Archive for the ‘Food and Recipes’ Category

Photo of the Day
September 11, 2012

This is my second food photo this week and it’s unusual for me to post food photos. I’ve been the recipient of home-grown vegetables this week and I can’t resist the brilliant colors and the beauty of this food. My own basil plants are growing like weeds. Many of us use our homes for cooking and eating. This is the perfect time of year to cook, making the most of the summer harvest. Bon appétit!

A medley of zucchini, red pepper, garlic, slivered almonds, fresh basil, Parmesan cheese, sea salt and pepper.


Read Full Post »

Photo of the Day
September 8, 2012

A friend gave me this tomato from her garden. I love tomatoes. This was a feast for both the eyes and the palate.  It’s not everyday I get a green tomato; I loved the color as much as the taste.


Read Full Post »

The Minneapolis Farmers Market
A Photo Walk Tour–Part 2

Flowers and Jeans

Burst of Floral Color

Lettuce Wrapped in White Paper

Rooster Feet and Shadows

Metal Birds Flock Together

Sea of Flowers

Green Stalks Tied with Red

Pasta and More

See more photos and learn more about the Minneapolis Farmers Market:

It’s Not All Food at the Farmers Market


Read Full Post »

Made From Scratch Donuts

Contemporary Concept–Classic Recipes

I have always loved donuts. Each one is a small cake with a hole in the middle. Plentiful flavors and toppings to choose from. Some filled, some not. In recent years they haven’t been good for us due to what has gone in to them.

They’re different at YoYo Donuts. These are made from scratch each day and have no trans fats. They’re also peanut and nut-free for those with allergies. YoYo Donuts doesn’t use preservatives or dough extenders. Instead, they take classic recipes using real ingredients such as their flour blend that is a mixture of wheat flour, barley flour, potato flour, and some special spices. The result? Donuts with a wonderful taste and texture.

YoYo Donuts is more than a donuts and coffee shop. They serve lunch fare each day as well. Sandwiches and salads are made fresh in the kitchen each day. Three soups a day are available in fall and winter. Take it to go or eat at one of the tables in the seating area that has plenty of natural light from the large windows.

YoYo Donuts is a family owned, independent business. If you’re a regular reader of my site, you know how I feel about patronizing our local businesses (see my post Keeping It Local).  Free WiFi and parking.

YoYo Donuts and Coffee website
5757 Sanibel Drive in Minnetonka MN.
Off Shady Oak Road, just north of Highway 62 in the Sundial Center.
Mon-Sat: 6:00am–4:00pm
Sundays: 7:00am–Noon



Read Full Post »

It’s blueberry season and the pickings are good right now. The blueberry is one of the few fruits that are native to North America. The Northeast Native American tribes revered blueberries and the elders of the tribe named them “star berries” due to the shape of a perfect five-point star blossom at the end of each blueberry.

Blueberries, also known as “star berries”, are ready to pick and eat.

Blueberries can be enjoyed in a multitude of ways: plain, in cereals, in pancakes and waffles, on ice cream, in pies, in muffins and scones, in a salad, in a smoothie, etc. I recently picked my own blueberries at Blueberry Fields of Stillwater. They’re easy to pick and it’s a good way to save money at the grocery store. And these are grown without pesticides, a definite plus!

Pick your own blueberries at Blueberry Fields of Stillwater

Bev, one of the owners of Blueberry Fields of Stillwater,
greets you and shows you how to pick if it’s your first time.

My box of blueberries and a sheet with several recipes. Picking is easy.

Beautiful, ready to eat and wonderfully fresh.

Bev and Mike O’Connor of Blueberry Fields of Stillwater

Check their website for a schedule of picking times:

Blueberry Fields of Stillwater


Blueberries are a real food that are naturally good for you:

Nutrition Facts on Blueberries


Share this post:

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Read Full Post »

Everybody needs beauty as well as bread, places to play in and pray in,
where nature may heal and give strength to body and soul.”
—John Muir

Flowers next to a window in a restaurant

The photo above was taken at Forepaugh’s Restaurant in Saint Paul, Minnesota. They served us a potato bread that was delicious. You can always taste the difference between homemade bread and store-bought bread. If you like homemade bread, here’s a recipe for a quick bread that is flavored with savory herbs. Bon appetit!

Herb and Onion Quick Bread Recipe


1/2 cup milk
1-1/2 T sugar
1 t salt
1 T butter
1 package yeast
1/2 cup warm water
2-1/2 cups white or whole wheat flour
1/2 small onion, minced
1/2 t dried dill weed
1 t crushed, dried rosemary


  1. Scald the milk and dissolve in it the sugar, salt, and butter; cool to lukewarm.
  2. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, minced onions and herbs. Stir well with a large wooden spoon.
  3. When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk—about 45 minutes.
  4. Stir down and beat vigorously for a few minutes, then turn into a greased, small loaf pan (or a couple of smaller loaf pans). Let stand in a warm place about ten (10) minutes before putting in a preheated, 350 degree oven.
  5. Bake for about an hour. Smaller loaf pans make bake faster so check accordingly.


“When you have only two pennies left in the world,
buy a loaf of bread with one, and a lily with the other.”
—Chinese Proverb

Share this— Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Read Full Post »

Simple, natural and great tasting.

It’s been hot and humid here in Minneapolis these past couple of days. One simple way to take the heat off is to enjoy a cold glass of homemade lemonade. It’s a simple thing to make from scratch and fresh lemon juice produces a far superior lemonade than a powder mix.

One handy tip is to make a simple syrup by dissolving the sugar in hot or boiling water before mixing it with the freshly squeezed lemon juice. By dissolving the sugar, you don’t end up with crystals of sugar swimming in your glass, or floating to the bottom of the glass and pitcher.

If you don’t own a citrus juicer, simply cut the lemon in half, hold the halved lemon over a bowl, insert a fork into the pulpy section, and then squeeze the lemon and twist the fork until all the juice is extracted. Remove any seeds that have fallen into the bowl and you’re ready to use the juice for lemonade. Substitute limes for lemons or use a combination of lemons and limes for variety.

Ah, so refreshing. Enjoy!


Everyone has their own preference for how sweet or tart they like their lemonade. Adjust the amount of sugar you use according to your own taste. I’ve also heard of people using maple syrup in place of sugar. I haven’t tried it yet but I think it could be quite tasty this way!


Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Read Full Post »

Older Posts »