Our First CSLDV Delivery

After going to the Inaugural Commonwealth Wednesday at Carmel Belle - and meeting the creative drink maven Lauren De Vine - I've been meaning to order from her CSLDV.

That's 'Community Supported Lauren De Vine'!

Well, I finally did order. Woo hoo. Woo hoo.

Last Friday, before leaving for Palo Alto so the kids could attend Stanford Splash!, Lauren brought me a quart of her cucumber, rose, lemon, thyme spirit base and a quart of her Fall Stone Fruit Sour - a local spiced stone fruit shrub, citrus, sage.

I carried them with us and brought sparkling water for the kiddos and a sparkling wine for me and Jake.

Look at her adorable packaging: yellow stattice and handwritten labels. As if I needed more reasons to love her.

I appreciate that Lauren provides serving suggestions and alcohol and non-alcohol pairings.

We tested both bases and were wildly impressed with the depth of flavor in the bases.

The flavors melded together effortlessly yet were so incredibly diverse. I can't even decide which I liked better because they were so distinct.

Needless to say: I'm even more of a fan of CSLDV now. I'll be ordering again soon. Cheers!

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog