Top | Newsletter 2010

Culinate Newsletter February 17 10

(mailing, James Berry)

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 h1. Dear readers,
  
 Could I live without olives? Of course I could. But life would not be so sweet as life with olives. 

 My daughter calls them "the perfect food." I have to agree. I'm sure I loved these beguiling fruits even before the first time I stuck five of them, pitted, on my fingers and ate them off one-by-one. Remember that?

 There's a [/recipes/collections/Culinate+Kitchen/Starters/Marinated+Olives?utmsource=N20100217&utmmedium=email&utmcontent=MarinatedOlives&utmcampaign=Olives "marinated olive recipe on Culinate"] that I intend to make more often than I do — mostly because I eat the things before I can get them into the marinade. (Although, truthfully, my favorite way to eat them today is on a cracker with a bit of sheep's milk feta and a drizzle of olive oil; tomorrow, who knows?)
 
 When Linda Zeidrich sent in her recent Dinner Guest post, on [/mix/dinnerguest/cureyourownolives?utmsource=N20100217&utmmedium=email&utmcontent=cureyourownolives&utmcampaign=Olives "curing your own olives"], I was intrigued. Honestly, I had taken olives for granted and hadn't given much thought to the process of getting them from the tree to my cracker. Thanks, Linda, for starting my education.
 
 Kim Carlson
 Editorial Director

 
 
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story1id: 253083
story1text: "This veteran cheesemaker, who helped establish California's Cowgirl Creamery, believes the artisanal cheese effort in the United States has room to grow."
story2id: 265610 
story2text: "During a storm, Deborah Madison relies on basic pantry items to make dinner — including, for dessert, these  sweet, nutty, and citrus-kissed morsels."

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recipe1text: "James Villas' classic pound cake, enhanced by chocolate." 
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recipe2text: "A satisfying combo: black bean soup, bread, and basil pesto."


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