Top | Newsletter 2012

Culinate Newsletter August 8

(mailing, James Berry)

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 h1. Dear readers,
 
 Over the last several weeks, we've spent vacation time with cousins, aunts, uncles, grandparents, and in-laws. Lucky us! As you might expect, eating and cooking together was a big part of each day. For a recent getaway with 17 people, we divided dinner responsibilities, two families per night, so no one had too much work to do; we all ate fabulously well. Breakfast and lunch was a little more haphazard, with the resulting four jars of mustard, five dozen eggs, and enough extra coffee to fuel an espresso stand for a day. (Thanks to some brilliant last-minute cooler-packing, I'm happy to report that not much of the food was wasted.)

 If you have ideas for planning, shopping for, and cooking the food for big family-and/or-friend overnights — camping or otherwise — head over to our Facebook page and tell us about it. Others will benefit!
 
 Kim Carlson
 Editorial Director

 P.S. Kudos to Lila Martin for her Oregon Shrimp Roll recipe in the recent MIX Magazine. These tasty sandwiches could feed a crowd, no problem. 
 
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story1id: 396216
story1text: "Jackie Varriano has a suggestion about what to do with the bounty of summer fruit: Pickle it."
story2id: 377513
story2text: "Sometimes small changes to your diet can reap big rewards; Erin Gibbons offers eight ideas."

recipe1id: 389494
recipe1text: "Inspired by Mexican cooks, Lisa Fain — of Homesick Texan fame — makes perfect pork for tacos."
recipe2id: 241366
recipe2text: "Deborah Madison's soup is cool and refreshing and, with quinoa or another grain, surprisingly substantial."




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