Ring Bros Marketplace Newsletter

Savor

The Ring Bros. Marketplace Newsletter March 2010

Contents

Why You Need To Get Outside Into The Sunlight
Store Events
Featured Products
Spring Onions
Salts of the Earth
Cooking Corned Beef
Lobster Pie
What Is Type 00 Flour?
Home Accents
Book of the Month
Tulip and Daffodil Care

Why You Need To Get Outside Into The Sunlight
Vitamin D prevents osteoporosis, depression, prostate cancer, breast cancer, and even effects diabetes and obesity. Vitamin D is perhaps the single most underrated nutrient in the world of nutrition. That's probably because it's free: your body makes it when sunlight touches your skin. Drug companies can't sell you sunlight, so there's no promotion of its health benefits. Truth is, most people don't know the real story on vitamin D and health. The fact is, sunlight is needed for human health. Sunshine stimulates vitamin D production which is necessary for bone health. Without adequate vitamin D, children have been known to develop a bone disease called rickets. It’s also common knowledge that people who suffer from Seasonal Affective Disorder often experience marked improvement after receiving full-spectrum light therapy. Until recently, this is about all most people knew about the benefits of sunshine – that it was useful for vitamin D production and was helpful for fighting the winter blues. Vitamin D is produced by your skin in response to exposure to ultraviolet radiation from natural sunlight. The healing rays of natural sunlight (that generate vitamin D in your skin) cannot penetrate glass. So you don't generate vitamin D when sitting in your car or home. It is nearly impossible to get adequate amounts of vitamin D from your diet. Sunlight exposure is the only reliable way to generate vitamin D in your own body. A person would have to drink ten tall glasses of vitamin D fortified milk each day just to get minimum levels of vitamin D into their diet. The further you live from the equator, the longer exposure you need to the sun in order to generate vitamin D. Canada, the UK and most U.S. states are far from the equator. People with dark skin pigmentation may need 20 - 30 times as much exposure to sunlight as fair-skinned people to generate the same amount of vitamin D. That's why prostate cancer is epidemic among black men -- it's a simple, but widespread, sunlight deficiency. Sufficient levels of vitamin D are crucial for calcium absorption in your intestines. Without sufficient vitamin D, your body cannot absorb calcium, rendering calcium supplements useless. Chronic vitamin D deficiency cannot be reversed overnight: it takes months of vitamin D supplementation and sunlight exposure to rebuild the body's bones and nervous system. Even weak sunscreens (SPF=8) block your body's ability to generate vitamin D by 95%. This is how sunscreen products actually cause disease -- by creating a critical vitamin deficiency in the body. It is impossible to generate too much vitamin D in your body from sunlight exposure: your body will self-regulate and only generate what it needs. If it hurts to press firmly on your sternum, you may be suffering from chronic vitamin D deficiency right now. Vitamin D is "activated" in your body by your kidneys and liver before it can be used. Having kidney disease or liver damage can greatly impair your body's ability to activate circulating vitamin D. The sunscreen industry doesn't want you to know that your body actually needs sunlight exposure because that realization would mean lower sales of sunscreen products. Even though vitamin D is one of the most powerful healing chemicals in your body, your body makes it absolutely free. No prescription required. On the issue of sunlight exposure, by the way, it turns out that super antioxidants greatly boost your body's ability to handle sunlight without burning. Astaxanthin is one of the most powerful "internal sunscreens" and can allow you to stay under the sun twice as long without burning. Other powerful antioxidants with this ability include the superfruits like Acai, Pomegranates (POM Wonderful juice), blueberries, etc. Sunlight exposure is truly one of the most powerful healing therapies in the world, far surpassing the best efforts of today's so-called "advanced medicine." There is no drug, no surgical procedure, and no high-tech procedure that comes even close to the astonishing healing power of natural sunlight.
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Store Events
Thursday March 4, 6-7 pm Cooking Class: Cooking 101 Knife Skills Friday March 5, 4-6 pm Product Demonstration Alō Juices Saturday March 6, 3-5 pm Cooking Demonstration Fresh Ravioli's & Sauces Thursday March 11, 6-7 pm Cooking Class: Cooking 101 Stocks Friday March 12, 4-6 pm Product Demonstration Lemon Garlicious Saturday March 13, 3-5 pm Cooking Demonstration Crab Rangoons & Chicken Fried Rice		Thursday March 18, 6-7 pm Cooking Class: Cooking 101 Sauces Friday March 19, 4-6 pm Product Demonstration Stonewall Kitchens Roasted Garlic Crackers & Jam Saturday March 20, 3-5 pm Cooking Demonstration Spring Onion Corned Beef Hash Thursday March 25, 6-7 pm Cooking Class: Cooking 101 Saute Friday March 26, 4-6 pm Product Demonstration Chatham Fish & Lobster Seafood Stuffing Saturday March 27, 3-5 pm Cooking Demonstration Baklava
