Top | Newsletter 2011

Culinate Newsletter January 19 11

(mailing, James Berry)

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 h1. Dear readers,

 Much as I wish it were so, I'm not one of those people who can eat a hearty meal as the day dawns. Usually, hunger pangs don't get my attention until mid- or even late-morning, and anyway, I generally prefer the foods of lunchtime to cereals, pancakes, and other classic breakfast fare. 

 So I was content on Sunday to wait until lunch service at Lola, in Seattle, began at 11. With a "starter" of made-to-order doughnuts (bite-sized sugary puffs, served, incredibly, with mascarpone and pear butter) and coffee, I was happy to wait 20 minutes until the appointed hour when I could order a selection of spreads on warm pita as my meal. 

 What do you like to eat first thing? Tomorrow on Table Talk, Kim O'Donnel leads a live one-hour online chat about breakfast. I'm hoping to collect a few ideas for savory items. (Currently on my list to try: Mark Bittman's Parmesan Rice Cakes.)

 For perhaps more traditional breakfast fare, we've got loads of ideas this week, including a recipe we just posted for Blender Crêpes, the batter of which is easy to make and stash in the fridge for a quick, weekday meal.

 Kim Carlson
 Editorial Director

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story1text: "After witnessing a pig's death, Anne Zimmerman thinks about pork in a whole new way." 
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story2text: "Here's round-up of waffle recipes and a basic how-to to get you started." 

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recipe1text: "Reliably simple to prepare, this dish lends itself to endless interpretations."
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recipe2text: "Prepare these exceptional potatoes for morning or night."

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