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
The ribs are great but the BBQ sauce is divine.
Recently, I read an article about Bobby Flay’s perfect fried eggs. From Food Network on Bobby Flay’s perfect fried eggs:
“In addition to using a nonstick pan and a combination of butter and olive to cook his sunny-side up eggs, Bobby takes an extra precaution to make sure he doesn’t crack a yolk.
In today’s society recycling is in vogue. So why not recycle that leftover pizza.
(Vicki James) I’ve now made this delightful recipe from the N.Y. Times twice, so I am happy to vouch for it. It’s so easy, so delicious and so versatile, it’s bound to become a favorite of anyone who tries it. And why wouldn’t you? It’s easy enough for a child to make. However, I wouldn’t recommend it because dealing with chipotle peppers can be a little dicey. Let’s keep all unnecessary ER visits to a minimum, shall we? Now that I’ve scared you to death, I want to reassure you that cooking with chipotle peppers in adobo sauce is a breeze – provided you wear a hazmat suit. No, really, I’m just having a little fun. However, when I was cleaning up some spilled adobo sauce with a sponge and wringing it out in the sink, the fumes nearly took my breath away. So maybe all you need is a gas mask. Actually, I’m exaggerating so pay no attention. Read more at recipeBlog
Believe it or not, peanut butter has a long shelf life. You really do not have to refrigerate it.
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