About Me:
Hi:
I am the talk show hostess with the mostest! I am the Stephanie half of the Stephanie and Meredith show that airs Monday-Friday on FM 107.1 from 1-3pm. I came to FM 107.1 by way of the Lori and Julia show where I used to fill in from time to time. I have spent 20 years in the radio or publishing business at various media outlets around town. This is my second tour of duty at Hubbard Broadcasting.
When I am not doing the radio show I am a partner in a business called www.Printz.com and www.Postcardbuilder.com. At Printz we print business cards, brochures, postcards, note cards, letterhead, envelopes, posters and basically anything 4-color that can fit on an 11 x 17 canvas. Our company also runs a web site called www.postcardbuilder.com that prints direct mail postcards and can purchases lists for small businesses.
When I am not working I am a mom to 9-year-old Ellie and a wife to Kurt. I have 3 sisters, 2 brothers, a step mom, step-dad, dad, mother in law, great grandma, in-laws and some great women friends.
Hobbies:
I run typically 4 days a week. I have completed two marathons, various half marathons and I have one marathon left in me that I would like to complete for my 40th year alive.
I love food and am obsessed by all aspects of it like cooking, dining out, cookie magazines, collecting cook books, the food channel and Top Chef. I have a cabin in Ely Minnesota where I will spend most weekends in the summer with my family. We sail in the Caribbean and love to travel and someday we are going to chuck it all and sail for a year in the Mediterranean – ahhh – someday.
I am a huge fan of the Twin Cities and have lived here most of my life. I like finding new treasures about the city and sharing it with others.
Favorite FM107.1 Show(s):
Stephanie & Merdith 1-3pm M-F of course! I have to vote for myself right?
Music:
Amy Winehouse, The Jam, Aretha, Sam Cooke, Otis Redding, James Brown, Los Lobos, Bruce, The Dixie Chicks, Jack Johnson, Bob Marley, KD Lang, Nickel Creek, Rolling Stones, Beatles, Nelly, Fergie I pretty much love it all.
Movies:
Whats Up Doc, Rattatouie, Dr Zhivago, Gone With The Wind, City Of God, Ju Dou,
Stephanie March, editor of Minneapolis St Paul Magazines food coverage is joining me on the show today. She has a great blog at www.minneapolisstpaulmagazine.com
Here is Stephanie March's Chocolate Chip Pumpkin Bread recipe she made after putting her 5 year old on the scholl bus for the first time. Nothing like comfort food.
CHOCOLATE CHIP PUMPKIN BREAD
3/4 c. sugar
3/4 c. brown sugar
1/2 can (8 oz.) pumpkin puree
1/2 c. vegetable oil
1/3 c. water
2 eggs
1 c. all-purpose flour
3/4 c. whole-wheat flour
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. ground cloves
1 tsp. ground cardamom
1 tsp. baking soda
1/2 tsp. salt
Dark chocolate chips
Preheat oven to 350. Grease a loaf pan, or use muffin cups if you'd like. In a large mixing bowl, combine sugars, pumpkin, oil, water, and eggs. In a separate bowl, whisk together flour, spices, baking soda, and salt. Slowly add the dry mix to the pumpkin batter, mixing well. Stir in the chocolate chips. Pour batter into prepared pan, loaf pans will take approximately 45 minutes, muffin pans approximately 30 minutes. Check for doneness when a skewer comes out clean. Cool for 15 minutes in pan, then tip onto rack. Give to smiling child when he disembarks bus after first day of school.
I picked up my farm share last night and there were MORE carrots. Dont get me wrong, I love carrots but what happens when you have a CSA is you get lots of what is grown when its ready and you need to use it up. I had two weeks worth of fresh carrots and made the recipe below. I like spice so I added a chili and I used ground mustard and ****in as I did not have seeds to toast. This was a really great soup with a fresh different flavor that Kurt and I really enjoyed,
This exotically spiced soup has an incredibly velvety texture.
Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
Ladle soup into bowls. Garnish with yogurt and serve.
