[1] Among the most popular cocktails in the U.S. are the Bloody Mary (photo © Bonefish Grill)…

[2] The Martini (photo © Ruths Chris Steak House)…

[3] The Cosmopolitan (photo © Inspired By Charm)…

[4] The Margarita (photo © Casa Noble Tequila)…

[5] The Daiquiri (photo © Tempered Spirits)…and…

[6] The Moscow Mule (photo © Smirnoff).

November 12th is National Happy Hour Day.

If you work anywhere near a bar or lounge, you’ve probably seen a sign for Happy Hour.

Happy hour is a marketing term for a time when venue (such as a restaurant, bar, bowling alley, stadium, state fair, or county fair) offers discounts on alcoholic drinks.

Free appetizers and discounted menu items are often served during happy hour.

But it hasn’t always been that way.

While the words “happy hour” have appeared for centuries to describe enjoyable times, its use to refer to a scheduled period of camaraderie is of much more recent vintage.
 
 
HAPPY HOUR WITHOUT THE BOOZE

Since at least the early 1880s, the terms Happy Hour Social, Happy Hour Club, Happy Hour Social Club and similar names, had been in use as the names of women’s social clubs [source].

They did not include alcohol, nor did the Navy’s version.

In 1913, the crew of the U.S.S. Arkansas had started to refer to their regularly scheduled “smokers” as “Happy Hours.”

There was no alcohol allowed onboard. Instead, these Happy Hours were a weekly entertainment for bored sailors at sea.

They included boxing and wrestling matches, movies and music. By the end of World War I, these “Happy Hours” had spread throughout the entire Navy [source] and “dr.

But alcohol was not restricted offshore, as evidenced by the “Drunken Sailor” song and “drunk as a sailor” anecdotes.

A 1959 article on military life in the Saturday Evening Post referred to “those who spend too much ‘happy hour’ at the bar.” Other sources—mostly from places near Naval bases in California—refer to this cocktail time as early as 1951.
 
 
PROHIBITION LAUNCHES THE MODERN HAPPY HOUR

It wasn’t until Prohibition that “Happy Hour” began to mean drinking alcohol [source].

People would host “cocktail hours,” also known as “happy hours,” at a speakeasy, prior to eating at alcohol-free restaurants.

“Happy Hour” became a euphemism for that time.

Following Prohibition, cocktail lounges continued the trend of drinking before dinner, and the term “Happy Hour” continued.

In the 1960s, some bars and lounges began the promotion of discounted drinks during “Happy Hours.”

These took place immediately after the standard work day, from 4 p.m. to 6 p.m. or 5 p.m. to 7 p.m. on weekdays.

A buffet of nibbles—pigs in blankets, mozzarella sticks, crudités, mini pizzas, etc.—were usually served free, to accompany the drinks.
 
 
BANS ON HAPPY HOURS

Some Happy Hours got too happy, with resulting legislation to curtail the half-price drinking and its related car accidents.

In 1984, Massachusetts was one of the first U.S. states to implement a statewide ban on happy hours. Other states followed, including Alaska, Indiana, North Carolina, Oklahoma, Rhode Island, Utah and Vermont.

The reasons for the bans included the prevention of drunk driving, the elimination of nuisance noise to neighbors, and drunken behavior in the neighborhood.

 
 
HOW TO CELEBRATE NATIONAL HAPPY HOUR DAY

It may be too late for this year, but mark your calendar for next year.

 
For today, find a colleague or friend to join you after work at the nearest Happy Hour.

And be happy, responsibly.
 
 
FAVORITE COCKTAILS

While each survey differs—and preferences vary by region, age group, etc.—a 2019 survey of bartenders published on MSN.com listed the 10 most popular cocktails as (in alphabetical order):

We spend so much time appointing our table for guests: different porcelain plates for every course, fine linens, silver, stemware and of course, candles.

One day as we were lighting the candles, we noticed how out of place our box of Diamond Matches was.

So when we discovered MatchDaddy, we knew that we had not only matches for our own table, but as:

 
Aside from the beautiful letterpress embossing on the boxes, the matches are available in three sizes: from cigarettes (2″) to candles (4″) to fireplace (8″).

MatchDaddy imports the highest quality matches from Hungary, which are produced by the oldest automated match factory in the world.

Top production techniques there enable a one-time strike and maximum flame, longer burn time and reduced charring (see: you can get geeky about matches).

The only challenge is deciding which of the clever designs and vibrant colors to choose.