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Featured Products
NEW! Snikiddy All Natural Snacks Snikiddy® is a brand of great tasting, family-friendly snack foods made from simple, wholesome, and real ingredients. Original Fries Want some classic gold ol’ french fries? Baked with the ultimate combination of herbs and spices, they’re way beyond your basic fries! Grilled Cheese Puffs If you like Grilled Cheese Sandwiches, you’ll love these baked corn puffs! They are made from delicious aged cheddar cheese and then toasted to a perfect crunch. The Republic of Tea New Flavors Double Dark Chocolate Maté It's a match made in heaven: antioxidant-rich, organic, roasted Yerba Maté blended with organic dark cocoa powder in a guilt-free, full-bodied dessert tea. Dark Chocolate also brims with antioxidants, plus polyphenols – compounds known to lower blood pressure. All with less than 5 calories per cup. Coconut Cocoa The rich, exotic taste of this herbal infusion combines coconut and chocolate to produce a thick, naturally sweet, tropical cup. The delicious taste of both cocoa and carob belies their nutritional value. Enjoy at any latitude as a warming, low-calorie cup of dessert. Coconut Cocoa Herb Tea has trace amounts of caffeine and less than 5 calories per cup. NEW! J.W. Macy's Cheesesticks Wheatsticks Four-ounce packages of our delicious Garlic Romano WheatSticks, with 10 grams whole grains per serving. Many with layers of shredded Romano cheese, layered between multiple sheets of freshly mixed whole wheat sourdough and peppered with chopped sunflower and flax seeds, then cut into strips, twisted into shape and baked to crunchy perfection. Great with cocktails, soups and salads or right out of the box for a a wholesome quick snack. Try them with your favorite dip or spread! Select optional twelve-pack for better value. NEW! Tea Pigs Tea Temples The teabag was an inspired idea; convenient, clean, simple to use, in our opinion one of the greatest inventions before and since sliced bread. But we know that real whole leaf tea just doesn’t work in regular paper teabags. This bothers us as real whole leaf tea gives you a better cuppa. We’re also pragmatic, knowing full well that not everyone has the time to make tea the ‘proper’ way, what with all that pot warming and deciding who will be mother etc. So we went looking for an alternative, something that would give us all the convenience of a teabag with all the taste of real whole leaf tea. And so it was we found ourselves in Japan grinning like a litter of Cheshire cats, because it was there that we found our tea temple – a roomy, silky mesh purse, which offers all the space tea leaves need to infuse properly. Robert Rothschild Farms Dips Today, the heritage that Bob and Sara Rothschild built over the past 25 years is thriving at Robert Rothschild Farm. You see, through our rich and fruitful history, it has remained our heartfelt mission to make it easy for others to transform any gathering into something truly special. Recognized for bold flavors and expert blending, Robert Rothschild Farm’s open and serve products are ideal for busy, yet discerning hosts and cooks – like you! Great for March Madness! Look for: Emerald Onion Dill, Artichoke Spinach, Onion Blossom Horseradish, Buffalo Blue Cheese.		New Stonewall Kitchens Products Salt and Pepper Crackers Sometimes the simplest flavors are the best. Full bodied sea salt combines with the gentle heat of black pepper to bring out the best flavor of these hand cut crackers. They can be served with dips, cheese platters, soups and are incredible as a snack all on their own. Key Lime Curd Rich, sweet and creamy our new Key Lime Curd is bright with tart flavor. The distinctive flavor of the tiny key limes make this traditional English spread the perfect topping for warm scones or biscuits. Add a dollop to freshly baked pound cake for a sensational dessert. Blueberry Peach Butter Peaches and blueberries blend perfectly in this fruit butter. Spread generously on warm breakfast breads or muffins. Mix with softened cream cheese for a wonderful bagel spread. Risottos Don’t wait for a night out at your favorite restaurant to enjoy a perfectly cooked risotto. Italian cooks have known for centuries that this creamy, nutritious dish is the ideal complement to any meal. And, it is actually easy to make at home. The simple key to making it “just right” is starting with the best Carnaroli rice. Ours is long and plump – ready to slowly absorb all the flavor of