Category Archives: Food

2021, Family, Food, Gatherings, holidays, Music, Uncategorized

Just Here for the Food?

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I’ve heard a lot of people say “I don’t go to the fair for the food.”   I’ve said it myself and I’ve always wondered if people believed me, if I believed myself.  Yesterday I found out.

When the State Fair announced they would have a mini-fair open for Memorial Day weekend, I was online in a flash.  You had to enter a lottery to be able to get a time slot during which you could buy tickets.  Luckily I did OK and we got out first choice.  There were two time periods each day, 10 a.m. to 3 p.m. and then 4-9 p.m.  You could arrive any time during your time slot but you had to leave at the end. 

It was more crowded than I had anticipated although nothing compared to a regular fair day in August.  There were folks with masks but mostly not; it was easy enough to do social distancing if you needed to, except in the cookie line.  The open part of the fair was about four square blocks and included the giant slide, the DNR stage, the grandstand (although just a seating area and a bingo area).  A handful of vendors, a few musical groups and food.  LOTS and LOTS of food. 

If I had been on my own, I would have stopped and listened to music as I walked around but YA’s musical sensibilities don’t line up with mine.  So we walked around for a couple of hours, bought a couple of t-shirts.  We got some Greek food and some cheese curds.  YA got some toffee peanuts.  We sat for a bit and decided that we’d had probably enjoyed it as much as we were going to – we headed home.

There were a lot of people who were clearly going to hang out the whole of their time slot and the lines in a few place were unbelievable (Pronto Pup had two lines going in opposite directions, at least a block long each way).  But even sharing, neither YA nor I can simply plow our way through massive amounts of food.

So I guess it IS true for me.  I don’t go to the fair for the food.

You doing anything out of the ordinary for Memorial Day?

2021, books, Fantasy, Food, Games, Uncategorized

Yawning Portal Biscuits

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You all know that my choice of reading matter can sometimes be a little… eclectic.  But I bet most of you would still be surprised to see Heroes’ Feast Dungeon & Dragons Cookbook sitting my kitchen.  I know I am.  I don’t even remember when I first saw this title, but clearly on a whim I added it to my waitlist at the library.  It’s a new title, so it sat with “On Order” status for about five months and then suddenly with no warning last week, it was waiting for me!

It’s unbelievably well-done.  High quality construction, beautiful photos and very well written.  For those of us who know NOTHING about D&D, it has nice introductions to each section (Human Food, Elven Food, Halfling Food, etc.) that describe the different kinds of beings and their foodie bent. 

The food itself has fun D&D names; the fare itself is nothing extremely exotic, so the names are really key to making this cookbook a lot of fun. 

I was having a friend stop by on Saturday morning and had my regular biscuit cookbook sitting out.  The night before I was flipping through Heroes’ Feast and I came across the Yawning Portal Buttermilk Biscuit recipe.  If you are a D&D fan, then you know that The Yawning Portal is a very popular tavern located on Rainrun Street in Castle Ward, one of the wards in the city of Waterkeep.  If you aren’t a D&D fan, now you know.

I’m not going to put the recipe here – it’s a fairly straight forward biscuit recipe.  The one difference is that instead of cutting individual biscuits, you pat all the dough into a pan, score it and then bake it.  I also brushed melted butter on the top as it suggested.  If I do say so myself, when I pulled them from the oven, they looked just like the photo in the cookbook. And they were excellent with homemade jam.

If I were a D&D player, I would HAVE to have this cookbook.  As a non D&D’er, I’ll appreciate it for a couple more weeks and then back to the library it will go.  But I will copy out just a couple of recipes so that I have them on hand whenever I want to make something with a really fun name!

Do you have any “exotic”/theme cookbooks?  Or exotic recipes?

2021, Family, Food, gardening, Kids, Uncategorized

The best laid plans

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Husband and I are planning a trip to Tacoma in early July to see our daughter. As is typical of our family, the topic quickly turned to food after we determined the dates of our trip.

One of our daughter’s favorite things to eat is a pasta sauce I make with our home grown tomatoes. I can’t take credit for the recipe. It is Marcella Hazan’s Tomato Sauce III. I make it with a tomato puree that I can from our garden San Marzano tomatoes. It is simplicity and richness combined.

2 lbs. fresh ripe plum tomatoes

1 stick butter

1 medium onion, peeled and halved

1/4 t. sugar

Wash and cook tomatoes in saucepan until they are tender. Puree them through a food mill back into the saucepan. add the butter, onions, 1.5 t salt, and cook at slow simmer, uncovered, for 45 minutes. Discard the onion, and serve

In the late summer, I make jars of puree, the first step in this recipe, and can it. Daughter asked if I could bring a jar of puree with me in July so that I could make the sauce when we visit. I said of course I could, and I started to plan how I could wrap a quart jar of puree securely and transport it safely in a suitcase for our flight to Washington. Husband protested, however, and said that it was too risky and we could have tomato puree all over the place if the jar broke, there were perfectly fine tomatoes in Tacoma, and that since daughter had a food mill (a necessary piece of equipment for this sauce) I should just make it when we got out there.

I suppose that he is right, but the tomatoes last summer were extraordinary, and the puree is just terrific, and I have more puree than I need. I just hate it when common sense interrupts my schemes!

When have people interfered with your good ideas? What is your favorite tomato sauce?

2020, books, Food, Uncategorized

Anticipation

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A good friend of mine said once I should put “In a relationship” as my Facebook status.  When I was surprised and asked with whom I was having this relationship, she said “your library account”.  Ha ha.  But, of course, she’s right.  I know my library card number by heart and I probably check my account three or four times a week.  To keep myself from having way too many books checked out at once, I have half of my Hold list on pause so that needs curating as well.  And it’s also fun to watch those popular books with long waitlists as they creep slowly towards being available.

In the fall of 2019, someone at a party mentioned a new cookbook written by Dan Buettner called The Blue Zones Kitchen.  I’ve read three of his other books, 2 of them about the Blue Zones (particularly happy/healthy places in the world) so I went to my library account and requested the cookbook.  There were about 580 people in line ahead of me and not a huge number of copies; I figured it would take a few months to get, but I wasn’t in a hurry.

Then pandemic descended upon us.  The first thing was that the libraries all closed down.  Then during the summer they started lending again, but you couldn’t actually go in the library.  Now you can go into the building but you can’t hang out.  You’re supposed to “grab `n go”.  Hand in hand with all these changes is that due dates for books just keep pushing back and back.  Except for downloadable audiobooks, nothing ever seems to come due anymore. 

So as the months went by, I saw The Blue Zones Kitchen languishing on my Holds list, barely moving.  In the fall of 2020, about a year after I put it on my Hold list, the library purchased a few more copies, so I was a bit more hopeful.  On this past Monday, after 18 months, I got an email that the library was holding a copy for me. 

My patience paid off – it’s actually a very nice cookbook and I think I may actually purchase a copy for myself.  In the meantime, I’m going to make this recipe:

Melia Family Minestrone

7 Tbsp. olive oil

1 yellow or white onion, chopped

2 medium carrots, chopped

2 medium celery stalks, chopped

2 tsp. minced garlic

1 28-oz can crushed tomatoes

3 medium yellow potatoes, peeled & diced

1 ½ c. chopped fennel bulbs, stalks & fronds

1/4 c. chopped parsley

2 Tbsp. chopped basil

½ c. dried & peeled fava beans (or 15-oz can)

½ c. dried cranberry beans (or 15-oz can)

½ c. dried chickpeas (or 15-oz can)

      (If using dried beans, soak overnight)

6-8 c. water or vegetable stock

2/3 c. Sardinian fregula, Israeli couscous or acini di pepe pasta

½ tsp. salt

½ tsp. black pepper

  1. Warm 3 Tbsp. olive oil in large soup pot or Dutch oven.
  2. Add the onion, carrots, celery and cook until soft.  Add garlic and cook until fragrant
  3. Stir in tomatoes, potatoes, fennel, parsley and basil, drained beans and chickpeas.  Add enough water/stock so that all the veggies are covered.
  4. Bring to boil and then simmer slowly, uncovered, until beans are tender, about 1 ½ hours.  If using canned beans, simmer for only 10 minutes.
  5. Stir in pasta, salt and pepper.  Add up to 2 cups of water/stock if the soup seems too dry.  Simmer for 10 more minutes until pasta is tender.
  6. Pour 1 Tbsp. olive oil into bowl before serving.

Have you ever waited a long time for something?  Was it worth it?

2020, 2021, books, Business, Food, Media, Uncategorized, work

The Little Guys

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This Saturday, April 24, is Independent Bookstore Day – which I’ve written about here before – five years ago now (!) https://trailbaboon.com/2016/04/27/indie-bookstore-day/ .

We have a little bookstore here in Winona called Paperbacks and Pieces. It’s mostly a paperback exchange except for one corner of new books, and a shelf of popular new titles that you can rent. They will do special orders for individuals and book clubs. Pre-pandemic, they hosted author signings (including our Chris from Owatanna!), local speakers, and occasional local group meetings. Spring and Fall would bring a huge Sidewalk Sale – actually in the side street which was closed off for the occasion.  They’ve been everything I want in a local, independent shop. P & P recently changed owners, but I have no doubt they’ll continue in this same vein.  The other local bookstore (not counting Target & Walmart) is downtown, Chapter 2 Books – used and vintage books, CDs, DVDs – which I also try to support; different vibe, and they have a wonderful cat.

