Sarah and Tony Nasello, Forum News Service
FARGO—At a recent Sarello's event, I was refilling the water glasses at a table where the guests were talking about cooking, and someone mentioned using a "package of this, or a can of that." Noticing me, another guest chuckled and said, "I don't think Sarello's is the place to talk about food in cans or packages." I laughed, and said, "Why not?
FARGO—We are moving into fall flavors and the season of warm, comforting foods. Tony and I have been planning our fall and winter topics, and while sifting through a hoard of recipes from my mother for inspiration, we came across one that fused butternut squash and bacon together. Duly inspired, we modified it to our taste and the result is a savory, hearty Chunky Butternut Bacon Soup. The recipe originated in a cookbook called "When You're Entertaining," which was written by the editors of Sphere, a luxury lifestyle magazine produced by Betty Crocker in the 1970s.
FARGO -- There are times when work and play collide so perfectly that the result is pure fun. Last Thursday, on a gorgeous summer evening in Mayville, N.D., that happened to us. Tony and I had been invited to the home of Brent and Bonnie Freeland to prepare a dinner for eight guests, in support of Mayville State University.
Meet my sweet little friend, the friand. I first discovered friands (pronounced “free-onds”) last spring when I was searching Pinterest for some new baking recipes, and was immediately attracted to their lovely presentation and unique oval shape. I knew that this was a specialty I had to make for Tony and Gio, who are now happily on the friand bandwagon. Wildly popular in Australia and New Zealand but little known elsewhere, friands are charming almond tea cakes similar to the French financier. I confess, I loved discovering a darling new treat that no one else I knew was making.