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  SAUCE MAGAZINE
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Dec 19, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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This week, Stacy Schultz is obsessed with …

January 31st 11:01am, 2013

{After reading Gabrielle Hamilton’s Blood, Bones & Butter, I was in search of another culinary memoir, this time one with recipes (the absolute only thing missing from Hamilton’s masterpiece). Luisa Weiss’ My Berlin Kitchen is just the kind of winter read I was craving: filled with difficult life decisions tinged with the sweet smell of pea soup or the sound of peppers crackling on the stove. A life documented in food – now that’s something to curl up with by the fire.}

{Whether it’s a classic version at my neighborhood eatery or a twist like the Monk’s Manhattan at The Restaurant, whose name hails from the addition of Benedictine (Get it?), no matter where I am these days, I’m in the mood for a Manhattan. Smooth, strong and none too sweet, it’s the sophisticated older sister to that Jack and Coke I ordered well through my early 20s.}

{Cough it up to my Type A side, but nothing irks me more than an empty space; the sprawling windowsill in my kitchen has been haunting my decorating dreams for almost a year now. Finally, I’ve landed on the perfect solution: these adorable little Chalkboard Storage Jars from Anthropologie. I’ll fill them with flour and sugar and line them up for an eye-pleasing mix of form and function that will satisfy my open-shelving aspirations (for now, at least). Take THAT bags of five different kinds of flour that always seem to teeter off the highest shelf!}

By Stacy Schultz

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