Inspired Woman Magazine

Articles

Sunshine and Mo: Spreading Happiness

by Jody Kerzman  | Submitted Photos It’s not unusual for a high school student to have a part-time job. It is, however, a bit uncommon for a high school student to successfully run her own small business. But don’t tell...

8 Tips to Help You Stock Your Freezer

Article and Photos by Pam Vukelic I’m looking forward to the holidays, and I don’t want to miss out on anything. I want to be at the programs, the concerts, the special events—but more than that, I want to...

Find Your Happy Place: The Gathering Spot

Article and Photos by Deb Seminary Since this issue is about food, Inspired Woman talked with someone responsible for some of the most inspiring kitchens in central North Dakota. He told us about trends we will be...

The Flavors of World Travel in Your Kitchen

Article and Photos by Nicole Thom-Arens Sue Willson came to the United States from Vietnam as a toddler, and she grew up learning how to create traditional Vietnamese flavors from classic American ingredients. “My...

Gather at the Table: Readers’ Recipes

Karmin’s Kitchen Table is hosting its second annual “Lefse with the Ladies,” featuring twin sisters Jean Valer and Jane Haught. These amazing lefse makers have competed during the Norsk Hostfest with this recipe. Join...

Sour Grapes

 by Carrie Bentley | Submitted Photo Traveling with kids can be difficult. My boys travel really well, but we always struggle with eating on the road. Name any restaurant, and two of my three boys will be excited, and...

Roasted Fall Vegetables

Ingredients 5 ½ cups diced vegetables in any combination: Unpeeled potatoes, celery root, peeled rutabagas, peeled carrots, peeled parsnips, onions, or leeks (white and pale green parts only)—are all good candidates...

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