Tomorrow's the big night, and what are you going to be drinking when you ring in the new year? Check out some of these fabulous cocktail recipes for an elegant and bubbly New Years Eve!New Years Eve Cocktail RecipesDo You Love Champagne Cocktails?...more
First things first. Do not try and make a pumpkin pie with a Halloween pumpkin. Halloween pumpkins are bred specifically for carving – thick skin, hollow inside. Taste and consistency were not factors in the development of these varieties. Since it’s December, there’s probably little chance you would try this….but I thought I’d warn you just in case....more
Lots of things made me smile at the Denver Indoor Farmers Market this weekend. First were the tomatoes. I’ve said goodbye to tomatoes several times over the last few weeks, thinking I’d seen my last fresh local tomato until next summer. I never considered frozen tomatoes. Berry Patch Farms picks ‘em when their the ripest and pops ‘em in the freezer. Brilliant. ...more
So last month, I published a post entitled "Foodie Break #2 or How to Travel Without Really Travelling". I wrote a bit about how you could use a restaurant or food to help you escape a bit and travel back to, or get a taste for, the countries you most want to visit. Earlier this week I published a post about Agriturismi and mentioned that the next time I go to Italy, I plan on staying at a particular Agriturismo I recently found out about....more
Tourtière - French-Canadian meat pie - is one of those things that ought to be declared a national treasure. I was familiar with other types of meat pies before I moved to Quebec but tourtière is different. There are no vegetables or gravies in this pie. Just meat, maybe some potatoes and a few spices in a pie shell. And it is delicious.
Words you don’t want to hear from your taster after working eleven hours on a meal: “That’s going to be awesome. Tomorrow.” The meal was Cannellini beans with tomatoes, garlic, and sage. The taster was my husband.
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