Top | Newsletter 2009

Culinate Newsletter December 9 09

(mailing, James Berry)

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 h1. Dear readers,
 As I write this I'm bundled against the chill, sweater and scarf keeping me cozy. (Plus two shirts, wool socks, and well — you get the picture.) It's been cold across the country this week; we all need warming food and drink to keep us going. 

 Here are three recipes that just might fit the bill: Buffalo Chili (you may want to read Carrie Floyd's piece on cooking with buffalo, first, or by all means, use beef if you prefer); Chai Tea, which is as nice to cup in your hands as it is to drink; and Suzanne’s Fudge Bars, inspired by Glenn Andrews' book Mood Food.

 If any of the books in our recent post on 2009 [/articles/culinate8/2009foodbooksbyportlanders?utmsource=NL20091209&utmmedium=email&utmcontent=Authorssuggestions&utmcampaign=FoodbooksPDXauthors "Portland food books"] pique your interest, please consider buying them through Culinate as part of our [/articles/ourtable/FoodBankDonation?utmsource=NL20091209&utmmedium=email&utmcontent=Foodbankdonations2&utmcampaign=FoodbooksPDXauthors "Books for Food"] effort. We're donating 100 percent of our December commissions from Amazon and Powell's Books to Feeding America — because even in regions of bounty, there's hunger.

 Kim Carlson
 Editorial Director

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story1text: "Anne Zimmerman found a book that will teach you to make graham crackers, marshmallows — and more."
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story2text: "Making apple-quince sauce, Deborah Madison discovered a new ingredient: apple-quince syrup." 

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recipe1text: "This  versatile dish of simple ingredients — eggs, cheese, potatoes — is a welcome thing on busy days."
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recipe2text: "Make use of the season's thicker-skinned citrus for this sugary treat, a candy-maker's delight."

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