Nutritional Information
Per serving: 163 calories, 8g fat (2g saturated), 0mg cholesterol, 140mg sodium, 19g carbohydrates, 4g fiber, 6g protein (nutritional analysis provided by Nutrition Data)
Are you suffering from a "bad boss"? In The Worst Case Scenario Survival Handbook: Work, authors Joshua Piven and David Borgenicht describe some of these bosses and how to deal with them.
·The Control Freak micromanages every move you make. How to Deal: Bombard this person with emails, reports and meetings. This might overwhelm him and throw off his controlling behavior.
·The Buddy tries to solicit personal information and seeks inclusion as though you are best of friends. How to Deal: Include this person but keep your distance. Invent a fictional hobby, extend invitations you know she can't accept, and avoid hugs.
·The Workaholic has sacrificed his life for his job and expects the same from you. How to Deal: Let this person know there is life outside of work. Discuss family, friends and hobbies at every opportunity.
·The Teller of Bad Jokes always has one for you and it's always bad. How to Deal: Be prepared for the painful punchline and feign amusement. Then change the subject.
·The Supreme Delegator takes all of the credit and none of the blame and essentially is setting up others to take the fall. How to Deal: In writing, advise on all key decisions and plans, but be prepared for a denial of knowledge if anything goes wrong.
·The Yes/No Manager could care less about useful information or discussions and simply wants every decision boiled down to "yes" or "no." How to Deal: Present summaries with several alternatives for action. If asked for a recommendation, give it orally.
·The Passive-Aggressive Boss procrastinates, complains about not enough time, and then blames others for the bad job. How to Deal: Involve others in projects as much as necessary so that you have witnesses.
·The Indecision Maker needs info from many different sources before making any sort of "independent" decision. How to Deal: Present any question as if you've taken an informational survey of any key employees who might have a stake in the problem.
·The All-Business-is-Personal Manager can't separate business and personal life. How to Deal: Make your work time enjoyable, one bad incident could ruin your work relationship. In the long run, though, your nightmare could turn into a sweet dream. That toxic supervisor could be the motivating factor for you to make a change for the better.
Thursday, September 4, 2008, 08:09 AM CST [General]
I got an e-mail earlier this week that asked me to post more recipes of food that I am making and talking about. Lots of the recipes I get when I just am looking at a pile of ingredients and cant figure out what to do with them come from Epicurious.com as this one did.
My challenge recently has been all the items from my food share that I am trying to use up each week. I have had lots of potatoes and tomatoes stacking up on the counter and I wanted to use them as a main course recipe as the only protein I had was eggs. I also didnt have any Basil so I subbed out about 1/4 cup of chives sprinkled on the top at the end. This is what I came up with and both my hubby and I thought it was a keeper.
6 whole large eggs 2 large egg whites 1/2 cup finely grated parmesan (2 oz) 1/3 cup thinly sliced fresh basil 3/4 teaspoon salt 1/2 teaspoon black pepper 4 garlic cloves, thinly sliced 3 tablespoons olive oil 1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice 2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Preparation
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Preheat broiler.
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into 4 wedges.
Cooks' note:
• If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.
Thursday, September 4, 2008, 07:57 AM CST [General]
Whether you're a fiery red, a blonde bombshell, a brunette babe or a silver fox, your hair color reveals something about you to other people says Lynne Chapman, hair editor for BellaOnline.com:
·Extra Light Blonde -- Positive: Think Marilyn Monroe. Glamorous, youthful, feminine and vulnerable. Negative: Frivolous or not capable.
·Peachy Blonde -- Positive: Warm, inviting and youthful charm. Negative: This may be the perfect color since it doesn't invoke the strong negative feelings of a lighter blonde shade.
·Golden or Orangey -- Positive: Think Lucille Ball. Glowing, bright and cheerful. Negative: It can be seen as loud or brassy.
·True Red -- Positive: A fiery and passionate spirit. Negative: Angry, unreasonable and hot-tempered.
·Brown -- Positive: Reliable, no-nonsense. Negative: No imagination.
·Dark Brown and Black -- Positive: Mysterious or artistic. Negative: Shadowy and untrustworthy.
·Beige or Taupe Blonde -- Positive: Warm, practical and classic. Negative: Colorless and unexciting.
Send Message
Add Friend
Block User