Preserving Food Traditions
Friday, December 30, 2011

Canning Water??

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Yep, that's what I'm doing.  Actually, I'm not canning water--I'm storing it.  As I empty out and later wash my quart cannin...

New Year's Eve Appetizers

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Although we have plans to go out on New Year's Eve, I thought this a good time and place to post my appetizer recipes.  There's quit...
Thursday, December 29, 2011

The Perfect Dinner Roll Recipe

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I decided to try a new recipe for my weekly bread baking--traditional  "Farmhouse" or "Parker House" rolls.  The recipe ...
Wednesday, December 28, 2011

Oyster Stew over the Holidays

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Our Holiday season wouldn't be complete without oyster stew.   So popular is this traditional Holiday meal that we have to reserve our o...
Monday, December 26, 2011

A Follow-up--Christmas Dinner Gone Awry

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My Christmas dinner plans took an unusual twist--the guests prepared their own dinner!  Here's what happened: Just after getting the tu...
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Saturday, December 24, 2011

Traditional Turkey Dinner for Christmas

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Since we did not have turkey for Thanksgiving, I decided to have the Thanksgiving dinner at Christmas with all the trimmings and traditional...
Friday, December 23, 2011

Chicken Salad for a Christmas Tea

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My mother-in-law, Gen Lutzke, was invited to a Christmas tea and needed to contribute a dish or plate of food.  I came to her rescue with a ...
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Preserving Food Traditions
I was introduced to seasonal cooking and canning as a young girl visiting my grandparents' country home. My quiet observance of grandmother filling canning jars with produce from their garden and orchard set me on a lifelong journey of using and storing local food. Once on my own, I never lost the reap-and-store instinct that comes with seasonal eating and always put up some amount of seasonal produce to supplement winter meals. From 1998 to 2004, I owned and operated Rebekah's Coffeehouse Cafe in Plainview, MN, using food products from local farmers to create made-from-scratch meals. Kitchen fellowship was a backdrop to the family of relatives, farmers and employees who shared in this experience. After closing the restaurant, my devotion to using local products continued; and I began in earnest to learn all methods possible for food processing and preservation using only locally-produced products.
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