The Big Box retailers did awfully well in the past year, according to this August 2020 article from the New York Times .  As we come out of isolation, I know some of our favorite places – restaurants, coffee shops, small independent businesses like hardware stores – have already gone under. A lot of the remaining ones are struggling to survive, hungry for customers as we start to open up again. I occasionally notice on Facebook posting for one of these places, and share them when I can – like this one for Swede Hollow Café in St. Paul, where I loved to go when I lived in the Cities.

Do you have any favorite small businesses in your vicinity that you will support, as we “open up” from isolation?

Have any of your favorites disappeared with the pandemic (or before)?

2021, animals, Food, Health, Uncategorized

Food Pantry

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I wrote this post with the help of Husband, who is devoted volunteer at our local food pantry. He works mainly on Thursday afternoons selecting meat for various sizes of families. He tries to “mix it up” so people get a nice variety of the frozen ground and whole pieces of meat. He also goes once a month to help unload the big truck with the large quantities of food that comes from a regional food distribution site in Fargo.

He mentioned the other day that they received a large shipment of of smoked turkey necks. He also stated they currently have vast quantities of smoked Chinese oysters, various dried beans, frozen pork knuckles, hocks, and necks, overgrown winter squashes, Mac and Cheese, eggs (including blue eggs), hot Jimmie Dean sausage, frozen haddock and pollock, Chinese noodles, canned tomato sauce, canned vegetables, soup, canned fruit, half and half, cereals, snacks, dried lentils and garbanzos, Lil’ Smokies, pancakes mix, Mexican and Chinese condiments, surplus diet soda, etc.

The volunteers load up the carts. Patrons can’t order what they want. This made me wonder what a person who has very few resources would do with a can of Chinese oysters , frozen pork necks, and a pound of dried garbanzo beans. Husband got the go ahead from the Pantry Board to talk to our local County Extension Home Economist about nutrition information for patrons. I also asked him if the needy folks even know how to cook dried beans or even have the right cookware to prepare a meal from scratch. He and another volunteer are going to come up with tasty recipes using the Food Pantry provisions to help make this food go farther and be palatable.

What would you do with smoked turkey necks and canned Chinese oysters ? What are the essential cooking pots that are necessary for basic cooking? What are the basic recipes that people should know to prepare?

2021, animals, Automotive, Business, Food, gardening, home, Nature, pets, Seasons, Uncategorized, Weather

Farming Day 1 Part 1

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Today’s post comes from Ben.

Well not exactly day one. But the first day in the field doing spring work so it’s day one from that point of view. 

Spent the morning doing my usual stuff on the computer: emails, newspaper, moms banking, our banking. A few phone calls, etc. before I’m finally out the door mid-morning. 

I needed to take a couple of tires to get fixed and the one on the grain drill I already had loose. Also had a tire on the four wheeler with a slow leak and that’s easy to put a floor jack under the back end and use the impact wrench and four nuts and that comes right off.

Got both tires in the back of the truck, loaded up all three dogs, and headed for Millville Minnesota. We’ve been taking tires to Appel service in Millville for as long as I can remember. It’s about half an hour away and you won’t find a nicer, family owned business, anywhere. Millville is a town of about 180 people and so far down in the valley you can’t get any cell phone reception. There are a couple of bars, couple of restaurants, one Church, a cemetery where I have several relatives, a gun shop, and in a better year I would’ve dropped off the tires and then gone to get lunch at the Lucky Seven Café. 

When I got to Appels, most of the crew was at lunch so I said I’d come back. They are really good at fixing your tires while you wait but I may as well keep moving. Back up the road a few miles to pick up my Oat seed. It was such a nice day, pretty amazing weather for this time of the year, and we worry that it’s so dry; all the farmers are going hard. mostly applying anhydrous ammonia- Those white tanks you see in the fields. I probably saw a dozen farmers doing that. There was a couple guys ahead of me at Meyer’s Seeds and we stood outside and talked while Meyer’s rounded up seed and bring it out on the forklift. I petted some cats (The camera snap on the phone scared them away) and I got a nice metal ‘stick’ used for checking seed depth. Always wanted one of those.


After I got my 54 bags of oats, I strapped that down in the truck, and then back to Millville. As I pulled up, they were just taking the four-wheeler tire in and the drill tire was done. There’s something pretty interesting about watching a guy change tires. The machinery involved and just the whole process is really pretty fascinating. The guy ahead of me was watching his tires get fixed, I watched them fix my tire, while at the same time trying not to get in the way or look TOO interested. (It’s kinda loud and hard to talk or ask questions).

