Word: butterly
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Cholesterol in the bloodstream comes from two sources: it is produced naturally by the body's cells and also results from the intake of foods containing saturated fats or pure cholesterol -- for example, butter, cheese, liver, eggs and animal fat. In the Third World, where relatively little saturated fat and cholesterol are consumed, most people seem to be protected from heart disease by low LDL levels. The problem with the Western world's rich diet is that it puts the body into overdrive, so that more LDL cholesterol accumulates in the bloodstream than can be absorbed and used by cells...
...Trellis Restaurant in Colonial Williamsburg can be managed by mere mortals with only two hands. Some dishes have many steps (grilled smoked lamb with artichokes and slab bacon on fresh-thyme fettuccine), but Desaulniers outlines how to organize ahead. Corn and tomato fritters, roast loin of pork with walnut butter and a chocolate-praline ice cream terrine are winners...
...distract and confuse. In seconds, he can switch from a jaunty Brit to a ruthless schoolyard bully and back again. He is said to be worth $1.4 billion. Yet despite the colossal Mont Blanc gold pen he wields | like a fat cigar, the enormously expensive Lord & Stewart suit, the butter- soft cashmere overcoat, the private jet, the helicopter, the yacht with a crew of 14, the personal chef, the Rolls-Royces, the thing Maxwell really values most is time. Whether dealing with family, managers or minions, Maxwell is constantly ordering, pushing, scolding and hectoring, much like a nagging parent...
...restaurants prepare their own desserts, which is a boon to suppliers like Just Desserts, the San Francisco bakery. In addition to running four retail shops, it services 550 restaurants. Its best sellers: chocolate sour- cream fudge cake, apple pie and carrot cake. In five years the business's butter consumption has jumped from 3,000 lbs. a week to 7,000, while its weekly flour order has doubled from...
Perhaps one of her graduates will become a latter-day Careme, the incomparable 19th century pastry chef to Talleyrand. All it would take is the right proportions of diligence, talent, eggs, butter and sugar, and perhaps a short prayer to St. Honore, patron saint of bakers...