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July 3, 2014
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As a kid, July 4th was at the height of summer, with endless weeks ahead with very few demands on my time. These days, I wonder where the first half of the year has gone, and how I'm going to accomplish all that needs to be done before Labor Day. I am looking forward to the long weekend -- it's the first stretch of days I've had with no business obligations since the end of March. I intend to give my house a belated spring cleaning, then do whatever I please. Which will of course include at least a little work, because no one cares about the business as much as I do, which brings me to a little housekeeping: For those of you with a subscription to the print magazine, check your email for a renewal notice from us; a whole gang of your subscriptions just expired. And while most of you have renewed, there are a few stragglers out there -- the next three issues are going to be the best we've produced to date and I don't want you to miss out on anything. If you're not sure what your status is, you can email your name and address to jim@kitchenandculture.com or call us at 504-208-9959. Enjoy the long weekend, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Subscribe to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. If you enjoy this newsletter then you will love the magazine, exclusive recipes, interesting articles with plenty of photos of food, people and places.
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May/June Issue On Sale Now |
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Oven-Braised Pulled Pork Boston butt roast gets as low as .99¢ a pound sometimes, and I make this recipe. It's going to roast undisturbed for 6 hours, so have the last one to bed put it in, and the first one up take it out. It reheats beautifully, and allowing the sauce to sit for a couple of hours makes it easier to skim off most of the fat. Click to forward email and recipes.
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Summer Salad with Warm Peach and Bacon Vinaigrette I don't normally publish recipes from the magazine here, but my friend Jacque made this from the current issue and wrote me: "Dear peach and swine!! No one told me food could be this good." Peaches are fresh and in season, so go make this. Click to forward email and recipes.
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Ultimate Hamburger Sometimes, simplicity is best. If you have a meat grinder, by all means make the effort to grind your own meat. If not, buy top quality and handle it as little as possible. The flavor of the good beef is enhanced by a little sprinkle of Worcestershire, hot sauce, and lemon juice. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |