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  SAUCE MAGAZINE
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Oct 21, 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, Julie Cohen is obsessed with…

January 9th 10:01am, 2014

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{During this week’s snowpocalypse, my husband and I didn’t have a lot to show for ourselves, besides checking “Finish season three of The Wire” and “Drink every bottle of wine in the house” off our list. Around hour 36 of captivity, in an effort to not feel entirely useless, we cracked open David Alan’s new cocktail book Tipsy Texan, my pick for next week’s By the Book. The only recipe I had all the ingredients for was a lime cordial that required limes, sugar, and, of course, vodka or gin to make a gimlet. Normally, I wouldn’t have the patience to peel a dozen limes to make the equivalent of Rose’s Lime Juice, but maybe there’s something to be said for cabin fever (as long as you’re not Jack Torrance). This cordial turned out nuanced, flavorful and all-around awesome.}

 

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{I’m totally digging season one of PBS’ “The Mind of a Chef,” currently streaming on Netflix. Produced and narrated by Anthony Bourdain and starring chef David Chang, this season travels the world from Copenhagen to Kansas City, combining history, science and cooking. Not only is this show smart and funny, in the noodle episode, Chang makes cacio e pepe out of instant ramen – that’s just really cool.}

 

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{If you haven’t visited the World Chess Hall of Fame in the Central West End, you might assume its gift shop, Q Boutique, only carries chessboards and chess tchotkes. That’s what I thought until I stepped inside. From handmade jewelry to cute coffee mugs to whiskey stones, this gorgeous little shop has become my favorite spot to find something for just about anyone in my life.}

By Julie Cohen

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