(Aubrey Stout) La Ferme du Plateau "Pre en Bulles" Rosé Pet Nat - A festive pétillant naturel from up and coming Loire producer Adrien Baloche. He lives with his family in the central part of the Loire Valley, not far from the city of Tours. Read More
Here is another wonderful recipe taking full advantage of the last of the year’s cherry crop. Right now, there are still Canadian cherries in the stores. Make haste, though, because they may not be around much longer. This terrific recipe from Eating Well magazine is simple, delicious and healthy. It’s also great for the grill and could be your Labor Day cookout recipe. Read more.
(Vicki James) I think of cherries as the jewels of summer. They are as deeply colorful as rubies, and like fine gems, they are rare, only with us a short time each year. Sadly, cherry season will soon be coming to an end. Make the most of this glorious fruit in the waning days of summer. Make clafoutis! Read More
This is a recipe for Carne Asada Tacos and a one way road to yum!
We love peanut butter as do nine out of ten people...we are happy to post this video showing you the best of the best.
Well, over a million people know about the magic of salt in coffee. We, however, missed this little secret so we had to post the video.
The more you know the more you will like wine. Read More
(Mashed) "CNBC claims that almost no one noticed the changes made to the vanilla ice cream until after McDonald's announced them in 2017. This was nearly six months after they went into effect and were being implemented in almost all locations nationwide. McDonald's informed the outlet that the vanilla ice cream is used in more than 60 percent of the chain's desserts."
If they make wine in Tennessee and Georgia, why not Nevada? Read More
After I made the yummy crab carbonara featured in my last post, I still had half a can of beautiful lump crabmeat left over. What to do? Then I suddenly remembered a wonderful summer salad I had not seen on a menu in a long time – Crabmeat Louie. I remembered eating this delicious dish in my youth, but it seems to have fallen out of favor over the years, which is a shame. No one knows when or where it was first served. It seems to have originated in San Francisco or Seattle to showcase local Dungeness crab, sometime in the early 20th century. Read More
A blog about life, food, wine and travel.
"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go."
“If you tell the truth, you don't have to remember anything.”
― Mark Twain