Top | Newsletter 2013

Culinate Newsletter September 5

(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,
 Two good reads to tell you about. First is Fig fandom, by Jackie Varriano, which offers several ways to serve this most luscious fruit fresh — including, simply, with goat cheese, honey, and cracked black pepper. According to Jackie, figs ripen into September; here's hoping you can still find some fresh ones in your area.

 And second: Joan Menefee ponders the difficulty of describing flavors, a problem that many writers have had and which no doubt is further complicated by the variation in tastes we all experience. Sure, you can describe a food's texture, temperature, bite, color, and similarities to other foods (or, non-foods, as the case may be), but capturing a taste in words is a unique challenge. 

 A month or so ago, over the course of four or five days, I ate a pint of figs that my neighbor had generously shared. By the time I got to the last fig, it was nearly overripe, but I caught it just in time; it was sweet and pillowy, and its seeds appealingly snapped between my teeth. I practically had to sit down, such was the pleasure. 
 But to describe the taste? I'd need a year. As an eater, I'd scored, but as a writer ... well, I'm working on it.
 Kim Carlson
 Editorial Director

# The lead text
story1id: 480799
story1text: "With some help from a Riesling fan, Kerry Newberry discovers a trio of bubblies she can't get enough of."
story2id: 478594
story2text: "Carrie Floyd lays out an argument for packing one's own lunch, and gives strategies and menu ideas, too."

recipe1id: 483885
recipe1text: "The Masumotos of central California are well known for their peaches — and their cobbler recipe is excellent, too." 
recipe2id: 483886
recipe2text: "Here's a gem from 'Rustic Italian Food' that serves equally well as an appetizer on crostini or as a side dish." 

# The ad
vad: |
 <a target='blank' href="">
 <img src="" " width="120" height="600" alt="" border="0"/></a>