Dec 19, 2013 17:44
On December 5th, Onyx released their newest product, Secret Stash, a charred oak barrel-aged moonshine and Connecticut’s very first whiskey. This firewater is now spreading across Connecticut like wildfire.
Dec 19, 2013 17:22
Allô Alsace! When Americans think about French wine, Bordeaux comes to most minds. For others, it’s Burgundy. And, of course, nothing could be more French than Champagne. It seems like the cool, northeasterly region nestled between the Vosges Mountains and Germany known as Alsace is oft overlooked. But Alsace has exceptional wines, especially if you’re a lover of whites, and deserves its due attention.
Dec 18, 2013 9:00
Ah yes…creamy, dreamy, belly-warming hot chocolate. As with coffees and juices, organic versions are gaining a following, but cafes serving them are rare. Many cafes may use organic milk and cream, but finding those that use organic chocolate is more of a hunt.
Dec 17, 2013 11:11
When butter making comes to mind, most of us think of a 19th century butter churn à la Little House On The Prairie. What seems like a daunting task is, in fact, pretty simple. You can have fresh whipped butter at your fingertips. All you need is fresh cream, salt, a food processor, and about 15 minutes of spare time.
Dec 13, 2013 12:56
Sparkling wine is appropriate any time of the year, but it’s especially welcome during celebrations and holidays. Besides being festive, sparkling wines are made using grapes with high acidity. This acid, as well as the bubbles, helps these wines cut through a myriad of holiday foods, including those with higher salt and/or fat contents, making them excellent mates for varied holiday hors d’oeuvres.
Dec 12, 2013 10:42
Almost all the meat you purchase in the grocery store and eat in restaurants and fast food outlets is from factory farms (ditto for school lunch). So is the dairy. Slow down just a minute to ponder the fact that the meat you eat and milk you drink is from animals kept confined, indoors, 24/7 on feedlots instead of being raised on pasture.