HeyJaredCrystal Schlueter
- Indexed articles, last 90 days
- 11
- Latest publication
- Sep 25, 2026
- Outlet visibility, for The Ely Echo
- Top 5M sites
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- Jul 10, 2026
Latest articles
End of the Road Recipes: Potato Bread (opens the original)
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This potato bread recipe results in soft, squishy loaves that make wonderful sandwiches or French toast. You can add herbs like rosemary or chives, or knead in a little shredded cheddar and crumbled bacon, but the classic bread is pretty perfect on its own. The key is to add the flour gradually, being sure to add only enough to make the dough manageable. Too much flour results in tough, dense loaves that don’t give you the light texture like you find in store bought potato bread. 1 medium baking
End of the Road Recipes: Rumbledethumps (opens the original)
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Rumbledethumps is a casserole from the Scottish border region, similar to Irish colcannon or British Bubble and Squeak. The dish features mashed potatoes, onions, Savoy cabbage, cheese, and sometimes rutabaga or ham. Savoy cabbage is hard to find, so I use kale, but regular cabbage will also work. While researching the recipe, I found two common pronunciations: RUMBLE-dee-tumps and RUMBLE-dee-thumps. This led me down a rabbit hole of the historical languages and dialects of Scotland and wow, the
End of the Road Recipes: Hotdish You Betcha Bars (opens the original)
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This recipe is inspired by three Midwestern favorite recipes that are commonly made in the same 13x9inch pan: Rice Krispies Treats, scotcheroos, and tater tot hotdish. For the base layer, I used Cocoa Krispies to look like ground beef. Then, I mixed in candy corn for the “vegetable.” If you don’t like candy corn, you can use M&Ms, Reese’s Pieces, or omit the candy entirely. For the scotcheroo layer, I first sprinkled the base layer with chocolate and butterscotch chips. Then, instead of the trad
End of the Road Recipes: San Francisco Fish Sandwich (opens the original)
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Last summer I shared a panzanella recipe and soon received a letter from California. Ely native Mike Murphy, a 1971 graduate of Ely High School, had never heard of a panzanella. The evening after reading the article, he went to an Italian restaurant and happened to notice panzanella on the menu, so he ordered it. He wrote to me to offer his appreciation for introducing him to something new. We have corresponded since then, and he has been sending me food articles from the San Francisco Chronicle
End of the Road Recipes: Pecan Shortbread Cookies (opens the original)
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The Minnesota State Fair is underway, so I decided to make a recipe from the fair’s cookbook that was released this past summer. This cookbook, titled 50 Years of State Fair Recipes, features a collection of blue ribbon-winning recipes from 1976-2025. The book covers the history of baking at the fair and offers insight into what it takes to earn a blue ribbon. Past winners share their passion for the fair and the inspiration behind the recipes. It includes classic favorites such as Pecan Shortbr
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For The Ely Echo, the outlet · Measured Aug 1, 2026
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