Every restaurant seems to have a signature dish. Grandma’s restaurant in Duluth, MN is famous for their wild rice soup.
I love soup. That’s probably something I learned from my father, who could eat soup for every meal, all year long.
What makes weekend meals so special? Usually we take a little extra time to prepare the food, and we tend to linger around the table. In a perfect world, that would be every meal!
Look at the online dictionary, and you will see this definition for “snowbird”
—- a northerner who moves to a warmer southern state in the winter
Okay, so it’s not really a rice, but the only truly native North American grain. It grows in lakes and bays in relatively shallow water, and is harvested in the autumn.
Everybody loves a potluck. Midwestern churches are famous for them, offering dishes like green bean casserole, chinese noodle and hamburger hotdish, cheesy hashbrown bake, and green jello. 🙂
Every cook has an arsenal of secret weapons — that “go to” piece of equipment that is used for dependable results, something they trust even when experimenting.
Some times it’s the simplest things that are the best. What can beat a baked potato with butter, salt and pepper? Adding cheese and sour cream is a great treat. How about some crumbled bacon? Or that tiny amount of leftover chili?
Some like it hot.
But old movies — those are the best kind of entertainment for our family. We have quite the list of favourites:
I would like to claim “Honorary Irish Blood”. Even though my dad’s parents were born and raised in Sweden and Mom’s family is Norwegian through and through, when I visited Ireland, it fit like the most perfect LBD.