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weekend time

November 20th, 2010 | 2 Comments »

It’s the weekend before Thanksgiving. I’ve done my shopping and planning and am ready to cook, and eat and enjoy. I love Thanksgiving, especially the turkey and stuffing. I always buy a huge bird to insure plenty of leftovers, and there’s always a soup in the days after, or a few morning of making crunchy little cakes from leftover stuffing, or a frittata maybe, with some cranberries and bits of turkey mixed in.

Looking for a nice treat to start your holiday off right? How about a Dried Cherry Poppyseed Scone?

If you’ve got house guests coming, these delicious dried cherry scones are a perfect offering for a simple, but elegant start to your day. Heck, even without house guests, you should find a reason to put these on your weekend menu. They’re light and fluffy, with chewy cherries and the crunch and snap of poppy seeds. No cherries? Use cranberries, or even raisins. A wintery morning, chilly and bright can be made much nicer with the humming oven and the warmth of a fresh scone. Next to a fragrant cup of coffee or tea, I can’t think of a nicer way to wake up.

Dried Cherry Poppyseed Scones
from Tyler Florence, Real Kitchen

2 c. AP flour
1 T. baking powder
1/2 t. salt
2 T. sugar
3 T. poppyseeds
5 T. butter, cold
1 c. milk or cream
1 c. dried cherries

Heat oven to 400 degrees. Place parchment on a cookie sheet.  Place cherries in a heat proof bowl. Boil water to vigorous bubbles and pour just enough in the bowl to cover the cherries. Stir to combine and allow to sit, stirring occasionally until the water is tepid and the fruit soft. Drain the fruit, reserving the juice.

Sift together flour, baking powder, salt, sugar and poppyseeds. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. You want to leave larger pieces of butter. Make a well in the center and add the milk, stir to just combine everything, making sure you scrape across the bottom of the bowl. Toss the drained fruit with just enough flour to coat them lightly, then add to the dough, stirring carefully until just incorporated.

Lightly flour your countertop and turn the dough out. With your hands, shape into a square, roughly about 10″x12″ or so. With a sharp knife, bench scraper or spatula, cut the square into four equal portions, then cut each portion in half, corner to corner, to form triangles. Carefully lift the triangles with a spatula onto your prepared sheet. Alternately, you can scoop the dough straight from the bowl to the cookie sheet. Bake for 15-18 minutes until lightly browned and fragrant. Allow to cool.

For a glaze, combine reserved juice with about 1 1/3 cups powdered sugar and a little melted butter. Drizzle over scones before serving.

build me up, butternut

November 19th, 2010 | 4 Comments »

(photo from “That’s Yummy”)

We’re woefully into November’s gray and flat winter light. The cloud cover expanse across the sky is leaden and heavy and daylight begins to fade around 4:00pm, yet even in the best of midday light, the ability to take a good photo often is a crapshoot. I don’t really mind the changes that come around this time of year, this first adventure into winter, the shorter days and descent into wool sweaters, layers, warm socks and extra blankets on the bed. The coziness of it is good, it’s necessary, and there’s a lot of it that can be so soothing- like the leaping blue flame under the daily tea-kettle, the ritual of a warm steaming cup to carry me through the late afternoon; there’s the presence of the strands of tiny twinkling lights we’ve used to adorn certain areas of our home- the stairwell for those dark, dark mornings, the top of the cupboard in the kitchen, and the fancy festooned bakers rack in the corner of our kitchen.


The tiny lights are nice in those early mornings before the dawn when Mike is awake; it provides enough light to get the coffee pot going and the cat dishes filled without having that eye-burning glare that we encounter when first out of bed. The stairwell lights guide him safely down in the darkness. We put these lights up many years ago at Christmas time, and they’ve proven to be so useful that we never removed them. In those gloomy November afternoons they add a warm touch to our home, along with the singing tea kettle, and those steaming cups. Add a candle or two and you can chase those dark hours away a lot easier.

