Playing The Market

          We sailed right through the bakery section--passing the fresh loaves of foccacia, sour dough baguettes, French batards, and other breads--and made a beeline for the dessert case. I do hope the nice woman at the counter didn't have to wipe it down after we left; many must leave it misty with drool and heavy breathing. Decorated with fresh roses, the glass treasury is filled with gorgeous confections, amongst them thick petit fours delicately iced with sugared roses ($1.89), sticky slices of rum cake ($1.69), chiffon cakes glossed with orange- and lemon-scented icing, chubby Boston creme pies ($5.99), spiced sour cream apple cakes ($2.49), and creme puffs pregnant with whipped creme and sprinkled with confectionery sugar ($1.69). We ended up bringing home an amazing slice of rhubarb-custard cake ($2.49). The crust tasted rich with butter, cinnamon, and sugar, and the custard filling was light and tangy with the rhubarb.

          Waiting in line to pay for our purchases, I was happy to see the magazine-racks stocked with the latest tabloids in addition to the glossier, stuffier publications. Apparently, no matter what your income, County Home just can't satisfy the lusty mind like The Enquirer can.


Location Info


Lunds Marketplace

1450 W. Lake St.
Minneapolis, MN 55408

Category: Retail

Region: Uptown/ Eat Street

          NOODLE WRITING FOR KIDS: How would you like to receive a $1,000 U.S. Savings Bond and a trip for you and three family members to New York City for dinner at the Olive Garden in Times Square? From October 3 through November 30, the Olive Garden is sponsoring Pasta Tales, a national writing contest for children ages 7 to 16. In 250 words or less, children must answer: "I would like to have dinner at the Olive Garden with... and discuss..." Even if you aren't deemed to be the best, you still have a shot at winning the first place spot for your age group, which will get you a $250 U.S. Savings Bond and dinner for four at the nearest Olive Garden. Pasta Tales entries will be judged on creativity, organization, grammar, punctuation, and spelling by an independent writing professor. Don't forget to include your name, address, zip code, area code, phone number, age, and social security number. Completed entries must be received by November 30 at: Pasta Tales, Olive Garden, 5900 Lake Ellenor Drive, Orlando, Florida, 32809. For more information, visit
a local Olive Garden restaurant or call (954) 776-1999 between 10 a.m. and
6 p.m.

          NOODLING FOR ALL: Starving artists and coffee drinkers, shine your pens, spit on your water colors, and get back to the drawing board. All your toil will go toward submitting a piece of original art for competition in Starbucks Tumbler Contest. Winning artwork will be featured on a 1997 Starbucks beverage tumbler. If seeing your creation on a coffee cup is cold comfort for your labors, consider this: Starbucks will be awarding $2,000, plus two pounds of coffee every month for a year, to seven fortuitous winners, one from each Starbucks region. Submissions will be judged on originality, taste, visual appeal, and "ability to capture Starbucks style." Artwork and entry forms should be submitted on or before November 15. Official entry forms are available at any one of the fifteen Twin Cities Starbucks locations and include the complete contest rules and other pertinent information.

          AT YOUR OWN RISK: The makers of Milk Duds and Whoppers candies, recognizing the commercial value of being considered low fat, are now toting themselves as such. Here is a recipe they have whipped up to commemorate their campaign.

          Cappuccino Mousse

* 1 package (5 ounces) Milk Duds

* 1/4 cup evaporated skim milk

* 1/2 teaspoon instant coffee granules

* 1 carton (8 oz.) lite whipped topping, thawed

* Unsweetened baking cocoa

          In a double boiler or heavy sauce pan, combine Milk Duds, milk and coffee. Heat over low flame, stirring frequently until mixture is smooth. Pour into a mixing bowl and let cool 10 minutes. Gently fold in whipped topping until mixture is completely combined. Spoon into individual dessert cups or ramekins. Chill 30 minutes. Just before serving, sprinkle each dessert with cocoa. Serves 5.

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