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A beautiful blue: fourme d’ambert is made from pasteurized cow’s milk in Auvergne. Each wheel is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Photo courtesy Murray’s Cheese. We have friends who are French cheese snobs. They grew up on it, they love it, and…
Continue reading “TIP OF THE DAY: French Cheeses With American Meals”
A sip into the past. A cup of drinking chocolate with two chocolate sticks. Photo courtesy American Heritage Chocolate. Turn the clock back 400 years. You’re in colonial America. You can’t have a chocolate bar, because solid chocolate bars have not been invented.* But you can have a cup of luscious hot chocolate. In…
Continue reading “TOP PICK OF THE WEEK: Old-Style Chocolate & New Learning Opportunities”
Who would want to eat these carrots and destroy their charm? But wiser minds argue that if they aren’t eaten, they’ll just wither away. Point taken, and it’s a moot point too, since we are not in possession of these carrots in love. But we do have a bag of baby carrots, and the photo…
Continue reading “FOOD FUN: Carrots In Love”
Make this for your Valentine. Photo courtesy Amoretti. Ever wish you could create latte art? Today’s the day to practice a heart design in your latte. We love latte art: animals, cross-hatches, ferns (rosettes), hearts, flowers. The ephemeral milk foam adds a smile to the coffee. We looked for a book on latte art,…
Continue reading “TIP OF THE DAY: Latte Art ~ Try A Heart In Your Coffee”
A Truffletini with a chocolate syrup garnish. Photo courtesy Godiva. What better excuse for a Chocolate Martini than Valentine’s Day? We’re particularly fond of the Godiva Truffletini—so chocolaty that you can have it for dessert. It combines both the original chocolate and white chocolate Godiva liqueurs. But if you only want to buy one…
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Learn about the history Of 1,000+ Favorite Foods & Beverages Let’s explore the history of your favorie goods together. Let the journey begin!
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