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Tag Archives: carri thurman
Alaska Seafood Marketing Institute (institute! sounds academic, no? must be good for you) to visit Alaska. Several of the junkets were no longer available so I was clearly a last-minute fill-in invite. But this was not why I said no. It's a busy summer is all (thus the 2 posts a week, and a repeat cocktail coming up). But the kind lady who invited me, one Christine Fanning, a senior communications specialist with Schiedermayer Alaska in Anchorage, asked if she could send me some ...One of the lucky perks about being an independent writer is that I can occasionally entertain invitations to exotic locales on someone else's dime. Not long ago I was asked by the
Two Sisters Bakery in Homer, Alaska, asked to write about soup after what I can only say is a soup moment. It's also a glimpse of a busy bakery and kitchen (and two delicious recipes for tomato soup and a seafood soup). —M.R. The Magic of Soup by Carri Thurman I ...Carri Thurman, baker and chef at
Two Sisters Bakery in Homer, Alaska, on one of life's vital substances, salt. Without it, we die. A kitchen without it is incomplete. A cook who uses it carelessly will flounder. And the cook who, curious and surrounded by salt in solution, decides she wants to try to bring it forth herself? —M.R.I'm thrilled to publish this guest post from Carri Thurman, baker and chef at
The Alchemy: Salt from Waterby Carri Thurman “My mother boils seawater. It sits all afternoon simmering on the stovetop, almost two gallons in a big soup pot. The windows steam up and the house smells like a storm. In the evening, a crust of salt is all that’s left at the bottom of the pot. My mother scrapes it out with ...
There's a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it's fun. But there's more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this "pesky, painful weed" is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting ...
Carri Thurman has been a friend since she traveled from her home in Homer, Alaska, to visit her fellow Homerian, Daniel Coyle, author and journalist who'd moved to Cleveland with his Cleveland-born wife—bless you, Dan! (His last book was The Talent Code, fascinating look into how talent is developed.) Carri runs Two Sisters Bakery in Homer, and she offers here some fabulous confections for the holidays, right up our alley, proving once again that chocolate, like life, is better with bacon. James and I will be making these as soon as school lets out. Thanks for sharing, Carri, and for all the helpful step-by-step pix! —MR by Carri Thurman Bacon and chocolate may be a passing fad ...