the stock, herbs and spices, yet still remain al dente, the way it should be. Look for Mushroom, Sun Dried Tomato & Vegetable. Farmhouse Green Relish A flashback to the relish you loved as a kid…only better. This sweet pickle relish is great added to your favorite deviled egg recipe, mixed into a creamy salad dressing and of course on a hot dog! Also look for Farmhouse Red Relish. Chocolate Sandwich Cookie Mix Since 1912 Americans have been twisting chocolate cream filled cookies to get to the luscious white “stuff”. We couldn’t resist coming up with a recipe to make at home and these are fantastic. The deep chocolate cookies are easy-to-make and simple to sandwich with the yummy vanilla cream. Pour a big glass of milk and enjoy! Garlic Herb Bread Mix This mix makes the best Garlic Herb Bread in just a short time with little effort at all. Hot from the oven the aroma alone is mouth-watering. The mix makes one loaf, or use the dough to make individual bread sticks. Savory and delicious, easy and fun to make. Bloody Mary Mix The Bloody Mary is one of the world’s (and our) favorite cocktails. Invented by an American at Harry’s New York Bar in Paris during the 1920s, it became an overnight sensation in France and remains popular everywhere to this day. We believe no brunch is complete without the perfect Bloody Mary. We created this mixer to match our favorite recipe. There’s a subtle kick, a good amount of lemon flavor and just the right level of zesty seasonings. Simply add your spirits, a garnish or two and enjoy! Look for Bellini & Mimosa Cocktail Mixers also! Stonewall Kitchens Products of the Month 10% Off This Month! Roasted Garlic Crackers Nothing complements cheese better than mild yet distinctive flavor of garlic. Slow roasted garlic makes these crackers full of robust good taste. Try crumbling them finely and using them to top baked fish or add to your favorite stuffing recipe. Roasted Garlic & Onion Jam Slowly-roasted garlic, sweet onions and balsamic vinegar blend to make a jam that is an incredible glaze for garden-fresh vegetables, a topping with cream cheese for perfectly toasted focaccia bread, or an addition to enhance the flavor of any sauce for meat.
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Spring Onions
Spring onions are a variety of green onion or scallion with a stronger flavor which packs a distinctive bite. They can be used in any recipes which call for green onions, ranging from salads to salsas, especially when cooks want an extra kick in their food. Many markets and greengrocers stock spring onions when they are in season, and they can also easily be grown at home; you can even use bulbs from the supermarket as a starter for your own spring onions. As their name suggests, these onions come into season in the spring. They look very similar to green onions except that their bulbs are larger and more defined. These larger bulbs have a concentrated onion flavor, although the greens are also strongly flavored as well. Just like regular green onions, spring onions are often sold with their roots attached. There are a number of ways to use spring onions in cooking. They can be diced or chopped and added to sauces, stir fries, and other dishes. They can also be grilled and eaten plain, or roasted and served as a garnish or side vegetable. Some people enjoy eating spring onions straight with a little bit of salt, although this activity is not for the faint of heart. They can also be caramelized in savory tarts to bring out their natural sweetness and complex flavors. When selecting spring onions in the store, look for a bunch with crisp, firm leaves which are a uniform rich green. Discard specimens with discolored, slimy, or wilted leaves, and look for crisp, hard bulbs. You can keep spring onions in the fridge for a couple of days, and remember to wash them before use. You may also want to peel the outer layer of the bulb off to access the tender, crunchy interior.
Fingerling Potato And Spring Onion Salad With Mustard Dressing serves 2-4 1 pound small fingerling potatoes 1 spring onion 3 tablespoons apple cider vinegar 2 tablespoons dijon mustard 2 tablespoons olive oil 1/2 cup chopped fresh parsley Put the potatoes in a large pot along with 2 teaspoons kosher salt and enough water to barely cover them. Bring them to a simmer over medium heat. Gently simmer the potatoes until they're tender but not falling apart, 15-20 minutes. Dice the white and light green parts of the spring onion, and put them in a bowl along with the vinegar and a sprinkling of salt and fresh ground black pepper. Stir to coat the onions with the vinegar, and set them aside at least 10 minutes. Thinly slice the dark green part of the onion. When the potatoes are done, drain them in a colander and let them steam dry for a couple of minutes. Whisk the mustard and olive oil into the onion and vinegar mixture until smooth. In a large bowl, combine the potatoes and sliced dark green part of the onion. Add a little of the dressing at a time, tossing as you go, until the potatoes are generously covered with the dressing. Toss in the parsley and add more salt and pepper to taste.		