A good warm oven and simmering pot on the stove does that too. I recently came across a recipe for Butternut Squash Pasta, in Gourmet magazine’s Best of 65 Years cookbook. It was a simple process of cooking cubed squash then tossing it with garlic and pasta, but I thought to take it one step further and create an awesome squash puree to mix in with pasta, creating a saucy topping that clung to every single bite.

Problem was, as delicious as it tasted, it looked just ghastly. Imagine, brightly colored orange squash mixed with cooked whole wheat pasta. Oh gads…. it was homely as all get out, but tasted glorious and superbly like comfort in my bowl. I do recommend it, even if I can’t show you the result. Roast your halved butternut squash until it’s good and soft. Scrape the flesh into a bowl, add a little broth or milk to help thin it, then mash it smooth. You can whiz it in the food processor too. The resulting puree should be thick, close to the texture of canned pumpkin, and can be used like canned pumpkin, which, after all, is squash right?

Having the use of pureed squash on hand made it a cinch to whip up a batch of muffins too, and after finding a recipe for Whole Wheat Muffins with Pumpkin and Quinoa on Fork, Knife and Spoon, I knew those had to somehow come out of my oven in the near future. With a little trip towards the healthy side of muffins, these little beauties came out bouncy soft, only the slightest bite of sweet and full of chewy nibs of quinoa blended with the sweet taste of roasted squash.

Touched inside and out with toasted coconut, they had a lot going for them. A bite for breakfast, a quick pick me up snack or a nice late night treat before climbing under piles of blankets, they fill in all parts of your day with a compliment for your tummy. Follow the link to Kate’s blog  ( I know! Another Kate! ) for the original recipe. I doctored mine up to utilize what I had on hand for my version.

Whole Wheat Muffins with Quinoa and Squash

2 c. whole wheat flour
1-1/2 c. cooked quinoa
1/2 c. pure maple syrup
2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/2 t. sea salt
1 c. cooked butternut squash
1 egg
3/4 c. buttermilk
3 T. oil
1 t. vanilla extract
1/2 c. shredded coconut, toasted

Preheat oven to 375 and spray muffin pans, or line with paper. You will get approximately 18 muffins.

To cook quinoa- measure one cup of water in a saucepan and place over medium burner. Rinse 1/2 cup of quinoa in a wire strainer under cold running water, shaking to rinse thoroughly. Place quinoa in saucepan and bring to a boil. Reduce heat, cover and simmer about 10-15 minutes until all the water is absorbed. Remove pan from heat and let stand for 10 minutes, then scrape cooked quinoa onto a plate and spread out to cool.

When cooled, measure flour and quinoa into a large bowl. With your hands, gently toss together until blended, and quinoa appears the size of tapioca pearls. Add in baking powder, soda, spices and salt and mix thoroughly.

In another bowl, measure buttermilk, then whisk in syrup, egg, squash, oil and vanilla. Whisk together, then add to dry ingredients with coconut. Using a rubber spatula, gently fold ingredients together until incorporated. Do not overmix. Scoop into muffin tins, about 2/3 full and bake for 15-18 minutes, or until tops are browned and spring back when touched. Allow to cool in muffin pans for 15 minutes or so, then turn out onto wire racks to cool completely.

And without even realizing it, I’m more than halfway through NaBloPoMo, or National Blog Posting Month. It’s proven to be way easier than I anticipated, but with 4-1/2 years of archives to wander through and re-introduce, I’m never at a loss for material.

roasted vegetable pasta

November 18th, 2010 | 5 Comments »

There’s a lot of cowboy in me. Not the horse-ridin’ spur-wearin’ giddy-up-ing cowboy, but the kind that understands ‘Cowboy Cooking’ as a necessary culinary term.

Most people these days better understand the term ‘Iron Chef’ though, thanks to the ubiquitous presence of the Food Network. Cowboy cooking, or Iron Chef-ing is where you take a whole bunch of ingredients and come up with a dish that is nothing short of fantastic. It’s a skill that has served me well in my kitchen.

