ALL ABOUT FOOD Better Than a Biscuit Dairy-Free Strawberry Rhubarb Scones
I've steered clear of biscuit-making ever since I mixed up a crumbly mess of dry ingredients with butter and buttermilk years ago. The end result, inedible hockey pucks, came after a very frustrating... Posted on 4/23/12 at 10:00 AM
STAFF BLOG LAGNIAPPE To brunch or to lunch?
Easter is just a few days away, but we have yet to decide on the menu for the holiday meal at our house.
Brunch or dinner? That is the main debate as we try to figure out what will work out best with... Posted on 4/4/12 at 7:43 AM
THE VIEW FROM MY WINDOW The Burden O' the Green
Names come with expectations. Name your child Edsel and hell at least by the older generations be automatically thought of as a loser. Name your child Judas and no one will trust him. Name your c... Posted on 3/16/12 at 6:30 AM
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.
On a cloudy, gray day in early spring, a friend handed me a small plastic bag with a moist paper towel inside. As I opened the bag, a familiar fragrance of mild sweet onions wafted up to my nostrils. Before I even unrolled the wet paper, I knew there were fresh chives tucked inside.
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