Chicken In Parchment With Mushrooms, Spring Onion And Zucchini serves 2 2 boneless, skinless chicken breast halves 8 white mushrooms, thickly sliced 1 medium spring onion, white part only, thinly sliced 2 small zucchini, halved and sliced into thin half-rounds 1/2 teaspoon chopped fresh marjoram 1 tablespoon olive oil salt and pepper 1 tablespoon unsalted butter Preheat the oven to 400F. Place a baking sheet on the middle rack. Season the chicken with a sprinkling of salt and pepper. Prep the rest of the ingredients and toss the mushrooms, spring onion, zucchini, marjoram and butter in a medium bowl. Season the mixture with a sprinkling of salt and pepper. Tear off a sheet of parchment paper about twenty inches long. Fold it in half (like you're closing a book) then open it back up. Put 1/4 of the vegetable mixture in the middle of the center fold. Put 1 chicken breast half on top of the vegetables. Put 1/2 tablespoon of butter on top of the chicken. Cover the chicken with another 1/4 of the vegetable mixture. Fold the paper over so that the two ends meet (closing a book again). Starting at either end of the center fold, make overlapping diagonal folds so that you make a tight pocket around the food. The end result will be a half-crescent shape that looks sort of like a fried pie. Repeat steps 3. and 4. for the second papillote. Place each papillote on the baking sheet in the oven for 30-35 minutes, depending on the thickness of the chicken. When done, the papillote will inflate and become aromatic. (The chicken should reach 160F in its thickest part. The first couple of times you cook this way, you may want to take the temperature by inserting an instant-read thermometer through the parchment paper. Although the closed pocket keeps the chicken moist, it's worth checking the temperature early and often during these first attempts so that you can see how long it usually takes for the chicken to cook through.) Put each packet on a plate and cut the flat end open with scissors or a sharp knife. Slide the paper out from under the ingredients (like you're pulling a table cloth out from underneath a set table.) Add more salt, pepper or marjoram to taste.
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Salts Of The Earth
Until recently salt was considered a basic commodity - salt was just salt! Now however, gourmet chefs, in homes and in restaurants, have learned to appreciate and distinguish between the distinctive qualities of the many varieties of sea salts and how these salts enhance the flavors and finish of foods. Let's take a look at the different kinds of popular salts available. Fleur de Sel Other Names: Flower of Salt, Flor De Sal (Portuguese) Fleur de Sel (flower of salt) is the premier condiment salt. This artisan sea salt is comprised of "young" crystals that form naturally on the surface of salt evaporation ponds. They are hand harvested under specific weather conditions by traditional "Paludiers" (salt farmers). True Fleur de Sel comes from the Guérande region of France. Like fine wine regions, different areas within Guérande produce salts with their own unique flavors and aroma profiles. Uses: Ideal for salads, cooked fresh vegetables and grilled meats. Grinder Salt Grinder salts are typically large dry crystals suitable to a salt mill or grinder. The white salt crystals are easy to grind in the mills and the lower moisture content allows the salt to flow through with little hassle. Uses: For flavoring foods at the table when the host determines that a finer, higher grade finishing salt is not required. Note: Always use a salt mill with a ceramic or plastic grinding mechanism. Metal, including stainless steel, will corrode and adversely flavor the salt. Kosher Salt Kosher salt is regular salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives, and has a more salty taste than ordinary table salt. It generally comes in flakes rather than granules. The flakes dissolve easily, and have a less pungent flavor than table salt. Due to the shape of the granules, there is simply less salt in a pinch of kosher salt than in a pinch of table salt. This is the kind of salt most often used on top of pretzels and on the rims of margarita glasses. It is important to note that all Kosher salt is not necessarily sea salt. Kosher salt comes in fine and coarse grain. Sea Salt Other Names: Sal Del Mar, Sel De Mer, Sale Marino Sea salt is a broad term that generally refers to unrefined salt derived directly from a living ocean or sea. It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. Manufacturers of sea salt typically do not refine sea salt as much as other kinds of salt, so it still contains traces