September 17, 2009 RSS feed / House & Home

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Blue Monday at Necedah National Wildlife Refuge
By CHRISTINE BARNES The Northfield News
THE BEAUTY and genius of a work of art may be reconceived, though its first material expression be destroyed; a vanished harmony may yet again inspire the composer, but when the last individual of a race of living things breathes no more, another h More...

What's Cooking

Hold Onto Your Hats! Mexican Thoughts
By PHYLLIS GREENWAY The Northfield News

Almost every time we have rice as a starch I add sautéed vegetables and/or cheese. It is great for a meatless dinner with a fried egg and cheese on top. And don't forget you can use Enchilada Sauce on top of the egg as well! More...

All About Beets

Makes 4 servings. 5 beets (about 1-1/4 pounds) 6 cups water 1 teaspoon vinegar 1 Tablespoon cornstarch 1 Tablespoon sugar 1/8 teaspoon salt 1/8 teaspoon pepper
By DIANNE LAMB University of Vermont

Beets are a bonus vegetable! Not only is the root delicious, but the green red veined tops are delicious and nutritious too. At this time of year as beets are harvested, the greens may be tougher, but can still be eaten. More...