Issue 28

Posts From Ann Summers

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Ann Summers

Ann Summers

Ann Summers is not a 40-umpthing-year old rock climber who got shut down in Boulder Canyon and drowned her failure in a microbrewery. She is neither a mother of two, a fan of Latin plant names nor a lover of fine Italian Grappa. You’ll not catch her shooting guns for fun or hollering like a redneck. She hates Shakespeare, and doesn’t call a certain fast food chain “The Scottish Restaurant.” She turns her nose up at organic yellow beets, eschews fresh oysters, and loathes chubby guinea pigs with Violent Femmes hairdos. She is also a dreadful liar

The Art of Baking Casually

I am an eater who loves to cook, not vice versa. But it’s time to ’fess up. I am a lousy baker. You want a rack of ribs? Fresh ravioli with gremolata? A béchamel sauce? Croque monsieur or blanched asparagus

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Candied Fruit Peels?

If I were to blog, candied fruit and fruit peels would definitely be a topic worth noting, since blogging can take us into the itty bitty and the nitty gritty, as well as the tiny but tasty.  As a cook

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The Comfort of Veggies

Are you the sort of eater who can plow through fresh tomatoes for breakfast, a bunch of radishes (salt only) and a nuked beet (salt and lemon juice) for lunch, and grilled squash and eggplant (salt, lemon and olive oil)

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Fry Me A Liver

With the trend toward what has been called “nutritionalism,” or the tendency to eat only for nutritional purposes, why would we ever want to fry anything? Well, I’ll tell you. Because it tastes darn good. And I don’t know about

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Slower Food Less Work

“Three hours is good, but four is better.” That’s the rule my mother taught me for pot roast. Now, think about the last time you planned a meal far enough ahead to cook something like that, and you’ll see we

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Only You … Only Here

Getting together with friends and family? Good food and good company are reasons enough to celebrate; but whether it is a holiday, a big sporting event or just being together, do it in a way that only you can do,

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