This roasted vegetable pasta dish was a stellar example of that. It’s from last winter and was a repeated entree in our kitchen for the remainder of the season.  All you do is roast up a pan of your favorite vegetables until they are fragrant and soft, then process them in a food processor to a chunky sauce. Mix them with a hefty pasta shape, add some grated parmesan and grab your fork. It works equally well to just toss them with pasta as is after roasting.

The sauce is versatile enough to also be used as an appetizer, topping crostini or another sturdy base.

And uh yeah….. ew; this photo is NOT my favorite, yet it’s what I get trying to photograph food in Minnesota during the month of February. Ugh. Sorry.

It really tastes FAR better than this looks. I promise! Yee haw!! Let’s get cookin’!

Roasted Vegetable Pasta

1 medium eggplant, cubed
1 medium yellow onion, cut into eighths
1 red pepper, seeded cored and cut into large chunks
1 pint grape tomatoes, halved
4-6 cloves garlic, rough chopped into large pieces
Olive oil
Salt and pepper
1 # rigatoni
Fresh parmesan cheese
Chopped kalamata olives

Place vegetables into a large bowl. Pour about 1/8 c. of olive oil over them, salt and pepper and maybe some dried seasoning of your choice. Toss to coat. Place on cookie sheets and roast in a 400-degree oven for 25-35 minutes, or until vegetables are soft and fragrant. Gently stir once during the cooking.

Cook pasta to al dente. Drain, reserving about 2 cups of pasta water and keep pasta warm. Place roasted vegetables in food processor and add a cup of reserved pasta water and 1/8 c. olive oil. Process until mixture is chunky, scrape down sides and process to desired consistency. If mix is too thick, add some more pasta water. You want it to be spreadable but not drippy, thick but not gloppy.

Toss vegetable mix with warm pasta. You may not need it all so scoop accordingly. Toss to coat pasta, add in kalamata olives (if desired) and parmesan cheese. Season with salt and pepper. Serve hot.

And remember when I recently talked about that yummy Panko Crumb topping? Hello, and giddyup …..it works perfect here.

behold the brownie

November 17th, 2010 | 1 Comment »

Brownies are awesome, let me just get this out of the way. I can’t think of anything I like more than a good chewy brownie. Especially one from the edge of the pan where there might be a bit of dense crust that gets a little hard, more intensely chewy. Those are the best ones. And a corner piece? Rapture.

I’ve always loved brownies, and all forms of them too. I like them with chocolate chips and without. I like them with toffee bits in them, I like them swirled with cheesecake, studded with some nuts or topped with a thick layer of ganache. I like brownies. And they have a special place in my heart in regards to my child too, because I have the fondest memory of my boy at the tender age of five, with a very loose tooth on the bottom- his first to be exact- and he had taken a brownie that was a little harder than normal since it was a few days old. He was sitting at our tiny little kitchen table happily chewing away when he suddenly got this look on his face that was a combination of panic and elation.

“My tooth came out!” He exclaimed loudly. Then he opened his brownie filled mouth, reached in and withdrew his tooth, holding it out to me in the palm of his hand, thoroughly covered in chocolate. He was thrilled and smiled widely, while chocolate-y drool seeped over his lips. Then he did what any kid in his place does;  out of sheer excitement, he opened his mouth to show me the empty gap. Yep. His mushed up brownie filled mouth. He was five. What else do you do but smile and praise him?

And then tell that story over and over again for the next 11 years. I couldn’t help it. What a memory!

These Brownies likely won’t ever cause a tooth to come out; they’re fudgey, moist and perfectly dense with a delectable chocolate taste. What they are, also, is really low in fat. I like that in a brownie, and I like even more when you get a product that’s low in fat that doesn’t taste that way at all. These are a quintessential brownie experience, a blast of rich chocolate, a sure-fire solution to that sullen mood, crappy day or the loudly demanding desire for something deliciously chocolate.

Indulge at your own risk, and don’t say I didn’t warn you.

Dark Fudgy Brownies
from Eating Well magazine, Jan/Feb 2007

3/4 cup all-purpose flour
2/3 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
3 ounces dark or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
1 1/2 tablespoons canola oil
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts, optional

Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.

Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. It will be VERY thick.  Turn out the batter into the pan, spreading evenly.

Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.

Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Cut into desired size. Can be frozen. In fact, they are amazing from the freezer. Like killer good fudge.

NUTRITION INFORMATION: Per brownie: 86 calories; 3 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 15 g carbohydrate; 2 g protein; 0 g fiber; 19 mg sodium; 25 mg potassium.

1 Carbohydrate Serving Exchanges: 1 other carbohydrate

gnocchi to the rescue

November 15th, 2010 | 3 Comments »

Let’s think for a moment, about fast, simple meals with a high nutritional content. Let’s think about those first minutes in the door after a day at work, when your stomach is beginning to show signs of distress and you don’t even want to change your clothes before deciding on dinner. Let’s think, for just a minute, that you don’t pick up the phone and call the pizza guy.

Instead, you reach for a package of gnocchi.

Gnocchi are potato dumplings and extremely versatile. Cooked potato is mixed with flour to form a dough, which is then rolled out and cut into the dumpling shape. The gnocchi are boiled like pasta. They can also be made with yams and sweet potato, possibly squash too. I’ve never made gnocchi from scratch. From what I understand it can be a bit challenging to get the texture right; too much flour and the dumplings are dense and heavy, too little flour and they fall apart.

Gnocchi can be used in many similar ways as pasta- added to soup, turned into a delicious gratin with assorted vegetables or made into a quick meal, sauteed with your favorite vegetables and boneless chicken breast if you so desire. That’s what I did in the photo. It was an amazing dish, and it came together very fast and was full of wonderful flavor.

They’re available frozen, or in vacuum sealed shelf-stable packages. I’ve seen them in regular and whole wheat versions.

Gnocchi In a Flash
adapted from Eating Well magazine
1 pkg shelf stable gnocchi
2-3 boneless chicken breasts, cut to strips (meat is totally optional in this dish)
1 medium red pepper, cored and seeded, cut to strips
1 bunch spinach, washed and de-stemmed (equal to a 10-oz bag)
1/4 c. canned diced tomato with italian seasonings
1/2 c. fresh mozzarella, cut into small dice
1/3 c. fresh grated parmesan cheese
Fresh basil to garnish

Season chicken breast strips with salt and pepper. Heat oil in 10-inch skillet, add chicken and cook, stirring occasionally, until strips are cooked through, about 5 minutes. Remove to bowl. Add red pepper and cook 3-5 minutes until tender. Add to chicken. Wipe out skillet with paper towel and add about a teaspoon of oil. When hot, add gnocchi and cook about 5 minutes until browned and slightly puffy. Add chicken and pepper to pan, and in bunches, add in spinach, stirring quickly until it’s all wilted. Toss in diced tomato and mozzarella cubes and shave some parmesan over the top. Stir to mix and allow to cook for 3 minutes or so until hot. Serve immediately topped with fresh basil.

Change up the vegetables according to your preferred tastes.


quietly weekend-ing

November 14th, 2010 | 2 Comments »

The snow stopped and we received about a foot of wet, heavy white stuff. I was pretty grateful that it arrived on the weekend and about our only need to accomplish was cleaning off the driveway and sidewalks. It was so nice not to have to go anywhere. We spent some time knocking the thick clumps off neighbor’s trees and bushes as it was so heavy that it was bending them nearly in half. We also saw plenty of downed tree branches today on our way to church.

The down time afforded us an opportunity to work up a new ever-changing header for the blog? Like it???

Tomorrow, hopefully, I will have the results of the MRI. Kind of curious, trying not to be concerned that anything is seriously wrong. Pretty doubtful on that.

About three years ago, I posted a short little blurb on here about a delicious buttery, crunchy topping that I love to eat on buttered noodles. I almost didn’t even post it because I thought it was the silliest, most mundane thing I could even conjure up, but it turned out to be one of my more steadfast search terms that people use to find my blog. Who would have thought that ‘Buttered Noodles’ needed to be searched?

At any rate, this yummy herbed topping is delicious and simple, and adds the perfect touch to not only buttered noodles, but mac&cheese and all other forms of pasta dishes you can come up with.

