Foods to break the (winter) depression and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE positive  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog I’m a nightmare dressed like a daydream, Take a break from depression with Food There is probably a scientific answer to this problem; the winter blues, which have paralyzed all your actions to a crawl, immobilizing your brain. We, being food centric, go with our gut, and we think it is less of a brain issue and more of a, well, gut one. All that tension tied up in knots with your stomach churning. Well, we think the best way to untie the knots is to eat the right foods. We agree with the pundits on some of their ideas, like the spice turmeric (lots of powerful flavor) and avocados (smooth and dreamy to eat), but we part ways from there. Suggestions like leafy greens and the usual nuts and beans might somehow make your brain fire better, they sure don't make you happy! Here are a couple of things that always seem to work for us. Shop for all the Daydreams here. * A can of exquisite tuna fish. Plain or with mayonnaise it’s pretty awesome. Consider a “can” as a controlled volume intake. With wonderful oil and natural juices, it seems just about right to cure the blues. Not convinced? Add it to a perfect pasta with an olio nuovo drizzled over the top, sprinkled with capers and crumble your favorite tuna. Simple perfection, not complicated, calms the soul without a lot of noise… an amazing result from such a small "can". Shop now for relaxing fish * Dark chocolate. Bon-bons and the couch are no longer in favor, replaced today by dark, rich chocolate and a Eames Lounge Chair. Let’s be honest though, nothing like a good cheap chocolate, even with all those unidentifiable fillings, taste good for a moment. The singing that your teeth does (really a screaming) gets old right quick and in the end the calories last forever but the flavor is fleeting. A few of our “eat-out-of-hand” baking chocolate féve’s make our go-to list. Cru Sauvage - the Wild cocoa from the heart of the Amazon. The lovers of this chocolate will take no substitute and when they are forced to, they can’t help but remind you it’s not Cru Sauvage. Agostoni Organic San Primo Bittersweet Couverture. This extra cocoa butter composition makes for a glossy finish (when covering sweets) and in the case of need, this 60% chocolate can hit the spot just right! Or if you want a 70% Madagascar Dark is the one. With 71% cocoa mass and 40% cocoa butter, this chocolate has an intense but round chocolate flavor that is very fruity with a long finish. And per pound, compared to a chocolate on the end-aisle display impulse bar add on, it’s a steal! Consider those 1.1 ounce bars for $3 are a whopping $43.63 per pound! Baking, great baking chocolate is so much better! Shop now for calming, satisfying chocolate! * Spoon Ready Foods And our favorite spoon ready foods are really a way to ground yourself back to knowing that there is heart and soul in food people everywhere! Slitti Nocciolata Hazelnut Creme Hey Boo Coconut Caramel Sauce Meyer Lemon Marmalade Northwest Meadowfoam Honey ...and pop in your mouth ready... Pruneaux D’agen Click here and shop now for spoon ready! Cooking Classes Have Started Cooking Classes Asia! Cuba! Italy! Hungary! Morocco! The places we visit through food in our upcoming cooking classes. It's for everyone, if you like people then these classes are for you. Check out the Classes! Store Hours Monday thru Saturday 10AM to 6PM. Come Visit! Sample just about everything! ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Store Parking The big one is much easier to park in. Click here to see the map. Come taste it's worth the visit!   This Weeks Recipes Dipped Pistachio & Cherry Biscotti Recipe Straight forward biscotti recipe. Takes time but easy to do. Ligurian-Style Zucchini & Carrot Pasta Sauce Recipe Marcella is always where I look first for any traditional pasta recipes. Her cookbook covers most of the traditional recipes -- and always has a good story to go with. This is a great fall pleaser, taking advantage of the early fall harvest of zucchini and carrots. Marcella recommends using spaghetti -- but we had great success with Linguini -- another great long pasta. You will need about 1 pound of uncooked pasta for this recipe. Adapted from Marcella Hazan's Marcella Cucina, (Harper Collins Publishers, 1997). Plumped Ginger-Caramel Shrimp Recipe Adapted from The Splendid Table's HOW TO EAT SUPPER, Kasper and Swift. Random House, 2008. Our friend Ann loves this recipe. It is easy and the family eats it up. See what you missed in previous Newsletters A Shot of Chocolate - Fresh Black Truffles New Olive Oils, Parmigiano-Reggiano, The Shape Of Shipping Included - Easy Gift Ideas to Spur Your Imagination ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA