In late June, I started dining outdoors at restaurants again (on my personal time—I'm still mostly unemployed as a food and travel journalist). This was a decision I made based on my own health risk factors and the health risk factors for those I come into close contact with, as well as my personal values.
Several years ago, I read Barbara Kingsolver's Animal, Vegetable, Miracle, a memoir about her family's yearlong effort to eat only locally produced food. Although my suburban town house existence precludes me from raising chickens or growing a massive vegetable garden, I was inspired to buy a chest freezer for our garage.
Last summer, I got an e-mail from a reader named Jess about a place called Grandpa's Ice Cream in Fridley, a northern suburb of Minneapolis. She recommended that I check it out, so I added Grandpa's to my list of restaurants to try—and I finally got around to it a few weeks ago.
As I wrote about in this post, I started a home-based bakery called Tangled Up In Food Bakes at the end of May. I had absolutely no idea where it would lead—maybe it would become an important part of my life, maybe no one would order anything and I'd have enough muffin liners for the next eight years.
Last March, I was not in a very good place. Due to the stress of the pandemic and the loss of my freelance writing work, I felt overwhelmed with hopelessness. Part of how I coped was making a list of small, tangible things to look forward to when the world started to open back up, including three food-related things I wanted to do.
Piles of tomatoes, heaps of zucchini, a plethora of green beans—if the quantity of summer produce you're getting from your CSA or garden has you feeling overwhelmed, why not save some of it for later? Preserving produce is a great way for you to save some money, avoid extra trips to the grocery store, and enjoy local produce when there's snow on the ground.
Over the years, Mike and I have made more trips to Stillwater, Minnesota than any other destination. It's the sort of place where you can spend a satisfying few hours or an entire weekend. The hilly terrain, views of the St. Croix River, historic downtown, and Victorian-era homes make it feel a world away from our life in the suburbs—but it's less than a 45 minute drive away.
For years, we've headed to one of the Minneapolis lakes if we want to spend the evening by the water. However, that involves a 30 minute drive from our home in the suburbs, so we recently investigated a closer option: Elk River, a small city that's northwest of Minneapolis and is situated at the confluence of the Elk and Mississippi Rivers.
Once a month or so, I make a trip to Trader Joe's to stock up on my "special" groceries. My list has changed over the years along with our tastes and Trader Joe's offerings, but the Harvest Grains Blend—a mixture of Israeli-style couscous, orzo, baby garbanzo beans, and quinoa—remains a standby.
For years, Mike and I have had to drive to a neighboring suburb or northeast Minneapolis to get our craft beer fix. That changed a couple of weeks ago when Elm Creek Brewing Co. opened in our Champlin neighborhood. We decided to check them out on June 26, 2020, a week after they opened. Here's what we learned about the beer and the atmosphere, as well as what a taproom experience is like in the COVID era.
One of the best gifts that I've ever received is a popover pan. I've always loved popovers, but over the past several years they've become a dinnertime staple. Since we're a family of two we each get three popovers (And sometimes, Mike even gives me one of his—undeniable proof that he is the perfect husband.)
When the COVID-19 pandemic hit my life in mid-March, I really wanted to be the kind of person who copes by baking elaborate desserts and writing meaningful articles for big-name publications. Instead...
Since Minnesota summers are so short, you need to start celebrating them early—and that's where my recipe for Icelandic Hjónabandssæla, or happy marriage cake, comes in. The rhubarb filling makes it a perfect early summer dessert for cool climates, when sturdy rhubarb is the only produce you can rely on.
If I ever needed to drown my sorrows in a craft cocktail or two, it would be right about now. Unfortunately, Minnesota bars and cocktail rooms are currently closed due to the pandemic, and my home bartending skills are mediocre at best. But never, ever underestimate the ingenuity of humans where intoxicating substances are concerned.
The Twin Cities restaurant community has given me so much over the past several years, professionally and personally. At this unprecedentedly difficult time, I want to use my small platform to support this creative, generous, and hardworking group of people as much as I can.
I don't know what came first: my penchant for baking muffins or Mike's penchant for eating them. After a years-long run of cereal and several months of toasted English muffins, he has settled into a...
Lately, my Instagram feed is populated with photos that I refer to as #quarantinegoals. Instant ramen doctored with about 20 different ingredients, none of which I have in my pantry. Perfectly shaped...