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Cooking With Christie: Amaranth Crackers
Inspiration: I know this comes as a surprise — I bought a new cookbook. However, what is truly astounding? With all of my stupid, stupid allergies, I can eat 95% of these recipes! Even better? I can cook them without needing to make any substitutions! Unless you’re out of a particular ingredient……(Cue ominous music.) Within the pages of The Sioux Chef’s Indigenous Kitchen — there’s a recipe…
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Latest review at my blog!
Strongly recommended for foodies and Minnesotans! (More politics than you might be comfortable with.)
http://www.skjam.com/2017/12/10/book-review-in-winters-kitchen/
In Winter's Kitchen Combines Homey Recipes and Midwestern Nostalgia
If summer already has you thinking about colder, cozier weather, try In Winter's Kitchen.
Milkweed Editions Six months after I moved from Seattle back to the Twin Cities, I was in a winter-induced funk. Every time I stepped outside into frigid, January air, I wanted to run screaming back to the misty Pacific Northwest, where winter is indeed dark, but at least I could leave my house without feeling like the wind was searing my lungs in half. I was deeply homesick for a home I hadn’t…
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When I turned sixty, I squared off against all the day-dreamy tomorrows of what might yet become to face an absolute, irrefutable present. I have not cultivated one particular skill and so may be a master of none. But like those earlier cookbook writers, I seek a range of subjects, stories, and insights. I've let imagination into my life; I do not follow a recipe for my days. And I think I've come to embrace this. In a sense my approach is akin to that of organic farmers, who rely equally on science, intuition, and experience to cultivate vibrant fields and resilient lives.
Beth Dooley, In Winter’s Kitchen
When students ask me for "informational interviews," I know they are seeking a direct path to a career. But my work has itself been the sum of trial and error, of well-made plans ever revised. My days are not monotonous or routine and there is always something different on my calendar. I'm neither a journalist, nor a novelist, nor a home economist--no college offers a degree in cookbooks. Luck and happenstance have been my teachers and my research is driven by moments of serendipity, such as seeing the likes of a hand-painted sign--"Real Milk and Farm Eggs"--on a country road.
Beth Dooley, In Winter’s Kitchen
You can make it a fresh & local Thanksgiving, even in Minnesota. Beth Dooley, creator of "Minnesota's Bounty: The Farmers Market Cookbook" shares how.