Herbed Panko Topping

2 T. butter
2 T. olive oil
1 c. Panko breadcrumbs
1 t. garlic powder
1 t. onion powder
1 t. dry basil
1/2 t. dry mustard powder

Salt and pepper to taste

Melt butter and oil in small saute pan. Add crumbs and toss to coat. Add in remaining seasonings and cook over medium-low heat, stirring continually until crumbs are browned and fragrant. Remove from heat and spread on a plate to cool. Add in parmesan/asiago type of cheese if desired. Sprinkle over drained pasta, and toss to coat.

Kate’s Notes: Once the crumbs are nicely browned, you must take them out of the pan to cool. If you leave them in the pan they will burn. Trust me. You can mix up the dried herbs you add as per your individual tastes. Use all butter too, or all oil. I like the combo of both. These keep in the fridge for about a week or so, I’m guessing anyway. They tend not to last that long around here.

embracing the inevitable

November 13th, 2010 | 2 Comments »

There’s just no point on grumbling when the first snow falls thick and hard. This is Minnesota and it’s just how life is here. I mean, look at those photos. How can you grumble about something so beautiful? Walking through the woods after a thick snowfall is to know peace and solitude and Nature at it’s finest. This is what we are. And as certain as the snow falls each year, it’s always followed by Spring. Always.

Today, as predicted, the snow is falling fast and furious. It’s heavy and wet and the roads are slick from what I’ve heard. But I have no agenda for today, no plans. There’s nothing to do but sit back, a content feline on my lap and take in the coming Winter. I love snow, as I love cross-country skiing. The more the better as far as I’m concerned. Last year we had a stellar winter in terms of snowfall. And I can only hope we get half as lucky this season.

I can’t wait to get out there.

friday fun

November 12th, 2010 | 2 Comments »

Well I did it now. I mentioned winter. And snow. And apparently tomorrow Minnesota will get it’s first significant snowfall.

But will we see something like this?

Or will it be more like this?

It sounds like it will be wet, and in our area North of the Twin Cities we might not see much at all. But for November 13, and after the most glorious Fall that I can remember, it’s all right that it’s coming. It’s time to move on.

And today I finally had my MRI to get a good look at what happened in the car accident. The vertigo, nausea and dizziness that came on seemed to magically fade as of only yesterday, which was a welcome relief. Still, the chiropractor wants to know that nothing really serious occurred.

I’ve only had one MRI before and I don’t recall much about it. This one wasn’t bad but it was really, really long. I was in that thing for like two hours. The only way to get through it, with the loud pounding noises happening right under my head was to try and think of some kind of explanation to attach to the sounds I was hearing so that I didn’t go crazy with boredom laying in that tiny tube. There was ‘Extreme Techno Pop’ sound, that made me feel like I was in a loud and throbbing dance club; there was ‘Pneumatic Construction Hammer’ sound so I imagined I was watching some construction guy with tree trunk arms busting up concrete,. There was the fun sound that seemed to be repeating ‘backpack! backpack! backpack!’ over and over. I couldn’t dream up any scenario to attach to that one though outside of a frantic kid who’d lost his backpack and was tearing around looking for it. There was ‘Super Charged Engine’ sound which made me dream of being in Mike’s Porsche on the open road, then also ‘Banging on Metal Pipes’ sound. That sort of made me want to tell someone to be quiet.  And through it all, the hum of the machine drummed through my head, often matching the rhythm of my heartbeat which was both odd and sometimes creepy. I did doze off slightly, I became wildly overheated, almost to a point of feeling feverish and I was famished by the time I was done.

So yeah. All in all it was….. uh, quite the experience and I am glad it’s over. I should know the results Monday at my next visit with the Chiropractor.

