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When we entertain, whether cocktails or dinner, we serve drinks and hors d’oeuvre with as little effort as possible. If we’re going to serve wine, we start with open bottles of red and white, and leave unopened bottles on the side so guests can uncork them when they’re ready for more. If we’re serving cocktails,…
Continue reading “It’s National Charcuterie Board Day. Here’s How To Make One!”
[1] Tanteo’s three expressions of tequila, each a different chile flavor (photo © Tanteo Tequila). [2] Our favorite way to drink Tanteo is sipping (photo © J.C. Fotografo | Dreamstime. Tanteo makes a very fine premium* blanco tequila, made with 100% Blue Weber agave. But the stars of the show are their well-balanced, spicy,…
Continue reading “GIFT: Tanteo Tequila, Spicy Tequila In 3 Chile Flavors”
We love sweet potatoes. Often, after a day of tasting all sorts of foods for THE NIBBLE, we have a simple baked sweet potato for dinner. Sometimes we’ll eat it plain. Sometimes, we’ll add butter. And sometimes we give it the white potato treatment of sour cream and scallions. Recipe by Becky of A Calculated…
Continue reading “TIP OF THE DAY: Sweet Potato Toppings”
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