oil
January 21, 2010
I don't think it is possible to function competently in a home kitchen without at least a modest investment in a few kinds of oil and vinegar. Cooks have used these two foods for literally thousands of years to flavor or even preserve their food. You will turn to these condiments again and again to enhance salads, soups and all kinds of meat and vegetable dishes. Since I use olive oil so frequently, I buy it in two liter cans and decant a...
January 20, 2010
I don't think there really is such a thing as too many carrots. But it is true I have a lot in my refrigerator right now. So I decided to make a lovely raw carrot salad.
Grate about one pound of peeled carrots (this is where a food processor comes in mighty handy). Add one firm, tart apple, grated or chopped. I added 1/3 cup chopped toasted almonds and 1/4 cup chopped dates. But you could use pecans or walnuts or raisins - whatever you like...
January 17, 2010
Have you ever eaten kale for breakfast? If not, there's always a first time - just like this blog.
January 12, 2010
WSU studio photography students explore the phrase "Once masked, twice disguised" through images
Students in the Winona State University MCOM319 course "Studio Photography" in the Fall 2009 semester created images centered around the theme, "Once masked, twice disguised." Following are brief descriptions of their journey to their final photograph.
Michelle Kowalewski
July 13, 2009
Wednesday, April 22nd, 2009 at 11:03 am
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