We get lots of pitches for gadgets that are also-rans. But every so often, we find something that’s simply superb. That’s how we feel about CapaBunga.

And most of us can use a few of these inexpensive wine bottle resealers, so consider your stocking stuffers and small house gifts taken care of.

CapaBunga is a reusable silicone cap that reseals a bottle of wine—no need to jam the cork back in, grab the Vacu-Vin, or other technique. It fits any wine bottle. And it just slips on, like a silicone sock.

Once you remove the cork and re-seal the bottle with a CapaBunga, it creates a vacuum in the bottle and is liquid-tight. The bottle can be stored upside down without leaking (or more realistically, on its side in the fridge).

At $7.95 for two, it’s a no-brainer gift for anyone who drinks wine.

Read the full review.

Lindt’s new HELLO Assortment actually reaches out to you: “HELLO, here I am! Nice to sweet you!…Let me sweeten your day with yummy chocolates.”

“Take me. taste me. Love me!” it beckons.

It’s hard to say no to an offer like that. Lindt is the world’s largest producer of premium chocolates, and this collection of chocolate bars, sticks (thin rods of chocolate) and boxed bonbons is a delight.

The Lindt HELLO collection is hitting shelves exclusively at Target, with select products available in Lindt Chocolate Shops and on LindtUSA.com.

We spent all Sunday—July 28th, National Milk Chocolate Day—eating everything Lindt sent us. Yes, this is a tough job.

Inspired by classic desserts and confections, the HELLO collection includes:

HELLO bonbons and chocolate sticks. Photo by Elvira Kalviste | THE NIBBLE.

While European cucumber salads tend to use cider vinegar and lots of fresh dill, the Thai twist uses rice vinegar and some heat: Thai chiles if you like things really hot, jalapeños or less fiery chiles if you don’t.

If you can find Thai basil, by all means use it; it’s a lovely purple color and a bit stronger in flavor than conventional sweet basil. Add as much or as little onion as you like.

Olive oil is not a conventional ingredient in Thai salads, but it cuts the heat of the chiles.

THAI CUCUMBER SALAD RECIPE

Ingredients For 4-6 Servings

1. COMBINE the sugar, salt, vinegar, optional olive oil and water together in a medium bowl; whisk until dissolved.

2. THINLY CHOP the green onions on an angle, using as much of the green stem as you like. Add to the dressing mixture.

3. SLICE the jalapeño or other chile lengthwise; remove the seeds and ribs if you want less heat. Thinly slice and add to the dressing mixture.

4. PEEL the cucumbers; slice lengthwise and scoop out the seeds. Cut into 1/8″ slices. Add to the vinegar mixture along with the basil and optional cilantro. Combine all ingredients well,

5. REFRIGERATE and marinate for at least 30 minutes, or up to 3 hours. Serve chilled, topped with optional peanuts.

 
*While sugar offsets the heat of the chile, this is a lot of sugar. You can cut it in half, or use a lower glycemic alternative such as 2 tablespoons of agave nectar. We’ve also used a noncaloric sugar substitute.