Here’s the thing: I love soup. Nothing beats a warm and hearty bowl of soup on a crisp winter day. However, with temperatures getting up in the 90s, summer isn’t exactly the perfect time to sit down to a steaming bowl of butternut soup. Luckily, if like me, you’re desperate to fill that soup-shaped hole in your heart this summer, there are plenty of chilled options that offer all the taste and texture of hot soup, minus the heat. Here are three..Read More
This week, rather than focusing on a specific bean, we are instead going to look at one of the more fascinating harvesting processes around: Monsoon Malabar. This unique process is found only in the Malabar coast in India, and it involves exposing the harvested beans to the full force of the region's seasonal monsoon weather. This process results in a coffee that tastes unlike any other.
Like most tales surrounding the origins of..Read More
Possibly one of the greatest byproducts of the increase in wine appreciation amongst the general public is that previously obscure and under-appreciated vintages have found a new, enthusiastic audience. Case in point: Spanish Mourvèdre. This intense full bodied tipple is a wonderfully flavourful wine that shares many characteristics with Cabernet Sauvignon and Syrah.
While pure Mourvèdre is fairly unknown, the grape itself is a fairly common..Read More
After spending some time in the lush slopes of the Mauna Loa, we’re heading back to Africa, the birthplace of coffee, to look at one of the more unique and unusual beans out there: Tanzanian Peaberry.
For whatever reason, Tanzanian coffee is pretty much always associated with peaberry coffee beans despite the fact that these beans can and do grow in many regions around the world. Regardless, any coffee fan should try peaberry beans at least..Read More
Confession time: I used to hate avocados. I hated their texture and their taste and the idea of eating one filled me with revulsion. I’m happy to report, however, that I have seen the error of my ways; now I simple cannot get enough of this most wondrous of fruits!
In the interest of finding as many options as possible to enjoy avocados, I set out to explore some of the more unusual ways to incorporate and cook avocados. Here’s what I found.
Today we’re heading away from the Mediterranean (only slightly) to look at one of the best summer wines around: Zweigelt. This Austrian wine is a far cry from the usual Pinot Noirs and Merlots and offers a unique and refreshing taste profile.
Zweigelt wine was first developed in 1922 by Austrian biologist Fritz Zweigelt when he crossed St. Laurent and Blaufränkisch grapes. Since then, Zweigelt has gone on to become the most widely grown..Read More
Regardless of whether it’s high-end, single origin or a simple cup of Folgers, the roast is the possibly the most important contributor to the overall flavor of a cup of coffee. The amount of time a bean is roasted influences the taste, aroma, body, and acidity of the resulting drink. Therefore, if you’re hoping to really get the most out of your coffee, it’s important to understand the difference between the various roasts and how they affect..Read More
Peaches ripened in the South months ago, but here in the north country we're just getting our peach on. If you love fresh peaches and want to do more than just eat them off the tree, here are six quick, delicious recipes to try. We've got you covered for breakfast, lunch, dinner, and dessert. Enjoy!
Peach Butter from Two Peas and Their Pod
I love making fresh fruit spreads (like my rhubarb-strawberry compote) that I can use on everything from..Read More
In my search for a new breakfast option, I stumbled upon the Joy of Cooking's dutch baby recipe. A dutch baby is basically a large pancake baked in a cast iron or oven-safe skillet that puffs up as it bakes in the oven. It's quite an impressive sight for those first few moments out of the oven, but then it slowly deflates. Dutch babies remind me of popovers — similarly eggy and puffy and delicious. Change up your breakfast routine and make one..Read More
Pickles. Some like them dill, some like them sweet, some don't like them at all. (Who are those people, anyway?!) Today we're talking about the quickest dill pickle recipe ever. In less than two hours, you could be eating fresh homemade pickles, and all you need is dill, salt, white vinegar, and a couple of cucumbers.
If you go to the grocery store or your local farmer's market, you may notice that there is more than one variety of..Read More