From snarky sayings to George Washington, from old-fashioned watch faces to whimsical animals (butterly, donkey, elephant, fish, octopus) to cultural (marijuana plants, robots) to seasonal (pine cones),

Take a look at the available designs. It’s a pleasure just going from page to page looking at them all.

While mother said never to play with matches, you’ll get great aesthetic pleasure looking at these.

So who’s your MatchDaddy?
 
 
WHERE TO FIND MATCHDADDY MATCHES

MatchDaddy is mainly available in fine stores, but these particular retailers also carry them online:

[1] Two designs in the 2019 catalog (photos © MatchDaddy).

The first mention of matchsticks is in China, in 1270. A 1366 document describes a sulfur match: small sticks of pinewood impregnated with sulfur.

…An ingenious man devised the system of impregnating little sticks of pinewood with sulfur and storing them ready for use. At the slightest touch of fire, they burst into flame. One gets a little flame like an ear of corn. This marvelous thing was formerly called a “light-bringing slave,” but afterward when it became an article of commerce its name was changed to “fire inch-stick” [source].

Prior to the use of matches, fires were sometimes lit using a burning glass (a lens) to focus the sun on tinder—a method that could only work outdoors on sunny days. A more common method was striking flint and steel to produce sparks that ignited tinder.

Many other techniques were created, that were either too expensive for most people, or too dangerously ignitable. You can read all about it here.

The first successful friction match was invented centuries later in 1826 in England. Safety matches—using a specially designed striking surface—were developed in 1844.

But the striking surface was not yet joined with the matches; and when it was, it was put inside with the matches!

The development of a specialized matchbook with both matches and a striking surface on the outside of the box, the box, was created in the 1890s by an American, Joshua Pusey. He sold his patent to the Diamond Match Company—and the matchbooks are still going strong.

Imagine life before matches (and for that matter, before electricity).

FUN FACT: The hobby of collecting match-related items, such as matchcovers and matchbox labels, is known as phillumeny!
  

This sweet potato dip has asian ingredients: rice wine vinegar and white miso. We like the fusion feature that welcomes people from beyond European cultures to Thanksgiving.

The recipe was created for the North Carolina Sweet Potato Commission by Domino Ireland of Raleigh.

You can also thin it with oil and serve it as a salad dressing. Toss in some dried cranberries and pecans for a holiday touch.
 
 
Ingredients For 6-8 Servings (1 Pint)

 
For Dipping

 
Preparation

1. PLACE the sweet potatoes in a microwave-proof container and microwave on high for 7 minutes. Let cool.

2. PLACE the sweet potatoes in a food processor, add the other ingredients and blend, adding the cold water slowly until you get a smooth consistency.

3. REFRIGERATE until ready to serve, up to one week.
 
 
HERE’S HOW TO PREVENT SLICED APPLES FROM BROWNING
 
 
THE DIFFERENT TYPES OF POTATOES

[1] A fall-inspired sweet potato dip to serve with cocktails (photo © North Carolina Sweet Potato Commission).

[2] It’s easy to slice apples with an apple wedger (photo © Pampered Chef).

[1] This turkey is actually basted with Champagne as well. Here’s the recipe from Taste of Home. It takes two cups of Champagne or other sparkling wine.

[2] Start the dinner with bubbly, starting with the hors d’oeuvres. Here’s more from Good Food (photo © Good Food | Marina Oliphant).

[3] A popular appetizer, Baked Brie, is delicious with Champagne. Here’s the recipe (photo © The Almond Eater).

[4] You can glaze your ham with Champagne or other bubbly. Here’s the recipe (photo © Cooking Light | Jennifer Causey).

[5] Brut Champagne is the most commonly-purchased style, but it’s too dry and acidic to go well with desserts (photo © Veuve Clicquot).

[6] Ready for dessert? Look for a demi-sec Champagne, which has more residual sugar to match the sweetness of the dessert (photo © Veuve Clicquot).

Some people like red wine, some people like white wine.

But a bottle of sparkling wine can see you through an entire meal, even if that meal is Thanksgiving.

Last week we covered red and white wine pairings: the different wines that go with each course of your Thanksgiving dinner.

But what if you did something very elegant: serve Champagne with every course?

Different styles of Champagne have different levels of sugar, body, and other qualities that make different styles and sweetnesses pair best with different courses.

The Champagne Bureau USA has developed a chart (below) to show how different types of Champagne pair with each dish of the meal.