Just a tube needed in the four-wheeler tire. The grain drill tire is kind of special. It’s about 3 feet tall, and completely smooth except it has two heavy ridges on each edge. That way, going through the field, it makes a real clear mark that’s easy to follow on the next round of the field. I had ordered two tires: they had one in stock, the second hasn’t shown up yet. And that’s OK, this one was worse than the other. $262 for the tire. $13 labor to mount both. The only thing missing was the bottle of grape pop from the café. 

The dogs love riding in the truck. And they don’t miss a chance if they can help it. Although Humphrey lays in the back and looks completely uninterested but he does spend a little time looking out the windows. Bailey bounces back-and-forth between the front seat and the backseat and she spends half the trip with her nose in my face. Allie, the queen of them all will eventually setting in some place where the others don’t walk all over her at least for the moment.

Once we are back on our driveway, I let them all out to run home. About halfway down the driveway there was a squirrel about 75 yards away from the trees and making a beeline back to the trees. The dogs were a good 200 yards away. Missed it by “that“ much. 

Do you like car rides?

Got any stories about tires? 

2021, Family, Food, gardening, Gatherings, holidays, home, Kids, Media, TV, Uncategorized

Birthday Bash

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Our 5 year old gardening buddy has a birthday next week, and asked his parents for a Gunsmoke themed party. He likes dressing up like a cowboy, and I assume his parents let him watch Gunsmoke reruns. His parents agreed, and his dad found a bunch of wooden pallets he is transforming into a boardwalk. There is a large sign the says Long Branch Saloon. I can hardly wait to see if anyone dresses up like Miss Kitty.

Our daughter also has a birthday in a couple of weeks. She always has anxiety over birthdays, I think stemming from anticipation over childhood parties. We never went so far as to recreate a film set, but she had some nice parties. She stated she has a number of birthday events scheduled by friends in the next two weeks. She is celebrating personally by having a different kind of hot dog a day for her birthday week. We never knew she even liked hot dogs.

My childhood parties were pretty tame, but I will never forget my heartbreak on my 8th birthday when my parents told me that we were moving to a new house in a different part of town, meaning I wouldn’t be next door to my best friend anymore.

What are some of your more memorable birthday parties? What events or celebrations do you dread? What would you wear to a Gunsmoke themed party? Plan your next birthday bash.

Family, Food, History, Uncategorized

Spoiled

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I have been frustrated the past several months over the unavailability of Italian Parmesan cheese in our town. Wisconsin Parmesan is readily available, but the authentic stuff from Italy is nowhere to be found. (Isn’t that the most pathetic and self-absorbed sentence you have read lately?) I confess a sort of snobbery about cheese, but I blame it on living with someone from Wisconsin. Even he admits true Italian Parmesan is the best.

I got sort of impulsive a week ago and found this fancy-shmancy source for real Parmesan, and I ordered a 10 lb. slab. It arrived last week. I was surprised at just how much cheese this was. I warned our children and our daughter’s best friend that they would be receiving large chunks of Parmesan. It is truly wonderful, and nothing like the stuff from Wisconsin. I cut the slab into wedges, sealed them in our food sealer, and figured out the most expedient way to ship it. I have freezer packs and insulated wrappers for it, and will send it off on Friday.

I am an only child, and I always resented it when people said I must be spoiled. Well, I suppose that getting this cheese is pretty self-indulgent, but at least I am sharing it.

When have you been spoiled? How do you spoil yourself?  Who do you like to spoil?  What is your favorite cheese?

books, Food, History, Travel, Uncategorized

The History of everything

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I had a four day weekend over Easter, and I spent it cooking and reading, both real treats for me. The gift of goat meat sent us on a Mediterranean cooking binge, and made me get out a cookbook I had neglected for some time, A Mediterranean Feast, by Clifford Wright. It is 815 pages of the history of Mediterranean food from Spain to Turkey, and all the countries in between. There are hundreds of recipes as well as references. He writes extremely detailed information about each of the recipes and the history of this food and the people who ate it from the Middle Ages to the present. His main emphasis is that the Mediterranean food that we know today is very strongly influenced by the Arabs, and that many food writers of the past have ignored that fact.

One of my favorite comments is in the section devoted to the history Greek and Turkish food, and the stubbornness of Greek food writers and historians to acknowledge the influence of the Ottomans on Greek cuisine,  “Unfortunately, there are no comparative historical studies of Greek and Turkish food by disinterested third-party scholars. In any case, all claims regarding the heritage of Greek food must by taken with a grain of salt….” (p. 219).  Wouldn’t it by fun to be such a disinterested third-party scholar?

It is hard to decide if this book is more of a cook book or a history book. I think it succeeds at both. I would love to write such a book, although I am not sure what I would write about. I suppose a history of children’s play would be fun, as I am a play therapist.

What kind of  history book would you like to write?   What Mediterranean countries have you visited?