(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 337325 leadtext: !fmt/block | h1. Dear readers, We received some great food-and-drink gifts over the holidays — sweet Comice pears; salt-kissed chocolate bars; silky goat's milk caramel sauce; top-shelf tequila; and two pounds of Hickory Kane Cornmeal, which I'm hoarding, as it makes incredible corn bread. But one gift I am especially enjoying surprises me: A heavy bag of unshelled hazelnuts. Unadorned but exquisite, they now sit in a deep orange bowl on our dining-room table, within easy reach of anyone needing a quick snack. But not too quick. This is a pleasure one needs to work at a little to enjoy. It may sound, well, nutty, but I have noticed that those few moments it takes to select and crack a nut, and to extract the nugget of nutmeat from a palmful of broken shells — those few seconds require something that feels a little like gratitude, a little like intention: Grace at the nut bowl. It's such a contrast to the experience of eating a handful of salty nuts from a cellophane pack — a perfectly good thing to do on occasion. It's just different. And I kind of like it. Our hazelnuts too remind me of the wide basket of unshelled mixed nuts my mother often set out when I was growing up — exotic Brazil nuts, giant walnuts, delicate almonds, and — at least in that place and time — unfamiliar filberts. So for me, each nutmeat has the taste of nostalgia, too — a not entirely unwelcome flavor. Kim Carlson Editorial Director # The lead text story1id: 433437 story1text: "Caroline Cummins researched options for months before she hired anyone to work on her kitchen remodel." story2id: 411470 story2text: "Joe Hansen left, and then returned to, his family's beekeeping business. Here's his story." recipe1id: 435221 recipe1text: 'Molly Stevens came up with this ingenious "recipe" (more of a technique, really) for cooking sausage.' recipe2id: 436191 recipe2text: "A gift of pears inspired Carrie Floyd to create this recipe, in the tradition of a simple coffee cake." # The ad vad: | <a target='blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/HTCEV-iPhone-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a> ]]