Finn likes to bake – corn muffins today. We followed a recipe from All Recipes today (http://allrecipes.com/recipe/basic-corn-muffins/).
I really like baking with him. It gives us a chance to take a break from the hustle and bustle that so often comes with weekends. Baking offer a great chance to teach about food – where things come from and what goes into dishes.
I am a huge fan of organic food pioneers and adore the Kickstarter concept. My current favorite Kickstarter is Saucee whose founders take their passion for pure organic ingredients and pore it into innovative sauces. I like their mission to put something healthy into each jar. Ingredients like Capsaicin, Turmeric, Kale, Maitake Mushroom and Flax make for some interesting flavor profiles. I am most excited to try the Kale!
Oysters are so delicious and can have the flavor profile of fine wines. On a quick jaunt to San Francisco, I asked a local for a great lunch recommendation. Without hesitation she said, “head to the Ferry Building and if I like oysters go straight to Hog Island.” I followed her instructions without hesitation. I love oysters and find them as fascinating in taste profile as wine. Both wine and oysters can be just enjoyed as is or studied like crazy.
Hog Island Oysters offers visitors the opportunity to do both. I enjoyed the mixed platter of 12 and am already hoping for another visit.
If you get the chance – go straight there!
Check out their sustainability story too: http://hogislandoysters.com/farm/home
Address & Phone: 1 Sausalito – San Francisco Ferry Bldg #11, San Francisco, CA 94111, (415) 391-7117
In an public letter to Hasbro, JOLLY TIME’s President asks for popcorn to be added to the great game of Monopoly. And why not – we all eat while playing board games and it is usually a fun snack. Let’s help them add it to this iconic game. Fun!
I adore the mini-escape lunch. Grab a magazine – Food & Wine in this case – head out to an appropriately noisy restaurant and blend into the woodwork. The respite is the perfect refresh after a busy a.m. and before heading back to take on the afternoon. The Loon in downtown Minneapolis has quickly become one of my favorite restaurant locations. On most occasions I dive into their daily soup with some warm corn bread. At other times I try their world class chili. Either way it is the perfect escape.
The Loon Cafe
500 1st Avenue North
Minneapolis, MN 55403
Monday – Saturday
I’ve been wanting to go to Hell’s Kitchen now for awhile as a couple friends have raved about it – and took the opportunity to go after a company gathering downtown. I was not disappointed in the least. Starting with a creamy hot coffee, I tried added some sausage bread so I could try their signature peanut butter (yum – but actually a bit too sweet for my taste) and enjoyed then added to the hearty mix with buffalo sausage – savory! The highlight though was the amazing, delightful dish – Wild Rice Porridge. It is super unique – to the point that I ordered the kit and made a batch for the family.
Hell’s Kitchen is arguably the best place to get brunch downtown Minneapolis. Though Pizzeria Luce is certainly in the mix.
I am a huge fan of the road trip cafe stop. I will bypass all the Subways, McDonald’s, etc. in search of the local cafe. I am evermore impressed by places that celebrate nostalgia. I was heading back on Highway 10 from Park Rapids back to Maple Grove, MN when I came across this gem – The Old Creamery Cafe. The cafe is located in Rice, MN – near St. Cloud. I ordered a burger – a little more well-done than I like it but tasty nonetheless. The highlight of the meal was an old Minnesota favorite – creamy wild rice soup. Delicious. The kids enjoyed pancakes – which I appreciated them having available over lunch – something McDonalds for some reason can’t figure out how to do after 11. Just one more reason I prefer the cafe pace.
The Old Creamery Cafe delivers all the expected elements of a good cafe – warm atmosphere, nostalgia in abundance – from an old stove on display to plenty of cool John Deere replica tractors, to satisfying food. Worth the stop.