This recipe is high on the list of my favorite summer side dishes.  My mom has made it for as long as I can remember.  It's so good that I try to have a jar of the dressing in the fridge at all times so that I can toss it together on fairly short notice.  It's the perfect companion to grilled or baked fish. 0 1 0

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Greetings Ladies and Drag Queens! 0 1 0

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Brilliant.  All the deliciousness of buffalo wings, but without all the sauce on your face or fingers.  This recipe is from the Spring 2012 issue of "Real Food", which is put out by the local Byerly's and Lunds grocery stores. 0 1 1

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I wasn't really in the mood for salmon tonight, but I had a defrosted piece that needed to be eaten for dinner.  So, I found myself combing both fridge and pantry for inspiration.  What followed was nothing short of a full-on foodgasm.  I give you...The Ultimate Baked Salmon Sauce. 0 1 3

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Greetings ladies and drag queens! 0 1 2

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So, I was screaming around Target recently terrorizing little old ladies with my big red cart when a Boots display caught my eye.  This being Minnesota, I am always on the lookout for the heavy duty moisturizers that are needed to get through our often brutal winters.  Well, ladies and drag queens, I have found a real winner!  Intensely thick, a little dab will do ya.  It's surprisingly not heavy or greasy feeling, and leaves the skin so very soft.  Bonus 1--the 6.7 ounce tub will only set you back about 10 clams.  Bonus 2--the cocoa and shea butters are sustainably sourced and community traded. 0 1 0

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Greetings, Ladies and Drag Queens! 0 1 1

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Stupid-easy, and oh so delicious!    I omitted the salt seasoning on account of the salty prosciutto, and it was perfect. 0 1 2

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The really HOT UPS driver delivered my brand spanking new panini press today!  *hopping up and down*  I broke it in for dinner tonight (the press, not the hot UPS guy), filling the sandwich with layers of paper-thin tavern ham slices from the deli, aged white cheddar cheese, and thin slices of local HoneyCrisp apple.  Sooooooooo simple and unbelievably awesome!  Now I am asking for your favorite fillings for inspiration.  Let the panini marathon begin, and thanks in advance!                0 1 2

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I have yet to make this at home, but being a native Minnesotan, I have ingested countless pounds of Frango over the years and can attest to its deliciousness.  After reading the recipe and for a fun bit of trivia, "Wiki" Dayton's Department Store.  You will see some very familiar store names.  And yes, our current Governor is of the Dayton dynasty! 0 1 0

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Greetings all!   I have so far remained steadfast in my resolve to not purchase a panini press, but I am faltering quite quickly.  A pending move has spurred most of this.  I am thinking that this would be a great counter-top piece for super-quick sandwiches while settling in.  Well, that and the fact that I will be living about 3 miles away from one of the best, if not THE best, Mom and Pop Italian delis in the metro.  In short, we're talking preventative wallet-pummeling, folks.  Sound good so far?  The problem is, I want to find a quality press for around 50 clams.  Is this even possible? 0 1 2

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This is on my "must try" list for a weekend breakfast.  Like the previous recipe, it comes thanks to the Fall 2011 issue of Real Food.  Credit is given to the Tupelo Honey Cafe out of Asheville, North Carolina.  And, they suggest pairing the saddle blankets with hickory-smoked BACON!    INGREDIENTS FOR FOUR SERVINGS:   1 large sweet potato 2 3/4 cups all-purpose flour 1 teaspoon salt 5 tablespoons plus 1 1/2 teaspoons sugar 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 3 cups buttermilk 3 eggs 2 tablespoons unsalted butter, melted 2 tablespoons honey 1 teaspoon cinnamon 1/2 teaspoon nutmeg Peach Butter (recipe below) Spiced Pecans (recipe below)   1.  Wrap sweet potato in foil and bake in 350 degree oven until tender, about 45 minutes.  Set aside to cool to room temperature. 0 1 3

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I can't even begin to write about how bang-your-head-on-the-kitchen-table AWESOME this dish is!!!  The recipe comes from the Fall 2011 issue of Real Food, put out by the local Byerly's and Lunds markets in my neck of the woods.  I made the sauce well ahead of time and let it hang out in the fridge so the wunnerful flavors could blend.  Warm gently before serving, and make sure that you don a helmet before feasting.  I crap you not about the headbanging euphoria!!! 0 1 5

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Man oh man!  This is the best time of the year to be in Minnesota.  Well, that and the wondrous apple season that is just around the corner.  Two words, people.  Sweet.  Phucking.  Corn.  OK.  That was three words.  I got a little excited.  None-the-less, ours is THE best sweet corn in the entire world, hands down.  Get some.  Preferably at a local farm stand or market, where it is just-picked.  And if you happen to tire of the classic yet euphoria-inducing buttered corn on the cob with a bit of salt, here are a few recipes to expand and further whet your kernel-savoring whistle. 0 1 0

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You know how sometimes when you come across a recipe, you can practically taste it before you make it?  Yeah.  This is one of those, folks.  Sweet, savory, salty and crunchy spectacularity.  *wiggling eyebrows while drooling*   http://twincitieslive.com/article/stories/S2235248.shtml?cat=10743         0 1 4

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No, I am not high.  This is a local news story that aired on KARE11 last night. 0 1 0

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From Edible Twin Cites magazine, summer 2011.  This recipe can be adapted to any local fruit-based wines. 0 1 0

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Just saw this recipe being presented on KARE11, a local telivision news station.  Man, oh man!  *banging head on keyboard in a fit of culinary euphoria*  This could be dangerous, folks!  Here is a link! 0 1 1

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Greetings ladies and drag queens! 0 1 5

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You know how every once in a while someone introduces you to a product that makes you want to run to the nearest and tallest rooftop and scream "Slap my ass and call me Sally!  This is AMAZING!"  Well, ladies and drag queens, that is how I feel about Jane Iredale PureBrow Gel. 0 1 1

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It's rhubarb season in Minnesota!    This recipe comes from Twin Cities Live, a local television program.  It will make about three cups of chunky-ish sauce and will freeze very well--a great thing as the season is very short! 0 1 3

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Greetings Kitchen Goddesses and all other assorted wandering gypsies! 0 1 0

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Another "WINNING!!!" couple of recipes from "Real Food."  As this recipe is for a crowd, you will need 3 pounds of salmon fillets and 18-24 corn tortillas.  Just try not to bang your head on the kitchen table in a fit of euphoria! 0 1 1

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This recipe comes from the Summer 2011 of "Real Food", an awesome complimentary food magazine from the local Lund's and Byerly's grocery stores.  You might want to wrap your keyboards in plastic as to prevent their untimely deaths by drooling. 0 1 0

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  http://foodnetworkhumor.com/2011/04/video-parody-the-pressure-cookers/#c...     0 1 2

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