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  SAUCE MAGAZINE
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Sep 16, 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, Catherine Klene is obsessed with…

August 29th 02:08pm, 2013

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Miss Jubilee and the Humdingers had the crowd in a dancing frenzy at Food Truck Friday in August. Part swing, part jazz, part blues and all attitude, this band’s energy is infectious. Catch one of their lives shows soon and just try to sit still. You’ll be on the dance floor after just one song.

 

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Well, summer finally caught up with us. To beat the 104-degree heat index this holiday weekend, I plan to sip a boozy lemonade from Baileys’ Range. The Bourbon Maple Sour combines lemonade, Maker’s Mark, local maple syrup and orange bitters for a refreshing, not-too-sweet summer cocktail that makes this melting heat just a little more bearable.

 

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I have never been a great baker – too much precision for someone so haphazard with her measurements. But when a craving for old-fashioned buttermilk biscuits hit one Sunday, I took a stab at Kevin Gillespie’s recipe from his new book, Fire in My Belly. I don’t know if it is was his odd method of adding butter (shred a frozen stick with a box grater) or the overly exact instructions (stir the dough no more than 25 times), but for the first time, I produced a light, flaky biscuit worthy of Sunday brunch. The following week, I managed to repeat the results. In my book, that’s buttermilk biscuits conquered.

 

 

 

By Catherine Klene

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