Kathy Hage is managing director of the AmericInn in St. Cloud. Her husband Jeff is editor of the Princeton Union-Eagle. Kathy’s first three years of life were in Jamestown, N.D., after that she lived in Coon Rapids, the three Wisconsin locations of Oconto Falls, Mountain and Sheboygan Falls, before moving to Omaha, Neb., and finally to Burnsville for high school.
Kathy and Jeff met when the two were working at a Perkins Restaurant in Burnsville.
“I love my job,” says Kathy, calling her workers a “phenomenal staff,” and adds that she likes serving the customers.
Kathy also enjoys cooking, visiting the Florida Keys, sea turtles, reading (especially mysteries), crocheting and other crafts, spending time with family, going to farmers markets, and enjoying the company of the family’s two cats Sami and Zoey.
Kathy and Jeff have three sons – Jason, Christopher and Joshua. Two of the sons are entering new life phases – Joshua graduating from high school this spring and Jason getting married in August. Christopher hopes to graduate from St. Cloud State University this coming December with a degree in political science.
LOWER ALABAMA CAVIAR (DIP)
2 tsp. or 1 packet dry Italian dressing
1 can black beans, rinsed and drained
1 red bell pepper, diced small
1 yellow bell pepper, diced small
1 orange bell pepper, diced small (optional)
(Can use all green peppers if other
colors not available)
1 can shoepeg corn or 1 can
white and yellow corn
4 chopped green onions (including the greens)
juice of 2 limes or 2 T Key lime juice
1/2 bunch chopped cilantro (optional)
3-4 shots chipotle Tabasco sauce (optional)
Combine ingredients and refrigerate a couple hours to let the flavors marry. Add more lime juice if too dry after refrigeration.
This is an incredibly sweet red and yellow pepper dip with a hint of spice, Kathy says. Serve as a dip for crackers or it is especially delicious with tortilla scoops or you could toss it with rotini to make a summer pasta.