Top | Newsletter 2013

Culinate Newsletter June 27

(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: 470159

leadtext: !fmt/block |
 
 h1. Dear readers,
 
 A few of you know Cricket, our spunky but deaf 15-year-old Australian Shepherd. In the early days of Culinate, she'd patrol the office, all 15 pounds of her, watching out the window for problematic squirrels (really, is there any other kind?), and volunteering for walks whenever someone moved toward the door — she especially liked walks that involved treats. Now, although treats are still welcome anytime, Cricket mostly sleeps. It's shocking, really, the things squirrels are getting away with around here.
 
 One might think, with all of the stories we've published about dog food — from Jim Dixon's 2007 piece on feeding his dogs and Laura Weldon's post on canine snacks, plus Cynthia Lair's recent piece on little, everyday supplements to your dog's kibble — that Cricket would have grown old eating like a queen. But that's not the case. She's usually had to content herself with a scrap of cheese and a bit of chicken skin to go along with her (really good) kibble. 

 Recently though, after Carrie Floyd, our recipe editor, posted Tod Davies' recipe for Dog's Stodge, I finally began to cook for my dog. The other day I simmered salmon scraps for two hours and then used an immersion blender to create a kind of pinkish sludge (disgusting in a way, but there you go). I served it with rice and grated carrot. 

 My kids tell me I'm going overboard, but I can tell that deep down they appreciate it on Cricket's behalf. Because, after all, I cook for them too.

 Kim Carlson
 Editorial Director


# The lead text
story1id: 463536
story1text: "For years after ruining a favorite cast-iron skillet, Maureen Berry thought she'd never cook with one again."
story2id: 469642
story2text: "Jackie Varriano introduces us to her new favorite condiment — an ingredient that's a key component of bibimbap."

recipe1id: 466964
recipe1text: "We have Cynthia Nims to thank for these simple, savory, and, OK, addictive snacks that everyone loves." 
recipe2id: 426773
recipe2text: "Increase your options: Joan Nathan's serrano-cilantro hot sauce is a condiment for all seasons."




# The ad
vad: |
 <a target='blank' href="http://howtocookapp.com/">
 <img src="http://ads.culinate.com/htce/HTCE-iPad-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a>

]]


cricket, l