258 Slices
Medium 9780762780983

Introduction

Williams, Lee Globe Pequot PDF

IntroductionIt should come as no surprise that Colorado has earned the tagline “the Napa Valley of beer.” Only California with more than 300 breweries, and with its 38 million people, has more breweries than Colorado. To really put things in perspective, as of the end of 2011, Colorado had a population of just over five million and more than140 breweries. For those beer lovers not lucky enough to live in Colorado, that’s 140 good reasons to visit the state.In many ways Colorado is the quietest of America’s craft beer heavyweight regions, happily thriving in the shadow of better-known beer epicenters likeCalifornia and Oregon. Colorado produces more beer per capita than any other state in the nation and that cannot be wholly attributed to Coors and Anheuser-Busch having long-established and large-scale breweries based in the state.Colorado’s breweries have a history of making history. The Coors brewery inGolden is one the oldest in America and is still the largest single-site brewery in the world. Boulder Beer Company in Boulder is one of the earliest pioneering craft breweries in America, helping establish a trend that has blossomed into a global movement, and with it, big business.

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Medium 9781743216781

Havana

Lonely Planet Lonely Planet ePub

%7 / Pop 2,130,431

Close your eyes for a moment and imagine you are there. Waves crashing against a mildewed sea wall; a young couple cavorting in a dark, dilapidated alley; guitars and voices harmonizing over a syncopated drum rhythm; sunlight slanting across rotten peeling paintwork; a handsome youth in a guayabera shirt leaning against a Lada; the smell of diesel fumes and cheap aftershave; tourists with Hemingway beards; Che Guevara on a billboard, a banknote, a key-ring, a t-shirt…

No one could have invented Havana. It’s too audacious, too contradictory, and – despite 50 years of withering neglect – too damned beautiful. How it does it, is anyone’s guess. Maybe it’s the swashbuckling history, the survivalist spirit, or the indefatigable salsa energy that ricochets off walls and emanates most emphatically from the people. Don’t come here looking for answers. Just arrive with an open mind and prepare yourself for a long, slow seduction.

AFebruary is peak season meaning there's extra life in the city and plenty of extracurricular activities, including a cigar festival and an international book fair.

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Medium 9781608682348

Menu 10. REALLY LITTLE ITALY

Brian L. Patton New World Library ePub

M

E

N

U

10

Y

ou

know

how

sometimes

there’s

a

break

in

the

clouds,

and

brilliant

yet

fleeting

rays

of

light

come

shining

through?

That’s

what

happened

here.

The

cloud

that

usually

encircles

my

brain

opened

up

for

a

brief

moment

while

I

was

looking

in

my

cabinet

for

a

pack

of

seaweed

snacks

that

I

knew

was

hiding

in

the

back.

I

spot-

ted

a

box

of

rigatoni,

and

out

of

nowhere

I

thought,

“rigatoni

poppers.”

I

briefly

pondered

what

to

stuff

into

them,

quickly

realizing

that

the

cashew

ricotta

from

my

first

book

was

the

obvious

choice.

I

never

found

those

seaweed

snacks,

but

I

still

go

searching

for

them,

in

an

attempt

to

re-

create

this

moment

of

inspiration.

L

I

B

A

T

I

O

N

R

E

C

O

M

M

E

N

D

A

T

I

O

N

The

Figgy

Lifting

Drink

(see recipe, page 194)

is

a

great

complement

to

this

menu,

as

its

bubbly

properties

help

lighten

the

rich

poppers,

and

the

figs

tie

into

the

asparagus

and

fig

dish.

You

could

also

grab

a

bottle

of

prosecco

to

enjoy

here.

E

F

F

I

C

I

E

N

C

Y

T

I

P

Unfortunately,

breading

the

rigatoni

poppers

ahead

of

time

and

refrigerating

would

yield

a

gummy

coating,

so

you

have

to

do

those

just

before

frying.

However,

you

can

cut

and

skewer

the

watermelon,

and

make

the

basil-mint

rub

in

the

morning

or

the

day

before.

Then

just

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Medium 9781574411362

All Outdoors

Mary Faulk Koock University of North Texas Press ePub

ALL OUTDOORS

The Bill Kuykendall ranch is indeed one of the prettiest spots in Hays County. Alice and Bill Kuykendall live in the long rambling ranch house which rises naturally out of the green land!

Bill also rises high and naturally out of the land—he would perish I’m sure if he ever tried to live away from it and the Great Out of Doors. His innate knowledge of nature is extensive and diversified. I would say that he is an authority on birds and bees, certainly, but also grass, wildflowers, cattle, horses, polo, hunting—as the rare trophies in his game room prove—fishing, wild game, gardening and camping, and quite expert in outdoor cooking. He is one outdoorsman who could live well with only a rifle, lasso or fishing rod. Some of the food Bill cooks outdoors may seem a little dramatic to some of us—like the calf’s head he cooks underground; or barbecuing mountain oysters; or frying fish down by Onion Creek—but to Bill it’s an everyday-occurrence sort of thing and he does it with a minimum amount of effort and much to the delight of his company, whether they be ranch hands or CITY SLICKERS!

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Medium 9781574414929

Salads and Dressings

Patty Vineyard MacDonald University of North Texas Press ePub

Salads and Dressings

There is nothing quite as cool as a shimmering molded salad. Every kitchen, regardless of size, should support a few molds of various shapes, inexpensive or otherwise, but decorative. You may turn out some works of art as your imagination runs riot. Just give everything enough time: allow at least 3 hours for gelatin to “set”—six hours is better—and when making a large mold for a summertime meal, make the day before you use it.

.   .   .

A few things to remember:

Before unmolding, moisten both the plate and the molded salad with wet fingers. The moist surfaces make it easy to slide the mold into the center of the plate after unmolding.

To unmold salads quickly, dip the molds in hot water, then loosen sides with a silver knife. Tap it with your hand and the salad will come out easily.

Remember that everything shows in a molded salad, so when adding fruit, bear in mind that:

These Fruits Sink: Canned apricots, Royal Anne cherries, canned peaches and pears, whole strawberries, prunes and plums, fresh orange sections, grapes.

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