<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/2f085eaf-f344-4b5e-90de-2243f2a219f0/419C4BD3-E782-4966-A042-0B00D997D95D/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.guardian.co.uk/lifeandstyle/2009/oct/25/nigel-slater-grapes-casserole-focaccia" href="http://www.guardian.co.uk/lifeandstyle/2009/oct/25/nigel-slater-grapes-casserole-focaccia" style="font-size: 11px;">www.guardian.co.uk</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2009/oct/25/nigel-slater-grapes-casserole-focaccia"><P class="stand-first-alone" id="stand-first">Served in a chicken casserole or folded into a focaccia, grapes are the most refreshing of fruits, and surprisingly versatile</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2009/oct/25/nigel-slater-grapes-casserole-focaccia"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/www.guardian.co.uk/img/7F7829CF-7FC7-4113-8670-3848AD6D4436" alt="Grapes ripening on the vine" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.guardian.co.uk/lifeandstyle/2009/oct/25/nigel-slater-grapes-casserole-focaccia"><P>I have always liked the juicy pop of a grape in my mouth. With their tight skin and spurt of juice they are the most refreshing of fruits to eat, especially if you have remembered to put them in the deep freeze for a few minutes beforehand. You can sugar them, too, dipping hand-snipped bunches first into fork-beaten egg white, then into sieved caster sugar. The effect under candlelight is almost Christmas like.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/419C4BD3-E782-4966-A042-0B00D997D95D/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

New from the makers of Clipmarks:  Amplify.com - Don't just share the news...Amplify it!