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We first learned of Back To The Roots, an environmentally-focused start-up founded in Oakland, California by two Berkeley grads, when they sent us a Mushroom Farm two years ago. It’s a kit to grow mushrooms indoors that utilizes recycled coffee grounds. The company has since created Water Garden, a device that sits over a fish…
Continue reading “TOP PICK OF THE WEEK: Organic Stoneground Flakes”
[1] Forget the pasta: This “mac and cheese” substitutes better-for-you cauliflower (photos #1 and #3 © Castello Cheese). [2] Turn cauliflower into “mac and cheese” (photo © GoodEggs.com). [3] Havarti is also delicious on a cheese board for a snack, or with fresh and dried fruits and nuts for dessert. Chef Michael Symon has…
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A tower of regular and flavored havartis. Photo courtesy Emmi Roth USA. Americans love cheese: atop pizza, on burgers, in mac and cheese. But most of us don’t know that havarti, a Danish cow’s milk cheese, is a great melter as well as a table cheese. The semisoft, rindless cheese with small eyes is…
Continue reading “TIP OF THE DAY: Havarti, A Great Melting Cheese”
Yours free on Tuesday, May 12th. Photo courtesy Häagen-Dazs. Tuesday, May 12th is Free Cone Day at participating Häagen-Dazs shops, from 4-8 pm local time. It’s a standard* size sugar cone or cake cone or small cup with your choice of ice cream, frozen yogurt or sorbet in a cup, sugar cone or cake…
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If you’d like to make a treat for a graduate, how about brownie mortarboards*? These, from Sugar Bowl Bakery in Hayward, California, show you how to do it. 1. MAKE mini round brownies in a baba pan or cut circles with a cookie cutter from a regular pan of brownies. 2. FIND a rectangular cookie…
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