Top | Newsletter 2009

Culinate Newsletter July 29 09

(mailing, James Berry)

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 h1. Dear readers,
 
 As much as I would like to write about something besides the weather, the 100-plus temperatures of the last couple of days make it difficult to ignore (our predicted high is 107 degrees today — oh no, wait! the widget says 110). 

 Not surprisingly, Portland appetites have plummeted — although for whatever reason, pickles and olives are tasting especially good to me right now. My daughter, who traveled to Northern India last month (where the temperature was even hotter than it is here), told me that liquids — (hot) masala chai, cold coffee with sweet milk, fruit lassis, fruit nectars, and, liter upon liter of water — kept her going. 

 Which helps explain the recipe I'm sending for [/books/collections/allbooks/lemonade/old-fashionedlemonade?utmsource=NL20090729&utmmedium=email&utmcontent=Old-FashionedLemonade&utmcampaign=Hotsummerdays "Old-Fashioned Lemonade"] (as pictured below). Another refreshing option — although not to drink unless you leave yours sitting on the counter for five minutes — is [/mix/slowfood/cathywhims?utmsource=NL20090729&utmmedium=email&utmcontent=CathyWhims&utmcampaign=Hotsummerdays "Cathy Whims"]' [/recipes/collections/slowfood/Cathy+Whims/Berry+Sorbetto?utmsource=NL20090729&utmmedium=email&utmcontent=BerrySorbetto&utmcampaign=Hotsummerdays "Berry Sorbetto"]. An added bonus: It's beautiful food.
 
 Kim Carlson
 Editorial Director

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story1id: 235621
story1text: "Deep frying at home is dangerous sport — but it's doable, writes Matthew Amster-Burton. Just use caution."
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story2text: "When Aliza Wong spent time in Venice last spring, she came to admire a daily food ritual in which Venetian men partake."

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recipe1text: "Cook the farro early in the day for this easy-to-assemble hot-weather salad."
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recipe2text: "Infuse  lemon zest into a simple syrup to make this classic beverage."


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