And it’s Friday. Which when you aren’t working means nothing. So I’ll leave you with a few things I am really grateful for today:

~~~The unfailing support of my spouse
~~~Services whose only goal is to help you get out from under an impossible situation.
~~~Friends. Friends. Friends. Friends. (seriously, I love you guys. All of you.)
~~~Again, my new washer and dryer *sigh* (I have mad appliance love, folks)
~~~The right perspective
~~~ Friends. Friends. Friends. Friends.

remembering

November 11th, 2010 | 7 Comments »

It’s Veteran’s Day, which is set aside as a day of remembering those who served our country. And then there’s Memorial Day, as a day to remember those who died serving our country.

But where’s the day, the national holiday that honors our loved ones and the normal folks who didn’t lay down their lives for their country? Where’s the day that we remember the mothers, fathers, siblings, aunts and uncles and grandparents that are no longer a part of our lives? The friends we’ve lost? Why is there no national holiday that honors those everyday heroes, the ones who raised children but left them too soon? The friends that no longer smile upon us and brighten our lives? The grandparents that dote on their grandchildren?

My answer to that is simple- it happens every day. Or it should happen every day.

If you’ve read this site for any amount of time you know that I no longer have my Mom and my sister Karen in my life. They died three years apart in the mid-90’s. It was a really awful time of my life as both died suddenly and tragically. But I think the worst part of losing them both is how the world simply forgets about them once they’re gone. My family certainly doesn’t forget; we can’t ignore those holes in our memories regardless of how long it’s been. And no one who has ever lost a parent forgets that influence. My Mom has been gone for 16 years and yet I still hear her laugh, and feel her guidance every day. I still bristle years later from the callous remark made to me a short time after my Mom died when someone made the offhand comment that “Jane was your Mother.”

Jane still is my mother, no less than she was when she was here and even more so because she’s gone. The influence never stops. And the fact that she gave me life doesn’t stop at her death. It’s the same way with my sister, who doesn’t cease being my sister once she leaves this Earth. Along the way of learning to navigate life without them, I began to think it was vital to do something to remember them, every day. And somehow have a means of showing others that I will never forget, and that they shouldn’t either. I didn’t know what that would look like but somehow the vision I had kept coming back to Dragonflies. And then browsing the Internet one day, I came across this from The Dragonfly project.

“In the bottom of an old pond lived some grubs who could not understand why none of their group ever came back after crawling up the lily stems to the top of the water. They promised each other that the next one who was called to make the upward climb would return and tell what had happened to him.

Soon one of them felt an urgent impulse to seek the surface; he rested himself on the top of a lily pad and went through a glorious transformation which made him a dragonfly with beautiful wings. In vain he tried to keep his promise. Flying back and forth over the pond, he peered down at his friends below. Then he realized that even if they could see him they would not recognize such a radiant creature as one of their number.

The fact that we cannot see our friends or communicate with them after the transformation which we call death is no proof that they cease to exist.”

Which then led to this permanent reminder that I carry every day on my right forearm.

Our culture doesn’t like death. We don’t honor it much and for most people, I think the thought of dying is pretty frightening. The means of one’s dying becomes a source of discomfort too, such as the case with my sister, who committed suicide. People don’t understand it and it’s better to just ignore it than talk about it, talk about why, try to make some sense of it. People turned their backs on me when my sister died because they couldn’t handle it. And when I would talk about her, I saw fear in the faces of others. We don’t honor the dead. We sweep them under the rug and act like it never happened. Or we want to, anyway.

But I don’t. And I won’t. That’s why I inked the symbolism on my arm. And I love it when people ask me what it means. To me, it means the world, my world and what I’ve lost. That’s important to me and I will never tire of telling anyone about it.

fun! excitement! challenge!

November 10th, 2010 | 5 Comments »

I was selected as one of the 25 Iron Foodie challengers!!!! I will get a box of 8 gourmet food items from Marx Foods and must prepare a dish using three of them, then post to my blog by December 3rd.

The winner receives $200 in credit for using at Marx Foods. There’s other prizes too, unspecified.

Ok contestants!! Start your ovens! Light your burners and pull on your thinking caps!! This gal is ready to ROCK!!

Iron Foodie 2010 | Here's Why that will be me:

MarxFoods.com -- Fine Bulk Foods The Foodie BlogRoll