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WINTER 2019

T.S. Elliot wrote that April is the cruelest month, but I beg to differ, for January feels far crueler. To be precise, late January can be a bitter pill. The holidays are well past, we’ve settled deep into winter, and it feels endless. If we’re lucky, the sky is that brilliant Technicolor blue, the snow glimmers and sparkles, and it’s cold enough to see your breath but not so cold that your eyelids freeze. Or if we’re not so blessed, the snow has mostly melted into blackened, sooty drifts and ice has built up in unexpected places, making even a brisk winter walk an exercise in avoiding broken bones.

That’s when it’s time to hunker down and do cozy. The Swedes have a word for it – hygge ‘hue-GAH’.  (see page 12) We are so ready to embrace the feeling and their traditions right here in Wisconsin. One of our favorite ways, naturally, is to get cooking and take the time to make a meal from scratch, to prepare foods for the week ahead, and even test our baking skills with a fancy dessert.

From celebrating the humble cabbage to adding more vegetarian dishes to your meals (if you haven’t already), to hosting a fun party for friends or celebrating hygge Wisconsin style, we’ve pulled together more recipes and ideas than ever before in our magazine. 

So, we’ll slip into our snuggly sweater, pull on our warmest socks, fire up the tea kettle and let this “cruel” season light a fire of warmth, introspection and winter joy in our heart. We are so Midwest strong that even as the winds blow and ice snaps against the window, we’ve figured out how to keep it fun.

Lisa Malmarowski

Director of brand & store development

READ THE LATEST ISSUE HERE

SLOW COOKER BROWN RICE CONGEE RECIPE

In this issue:

HYGGE: WISCONSIN STYLE A Danish tradition with a Wisconsin twist

A HOMESTYLE SUPPER CLUB A cozy menu for home entertaining

CRAVING CRAVE CHEESE Modern farming with traditional tastes

GO FLEXITARIAN Vegetarian recipes even omnivores love

and more ...


 

 

 

What to Cook?
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