By Jane Palen,

Former Argus Managing Editor

Many of you know that I am no longer at The Argus. I have been asked many times if I would write a "goodbye" column. Iíd love to, if I could find the right words! I have been associated with The Argus for 22 of the last 25 years, first as a part-time sales associate, then as news editor, and for the last 9 years as managing editor. Itís been not just a job, but a part of my life. My kids grew up with The Argus. I used to develop film on Sunday afternoons, and would set my daughter Sammie on top of boxes as I worked, talking to her all the while so she wouldnít be afraid of the dark.ÝÝNow sheís almost 26 and a career woman, not to mention four inches taller than I!

Much has happened over the last year or so. Our youngest child graduated from high school and started college. My husband and his brother sold their dairy cows. I turned 50 last October and began thinking that if I ever wanted to try something different, this would probably be the time. I think of David Heiller, who sold his newspaper in Askov so that he could build his dream house in Brownsville and live out his days with the love of his life. I canít think of anything I ever did at The Argus that was harder than telling the staff that David had died. He only had a couple years in his dream house, but had he waited until retirement, he wouldnít have had any. He was lucky in that he knew exactly what he wanted and he worked toward that end.ÝI donít have anything that specific-butÝI hope to pursue my interests in travel and cooking. Spending time with my family will definitely be a priority as well.

And thatís a good spot to segue into my cooking column!

I had the pleasure of hosting a bridal shower for my nephew Mattís fiancee, Anna. Mattís mom is my sister Debbie. They make a great couple, and Debbie finally has the curly-haired daughter she has always wanted! Annaís favorite food is fruit and she is a honey, so I chose this recipe for dessert. I didnít have enough large ramekins, but large coffee mugs worked just fine!

The Argus will be just fine without me-itís been a part of the community for 134 years and it will go on, thanks to a dedicated, talented staff with which I have had the pleasure of working. Thanks to all of them, and to all the readers who have been so kind over the years. I will miss you!

Upside-down Honey Cheesecakes

1 cup sugar

1/3 cup honey

1/4 cup (1/2 stick) unsalted butter

1/3 cup water

3 (8-ounce) packages cream cheese, room temperature

2/3 cup (packed) golden brown sugar

1 cup sour cream

2 teaspoons fresh lemon juice

2 teaspoons vanilla extract

4 large eggs, room temperature

Assorted fresh berries (for garnish)

Preparation

Preheat oven to 300ƒF. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300ƒF, about 5 minutes. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.

Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins.

Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.

Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Bon AppÈtit, April 2007

Mary Cech

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Caledonia Argus
314 West Lincoln St.
P.O. Box 227
Caledonia, MN 55921-0227
507/724-3475

E-Mail: editor.argus@ecm-inc.com