All You Can Eat
Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.
July 23, 2008 11:07 AM
Posted by Nancy Leson
Check out Karen Gaudette's Seattle Times story today re: prolonging the life of your produce. Among the helpful hints was a quote from supermarket anaylst and "Today" show food editor Phil Lempert, who says to better horde your harvest, stick with that old standby: paper towels. Lempert suggests layering a paper towel in the bottom of the crisper drawer (something I do) and regularly replacing it (something I don't do often enough) -- which helps remove excess moisture. "A paper towel is produce's best friend," he says. Anybody have any other produce life-enhancing tips? Feel free to comment, below.
Speaking of produce, in today's New York Times, Julia Moskin takes on one of my favorite subjects -- tomatoes that taste like tomatoes. In her tale "The Return of a Lost Jersey Tomato," she profiles that elusive fruit: the one whose mythic food-memory is deeply imprinted on this (adopted) "Jersey"-girl's soul. In its honor, I plan on eating this homegrown -- and appropriately "cold tolerant" -- Stupice for lunch today, with only a sprinkling of sea salt. If it tastes anything like the Jersey tomatoes of my girlhood, I'll eat my hat:
July 23, 2008 6:30 AM
Posted by Nancy Leson
Annie Agostini -- born in Corsica, raised in Marseille and owner of Rainier Square's French restaurant and cabaret, Crepe de Paris -- will serve her last crepe July 31, lift a glass of Champagne and bid the restaurant business a fond adieu. "After 41 years, it's time," she says. "I need to retire, to rest my legs, my feet and my head." At 72, she deserves to do just that.
Furniture & home furnishings
"Everything for the interior of a window......
*LOCATION LOCATION LOCATION* Unique Restaur...
Aging & Adult Care CW Letters of Intent to ...
POST A FREE LISTING
Listen to Nancy at 5:30 a.m. and 7:30 a.m. during Morning Edition, at 4:40 p.m. during All Things Considered and again the following Saturday at 8:30 a.m. during Weekend Edition on KPLU 88.5.