Washington State Magazine

Summer 2011 - Field and Stream


Summer 2011

Field and Stream

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In This Issue...

Features

The Storyteller—Patrick McManus ’56, ’59 MA :: Patrick McManus’s comic formula depends on his creation of a world of oddly named characters with generous and adventurous souls. And a markedly different perspective. “As far back as I can remember,” he writes, “I have seen funny. What may horrify normal people may strike me as hilarious.” by Tim Steury

{ WEB EXCLUSIVE–Story: The Lady Who Kept Things by Patrick McManus, 1957 }

{ WEB EXCLUSIVE–Story: About the editorial illustration: The Storyteller—A triple portrait by Derek Mueller with Daniel Vasconcellos (Mouse over the illustration to reveal more about McManus and the artists) }

What’s the Catch? :: The rainbow trout has evolved over millions of years to survive in varied but particular circumstances in the wild. The hatchery rainbow flourishes in its relatively new, artificial surroundings, but its acquired skill set compromises its evolution. The rainbow has so straddled the worlds of nature and nurture, says biologist Gary Thorgaard, that it has become “a world fish.” by Eric Sorensen

{ WEB EXCLUSIVE–Map: Trout fishing in Washington :: 2011 rainbow trout stocks in Washington lakes by the Department of Fish and Wildlife }

{ WEB EXCLUSIVE–Gallery: Rainbow trout :: Illustrations by Joseph Tomelleri }

The Things We Do for Our Dogs—and what they do for us :: In 1974 between 15 and 18 million dogs and cats were killed in animal control centers. To address what he perceived as “wide-spread irresponsible animal ownership,” Leo Bustad ’49 DVM created the People-Pet Partnership and promoted research into the human-animal bond. Although it is impossible to assess the total impact of his work, the number of animals killed today is down to four million. And the pet-people bond manifests itself in ways beyond his comprehension. by Hannelore Sudermann

{ WEB EXCLUSIVE–Gallery: Cougs and their dogs WSU alums, faculty, staff, and family with their dogs...send in your own}

Panoramas

{ WEB EXCLUSIVE–Gallery: Vintage clothes :: Apparel from WSU's collection }

{ WEB EXCLUSIVE–Video: Interview with Al Jazeera English correspondent Ayman Mohyeldin :: With Lawrence Pintak on Northwest Public Television's The Murrow Interview }

Departments

:: FIRST WORDS: Somewhere in France

:: SHORT SUBJECT: Business is blooming

:: SPORTS: From Burma to the Blazers

:: LETTERS

:: IN SEASON: Carrots

:: LAST WORDS, ER...LAUGH: The Perfect Hunt

{ WEB EXCLUSIVE–Video: Build a bouquet of local flowers }

Tracking

{ WEB EXCLUSIVE–Story: Food and drink pairings with fudge :: by Kristine Vannoy ’87 }

New media

:: Fishes of the Columbia Basin: A guide to their natural history and identification by Dennis Dauble ’78

:: A Home for Every Child by Patricia Susan Hart ’91 MA, ’97 PhD

:: Murder at Foxbluff Lake by Jesse E. Freels ’99

:: Hard Water by Massy Ferguson


Summer 2011
Web Exclusives
Kristine Vannoy prepares fudge. <em>Matt Hagen</em>

Kristine Vannoy prepares fudge. Matt Hagen

Food and drink pairings with fudge

by Kristine Vannoy '87 | © Washington State University

Fresh fruit is always a winner. I love anything in season when it's flavor is at it's peak. Other than that, any kind of fruit works great; strawberries, raspberries, blueberries and pineapple are a few of my favorites.

Red Wine!! Any full-bodied red will do. Favorites are so subjective. Two Washington Syrahs that work are "Haystack Needle" or "Lick my Lips". Another fun pairing is an Italian Negroamaro by Palama. It has fabulous notes of spice like cassis and pepper, also dark cherry and plum. Amazing with chocolate!!

Bread!! Think... pain au chocolat... Yum!! The simple version is to let the fudge sit at room temperature and then spread inside a fresh croissant. Delish! The blow-your-dinner-guests-away version is to spread truffle cream onto a slice of brioche or challah. Top with slices of fudge. Add another slice of bread and grill... omg!!

Aged Balsamic Vinegar... yes!! The two I tried were a 15-year old by Campari and a 12-year old by Acetaia called, "Cherry Gold". It was like a chocolate covered cherry that just hit the lottery, creamy chocolate with deep cherry flavor, an unbelievable pairing and oh, so chic!!

Tawny Port. This has to be one of my favorites. A Ruby Port will work too if you prefer something sweeter. I prefer the deeper, caramel tones in a tawny.

As with any pairing, I suggest the European method... Take a bite of fudge and let it warm on your tongue. Just as you taste it on the roof of your mouth take a bite (or drink) of whatever you are pairing. Let the two flavors blend together on your tongue. Swallow. Swoon. Repeat.

One final note... at a 4th of July party last year, one of my friends made s'mores using Fat Cat Fudge as the chocolate. I'm just saying!!!

Kristine

Fat Cat Fudge
(Facebook)

Read more about Kristine and how she got into the fudge business

Categories: Food | Tags: Recipe, Fudge