Culinate Newsletter May 7 08

(mailing, James Berry)

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 h1. Dear readers,

 Despite a formidable schedule that includes work, volunteering, and more soccer than Manchester United (and, this spring, dragon-boat racing), Culinate's food editor, Carrie Floyd, stays home and cooks from scratch most nights. Says Carrie:

 "Cooking . . . allows me to save money and eat food that I like. Furthermore, when I make a meal I control the amount of salt, sugar, and fat, which results in food far healthier than anything prepackaged. And I cook — hear me roar! — because I want my family to eat well, too."

 Carrie values her time in the kitchen for many reasons, and yet I know from talking to her that this effort is not always easy, and that even she must take a break sometimes (thank goodness for Hot Lips Pizza).

 Why do you cook? Why don't you cook? Head over to Carrie's column and put in your two cents. 

 Kim Carlson
 Editorial Director

 P.S. This is your last chance to enter to win a [/read/alerts/GrillMe08 "trip to Napa Valley" newpage=true] for Copia's "Mastering the Grill" class. If you haven't registered yet, do so now! We'll draw the winner's name Thursday, May 8, at noon, PST.

story1id: 75130
story1text: Use fruit from the freezer to make summer-kissed desserts and drinks.
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story2text: A tangle of pea shoots and other good recipes can be found in Mollie Katzen's new book.

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recipe1text: Everyone's favorite thistle, served with a lemony caper mayo for dipping. 
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recipe2text: Sexy salmon from Nigella Lawson.

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