pretty in red (napkin by La FABBRICA del LINO) While I was reading the current selection of the Cook the Books club, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop1 we spent a couple of days in Ashland, OR, to watch three plays at the Oregon Shakespeare Festival. One of my stops during our visit was The Spice and Tea Exchange2, a favorite store, where I like to explore shelves of spices (spezie), custom blends, and teas. In the pepper section, a glass jar labeled Szechuan Pepper Berry introduced me to the spice of... Read more →