IN THE BLACK Impromptu Freezer Cooking Session
This evening I used some spaghetti sauce to put on meatloaf I was warming up for supper. I had made meatloaf a few weeks ago and froze the leftovers in individual sized portions.
I also boiled past... Posted on 5/21/13 at 9:04 PM
STAFF BLOG EVERYDAY GOURMET Zesty Tomato Quinoa
There is no doubt that quinoa is on trend right now in the food world. The united nations has even deemed 2013 as the "year or quinoa". Not just because it's popular though, but because it is consider... Posted on 5/18/13 at 9:19 AM
PARENT INFORMATION CENTER A Special Day for Moms
Happy Mother's Day to all you PIC MOMS out there.. new moms, stay-at-home-moms, working moms, single moms, expecting moms and more.
Mother's not only give us life. Motherhoodrequires 24 hours of pa... Posted on 5/12/13 at 11:18 PM
Molly MacGregor of Walker, Minn., caught a keeper-size lake sturgeon April 27, when she and fishing partner Chris Weir-Koetter of Bemidji participated in a Becoming an Outdoors-Woman sturgeon fishing event on the Rainy River.
If there is one day a year that’s all about grilling, it’s definitely Father’s Day. What better way to celebrate the fathers and father figures in our lives than by pulling out the lawn chairs, sipping on a few cool beverages and firing up the grill with family and friends?
Along with my regular day-to-day duties at Good Samaritan Society — Larimore, I help with a variety of events that the center holds. I enjoy the people I’m working with, get to visit with the people who attend the events and help serve — and eat — good food so it’s definitely one of the perks of my job.
Caribou isn’t exactly common in this part of the world but this recipe from Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” would work with just about any other wild game, from venison to elk, moose or antelope, as well. The key, Winkelman says, is to only cook the wild game steaks to medium rare for the finest flavor. Overcooking is the biggest mistake people make when preparing wild game.
No wilderness fishing trip is complete without a shore lunch of fried fish, potatoes and onions — fried onions, of course. The traditional shore lunch is tasty, to be sure, but it won’t win any awards for being healthy.
I know that I’m not the only one who considers soup a staple food of winter. A couple of weeks ago, Jeff Tiedeman, my co-worker and longtime friend, wrote a column about soup and shared some recipes on his Wednesday food page.
I thought I would also share with readers a couple of my favorites.
Aside from the formidable battle they put up on hook and line, pike also are overlooked — and largely underappreciated — by many anglers who don’t think a fish is worth eating unless it’s a walleye. They would be wrong; pike are excellent table fare, and once those pesky “Y” bones are removed, many a “walleye snob” has been convinced and converted.
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