The Story Behind the "M"

The "M" is 620 feet above the Missoula Valley floor. It is 125' feet long and 100' feet wide. University of Montana forestry students cut the switchbacks into the side of the hill in the early 1900's. The first "M" was assembled out of whitewashed rocks in 1909, and given a fresh coat of paint by freshmen every year, until 1968, when all those rocks were cemented together with concrete.

Photo by Nelson Kenter, kenterphotography.com

Posts Tagged ‘Cooking’

How To Prepare Your Food In Exciting New Ways

Here are some exciting new ways you can prepare your meals at home and lead an active life all at the same time.... more

How to Cook Food in a Wok: Tips and Tricks

When cooking food in a wok, you should follow a few simple rules. These tips will allow you to get the most out of your device:... more

Learn How To Improve Your Kitchen Skills With These Simple Tips

If you are interested in improving your kitchen skills, here are some tips that will come in handy:... more

Having A Barbecue Party This Weekend? Here Are Some Tips To Help You Out

Here is a list of things that can serve as guidelines when it comes to the stuff that you're supposed to do to ensure your backyard party is interesting, fun, and filled with delicious food. ... more

Qualities to Look For When Buying a Kitchen Knife

Choosing a kitchen knife can be difficult as they come in various forms and sizes, used for a wide range of functions. So what should you look for in a knife?... more

How To Make Sure Your Meat Is Cooked Perfectly

cooking a steak to perfection requires expertise and practice. Here is how you can make sure your meat is cooked perfectly. ... more

An Easter Tradition: Challah

Challah is a slightly sweet, very rich bread. Traditionally, the braided Sabbath bread of Judasim is a European celebratory loaf, symbolic of God's goodness and bounty.... more

Parmesan-Crusted Chicken with Asparagus

By CHEF HOWARD KARP - This picture-perfect dish really turned out to be a crowd pleaser.... more

Pad Thai

By JAMIE LIPHARDT - Pad Thai is one of my all-time favorites. I crave it. It’s all encompassing with sweet, sour, spicy, hearty, light, healthy and satisfying all in one big bowl. ... more

Spaetzle with Smoked Kielbasa

By CHEF HOWARD KARP- Here’s a recipe for Spaetzle--which is a rough form of noodles or dumplings. There’s no rolling or cutting involved in making it.... more

Baked French Onion Soup

By CHEF HOWARD KARP - French onion soup is a wintertime favorite, but making this dish true to its roots does have some secrets. ... more

Kalamazoo Sliders–A New Spin On A Tailgating Favorite

By ARIANNA SOLIMENE-We’re here to share our recipe for the perfect beef slider, a crowd tested favorite you’re sure to love. The secret lies in the cheese and the pretzel bun.... more

Gluten-Free with PMD: Scallops Over Red Quinoa with Maitaki Mushrooms

By P.M. DEVLIN -This week's gluten-free recipe is inspired by Quinoa. Quinoa is positively ancient, and about as simple to cook as Top Ramen. It makes proper rice look like rocket science.... more

Gluten-Free with PMD: Seared Opaka Over Lentils

By P.M. DEVLIN - I live a gluten-free lifestyle to the utmost. This week's recipe is inspired by the very reasonably priced and quite nice fillets of wild-caught Opaka from Pattee Creek Market.... more

Gluten-Free with PMD: Coffee-rubbed Cowboy Steak

By P.M. DEVLIN - I live a gluten-free lifestyle to the utmost. This week's recipe is not only gluten-free, it can be vegetarian, too: Coffee-rubbed Cowboy Steak with wasabi mashed potatoes and greens.... more

Gluten-Free with PMD: Spaghetti and Meatballs

By P.M. DEVLIN - I live a gluten-free lifestyle to the utmost. In this first post on the subject, I offer you "Not your Grandma’s Gluten-free Spaghetti and Bison Meatballs".... more