I’m returning to work this month after a weeklong staycation, and I’ve spent a ton of time inside recently. From deep cleaning my washing machine and organizing closets/drawers to snuggling by the fire, I certainly made the most of my time off.
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Kitchen
[Kitchen]
A few months ago, I happened across a 2017 Centers for Disease Control and Prevention (CDC) report stating that only one in 10 adults meets the recommended federal guidelines of one-and-a-half to two cups of fruit and two to three cups of vegetables per day.
[Kitchen]
Stress baking—for some, it results in dozens of chocolate chip cookies or a new interest in sourdough bread. For Jessica Van Hemert, it resulted in a business: Haute Chocolate, a wholesale baking company that supplies local eateries with fresh baked goods.
[Kitchen]
Somewhere, someone in your family or friend circle is already planning this year’s Thanksgiving meal.
[Kitchen]
I don’t mind turkey, ham, etc., but these traditional holiday offerings are just never as exciting to me as practically anything else on the table.
[Kitchen]
The old adage, and once popular book title, Chicken Soup for the Soul, is no joke. Turns out chicken broth truly is a restorative food. Dieticians claim that broth can help keep you hydrated, clear congestion and ease cold symptoms.
[Kitchen]
The past year, we’ve spent much more time at home, making kitchens even more of a focal point. This year’s kitchen is more intuitive, cleaner and a greater reflection of who we are.
[Kitchen]
For me, a great kitchen doesn’t require a pot filler, built-in griddle or a beverage drawer. Above all else, a true chef’s kitchen is efficient, organized and functional.
[Kitchen]
I recently helped my college-aged daughter host her first dinner party for her friends. (She said they were just “hanging out,” but it was, in fact, a dinner party.)
[Kitchen]
The North Star State, the Land of 10,000 Lakes, the Gopher State, the Bread-and-Butter State—though Minnesota has numerous trademarks, its culinary scene is also unlike any other.