of other minerals, including iron, magnesium, calcium, potassium, manganese, zinc and iodine. Proponents of sea salt rave about its bright, pure, clean flavor, and about the subtleties lent to it by these other trace minerals. Some of the most common sources for sea salt include the Mediterranean Sea, the North Sea, and the Atlantic Ocean (particularly in France, on the coast of Brittany). Sea salt is thought to be healthier and more flavorful that traditional table salt. Available in coarse, fine & extra fine grain size. Table Salt Table salt is the most common kind of salt found in the average kitchen. It usually comes from salt mines and once it's mined, it is refined and most minerals are removed from it until it is pure sodium chloride. Most table salt is available either plain or iodized. American salt manufacturers began iodizing salt in the 1920's, in cooperation with the government, after people in some parts of the country were found to be suffering from goiter, an enlargement of the thyroid gland caused by an easily-preventable iodine deficiency. People require less than 225 micrograms of iodine a day. Seafood as well as sea salt contains iodine naturally and the supplement is unnecessary if there are sufficient quantities of either in one's diet. Note: Natural sea salt is a healthy replacement for ordinary table salt.
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Cooking Corned Beef From Start To Leftovers
Corned Beef and Cabbage, also known in the northeast as a New England Boiled Dinner, is a comfort food. On a cold New England day little could be better than a Corned Beef and Cabbage dinner. It's a meal that not only soothes the soul and fills the belly but also puts everyone in a good and harmonious mood as it's telling fragrance caresses each guest that opens the door and steps into the moist blanketed air. Ahhhhhh, can you smell it now! This is a simple to make meal but does require several hours of cooking time, or several days if you choose to corn your own beef. To start, here is a corning recipe that takes 5 to 7 days. Corning Your Beef 1 Tbsp. each of mustard seed and coriander seed 1/2 Tbsp. each of pepper corn, dill seed and whole allspice 7 whole cloves Combine all the spices in a glass or ceramic dish (to prevent a chemical reaction) and add the following: The Brine 6 to 7 lb beef brisket 10 c. water 1 1/2 c. course salt 1 c. sugar Making sure the meat is submerged, cover and refrigerate for 5 to 7 days making sure to turn-over several times each day. Corned Beef and Cabbage Serves 4 3 lbs. Grey Corned Beef 2 lbs. Small Red Potatoes 1 Medium Cabbage, quartered 1 lb. Carrots 8 oz. Parsnips 2 tsp. Thyme 2 tsp. Coriander 1 Tbsp. Mustard Seed 2 tsp. Whole Allspice 1 tsp. Peppercorns Wash, and trim beef of excess fat if needed. Peel the carrots and cut into 2″ chunks. Place beef, carrots, spices and mustard in large pot or Dutch oven and cover with cold water. Gradually bring to a simmer and let it cook very gently, not boiling. Let it cook at a gentle simmer for 1 hours, skimming the scum as it rises to the surface. While the corned beef is simmering, cut the potatoes in half or quarters depending on how large they are. Discard the outer cabbage leaves, core and cut into quarters. Peel the parsnips and chop into large pieces. Add to the beef and carrots. Continue cooking at a gentle simmer for another 1 to 2 hours or until the meat and vegetables are soft and tender. Remove from liquid. Cut the corned beef into thin slices. Serve with the vegetables and plenty of butter for the potatoes and yellow mustard or Mustard and Parsley Sauce for the corned beef. Oh…and a side of soda bread would be a good accompaniment as well. With good planning you will have enough left-overs to make Reuben sandwiches the next day and hash the morning after that. from Helium .com
Corned Beef Reuben Yield: 1 sandwich 2 slices of Rye Bread 2 Tbsp. Thousand Island Dressing 6 oz. Corned Beef, thin sliced 1/3 cup Sauerkraut 4 slices Swiss Cheese, thin Butter at room temperature Spread a thin layer of butter on one side of each piece of bread and place butter side down in a pan. Spread the Thousand Island evenly on each side of the bread. Place two slices of cheese on each side of the bread. Split half of the sauerkraut between the two sides of the sandwich. Split the corned beef between the two sides and top with the remaining sauerkraut. Turn a burner on medium and place the pan onto it. Cover pan and cook until the bread is golden brown, the cheese is melted and the meat is hot. Remove from pan, cut sandwich in half and serve with chips and a pickle.		Corned Beef Hash Serves 6 3 large potatoes, peeled and diced 12 oz. corned beef, cut into chunks 1 medium onion, chopped 1 1/2 cups beef broth Black Pepper to taste In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.
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Lobster Pie

