by Nicole Carlson | Dec 7, 2020 | Culture, Four Corners, Winter 2021
Lamb is as versatile a meat as any—whether fried, chopped, or stewed, it is the star ingredient in countless delicious recipes. One of the first animals ever domesticated, sheep have long been used for food both for their meat and their milk. Lamb meat comes from a...
by Stowaway Magazine | Mar 9, 2020 | Culture, Four Corners, Winter 2020
Who doesn’t have the temptation for ice cream? Even those with an intolerance to lactose struggle not to eat it! This perfect treat is found in abundance all over the world and comes in a variety of flavors and forms. Here are several unique variations you can make at...
by Stowaway Magazine | Jun 14, 2019 | Culture, Fall 2019, Four Corners
Mr. Potato Head made it onto Time’s list of “All-Time Top 100 Toys.” That’s no surprise though, because who doesn’t love a potato? The United Nations declared 2008 to be the International Year of the Potato, and in 2010, the world dedicated 46 million acres to potato...
by Stowaway Magazine | Jan 3, 2019 | Culture, Eats, Winter 2019
As someone who was diagnosed with celiac disease as an infant, I’ve lived my entire life on the lookout for good gluten-free recipes. Millions of people around the world have celiac disease, a condition that prevents us from being able to digest the proteins that make...
by Stowaway Magazine | Feb 20, 2018 | Blog
Everyone knows that fried chicken and hushpuppies are classic Southern foods, but here are a few lesser-known recipes to give you another taste of the South. Enjoy! Ingredients 1 large egg, beaten 1/2 cup buttermilk 1/2 cup all-purpose flour, divided 1/2 cup cornmeal...
