The other week we had purchased these turkey cutlets on a whim. Outside of Thanksgiving and Christmas, we don’t really cook much with turkey. And a turkey cutlet at that. A breast or a whole bird I can handle, but a cutlet? Feeling uninspired, I turned to the Google to answer my cries for help and the L.A. Times answered. While all of their suggestions sound delicious, I could only pick one. This is that one. Kidney Bean was there, as he so often is, eating a snack while his parents prepare... more

I was transported back to 1987 today, except I was the same age as I am today and in awe of Richard Dean Anderson, who had just saved the day and pulled a classic MacGyver by getting the car started using nothing but the power adapter wiring from the tape deck, some discarded plastic, a twist-tie and a screwdriver, just in time for us to escape from the antagonist’s carefully laid trap. Then I snapped out of it and realized that it wasn’t 1987. It was 2009, and Richard Dean Anderson... more

I suppose I could think of and share a reason why it would be called Texas caviar, but the point is that there are no fish eggs in it. I like to think of it as salsa that has been kicked up a notch or two. In fact, it’s been changed so drastically, I dare call it a salsa. My sister’s friend brought this to a birthday dinner a few years ago. I was instantly hooked. It’s tasty, interesting, flavorful and packed full of protein. There are beans. There are enough beans for this... more

Before this becomes irrelevant – and maybe it already is – I wanted to share some of the culinary delights ate the fair this year. Reflecting back on it, we kind of decided it was a mild year for us. I mean, we didn’t go for the ostrich or the alligator, bacon-on-a-stick or even deep-fried Oreos. There’s always next year. From left to right, top to bottom: 1) Chicken pesto crepe, carnival ride at night, the Giant Slide, Skyride 2) Cheese curds, sharing our lemonade with a bee,... more

While this lemon chicken pasta salad could function as a side dish or a potluck item, we eat it on top of a bed of organic spring mix greens as a meal. It’s fantastic paired with garlic bread or pesto cheese bread as well or even just a few raw vegetables for dipping. It’s easy to make ahead, and it stores well in the fridge. As with any creamy pasta salad, it absorbs the moisture the longer it sits. If this bothers you, simple stir in a tablespoon of milk or two tablespoons of ranch... more

We headed off to the farmer’s market today again. I came back with produce for the whole week, including apples. I love fall at the farmer’s market. Most of the produce in Minnesota is harvested in the fall, and the bustle and bushels and baskets of peppers, corn, tomatoes and onions make it that much more enjoyably…for me, at least. We came home with a fantastic bushel of early apples, perfect for eating and eating and eating some more. A few more weeks until peak apple season... more

I spent a week or two at my grandpa’s during high school at one point. I was avoiding reality, and he needed someone to keep him company. At some point I went home to my parents and my four younger siblings, but he let me take a few things with me, the most important being my grandma’s cookbooks. To this day, they are one of my favorite possessions. I paged through them, looking at my grandma’s handwriting, finding her bookmarks, carefully placed in the pages. I read the recipes,... more