This savory lobster dish is perfect for springtime. The days are longer, the weather is warmer and lobster season is just beginning. Serve this with some nice corn on the cob and roasted potatoes. A New Zealand Sauvignon Blanc will make a good wine pairing. Chatham Fish & Lobster always has the freshest lobsters in stock, and they will even cook them for you at no extra charge.

Lobster Pie
Serves 4

3 tablespoons unsalted butter
1/4 cup onion, finely chopped
3 tablespoons all-purpose flour
1/4 teaspoon each, salt and pepper
2 cups cream
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1 pound lobster, cooked
cracker crumbs

Preheat oven to 400F. Melt butter in heavy 2 to 3 quart sauce pan over medium heat. Stir in onion and cook until soft, but not brown. Stir in flour, salt, pepper. Cook until bubbling, being certain that the flour is cooked. Remove from heat and gradually blend in cream, then sherry. Return to medium-low heat and cook, stirring constantly until thickened and bubbly. Fold in Worcestershire sauce, lemon juice, parsley and lobster. Spread in a buttered shallow casserole. Sprinkle top with crumbs. Bake until crumbs are brown. To serve, cut in pieces.

What Is Type 00 Flour?

I had the pleasure of meeting a couple of chefs from Italy recently. Eliana Pasquini and her sous chef Rocco introduced me to Type 00 flour. It is their preferred flour for making pasta and dumplings. I have to say that it makes a world of difference. The gnocchi they made with this flour were light as air and melted in your mouth. I asked Eliana about semolina flour and she said that it is rarely used in pasta in Italy. That totally goes against everything I had thought about how to make fresh pasta, but the results spoke for themselves.

So what exactly is Type 00 flour?

You mean is it — like James Bond — licensed to kill? Ah, nothing so dramatic. In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft. Many people assume that this softness also means that the flour is low in protein, and therefore particularly suitable for making pasta but unsuitable for making bread. They are wrong. Wrong, wrong, wrong.

As Jeffrey Steingarten cogently explains in his book, It Must've Been Something I Ate, flours of varying protein levels can be milled to the 00 category. He had a number of samples of flour analyzed in a lab and found the 00 flours to be higher in protein than many of the less-refined ones. Higher protein 00 flours that are suitable for making bread are labeled in Italy as "panifiable" — essentially "bread-ready."

Steingarten says cooks in the United States sometimes substitute a mix of low-protein cake flour and all-purpose flour for the 00 flour called for in a pasta recipe. But Marcella Hazan, author of The Essentials of Classic Italian Cooking (Canada, UK), says she finds that all-purpose flour does the "most consistently satisfying job" in standing in for the doppio zero.

Basic Pasta
Yield: 1 lb.

2 cups Flour
3 large Eggs
2 tsp. Olive Oil
pinch Salt

    Combine the flour and salt. Make a mound of flour on your counter and make a well in the middle so it looks like a volcano. In a bowl beat together the oil and eggs and pour them into the well. Start working the eggs and flour together by mixing from the inside of the well out. Continue mixing until all of the flour is incorporated. Once the pasta is completely mixed cover with a towel and let rest for 30 minutes. Flour your work surface and cut the dough into thirds. Roll the pasta out to the desired thickness. A pasta machine works best but a rolling pin will work in a pinch. Cut your rolled pasta into the desired shape and sprinkle with flour to prevent sticking. Either refrigerate or cook for 3-4 minutes in boiling salted water and serve.