We’ve added an explanation of the different levels of sweetness, the styles based on grapes used, and the grapes themselves.

Consider this article to be a primer on Champagne that you can use year-round.
 
 
THE SEVEN LEVELS OF SWEETNESS IN CHAMPAGNE

Champagne is made in seven styles, or levels, of sweetness. The sweetness comes from a step in the secondary fermentation of Champagne, when the bubbles are created.

The process is called dosage (doe-SAZH): A small amount of sugar is added into the wine bottles before they are corked. The sugar also reduces the tartness/acidity of the wine.

This process is unique to sparkling wine (although not all sparkling wines use this technique). Don’t like geeky information? Skip these two bullets.

 
The Levels Of Sweetness

Based on the amount of sugar in the dosage, the seven levels of sweetness based on residual sugar (what’s left after the secondary fermentation) are:

 
 
THE STYLES OF CHAMPAGNE

 
 
THE GRAPES OF CHAMPAGNE

By law, seven grape varieties can be used to make Champagne. The two major grapes are Chardonnay and Pinot Noir.

Chardonnay provides acidity and structure. Pinot Noir adds elegance, perfume and body.

Small amounts of other grapes can be used for blending, to achieve specific qualities in the Champagne. All them add a bit of complexity in their own way.
 
The five permitted blending grapes are [source]:

 
________________________________________
*Grams per liter.

†It’s a paradox in the Champagne industry that “dry” indicates a sweeter wine; as do sec (which means dry in French) and demi-sec. Doux, the sweetest style of Champagne, does mean sweet.

November 8th is International Tempranillo Day—the best known grape and red wine varietal in Spain.

Its name is the diminutive form of the Spanish word temprano, which means early.

It was so named because the Tempranillo (temp-rah-NEE-yo) grape ripens, and is harvested, several weeks earlier than most Spanish red grapes.

The wine is full-bodied, with rich aromas and predominantly cherry fruit, plus plums, figs and strawberries in older wines.

Depending on where the grapes are grown, it has earthy flavors such as cedar, cloves, leather and tobacco.

The wine has a medium tannic backbone and moderate acidity.

If you like Cabernet Sauvignon and Sangiovese, you’ll like Tempranillo. It is typically aged in American oak, contributing vanilla and spicy notes (can you detect a hint of cinnamon?).

You can get a good Crianza level—a wine aged 2 years with with 6 months in oak, for less than $20.00. A decent Tempranillo can be found in the $10 range.

The Reserva wines (aged 3 years with 1 year in oak) and Gran Reserva wines (aged a minimum of 5 years before release with at least 18 months in oak) are more expensive.

If the bottle doesn’t carry any of these labels, it’s meant for early consumption (i.e., drink it soon).
 
 
HOW TO PAIR TEMPRANILLO WINES WITH FOOD

Wines typically pair best with the foods of their region. But Tempranillo can easily leave Iberia and pair well foods from around the globe.

 
The younger wines are fruitier and pair well brats and other sausages, plus chicken wings. The California wines tend to be fruiter, and can be paired with salmon and tuna.

If you want to crack a bottle for an apéritif or snack, serve it with classic Spanish accompaniments:

 
 
TEMPRANILLO HISTORY

While many grape varietals were transported from their region of origin to other parts of the world, the Tempranillo grape is indigenous to the Rioja area of Spain.

The wild vines of its parent grapes were cultivated some 2,000 years ago, and the locals have been wine ever since.

Tempranillo is mostly grown in three regions* of Spain: in La Rioja plus Navarra and the Ribero del Duero district in the Burgos province in the region of Castilla y Léon.

It is used in red wine blends from these areas, as well as in single varietal bottlings.

Spain has 80% of the Tempranillo vineyards worldwide. In 2015, Tempranillo was the third most widely planted wine grape variety worldwide (source).

But it is planted the world over: in Argentina, Australia, New Zealand, Portugal, South Africa, South America, the U.S., and a few other countries.
 
 
________________

*What we call regions are called autonomous communities in Spain. There are also provinces.

[1] There are a number of Tempranillo wines made in California (photo © Wedding Oak Winery).

[2] A cluster of Tempranillo on the vine (photo © Sergi Arjona | Dreamstime).

[3] Filet mignon and other fine beef merits a Reserva or Gran Reserva Tempranillo (photo © Ruth’s Chris Steak House).

[4] Braised Moroccan Chicken With Green Olives. Here’s the recipe. (photo © Good Eggs).