catch a few minutes of Sue Doeden's wonderful presentation.
I think they schedule these things just before noon just to dr... Posted on 3/27/10 at 6:40 AM
WORTHINGTON — Her father’s parents were from Norway, her mother’s parents were from Sweden, and her great-uncle’s beard is in the Smithsonian.
“Hans Langseth is really my only claim to fame,” said Phyllis Doeden of Worthington, who was chosen to represent Norway in the Daily Globe’s “Our Diverse Community” series.
“OK, that’s number three for you.” As a youngster, my son Andy kept close track of how many pancakes each person around the table would eat. Each time we dipped into the pan in the middle of the table for another pancake, he would announce our count loudly. We were used to this. But when friends joined us for breakfast, Andy’s calculations could cause some to blush and others to stop eating.
I’ve been driving around for what seems like months with wool socks and thick mittens stuffed into the big warm boots in my car, a wool blanket in the trunk and my ear poppers in the glove compartment.
On Valentine’s Day (or any day), you can never have enough dessert. Unless it’s layers of thick, rich, decadent chocolate truffle mousse and light-as-a-cloud whipped mocha cream. A little goes a long way.
It all started with a conversation I had with friends. I was telling them I wanted to develop a recipe that could be served at a Super Bowl party. You know, something with great flavor that doesn’t take a lot of last-minute fussing.
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