A Breakfast of Champions: Warm Cinnamon Quinoa

The only reasons I wake up before 7am are: 1.) I'm scheduled to work my coffeeshop job (Which is ok because there are approximately 14 minutes between my bed and an unlimited supply of caffeine.) 2.) I'm traveling somewhere (Also ok because my inner clock goes kaput the minute it knows we're en route) 3.) I have a final exam at 9:30am and managed to study Facebook and the contents of my fridge the night before instead of my textbooks. (Not ok) or, like this morning, my brother was leaving ...

I’m Dreaming of Harvest Moon Wild Rice Burgers

I haven't celebrated Christmas without snow since the holiday heat wave of '94.  This year, I barely noticed there wasn't snow covering the bleak brown midwestern landscape for most of December-- I assumed Mother Nature would take care of this aesthetic element of Christmas before the big day arrived. But then, about two days before Christmas, I realized "White Christmas" had crept into my head, and it seemed to be spinning through my mind on repeat louder and louder as every snowless hour passed. I became ...

Holiday Eggnog

Up until about a week ago, the only eggnog I had ever tasted came from a grocery store. Conventional, organic, soynog--my family has worked the gamut of store-bought nogs over the years. But last week, a foodie friend graduated from college and made eggnog to celebrate. I was a convert at first sip...it was a creamy, frothy, bourbony bliss. After making my first-ever batch for the family this Christmas, I remain devoted. Welcome to the family, homemade eggnog. Stay jolly, all. Eggnog Recipe Ingredients 4 egg yolks 1/3 cup sugar, ...

Speculaas: spicin’ it up Dutch-style for ol’ Saint Nick

If you haven't eaten them, I'd bet you've at least seen them in the grocery store. You've probably passed a box labeled "Windmill Cookies," wondered what on earth a windmill cookie might be, and hurried quickly on. The content of this mysterious box is, I'll have you know, [America's attempt at recreating] one of the most popular cookies in The Netherlands, the speculaas. I too had occasionally thrown quizzical glances at the windmill cookie, but I became intimately familiar with them when I studied abroad in ...

College Survival Tip #1: Everything Soup

It's nearing the end of the semester here in colleglandia and business is hectic as ever. Between giving a presentations, preparing for final exams, wrapping up end-of-semester homework, going to classes and going to work, the only thing I've been able to do in my few spare minutes is wish the days were just a little longer. Needless to say my shelf in my apartment's fridge has been feeling quite lonely lately, stocked with little more than a two-month old jar of pesto and a ...

The Great Pumpkin Pie

The Great Pumpkin Pie

For me, it's not officially fall until there's  squash in the pantry and sweet potatoes on my dinner plate. Every year, I wait rather impatiently for these comforting carotinoid-rich orbs to come into season. I give serious consideration to requesting a pumpkin pie instead of a birthday cake for my birthday in July, and I break out "It's the Great Pumpkin, Charlie Brown," unseasonably early. I rejoice when the week at the farmers' market finally comes when the sweet potato vendor is present with her mountainous bounty, and ...

Herb Roasted Winter Squash

There is no better way to enjoy winter squash than roasted with a few fresh herbs. There is hardly a simpler way, either. Just seed and dice two delicata and two acorn squashes and place on a baking sheet, add ~25 pearl onions, toss with enough olive oil to coat evenly (perhaps 3-4 T), 1 T minced fresh rosemary, 1 T minced fresh thyme, a dash crushed red pepper flakes, and salt and pepper to taste. Roast in oven at 375 degrees until squash is soft and ...