Jan/Feb
2012

From the Editor - Jan/Feb 2012

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Written by Ellington Miller

0004Sometimes, when I’m frantically running from one job/gig/appointment/event to the next, I look around, watching people around me doing the same running. I know it’s standard procedure this time of year to resolve to do more of some things, less of others. Every January I look longingly at the cushy canvas chair I bought in 2001 and envision myself enveloped in it, reading. But in order to get to that poor chair I’d have to change my entire life structure.  I’m simply too busy.

 

Jan/Feb
2012

Pet Q & A

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Written by Sara Reusche

0002








Q My dog has never really been around little kids. The other day we met a toddler when we were out walking. I said he could pet her because her tail was wagging, but then she snapped at him! Now I’m worried because she’s unpredictable. What can I do?

 

0020What’s the difference between ordinary and extraordinary?
A little “extra!”

    The Extraordinary Rochester Women Award recognizes women who  have made a difference by giving a little “extra” to inspire others and to make their own lives the best they can be. We are proud to introduce: Cathy Tisel Nelson, who uses her musical gifts to help others see their own talents; Julie Goodman, a nurse, wife and mother who answered the call for caregiving even after she retired; Christy Cass, a youth group leader who is a true model of living; Melissa Eagle Uhlmann, a teacher of refugees who fosters classes into family units; and Kelly McDonough, who treats her employees like family.

 

0015By now you’ve surely heard of it. Zumba®: the hot and spicy fitness class, with its unprecedented phenomenon of inspiring excitement about exercise.

    For the past 10 years it has been spreading exponentially worldwide, far from its humble beginnings in Columbia, where flustered instructor, Beto Perez, having forgotten aerobics music, improvised with Latin music he had in his backpack. From this “mistake” was born a modality with sexy music and steps that blur the line between working out and dancing at a club.

 

0014If you’ve only gotten to know Lori Nierman within the last couple of years or so, there’s something that you might not know about her.

    Nierman, 49, survived a heart attack in 2006. As the spokesperson for February’s American Heart Association (AHA) Go Red event in Rochester, Nierman is ready to tell her story.

    It starts on Easter Sunday in 2006. After returning home from a family event, Nierman noticed “a weird feeling behind my shoulder blades, kind of like a burning.” No stranger to recurring back pain, Nierman dismissed it.

 

0012Ever wonder what foods fall into the grains food group? Any food made from wheat, rice, oats, cornmeal, bulgur, barley or another cereal grain is a grain product.

    Grains are in two subgroups: whole grains and refined grains. Whole grains retain the entire grain kernel–the bran, germ and endosperm. Refined grains have been milled. This gives grains a finer texture and longer shelf life but removes the bran and germ, which offer dietary fiber, iron and many B vitamins.

 

Jan/Feb
2012

Recipe: Christmas Granola

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Written by RW

0009This is great anytime. Recipe courtesy of The Quaker Oats Company.

4 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1/2 cup each shredded coconut, chopped pecans and honey
1/4 cup raw, unsalted sunflower seeds (optional)
1/4 cup (1/2 stick) butter or margarine, melted
2 tsp. grated orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. salt (optional)
One pkg. (6-oz.) dried cranberries (about 1-1/3 cups)

 

Jan/Feb
2012

Recipe: Wild Rice Carrot Muffins

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Written by RW

0010Recipe compliments of the Minnesota Cultivated Wild Rice Council - www.mnwildrice.org

3/4 cup each all-purpose flour and whole wheat flour
2 tsp. baking powder
1/2 tsp. each salt and nutmeg
1 tsp. cinnamon
1/2 cup brown sugar
2 cups well-cooked wild rice
1 egg, lightly beaten
3/4 cup skim milk
1/3 cup canola oil
1 cup grated carrots

 

Jan/Feb
2012

Recipe: Mushroom Barley Soup

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Written by RW

0011Delicious on a cold winter day. Serve with a hearty bread or muffin and a green salad for a complete meal.

2 Tbsp. extra-virgin olive oil
1 Tbsp. butter
16 oz. mushrooms, chopped
1 cup finely chopped onion
1 clove garlic, minced
1 Tbsp. chopped fresh thyme
1/2 tsp. salt, or to taste
1/4 tsp. black pepper
2 (14-oz.) cans vegetable or chicken broth
2 cup water
1/2 cup pearl barley*
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 cup cream or dry sherry, optional
    (in my files, sherry is a must! Try Wisdom & Warter Extra
    Amontillado Sherry)

 

Jan/Feb
2012

Recipe: Spinach Cheese Bread

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Written by RW

00081. Spinach was purchased from Thorson Farms; whole wheat flour and cheese from Prairie Hollow Farm; sugar, salt and white flour from the Good Food Store; eggs from Dawn’s own lovely chickens.

2. Bunch fresh spinach leaves together press on cutting board and chop through with a sharp knife.

3. Mix ingredients well in a bowl until thoroughly blended and dough appears to hold together.

 

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