I have a soft spot for frozen salmon fillets. Admittedly, frozen salmon is an odd ingredient to treasure. Pink, plastic-swaddled frozen fish lacks the cultural cachet of quinoa or the intrigue of arugula. A convenience food shipped thousands of miles isn't the sort of thing that food bloggers typically swan over.
Whenever I open the refrigerator, I am faced with the evidence of a developing condiment problem. Pickle relish, Dijon mustard, salsa, red chili paste, capers, chocolate syrup--the jars and bottles...
What I love most about cooking is that it gives me the comfortable feeling that things are exactly as they should be. There is a reassuring satisfaction in the moment when a Bundt cake gracefully...
I'm thrilled to be working with Stonyfield's Clean Plate Club blogger program. In exchange for this post, Stonyfield provided me with the yogurt and Ball brand canning jars to develop my recipe. As...
I try not to use my blog as a personal soapbox. Quite frankly--especially during an election year--there's enough of that on the Internet already. If you browse through my recipes, it's obvious that I...
The highlight of my walk into work each morning is the front window of Wuollet Bakery. There's a lineup of two or three seasonally-decorated cakes that changes a couple times a week: school buses...
Christmas is a holiday that comes wrapped in layers upon layers of tradition. There are the classic movies watched again and again: It's a Wonderful Life, White Christmas, Miracle on 34th Street...
Oatmeal has been in heavy rotation at Tangled Up In Food HQ as of late. I've been making a big pot of steel cut oats on the weekends and portioning it into little containers to be reheated throughout...
Uncharacteristically, I made New Year's resolutions for 2015. I usually don't bother, because I try to make positive changes in my life as they occur to me; statistically, this is unlikely to happen exactly on January 1. But for 2015, there were a few things that I'd been meaning to do for years but never got around to, between work, blogging, and eating Marshmallow Mateys straight from the bag.
I am hosting Thanksgiving dinner for the first time ever this Thursday, and I am calm and collected. This is somewhat remarkable because I am a garden-variety neurotic, pacing through life from one stressor to the next. Parallel parking makes me anxious, as does talking to strangers on the phone, buying a washing machine, and Twitter. I get stressed out when I have too much to do but also when I'm bored.
Like chocolate zucchini bread, pumpkin bread is a baked good that I love more than I really should. The typical recipe calls for two cups of sugar and a cup of oil, which is fine if you are a paragon...
I am terrible at rolling out pie dough. No matter what I do, it inevitably resembles an irregular land mass of jagged edges and jutting peninsulas. "No one's pie crust is perfect," my mom reassured me...
Until last week, I had never bought an actual block of Parmesan. This is mostly because we go through a ridiculous amount of grated Parmesan cheese for a family of two--Mike views the stuff as the...
In exchange for registering for the 2015 International Food Blogger Conference (IFBC) at the discounted blogger rate, I agreed to write three posts about the conference. Additionally, Stonyfield...
The joke about Minnesota is that we have four seasons: June, July, August, and winter. Like all oft-repeated jokes, it's funny because of its half-truth. We do have picture-book falls, with piles of...
In exchange for registering for the 2015 International Food Blogger Conference (IFBC) at the discounted blogger rate, I agreed to write three posts about the conference. Additionally, Oil & Vinegar...
Last month, I spent a whirlwind weekend in Seattle for the 2015 International Food Blogger Conference (IFBC). In addition to nibbling on samples and attending sessions on social media and freelance...
My weekends have always been busy, with laundry and grocery shopping and baking bread and going for long walks around Lake Harriet. But there's a difference between pleasantly productive and a hectic...
Last week, I traveled to Seattle for the 2015 International Food Blogger Conference. Seattle is an amazing food city, but sadly one can only eat so much in 48 hours. Luckily, the conference included two receptions featuring food samples from various local restaurants and producers. These were my favorite nibbles
If you believe the marketing hype, the summer/fall seasonal switch flipped last week in the moment between Labor Day and September 8th. One day, we were wearing flip flops and slurping ice cream; the next, everyone was wrapped up in woolen scarves and sipping lattes. While I have nothing against fall per se, it’s something I need to ease into, a season I’m not entirely sure about until I get to know it a little better.