Home Accents

chick candles hand painted. hand molded and poured. use to decorate cakes and cupcakes or as table scatters unlit. egg-shaped deviled egg dish hand painted stoneware. dishwasher safe. bunny & chick embroidered waffle weave dishtowel attached hang loop. 100% cotton. machine wash cold separately; tumble dry low.	potted wheat grass tapered white ceramic vase w/shiny glazed finish. easter egg candles hand applied design. glittered finish. burn time 5 hrs each. caila pedestal candleholder wooden pedestal candleholder w/antique white distressed finish. includes clear glass insert. holds up to a 4" [10.2cm] diameter pillar. may also be used to display or serve food.
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Book of the Month

Cooking With Apples & Pears
by Laura Washburn

Apples and pears are two of our best-loved fruits. Grown in seemingly endless varieties, they are as versatile and delicious to cook with as they are beautiful to look at. For a light meal or snack try something from Savories. Recipes include Apple, Parsnip, and Thyme Soup or Pear and Parmesan Salad with Endive and Walnuts. A chapter devoted to Bakes features tasty teatime treats. Try Applesauce Cookies, Pear and Chocolate Muffins, or Apple and Carrot Spice Bread. Apples and pears are the perfect ingredient for a range of Tarts and Pies. Fool-proof recipes include Classic Apple Pie, Tarte Tatin, Pear and Almond Tart, and praline Apple Strudel. More tempting Desserts include classics such as Apple and Blackberry Crumble, Pear Cobbler, and Apple Brown Betty with Cranberries or the wickedly indulgent and boozy Spiced Pear Trifle. Looking for ways to make use of windfall fruit? Preserves and Sauces include recipes for perfect accompaniments to cheese and cold meats, such as Apple, Pear, and Ginger Chutney or Apple, Red Onion, and Cherry Chutney. Or for those with a sweet tooth there is Apple Butter with Honey and Apple Pumpkin Jam.

About the Author
Peter Cassidy is a London-based photographer and food lover. He specializes in food and travel and his work appears in books and magazines, including Food and Travel, Livingetc., and FHM, For Ryland Peters & Small he has photographed Easy Sushi, Salads, Grill Pan Cooking & Cooking with Apples & Pears.

Laura Washburn trained at the prestigious Paris cooking school, Ecole de Cuisine La Varenne. She translates French cookbooks into English and has also written "Bistro" and "Kitchen Suppers" for Ryland Peters & Small. She is based in London.

My Best Suggestions for Tulip and Daffodil Care

Tulips

Tulips continue to grow after cutting and change daily (that's part of their charm) as they bend toward light. You might say they are free flowing and independent beauties. Tulips will usually start off lolling in the vase and as the days progress first reach up tall and then flop gradually. They will last between three to seven days or more depending on care and often their color. Try and learn to love their changing look to fully appreciate hundreds of years of cultivation.

Keep all of your fresh flowers away from direct heat and sunlight, and your tulips will thank you for keeping them clear of televisions, radiators, and people who complain without cause.
The old tales of adding a penny, clear soda, bleach or aspirin are incomplete preserves as flowers need sugar to feed, citric acid to help draw water and antibacterials for freshness. Tulips, however, are happy in clear, fresh water. If you can use filtered water and heed the following guidelines for tulip happiness.

     1. Unless you want to display your flowers for an event that day or the next, purchase tulips that are closed and show a bit of color.

     2. Add clear, cold water to a vase about a third full. Use a bulb food only if you think you might not be able to keep the water clear and fresh. Bulb growers all know that clear, fresh water is always the best but I supply specially formulated bulb food with your purchase.

     3. Slant cut about half an inch from the stem and place the flowers in vase.

     4. Top off the water level daily and re-cut every other day or two.

     5. Do not add daffodils to the tulip arrangement unless they have been processed as mentioned below*

Daffodils

          Daffodil care and treatment is as easy as one, two, three. Daffies love the bulb food and like iris benefit from the special solution. You can expect a three to five day showing.

      1. After preparing the bulb food only fill a vase about a fourth full.

      2. Slant cut stems about a quarter inch and place in vase.

      3. Re-cut stems and change water every two days.

*If you want to add daffodils to an arrangement, you must first place the cut flowers in water for about twelve hours to let the alkaloid discharge leave the stems. The slimy residue is harmful to most cut flowers. Once the flowers are processed this way they can be added to your arrangement. Please remember that this is not full proof.

Please enjoy your cut bulb flowers. I know few things that can perk up a blah day and cheer up grumpies better than fresh flowers -short of someone else making dinner... Enjoy!

Don't forget to pick up some green carnations and have a happy St. Patrick's Day

Your floral lover, Liz

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485 Rt. 134 South Dennis, MA 02660
508-394-2244

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