Dark Days #2: Thanksgiving
Once again, I’m cheating. I never considered myself a rule breakin’ rebel, but here I go again.  For this week’s Dark Days challenge, I’m highlighting the components of my Thanksgiving meal that are local. I don’t think any one dish is 100% local, but each dish has local ingredients. So, without further ado, my super-cheater version of local Thanksgiving:

Reflection
Lake of the Isles, Minneapolis taken with my camera phone My mother arrived in town today, for the Thanksgiving weekend, as she does every year.  She used to live in Minneapolis, several years ago, but moved back to the west coast for better weather.  Back when she lived here, we used to walk around our neighborhood lakes. We called it excercise, but really, it was

Dark Days #1: Squash and Pasta
Inspired by last weekend’s experimentation with Butternut Squash and Greens over Pasta, my husband and I decided to modify this recipe to make it more local.  Now, I should mention that I am following my co-op’s definition of local. When they say that a product is local, it comes from Minnesota or one

Fall’s Simple Things
The Simple Things prompt is back for the fall, hosted by Christina at Soul Aperture. I love this prompt because it encourages me to slow down, pay attention, and cultivate a little gratitude for my life.  To play along, visit this prompt and post a list of simple things that you are enjoying right now.  My simple things include: The abundance and variety of squash we’ve been enjoying this fall. Working half days and quarter days Re-watching one of my

Me & The Oven
We don’t have the greatest relationship.  In fact, I’ve come to cooking pretty late, compared to most people.  When I was a teenager, I resisted all attempts to learn cooking, since it seemed too expected of me as a girl and future wife.  In my twenties, I fell in love and married a man who was an excellent cook, so I didn’t need to learn anything beyond the microwave.  Lucky me.  These days, I realize that I want to learn how to cook.  I’ve always loved eating, so it seems natural to me (after 32 years) that I should know how to cook it well.  So, I’ve been subscribing to cooking