Cedar Valley Resort
 
Daytripper
"Where Olmsted County News Comes First"
Online Edition
Tuesday, May 21st, 2013
Volume ∞ Issue ∞
Standing ovation for Rochester Newcomer Center Chess Team
 
Update on DMC
 
Chatfield moves forward to create Capital Improvement Plan
 
Historical Fiction: Lisa See’s Dreams of Joy
 
One Moment, Please... Time for some ‘daycations’
 
 
 
Submit a letter to the editor Fillmore County Journal 2012-2013 Visitor's Guide
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Chicken Spaghetti Hot Dish

By Vicki Christianson

Mon, Apr 15th, 2013
Posted in Columnists

The other night I got out my Silverstone cooking pan and lightly sprayed it with Fat Free Pam and thought, “boy, have we come a long way in the frying area!” When I was first married I only owned a great big black cast iron fry pan that had been a wedding gift. I used left over “grease” whenever I fried something - and back then the only thing you usually did was “fry”. When it came to “grease”, well that could be left over fat drippings, rendered lard, Oleo, Crisco, cooking oil or butter. Lard was the most common thing mom had when we were kids. She usually bought it in a tin pail or in one pound blocks. After you fried your meat or potatoes in the lard you poured the drippings into a tin can that was sitting on the back of the stove to be used again at a later date. Mom even used lard when she made her “lard/sugar” cookies. They pretty much were made up of everyday ingredients that you had on hand in the cupboards - especially lard - and were cheap to make. She used a drinking glass that had been dampened and dipped in white sugar to press down each cookie ball on the cookie sheet before baking. The sugar is what made the cookie special! Without that sugar they were pretty blah!! When mom wanted to be “fancy” she used a dampened fork dipped in white sugar or colored sugar to smash down the balls. The fork left pretty colored ridges in the cookies. Oleo was always bought by the case. We never had butter, just Oleo for baking, cooking, and spreading on our bread or toast. Didn’t always melt the best on your toast but since it was all we had we really didn’t know any different. I remember when Crisco first came out. We thought it was wonderful! It was nice and white and fluffy! First time my little brother saw Crisco he thought it was something else. I think whipped cream. I tried to tell him to get out of the Crisco can but he had grabbed a big tablespoon and dipped it into the Crisco before I could stop him. I told him he would be sorry but he just stuck his tongue out at me and shoved the entire tablespoon full of Crisco into his mouth! His eyes got big, his face turned red, he glared at me and then he ran to the waste basket and starting spitting. Bet he spit for 10 minutes! And then I think he started crying and blaming me! Mom finally gave him a couple of soda crackers to eat so he could get the taste out of his mouth. I remember looking at him with a big smile on my face saying “I told you so!” Made him cry all the mor .....
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Twitter, Tweets, and Hashtags

By Mitchell Walbridge

Mon, Apr 8th, 2013
Posted in Columnists
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Why would humans tweet? That’s a very good question, however when I use tweet here, the only bird reference associated would be Twitter’s logo. Note that a tweet is a short, 140-character message shared with your followers. I created my Twitt ..... 
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Kaleidoscope of Paradox that I Don’t Know Beans About

By Rachel Hammer

Mon, Apr 8th, 2013
Posted in Columnists
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I had hoped, after reading Annie Dillard several times over, that I would eventually make sense of it—the significance of seven chapters, the intentionality in the sequence of ten subsections: Birth to Sand to China to Clouds to Numbers to Israel ..... 
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Mortified!

By Tammy Danielson

Mon, Apr 8th, 2013
Posted in Columnists
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Mortified (v. mor·ti·fied), 1. To cause to experience shame, humiliation, or wounded pride; humiliate. I love this word. It is so much more fun to say than embarrassed and, to me, means the ultimate embarrassment. This word came to my mind to ..... 
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Social Networking: The Modern Communication

By Mitchell Walbridge

Mon, Apr 1st, 2013
Posted in Columnists
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Years ago, it was said that the best way to expand your social life and even find a job in some cases was through “networking.” Networking, defined by dictionary.com, is “to cultivate people who can be helpful to one professionally, especially ..... 
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Why Push the Rock of Sisyphus?

By Rachel Hammer

Mon, Apr 1st, 2013
Posted in Columnists
Comment(1)

In The Myth of Sisyphus, Albert Camus endeavors to answer the question “Why not kill yourself?” He explores this existential inquiry in a series of essays that summarize both philosophical and literary treatments of the absurd. In particular, Ca ..... 
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Real Bites: A Valentine’s Day Lunch

By Jason Sethre

Mon, Apr 1st, 2013
Posted in Columnists
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With our busy schedules, there was no way my wife and I were going to be able to go out for dinner on Valentine’s Day this year. So, I called her one day during the week of Valentine’s Day, and asked her if she could join me for lunch. We met ..... 
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Real Bites: When dad is in charge

By Jason Sethre

Tue, Mar 26th, 2013
Posted in Columnists
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On Friday, March 8, I was in charge of making dinner, which meant we were going out to eat somewhere. Since we live in Fountain, almost centrally located in Fillmore County, we usually just spin the dial and see where it takes us. On this evening ..... 
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Tinkers

By Rachel Hammer

Mon, Mar 25th, 2013
Posted in Columnists
Comments

It is a rare achievement that the form of a book would be an allegory to its content, and so I believe Paul Harding deserves the Pulitzer Tinkers earned. Often using the “additive style” that Woolf commends, Harding strings words along in poetr ..... 
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