Open house - Letter to the Editor

Sunset, April, 2003

LETTERS FROM OUR READERS

Sweet or dry vermouth? Both make delicious martinis

I have just read your recipe for the best martini in Death Valley (February; page 16). My wife and I have been making Bombay martinis for many years now, and I believe that your directions may have incorrectly suggested that brownish sweet vermouth be used instead of clear dry vermouth.

I pour about a teaspoon of dry vermouth over the ice to coat the cubes, then drain the vermouth and immediately pour the gin over the cubes, shake, and pour into chilled glasses with a stuffed olive or two.

-- Eric A. Ellison Orange, CA

Editor's note: Dry vermouth is the usual choice for a Bombay martini. But the sweet vermouth that Tom Malefyt blends in his Death Valley Martini offsets the heat of the chilistuffed olive. It's a delicious martini, but so is your classic version.

She misses geographic balance in garden design contest

I looked forward to the article on winning gardens ("Our 2003 Western Garden Design Awards," February, page 51) and was very disappointed to find that there was none from the Pacific Northwest. With the exception of two in Arizona and one in Colorado, all the other gardens were in California. Sunset usually has a good balance.

--Jane Dodge Everett, WA

Editor's note: Entries got equal consideration with others from around the West in blind judging by a six-person jury, which included one juror from Seattle. However we'll keep your comments in mind when we organize future competitions.

Water-wise ways to thaw shrimp

The recipe for Shrimp and Vegetable Tagine with Couscous (January, page 104) suggested running water over frozen shrimp for five minutes to thaw them. That method can waste water.

--Thad Johnson Desert Hills, AZ

Editor's note: You're right. For quick but water-wise thawing, let shelled shrimp stand in a bowlful of cool water 8 to 10 minutes (for mediumsize shrimp), gently stirring occasionally, then drain. Better yet, thaw shrimp overnight in the refrigerator.

A sweet time on Kauai

Re: "Living Aloha," February, page 76. It being our first trip to Kauai, I wasn't looking forward to a tour of a sugarcane plantation, but my husband was determined to go. I am so glad we did! Gay & Robinson Sugar Plantation is a must see. Wilfred Ibara was an excellent tour guide. We got to see, up close and personal, a part of Hawaiian culture we would otherwise have missed. The view from the cane fields is beautiful.

--Carol Delmazzo Duarte, CA

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