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Keys to writing the best headline ever | Articles | Writing & Editing
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Related Articles By Category. Keys to writing the best headline ever. Editor shared some of his special sauce for headlines that provoke without being salacious. Posted: May 22, 2015. Shoulder pads. Hot coffee. Time on my hands. When these three elements collided as I sat in my fluorescently-lit corporate cube in the late 1990s, I would flip through. In the meantime I had my cushy job, Aeron chair, and fantasies to covet. Recently, I heard. Speak at a marketing industry event. S explosive growth and mill...
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Nourishing Adventures: July 2010
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Sunday, July 18, 2010. Zucchini flowers (or squash blossoms) stuffed with pesto ricotta. Zucchini flowers, squash blossoms, fiori de zucca. however you prefer to call them is OK by me. While vacationing in Italy in May 2008 I ate some deliciously prepared "fiori de zucca" at Cafe Perugia restaurant (in the city of Perugia) - stuffed with ricotta cheese and lightly fried in a panko crust. The flowers are delicate and because they were stuffed inside a plastic bag on a hot day the flowers didn't actually l...
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Nourishing Adventures: Coffee tidbits
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Saturday, June 12, 2010. While enjoying my afternoon coffee I read a local magazine called Eucalyptus. Which had some interesting tidbits about coffee that I thought would be fun to share. Did you know. North Americans use 130 billion. Coffee grows on approximately 10%. Of the earth's surface. The amount of coffee traded internationally is 2nd only to the amount of crude oil. Brazil exports the most.". The largest reltailer of coffee by the cup is Dunkin' Donuts. Coffee beans that re gathered from the dr...
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Nourishing Adventures: Cucumbers with cherries?
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Saturday, June 19, 2010. I just received the July issue of Food and Wine. Magazine which features their annual list of Best New Chefs. Congratulations to all ten of them! I read the recipes provided by each of the Chefs and one stood out. the Cucumber-Cherry Salad. I haven't had a chance to try the recipe but I will have to try it soon while cherries are still available and at their peak season. I like how easy the recipe is - the most work is pitting the cherries. Because the new issue is hot off the pr...
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Nourishing Adventures: Artisan Bread in Five Minutes a Day
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Thursday, June 24, 2010. Artisan Bread in Five Minutes a Day. Lately I've been hearing and reading about how good the bread recipes are from the book Artisan Bread in Five Minutes a Day. By Jeff Hertzberg and Zoe Francois. I'm not sure if I'll ever get into the habit of baking my own bread so I borrowed the book from my local library rather than spend money on yet another cookbook that just sits on the shelves. Steps from traditional bread baking that they omitted. 4 Cover formed loaves. The secret to th...
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Nourishing Adventures: Alice Waters honored by the French Legion d'Honneur
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Saturday, April 10, 2010. Alice Waters honored by the French Legion d'Honneur. In this week's food section of my local newspaper focused on how Alice Waters continues to have high standards for her Chez Panisse. Restaurant - I really admire her standard of excellence. I understand that low income families can't justify buying broccoli for the same price as 4 fast food hamburgers, but there is something wrong with our food system that it has come to this. That's another argument for another day (put t...
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Nourishing Adventures: Eating in Berkeley, CA
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Monday, March 15, 2010. Eating in Berkeley, CA. Yesterday we decided to take a mini road trip up to the Oakland-Berkeley area (about an hour north of where we live). We started the mid morning by taking a yoga class with our favorite instructor, Sean Michael Hall, at Namaste Yoga located in the quaint Rockridge neighborhood of Oakland. We built up quite an appetite after that so after a brief stop at the Hudson Bay Cafe. My main complaint is that there was a bit too much of the red beets, 1/2 the amount ...
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Nourishing Adventures: Biscotti with Lemon Curd and Fresh Blueberries
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Sunday, August 1, 2010. Biscotti with Lemon Curd and Fresh Blueberries. Hubby and I went for a long hike up in the hills this morning so we were able to justify dessert. We had a sweet tooth (rather we have. A sweet tooth - every day) but nothing interesting in the house. There was some biscotti in the pantry but knowing they had been there for about a month I perceived them to be stale and tasteless, even though I knew biscotti has a decent shelf life. Subscribe to: Post Comments (Atom). On food, eating...
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Nourishing Adventures: Nasturtium Risotto - David Kinch on The Martha Stewart Show
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Monday, May 24, 2010. Nasturtium Risotto - David Kinch on The Martha Stewart Show. Good thing I remembered to record Martha Stewart's show today because my fave chef was her guest, David Kinch of Manresa restaurant in Los Gatos, also winner of the James Beard Foundation award for Best Chefs in America - Pacific (congratulations). Cynthia Sandberg of Love Apple Farm. Where Chef Kinch gets all of his fruits, vegetables and herbs) was also there to educate about biodynamic farming. 2 tablespoons olive oil.
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