Also visit our main website, TheNibble.com.
Internet pirate? This image is on the contact form of ItsTopeka.com, which stole hundreds of posts from this blog and presented them as its own. It might be Barclay Mead, who is the site owner and administrator. Regular readers of this blog will note that there have been no postings for several weeks. That’s…
Continue reading “CYBERPIRACY: Having Your Blog Stolen By CyberThieves”
There’s nothing better than a fresh basil plant on the windowsill, that you can snip whenever you’d like some fresh herb garnish. However, if a green thumb isn’t one of your talents, keep a jar of versatile pesto sauce in the cabinet for plate accents. Drizzle a bit across the plate, or use a medicine…
Continue reading “TIP OF THE DAY: Pesto Trick”
Celebrate with Béquet‘s Salt Chocolate Caramels, shown here with Espresso and Mocha. Today is National Chocolate Caramel Day. No arm twisting needed! While the traditional caramel flavoring is vanilla, the buttery bites have been variously flavored with chocolate, coffee, maple, lemon, habañero—whatever appeals to the imagination of the candy maker and palate of the…
Continue reading “TODAY IN FOOD: It’s National Chocolate Caramel Day”
We like oatmeal cookies, so we need no excuse to bake up a batch to celebrate Oatmeal Cookie Day. Our favorite variations are oatmeal chocolate chip, and oatmeal raisin, where we substitute dried cherries for half of the raisins. But other people (specialty food companies, to be specific) have done a darn good job of…
Continue reading “TODAY IN FOOD: It’s Oatmeal Cookie Day”
Alaea red lava salts from Hawaii are colored and flavored by clay in the local water. Photo courtesy of Saltworks.us. Bid adieu to one of America’s food icons, the Morton Salt Girl, whose iodized salt is too salty. Instead, accent your food with the far more vivid flavors of sea salts. There are dozens,…
Continue reading “TIP OF THE DAY: Re-Think Your Salt”
