(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="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/HTCE-iPad-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a> ]]