A look at this month’s Eat Well, Spend Less series on emergency preparedness and making a menu from it. This month we’re talking about emergency preparedness. Interestingly enough, I’m having my own bit of a faux emergency this week, trying to keep dinners as quick and simple as possible as I finish up work on my first book (more on that later). I laid the groundwork for the beauty of whole grains with my post, looking at what a whole grain is, how to store it, cook it and recipes... more

A look at how we eat late in the summer, a menu of sorts. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. This time of year is my favorite at the farmers market. I walked through crowds of people, my kids trailing behind me, sometimes running ahead and stopping to buy their own produce and flowers. We came home with armfuls of sweet corn, peppers,... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. I have what I lovingly refer to as “canoe burn.” It’s that red knee from sitting on a big, open lake with the sun reflecting off the shimmering surface... more

For the second week of the Summer Pantry Challenge, I needed to create a menu for an upcoming vacation we’re heading into. This menu came straight from the pantry to create road-trip snacks and cabin meals for us. We’re planning our yearly trip to the great northern wilderness (also known as the Boundary Waters Canoe Area). We’ll be staying at Chez Pazlar, my aunt and uncle’s “cabin” just at the entrance to the BWCAW and have a few day hikes and canoe portaging... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. We have something we’d like to share with you. The little man here is pretty excited about it. We’ve been asked by the folks at Alexia Foods to participate in... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. Don’t fall off your chair. After a self-imposed menu hiatus while traveling and dealing with the crazies, the menu is back. This week I’m celebrating the return... more

Planning to celebrate Cinco de Mayo or just need a fresh Mexican night to get into the warm weather season? This Cinco de Mayo menu has a little something for everyone. Ole has been out of town this week. Days seem longer when there’s no one to share in the daily duties with you, the teeth brushing, hair braiding, sheet washing, diaper changing duties that come with four kids. I instantly miss having that other person there to call on and share with. When your hands are full and you can’t... more